Rolled Cookies
 
 

Clove Cookies

Recipe By     :Great Cookies You Can Bake
Serving Size  : 50
 

1/2    c.  unsalted butter -- softened
 2   c.  packed dark brown sugar
 1    egg -- beaten
 1    tsp.  grated lemon rind
 4    c.  sifted flour
 1    tsp.  baking soda
 1    tsp.  ground cloves
 1    tsp.  ground cinnamon
 2   tsp.  unsweetened baking cocoa
 1/2  c.  milk

Preheat oven to 400 °. Lightly grease baking sheets.
In a large bowl, cream together butter and sugar. Beat in egg and mix well.

Add lemon peel.

Into another bowl, sift the flour with the baking soda, cloves, cinnamon and
cocoa. Add the flour mixture and milk alternately to the butter mixture.

Knead the mixture to a smooth dough. If the dough is sticky, add more flour,
a little at a time, until it is easier to work.

On a floured surface, roll out the dough to a thickness of 1/4". Cut out the
cookies using 3" curly-edged biscuit or cookie cutter. Place 1" apart on
baking sheets.

Bake for 8-10 minutes, or until cookies have browned around edges.
Cool cookies for 2-3 minutes and then move to wire racks to cool completely.

Recipe By :Better Homes and Gardens

2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
6 tbs. butter or margarine
1/3 c. shortening
3/4 c. sugar
1 egg
1 tbs. orange juice or milk
1 tsp. vanilla
several drops red food coloring
1/3 c.  miniature chocolate chips
1 egg white
1 tbs.  water
green colored sugar

Stir together flour, baking powder and salt. In a large mixer bowl beat butter and shortening with an electric mixer on med. speed 30 sec. Add 3/4 c. sugar; beat until fluffy. Add egg, orange juice, vanilla and food
coloring. Beat well on med. speed. Add flour mixture, beating on low speed until combined.

Cover and chill 3 hours or until easy to handle.
On a floured surface roll half the dough 1/4" thick. Cut with a 3" round cookie cutter, dipping cutter into flour between cuts. Cut cookies in half; place on an ungreased cookie sheet. Press a few chocolate pieces into each.

Bake at 375° for 8-10 min. Do Not Brown.
Remove; cool on a rack.
In a small shallow bowl stir together egg white and water; brush the edge of each cookie. Sprinkle sugar on edge. Dry on racks.

Pound Cake Cookies

1 package (16 ounces) golden Betty Crocker pound cake mix
1/3 c. margarine or butter, softened
1 tsp. almond extract
1 egg

Heat oven to 375° F. Mix half of the cake mix (dry), the margarine,almond extract and egg in large bowl until smooth. Stir in remaining cake mix.

Divide dough into halves. Roll each half 1/8 inch thick on lightly floured board. Cut into desired shapes or roll into 1 inch balls, place on ungreased cookie sheet and flatten with the bottom of a glass.

Bake until edges are light brown, 6 to 8 minutes. Cool slightly before removing from cookie sheet. Cool completely. Ice with Buttercream Icing and decorate if
desired with sprinkles etc.

Yields: 3 to 4 dozen cookies.

Buttercream Icing

1/2 c. shortening
1/2 c. margarine
1 1/2 tsp. clear vanilla
5 c. confectioners sugar
2-3 tbs. milk

Cream butter and shortening then add vanilla. Add sugar a c. at a time beating on medium speed. Add milk 1 tbs. at a time and beat on high until fluffy.

Makes 3 1/2 c.
TIP: Add sprinkles to the icing and mix well. Then ice cookies as usual.

Malted Milk Rounds

Betty Crocker Cookie Book 1982

2 c packed brown sugar
1 c butter, softened
1/3 c dairy sour cream
2 eggs
2 tsp. vanilla
4 c all purpose flour
3/4 c malted milk powder [plain]
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Malted Milk Frosing

Heat oven to 375° F   Mix brown sugar, butter, sour cream, eggs and vanilla.

Stir in flour, malted milk powder, baking powder, baking soda, and salt. Roll 1/4 inch thick on floured board.Cut in 2 1/2 inch rounds.Place on ungreased cookie sheet. Bake until on indentation remains when touched.(10-11 mins]).

Frost when cool.
approx. 5 dozen

Note:if using self rising flour omit baking soda and salt

Malted Milk Frosting
1/2 c packed brown sugar
1/4 c. butter
1/4 c.  cream
3 3/4 c powdered sugar
1/3 c. malted milk powder (plain)
1/2 tsp. vanilla

Cook brown sugar, butter and cream over medium heat until butter is melted; remove from heat.  Stir in remaining ingredients and mix well.

1 3/4 c. molasses
2 c. sugar
1/2 tsp. cloves
1 (2 oz.) box anise seed
1/2 tsp. nutmeg
1 tsp. soda
2 c. plus 4 tbs. water
2 c. honey
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. allspice
1 tsp. baking powder
10 1/2 c. flour

Heat molasses and honey to nearly boiling and cool. Mix dry ingredients together in large bowl. Add water, cooled molasses and honey mixture. Mix well. Dough is sticky so roll 1/4 inch thick on floured board. Bake in 350 ° oven until when touched a light imprint remains.

2 c. sugar
1 c. butter or lard
1/2 c. milk
2 eggs
1 tsp. baking soda
1 tsp. salt
2 tsp. vanilla
5 c. flour

Mix all ingredients together. Roll on floured board and
cut the desired shape. Place on ungreased cookie sheet in a
400° oven until done. Can use your favorite icing to ice these
cookies. (This recipe dates back many years in our family.)

Sugar Cookies

Serving Size  : 12

3 1/4  c. white flour
1  tsp.  baking soda
1/2  tsp. salt
1/2  c.  shortening or butter
1  c. granulated sugar
1   egg
2   tsp.  vanilla
1/2  tsp.  nutmeg
1/2  c.  buttermilk or yogurt

Mix dry ingredients together. In a separate bowl, cream shortening or butter and sugar, add egg, vanilla and nutmeg. Slowly add buttermilk or yogurt and dry ingredients.

Roll out dough on a lightly floured board, cut out large circles of dough with a glass.

Bake at 425°F for 12 minutes. Remove and immediately sprinkle with white granulated sugar.

Yields: 1 dozen

1  c.  butter -- softened
1  c.  sugar
1  egg
2  tbs. whipping cream
1  tsp. baking powder
1/2  tsp.  baking soda
1/2  tsp. salt
1  tsp.  vanilla
3  c.  flour

Cream butter. gradually add sugar and cream well. Blend in the egg, cream,baking powder, baking soda, salt and vanilla.

Gradually add flour and mix well. Chill dough until firm, several hours (it is hard to roll otherwise).
Heat oven to 400°. Roll out dough on a floured board to about 1/8" thick. Cut into desired shapes with a flour dipped cookie cutter. Place on ungreased cookie sheet.

Decorate with colored sugar and chocolate sprinkles and use raisins or chocolate chips for the eyes of the animals. Bake for 5-7 min. or until a little brown. Cool on racks.
 

Serving Size  : 84

1  c.  molasses
1  c. sugar
1  c. shortening
1  c. hot water
3  tsp.  baking soda
1  tsp.   ground ginger
2  tsp.  ground cinnamon
6   c.  flour -- approximately

FROSTING

2   egg whites
3   c.  confectioners' sugar
1/2  tsp.  vanilla

In a large bowl, mix molasses, sugar, shortening and hot water; combine
thoroughly, although shortening doesn't need to melt completely.
In a separate bowl, mix baking soda, ginger and cinnamon with 4 c. flour.
Mix into liquids, stirring to blend well. Gradually add enough of the
additional flour to make dough stiff enough to roll. Chill 1 hour.

Preheat oven 350 °. Grease cookie sheets. Roll out dough to 1/6"
thick and cut shapes with cookie cutters. Bake for 8-10 min. until done.
Cool completely and frost with decorative frosting. Cookies can also be
dusted with decorative sugars or sprinkles prior to baking.

To make frosting: beat egg whites until frothy, then beat in sugar and
vanilla. If you like, separate the icing into several bowls and add food
colorings.

3/4 c. butter or margarine, softened
3/4 c. white sugar
1 egg
1 1/2 c. all-purpose flour
1/2 c. yellow cornmeal
1 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla extract
1/2 c. raisins
 

In a large bowl, blend butter and sugar until creamy. Add egg and beat well.

In another bowl, stir together flour, cornmeal, baking  powder and salt; gradually add to butter mixture. Add  vanilla and blend thoroughly. Stir in the optional raisins.

Form dough into ball, wrap tightly in plastic wrap, and chill until firm, about 1 hour.

Roll out dough on well floured board to 1/4 inch thickness. Cut with cookie cutters (2 1/2 inches in diameter) and place 1 inch apart on lightly greased cookie sheet.

Bake in 350 °oven for 10-12 minutes or until edges are golden. Store in airtight container.

Yields: 2 dozen

3  c.  sifted white flour
1/2  tsp. baking powder
1/2  c.  granulated sugar
1  egg -- unbeaten
2  tsp. vanilla
1/8  tsp.  salt
1 c.  butter

FROSTING:
2   tbs. water - approximately, and very hot
2   c.  powdered sugar
food coloring (optional)

Heat oven to 350°F. Sift flour, baking powder and salt together. Cream butter and sugar together thoroughly, add egg and vanilla. Beat until fluffy. Gradually stir in sifted dry ingredients until well blended. Roll
small amounts of dough 1/2 inch thick on a lightly floured board. Shape with cookie cutter. Bake on an ungreased cookie sheet at 350° until delicately browned. 10 to 12 minutes.

Frosting: Mix together ingredients, add food coloring if desired and sprinkle with sugar decorations.

Recipe By     : 1001 Cookie Recipes
Serving Size  : 48

3 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 c. vegetable shortening
1 1/2  c. sugar
3 large eggs
1 c. milk
1 c. black walnuts -- chopped

Combine flour, baking powder and salt.
In a large bowl, cream the shortening and sugar. Beat in the eggs one at a
time. Beat in the milk. Gradually blend in the dry ingredients. Stir in the
nuts. Cover and chill for at least 3 hours.
Preheat oven to 350 °.

On a floured surface, roll out the dough 1/4" thick. Using cookie cutters,
cut into shapes and place 1 1/2" apart on ungreased cookie sheets.
Bake for 15-18 min., until golden brown. Transfer to wire racks to cool.
 

One, Two, Three, Four Cookies
 

"This recipe is over 75 documented years old as it has been passed down from generation to generation in my Kentucky family...a real reminder of the warm,comforting cookie a loving mother shares with her children on a cold,wintry day." Submitted by:  Levee
 

1 c. margarine
2 c. white sugar
3 eggs
4 c. all-purpose flour
4 tsp. baking powder pinch salt
1 c. buttermilk
1/2 tsp. baking soda
ground nutmeg
 

Preheat oven to 350 ° F .

In a large mixing bowl, cream together the margarine and sugar. Add eggs and beat until fluffy.
 

In a separate bowl, mix together the flour, baking powder,and salt. Dissolve the baking soda in the buttermilk and add alternately to the margarine mixture with flour mixture.

Roll out dough and sprinkle with nutmeg. Cut with a biscuit cutter. Dough will be very soft and delicate.

Bake until lightly browned around the edges. A really soft,chewy cookie.
Makes 3 dozen

The first Grandma to bake these cookies was Mary Seba, the grandmother of Helen Seba Borgman. Married to Fritz Seba in 1868. These cookies were the favorite of son William. Helen would begin baking these favorite cookies of her father for sale at the Arrow Rock Craft Club in the mid 1960's. More than 35 years later she is still known as the "sugar cookie lady" of Arrow Rock. Her own children, grandchildren, and great grandchildren have also been the recipients of "thousands of sugar cookies!" To get that special "grandma size" cookie, Helen cut out the bottom of a 13 ounce mixed nut can and uses that as her cookie cutter. It seems the lemon extract is the key to this recipe.
 

1 c. shortening
2 c. sugar
4 eggs
2 tbs. cream or milk
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. lemon extract
5 c. flour

Cream together shortening and sugar. Add eggs, milk or cream, baking soda, salt,lemon, and flour. Add more flour until you can roll out dough and cut with cookie cutter.
Sprinkle with additional sugar, place on cookie sheet and bake 350 ° about 15 minutes or until firm to the touch and lightly brown.

Recipe By     : 1001 Cookie Recipes
Serving Size  : 48

1 3/4  c. flour
1/4  tsp. salt
2  tbs. vegetable shortening
2  tbs. sugar
1/2 c. molasses
3/4  tsp. baking soda
3 tbs. warm water

Preheat oven to 350 °. Lightly grease cookie sheets.
Combine flour and salt.
In a large bowl, cream the shortening and sugar. Beat in the molasses.
Dissolve the baking soda in the warm water and add to the molasses mixture,
beating until smooth. Gradually blend in the dry ingredients.
On a floured surface, roll out the dough to a thickness of 1/4". Using
cookie cutters, cut out shapes and place 1" apart on prepared cookie
sheets.
Bake for 8-10 min., until lightly colored and firm to the touch. Transfer
to wire racks to cool.

1 c. all-purpose flour
1/2 c. arrowroot flour
1/4 tsp. baking powder
2 tbs. butter, at room temp.
1/3 c. granulated sugar
2 lg. eggs
1/2 tsp. vanilla extract

Sift together flours and baking powder.
In a lg. bowl, cream the butter and sugar. Beat in the eggs one at a time.
Beat in vanilla.. Gradually blend in the dry ingredients. The dough will be
very sticky. Cover and chill at least 4 hrs..
Preheat oven to 350° F. Grease 2 baking sheets.
On a floured surface, roll out dough 1/8 in. thick. Using a 2 1/2 in. round
cutter, cut and place 1 in. apart on sheets.
Bake for 12 to 15 min, until the edges just start to color. Transfer to
wire rack to cool.
 
 
 

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