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.
- 1¾ c. granulated sugar
- 1 c. Butter flavor Crisco shortening
- 2 large eggs, room temperature
- 1 tsp. vanilla extract
- 3 c. self-rising flour
- 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.
- Add the flour, one cup at a time and mix just until blended.
- 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.
- 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.
- Remove cookies to a cooling rack to cool completely.
- Store in an airtight container.
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!
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 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
- 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
- Preheat oven to 350°F.
- Sift together flour, salt, soda, and cream of tartar, set aside.
- 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.
- 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.
The males in our house feel that breakfast is a must. I cook almost every morning, even when I don’t want to. I have been trying homemade biscuits in different ways lately. A few of them were so good I thought I would share these with you.
I have mentioned before that we love “everything” seasoning around here. I had been wanting to try it in a biscuit and when I finally got around to it we loved it. It added great flavor to our breakfast sandwiches.
But then I wanted to take it a bit further by waffling the biscuit (pictured at top). I liked this even better. The biscuit cooked up great in the waffle maker. I did not pay attention to the green light on top of my iron that indicates when the “waffle” has cooked through. I kept peeking until the waffled biscuits were golden brown. It was cooked through and held up perfect for a breakfast sandwich! I am sure this would work great with canned biscuits as well.
Savannah wanted me to try a plain biscuit this way. So, I made up a batch of plain biscuits to waffle. I served them with gravy but you could butter them and serve them with jam or jelly. If you have small children I think it would be fun to cut the dough into rectangles for easy dipping.
- 1½ c. all-purpose flour
- ¾ tsp. salt
- ¾ tbsp. baking powder
- ¼ c. shortening
- ¾ to 1 c. buttermilk
- 1 tbsp. everything seasoning, optional
- additional flour for the board
- non-stick cooking spray
- Preheat the waffle iron.
- In a large mixing bowl combine the flour, salt, baking powder, and everything seasoning. Cut shortening in with a fork or pastry blender until shortening is about the size of a dime. Stir in buttermilk just until dough pulls away from sides of bowl. Dough will be sticky.
- Dump dough onto a lightly floured surface, dust top of dough with flour. Pat out into ½- inch thickness. Cut biscuits into desired shape.
- When waffle iron is ready, spray with non-stick cooking spray. Place biscuit or biscuits onto preheated iron and close to cook. Peek at the biscuits occasionally. They should be light golden brown when done.
- 2 tbsp. dried minced garlic
- 2 tbsp. dried minced onion
- 2 tbsp. sesame seeds
- 2 tbsp. poppy seeds
- 1 tbsp. kosher salt
- Mix all ingredients and store in an airtight container.
Summer is winding down and school will be starting before we know it. Book bags, notebooks and lunch boxes are making their way back on store shelves. For some reason the lazy days of summer always seems to fly by, especially this one. Changes are coming to our house since both kids are moving out. After Wes was born, 21 years ago, Greg and I decided that I would quit work and stay home. That is exactly where I have been since then. I have had a few small jobs, but all of them have allowed me to work from home. I can’t imagine how quite our house will be in a matter of weeks. In the meantime I’m going to enjoy everyone being here.
My mom did not make Whoopie Pies often but my bother and I loved them when she did. The recipe only made a few so they didn’t last long around our house. My favorite way to eat a whoopie pie was with a big glass of milk, and that is one thing that has not changed. Whoopie Pies aren’t actually pies at all. They are a cross between a cookie and a cake and have a wonderful fluffy white filling. Pumpkin Whoopie pies are a popular fall treat but I’m sharing the old recipe that my mom made for years. I get 7 pies and one extra cookie/cake with this recipe (15 cookie/cakes). I usually eat the odd one for myself! These are a great summer treat for kids of any age.
- ½ c. vegetable shortening
- 1 c. firmly packed brown sugar
- 1 lg. egg
- ¼ c. unsweetened cocoa
- 2 c. all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. pure vanilla extract
- 1 c. buttermilk
- Whoopie Pie Filling
- Preheat the oven to 350°. Lightly grease baking sheets, set aside.
- In a large bowl, cream together shortening, sugar, and egg.
- In another bowl, combine cocoa, flour, baking powder, baking soda, and salt, set aside.
- In a small bowl or measuring cup stir the vanilla extract into the buttermilk, set aside.
- Add the ⅓ of the dry ingredients to the shortening mixture. Combine, then add half of the buttermilk mixture, beating until smooth. Add ⅓ of dry ingredients, mixing, then the rest of buttermilk mixture, mixing until smooth. Add remaining dry ingredients and mix just until incorporated.
- Drop batter onto prepared pan by ¼ cup. Spray the back of a spoon with nonstick cooking spray and spread the batter slightly into about 3 inch circles.
- Bake 15 minutes or until they are firm to the touch. Remove from oven and cool completely on a wire rack.
- When cakes are cooled spread the flat side of one cookie with approximately ¼ cup whoopie pie filling. Top with another cookie, pressing gently.
Whoopie Pie Filling
- 1½ c. vegetable shortening
- 2¼ c. powdered sugar
- 3 c. marshmallow creme
- 2 tsp. pure vanilla extract
- Using an electric mixer combine shortening and powdered sugar, beat until smooth. Add marshmallow cream and beat well. Add vanilla extract and mix well.