Mennonite Soft White Cookies Recipes

MENNONITE SOFT WHITE COOKIES

Mennonite Soft White Cookies image

A sugar cookie that is not too sweet, but deliciously soft! I was served cookies like these by a Mennonite couple, and searched desperately for the recipe until I found this one on a Mennonite cooking website! They've been a big hit wherever I've taken them, and they're a family favourite! I've modified the recipe to have coconut on top, like they were first served to me. If necessary, add an extra 1/4-1/2 cup of flour to keep the dough from being too sticky, and if you don't have buttermilk, use 1 cup milk + 1 tsp. vinegar and let stand for 5 minutes before use. The measurements for the icing are approximate, as I don't usually measure the amounts exactly and they aren't given on the recipe site; make more if you need/like more! Enjoy!

Provided by Nimmireth

Categories Dessert

Time 1h24m

Yield 60 cookies

Number Of Ingredients 14

Ingredients

1 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
1 cup buttermilk
4 cups all-purpose flour
4 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter or 2 tablespoons margarine
1/8 cup milk
1/2 teaspoon vanilla
1 1/2-2 cups icing sugar
1/2 cup shredded coconut (optional)

Steps:

Cream shortening and sugar together.
Add eggs and vanilla, beat well.
Mix flour, baking powder, baking soda, and salt in a separate bowl.
Stir flour mixture, alternately with the buttermilk, into the creamed mixture, until it forms a soft ball. Add extra flour if necessary.
Cover and chill in the fridge for about 1 hour.
Roll out on a floured surface to about 1/4 inch thickness, cut into circles or desired shapes and place on cookie sheets.
Bake at 375 degrees F. for 9 minute.
Mix all icing ingredients until mixture is of spreading consistency. Make sure butter/margarine is softened before using. You can also add food colouring if desired!
When cookies are cool, ice with icing.
Sprinkle coconut on tops as desired.

Nutrition Facts : Calories 99.8, Fat 4.1, SaturatedFat 1.2, Cholesterol 7.5, Sodium 78.2, Carbohydrate 14.7, Fiber 0.2, Sugar 8.2, Protein 1.2

BIG & SOFT MOLASSES COOKIES

Big & Soft Molasses Cookies image

Some of the best molasses cookies I ever had came from a Mennonite store, and I finally found a recipe that compares to them. A sprinkling of coarse sugar adds a pretty look for special occasions. -Nancy Foust, Stoneboro, PA

Provided by Taste of Home

Categories Desserts

Time 1h

Yield about 2-1/2 dozen.

Number Of Ingredients 14

Ingredients

1 cup butter-flavored shortening
1 cup sugar
2 large eggs
2 cups molasses
1 cup sour cream
1/2 teaspoon vanilla extract
8 cups all-purpose flour
3 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup coarse sugar

Steps:

In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs, molasses, sour cream and vanilla. In another bowl, whisk flour, baking soda, cinnamon, ginger, salt, cloves and nutmeg; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll., Preheat oven to 350°. On a floured surface, roll each portion of dough to 1/2-in. thickness. Cut with a floured 3-in. round cookie cutter. Place 2 in. apart on parchment paper-lined baking sheets. Sprinkle with sugar. Bake 15-18 minutes or until set. Remove from pans to wire racks to cool., To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator., Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

Nutrition Facts :

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