[CnD] shortbred cookies
Short bred cookies by Gerry Leary This is a hands on recipy, but it requires no rolling. I learned it from my Mother when I was about 5 or 6 years old. The whole thing takes less then 1/2 ann hour after you make it once or twice. 2 sticks Butter. 2 cups flower any kind. I use whole wheat. three quarters cup Sugar. I use raw sugar granulated. A couple of spoon fulls of Vinella. The more the better. About one quarter tea spoon of salt. And a pinch of baking sota. First cream butter in the microwave. I usually give it a couple of 30 second blasts on high. Mix Sugar, Butter, Vinella, and Baking Soda in a bowl till smooth using a fork. Then mix in the flower a little at a time while stirring and mixing with a fork. When it gets to hard to stir with a fork, add the rest of the flower and need it with your hands unntil it is all mixed together. The dough should be only slightly sticky at this point. You should be able to take your hands off of it and not have much dough come off when you do this. If it is to sticky add flower by the spoon ful and mix until you can play with it like slightly stickky clay. Then heat your oven to 350 degrees and roll with your hands cookies that are a little smaller then a golf ball. Place them about an inch apart on a cooky sheet and bake for 22 minutes at 350 degrees. Remove and let sit for about fifteen minutes before touching. Then spachula them on to a plate and enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] shortbred cookies
Hi Gerry, I take it this recipe is good for high altitude? Karen - Original Message - From: "Gerry Leary" To: Sent: Wednesday, December 16, 2009 5:40 AM Subject: [CnD] shortbred cookies Short bred cookies by Gerry Leary This is a hands on recipy, but it requires no rolling. I learned it from my Mother when I was about 5 or 6 years old. The whole thing takes less then 1/2 ann hour after you make it once or twice. 2 sticks Butter. 2 cups flower any kind. I use whole wheat. three quarters cup Sugar. I use raw sugar granulated. A couple of spoon fulls of Vinella. The more the better. About one quarter tea spoon of salt. And a pinch of baking sota. First cream butter in the microwave. I usually give it a couple of 30 second blasts on high. Mix Sugar, Butter, Vinella, and Baking Soda in a bowl till smooth using a fork. Then mix in the flower a little at a time while stirring and mixing with a fork. When it gets to hard to stir with a fork, add the rest of the flower and need it with your hands unntil it is all mixed together. The dough should be only slightly sticky at this point. You should be able to take your hands off of it and not have much dough come off when you do this. If it is to sticky add flower by the spoon ful and mix until you can play with it like slightly stickky clay. Then heat your oven to 350 degrees and roll with your hands cookies that are a little smaller then a golf ball. Place them about an inch apart on a cooky sheet and bake for 22 minutes at 350 degrees. Remove and let sit for about fifteen minutes before touching. Then spachula them on to a plate and enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] shortbred cookies
Yes I use it here a few times a month. If the cookies are to dry and fall apart add a little milk or butter, and if to wet add flower. - Original Message - From: "Karen Karsh" To: Sent: Wednesday, December 16, 2009 8:32 AM Subject: Re: [CnD] shortbred cookies Hi Gerry, I take it this recipe is good for high altitude? Karen - Original Message - From: "Gerry Leary" To: Sent: Wednesday, December 16, 2009 5:40 AM Subject: [CnD] shortbred cookies Short bred cookies by Gerry Leary This is a hands on recipy, but it requires no rolling. I learned it from my Mother when I was about 5 or 6 years old. The whole thing takes less then 1/2 ann hour after you make it once or twice. 2 sticks Butter. 2 cups flower any kind. I use whole wheat. three quarters cup Sugar. I use raw sugar granulated. A couple of spoon fulls of Vinella. The more the better. About one quarter tea spoon of salt. And a pinch of baking sota. First cream butter in the microwave. I usually give it a couple of 30 second blasts on high. Mix Sugar, Butter, Vinella, and Baking Soda in a bowl till smooth using a fork. Then mix in the flower a little at a time while stirring and mixing with a fork. When it gets to hard to stir with a fork, add the rest of the flower and need it with your hands unntil it is all mixed together. The dough should be only slightly sticky at this point. You should be able to take your hands off of it and not have much dough come off when you do this. If it is to sticky add flower by the spoon ful and mix until you can play with it like slightly stickky clay. Then heat your oven to 350 degrees and roll with your hands cookies that are a little smaller then a golf ball. Place them about an inch apart on a cooky sheet and bake for 22 minutes at 350 degrees. Remove and let sit for about fifteen minutes before touching. Then spachula them on to a plate and enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
