Eggless Cookie Dough

So first off:

Now on to the recipe:

Thoughts Before Cooking:

I was in the mood for something sweet-like cookies, but I didn’t want to bake as it is too hot.

So I started searching for an eggless cookie dough recipe that I could just eat instead. I found this one on Like Mother Like Daughter. 

Ingredients:

  • 2 Tbsps of Unsalted Butter, softened
  • 2 Tbsps of Brown Sugar
  • 1 Tbsps of Sugar
  • 1/4 Tsps of Vanilla
  • 1 Tbsp of Milk
  • 1/8 Tsp of Salt
  • 6 Tbsps of Flour
  • 1/4 Cup of Milk Chocolate Chips

Directions:

  1. Microwave your flour for 30 seconds to 1 min to eliminate the risk of e.coli.
  2. In a small bowl, cream together butter and sugars until mixed.
  3. Add vanilla and milk, stir to combine.
  4. Add in salt and mix until combined.
  5. Enjoy.

Thoughts After Cooking:

I didn’t take a picture, sorry. Instead I ate it all up as it was super good.

It was delicious!

For more Chocolate Chip Cookie recipes, go to Chocolate Whoppers

For more summer recipes, go to Schooner’s Summertime-Only Strawberry-Raspberry Pie

For more cookie recipes, go to “The Best” Brownies

For more dessert recipes, go to Creamy Sour Cream Lemon Pie

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“The Best” Brownies

My niece wanted to make brownies one day, so I pulled out my copy of Hershey’s Cocoa Cookbook. Last year I was given a hardcover one, which is great, but when I think about this cookbook I always go to the image of the paperback featured above. We used to always make things out of my mom’s old ’70s copy when I was growing up, all battered-stained, and well-loved.

So these brownies do not photograph well, but I have to agree that they are pretty much the “best” brownies you will make.

Ingredients:

  • 1/2 Cup of Vegetable Oil or Melted Butter
  • 1 Cup of Sugar
  • 1 Teaspoon of Vanilla
  • 2 Eggs
  • 1/2 Cup of Unsifted All-Purpose Flour
  • 1/3 Cup of Hershey’s Cocoa
  • 1/4 Teaspoon of Baking Powder
  • 1/4 Teaspoon of Salt
  • 1/2 Cup of Chopped Nuts (optional)

Directions:

  1. Blend oil, sugar, and vanilla in a mixing bowl.
  2. Add eggs, beat well with spoon.
  3. Combine flour, cocoa, baking powder, and salt; gradually add to egg mixture until well blended.
  4. Stir in nuts, if adding them.
  5. Spread in greased 9-inch square pan.
  6. Bake at 350 degree F for 20-25 minutes or until brownies begins to pull away from the edges of the pan.
  7. Cool in pan.
  8. Frost if desired; cut into squares.
  9. Makes about 16 brownies.

Thoughts After Reading:

We made these for ourselves and a potluck and they were gone like that! I was lucky enough to get one!

As I said they might photograph gorgeously, but they are fantastic!

For more “bar cookies”, go to Lemon Bars

For more cookies, go to Braided Candy Canes

For more dessert, go to Creamy Sour Cream Lemon Pie

Creamy Sour Cream Lemon Pie

Happy Pi Day

Thoughts Before Baking:

As you see above, today is Pi day so I decided to post a pie recipe.

I’ve made a sour cream lemon pie before, but this is a new recipe. This one comes from The Chunky Chef.

Ingredients

Pie Crust:

  • 2 Cups of All-Purpose Flour
  • 1 Teaspoon of Salt
  • 3/4 Cup of Shortening
  • Ice Water

Filling:

  • 1 Cup of Sugar
  • 4 Tbsp Cornstarch
  • 1 Cup of Milk
  • 2 Lemons Juiced (about 1/2 Cup)
  • 1 Tbsp Lemon Zest
  • 3 Large Egg Yolks, Lightly Beaten
  • 4 Tbsp Cold Butter, Cubed
  • 1 Cup of Sour Cream
  • Whipped Cream (Optional)
  • Lemon Slices (Optional)

Directions:

  1. In a mixing bowl, mix up the shortening and flour. Add in water a tablespoon at a time until dough is more malleable. If you add to much and it is too liquid-y, then just add a bit more flour to firm it up.
  2. Line crust with foil and place beans, rice, or pie weights (as pie dough will rise) and bake for 8 mins or until browned. Set aside to cool.
  3. In a heavy bottomed saucepan, add sugar and cornstarch. Whisk to combine.
  4. Slowly whisk in milk and lemon juice.
  5. Heat over medium heat, stirring often, until mixture is thickened and bubbly.
  6. Reduce to low, and cook 2 mins longer, stirring often.
  7. Remove from heat.
  8. Lightly beat eggs in a small mixing bowl. Whisking continuously, add a small amount of the hot lemon mixture, then add the mixture to the hot saucepan.
  9. Heat pan on medium heat until it comes to a gentle boil, and cook for 2 minutes.
  10. Remove from heat again and add lemon zest.
  11. Continue to cool, but don’t stir.
  12. Cool mixture for 30-40 mins and then fold in sour cream until no white streaks remain.
  13. Spoon mixture into the pie crust and spread out evenly.
  14. Cool in the refrigerator for 4 hours (or more). To serve, top with whipped cream and lemon slices.

Thoughts After Baking:

I made this for Thanksgiving last year and it was sooooo good! It was eaten immediately. I only got one slice! 😦

For more on lemon pies, go to Sour Cream Lemon Pie

For more pie recipes, go to Blueberry Sour Cream Pie

For more pinterest recipes, go to Banana Oatmeal Breakfast Smoothie

For more desserts, go to Braided Candy Canes

Braided Candy Canes

Merry Christmas!

Instead of doing another Christmas mystery, as I had a hard time finding those this year-I decided to post a Christmas recipe!

This comes from the cookbook Christmas Cookies.

Another Way to Make It:

“You can shape this dough into wreaths and attach red cinnamon candies as berries.”

Ingredients:

  • 3/4 Cup of Butter, Softened
  • 1 Cup Granulated Sugar
  • 3 Large Eggs
  • 1 Tablespoon of Vanilla Extract
  • 4 Cups of Flour
  • 1 Tablespoon of Baking Powder
  • 1/2 Teaspoon of  Baking Soda
  • 1 Egg White, Lightly Beaten
  • Red Decorator Crystals (Optional) or Cinnamon Sugar

Directions:

  1. Beat butter at medium speed with an electric mixer until creamy.
  2. Gradually add 1 cup of sugar-beating well.
  3. Add eggs and vanilla, beating until blended.
  4. In a seperate bowl, combine flour, baking powder, and baking soda.
  5. Gradually add flour mixture to butter, beating at a low speed until blended.
  6. Divide dough into fourths.
  7. Divide each portion into 14 pieces.
  8. Shape each piece into a 9-inch rope. Fold ropes in half and twist,
  9. Shape twists into candy canes, brush with egg white, and sprinkle with crystals or cinnamon sugar.
  10. Place cookies 2 inches apart on ungreased cookie sheets.
  11. Bake at 350 degrees F for 15 mins or until the edges begin to brown.
  12. Remove to wire racks and let cool.

Thoughts After Baking:

This was kind of hard and took a few tries before I got the hang out it. The smaller cookies tasted better, in my opinion, than the larger ones.

But delicious and a great cookie to have at Christmas or give to others.

For more Christmas Cookies, go to Basic Shortbread

For more cookie recipes, go to Christmas Lace Cookies

For more dessert recipes, go to Baked Apple Slices

 

Christmas Lace Cookies

Plumpuddingmurder

Thoughts Before Cooking:

This book had a few recipes I was interested in, and this was one that sounded good and just right for Christmas.

Ingredients:

  • 1.5 Cups of Rolled Oats
  • 1/2 Cup of Melted Butter
  • 3/4 Cup of White Sugar
  • 1 Teaspoon of Baking Powder
  • 1 Teaspoon of Flour
  • 1/2 Teaspoon of Salt
  • 1.5 Teaspoons of Vanilla Extract
  • 1 Beaten Egg
  • 1/2 Cup of Chocolate Chips

Directions:

  1. Measure the oatmeal into a a medium-sized bowl.
  2. Melt the butter and pour it over the oatmeal. Stir.
  3. In a small bowl, combine the sugar, baking powder, flour, and salt. Mix well.
  4. Add the sugar mixture to the oatmeal mix and blend.
  5. Mix in the vanilla and egg.
  6. Add the chocolate chips and stir the mixture.
  7. Line cookie sheets with foil and grease lightly.
  8. Drop the cookie dough by rounded teaspoons. Don’t crowd the cookies together as they spread.
  9. Bake at 350 degrees F for 12 minutes.

Thoughts After Baking:

These were good but very buttery and greasy. They also cooked fast so watch out, or else you might burn them. But otherwise, very good.

For more Hannah Swensen recipes, go to Vanilla Crackle

For more recipes from Plum Pudding Murder, go to Christmas Cheese Rounds

For more cookie recipe, go to Basic Shortbread

For more dessert, go to Baked Apple Slices

Basic Shortbread

This comes from my sister blog JaneAustenRunsMyLife.wordpress.comI just reblogged it from her.

Thoughts Before Cooking:

This recipe comes from my a book I received for Christmas one year, Christmas Cookies.

Background on the Cookie:

“Shortbread is made with a few basic ingredients, and the results are sensational. The key to success with this thick shortbread is baking it slowly so it doesn’t brown.”

Ingredients:

  • 1 Cup of Butter, Softened
  • 1/2 Cup of Sugar
  • 1/4 Teaspoon of Vanilla Extract
  • 2 1/4 Cups of Unbleached All-Purpose Flour
  • 1/8 Teaspoon of Salt

Directions:

  1. Beat the butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well.
  2. Stir in vanilla.
  3. Combine flour and salt, gradually add to the butter mixture beating on low speed until blended.
  4. Roll dough to 1/2 inch thickness on a lightly floured surface.
  5. Cut with a 2.5 inch round cutter or Christmas cookie cutter.
  6. Place 2 inches apart on an ungreased baking sheet.
  7. Bake at 275 degrees F for 50 minutes or until bottoms begin to brown.
  8. Cool 2 minutes on a baking shet; remove to wire rack to cool.

Thoughts After Baking:

These were delicious and so buttery good.  perfect compliment to tea, Christmas, or anytime/anything. 🙂

For more Christmas Cookies, go to Aunt Neal’s Old-Fashioned Tea Cakes

For more cookie recipes, go to Fresh Mint Chocolate Chip Cookies

For more dessert, go to Baked Apple Slices

Baked Apple Slices

I have always wanted to make baked apples, but didn’t have everything. And then I saw this recipe online and thought it would be perfect to make. It comes from LEAHHS on Allrecipes.com 

Ingredients:

  • 1 Granny Smith Apple-Peeled, Cored, and Sliced
  • 2.5 Tablespoons of Water
  • 1.5 Tablespoons of Cornstarch or Flour
  • 1.5 Tablespoons of Sugar
  • 1 Pinch of Cinnamon

Directions:

  1. Preheat the oven to 350 degrees F
  2. Spread the apples slices in a single layer on a baking sheet.
  3. Whisk the water and flour together, and pour over the apples and gently stir.
  4. Sprinkle with sugar and cinnamon.
  5. Cook for about 15 mins.

 Thoughts After Cooking:

Delicious! Great to eat as a side or use as a topping!

For more from Allrecipes.com, go to Sour Cream Lemon Pie

For more apples, go to My Number One Comfort Food

For more dessert, go to Flag Cake

Flag Cake

Thoughts Before Baking:

We reviewed a 4th of July mystery on Tuesday and we have another coming Wednesday, on the actual 4th. I thought the best way to celebrate is with a recipe I made a few years back and really enjoyed. I found it in a magazine and it comes from Betty Crocker.

Ingredients:

  • 1 Box of Betty Crocker or Other Yellow Cake Mix
  • 1 1/4 Cups of Water
  • 1/3 Cup of Vegetable Oil
  • 3 Eggs
  • 1 Container of Vanilla Frosting
  • 1/3 Cup of Blueberries
  • 1 Pint of Fresh Strawberries, pits removes and sliced in half

Directions:

  1. Cook cake mix according to box directions..
  2. Cool 10 mins and remove cake from pan.
  3. Cool for an hour.
  4. Place cake on try and frost top and sides.
  5. For flag design, arrange blueberries in the upper left corner to create stars.
  6. Arrange strawberries in rows to create stripes.
  7. Serve immediately. (Store covered in fridge)

Thoughts After Baking:

I loved this cake and thought it was absolutely delicious. You should add it to however or whichever way you choose to celebrate the festivities.

For more 4th of July recipes, go to Happy 4th of July Triple Berry Salad

For more Betty Crocker recipes, go to Fresh Mint Chocolate Chip Cookies

For more holiday recipes, go to Fajitas

For more cake recipes, go to Irish Apple Cake with Custard Sauce

For more desserts, go to Chocolate Whoppers

Fresh Mint Chocolate Chip Cookies

Thoughts Before Baking:

I received this Betty Crocker Celebrate! cookbook several years ago for Christmas. Since then I have made a few different recipes from it. When I saw this one about mint chocolate chip cookies, I had to make it as I LOVE mint!

Especially with CHOCOLATE!!!

Ingredients:

  • 1 1/3 Cup of Sugar
  • 3/4 Cup of Butter or Margarine, Softened
  • 1 Tablespoon of Freshly Chopped Mint Leaves
  • 1 Egg
  • 2 Cups of All-Purpose Flour
  • 1 Teaspoon of Baking Soda
  • 1 Teaspoon Salt
  • 1 Package (10 oz) of Mint Chocolate Chips ~1.5 Cups

**HOLIDAY SHORTCUT: If you don’t have time to chop the mint, add 1/4 teaspoon of Mint Extract instead.**

***HOLIDAY TWIST: Substitute the raspberry chocolate chips for the mint for another summer twist.***

  1. Heat oven to 350 degrees.
  2. Beat sugar, butter, mint, and egg in large bowl with electric mixer on medium or with spoon.
  3. Stir in flour, baking soda, and salt.
  4. Stir in chocolate chips.
  5. Drop dough by tablespoonfuls about two inches apart onto an ungreased cookie sheet.
  6. Bake 11-13 mins or until golden brown.
  7. Cool 1-2 mins, move from sheet to wire rack. Makes about 3.5 dozen cookies

Thoughts After Cooking:

Sorry no picture, but that just means I’ll have to make more!! It is so good, you should try it. I’ve never made it with the raspberry cookies, and I can’t wait to try.

For more Betty Crocker Celebrate! recipes, go to Irish Soda Bread 

For more cookie recipes, go to Chocolate Whoppers

For more desserts, go to Sugar Puffs

For more mint recipes, go to Blackberry Mint Infused Water

Chocolate Whoppers

Thoughts Before Baking:

So this recipe comes from my sister blog theCatWhoWroteaBlog.wordpress.comNow my big sister blog TheCatWhoWroteaBlog usually does this with all the recipes in one post. I prefer doing one at a time so I won’t be reposting the whole thing.

However if you are interested in all the recipes pulled from the thirteenth book, The Cat Who Moved a Mountain, just follow this link.

Ingredients:

  • 2  1/4 cups of all-purpose flour
  • 1 teaspoon of baking powder
  • 1/2 a teaspoon of salt
  • 3/4 a cup of sugar
  • 3/4 a cup of brown sugar, packed
  • 1/2 a cup of shortening
  • 1/2 a cup of butter or margarine
  • 1.5 teaspoons of vanilla extract
  • 2 eggs
  • 4 squares of utnsweentened baking chocolate, melted and cooked
  • 1 10-oz package of semi-sweet chocolate chunks
  • 1.5 cups of walnuts

Directions:

  1. Preheat the oven to 375°.
  2. Sift flour, baking powder, and salt together and put aside.
  3. Beat sugars, shortening, and butter or margarine until light and fluffy with an electric mixer.
  4. Add vanilla extract and eggs, beating after each egg.
  5. Add unsweetened baking chocolate and the dry ingredients to the sugar mixture and mix well.
  6. Fold in chocolate chunks and walnuts, mixing by hand.
  7. Drop by 1/4 cupfuls onto ungreased cookie sheets.
  8. Bake 12-14 minutes

Thoughts After Baking:

It was delicious and a great combination.

For more from The Cat Who…Cookbook, go to Festive Pink Lemonade

For more Chocolate Chip Cookie variations, go to Rice Krispies Cookies

For more cookie recipes, go to Sugar Puffs

For more desserts, go to French Strawberries

Sugar Puffs

Thoughts Before Cooking:

I had a friend who loved this cookie recipe so much, that I made them for her birthday two years in a row.

This recipe comes from The King Arthur Flour Cookie Companion: The Essential Cookie CookbookSugar. Yep another recipe from that fantastic cookbook.

Ingredients:

  • 1/2 Cup of Confectioner’s Sugar (Powdered Sugar)
  • 3/4 Cup (1.5 sticks) of Unsalted Butter
  • 1/2 Teaspoon Salt (Extra-Fine Preferred)
  • 1.5 Teaspoons of Vanilla Extract
  • 1/2 Cup of Cornstarch
  • 1 Cup of Unbleached All-Purpose Flour

Directions:

  1. Preheat the oven to 300 degrees F.
  2. Lightly grease (or line with parchment) two baking sheets.
  3. In a medium-sized mixing bowl, cream together sugar, butter, salt, and vanilla.
  4. Add the cornstarch and flour, stirring to make a cohesive dough.
  5. Drop the dough by tablespoonful onto the prepared baking sheets.
  6. Bake the cookies for 25 mins (I recommend 30) or until they are lightly golden brown.
  7. Remove from oven and let cool for 5 minutes, then transfer to cookie rack to cool.

Thoughts After Baking:

These were delicious. I recommend them.

For more King Arthur Cookie Cookbook recipes, go to 1-2-3-4 Peanut Butter Cookies

For more cookie recipes, go to Chocolate Crinkles

For more sugar cookies, go to Aunt Neal’s Old-Fashioned Tea Cakes

For more dessert recipes, go to French Strawberries

French Strawberries

Thoughts Before Cooking:

So this recipe comes from my sister blog theCatWhoWroteaBlog.wordpress.comNow my big sister blog TheCatWhoWroteaBlog usually does this with all the recipes in one post. I prefer doing one at a time so I won’t be reposting the whole thing.

However if you are interested in all the recipes pulled from the second book, The Cat Who Turned On and Off, just follow this link.

Ingredients:

  • 4 Cups of Halved Strawberries
  • 3 Tablespoons of Orange Juice Concentrate
  • 1/2 Cup + 2 Tablespoons of Powdered Sugar
  • 1/2 Pint of Whipping Cream
  • 2 Tablespoons Sour Cream
  • 1/8 Teaspoon of Vanilla Extract
  • 1/8- 1/4 Teaspoon of Cinnamon

Directions:

  1. Sprinkle strawberries with orange juice concentrate and 1/2 cup of powdered sugar; stir.
  2. Refrigerate about 90 minutes. Whip cream until soft peaks form.
  3. Stir in 2 tablespoons of powdered sugar, sour cream, vanilla extract, and cinnamon.
  4. Fold chilled strawberries into whipped cream mixture. Serves 4-6.

Thoughts after Cooking:

These strawberries were to die for!

I recommend them to anyone. I wish I had more, I would eat them right now.

For more The Cat Who…Cookbook recipes, go to Baked Potato Soup

For more dessert recipes, go to Chocolate Crinkles

For more strawberry recipes, go to Strawberry Milkshake

Chocolate Crinkles

Thoughts Before Baking:

Christmas is coming and there were three families on my list who I wanted to give a gift to and thought what better way than by baking cookies!

I thought that instead of making three dozen of one cookie, I would do three different cookies. That way I would be sure to have something everyone would love. So I decided to do the Regency Ginger Cookie, as it was sweeter than gingerbread but still a Christmas-y cookie.

Then I thought I would do the Rice Krispies Cookies, as everyone loves chocolate chip.

But the third cookie I was stumped. I decided to look in my The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook and settled in Chocolate Crinkles.

From the Cookbook: “This classic cookie is beautiful. With its Appaloosa coating of confectioner’s sugar, the cracks that form the surface as it bakes, makes it a miniature work of art. Nevertheless, the true reward comes in the eating. Just barely a crisp at the edges, soft and almost brownie-like in the center, these cookies are sure to make a lasting impression.

Chocolate crinkles, a seeming standard in the cookie baker’s repertoire, actually don’t appear to have a long history. Though it feels as if they have been around forever, the earliest mention we find of them in any cookbook is 1965. This cookie is quick and easy to put together, and forgiving in the oven. If you want a crispier version, bake a few extra minutes. For a fudgier center, go with a shorter baking time.

Ingredients:

  • 1.5 Cups of Unbleached All-Purpose Flour
  • 1.5 Cups of Sugar
  • 1.5 Teaspoons of Baking Powder
  • 3/4 Teaspoon of Salt
  • 6 Tablespoons of unsalted butter, melted
  • 3/4 Cup of Cocoa Powder, natural or Dutch
  • 3 Large Eggs
  • 1/2 Teaspoon of Vanilla Extract
  • 3/4 Cup of Confectioner’s Sugar (Powdered Sugar), for coating the cookies

Directions:

  1. Preheat the Oven to 350 degrees F.
  2. Lightly grease two baking sheets.
  3. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
  4. Combine the melted butter with the cocoa in a medium-sized bowl and stir until the mixture is smooth. Cool to lukewarm.
  5. Once cooled, add the eggs and the vanilla-stirring to combine.
  6. Add the wet to the dry mixture. The dough will seem dry at first, but keep mixing until it becomes the consistency of stiff brownie batter.
  7. Scoop the dough by tablespoonful and roll into balls.
  8. Roll in confectioner’s sugar to coat.
  9. Place the cookies on the prepared baking sheets and bake for 12-14 minutes.
  10. The cookies will spread out and form cracks, the insides looking a little wet.
  11. Remove cookies from oven and cool for 5 minutes before transferring to wire rack.

Thoughts After Baking:

What did I think?

You should defintely make them yourself.

For more cookies from the King Arthur Cookbook, go to 1-2-3-4 Peanut Butter Cookies

For more cookie recipes, go to REESE’S PIECES Peanut Butter Cookies

For more dessert recipes, go to Aunt Neal’s Old-Fashioned Tea Cakes

For more recipes, go to Crostini

 

REESE’S PIECES Peanut Butter Cookies

Thoughts Before Baking:

So I wanted to make a certain cookie, but it turns out that the baker’s chocolate I had was over a year past the due date.

I had a bunch of candy that was given to me and wanted to make cookies with them. After some searching I finally found REESE’S PIECES Peanut Butter Cookies from the website Hershey’s Kitchen.

Ingredients:

  • 1/2 Cup (1 Stick) of Butter
  • 1/2 Cup of Sugar
  • 1/2 Cup of Light Brown Sugar
  • 1/2 Cup of Peanut Butter
  • 1 Egg
  • 1/2 Teaspoon of Vanilla Extract
  • 1 Cup of Flour
  • 1/2 Teaspoon of Baking Powder
  • 1/4 Teaspoon of Salt
  • 1 Cup of REESE’S PIECES Candies

Directions:

  1. Preheat the Oven to 350 degrees F.
  2. Beat the butter, sugar, brown sugar, peanut butter, egg, vanilla extract in a large bowl until fluffy.
  3. Stir together flour, baking soda, and salt; adding to the butter mixture and beating until blended.
  4. Stir in candies.
  5. Drop by a tablespoonful unto a greased cookie sheet.
  6. Bake for 10-12 minutes, or until brown.
  7. Cool slightly, then place on a wire rack to cool completely.

Thoughts After Baking:

It was pretty sticky trying to move from the tablespoon to the sheet, so just fair warning.

Now I’m not really a REESE’S PIECES person, but I really liked how they tasted. It was a good mix, and not too overpowering in peanut butter.

For more peanut butter cookies, go to 1-2-3-4 Peanut Butter Cookies

For more cookies, go to Aunt Neal’s Old-Fashioned Tea Cakes

For more desserts, go to Vanilla Crackle

For more peanut butter recipes, go to Rice Krispies Peanut Butter Banana

Aunt Neal’s Old-Fashioned Tea Cakes

Thoughts Before Cooking:

This recipe comes from the cookbook, Christmas Cookies. I was given this years ago for Christmas but never made anything from it.

My new resolution for Spring Cleaning, is use my cookbooks or get rid of them. So I decided to make a cookie from this, even though Christmas is eight months away.

Background on the Cookie:

“These delicious tea cakes were made by an Aunt Cornelia (“Neal) on special occasions and holidays, using hand-churned butter and eggs she gathered from the hen-house. This southern Georgia version dates back to the turn of the twentieth century. “

**Dough has to be chilled**

Ingredients:

  • 1 Cup of Butter, Softened
  • 1 Cup of Granulated (White) Sugar
  • 1 Large Egg, Lightly Beaten
  • 1 Teaspoon of Vanilla Extract
  • 3 Cups of All-Purpose Flour
  • 1 Teaspoon of Baking Powder
  • 1/2 Teaspoon of Baking Soda
  • 1/2 Teaspoon of Salt
  • 1/2 Cup of Milk
  • White Sparkling Sugar

Directions:

  1. Beat the butter at medium speed with an electric mixer until creamy.
  2. Add one cup of sugar, beating well.
  3. Add the egg and vanilla; beat well.
  4. In a separate bowl: combine flour, baking powder, baking soda, and salt.
  5. Add the flour mixture and the milk to butter mixture, alternating between the two. Begin with adding half the flour mixture, then add the milk, and finish with adding the flour mixture.
  6. Mix at a low speed after each addition, until just blended.
  7. Shape dough into two discs.
  8. Wrap the discs in wax paper and chill for at least one hour.
  9. After having chilled, preheat the oven to 400 degrees F.
  10. Roll each disc to 1/4 inch thickness on a floured surface.
  11. Cut with a 3.5 inch round cookie cutter; and place one inch apart on lightly greased baking sheets.
  12. Sprinkle with sparkling sugar.
  13. Bake for 7-8 minutes or until lightly browned.
  14. Cool for one minute and then remove to wore racks to cool.
  15. Makes about two dozen.

Thoughts After Baking:

When I took it out of the fridge it was super hard and I was unsure if it would come out okay.

But after being in my hands it quickly became super sticky, so make sure you flour the rolling pin and the cutting board.

But after all that this cookies were super good. Not too sweet and perfect for tea time.

For more tea cakes, go to Cherry-Pistachio Tea Cakes

For more tea treats, go to Irish Apple Cake with Custard Sauce

For more cookie recipes, go to Rice Krispies Cookies

For more desserts, go to Vanilla Crackle