March 12, 2004 at 8:44 a.m.
So, I’m cutting out the talk today so I can give you some good cookie recipes. Let’s start with . . .
1 c. white sugar
1 c. brown sugar
1 c. butter or margarine, softened
1 t. vanilla
3 c. quick-cooking oats
1 c. flour
1 c. ground toasted almonds
1 t. baking soda
1/2 t. baking powder
1/4 t. salt
1 c. sliced almonds
In mixing bowl, beat first five ingredients. Stir in next six ingredients, mixing well. Stir in sliced almonds.
Drop dough by rounded teaspoonfuls about 2-inches apart onto ungreased cookie sheet. Bake at 375 degrees for about 10 minutes or until lightly browned. Cool two minutes before removing from sheets. Makes about six dozen cookies.
NOTE: This recipe is easily cut in half if you want a smaller batch.
Do you remember Hermit cookies? Hermits originated on Cape Cod when big ships controlled the economy. They kept so well and could be stored for long sea voyages. They still keep well, even if you are only voyaging to the office or filling the cookie jar.
1 c. packed brown sugar
1/4 c. shortening, softened
1/4 c. margarine or butter, softened
1/4 c. cold coffee
1/2 t. baking soda
1/2 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
1-3/4 c. flour
1-1/4 c. raisins
3/4 c. chopped nuts
In mixing bowl, mix first nine ingredients well. Stir in rest of ingredients.
Drop by rounded teaspoonfuls about 2-inches apart onto ungreased cookie sheet. Bake at 375 degrees for 8-10 minutes or until almost no indentation remains when touched. Makes about four dozen cookies.
Bud’s mom made these cookies often. They’re delicious, if you tolerate peanuts.
SALTED PEANUT CRISPS
1-1/2 c. packed brown sugar
1/2 c. shortening
1/2 c. butter or margarine
2 t. vanilla
3 c. flour
2 c. salted peanuts
1/2 t. baking soda
1/4 t. salt
In mixing bowl, mix first five ingredients, mixing well; stir in rest of ingredients.
Drop dough by rounded teaspoonfuls about 2-inches apart on lightly greased cookie sheet. Flatten with greased bottom of glass dipped into sugar. Bake at 375 degrees 8-10 minutes or until golden brown. Makes about six dozen cookies.
I would be upset with myself if I forgot to mention that St. Patrick’s Day is next Wednesday. I tried to find an appropriate cookie to make for St. Patrick’s Day but had little luck. I did find a recipe that is a new interpretation of an old Irish favorite. This will have to take the place of a cookie for the Irish.
IRISH BLUEBERRY TEA CAKES
1 regular size package blueberry muffin mix
1/2 c. flour
1/4 c. dairy sour cream
1/2 t. grated lemon peel
Drain juice from blueberries in the mix, rinse well; drain well. Set aside. Combine muffin mix and flour in a large bowl. Stir until blended. Add egg, sour cream and lemon. Stir until dry ingredients are moistened. Work mixture with hands until dough forms. Knead 10 times. Press or roll into an 8x6-inch rectangle on floured surface. Cut dough into 2-inch squares. Place 2-inches apart on baking sheet.
1 t. water
3 T. blueberry jam
Combine egg and water; brush over top of each square. Press in center of each square slightly with back of teaspoon measuring spoon. Stir drained blueberries into blueberry jam. Spoon 1 t. jam into center of each square.
Bake at 400 degrees 10-12 minutes or until lightly browned. Serve warm.
Thought for the day: For those who are Irish and for those who aren’t, an Irish toast: May you live as long as you want, and never want as long as you live!