Cookies Galore!

After raiding GRIT’s recipe archives, we found these wonderful selections, including some old favorites.

| March/April 2010

  • Baking gingerbread cookies may be the perfect activity for this weekend.
    Baking gingerbread cookies may be the perfect activity for this weekend. Fields

  • Baking gingerbread cookies may be the perfect activity for this weekend.

Fruit or vegetable, chocolate or nut, spice or sweet, GRIT's recipe archives contain the best the world of cookies has to offer. You'll find some old favorites, a few comforting delights, a couple of diabetic choices, an ethnic cookie or two, and more than one that could easily become the one your family asks for time and time again.




1 1/4 cups sugar
1 cup butter-flavor all-vegetable shortening
2 eggs
1/4 cup light corn syrup or regular pancake syrup
1 tablespoon vanilla
3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Decorations: Select granulated sugar, colored sugar crystals, frosting, candies, chips, nuts, raisins or decorating gel, if desired
Combine sugar and shortening in large bowl. Beat at medium speed with electric mixer until well-blended. Add eggs, syrup and vanilla. Beat until well-blended and fluffy. Combine flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well-blended. Divide dough into fourths and wrap each part in plastic wrap. Refrigerate until ready to use, but at least 1 hour.
Heat oven to 375°F. For cutout cookies, spread 1 tablespoon or more of flour on large sheet of wax paper. Place 1/4 of dough on floured paper. Flatten slightly with hands. Turn dough over and cover with another large sheet of wax paper. Roll dough to 1/4-inch thickness. Remove top sheet of wax paper. Cut out with floured cutter. Transfer cookies to ungreased baking sheet with large pancake turner. Place cookies 2 inches apart; roll out remaining dough.
To make alphabet/numerical cookies, pinch off piece of refrigerated dough about size of an egg. Roll dough with hands into a log, about 6 inches. (For smaller cookies, roll dough to pencil diameter.) Form letters/numbers with dough rolls. Pinch seams slightly; trim with scissors or sharp knife. Place 2 inches apart on ungreased baking sheet. Repeat.
Sprinkle cookies with decorative sugar, if desired. Cookies may be decorated or frosted after baking.
Bake 1 baking sheet at a time 5 to 9 minutes, depending on size of cookies. Bake smaller cookies 5 minutes. Do not overbake. Cool 2 minutes on baking sheet. Place foil sheets on countertop; transfer cookies to foil to cool completely. Frost and decorate as desired. Yields 3 to 4 dozen cookies.



1 cup sugar
1 cup confectioner’s sugar
1 cup margarine
1 cup vegetable oil
2 eggs, well beaten
4 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon vanilla or lemon extract
Combine sugars and mix to blend. Add margarine and oil. Beat well. Add eggs and mix well. Sift together flour, cream of tartar and baking soda. Add to sugar mixture; beat well. Stir in vanilla. Form into small balls; dip cookies top into a small amount of sugar and flatten with bottom of a glass.
Place on ungreased baking sheet and bake at 375°F. for 10 to 12 minutes. Yields 8 dozen cookies.



1 1/2 cups shortening, butter or margarine
1 cup sugar
1 teaspoon anise seed
3 teaspoons baking powder
1 teaspoon salt
6 cups flour (can substitute with 4 cups white flour and 2 cups wheat flour)
Water, as needed
Cinnamon-sugar mixture
Heat oven to 350°F.
Mix shortening and sugar. Beat until fluffy. Add anise seed, baking powder, salt and flour. Add enough water to make cookie dough.
Roll out dough to approximately 1/2-inch thickness.
Cut out with cookie cutters, or pinch off and place on cookie sheet. Sprinkle lightly with cinnamon-sugar mixture.
Bake 10 to 15 minutes, until cookies are golden brown. For best taste, cookies should be made at least 3 days before serving. Yields about 3 dozen cookies.


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