from Better Homes and Gardens Cookie Book

1 cup butter
2 cups  sugar
2 eggs
.25 milk
1 teaspoon vanilla
3.75 cups Flour
.5 teaspoon baking soda
.5 teaspoon cream of tartar
.5 teaspoon salt
1 cup nuts (optional

Preheat oven to 375 F
Cream butter and sugar
add eggs one at a time, mixing well
blend in milk and vanilla
Stir together dry ingredients
Add into creamed mixture
Add nuts, if using
Form into 1 inch balls, roll in cinnamon sugar mixture
Place 2 in apart on greased cookie sheet
bake at 375 F till done 10-12 minutes 

Mix: 7 minutes
Chill: none
Shape: 10 minutes 
Bake: 10-12 minutes


Banana Tea Bread

Banana Tea Bread

1.75 cups sifted flour
2 teaspoons baking powder
.25 teaspoons baking soda
.5 teaspoon salt
.33 cup butter
.66 cup sugar
2 eggs, well beaten
1 cup (2-3) mashed bananas
spices to taste

Preheat oven to 350 F

Sift together flour, baking powder, baking soda, salt
Cream butter, add sugar gradually
Work until light and fluffy
Add bananas and flour mixture alternatively, mixing well
Add spices
Turn into a well greased loaf pan.
Bake for 70 minutes

Thick and Chewy Gingerbread Cookies

Thick and Chewy Gingerbread Cookies
from The New Best Recipe

3 cups Flour
.75 cup dark brown sugar
.75 teaspoons bakjing soda
1 tablespoon ground cinnamon
1  tablespoon ground ginger
.5 teaspoon ground cloves
.5 teaspoon salt
12 tablespoons (1.5 sticks) Butter, softened but cool, cut into 12 pieces
.75 cup light or dark molasses
2 tablespoons milk

In a food processor, process the flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt until combined.
Scatter the butter pieces over the flour ixture, and process until the mixture is sandy (15 seconds)
With the machine running, gradually add the molasses and milk.  
Process until the dough is evenly moist, and forms a ball (10 seconds)

Scrape the dough onto a work surface, divide in half
Roll dough to .25 inch thick between two sheets of parchement paper.  Leaving the dought between the paper, stack onto a cookie sheet and freeze for 15 to 20 minutes, or chill for 2 hours or overnight.  

Adjust oven racks to upper and lower middle positions.  

Preheat oven to 350 F
Line 2 baking sheets with parchement, or greese.  
Remove dough from fridge, one sheet at a time.  Peel off parchent from one side, replace.  Flip, peel and discard second sheet of parchement.  
Cut into 5 inch ginger bread men, or 3 inch cookies.  
 Place on cookie sheet .75 inches apart
Bake for 8 to 11 minutes, rotating sheets halfway through.  
Cool on sheets for 2 min, then remove and cool.  

Mixing: 7 minutes
Chilling: 15-20 in freezer, 2 hours-overnight in fridge
Shaping: 30 minutes
Baking: 8-11 minutes

Cookie Press Butter Cookies

Three recipes to try and compare.  Results pending.  

from Better Homes and Gardens HOmemade Cookies 

1 cup Butter, softened
1 cup Sugar
1 Egg
1 tsp Vanilla
2.33 cups Flour
.5 tsp Baking Powder
.25 tsp Salt

Preheat Oven to 400 F
Cream butter and sugar.
Blend in eggs and flavoring.
Combine flour, baking powder, salt; stir into wet mixture.
Without chilling the dough, pack the dough, half at a time, into a cookie press.  
Press into desired shapes onto ungreased cookie sheet.  

Bake at 400 F for 7 to 8 minutes.   

 Mixing: 10 minutes
Chilling: None
Shaping: 10 minutes
Baking:  7 to 8 minutes

Pressed Cookies
from The New York Times 
Cook Book

.5 pound Butter
1 cup Brown Sugar, packed
.5 cup granulated Sugar
2 eggs, beaten
2 teaspoons vanilla
4 cups flour
pinch of salt
1 teaspoon baking powder
.5 teaspoon  baking soda
2 tablespoons milk

Preheat Oven to 400 F

Cream butter and sugars
Add eggs and vanilla, cream well
Sift together dry ingredients
Add dry ingredients to the creamed mixture alternatively with the milk .  Mix well. 
Force the dough through the cookie press onto an ungreased cookie sheet.  
Bake 10 minutes.

Mix: 15 minutes
Chill: None
Shape: 10 minutes
Bake: 10 minutes

Candy Cane Holiday Cookie

These cookies are a holiday favorite for my family.  

Candy Cane Cookies
.75c butter
 .75c sugar
1 egg
.5 tsp vanilla
.5tsp peppermint extract
2c flour
.5tsp salt
.25tsp baking powder
1tsp red food coloring
Heat oven to 375 F
Cream butter and sugar
Beat in egg, vanilla and extract
Stir flour with salt and baking powder, add to creamed mixture
Divide dough in half, add food coloring to half
Chill dough for 30 minutes
Divide each dough into 30 balls, keep half of each dough chilled until
ready to use
Roll each ball into a five inch rope
For each cane, pinch together one end of a red rope and one end of a
white rope, twist ropes together, pinch together remaining ends.
Place on ungreased cookie sheet, curve to form cane
Bake for 10 minutes

Mixing: 10 minutes

Chill Time: 30 minutes

Shaping: 30 -60 minutes

Baking: 10 minutes

Tv Snack Cookies from Patisserie Arnaud Larher

Tv Snacks

3/4 cups blanched almonds
1/2 cup sugar
1/4 to 3/4 teaspoon salt to taste
1 cup all purpose flour
7 tablespoons unsalted butter, cut into 7 pieces

Position racks to divide the oven into even thirds, and preheat the oven into 350 F.  Line two baking sheets with parchment paper and set them aside.

Put the almonds sugar and salt in the bowl of a food processor fitted with a metal blade and pulse, scraping down the sides of the bowl, until nuts are finely ground, about 2 minutes.

Punishments from Boulangerie Poilane


1 1/4 sticks unsalted butter at room temperature
slightly rounded 1/2 cup sugar
1 large egg, room temperature
2 cups all purpose flour

Put the butter in the work bowl of a food processor fitted with the metal blade and process until the butter is smooth.  Add the sugar, and process until combined, scraping the sides to make sure everything is thoroughly blended.  Add the egg and continue to process until the mixture is smooth and satiny.  Add the flour all at once and pulse 10 or 15 times, until the dough forms clumps and curds and looks like streusel.

Turn dough out into a work surface and gather it into a ball.  Divide the ball in half, shape each half into a disk, and wrap the disks in plastic.  If you have the time, chill the disks until firm, about 4 hours.  If you are in a hurry, you can roll the dough out immediately; it will be stickier.  The dough can be shilled for up to 4 days or frozen for up to a month.

Position the racks to divide the oven into thirds and preheat the oven to 350 F.  Line 2 baking sheets with parchment paper.

Working with one disk at a time, roll the dough out onto a lightly floured surface until it is between 1/8 and 1/4 inch thick.  Using a 1 1/2 in round cookie cutter, cut out as many cookies as you can and place them on the lined sheets, lleaving about 1 inch space between them.

Bake for 8 to 10 minutes, or until they are set but pale.  Transfer to cooling racks.