SUMAC SUGAR COOKIES
Nobody even knew that sumac would give these cookies a unique color and refreshing lemony flavor.
Provided by Justin Warner, Food Network Star Season 8 Winner
Categories dessert
Time 1h35m
Yield about 3 dozen cookies (depending on cutter)
Number Of Ingredients 9
Steps:
- Mix up the butter and sugar until really combined. Mix the flour, sumac, baking powder and salt, and then add to the creamed butter slowly, mixing together until a dough is formed. Divide the dough into thirds, wrap in wax paper and place in the freezer to speed chill for 45 minutes.
- Transfer the dough to the fridge to keep cool while rolling out. Preheat the oven to 375 degrees F.
- On a clean work service, sprinkle some powdered sugar. Also sprinkle some powdered sugar on a rolling pin or wine bottle. Roll out the dough to desired thickness. Work quickly to keep the dough COLD. Keep in mind that the thinner you roll them, the shorter the cooking time. Do you want wafers or cookies? Your choice. Bake these guys, in batches if necessary, on a silicone baking mat on a cookie sheet until they are just golden brown on the edges, 8 to 10 minutes. It might be wise to rotate the sheet halfway through baking, depending on your oven.
- Remove from the oven, let them cool and give them to the kids to decorate. Celebrate sumac.
JUBILEE JUMBLE COOKIES
This light, cake-like cookie with a delicious glaze (I prefer it without nuts). We only make these during Christmas time, but you can make these whenever.
Provided by Piemaster
Categories Dessert
Time 25m
Yield 28-36 cookies, 14-18 serving(s)
Number Of Ingredients 14
Steps:
- For Cookies: Preheat oven to 375º. Mix shortening, sugar, and eggs thoroughly. Blend in sour cream and vanilla. Combine flour, salt, and baking soda in a separate bowl, then add to the mixture. Mix thouroughly and chill dough if too soft to handle. Drop rounded teaspoons full of dough onto a greased cookie sheet approximately 2 inches apart. Bake for 10 minutes or until there are no more imprints in the dough.
- For Glaze: Melt butter until golden brown, remove from heat. Mix in powdered sugar and vanilla. Add hot water to obtain glaze consistency; glaze should spread/flow smoothly on cookies(Should not be as thick as for icing). Glaze cookies.
JUBILEES
Use jams or jellies of different flavors to fill these chewy cookies.
Provided by Randy Myers
Categories Desserts Cookies Thumbprint Cookie Recipes
Yield 18
Number Of Ingredients 10
Steps:
- In a large mixing bowl, cream together the butter and sugar. Add the eggs and vanilla, and mix well. Sift together the flour, baking powder, baking soda and salt; add to mixture. Stir until well blended. Refrigerate dough until firm.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- Roll dough into 1-inch balls and roll in crushed corn flakes. Place on cookie sheets, about 2 inches apart. Indent the center of each ball with your thumb and fill with jam or jelly.
- Bake for 15 to 20 minutes in the preheated oven, or until firm.
Nutrition Facts : Calories 178.8 calories, Carbohydrate 30 g, Cholesterol 34.2 mg, Fat 5.8 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 3.4 g, Sodium 179.7 mg, Sugar 17.2 g
JUBILEE JUMBLES
My Aunt makes these for every family get-together. They are so good our family fights over them as soon as they are brought out. This recipe is from an older version of the Betty Crocker Cookbook. I bought the new one and unfortunately it wasn't in there. I had to copy it out of my Aunt's version. The cookies are soft and cake-like. Enjoy!
Provided by knittygrrl
Categories Drop Cookies
Time 25m
Yield 54 Cookies
Number Of Ingredients 13
Steps:
- Mix thoroughly all ingredients except glaze.
- If dough is soft, cover and chill.
- Heat oven to 375 degrees.
- Drop dough by level tablespoonfuls 2 inches apart onto ungreased baking sheet.
- Bake 10 minutes or until almost no imprint remains when touched with finger.
- Immediately remove from baking sheet; cool.
- Spread with Browned Butter Glaze.
- Browned Butter Glaze: Heat ½ cup butter or margarine over low heat until golden brown.
- Remove from heat; blend in 2 cups confectioners' sugar and 1 teaspoon vanilla.
- Stir in 2 - 4 tablespoons hot water until spreading consistency.
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