No Roll Sugar Cookies
1 c sugar
1 c margarine (melted)
1 egg
1 tsp vanilla extract
2 1/2 c flour
1 tsp cream of tartar
1 tsp soda
Cream sugar, marg., egg and vanilla together. Sift flour, cream of tartar & Soda together. Add flour mixture to creamed mixture gradually, mixing well after each addition. Pinch off dough and form into walnut sized balls. Roll balls in additional sugar. Place on greased cookie sheet. Flatten with bottom of greased or sugared glass. (I actually roll the dough on this 'no roll recipe' and cut out shapes with cookie cutters. I don't roll them in sugar since I will ice them after baking). Bake in preheated oven at 350 degree for 10 to 15 minutes or until lightly brown around edges.
In my version after baking and cooling the cookies I ice them with the following:
1 stick margarine melted
powdered sugar added to form a crumbly mixture
liquid (warm water or milk) added to form a thick creamy icing
food color if desired
Spread the icing on cookies nice and thick! :-)
1 c sugar
1 c margarine (melted)
1 egg
1 tsp vanilla extract
2 1/2 c flour
1 tsp cream of tartar
1 tsp soda
Cream sugar, marg., egg and vanilla together. Sift flour, cream of tartar & Soda together. Add flour mixture to creamed mixture gradually, mixing well after each addition. Pinch off dough and form into walnut sized balls. Roll balls in additional sugar. Place on greased cookie sheet. Flatten with bottom of greased or sugared glass. (I actually roll the dough on this 'no roll recipe' and cut out shapes with cookie cutters. I don't roll them in sugar since I will ice them after baking). Bake in preheated oven at 350 degree for 10 to 15 minutes or until lightly brown around edges.
In my version after baking and cooling the cookies I ice them with the following:
1 stick margarine melted
powdered sugar added to form a crumbly mixture
liquid (warm water or milk) added to form a thick creamy icing
food color if desired
Spread the icing on cookies nice and thick! :-)
I use this recipe out of a cookbook called "Life-saver Cookbook" that I got years ago. I use quite a few recipes out of this book.
Chocolate-Covered Cherry Cookies
1/2 c butter or margarine
1 c sugar
1 egg
1 1/2 tsp vanilla extract
1 1/2 c all-purpose flour
1/2 c baking cocoa
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
48 maraschino cherries, blotted dry
Frosting:
1 c (6 oz) semisweet chocolate chips
1/2 c condensed milk
1 to 3 tsp maraschino cherry juice
Cream together butter and sugar, beat in egg and vanilla. Combine dry ingredients and gradually add to creamed mixture (batter will be very firm). Shape into 48 balls (you will have to experiment to what size cookie you want and shape the balls to size accordingly), place on ungreased cookie sheet. Push one cherry halfway into each ball (if batter is too firm or cherries 'too soft' you can make and indentation in each cookie ball with your finger to hold the cherry). For frosting melt chocolate chips in milk in a small saucepan over low heat, stirring constantly. Remove from the heat; add cherry juice and stir until smooth. Spoon 1 teaspoon of frosting over each cherry (the frosting will spread slightly over cookie when baking). If the chocolate topping starts to firm up too quickly before you get all the cookies iced, add more cherry juice to make it creamy. Bake at 350 degrees for 10-12 minutes. Do not overbake.
1/2 c butter or margarine
1 c sugar
1 egg
1 1/2 tsp vanilla extract
1 1/2 c all-purpose flour
1/2 c baking cocoa
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
48 maraschino cherries, blotted dry
Frosting:
1 c (6 oz) semisweet chocolate chips
1/2 c condensed milk
1 to 3 tsp maraschino cherry juice
Cream together butter and sugar, beat in egg and vanilla. Combine dry ingredients and gradually add to creamed mixture (batter will be very firm). Shape into 48 balls (you will have to experiment to what size cookie you want and shape the balls to size accordingly), place on ungreased cookie sheet. Push one cherry halfway into each ball (if batter is too firm or cherries 'too soft' you can make and indentation in each cookie ball with your finger to hold the cherry). For frosting melt chocolate chips in milk in a small saucepan over low heat, stirring constantly. Remove from the heat; add cherry juice and stir until smooth. Spoon 1 teaspoon of frosting over each cherry (the frosting will spread slightly over cookie when baking). If the chocolate topping starts to firm up too quickly before you get all the cookies iced, add more cherry juice to make it creamy. Bake at 350 degrees for 10-12 minutes. Do not overbake.
I think this is an old Taste of Home recipe but am not sure.
Enjoy!
Enjoy!
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