By: Becky Woods
2 (3.4 oz) butterscotch instant pudding mix
3/4 cup butter
3/4 cup brown sugar, firmly packed
2 eggs
2 1/4 cups flour
1 tsp baking soda
1 Tbl ground ginger
1 1/2 tsp ground cinnamon
Cream pudding mix with butter and sugar; add egg, and blend well. Combine flour, baking soda, ginger, and cinnamon; blend into pudding mixture. Chill dough for 1 hour or until firm. Roll dough on a floured surface to about 1/4 inch thickness and cut with cookie cutter. Place on greased baking sheets. Bake at 350 for 8-10 minutes.
Showing posts with label Cookie Recipe. Show all posts
Showing posts with label Cookie Recipe. Show all posts
Thursday, December 3, 2009
Cookie Press Shortbread
By: Nancy Lamb
Ingredients
1 cup butter
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
1/2 cup cornstarch
Directions
Preheat oven to 350 degrees. In a medium mixing bowl, cream together butter, confectioners' sugar, and vanilla until smooth with electric mixer. Stir in flour and cornstarch. Pop dough into your cookie press, and away you go! Press cookies out onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or until the peaks are golden.
Ingredients
1 cup butter
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
1/2 cup cornstarch
Directions
Preheat oven to 350 degrees. In a medium mixing bowl, cream together butter, confectioners' sugar, and vanilla until smooth with electric mixer. Stir in flour and cornstarch. Pop dough into your cookie press, and away you go! Press cookies out onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or until the peaks are golden.
Jam Thumbprints
by: Ali Farrington
Ingredients
3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam
Directions
Preheat oven to 350 degrees F.
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until just combined, and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic wrap and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. (If you have a scale, they should each weigh 1-ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.
Ingredients
3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam
Directions
Preheat oven to 350 degrees F.
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until just combined, and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic wrap and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. (If you have a scale, they should each weigh 1-ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.
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