Guest guest Posted December 9, 2002 Report Share Posted December 9, 2002 Sorry I am a bit late getting to post today. I typed up the list of cookies I bake every year as a tradition. My mother used to make all of these and some, but I think I set a somewhat more realistic goal (HA!) in making only these, and then I try one new recipe each year for something different. I will post the one I plan to try after these. ~ P_T ~ ~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~~~~~~. Icing for sugar cookies 1 16 oz package confectioners'sugar 6 Tbs butter, softened 3 to 4 Tbs milk 1 tsp almond extract 1 tsp vanilla extract 1/8 tsp salt Food coloring & sprinkles In a large bowl with a mixer at medium speed, beat all ingredients until very smooth, adding more milk to adjust spreading consistency. ~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~ Sugar Cookies 3 1/4 cups all-purpose flour 1 1/2 cups sugar 2/3 cup shortening 2 eggs 2 1/2 tsp double-acting baking powder 2 Tbs milk 1 tsp vanilla extract 1 tsp almond extract 1/2 tsp salt 1. Into large bowl, measure the ingredients. With mixer at medium speed, beat until well mixed, occasionally scraping bowl. 2. Shape dough into ball; wrap in plastic wrap; refrigerate 2 to 3 hours until easy to handle. Preheat oven to 400 degrees. Lightly grease cookie sheets. 3. On a lightly floured surface, roll half of dough at a time, keeping rest refrigerated. For crisp cookies, roll thin. For softer cookies, roll 1/8 to 1/4 inch thick. 4. With floured cookie cutters, cut dough into various shapes. Reroll dough trimmings and continue to cut shapes. 5. Place cookies 1/2 inch apart on greased cookie sheets. Bake about 8 minutes. Remove cookies to cool until time to decorate with icing and sprinkles. Yield: about 72 cookies ~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~ Gingerbread Men 2 1/4 cups all-purpose flour 1/2 cup sugar 1/2 cup shortening 1/2 cup molasses 1 egg 1 1/2 tsp ground cinnamon 1 tsp double acting baking powder 1 tsp ground ginger 1 tsp ground cloves 1/2 tsp ground nutmeg 1/2 tsp baking soda 1/2 tsp salt dried currants and icing 1. Into a large bowl measure all ingredient except currants and icing. With mixer at medium speed, beat ingredients until well mixed. Cover and refrigerate 1 hour. 2. On a lightly floured surface, with floured rolling pin, roll chilled dough1/8 inch thick. Preheat oven to 350 degrees. 3. With 5 inch gingerbread man cookie cutter, cut out men. Reroll trimmings and cut more cookies. With pancake spatula, place 1/2 inch apart on lightly greased cookie sheets. 4. On each cut out, place currants to represent buttons and eyes. ( make mouth with icing after cookies are baked and cool enough) 5. Bake 8 minutes and then remove to wire racks to cool for further decorating. Yield: about 24 cookies ~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~ Peanut Blossoms (aka peanut butter kiss cookies) 1 3/4 cups all-purpose flour 1/2 cup sugar 1/2 cup firmly packed brown sugar 1 tsp baking soda 1/2 tsp salt 1/2 cup shortening 1/2 cup peanut butter 2 Tbs milk 1 tsp vanilla extract 1 egg A small bowl of sugar About 48 milk chocolate kisses Heat oven to 375 degrees. Lightly spoon flour into measuring cup; level off. In a large bowl, combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg at low speed until stiff dough forms. Shape into 1 inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake at 375 degrees for 10 to 12 minutes. Remove from oven and immediately press a chocolate kiss firmly into center of cookie so it cracks around the edge; remove from cookie sheets. Yield: 4 dozen cookies ~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~ Russian Teacakes 1 cup butter or margarine, softened 1/2 cup powdered sugar 1 tsp vanilla 2 1/4 cups all-purpose flour 3/4 cup finely chopped nuts 1/4 tsp salt More powdered sugar Heat oven to 400 degrees. Mix margarine, 1/2 cup powder sugar and the vanilla. Stir in flour, nuts and salt until dough holds together. Shape into 1 inch balls. Place about 1 inch apart on ungreased cookie sheet. Bake for 10 to 12 minutes or until set but not brown. Roll in powdered sugar while warm; cool. Roll in powdered sugar again. Yield: about 4 dozen cookies; 80 calories per cookie. ~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~ Thumbprint Cookies 1/4 cup packed brown sugar 1/4 cup shortening 1/4 cup butter or margarine, softened 1/2 tsp vanilla 1 egg, separated 1 cup all-purpose flour 1/4 tsp salt 1 cup finely chopped nuts Jelly Heat oven to 350 degrees. Mix brown sugar, shortening, margarine, vanilla and egg yolk. Stir in flour and salt until dough holds together. Shape into 1 inch balls. Beat egg white slightly. Dip each cookie into egg white and roll in nuts. Place about 1 inch apart on ungreased cookie sheet. Press thumb deeply in center of each. Bake about 10 minutes or until light brown; cool. Fill thumbprints with jelly. Yield: about 3 dozen cookies; 85 calories each. ~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~ Scotch Shortbread 3/4 cup butter, softened 1/4 cup sugar 2 cups all-purpose flour Heat oven to 350 degrees. Mix margarine and sugar. Str in flour. (If dough is crumbly, mix in 1 to 2 Tbs butter softened). Roll dough to 1/2 inch thickness on a lightly floured surface. Cut into small shapes or rectangles. ( 1 1/2 inchx 1 inch) Place 1/2 inch apart on ungreased cookie sheet. Bake about 20 minutes or until set but not brown; cool. Yield: about 2 dozen; 95 calories per cookie. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 10, 2002 Report Share Posted December 10, 2002 MMMM, peanut blossoms sounds like my kinda cookie. " Hey you put your chocolate in my peanut butter. " " Hey you put your peanut butter on my chocolate. " Or something like that. I'm gonna have to try these. Gosh that's alot o' cookie recipes. Thanks for taking the time to put that together. Peace, Shawn " If, at first, you do succeed, try to hide your astonishment. " " If, at first, you don't succeed, destroy all evidence that you tried. " " The last four letters in " American " spell out " I Can " . " " Everything's ok in the end, if it's not ok, it's not the end. " ----Original Message Follows---- " ~ P_T ~ <patchouli_troll " <patchouli_troll Xmas & Yuletide Cookie recipes for exchange Tue, 10 Dec 2002 00:17:02 -0000 Sorry I am a bit late getting to post today. I typed up the list of cookies I bake every year as a tradition. My mother used to make all of these and some, but I think I set a somewhat more realistic goal (HA!) in making only these, and then I try one new recipe each year for something different. I will post the one I plan to try after these. ~ P_T ~ ~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~~~~~~. Icing for sugar cookies 1 16 oz package confectioners'sugar 6 Tbs butter, softened 3 to 4 Tbs milk 1 tsp almond extract 1 tsp vanilla extract 1/8 tsp salt Food coloring & sprinkles In a large bowl with a mixer at medium speed, beat all ingredients until very smooth, adding more milk to adjust spreading consistency. ~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~ Sugar Cookies 3 1/4 cups all-purpose flour 1 1/2 cups sugar 2/3 cup shortening 2 eggs 2 1/2 tsp double-acting baking powder 2 Tbs milk 1 tsp vanilla extract 1 tsp almond extract 1/2 tsp salt 1. Into large bowl, measure the ingredients. With mixer at medium speed, beat until well mixed, occasionally scraping bowl. 2. Shape dough into ball; wrap in plastic wrap; refrigerate 2 to 3 hours until easy to handle. Preheat oven to 400 degrees. Lightly grease cookie sheets. 3. On a lightly floured surface, roll half of dough at a time, keeping rest refrigerated. For crisp cookies, roll thin. For softer cookies, roll 1/8 to 1/4 inch thick. 4. With floured cookie cutters, cut dough into various shapes. Reroll dough trimmings and continue to cut shapes. 5. Place cookies 1/2 inch apart on greased cookie sheets. Bake about 8 minutes. Remove cookies to cool until time to decorate with icing and sprinkles. Yield: about 72 cookies ~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~ Gingerbread Men 2 1/4 cups all-purpose flour 1/2 cup sugar 1/2 cup shortening 1/2 cup molasses 1 egg 1 1/2 tsp ground cinnamon 1 tsp double acting baking powder 1 tsp ground ginger 1 tsp ground cloves 1/2 tsp ground nutmeg 1/2 tsp baking soda 1/2 tsp salt dried currants and icing 1. Into a large bowl measure all ingredient except currants and icing. With mixer at medium speed, beat ingredients until well mixed. Cover and refrigerate 1 hour. 2. On a lightly floured surface, with floured rolling pin, roll chilled dough1/8 inch thick. Preheat oven to 350 degrees. 3. With 5 inch gingerbread man cookie cutter, cut out men. Reroll trimmings and cut more cookies. With pancake spatula, place 1/2 inch apart on lightly greased cookie sheets. 4. On each cut out, place currants to represent buttons and eyes. ( make mouth with icing after cookies are baked and cool enough) 5. Bake 8 minutes and then remove to wire racks to cool for further decorating. Yield: about 24 cookies ~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~ Peanut Blossoms (aka peanut butter kiss cookies) 1 3/4 cups all-purpose flour 1/2 cup sugar 1/2 cup firmly packed brown sugar 1 tsp baking soda 1/2 tsp salt 1/2 cup shortening 1/2 cup peanut butter 2 Tbs milk 1 tsp vanilla extract 1 egg A small bowl of sugar About 48 milk chocolate kisses Heat oven to 375 degrees. Lightly spoon flour into measuring cup; level off. In a large bowl, combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg at low speed until stiff dough forms. Shape into 1 inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake at 375 degrees for 10 to 12 minutes. Remove from oven and immediately press a chocolate kiss firmly into center of cookie so it cracks around the edge; remove from cookie sheets. Yield: 4 dozen cookies ~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~ Russian Teacakes 1 cup butter or margarine, softened 1/2 cup powdered sugar 1 tsp vanilla 2 1/4 cups all-purpose flour 3/4 cup finely chopped nuts 1/4 tsp salt More powdered sugar Heat oven to 400 degrees. Mix margarine, 1/2 cup powder sugar and the vanilla. Stir in flour, nuts and salt until dough holds together. Shape into 1 inch balls. Place about 1 inch apart on ungreased cookie sheet. Bake for 10 to 12 minutes or until set but not brown. Roll in powdered sugar while warm; cool. Roll in powdered sugar again. Yield: about 4 dozen cookies; 80 calories per cookie. ~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~ Thumbprint Cookies 1/4 cup packed brown sugar 1/4 cup shortening 1/4 cup butter or margarine, softened 1/2 tsp vanilla 1 egg, separated 1 cup all-purpose flour 1/4 tsp salt 1 cup finely chopped nuts Jelly Heat oven to 350 degrees. Mix brown sugar, shortening, margarine, vanilla and egg yolk. Stir in flour and salt until dough holds together. Shape into 1 inch balls. Beat egg white slightly. Dip each cookie into egg white and roll in nuts. Place about 1 inch apart on ungreased cookie sheet. Press thumb deeply in center of each. Bake about 10 minutes or until light brown; cool. Fill thumbprints with jelly. Yield: about 3 dozen cookies; 85 calories each. ~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~ Scotch Shortbread 3/4 cup butter, softened 1/4 cup sugar 2 cups all-purpose flour Heat oven to 350 degrees. Mix margarine and sugar. Str in flour. (If dough is crumbly, mix in 1 to 2 Tbs butter softened). Roll dough to 1/2 inch thickness on a lightly floured surface. Cut into small shapes or rectangles. ( 1 1/2 inchx 1 inch) Place 1/2 inch apart on ungreased cookie sheet. Bake about 20 minutes or until set but not brown; cool. Yield: about 2 dozen; 95 calories per cookie. _______________ MSN 8 helps eliminate e-mail viruses. 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Guest guest Posted December 11, 2002 Report Share Posted December 11, 2002 Sure thing. Actually I figured it was about time I typed them up out of the scattered cookbooks laying around and consolidated them onto my computer. Every year I say I am going to do that, and then never do, only to find myself the next year grumbling and muttering while I search for the recipes again. ~ P_T ~ ~~~~*~~~~*~~~~*~~~~*~~~~*~~~~*~~~~~~~~~~~~~> , " _- MatrixenO -_ " < matrixeno@h...> wrote: Gosh > that's alot o' cookie recipes. Thanks for taking the time to put that > together. > > Peace, > Shawn Quote Link to comment Share on other sites More sharing options...
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