Mary Lou's Snickerdoodles
1 c. unsalted butter, soft
1 1/2 c. white sugar
4 eggs, whites only
1 t. vanilla
Sift together in medium bowl:
2 3/4 c. all-purpose unbleached flour
2 t. cream of tartar
1 t. baking soda
1/4 t. salt
1 t. vanilla
Sift together in medium bowl:
2 3/4 c. all-purpose unbleached flour
2 t. cream of tartar
1 t. baking soda
1/4 t. salt
Mix together in small bowl:
4 T. white sugar
5 T. cinnamon
Add flour mixture to butter mixture. Stir until well blended. Chill dough
Add flour mixture to butter mixture. Stir until well blended. Chill dough
for 2 hours or over night. Preheat oven to 375 degrees. Using about 1 t. of
dough, roll into ball. (If ball is not holding together very well, chill for a
longer period of time. You can chill the dough overnight.) Roll each ball in
sugar-cinnamon mixture. Continue until all dough is used. Place balls
about an inch and a half an inch apart on ungreased baking sheet. Bake
for 9 minutes. Cookies will be soft, very light brown and still ball-shaped.
Makes approximately 60 cookies.
Pistachio Cookies
1 c. unsalted butter
1 c. brown sugar
3 T. low fat milk
1/2 t. vanilla
2 1/2 c. all-purpose unbleached flour
1/4 t. salt
1/3 c. pistachios, shelled, chopped
In large bowl, cream butter and sugar. Add milk and vanilla and beat well.
Stir in flour and salt until blended. Shape dough into a 16 inch roll, about 2
inches in diameter. Roll in pistachios. Wrap in wax paper. Chill for several
hours or over night. When ready to bake: Preheat oven to 375 degrees. Cut
into 1/4 inch slices. Place well apart on cookie sheet. Bake until barely brown
around edges, about 10 to 12 minutes. Makes 64 cookies. Dough may be
frozen up to 6 months. When ready to bake: Remove dough from freezer and
let stand at least 15 minutes before slicing.
Cider Shortbread Cookies
1 c. unsalted butter, melted
1 c. brown sugar
4 eggs, whites only
1 t. vanilla extract
2 T. mulling spice
4 c. all-purpose unbleached flour
2 T. baking powder
In a large mixing bowl: cream butter, sugar, eggs and vanilla together.
In a spice or coffee grinder, grind mulling spice to a coarse powder. Sift
out any large pieces. Whisk powder into cream mixture. Slowly add flour
and baking powder, stirring constantly until completely blended. Divide
dough into 4 equal parts. Roll each section into a cylinder approximately
10 inches in length by 1 1/2 inches in diameter. Wrap in plastic and
refrigerate a minimum of 1 hour. When ready to bake: Preheat oven to
350 degrees. Slice dough into 1/4 inch rounds. Place on clean cookie
sheet. Bake 8 to 10 minutes or until light golden on top. Cool. Makes 48
cookies.