Shaped Cookies
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Cinnamon Footballs Recipe
- 1/2 cup packed brown sugar
- 1/2 cup butter or margarine — softened
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 24 (about) whole blanched almonds
- Decorating Glaze — (recipe follows)
DECORATING GLAZE
- 1/2 cup powdered sugar
- 1 1/2 teaspoons water (1 1/2 to 3 teaspoons)
Heat oven to 350º. Beat brown sugar, butter and vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, cinnamon and salt until dough holds together. (If dough is dry, mix in 1 to 2 tablespoons milk.)
Shape dough by scant tablespoonfuls around almonds to form football shapes. Place about 1 inch apart on ungreased cookie sheet. Bake 12 to 14 minutes or until set but not brown. Remove from cookie sheet to wire rack. Cool completely. Place Decorating Glaze in decorating bag with #3 writing tip. Pipe glaze on cookies to resemble football laces.
DECORATING GLAZE:
Mix powdered sugar and water just enough to make a paste that can be piped from decorating bag.
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Cobweb Cookies Recipe
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1/2 teaspoon vanilla
- 2 eggs
- Powdered sugar
Beat all ingredients except powdered sugar with electric mixer on medium speed until smooth, or mix with spoon. Pour batter into plastic squeeze bottle with narrow opening.
Heat 10-inch skillet over medium heat until hot; grease lightly with vegetable oil or shortening. Working quickly, squeeze batter to form 4 straight, thin lines that intersect at a common center point to form a
star shape. To form cobweb, squeeze thin streams of batter to connect lines. Cook 30 to 60 seconds or until bottom is golden brown; carefully turn. Cook until golden brown. Remove from skillet to wire rack; cool. Sprinkle with powdered sugar.
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Cinnamon Twists Recipe
- 1 cup sugar
- 1/2 cup butter or margarine — softened
- 2 teaspoons vanilla
- 1 egg
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Preparation:
Heat oven to 375º. Beat sugar, butter, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt. Divide dough in half. Stir cinnamon into one half.
Shape 1 level teaspoonful each, plain and cinnamon dough, into 3-inch rope. Place ropes side by side; twist gently. Repeat with remaining dough. Place twists about 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until very light brown. Remove from cookie sheet to wire rack.
Popularity: unranked [?]
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Multigrain Cookie Cutouts Recipe
- 1 cup sugar
- 2/3 cup shortening
- 3 1/4 cups whole wheat flour
- 1/4 cup cornmeal
- 1/4 cup wheat germ
- 3/4 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- Baked-On Frosting — (recipe follows)
BAKED-ON FROSTING
- 2/3 cup all-purpose flour
- 2/3 cup butter or margarine — softened
- 1 tablespoon hot water
Preparation:
Heat oven to 350º. Beat sugar and shortening in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except Baked-On Frosting.
Roll about one-third of dough at a time 1/8 inch thick on lightly floured surface. Cut with sports-shape cookie cutters. Place 1 inch apart on ungreased cookie sheet.
Place Baked-On Frosting in decorating bag with #5 writing tip. Pipe frosting on unbaked cookies to outline or decorate. Bake 12 to 14 minutes or until edges are light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
BAKED-ON FROSTING:
Mix flour and butter until smooth. Stir in hot water.
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Swedish Half-Moon Cookies Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 cup potato flour OR 1/2 cup cornstarch
- 1/2 cup powdered sugar
- 1 cup butter or margarine — well chilled and cut into cubes
- 1/8 teaspoon almond extract
- 1 egg
- 1/2 cup cherry preserves
- 1 egg white — beaten
- 1/4 cup white coarse sugar crystals (decorating sugar)
- 1/4 cup finely chopped blanched almonds
Preparation:
Mix flours and powdered sugar in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Stir in almond extract and egg until dough leaves side of bowl. Cover and refrigerate 1 hour.
Heat oven to 350º. Cover cookie sheet with baking parchment paper.
Roll one-fourth of dough at a time between pieces of waxed paper until 1/8 inch thick. (Keep remaining dough refrigerated until ready to roll.) Cut with fluted 3-inch round biscuit cutter. Spoon 1/2 teaspoon cherry preserves onto half of each cookie. Fold dough over preserves to form half-moon shape. Pinch edges to seal. Place on cookie sheet.
Brush dough with egg white. Sprinkle with sugar crystals and almonds. Bake 10 to 12 minutes or until edges are light brown. Remove from cookie sheet to wire rack.
Popularity: unranked [?]
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Thumbprint Cookies Ingredients:
- 1/4 cup packed brown sugar
- 1/4 cup butter or margarine — softened
- 1/4 cup shortening
- 1/2 teaspoon vanilla
- 1 egg yolk
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 egg white
- 1 cup finely chopped nuts
- 5 tablespoons (about) jam or jelly (any flavor)
Preparation:
Heat oven to 350º. Beat brown sugar, butter, shortening, vanilla and egg yolk in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.
Shape dough into 1-inch balls. Beat egg white slightly with fork. Dip each ball into egg white; roll in nuts. Place about 1 inch apart on ungreased cookie sheet. Press thumb into center of each cookie to make indentation. Bake about 10 minutes or until light brown. Quickly remake indentations with end of wooden spoon if necessary. Remove cookies from cookie sheet to wire rack. Fill thumbprints with about 1/2 measuring teaspoon jam.
Popularity: unranked [?]
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Three-Leaf Clovers Ingredients:
- 1 cup butter or margarine — softened
- 1/3 cup sugar
- 2 tablespoons honey
- 1 egg
- 2 1/3 cups all-purpose flour
- 1/2 teaspoon ground cloves
- 2 tablespoons sugar
- 1/4 teaspoon ground cloves
Preparation:
Heat oven to 350º. Mix butter, 1/3 cup sugar, the honey and egg in large bowl with spoon. Stir in flour and 1/2 teaspoon cloves.
Shape dough into 3/4-inch balls. For each cookie, arrange 3 balls of dough together to form a triangle about 2 inches apart on ungreased cookie sheet. Mix 2 tablespoons sugar and 1/4 teaspoon cloves. Press bottom of glass into dough to grease, then dip into sugar-clove mixture; press on triangles until 1/4 inch thick. Bake 10 to 12 minutes or until edges are light brown. Remove from cookie sheet to wire rack.
Popularity: unranked [?]
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