Delicious recipes for use with the Cookie Roller or Cookie Cutters. OLD-FASHIONED SUGAR COOKIES 1 cup shortening 5 cups cake flour 1 cup sugar 2 teaspoons baking powder 2 eggs, beaten 1-1/4 teaspoons salt 2 teaspoons vanilla 1 teaspoon baking soda 1 cup sour cream Cream shortening and sugar. In a separate bowl, mix eggs, vanilla and sour cream. Stir together the flour, baking powder, salt and baking soda mixture. Refrigerate. Roll out the dough and shape with cookie cutters or cookie roller. Carefully transfer to greased baking sheet. Bake at 325°F for 15 minutes. Yield: approx. 100 cookies. CINNAMON COOKIES 1 cup butter ½ cup sugar 2 cups flour 1 egg yolk Decoration: egg white, cinnamon, sugar Mix flour and sugar and cut in butter. Add the egg yolk and mix the dough together. Refrigerate for 1 hour. Roll out the dough and cut with cookie cutters or cookie roller. Lightly brush the shapes with lightly whipped egg white. Sprinkle the tops with a mixture of sugar and cinnamon. Bake at 325°F for 10-12 minutes. Yield: approx. 72 cookies. ULTIMATE BUTTER COOKIES 1/2 cup butter 1/2 teaspoon vanilla 3/4 cup sugar 1 beaten egg 1/2 teaspoon baking soda pinch salt 2 tablespoons milk 2-1/2 cups flour Cream butter and sugar, then beat in egg. Dissolve baking soda in the milk and add mixture to the creamed butter. Add vanilla, salt and flour. Mix well. If dough is too sticky, add a little more flour. Chill for 1 hour. Roll dough out on a floured cutting board and shape with cookie cutters or cookie roller. Place on greased cookie sheet. Cookies may be decorated with silvered almonds, hazelnuts or colored crystal sugar before baking. For shiny cookies, glaze with a mixture of egg yolk and water, sugar water or milk before baking. Bake at 350°F for 10 minutes or until slightly brown. Yield: approx. 24 cookies. WHOLE WHEAT GINGERBREAD COOKIES 1 cup butter or margarine 2 tablespoons orange juice 3 cups all-purpose flour 2 teaspoons cinnamon 1 cup whole-wheat flour 1 teaspoon ground ginger 1/2teaspoon baking soda 1/3 cup molasses 1/2 teaspoon ground cloves 1 egg 1/4 teaspoon salt 1 tablespoon finely shredded orange peel Beat butter and add half of the all-purpose flour. Add all remaining ingredients except the remaining flour. Mix well until thoroughly combined. Mix in remaining flour. Chill for 1 hour. Roll out dough on a lightly floured surface and cut into desired shapes. Or, roll 1" balls and press with cookie stamps. Place on an ungreased cookie sheet and bake at 375°F for 8-10 minutes. Yield: approx. 24 cookies. Cool cookies and decorate with Creamy Lemon Icing (see recipe). CREAMY LEMON ICING 1/4 cup shortening 1 tablespoon lemon juice 1/4 teaspoon vanilla food coloring (optional) 1-1/4 cups powdered sugar decorative candies (optional) Beat shortening and vanilla until softened. Gradually beat in powdered sugar. Slowly add lemon juice until icing is of spreading consistency. If desired, stir in food coloring. Icing may be used as adhesive to attach decorative candies. LINZER COOKIES 3 sticks sweet butter 1 cup cornstarch 1-3/4 cup confectioners’ sugar 1 cup finely grated walnuts 1 egg 1/2 cup raspberry preserves 2 cups flour, sifted Cream butter and 1 cup sugar, then beat in egg. Mix well until light and fluffy. Sift the flour and cornstarch together and add to creamed mixture. Add walnuts. Mix thoroughly. Refrigerate dough for 4 hours. Roll dough out on a floured cutting board and shape with cookie cutters or cookie roller. Bake at 325°F for 10-15 minutes or until slightly brown. Yield: approx. 48 cookies. After baking, but while still warm, spread 1/4 teaspoon of preserves on a cookie. Top with another cookie of the same shape to make a sandwich. Repeat until all cookies have been sandwiched. Finish by pressing the top and bottom of each cookie into the remaining powdered sugar to coat. |
|
