Old Fashioned Snickerdoodles
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- Matthew Morton
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1 Old Fashioned Snickerdoodles Amount Measure Ingredient 2 3/4 cups + 2 tablespoons all purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 lb. (2 sticks) unsalted butter, softened 1 1/2 cups + 3 tablespoons sugar 2 large eggs 2 tablespoons bourbon 4-5 dashes bitters 1 tablespoon fresh orange zest 1 tablespoon ground cinnamon Preset your oven to 375 F. In a medium bowl combine flour, baking powder, and salt. In a large bowl beat butter and 1 1/2 cups sugar with mixer until light and fluffy, about three minutes. Add eggs one at a time, beating well. Add bourbon, bitters and orange zest, then beat to combine. Gradually add flour mix to butter mix and beat until incorporated. Dough will be very soft. Freeze for minutes. Combine remaining three tablespoons of sugar and cinnamon in a shallow bowl. Roll cookie dough into 1 inch balls. Roll the balls in the sugar cinnamon mixture and place them on baking sheets, spacing balls two inches apart. Using bottom of glass, flatten each ball into a disc. Bake minutes until golden brown. Let cool for five minutes.
2 Chocolate Chunk Cookies with Nuts and a Nip 2 cups all purpose flour 1 teaspoon baking soda 3/4 teaspoons salt 1/2 lb. (2 sticks) unsalted butter, softened 3/4 cup dark brown sugar 3/4 cup sugar 2 large eggs 1 tablespoon Frangelico/amaretto 2 cups semisweet/bittersweet chocolate chips 1 cup chopped, toasted hazelnuts/almonds Sift flour, soda and salt together in a bowl to combine. In a large bowl use a mixer to beat butter with sugar until light and fluffy. Add eggs one at a time. Add liqueur and beat to combine. Add dry mix to batter and stir until blended. Stir in chips and nuts, then chill for 30 minutes. Heat oven to 350 F and bake for minutes, until golden. Set aside and let cool for 5 minutes.
3 Oak Bars 1 1/4 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 stick unsalted butter, softened 1 cup packed brown sugar 1 large egg 1/4 cup chardonnay 1/2 cup chopped, toasted cashews 3/4 cup butterscotch chips Pre-heat oven to 350 F. Line an eight-inch pan and set aside. Combine flour, baking powder and salt. In large bowl, beat the butter and brown sugar with a mixer for approximately 2 to 3 minutes, until light and fluffy. Beat in egg and chardonnay. Stir in flour mix until well combined. Stir in nuts and chips. Pour in pan and bake for minutes. Let cool and then cut.
4 Coconut Macaroons 2 egg whites 1/8 teaspoon salt 1 package (1 lb.) shredded coconut 1 can (15 oz.) sweetened condensed milk 1/2 teaspoon vanilla 1/2 teaspoon almond extract Heat oven to 300 F. In a medium bowl, whisk egg whites and salt until frothy, about 2 minutes. Stir in condensed milk and vanilla. Using a rubber spatula, fold in coconut until well combined. Line 2 baking sheets with parchment paper or nonstick baking mats. Using a teaspoon and your fingers, form macaroons into 1 1/4-inch mounds. Place about 1 inch apart. Bake until macaroons are golden brown, about 20 minutes. Transfer baking sheets to a cooling rack; let cool completely. Store in an airtight container for up to a week.
5 Vanilla Ice Cream No Cook 2 large eggs 1/2 cup sugar 2 cups heavy or whipping cream 1 cup milk 2 teaspoons vanilla Whisk eggs in mixing bowl until light and fluffy, approximately 1-2 minutes. Whisk in the sugar a little at a time and then continue whisking until completely blended, about one additional minute. Pour in the cream and milk and whisk to blend. Pour in maker and freeze per instructions of maker. Recipe makes one quart of ice cream.
6 Chocolate Ice Cream 4 ounces unsweetened chocolate 1 cup milk 2 large eggs 1 cup sugar 1 cup heavy cream 1 teaspoon vanilla 1 pinch salt Melt chocolate in top of a double boiler over hot water. Whisk in milk and heat, stirring constantly, until smooth. Remove from heat and let cool. Whisk eggs in mixing bowl until light and fluffy. Whisk in sugar until completely blended, about one minute. Add cream, vanilla and salt. Pour chocolate into the mix and blend. Cover and refrigerate 1-3 hours. Transfer to maker and freeze.
7 Banana Strawberry Ice Cream 1 overripe medium banana 2/3 cup frozen strawberries in syrup, thawed juice of one lemon 1 batch vanilla ice cream no cook Mash banana in bowl. Drain strawberries. Add the syrup and lemon to the banana. Whisk until smooth. Prepare the ice cream. Add banana to mix and blend. Transfer mix to ice cream and freeze. After ice cream stiffens (about two minutes, but before it is done) add strawberries. Continue freezing until ice cream is ready.
8 Strawberry Sorbet 1/2 pound fresh strawberries, hulled and sliced 3/4 cup sugar 1/4 cup corn syrup 2 cups cold water juice of 1 large lemon or 2 medium lemons Combine strawberries, sugar and lemon juice in mixing bowl. Refrigerate covered for at least 1 hour. When ready to freeze, mash strawberries until puréed, add corn syrup and water and stir until blended. Transfer to maker and freeze.
9 Peach Cobbler 4 cups peaches, peeled and sliced, fresh or frozen 2 cups sugar, divided 1/2 cup water 8 tablespoons butter 1 1/2 cups self rising flour 1 1/2 cups milk Heat oven to 350 F. Place one cup of sugar and water in saucepan. Mix well, bring to a boil, and simmer 10 minutes. Put butter in baking dish and melt. Mix one cup of sugar and flour to milk and pour mix over batter. Do not stir. Spoon fruit on top and gently pour in syrup. Sprinkle with ground cinnamon. Bake minutes.
10 Lemon Butter Cookie 1 cup butter, softened 3/4 cup granulated sugar 2 teaspoons finely shredded lemon peel 2 cups all purpose flour Preheat oven to 350 F. In a large mixing bowl beat butter and sugar until light and fluffy. Beat in lemon peel and as much flour as you can. Then stir in remaining flour. Drop dough by rounded teaspoons 2 inches apart onto greased cookie sheet. Bake 15 minutes or until edges are light brown. If desired sift powdered sugar over top of cookies.
11 Dairy Queen Ice Cream 2 packages gelatin 1/2 cup cold water 4 cups milk 2 cups sugar 3 cans evaporated milk 1/4 teaspoon salt (optional) Mix gelatin and water. Let stand. Heat milk (do not boil). Remove from heat and add sugar and gelatin mixture. Cool milk mixture. Add evaporated milk, vanilla and salt.
12 Chocolate Chip Cookies 2 1/4 cups all purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter, softened 3/4 cup granulated sugar 3/4 cup brown sugar 1 teaspoon vanilla extract 2 large eggs 2 cups (12 oz. package) Nestlé Toll House semi-sweet morsels 1 cup chopped nuts Preheat oven to 375 F. Combine flour, baking soda, and salt in small bowl. Beat butter, sugars and vanilla in a large mixing bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mix. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheet. Bake 9-11 minutes or until golden brown. Cool on baking sheets for two minutes. Remove to wire racks to cool completely.
13 Sugar Cookies 1 cup butter 1 1/4 cups sugar 1 teaspoon salt 1 egg 2 tablespoons milk 1/2 teaspoon vanilla extract 4 1/2 cups cake flour 1 tablespoon baking powder Cream butter and sugar. Add eggs and mix until well blended. Add salt, vanilla and milk. Gradually add flour and baking powder. Roll out to desired thickness and cut into shapes. Bake at 375 F for 8 to 10 minutes.
14 Peanut Butter Cookies 1 1/2 cups all purpose flour 1/2 teaspoon baking soda large pinch of salt 1/2 cup butter 1/2 cup peanut butter 1/2 cup white sugar 1/2 cup brown sugar 1 egg, beaten 1 teaspoon vanilla Whisk first three ingredients together and set aside. In a large bowl cream butter and peanut butter together until well blended and smooth. Add sugars and beat until light and fluffy. Add egg and vanilla and mix well. Add flour mix, stirring until mixed. Do not beat. Drop by teaspoons onto a parchment lined baking sheet. Press crisscross pattern onto tops using a fork that has been dipped into flour. Bake at 350 F for 8 minutes.
15 Oatmeal Raisin Cookies Amount Measure 1/2 cup flour Ingredient parchment paper 1/4 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/2 cup (1 stick) butter, softened 3/4 cup packed brown sugar 1 egg 1/2 teaspoon vanilla extract 1 1/2 cups quick oats, uncooked 1/2 cup raisins or dried, sweetened cranberries Preheat oven to 375 F. Line two cookie sheets with parchment paper; set aside. Combine flour, baking soda, salt and cinnamon on a sheet of parchment paper; set aside. Cream butter and brown sugar together in a large bowl, with an electric mixer 2 to 3 minutes or until light and fluffy. Beat in egg and vanilla. Gradually add flour mixture and beat until well blended. Stir in oats and raisins. Drop by rounded teaspoons onto parchment-lined cookie sheets. Bake, 10 to 12 minutes or until golden brown. Slide cookies on parchment onto a wire rack to cool.
16 Ice Cream Sandwich Variation Soften 1/4 cup of your favorite flavor of ice cream or frozen yogurt. Sandwich ice cream between two cookies. Press cookies together until ice cream reaches edges of cookies. With knife, smooth side of ice cream between cookies. Decorate ice cream with colored sprinkles, mini chocolate morsels or chopped candy bars. Repeat for each ice cream sandwich. Wrap individually in foil and freeze. Makes 24 cookies.
17 Caramel Apple Cookies 1/2 cup butter 1 egg 2 1/4 cups flour 1 1/3 cups brown sugar, packed 1 teaspoon soda 1/2 teaspoon baking powder 1 teaspoon cinnamon 1/4 teaspoon cloves 1/2 teaspoon salt 1 cup grated, pared apples 1/2 cup apple juice 1 cup chopped nuts dash of nutmeg Cream shortening, sugar and egg until light. Add to creamed mixture, flour and spices. Stir in remaining. Drop by teaspoons onto greased and floured baking sheet. Bake 12 minutes at 350 F until browned.
18 Caramel Icing 1/4 cup butter 1/4 cup brown sugar 1 1/2 cups powdered sugar 1/4 teaspoon salt 2 1/2 tablespoons heavy cream or evaporated milk Cook butter and brown sugar until sugar dissolves (about 3 minutes). Add remaining ingredients. Beat and spread on cooled cookies.
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