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Vanilla Cream Frosting, so smoooth it's gotta be bad for you |
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My kids enjoyed making ,decorating and eating these cookies when they were growing up. Now my grandchildren are making, decorating and eating them as well.
1 cup butter , you may substitute regular stick margarine
1 cup granulated sugar
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 egg
Start with all ingredients at room temperature. In a large mixing bowl, cream together the butter and the sugar until light and fluffy. Now add the egg and the vanilla, and beat well. Sift together the flour, baking soda, and salt then add these to the other mixture and mix well. Lightly flour a pastry cloth, or just use your countertop if you don't have a pastry cloth, and roll the dough thin. Cut into desired shapes and place on an ungreased cookie sheet about 1 inch apart. Bake in preheated 400° oven for 8 minutes. The edges should be very light brown. Be careful not to over cook them. When they cool, these cookies can be decorated with my Vanilla Cream Frosting.
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2 Tablespoons shortening (personally I like Crisco® best)
1 Tablespoon butter
1 teaspoon vanilla
1/4 teaspoon salt
3 cups confectioners sugar (powdered sugar)
5 Tablespoons hot milk
In medium sized mixing bowl, blend the shortening, butter, salt and vanilla together. Now beat in the confectioners sugar (1/2 cup at a time) alternating with the milk. Beat the frosting until it is easy to spread. Add a few drops of food coloring to give it a festive look.
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2 cups cookie mix (recipe below)
1 cup brown sugar - packed
1/3 cup Crisco®
1/2 cup peanut butter (smooth or chunky)
1/2 teaspoon vanilla
1 egg
Preheat oven to 375°
Combine all ingredients in large mixing bowl and blend till smooth.
Now shape dough into 1 inch balls - roll balls in granulated sugar and
place on an ungreased cookie sheet.
Bake 9 to 12 minutes until light golden brown - remove from oven and
immediately top each cookie with a Hershey's Kiss, pressing down
until the cookie
cracks. Now place cookies on wire rack to cool.
Make-Ahead Cookie Mix
1 1/2 cup butter - softened
1 tablespoon salt
2 teaspoons baking powder
6 cups all purpose flour
In large bowl, combine butter, salt and baking powder and blend with
an electric mixer. Add flour to the butter mixture and blend until
it becomes fine crumbs.
Store tightly covered in your refrigerator. Will keep for up to 4 weeks.
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This has been my favorite homemade chocolate frosting for over 35 years. It is excellent on cakes, cookies, brownies, doughnuts or whatever else you like frosting on top of.
1/4 cup melted shortening
1/2 cup cocoa ( this is the dry powder not baking chocolate)
1/4 teaspoon salt
1/3 cup warm milk
1½ teaspoon vanilla
3½ cups confectioners sugar
In medium mixing bowl, combine the shortening, the cocoa and the salt. Now add the milk and the vanilla and mix well. Add the sugar to this mixture until you've reached the desired consistency. Spread on cooled baked goods.
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My sister gave this recipe
to me. It has always been our
favorite recipe for brownies. I always have to make a double batch.
( 1 1/2 ) 3/4 cup all purpose flour
( 2 ) 1 cup granulated sugar
( 1 ) 1/2 teaspoon salt
( 1/2 ) 1/4 cup Hershey's ® cocoa
( 4 ) 2 eggs
( 1 ) 1/2 cup butter or margarine
( 2 ) 1 teaspoon vanilla
( 1 ) 1/2 cup chopped nuts (optional)
Sift together the flour, sugar, salt and cocoa.
Add the eggs, butter and the vanilla - mix very well. Add nuts.
Spread in a ( 9" x 13" ) 8"x 8" greased pan, and bake at 350° for 20 - 22
minutes or until barely done for chewy brownies, or 24 - 26 minutes for more of a
cake like brownie.
I like to put a light sprinkling of powdered sugar over the top after
they have cooled a bit.