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Cookies to Enjoy by Famous Folk
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Betty Crocker's New Picture Cook Book,
First Edition, McGraw Hill, 1961.
MARY'S SUGAR COOKIEs
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
between.
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.
CRUNCHY PRALINE BROWN SUGAR COOKIES Martha Stewart
5/25/98
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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