Post by JJ Judkins on Dec 27, 2009 17:43:44 GMT -6
* Exported from MasterCook *
AMISH COOKIES
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Amish Cookies
Yahoo Group
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups brown sugar
2 sticks butter (see note below) -- (1 cup)
3 eggs -- slightly beaten
3 1/2 cups all purpose flour
1 teaspoon baking soda
1 pinch salt
1/2 cup milk
2 teaspoons vanilla
2 teaspoons baking powder
Preheat oven to 375°F.
Beat together brown sugar and butter; stir in eggs and mix until combined.
In a separate bowl, whisk together flour, baking powder, baking soda and salt.
Combine milk and vanilla.
Stir 1/2 of flour mixture into sugar, butter and eggs mixture (no need to measure
- just approximate). Add 1/2 of the milk, then the remaining flour; finally add remaining
liquid ingredients. Stir until combined.
At this point, you may stir in raisins or chopped nuts, if desired.
Drop onto a parchment lined baking sheet by tablespoons about 2 inches apart. (If
cookies tend to spread too much, add a little more flour as your flour may be too
dry; don't add more than a few tablespoons or the cookies will be dry and heavy.)
Bake 7-12 minutes or until cookies are golden around edges. Remove to cooling racks.
It is better to slightly under bake the cookies than over bake.
Traditionally, the Amish used no electric mixers in preparing these cookies. It's
important not to over mix the cookie dough when the recipe is prepared using a food
processor or electric mixer.
The original recipe calls for lard; we substituted butter. The cookies may also be
made using half butter and half coconut oil (found in health food stores).
In recent years, lard has gotten a bad rap, because like Crisco, it was hydrogenated
(to preserve keeping qualities). In the past, lard was rendered at home and was frequently
used for baking. In it's non-hydrogenated form, it had about the same amount of saturated
fat as does butter (or slightly less). Enjoy
S(http://moonrunner.proboards.com):
"IMPORTED TO MASTERCOOK BY JJ"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1417 Calories; 19g Fat (11.9% calories from fat); 23g Protein; 294g Carbohydrate; 0g Dietary Fiber; 653mg Cholesterol; 2750mg Sodium. Exchanges: 2 1/2 Lean Meat; 1/2 Non-Fat Milk; 2 Fat; 18 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
AMISH COOKIES
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Amish Cookies
Yahoo Group
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups brown sugar
2 sticks butter (see note below) -- (1 cup)
3 eggs -- slightly beaten
3 1/2 cups all purpose flour
1 teaspoon baking soda
1 pinch salt
1/2 cup milk
2 teaspoons vanilla
2 teaspoons baking powder
Preheat oven to 375°F.
Beat together brown sugar and butter; stir in eggs and mix until combined.
In a separate bowl, whisk together flour, baking powder, baking soda and salt.
Combine milk and vanilla.
Stir 1/2 of flour mixture into sugar, butter and eggs mixture (no need to measure
- just approximate). Add 1/2 of the milk, then the remaining flour; finally add remaining
liquid ingredients. Stir until combined.
At this point, you may stir in raisins or chopped nuts, if desired.
Drop onto a parchment lined baking sheet by tablespoons about 2 inches apart. (If
cookies tend to spread too much, add a little more flour as your flour may be too
dry; don't add more than a few tablespoons or the cookies will be dry and heavy.)
Bake 7-12 minutes or until cookies are golden around edges. Remove to cooling racks.
It is better to slightly under bake the cookies than over bake.
Traditionally, the Amish used no electric mixers in preparing these cookies. It's
important not to over mix the cookie dough when the recipe is prepared using a food
processor or electric mixer.
The original recipe calls for lard; we substituted butter. The cookies may also be
made using half butter and half coconut oil (found in health food stores).
In recent years, lard has gotten a bad rap, because like Crisco, it was hydrogenated
(to preserve keeping qualities). In the past, lard was rendered at home and was frequently
used for baking. In it's non-hydrogenated form, it had about the same amount of saturated
fat as does butter (or slightly less). Enjoy
S(http://moonrunner.proboards.com):
"IMPORTED TO MASTERCOOK BY JJ"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1417 Calories; 19g Fat (11.9% calories from fat); 23g Protein; 294g Carbohydrate; 0g Dietary Fiber; 653mg Cholesterol; 2750mg Sodium. Exchanges: 2 1/2 Lean Meat; 1/2 Non-Fat Milk; 2 Fat; 18 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0