| Recipes
Brown-Edge
Saucies
Ingredients:
2 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2/teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla
1 cup canned applesauce
Directions:
1. Measure flour, baking powder, baking soda,
salt, cinnamon, nutmeg, and ground cloves
into sifter; save for step 4.
2. Cream shortening
until soft, add sugar, gradually creaming
after each addition until well-blended.
3. Stir in egg
and vanilla, beat until mixture is light
and fluffy.
4. Sift and add
dry ingredients alternately with applesauce,
blending well after each addition.
5. Drop batter
by heaping teaspoonfuls onto lightly greased
cookie sheets--about 2 inches apart.
6. Bake in 350
degree oven 12 minutes or until cookies
are lightly browned around edge.
7. Loosen at once
from cookie sheet by running spatula under
each cookie. Cool on wire racks.
8. Store cookies
in air-tight container to keep them soft.
Makes about 3
dozen cookies.
Thumbprint
Cookies
Ingredients:
1/2 cup butter or margarine, softened
1/4 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
finely chopped nuts
jelly or preserves
1/4 teaspoon salt
Directions:
Preheat oven to 300 degrees F. Grease
cookie sheets. Separate egg, reserving
egg white. Cream butter or margarine, sugar,
and egg yolk.
Add vanilla, flour and salt, mixing well.
Shape dough into balls. Roll in egg white,
then nuts. Place on cookie sheets about
2 inches apart.
Bake for 5 minutes. Remove cookies from
oven. With thumb, dent each cookie. Put
jelly or preserves in each thumbprint.
Bake for another 8 minutes.
Makes 2 dozen.
Mocha Sugar
Cookies
Ingredients:
1/3 cup vegetable shortening
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 egg
1 1/2 teaspoons vanilla
1 tablespoon milk
2 tablespoons instant espresso or instant
coffee powder
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 (1.75- to 2-ounce) chocolate bar, coarsely
grated
Directions:
In mixing bowl, cream together shortening
and brown and granulated sugars. Add egg
and vanilla. Heat milk and stir in the
instant coffee. Add to creamed mixture
and mix in until well incorporated.
Sift flour, salt, baking soda and baking
powder and add to creamed mixture. Mix
until well incorporated.
Roll mixture into
1-inch balls. Place on ungreased baking
sheets well spaced apart. Press out cookie
with bottom of lightly buttered glass dipped
in sugar or press out with a fork. Sprinkle
lightly with grated chocolate.
Bake at 375 degrees 8 to 10 minutes.
Cool slightly
before removing to wire racks.Cool completely
before you store them.
Makes about 3
dozen cookies.
Chocolate Coconut Pecan Cookies
Ingredients:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter (1/2 cup), softened
1 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
2 ounces unsweetened chocolate, melted
1 cup flaked coconut
1/2 cup pecans, chopped
3/4 cup semisweet chocolate chips
About 60 pecan halves
Directions:
Preheat the oven to 350F.
Line cookie sheets with parchment paper
or butter them.
On a piece of wax paper, combine the flour,
baking powder, and salt. In a large bowl,
cream the butter with an electric mixer,
add the sugar, and beat until fluffy.
Beat in the eggs and vanilla, then add
the melted chocolate and beat well.
Add the flour mixture, mixing until smooth,
then stir in the coconut, chopped pecans,
and chocolate chips.
Drop the dough from a teaspoon onto the
prepared cookie sheets, leaving about 2
inches between each cookie.
Press a pecan half on top of each cookie.
Bake in the middle of the oven for 10 to
13 minutes, or until set.
Transfer cookies to wire racks to cool.
Store in airtight containers for up to
1 week or in the freezer for up to 2 months.
Makes about 60
cookies.
Eggnog
Cookies
Ingredients:
2 and 1/4 cups flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 and 1/4 cups white sugar
3/4 cups salted butter, softened
1/2 cup eggnog
1 tsp pure vanilla extract
2 large egg yolks
1 Tbsp ground nutmeg
Directions:
Preheat oven to 300'. Combine flour,
baking powder, cinnamon, and nutmeg. Mix
well with wire whisk and set aside.
Cream sugar and
butter with electric mixer until forms
a grainy paste.
Add eggnog, vanilla, and egg yolks and
beat at medium speed until smooth.
Add flour mixture and beat at low speed
just until combined --do not over
mix!
Drop by rounded teaspoonfuls onto ungreased
baking sheets -- 1 "apart.
Sprinkle lightly with nutmeg.
Bake for 23-25
minutes or until bottoms turn light brown
- transfer to cool, flat surface immediately.
Rum
Balls
Ingredients:
1 (12oz) package vanilla wafers
1 (16oz) package pecan pieces
1/2 cup honey
1/3 cup bourbon
1/3 cup dark rum
1/4 cup vanilla wafer crumbs or 1/3
cup powder sugar
Directions:
Process vanilla wafers in food processor
until crumbs are fine.
Transfer to a
large bowl. Process pecans in food processor
until finely chopped. Stir into vanilla
wafer crumbs. Stir in honey, bourbon, and
rum
Shape dough into
1 inch balls and roll in 1/4 cup vanilla
wafer crumbs or powdered sugar. Place in
an airtight container. Store in refrigerator
up to one week.
Yield about 6
dozen.
|
