11.05.09
Posted in cookies
at 12:00 am
These are my very favorite cookies. I enjoy them throughout the year but the cinnamon makes them a great cookie for the holiday season. So I hope you will give them a try and let me hear from ya’ll really soon.
Patti’s Snickerdoodles:
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons, unsalted butter ( do not use margarine)
1/2 cup pure peanut oil
1 3/4 cups sugar, plus more if needed
2 tablespoons ground cinnamon, plus more if needed
2 large eggs
Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with baking mats or wax paper; set aside.
Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer, combine butter, peanut oil, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack.in an .
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11.02.09
Posted in cookies
at 12:00 am
With all the wonderful spices and seasonings used during the holiday season. I just had to share with ya’ll my Spice Cookie recipe. Hope ya’ll enjoy it.
Spice Cookies:
2 1/2 cups all-purpose flour, sifted
1/8 teaspoon salt
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 cup butter flavored shortening
1/4 cup butter
1 cup granulated sugar
1 egg
1/3 cup milk
1 egg white, slightly beaten
sanding sugar
Preheat oven to 375 degrees.
Sift flour with salt, cream of tartar, baking soda, nutmeg, ginger, and cinnamon. In a large mixing bowl cream shortening and butter with sugar until light; beat in egg and milk. Stir in flour mixture, continue mixing till well mixed.
Chill dough forat least 2 to 3 hoursor up to 24 hours.Roll dough out on a floured surface to about 1/4-inch thickness or less. Cut with floured 2 to 2 1/2-inch cookie cutters and place on greased baking sheets. Brush lightly with the egg white and sprinkle with sanding sugar. Bake at for about 10 minutes, or until done. Slightly browned at the edges but soft in the middle.
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11.01.09
Posted in cookies
at 12:50 pm
As I sit here and stare out my kitchen window at the ever changing color of the leaves. I sit thinking about baking. Not just any baking but my holiday baking. I am thinking about all the cookies I wish to bake this year and I have decided to share my baking ideas and recipes with ya’ll. I have already posted several of my favorite cookie recipes for ya’lls enjoyment and I hope many of you have tried them and enjoy them as much as I do.
My mom loved the almond cookies at a little Chinese take out near where we lived so after she left us I kept thinking about those little orange Almond Cookies and I came up with this recipe. I hope ya’ll will give it a try and let me know what you think. I feel that mom would have loved these cookies just as much as the almond cookies from the Chinese take out.
Almond Cookies:
1 stick softened unsalted butter , room temperature ( do not use margarine)
1 cup butter flavored Crisco
1 1/2 cups sugar
2 large eggs, room temperature
3 1/2 tablespoons almond extract
3 3/4 cups flour, sifted
2 1/2 teaspoons baking soda
1 teaspoon salt
36 – 40 blanched almonds
sanding sugar
Pre heat the oven to 350 degrees. Preheat oven for at least 15 minutes.
Cream the butter, Crisco, and sugar until light and fluffy about 8 to 10 minutes. Add the eggs one at a time, continue beating, add the almond extract continue beating until smooth.
Sift the flour, baking soda, and salt together, sift twice. Stir into the creamed sugar mixture with a wooden spoon. Knead with your hands to make a smooth, stiff dough.
form the dough into 1 1/2 inch balls and place 3 inches apart on a greased baking sheet. Flatten with the palm of your hand, center an almond on each cookie. Sprinkle with sanding sugar. Bake for 10 -12 minutes, until lightly browned on the bottom but still very pale on the top. Cool on wire racks.
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