Cooking From Memory ~ A Recipe Journal


Almond Glazed Sugar Cookies

Posted in Bars & Cookies,Cookies by Paul Gauche on July 14, 2009

Almond Galzed Sugar Cookies 

These sweet treats appear each year in early December.  With the wind blowing outside, perhaps some snow, the thought is that we’d “spend a day baking cookies to last the whole holiday season.”   Well, these little creations are so good and they go down se easily with milk–even without the frosting and the almonds, that we’re usually looking at a second baking day.  Oh, well.

Cookie Ingredients ~ 

  • 1 cup butter, softened
  • ¾  cup sugar
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • ½  teaspoon baking powder
  • ¼ teaspoon salt

Glaze Ingredients ~

  • 1 ½ cups powdered sugar
  • 1 teaspoon almond extract
  • 4 to 5 teaspoons water 
  • Sliced almonds  

Method for Cookies ~

Heat oven to 400°F.

Combine all cookie ingredients in large bowl. Beat at medium speed, scraping bowl often, until creamy.  Roll dough into 1-inch balls; place 2 inches apart, onto ungreased cookie sheets.  Flatten balls to ¼ inch thick with bottom of buttered glass dipped in sugar.  Bake for 7 to 9 minutes or until edges are very lightly browned.  Cool 1 minute; remove from cookie sheets.  Cool completely. 

Method for Glazing ~

Combine all glaze ingredients except almonds in small bowl with wire whisk.

Decorate cooled cookies with glaze and sliced almonds as desired.

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Chocolate Chip Cookies

Posted in Bars & Cookies,Desserts by Paul Gauche on July 14, 2009

Chocolate Chips Cookies

Ingredients ~  

  • ¾ cup butter flavored Crisco
  • 1 ¼ cup packed brown sugar
  • 2 Tablespoons milk or Half & Half
  • 1 Tablespoon vanilla  
  • 1 egg
  • 1 ¾ cups flour
  • 1 teaspoon salt
  • ¾ teaspoons baking soda
  • 1 cup semi sweet Chocolate Chips
  • 1 cup chopped walnuts or pecans

Method ~

Heat oven to 375°.  Combine the first 4 ingredients and cream, beat with a mixer until creamy.  Add the egg and continue to beat.  Mix the flour, salt and baking soda.  Mix into creamed mixture until just blended.  Add the semi-sweets.  Drop dough ball onto a cookie sheet, bake 8 – 10 minutes.  Let the cookies cool on cookie sheet for 2 minutes before removing.

Peanut Butter and Chocolate Chip Bars

Posted in Bars & Cookies by Paul Gauche on July 14, 2009

 

cake mix bars

Ingredients ~  

  • 2 eggs
  • 1/3 cups water
  • ¼ cup butter (4 Tablespoons)
  • 1 cup (plus) Crunchy Peanut Butter
  • 1 package Yellow Cake Mix, divided
  • 1 12-ounce package chocolate chips 

Method ~

Grease and flour a 9 x 13 inch cake pan.  Beat the eggs, water, butter, peanut butter and ½ of the cake mix until light and fluffy.  Stir in the remaining cake mix, and the chocolate chips.  The dough will be stiff.  Spread this into the pan.  Bake at 375 degrees for 20 minutes.  Cool.  Very cool.

Scotcheroo Bars

Posted in Bars & Cookies by Paul Gauche on July 14, 2009

Scotcheroo Bars 3351833238_b395e8f6cd_o

Ingredients ~

  • 1 cup sugar
  • 1 cup white Karo Syrup
  • 8 ounces (1 stick) butter
  • Dash of salt
  • 1 teaspoon vanilla
  • 1 ½ cups peanut butter
  • 6-7 cups Rice Krispies
  • 1 12-ounce package of semi-sweet chocolate chips  
  • 1 12-ounce package butterscotch chips

Method ~

Combine sugar, Karo syrup and butter in a saucepan, bring to a boil. Remove from heat.  Add salt, vanilla, and peanut butter.  Add 6 -7 cups Rice Krispies.  Pat into a buttered 9 x 13 pan.  Heat the chocolate chips and the butterscotch chips in a microwave until just melted, then spread over the Rice Krispies.

If you want a thinner layer of frosting, simply cut the chips back to 6 ounces of each.

But then, why would you do that?

~~With Thanks to Hollie Dillerud