Cookies with Mamma'Nette

December 9, 2008

Mama'nete and I prepared cookies tonight. Began with a late start because as I was driving I ran through high standing water which tore the bumper off the front of the car. (It is plastic) Anyway, I had to stop and use Tiger's water safety harness and a bungee cord. BUT I T WORKED AND I FINALLY ARRIVED AT MOMs.

Anyway, we made recipes found in one of Mama'nette's cookbooks. One is entitled Scotch Shortbread Cookies and the other entitled Cream Cheese Cookies.


Cream Cheese Cookies

Ingredients:

• 1 cup butter, softened
• 1 (3 ounce) package cream cheese, softened
• 1 cup white sugar
• 1 egg yolk
  
• 1/2 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
  

Preparation:

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.
2. In a large bowl, cream together butter and sugar until light and fluffy. Beat in cream cheese and egg, then vanilla. Stir in flour until well blended. Roll dough into a log and place in wax paper. Chill dough. If using floral cookie press design, make an indentation in the center with a thimble, fill with preserves, or press candy into center.
3. Bake for 15 minutes in preheated oven. Cookies should be pale.

Tasting Comments:

Me: Pretty Good. I think they taste better with a frosting. Will try this recipe for cookie cutter cookies. Also, after some research on these, I found where others used a similar recipe with a cookie "gun." Mamma'nette used to have one, I remember. But heavens they seemed messy to me. I'll stick with a roller and wax paper.

Second Opinion: Mama'nette like them a lot.
Third Opinion:




Scotch Shortbread Cookie
(A simple classic shortbread cookie with butter and sugar and flour)

Ingredients:

• 1 cup butter
• 1 cup granulated sugar
• 3 cups all-purpose flour

Preparation:

Thoroughly cream sugar and butter. Add 2 1/2 cups of the flour and mix thoroughly. Turn out onto a surface floured with remaining 1/2 cup of flour. Knead dough until it cracks on surface. Roll out 1/4-inch thick and cut out with cutters. Prick cookies with fork tines and place on ungreased cookie sheets. Bake at 275° for about 45 to 55 minutes, or until lightly browned.
Makes about 2 dozen shortbread cookies.

Tuesday, December 09, 2008

Scotch Shortbread Cookies with Momma'Nette

December 9, 2008

Mama'nete and I prepared cookies tonight. Began with a late start because as I was driving I ran through high standing water which tore the bumper off the front of the car. (It is plastic) Anyway, I had to stop and use Tiger's water safety harness and a bungee cord. BUT I GOT THERE!

Anyway, we made recipes found in one of Mama'nette's cookbooks. One is entitled Scotch Shortbread Cookies and the other entitled Cream Cheese Cookies.


Cream Cheese Cookies

Ingredients:

• 1 cup butter, softened
• 1 (3 ounce) package cream cheese, softened
• 1 cup white sugar
• 1 egg yolk
  
• 1/2 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
  

Preparation:

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.
2. In a large bowl, cream together butter and sugar until light and fluffy. Beat in cream cheese and egg, then vanilla. Stir in flour until well blended. Roll dough into a log and place in wax paper. Chill dough. If using floral cookie press design, make an indentation in the center with a thimble, fill with preserves, or press candy into center.
3. Bake for 15 minutes in preheated oven. Cookies should be pale.

Simple classic shortbread cookies with butter and sugar and flour.

Ingredients:

• 1 cup butter
• 1 cup granulated sugar
• 3 cups all-purpose flour

Preparation:

Thoroughly cream sugar and butter. Add 2 1/2 cups of the flour and mix thoroughly. Turn out onto a surface floured with remaining 1/2 cup of flour. Knead dough until it cracks on surface. Roll out 1/4-inch thick and cut out with cutters. Prick cookies with fork tines and place on ungreased cookie sheets. Bake at 275° for about 45 to 55 minutes, or until lightly browned.
Makes about 2 dozen shortbread cookies.

Tasting Comments:

Me: Well, I placed a little too much butter in the recipe. It caused the shortbread cookie to be a bit too soft. Taste was superior, however. Texture not so much. I'll have to follow the recipe more closely.
Second Opinion:
Third Opinion: