Post by Michelle on Jan 15, 2009 12:20:14 GMT -6
Dutch Cookies (No Eggs)
1 ½ cups flour
½ tsp. baking soda
½ cup powdered sugar
1/4 tsp. salt
1/8 cup granulated sugar
½ cup butter (room temperature)
Preparation: Cream butter and powdered sugar until smooth. Add flour, baking soda, and salt and beat until smooth. Roll the dough into a 12-inch long roll that looks like a long sausage. Wrap in some wax paper and refrigerate for one-hour.
Cook: Preheat oven to 350°F. Slice cookies from the roll about 1/4 inch thick on a diagonal and place on an ungreased cookie sheet. Bake for 15 minutes or until cookies are golden brown. Allow cookies to cool about 3 minutes before removing them from the cookie sheet.
Yield: 48 cookies
Peanut Butter Cookies (One Egg Recipe)
1 1/3 cups flour
1 tsp. baking soda
½ tsp. salt
½ cup shortening
½ cup granulated sugar
½ cup light brown sugar
½ cup peanut butter
1 tsp. vanilla extract
1 egg
Preparation: Combine the flour, baking soda, and salt. In a large bowl, cream the vegetable shortening and the two sugars. Beat in the peanut butter. Beat in the vanilla extract and the egg. Gradually blend in the dry ingredients. Pinch off walnut sized pieces of the dough and roll into balls. Roll the balls in granulated sugar and place 1” apart on an ungreased baking sheet. If desired, use a wet fork to press the balls flat.
Cook: Bake at 350°F for 11 to 13 minutes. Transfer to a wire rack to cool.
Optional: Press between one to three small chocolate chips into the top of each cookie immediately after they are removed from the oven.
Yield: 42 small cookies
Oatmeal Cookies (No Eggs)
2 cups flour
1 cup shortening
1 tsp. salt
1 cup light brown sugar
1 tsp. baking soda
½ tsp. nutmeg
1 cup rolled oats
3/4 cup milk
Preparation: Combine the flour, oats, baking soda, nutmeg, and salt. In a large bowl, cream the shortening and brown sugar. Beat in the milk. Gradually blend in the dry ingredients. Cover and chill for 2 hours. On a floured surface, roll out the dough until 1/4 thick. Use cookie cutter(s) and cut out cookies and place 1 apart on a lightly greased baking sheet.
Cook: Bake at 350EF for 10 to 12 minutes or until golden. Transfer to wire racks to cool.
Yield: 54 cookies
Basic Cookie Recipe and Sugar Cookies (No Eggs)
2 cups flour
½ cup shortening
1 tsp. salt
1 cup granulated sugar
1 tsp. baking powder
1 tsp. vanilla extract (optional)
Preparation: Combine the flour, baking powder, and salt. In a large bowl, cream the shortening and the sugar. Beat in the vanilla extract. Gradually blend in the dry ingredients. Pinch off walnut sized pieces of dough and roll into balls. Roll balls in some granulated sugar and place 1.5 apart on a lightly greased baking sheet. Flatten each ball with the bottom of a glass dipped in water and then in granulated sugar.
Cook: Bake at 350EF for 10 to 12 minutes or until lightly colored. Transfer to a wire rack to cool.
Yield: 42 cookies
Shortbread Cookies (No Eggs)
2.25 cups flour
1 cup shortening
1.25 cups light brown sugar
1 tsp. vanilla extract
½ cup ground walnuts, pecans, or almonds - optional
Preparation: In a large bowl, cream the shortening and brown sugar. Beat in the vanilla extract. Gradually blend in the flour. (Mix in the nuts if available.) Pinch off walnut sized pieces of dough and roll into balls. Place 1.5 apart on ungreased baking sheet. Flatten with the back of a spoon dipped in flour.
Cook: Bake at 350EF for 10 to 15 minutes or until lightly colored. Transfer to a wire rack to cool.
Yield: 54 cookies
Fruit Preserves Cookies (No Eggs)
2 cups flour
1 cup butter
½ cup powdered sugar
½ cup fruit preserves
Preparation: In a medium bowl, cream the butter and powdered sugar. Gradually blend in the flour. Pinch off large olive size pieces of dough and roll into balls. Place 1 apart on ungreased baking sheet and make an indentation in the center of each cookie with your finger. Fill the hollow indentation with fruit preserves.
Cook: Bake at 375°F for 15 to 18 minutes, or until lightly colored. Transfer to a wire rack to cool.
Yield: 60 small cookies
1 ½ cups flour
½ tsp. baking soda
½ cup powdered sugar
1/4 tsp. salt
1/8 cup granulated sugar
½ cup butter (room temperature)
Preparation: Cream butter and powdered sugar until smooth. Add flour, baking soda, and salt and beat until smooth. Roll the dough into a 12-inch long roll that looks like a long sausage. Wrap in some wax paper and refrigerate for one-hour.
Cook: Preheat oven to 350°F. Slice cookies from the roll about 1/4 inch thick on a diagonal and place on an ungreased cookie sheet. Bake for 15 minutes or until cookies are golden brown. Allow cookies to cool about 3 minutes before removing them from the cookie sheet.
Yield: 48 cookies
Peanut Butter Cookies (One Egg Recipe)
1 1/3 cups flour
1 tsp. baking soda
½ tsp. salt
½ cup shortening
½ cup granulated sugar
½ cup light brown sugar
½ cup peanut butter
1 tsp. vanilla extract
1 egg
Preparation: Combine the flour, baking soda, and salt. In a large bowl, cream the vegetable shortening and the two sugars. Beat in the peanut butter. Beat in the vanilla extract and the egg. Gradually blend in the dry ingredients. Pinch off walnut sized pieces of the dough and roll into balls. Roll the balls in granulated sugar and place 1” apart on an ungreased baking sheet. If desired, use a wet fork to press the balls flat.
Cook: Bake at 350°F for 11 to 13 minutes. Transfer to a wire rack to cool.
Optional: Press between one to three small chocolate chips into the top of each cookie immediately after they are removed from the oven.
Yield: 42 small cookies
Oatmeal Cookies (No Eggs)
2 cups flour
1 cup shortening
1 tsp. salt
1 cup light brown sugar
1 tsp. baking soda
½ tsp. nutmeg
1 cup rolled oats
3/4 cup milk
Preparation: Combine the flour, oats, baking soda, nutmeg, and salt. In a large bowl, cream the shortening and brown sugar. Beat in the milk. Gradually blend in the dry ingredients. Cover and chill for 2 hours. On a floured surface, roll out the dough until 1/4 thick. Use cookie cutter(s) and cut out cookies and place 1 apart on a lightly greased baking sheet.
Cook: Bake at 350EF for 10 to 12 minutes or until golden. Transfer to wire racks to cool.
Yield: 54 cookies
Basic Cookie Recipe and Sugar Cookies (No Eggs)
2 cups flour
½ cup shortening
1 tsp. salt
1 cup granulated sugar
1 tsp. baking powder
1 tsp. vanilla extract (optional)
Preparation: Combine the flour, baking powder, and salt. In a large bowl, cream the shortening and the sugar. Beat in the vanilla extract. Gradually blend in the dry ingredients. Pinch off walnut sized pieces of dough and roll into balls. Roll balls in some granulated sugar and place 1.5 apart on a lightly greased baking sheet. Flatten each ball with the bottom of a glass dipped in water and then in granulated sugar.
Cook: Bake at 350EF for 10 to 12 minutes or until lightly colored. Transfer to a wire rack to cool.
Yield: 42 cookies
Shortbread Cookies (No Eggs)
2.25 cups flour
1 cup shortening
1.25 cups light brown sugar
1 tsp. vanilla extract
½ cup ground walnuts, pecans, or almonds - optional
Preparation: In a large bowl, cream the shortening and brown sugar. Beat in the vanilla extract. Gradually blend in the flour. (Mix in the nuts if available.) Pinch off walnut sized pieces of dough and roll into balls. Place 1.5 apart on ungreased baking sheet. Flatten with the back of a spoon dipped in flour.
Cook: Bake at 350EF for 10 to 15 minutes or until lightly colored. Transfer to a wire rack to cool.
Yield: 54 cookies
Fruit Preserves Cookies (No Eggs)
2 cups flour
1 cup butter
½ cup powdered sugar
½ cup fruit preserves
Preparation: In a medium bowl, cream the butter and powdered sugar. Gradually blend in the flour. Pinch off large olive size pieces of dough and roll into balls. Place 1 apart on ungreased baking sheet and make an indentation in the center of each cookie with your finger. Fill the hollow indentation with fruit preserves.
Cook: Bake at 375°F for 15 to 18 minutes, or until lightly colored. Transfer to a wire rack to cool.
Yield: 60 small cookies