Monday, February 8, 2010

More on the Cookies

As you will recall, I made these cookies a couple of weekends ago...
cookies 1
and then proceeded to eat my weight in them.

I had the same struggle that I always have with cookies when they are around...Is it better to eat them all at once and just get rid of them, or is it better to drag it out and eat them for a long time? Probably neither is the correct answer, but I usually opt for option A!

The recipe has been requested and I will comply with that request in a moment. Let me first tell you that these are known near and far as "Kara's cookies". I used to make and sell them in my hometown around the holidays. I think one Christmas I made something insane like 75 dozen. All that being said, I do not mind sharing the recipe. I gladly share the recipe with people in the hopes that they will make the darn things themselves and STOP asking me to make them on each and every holiday. They are very time intensive to make, so I hadn't made them in a very long time until I made this most recent batch.

My Mom does make them often...because she hasn't learned to say NO when people request them. My grandma makes them too. All of ours our different. It's a little bit of a Goldie Locks situation...My grandma's are very thick, my Mom's are medium thickness, and mine are kinda thin. This recipe that I use is really a tea cake recipe meaning two things: (1) they come out nice and soft, not crispy and crunchy, and (2) they aren't very user friendly for actually making them into cut-out cookies.

Here's the Recipe...

2 cups sugar
1 cup Crisco (I use Crisco sticks 1 c. = one stick & it's so much easier than measuring)
2 eggs
1 cup buttermilk
2 teaspoons vanilla (I usually use a little bit more)
6 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder

In your mixer (this really needs to be a big KitchenAid type of mixer here), mix sugar and crisco. Then add eggs, buttermilk and vanilla.

In separate bowl, mix all of your dry ingredients and then gradually add to your sugar mixture.

The recipe originally calls for rolling the dough into balls, dipping the bottom of a glass in sugar and then pressing the balls down.

At this point, I of course, skip that step and refrigerate my dough. Once it is cold, I cut out the cookies.

Either way, bake at 375 degrees for 10-12 minutes.

I then decorate with royal icing and then normally sugar sprinkles.

Good Luck and Happy Baking!


Neely said...


Spotted-Bird said...

Thanks for sharing the recipe, but I would just prefer that you make them and then send me some. Thanks

Amanda said...

Thank you SO much for sharing! I can't wait to try these. I make some tea cakes that are similar to this, but don't have crisco in it. These look so pretty!


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