The Very Best Sugar Cookie!

This recipe is from the 1952 Farm Journal. I have always loved them. The addition of the nutmeg is genius!

                          The Best Sugar Cookies

  1 1/4           cups  soft butter
  2               cups  sugar
  2              large  eggs
  5               cups  flour
  1           teaspoon  salt
  4          teaspoons  baking powder
  1           teaspoon  ground nutmeg
     1/2           cup  milk

Cream butter and sugar. Add eggs and beat until fluffy.
Stir together dry ingredients and add alternately with milk to creamed
mixture. If dough is sticky, add flour to handle.
Roll 1/4 inch thick on well-floured pastry cloth; cut. Place bake on
decorations on cookies. Bake in ungreased baking sheet in moderate oven
(375) 8 minutes. Cool on racks. Makes about 100 cookies, depending on
size.



Sorry about no photos, moving house takes way more work then I remember!

A Little Spotty

I know that the cookie of the week has been a bit spotty  lately. We are about to move, so it will continue to be a bit more or less till we get where we are going. I will try my best to keep up.
Thank you

Ricotta Cookies

Ricotta Cookies

4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon grated lemon peel

1/2 cup butter

1 1/2 cups sugar

2 large eggs

2 teaspoons vanilla

1 teaspoon almond extract

15 ounces ricotta cheese

GLAZE

2 cups confectioner's sugar, sifted

3 tablespoons lemon juice

SPRINKLES

Whisk flour, baking powder, baking soda, lemon peel and salt in a medium size bowl. 

Beat butter and sugar on medium speed until fluffy about 3 minutes. 

Beat in eggs, vanilla, almond and ricotta.

Stir in flour mixture until well blended. 

COVER AND REFRIGERATE OVERNIGHT

Preheat oven to 350

Line baking sheets with parchment paper

Using the medium scoop, drop dough balls onto prepared sheet. They do not spread out too much! 

Bake for 12-14 minutes or until golden brown on the bottom.

Let cool.

Make the glaze by blending the powdered sugar and lemon juice. Dip the cookie tops into the glaze. Then sprinkle the sprinkles on top! 

Let dry. 

Makes about 4 dozen

I made my own ricotta. I used Ina Garten's recipe. Could not have been easier. It took these cookies from so so ho hum to really wonderful. 

These cookies freeze well. 

Rocky Road Cookies

Eggless

This is a photo of the cherry variation, as the rocky road cookies disappeared too quickly for me to get a photo of them

ROCKY ROAD COOKIES

7 tablespoon unsweetened cocoa powder

3/4 cup sugar

2 tablespoons espresso powder

4 tablespoons butter

1/3 cup +  1 tablespoon plain low fat yogurt (or full fat, either works)

1 teaspoon vanilla

1/2 teaspoon almond extract

1 cup flour

1/4 teaspoon baking soda

1/8 teaspoon salt

almost the full jar of mini marshmallow bits

1 cup sliced almonds

Preheat oven to 350, Line baking sheets with parchment paper

In a large bowl, mix cocoa powder and sugar. 

Melt butter in the microwave or on the stove. Pour over the cocoa and sugar mixture.

Mix well. 

Add yogurt and vanilla. Blend

In another bowl, mix flour, baking soda and salt

Add to cocoa mixture

Add nuts and marshmallow bits. 

Drop by tablespoons onto lined baking sheets. 

Bake for 8 to 10 minutes. 

Let cool on pan for a few minutes, then cool completely on wire rack. 

Makes about 2 dozen. 

For cherry variation:

Omit almond extract, and marshmallow and almonds. 

Add 1 teaspoon cherry extract and 1 cup chopped dried cherries. 

follow the same directions as above. 

Lemon Yogurt Cookies

Lemon Yogurt Cookies

• 1/2 cup granulated sugar
• 7 tablespoons butter, softened 
• 2 teaspoons grated lemon rind 
• 1/3 cup honey
• 1/2 teaspoon lemon extract
• 1 large egg 
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt 
• 1/4 cup plain fat-free yogurt 
• 
  
• Glaze:
• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice 
• Sprinkles

Preheat oven to 350, line baking sheets with parchment paper

1. Beat sugar, butter and lemon zest, with a mixer at medium speed until light and fluffy. 
2. Add honey, extract, and egg; beat until well-blended. 
3. Combine flour, baking powder, and salt, in another bowl. 
4. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Using the smaller medium scoop drop 2 inches apart onto  prepared baking sheets .

1. 
   
2. Bake at 350° for 12 minutes or until lightly browned.
3. Combine powdered sugar and juice in a small bowl; stir with a whisk.
4. Dip cooled cookies into glaze and then sprinkle with yellow sprinkles if desired
5. Makes 2 dozen
6. 
   

Snicker No-Doodle

Snicker No Doodle

1/3 cup butter

1 cup shortening

1 cup brown sugar

1 cup white sugar

2 large eggs

1 teaspoon vanilla

1 teaspoon almond extract

3 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 bag fun size snickers bars

Cinnamon sugar (optional)

Preheat oven to 375.  Line baking sheets with parchment. You will need it on this one

Cream butter, add shortening. Add sugars, eggs and flavorings. Mix well., 

In another bowl, mix flour, baking soda and salt. Add to the cream mixture. Beat till well blended.

Chop snickers bars into 6ths. I cut them in half the long way, and then cut them in thirds.  So they are about the size of big raisins. 

Fold those into the cookie batter until well distributed. 

Using the medium scoop, drop cookie dough onto prepared sheets. 

Sprinkle with optional cinnamon sugar

Bake for 10 to 12 minutes or until golden brown

Makes about 2 dozen

Classic Lemon Bars

Lemon Bars

1 cup flour

1/2 cup butter + extra for the pan

1/4 cup powdered sugar

2 large eggs

1 cup sugar

3 tablespoons lemon juice

1 teaspoon lemon zest

1/8 teaspoon salt

2 tablespoons flour

1/2 teaspoon baking powder

Preheat oven to 350. Butter an 8x8 inch pan. 

Cream butter, add flour and powdered sugar.  This mixture will look like crumbs. Make sure you have mixed it until it holds together when you take a bit in your hand.  Pat into buttered pan. 

Bake 20 minutes in preheated oven. Remove from oven and cool to room temperature. 

Once cooled, mix the eggs, sugar, lemon juice, zest, salt, flour and baking powder. Pour mixture over crust. 

Bake for 25 to 30 minutes at 350. Until the lemon mixture is set (the mixture does not jiggle)

Remove from the oven and sprinkle with powdered sugar

Makes about a dozen tasty treats. 

I doubled the recipe and used a 13x9 inch pan.  They did not last too long!

Red Velvet Cookies

These are a super soft yummy cookie

Red Velvet Cookies

1 1/2 cups flour

2 tablespoons cocoa powder

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/4 cup butter

1 cup sugar

2 large eggs

2 tablespoons buttermilk

1 teaspoon apple cider vinegar

1 tablespoon red food coloring

1 1/3 cups white chocolate chips (about 1/2 the bag)

Preheat oven to 375. Line baking sheets with parchment

In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt, set aside.

In the bowl of the electric mixer, cream butter, add sugar and beat until light and fluffy. Add the eggs. 

In a small bowl, mix together the buttermilk, apple cider vinegar and red food coloring. Add to creamed mixture.

Add the flour mixture and beat until well blended. Fold in the white chips. 

Drop by medium scoop on to the parchment lined baking sheets

Bake for 10 to 12 minutes or until set. 

To me they looked like they needed a little something more. I dusted them with a bit of powdered sugar once they were cool.

Cherry Vanilla Thins

Cherry Vanilla Thins

1 cup butter

1 cup sugar

1 large egg

1 tablespoon vanilla

1/2 teaspoon almond extract (optional)

2 cups flour

4 ounces dried cherries. After this batch, I found it was better to chop them up

Preheat oven to 350

Line baking sheets with parchment paper

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

Add the egg and flavorings.  Mix well

Add flour slowly (or you will have flour all over the kitchen)

Beat until just blended

 Drop by tablespoons onto prepared sheets

Shown with added sprinkles

Bake for 10 to 12 minutes or until brown around the edges. 

Makes about 2 dozen. 

Mini Fudge Cakes

Mini Fudge Cakes

1 cup butter

4 ounces unsweetened chocolate

4 ounces semi sweet chocolate (chips are good)

1 1/3 cups sugar

1/3 cup whipping (heavy) cream

1 1/2 teaspoon vanilla - You can use rum, almond or what ever flavor you would like

3 large eggs

1 cup flour

-- I have added 1 cup of peppermint flavored bittersweet chocolate flakes (the Hot Chocolate mix from Williams-Sonoma) Yummy!

Melt butter, unsweetened chocolate, and semi sweet chocolate in a heavy saucepan over medium low heat. Stirring often.  Once all melted, remove from heat.

Cool completely to room temperature. 

Preheat oven to 375. Put mini cupcake wrappers in a tassie pan.

Stir in sugar, cream, and extract of your choice

Add eggs one at a time, beating well after each one. (your arm gets a mini work out here)

Gently fold in the flour.  Stir in optional chocolate flakes

Fill each lined cavity of the tassie pan till just about full

I put the batter in a pastry bag, it was a much cleaner fill

You can also add sprinkles to the tops. 

Bake for 10 to 14 minutes. Until a toothpick comes out ALMOST clean (my oven took 12 minutes)

Do not overbake

Remove to wire racks to cool. 

Makes about 5 dozen little cakes.  They go fast at our house!

Rob Roy Cookies

I found this cookie in a 1965 pamphlet cookie book.  Since Burns Night is Friday, I thought these might be good.  Australia Day is coming up, and I made Anzac biscuits (cookies) last year.

Rob Roy Cookies

1/2 cup shortening

1/2 cup butter

1 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon cloves

1/2 teaspoon nutmeg

1 1/2 cups brown sugar, packed

2 large eggs

1 1/2 cups quick oats

1 cup  chopped walnuts

1 cup raisins

2 cups flour

3/4 teaspoon baking soda

1/4 cup buttermilk

Preheat oven to 325. Line baking sheets with parchment

In the bowl of your mixer, combine shortening, butter, salt and spices. Mix well. Add brown sugar, blend well.  Add eggs one at a time and mix till well blended. 

Add oats, nuts and raisins. Mix

In a bowl, mix flour and baking soda. 

Add 1/2 the flour mixture to the creamed mixture.  Blend

Add the buttermilk. Blend

Add the rest of the flour mixture. Mix well. 

Use the medium or large cookie scoop. I used the large one this time

Bake 10 to 12 minutes for medium scoops, 12 to 17 minutes for large scoops. My oven took 19 minutes to nicely baked. They are done once the edges are brown. 

Makes 2 dozen large cookies and about 3 dozen medium cookies. 

Applesauce Cranberry Drops

Apple Cranberry Drops

1/2 cup shortening - Crisco

1/4 cup butter

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup applesauce

1 large egg

2 1/2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoon cinnamon

1/2 cup dried cranberries

1/2 cup chopped walnuts

Preheat oven to 375

Line baking sheets with parchment paper 

Cream butter, add shortening. Beat till they are well combined. Add sugars, egg and applesauce. Beat till combined

In another bowl, mix flour, baking soda, salt and cinnamon. 

Add flour mixture to butter/shortening mixture. Beat on low speed until well combined. 

Add dried cranberries and walnuts. 

Use the medium scoop and drop onto parchment paper, about an inch apart

Bake for 10 to 12 minute or until lightly brown on the edges. 

Makes about 3 dozen. 

Sunshine Slices

It is a dreary January day here. Time for some sunshine!

Sunshine Slices!

1/2 cup butter, softened

3 ounces cream cheese, softened

1 1/2 cups powdered sugar, sifted

1/4 teaspoon baking soda

1/4 teaspoon salt

1 large egg

1 tablespoon milk

1 teaspoon lemon zest

1/4 teaspoon lemon extract

2 1/2 cups flour

1 cup toasted coconut

Cream butter and cream cheese in the mixer till smooth. 

In a separate bowl, sift powdered sugar, baking soda and salt.  Add to creamed mixer. 

Add egg, milk, lemon peel and lemon extract.  Mix well

Add flour and beat until well blended

Divide dough, and toll into cylinders. wrap in plastic and refrigerate for two hours

Preheat oven to 375

Slice cookie dough roll into 1/4 inch slices. Place on parchment lined baking sheets. 

Bake to 9 to 12 minutes or until golden brown on the bottom. 

Cool on wire racks. 

I wanted more lemony taste, so I put a lemon glaze drizzle on top (1 cup of sifted powdered sugar, and a tablespoon or so of fresh lemon juice)

 Make 2 dozen

These are a cakey light cookie