ROLLED COOKIE RECIPES
Giant Candy Corn Cookies
Comments or Information: Halloween.
1 cup butter or margarine2/3 cup sugar
2/3 cup light corn syrup
1 teaspoon orange extract
1 egg, beaten
4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon yellow food coloring
1/4 teaspoon red food coloring
Stir butter, sugar and corn syrup in 3-quart (3-liter) saucepan over medium heat until butter melts and sugar dissolves. Remove from heat; stir in orange extract. Cool 5 minutes; blend in egg. Mix flour and baking powder in medium bowl; slowly blend in egg mixture to make a stiff dough. Shape 1/4 of dough into 12x1-1/2-inch log; set aside. Knead yellow food coloring into remaining dough on waxed paper; divide in half. Knead red food coloring into one piece of yellow dough on waxed paper to make orange. Shape both yellow and orange doughs into separate 12x2-1/2-inch logs. Stack orange log over yellow log; top with plain log. Wrap; refrigerate several hours or until firm. Let dough stand at room temperature 10 minutes. Cut stacked log into 24 thick slices; place on lightly greased baking sheet. Flatten each piece, shaping into triangle about 1/8 inch (3 mm) thick. Bake at 350F for 9 to 11 minutes until lightly brown. Do not over bake. Cool on wire rack; store in airtight container. Makes 2 dozen cookies.
Grasmere Gingerbread Cookies
Comments or Information: Westmorland, England.
8 ounces flour3 ounces sugar
1/4 ounce ground ginger
2 egg yolks
2 ounces almonds, chopped
2 teaspoons corn syrup
1/4 teaspoon baking powder
5 ounces butter
grated rind of one lemon
1 teaspoon vanilla
1 egg beaten with 1 tablespoon milk
almonds
sugar
Combine the flour, ginger, sugar, almonds, lemon rind, baking powder, and vanilla with the warmed butter, egg yolks, and syrup. Roll out half of the mixture, brush with egg and milk, then sprinkle with almonds and sugar. Cut into cookie shapes, then place on greased baking sheet. Bake at 300F for 30 minutes.
Honey Cookies
Comments or Information: .
1/2 cup butter1/3 cup brown sugar
1/2 cup honey
1/2 teaspoon grated lemon rind
2 1/4 cups flour
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cloves
Cream butter with sugar. Add honey and lemon rind. Stir in rest of ingredients. Dough will be soft. Chill for 2 hours. Roll out to 1/8" thick and cut into shapes. Bake at 350F for 10 minutes.
Like Girl Scout Shortbread
Comments or Information: .
1/2 cup butter-flavored shortening1 cup powdered sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons beaten egg
1/2 teaspoon baking soda
2 tablespoons buttermilk
1 1/2 cups all-purpose flour (plus an extra 1/4 cup reserved for rolling)
1/8 teaspoon baking powder
In a large mixing bowl, cream together the shortening, sugar, vanilla, and salt with an electric mixer. Add the egg and beat mixture until it's fluffy. Add the baking soda and mix for about 20 seconds, then add the buttermilk and mix for an additional 30 seconds. In another bowl, combine the flour and baking powder. Pour dry ingredients into wet ingredients and mix well with an electric mixer until flour is incorporated. Roll the dough into a ball, cover it with plastic wrap, and chill it for 1 hour. Preheat oven to 325F. Roll dough out on a well-floured surface to 1/8-inch thick and punch out cookies with a 1 1/2 to 2-inch cutter (a medium-size spice bottle lid works well). Arrange cookies on an ungreased cookie sheet. Bake for 12 to 15 minutes or until golden brown.
Like Thin Mints
Comments or Information: .
Chocolate Cookie Wafers1 18.25-ounce package Betty Crocker chocolate fudge cake mix
3 tablespoons shortening, melted
1/2 cup cake flour, measured then sifted
1 egg
3 tablespoons water
Non-stick cooking spray
Coating
3 12-ounce bags semi-sweet chocolate chips
3/4 teaspoon peppermint extract
6 tablespoons shortening
Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough forms. Cover and chill for 2 hours. Preheat oven to 350F. On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick. To cut, use a lid from a spice container with a 1 1/2-inch diameter (Schilling brand is good.) Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating on non-stick spray. Bake for 10 minutes. Remove the wafers from the oven and cool completely. Combine chocolate chips with peppermint extract and shortening in a large microwave - safe glass or ceramic bow. Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute. Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30-second intervals until smooth. Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on a wax paper - lined baking sheet. Refrigerate until firm. Makes 108 cookies.
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