Mimis Sleep Tight Cookies Recipes

MIMI'S SUGAR COOKIES

Steps:

• Cream together Crisco and sugar
• Mix in eggs
• In a medium-size bowl, combine flour, baking powder and salt
• Slowly mix flour mixture into creamed sugar; Mix well
• In a small bowl combine vanilla, sour cream and baking soda; Add to flour batter
• Cover and refrigerate overnight
• Heat oven to 350 degrees
• Drop large spoonfuls of dough onto an ungreased cookie sheet
• Bake for approximately 15 minutes or until sides of the cookies begin to slightly brown
• Remove from oven and transfer to cooling rack; Sprinkle immediately with sugar and allow to cool completely

MIMI'S COOKIES

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
• In a large bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Add 2 tablespoons (30 grams) milk or cream, beating until a moist, thick dough forms. Add remaining 1 tablespoon (15 grams) milk or cream, if necessary. (Dough should not be crumbly.) Beat in food coloring, if desired. (For multiple colors of dough, divide dough into batches and add desired amount of food coloring.) Cover and refrigerate for at least 2 hours.
• Preheat oven to 375°F (190°C).
• On a lightly floured surface, roll dough to ¼-inch thickness. Using desired holiday cutters, cut dough, and place on ungreased baking sheets.
• Bake until golden, about 12 minutes. Let cool completely. Frost cookies with Icing, adding sprinkles, if desired.
• In the bowl of a stand mixer fitted with the paddle attachment, beat confectioners' sugar, egg white, vanilla, and food coloring at medium speed until smooth. Icing should dry quickly and be hard to the touch.

SURPRISE MERINGUES

Steps:

• Place egg whites in a large bowl; let stand for 30 minutes. Add the vanilla, cream of tartar and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Fold in chocolate chips and nuts. , Drop by rounded teaspoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 250° for 40-45 minutes or until firm to the touch. Turn oven off; leave meringues in oven for 1-1/2 hours. Remove to wire racks. Store in an airtight container.

MIMI'S MONSTER COOKIES

Steps:

• In a large bowl with mixer at medium speed, beat together the first 4 ingredients till light and fluffy.
• Add eggs and vanilla; beat 2 minutes.
• Blend in baking soda.
• Stir in oats and remaining ingredients.
• Dough will be very stiff and crumbly.
• Drop dough by 1/3 cup measures, 4" apart on a ungreased baking sheet.
• Flatten with a spatula to 3 1/2" cookies.
• Bake in 350 oven for 12-14 minutes or till golden.
• Remove and cool on racks.
• NOTE:.
• If you need more than 22 cookies, you may use a 1/4 cup measure, but they will not be quite as huge as the other measure.

MIMI'S BISCORTA COOKIES

Steps:

• Mix flour and sugar and cut in shortening.
• Beat eggs slightly and add to mixture.
• Add baking powder, salt, vanilla and milk.
• Mix well.
• Roll dough (small pieces at a time) to about 1/4 -inch thick.
• Cut strips and twist dough like pretzels, or use cookie cutters and cut out desired shapes.
• Add sugar sprinkles before baking if desired.
• Bake in a preheated 375 degree F oven for about 15 minutes.
• Cool 5 minutes, remove to rack and cool completely.
• NOTE: My guess is you could sprinkle with confectioner's sugar after baking.

MIMI'S SUGAR COOKIES

Steps:

• In a large mixing bowl, cream shortening and 2 cups sugar together add eggs. Mix in flour, cream of tartar, baking soda, salt and vanilla. Roll mixture into balls coat with remaining sugar. Place on an ungreased baking sheet and flatten with a greased glass dipped in sugar. Bake at 350 degrees for 10 minutes. From "Country Quick & Easy." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.