When each of my military kids were deployed, I sent dozens of cookies overseas and especially at Christmas. I still like to bake, but do not make as many as back then. Two that are our favorites as well as sugar cookies, and spritz are the following recipes:
https://www.hersheys.com/reeses/en_u...d-cookies.html Easy and quick if you do not have a peanut allergy to worry about.
Here is another one. I love Snickerdoodles. I do not love how they "dry" out so fast. The following recipe does not last long enough to dry out. The pumpkin is very subtle but I love these and have had other people say how good they are.
PumpkinDoodles
Ingredients:
- 1 cup (2 sticks) butter or margarine
- 1 1/2 cup sugar
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 2/3 cup all-purpose flour
- 1/2 cup sugar
- 1 tablespoon ground cinnamon
Preparation:
1. In the bowl of a mixer at medium speed, creamthe butter or margarine with the sugar. Add the pumpkin and beat untilcombined.
2. Add in the egg and vanilla.
3. In a separate bowl, with a fork, mix the cream of tartar, baking soda, saltand flour.
4. Slowly add it into the batter, you will have a sticky light orange coloredbatter.
5. Cover the bowl and place it in the refrigerator for an hour. If you arepressed for time, place it in the freezer for 15 minutes.
6. Preheat the oven to 350 degrees Fahrenheit.
7. Line 2 baking sheets with parchment paper.
8. In a small bowl, mix the 1/2 cup sugar with the cinnamon.
9. Using a small spoon, scoop up a spoonful of batter. Roll it into a ballbetween your hands.
10. Roll the ball in the cinnamon/sugar mixture and place on the preparedcookie sheets, 2 inches apart.
11. Bake 12-15 minutes.
TIP:
I substitute 1 1/2 teaspoon baking powder for the cream of tartar and baking soda.
I left the cookie dough in the fridge for a day before I got around to bakingthem.
SOURCE: Kosherby Design: Entertains, by Susie Fishbein. Recipe reprinted withpermission from MesorahPublications.
Good luck with your baking.
Susan