Okay, for the cookie recipe. I have several versions, this one is the hands down best. You HAVE to have a pinch of salt in something sweet to really bring out the sweetness but not overdo it. The cream of tarter makes them crisper I believe.
1 cup of butter (2 sticks - NO oleo)
1 cup of granulated sugar
1 cup of powdered sugar
1 cup of oil
2 eggs at room temperature
Beat butter and sugars together till fluffy, slowly mix in the oil and eggs.
Sift:
4-1/2 cups of flour
1 tsp baking powder
1 tsp cream of tarter
1 tsp salt
2 generous tsp of vanilla
Blend in dry ingredients till mixed. May need chilling on a hot day. Roll in tablespoon-sized balls and press with a glass or cookie press dipped in sugar. Bake at 325°F till barely brown - 12 minutes approximately. Cool on a rack, store in an airtight tin - keeps in a cool place for a month.
Alternatives I can personally attest are good:
- Add zest of 1/2 lemon
- 4 or 5 tbsp of poppy seeds
- Always zest the citrus over the mixing bowl, the oils that are often released are very flavorful and scented.
- Eliminate the vanilla and use almond extract, 1 cup of finely ground almonds
- Add zest of one orange
- 1 cup finely ground TOASTED pecans
Marge
(2/20/01)
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