by Ted Peterson
This page is about some recipes on how to cook different cookies.
SUGAR COOKIES
1 teaspoon vanilla.
3 unbeaten eggs.
1 teaspoon baking power
1 ½ cup powdered sugar
1 teaspoon vanilla
½ teaspoon almond extract
1 teaspoon cream of tartar
3 cups sifted flour
1 cup butter or margarine.
1/8 teaspoon salt.
Mix the flour, baking powder, sugar and salt together. After mixed stir in the butter or margarine and then add the eggs and vanilla and other items and mix until well blended.
Place in the refrigerator for more then 1 ½ hour to chill it.
Roll out the dough on a cookie sheet about 1/8 or so and then cut the dough with a cookie cutter about 4 inch square
Sprinkle cookies with sugar and bake in a oven at 375 degree for from 13 – 16 minutes or when golden brown.
Let them cool on a wire rack. Now you have some sugar cookies.
COCONUT MACAROONS
2 to 2 ½ cup coconut
1 cup any chopped nut. (walnut, almond, brazil, etc)
1 cup rolled oats.
1 cup brown sugar
1 cup regular sugar
2 beaten eggs
1 ½ cup shortening
2 ¼ sifted flour
½ teaspoon baking soda
2 teaspoons baking power
salt to taste (about ½ teaspoon salt)
Mix the shortening and sugars gradually and cream until light and fluffy.
Mix the flour, soda, baking powder and salt and then beat in the eggs.
Mix both the shortening and the flour mixture and then add the oats, nuts and coconut thoroughly.
Roll into balls about the size of maybe walnuts and place on a cookie sheet. Leave about 3 inch apart. Then bake in a 350 degree oven for from 11 to 17 minutes or until golden brown
Let the cool for a short time on the sheet and then move them to a wire rack for then to cool. You can now eat them.
OATMEAL COOKIES
2. cups flour, sifted
1 cup raisins
1 ¼ cup sugar
1 ¼ cups butter or margarine
2 eggs
½ teaspoon baking soda
¼ cub milk
¾ teaspoon salt
1 teaspoon baking power
3 cups quick oats
1 teaspoon cinnamon
Mix the flour, salt, cinnamon, baking power, and baking soda. After they are mixed good add the oats and raisins, butter (or margarine) and sugar.
At this time add the eggs after beating them until fluffy. To this mixture add the milk and all the remaining dry ingredients.
Drop a teaspoonful onto a greased cookie sheet and bake at 400 degrees for 10 – 14 minutes or until lightly browned .
GINGERSNAP
3 cups flour (sifted).
¾ cup molasses
1 egg
1 teaspoon ginger
1 teaspoon cinnamon
¼ teaspoon salt
2 teaspoon soda
½ teaspoon cloves
¾ cup brown sugar
¾ cup shortening
Sugar to roll the cookies in before baking.
Mix the brown sugar and shortening after mixing add the egg and molasses and mix well.
Mix the flour, ginger, cinnamon, salt, and cloves well.
Place in the refrigerator for 1 hour and then form into ½ inch balls. Roll the balls in sugar.
Bake on a greased sheet for 10 – 15 minutes at 375 degrees.
BROWNIES
1 stick butter (8-9 tablespoons)
1 cup sugar
1/3 cup flour
2 eggs
2 ½ ounces unsweetened chocolate
½ teaspoon vanilla extract
5 tablespoons cocoa
salt to taste
½ cup chopped nuts (hazel nuts, walnuts or any other nut), chocolate chip, raisins. or some other item
Preheat the oven to 350 – 375 degrees
Melt the butter and chocolate in a small pan and set aside.
Beat the sugar and eggs until they are light yellow and smooth
Mix in the floor, vanilla and smooth add the nuts, raisins, etc.
Grease and spread a small 8 x 8 pad with flour and then bake for about 20 – 25 minutes. When you can stick a skewer into it and the skewer comes out clean it is done. You then let it cool and then you will cut it up any way you want.
Good Luck.
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