‘Cookies’ Category

  1. Scotch Shortbread

    March 13, 2008 by Tarrant Figlio

    Do you need something insanely easy to represent your child’s heritage at school? My mother did once upon a time and I was sent to school with this super easy baked good. It didn’t do any good to protest that I really wanted something Cherokee. On the other hand, it did send me into a lifetime of loving the simplest dishes. No fussy towering chocolate thing for me…instead…give me a wedge of homely hot shortbread.

    1/2 cup butter
    1/2 cup margarine (you can go with the full cup of either but  the 1/2  and 1/2 is good)
    2/3 cup sugar
    2 1/4 cups flour
    pinch of salt

    Preheat oven to 275. Cream together butter, margarine and sugar. Add flour.  Run in a heavy duty mixer for 5-10 minuts or knead by hand.

    Pat into pie plate. Prick with fork. Bake for 30-40 minutes or until lightly browned. Cut into pie-shaped wedges and cool on a wire rack.

    Category Cookies, Recipes, retro food | Tags: | 2 Comments

  2. Cookie Exchange!

    December 14, 2007 by Tarrant Figlio

    Be sure to join in on the Cookie Exchange organized by Cyndy of the Walking Faithfully blog.

    Cookie Exchange Badge

    Lots of cool cookie recipes!

    Here is a quick one from me:

    Thumbprint Cookies

    1 c. sifted confectioner’s sugar
    2 c. flour
    1 8-oz. pkg. cream cheese, softened
    2 sticks butter

    Allow butter and cream cheese to soften slightly before beginning. Cream butter and cream cheese together. Gradually add confectioner’s sugar and flour. Chill for an hour or so. Roll into balls the size of walnuts. Make a thumb-print indentation in center of ball. Fill hole with a tiny bit of jelly, jam or preserves (we used baby food spoons in a couple of little custard cups with about 2 Tbsp. of jam in each cup). Bake at 375°F for 10 min.

    Category Cookies, Recipes, retro food | Tags: | 2 Comments

  3. Chocolate Crinkles

    December 12, 2007 by Tarrant Figlio

    These classic cookies always photograph well for cookbooks I think. My children always pick them out based on the picture. I did the same as a child. Fortunately, they are also pretty tasty in addition to their pretty appearance. Keep in mind the dough should be refrigerated for a few hours before baking, so mix them up first thing in the morning. Then go on to the rest of your cookie baking for the day. (or holiday decorating)

    1/2    cup vegetable oil
    4    ounces unsweetened baking chocolate, melted and cooled
    2    cups granulated sugar
    2    teaspoons vanilla
    4    eggs
    2    cups all-purpose flour
    2    teaspoons baking powder
    1/2    teaspoon salt
    1/2    cup powdered sugar
    Mix oil, chocolate, granulated sugar and vanilla in large bowl. Mix in eggs, one at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours. eat oven to 350ºF. Grease cookie sheet. Drop dough by teaspoonfuls into powdered sugar; roll around to coat. Shape into balls. Place about 2 inches apart on cookie sheet. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Remove from cookie sheet. Cool on wire rack.

    Category Cookies, Recipes, retro food | Tags: | No Comments

  4. Peanut Butter Quickies

    December 11, 2007 by Tarrant Figlio

    These are quick. These are easy. Perfect for the young ones who want to help but don’t have egg cracking skills and get flour and sugar all over the house. But, they give that “real cooking” experience that your refrigerated dough or mix does not.

    1 can sweetened condensed milk
    1/2 cup creamy peanut butter
    2 cups fine graham cracker crumbs
    1 pkg (6 oz) semi sweet chocolate chips

    Heat oven to 350. Blend milk and peanut butter until smooth. Mix in crumbs and chocolate chips. Drop by rounded teaspoonfuls 2″ apart on ungreased baking sheet. Bake 10 to 12 minutes or until light brown. Makes 4 doz cookies.

    Category Cookies, Recipes, retro food | Tags: | 3 Comments

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