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CRISP OATMEAL CHOCOLATE CHIP COOKIES The most famous Banfield family classic cookie recipe. We never used raisins. And Mom, I never ate the chocolate bits out of the bag; that was my dad and my brother. I ate the marshmallow fluff and the Hersheys, but not the chocolate bits. 1 1/2 cups all-purpose flour HOLIDAY GINGER CUT-OUT COOKIES It wasn't Christmas at the Banfield house without these cookies, which we would cut into stars, trees, bells, Santas, reindeer etc. with cookie cutters, then decorate with butter-cream frosting and all sorts of sprinkles. I used to take drinking glasses and cut out circles to make "records." I also liked to torment my brother Scott by cutting out Scottie dogs, but the tails always fell off. 1 c. butter Cream together butter and sugar. Add egg, beat until light and fluffy. Add orange peel and corn syrup, mix well. Sift together dry ingredients, stir into creamed mixture. Chill dough thoroughly. On lightly floured surface, roll to 1/4 inch thickness. Cut with cookie cutters, place 1 inch apart on ungreased cookie sheet. Bake in 375-degree over for 8 to 10 minutes; cool 1 minute before removing from pan. NO-BAKE COOKIES Another Banfield family classic in the '70s. They look like something the dog dragged in, but they taste divine. Don't use crunchy peanut butter if you don't want them to taste too nutty. 2 C white sugar PEANUT BLOSSOMS This recipe was a winner in a Pilsbury baking contest. The originator was from Ohio. (Not my mother, who typed this in.) I made a variant of this recipe, using butter instead of shortening once, and tried to melt the butter in the microwave with the wrapper still on the stick. Boom! This recipe is much better. Bake at 375o for 10 minutes, then for 2 to 5 minutes. Makes about 3 dozen ISLAND CHERRY CHOCOLATE CHIPPERS This one is courtesy of my mom. Thanks, Mom! I wonder if they taste like Cherry Garcia ice cream? MOLASSES CRINKLES Like ginger-snaps, but chewier. 3/4 c. Crisco Mix Crisco, sugar, egg and molasses thoroughly. Blend all dry ingredients, add to mixture. CHILL. Roll dough in small balls (about 1 1/4 in.). Dip tops in sugar and place on lightly greased baking sheet. Sprinkle each sugared top with 2-3 drops water. Bake about 8-10 minutes in 375-degree oven, just until set but not hard. OATMEAL RAISIN COOKIES This recipe is from "Winnie the Pooh's Cookie Book. I'm not sure why Winnie the Pooh would like oatmeal raisin cookies, though. 3/4 cup softened butter Beat butter, sugar, and brown sugar together until fluffy. Add vanilla extract and egg, and mix well. In another bowl, sift flour, cloves, cinnamon, and baking soda together, then slowly add to butter mixture. Drop by rounded teaspoons onto ungreased cookie sheets. Bake for 10 to 12 minutes at 375 F until edges are golden brown. Makes 4 dozen. TIGGER-STRIPED SHORTBREAD Another recipe from the Pooh book. I guess you could eat these when you feel like bouncing around. 1 1/4 cups flour Lightly butter a 9-inch pie pan. Sift flour, sugar, and salt together. Using your fingers, work the butter into the flour mixture until crumbly. Gently knead the dough together. Press dough into prepared pan, evenly covering the bottom. Prick with a fork, and bake 30 to 35 minutes at 325 F. Shortbread should be lightly brown around edges. Cut into 8 wedges while still warm, and let cool in pan. Once cookies have cooled, remove from pan, and use chocolate drizzle to form Tigger's stripes. Makes 8 wedges. CORNMEAL CATS' TONGUES I haven't made these; my mom sent me the recipe. It says, "These slender little cookies are based on an old Italian recipe called Crumari. The cornmean gives the cookies a distinctive crunch and flavor." 1 stick plus 6 T. unsalted butter, at room temperature Preheat over to 350 F. Line 2 cookie sheets with parchment paper. Using a pencil and ruler and leaving 1 inch between the sets, draw 3 lengthwise sets of 2 parallel lines 3 inches apart on the parchment. Invert the parchment onto the cookie sheets. In a large bowl, beat the butter with the sugar, vanilla and salt. Add the eggs, 1 at a time and beating well after each addition. Add the flour and cornmeal and beat at low speed just until blended. Spoon one-third of the batter into a pastry bag fitted with a 1/3-inch round (#3) tip. Between the parallel lines, pipe pencil-thin lines of batter 1 inch apart to look like railroad tracks. Bake the cookies on the middle and lower racks of the oven for 17 minutes, or until golden around the edges and on the bottom; shift the sheets halfway through baking. Cool the cookies on the sheets for 5 minutes, then transfer them to a wire rack to cool completely. Let the cookie sheets cool slightly between batches. |
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