SUGAR COOKIES... Truly the BEST!!

On Sunday my niece, Colette, invited me, her sister, and her mother (my sister) over for a day of Christmas cookie baking.  How do these look?  Pretty good for a day's work, not to mention all of the fun we had!

The sugar cookies in the lower portion of the photo come from a recipe I got many years ago from one of my Camp Fire Girls.  As soon as I gave the recipe to my sister she renamed the recipe as "Adina's Sugar Cookies."   I'm pleased to get my name on such fantastic cookies!   These cookies are no-fail, buttery, tender and crisp; and because the recipe makes four to five dozen cookies, it is fortunate that they freeze well.  

Over the years, these cookies have been the only cookies I have typically made for Christmas.  Although they can be made anytime of the year (using a simple sugar on the top), they work well for Christmas, as you can see from the photo.   Here we used a cookie press to get the pretty design.  Otherwise, I simply use a glass.  

SUGAR COOKIES.  Makes 4 to 5 dozen.
*  1 cup powdered (confectioners) sugar
*  1 cup regular sugar 
*  1 cup butter
Cream above together and add:
*  1 cup vegetable oil
*  2 eggs
*  2 teaspoons vanilla
Beat in a mixture of:
*  5 cups flour
*  1 teaspoon baking soda
*  1 teaspoon cream of tarter
*  1 teaspoon salt
Form dough into walnut size ball.  Dip glass into sugar (white or colored) and press dough to about 1/4 inch.  Before dipping the glass into sugar for the first cookie, you will want to get the bottom of the glass ready to hold the sugar by first pushing the glass into the dough.   Bake 350º for 10-12 minutes.

ENJOY!!!  AND HAPPY HOLIDAYS TO YOU ALL!!!

SNICKERDOODLE BARS by Betty Crocker

I previously posted a recipe for snickerdoodle cookies but then found this recipe for snickerdoodle bars and thought I better give it a try.   Here's the recipe:

SNICKERDOODLE BARS by Betty Crocker
*  2-1/3 cups all-purpose flour
*  1-1/4 teaspoons baking powder
*  1/2 teaspoon salt
*  3/4 cup butter, softened
*  1-1/4 cups granulated sugar
*  1/2 cup packed brown sugar
*  3 eggs
*  1 teaspoon vanilla
Cinnamon Filling:
*  1 tablespoon granulated sugar
*  1 tablespoon cinnamon
Glaze:
*  1 cup powdered sugar
*  1 to 2 tablespoons milk/cream
*  1/4 teaspoon vanilla
1.  Heat oven to 350ºF.  Spray or grease bottom only of a 13x9-inch baking pan with cooking spray.  In small bowl, combine flour, baking powder and salt; set aside.
2.  In large bowl, beat butter with electric mixer on high speed until creamy.  Beat in sugars.  Gradually beat eggs and vanilla into sugar mixture until combined.  On low speed, beat in dry ingredients until combined.
3.  Spoon half the batter into pan; spread evenly.  Sprinkle cinnamon-sugar mixture evenly over batter.
4.  Dollop teaspoon size amounts of remaining batter evenly over cinnamon-sugar mixture.
5.  Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.  Cool completely, about 1 hour.
6.  In small bowl, stir glaze ingredients until smooth and thin enough to drizzle.  Drizzle over bars.  

NOTE:  For a more "festive" look, sprinkle with colored sugar or other topping of your choice.

I can report that they turned out very well!  They have a nice soft and light texture with a deep cinnamon taste.  If you like snickerdoodle cookies, I think you'll like these bars.

BOOK REVIEW: "FOUND MEALS OF THE LOST GENERATION - Recipes and Anecdotes from 1920's Paris" by Suzanne Rodriguez-Hunter

I just finished reading Found Meals of the Lost Generation - Recipes and Anecdotes from 1920s Paris by Suzanne Rodrigues-Hunter.  What a fun and fascinating book!!  This is a small book, and a very fast read.  I didn't want to put it down!

As the title suggests, this is a social history of American expats and the creative community of Paris in the early 1900s.  These are stories of the gatherings of Ernest Hemingway, Gertrude Stein,  Isadora Duncan, F. Scott and Zelda Fitzgerald, Cole Porter and many more, and include recipes of the foods they shared.  The book begins:

They rebelled against their parents, danced to loud and shocking music, were disillusioned by war, flirted with cocaine, pushed the boundaries of sexual freedom, cut their hair geometrically and colored it with henna, loved abstract art, joined cults, flew in airplanes in a world grown small, drove fast cars, pondered their subconscious motivations, rejected conformism, and a lot of them drank or drugged too much.

Well, perhaps things haven't changed all that much but, still, this is a good introduction!

The 1920's were interesting times, and the creative community in Paris took full advantage.  Gertrude Stein played an integral role in bringing these artists, writers, dancers and musicians together.  She began as a collector of the art being produced at the time.  She had little money, and the artists whose works she was purchasing were equally living on the edge.  In little time she amassed a collection of works by Renoir, Cezanne, Gauguin, Matisse, Picasso, and many others.  These artists became her friends, and her collection of their works became an attraction to be seen by hundreds of young painters, writers, collectors, journalists, and their friends.  After 1920, when Alice B. Toklas moved in with Gertrude Stein, these gatherings would be catered by Toklas who was known to be an extraordinary cook.  One recipe in the book, "Nameless Cookies," inspired me to buy Toklas' book, Aromas and Flavors of the Past and Present.  Here is the recipe.

NAMELESS COOKIES
Sift together 1/4 cup powdered sugar and 2 cups white flour.  Cream 1 cup butter and add the flour mixture slowly, little by little; this procedure, stirring rather than beating as flour is added, should take about 20 minutes.  At midway point, add 1 tablespoon curacao and 1 teaspoon brandy.  When mixture has been combined, roll the dough into small 'sausage' rolls about 2 inches long and 1/2 inch thick.  Place on lightly oiled cookie sheet 1 inch apart in preheated 275º oven; bake 20 minutes.  Remove gently with spatula, gently sifting powdered sugar over them while still hot.  Kept in tightly closed container, cookies will last up to 3 weeks.

Otherwise, the menus and recipes of those times are not unlike what would be found in Paris today.  One menu lists caviar with blinis and cream, fresh salmon steaks in cream, roast partridge, and raspberry pie with cream.  Many of the recipes use ingredients not typically found in American grocery stores.  The recipe for Jugged Hare begins "Cut a 5-pound rabbit or hare into pieces ...".   Although we do have an abundance of rabbits, they are more often found in our gardens than in our stores.

Because of the times, and because of who these people are, these stories are highly readable.  Without hesitation, I fully recommend this book!

STREUSEL RHUBARB SQUARES

With this cool weather, and an abundance of rhubarb, it is the perfect time to bake.  Continuing with the "rhubarb" theme, I decided to make a recipe from another cookbook on rhubarb, The Joy of Rhubarb by Theresa Millang.   Ms. Millang is originally from Louisiana but moved to Minnesota via marriage.  She has written a number of cookbooks, including The Great Minnesota Hotdish.  Thus, this cookbook, like the one by Kim Ode I referred to in my last post, also has Minnesota roots.

I have made a number of recipes from this cookbook but my favorite is this recipe for Streusel Rhubarb Squares.

STREUSEL RHUBARB SQUARES.
Crust:
*  1 cup all-purpose flour
*  1/3 cup powdered sugar
*  1/3 cup butter, no substitution
Filling:
*  1-1/4 cups granulated sugar
*  1/4 cup all-purpose flour
*  1/2 teaspoon salt
*  1/4 teaspoon ground cinnamon
*  1 teaspoon pure vanilla extract
*  2 eggs, slightly beaten
*  3 cups rhubarb, cut into 1/2-inch pieces  (Fresh or frozen rhubarb may be used, but do not thaw if using frozen.)
Topping:
*  3/4 cup all-purpose flour
*  1/2 cup granulated sugar
*  1/4 teaspoon ground cinnamon
*  1/3 cup butter, no substitution
Preheat oven to 350º.  For the crust, mix flour and sugar in a bowl; cut in butter.  Press into an ungreased 8-9" square baking pan.  Bake 15 minutes; cool.
For the filling, mix sugar, flour, salt, cinnamon, vanilla, eggs and rhubarb in a bowl.  Pour over cooled crust.
For the topping, mix flour, sugar and cinnamon in another bowl; cut in butter until crumbly.  Sprinkle over filling.  Bake 50 - 55 minutes.   

The bottom crust has been made and I begin making the topping.

Stir together all topping ingredients.

Then pour over the baked, cooled crust.

Tip:  I keep a measuring cup for 1 cup in my flour jar, and a measuring cup for 1/2 cap in my sugar jar.  It saves dishes and is so convenient!

I use this tool to "cut" butter into my other ingredients.

The topping was sprinkled over the rhubarb mixture.

Out of the oven and tasted a.s.a.p.!

CHOCOLATE-FROSTED COCONUT BARS

I mentioned that our Memorial Day Party was a potluck affair.  One couple brought bars that were absolutely delicious.  She said that this is an old recipe that she got from her mother many years ago.   I asked for the recipe, and she said that I could share it with you.  It's your lucky day!

Chocolate-Frosted Coconut Bars
*  1/2 cup butter
*  1-1/2 cups graham crackers
*  1-1/3 cups flaked coconut
*  14 oz can of sweetened condensed milk
*  16 oz bag of chocolate chips
Melt the butter and add the cracker crumbs, mix well and press into the bottom of a 9"x13" pan.  Mix the coconut and milk and spread over the cracker crumb crust.  Bake 25-30 minutes in a 350º oven (less for a glass pan).  Sprinkle with the chocolate chips and return to the oven for 1-2 minutes, until the chips are melted.  Spread chocolate over the top.  Cool and cut into squares.

I'd share a photo with you but, alas, these were gone before I had a chance to go get my camera!

CHRISTMAS COOKIE: SANTA'S WHISKERS OR CRANBERRY NOELS

We all know that recipes get recycled in any number of ways - "Jane's Chocolate Chip Cookies" may actually be "Nestle's Chocolate Chip Cookies" and so on.  A number of years ago I clipped out a recipe for "Santa's Whiskers" from a local realtor's newsletter.  A few years after that I printed out a recipe on-line from Martha Stewart "Cookie of the Week:  Cranberry Noels".   A few days ago I was going through my holiday cookie recipes and realized that these two recipes are the same, with very minor revisions!  One used salted butter and no salt, while the other used unsalted butter and 1/2 teaspoon salt.  One cut down on the sugar from 1 cup to 1/2 cup.   The Martha Stewart recipe gives attribution to Kara Kuster in Chicago, who created the recipe and named it after her sister, Kim Noel.  We will never know who actually developed the recipe, or when.

Well, not to be outdone, I have combined these two recipes and am calling it "Sugar Cookies with Dried Fruit" (Okay, I'm not nearly as creative in naming things!!!).  This recipe is drawn from the other two recipes.   The cookies are very easy to make and a pretty holiday cookie.

SUGAR COOKIES WITH DRIED FRUIT  Makes about 5 dozen.
*  1 cup salted butter
*  1 teaspoon rum extract (if unavailable, use vanilla extract)
*  1/2 cup finely chopped pecans
*  3/4 cup flaked coconut
*  1/2 cup sugar
*  2 tablespoons milk
*  2-1/2 cups sifted flour
*  3/4 cup finely chopped mixed dried fruit (red & green candied cherries/cranberried/choice)

Cream butter and sugar in mixer bowl; blend in milk and rum extract .  Stir in flour, dried fruit and pecans.  Form into 2 logs, each 2 inches in diameter and 8 inches long.  Roll in coconut, pressing lightly to coat the outside of the logs.  Wrap logs in plastic wrap and chill for several hours, until firm.

Heat oven to 375º.  Using a sharp knife, cut logs into 1/4 inch-thick slices; place on ungreased baking sheet and bake for 12 minutes or until edges are golden.  Cool slightly on cookie sheet before transferring to wire rack to finish cooling.

Enjoy!!!!

SNICKERDOODLE COOKIES

I have no idea why I continue to clip cookie recipes - particularly ones that duplicate what I already have and love.  For example, a number of years ago I decided to make all of the recipes I had at the time for Snickerdoodles, then decide which recipe I loved, and finally throw out all of the rest.  Hmmm... not so easy; but  I managed to narrow it down to three!  Each recipe was delicious, but in different ways.

My garden club bake sale was yesterday and I decided to bring snickerdoodles.  In going through my recipes I found seven recipes for snickerdoodles!  It seems I have continued clipping out recipes for them, even though I already had three great recipes.  So, did I make one of my old recipes?  No...  curiosity got the best of me.  Here's the recipe I made.

SNICKERDOODLES.  Makes 4-1/2 dozen.
1 cup softened butter
2 cups sugar
2 large eggs
1/4 cup milk
1 teaspoon vanilla extract
3-3/4 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
3 tablespoons sugar
1-1/2 tablespoons ground cinnamon
     Preheat oven to 375º.  Beat butter at medium speed with an electric mixer until creamy.  Gradually add 2 cups sugar, beating well.  Add eggs, milk, and vanilla, beating well.
     Combine flour, baking powder, and 2 teaspoons cinnamon; gradually add to butter mixture, beating at low speed just until blended.
     Combine 3 tablespoons sugar and 1-1/2 tablespoons cinnamon in a small bowl.  Roll dough into 1-1/4-inch balls, and roll in sugar mixture.  Place on ungreased baking sheets, and flatten slightly.
     Bake at 375º for 11 minutes or until lightly browned.  Cool on baking sheets 5 minutes.  Transfer to wire racks, and cool completely.

Batter.

Unbaked and Baked.

Cooling.

Right out of the oven I didn't especially like the cookies.  After cooling, though, and especially on the following day (today), the flavor of the cookies improved.  I can also report that the cookies promptly sold at the bake sale last night.

Now the question:  Do I save this recipe to add to my others?

DROP SCONES

A week ago I came across a recipe for Drop Scones in:

Later, I asked a few friends if they had ever heard of drop scones and they, like me, had not.  Today, I decided to make a batch.  First, here's the recipe:

DROP SCONES.  Makes 12.
1/2 cup flour
1/4 teaspoon salt
1 tablespoon cold butter
4 tablespoons sugar (may substitute Spenda or similar)
1 egg beaten with 3 tablespoons of milk (I used "whole" milk)
6 drops lemon extract
Other  (I added 2 tablespoons of currants.)
Mix flour and salt in a bowl.  Rub in butter.  Mix in sugar.  Add beaten egg/milk mixture to make a smooth batter. Add flavoring (and currants, if using).  Fry by dropping a level tablespoonful for each scone on to a fairly hot and well greased griddle (a frying pan will do).  When brown underneath, turn and cook other side.  Cool on a wire tray.  Eat buttered.

As you can see, I only got 11 scones out of the batter, but I wasn't exact with dropping only 1 tablespoon of the batter.

Voila!  They turned out very well, rather like little, very dense, pancakes.  They can be stored, then microwaved slightly just before eating.  The recipe says "eat buttered" but the jelly of your choice would also be delicious.  In summary, here is an easy recipe, using ingredients on hand, for something to make when a friend is dropping by for tea.  Enjoy!

APPLE-SCOTCH COOKIES & APPLE TORTE

The apple harvest is coming to an end and I can't let the season go by without posting a couple of the apple recipes I've made in the past couple weeks.  Both recipes are very easy, yet special in their own ways.

Apple-Scotch Cookies
These cookies are very light and cake-like.  They are amazing immediately out of the oven!
*  2 cups all-purpose flour
*  2 teaspoons baking soda
*  1 teaspoon cinnamon
*  3/4 teaspoon salt
*  1-1/4 cups firmly packed brown sugar
*  3/4 cup butter, softened
*  2 eggs
*  1 teaspoon vanilla extract
*  2 cups (12 oz.) butterscotch chips
*  2 cups finely chopped apple
*  1 cup quick oats, uncooked
Preheat oven to 350ºF.  In a small bowl, combine flour, soda, cinnamon & salt.  In a large bowl, combine brown sugar and butter; beat until fluffy.  Beat in eggs and vanilla.  Gradually beat in flour mixture.  Stir in butterscotch chips, apple and oats.  Using a rounded tablespoon for each cookie, drop dough onto lightly greased cookie sheets.  Bake at 350º about 10-12 minutes.  Cool 1 minute; remove to wire racks.  Cool completely.  Makes about 4 dozen (net, after eating a few of the cookies fresh from the oven!).

Apple Torte
This recipe for Apple Torte is delicious, easy and special enough to serve for guests.  I've made it a number of times and it always comes out perfectly.
Crust:
*  1/2 cup butter, at room temperature
*  1/3 cup sugar
*  1 teaspoon vanilla
*  1 cup flour
Cream butter, sugar and vanilla; blend in flour.  Spread mixture over bottom and 1/1/2 inches up the sides of a 9-inch springform pan.
Filling:
*  8 ounces cream cheese, at room temperature
*  1/4 cup sugar
*  1 egg, at room temperature
*  1/2 teaspoon vanilla
Cream cheese and sugar; blend in the egg and vanilla.  Spread mixture evenly over the crust.
Topping:
*  1/3 cup sugar
*  1/2 teaspoon cinnamon
*  4 cups peeled, thinly sliced apples (Granny Smiths/Heraldsons are great)
*  1/4 cup sliced almonds
Combine sugar and cinnamon; toss apples in the mixture.  Spread over the cheese layer.  Sprinkle almonds on top.

Preheat oven to 450º.  Bake 10 minutes (watch carefully so almonds don't get too toasted).  Reduce oven temperature to 400º; bake 25 minutes longer.  Loosen from pan rim and cool before removing from the pan.  When fully cooled, or just before serving, sprinkle with powdered sugar.

LACY OATMEAL COOKIES

This very easy recipe results in a tasty and special cookie.  Let me know if you try it out!

LACY OATMEAL COOKIES
Cream together:
*  1/2 lb butter
*  1/2 cup white sugar
Mix in:
*  1 cup flour
*  1-1/2 cup oatmeal (NOT quick cook)
*  1/4 teaspoon salt
*  1 teaspoon almond extract
Take about a teaspoon of dough and roll it into a ball.  Place on cookie sheet and press with a fork in a cross pattern.  Bake 10 minutes at 350º.  Sift powdered sugar on cookies as soon as taken from the oven.
Makes about 40 cookies.