COOKIES National Cookie Day
December 4
Frostbites 2 cups all-purpose fl our 2 teaspoons baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 cup shortening 3/4 cup granulated sugar 3/4 cup fi rmly packed light brown sugar 2 large eggs 1 teaspoon vanilla extract 1 1/2 cups uncooked regular oats 1 1/2 cups cornfl akes cereal 12 ounces white chocolate baking squares, chopped 3 tablespoons shortening 1/2 teaspoon peppermint extract
Combine fl our, baking soda, baking powder, and salt; s r well un l blended.
Beat 1 cup shortening at medium speed with an electric mixer un l creamy; gradually add sugars, bea ng well. Add eggs and vanilla; beat well. Add fl our mixture, mixing just un l blended. S r in oats and cornfl akes.
Drop dough by heaping tablespoons, 2" apart, onto lightly greased baking sheets; fl a en slightly. Bake at 325° for 12 to 14 minutes. Cool slightly on baking sheets. Transfer cookies to wire racks to cool completely.
Melt white chocolate and 3 tablespoons of shortening in a double boiler un l white chocolate melts. S r in peppermint extract. Dip fl at bo om of each cookie into melted white chocolate, le ng excess drip back into bowl. Place dipped cookies, dipped side up, on wax paper; let stand 1 hour or un l white chocolate sets.
When making cookies, consider this p from Taste of Home: Use bu er, s ck margarine, or shortening. Whipped, tub, so , liquid or reduced-fat products contain air and water and will produce fl at, tough, under browned cookies.
German Honey Cookies 1 cup white sugar 1 cup shortening 1 cup honey 2 eggs 1 teaspoon vanilla extract 1 teaspoon baking soda 4 cups all-purpose fl our 1 teaspoon ground ginger
In a saucepan over low heat, melt together sugar, shortening and honey. Let cool.
Mix together eggs, vanilla, baking soda and ginger. Gradually add to cooled honey mixture.
Slowly add 4 cups of fl our to mixture. S r un l well blended. Drop by teaspoonfuls onto cookie sheets about 2 inches apart. Bake at 350° degrees un l golden (about 12-15 minutes).
Bayou Bars 1 cup chopped pecans 1/2 cup bu er, melted 3 large eggs, divided 1 (18.25 oz) package yellow cake mix 1 (8 oz) package cream cheese, so ened 1 (16 oz) package powdered sugar
Combine pecans, bu er, 1 egg, and cake mix, s rring un l well blended; press in bo om of a lightly greased 13- x 9-inch pan.
Beat remaining 2 eggs, cream cheese, and powdered sugar at medium speed with an electric mixer un l smooth. Pour over cake mix layer.
Bake at 325° for 40 minutes or un l set. Cool in pan on a wire rack. Cut into squares.
December 2015 - 11
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