Day 24
Yummy recipes of mine
by Katie Duncan
Crisp Sugar Cookies
Ingredients:
1 stick oleo (margarine)- must contain 80% veggie oil
¾ cup granulated sugar
1 egg
1 tsp vanilla
2 tbsp evaporated milk or 1 tbsp regular milk
1 ¾ cup flour
1 tsp baking powder
Cream the oleo with the sugar. Add egg, milk, and vanilla. Mix in dry ingredients. Cover and chill dough overnight. Roll out 1/8 inch thick and cut into desired shapes. Bake at 375 degrees for 4-6 minutes, or until edges are barely turning light brown. Too long in oven and they burn. You can sprinkle colored sugar on before baking or frost after baking. Let pans cool completely before placing next batch on to bake. Using powdered sugar to roll out the cookie dough helps prevent it from getting dried out and tough from the flour.
YIELDS: approximately 4 dozen cookies, depending on size of cookie cutters.
Dusty Millers
Ingredients:
¾ cup shortening
1 cup granulated sugar
1 egg, beaten
2 cups flour, sifted
2 ½ tsp baking soda
1 tsp ginger
1 tsp cinnamon
¼ cup molasses (can use up to 1/3 if you desire)
Cream shortening and sugar; add egg and molasses. Sift flour, soda and spices. Stir into creamed mixture. Chill and form into balls; roll in powdered sugar.
Bake at 400 degrees for 10 minutes. Tastes just like Dutch windmill cookies.
YIELDS: 1 ½ – 2 dozen cookies, depending on size dough is rolled into
Mint Filled Cookies
Ingredients:
3 cups flour
1 tsp baking soda
½ tsp salt
1 cup butter
1 cup sugar
½ cup brown sugar
2 egg
1 tbsp water
1 tsp vanilla
Junior mint candies
Cream butter and sugars; then add eggs, water and vanilla and beat well. Sift dry ingredients and blend well. Chill dough at least 2 hours. Wrap 1 tablespoon of dough around a junior mint candy and roll into ball.
Place on greased or parchment lined baking sheet 2 inches apart. Bake at 375 degrees for 10-12 minutes.
YIELDS: 1 ½ – 2 dozen cookies
If you were in church on Sunday December 18th and attended coffee hour after services, these are some of the cookies that were served for coffee hour!