December 28, 2011

Cooky Book

Several decades ago, I bought the Betty Crocker Cooky Book, which was published in 1977. The price on the cover was $2.95. I recently saw a copy for sale on the internet for $29!

It remains one of my favorite cookbooks, and it shows a lot of wear: I've used it a lot. My daughters all learned to bake cookies from this book.

Hubby recently requested some sugar cookies, so I pulled out the book and whipped up a batch. Well, it wasn't quite that easy. I was also making Triple Berry Jam that day. And taking care of a sick dog. And cleaning the house for company.

Anyway, I merrily creamed the sugar and butter, added the eggs, the vanilla, the salt and baking powder, and then the flour.


My middle daughter gave me this super-duper vanilla extract. I save it for special recipes. I always use a little extra vanilla than a recipe calls for, too.


Then the dough went into the refrigerator to chill for several hours while I worked on the jam, and then did the afternoon chores. I figured it would be nice and stiff and easy to slice and bake, right? Wrong. It's a rolled cookie, not a slice and bake recipe.

I really don't like making rolled cookies. Well, I'd slice and bake it anyway, I decided. So I did. Of course it wasn't stiff enough to slice into perfect rounds, so I had to work at it. After cutting, I reshaped them into circles and then smashed them with the bottom of a glass dipped in water, sprinkled sugar on top and baked. I'll top them with the leftover strawberry frosting from hubby's birthday cake. He'll be happy.

I baked half of the dough, then rolled up the rest in aluminum foil and stuck it in the freezer. Aha! The next day when I took it out of the freezer, I could slice and bake it!


Here's the recipe, in case you want to make rolled cookies.
ETHEL'S SUGAR COOKIES

3/4 cup shortening (part butter or margarine)
1 cup sugar
2 eggs
1/2 tsp lemon flavoring or 1 tsp vanilla
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp salt

Mix shortening, sugar, eggs, and flavoring thoroughly. Measure flour by dipping method or by sifting. Stir flour, baking powder, and salt together; blend in. Chill at least 1 hour.

Heat oven to 400 degrees. Roll dough 1/8" thick on lightly floured board. Cut with 3" cooky cutter. Place on ungreased baking sheet. Bake 6 to 8 minutes, or until cookies are a delicate golden color. Makes about 4 dozen.

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1 comment:

  1. :) We just made sugar cookies two days ago... we rolled them. What a grand idea freezing and cutting would be. I love that. Will have to try that next time... so much easier! :)
    May Jesus bless.

    ReplyDelete

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