1 cup creamy peanut butter
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1/8 tsp peanut butter oil (LorAnne's is recommend)
1/3 cup milk
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1/2 tsp baking powder
1 tsp baking soda
In a large mixing bowl cream peanut butter and sugars. Beat in the eggs, milk and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.
On a lightly floured surface, roll out dough to 1/4" thickness. Cut with 2 in. to 4 in. cookie cutters dipped in flour. Place 2" apart on ungreased baking sheets.
Bake at 375 degrees for 7-9 minutes or until the edges are browned. Cool for 1 minute before moving to wire cooling rack.
Wednesday, March 19, 2008
Aunt Chick's Chocolate Dipped Strawberry Jello Cookie Recipe
CREAM IN A MIXING BOWL COMBINE:
3/4 cup butter, softened
1/2 cup sugar
1 package (3 ounces) strawberry gelatin
BEAT IN:
1 Egg
1/2 teaspoon vanilla extract
IN SEPERATE BOWL COMBINE:
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
Combine cream mixture gradually with flour mixture.
Chill dough for 1/4 hour (dough will harden if it gets too cold). Roll dough out to 1/8" thickness and flour strawberry cookie cutter. Cut out cookies one time through just making outline of the cookies. Go back and reflour cookie cutter picking up the cutout shapes and press dough into the cutter mold. Slap cookie out into your hand and put on an ungreased baking sheet (make sure the cookie sheet is NOT an airbake cookie sheet).
Bake cookies at 400 degrees for 6-8 minutes or until set (do not brown). Remove to wire racks to cool. YIELDS 6 dozen cookies.
TO DECORATE:Using a little bit of Vodka, mix into green luster dust to make a paintable substance. Paint on strawberry stems and sprinkle with green sanding sugar. Then dip cookies into tempered milk chocolate and let cool on a wire rack.
3/4 cup butter, softened
1/2 cup sugar
1 package (3 ounces) strawberry gelatin
BEAT IN:
1 Egg
1/2 teaspoon vanilla extract
IN SEPERATE BOWL COMBINE:
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
Combine cream mixture gradually with flour mixture.
Chill dough for 1/4 hour (dough will harden if it gets too cold). Roll dough out to 1/8" thickness and flour strawberry cookie cutter. Cut out cookies one time through just making outline of the cookies. Go back and reflour cookie cutter picking up the cutout shapes and press dough into the cutter mold. Slap cookie out into your hand and put on an ungreased baking sheet (make sure the cookie sheet is NOT an airbake cookie sheet).
Bake cookies at 400 degrees for 6-8 minutes or until set (do not brown). Remove to wire racks to cool. YIELDS 6 dozen cookies.
TO DECORATE:Using a little bit of Vodka, mix into green luster dust to make a paintable substance. Paint on strawberry stems and sprinkle with green sanding sugar. Then dip cookies into tempered milk chocolate and let cool on a wire rack.
Friday, February 23, 2007
Rich Chocolate Cutout Cookies
These yummy cookies are really brownies in disguise...
Cream together...
1 cup softened butter
1 cup sugar
2 eggs
2 tsp bourbon vanilla (found at GrammasCutters.com)
Combine in separate bowl...
2 1/2 cups flour
1 cup fine cocoa
Add mixtures together until well mixed and then split into 4 pieces. Refrigerate for 1 hour (up to 24 hours). Work piece by piece (leave dough in refrigerator when not using - the colder the better). Roll to 1/4" thickness (we suggest using Even Dough Bands found at GrammasCutters.com) and use parchment paper above and below dough (this reduces the need for flour and leaves your cookies a rich chocolate color). Cut out cookies with Aunt Chick's Cutters or silhouette cookie cutters. If using Aunt Chick's Cookie Cutters it does help to refrigerate cookies before baking for 1 hour (if you have the time).
Bake at 400 degrees for 3-5min depending on the size of your cookies. Cool on a wire cooling rack. Once cooled decorate with icing if desired.
Cream together...
1 cup softened butter
1 cup sugar
2 eggs
2 tsp bourbon vanilla (found at GrammasCutters.com)
Combine in separate bowl...
2 1/2 cups flour
1 cup fine cocoa
Add mixtures together until well mixed and then split into 4 pieces. Refrigerate for 1 hour (up to 24 hours). Work piece by piece (leave dough in refrigerator when not using - the colder the better). Roll to 1/4" thickness (we suggest using Even Dough Bands found at GrammasCutters.com) and use parchment paper above and below dough (this reduces the need for flour and leaves your cookies a rich chocolate color). Cut out cookies with Aunt Chick's Cutters or silhouette cookie cutters. If using Aunt Chick's Cookie Cutters it does help to refrigerate cookies before baking for 1 hour (if you have the time).
Bake at 400 degrees for 3-5min depending on the size of your cookies. Cool on a wire cooling rack. Once cooled decorate with icing if desired.
Sunday, January 28, 2007
Gramma's Cutout Cookie Recipe
IN A MIXING BOWL COMBINE:
4 Cups Flour
1 Teaspoon Salt
1 Cup Shortening -- cut-in until fine COMBINE IN SEPARATE BOWL:
1 Cup Sugar
2 Eggs
IN SEPARATE CUP COMBINE:
1 Teaspoon Clear Vanilla (found in our store)
1 Teaspoon Soda
1/4 Cup Milk for Crunchy Cookies (or for soft cookies - 2/3 Cup Milk)
1/2 Teaspoon Clear Almond Flavoring (found in our store) *optional
Make well in the flour mixture and slowly add everything to it, mixing thoroughly. On floured surface with flour coated rolling pin, roll dough out to 1/4 to 3/8 inch thickness. With floured cutter, place cutter on dough and press down firmly with fingers all around edges to make sure the entire edge is cut. (Helpful hint - very lightly sift flour on top of rolled out dough. This helps reduce the number of times cutter has to be floured). With spatula, lift cutter and dough. With thumb, rub cutting edge clean of dough and gently press dough into cookie cutter, being careful not to press dough to thin inside the cutter. Tap cutter down on table, cookie sheet or in your hand and dough will come right out. Flour cutter before cutting next cookie and repeat process. Refrigerate for cookies for one hour to overnight before baking at 350ยบ oven for 8-10 minutes (do not use an airbake baking sheet). Cool thoroughly before decorating.
ICING:
2 Lbs Confectionery Sugar
1/2 to 2/3 Cup Milk
1 Teaspoon Vanilla (found in our store)
1 Cup Shortening
1/2 Teaspoon Salt
1 Tablespoon Butter or 1/2 Teaspoon Butter Flavoring (found in our store) *optional
1/2 Teaspoon Almond Flavoring (found in our store) *optional
Mix by hand until all is blended. Then, with electric mixer, beat for five minutes at high speed .
4 Cups Flour
1 Teaspoon Salt
1 Cup Shortening -- cut-in until fine COMBINE IN SEPARATE BOWL:
1 Cup Sugar
2 Eggs
IN SEPARATE CUP COMBINE:
1 Teaspoon Clear Vanilla (found in our store)
1 Teaspoon Soda
1/4 Cup Milk for Crunchy Cookies (or for soft cookies - 2/3 Cup Milk)
1/2 Teaspoon Clear Almond Flavoring (found in our store) *optional
Make well in the flour mixture and slowly add everything to it, mixing thoroughly. On floured surface with flour coated rolling pin, roll dough out to 1/4 to 3/8 inch thickness. With floured cutter, place cutter on dough and press down firmly with fingers all around edges to make sure the entire edge is cut. (Helpful hint - very lightly sift flour on top of rolled out dough. This helps reduce the number of times cutter has to be floured). With spatula, lift cutter and dough. With thumb, rub cutting edge clean of dough and gently press dough into cookie cutter, being careful not to press dough to thin inside the cutter. Tap cutter down on table, cookie sheet or in your hand and dough will come right out. Flour cutter before cutting next cookie and repeat process. Refrigerate for cookies for one hour to overnight before baking at 350ยบ oven for 8-10 minutes (do not use an airbake baking sheet). Cool thoroughly before decorating.
ICING:
2 Lbs Confectionery Sugar
1/2 to 2/3 Cup Milk
1 Teaspoon Vanilla (found in our store)
1 Cup Shortening
1/2 Teaspoon Salt
1 Tablespoon Butter or 1/2 Teaspoon Butter Flavoring (found in our store) *optional
1/2 Teaspoon Almond Flavoring (found in our store) *optional
Mix by hand until all is blended. Then, with electric mixer, beat for five minutes at high speed .
Gramma's Cream Cheese Recipe
This recipe is to be used with Aunt Chick’s cookie cutters, pastry canvas and rolling pin sock makes 4-6 dozen white cookies.
Cream together:
2 cups unsalted butter, soft
6 oz. cream cheese (hard)
2 cups sugar2 large eggs, + 1 egg yolk
2 tspns. vanilla (found at www.grammascutters.com/categories.asp)
1 tspn. lemon oil (found at www.grammascutters.com/categories.asp)
2 tsp. lemon zest
Whisk :
6 cups flour (unsifted)
1.5 tsp. salt
Combine mixtures until evenChill: Separate dough into 3 balls, wrap in plastic and refrigerate 5 hours to 3 days (dough tends to stick in cutter unless very chilled) or freeze up to one month. (Thaw completely in the refrigerator)
Bake: 375 degree oven for 7 minutes on parchment paper on cookie sheet until barely tinged around the edges. Transfer sheets to wire racks until cookies firm up, then transfer cookies to wire racks to cool completely. Store in airtight container for 3 weeks or freeze for several months.Roll: out dough in powder sugar vs flour. Prep cutters once with non stick spray and frequently with powdered sugar or flour. (Tap out all excess powder in cutter to preserve detail.) Cutout cookies and refridgerate for an hour to overnight to help shape set (especially when using Aunt Chick's Cookie Cutters).
Allow: 3 hours to prepare dough, cut cutters and bake.
Decorate: with “Pastry paint” (see www.grammascutters.com for recipe) and sugars.
Cream together:
2 cups unsalted butter, soft
6 oz. cream cheese (hard)
2 cups sugar2 large eggs, + 1 egg yolk
2 tspns. vanilla (found at www.grammascutters.com/categories.asp)
1 tspn. lemon oil (found at www.grammascutters.com/categories.asp)
2 tsp. lemon zest
Whisk :
6 cups flour (unsifted)
1.5 tsp. salt
Combine mixtures until evenChill: Separate dough into 3 balls, wrap in plastic and refrigerate 5 hours to 3 days (dough tends to stick in cutter unless very chilled) or freeze up to one month. (Thaw completely in the refrigerator)
Bake: 375 degree oven for 7 minutes on parchment paper on cookie sheet until barely tinged around the edges. Transfer sheets to wire racks until cookies firm up, then transfer cookies to wire racks to cool completely. Store in airtight container for 3 weeks or freeze for several months.Roll: out dough in powder sugar vs flour. Prep cutters once with non stick spray and frequently with powdered sugar or flour. (Tap out all excess powder in cutter to preserve detail.) Cutout cookies and refridgerate for an hour to overnight to help shape set (especially when using Aunt Chick's Cookie Cutters).
Allow: 3 hours to prepare dough, cut cutters and bake.
Decorate: with “Pastry paint” (see www.grammascutters.com for recipe) and sugars.
Gingerbread Cookie Recipe
Gramma's Gingerbread Cookie Recipe
½ cup shortening
½ cup sugar
½ cup dark molasses
¼ cup water
2 ½ cup flour
¾ tsp salt
½ tsp soda
¾ tsp ginger
¼ tsp nutmeg
1/8 tsp allspice
Cream shortening and sugar. Blend in molasses, water, flour, soda, salt, and spices. Cover. Chill for 2-3 hours. Heat oven to 375°. Roll dough to ¼” thick on a lightly floured board. Cut with Aunt Chick's Gingerbread Man Cookie Cutter. Place on ungreased baking sheet (do not use Airbake Cookie Sheet). Refridgerate cookie for an hour to over night and then bake for 10-12 minutes. Immediately remove from cookie sheet. Decorate with raisins, cherries, citron, licorice and icing.
½ cup shortening
½ cup sugar
½ cup dark molasses
¼ cup water
2 ½ cup flour
¾ tsp salt
½ tsp soda
¾ tsp ginger
¼ tsp nutmeg
1/8 tsp allspice
Cream shortening and sugar. Blend in molasses, water, flour, soda, salt, and spices. Cover. Chill for 2-3 hours. Heat oven to 375°. Roll dough to ¼” thick on a lightly floured board. Cut with Aunt Chick's Gingerbread Man Cookie Cutter. Place on ungreased baking sheet (do not use Airbake Cookie Sheet). Refridgerate cookie for an hour to over night and then bake for 10-12 minutes. Immediately remove from cookie sheet. Decorate with raisins, cherries, citron, licorice and icing.
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