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Favorite Cookbook Friday #10 & No-Roll Sugar Cookies

18 Aug

 

What do I think of when I think of Sugar Cookies? Christmas! Now I know we have approximately 4 months till Christmas but, for me sugar cookies with sprinkles and/or icing makes me desire snow and Christmas trees…. I know, I know don’t say the “S” word.

 

Anyway, during the holidays Sugar is my favorite flavor cookie. It’s probably my daughter’s favorite anytime, which is probably how I came across this recipe. I don’t always have time to chill and roll out sugar cookie dough. So, I looked for a no-roll sugar cookie in one of my many cookbooks and found this one. When I first found this recipe many years ago I had to read it several times because I didn’t see eggs included in the recipe. That really had me confused. I thought, is this an error? No eggs? This can’t be right?…. Right?……Wrong. After testing the recipe I saw that it was not a mistake. That means this is good news for all cookie dough lovers. This cookie dough is safe to eat uncooked! YAY!!! BRAVO!! BRAVO!! ALL HAIL EGGLESS COOKIE DOUGH!!!

I like this cookie because it’s easy to make and no rolling it out. The recipe instructs you to chill the dough. I haven’t tried it with out the chilling but, you do have to bring it almost a back to room temperature to easily scoop the dough with a portion scoop. I would recommend trying a 1/2 dozen without the chilling and see how they turn out. Otherwise, follow the recipe as is. This sugar cookie is tasty, whether baked until just done or baked a little longer for a crispier bite. I prefer this cookie on the crispy side as opposed to my other cookie favorites. Roll the cookies in white, colored sugars or other sprinkles. Press the dough out with the bottom of a glass greased with shortening and bake at 375 degrees.

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No-Roll Sugar Cookies

Ingredients:

1 cup granulated sugar

1 cup powdered sugar

1 cup butter softened

1 cup vegetable oil

2 teaspoons vanilla extract

3 1/2 cups all purpose flour

3/4 cup cornstarch

1 teaspoon baking soda

1 teaspoon cream of tartar

1/2 salt

granulated sugar, colored sugars and sprinkles

 

Directions:

In a medium bowl combine the sugars. In a second medium bowl combine the flour, cornstarch, salt, baking soda and, cream of tartar. Lightly mix the flour mixture with a fork and set aside. 

Beat sugars, butter, oil and vanilla in a large bowl with an electric mixer on low to medium speed. Stir in remaining ingredients except the granulated and other sugars for rolling. Transfer the cookie dough to a medium bowl and cover and chill until firm or about 2 hours.

Pre-heat the oven to 375 degrees. Shape the dough into 1-inch balls using 2 spoons or a portion scoop. Roll the dough into the sugars or sprinkles and place on a parchment lined cookie sheet. Press the cookie dough down with a greased bottomed glass. Bake in the heated oven 6-8 minutes until set but not brown. Immediately remove from cookie sheet to wire rack to cool (if you can wait that long).

 

 

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Questions and comments welcomed! Give me a shout when you try this or any other recipe on mouthfuloffood.com

Thank you for stopping by!

Kim

 

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Creamy Coleslaw with a Few Special Guests

30 Jun


Just in time for Fourth of July fun, family and food, I wanted to share this coleslaw recipe with you. Coleslaw is one of my favorite cold salads. My favorite times to have it is when I can eat it with either with a barbecue dinner or a fish fry with spaghetti and hushpuppies. Either way I’m happy. This recipe today was shared with me from my friend Latina. I met her at church and we bowled together on the same league for a couple of years. Latina gave me a sample of her coleslaw years ago when she came to pick up a cake I had baked for her. I think it was a carrot cake with cream cheese icing I made for her that year. Well, I was immediately delighted when I tasted it. It was creamy, sweet with raisins and apples. I love apples too! So, I was sold…..


It wasn’t until years later probably just 2 years ago when I finally texted Latina and asked her for the recipe. She replied back and happily texted back with the recipe.  I make coleslaw all the time now for dinner with pulled pork sandwiches, and family functions, and everyone loves it. I mean they really love it.  I made it last year for our annual family event last year I ended up giving the recipe out at least 3 times from that event.

Before Latina shared her recipe with me I really didn’t want to make coleslaw, even though I like it a whole lot. I didn’t want cut up a lot of cabbage. Well, now that I know that cutting up a some cabbage isn’t hard to do. I could do it anytime. With this recipe that I am sharing with you today you won’t blink an eye because you can buy the packaged coleslaw mix and the prepared coleslaw dressing in the jar right next to it at the grocery store. Viola’, mix in you own special guests, refrigerate, and there you have some delicious coleslaw. Believe me. You won’t be sorry.

Creamy Coleslaw with a Few Special Guests

Ingredients:

1 bag pre-shredded coleslaw mix

1 Red Delicious Apple chopped with skin on

fresh lemon juice from half a lemon

1 cup raisins or Craisins

1/2 cup partially drained crushed pineapple

1 teaspoon poppy seeds

1 cup jarred coleslaw dressing or more to taste

1T sugar (optional)

1 cup walnuts (optional)

Instructions:

Place chopped apple in a medium size bowl in the lemon juice and toss to keep from browning. In a large mixing bowl pour in the coleslaw mix. Add in the raisins, partially drained crushed pineapple, poppy seeds, chopped apple, and walnuts if using. Next pour in 1 cup coleslaw dressing and stir all ingredients together till completely combined. Taste and add sugar if needed. Transfer the coleslaw to a serving bowl, cover, and chill 4-6 hours or overnight and serve.

You  may add in more dressing a little at a time if needed also until desired consistency is achieved. A little goes a long way with this recipe.

**Be aware** The coleslaw will gets creamier as it sits. It may not look creamy enough when first mixed but the mixture will develop as it refrigerates.

 

What cold salads do you like at your summer cookouts? Do you make a winning summer dish? What is it? Let me know in the comments!

Thank you for reading Mouthful of Food!

Happy 4th of July!! See you next time!

Kim

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Email me @ Mouthfuloffood@gmail.com

 


 

 

 

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Cheeseburger and Potato Wedges

8 Oct

Cheeseburger and Potato Wedges

Who needs a restaurant?

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