Diane Prather's columns appear in the Craig Daily Press and Saturday Morning Press. You can call her at 824-8809.
Craig It wouldn't be Valentine's Day without heart-shared cookies, decorated with colored sugar or icing. This week's column features two roll-out cookie recipes.
The first, "Roll-out Cookies," comes from the files of my mother, Judy Osborn. The ingredients are 1 cup oleo or margarine, 1 cup sugar, 3 eggs, 3 3/4 cups flour, 1/2 teaspoon salt, 1 teaspoon soda, 2 teaspoons cream of tartar and 1/2 teaspoon vanilla.
Preheat the oven to 425 degrees.
Cream the oleo and sugar. Add the eggs, one at a time, beating well after each addition.
Sift together and add the following to the creamed mixture: flour, salt, soda and cream of tartar. Mix well. (My mother said she put all of these ingredients into the sifter and sifted them into the creamed mixture. I don't put them in a sifter, however.)
Last, add the vanilla.
Chill the dough thoroughly. Then roll 1/4 inch thick. Cut into heart shapes (or whatever else you wish) and place on an ungreased cookie sheet.
Bake 6 to 8 minutes at 425 degrees. The recipe makes 5 to 6 dozen cookies.
A similar recipe is "Mary's Sugar Cookies." It comes from my recipe book without a cover. The ingredients are 1 1/2 cups sifted confectioner's sugar, 1 cup butter, 1 egg, 1 teaspoon vanilla, 1/2 teaspoon almond extract, 2 1/2 cups sifted flour, 1 teaspoon soda and 1 teaspoon cream of tartar.
Preheat the oven to 375 degrees.
Cream sugar and butter. Add egg and flavorings. Sift dry ingredients and stir into creamed mixture.
Refrigerate 2 to 3 hours. Then divide the dough in half and roll on a lightly floured pastry cloth to 3/16 inch thick. (Note: This will make a crisp cookie. Adjust according to the kind of cookie you want to make.)
Cut into shapes. Sprinkle with sugar and place on a lightly greased cookie sheet and bake 7 to 8 minutes, or until delicately brown. Makes 5 dozen 2 to 2 1/2 inch cookies.
If you don't have time to make the dough, purchase a roll of cookie dough (the kind you cut), bake round cookies, and decorate with frosting and top with heart-shaped candies. Get your kids involved. They'll love it!
"Easy Creamy Icing" is one recipe that you can use for frosting cookies. You'll need 1 cup sifted confectioner's suger, 1/4 teaspoon salt, 1/2 teaspoon vanilla (or other flavorings such as lemon or almond), and 1 tablespoon water or 1 1/2 teaspoons cream. (To make the frosting easier to spread, tint with food coloring.)
Please send your recipes to me at Box 425, Craig 81626 or call me at 824-8809.