GREAT GRANDMA SABIN'S SOUR MILK COOKIES
This recipe has been handed down through generations. When my Grandma Wilson made these cookies when I was a child she made them as she was shown, there were no measurements she would say it takes 2 handfuls or a pinch or two...LOL... took awhile to transfer her recipe into measurements but finally and thankfully it has been...
Provided by Diane Schmidt
Categories Other Snacks
Time 10m
Number Of Ingredients 9
Steps:
- 1. Beat eggs well. Add sugar and beat. Add shortening and be continue beating. Sift dry ingredients (use 4 cups flour) together and alternating with the sour milk add to egg mixture , continue beating...slowly add additional flour until dough forms a sticky ball.
- 2. Turn dough out unto a floured surface. Slowly kneed in additional flour until the dough is not sticky on the outside but still a soft dough. divide in half and roll the dough out to about 1/4 inch thickness. My Grandma had this large circle cookie cutter she used to make these over sized cookies. And they do work better if you make them large. I just use a glass dipped in flour to make my cookies. You can use shaped cutters but use large ones. Once you have your cookies on the tray, sprinkle with plain white sugar. You can be festive and colored sugar but I like the more traditional white sugar.
- 3. Bake about 10 minutes at 375* degrees. Bake until cookies puff up a bit and dough looks dry. Do not over cook them or they will be hard.
GRANDMA'S AMISH COOKIES
We adored these cookies! Simple ingredients and a delicious result. The texture of the cookies is almost air-like but crisp at the same time. They're sweet, but not overly sweet or rich. A fantastic cookie for a cookie exchange or Christmas favor, but don't limit these to Christmastime. We can see these being addictive and going...
Provided by TERRI OPGENORTH
Categories Cookies
Time 25m
Number Of Ingredients 10
Steps:
- 1. Blend liquids and butter.
- 2. Combine all dry ingredients in a bowl.
- 3. Add dry ingredients to wet ingredients.
- 4. Mix well.
- 5. Scoop out in teaspoons to cookie sheet.
- 6. Flatten with sugared glass bottom.
- 7. Bake at 375 for 12 minutes.
- 8. Don't let them get too brown.
CHOCOLATE CHIP COOKIES - OUR AMISH GRANDMOTHER (GROSSMUMMY)'S RE
These are SO soft, SO moist....The trick is pulling them out of the oven before they are completely done...JUST as they have started to turn golden brown. This keeps them moist and chewy! MMMMMMMMMmmmmmmm Enjoy this PA Dutch version of an old classic!
Provided by WJKing
Categories Drop Cookies
Time 28m
Yield 4-5 dozen
Number Of Ingredients 9
Steps:
- Combine flour and baking soda. Set aside.
- Combine butter, sugars, vanilla and pudding mix in large mixing bowl.
- Beat until smooth and creamy.
- Beat in eggs.
- Gradually add flour mixture.
- Stir in chocolate chips.
- Drop by heaping teaspoons, about 2" apart, onto ungreased cookie sheets. Bake @ 375 for 7-9 minutes, or until barely lightly browned. (Removing them while they still appear unbaked is the trick to having really soft/chewy/moist cookies, so experiment with it!)
- Cool on trays a few minutes before moving to cooling racks.
Nutrition Facts : Calories 1407.3, Fat 74.9, SaturatedFat 45.2, Cholesterol 227.8, Sodium 1060.5, Carbohydrate 183.3, Fiber 6.9, Sugar 122.1, Protein 14.5
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