New England Maple Thins

New England Maple Thins
1 1/2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup vegetable shortening (Crisco)
1 cup brown sugar
1 large egg
1/2 cup Real Maple Syrup (don't skimp on this!)
1 teaspoon vanilla
Optional walnut halves

Preheat oven to 375

Line baking sheets with parchment paper

In a medium bowl, whisk together flour, salt and baking powder, set aside

In the bowl of the mixer, cream shortening and brown sugar until fluffy. Add egg, maple syrup and vanilla. Mix well. 

Add flour mixture. 

Use medium scoop and drop onto prepared baking sheets. Leave a couple inches between, these spread.

If you are using the optional walnut halves, put them on each dollop of dough. 

Bake for 10 to 12 minutes or until lightly brown. 

Makes about 3 dozen. 

They freeze well. These are a crispy cookie, would be wonderful with tea. 

These are also Dairy Free! 

Boston Cookies

A really old recipe. Not sure why they are called Boston Cookies

Boston Cookies

2 cups flour

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter

1 cup sugar

2 large eggs

1 cup raisins

1 cup chopped walnuts

Preheat oven to 350

Line baking pans with parchment paper

In a small bowl, whisk together flour, cinnamon, baking soda and salt. 

In the bowl of the mixer, cream butter and sugar together until light and fluffy. 

Add eggs one at a time. 

Beat in flour mixture

Add raisins and walnuts

Drop onto prepared pans using the medium scoop

Bake for 10 to 12 minutes, they do not get too brown, just a bit around the edges

Makes 2 dozen. 

Southern Sour Cream Cookies

Southern Sour Cream Drops

2 cups brown sugar

1 cup sour cream

1 cup butter

3 teaspoons baking soda

3 large eggs

1 teaspoon nutmeg

1 teaspoon vanilla

4 1/2 cups flour

1 1/2 cups chopped pecans

Preheat oven to 350. Cover baking sheets with parchment

Cream the butter and sugar.

In a small bowl, mix the sour cream and baking soda. Add to the creamed mixture. 

Add eggs one at a time. Beat until well blended

Add the vanilla and nutmeg. Add the flour.
Using the larger medium scoop drop onto lined baking sheets

Bake for 12 to 14 minutes or until lightly brown.
Makes about 5 dozen cookies.

Pride of Iowa

This is a very old recipe and I am not sure why it is called Pride Of Iowa.

Pride of Iowa

1 cup shortening

1 cup brown sugar

1 cup white sugar

2 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

2 large eggs

1 teaspoon vanilla

3 cups rolled oats

1 cup coconut

1 cup chopped walnuts

Preheat oven to 350

Line baking sheets with parchment paper

Cream together shortening and sugars (brown and white)

In a separate bowl, combine flour,  salt, baking soda, and baking powder

Add flour mixture to creamed mixture, beat well to combine. 

Add eggs, one at a time, beating well. Add vanilla. 

Add oats, coconut and nuts. Stir to combine. 

Use the medium scoop and drop onto parchment lined sheets

Bake for 15 minutes. Until golden brown. 

Let cool on parchment for a few minutes before removing to wire rack to cool completely. 

Makes 2 1/2 dozen

Fourth of July Sparklers

This is a fun, fast and easy cookie.

Sparklers

1 cup butter

1 cup sugar

zest of one lemon

1/2 teaspoon lemon extract

1 large egg

2 1/4 cups flour

Red sprinkles

Blue sprinkles

Cream butter, sugar and zest in the bowl of the mixer till light and fluffy. Add egg and extract. Blend well. 

Add flour and beat until just incorporated. 

Place dough on plastic wrap (I had to use two sheets of plastic wrap, a little overlapped) Place more plastic wrap over dough and roll out into a rectangle

It does not have to be a perfect rectangle!

I took a picture of the next step, but it did not even remotely come out. 

Remove the top layer of plastic wrap. Starting with either color of sprinkles, lay down a horizontal line. Then use the next color. Keep going, red, blue, red blue (or blue red blue red) until the dough is covered in sprinkles. 

Very gently roll up, long side. 

Chill, rolled in plastic wrap until firm, about an hour or as long as over night. 

Preheat oven to 350.

Line baking sheets with parchment. 

When dough is firm, remove from fridge and cut into 1/4 inch rounds. 

Place on parchment

Bake for 10 to 12 minutes or until just lightly browned

Makes 24