One of the Best Vintage Cookies EVER - Pecan Icebox Cookies #12tomatoes
Some recipes are so good that they keep being used decade after decade. This is the way these cookies have been going since 1930 when the recipe was first printed in an Imperial Sugar recipe pamphlet. These pecan icebox cookies are tender, buttery, and sweet.
INGREDIENTS
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar
1 egg
1 teaspoon vanilla
3 cups all-purpose flour
1/2 teaspoon baking soda
pinch salt
1 cup chopped pecans
Get the full recipe here -
#icebox
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#vintagerecipes
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How to Make Old Fashion Gingerbread Cookies
Gingerbread cookies may seem like a long complicated process but it could not be further from the truth. Although there is a process to making gingerbread cookies, making cookies around the holidays is always something classic and fun to do because we can get the whole family involved and seeing everyones creative creations is awesome (while decorating them) plus you get to make sweet memories that can be cherished years to come.
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OLD FASHIONED GINGERBREAD COOKIES
10 Tablespoons unsalted butter (room temperature)
3/4 cup packed light or dark brown sugar
2/3 cup unsulphured molasses
1 large egg (room temperature)
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
To a large bowl add room temperature butter and brown sugar and using a hand-held mixer, beat until combined. Add the molasses and beat on medium high speed until combined (it’s ok if the mixture might look curdled). Scrape the sides if the bowl as needed. Next add in the egg and vanilla and beat until combined. Scrape the sides and bottom of the bowl as needed and beat again.
In a separate large bowl, add in the flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves and whisk together until combined. Add the dry ingredients to the wet ingredients and combined with a rubber spatula, once mixture is just combined, beat on high with hand-held mixer for 3 minutes. Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Chill discs overnight (you need to chill dough because it is too sticky from the molasses to work with).
Preheat oven to 350°F. Line baking sheets with parchment paper or a silicon mat.
Remove discs from the refrigerator and allow them to rest at room temperature for 15-20 minutes. Flour your work surface and the rolling pin. Roll out disc until 1/4-inch thick. If the edges crack just pinch them back together. Add extra flour to your work surface as needed. Cut into shapes. Re-roll leftover dough and reshape. Place cookies on prepared baking sheets and make sure they are not touching.
Bake until slightly puffed and set, 10-12 minutes, depending on the size of your cookie cutters and the thickness of your cookies. Let cool on baking sheets for 4-7 minutes before transferring to a cooling rack to cool completely. Once your cookies are fully cooled you can decorate them. Enjoy!
2 Corinthians 9:15
Thanks be to God for his inexpressible gift!
#gingerbreadcookies
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#holidaycookies
Old Fashioned Chewy Sugar Cookies #sugarcookies #cookierecipe #baker
Ina's Shortbread Cookies | Food Network
Ina's shortbread cookie recipe is possibly the easiest you'll ever find.
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Get the recipe:
Shortbread Cookies
Recipe courtesy of Ina Garten
Total: 1 hr 15 min
Prep: 15 min
Inactive: 30 min
Cook: 30 min
Yield: 20 cookies
Level: Easy
Ingredients
3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces very good semisweet chocolate, finely chopped
Directions
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
Drizzle 1/2 of each cookie with just enough chocolate to coat it.
2008, Ina Garten, All Rights Reserved
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Old Fashioned Soft & Chewy Molasses Cookies Recipe - 1935
Old Fashioned Soft & Chewy Molasses Cookies Recipe - Today's Old Cookbook Show recipe comes from a depression era cookbook published in 1935. This molasses spice cookie recipe produces a soft chewy ginger spice cookie with a deep molasses flavour.
Ingredients:
½ cup shortening
½ cup sugar
1 egg
¾ cup molasses
¼ cup milk
2 ¾ cup flour
2 tsp baking powder
½ tsp soda
¾ tsp cinnamon
¼ tsp ginger
½ tsp salt
Method:
Cream shortening and sugar together.
Add beaten egg, molasses and milk and mix well.
Sift dry ingredients together and add to the first mixture.
Mix well.
Drop by teaspoons on a greased baking sheet and flatten with the back of a spoon.
Bake in a moderate oven (350ºF) about 12 minutes.
For parties decorate with a sugar frosting.
#LeGourmetTV #GlenAndFriendsCooking
How to Make Slice and Bake Cookies
These Slice & Bake Cookies are simple and versatile!
↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓
With a slightly crisp on the outside, soft on the inside, buttery crumb, these cookies taste great on their own, or even better when packed with sprinkles and dipped in chocolate!
PRINTABLE RECIPE :
Ingredients
1 cup unsalted butter softened 226g
1/2 cup sugar 100g
1/4 cup light brown sugar tightly packed (50g)
1 large egg yolk
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon almond extract optional
2 1/4 cups all-purpose flour 295g
2 1/2 Tablespoons colorful Nonpareils optional
Instructions
00:00 Introduction
00:15 Combine butter and sugars in a large bowl (or in the bowl of a stand mixer) and use an electric mixer to beat until creamy.
Add egg yolk and stir well.
Add salt, vanilla extract, and almond extract (if using). Beat until well-combined.
01:08 With mixer on low-speed, gradually add flour until completely combined. Dough may be crumbly, if needed use a spatula to scrape the bottom and sides of the bowl and work the flour into the dough.
01:37 Add nonpareils (if using) and fold into dough (try not to over-work it at this point as nonpareils may bleed).
02:05 Divide dough into 2 parts and transfer each part onto a sheet of wax paper. Work dough into a 2 wide log shape (I like to use the wax paper to help do this, see video for reference) and transfer to the refrigerator to chill for at least 2-3 hours.*
03:19 Once dough has chilled, preheat oven to 350ºF (175ºC) and line a cookie sheet with parchment paper.
Remove one cookie dough log from the refrigerator and use a sharp knife to cut into 1/4 slices.
Place slices on prepared cookie sheet about 1 apart and bake on 350ºF (175ºC) for 10-12 minutes or until edges are just beginning to turn golden brown.
Allow to cool on baking sheet before serving. If desired, dip cooled cookies in chocolate and top with additional sprinkles.
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