Diane Prather: Serve up assorted cookies
December 1, 2007
Craig — ‘Tis the season for making cookies. There’s no nicer gift than a pretty plate of assorted cookies.
I hunted through my files and found two cookie recipes that my family enjoys. I have to admit, however, that I haven’t taken time to bake cookies lately. If I’m involved with other things, I don’t watch the oven closely enough and I let the cookies burn.
The recipe for “snicker cookies” is from a news clipping. I don’t know where I got it. To make the recipe, you’ll need the following ingredients: 6 full size Snicker candy bars, 1 cup butter, 1 cup granulated sugar, 1 cup creamy peanut butter, 2 beaten eggs, 3 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda and 2 teaspoons vanilla.
Preheat the oven to 350 degrees. Lightly spray a cookie sheet.
Cream the butter, sugar, peanut butter, eggs and vanilla. Combine the flour, baking powder and baking soda. Add to the creamed mixture.
Cut the candy bars into small pieces. They will have to be small enough to shape a tablespoon of dough around each.
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Form the dough around candy pieces, forming little balls. Roll in sugar. Flatten slightly. Bake for 12 to 15 minutes.
“Swedish Butter Cookies” are from my cookbook without its cover. The recipe was contributed to the book by Anna Belle Wadhams, of Bent County.
Preheat the oven to 350 degrees. Do not grease the cookie sheet.
The cookies ingredients are: 2 cups softened butter (I have never tried using margarine), 1 1/2 cups granulated sugar, 2 whole eggs, 1 egg yolk, 1 teaspoon vanilla extract, 1/2 teaspoon baking powder, and 4 to 5 cups of sifted, all-purpose flour.
Cream the butter and sugar until fluffy. Beat the eggs and egg yolk. Add to the creamed mixture and beat well. Add the vanilla.
Stir the dry ingredients together. Gradually add to the creamed mixture, mixing well after each addition. (Note: the amount of flour depends on the size of the eggs. If the dough seems sticky, add a little more flour. The cookies should not “run” so they become flat when baking.)
The recipe suggests that the cookies are best when the dough is put through a cookie press. However, I drop teaspoonfuls on the cookie sheet, and it works well. Bake for about 10 minutes or until the cookie edges are just barely brown. Watch carefully so they don’t burn.
This is a delicate looking, delicious cookie.
Readers would enjoy reading about your favorite candy and cookie recipes. Send them to me at Box 415, Craig 81626 or call and tell me about them at 824-8809.