So I didn’t just make English Toffee Bars this year- I pulled out a couple of other recipes from your recipe box. When I wrote them down years ago I didn’t put any information about who they’re from and I have no idea where you got them, but they were delicious and I can’t believe I’d never made them until now! Here they are:
Lemon Drop Cookies (Deliciously lemony without being overpowering. Best when teaspoon sized- smaller is better with these.)
The is is a recipe from my mom and was one of the first cookies I made. I never made them small like yours and I agree they are better! I usually make them larger so that they have softer texture but the crispy-crunchy of the smaller ones that you made really make the lemon flavor pop.
I remember one Christmas mom asked me to bake some cookies. Just one batch of whatever I wanted. Hours later she returned home and I was still making cookies. At first she was upset with me because she thought I had done my usual procrastination and just begun baking. In reality I had been baking the entire time she was gone. I remember that I made these cookies and another sugar cookie called “Angel Cookies”. I don’t know where angel cookies came from either but I suspect they come from the Depression as the only fat that is used is shortening. They are yummy too, but best on the first day.
Lemon Drop Cookies
1 cup shortening
1 cup butter
2 cups sugar
2 eggs
2 tsp lemon extract
4 cups flour
1 tsp soda
1 tsp cream of tartar
Cream shortening, butter, and sugar. Add eggs and extract. In another bowl combine flour, soda and cream of tartar. Add to the butter mixture. Roll into balls and dip into sugar. Bake at 350 F for 10-12 minutes.
Oatmeal Scotchies (Indulgently delicious- best as big cookies).
I agree! These are yummy and were a standard when I was growing up and it as always a toss up which I liked better, these or chocolate chip (though now I find them a bit sweet). As far as I remember, Mom found this recipe on the back of the butterscotch chip bag. I’ve bought butterscotch chips 3 times in the past couple of months meaning to make these cookies but the inhabitants of this house keep finding and eating them before I can make the cookies.
Oatmeal Scotchies
1 cup softened butter
1 ½ cups brown sugar
2 eggs
½ tsp orange extract
1 tsp water
2 cups unsifted flour
1 tsp baking soda
2 tsp baking powder
1 tsp salt
1 ½ cups quick oats, uncooked
1 (12 oz) pkg butterscotch chips
Cream butter and sugar. Add eggs, extract and water. In another bowl combine flour, baking soda, baking powder, and salt. Add flour mixture to butter mixture. Add oats and butterscotch chips. Bake at 375 F for 10-12 minutes
Lemon Drop Cookies (Deliciously lemony without being overpowering. Best when teaspoon sized- smaller is better with these.)
The is is a recipe from my mom and was one of the first cookies I made. I never made them small like yours and I agree they are better! I usually make them larger so that they have softer texture but the crispy-crunchy of the smaller ones that you made really make the lemon flavor pop.
I remember one Christmas mom asked me to bake some cookies. Just one batch of whatever I wanted. Hours later she returned home and I was still making cookies. At first she was upset with me because she thought I had done my usual procrastination and just begun baking. In reality I had been baking the entire time she was gone. I remember that I made these cookies and another sugar cookie called “Angel Cookies”. I don’t know where angel cookies came from either but I suspect they come from the Depression as the only fat that is used is shortening. They are yummy too, but best on the first day.
Lemon Drop Cookies
1 cup shortening
1 cup butter
2 cups sugar
2 eggs
2 tsp lemon extract
4 cups flour
1 tsp soda
1 tsp cream of tartar
Cream shortening, butter, and sugar. Add eggs and extract. In another bowl combine flour, soda and cream of tartar. Add to the butter mixture. Roll into balls and dip into sugar. Bake at 350 F for 10-12 minutes.
Oatmeal Scotchies (Indulgently delicious- best as big cookies).
I agree! These are yummy and were a standard when I was growing up and it as always a toss up which I liked better, these or chocolate chip (though now I find them a bit sweet). As far as I remember, Mom found this recipe on the back of the butterscotch chip bag. I’ve bought butterscotch chips 3 times in the past couple of months meaning to make these cookies but the inhabitants of this house keep finding and eating them before I can make the cookies.
Oatmeal Scotchies
1 cup softened butter
1 ½ cups brown sugar
2 eggs
½ tsp orange extract
1 tsp water
2 cups unsifted flour
1 tsp baking soda
2 tsp baking powder
1 tsp salt
1 ½ cups quick oats, uncooked
1 (12 oz) pkg butterscotch chips
Cream butter and sugar. Add eggs, extract and water. In another bowl combine flour, baking soda, baking powder, and salt. Add flour mixture to butter mixture. Add oats and butterscotch chips. Bake at 375 F for 10-12 minutes
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