The Rural Voice, 2004-11, Page 32Rural Living
Cookies say home sweet home
Selected by Bonnie Gropp
Nothing says home sweet home
more than the fragrance of home -
baked cookies. And an afternoon
snack of cookies and milk after a
brisk fall walk home the end of a
busy school day is a warm welcome.
FOREST RANGERS COOKIES
1 cup (250 mL) shortening
1 cup (250mL) brown sugar
4 tsp (20 mL) baking powder
2 cups (500 mL) flour
1 tsp (5 mL) baking soda
2 cups (500 mL) rolled oats
1 cup (250 mL) sugar
2 eggs beaten
1 tsp (5 mL) salt
2 cups (500 mL) coconut
1 tsp (5 mL) vanilla
2 cups (500 mL) cornflakes
112 cups walnuts (125 mL)
(optional)
1/2 cup chocolate chips (125 mL)
(optional)
Roll into balls. Press down with
fork. Bake in 350°F oven.
CHUNKY PEANUTTY COOKIES
1 3/4 cup (425 mL) all-purpose
flour
1/2 cup (125 mL) sugar
1/2 cup (125 mL) firmly -packed
brown sugar
1/2 cup (125 mL) butter, softened
2 eggs
1 tsp (5 mL) salt
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) vanilla
2 cups (500 mL) salted peanuts
Heat oven to 350°F (180°C). In
large mixer bowl, combine all
ingredients except peanuts. Beat at
low speed, scraping bowl often, until
well mixed, about three minutes. Stir
in peanuts by hand.
Drop rounded teaspoonfuls of
dough 2" (5 cm) apart onto greased
cookie sheets. Bake for 8-12 minutes
or until lightly browned.
SNICKER DOODLES
1 cup (250mL) soft shortening
1 1/2 cups (375 mL) sugar
2 eggs
28 THE RURAL VOICE
Double Chocolate Cookies — a great recipe for a cookie exchange. Try them
warm too.
Mix thoroughly.
Stir in:
3/4 cups (175 mL) flour
2 tsp (10 mL) cream of tartar
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
Chill dough about 2 hours. Roll
into small balls (about the size of a
small walnut). Roll each in a mixture
of
2 tbsp (30 mL) sugar
2 tsp (10 mL) cinnamon
Place about 2" (5 cm) apart on
ungreased baking sheet. Bake at
400°F (200°C) until lightly browned,
but still soft (approximately 8-10)
minutes.
WHITE CHOCOLATE CRISPS
1 cup (250 mL) shortening
(golden)
3/4 cups (175 mL) lightly packed
light brown sugar
1/2 cup (125 mL) white sugar
1 egg
2 tbsp (30 mL) milk
1 1/2 tsp (7 mL) vanilla
1 3/4 cups (425 mL) flour
1/2 tsp ( 2 mL) salt
1 tsp (5 mL) baking soda
6 squares white chocolate,
coarsely chopped
1 1/2 cup (375 mL) crisp rice
cereal
Cream shortening, sugar, egg,
milk and vanilla in large bowl on
medium speed until light and creamy.
Combine flour, baking soda and salt.
Add to creamed mixture, beating at
low speed until blended. Stir in
chocolate and cereal. Mix well.
Drop dough by heaping spoonfuls
onto ungreased baking sheet. Leave
room for spreading. Bake at 375°F
for 8-10 minutes or until golden.
CARAMEL APPLE COOKIES
1/2 cup (125 mL) shortening
1 1/3 cup (325 mL) brown sugar,
firmly packed
1 egg
2 1/4 cup (550 mL) sifted flour
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt