Today in NOTL: Cold with a high of 29F/-1C under grey skies with some snow. It will clear a bit as the day goes on, though.
The Big Day is looming....are you feeling pressed for time? If you are hoping to have a home-baked cookie tray, don't despair. Make it easy by spending an hour or so just making batches of your chosen cookie doughs. Pop them into zipper bags, being careful to label each with name of cookie, oven temp, baking time and any special baking instructions. Store the bags in the fridge and make batches as desired over the coming days. Today's cookie is the perfect place to start.
These cookies are easy to make, and they allow you to get two different cookies from one recipe.
Butter Cookie with variations
2 1/2 cups sifted flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup butter
1 1/2 cups sugar
2 tsp vanilla
For cherry cookies:
1/2 cup chopped candied cherries
For chocolate nut cookies:
1/2 cup chopped pecans
1 square (1 oz) unsweetened chocolate, melted
Sift together flour, baking powder and salt.
Cream butter; add sugar a small amount at a time and cream well after each addition.
Add egg and vanilla; beat until fluffy.
Blend in dry ingredients.
Divide dough into two equal portions.
To one half of dough mix in cherries; to the second half add pecans and chocolate.
Chill dough until each portion can be shaped into 2 rolls, 12 inches long.
Wrap in waxed paper. Chill until firm.
To bake, cut into 1/4 inch slices. Place cookies on ungreased cookie sheet.
Bake at 375* for 10 minutes or till lightly brown.
Makes about 8 dozen.
Art today is for a swap, a sunset silhouette.