Sugar cookie recipe?
- Thread starter Kitty
- Start date
ina/puusty
New member
I sent you a PM. Hope it helps a bit. ina n HB
ina/puusty
New member
Judy..check the PM's
ina n HB (Why of COURSE..she helps me bake! My pots n pans are cleaner than yours! 
newfloverqc
New member
Any cookie recipes, Greg ???
Your soup recipe was terrific !!
Your soup recipe was terrific !!
ina/puusty
New member
Dollars to doughnuts..he sends in one for bourbon balls! Smirk! ....leaving quickly now..ina n HB
Henrys Mom
New member
I would love the sugar cookie receipe and any other yummy cookie receipes for the holidays!
ina/puusty
New member
Check your PM's.
ina n HB
Leslie
New member
This one is my favorite:
Almond glazed sugar cookies
1 cup butter
3/4 c. sugar
1 tsp. almond extract
2 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
Cream butter, sugar and almond extract
Add dry ingredients
Roll into 1 inch balls
Place 2 inches apart on cookie sheet
Flatten to 1/4 inch thinck with a glass dipped in sugar
Bake at 400 for 7-9 minutes
Glaze:
1 1/2 cups powdered sugar
3 tsp. almond extract
1-2 tsp water
food coloring
mix until smooth
spread over cookies
These are so good, they melt in your mouth (gee, I wonder if this drool effect I'm having is from living with a newf....)
Almond glazed sugar cookies
1 cup butter
3/4 c. sugar
1 tsp. almond extract
2 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
Cream butter, sugar and almond extract
Add dry ingredients
Roll into 1 inch balls
Place 2 inches apart on cookie sheet
Flatten to 1/4 inch thinck with a glass dipped in sugar
Bake at 400 for 7-9 minutes
Glaze:
1 1/2 cups powdered sugar
3 tsp. almond extract
1-2 tsp water
food coloring
mix until smooth
spread over cookies
These are so good, they melt in your mouth (gee, I wonder if this drool effect I'm having is from living with a newf....)
Sorry, I meant Pecan. You can add a bit more sugar if you like. Don't even get me started on exchanging receipes. I love to cook! Maybe I'll dig up my chicken and dumplings receipe since its winter and all. Yummy, yummy to the tummy!
Pecan coffee cookies(vanilla thins)
1/2 stick (1/4 cup) unsalted butter, softened
1/4 cup sugar
1/8 teaspoon salt
1 large egg
1/2 teaspoon vanilla extract
1/4 cup plus 1 teaspoon all-purpose flour
1/4 cup crushed pecans. More if you like.
Preheat oven to 350 degrees F.
Beat butter, sugar, and salt with an electric mixer at moderately high speed until pale and fluffy, about 2 minutes. Add egg and vanilla and mix at low speed until just combined. Add flour and mix until just combined. Add crushed pecans and mix until just combined. Not long.
Drop level teaspoons of batter about 3 inches apart on buttered baking sheets. Bake cookies in batches in middle of oven until just golden around edges, 6 to 8 minutes. Cool on baking sheet on a rack 1 minute then transfer with a metal spatula to rack to cool completely.
Dip in coffee or tea. Yum!
Note: Cookies can be made 3 days ahead and kept, layered between sheets of waxed paper in an airtight container, at room temperature.
Pecan coffee cookies(vanilla thins)
1/2 stick (1/4 cup) unsalted butter, softened
1/4 cup sugar
1/8 teaspoon salt
1 large egg
1/2 teaspoon vanilla extract
1/4 cup plus 1 teaspoon all-purpose flour
1/4 cup crushed pecans. More if you like.
Preheat oven to 350 degrees F.
Beat butter, sugar, and salt with an electric mixer at moderately high speed until pale and fluffy, about 2 minutes. Add egg and vanilla and mix at low speed until just combined. Add flour and mix until just combined. Add crushed pecans and mix until just combined. Not long.
Drop level teaspoons of batter about 3 inches apart on buttered baking sheets. Bake cookies in batches in middle of oven until just golden around edges, 6 to 8 minutes. Cool on baking sheet on a rack 1 minute then transfer with a metal spatula to rack to cool completely.
Dip in coffee or tea. Yum!
Note: Cookies can be made 3 days ahead and kept, layered between sheets of waxed paper in an airtight container, at room temperature.
IrishMist428
New member
I don't bake but would love the chicken & dumpling recipe Rona.
Ok let me dig it up. Back in a bit.
Ok, here goes. Its easy but takes a little time.
4 to 6 chicken thighs
flour for dredging. Season with salt and pepper
1 tablespoon canola oil or olive oil
2 tablespoons butter
2 celery ribs chopped
1 large onion chopped
1 to 2 leaks. Medim slices
2 cloves garlic chopped
3 carrots pealed and halved and chopped
2 bay leaves
1/2 teaspoon dried thyme
1 teaspoon poulty seasoning
canned or fresh chicken stock. I use canned mostly.
kosher salt and fresh cracked pepper to taste
Wash chicken and veggies. Chop veggies
Heat a heavy bottom stock pot. Add oil and butter. Dredge chicken in the seasoned flour and brown a few pieces at a time. About five minutes on each side. Do not crowd your pot. Set the browned pieces aside. Add more oil if needed.
Stir in the onions, celery, carrots, and leeks, scrapping the bottom. Add a pinch or so of salt and pepper. Cook until the onions are just carmalizing. Add the garlic at the last two minutes or so.
Return the chicken to the pot and add two cups of water and 3 cups of chicken stock. Add more stock if needed. You want your stock pot to be about half full of liquid. And your thyme, bay leaves and poultry seasoning and salt and pepper to taste.
Bring to a boil then reduce the heat. Simmer covered til chicken is cooked through.
When chicken is cooked add your dumplings. You can remove the chicken from the bones if you like. I do before storing if there is any left. You can also add peas at the end for more color.
Dumplings
follow the Bisquick instructions only use chicken stock for your liquid and add freshly chopped parsly.
Drop the dumplings by the tablespoon full into your pot, spacing them evenly.
Stir your chicken and dumplings to thicken the sauce then serve. Remove the bay leaves.
Note: I never measure when I cook so taste and tweek as you desire.
Fresh chiken stock.
Can be made with a roasted chicken as well.
1 whole chicken. washed and cut into peices
1 large onion. Halved
2 celery stalks. Washed and halved
3 Carrots. Washed and halved
1 whole garlic. Halved
2 bay leaves
1 bunch fresh thyme (not the whole package lol)
flour seasoned with salt and pepper
1 tablespoons canola oil or extra virgin olive oil
2 tablespoons butter
kosher salt and freshed cracked pepper to taste. You can also use fresh pepper corns in your stock. About a teaspoon and a half. If you do put your herbs in some cheese cloth for easy removal.
For the unroasted chicken, very lightly dredge the cut pieces in the flour and brown the chikcen pieces in a heavy bottom stock pot heated with the oil and butter.
When all the pieces are browned, add them all back to the pot. Just cover with water and a bit. Add the veggies and herbs and salt and pepper to taste. Bring to a boil then reduce heat. Cover and simmer until chicken is cooked through. When chicken is cooked through, cool and remove the chicken and veggies and herbs.
Store the stock in an air tight container for a couple of days in the fridge or freeze. Or use immediately for chicken and dumplings.
Roasted chicken.
1 whole chicken. Washed
1 lemon. washed and halved
1 whole garlic halved
1 bunch fresh thyme (not the whole package lol)
1 stick butter
poultry seasoning
kosher salt and pepper to taste
Melt the butter. Using a pastry brush, brush the butter on the chicken. Both sides. Brush the inside as well.
Sprinkle the outside of the chicken and the inside as well with the salt and pepper and poultry seasoning. Stuff the cavity with the lemon, the onion, the garlic, and the thyme. If the chicken is small, only stuff with one half of the lemon and garlic. Tuck the wings under and truss the legs together. Add about an 1/8 cup or so of water to the roasting pan.
Bake in the oven on 450 degrees until a meat thermometer says its done. I go to 165, 170 degrees then let it rest covered with foil outside of the oven for 25 minutes. But thats just me.
When the roasted chicken has cooled. Cut the chicken into pieces and follow the rest of the receipe for the chicken stock adding the juices from the roasting pan. Only cook for about 30 to 40 minutes as the roasted chicken is already done. And again, store your stock or use for chicken and dumplings.
Enjoy!
[ 12-05-2004, 02:43 PM: Message edited by: Largo ]
Ok, here goes. Its easy but takes a little time.
4 to 6 chicken thighs
flour for dredging. Season with salt and pepper
1 tablespoon canola oil or olive oil
2 tablespoons butter
2 celery ribs chopped
1 large onion chopped
1 to 2 leaks. Medim slices
2 cloves garlic chopped
3 carrots pealed and halved and chopped
2 bay leaves
1/2 teaspoon dried thyme
1 teaspoon poulty seasoning
canned or fresh chicken stock. I use canned mostly.
kosher salt and fresh cracked pepper to taste
Wash chicken and veggies. Chop veggies
Heat a heavy bottom stock pot. Add oil and butter. Dredge chicken in the seasoned flour and brown a few pieces at a time. About five minutes on each side. Do not crowd your pot. Set the browned pieces aside. Add more oil if needed.
Stir in the onions, celery, carrots, and leeks, scrapping the bottom. Add a pinch or so of salt and pepper. Cook until the onions are just carmalizing. Add the garlic at the last two minutes or so.
Return the chicken to the pot and add two cups of water and 3 cups of chicken stock. Add more stock if needed. You want your stock pot to be about half full of liquid. And your thyme, bay leaves and poultry seasoning and salt and pepper to taste.
Bring to a boil then reduce the heat. Simmer covered til chicken is cooked through.
When chicken is cooked add your dumplings. You can remove the chicken from the bones if you like. I do before storing if there is any left. You can also add peas at the end for more color.
Dumplings
follow the Bisquick instructions only use chicken stock for your liquid and add freshly chopped parsly.
Drop the dumplings by the tablespoon full into your pot, spacing them evenly.
Stir your chicken and dumplings to thicken the sauce then serve. Remove the bay leaves.
Note: I never measure when I cook so taste and tweek as you desire.
Fresh chiken stock.
Can be made with a roasted chicken as well.
1 whole chicken. washed and cut into peices
1 large onion. Halved
2 celery stalks. Washed and halved
3 Carrots. Washed and halved
1 whole garlic. Halved
2 bay leaves
1 bunch fresh thyme (not the whole package lol)
flour seasoned with salt and pepper
1 tablespoons canola oil or extra virgin olive oil
2 tablespoons butter
kosher salt and freshed cracked pepper to taste. You can also use fresh pepper corns in your stock. About a teaspoon and a half. If you do put your herbs in some cheese cloth for easy removal.
For the unroasted chicken, very lightly dredge the cut pieces in the flour and brown the chikcen pieces in a heavy bottom stock pot heated with the oil and butter.
When all the pieces are browned, add them all back to the pot. Just cover with water and a bit. Add the veggies and herbs and salt and pepper to taste. Bring to a boil then reduce heat. Cover and simmer until chicken is cooked through. When chicken is cooked through, cool and remove the chicken and veggies and herbs.
Store the stock in an air tight container for a couple of days in the fridge or freeze. Or use immediately for chicken and dumplings.
Roasted chicken.
1 whole chicken. Washed
1 lemon. washed and halved
1 whole garlic halved
1 bunch fresh thyme (not the whole package lol)
1 stick butter
poultry seasoning
kosher salt and pepper to taste
Melt the butter. Using a pastry brush, brush the butter on the chicken. Both sides. Brush the inside as well.
Sprinkle the outside of the chicken and the inside as well with the salt and pepper and poultry seasoning. Stuff the cavity with the lemon, the onion, the garlic, and the thyme. If the chicken is small, only stuff with one half of the lemon and garlic. Tuck the wings under and truss the legs together. Add about an 1/8 cup or so of water to the roasting pan.
Bake in the oven on 450 degrees until a meat thermometer says its done. I go to 165, 170 degrees then let it rest covered with foil outside of the oven for 25 minutes. But thats just me.
When the roasted chicken has cooled. Cut the chicken into pieces and follow the rest of the receipe for the chicken stock adding the juices from the roasting pan. Only cook for about 30 to 40 minutes as the roasted chicken is already done. And again, store your stock or use for chicken and dumplings.
Enjoy!
[ 12-05-2004, 02:43 PM: Message edited by: Largo ]
ina/puusty
New member
Rona..you are a trooper! I was too b--t lazy to type out everything. Blessings upon you..and I see kosher salt and fresh ground..pepper! You are a very good cook! ina n HB
IrishMist428
New member
Wow that was alot of typing !! Thanks !! Much appreciated.