Tag: shortening

Cowboy Cookies

I recently went to the beach with some friends. Forgetting to take a book for the beach, I decided to try a podcast. Savannah and Ashley listen to them all the time. Who knew there were thousands of podcast and about that many subjects too?

Choosing a murder mystery, really unlike me, I settled back in my chair for the experience. It was not long before I was drawn into the case and was trying to figure out the crime on my own. If there is anything I probably should never be, it is a detective. I had everyone on that podcast convicted and sentenced, and I was completely wrong!

During this podcast the continued to talk about Cowboy Cookies. Although I had no idea what was in a Cowboy Cookie, this podcast persuaded me that I needed one.

Greg and I both eat low-carb 98 percent of the time. Occasionally, we both get a sweet tooth though, and this happened over the weekend. I pulled out our latest church cookbook. There, on page 131, was a recipe for Cowboy Cookies!

I scooped the cookie dough using a large scoop to make huge cookies that averaged 3 1/2 inches in diameter. They were chewy, delicious cookies studded with chocolate chips and pecans. You can use a smaller scoop, but you may need to cut the baking time, watching the cookies and baking just until they start to brown.

 

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Cowboy Cookies

Course Cookies
Author Amye Melton

Ingredients

  • 2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 c. shortening
  • 1 c. granulated sugar
  • 1 c. brown sugar packed
  • 2 lg. eggs
  • 1 tsp. vanilla extract
  • 2 c. rolled oats
  • 1-2 c. chocolate chips
  • 1 c chopped pecans

Instructions

  • Sift together the flour, baking soda, baking powder and salt, set aside.
  • Using an electric mixer, cream together the shortening and sugars until light and fluffy.
  • Add eggs, one at a time. Stir in vanilla extract.
  • Spoon in the flour mixture and gently combine.
  • Stir in the chips and pecans.
  • Scoop using 1/4 cup scoop and drop onto greased cookie sheet and bake at 350℉ for 15 minutes or until the cookies start to brown.
  • Cool on pan for 5 minutes. Remove to a baking rack and cool completely.

Tea Cakes

tea-cakes-1

There is nothing I love better than this festive time of the year! From the decorating to shopping, to the baking, it’s all fun to me. Preparing the recipes that I have collected throughout the years from loved ones and friends bring back wonderful memories and for a little while, some that have been long gone are with me again.

A new recipe to my collection if from my Aunt Janis. These are possibly my all-time favorite cookie, though. You can bake it 10 to 12 minutes for a soft cookie or go just a little longer for a cookie with a little bit of crisp.

To make absolutely gorgeous cookies decorate with sprinkles by rolling the dough log in sprinkles before freezing. These make a delicious and pretty gift when placed in clear treat bags.

Tea Cakes
 
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Ingredients
  • 1¾ c. granulated sugar
  • 1 c. Butter flavor Crisco shortening
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 3 c. self-rising flour
Instructions
  1. In the bowl of an electric mixer, cream together the sugar and shortening. Add eggs, one at a time, beating well after each addition. Add vanilla and mix well.
  2. Add the flour, one cup at a time and mix just until blended.
  3. Divide the dough in half and place each half on a large sheet of wax paper. Use the wax paper and roll the dough into a log. At this point, you can roll in sprinkles, if desired. Wrap tightly in the wax paper and freeze the roll for about 30 minutes.
  4. Remove the dough from freezer and cut into approximately ⅜-inch slices. Place cookies on an ungreased cookie sheet and bake at 325° for 10 to 12 minutes.
  5. Remove cookies to a cooling rack to cool completely.
  6. Store in an airtight container.

 

Old-Fashioned Sugar Cookies

old fashioned sugar cookies

 

I was recently reminded that I had never shared my mother’s sugar cookie recipe on NJSD. I received pictures of these two cuties making mama’s cookies, and I knew I needed to share this recipe with you!

old fashioned sugar cookies 2

My mother is and will always be the most wonderful cook I know. She passed on the love of creating something delicious in the kitchen for family and friends to me. Mama is an amazing lady with many wonderful qualities. Anyone that knows her knows that she has a heart of gold. She is kind to everyone and never meets a stranger. When I was growing up, she made all of my friends feel at home when they were at our house. I think my friends enjoyed spending time at our house to see my mama rather than me. She is in every sense of the words an “elegant southern lady”. She lost my daddy over 12 years ago, and if there were ever two “soulmates” in this world, they were. Since losing my dad, she has been thrown a few curve balls but has shown incredible strength. She is my hero, and I am so thankful that God chose to give me such an amazing role model. I love you, mama!!

mama

Mama made these cookies many times when I was growing up. My cousin said that she made them often when her daughter was small, so I’m guesstimating that this recipe must be 40+ years old. This recipe makes about two dozen cookies that are not overly sweet. Mama always pressed the cookies slightly with the bottom of a glass dipped in sugar.

Old-Fashioned Sugar Cookies
 
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Ingredients
  • ½ c. butter, softened
  • ½ c. vegetable shortening
  • ½ c. granulated sugar
  • ½ c. powdered sugar
  • 1 egg, at room temperature
  • ½ tbsp. vanilla extract
  • 2¼ c. all-purpose flour
  • ½ tsp. salt
  • ½ tsp. baking soda
  • ½ tsp. cream of tartar
Instructions
  1. Preheat oven to 350°F.
  2. Sift together flour, salt, soda, and cream of tartar, set aside.
  3. In the bowl of an electric mixer, cream together butter and shortening. Add sugars and mix well. Mix in the egg and vanilla until combined. Slowly add flour mixture and mix just until combined.
  4. Drop by heaping tablespoonfuls onto a ungreased baking sheet. Bake at 350°F for 10 to 15 minutes, depending on if you like them light golden brown or a little darker.