Perhaps the number one cookie memory is that of a warm Toll House cookie fresh from the oven. Made popular through television advertising, these cookies seemed to quickly become a staple in cookie jars across the nation.
To make authentic Toll House Cookies you will need:
Cookie Bake
2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup butter, softened 3/4 cup sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 2 cups semi-sweet milk chocolate chips 1 cup chopped pecans
Preheat the oven to 375 degrees F. You will need ungreased baking sheets.
Sift the flour, soda and salt together in a small bowl. Set aside.Cream the butter, sugars, and vanilla until light and fluffy. Beat in the eggs, one at a time beating well after each. Slowly beat in the flour mixture, beating well to incorporate. Stir in the nuts and chocolate chips.
Drop by teaspoons about 2 inches apart onto baking sheets. Bake 8-10 minutes or until golden brown. Cool on sheets for 2 minutes before moving to wire racks to finish cooling. Makes about 36 cookies.
One of my favorite cookies as a kid was a 'crun-chewy' oatmeal raisin cookie. Here is the recipe my grandmother handed down to me.
For Oatmeal and Raisin Cookies you will need:
1 cup flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 cup shortening 1/4 cup butter or margarine 1/2 cup sugar 1/3 cup packed brown sugar 1 egg 2 tablespoons milk 1/2 teaspoon vanilla 1 cup quick-cooking rolled oats 1/4 cup chopped walnuts 1/2 cup raisins
Stir together flour, powder, soda and salt and oats in a small bowl.
Cream together shortening and butter (you really need both for this recipe - grandmother used the white vegetable shortening in the blue can). Add sugars and vanilla and beat until fluffy. Add egg and milk, beating well. Stir in the dry ingredients, beating until well combined. Fold in nuts and raisins.Chill 2 hours.
Roll into one inch balls and dip into a mixture of cinnamon and sugar. Place onto ungreased cookie sheets about 2 inches apart. Grandmother used to press a piece of walnut and a raisin into the top, but that is optional. Bake for 10 to 12 minutes or until lightly browned. Cool on a wire rack and store in an airtight container. Makes about 3 dozen cookies.
What would childhood have been without Peanut Butter Cookies.
In a small bowl sift together:
1 1/4 cup flour 3/4 teaspoon baking soda 1/4 teaspoon salt
In another bowl cream 1/2 cup butter and 1/2 cup peanut butter. Add 1/2 cup sugar and 1/2 cup packed brown sugar. Beat until light and fluffy. Add 1/2 teaspoon vanilla and 1 egg. Beat well.
Beat in the flour mixture.
Drop by teaspoons onto an ungreased baking sheet. Press a crisscross pattern in the top with a fork. Bake at 375 degrees F for about 10 minutes or until just beginning to brown around the edges. Cool about a minute before moving to wire racks. Try drizzling these with a fudge frosting thinned with a little milk. You can use creamy or chunky peanut butter in these as well or you can add nuts, but this is the traditional version.
There is one more cookie that brings back happy childhood memories and that it the simple and often overlooked Sugar Cookie. Most people think of these as holiday cookies, but they are great additions to the cookie jar any time of year and they are not difficult to make. You could, of course, buy a mix, but these are so easy you can make twice as many for the same amount of money you would spend on the mix. The light hint of lemon will leave a lasting impression. These are a light, thin, crispy version of a classic sugar cookie that lends itself to a variety of celebrations or fits nicely into the every-day lunchbox.
You will need:
2 cups butter,softened 4 cups sugar 4 eggs 3 tablespoons lemon juice 3 tablespoons cream 2 teaspoons grated lemon peel 1 teaspoon vanilla extract 6 1/2 cups sifted flour (all-purpose is best) 1 teaspoon baking soda 1/4 teaspoon salt
Sift, measure, and re-sift the flour with the salt and soda. Set aside.
In a mixing bowl, cream the butter and sugar until the sugar is dissolved and the mixture is light and fluffy. Add the eggs, one at a time, beating well after each. Beat in the lemon juice and vanilla. Add the 1/2 the flour mixture, beating well. Add the cream beating well and finish with the remaining flour. You will have a thick but soft dough. Chill for 2 hours or until easy to handle.
Cut dough in half. Working quickly on a lightly floured surface, roll half of the dough to 1/8 inch thick. Using a drinking glass dipped in flour or a round cookie cutter (grandma always used a 'jelly glass') cut out cookies and lift with a spatula onto an ungreased baking sheet. You may want to line the sheet with parchment paper. Sprinkle with a little additional sugar and bake at 350 degrees F. for about 8-10 minutes or until the edges begin to brown. Repeat for the rest of the dough. You can add the scraps back to the dough ball and continue rolling and cutting until you have used all the dough. Try to use as little flour as possible for re-rolling the dough.
Cool on wire racks and store in air-tight containers. Makes about 13 dozen cookies which means you have plenty to share. To decorate for the holidays or any special occasion you can use the decorator icing sold in most grocery stores, press fruit, nuts or decorator candies into dough before baking. Sprinkle warm cookies with colored decorator sugars, or what ever strikes your fancy. You can also use decorative cookie cutters.
Old - Fashioned Cookie Recipes
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