Yesterday was a chore day which ended in baking cookies.
I used to always have a helper or two, but my helper today
was otherwise occupied in fighting a battle on his computer game.
(It's a day off for him, so I let him have his battle!)
Baking cookies is not a chore to me. I love to bake,
so it is kind of theraputic.
I started with peanut butter cookies then moved on to jam thumb print cookies.
Here's the end product in a large cookie tin.
I was planning on making more, but I ran out of flour.
Maybe another batch tonight. My husband and the rest
of the family are oatmeal fans,
but my youngest son doesn't like the oatmeal,
so maybe I will do a regular peanut butter cookie.
Recipes:
3/4 cup shortening
1/2 cup peanut butter
3/4 cup packed brown sugar
1/2 cup granulated sugar
3 eggs
1/4 cup milk
1 tsp. vanilla
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 teaspoon salt
1 cup quick-cooking rolled oats
1cup chopped peanuts
Cream together shortening, peanut butter, and sugars till light and fluffy; add eggs one at a time, beating well after each. Blend in milk and vanilla. Thoroughly stir together flour, soda, and salt; stir into creamed mixture. Stir in oats and peanuts. Drop from teaspoon 2 inches apart on greased cookie sheet.
Bake at 350 degrees for 10 to 12 minutes. Makes 6 dozen.
~Jam Thumbprints~
3/4 cup butter or margarine, softened
1/2 cup sugar
2 eggs
1 1/2 tsp. vanilla
2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup red raspberry, boysenberry, blue berry,
or currant jam
1 tsp. grated orange or lemon peel
1/2 cup sugar
Cream first 2 ingredients. Add eggs and vanilla; beat well. Stir flour with baking powder and salt; stir into creamed mixture. Chill at least 1 hour. Shape into 48 balls. Roll each ball in sugar. Place 2 inches apart on greased cookie sheet. With moistened finger, make indenttion atop each ball. Mix jam and peel. Fill indentations with 1/2 teaspoon of the jam filling.
Bake at 350 degrees for 10 to 13 minutes. Makes 4 dozen.
~Peanut- Oatmeal Drops~
3/4 cup shortening
1/2 cup peanut butter
3/4 cup packed brown sugar
1/2 cup granulated sugar
3 eggs
1/4 cup milk
1 tsp. vanilla
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 teaspoon salt
1 cup quick-cooking rolled oats
1cup chopped peanuts
Cream together shortening, peanut butter, and sugars till light and fluffy; add eggs one at a time, beating well after each. Blend in milk and vanilla. Thoroughly stir together flour, soda, and salt; stir into creamed mixture. Stir in oats and peanuts. Drop from teaspoon 2 inches apart on greased cookie sheet.
Bake at 350 degrees for 10 to 12 minutes. Makes 6 dozen.
~Jam Thumbprints~
3/4 cup butter or margarine, softened
1/2 cup sugar
2 eggs
1 1/2 tsp. vanilla
2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup red raspberry, boysenberry, blue berry,
or currant jam
1 tsp. grated orange or lemon peel
1/2 cup sugar
Cream first 2 ingredients. Add eggs and vanilla; beat well. Stir flour with baking powder and salt; stir into creamed mixture. Chill at least 1 hour. Shape into 48 balls. Roll each ball in sugar. Place 2 inches apart on greased cookie sheet. With moistened finger, make indenttion atop each ball. Mix jam and peel. Fill indentations with 1/2 teaspoon of the jam filling.
Bake at 350 degrees for 10 to 13 minutes. Makes 4 dozen.
Yummy looking cookies! Thanks for the recipes!
ReplyDeleteAnd look at those brown eggs! Do you always get brown eggs? We have officially stopped buying eggs now, since we get them from our hen. She lays 3 or 4 a week, which is more than I eat.