Tag Archives: cookies

Doug’s Cowgirl Cookies

Doug makes these cookies from an old recipe book; the authors of the recipe are Bev Almageur and Nancy Fry of Fargo, North Dakota.  Doug has tweaked the original recipe a little.

Makes 4 dozen

Preheat oven to 350F

  • 1 ¾ cups flour
  • 1 (to 2 tsp) baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 cup shortening
  • 1 cup granulated sugar
  • 1 cup brown sugar, firmly packed
  • 2 eggs
  • 2 cups quick-cooking rolled oats
  • 1 tsp vanilla extract
  • 2 cups chocolate chips
  • + anything else you want to add, eg, dried cranberries, nuts, raisins, sunflower seeds, chopped dried fruit, etc
  1. Whisk together the flour, baking soda, baking powder, and salt, and set aside.
  2. Combine the shortening and sugars, and cream well. Beat in the eggs until thoroughly blended.  Add vanilla.
  3. Stir the dry ingredients into the wet, and mix well.
  4. Add oats and chocolate chips.
  5. Drop by teaspoonfuls onto a greased baking sheet.
  6. Bake at 350F for about 12 minutes or until golden brown.
Advertisements

Leave a comment

Filed under baking, comfort food

Grandma Marg Robertson’s Shortbread

As written:

      • 1 lb butter
      • 5 cups flour
      • 1 cup brown sugar
      • pinch of salt

Method:

    • cream butter and sugar and salt
    • add flour 1 cup at a time using 4 cups
    • use last cup for roll out
    • dough should not be TOO stiff, but stiff enough to roll out
    • bake in 350F oven until slightly browned

My addition:  Roll out to a thickness of approximately 1/4″.  Cut out into shapes using cookie cutter.  Transfer onto a parchment-lined baking sheet.  Bake for approximately 10 to 15 minutes.

Leave a comment

Filed under "Sweets"/Cakes/Etc

Grandma Marg Robertson’s Melting Moments

I don’t like these, but others in the family do!  This is Grandma’s recipe, as it is written:

      • 1 cup butter (soft)
      • 2 cups flour
      • 3 Tbsp icing sugar 

 Mix like shortbread.  Roll and cut, top with coloured decorations and cook in oven.  When cool put together with butter icing (pink).

I beat together the butter and icing sugar (confectioner’s sugar), then gently mix in the flour until incorporated.  Gather up in a ball and roll out to about 1/4″ to 1/2″ thick. Cut out small shapes with cookie cutter; Grandma used a very small, fluted circle, about one inch in diameter.  Place on a parchment-lined baking sheet, and onto each cookie sprinkle on a few of those tiny little coloured balls used for cake decorating.  I bake in a 350F oven, for around 8 to 10 minutes; these should not brown, but do need to be baked through.

Cool completely.  Make little sandwiches by spreading one cookie with buttercream icing (pink, or not!), then sticking another one to it.

Leave a comment

Filed under "Sweets"/Cakes/Etc

Shirlee’s Buttercream (for Grandma Robertson’s Melting Moments)

  • 4 Tbsp (1/4 cup) softened butter
  • 2 cups icing sugar (confectioner’s sugar)
  • 1/2 tsp vanilla
  • 3 Tbsp milk or cream

Beat together until fluffy.

1 Comment

Filed under "Sweets"/Cakes/Etc, food

Freda’s Soft Ginger Cookies

Freda brought these in to the Food Bank for our coffee break, and they are soft and delicious!

    • 1 cup brown sugar
    • ¾ cup butter
    • ¼ cup molasses (blackstrap preferred)
    • 1 egg
    • 2¼ cup flour
    • 2 tsp baking soda
    • 1 tsp cinnamon
    • 1 tsp ginger
    • ½ tsp cloves
    • ¼ tsp salt
  1. Mix ingredients (my note:  just follow a basic cookie mixing method, ie, cream butter and sugar, mix in wet ingredients, then add the dry ingredients which have been sifted together)
  2. Roll into 1” balls
  3. Roll balls in granulated sugar
  4. Bake at 350° F on greased cookie sheet
  5. Bake for 6 to 8 minutes – watch carefully, they are easily over-baked

Leave a comment

Filed under "Sweets"/Cakes/Etc

Salted Toffee-chocolate Squares

From the PBS program “Everyday Food”, these really are yummy!

Ingredients

  • 13 graham crackers (or enough to line the sheet)
  • 1 1/2 cups toffee bits
  • 1 1/2 cups coarsely chopped toasted natural almonds
  • 1/2 cup sugar
  • 1 cup (2 sticks) unsalted butter
  • 3/4 cup (4 ounces) bittersweet chocolate, chopped, or chocolate chips
  • 3/4 teaspoon coarse salt

Directions

  1. Preheat oven to 350. Line a rimmed baking sheet with foil.
  2. Place graham crackers in a single layer on sheet, edges touching. You want to cover the entire baking sheet with graham crackers.
  3. Sprinkle toffee bits and almonds over graham crackers.
  4. In a small saucepan, bring sugar and butter to a boil over medium-high. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, 2 minutes. If desired, pour the hot mixture into a 2-cup glass measuring cup to make pouring easier.  Immediately pour evenly, and slowly over graham crackers.
  5. Bake until sugar topping is bubbling, 12 minutes.
  6. Remove from oven and immediately sprinkle chocolate and salt over graham crackers.
  7. With a sharp knife or pizza cutter, cut into 2-inch squares.
  8. Let cool completely on sheet on a wire rack.

(Store in an airtight container, up to 1 week.)

Leave a comment

Filed under "Sweets"/Cakes/Etc

Shirlee’s Easy, Plump Sugar Cookies

Easy Sugar Cookies

Sugar Cookies made with half whole-wheat flour, rolled in balls, and flattened.

This is Shirlee’s recipe for sugar cookies; they do not require chilling, rolling, and cutting.  She adapted the recipe from Land O Lakes’ recipe which uses only all purpose flour, instead of the combination.
  • 1 cup butter, softened
  • 1/2 cup powdered sugar (icing sugar/confectioner’s sugar)
  • 1/2 cup granulated white sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 cup plus 2 Tablespoons all-purpose flour
  • 1 cup plus 2 Tablespoons whole wheat flour
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  •  Sugar (for dipping glass into and pressing cookies)
  •  Decorator sugars, if desired
  1. Heat oven to 375°F.
  2. In a bowl, whisk together the flour, cream of tartar, and baking soda, and set aside.
  3. In the bowl of a mixer, combine butter, powdered sugar and 1/2 cup sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed.
  4. Reduce speed to low; add flour mixture. Beat until dough forms a ball.
  5. Shape dough into 1-inch balls.
  6. Place 2 inches apart onto ungreased cookie sheets.
  7. Flatten to about 1 1/2 inches with bottom of glass dipped in sugar; sprinkle with decorator sugars, if desired.
  8. Bake for 7 to 9 minutes or until edges are lightly browned.
  9. Let stand 1 minute on cookie sheet; remove to cooling rack.

Shirl ices hers.

Leave a comment

Filed under "Sweets"/Cakes/Etc