26 October 2008

My Two Fav Cookie Recipes

Sugar Crinkles
yields: 5 dozen

1c. shortening
1 1/2c. sugar
2 lg. eggs
1tsp. lemon extract
1tsp. vanilla extract
2 1/2c. all-purpose flour
2tsp. baking powder
1/2tsp. salt
1/4c. sugar

Beat shortening & 1 1/2c. sugar at medium speed with an electric mixer until fluffy. Add eggs & flavorings, beating until blended.

Combine flour, baking powder, & salt; gradually add to shortening mixture, beating well. Cover and chill dough.

Shape dough into 1-inch balls; roll in 1/4c. sugar. Place on ungreased baking sheets.

Bake at 350 for 8-9 minutes or until barely golden. Cool 2 minutes on baking sheets; remove to wire racks to cool completely.

Peppermint Crescents
Yields: 3 dozen

*These cookies melt-in-your mouth & are perfect for the Holidays. These cookies are also a little messy, but the are so WORTH it!!

1c. butter, softened
2/3c. sifted powder sugar
1tsp. peppermint extract
1/8tsp. salt
2 1/2c. all-purpose flour
2c. sifted powder sugar, divided
2 1/2 tbsp. milk
1/4tsp. peppermint extract
Coarsely crushed hard peppermint candy

Beat butter at medium speed with an electic micer until creamy. Add 2/3c. powder sufar, 1 tsp. peppermint extract, & salt; beat well. Gradually add flour to butter mixture, beating at low speed just until blended after each addition. Divide dough into thirds; cover & chill 30 minutes.

Working with 1 portion of dough at a time, divide each portion into 12 pieces. Roll each piece into a 2-inch log; curve ends of each log to form a cresent. Place cresents 2 inches apart on lightly greased baking sheets.

Bake at 325 for 18 minutes or until lightly browned. Cool 1 minute on baking sheets. Carefully roll warm cookies in 1 cup of powder sugar and then cool completely on wire racks.

Combine remaining 1c. powder sugar, milk, & 1/4tsp. peppermint extract, stirring until smooth. Drizzle icing over cookies; sprinkle with crushed peppermint, pressing gently. Let icing set before serving. Store cookies in an airtight container.

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