A Good Cookie

Moving away from decorated cakes for now, I finally had a chance to make one of my favorite cookies. I wish I had a picture of them to post but take my word for it you can’t stop with just one and they will melt in your mouth. They are a lot like shortbread cookies but rolled in powdered sugar and with nuts. If you don’t have this recipe, try it I’m sure you’ll like it.

OLD FASHIONED WALNUT BALLS

1 cup butter (soft)

1/3 cup brown sugar

1 teaspoon vanilla

2 cups plain flour

1/2 teaspoon salt

2 cups finely chopped walnuts

     Powdered sugar to roll cookies in.

    Cream butter and  brown sugar together. Add vanilla and stir.  Sift flour and salt together, add to creamed mixture and mix well. Stir in chopped nuts. Shape into walnut sized balls  and bake on ungreased cookie sheet 12 to 15 min. at 375.  Roll in powdered sugar. Roll again in sugar when cool. Makes about 4 doz.

Apricot Oatmeal Bars

I wish I would make these bars more often and not just on holidays. They are so good.  I love the taste of the apricot preserves, making them just sweet enough. I hope you’ll give them a try.  

APRICOT OATMEAL BARS

      Crumb layer
1& 1/4 cups all-purpose flour
1& 1/4 cups quick cooking oats
1/2 cup sugar
3/4 cup melted butter
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoon vanilla
     Combine all ingredients, beat on low speed
til crumbly. (Reserve 1 cup for topping) press remainder
into bottom of 9×13″ greased pan.

      Filling & topping
 Spread 1 jar (10 oz.) apricot preserves over crumb mixture.
(do not spread to edge of pan). Sprinkle reserved crumbs over
top, add 1/2 cup flaked coconut.
      Bake 22 to 27 min. until edges are lightly brown. Cool & cut in bars.
                       Makes 3 doz.

Scottish Shortbread

I know there are a lot of recipes for this cookie but this is the one i use. If you love shortbread cookies as much as i do then this is for you. If you’ve never made shortbread you must try it, it’s so easy. Just be sure to use real butter, no margarine here. You can only get that rich buttery crisp taste if you use butter.

Shortbread Cookies

1 cup unsalted butter, soft

1/2 cup powdered sugar

2 cups plain flour

   (and granulated sugar to sprinkle when done)

     Cream butter, add powdered sugar. Beat til light and fluffy. Add flour and stir well. Press into 15x10x1 inch jelly roll pan, cut into fingers or squares, prick all over with fork lightly and chill for 30 min. Bake 375 for 5 min.-reduce heat to 300 and bake for 20 min. until a pale golden color.  When done sprinkle with sugar.

Best Oatmeal Cookies

BEST OATMEAL COOKIES

3 c. oats (quick cook)
2 c. packed brown sugar
1 c. butter
2 lg eggs
1 teas. B. Soda
2 teas. vanilla
1/2 teas. salt
1 & 1/2 c plain flour 
    Combine 1st 7 ingred. Beat well Stir in flour- Mix by hand- Drop TBLS 2 inches apart
on lightly greased pan.   
Bake 8 to 12 min     4doz.

   These are so good and easy. I have also added raisins, coconut, or chocolate chips to the basic recipe for a different taste.

Favorite Cookies

I have collected lots of cookie recipes over the years so I thought I would post just a few of my favorites here. All of these I have baked, usually at Christmas time for gifts. If you have a favorite and it isn’t here let me know I might have it in my collection, also please feel free to pass along your favorites to me. I’ll be updating this post as I fine more of my favorites to share.

CHOCOLATE TIPPED BUTTER COOKIES

1 cup butter

1/2 cup powdered sugar

1 teaspoon vanilla

2 cups plain flour

1 (6oz) chocolate chips

1 tablespoon shortening

1/2 cup finely chopped pecans

    Cream butter & sugar–beat, add vanilla, and flour. Mix well. Shape into 2 &1/2×1/2″ sticks. You may have to chill dough for easier handling. Place on ungreased cookie sheet. Flatten the end (three quarters) of each cookie lengthwise with fork to 1/4″ thick. Bake 350 12 to 14 min. cool

Combine chocolate chips & shortening, melt. Dip unflattened end in melted chocolate and roll in nuts. Place on rack. To store, place between layers of waxed paper in air tight container. Makes about 5 doz.

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CHRISCROSS COOKIES

4 cups sifted flour

1 & 1/2 teas. baking soda

2 teas. cream of tartar

1 teas. salt

1 &1/3 cup shortening

2 &1/2 cups light brown sugar (packed)

1 &1/2 teas. vanilla

1 teas. lemon extract

3 eggs

     Mix all together and chill dough.

Roll a level Tablespoon of chilled dough into a ball (like a walnut) Place on greased cookie sheet. Press ball with a fork to get crisscross pattern #. Bake 375 8 to 10. Makes about 8 doz.

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LEMON CRINKLE COOKIES

1/2 cup shortening

1 cup brown sugar (packed)

1 egg

1 tablespoon lemon peel or juice

1 &1/2 cups plain flour

 1/2 teas. soda

1/2 teas.cream of tartar

1/4 teas. ginger

  Pinch of salt

2 tablespoons sugar (to roll balls in)

   Cream shortening and brown sugar until fluffy, add eggs and lemon. Beat well. Combine flour, soda, cream of tartar, ginger & salt. Stir into creamed mixture. Roll into 1″ balls -Roll balls in sugar-Place 2″ apart on greased cookie sheet. bake 350 10 to 12 min.  Makes about 3 &1/2 doz.

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OATMEAL-PEANUTBUTTER COOKIES

1 cup butter, soft

2 cups sugar

3 eggs

1/2 cup peanutbutter

3 &1/2 cups regular oatmeal

1 cup all-purpose flour

3/4 teas. baking soda

1/2 teas. salt

1 & 1/2 teas. cinnamon

1 cup raisins

     Drop dough by heaping teaspoonfuls onto lightly greased cookie sheet. Bake 350 10 to 11 min. Cool. Makes about 9 doz.

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MOLASSES CRINKLE COOKIES

3/4 cup shortening

1 cup brown sugar

1 egg

1/4 cup molasses

2 & 1/4 cups sifted flour

2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cloves

1 teaspoon cinnamon

1 teaspoon ginger

      Mix 1st 4 ingredients together, cream well. Sift flour and other dry ingredients, stir into creamed mixture and chill.  Roll in large balls (walnut size). Dip tops of balls in gradulated sugar and place on cookie sheet, bake 10 to 12 min. at 375.

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HOLIDAY SNOWBALLS

1/2 cup butter

2 Tablespoons sugar

1 & 1/4 cups flour

1 cup ground pecans

1 teaspoon vanilla–powdered sugar to roll in.

       Cream butter and sugar, blend in vanilla,flour and pecans. CHILL. Shape in 1″ balls. Bake 350 15 to 20 min. Roll in powdered sugar while warm.

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GINGERSNAPS

3/4 cups shortening

1 cup brown sugar

1 egg

 1/4 cup molasses

2 & 1/4 cups all purpose flour

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon cloves

1/4 teaspoon salt—- & granulated sugar to roll in.

       Mix shortening, brown sugar, egg, & molasses. Blend in other ingredients, cover & chill 1 hr. Shape dough by rounded teaspoonfuls into balls. Dip tops of ball in sugar. Place SUGAR SIDE UP on lightly greased pan. Bake 375 10 to 12 min.  or just until set. makes about 4 doz.