2/3 cup vegetable oil 1 cup sugar 1 egg 4 T. molasses 2 cups flour 2 tsp. baking soda 1/2 tsp. salt 1 tsp. cinnamon 1 tsp. ginger
Mix all ingredients in large bowl. Drop dough by teaspoons in a dish of sugar to coat each cookie. Place on cookie sheet and press flat with a fork. Bake at 350' F for 8-10 minutes. Makes 4 dozen.
1/4 cup granulated sugar 1/4 cup light brown sugar 1 egg 1/3 cup molasses 36 miniature peanut butter cups, chilled confectioners sugar for rolling
In a medium bowl whisk together the flour and baking soda. Whisk in ginger, cinnamon, pepper and salt. Using an electric mixer, cream the butter, granulated sugar and brown sugar on high speed until smooth, light and fluffy, 2 minutes. Beat in the egg for 30 seconds, then mix in the molasses. Scrape down the bowl. Add the flour mixture in 2 batches, mixing on low speed until just combined. Turn out the dough onto a large piece of plastic wrap. Using the wrap to help, form the dough into a disk and seal tightly. Refrigerate the dough for at least one hour or up to a day. Preheat the oven to 350'. Line 3 cookie sheets with parchment. Working with 1 Tbls. of the dough, mold the dough around each peanut butter cup to enclose completely. Place 12 dough balls on each of the prepared pans. Bake until the tops are just set and slightly cracked., 12-14 minutes. Using a spatula, transfer the cookies to a rack to cool for 5 minutes. Roll the cookies in the confectioners sugar, then return to the rack to cool completely. Roll the cookies in the confectioners sugar again before serving. *Makes about 3 dozen
*I found this recipe in the December issue of Rachel Ray...yumm!!!
CHOCOLATE COOKIE WITH PEPPERMINT PATTY
1 1/2 cups flour 1/2 cup unsweetened cocoa powder 1/2 cup granulated sugar 1/4 cup light brown sugar 1 tsp. salt 1/2 tsp. baking soda
1 1/2 sticks (6 oz.) butter, slightly softened 1 egg 24 miniature (about 1 1/2 inch) peppermint patties, unwrapped and chilled 6 oz. white chocolate (not chips) chopped Peppermint candy canes or candies, crushed and finely chopped
Using an electric mixer, beat he flour, cocoa powder, both sugars, salt and baking soda on low speed. Beat in the butter, then the egg. Turn out the dough onto a large piece of plastic wrap and flatten into a disk; seal. Refrigerate until firm, about 1 hour. Preheat oven to 350'. Line 2 large cookie sheets with parchment. Working with 1 Tbls. of dough at a time, use your fingers to evenly encase each peppermint patty with dough. Place on the prepared pans and smooth the dough with your fingers. Bake, switching the pans halfway through, until just firm to the touch, about 15 minutes. Remove the pans from the oven and let cool slightly. Transfer the cookies on the parchment to a rack to cool completely. Meanwhile, in a double boiler or small, heatproof bowl set over a small saucepan of simmering water, melt half of the white chocolate, stirring until melted. Remove from the heat and stir in the remaining white chocolate until smooth. Using a large spoon, drizzle the white chocolate over the cookies. Sprinkle immmediately with the crushed peppermint candies. Let set completely before serving or storing. Makes about 2 dozen
*This recipe was found in the December issue of Rachel Ray...Yum
CHEWY SUGAR COOKIES
2 1/4 cups all-purpose flour 1/2 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 1 1/2 cups sugar, plus 1/3 cup for rolling 2 ounces of creamcheese, cut into 8 cubes
6 Tbls. unsalted butter,(3/4 stick), melted and still warm 1/3 cup vegetable oil 1 large egg 1 Tbls. milk 2 tsp. vanilla extract
Heat oven to 350'. Line 2 baking sheets with parchment paper. Whisk flour, baking soda, baking powder and salt together in a medium bowl. Set aside. Place 1 1/2 cups sugar and cream cheese in large bowl. Place remaining 1/3 cup sugar in shallow baking dish or pie plate and set aside. Pour warm butter over sugar and cream cheese and whisk to combine ( small lumps of cream cheese will remain but smooth out later) Whisk in oil until incorporated. Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with spatula until soft dough forms. Using hands, roll dough into 24 balls.Roll in reserved sugar and place on cookie sheets. Flatten a bit and sprinkle more sugar on top.Bake 11-13 minutes or until edges are just turning brown. Cool 5 minutes and transfer to rack to cool another 5 minutes. Makes about 24.
*Our family's new favorite sugar cookie!
CRANBERRY BREAD
2 cups flour 1 cup sugar 1 1/2 tsp. baking powder 1 tsp. salt 1/2 tsp. baking soda 3/4 cup orange juice 1 Tbls. grated orange peel 2 Tbls. shortening 1 well beaten egg 1/2 cup cranberries, chopped 1/2 cup chopped nuts (optional)
Grease a loaf pan and preheat the oven to 350'. Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, oil, orange peel and egg. Mix until well blended and then stir in cranberries and nuts. Spread evenly in loaf pan and bake for 55 minutes. Cool.
MAMA'S BISCOLI'S (ITALIAN COOKIES)
6 cups flour 6 tsp. baking powder 1 cup shortening or butter, melted 6 eggs 3 tsp. flavoring (anise,almond) 1 1/2 cups sugar 1 tsp. salt
Mix all ingredients together and shape into small balls. Place on a greased cookie sheet and bake at 350 F. for about 12 minutes or until slightly browned on bottom.
GLAZE: Mix 1 cup or more of confectionary sugar and water to make a glaze. Dip cookies in glaze or frost and sprinkle colored sugar on top.
HALF MOON COOKIES
3 cups flour 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 3/4 cup shortening 1 1/2 cups sugar 2 eggs 1 tsp. vanilla 1 cup sour milk (add 1 Tbls. vinegar to regular milk)
Mix all ingredients together. Drop by heaping tablespoons onto a greased cookie sheet and flatten. Bake at 375F.for about 10 minutes or until bottom slightly golden. Cool for 15 minutes. *Frost cookies on the bottoms; one half with chocolate frosting and the other half with vanilla frosting
.*Frosting Recipe on right
BUTTERCREAM FROSTING
1/2 cup shortening 1/2 cup butter 2 Tbls. milk 4 cups confectionary sugar 1 tsp. vanilla
Cream shortening and butter until creamy. Add sugar 1 cup at a time along with vanilla and milk. Beat until creamy; about 3 minutes.
GRANDMA'S FRUITCAKE
1 cup butter 1 1/2 cups brown sugar 3 eggs 1 cup molasses 4 cups flour 1 cup milk 1 pkg. raisins 1 tsp. baking soda 1 tsp. cinnamon 1 tsp. allspice 1 1/2 tsp. nutmeg 1/4 tsp. ground cloves
Cream butter and sugar. Cream again. Add eggs and mix. Combine molasses and milk and then add to the dry ingredients. Add in the raisins. Bake in a 275 F. oven for 1 1/2 - 2 hours.