Rachel's Stir-n-Drop Sugar Cookies

By -
Rachel, another sugar cookie enthusiast (notice that I didn't say "nut" as I, myself, find sugar cookies to be the most perfect of all cookies ... I can't make that claim for Rachel), has read my sad laments in my search for the "perfect sugar cookie."

She very kindly sends a recipe which sounds somewhat similar in results to this recipe but I am quite intrigued by her description, which I have included below. For one thing they sound so simple. For another ... my mouth is watering! Thanks Rachel, I can't wait to try these!
I read in your entry entitled "Christmas Baking?" that you are looking for a sugar cookie recipe. The one I have isn't a cutout, but I think it's quite good. It's in an old recipe booklet called Baking Fun and Facts for Teens, published by Wesson Oil sometime in the early sixties, I think. The trick is that instead of cutting out the cookies, you drop them by spoonfuls on the cookie sheet. Then you oil the bottom of a drinking glass, dip it in sugar, then press the cookies. They make very nicely rounded cookies with a bit of sugary crunch on top. Oh, and they have a lovely light lemon flavor too. In case you're interested, here's the recipe:

Stir-n-Drop Cookies

2 eggs
2/3 cup Wesson oil (substitute your favorite cooking oil)
2 t. vanilla
1 t. grated lemon rind (or I use lemon extract)
3/4 cup sugar
2 cups sifted all-purpose flour
2 t. baking powder
1/2 t. salt

Heat oven to 400 degrees. Beat eggs with fork until well blended. Stir in oil, vanilla, lemon rind or extract. Blend in sugar until mixture thickens. Sift flour, baking powder, and salt together; stir into oil mixture. Drop by teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Gently press each cookie flat with the bottom of a glass that has been dipped in sugar. (Moisten glass with oil, dip in sugar...continue dipping in sugar.) For extra crunchiness, pat several times. Bake 8 to 10 minutes. Remove immediately from cookie sheet. 3 dozen 3-inch cookies.

Comments

Post a Comment

Popular posts from this blog

Amaretti

By -
Image
I kicked off our Christmas cookie season by whipping up a batch of Amaretti. Absurdly simple, these are some of my favorites ... basically meringue cookies with ground almonds mixed in. They were made much easier by the fact that I found Almond Meal at the Central Market so I didn't have to grind the almonds in the food processor. I also saw Pecan Meal and Hazelnut Meal there and am now wondering how those would work in variations. I'm not usually fond of meringues but love these so they had to go into the freezer ASAP otherwise we wouldn't have had many left. This recipe came from my mother and I'm not sure what cookbook it came from. However, it is not too different from other such recipes I've seen ... except it is a great deal simpler than some. Step 1: 2 large egg whites 2/3 cup sugar 1/2 teaspoon almond extract Beat egg whites until foamy, gradually beat in sugar and almond extract. Continue beating for several minutes until whites form very stiff, sh
Read more

Spicy Tuna Fish Cakes

By -
These are from Gordon Ramsay's Home Cooking and they will completely revolutionize the image that springs into your head when someone says "fish cake." They are fresh, lively, and absolutely delicious. Notes: we made this with tuna canned in water and they seemed rather dry. Later I realized that tuna packed in oil is much more common and would be a better choice both for moisture and (possibly) to help hold them together better. We couldn't find the kaffir lime leaves and, behold, the dish was delicious without them! Spicy Tuna Fish Cakes 1 pound good-quality tinned tuna (we used four 6-ounce cans) 6 tinned water chestnuts, drained and finely sliced 3 green onions, trimmed and sliced 1" piece of ginger, peeled and grated 3 tablespoons chopped coriander 1 red chili, seeded and finely chopped 3 kaffir lime leaves, finely chopped (rehydrated for 5 minutes in boiling water if dried) 2 teaspoons Thai fish sauce 2 eggs, beaten Vegetable oil, for fryi
Read more

Oven "Fried" Catfish

By -
Image
This is a stock photo (so handy working in advertising!), but it is close enough to showing the succulence of Oven Fried Catfish. Rose, living in L.A. since last January, called and wistfully said, "I know what I want for Christmas." I waited expectantly and was surprised when she said, "Catfish." "Oh, I mean what I want for meals when I come home." she said. "Catfish fried in the oven." "Mmmm, sounds good. Potato salad or mashed potatoes with that?" "Ooooo." Her voice got more excited. "Potato salad! And maybe, well, is cabbage a cold weather vegetable?" "Why do you think the Germans and Russians have so many cabbage dishes?" I asked. "Cold weather is what cabbage is all about." "Then coleslaw too! And potato rolls ?" "I have extra in the freezer from Thanksgiving that I'm saving until you come home. So we're on our way!" Sounds good, doesn't
Read more