Baton Rouge City Guide and Internet Rest Area - Cookin'!

Cookies to Enjoy by Famous Folk


Spring Table Setting

Betty Crocker's New Picture Cook Book,
First Edition, McGraw Hill, 1961.

1 1/2 c. SIFTED confectioner's sugar        
1 c. butter (can use marg. but butter's better)        
1 egg        
1 tsp. vanilla        
1/2 tsp. almond flavoring        
2 1/2 c. flour        
1 tsp. baking soda        
1 tsp. cream of tartar        
Cream sugar and butter.  Mix in egg and flavorings.  Sift         
together and add dry ingredients.  Mix well until a soft        
dough forms.  Shape into approx. hamburger-size patties         
(about 4-6), wrap each one in cling wrap, place all in a         
ziploc bag and refrigerate at least a couple of hours.
Heat oven to 350 degrees.  Roll out on a lightly floured        
pastry cloth as thin as possible.  (I roll one patty at a         
time, leaving the rest in the fridge.  This dough is soft        
and easier to work with when cold.)  Cut into shapes with         
cookie cutters, round biscuit cutter, or with a pastry         
wheel into squares.  Put on Pam'd cookie sheet, sprinkle         
with sugar (or colored sprinkles like red and green at        
Christmas time) and bake for 7-8 minutes until lightly        
browned.  These burn in a second because they are so thin        
so watch carefully.  Cool on racks, store in tightly         
closed containers.  I put them in layers in a large         
plastic box with a lid with sheets of waxed paper in         
The recipe says it makes 5 dozen 2 x 2 1/2" cookies, but I         
usually get many more than this.  In fact, rolling out         
these cookies gives new meaning to the word interminable.        
I should mention that the scraps can be pressed together        
into another patty (I usually put the scraps from several        
rollings together), re-chilled, and re-rolled.  At the        
very end, I used to just cut the pieces into squares and        
Duffy our son called them "state cookies" because the odd-shaped        
cookies resembled different states.

1/2 c. butter        
1 c. firmly packed brown sugar        
1 large egg        
1 T. whisky or bourbon        
2 c. flour        
1/4 tsp. baking soda        
1/4 tsp. salt        
Pecan Topping        
1 1/2 c. finely chopped pecans  (5 oz.)        
1/2 c. firmly packed brown sugar        
1/2 tsp. cinnamon        
1/4 c. sour cream        
Mix topping ingredients together and set aside.  Preheat         
oven to 350.  Cream together butter and brown sugar.  Add         
egg and whisky or bourbon.  Sift together dry ingredients        
and add.  Mix well.  Roll into 1/2" balls and place on         
Pam'd sheets.  With back of a wooden spoon or thumb, poke         
a hole in top of each and fill with about 1/4 tsp. pecan        
topping.  Bake 8-10 minutes.  Cool on rack and store in        
tightly closed container.        
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