Vanilla dipped ginger snaps, Easy peppermint sugar cookies, Cranberry cookies

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The first recipe is courtesy of Bob Cotter, who has become quite a cook since his retirement, and his sister-in-law Peggy Crossin. These are really good!
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Vanilla dipped ginger snaps
2 C sugar
1-1/2 C vegetable oil
2 eggs
1/2 C molasses
4 C flour
4 tsp. baking soda
1TBS ground ginger
2 tsp. cinnamon
1tsp. salt
additional sugar for coating
2 12-oz. pkgs. vanilla chips
1/4 C shortening
Combine sugar and oil in mixing bowl. Add eggs one at a time, beating well after each addition. Stir in molasses. Combine flour, baking soda, ginger, cinnamon and salt in separate bowl. Gradually blend into molasses mixture. Shape dough into 3/4-inch balls and roll in additional sugar. Place balls on ungreased baking sheet about 2 to 3 inches apart. Bake at 350 degrees for 9 to 10 minutes or until cookie springs back when lightly touched. Cookies can be baked for as little as 6 to 7 minutes. Cool on wire rack.
Melt vanilla chips and shortening (solid) together in a sauce pan or double boiler over low heat, stirring until smooth. Dip each cookie halfway in the mixture. Place cookies on wax paper to cool. Makes 10 to 12 dozen.
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Easy peppermint sugar cookies
1 roll (16.5 oz.) refrigerated sugar cookies
1-1/2 C white vanilla baking chips or semisweet chocolate chips
8 round hard peppermint candies, crushed (1/4 cup)
Heat oven to 350 degrees. In large bowl, break up cookie dough. Stir or knead in 1/4 cup all-purpose flour until well blended. Shape dough into 36 1-inch balls. Bake 10 to 14 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 5 minutes.
In small microwavable bowl, microwave vanilla chips and 1 tablespoon vegetable oil uncovered on medium (50%) 2 to 3 minutes, stirring once halfway through microwaving, until melted. Stir until smooth. Dip half of each cookie into melted chips mixture, allowing excess to drip off; place on waxed or parchment paper-lined cookie sheets. Sprinkle each with about 1/2 teaspoon crushed candy. Let stand until set.
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Cranberry cookies
1-1/2 C butter or margarine, at room temperature
2 C sugar
1 TBS grated orange peel
2 tsp. vanilla
3-1/4 C all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1-1/2 C dried cranberries
1-1/2 C sweetened flaked dried coconut
In a large bowl with a mixer on medium speed, beat 1-1/2 cups butter, sugar, orange peel, and vanilla until smooth. In a medium bowl, mix flour, baking powder, and salt. Add to butter mixture, stir to mix, then beat on low speed until dough comes together, about 5 minutes. Mix in cranberries and coconut. Shape dough into 1-inch balls and place about 2 inches apart on buttered 12 x 15-inch baking sheets.
Bake in a 350-degree oven until cookie edges just begin to brown, 8 to 11 minutes (shorter baking time will yield a chewier cookie; longer baking time will yield a crispier cookie). If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
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Saying: “The only time I ever enjoyed ironing was the day I accidentally poured gin in the steam iron.” – Phyllis Diller
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)



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