Cookie cutter: C'mon, c'mon-hand over the dough and nobody gets hurt! The Dark Side of Cookie Cutters
He might have taken on more than he bargained for. Those cookies look kind of chippy to me.They’re probably relatives of these.Chocolate Chip CookiesA family favourite.1/2 cup shortening (lard or vegetable) 1/4 cup white sugar1/2 cup brown sugar (light or dark, it doesn’t matter)1/2 teaspoon vanilla extract (real only, or the taste will be off)1 egg, well beaten ( a medium works well, but a large works best)1/2 cup nuts, chopped (optional) Mum never put in nuts, and I never have either.1 cup semi-sweet chocolate chips 1 cup plus 1 tablespoon all-purpose flour (sift the flour before measuring, and always sift about 1/2 cup more than the recipe calls for. This makes it easier to measure and you just put the extra back in the bag.1/2 teaspoon salt1/2 teaspoon baking soda (not baking powder) Maraschino CherriesCream shortening, brown sugar, white sugar, and vanilla together. Add egg, beat till fluffy.Add chocolate chips all at once, and beat until evenly distributed.Set aside for the moment.Sift together the flour, salt, and baking soda and stir with a spoon so they’re evenly distributed.Divide the flour mixture into three.Add them one at a time to the shortening/sugar mixture, blending each one in well.Put the bowl in the fridge for an hour.Cut enough Maraschino Cherries so you have 30 pieces. When the dough has finished chilling, drop by rounded tablespoonsful (you’ll get +/- 2 dozen cookies) onto well greased cookie sheets.Put a piece of Maraschino Cherry on top of each cookie and lightly push it in.Bake in a fully preheated moderate oven ( 350°F) for 12 to 15 minutes. Keep a close eye on the cookies after the ten minute mark so they do not burn.Once out of the oven, slide them onto a cake rack to cool.
March 11, 2016
November 18, 2017