These are soft, chewy, bite-sized, no-roll sugar cookies with a yummy flavor twist. Be sure not to overbake!
2/3 cup shortening
2/3 cup butter
1 1/2 cups white sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 teaspoon lemon extract
1/2 teaspoon almond extract
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup granulated sugar for decoration
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, shortening and sugar. Make sure you beat until fluffy...it really does make a difference! Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut (I like them a bit smaller!) sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.
Bake cookies 10 to 12 minutes (8-10 for smaller cookies) in the preheated oven, until set. Remove from baking sheets to cool on wire racks.
Tuesday, November 6, 2007
Friday, November 2, 2007
Soft Ginger Molasses Cookies
Play around with the amount of spices used depending on how intense you like the flavor.
4 1/2 cups all-purpose flour
6 teaspoons ground ginger
2 teaspoon baking soda
2 1/2 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cup margarine, softened (butter will make a flatter cookie)
2 cup white sugar
2 egg
2 tablespoon water
1/2 cup molasses
4 tablespoons white sugar
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 2 cups sugar until light and fluffy. Beat in the eggs, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 4 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container. Yield 48 cookies.
4 1/2 cups all-purpose flour
6 teaspoons ground ginger
2 teaspoon baking soda
2 1/2 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cup margarine, softened (butter will make a flatter cookie)
2 cup white sugar
2 egg
2 tablespoon water
1/2 cup molasses
4 tablespoons white sugar
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 2 cups sugar until light and fluffy. Beat in the eggs, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 4 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container. Yield 48 cookies.
Pumpkin Dip
Goes great with ginger molasses cookies!
1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar
1 (15 ounce) can solid pack pumpkin
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
1 teaspoon frozen orange juice concentrate
In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving.
1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar
1 (15 ounce) can solid pack pumpkin
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
1 teaspoon frozen orange juice concentrate
In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving.
Old Fashioned Oven Beef Stew
My mom always made this with a loaf of homemade bread to serve when company came. Perfect for those chilly autumn evenings...
1 1/2 lbs stew meat
2 cans tomato soup
2 soup cans of water
1 large onion, chopped
1/2 teaspoon thyme
4-6 medium potatoes, cubed
4 carrots, sliced
1/2 cup water
1 cup frozen peas
Dredge meat in flour with salt/pepper and brown in oil. Place in dutch oven with soup, soup cans of water, onion, and thyme. Cover and bake at 375 degrees for 1 hour. Add potatoes, carrots and 1/2 cup water. Return to oven and bake for another hour (or reduce heat to 225 and bake for 2-3 hours). Add frozen peas and finish baking for 15 minutes, until peas are done (if lower temperature is used, bake for up to another hour). Salt and pepper to taste.
1 1/2 lbs stew meat
2 cans tomato soup
2 soup cans of water
1 large onion, chopped
1/2 teaspoon thyme
4-6 medium potatoes, cubed
4 carrots, sliced
1/2 cup water
1 cup frozen peas
Dredge meat in flour with salt/pepper and brown in oil. Place in dutch oven with soup, soup cans of water, onion, and thyme. Cover and bake at 375 degrees for 1 hour. Add potatoes, carrots and 1/2 cup water. Return to oven and bake for another hour (or reduce heat to 225 and bake for 2-3 hours). Add frozen peas and finish baking for 15 minutes, until peas are done (if lower temperature is used, bake for up to another hour). Salt and pepper to taste.
Subscribe to:
Posts (Atom)
