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Old November 13 2012, 10:35 AM   #2
MLJames
Lieutenant Commander
 
Location: Riverbank, CA
Re: the cookie thread

I've got a couple I've been making for pot lucks and gift baskets off and on for about twenty years:

Whole Wheat Sugar Cookies

1 cup sugar
cup butter, softened
2 tablespoons milk
1 teaspoon grated lemon peel
1 teaspoon vanilla
1 egg
2 cups whole wheat flour
1 teaspoon baking powder
teaspoon baking soda
teaspoon salt
teaspoon nutmeg
2 tablespoons sugar
teaspoon cinnamon

In large bowl beat sugar and butter until light and fluffy. Add milk, lemon peel, vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, baking soda, salt and nutmeg; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling. Preheat oven to 375. In small bowl combine sugar and cinnamon. Shape dough into 1-inch balls; roll in sugar-cinnamon mixture. Place 2 inches apart on ungreased cookie sheets. Bake for 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. Yield: 2 to 3 dozen cookies.




Whole Wheat Toll House Chocolate Chip Cookies

2 cups whole wheat flour
1 teaspoon baking soda
teaspoon salt
1 cup butter, softened
cup granulated sugar
cup firmly packed brown sugar
1 teaspoon vanilla extract
2 eggs
1 cup quick oats, uncooked
1 12-oz package semi-sweet chocolate morsels
1 cup raisins*

Preheat oven to 375. In small bowl combine flour, baking soda and salt; set aside. In large mixer bowl, beat butter, sugar, brown sugar and vanilla until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in semi-sweet chocolate morsels, oats and raisins. Drop by slightly rounded measuring tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes until edges are lightly browned. Let stand on cookie sheets 2 minutes. Remove from cookie sheets; cool. Yield: about 5 dozen cookies.

*Substitute 1 cup chopped walnuts or chopped pecans for 1 cup raisins.
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