toreadam.blogg.se - Ungreased cookie sheet

I love Pecan Sandies but, I’ve never made them. Allow to cool completely before removing from baking sheet. Bake cookies for 11 minutes or until edges begin to brown. (If you want to use chocolate stars or kisses or other candies, wait until the cookies are nearly done baking and push chocolate into the center - indentation will probably rise during baking - finish baking). Remove dough from freezer and fill indentations with jam or preserves. Place cookies in the freezer for 30 minutes. Use your thumb or the back of a spoon to make an indentation. Roll in granulated sugar (if desired) and place on a plate covered with wax paper. Beat in the egg and vanilla powder until well blended. In a large bowl, cream together the butter and sugar until light and fluffy. Roll until each ball is round and smooth without any cracks. Preheat oven to 375 degrees F (190 degrees C). Scoop tablespoon-sized portions and roll into balls. You may have to finish working it with your hands. Mix flour, cornstarch, and salt together in a separate bowl then, gradually add to sugar mixture on low speed until thoroughly combined. jam or preserves (you can also use chocolate kisses or stars)īeat butter until creamy. Even the smallest child can press their tiny thumb into the center of the cookie to make a well for whatever topping you decide to use.ġ/3 c. May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks. Cool on baking sheets for 2 minutes remove to wire racks to cool completely. Bake for 8 to 10 minutes or until golden brown. Thumbprint Cookies are the easiest, most kid-friendly cookies I can think of. Cut into 1/2-inch-thick slices place on ungreased baking sheets. baking powder for the cream of tartar and baking soda - don’t use either. *If you are like me and don’t keep cream of tartar in your cabinet, you can substitute 3 t. Place on ungreased baking sheet and bake 8 -10 minutes. Roll each ball in sugar/cinnamon mixture. Mix together cinnamon and sugar for coating. Roll dough into balls about the size of a small walnut. Blend dry ingredients in a separate bowl. Add eggs and beat until thoroughly combined. sugar for coatingĬream together shortening, butter, and sugar until fluffy. They disappeared faster than snow in July.Ģ T. I’ve been collecting ideas from all my cookbooks, family members, and online sources.Ī few years ago, Kim made a large batch of Snickerdoodles for our family reunion. The recipes were simple and child-friendly. We decided to bake a different type of cookie every day and deliver them to our friends and neighbors when the weather allowed us to be out and about in our neighborhood. We could barely get out for necessary shopping being cooped up with five active children in a not-nearly-big-enough house required some creative activities.

In December of 1977, heavy snows fell from Dec. I think 1 cup raisins is the perfect amount in these Quaker Oatmeal Cookies.Cookies - baking, eating, and giving them - have long been a tradition in our family.

Raisins - I've tested using more raisins, but I found it was too much.

I feel the chewier texture is better with the Old Fashioned Oats.

Old Fashioned Oats - you may substitute Quaker quick oats, however, I don't recommend it.

Imitation vanilla is not a good substitute. Make sure your vanilla is labeled 'pure'. Like doubling the cinnamon, it really amps up the flavor of these cookies. I double the vanilla for a richer flavor.

Vanilla Extract- the original Quaker oatmeal cookies recipe calls for just 1 teaspoon of vanilla.

Eggs - when baking you should always use eggs labeled as 'large' unless otherwise stated in the recipe.

White sugar - be sure you are using granulated sugar.

Brown sugar - most often I use light brown sugar, however, dark brown sugar will yield a richer flavor, so you might want to experiment to see which you prefer.

Butter - Use unsalted butter at room temperature for best results.

Kosher salt - on the Quaker Oatmeal lid it says salt is optional, however, I strongly disagree.

I've found using 2 teaspoons of cinnamon is, in fact, the perfect amount of cinnamon in these oatmeal raisin cookies.

Cinnamon - the original vanishing oatmeal raisin cookies recipe calls for 1 teaspoon of cinnamon.

If your baking soda has been sitting in the pantry a while, you might want to pick up a new box. Once you've filled a measuring cup by scooping flour into it, then you level the top with a straight edge such as a butter knife. The best way to measure is to scoop the flour out of the flour sack and then put it into the measuring cup. Don't use the measuring cup to scoop out the flour as it always gets too much because it compacts the flour.

First make sure you fluff up the flour so it's not compacted when you scoop it out. All Purpose Flour - when baking it's important to measure flour correctly.