Plain Old Fashioned Sugar Cookies

Plain Old Fashioned Sugar Cookies
Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 221 (page 230 of 2011 edition).

Simple to make and good but the dough will need to chill at least 3 hours before baking. These can be made large or small and whatever thickness you desire.

3 1/4 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt 
6 oz. (1 1/2 sticks unsalted butter (softened)
1 1/2 teaspoons vanilla extract
1 1/2 cups sugar
2 eggs
1 tablespoon milk
Additional sugar (for topping)
 

Sift the flour, baking powder and salt together. Set aside.

Cream the butter.

Add the vanilla.

Add the sugar.

Add the eggs, one at a time, mixing well.
Add the tablespoon of milk (forgot to photograph that!)

On low speed, add the sifted dry ingredients.

Divide the dough into 2 portions and wrap in wax or foil. Chill in the refrigerator for about 3 hours or longer. Do not freeze or the dough will be too hard to roll.

Baking the Cookies

Preheat oven to 400. Line cookie sheets with parchment paper or foil.

Roll the dough to 1/8 to 1/4 inch, depending on whether you want thick or thin cookies.

Use a cookie cutter to cut out the cookies.

Place the cookies on an ungreased cookie sheet lined with foil.

Sprinkle sugar on the cookies.

Bake for 8-12 or just until the start to turn brown. Transfer to racks to cool.

Moosehead Gingerbread

Moosehead Gingerbread
Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 146.

This recipe constitutes 2 firsts - the first time I've ever made gingerbread and my first reader request! I'm thrilled that I have readers! hehe

This recipe is very easy and I already had everything I needed for it except for the molasses. I almost made these in my mini muffin tins to give as gifts but in the end, I decided just to make it in a 9-inch pan as directed. I might try these later in the individual pans and see how they turn out.

This is moist, delicious and wonderful. Maida Heatter got the recipe from a fishing guide at Moosehead Lake, near the Canadian border. She says that dry mustard, pepper and coffee were unusual ingredients for gingerbread at the time but since then, it has become standard.

2 1/2 cups sifted all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 1/2 tsp. powdered ginger
1/2 tsp. powdered cloves
1/2 tsp. dry mustard
1/2 tsp. black pepper, ground fine
1/4 lb. (1 stick) butter, softened
1/2 cup firmly packed brown sugar
2 eggs
1 cup molasses, dark or light
1 rounded tablespoon instant coffee
1 cup boiling water   

Adjust rack to center of oven and preheat to 375 degrees. Butter (or spray) a 9-inch square pan. Dust lightly with fine dry bread crumbs. 

Sift together the flour, baking soda, salt, cinnamon, ginger, cloves, mustard and black pepper.
Set aside.

    

Beat the butter to soften.

Add the brown sugar and beat 1-2 minutes.

Beat in the eggs one at a time.

Add the molasses (a liquid measuring tube is great for this).

Dissolve the coffee granules in 1 cup of boiling water.

On low speed, add the flour mixture in 3 additions, alternating with the coffee in 2 additions.

Beat only until smooth. The mixture will be very thin.

Pour into prepared pan. Bake for 30-35 minutes. It is done when the top springs back when lightly pressed with your fingertips.

Allow to cool in the pan for 10 minutes.

The gingerbread can be served warm or cold.