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Sugar Cookie Recipe

Sugar Cookies are special treats for holidays.

Ready for serving and eating.

Shamrock Sugar Cookie Recipe

To add a special flare to a holiday it is fun to have special Sugar Cookies Recipe to highlight the day, especially if you have children.  I missed February with red hearts Sugar Cookies, so I tried for March with the green Shamrocks.

A perfectly cut shamrock for coloring.

A perfectly cut shamrock for coloring.

Since my children are out of state and my grand-girls do not live nearby, I am not as prone to make the rolled cookies.  We are kids at heart, so my husband and I enjoyed every Shamrock Sugar Cookie.  

Thanks to Betty Crocker for this Sugar Cookie recipe.

See the How-to  Make Sugar Cookies, a blog in pictures.

Sugar Cookie Recipe

Julia Ann
A Sugar Cookie recipe to make for any holiday with a cookie cutter and iced with an easy creamy icing.
Print Recipe Pin Recipe
Prep Time 4 minutes
Cook Time 6 minutes
Total Time 10 minutes
Course Dessert
Cuisine American
Servings 5 dozen

Ingredients
  

  • COOKIE DOUGH
  • 1 ½ cups sifted confectioners’ sugar
  • 1 cup butter
  • 1 egg
  • 1 teaspoon vanilla
  • ½ teaspoon almond flavoring
  • 2 ½ cups all-purpose flour
  • 1 teaspoon soda
  • 1 teaspoon cream of tartar
  • CREAMY I
  • 1 cup sifted confectioners’ sugar
  • ¼ teaspoon salt
  • ½ teaspoon vanilla or almond, peppermint, coconut or lemon
  • 1 ½ tablespoon cream or 1 tablespoon of water
  • food coloring

Instructions
 

  • COOKIES
  • In mixing bowl, cream sugar and butter.
  • Add egg and flavorings, mix thoroughly.
  • In smaller bowl, measure the flour, soda and cream of tartar together, whisk or sift.
  • Blend in the dry ingredients.
  • Refrigerate 2-3 hours.
  • Preheat the oven to 375 F.
  • Divide dough in half and roll 3/16-inch thick on lightly floured pastry cloth.
  • Cut with cookie cutter or cut shapes with a knife.
  • Sprinkle with sugar.
  • Place on lightly greased baking sheet or on pans lined with parchment paper.
  • Bake 7 to 8 minutes or delicately golden.
  • Makes 5 dozen 2 to 2 1/2 inch cookies.
  • CREAMY ICING
  • Blend sugar, salt, flavoring (try almond, peppermint, coconut or lemon)
  • Add cream to make it easy to spread.
  • Tint with a few drops of food coloring.
  • Spread on cookies with spatula or pastry brush.
  • Makes icing for 3 to 5 dozen cookies, depending on size.

Notes

Mary’s Sugar Cookie Recipe from Betty Crocker’s Cooky Book. 1971…..Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. 2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”Netta Belle’s Choice®The Art of Gourmet Cookery® and cookbookinabox®. All rights reserved.
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Indiana Persimmon Pudding

Indiana Persimmon Pudding

Persimmon Pudding time in Indiana

Indiana Persimmon Pudding

Indiana Persimmon Pudding

Mitchell, Indiana has a yearly Persimmon Festival in September, a week of activities, parades, rides, music and the grand contest of the Best Persimmon Pudding.  

Although I have not entered the contest, I have a good recipe from my Aunt-in-Law.  It has to be good as she has lots of practice; she is now 99 years old. She likes the ripe persimmons fresh off the tree. Her tree is the source of our persimmons as it has been for the family through the years. There has been Indiana Persimmon Pudding from that tree about 70 years.

We have a little tree it is now 4  years old grown from a seed.  To get fruit, there must be a female tree and a male tree.  We don’t know what gender our tree is.  We have an even small tree in the yard.  So maybe we will have our own persimmons someday.  

American Persimmons

American Persimmons

 I freeze 1 cup bags to use throughout the year.  So this week I made the first pudding of this fall.  Also while at her house my husband checked out the persimmon tree which is loaded with 1 inch size persimmons.  The anticipation of ripe persimmons to come this fall in mid to late October.

Indiana Persimmon Pudding

Indiana Persimmon Pudding

Julia Ann
A fall fruit popular in the Midwest. Southern Indiana even has a Fall Persimmon Festival in Mitchell, Indiana with Persimmon Pudding contests. It is small and different fruit from the Japanese persimmon.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12

Ingredients
  

  • 2 cups unbleached all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 1/2 cups sugar
  • 1/2 cup unsalted butter
  • 2 large eggs
  • 2 cups persimmon pulp
  • 2 cups buttermilk or sour milk
  • 1 teaspoon vanilla

Instructions
 

  • Preheat over to 325 F. Grease a 9 x 13 inch pan with cooking spray.
  • In a medium bowl, whisk together flour, salt, baking soda and cinnamon. Set aside.
  • In a large mixing bowl, cream butter and sugar until fluffy.
  • Add eggs, one at a time, beat after each addition.
  • Add the persimmon pulp and blend.
  • Alternate adding the dry ingredients and sour milk, beat after each addition.
  • Add the vanilla and mix.
  • Pour into prepared 9 x 13 inch pan.
  • Bake 45 minutes or when cake tester comes out clean.

Notes

Instead of buttermilk, I make sour milk with 1 tablespoon apple cider vinegar and fill 2 cup measure with milk. Allow set for 5 minutes to allow milk to sour.
Tried this recipe?Let us know how it was!

 

Persimmon Festival in Mitchell, Indiana

Persimmon Pudding from NYT Cooking

 

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2018  Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights                                                      reserved.

Sesame Cookies, The Dipping Cookie

Copy of Sesame Cookies_489

Always ready for a cookie to have and share.  Sesame Cookies were a surprising good crisp and crunchy cookie, great for dunking in coffee, cocoa and tea. They are perfect for dipping because the cookie absorbs the liquid, softens and holds together to be eaten without falling into your cup.

  Sesame Cookies, The Dipping Cookie

The Dipping Cookie into cup of coffee

Sesame Cooking, The Dipping Cookies

and re-dipping cookie into coffee

and re-dipping….

This is not my recipe, it is from Cooking Light’s Quick Baking Special.  I had not tried them until I realized I had some tahini left over from making hummus and also some roasted sesame oil.  When cooking I want to use all ingredients completely and not discard the littlest left over. Sesame Cookies  did not sound appealing – no chocolate – though looked very tasty.  And they were very tasty!  Soon called for another batch of cookies.

Smaller plate of Sesame Cookies

Disappearing Sesame Cookies

Sesame Cookies, cookies with roasted sesame seed paste and oil.

The Dipping Cookie into cup of coffee

Sesame Cookies

Cooking Light, Quick Baking
A crisp and crunchy cookies with a great nutty flavor great to dip into your coffee or cocoa for a snack or break time.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 3 dozen

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup packed light brown sugar
  • 1/3 cup tahini roasted sesame seed paste
  • 2 tablespoons dark sesame oil
  • 1 tablespoon light-colored corn syrup
  • 2 teaspoons vanilla extract
  • 1 large egg
  • cooking spray
  • 2 tablespoons granulated sugar

Instructions
 

  • Preheat over to 375 F.
  • Combine flour, cornstarch, baking powder, soda and salt, blend with a whisk.
  • Set dry ingredients aside.
  • Place brown sugar, tahini and oil in a large bowl.
  • Bead with mixer at medium speed until well blended.
  • Add syrup, vanilla extract and egg; beat well.
  • Gradually add flour mixture to the sugar mixture, beating at low speed just until combined.
  • Lightly coat hands with cooking spray. Shape dough into 36 balls (about 1 inch each).
  • Place granulated sugar in a shallow bowl.
  • Roll dough balls in granulated sugar.
  • Place 2 inches apart on baking sheets lined with parchment paper.
  • Flatted balls with bottom of aa glass.
  • Bake 375 F for 10 minutes or until lightly browned.
  • Cool on pans 2 minutes; remove cookies to a wire rack to cool completely.

Notes

Recipe taken from Cooking Light: Quick Baking Special pp 52-53. 2010.
Tried this recipe?Let us know how it was!

 

While I followed the recipe exactly, or meant to, I inadvertently added 2 tablespoons of vanilla instead of 2 teaspoons.  Interruptions can be a disaster, however I was not going to stop at that; so  with 2 tablespoons of vanilla, I finished and baked the cookies.  They were such tasty, nutty flavored cookies, almost like a hint of peanut butter. As quoted from Cooking Light, “A touch of corn syrup and cornstarch ensures crispness.”  The tahini gives the Sesame Cookies a subtle nutty flavor. 

3 Sesame Cookies on plate

You can’t eat just one Sesame Cookie

https://cookbookinabox.com/oatmeal-coconut-crispies/

 

Logo 2016

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice bring you great recipes for your cooking experience.   ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery®  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®.  All rights reserved.

Platte County Pie

 

 Have you  been to Platte County, MO?  Try one of their favorites, Platte County Pie.

It is fun to go through my archives of recipe books that I have made  by writing recipes out of magazines.  I came across the recipe for Platte County Pie.  The recipe I use was out of  Bon Appetit, 1978, from the Frolics Restaurant in Kansas City, Missouri.    

Platte County Pie

A slice of Platte County Pie

 

 

 

 

 

 

Is it a pie or cookie?

Everyone likes to indulge in chocolate and pecans, this is one soft pie that is like a big cookie, thick and sweet with a flaky pastry dough holding it together.  Who can refuse such a pie?

Platte County Pie

Platte County Pie

Platte County Pie

Platte County Pie

Julia Ann
A rich and sweet pie of chocolate chips and pecans, one thick cookie. It becomes everyone's favorite indulgence.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

  • 2 large eggs
  • 1/2 cup all purpose flour
  • 1 cup white sugar
  • 1 teaspoon vanilla
  • 1/2 cup melted butter
  • 1 cup chopped pecans
  • 1 cup semisweet chocolate chips
  • 1 9 inch unbaked pie shell

Instructions
 

  • Beat eggs in a medium mixing bowl.
  • Add flour and sugar, beat 2 minutes.
  • Add, vanilla, butter, pecans and chocolate chips.
  • Blend well.
  • Pour in pie shell.
  • Bake 60 minutes.
  • Serve warm or at room temperature.

Notes

Platte County Pie from Bon Appetit, 1978, from the Frolics Restaurant, Kansas, Missouri.
Tried this recipe?Let us know how it was!

 

Ready to serve Platte County Pie

Ready to serve Platte County Pie

There are many Platte County Pie recipes on the internet; there are similarities to the Kentucky Derby Pie which has an interesting story.

 

Logo 2016Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. 2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery®
cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®
All rights reserved.

 

Oatmeal Coconut Crispies

Oatmeal Coconut Crispies

 

Oatmeal Coconut Crispies

Oatmeal Coconut Crispies

Making Refrigerator Cookies.

Oatmeal Coconut Crispies

The Oatmeal Coconut Crispies are a refrigerator cookie.  The dough is softer;  it is formed into “logs” about 2 inches in diameter, wrapped  in wax paper and refrigerated for several hours or overnight.  When ready to bake,  the log dough is cut into 1/4 inch slices and baked. Refrigerator cookies have a rich flavor, lightly browned, uniform thin slices and a crisp, crunchy texture. This recipe is  from the original Betty Crocker’s Cooky Book, 1963

How-To Make Refrigerator Cookies

Wrapping Cookie Dough Logs

Wrapping Cookie Dough Logs


Slicing Cookie Dough

Slicing Cookie Dough Log in 1/4 Slices


Oatmeal Coconut Crispies ready to bake

Oatmeal Coconut Crispies ready to bake

The Oatmeal Coconut Crispies are good cookies to freeze for later.  Baked cookies can be stored frozen for 9-12  months.  Having baked cookies  on hand in the freezer is handy to have available whenever there is a request to furnish cookies for a special event, tea, drop-in visitors or spoil your co-workers.  I have never kept a bag of cookies that long!

Oatmeal Coconut Crispies

Oatmeal Coconut Crispies

The Valentine Sweet Sugar Cookies  and the Shamrock Cookies were rolled cookies.  After mixing the dough, it was refrigerated for a few hours, then rolled at room temperature and cut out with cookie cutter, baked and iced.  Using a cookie cutter makes the same size and shape, depending how thick they are cut will vary the texture from soft to crisp.  They are baked until lightly browned and have a rich delicate flavor.

Valentine Sugar Cookies

Valentine Sugar Cookies


Shamrock Sugar Cookies

Shamrock Sugar Cookies

Oatmeal Coconut Crispies

Oatmeal Coconut Crispies

Julia Ann
A refrigerator crispy cookie with favorite flavors of oatmeal and coconut, a good cookie to serve and freeze for later.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Dessert
Cuisine American
Servings 5 dozen

Ingredients
  

  • 1/2 cup unsalted butter
  • 1/2 cup shortening
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon soda
  • 1 teaspoon salt
  • 1 cup old-fashioned rolled oats
  • 1 cup flaked coconut

Instructions
 

  • Into large mixing bowl, cream butter, shortening and sugars.
  • Add the eggs and vanilla, cream until fluffy.
  • Into smaller bowl, measure the flour by dipping method.
  • Add the soda and salt, whisk to blend.
  • Stir into the shortening mixture.
  • Blend in the oats and coconut. The dough will be soft.
  • Divide the dough in half.
  • Form the dough into logs with a 2 inch diameter.
  • Wrap in wax paper, refrigerate overnight.
  • Heat over to 400 F.
  • Line baking sheets with parchment paper or light grease pans.
  • Cut the log into 1/4 inch slices.
  • Bake 10 to 12 minutes until lightly browned.
  • The cookies do spread, allow 2 inches between cookies.

Notes

This is adapted from Betty Crocker's Cooky Book, 1963.
Tried this recipe?Let us know how it was!

 

Cookies are such a handy snack.  The only trouble is it can be too handy to nibble on  all day.  “I just ate one …… at a time.”  Haven’t you heard that from your children, or yet, your own thoughts. 

Suggestions for more cookies:

 

Olive Oil Coconut Sugar Cookies

Olive Oil Coconut Sugar Cookies                                  Olive Oil Coconut Sugar Cookies

Loaded Oatmeal Cookies

Loaded Oatmeal Cookies                                                 Loaded Oatmeal Cookies

Grand Canyon Hermit Cookies

Grand Canyon Hermit Cookies                                             Grand Canyon Hermit Cookies

Visit these sites: Simply Recipes,   Sally’s Baking Addiction,   Shugary Sweets

 

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.