Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, September 15, 1993 TAG: 9309150094
SECTION: EXTRA PAGE: 3 EDITION: METRO
SOURCE: Almena Hughes/Staff writer
DATELINE: LENGTH: Long
Read the entire recipe before beginning to make sure you have all necessary ingredients and baking utensils.
If the recipe calls for brown sugar, use light brown unless otherwise indicated. Use large eggs unless otherwise stated.
Measure all ingredients accurately and assemble them in the order called for.
Use standardized graduated measuring cups for dry ingredients, shortening, peanut butter, yogurt, nuts, preserves, jams and the like. Fill to overflowing and level with a spatula or knife. Press shortening, peanut butter or like ingredients into cup, cut through with knife or spatula, then press again to eliminate air pockets. Lightly spoon rather than pack flour into cup. Too much flour will make cookies dry and crumbly.
Use standardized glass or plastic measuring cups for liquid ingredients. Place cup on flat surface, fill to desired mark and check measurement at eye level.
Preheat the oven, adjust racks 6 inches apart and prepare pans and baking sheets according to recipe directions.
If you use more than one baking sheet at a time, rotate the sheets about half-way through. Allow sheets to cool completely between batches.
Check for doneness at the minimum time given in recipe.
Remove cookies from baking sheets immediately unless otherwise instructed. Always cool cookies completely before stacking and storing.
Store cooled cookies at room temperature in airtight containers. Store each kind separately to prevent changes in flavor and texture.
Baked cookies can be frozen in airtight containers or freezer bags for up to six months.
These recipes get an "A" for both eye and appetite appeal. Why not heat up the oven and put your new baking skills to the test.
\ PEANUT BUTTER YO-YOS 1/2 cup all-vegetable shortening
3/4 cup creamy peanut butter
1/4 cups firmly packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cups all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda
\ Filling
2 cups sifted confectioners sugar
1/4 cup butter flavor all-vegetable shortening
1 tablespoon milk
1 teaspoon vanilla
Black or red licorice string to decorate
Heat oven to 375 degrees. Combine shortening, peanut butter, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended.
Form balls, 1 1/2 inches in diameter, with hands. Place 2 inches apart on ungreased baking sheet. Flatten with bottom of lightly greased and floured glass to approximately 3/8-inch thickness.
Bake at 375 degrees for 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Place sheets of foil on counter top. Remove cookies to foil to cool completely.
For filling, combine confectioners sugar, butter-flavor shortening, milk and vanilla in medium bowl. Beat at low speed of electric mixer until well blended. Scrape bowl. Beat at high speed for 2 minutes, or until smooth and creamy. When cookies are cool, spread filling generously on bottom of cookies. Top with remaining halves.
For each yo-yo string, wrap 20 inch length of licorice string around middle of cookie to resemble a yo- yo. Knot end of string. Makes about 18 Yo-Yo Cookies
\ ALPHABET SUGAR COOKIES
1 1/4 cups granulated sugar
1 cup butter-flavor all-vegetable shortening
1/4 cup light corn syrup or regular pancake syrup
1 tablespoon vanilla
3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Decorations (your choice) - granulated sugar, colored sugar crystals,
frosting, candies, chips, nuts, raisins, decorating gel
Combine sugar and shortening in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup and vanilla. Beat until well blended and fluffy.
Combine flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended.
Divide dough into 4 quarters. Wrap each quarter of dough with plastic wrap. Refrigerate at least 1 hour. Keep refrigerated until ready to use.
Heat oven to 375 degrees. For cut-out cookies, spread 1 tablespoon or more of flour on large sheet of waxed paper. Place one-fourth of dough on floured paper. Flatten slightly with hands. Turn dough over and cover with another large sheet of waxed paper. Roll dough to\ -inch thickness. Remove top sheet of waxed paper. Cut out with floured cutter. Transfer to ungreased baking sheet with large pancake turner. Place 2 inches apart on ungreased baking sheet. Roll out remaining dough.
For alphabet and numeral cookies, shape mound of dough (about the size of an egg) into log. Roll with hands in approximately 6-inch log. (For 4-inch high cookies, log should be diameter of dime. For 2-inch high cookies, log should be diameter of a pencil.) Form letters and numbers from logs. Trim dough using scissors or butter knife. Place 2 inches apart on ungreased baking sheet. Roll out remaining dough.
Sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost or decorate when cooled.
Bake one baking sheet at a time for 5 to 9 minutes, depending on the size of your cookies (bake smaller, thinner cookies closer to 5 minutes: larger cookies closer to 9 minutes). Cool 2 minutes on baking sheet. Place sheets of foil on counter top. Remove cookies to foil to cool completely, then frost and decorate if desired. Makes about 3 TO 4 dozen cookies
by CNB