Pennsylvania Dutch Advent Cookies Recipes

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PENNSYLVANIA DUTCH ADVENT COOKIES



Pennsylvania Dutch Advent Cookies image

Found this recipe on giftsfromyourkitchen.com This is an excellent keeper. There is no milk or eggs in this recipe. The recipe states,"Make these cookies at Thanksgiving or at the end of November. Store for at least 4 to 6 weeks before eating." So I have and they are wonderful. I would never have thought of combining cocoa and molasses since they are both strong, distinct flavors, and yet they go together so well. They are dark and rich cookies. Very pretty with a white piped edging. Hope you enjoy these as much as we have.(Edited: 12/20/08 At the time that this was submitted, I entered the measurements exactly as written forgetting that dry measurements by weight are different than liquid. So I have converted the dry measurements.)

Provided by bshemyshua

Categories     Dessert

Time 23m

Yield 40 small cookies, 40 serving(s)

Number Of Ingredients 7

6 ounces molasses
1 cup light brown sugar (scant cup)
9 tablespoons cocoa powder
10 ounces margarine or 10 ounces shortening
1 pinch cinnamon
1 teaspoon vanilla essence
2 cups all-purpose flour

Steps:

  • Heat oven to 400 degrees F.
  • Mix first six ingredients together.
  • Add flour slowly to the rest of the mixture until it reaches the right consistency to roll out. (you may not have to use all the flour).
  • The dough should be quite soft and you may want to knead the flour in by hand.
  • Roll dough out on floured surface to a thickness of about 1/4 to 1/2 inch and cut into decorative shapes with small cookie cutters, a sharp knife, or the rim of a glass. I have also made "no cut rolled cookies" by rolling into balls and flattening with the bottom of a drinking glass.
  • Place on a greased baking sheet and bake for 8 minutes.
  • Remove from oven while they are still soft; cool on rack.
  • Pack into crocks or jars.

Nutrition Facts : Calories 109.7, Fat 6, SaturatedFat 3.8, Cholesterol 15.2, Sodium 44.9, Carbohydrate 14, Fiber 0.6, Sugar 7.7, Protein 0.9

PENNSYLVANIA DUTCH SOFT SUGAR COOKIES



Pennsylvania Dutch Soft Sugar Cookies image

These drop cookies are like little butter cakes. They are soft, rich, and melt in your mouth. There are some preparation and storage hints I would suggest in making these. I also found this dough very soft and sticky, so I added about 1/2 cup extra flour (use your judgement when you make it), then refrigerated it for about an hour. I still found it extremely soft and sticky, so my solution was to keep a glass of warm water next to me while I formed the cookies. I dipped my cookie scoop (which I recommend using) into the water about every 3 cookies to keep the dough from sticking to it, and I found that worked perfectly, giving me evenly shaped cookies that didn't stick to the scoop. If you're using a spoon you might not have as much trouble, but keep the glass of warm water next to you for you spoons and/or fingersjust in case you find it difficult to push the dough from the spoon. I would also suggest storing them, loosely packed, in an airtight container with wax paper between the layers; if they are touching, eventually they will discolor slightly at those spots where they do touch because of the moisture in them. Even if they do discolor slightly, however, they are still delicious! The recipe is from The Beechmont Inn.

Provided by Charmed

Categories     Drop Cookies

Time 35m

Yield 30 serving(s)

Number Of Ingredients 10

3 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup sugar
1 cup butter or 1 cup margarine
2 eggs
1 tablespoon vanilla
1 cup buttermilk
extra sugar, for sprinkling the tops

Steps:

  • Preheat oven to 375; line cookie sheets with baking parchment paper for best results, but you can grease or use non-stick spray if necessar-- I use the non-stick spray all the time.
  • Sift together flour, baking soda, baking powder and salt; set aside.
  • Cream together sugar and butter.
  • Add eggs one at a time and beat; then add the vanilla and beat.
  • Stir the flour mixture, alternating with the buttermilk, into the sugar mixture, stirring until smooth.
  • Drop by tablespoons or a small scoop (about 1 tablespoon capacity) onto the prepared cookie sheet.
  • Sprinkle the tops of the cookies with additional granulated sugar (I will flatten the tops just very slightly to hold more sugar) and bake for 7-10 minutes, until just firm.
  • Wait just a minute and then remove from the cookie sheets and cool on a rack.
  • *Asa substitute for the buttermilk, add 1 tablespoon vinegar or lemon juice to a measuring cup and add milk to make 1 cup; let stand for 10 minutes before using.

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