Posts Tagged rolled

Favorite Sugar Cookie Recipe

I may have given the wrong Rolled Sugar Cookies page number last week… On purpose. No cheating! 🙂 All I know is that our family is very thankful or Mrs. Robert Collins of Fairfax, Missouri!

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Southern Living 1979 Annual Recipes
Rolled Sugar Cookies

3 c all purpose flour
2 tsp baking powder
3/4 tsp soda
1/2 tsp ground nutmeg
1 c shortening (no butter!)
2 eggs, beaten
1 c sugar
1/4 c milk
1 tsp

Combine flour, baking powder, soda, & nutmeg; cut in shortening with a pastry blender until mixture resembles coarse crumbs.
Combine eggs, sugar, milk, & vanilla; mix well, & pour into crumb mixture. Stir with a fork until all dry ingredients are moistened. Shape into a ball, & chill 1-2 hours.
Work with half of dough at a time; store remainder in refrigerator. Roll dough out on a lightly floured board to 1/8″ thickness; cut with shaped cookie cutters. Place on lightly greased cookie sheets; bake at 375 for 8-9 minutes until very lightly browned.
Yield: 4 1/2 doz.

Easy peasy frosting: powdered sugar, milk to taste, food coloring. Mix to a spreadable but not too runny so that it oozes off.

Now, go eat!!

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Minted Cookies

While this recipe won’t help you mint your own coins, it will help you make delicious minty easy cookies. These Andes mint cookies have long been on my to do list, but due to the seasonal shortage of regular size Andes mints, placed on the back burner. But no more!

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With a nice gesture from an Olive Garden waitress, & cookie request from a missionary in need (more on them at a later date) I got the chance I was looking for.
So many of the recipes were mixed in Andes bits, not thumbprint style, & many were complicated more than I felt they needed to be. I ended up doing a Google picture search hoping I’d see the cookie for me. At last, I found a pretty cookie with a small ingredient list! Below is the recipe, with an important ingredient change.

Andes Minted Thumbprints

1 box devil’s food cake mix
1 egg
½ c oil
1 TBSP water (as needed)
12-15 Andes mints (or ¾ c Andes bits)

1. Preheat oven to 350°. Unwrap & cut mints in half. **Keep handling of mints to a minimum as they’re prone to melting before necessary.
2. Mix cake mix, egg, & oil in a bowl. Here is where my problem with the original recipe started. They only used ⅓ c oil which left the mix very dry & crumbly, to the point you couldn’t roll dough together. I had to add oil & eventually a little water so the dough was thoroughly moistened & clumpy. If dough is still a little dry, add water. Dough should lightly clump & hold shape when pressed together.
3. On parchment lined cookie sheet, place 1 TBSP dough 1″ apart. A measuring spoon helps keep dough form. A flattened bottomed cookie is a good thing. Fill sheet. Applying light pressure, use your thumb to make an indentation on the top of each cookie.
4. Bake for 8 minutes, a maximum of 9. Do not over cook. Set your kitchen timer.
5. Finish scooping dough on second cookie sheet & indent cookies.
6. While still warm & on cookie sheet, place half an Andes on top of each indentation. If the indent isn’t deep enough, use the back of a spoon to press a slightly deeper hole. Let Andes melt. Test for swirling consistency, then swirl mint with handle of spoon.

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7. After swirling cool cookies on cooling rack for up to 2 hours. Store in an air tight container. If needing hardened Andes quicker, refrigerate for a few minutes until firm but not moist (watch condensation).

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