Posted on 12/09/2001 5:24:55 AM PST by Hillary's Lovely Legs
For spices, including different varieties of cinnamon and other baking spices, I'd suggest Penzey's .
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3 years!! Woo hoo! |
Cream butters and sugars. Beat in egg, water & vanilla. In a separate bowl, sift together dry ingredients, then add to creamed butters. Shape spoonfuls into small balls (about 3/4"). Place on greased cookie sheet, smash with fork (or, for Christmas, the flat surface of a decorative cookie press). Bake 10-12 minutes or until golden brown, 375 degrees. Cool on wire racks. Makes about 65 bite-sized cookies.
These are, hands-down, the best peanut butter cookies I've ever eaten, although I am a bit prejudiced since they are the ones I grew up with. (o:
I know one of you fine ladies have it.....Karen
On another note about baking, once I made a double batch of the Oatmeal Coconut cookie recipe at my daughter's request because she wanted to take some to work to share--she was working at an upscale hotel at the time, and she gave some to the chef. He took one look and said, "Your mother doubled the recipe, didn't she?" When she asked how he knew that, he said, because of the texture. He proceeded to tell her that when you double a cookie recipe you have to increase (?) the shortening because there's some kind of chemical-type reaction that occurs when the batch is larger. If anyone knows the specifics about this, I'm really interested.
I'm also wondering about the peanut butter cookies above and the teaspoon of water added. I know there's a reason for the water, but I'd like to know what it is.
As if you couldn't tell, I'm really into baking.
Happy anniversary, HLL! I just celebrated my first year in November.
Here's my cookie recipe:
Preheat oven to 375 degrees.
3/4 C Shortening
1 C Sugar
1/4 C Molasses
1 Egg
2 C Flour
1 tsp soda
1 tsp cinnamon
1/2 tsp salt
1/4 tsp ground cloves
1/4 tsp ground ginger
Mix together first 4 ingredients. Sift together remaining dry ingredients. Add to mixture. Form into balls. Roll in sugar. Bake 8-10 min. at 375 degrees.
And expect to get burned at least once making the rosettes. I usually double the rosette recipe, pull a stool up to the stove and become a rosette-making machine for an afternoon. Then I put the rosette iron away until next year.
---------- Recipe via Meal-Master (tm) v8.06
Title: Chocolate Crackles
Categories: Chocolate, Cookies
Yield: 36 servings
4 oz Unsweetened baking chocolate
-squares
1/2 c Vegetable oil
2 c Sugar
4 Eggs
2 ts Vanilla
2 c Flour
2 ts Baking powder
1/2 ts Salt
1 c Powdered sugar
Melt chocolate, blend with oil and sugar. Add eggs, one at a time, beating after each addition. Add vanilla, flour, baking powder and salt. Mix. Chill dough several hours. Shape into small balls and roll in powdered sugar.
Bake on greased cookie sheet at 350F for 10 to 12 minutes.
Recipe by: Lands End
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---------- Recipe via Meal-Master (tm) v8.06
Title: Rosettes
Categories: Cookies, My
Yield: 36 Servings
2 Egg
1/4 t Salt
1 T Sugar
1 t Vanilla
1 1/4 c Flour
1 c Milk
Beat together. Batter will be thin. Let batter rest for 10 minutes.
Heat 2 1/2 inches of oil in dutch oven to 325 to 350 degrees. Heat rosette iron in oil. Blot on paper towel. Dip iron into batter, but do not cover top of iron. Put in hot oil. Cook for 20 to 35 seconds, until rosette is golden brown. Drain on paper towels. When cool, sprinkle with powdered sugar or fill with preserves and whipped cream.
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This one? If not, I'll check my One Million Recipes software, but that's at work. This is from recipes I collected from the web in MealMaster format.
---------- Recipe via Meal-Master (tm) v8.06
Title: Orange Drop Cookies
Categories: Cookies
Yield: 1 Batch
3/4 c Shortening
1/4 c Butter
1 1/2 c Brown Sugar
2 Well beaten Eggs
1/2 c Fresh Orange Juice
1 ts Vanilla
3 1/2 c Flour
1/4 ts Salt
2 ts Baking Powder
1 ts Soda
2 tb Grated Orange Rind
3/4 c Sour milk or Buttermilk
-----------------------------------ICING-----------------------------------
1/2 c Butter
4 c Powdered Sugar
1/3 c Evaporated Milk
1 ts Vanilla
2 tb Grated Orange Rind
Cream shortening and sugar. Add eggs, orange juice, rinds, vanilla and sour milk. Mix well. Add all dry ingredients which have been sifted (NOT! I'm lazy) together. Blend everything together well. Optional - one cup of nuts. Drop by teaspoon on greased cookie sheet, (I used teflon cookie sheet ~ no greasing) Bake at 350% for 5 to 8 minutes.
ICING: Beat it all together and slap on the VERY COOLED DOWN cookies.
This makes a cake like cookie just exploding with orange flavor
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German Chocolate Cookies
1 package German Chocolate Cake Mix (18-1/4 oz.)
2 eggs
1/2 cup butter or margarine, melted
1/2 cup quick-cooking oats
1 cup (6 oz.) semisweet chocolate chips
1/2 cup candied fruitcake stuff--forget what you call it--the citron & cherries. Or substitute 1/2 cup raisins.
In a mixing bowl, combine dry cake mix, eggs, butter, & oats, mixing well. Stir in the chocolate chips and candied fruit. At this point I chill the dough for a little while--or you can freeze it for later!--but you don't have to. Drop by heaping spoonfuls about 2 inches apart on ungreased cookie sheet--cookies will spread a bit. Bake at 350 for 9-11 minutes. Remove and cool on wire rack. Cookies puff up while baking then fall and crinkle when cooled. They stay chewy, though. Not overly sweet,but a little spicy. Yields about 3 1/2 dozen.
PIAPS is on Tim Russert right now and sounding like she voted for George W. Bush. Even embracing military tribunals.
WARNING: Old Crusty accompanies her.
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