Rose’s Sugar Cookies

DSC_0126Do you have a signature recipe? One that everybody asks for?  My friend and neighbor Rose was famous for her sugar cookies.

And I mean famous.

Around these parts, those sugar cookies of hers were the first to disappear at potlucks.

She had a way of making them so thin that one bite and the cookies would crumble in your hand. Talk about melt in your mouth delicious!

The uninitiated would lose most of their cookie – but those of us who knew what to expect had our hands underneath to catch the crumbs.  Trust me – you didn’t want to lose even one bite!

Her secret? She didn’t roll the dough. She scooped them out and flattened them with a water glass. I can still see her standing at her counter smashing cookies lightening  fast.

At her recent funeral, her 4 daughters got together to bake these famous sugar cookies to share with those of us who came to remember the wonderful lady and good friend that she was.

Everyone said the cookies were delicious – but the girls said they just didn’t taste the same.

Maybe it was because they didn’t milk the cow, skin the cream and churn the butter for the cookies themselves.

Or maybe it was because they rolled the dough instead of smashing it.

Or maybe – in their hearts – it was because nobody can make a sugar cookie quite like their mama.

Rose’s Sugar Cookies

1 cup white sugar
1 cup powdered sugar
1 cup butter
1 cup vegetable oil
2 eggs, beaten
2 teaspoon vanilla
4 cup flour
1 teaspoon soda
1 teaspoon cream of tartar
1/2 teaspoon salt

Cream sugars, butter and vegetable oil. Add vanilla, beaten eggs and mix well. Add dry ingredients. Can be chilled 2 or 3 hours or overnight.

Drop by teaspoons on a greased cookie sheet. Flatten with the bottom of a glass dipped in sugar.

Bake in 350 degree oven for 12- 15 minutes.

Enjoy!

Chocolate Sugar Cookies

SnowingWe did it!

The children performed our Christmas Program to a packed house last night – and did a great job!

With a quick rehearsal after church on Sunday morning, and the excitement of the performance – it was a busy day!

By the time we had taken down the set, eaten the last cookie and drove home, it was half-past too late.

Needless to say , we’re not moving very fast around here.  I’m sitting around in my jammies watching the lights blink on the Christmas tree while listening to Christmas music.

I really should think about getting dressed – but I might need a mug of hot chocolate first.  With whipped cream and sprinkles, of course.

But just in case you have energy today  – here’s our newest favorite Christmas cookie recipe!

Can you believe I’ve lived this long without knowing that a chocolate sugar cookie exists? Oh – what I have missed! These are really yummy!

The dough was a little sticky to work with – so keep it cold.  But the finished product held it’s shape beautifully and looked fabulous sprinkled with powdered sugar on a cookie tray!

Chocolate Sugar Cookies
recipe from Annie’s Eats

3/4 cup all-purpose flour
1/3 cup cocoa powder
Pinch of salt
6 tablespoons butter, at room temperature
¾ cup powdered sugar
1 large egg
1/2 teaspoon vanilla extract

In a small bowl, whisk together the flour, cocoa powder and salt. set aside.  In the bowl of an electric mixer, cream the butter and sugar at medium-high speed until light and fluffy, 2-3 minutes. Add in the egg and vanilla.

With the mixer on low speed, add the dry ingredients and mix just until incorporated and no streaks remain.  Form the dough into a disc, wrap tightly with plastic wrap and refrigerate until firm, 1-2 hours.

Preheat the oven to 325? F.  Grease a baking sheet or line a baking sheet with parchment paper or a silicone baking mat.

On a work surface dusted with cocoa powder, roll the dough out to about ¼-inch thickness.  Cut out desired shapes with cookie cutters and place cut outs on the prepared baking sheet.

Bake 10-12 minutes, just until set.  Let cool on the baking sheet about 5 minutes, then transfer to a wire rack to cool completely.

You can decorate these all fancy – or you can just sprinkle them with powdered sugar.

I used mini cookie cutters and cut the baking time to about 8 minutes.

The dough doesn’t make very much – you may need to double or triple depending on many samples you eat!

Enjoy!

Captain Crunch Bars

Capt. Crunch BarsCan I admit here and now that I am not a sugared cereal person.

Buddy- however – loves it.

So twice a year when we go camping I let him pick out one box to bring along.

This year’s choice for the our July 4th Family Camp-Out was Captain Crunch.

And it came home unopened.

Oh dear – now what to do. An entire box of sugared cereal that only Buddy likes.

I know! I’ll feed it to the youth group! They’ll eat anything!

A quick google search and I had several recipes for Captain Crunch Bars. I picked one.

Dagmar (who shares my disdain for sugared cereal) took one look at the recipe and said, “Gross”.

But she made them anyway – and hasn’t stopped eating them since.

They are really yummy!

Suddenly – sharing them with the youth group no longer seemed like such a good idea. 🙂

Captain Crunch Bars

1/2 cup melted butter
1 box yellow cake mix
3-1/2 cup mini marshmallows
8 ounces chocolate chips
3-1/2 cup Captain Crunch cereal
1 can sweetened condensed milk

Pout the melted butter over the bottom of a jelly roll pan.

Sprinkle the dry cake mix on top, followed by the marshmallows, chocolate chips, and Captain Crunch cereal.

Pour the can of sweetened condensed milk over the whole thing and bake at 350 degrees for 25 minutes.

Run a knife around the edge as soon as you remove it from the oven.

It will set up as it cools. If you can wait that long.

Enjoy!

 

Chocolate Chip Cookie Dough

Cookie DoughIt’s too hot to bake but you’re still craving chocolate chip cookie dough.

‘Fess up now.

I know that craving. I’m sure I’m not the only one that eats more cookies in dough form than I do the baked ones!

Sometimes I bake cookies just so I can eat the dough.

So why bake the cookies at all?

Why not just whip up some dough – without eggs – and indulge?

It’s okay.  Really.

If it makes you feel better – I guess you could call it chocolate chip cookie dough dip – although the only thing we dip in it is our fingers and spoons!

Chocolate Chip Cookie Dough (Dip?)
(Recipe from my beautiful niece Sarah)

1 cup butter
3/4 cup brown sugar
3/4 cup sugar
1 tsp. vanilla
1-1/4 cup flour
3/4 cup oatmeal
1/2 tsp. salt
2 cups chocolate chips

Cream together the butter, white sugar, brown sugar and vanilla.

Add the flour, oatmeal, salt and chocolate chips. Mix.

Eat.

If you want to get fancy  – I’m sure you could dip fruit slices in it, or pretzels, or or graham crackers.

But fingers work just fine.

Enjoy!

Chocolate Chip Cookies

CookiesWe’re going simple today – back to basics if you will – back to the classic Chocolate Chip Cookie.

I must confess here and now that I have always struggled with this particular cookie.

Mine usually end up all spread out on the pan – thin as a dime and flat as pancakes.

My sisters don’t have this problem. Nope. Just me. After years of failures, I all but gave up on making the elusive chocolate chip cookie.

But not my girls. Dagmar found this recipe and – believe it or not – it worked! Still not able to believe the fact that we had actually produced a soft and wonderful chocolate chip cookie – I had Angel Girl make them.

Wonder of wonders! It worked for her, too!

The chocolate chip cookie famine is officially over and there was great rejoicing in all the land. Well – at least in my house!

Chocolate Chip Cookies

3/4 cup butter
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg
2 teaspoons vanilla
2 cups flour
2 teaspoons corn starch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

Cream the butters and sugars. Add the egg and vanilla. Mix in the dry ingredients. Stir in the chocolate chips.

Scoop into 1 inch balls using a cookie scoop. Drop on greased cookie sheets.

Bake 8-10 minutes. No longer than 10 minutes. The tops won’t brown.

Let cool on the cookie sheet for 5 minutes. Remove from the cookie sheet to wire racks and let cool completely.

Makes about 3 dozen unless you sample too much dough!