Soft Sugar Cookies

Posted: 16-11-2008 | Author: Grandma J | Category: More Recipes | 1 Comment
~~These taste like the convenience store sugar cookies and stay soft!
 
You have to add slightly more flour to the recipe to thicken to a good consistency- should be like homemade biscuit dough -  Depends on the weather. 
 
SOFT SUGAR COOKIES
*Heat oven to 375 degrees*
Recipe makes 4-5 dozen depending on cookie cutter. 
In large mixing bowl cream together:
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
Mix slightly.
 
Gradually  add:
5 C Flour (add extra flour up to one cup- dough should be soft not sticky)  Mix to molding consistency.  Divide into thirds.  Roll out on flour covered board and lightly sift flour on top.  Flour willl absorb into cookies..  Pat and then roll to 1/4 inch thickness and cut into shapes.  Place on ungreased cookie sheets ( or use parchment paper). Bake 8 to 10 minutes until light golden brown.  Cool and frost or dust with powdered sugar.
*HINT~ After frosting, place in a single layer on a cookie sheet and place in freezer.  When frozen you can package them in a zip-lock bag and return to freezer..  When you take them out to thaw, place in a single layer. 
 
This is the recipe I use to frost the cookies.  This is also an excellent bundt cake glaze.  For the cookie frosting, I increased ingredients x 4. 
*Vanilla frosting or glaze
1 C powdered sugar
1 Tbsp. butter or margarine, softened
1/2 tsp. vanilla or flavoring of choice
1 to 2 Tbsp. milk
In a small mixing bowl, combine first three ingredients and enough milk until the mixture has the consistency of glaze or thin frosting. (For cookies, the mixture needs to be of spreading consistency.) 
 

Texas Brownies

Posted: 04-11-2008 | Author: Grandma J | Category: Recipes | 1 Comment
 

 

Texas Brownies
Prep time 15 min.  Bake time 20 minutes  Oven temp 400 degrees
For one 17 1/2 by 11 inch baking pan,48 brownies, you will need:
 
2 cups all-purpose flour
2 cups granulated sugar
1/2 cup  (1 stick) butter or margarine
1/2 cup shortening
1 cup strong brewed coffee or water
1/4 cup dark unsweetened cocoa
1/2 cup buttermilk ( add two tsp. vinegar or lemon juice to 1-2 cup milk)
2 eggs
1 tsp baking soda
1 tsp vanilla
 
Frosting:
1/2 cup (1 stick) butter or margarine
2 Tbsp. dark cocoa
1/4 cup milk
3 1/2 cups unsifted powdered sugar
1 tsp. vanilla
 
Preparation:  (1) In large mixing bowl, combine the flour and the sugar.  (2) In heavy saucepan, combine butter, shortening, coffee or water and cocoa.  Stir and heat to boiling. (3) Pour boiling mixture over the the flour and sugar in the bowl.  Add the buttermilk, eggs, baking soda and vanilla. (4 Mix well, using a wooden spoon or high speed on electric mixer.  (5) Pour into a well buttered 17 1/2 by 11 inch baking  pan.   (6) Bake at 400 degrees for 20 minutes or until brownies test done in the center.  (7) While brownies bake, prepare the frosting.  In a saucepan, combine the butter, cocoa and milk.  Heat to boiling, stirring.  (8) Mix in the powdered sugar and Vanilla until frosting is smooth.  (9) Pour warm frosting over the brownies as soon as you take them out of the oven.  Cool.  Cut into 48 bars. 
 
Note:  Brownies freeze very well.  The frosting sets up so they can be layered as well.  Excellent dessert for a potluck.