¾ cup butter
1 cup sugar
¼ teaspoon salt
2 1oz squares of unsweetened chocolate melted
2 Tbsp milk (whole)
½ Teaspoon vanilla
2 ½ cups of sifted flour
Chocolate shots, ants, jimmies, sprinkles or whatever you call them
Cream butter; gradually add sugar and cream until fluffy
Add egg, salt, chocolate, milk and vanilla
Mix in flour
Chill dough thoroughly
Shape into 1 inch balls
Roll in the chocolate sprinkles
Place in oven on a greased cookie sheet
Bake at 375 degrees for 10-12 minutes
These are my all time favourites and they really aren’t a cookie. They are a confection because they have no flour.
3 oz of bitter chocolate
1 lb powdered sugar
2 or 3 unbeaten egg whites
1 teaspoon of vanilla
Melt 3 oz of chocolate
Add 1lb of powdered sugar
And mix thoroughly
Work to a stiff yet pliable paste with the unbeaten egg whites
Add 1 tsp of vanilla
Roll ¼ inch thick and cut with cookie cutter
Sprinkle the board with powdered sugar instead of flour
Place on oiled or foiled pan
And bake until firm at 325 degrees
Remove from pan after standing a minute to cool
Ginger Krinkle Crisps
¾ cup shortening
1 ½ cup sugar
¼ cup light molasses
2 cups sifted flour
½ teaspoon salt
2 teaspoons baking soda
2 teaspoon ginger
3 teaspoon cinnamon
¼ teaspoon cloves (ground)
Cream shortening and 1 cup sugar until light and fluffy.
Blend in molasses.
Sift together flour, salt, soda & spices (1 tsp of cinnamon).
Add to creamed mixture and mix well.
Chill dough hour or longer.
Mix remaining ½ cup sugar and 2 tsp of cinnamon.
Form dough into balls and roll in the sugar mixture.
Place 3 inches apart on foiled cookie sheet, gently press cookie to flatten slightly.
Bake at 350 degrees 12-15 minutes or until top is cracked and slightly brown.
Makes 3 ½ – 4 dozen cookies . Maybe doubled without changes
Warning! I made these by myself as a kid. I forgot to split the cinnamon out for the rolling mixture and ended up having to triple the recipe. I had a whole lotta cookies to share which was good because I love them.
5 whole eggs
1 lb of powdered sugar
½ tsp lump powdered ammonia (Also called Baker’s Ammonia)
2 drops oil of anise
Flour to make stiff enough to knead
Beat eggs well
Add other ingredients
Roll ¼ inch thick
Print with mold
Let stand overnight
Bake at 350 degrees until straw coloured
If you cannot find Baker’s Ammonia you can substitute an equal amount of baking powder. Baker’s Ammonia was used in Northern European recipes pre-baking powder. If you do use the Baker’s Ammonia, do not sample the dough! It’s a leavening agent that is harmless after cooking but your kitchen may stink a bit during baking.
Ali makes these now and mom made them when we were small. If I can con Ali into making them I’ll take pictures.
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter ( 1 1/2 sticks), room temperature
1 cup light brown sugar, firmly packed
1 teaspoon vanilla extract
1 1/2 ounces unsweetened chocolate, melted and cooled
chocolate chips, about 3 to 4 dozen (or use other candies for eyes)
cashews, about 3 to 4 dozen
Sift together the flour, baking powder, baking soda, and salt.
In a mixing bowl, cream butter and sugar; beat in egg and vanilla, beating until smooth and creamy.
Gradually blend in dry ingredients. Remove about 2/3 of the cookie dough to a floured surface. To the remaining dough, add the cooled melted chocolate, blending well.
Roll out half of the vanilla dough to a 10- x 4 1/2-inch rectangle. Shape half of the chocolate dough into a roll 10 inches long; place on the vanilla dough portion. Wrap the vanilla dough around chocolate dough; wrap in foil. Repeat with remaining vanilla and chocolate dough; chill rolls for about 2 to 3 hours.
Cut rolls of dough into slices about 1/4-inch thick. Place two slices together on a greased cookie sheet; pinch upper edge of each cookie to make ear tufts and place a chocolate chip in the center of each chocolate dough eye section. Place a cashew at the bottom connection of the two cookies to make the beak. Repeat with remaining cookies.
Bake owl cookies at 350° 8 to 12 minutes, until lightly browned. Remove from baking sheet and let cool on racks. Store between layers of waxed paper or foil in tightly covered containers.
Posts and ramblings of Aquarium-loving South African Asatruar/Heathen Karl Andresson. Will post anything that may tickle my fancy. Original posts as well as many reblogs. All media belong to their respective owners - unless stated otherwise, and will be removed if the owners show any objections as to the use of their property.