| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 1/8 Tasse | Confectioners sugar (see my note at end) |
| 1 1/8 Tasse | sugar granulated |
| 1 1/8 Tasse | Crisco oil |
| 2 | Sticks real butter (not margerine) |
| 2 | eggs |
| 1/2 Esslöffel | Salt (1 1/2 teaspoons) |
| 1/2 Esslöffel | vanilla |
| 1/2 Esslöffel | Baking soda |
| 5 1/2 Tasse | all-purpose flour |
|
This is the cookie recipe I was talking about. This is the one I scaled down from our cafeteria recipe. It is wonderful, it's easy, and it keeps well in the cookie jar. Our cafeteria manager doesn't make these too often because of the new guidelines for fats, but when she does, the kids devour them (and the teachers, too).
(Note: I don't usually measure the 1/8 cup...I just heap the top of the 1 cup measure a bit.)
Cream sugar, oil, and butter. Add eggs and vanilla. With a spoon, stir in the flour, salt, and soda. Roll into balls the size of a walnut. Roll the balls in granulated sugar.
Place balls on an ungreased cookie sheet and flatten slightly with a glass that has been dipped in sugar. Bake at 350 degrees until firm, but not brown, about 8-10 minutes. Remove to rack and cool completely.
Makes 5-6 dozen cookies.
|
|
Anmerkungen zum Rezept:
|
