11/9/11

Master Mix: Slice & Bake Cookies Part 2

Ok, as promised here are a few more of my slice and bake cookie recipes. Perfect to make now, store in the freezer and pull out and bake for the holidays for quick & easy treats. These would also make great gifts for the busy friend in your life.  Make two or three different kinds and give a few to a friend to make their holiday baking a breeze!

Slice & Bake Gingersnap Cookies




















Ingredients:
2 cups vegetable shortening
3 cups sugar
3 eggs
3/4 cup molasses
6 cups flour
2 Tablespoons baking soda
1 teaspoon salt
2 Tablespoon ground ginger
1 Tablesoon ground cinnamon

Directions:
Cut four 14" x 12" pieces of waxed paper or plastic wrap; set aside.  In a bowl, cram shortening and sugar.  Beat in egg and molasses; set aside.  In a bowl, combine flour, baking soda, salt, ginger, and cinnamon.  Gradually stir flour mixture into egg mixture until blended.

Divide dough into four pieces.  Shape each piece into a 8 to 10 inch roll.  Wrap rolls in waxed paper or plastic wrap.  Store in freezer.  Use within 6 months.  Makes 4 rolls of dough or about 12 dozen cookies

TO BAKE GINGERSNAP COOKIES
Preheat oven to 350 degrees.  Cut slightly thawed dough into 1 1/3 inch slices.   Cut each slice into fourths.  Roll each piece into a ball.  roll each ball in granulated sugar.  Place balls on an ungreased baking sheet about 1 1/2 inches apart.  Bake 8 to 10 minutes until set around edges with cracked tops.  Don't over bake  remove cookies from baking sheets and cool on wire racks.
Makes approx: 30-36 cookies


SLICE & BAKE PEANUT BUTTER COOKIES


















INGREDIENTS:
2 cups vegetable shortening
2 cups sugar
2 cups packed brown sugar
2 cups creamy or chunky peanut butter
2 teaspoons vanilla
4 eggs
5 cups flour
4 teaspoons baking soda

Directions:
Cut four 14 " x 12" pieces of waxed paper or plastic wrap; set aside.  Cream shortening, both sugars, and peanut butter in a large bowl.  Beat in vanilla and eggs until light and fluffy.  In a large bowl, combine flour and baking soda.  Gradually stir flour mixture into egg mixture until blended.

Divide dough into 4 equal pieces.  Shape each piece into 8 to 10 inch roll.  Wrap each roll in 1 piece of waxed paper or plastic wrap.  Store in freezer.  Use within 6 months.  Makes 4 rolls of dough or about 12 dozen cookies.

To Bake Peanut Butter Cookies:
Preheat oven to 350 degrees.  Cut dough into 1 inch thick slices.  Cut each slice into fourths.  roll each piece into a ball.  If desired roll each ball into a bowl of sugar (optional).  Place balls on an ungreased baking sheet about 1 1/2 inches apart.  Use fork tines to flatten cookies in a criss-cross design.  Bake 8 to 10 minutes until lightly browned around edges.  Remove cookies from baking sheet and cool on wire racks. Makes about 36 cookies.

To Bake Peanut Blossom Cookies:


















Additional ingredient to buy: A bag of Hershey kisses, unwrap enough for one on each cookie:

Preheat oven to 350 degrees.  Cut dough into 1 inch thick slices. Cut each slice into fourths. roll each piece into a ball. Roll each ball into a bowl of sugar.   Place balls on ungreased baking sheet about 1 1/2 inches apart.  Do not flatten cookies.  Bake 8 -10 minutes until lightly browned around edges.  Immediately after removing cookies from oven place one Hershey kiss on top of each cookie and lightly press down to flatten cookie just a bit.  Remove cookies from baking sheet and cool on wire racks.  Makes about 36 cookies.





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