Water-Smurf
2010-05-12, 10:53 PM
After someone gave a (very tasty-sounding) recipe for Variable Speed Corn Muffins on the OotS forum, something occurred to me: most people have a favorite recipe of theirs. So why don't you share your favorite, personal, original, and/or family recipes so the rest of the playground can try them out?
I'll start the ball rolling with this recipe for Mexican cookies I've kept since elementary school (which I try to bake for my friends for their birthdays each year):
1 c. (2 sticks) butter, softened
1/2 c. powdered sugar
1/2 tsp. cinnamon
1/4 tsp. salt
1 tsp. vanilla extract
2 c. unbleached white flour
and for rolling:
1 c. powdered sugar
1 tsp. cinnamon
-
Instructions:
1. With an electric mixer, combine butter and sugar to make a smooth, creamy mixture. Add cinnamon, salt, and vanilla. Fold in flour, making a stiff dough. Chill for an hour or two. (Note: Since there're no raw eggs, no danger of salmonella if you eat the dough. In fact, I've just made the dough and eaten that in the past.)
2. When you're ready to bake the cookies, preheat the oven to 350F. Butter a baking sheet.
3. Form the dough into 1-inch balls.
4. Mix together 1 c. powdered sugar and 1 tsp. cinnamon. Roll the balls in the cinnamon-sugar mixture.
5. Bake the cookies for 15 to 20 minutes, until nicely browned. Cool on a wire rack.
Then eat them and wait for the heaven-induced heart attack.
Personally, I feel that the dough can be just as good as the cooked product, and since there aren't any raw eggs in it, you don't need to be worried about salmonella. Also, I do not suggest trying to replace the ingredients with things like apple sauce or margarine. (My mom tried that once.) There are some things where you can mess with the ingredients and get the same basic taste, and these cookies aren't one of them.
I'll start the ball rolling with this recipe for Mexican cookies I've kept since elementary school (which I try to bake for my friends for their birthdays each year):
1 c. (2 sticks) butter, softened
1/2 c. powdered sugar
1/2 tsp. cinnamon
1/4 tsp. salt
1 tsp. vanilla extract
2 c. unbleached white flour
and for rolling:
1 c. powdered sugar
1 tsp. cinnamon
-
Instructions:
1. With an electric mixer, combine butter and sugar to make a smooth, creamy mixture. Add cinnamon, salt, and vanilla. Fold in flour, making a stiff dough. Chill for an hour or two. (Note: Since there're no raw eggs, no danger of salmonella if you eat the dough. In fact, I've just made the dough and eaten that in the past.)
2. When you're ready to bake the cookies, preheat the oven to 350F. Butter a baking sheet.
3. Form the dough into 1-inch balls.
4. Mix together 1 c. powdered sugar and 1 tsp. cinnamon. Roll the balls in the cinnamon-sugar mixture.
5. Bake the cookies for 15 to 20 minutes, until nicely browned. Cool on a wire rack.
Then eat them and wait for the heaven-induced heart attack.
Personally, I feel that the dough can be just as good as the cooked product, and since there aren't any raw eggs in it, you don't need to be worried about salmonella. Also, I do not suggest trying to replace the ingredients with things like apple sauce or margarine. (My mom tried that once.) There are some things where you can mess with the ingredients and get the same basic taste, and these cookies aren't one of them.