SNICKERDOODLES COOKIES Bake in 350 degree oven 10-12 minutes.
1 tsp. Soda
2 3/4 c. sifted flour
1/4 tsp. salt
2 tsp. cream of tartar
Sift together flour, soda, salt and cream of tartar. set aside
1 c. shortening cream on low speed until it's pale and satiny then add
1 duck egg continue creaming
vanilla and almond Extract continue creaming until all mixed in then add
1 1/2 c. sugar
cream thoughly
slowly stir in the set aside flour until just combined
Chill dough until easy to handle (at least 1 hour, longer is better if
you can manage it).
Combine 1/2 cup sugar and about 1/4 cup or more if you like of
cinnamon. Roll dough into small balls and dip into sugar and cinnamon
mixture. Place on lightly greased (or NONSTICK) baking sheet.
***note: can also use vanilla and lemon extract about 1 part vanilla
to about ¾ of a part other flavoring
I dug out my snickerdoodle recipe for comparison. Here 'tis:
ReplyDeleteSnickerdoodles
1 c shortening (butter, margarine)
1 ½ c sugar
2 eggs
½ t cinnamon
2-2/3 c sifted flour
2 t cream of tartar
1 t baking soda
¼ t salt
Cream together shortening, sugar, and eggs. Sift dry ingredients together and blend with creamed mixture. Shape into balls. Roll each in a half and half mixture of cinnamon and sugar (start with 2T of each). Place on lightly greased cookie sheet about 2” apart. Bake at 375 degrees for 8-10 minutes.
Should make 60 cookies.
I usually chill the dough before rolling into balls – and between batches.
I also have a recipe from the newspaper from some unknown date years and years ago:
1 c soft shortening (half butter)
1 ½ c sugar
2 eggs
2 ¾ c flour
2 t cream of tartar
1 t soda
Salt (pinch)
3 T sugar
3 t cinnamon
Same mixing up process. Specifies the chilling and that balls are size of a walnut.
This recipe says bake at 400 degrees for 10 minutes.
As an added note: For holidays, you can sprinkle colored sugar on them – appropriate colors for whichever holiday it is. And bake at 350 – 10 minutes.
As an added note: For holidays, you can sprinkle colored sugar on them – appropriate colors for whichever holiday it is. And bake at 350 – don’t over-brown them.
And this makes a wonderful cake or cupcakes -- family recipe:
ReplyDeleteChocolate Applesauce Cake
Preheat oven to 350.
Grease and flour pans (use cocoa to avoid white coating on cake). Options:
Tube pan (2 piece tube pan)(use double recipe)
Layer pan(s)
Cupcakes
Ingredients:
2 c sifted flour (or not sifted, if you're in a big hurry - won't be as light)
1 t baking soda
3/4 t salt
1/2 c shortening (butter, margarine, etc.)
1 t vanilla
1-1/3 c sugar
2 eggs
2-3 squares (oz) chocolate, melted and cooled (or cocoa plus oil)
1/2 c milk
1/2 c applesauce (option: replace some of applesauce with apple butter)
(sprinkle of cinnamon)
Cream butter. Add and blend in sugar. Add eggs and beat well. Blend in chocolate. Add dry ingredients (including cinnamon, if you choose) alternately with milk and applesauce. Blend thoroughly. Then add vanilla. Pour into pan(s) or cupcake papers in muffin tin, spread evenly, and bake:
Tube pan - check at 45 min, then every so often until done.
Layer pan(s) - usually about 30 min.
Cupcakes - usually 20-25 min.
Note: Be careful not to overbake. Check carefully with toothpick (or straw). Top may still be a little moist when cake tests done. Cake does not need icing unless overbaked or for a very special occasion that warrants special decorations - applesauce makes it very moist.
Cool on racks. For tube pan, when cool enough to handle, use long straight spatula to loosen cake from sides - remove outer ring and complete cooling on base. For cupcakes, remove from muffin tin and cool in papers on racks.
This is my mother's recipe, which I think was a basic devil's food cake that she amended (or saw somewhere as amended) with the applesauce. My mother usually used chocolate flavor (in the envelopes that you squeeze out) and margarine but real chocolate and butter, of course, make a richer cake.
My sister amended further with the apple butter, which makes a moister cake. She also used cocoa and oil. If doubling the recipe, I usually use 5 oz. of chocolate. I also have substituted mashed banana for the applesauce, but banana is a much stronger flavor and tends to overwhelm the chocolate a bit. I've never made a single quantity or used layer pans; I've always doubled the recipe and either used a tube pan or made cupcakes.
same i think ...no?
ReplyDeletei use butter for the shortening..... sweet butter not salted.....
Do you have some slightly old but not spoiled cottage cheese? Let me know if you want the brownie drop cookie recipe I got from a friend's mother -- she was a cafeteria lady in the old days.
ReplyDeleteI also have a friend's grandmother's Scottish shortbread recipe. Very quick to make and totally melt in your mouth, of course. If you want that.
Somebody should be baking since I'm not doing it.....
Here's a great recipe that you can say is very nutritious and good for your diet because it has cottage cheese in it. **smile**
ReplyDeleteBrownie Drop Cookies
Preheat oven to 350 degrees.
Grease baking sheet(s).
Ingredients:
1 c butter (1/2 pound)
1 ¾ c sugar
1 c cottage cheese (1/2 pound)
2 eggs
1 t vanilla
2 ½ c flour
½ c cocoa
1 t baking POWDER
½ t salt
1 c chopped nuts (my preference is walnuts – use what you wish)
Cream together butter and sugar.
Add cottage cheese and mix well.
Add eggs, then vanilla.
Add dry ingredients gradually.
Drop by rounded teaspoons onto baking sheet.
Bake for 12-14 minutes. Should still be soft when done. Remove to rack to cool.
Optional: powdered sugar frosting.
(source: Jim Kosglow’s mother)
Notes: I’ve never thought they needed anything at all, however. No idea how many this recipe makes; I don’t think I usually make a double batch, but maybe that’s because what you usually have as leftover (forgotten on the back of the second shelf where it was hidden from view) cottage cheese is about 1 cup. sja
And here's the shortbread recipe:
ReplyDeleteScotch Shortbread
1 lb creamery butter
1 c sugar
1 t salt
6 c sifted flour
Have butter at room temperature (very soft but not melted) and stir vigorously with hand until fluffy. Add sugar and salt and continue to stir with hand until well mixed. Add flour, one cup at a time, mixing well until 5 ½ cups have been used.
Put remaining flour on counter top, put dough on it and continue mixing. Shape dough in long loaf – like sandwich bread. Put on ungreased cookie pan (10 ½ x 15 ½), cut lengthwise. Work dough with a form or hands to spread evenly over pan. With table knife, make very smooth on top. With fork, prick top. Bake at 350 degrees for approximately 50 minutes or until light golden brown. Remnove from oven and immediately cut into squares using table knife.
This uses bare hands for mixing, so it’s a good idea to have measured flour, etc., out in bowls before you start. It takes 8-10 hours for butter to reach room temp. after taking out of refrigerator.
After cutting shortbread, it can be left on the pan until cool.
Store in airtight container.