Crescent Cookies
½ lb. butter (2 sticks) 1⅔ c. flour
⅓ c. powdered sugar 4 tbsp. granulated sugar
1 tsp. Vanilla 1 c. chopped walnuts
Cream butter with granulated sugar. Add vanilla, nuts and flour.
Place in refrigerator for 1 hour. Heat oven to 350°. Shape cookies and place
on ungreased cookie sheet. Bake 15-20 minutes.
Place powdered sugar in sifter. While cookies are still hot, sift powdered sugar
over them.
Makes 3 ½ - 4 dozen
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Spritz Cookies
1 cup butter (2 sticks) 1 tsp. vanilla
3 egg yolks ½ tsp. salt
2 ½ cups sifted flour ½ tsp. almond extract (optional)
⅔ cup sugar
Cream butter, add sugar gradually.
Add unbeaten egg yolks and vanilla (and almond extract if using). Beat well.
Add flour sifted with salt.
Press thru cookie press on ungreased cookie sheet.
Bake in 400° oven for 6 to 7 minutes.
Makes about 5 dozen cookies.
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Toll House Cookies
2 ¼ unsifted flour ¾ cup brown sugar
1 tsp. baking soda 1 tsp. vanilla
1 tsp. salt 2 eggs
1 cup butter, softened 1 (12 oz.) pkg. semi-sweet chocolate morsels
¾ cup sugar
Pre-heat oven to 375°. In small bowl, combine flour, baking soda and salt. Set aside.
In large bowl, combine butter, sugar, brown sugar and vanilla.
Beat until creamy. Beat in eggs.
Gradually add flour mixture, mix well. Stir in chocolate morsels.
Drop by teaspoonfuls onto ungreased cookie sheet.
Bake 8 minutes at 375°. Makes 60 cookies.
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Pepparkakor Cookies
This dough needs to chill overnight.
3 ¾ c. sifted flour 1 tbsp. ginger
2 tsp. cinnamon 1 tsp. ground cloves
½ tsp. all spice ½ tsp. ground nutmeg
1 tsp. baking soda 1 cup margarine (2 sticks)
1 cup sugar 1 egg
½ cup light molasses
Sift together dry ingredients except for sugar. Cream margarine and add sugar gradually. Beat til fluffy.
Add egg and molasses to margarine mixture and beat well. Add flour mixture gradually to margarine mixture and beat til blended.
Wrap in wax paper and chill overnight.
Roll out ¼" thick on floured board and cut with floured cutter.
Place 2" apart on cookie sheet. Bake at 350° for 8-10 minutes or to light brown. (Check after 5 or 6 minutes.) Makes 8 dozen.
Sugar Cookies (Roll out)
¾ c. shortening 2 ½ cup sifted flour
1 cup sugar 1 tsp. baking powder
2 eggs ½ tsp. salt
½ tsp. vanilla
Cream sugar into shortening. Add eggs and vanilla. Mix thoroughly. Sift dry ingredients together and stir into shortening mixture.
Chill dough at least 1 hour. roll out 1/8” thick and cut with floured cutters. Place 2” apart on ungreased cookie sheet. Decorate as desired.
Bake at 400° for 6 – 8 minutes.
Makes 4 dozen.
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Drop Sugar Cookies
(Amish)
1 c. softened butter 1 tsp. vanilla
1 c. oil 4 ½ c. flour
1 c. sugar 1 tsp. baking soda
1 c. powdered sugar 1 tsp. cream of tartar
2 eggs ½ tsp. salt
granulated sugar for rolling
Preheat oven to 375 °F.
Using an electric mixer, beat together the butter, oil, and sugars until light and fluffy.
Mix in the eggs and vanilla.
Mix in the flour, baking soda, cream of tartar and salt.
Scoop dough by 2 tbsps. and form into a ball and roll in the granulated sugar until coated. (Putting the sugar in a bowl makes it easier to roll the dough.) Place cookie dough balls on an ungreased cookie sheet.
Bake for 8-10 minutes. (Err on the side of underdone to keep these soft. They should not be brown on top at all.)
Add peanuts to chocolate and stir well so all nuts are covered well.
Drop by tablespoonfuls into mini cupcake liners or onto parchment paper.
Melt about 1/2 of the bag of dark chocolate chips. Using a spoon, drizzle dark chocolate over clusters.
Allow to cool at room temperature then cover and refrigerate in an air tight container. Can be stored at room temperature or refrigerated for about 2-3 weeks.
TO FREEZE: Can be frozen for several months. Place in refrigerator for one hour to make sure they are totally cool before freezing. Place in an air tight container or freezer bag. Defrost in refrigerator to avoid condensation.
YIELD: About 30-35 clusters.
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