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No Bake Cookies
2 cups sugar
3 Tbsp cocoa
.5 cup butter
.5 cup milk
pinch of salt
1 tsp vanilla
3 cups quick cooking oats
.5 cup peanut butter
Put all ingredients except oats and peanut butter in a saucepan and bring to a rolling boil over medium high heat. Once you have a rolling boil let boil without stirring for 1 minute. Remove from heat, add peanut butter and oats stirring well and drop by the spoonful on wax paper or tinfoil to cool.
Yummy!
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Now playing: Chris Whiteley - It’s The Natural Thing To Do
via FoxyTunes
Sugar Cookie
This recipe came from a school friend, many years ago.
1/2 cup shortening or butter
1/4 teaspoon salt
1 cup sugar
1 egg
2 cups flour
1 teaspoon baking powder
3 tablespoons milk
1/2 teaspoon vanilla
Cream butter, salt and sugar. Add the egg. Mix in the flour and baking powder. Add the vanilla and enough milk to make the dough stick together. Cover and chill for at least 1 hour.
Preheat oven to 400.
Roll the dough out onto a lightly floured surface. Cut out the shapes you want and place on a greased cookie sheet. Bake for 12 - 15 minutes.
(12/14/08)
Red Velvet Cookies
Huh? Red velvet cookies? I’ve baked red velvet cake for years (it’s a family favorite), but who ever heard of red velvet cookies?
Well, my Mom called me today with a recipe she’d found. It was for this cookie which had a Marshmallow Fluff/Cream Cheese center. The center sounded awful, but the cookies sounded wonderful. The recipe was from the 1920s, and since we are a family of Cookie Monsters, well I just had to try them. So….
Ingredients:
1/2 cup butter
1 cup brown sugar
1 egg
1 teaspoon vanilla
2 cups flour
3 tablespoon cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk (or 1/2 cup milk with 1/2 teaspoon vinegar)
2 tablespoons red food colour
Preheat oven to 375.
Cream butter, sugar, egg and vanilla. Add the cocoa, baking soda and salt. Add the flour alternately with the milk. Finally, add the red food colour.
Drop by spoon onto a greased cookie sheet and bake for 7-12 minutes, depending on the size of the cookie.
And they are really good. They are thicker in the middle so I think the next batch I’ll refrigerate the dough for about an hour and then form into little balls and put on the baking sheet. Then I plan to dip the bottom of a glass in sugar and press the cookies into an even thickness. When they are done I think I’ll melt white chocolate and drizzle over them for a festive holiday feel.
Thanks Mom!
(11/22/08)
Annie’s Scottish Shortbread
My dear friend Kate shared this recipe with me. It was her Mom’s, and her Mom got it from her Mom! Don’t you love it when a recipe is so wonderful it is passed down generation to generation?
Annie’s Scottish Shortbread
1 lb butter softened
1 c packed brown sugar
4 c. all purpose flour
In a mixing bowl, cream the butter and brown sugar. Add 3 3/4 c. flour and mix well.
Sprinkle on a board some of the remain flour. Knead for 5 minutes, adding enough remaining flour to make a soft, non sticky dough.
Roll to 1/2″ thickness. Cut into 3″ x 1″ strips. Place 1″ apart on ungreased baking sheets.
Prick with a fork…
Bake at 325 degrees for 20 -25 minutes or until cookies are lightly browned. Makes about 4 dozen.
(12/17/07)
Spritz
1 1/2 cups butter, room temp
1 cup sugar
1 egg
1 1/2 teaspoons vanilla
2 tablespoons milk
4 cups flour
Cream butter and sugar. Add the vanilla, egg and milk and mix well. IF you want to use food colouring, add it now. Slowly mix in the flour.
Fill your cookie press and press out the cookies. Bake at 400 degrees for EXACTLY 6 minutes. Remove the cookies from the baking sheet and place on wire racks to cool.
NOTE: Do not used greased cookie sheets or non-stick cookie sheets. You’ll have trouble getting your cookies to stay on the pan when they leave the press if you do!
(12/16/07)
Apricot Turnovers
1 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
1 teaspoon baking powder
1/2 teaspoon salt
3 cups flour
Apricot preserves
powdered sugar for dusting
Cream the butter and sugar. Then add the egg and vanilla. Mix well. Add the baking powder and salt. Slowly add the flour. Cover and chill for at least an hour.
On a lightly floured board, roll out the dough (about 1/4″ thick) and cut into circles (I use a drinking glass). Gently pick up a circle of dough and spoon the preserves on to one side. Fold in half and place on a ungreased cookie sheet. Using a fork, go around the edges to seal. Continue….
Bake at 350 for 8 to 12 minutes, or until golden. Place cookies on a wire wrack and then give them a gentle dusting of powdered sugar.
You can use whatever preserve you want - I usually make about half the cookies with apricot and the other half with raspberry.
Yield: About 15 3″diameter cookies.
(12/16/07)
Peanut Butter Kiss Cookies
1 cup butter
1 cup dark brown suger
1 cup white sugar
2 eggs
2 teaspoons vanilla
2/3 cup peanut butter
2 teaspoons baking soda
¼ teaspoon salt
2 2/3 cups flour
extra 1/4 - 1/3 cup sugar for rolling cookies in
1 package of Hershey Kisses, unwrapped
Cream butter and sugars. Add eggs one at a time followed by the vanilla, mixing well. Add the peanut butter and continue to mix. Stir in the baking soda, salt and gradually add the flour.
Cover and refrigerate for about an hour.
Form little balls (about 1” in diameter) with the dough. Roll in white sugar, and then place on an ungreased cookie sheet. Bake for about 10 minutes at 375. Remove from the over and push a kiss into the centre of each cookie. Return to the oven and bake an additional 2 minutes.
Makes about 7 dozen.
(Originally published 12/15/07 on our previous blog)