Post by Allan on Aug 1, 2007 22:02:59 GMT -5
Stained Glass Window Cookies
Submitted by: Kim Hogan
"These are cookies which have open spaces which are filled with crushed hard candy (yellow and red work best). When baked, the candy melts and gives the appearance of "stained glass"." Original recipe yield: 3 dozen.
INGREDIENTS:
2/3 cup butter
1 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
40 fruit flavored hard candies
DIRECTIONS:
Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter and sugar. Stir in vanilla and eggs.
In another bowl, sift together flour, baking powder and salt; add to egg mixture alternately with milk.
On a lightly floured surface, roll the dough 1/4 inch thick. Cut into 1/4 to 1/2 inch wide strips and, on a well-buttered baking sheet, form into window frames.
Keeping the colors separate, place candy in plastic bags and crush with a meat mallet. Place crushed candies inside window frames.
Bake for six minutes, or until candy is just melted. Cool on baking sheet for 5 minutes, until candy is hard. Carefully lift cookies off baking sheet with spatula.
Butter Cookies II
Submitted by: Ceil Wallace
"This is a simple butter cookie that can be used in a cookie press, as a drop cookie or made into a roll and sliced. There is no mystery cookie for a cookie press...any stiff butter type can be used. Just be sure to chill it thoroughly so it keeps its shape while baking." Original recipe yield: 3 dozen.
INGREDIENTS:
1 cup butter
1 cup white sugar
1 egg
2 2/3 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons vanilla extract
DIRECTIONS:
In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour and salt; stir into the sugar mixture. Cover dough, and chill for at least one hour. Chill cookie sheets.
Preheat oven to 400 degrees F (200 degrees C). Press dough out onto ungreased, chilled cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. Remove from cookie sheets to cool on wire racks.
Child-Proof Sugar Cookies
Submitted by: Wendy Mmm Gibson
"This recipe is great for first time cookie makers and kindergartners. They are easy and lots of fun. The children in my classes have never messed up a batch of these cookies in the fourteen years I've been teaching kindergarten, and neither have my four adorable children. You can use whole wheat flour in place of the all-purpose flour, if you wish." Original recipe yield: 3 -4 dozen.
INGREDIENTS:
1 1/2 cups confectioners' sugar
1 cup butter flavored shortening
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease your cookie sheets.
Mix the sugar, shortening, egg, vanilla and almond extract until creamy. Mix in the flour, baking soda and cream of tartar. Make several small balls of dough. Roll out dough to about 1/8 or 1/4 inch thick. Cut into desired shapes with well floured cookie cutters. If desired, press candies, raisins, nuts or sprinkles into cookies. Place cookies onto the prepared sheets.
Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes, depending upon whether you like hard or soft cookies. Remove cookies and let cool on a rack. Serve warm with a glass of milk. They are also good with ice cream wedged in the middle of two cookies.
Submitted by: Kim Hogan
"These are cookies which have open spaces which are filled with crushed hard candy (yellow and red work best). When baked, the candy melts and gives the appearance of "stained glass"." Original recipe yield: 3 dozen.
INGREDIENTS:
2/3 cup butter
1 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
40 fruit flavored hard candies
DIRECTIONS:
Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter and sugar. Stir in vanilla and eggs.
In another bowl, sift together flour, baking powder and salt; add to egg mixture alternately with milk.
On a lightly floured surface, roll the dough 1/4 inch thick. Cut into 1/4 to 1/2 inch wide strips and, on a well-buttered baking sheet, form into window frames.
Keeping the colors separate, place candy in plastic bags and crush with a meat mallet. Place crushed candies inside window frames.
Bake for six minutes, or until candy is just melted. Cool on baking sheet for 5 minutes, until candy is hard. Carefully lift cookies off baking sheet with spatula.
Butter Cookies II
Submitted by: Ceil Wallace
"This is a simple butter cookie that can be used in a cookie press, as a drop cookie or made into a roll and sliced. There is no mystery cookie for a cookie press...any stiff butter type can be used. Just be sure to chill it thoroughly so it keeps its shape while baking." Original recipe yield: 3 dozen.
INGREDIENTS:
1 cup butter
1 cup white sugar
1 egg
2 2/3 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons vanilla extract
DIRECTIONS:
In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour and salt; stir into the sugar mixture. Cover dough, and chill for at least one hour. Chill cookie sheets.
Preheat oven to 400 degrees F (200 degrees C). Press dough out onto ungreased, chilled cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. Remove from cookie sheets to cool on wire racks.
Child-Proof Sugar Cookies
Submitted by: Wendy Mmm Gibson
"This recipe is great for first time cookie makers and kindergartners. They are easy and lots of fun. The children in my classes have never messed up a batch of these cookies in the fourteen years I've been teaching kindergarten, and neither have my four adorable children. You can use whole wheat flour in place of the all-purpose flour, if you wish." Original recipe yield: 3 -4 dozen.
INGREDIENTS:
1 1/2 cups confectioners' sugar
1 cup butter flavored shortening
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease your cookie sheets.
Mix the sugar, shortening, egg, vanilla and almond extract until creamy. Mix in the flour, baking soda and cream of tartar. Make several small balls of dough. Roll out dough to about 1/8 or 1/4 inch thick. Cut into desired shapes with well floured cookie cutters. If desired, press candies, raisins, nuts or sprinkles into cookies. Place cookies onto the prepared sheets.
Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes, depending upon whether you like hard or soft cookies. Remove cookies and let cool on a rack. Serve warm with a glass of milk. They are also good with ice cream wedged in the middle of two cookies.