Ingredients:
1/2 C. Soft butter
1/2 C. Peanut butter
1/2 C. Sugar, White or Brown
1 Egg
1 1/2 C. Pastry flour, sifted OR,
- 1 1/4 C. A. P. Flour, sifted
1/2 t. Baking soda
1/4 t. Salt
Procedure:
In a large bowl, beat the butter, peanut butter, sugar and egg until
fluffy
Sift together the flour, soda and salt, then add in 1/3 parts to the
butter mixture
Combine until the dough is not sticky
Whith a spoon drop some dough onto a baking sheet, leaving a couple of
inches between each one
Bake in a preheated 350°F oven for 10 to 15 mins.
Notes:
Over mixing will toughen the dough
Too much flour makes a dry tasteless cookie
Test cook one cookie, it should flatten while cooking but not spread
completely out. Add a little more flour if necessary
Ingredients:
3/4 Lbs. Butter, soft
1/2 C. Sugar, white or brown
1 Egg
1/2 C. Semi sweet chocolate chips
1/2 C. Walnuts, chopped
1 1/2 C. Pastry flour, sifted OR
1/2 t. Baking soda
1/4 t. Salt
Procedure:
In a large bowl beat the butter, sugar and egg until fluffy
Sift together the flour soda and salt
Add the chips and nuts to the egg and sugar mixtue
Then and the flour in 1/3 parts
Drop one spoon full of dough onto a baking sheet for each cookie,
leaving a couple of inches between them
Cook in a preheated 350°F oven for 10 to 15 mins.
Notes:
Cookies should flatten while cooking but not spread out too thin
Test cook one cookie first
Do not use to little amount of flour but use enough
Ingredients:
1 C. Brown sugar
1 C. Butter, soft
1 Egg
1 t. Pure vanilla
2 C. Quick oats
1 1/2 C.- A.P. Flour
1 t. Baking soda
1 t. Salt
1 C. Seedless raisins
Procedure:
In a large mixing bowl beat the sugar and flour until fluffy
Beat in the egg and vanilla until smooth
Add and stir in the oats
Sift together the flour, soda and salt, then stir into the batter
along with the raisins
Notes:
Drop one spoon full of dough onto a baking sheet leaving a couple
of inches between each one
Bake in a preheated 400°F oven for 5 to 7 mins. or until
lightly browned
Cool on a wire rack
Test one cookie first
Cookies should flatten while cooking, but not spread completly out
Amount of flour may vary slightly
Ingredients:
1/4 C. Butter
1/2 C. Sugar
1.2 C. Dark Molasses
3 1/2 C. A.P. Flour, sifted
1 t. Baking soda
1/4 t. Cloves
1/2 t. Cinnamon
2 t. Ginger
1/2 t. Salt
1/3 to 1/4 C. Water
Procedure:
Cream the butter and sugar, then beat in the molasses
Sift the rest of the dry ingredients together
Add the dry ingredients to the butter mixture in 3 parts alternating
with the water
Roll out the dough to 1/8 to 1/4 inch and cut into desired shapes,
then place onto a greased and floured baking sheet
Bake in a preheated 350°F for about 10 minutes or until dough
springs back when pushed down with your finger
Cool on a wire rack and garnish accordingly
Notes:
White or brown sugar can be used with this recipe
Can be used for cookies, ginger bread men/women/person, or ginger bread
houses
1/4 cup confectioners' sugar and a few drops of water and vegetable
colouring makes a good icing garnish
Ingredients:
1 C. Hazel nuts, grinded
1 1/3 C. Brown sugar, packed firm
3 Egg whites
1 t. Vanilla
Procedure:
Put the brown sugar through a sieve
Whip the egg whites until stiff, slowly add the sugar beating
constantly. Fold in the nuts and vanilla
Drop the dough from a teaspoon well apart from each other, onto a
greased and floured baking sheet
Bake in a preheated 325°F oven for about 15 minutes
Notes:
Pecans can used in place of the hazel nut in this recipe
Be carefull folding in the nuts
Cookies will spread during cooking so space them accordingly
