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12
Recipes (cont.)
Best Ever Sugar Cookies
2 1/2 cups (625 ml) all-purpose flour
1 teaspoon (5 ml) baking powder
1/2 teaspoon (2.5 ml) baking soda
1/4 teaspoon (1.25 ml) salt
1/4 teaspoon (1.25 ml) nutmeg
3/4 cup (175 ml) butter, softened
3/4 cup (175 ml) sugar
1 large egg
1 teaspoon (5 ml) vanilla extract
1/4 cup (60 ml) milk
Preheat oven to 375°F (190°C). Mix together flour, baking
powder, baking soda, salt and nutmeg and set aside. Using
Flat Beater, cream butter on high speed until light and
fluffy. Reduce speed to lowest setting. Add sugar, large
egg and vanilla extract, mixing thoroughly. Gradually add
dry ingredients and milk; continue mixing until thoroughly
mixed. Form cookie dough into 1 1/2-inch (3.5 cm) diameter
balls and arrange balls on ungreased baking sheets. Flatten
balls slightly with the bottom of a drinking glass. Bake
in oven for 6 to 7 minutes or until lightly golden around
edges. Cool on wire racks.
Makes about 4 dozen cookies.
Magic Cookies
1 cup (250 ml) butter
1 cup (250 ml) granulated sugar
1 cup (250 ml) light brown sugar
1 tablespoon (15 ml) vanilla extract
2 large eggs
2 cups (500 ml) flour
1 teaspoon (5 ml) baking soda
1/2 teaspoon (2.5 ml) baking powder
1/2 teaspoon (2.5 ml) salt
2 cups (500 ml) oatmeal
12 ounces (350 g) chocolate chips
1 1/2 cups (375 ml) coconut
Preheat oven to 350°F (180°C). With Flat Beater attachment,
cream together butter, granulated sugar and brown sugar at a
medium setting until well blended. Mix in vanilla extract and
eggs. Reduce speed and gradually add flour, baking soda,
baking powder and salt. Mix until smooth. On a low setting,
mix in oatmeal, chocolate chips and coconut until well mixed.
Drop rounded spoonfuls onto ungreased cookie sheet. Bake
on middle rack of oven for 12 to 14 minutes. Cool on wire
racks.
Makes 3 dozen cookies.
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