Delightful Homemade Cookie

These are different kinds of cookies, each with its own unique flavor and texture. From the crispy, light Rosettes to the rich and chewy Date Bars, each recipe offers a delicious treat for every occasion.

Peanut Butter Cookies

Ingredients

• 1/2 cup shortening (half butter or margarine, softened)
• 1/2 cup peanut butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 egg
• 1 1/4 cups all-purpose flour
• 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt

Instructions

1. Mix the shortening, peanut butter, granulated sugar, brown sugar, and egg thoroughly.
2. Blend in the flour, baking soda, baking powder, and salt.
3. Cover the dough and chill it.
4. Preheat the oven to 375°F (190°C).
5. Shape the dough into 1-inch balls and place them 3 inches apart on a lightly greased baking sheet.
6. Use a fork dipped in flour to flatten each ball into a crisscross pattern, pressing them to about 2 inches in diameter.
7. Bake for 10-12 minutes or until the cookies are set but not hard.
8. Makes 3 dozen cookies.

Amish Sugar Cookies

Ingredients

• 1 cup sugar
• 1 cup powdered sugar
• 1 cup butter or margarine
• 1 cup oil
• 2 eggs
• 4 1/2 cups flour
• 1 tsp vanilla
• 1 tsp almond extract
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cream of tartar

Instructions

1. Beat together the sugar, powdered sugar, butter (or margarine), and oil.
2. Add the eggs, flour, vanilla, almond extract, baking soda, salt, and cream of tartar.
3. Roll the dough into balls and roll them in a cinnamon-sugar mixture.
4. Flatten the balls with a glass.
5. Bake at 325°F (163°C) until the cookies are brown, about 8 minutes.

Leila’s Ginger Snaps

I got this recipe, along with the Amish Sugar Cookie recipe, from a Norwegian lady I once took care of at the nursing home where I worked.

Ingredients

• 3/4 cup shortening
• 1 cup sugar
• 1 egg
• 4 tablespoons molasses
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp salt
• 2 cups flour
• 1 1/2 tsp baking soda

Instructions

1. Mix the shortening, sugar, egg, molasses, cinnamon, ginger, salt, flour, and baking soda.
2. Roll the dough into balls, then roll the balls in sugar.
3. Place the balls on a cookie sheet.
4. Bake at 325°F (163°C) until the cookies are brown, about 8 minutes.

Susie’s Date Bars

Date Filling

• 1/2 cup butter or margarine, softened
• 1/4 cup shortening
• 1 cup brown sugar, packed
• 1 3/4 cups all-purpose flour
• 1 tsp salt
• 1/2 tsp baking soda
• 1 1/2 cups quick-cooking oats

Instructions

1. Prepare the date filling and let it cool.
2. Preheat the oven to 400°F (200°C). Grease a 13x9x2-inch baking pan.
3. Cream the butter, shortening, and brown sugar together.
4. Mix in the remaining ingredients.
5. Press half of the mixture evenly into the bottom of the pan.
6. Spread the date filling over the crust.
7. Top with the remaining crumble mixture, pressing lightly.
8. Bake for 25 to 30 minutes or until light brown.
9. While warm, cut into bars, about 2×1 1/2 inches.

Date Filling

Mix 3 cups of cut-up dates (1 pound), 1/4 cup sugar, and 1 1/2 cups of water in a saucepan.
Cook over low heat, stirring constantly, for about 10 minutes or until thickened.
Makes 3 dozen cookies.

Rosettes

These fried, light, sweet cookies are time-consuming but fun to make.

Ingredients

• 1 egg
• 1/2 cup all-purpose flour
• 1 tablespoon sugar
• 1/2 tsp salt
• 1/2 cup milk
• 1 tablespoon salad oil
• Confectioners’ sugar

Instructions

1. Heat fat or oil (3 to 4 inches deep) to 400°F (200°C) in a small saucepan.
2. Beat the egg slightly, then add the remaining ingredients and beat until smooth.
3. Strain the batter.
4. Heat the rosette iron in the hot oil. Tap off any excess oil from the iron.
5. Dip the iron into the batter until it’s about 2/3 coated, being careful not to get batter over the top edge.
6. Dip the iron all the way into the hot oil and fry until golden brown.
7. Remove from the oil and invert the iron to drain off excess oil.
8. Gently push the rosette from the iron and invert it onto a paper towel.
9. Stir the batter each time before dipping the heated iron.
10. Sprinkle the cookies with confectioners’ sugar.
    Makes 18 cookies.

Tips:

• If the batter does not adhere to the iron, it may be too thin. Add additional flour, 1 tablespoon at a time.
• The oil may be too hot or too cold.
• If the rosettes stick to the iron after they are browned, tap the top of the iron gently with a knife handle.
• If the batter begins to thicken, thin it with a small amount of milk.
• If the rosettes fall off the iron into the oil, remove them with a slotted spoon.

Chocolate Pinwheels

These cookies are made from a stiff dough that must be chilled until firm, so it can be sliced as thin and evenly as possible. The advantage of refrigerator cookies is that the dough can be kept on hand, and cookies can be sliced and baked as needed.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 2/3 cup soft butter or margarine
• 1 cup sugar
• 1 egg
• 1 tsp vanilla
• 2 squares unsweetened chocolate, melted

Instructions

1. Combine the flour, baking powder, and salt; set aside.
2. In a large bowl, beat the butter until light. Gradually beat in the sugar.
3. Add the egg and vanilla; continue beating until the mixture is very light and fluffy.
4. At low speed, beat in half of the flour mixture; then mix in the rest with your hands to form a stiff dough.
5. Divide the dough evenly into two bowls. Add the melted chocolate to one bowl, mixing well.
6. Refrigerate for 1 hour.
7. Roll each part of the dough, between two sheets of waxed paper, into a 7-inch square.
8. Peel off the top sheets of waxed paper. Invert the chocolate layer onto the vanilla layer, and peel off the top sheet of waxed paper.
9. With a rolling pin or your hands, gently press the layers together.
10. Roll up the dough, jelly-roll style. The rolls should be about 1 1/2 inches in diameter.
11. Wrap each roll in plastic wrap (or foil) seam side down and refrigerate until firm—about 8 hours or overnight—before slicing and baking. The dough can be stored in the refrigerator for up to 10 days. Slice and bake as many as desired.

Baking Instructions

1. Preheat the oven to 375°F (190°C).
2. Using a sharp knife, slice as many 1/8-inch slices as desired to bake at one time. Rewrap the rest of the roll and refrigerate.
3. Place the slices 2 inches apart on an ungreased cookie sheet.
4. Bake for 8-10 minutes or until lightly browned.
5. Use a spatula to lift the cookies onto a wire rack. Let them cool completely.
   Makes about 9 dozen cookies.

Gramma Carroll’s Black Walnut Refrigerator Cookies

Ingredients

• 2 cups brown sugar, packed
• 1 cup butter or margarine, softened
• 3 eggs
• 1/2 tsp black walnut extract
• 3 1/2 cups all-purpose flour
• 1 cup finely chopped walnuts
• 1 tsp baking soda
• Pinch of salt

Instructions

1. In a large mixing bowl, combine the sugar, butter, eggs, and extract. Beat at medium speed with an electric mixer until light and fluffy.
2. Add the flour, walnuts, baking soda, and salt. Beat at low speed until a soft dough forms.
3. Shape the dough into an oblong log about 1×2 inches.
4. Wrap the dough in plastic wrap or foil and refrigerate for 3-4 hours, or overnight.
5. Preheat the oven to 350°F (175°C).
6. Remove the dough from the refrigerator and slice into 1/4-inch slices.
7. Place the slices 2 inches apart on an ungreased cookie sheet.
8. Bake for 8-10 minutes, or until golden brown.
9. Cool completely before storing.
   Makes about 2 1/2 dozen cookies.

source kozy_kitchen