Ingredients:
SHORTBREAD COOKIES:
2 c. flour
1/2 c. sugar
2 blocks real butter
JELLO COOKIE:
1 sm. pkg. apricot Jello
1 sm. pkg. orange Jello
6 oz. cream cheese
3/4 c. sugar
1 pkg. Dream Whip (follow directions)
Directions:
SHORTBREAD COOKIES: Cream together sugar and butter until creamy. Add flour. Dough will be crumbly. Pat into a baking pan 9 x 13 inches. Bake at 350 degrees for 20 minutes or lightly brown; let cool.
Thursday, December 6, 2007
MELT-IN-YOUR MOUTH SCOTTISH SHORTBREAD
Ingredients:
1 1/4 c. powdered sugar
4 c. flour (bleached flour works best)
2 tbsp. cornstarch
4 cubes butter (no substitutions, please) room temperature
Directions:
Stir together powdered sugar, flour and cornstarch. Cut in butter until dough is consistency of play dough. Divide dough into 4 equal parts. Form into balls. With rolling pin on very lightly floured surface, shape each ball into a 1/4 inch thick round. Transfer to baking sheets (two cookies per sheet). Prick each cookie with a fork in a pretty design. Bake at 275 degrees for 25 to 30 minutes.
When cooled, break apart into pie wedge sections.
Note: 1 cube of butter equals 1/2 cup or 8 tablespoons butter (one stick).
1 1/4 c. powdered sugar
4 c. flour (bleached flour works best)
2 tbsp. cornstarch
4 cubes butter (no substitutions, please) room temperature
Directions:
Stir together powdered sugar, flour and cornstarch. Cut in butter until dough is consistency of play dough. Divide dough into 4 equal parts. Form into balls. With rolling pin on very lightly floured surface, shape each ball into a 1/4 inch thick round. Transfer to baking sheets (two cookies per sheet). Prick each cookie with a fork in a pretty design. Bake at 275 degrees for 25 to 30 minutes.
When cooled, break apart into pie wedge sections.
Note: 1 cube of butter equals 1/2 cup or 8 tablespoons butter (one stick).
MY DAD'S FAVORITE SHORTBREAD COOKIE
Ingredients:
3/4 c. butter
1/4 c. sugar
2 c. flour
Directions:
Oven at 350 degrees. Cream butter and sugar. Work in flour. Roll dough 1/2-1/3 inch thick on lightly floured board. Cut into shapes. Place 1/2 inch apart on ungreased baking sheet. Bake 20 minutes. Immediately remove from baking sheet.
3/4 c. butter
1/4 c. sugar
2 c. flour
Directions:
Oven at 350 degrees. Cream butter and sugar. Work in flour. Roll dough 1/2-1/3 inch thick on lightly floured board. Cut into shapes. Place 1/2 inch apart on ungreased baking sheet. Bake 20 minutes. Immediately remove from baking sheet.
PUMPKIN COOKIES WITH CREAM CHEESE
Ingredients:
COOKIES:
1 c. shortening
1 c. sugar
1 c. pumpkin
1 egg
2 c. flour
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. salt
FROSTING:
1 tbsp. vanilla
1 lb. powdered sugar
1 stick butter
8 oz. cream cheese
Directions:
Cream shortening, sugar, and pumpkin. Add egg and mix well. Add sifted dry ingredients. Drop from spoon onto cookie sheet. Bake at 375 degrees for 10-12 minutes.
Beat frosting ingredients until smooth. Frost cookies after they have cooled.
Makes 48 cookies.
COOKIES:
1 c. shortening
1 c. sugar
1 c. pumpkin
1 egg
2 c. flour
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. salt
FROSTING:
1 tbsp. vanilla
1 lb. powdered sugar
1 stick butter
8 oz. cream cheese
Directions:
Cream shortening, sugar, and pumpkin. Add egg and mix well. Add sifted dry ingredients. Drop from spoon onto cookie sheet. Bake at 375 degrees for 10-12 minutes.
Beat frosting ingredients until smooth. Frost cookies after they have cooled.
Makes 48 cookies.
PUMPKIN-BUTTERMILK COOKIE
Ingredients:
2 cups sugar
1 cup butter
1/4 teaspoon salt
2 eggs
1 tablespoon vanilla
2 teaspoons baking powder
1 teaspoon baking soda
1 cup buttermilk
4-5 cups flour (enough to make firm
1 cup solid can pumpkin
2 tablespoons cinnamon
preheat oven to 350
Directions:
Combine first 5 ingredients to a creamy mixture add pumpkin and set aside. Mix dry ingredients together and slowly mix the creamy and the dry ingredients together. Add buttermilk and mix.
Add more flour if necessary. Batter should be firm enough to hold a peak.
Drop by spoon fulls and bake on cookie sheet 12 to 15 minutes.
2 cups sugar
1 cup butter
1/4 teaspoon salt
2 eggs
1 tablespoon vanilla
2 teaspoons baking powder
1 teaspoon baking soda
1 cup buttermilk
4-5 cups flour (enough to make firm
1 cup solid can pumpkin
2 tablespoons cinnamon
preheat oven to 350
Directions:
Combine first 5 ingredients to a creamy mixture add pumpkin and set aside. Mix dry ingredients together and slowly mix the creamy and the dry ingredients together. Add buttermilk and mix.
Add more flour if necessary. Batter should be firm enough to hold a peak.
Drop by spoon fulls and bake on cookie sheet 12 to 15 minutes.
PUMPKIN POLKA DOT COOKIES WITH EQUAL
Ingredients And Directions:
26% calorie reduction from traditional recipe.
1/2 cup stick butter, softened
1 1/4 cups Equal® Spoonful*
3 tablespoons light molasses
1 cup canned pumpkin
1 egg
1 1/2 teaspoons vanilla
1 2/3 cups all-purpose flour
1 teaspoon baking powder
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mini semi-sweet chocolate chips
Beat butter, Equal® and molasses until well combined. Mix in pumpkin, egg and vanilla until blended. Gradually stir in combined flour, baking powder, spices, baking soda and salt until well blended. Stir in chocolate chips.1 1/4 cups Equal® Spoonful*
3 tablespoons light molasses
1 cup canned pumpkin
1 egg
1 1/2 teaspoons vanilla
1 2/3 cups all-purpose flour
1 teaspoon baking powder
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mini semi-sweet chocolate chips
Drop by teaspoonfuls onto sprayed cookie sheet. Bake in preheated 350°F oven 11 to 13 minutes. Remove and cool completely on wire rack. Store at room temperature in airtight container up to 1 week.
Makes about 4 dozen cookies.
* May substitute 30 packets Equal® sweetener.
GREAT PUMPKIN COOKIES
Ingredients:
4 cups unsifted flour
2 cups oatmeal
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups oil
1/2 cup white sugar
2 cups brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups canned pumpkin
1/2 cup nuts
1/2 cup raisins
Directions:
Combine flour, oatmeal, spices, and salt. Set aside.
Cream oil, sugars, egg and vanilla on medium speed of mixer for 2 minutes.
Add 1/4 cup Libby's canned pumpkin and mix 1 minute more.
Add the remaining flour and pumpkin alternately. Stir in nuts and raisins.
Drop by rounded teaspoonfuls onto lightly greased sheet baking sheets.
Bake at 350F for 15-20 minutes or until firm and lightly browned.
Makes about 5 dozen cookies.
Unbaked dough can be frozen in air tight container. Thaw in refrigerator and bake as directed.
4 cups unsifted flour
2 cups oatmeal
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups oil
1/2 cup white sugar
2 cups brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups canned pumpkin
1/2 cup nuts
1/2 cup raisins
Directions:
Combine flour, oatmeal, spices, and salt. Set aside.
Cream oil, sugars, egg and vanilla on medium speed of mixer for 2 minutes.
Add 1/4 cup Libby's canned pumpkin and mix 1 minute more.
Add the remaining flour and pumpkin alternately. Stir in nuts and raisins.
Drop by rounded teaspoonfuls onto lightly greased sheet baking sheets.
Bake at 350F for 15-20 minutes or until firm and lightly browned.
Makes about 5 dozen cookies.
Unbaked dough can be frozen in air tight container. Thaw in refrigerator and bake as directed.
Subscribe to:
Posts (Atom)
