Thursday, May 24, 2012

Buttery Sugar Cookies

Buttery Sugar Cookies, Kristen Rettig
Our family favorite!

1/2 cup butter
1/4 cup shortening
1 cup sugar (plus more sugar for sprinkling)
1 egg
1 tsp. vanilla
2 cup flour
1/2 tsp. baking powder
1/2 tsp. salt

Beat first three ingredients until light and fluffy.  Beat in egg and vanilla.  Combine dry ingredients and mix in.  Form ball and cover in plastic wrap and chill for 1 hour or more.  Roll dough 1/8" thick and cut with cookie cutters.  Sprinkle with sugar.  Bake on greased cookie sheet at 375 for 10 minutes or until very lightly colored.   Makes 2 dozen.

Cowboy Cookies

COWBOY COOKIES, Kristen Rettig
Makes about 4 dozen.

Cream together:
1 16 oz. box brown sugar
2 cups granulated sugar
1 lb. (4 sticks) butter

Add in order:
4 eggs
2 teaspoon vanilla
2 cups oats
3 cups cornflakes
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
4 cups flour

Refrigerate for a few hours until firm enough to roll into 3 or 4 logs, then wrap in wax paper.  Refrigerate again until firm, slice into 1/4" slices.  Bake at 350 on greased cookie sheets for 10-14 minutes.  Let cool for one minute then transfer to wire rack to cool.  Uncooked logs can store easily in freezer.


Shortbread, Kristen Rettig

Little ones love to help pat it in the pan and poke it with a fork!

10 tablespoons softened butter, softened
1/3 cup granulated sugar
1/4 tsp. salt
1 1/2 cups all-purpose flour
1 tsp. vanilla extract

In a mixer bowl beat butter and sugar, salt and vanilla until fluffy.  Mix in flour.  Press into a buttered and floured 8" round cake tin or 8" sq. pan (I use a tart pan with removable bottom) and sprinkle with additional 2 tablespoons sugar.  Cut into wedges or squares and pierce with fork tines. Bake at 325 degrees for about 45 minutes or until lightly browned.  While it is still warm,  re-cut the wedges or squares along the scoured lines.  Cool for 10 minutes before removing from pan.

When I bring this to fellowship, it seems to be the first thing to go!

Alabama Fudge-Pecan Chewies

Alabama Fudge-Pecan Chewies, Terry Williams

14 oz can sweetened condensed milk
2 cups semisweet chocolate (morsels)
14 cup butter (margarine)
1 cup all-purpose flour
1/2 cup chopped pecans
1 tsp vanilla extract
50 halves (pecan, approximately - it depends on cookie size)

Preheat oven to 350°. Combine condensed milk, chocolate, and butter in a heavy saucepan. Cook over medium-low heat, stirring constantly, until chocolate and butter melt. Remove from heat and stir in flour, chopped pecans, and vanilla. 

Drop by heaping teaspoonfuls onto ungreased cookie sheets. Press a pecan half into the center of each cookie. Bake at 350° on a rack placed in the center of the oven. Bake for 7 minutes. (Do not overbake.) Cool for one minute on the cookie sheet, then immediately transfer cookies to wire racks to cool.

Chicken Rice Salad

Chicken Rice Salad, Terry Williams

1 box chicken flavor rice mix 
2 C cooked chicken (shredded or cut in small cubes)
1/2 C diced celery
1/2 C raisins
1/4 C minced red onion
1/3 C lightly toasted sliced almonds

1 C mayonnaise
2 T cider vinegar
1 T prepared horseradish

Plump the raisins: soak in boiling water for 5 minutes, then drain and cool before adding to salad. Mix salad ingredients except almonds. Combine dressing ingredients and blend well. Add to salad and garnish with toasted almonds.