Walnut Rounds


With a Taste Reminiscent of Rich Shortbread

INGREDIENTS:

1 cup (2 sticks) butter, softened
1/2 cup confectioners’ sugar
1 egg yolk, from a large egg
1/4 TSP. salt
1 TSP. vanilla
2-1/2 cups sifted flour
1-1/4 cups finely chopped walnuts

DIRECTIONS:

In a large mixing bowl, beat together the butter, sugar, egg yolk, salt and vanilla until thoroughly blended and fluffy. With a wooden spoon, gradually mix in the flour, then the nuts. Chill for 1/2 an hour or so.

On a floured pastry cloth, with a floured stockinette-covered rolling pin, roll out 1/4 of the dough at a time so that it is about 1/4″ thick.

Keep remaining dough refrigerated. Cut out with a 2″ round cookie cutter. Place about 1″ apart on ungreased cookie sheets.

Bake in a pre-heated 350° oven until lightly browned – about 10 minutes. While still warm, roll in extra confectioners’ sugar. Cool completely. Store in a tightly covered container between sheets of wax paper. Makes about 5 dozen.

posted by Mountain Republic                                                                 recipe by: unknown

When Life Gives You Bananas…Make Banana Cookies

Excellent recipe! I baked these on March 28th in honor of your Mom. The light, cake-like texture of these cookies reminded me of cookies my Grandmother used to make. Thanks for sharing!

Barbara Garneau Kelley

This is the second and last installment of my “When Life Gives You Bananas” dictums. This recipe is for when you have two over-ripe bananas languishing in the fruit bowl.

This is my mom’s recipe and today, March 28, is her birthday. Lois “DeDe” Garneau died 12 years ago this month but her recipes live on. Being a woman who didn’t waste words, mom named these cookies “Banana Cookies.” Their simple name defies their depth of taste and comfort.

I cooked my first dinner for mom’s birthday when I was 12. The main course was Shrimp Tarragon. I found the recipe in Good Housekeeping and the ingredients were frozen baby shrimp, dried tarragon (exotic back then) and a can of cream-of-something-condensed soup all gooed up and served over white rice. Mom said it was delicious and never had anything like it. My dessert was Red Velvet Cake with cooked frosting…

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Snickerdoodles

A snickerdoodle is a type of cookie made with butter, shortening or oil, sugar and flour, then rolled in cinnamon and sugar. Eggs may also sometimes be used as an ingredient. Snickerdoodles are characterized by a cracked surface and can be crisp or soft depending on preference. In modern recipes, the leavening agent is frequently baking powder. This is in contrast with the traditional technique of utilizing baking soda and cream of tartar, which we will use today.

Snickerdoodles can be referred to as “sugar cookies.” However, traditional sugar cookies are often rolled in white sugar after baking, whereas snickerdoodles are rolled in a mixture of white sugar and cinnamon before baking.

The Joy of Cooking claims that snickerdoodles are probably German in origin, and that the name is a corruption of the German word Schneckennudeln (lit. “snail noodles”), a kind of pastry. A different author suggests that the word “snicker” comes from the German word Schnecke, which describe a snail shape. Yet another hypothesis suggests that the name has no particular meaning or purpose and is simply a whimsically named cookie that originated from a New England tradition of fanciful cookie names.

These cookies tend to puff up at first and then flatten out. Hope you enjoy!

Ingredients:

  • 2-3/4 cups sifted flour
  • 2 TSP. cream of tartar
  • 1 TSP. baking soda
  • 1/4 TSP. salt
  • 1/2 cup soft shortening
  • 1/2 cup soft butter
  • 1-1/2 cups sugar
  • 2 eggs
  • 3 TSP. cinnamon and 3 TBSP. sugar (mix together & set aside)

Directions:

  • Turn on oven to 400°
  • Mix the shortening/butter, sugar and eggs well.
  • Sift together the dry ingredients and stir in.
  • Mix well by hand. Mixture will be light and fluffy.
  • Roll into balls about the size of small walnuts.
  • Roll balls in the mixture of cinnamon & sugar.
  • Place 2″ apart on an ungreased cookie sheet.
  • Bake 8 -10 minutes until lightly browned, but still soft.
  • Wait 2 minutes for cookies to set, then place on a wire rack to cool.
  • Makes about 5 dozen 2″ cookies

posted by Mountain Republic                                 recipe source unknown

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