Old Fashioned Sally Ann Cookies

Ingredients

Cookie

4 cups all-purpose flour

1/2 t cloves

1/2 t allspice

1/2 t nutmeg

2 t ginger

2 t cinnamon

1 t baking soda

1 cup Crisco®/butter*

1/2 buttermilk

3/4 sorghum or molasses

2 eggs

1 cup sugar

Original Recipe Frosting

1 envelope plain gelatin

3/4 cup water

3/4 sugar

3/4 powdered sugar

3/4 t baking powder

1 t vanilla

Directions

Oven 325º  Parchment covered cookie sheets. Rectangular cookie cutter. My Mom used a Spam® can that she kept with supply of cookie cutters.

Mix dry ingredients together and set aside. Combine wet ingredients and mix well. Add dry ingredients and combine. Refrigerate for about an hour. Divide dough in thirds and refrigerate dough not being rolled. Roll on lightly floured board to 1/4 inch thick. Cut with Spam type cookie cutter. Bake for 10-12 minutes. Don’t over bake. Cool  and frost.

Frosting

Soak gelatin in saucepan for one minute.Add sugar and bring to a boil. Reduce heat and simmer for 10 minutes. Pour gelatin mixture into medium bowl. Add in powdered sugar and whisk until foamy. Add in baking powder and vanilla and beat until thick about 7 minutes.Needs to be thin enough to be spread across the cookies using spatula. Let frosting dry before storing. These cookie freeze very well.

*Crisco has higher melting point and lets the eggs and flour set so the cookies will be higher and not spread out. These cookies look nicer when using Crisco. Butter has lower melting point and flour and eggs don’t set and the cookies spread out during baking. My Grandmother always used lard for baking cookies. They kept their shape and were delicious.

 

 

 

 

 

 

 

 

 

Old Fashioned Snickerdoodle Cookies

Ingredients

1 cup Crisco® or butter unsalted softened

1 1/2 cup sugar

2 eggs

2 3/4 cup all-purpose flour

2 t cream of tartar

1 t baking soda

1/2 t salt

1 1/2 t cinnamon

1/4 cup sugar

2 T cinnamon

Directions

Oven 400º  Parchment covered cookie sheets

Mix flour, cream of tartar,baking soda, and salt in small bowl and set aside.

Mix sugar and cinnamon  and set aside

Cream butter and sugar until fluffy, add eggs beating until blended. Add flour mixture in thirds and mix until blended. Chill dough 30-45 minutes. Use small cookie scoop to get uniform shaped cookies. Hand roll them onto balls and roll into sugar cinnamon mixture. Place 2 inches apart on baking sheet. Bake 8-10 minutes. You want them to puff up and then flatten out with crinkles and then remove from oven. Do not  over bake. Cool and place on wire rack.

Note: Butter will yield a flatter cookie and Crisco® will be rounder. Crisco ® has a higher melting point so the flour and eggs have time to set up.The original cookie recipe did not contain cinnamon in the batter. The original recipe used shortening instead of butter.

 

Chocolate Chip Macademia Nut Cookies

Ingredients

2 cups flour plus 2 T

3/4 t baking soda

1/2 t salt

1 cup butter softened

1 cup white sugar

2/3 cup brown sugar

2 eggs

1 1/2 t vanilla

1 package of chocolate or white chocolate chips

1 cup macadamia nuts coarse chop

Directions

Oven 375º Parchment paper covered cookie sheets

Mix dry ingredients together and set aside. Beat butter and sugar until creamy. Add eggs one at a time and incorporate. Stir in vanilla. Add dry ingredients, chocolate chips, and macadamia nuts and mix. Use 1 1/2 T cookie scoop or rounded tablespoon onto cookie sheet. Yields about 2 1/2 -3inch cookies. Bake 9-12 minutes. Cool couple minutes on cookie sheet then remove and place on wire rack to cool.

Spritz Butter Cookies

Ingredients

3 1/2 cups flour

1 t aluminum free baking powder

1/2 t salt

1 1/2 cup butter softened

1 cup sugar

1 egg

1 t vanilla

1/2 t almond extract

Directions

Oven 350º Cookie press  Ungreased cookie sheets

Mix dry ingredients together and set aside.Beat butter and sugar until creamy. Add egg and flavorings and mix. Add dry ingredients in thirds until combined.

Fill cookie press with dough and then disc of choice. Press onto cookie sheet and decorate with sprinkles. Bake 8-10 minutes. Remove to wire rack to cool.

Notes:

Food coloring can be incorporated for the different designs.

Occasionally I have had to chill the dough for 15-20 minutes.

Read cookie press reviews before buying a cookie press. They do not always perform equally.

Pecan Snowball Cookies

Ingredients

1 cup butter softened

1/2 cup powder sugar

1/4 t baking powder

2 cup chopped pecans

1 t vanilla

Powder sugar sifted in quart plastic bag

Directions

Oven 350º  Parchment paper covered cookie sheets.

Beat butter until fluffy. Add dry ingredients and pecans. Mix until incorporated. Roll* into  1 inch balls. Bake until light brown about 15 minutes. Cool then place a few at a time in bag with powder sugar. Gently toss until coated and place on wire rack.

*Note: Tried 1 inch cookie scoop but still ended up rolling the cookies into tighter balls.

Mandel Bread

Ingredients

3 eggs

1 cup canola oil

1  t almond extract

1 cup sugar

3 cup flour

1 t baking powder

1/2 t salt

1 cup slivered almonds

3/4 cup white chocolate  chips

2 T sugar

2 T cinnamon

Directions

Oven 350º  Parchment paper lined on 2 cookie sheets

Add flour,baking powder,and salt in bowl mix and set aside. Beat eggs and oil until creamy. Add sugar and vanilla  mix until combined. Add flour mixture in thirds and mix. Add white chocolate  chips and slivered almonds and combine. Place plastic wrap over dough and chill 1-2 hours.

Make 2 rectangles per  cookie sheet. Log should be about 3-4 inches wide and leave 2 inches along the long sides as the cookies spread. Bake 25-30 minutes. Cool about 10 minutes and sprinkle with cinnamon sugar. Reset oven to 250º .Cut into 3/4 inch slices and return to oven for 1-2 hours  until crisp. Remove cookies to wire rack and cool. Store in air tight container.

Note: Similar to biscotti

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Linzer Almond Raspberry

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Ingredients

3/4 cup blanched almonds

1 3/4 cup all-purpose

1/2 cup sugar

1/4 t baking powder

1/4 t salt

1/4 t cinnamon

1 1/2 sticks unsalted butter diced and cold

1 egg

1 t vanilla

12 ounce jar of seedless raspberry preserves

1/4 cup powder sugar sifted

Directions

Oven 350º Cookie sheets lined with parchment paper. Doughnut cutter with removable center ring.

Place almonds and flour in food processor. Process until almonds finely chopped 45 seconds to a minute. Add sugar, baking powder, cinnamon, and salt to flour mixture and process.  Whisk egg and vanilla until blended in small bowl. Add to flour mixture and process until dough comes together. Divide dough in half , wrap in plastic wrap and chill in refrigerator for  1 to 2 hours.

Divide chilled dough in half  and place half on lightly floured surface. Put remaining half of dough back in refrigerator.  Roll dough to about 1/8 inch thick and cut using a doughnut hole cutter with center ring removed. Place on prepared cookie sheets and bake for about 10 minutes. Remove and cool onto wire rack.  Roll remaining half of dough from refrigerator and place on lightly floured board. Roll until about 1/8 inch thick and cut with doughnut cutter with center ring attached. Place on prepared cookie sheet and bake about 10 minutes. Remove and place on wire rack. Repeat these steps with remaining dough. Left over dough scraps can be formed in ball, refrigerated, and rolled out one time only.

Spread lightly about 1/2  to  3/4 t of raspberry  preserves on cookies without holes. Dust cookies with holes lightly with powder sugar. Place the cutout cookie on top of preserve covered cookie.

Note: This dough is delicate. I have also rolled it out onto  lightly dusted waxed paper and had better success on transfering cut out dough to baking sheets.

Pumpkin Cranberry Cookies

Ingredients

2 cups flour

1 1/2 cup Quaker® Old Fashioned oats

1 1/2 t cinnamon

1/2 t ginger

1/8 t allspice

1/8 t cloves

1/8 t nutmeg

1 t baking soda

1/2 t salt

1 cup butter

1 cup brown sugar

1 cup white sugar

1 egg

1 t vanilla

1 15 ounce can Libby®’s pumpkin

2 cups dried cranberries

Directions

Oven 375º Cookie sheets covered with parchment paper

Combine dry ingredients and set aside

Cream butter and sugar. Add  egg, vanilla, and pumpkin and combine. Add half of dry ingredients and combine. Add cranberries and remaining dry ingredients and combine. Use small cookie scoop and drop onto prepared cookie sheet. Bake 1o -13 minutes until golden brown. Remove and cool.

Grandma’s Ginger Cream Cookies

This recipe was my grandmother’s recipe.  It was a cake-like cookie served with powdered sugar.  this cookie is also good with cream cheese frosting.

Ingredients

4 cups flour

3/4 t nutmeg

3/4 t cinnamon

3/4 t ginger

1/2 t salt

1 cup sugar

1/2 cup butter or Crisco™*

1 egg

1 cup molasses

2 t soda

1 cup hot water

3 cups confectioners sugar

2 T melted butter

1 t vanilla

Directions

Oven 375º  Cover cookie sheets with parchment paper

Combine and mix dry ingredients. Set aside.  Dissolve soda in water and cool.

Combine confectioners sugar, butter, and vanilla. Set frosting aside

Cream sugar and Crisco™. Add egg and molasses and combine. Mix soda water alternetly in thirds with dry ingredients until incorporated.

Drop by teaspoon size cookie scoop onto cookie sheet. Bake 9 to 12 minutes.

Remove and dip into frosting while warm and cool.

*When using Crisco™  the cookies are higher. If you use butter the cookies flatten out. The melting point of Crisco™ Is higher and let’s the eggs and flour set up.

Ginger Molasses Cookies

Ingredients

3/4 cup butter or Crisco™*

1/2 cup white sugar

1/2 cup brown sugar

1 egg

1/4 cup molasses, black strap molasses most flavorful

2 cups flour

1 t baking soda

1 t cinnamon

1 1/2 t ginger

3/4 t ground cloves

1 t salt

1/4 cup sugar

Directions 

Oven 350 °

Mix dry ingredients together and set aside

Add sugar, butter, molasses until combined. Add dry ingredients and mix until combined. Roll into balls the size of walnuts and roll in sugar. Bake 10 – 12 minutes until cracks form on tops. Remove from cookie sheet and cool.

*Note Cookies made with butter are flatter and more flavorful. Cookies with shortening scare taller and less flavorful. The melting point of the two ingredients are different which causes the flour and eggs to set differently.