ramona@nsc.UUCP (Ramona Wu) (02/02/84)
.
Does anybody have any cookie recipes that would be good to use with
cookie cutters? I have inherited a bunch of cookie cutters but I
don't have any recipes to use.
Thanks
RAM-unit
{fortune | menlo70} !nsc!ramonakeesan@bbncca.ARPA (Morris Keesan) (02/09/84)
--------------------------
Here's my mother's recipe for sour cream dough, which can be used to make
everything from cookie cutter cookies to pie crusts.
1/2 cup shortening (solid shortening: vegetable shortening,
butter, margarine, etc.; oil can also be used, but
then the amount of flour needs to be adjusted.)
1 cup sugar
1/2 cup sour cream
2 eggs
1 tsp. vanilla extract
4 cups flour
1 tsp. baking soda
1 tsp. baking powder
-------------------------
Cream together the shortening and sugar (an electric mixer is handy here;
otherwise the whole procedure can be done by hand).
Add the sour cream, eggs, and vanilla extract.
Mix together the flour, baking soda, and baking powder (sifting is
optional). Add to the wet mixture. At this point, you should have a dough,
NOT a batter. If the dough is too wet, add up to 1/2 cup more flour.
Chill the dough in the refrigerator for 1 hour.
Roll the dough to about 1/4-inch thickness, cut with cookie cutters, and
place on a cookie sheet (my notes don't say whether the sheet should be
greased, and I don't remember whether I usually grease the sheet. I'd suggest
trying one batch greased and one ungreased -- the worst that could happen is
some of the cookies will be slightly burnt on the bottom).
Sprinkle the tops of the cookies with a mixture of cinnnamon and sugar, and
bake at 350 degrees for 10 minutes. Keep an eye on the cookies as they bake --
they should be lightly browned. In my experience, as you bake several batches
of cookies, the later batches tend to need slightly shorter baking times.
Variations: my mother suggests using yogurt instead of sour cream. I've
never tried it because I can't stand yogurt and never have it in the house.
Instead of vanilla extract, try other extracts such as almond extract, or use
liqueurs. I've found that in most recipes calling for vanilla extract one
usually gets excellent results by substituting amaretto or any of the
whiskey-based liqueurs (Drambuie, Irish Mist, etc.). This substitution makes
wonderful toll-house cookies, incidentally. Also, as a further digression, a
superb variation on toll-house cookies is to mix the recipe exactly as it
appears on the package of Nestle toll-house morsels, but to add a VERY ripe
banana to the mixture [throw the banana and the dough into a blender].
--
Morris M. Keesan
{decvax,linus,wjh12}!bbncca!keesan
keesan @ BBN-UNIX.ARPAariels@orca.UUCP (Ariel Shattan) (02/11/84)
From Betty Crocker's Cooky Book (the cooky book I grew up on...)
Ethel's Sugar Cookies
3/4 c. shortening (part butter or margarine)
1 c. sugar (granulated)
2 eggs
1/2 tsp. lemon flavoring or
1 tsp. vanilla
2 1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. salt
Mix shortening, sugar, eggs, and flavoring throughly. Mesure flour
by dipping or sifting. Stir flour, baking powder, salt together;
blend into wet ingredients. Chill at least 1 hr.
Heat oven to 400 dF. Roll dough 1/8 inch thick on lightly floured
board. Cut with cooky cutters. Place on ungreased cooky sheet.
Bake 6 to 8 minutes or until cookies are a delicate golden color.
Makes about 4 dozen cookies.
note: if you use self-rising flour, omit baking powder and salt.