AMISH SUGAR CAKES RECIPE | ALLRECIPES
Big, soft, Amish sugar cookies, called sugar 'cakes'.
Provided by GREMLIN
Categories Desserts Cookies Sugar Cookie Recipes
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 12 minutes
Yield 2 1/2 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the shortening and 2 cups sugar until smooth. Stir in the eggs, one at a time, then the vanilla. Combine the flour, baking powder, baking soda, cream of tartar and salt; stir into the creamed mixture alternately with the buttermilk until well blended. Place big heaping tablespoonfuls onto prepared cookie sheets about 3 inches apart. Sprinkle each cookie with some of the remaining sugar.
- Bake for 10 to 12 minutes in the preheated oven, until edges begin to turn golden. Remove from baking sheets to cool on wire racks. When cool, store in an airtight container.
Nutrition Facts : Calories 185.7 calories, CarbohydrateContent 26.7 g, CholesterolContent 18.9 mg, FatContent 7.9 g, FiberContent 0.4 g, ProteinContent 2.4 g, SaturatedFatContent 2 g, SodiumContent 96.6 mg, SugarContent 15.5 g
NO BAKES RECIPE | ALLRECIPES
Oatmeal, peanut butter, and chocolate no bake cookies.
Provided by Sherrie T.
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 2 dozen
Number Of Ingredients 7
Steps:
- Heat cocoa, sugar, milk and butter over medium heat. Boil these verrrrry slowly (they will turn out better) when they reach the boiling point boil them for no longer than 90-120 seconds.
- Stir together oats, peanut butter and vanilla with a big wooden spoon or Kitchen Aid. Pour the hot mix over the oatmeal mix and drop on wax paper.
Nutrition Facts : Calories 348.2 calories, CarbohydrateContent 50.7 g, CholesterolContent 21.1 mg, FatContent 14.7 g, FiberContent 3.4 g, ProteinContent 5.9 g, SaturatedFatContent 6.2 g, SodiumContent 112.5 mg, SugarContent 35.1 g
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CLASSIC SUGAR COOKIES RECIPE - BETTYCROCKER.COM
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Total Time 7 hours 50 minutes
Calories 90 per serving
- In medium bowl, beat 3 cups powdered sugar, 3 tablespoons milk and 1/4 teaspoon vanilla with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Spread frosting on cooled cookies. Decorate as desired with colored sugar or candy sprinkles. Let stand about 4 hours or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.
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