Categories: Cookies
Ingredients
- 4 cups sifted all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. soda
- 1/2 tsp. salt
- 1/2 lb. soft butter or margarine
- 2 cups granulated sugar 2 eggs
- 2 tsp. vanilla or 2 Tbsp. grated orange or lemon rind
- 1/4 cup milk (sweet or sour)
- Butterscotch cookies: above recipe
- 2 cups packed brown sugar, 1 cup finely chopped pecans
- 2/3 cup flour
- Lemon Nut Refrigerator Cookies:
- Basic recipe
- lemon rind
- 2/3 cup more flour
- 1 cup finely chopped pecans
- Drop Cookies:
- Basic recipe (use only 3 cups flour)
- 1 cup raisins, chocolate or butterscotch chips
- Orange or Lemon Drop Cookies:
- Basic recipe (use 3 cups flour)
- grated orange or lemon rind
- 1 cup chopped nuts or coconut
- Chocolate Drop Cookies:
- Basic recipe ( use 3 cups flour)
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 4 squares melted chocolate
- 1 cup finely chopped nuts or coconut
- sour or buttermilk in basic recipe
Directions
-
Rolled Cookies:
-
Sift together flour, baking powder, soda and salt.
-
Combine in a large mixer bowl, butter, sugar, eggs and flavoring. Cream of high speed for 2 minutes. Turn to low speed.
-
Add milk then flour mixture gradually, beating until blended, about 3 minutes. Scrape bowl as necessary. Refrigerate dough until easy to handle.
-
Set oven to 375 degrees to preheat. Roll dough on lightly floured surface real thin for crisp cookies-1/8 to 1/4 inch thick for soft cookies. Cut with floured cutter. Lift with broad spatula onto greased cookie sheet. Brush with cream, sprinkle with white or colored sugar, chopped nuts, coconut or put a piece of candied cherry, a nut meat or a big raisin on center of each. Bake about 12 minutes until golden brown. Cool.
-
makes about 6 dozen.
-
Butterscotch Refrigerator Cookies:
-
Use 2 cups brown sugar, packed. Add 1 cup very finely chopped pecans when adding flour. Flavor with the vanilla. Add 2/3 cup more flour. Turn dough onto large piece of waxed paper. Shape into roll 1 1/2 inches in diameter, then wrap.
-
Refrigerate several hours. Cut with a sharp thin knife which has been dipped into hot water and dried. Slice roll into 1/8 to 1/4 inch slices, using only what you want to bake at one time.
-
Bake in preheated 375 degree oven on ungreased cookie sheet- about 10 minutes or until lightly browned. Cool.
-
Lemon Nut Refrigerator Cookies:
-
Flavor basic recipe with the grated lemon rind, add 2/3 cup more flour and 1 cup finely chopped pecans.
-
Drop Cookies:
-
Use only 3 cups flour in basic recipe. Add 1 cup raisins, chocolate or butterscotch chips. Without refrigerating, drop by teaspoonfuls 2 inches apart onto greased cookie sheet.
-
Bake 375 degrees about 12 minutes.
-
Orange or Lemon Drop Cookies:
-
Use 3 cups flour in basic recipe. Flavor with the grated orange or lemon rind. Add 1 cup chopped nuts or coconut. Drop and bake as above.
-
Chocolate Drop Cookies:
-
Use 3 cups flour in basic recipe. Use 1 cup brown sugar, packed, 1 cup granulated sugar. Add 4 squares melted chocolate to shortening mixture. Sour milk or buttermilk are best for these. Drop and bake at 350 degrees, about 12 minutes. Frost with thin chocolate frosting.