Pattern Cookies
Submitted
by: Lady Lynda |
2/3
cup shortening
1 cup white sugar
2 eggs
1 teaspoon Vanilla extract |
1/3
cup milk
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt |
In a medium bowl,
cream together the shortening and sugar. Beat in the eggs, one
at a time, then stir in the Vanilla and milk. Combine the flour,
baking powder and salt and stir into the wet mixture.
Cover and chill for about 1 hour. Preheat oven to 350°F (175°
C). Line baking sheets with parchment paper. On a lightly
floured surface, roll dough out to 1/4 to 1/8 inch thickness.
Cut into desired shapes with cookie cutters. Bake for 8 to 10
minutes in the preheated oven, until middle of cookie springs
back when touched. Cool on wire racks. Frost with frosting if
desired. Makes 2 dozen (12 servings).
Note: This recipe is great for cut-out cookies. |
Shortbread Cookies
Submitted
by: Lady Lynda |
1 cup
white sugar
2 cups butter, softened
3 1/2 cups all-purpose flour |
1 cup
white rice flour
2 tablespoons white sugar
green food coloring (optional) |
Preheat oven to
350° F (175°C). In a medium bowl, cream butter and 1 cup of
sugar until very fluffy. Gradually add the flour and rice flour.
As the dough gets stiffer, turn it out onto a well floured
surface and knead it until smooth. Press dough into a 10x15 inch
jellyroll pan, score into bars and prick with a fork. Sprinkle
remaining sugar over the top, and bake for 30 to 35 minutes in
the preheated oven, until golden brown. Cut along scored lines
into bars while still warm. Cool before serving. Makes 48
cookies (24 servings).
Note: If you add green food coloring in the cookie mix or
frosting it will make them look more like St. Pat's Cookies!
These cookies also use rice flour for a different twist on the
traditional shortbread cookie. |
Wednesday Cookies
Submitted
by: Lady Lynda |
1/2
cup butter
1 1/2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon Vanilla extract |
2 3/4
cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
Icing (see recipe below) |
In a medium bowl,
cream together the butter and sugar. Stir in the eggs and
vanilla, then the sour cream. Sift together the flour, baking
powder, salt and baking soda, stir into the creamed mixture.
Cover and chill for a least 1 hour. Preheat oven to 350°F
(175°C). Drop cookies by heaping teaspoonfuls onto cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Remove from
baking sheets to cool on wire racks. Frost the flat side with
Icing when cool. Makes 4 to 5 dozen (60 servings).
Icing:
1 cup shortening
1/4 cup milk
2 egg whites
1/4 cup all-purpose flour
2 teaspoons vanilla extract
1 pound confectioners' sugar
Combine the shortening, milk, egg whites, 1/4 cup of flour,
vanilla and confectioners' sugar in a medium bowl. Mix on the
high speed of an electric mixer until fluffy. The longer you
mix, the fluffier it will be.
Note: This is light, soft cookie, flavored with vanilla,
and topped with a fluffy icing. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
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