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Old Fashioned Butter Cookies - Tricia N, Wausau
6c Flour
2t Baking Powder
1t Salt
2c Butter - Softened
1 1/2c Sugar
2 Eggs
4 Tbls Milk
3t Vanilla
Preheat oven
to 400 degrees
Cream the butter and sugar. Stir in eggs, milk and
vanilla. Blend in dry ingredients. Refrigerate dough one hour.
On floured surface take a small part of the dough and roll out to 1/8" and
cut with cookie cutter. Place on ungreased cookie sheets. Bake 400
degrees, 5-6 minutes or more, check often.
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Peanut Butter Cookies - Tricia N, Wausau
1 c
Butter, softened
1 c White sugar
1 c Packed brown sugar
2 Eggs
1 c Creamy peanut butter
1 t Vanilla extract
2 1/2 c All-purpose flour
1 t Baking soda
1 t Salt
Preheat oven to 375 degrees
Cream the butter and sugars. Add eggs and blend. Add peanut butter and
vanilla. In a separate bowl mix dry ingredients. Add dry ingredients
and stir until well blended.
Measure out tablespoonfuls of dough and roll into balls. Place 3 inches
apart on lightly greased cookie sheets. Make criss-cross pattern with fork.
Bake in a pre-heated oven at 375 degrees 8-10 minutes until set, but not
hard. Do not over bake. Leave on sheets for 2 minutes before
removing. Cool, and store in covered container.
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Chocolate Chip
Cookies - Tricia N, Wausau
1 1/3c
Butter, softened
1c White sugar
1c Packed light brown sugar
2 Eggs
1T Vanilla
3 1/2 c All-purpose flour
1 t Baking soda
1 t Salt
2 c Semisweet chocolate chips
Preheat oven to 375 degrees
In a large bowl, cream together the butter, white sugar, and brown sugar
until smooth. Beat in the eggs one at a time, then stir in the vanilla. In a
separate bowl combine the flour, baking soda, and salt; stir into the
creamed mixture. Stir in the chocolate chips. Use a measuring tablespoon to
round dough into balls. Don't roll the balls, just make them rounded. Place
onto un-greased baking sheets.
Bake 10 to 12 minutes in the preheated oven, or until centers are set and
very lightly browned. Don't over bake. Cool 2 to 3 minutes before
removing from baking sheets.
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Spicy Oatmeal Cookies - Tricia
N, Wausau
1 c
Butter, softened
1 c Packed light brown sugar
1/2 c White sugar
2 Eggs
1 t Vanilla
1 1/2 c All-purpose flour
1 t Baking soda
1 t Ground cinnamon
1/2t Ground nutmeg
1/2 t Ground cloves
1/2 t Salt
3 c Rolled oats (old fashion work
better)
1 c Raisins
Preheat oven to 350 degrees
In a large bowl, cream together the butter, brown sugar, white sugar. Add
eggs, and vanilla and mix until smooth. In a separate bowl combine the
flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture.
Stir in the oats and raisins. Drop by rounded teaspoonfuls onto un-greased
cookie sheets.
Bake 10 to 12 minutes until light and golden. Do not over bake. Let
them cool for 2 minutes before removing from cookie sheets to cool
completely. Store in airtight container.
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Snickerdoodles -
Tricia N, Wausau
1 c
Butter, softened
1 1/2 c White sugar
2 Eggs
2t Vanilla
2 3/4c All-purpose flour
2t Cream of tartar
1t Baking soda
1/4t Salt
2T White sugar
2t Ground cinnamon
Preheat oven to 400 degrees F
Cream together butter, 1 1/2c sugar. Add eggs and vanilla, mix well. In a
separate bowl mix the flour, cream of tartar, soda and salt. Add to creamed
mixture and stir until combined. Shape dough by rounded spoonfuls into
balls.
Mix the 2T sugar and the cinnamon. Roll balls of dough in mixture. Place 2
inches apart on un-greased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from
baking sheets.
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Mediterranean Easter Cookies –
Tricia N, Wausau
2 cups
butter
1 1/2 cups white sugar
4 egg yolks
1/2 cup milk
8 cups sifted all-purpose flour
2 teaspoons baking powder
1 tablespoon orange zest
In a mixing bowl sift together flour and baking powder and set aside. In
large bowl, cream together butter and sugar. Add 4 egg yolks one at a time,
beating well after each one. Add milk and flour.
Work with the hands until dough is smooth. Add grated orange rind. Dough
should be stiff so add additional flour if needed.
Break off small portions of dough and roll out into pencil-size strips about
11 inches long. Fold each strip into thirds, sideways, and press lightly
together at ends.
Place cookies on ungreased baking sheet. Brush tops with beaten egg. Bake at
350 degrees F (175 degrees C) for 18 to 20 minutes.
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Cowboy Cookies - Trish J, Athens
Cream: 2 ½ cups
white sugar 5 eggs
2 ¼ cups brown sugar 2 ¼ tsp vanilla
2 ½ cups oleo or butter
Add: 4 ½ cups
flour 1 ¼ tsp salt
2 ½ tsp soda 12 oz choc
chips
4 ½ cups oatmeal 1 cup chopped
pecans
Mix in large bowl and
spoon by tablespoon or teaspoon onto greased sheet.
Bake 12 min at 375.
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Mexican Mocha Balls - Cheryl
Z. - Wausau
1
cup butter
1/2 cup sugar
2
tsp. vanilla
2
cups flour
1/4 cup cocoa
1
Tbsp. instant coffee powder
1/2 tsp. salt
1
cup finely chopped pecans
1/2 cup chopped maraschino cherries
confectioners sugar
Cream butter in a large bowl; gradually add sugar and vanilla. Beat
until light and fluffy. Combine flour, cocoa, coffee powder and salt;
gradually add to creamed mixture. Blend in nuts and cherries.
Chill dough. Preheat oven to 325 degrees. Shape into 1-inch
balls and place on ungreased baking sheets. Bake 20 minutes.
Remove to wire racks. Dust with confectioners sugar. Makes 6
dozen.
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