MOLASSES SPICE PRESSED COOKIES (1950)
Here is another pressed cookie recipe that my Grandma Rose clipped from the news papers and magazines from 1934 - 1950's and this is one of them recipes dated Dec. 1950 Posted by a lady named : Marie Coe, Greensboro, N.C. 1950
Provided by Karla Everett
Categories Cookies
Number Of Ingredients 10
Steps:
- 1. Cream shortening and the sugar. Add eggs and molasses. Beat until light and fluffy.
- 2. Sift together the dry ingredients and gradually add to the shortening mixture , blend thoroughly.
- 3. Fill cookie press. Form dough on unoiled cookie sheet.
- 4. BAKE in a moderate oven 350° for 8-10 minutes. yields: 7 dozen assorted cookies.
- 5. For thumb prints cookies: Use 1 teaspoon of the molasses spice pressed cookie dough to form each ball. Roll in granulated sugar , Space balls 3" apart on lightly oiled cookie sheet , Sprinkle each ball with 1-2 drops of water. BAKE in a moderate oven 350° for 10-12 minutes.
BROWN SUGAR PRESSED COOKIES (1950)
Here are some more recipe that my Grandma Rose clipped from the news papers and magazines from 1934 - 1950's and this is another one of them recipes dated Dec. 1950 You can make alot of different cookie variations from this one Brown Sugar Pressed recipe and I have posted the woman's name that posted each recipe after the last...
Provided by Karla Everett
Categories Cookies
Number Of Ingredients 8
Steps:
- 1. Cream the butter and the sugar. Add eggs and the flavoring. Beat until light and fluffy. Sift together the dry ingredients and gradually add to the sugar mixture , blend thoroughly. Fill cookie press , form dough on unoiled cookie sheet. BAKE in a moderate oven 375° for 6-8 minutes. Yields 7 dozen -- Mrs. Renatus J. Krause, Merill, Wis.
- 2. Thumb prints: Use 1 teaspoon of the brown sugar press cookie dough to form each ball. Dip into lightly beaten egg white ,coat lightly with finely chopped nuts , Space balls 3" apart on lightly oiled cookie sheet , BAKE in a moderate oven 350° for 7 minutes. Remove from oven , make a small indentation in top of each ball. Fill with tiny portions of jelly or well drained cranberry sauce , Return to the oven Bake for 4-6 minutes more.---Mrs.Lyle Hopkins, St.Paul Minn.
BASIC PRESSED & BALL COOKIE DOUGH (1950)
I Have a box full of recipe clipping that my Grandma Rose clipped from the news papers and magazines from 1934 - 1950's and this is one of them recipes dated Dec. 1950 You can make alot of different cookie variations from this one basic dough recipe and I have posted the woman's name that posted each recipe after the last part...
Provided by Karla Everett
Categories Cookies
Number Of Ingredients 8
Steps:
- 1. Cream the butter , shortening and the sugar. Add egg yolks and the flavoring. Beat until light and fluffy. Sift together the dry ingredients and gradually add to the shortening mixture , blend thoroughly. Fill cookie press , form dough on unoiled cookie sheet. BAKE in a moderate oven 375° for 6-8 minutes. Yields 7 dozen posted by Mrs. Roy M.Carlson , Lake Bronson, Minn.
- 2. The following decorative designs can be applied to any of the designs. Colored sugars (or a blend of them), red-hots silver balls, finely ground coconut or nuts and grated chocolate make effective toppings if they are sprinkled on the cookies before they are baked. Grated lemon or orange rinds blended with small quantity of granulated sugar gives a pleasing finishing touch. If desired, the basic recipe dough may be tinted by blending in a few drops of vegetable coloring.
- 3. Plain Ball cookies are made of the basic pressed and balled cookie dough recipe. To form the balls , roll 1 teaspoon chilled dough between palms of hands. Space balls 3" apart on lightly oiled cookie sheet , BAKE in a moderate oven 350° for 12-15 minutes.
- 4. VARIATIONS:
- 5. CEREAL: Use 1 teaspoon of the chilled dough to form each ball. Dip into lightly beaten egg white ,coat lightly with crushed cereal flakes. Space balls 3" apart on lightly oiled cookie sheet , BAKE in a moderate oven 350° for 12-15 minutes.--- Mrs. H.T. James , Silver Springs, Md.
- 6. CHOCOLATE: Use 1 teaspoon of the chilled dough to form each ball. Roll into grated semi-sweet chocolate. Space balls 3" apart on lightly oiled cookie sheet , BAKE in a moderate oven 350° for 12-15 minutes.--Mrs. W.L.Bourne, Humboldt, Neb.
- 7. COCONUT: Use 1 teaspoon of the chilled dough to form each ball. Dip into lightly beaten egg white ,coat lightly with finely chopped coconut. Space balls 3" apart on lightly oiled cookie sheet , BAKE in a moderate oven 350° for 10-12 minutes.--Dorthy Watson, Topeka, Kan.
- 8. DATE: Add 1/2 cup chopped dates to the basic dough recipe just before chilling. Blend thoroughly , chill several hours. Use 1 teaspoon of the chilled dough to form each ball. Space balls 3" apart on lightly oiled cookie sheet , BAKE in a moderate oven 350° for 12-15 minutes.--Mrs. Alvie W. Dow, Belvidere, Neb.
- 9. RAISIN: Add 1/2 cup chopped raisins to the basic dough recipe just before chilling. Blend thoroughly , chill several hours. Use 1 teaspoon of the chilled dough to form each ball. Space balls 3" apart on lightly oiled cookie sheet , BAKE in a moderate oven 350° for 12-15 minutes.--Mrs. M.G. Loftis, Battle Creek, Iowa.
- 10. NUT: Use 1 teaspoon of the chilled dough to form each ball. Dip into lightly beaten egg white ,coat lightly with finely chopped nuts , Space balls 3" apart on lightly oiled cookie sheet , BAKE in a moderate oven 350° for 12-15 minutes.--Mrs. Maurice Devening, New Castle, Ind.
- 11. The Household magazine decorated balls in the following ways. Indentations were made in the center of the unbaked balls. To obtain variety, chocolate bits , red-hots , small assorted decorative candies and chopped candied fruits were used.
- 12. If you do not own a cookie press , you can form your own designs, Here's a few suggestions: The ball may be formed into flat cookies with the bottom of a water glass which has been dipped in cold water and than in sugar. If the bottom of the glass has a sharply cut design , a pleasing effect is given to the cookie. If a fork is used to flatten the ball, crisscross or parallel lines give a decorative touch. Pecans or English walnuts halves used to flatten the balls leave an interesting design. If desired the nut halves may be baked on the cookies. Flattened ball cookies may be decorated as suggested for pressed cookies.
BASIC SPRITZ COOKIE DOUGH FOR PRESSED COOKIES
I make these cookies every Christmas, Usually in the shape of a tree. They are one of my favorites. I sprinkle with colored sanding sugar or decorate with silver dragees. I think the silver dragees make them look elegant. This recipe was included in the directions with my Mirro Cookie/Pastry Press. P.S. I like these better than...
Provided by Julia Ferguson
Categories Other Desserts
Time 20m
Number Of Ingredients 7
Steps:
- 1. Cream shortening, butter and sugar well. Beat in egg and vanilla Sift together dry ingredients. Gradually blend dry ingredients with butter mixture. Fill cookie press and form cookies on ungreased cookie sheets. (I line my cookie sheets with parchment paper.) Bake at 375 degree F. 10-12 minutes. Yield 60-70 cookies.
COOKIE PRESS BUTTER COOKIES
This is an old family recipe that makes a very delicious cookie.
Provided by Laura Owen
Categories Desserts Cookies Butter Cookie Recipes Spritz Cookie Recipes
Yield 48
Number Of Ingredients 9
Steps:
- Cream together the butter and sugar until light and fluffy. Mix in the egg yolks, 2 tablespoons water, flour, salt and vanilla. Chill the dough.
- Preheat the oven to 400 degrees F (205 degrees C).
- Fill the cookie press and shape the cookies on an ungreased baking sheet. Brush the top of each cookie with the egg whites mixed with 2 tablespoons of the water. Decorate as desired.
- Bake at 400 degrees F (205 degrees C) until the cookies are golden brown on top, about 10 minutes.
Nutrition Facts : Calories 106.2 calories, Carbohydrate 11.7 g, Cholesterol 23.8 mg, Fat 6 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 3.7 g, Sodium 3.7 mg, Sugar 4.2 g
COOKIE-PRESS COOKIES
Rich, buttery, and made with lots of vanilla, these cookies are simple to make. Use a cookie press-a hollow tube fitted with a decorative nozzle at one end and a plunger at the other-to press the cookies directly onto the baking sheet.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 to 3 dozen cookies
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, flour, salt, and vanilla. Mix thoroughly.
- Fill a cookie press with the dough, and turn out cookies 1 to 2 inches apart onto an unbuttered baking sheet. Sprinkle cookies with colored sanding sugars.
- Bake until the cookies are lightly browned, 7 to 10 minutes. To ensure even baking, rotate sheet halfway through the baking process. Transfer to a wire rack, and let cool.
LEMON PRESSED COOKIES (1950)
Here is another pressed cookie recipe that my Grandma Rose clipped from the news papers and magazines from 1934 - 1950's and this is one of them recipes dated Dec. 1950 Posted by a lady named : Mrs. Jule Tassoul, Casco, Wis. 1950
Provided by Karla Everett
Categories Cookies
Number Of Ingredients 9
Steps:
- 1. Cream shortening and the sugars. Add eggs and the lemon rind. Beat until light and fluffy. Add lemon juice, blend thoroughly.
- 2. Sift together the dry ingredients and gradually add to the shortening mixture , blend thoroughly.
- 3. Fill cookie press. Form dough on unoiled cookie sheet. BAKE in a moderate oven 375° for 8-10 minutes. yields: 7 dozen assorted cookies.
COOKIE BALLS
Only 3 ingredients! Can decorate with chocolate jimmies or colored sprinkles if done immediately after dipping.
Provided by Annette
Categories Desserts Chocolate Dessert Recipes White Chocolate
Yield 36
Number Of Ingredients 3
Steps:
- In a large mixing bowl, combine crushed cookies and cream cheese to form a stiff dough. Roll into balls and dip with a fork in melted candy coating. Let rest on waxed paper until set.
Nutrition Facts : Calories 148.5 calories, Carbohydrate 16.7 g, Cholesterol 9.5 mg, Fat 8.6 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 4.3 g, Sodium 90.7 mg, Sugar 12.6 g
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