Tuesday, February 14, 2012

Roll-Out Cookies - Heart Shape



Roll-Out Cookies – Heart Shape
Ingredients
1 cup butter
1 cup sugar
1 large egg
1 teaspoon vanilla
2 teaspoons baking powder
3 cups flour  

Method
1.                  Preheat oven to 400°F.
2.                  In a large bowl, cream butter and sugar with an electric mixer.
3.                  Beat in egg and vanilla.
4.                  Mix baking powder and flour, add one cup at a time, mixing after each addition.  The dough will be very stiff; blend last flour in by hand (if dough becomes too stiff, add water, a teaspoon at a time).  Do not chill dough.  

Note:  Dough can be tinted with icing Color.  Add small amounts until desired color is reached. 

For chocolate cookies:  Stir in 3 ounces melted, unsweetened chocolate.  Divide dough into 2 balls.  On a floured surface, roll each ball into a circle approximately 12 inches in diameter and ⅛ in thick.  Dip cutters in flour before each use.  Bake cookies on an ungreased cookie sheet on top rack of oven to 6 – 7 minutes, or until cookies are lightly browned.   Makes 20 -24 average size cookies.  


Cookies were made and prepared by Shirley-Ann Pearman  

Photography by Shirley-Ann Pearman  

Recipe was taken from “Wilton Cake Decorating Yearbook” yearbook 1997 on Cookie Recipes page 94.   


Shopping Online
Wilton Comfort Grip Cookie PressWilton Comfort Grip Cookie Press
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Shop online at Amazon.com your one stop shop with many departments, along with access to hundreds of the world's online stores such as Macys, JCPenney, Target etc. 
Sales and discounts available daily on many products.  Rewards are available to shoppers as well. 
Thank You!
Shirley-Ann Pearman
Recipe Marketing
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Monday, February 13, 2012

Date-Filled Cookies


Date-Filled Cookies
Ingredients
1 cup shortening
½ cup granulated sugar
½ cup brown sugar
1 egg
3 tablespoons milk
1 teaspoon vanilla
3 cups sifted all-purpose flour
½ teaspoon salt
½ teaspoon soda

Date Filling

2 cups chopped dates
½ cup sugar
¼ teaspoon salt
½ cup water
Method
1.                  Preheat oven to 375°.
2.                  Cream shortening and sugars till fluffy.
3.                  Add egg, milk, and vanilla; beat well.
4.                  Sift together dry ingredients.
5.                  Add to creamed mixture; mix well.
6.                  Chill 1 hour.
7.                  Date Filling:  Combine all date filling ingredients and bring to boil.  Reduce heat; cover and simmer 5 minutes, stirring often.  Add 2 tablespoons lemon juice.  Cool.
8.                  Remove chilled dough from fridge. 
9.                  On floured pastry cloth, roll half the dough at a time about ⅛ inch thick.  Cut with 2 ½ inch round cutter.  Place about 1 teaspoon Date Filling on each cookie.  Top with another cookie; press edges with tip of inverted teaspoon or pinch together to seal.
10.              Bake on ungreased cookie sheet at 375° for 10 to 12 minutes.  Makes 3 dozen.

Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on “Filled Cookies”, page 148 an edition of between 1950 – 1960s. 

 Shopping Online
Wilton Comfort Grip Cookie PressWilton Comfort Grip Cookie Press
Pie Fillings aBake Parchment Paper Sheets - 12 × 16½

------------------------------------------------------------------------------------------------------------------
Shop online at Amazon.com your one stop shop with many departments, along with access to hundreds of the world's online stores such as Macys, JCPenney, Target etc.
Sales and discounts available daily on many products.  Rewards are available to shoppers as well.


Thank You!
Shirley-Ann Pearman


Recipe Marketing


Marketing Sites

Tuesday, February 7, 2012

Date Cake




Date Cake
Ingredients
½ pound pitted dates, coarsely chopped (1 ½ cups)
1 cup boiling water
½ cup shortening
1 cup sugar
1 teaspoon vanilla
1 egg
1½ cups sifted all-purpose flour
1 teaspoon soda
¼ teaspoon salt
½ cup chopped walnuts

Method

1.                  Combine dates with water; cool to room temperature.
2.                  Cream shortening and sugar till light. 
3.                  Add vanilla and egg; beat well.
4.                  Sift flour, soda, and salt together;
5.                  Add dry ingredients to cream mixture alternately with date mixture, beating after each addition.
6.                  Stir in nuts.
7.                  Bake in greased and lightly floured 12 x 9 x 2-inch baking pan at 350° about 25 to 30 minutes. 
8.                  If desired, serve with a dollop of whipped cream.

Date Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Better Homes and Gardens New CookBook, the chapter on “Yellow Cakes”, page 68 of the Third Printing 1970. 


Shopping Online





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Crisco Baking Sticks All-Vegetable Shortening, 20-Ounce (Pack of 6)Crisco Butter Flavor All-Vegetable Shortening, 16-Ounce (Pack of 6)






Dole Dates, Chopped, 8-Ounce Pouch (Pack of 12) Dole Dates, Chopped, 8-Ounce Pouch (Pack of 12)




Crisco Butter Flavor All-Vegetable Shortening, 16-Ounce (Pack of 6)McCormick Pure Vanilla Extract-16 OZ





------------------------------------------------------------------------------------------------------------------

Shop online at Amazon.com your one stop shop with many departments, along with access to hundreds of the world's online stores such as Macys, JCPenney, Target etc.  



Sales and discounts available daily on many products.  Rewards are available to shoppers as well.






Thank You!




Shirley-Ann Pearman




Recipe Marketing




Marketing Sites



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