Sugar Cookies

Arizona Republic July 31 2001 issue
















1 Cup Sugar
1 Cup Powdered Sugar
2 Cups Shortening
3/4 Teaspoon Vanilla
1 Egg, beaten
4 1/3 Cup Cake Flour
3/4 Teaspoon Baking Soda
3/4 Teaspoon Baking Powder
1/4 Teaspoon Salt

In a medium bowl, cream together the sugars and shortening using an electric mixer. Slowly add vanilla and egg while mixing.

In another bowl combine flour, baking soda, baking powder and salt. Gradually add the flour mixture to the other mixing bowl until it is just combine. Do not over mix.

Scoop dough into the desired size and roll in sugar. Place directly onto cookie sheet and flatten slightly with palm of hand.

Bake at 375 for 9-10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, edges do not brown.

Fruit Tartlets

1 Pastry Cream Recipe
1 Short Dough Recipe
Apricot Jam
Fresh Fruit

Line Short Dough in Tarlet pans. Using a fork put holes in the short dough to help the dough no rise. Place in oven at 350 degrees, take out when golden brown. Take shells out of the tartlet pans, let cool completely.

In a sauce pan place about 1/4 cup of Apricot Jam with 1/4 Cup of water. bring to a boil. Remove from heat and let cool.

Fill Short Dough Shells with Pastry cream then top with fresh fruit. With a pastry brush, brush on the Apricot mixture onto the fruit. This is to give the fruit a shine.

Short Dough

The Professional Pastry Chef, Bo Friberg

Yield: 2 Pounds 6 Ounces

6 Ounces Sugar
14 Ounces unsalted Butter, room temperature
1 Egg
1 Teaspoon Vanilla Extract
1 Pound Bread Flour

Place the sugar, butter, eggs, and vanilla in a mixing bowl; mix at low speed with the dough hook just until combined. Add the flour and mix only until dough is smooth.

Place the dough on a paper-lined sheet pan; press out as flat as possible so that the dough takes up less space and cools quickly.

Cover and refrigerate until firm enough to work with, about 30 minutes.

Spritz Cookies

Better Homes & Gardens Cookbook
1 1/2 Cups Butter, softened
1 Cup Sugar
1 Teaspoon Baking Powder
1 Egg
1 Teaspoon Vanilla
1/4 Teaspoon Almond Extract
3 1/2 Cups Flour

Preheat oven to 375. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder. Beat until it is all combined, scraping sides of bowl occasionally. Beat in egg, vanilla, and almond extract until combined. Beat in as much of the flour as you can with mixer. Stir in any remaining flour.

Force dough though a cookie press onto an un-greased cookie sheet. Bake for 8 to10 minutes or until edges are firm but not brown. Transfer to a wire rack and let cool.

Snickerdoodles

1 Cup Shortening
5 1/2 Cups Sugar
2 Eggs
2 3/4 Cups Flour
2 Teaspoons Cream of Tartar
1/2 Teaspoon Salt

Preheat oven for 400. Cream together the shortening, sugar and eggs. Sift together flour, cream of tarter and salt. Combine the creamed and sifted mixture to form the dough. Chill dough and roll into balls. Roll balls into mixture of cinnamon and sugar. Bake at 400 for 8 to 10 minutes.

Peppermint Pinwheels

2 Cups Flour
1/2 Teaspoon Salt
1/2 Teaspoon Baking Powder
1/4 Cup Margarine
1/4 Cup Sugar
1 Egg Yolk
1 Teaspoon Vanilla
1 Teaspoon Peppermint Extract
Red Food Color


Preheat the oven to 350. Sift together flour, slat and baking powder then set aside.
Beat margarine with sugar until fluffy in large bowl. Beat in egg yolk and vanilla. Stir flour mixture in 1/3 at a time blend well after each addition to make a soft dough.

Divide dough in half. Add peppermint extract and red food color to first half Roil out each color into 16x 10 rectangle between waxed paper.

Place pink on top of white and roll up tightly. Chill or freeze. Slice in 1/4 slices. Bake in the oven for about 8 minutes.

No Bake Cookies

1/2 Cup Butter
2 Cups Sugar
1/2 Cup Milk
1/2 Cup Cocoa
1 Teaspoon Vanilla
1/2 Cup Peanut butter
3 Cups Oatmeal

Add butter, sugar, milk and cocoa to sauce pan. Let boil for 4 minutes. Take off stove and add vanilla, peanut butter. Mix in oatmeal. Place in balls on wax paper. Let them sit until cool.

Oatmeal Cookies

1 Cup Shortening
1 Cup Brown Sugar
1 Cup Sugar
1 1/2 Cups Flour
1 Teaspoon Baking Soda
1 Teaspoon Salt
3 Cups Oatmeal
2 Eggs
1 Teaspoon Vanilla
1 Package Butterscotch Chips

Preheat oven to 350. In a bowl mix flour baking soda, salt and oatmeal set aside. In another bowl beat together shortening, brown sugar, and white sugar. Once blended well add eggs one at a time. Mix in vanilla. Stir in chips.

Place on a cookie sheet and bake for 12 minutes.

Grandma Murdocks

1 1/2 Cups Raisins
1 Cup Water
3 Cups Flour
1 Cup Walnuts
1 Teaspoon Baking Soda
1 Teaspoon Salt
1 Cup Shortening
1 Cup Brown Sugar
1/2 Cup Sugar
3 Eggs
1 Teaspoon Vanilla

Preheat over to 350. In a pot boil the raisins and the water until most of the water is gone. Sift together flour, baking soda, and salt, set aside. Cream together the shortening, brown sugar and sugar. Add eggs. Add all ingredients together. Stir in the walnuts and the vanilla. Roll dough in balls then roll in a cinnamon sugar mixture Bake for 10 to 12 minutes.

Chocolate Chip Cookies

Servings: 60

1 Cup Butter
2/3 Cup Shortening
1 1/2 Cups Brown Sugar
1 1/2 Cups Sugar
3 Eggs
2 Teaspoons Baking Soda
2 Teaspoons Hot Water
4 1/2 Cups Flour
2 Teaspoons Salt
1 Package Chocolate Chips
2 Teaspoons Vanilla

Preheat oven to 350. Cream margarine and shortening together with brown and white sugar. Add eggs. Dissolve Soda in hot water and mix alternately with flour and salt.
Add Chocolate chips and nuts. Add vanilla. Bake for 8 to10 minutes.