HomeMy WebLinkAboutThe Rural Voice, 2004-11, Page 331 tsp (5 mL) ground cinnamon
1 tsp (5 mL) ground cloves
1/2 tsp (2 mL) ground nutmeg
1 cup (250 mL) grated peeled
apples
1 cup (250 mL) light raisins
1/2 cup apple juice
1 cup (250 mL) chopped walnuts
Cream shortening sugar and egg
until light and fluffy. Sift together dry
ingredients and add to creamed
mixture. When well blended, stir in
remaining ingredients.
Drop by level tablespoonsful 3"
apart onto greased baking sheet. Bake
in moderate oven (350°F) about 12
minutes or until lightly browned.
Cool on racks.
Caramel Icing:
In saucepan, combine 1/4 cup
butter and 1/4 cup brown sugar,
firmly packed; cook until sugar
dissolves, about 3 minutes. Add 1/2
cup sifted icing sugar, 1/4 tsp salt and
2 1/2 tbsp dairy half and half or light
cream; beat until smooth. (If frosting
becomes too thick when spreading on
cookies, thin it by adding a little more
cream.)
SUGAR TOPPED BUTTER
COOKIES
2 1/4 cup (550 mL) all-purpose
flour
1 cup (250 mL) sugar
1 cup (250 mL) softened butter
l egg
1 tsp (5 mL) baking soda
1 tsp (5 mL) vanilla
Heat oven to 350°F (180°C). In
large mixer bowl combine all
ingredients. Beat at medium speed,
scraping bowl often until well mixed
(2-3 minutes). Shape rounded
teaspoonfuls of dough into 1" (2.5
cm) balls; place 2" (5 cm) apart on
greased cookie sheet. Flatten cookies
to 1/4" (0.5 cm) thickens with bottom
of glass dipped in sugar. Bake for 8-
11 minutes or until edges are very
lightly browned.
SURVIVAL COOKIES
1/2 cup (125 mL) brown sugar
1/2 cup (125 mL) white sugar
1/2 cup (125 mL) melted butter
1 beaten egg
1 tsp (5 mL) vanilla
1/2 cup (125 mL) mashed bananas
1/2 cup (125 mL) chopped nuts
1/2 cup (125 mL) coconut
1/2 cup (125 mL) raisins
1 cup (250 mL) flour
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
2 cups (500 mL) oats or granola
Mix sugars and butter. Add egg
and vanilla and mix well.
Add bananas, nuts, coconut and
raisins, mixing well before stirring in
flour, baking soda, salt and granola.
Drop on cookie sheets. Bake at 350°F
(180°C) for 12-14 minutes.
PEANUT BUTTER CHOCOLATE
CHIP COOKIES
1 cup (250 mL) shortening
1 cup (250 mL) crunchy peanut
butter
1 cup (250 mL) granulated sugar
1 cup (250 mL) packed brown
sugar
2 cups (500 mL) all-purpose flour
2 eggs
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
6 oz semi -sweet chocolate pieces
Cream shortening and peanut
butter. Add sugars and continue to
cream. Add eggs. Beat well. Sift dry
ingredients and blend into peanut
butter mixture. Stir in chocolate
pieces. Drop by teaspoon on cookie
sheet. Bake at 350°F (180°C) for 12
minutes.
DAD'S COOKIES
2 cups (500 mL) brown sugar
1 cup (250 mL) butter and
shortening, mixed
2 beaten eggs
1 cup (250 mL) fine coconut
1/4 tsp (1 mL) salt
1 tsp (5 mL) vanilla
1 tsp (5 mL) baking powder
1 tsp (2 mL) baking soda (scant)
1 cup (250 mL) cornflakes or rice
crisp cereal
1 cup (250 mL) fine oatmeal
2 cups (500 mL) flour
Cream sugar with butter,
shortening combination. Add
remaining ingredients and mix. Roll
into little balls and flatten with fork.
Bake at 350°F (180°C) until
golden brown.
NUTTY CANDY COOKIES
1 cup (250 mL) sugar
1 cup (250 mL) firmly packed
brown sugar
1 cup (250 mL) butter, softened
2 eggs
1 tbsp (15 mL) vanilla
2 cups (500 mL) all-purpose flour
1 1/2 cups (375 mL) quick -
cooking oats
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
2 cups (500 mL) 1 lb/450g candy
coated milk chocolate pieces
1 cup (250 mL) coarsely chopped
peanuts
Heat oven to 350°F (180°C). In
large mixer bowl, combine sugar,
brown sugar, butter, eggs and vanilla.
Beat at medium speed, scraping bowl
often until light and fluffy (23 -
minutes). Add remaining ingredients
except candy and peanuts. Beat at
low speed, scraping bowl often until
well mixed (2-3 minutes)
By hand, stir in candy and
peanuts. Drop dough by scant 1/4
cupfuls (50 mL) 2" (5 cm) apart onto
greased cookie sheets. Bake for 13-16
minutes or until light golden brown.
DOUBLE CHOCOLATE
COOKIES
Vary the kind of chocolate and
nuts to suit your taste.
1 2/3 cups (400 mL) all-purpose
flour
1/3 cup (75 mL) cocoa powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1 cup (250 mL) butter, softened
3/4 cup (175 mL) packed brown
sugar
1/2 cup (125 mL) granulated sugar
1 egg
2 tsp (10 mL) vanilla
2 cups (500 mL) chopped semi-
sweet chocolate
1 cup (250 mL) coarsely chopped
pecans
Preheat oven to 375°F (190°C).
Grease cookie sheet.
Stir together flour, cocoa powder,
baking soda and salt. Cream butter in
large bowl on medium speed of
electric mixer until light.
Gradually beat in sugars, egg and
vanilla until smooth. Blend in dry
ingredients on low speed. Mix well.
Stir in chocolate and nuts.
Drop dough by tablespoonsful (15
mL) about 2 inches (5 cm) apart on
prepared cookie sheet.
Bake for 8-10 minutes or until set.
Cool 5 minutes on sheet, then transfer
to rack and cool completely.0
- News Canada
NOVEMBER 2004 29