EMPORIUm www.emporium-johnstown.com
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Recipes Included: Lori's Lemon Bars, Dad's Orange Refrigerator Cookies Dipped in Orange-flavored
Chocolate (and Lemon Poppyseed Variation) , Aunt Till’s Peanut Butter Bars, Chocolate Spritz, Lemon
Cornmeal, Snickerdoodles, Pumpkin-Oatmeal Raisin Cookies, Lemon Crisps, Big Soft Ginger Cookies,
Peppermint Meringues, A New Meringue Recipe, Fairy Drops
Lori's Lemon Bars (a recipe from my daughter) What follows is the original recipe. When I did mine, however, I
used two 13 X 9 cake pans and doubled the shortbread base recipe and then tripled the topping recipe, so I had
a thick layer of the lemon topping.
Shortbread base- 1 1/2 sticks (3/4c) unsalted butter
2 cups all purpose flour
1/2 cups packed light brown sugar
1/2 t salt
Pre-heat oven to 350.
Cut butter in 1/2 inch pieces. In food processor, process all ingredients until mixture begins to form small lumps.
Press firmly & evenly into bottom of greased 13 x 9 inch cake pan. Bake 20 minutes or until golden. While it
bakes, prepare topping.
Lemon Topping- 4 large eggs
1 1/2 c. granulated sugar
3/4 cups lemon juice (I also added 1 t lemon peel)
1/3 cup all purpose flour
Whisk eggs and sugar until well combined. Stir in lemon juice and flour. Pour over hot shortbread base.
Reduce oven temperature to 300 and bake until set- about 30 minutes. Cool completely, cut into bars and keep
covered and chilled. The recipe calls for sprinkling them with powdered sugar when cooled, but I like them more
tart and skip that step.
Dad's Orange Refrigerator Cookies Dipped in Orange-flavored Chocolate
This was my Dad's idea. I was trying to figure out how to use up all the bittersweet chocolate left over from
“wedding truffle madness” and he got my mother’s bag of Pepperidge Farm Orange Milano Cookies (my mother
has a major sweet addiction!) and suggested I make them!?! Way too much work. What follows is my lazy
interpretation, which is based on a modified Betty Crocker “Butter-Rich Refrigerator Cookie” recipe.
1cup butter 1cup powdered sugar 1 ½ t orange extract
1 t orange peel 2 ½ cups all purpose flour ¼ t salt
Cream butter, sugar, extract and orange peel. Blend in flour and salt. Shape into 2 inch diameter roll and wrap
tightly in plastic. Refrigerate for at least 4 hours. When ready to bake- heat oven to 400. Cut roll into 1/8 inch
slices and place on ungreased cookie sheet about an inch apart. Bake 8-10 minutes or until VERY light brown.
Cool. While they’re baking, melt bittersweet chocolate (maybe 8 ounces? I really don’t know …I was using
leftovers from a big package and I quadrupled the cookie recipe….but you can always save it for later or melt
more if needed) in top of double boiler- I use a metal bowl sitting atop a pan with a couple inches of boiling
water. Slowly add ½ t orange extract. Taste and add more if needed. When cookies are cooled, dip ½ of
each one in chocolate and place on waxed paper to set. If the kitchen is warm (or you want to try one right
away) you may need to refrigerate them. Makes about 6 dozen.
Lemon Poppyseed Variation
I’ve also done this same basic recipe substituting lemon extract and peel for the orange and then adding ½ of a
10 ounce jar of poppy seed filling.
Aunt Till’s Peanut Butter Bars- these are incredibly decadent and wonderful. (If you’re going to be bad you
might as well be gloriously bad!)
1 stick oleo ½ cup creamy peanut butter 1 cup water
½ c vegetable oil 2 cups sugar 2 cups flour
1 t vanilla 1 t baking soda ½ cup milk
2 eggs
Cook oleo, peanut butter, water and oil until boiling. Cool. Add all other ingredients and beat until smooth. Heat
oven to 375 and smooth batter into greased jelly roll pan. Bake for 20 minutes or until done.
While it’s baking make the icing. In a small pan cook together to boiling- 1 stick oleo, ½ cup creamy peanut
butter and 1/3 cup skim (Ha! just kidding) milk. Add 1 lb powdered sugar and beat until smooth. When the cake
is done, pour the icing on the warm cake. NOW- here’s the thing. It seemed like way too much icing, so I saved
about ¼ of it and used it to drizzle on the following cookies when they were cooled.
Chocolate Spritz- a modified recipe from an old Betty Crocker cookbook
1 cup butter ½ cup sugar ½ t salt
2 ¼ cups all purpose flour 1 egg 1 t almond extract
6 T cocoa 2 T canola (or whatever) oil
Heat oven to 400. Cream butter and sugar. Beat in other ingredients. Use cookie press and press cookies
onto ungreased cookie sheet. Bake 6-9 minutes. They should be set, but only VERY, if at all, light brown. Cool
and drizzle with peanut butter icing. Makes about 5 dozen.
***This is not a commercial and I don’t receive compensation (though if they want to send me a big old jug of
their wonderful double strength vanilla, or even a little jar of ground cloves- I wouldn’t say “No”!) but I love
Penzeys Spices (www.penzeys.com or 1-800-741-7787) and use them all the time. Their catalogue is wonderful
and has great recipes and ideas. They have 4 kinds of cinnamon!!! And a mix of the 4!!! How great is that?
They also have stores- the closest is on Penn Ave in Pittsburgh. Oh- and the Ozark Seasoning is amazing! I
could go on and on…I have, actually.
Lemon Cornmeal (a Martha recipe with a few changes)
Mix 1and 3/4 c. flour with 1 c. yellow cornmeal and 1/2 tsp. salt.
In another bowl, cream 1 c. unsalted softened butter with 2/3 c. sugar.
Add zest from 2 fresh lemons and 1 tsp. fresh lemon juice.
Mix for at least 2 minutes on medium high speed.
Add 1 egg and mix and then 1 egg yolk and mix again.
Add 1 tsp. vanilla extract.
Gradually add the flour mixture and beat until combined.
You can pipe this onto greased or parchment lined pans using a pastry bag and 1/2 in. star tip or you can be
lazy like me and use a cookie gun.
Bake at 350 degrees until edges are very light brown: 8-15 minutes- depending on the size and thickness of
your cookies.
Snickerdoodles (Does anyone know how they got this name?) from Betty Crocker
Heat oven to 400 degrees.
1/2 c. butter
1/2 c. shortening
1 1/2 c. sugar
2 eggs
2 3/4 c. all purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
Cream first 4 ingredients.
Mix in next 4.
Shape into small balls - 1 generously rounded tsp. per each.
Mix 2 Tbl. sugar and 2 1/2 tsp. cinnamon.
Roll balls in mixture and place 2 inches apart on ungreased cookie sheet.
Bake for 7-8 minutes until set and bottoms are light brown.
Pumpkin-Oatmeal Raisin Cookies- **I just tried these with chocolate chips instead of raisins and they are
excellent!
I got this recipe from the Nestle site VeryBestBaking.com and modified it slightly
2 1/4 c. all purpose flour
1 1/2 c. old fashioned oats
1 tsp. baking soda
1 1/4 tsp. cinnamon
1/2 tsp. salt
1 c. margarine or butter
1 c. packed brown sugar
1 c. granulated sugar
1 c. pumpkin
1 large egg
1 tsp vanilla extract
3/4 c. raisins
Optional 3/4 c. chopped walnuts
Preheat oven to 350 degrees.
Lightly grease baking sheets.
Combine first 5 dry ingredients.
In separate bowl, cream butter and sugars until fluffy. Add pumpkin, egg and vanilla. Mix well. Combine with dry
mixture and stir in raisins. Drop by rounded teaspoon onto sheets and bake for 10-12 minutes or until edges are
light brown and centers are set. Makes about 48 cookies.
Lemon Crisps
(I got this recipe from my mother- Thanks Mom!)
1 3/4c. flour
3/4 tsp. baking soda
dash salt
3/4 c. vegetable shortening (kind of disgusting, but necessary)
1 c. sugar
2- 4oz. packages of instant lemon pudding
3 eggs
(I would add lemon peel and my mother suggested some lemon juice as well, if you want to cut the sweetness a
bit. Good plan.)
Mix dry ingredients. Cream sugar, shortening, and pudding mix- beat until light and fluffy. Add eggs and beat.
Add flour mixture and beat. Roll into walnut-sized balls and put on lightly greased baking sheets. I semi-flattened
mine with a cookie press and baked at 375 degrees (or whatever my oven decided to heat to at the time!) for 8
minutes.
Big Soft Ginger Cookies
I got this recipe years ago from a magazine. The only thing I change is to be generous when measuring the
spices.... and of course, triple the recipe.
2 1/4 c. flour
2 tsp. ground ginger
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3/4 c. margarine
1 c. sugar
1 egg
1/4 c. molasses
2 Tbs. sugar
Combine first 6 ingredients and set aside.
In large mixing bowl, beat margarine on low to soften.
Gradually add 1 c. sugar and beat until fluffy.
Add egg and molasses and beat well.
Stir in dry ingredients.
Roll into walnut-sized balls and roll in 2 Tbs. sugar to coat.
Place 2 1/2 inches apart on ungreased cookie sheets.
Bake at 350 for 10 minutes. Cookies should be light brown and still puffed. Let stand for 2 minutes before
removing from sheet. Store tightly covered. (They get even better after a few days.) Makes approx. 2 doz
Peppermint Meringues
2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
1/2 c. sugar
approx. 1/4 tsp. peppermint extract (I just dumped some in)
approx. 1/2 c. mini semi-sweet chocolate chips (again with the dumping)
Green food coloring
Beat egg whites until foamy. Add salt & cream of tartar. Beat until it forms soft peaks. Continue to
beat while adding sugar 1tbs. at a time. When mixture is stiff and glossy, beat in peppermint extract
and green food coloring. Spoon into a sealable plastic bag and cut a 3/4 inch hole in the corner.
(If you're feeling particularly Martha-like, before you put the meringue in the bag, you can cut a small
hole in the corner and put a small star cake decorating tip into the opening and make fancy "kisses".
Very little effort, but impressive-looking) Squeeze meringue in the shape of small "kisses" on to an
ungreased foil-lined cookie sheet. Push several mini chips into each kiss.
Bake at 225 degrees for 2 hours. Cool and remove from foil. Makes about 3 dozen. Store in an airtight
container. Another option is to eliminate the chocolate chips and food coloring and sprinkle crushed
candy canes on top of the kisses before baking.
A New Meringue Recipe- Which is an adaptation of an Emeril recipe
2 extra large egg whites- room temperature
1/2 t cream of tartar
2/3 c granulated sugar (he calls for superfine, but I didn't have any and I got no complaints)
1 t vanilla extract or 1/4 t peppermint extract
(He calls for 1c finely chopped walnuts, but that sounds wrong to me. I'm picky.)
For the ones with peppermint extract, I also add a little green food coloring and then after I pipe them on the
cookie sheets, push a single chocolate chip in the top. For the ones with vanilla extract, I crush candy canes
and sprinkle over the piped kisses before baking. I'm sure you can just add whatever type of extract suits your
fancy.
Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.
Beat egg whites until foamy. Add cream of tartar and beat until fluffy, but not dry. Add sugar gradually (3T at a
time). When half the sugar is added, add the extract. Continue beating and adding sugar gradually. Beat
until meringue is very shiny and firm. You can just put it on the parchment paper in teaspoons full , but it's super
easy to put it in a plastic ziplock bag, out of which you've cut a small hole in the corner and put in a star
decorating tip. Then you just pipe them (to big Hershey kiss size) on the paper, leaving about an inch between
each one. Put on crushed candy canes or chocolate chips, if you want. Put the sheets in the pre-heated oven
and turn it off. They should be in the undisturbed oven for at least 2 hours. I usually make them in the evening
and just leave them in over night. In the morning, pop them in airtight containers. Makes about 4 dozen.
Fairy Drops- Very shortbread-like. From an old "Better Homes and Gardens"
4 1/2 c. flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt.
1 c. butter
1 c. sifted powdered sugar
1 c. sugar
1 c. cooking oil
2 eggs
2 tsp almond extract
colored or plain sugar (optional)
In a medium bowl stir together first 4 ingredients.
In a large mixing bowl, beat butter until smooth, add both sugars, beat until fluffy. Add oil, egg and extract-
beat just until combined. Gradually add dry ingredients and beat until combined. Cover and chill (the dough)
for at least 30 minutes.
Roll into small balls (approx a rounded teaspoon size). Dough will be soft. Place on ungreased cookie sheet.
With your hand, the bottom of a juice glass, or a fun cookie stamp, gently flatten to 1/4 inch thick. Sprinkle with
plain sugar if you'd like...or red or green sugar for the holidays or pink or yellow for spring...
Bake at 350 degrees for 10-12 minutes or until edges are very light brown...barely beige really.
Makes 55-60 cookies.
Chocolate (and Lemon Poppyseed Variation) , Aunt Till’s Peanut Butter Bars, Chocolate Spritz, Lemon
Cornmeal, Snickerdoodles, Pumpkin-Oatmeal Raisin Cookies, Lemon Crisps, Big Soft Ginger Cookies,
Peppermint Meringues, A New Meringue Recipe, Fairy Drops
Lori's Lemon Bars (a recipe from my daughter) What follows is the original recipe. When I did mine, however, I
used two 13 X 9 cake pans and doubled the shortbread base recipe and then tripled the topping recipe, so I had
a thick layer of the lemon topping.
Shortbread base- 1 1/2 sticks (3/4c) unsalted butter
2 cups all purpose flour
1/2 cups packed light brown sugar
1/2 t salt
Pre-heat oven to 350.
Cut butter in 1/2 inch pieces. In food processor, process all ingredients until mixture begins to form small lumps.
Press firmly & evenly into bottom of greased 13 x 9 inch cake pan. Bake 20 minutes or until golden. While it
bakes, prepare topping.
Lemon Topping- 4 large eggs
1 1/2 c. granulated sugar
3/4 cups lemon juice (I also added 1 t lemon peel)
1/3 cup all purpose flour
Whisk eggs and sugar until well combined. Stir in lemon juice and flour. Pour over hot shortbread base.
Reduce oven temperature to 300 and bake until set- about 30 minutes. Cool completely, cut into bars and keep
covered and chilled. The recipe calls for sprinkling them with powdered sugar when cooled, but I like them more
tart and skip that step.
Dad's Orange Refrigerator Cookies Dipped in Orange-flavored Chocolate
This was my Dad's idea. I was trying to figure out how to use up all the bittersweet chocolate left over from
“wedding truffle madness” and he got my mother’s bag of Pepperidge Farm Orange Milano Cookies (my mother
has a major sweet addiction!) and suggested I make them!?! Way too much work. What follows is my lazy
interpretation, which is based on a modified Betty Crocker “Butter-Rich Refrigerator Cookie” recipe.
1cup butter 1cup powdered sugar 1 ½ t orange extract
1 t orange peel 2 ½ cups all purpose flour ¼ t salt
Cream butter, sugar, extract and orange peel. Blend in flour and salt. Shape into 2 inch diameter roll and wrap
tightly in plastic. Refrigerate for at least 4 hours. When ready to bake- heat oven to 400. Cut roll into 1/8 inch
slices and place on ungreased cookie sheet about an inch apart. Bake 8-10 minutes or until VERY light brown.
Cool. While they’re baking, melt bittersweet chocolate (maybe 8 ounces? I really don’t know …I was using
leftovers from a big package and I quadrupled the cookie recipe….but you can always save it for later or melt
more if needed) in top of double boiler- I use a metal bowl sitting atop a pan with a couple inches of boiling
water. Slowly add ½ t orange extract. Taste and add more if needed. When cookies are cooled, dip ½ of
each one in chocolate and place on waxed paper to set. If the kitchen is warm (or you want to try one right
away) you may need to refrigerate them. Makes about 6 dozen.
Lemon Poppyseed Variation
I’ve also done this same basic recipe substituting lemon extract and peel for the orange and then adding ½ of a
10 ounce jar of poppy seed filling.
Aunt Till’s Peanut Butter Bars- these are incredibly decadent and wonderful. (If you’re going to be bad you
might as well be gloriously bad!)
1 stick oleo ½ cup creamy peanut butter 1 cup water
½ c vegetable oil 2 cups sugar 2 cups flour
1 t vanilla 1 t baking soda ½ cup milk
2 eggs
Cook oleo, peanut butter, water and oil until boiling. Cool. Add all other ingredients and beat until smooth. Heat
oven to 375 and smooth batter into greased jelly roll pan. Bake for 20 minutes or until done.
While it’s baking make the icing. In a small pan cook together to boiling- 1 stick oleo, ½ cup creamy peanut
butter and 1/3 cup skim (Ha! just kidding) milk. Add 1 lb powdered sugar and beat until smooth. When the cake
is done, pour the icing on the warm cake. NOW- here’s the thing. It seemed like way too much icing, so I saved
about ¼ of it and used it to drizzle on the following cookies when they were cooled.
Chocolate Spritz- a modified recipe from an old Betty Crocker cookbook
1 cup butter ½ cup sugar ½ t salt
2 ¼ cups all purpose flour 1 egg 1 t almond extract
6 T cocoa 2 T canola (or whatever) oil
Heat oven to 400. Cream butter and sugar. Beat in other ingredients. Use cookie press and press cookies
onto ungreased cookie sheet. Bake 6-9 minutes. They should be set, but only VERY, if at all, light brown. Cool
and drizzle with peanut butter icing. Makes about 5 dozen.
***This is not a commercial and I don’t receive compensation (though if they want to send me a big old jug of
their wonderful double strength vanilla, or even a little jar of ground cloves- I wouldn’t say “No”!) but I love
Penzeys Spices (www.penzeys.com or 1-800-741-7787) and use them all the time. Their catalogue is wonderful
and has great recipes and ideas. They have 4 kinds of cinnamon!!! And a mix of the 4!!! How great is that?
They also have stores- the closest is on Penn Ave in Pittsburgh. Oh- and the Ozark Seasoning is amazing! I
could go on and on…I have, actually.
Lemon Cornmeal (a Martha recipe with a few changes)
Mix 1and 3/4 c. flour with 1 c. yellow cornmeal and 1/2 tsp. salt.
In another bowl, cream 1 c. unsalted softened butter with 2/3 c. sugar.
Add zest from 2 fresh lemons and 1 tsp. fresh lemon juice.
Mix for at least 2 minutes on medium high speed.
Add 1 egg and mix and then 1 egg yolk and mix again.
Add 1 tsp. vanilla extract.
Gradually add the flour mixture and beat until combined.
You can pipe this onto greased or parchment lined pans using a pastry bag and 1/2 in. star tip or you can be
lazy like me and use a cookie gun.
Bake at 350 degrees until edges are very light brown: 8-15 minutes- depending on the size and thickness of
your cookies.
Snickerdoodles (Does anyone know how they got this name?) from Betty Crocker
Heat oven to 400 degrees.
1/2 c. butter
1/2 c. shortening
1 1/2 c. sugar
2 eggs
2 3/4 c. all purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
Cream first 4 ingredients.
Mix in next 4.
Shape into small balls - 1 generously rounded tsp. per each.
Mix 2 Tbl. sugar and 2 1/2 tsp. cinnamon.
Roll balls in mixture and place 2 inches apart on ungreased cookie sheet.
Bake for 7-8 minutes until set and bottoms are light brown.
Pumpkin-Oatmeal Raisin Cookies- **I just tried these with chocolate chips instead of raisins and they are
excellent!
I got this recipe from the Nestle site VeryBestBaking.com and modified it slightly
2 1/4 c. all purpose flour
1 1/2 c. old fashioned oats
1 tsp. baking soda
1 1/4 tsp. cinnamon
1/2 tsp. salt
1 c. margarine or butter
1 c. packed brown sugar
1 c. granulated sugar
1 c. pumpkin
1 large egg
1 tsp vanilla extract
3/4 c. raisins
Optional 3/4 c. chopped walnuts
Preheat oven to 350 degrees.
Lightly grease baking sheets.
Combine first 5 dry ingredients.
In separate bowl, cream butter and sugars until fluffy. Add pumpkin, egg and vanilla. Mix well. Combine with dry
mixture and stir in raisins. Drop by rounded teaspoon onto sheets and bake for 10-12 minutes or until edges are
light brown and centers are set. Makes about 48 cookies.
Lemon Crisps
(I got this recipe from my mother- Thanks Mom!)
1 3/4c. flour
3/4 tsp. baking soda
dash salt
3/4 c. vegetable shortening (kind of disgusting, but necessary)
1 c. sugar
2- 4oz. packages of instant lemon pudding
3 eggs
(I would add lemon peel and my mother suggested some lemon juice as well, if you want to cut the sweetness a
bit. Good plan.)
Mix dry ingredients. Cream sugar, shortening, and pudding mix- beat until light and fluffy. Add eggs and beat.
Add flour mixture and beat. Roll into walnut-sized balls and put on lightly greased baking sheets. I semi-flattened
mine with a cookie press and baked at 375 degrees (or whatever my oven decided to heat to at the time!) for 8
minutes.
Big Soft Ginger Cookies
I got this recipe years ago from a magazine. The only thing I change is to be generous when measuring the
spices.... and of course, triple the recipe.
2 1/4 c. flour
2 tsp. ground ginger
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3/4 c. margarine
1 c. sugar
1 egg
1/4 c. molasses
2 Tbs. sugar
Combine first 6 ingredients and set aside.
In large mixing bowl, beat margarine on low to soften.
Gradually add 1 c. sugar and beat until fluffy.
Add egg and molasses and beat well.
Stir in dry ingredients.
Roll into walnut-sized balls and roll in 2 Tbs. sugar to coat.
Place 2 1/2 inches apart on ungreased cookie sheets.
Bake at 350 for 10 minutes. Cookies should be light brown and still puffed. Let stand for 2 minutes before
removing from sheet. Store tightly covered. (They get even better after a few days.) Makes approx. 2 doz
Peppermint Meringues
2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
1/2 c. sugar
approx. 1/4 tsp. peppermint extract (I just dumped some in)
approx. 1/2 c. mini semi-sweet chocolate chips (again with the dumping)
Green food coloring
Beat egg whites until foamy. Add salt & cream of tartar. Beat until it forms soft peaks. Continue to
beat while adding sugar 1tbs. at a time. When mixture is stiff and glossy, beat in peppermint extract
and green food coloring. Spoon into a sealable plastic bag and cut a 3/4 inch hole in the corner.
(If you're feeling particularly Martha-like, before you put the meringue in the bag, you can cut a small
hole in the corner and put a small star cake decorating tip into the opening and make fancy "kisses".
Very little effort, but impressive-looking) Squeeze meringue in the shape of small "kisses" on to an
ungreased foil-lined cookie sheet. Push several mini chips into each kiss.
Bake at 225 degrees for 2 hours. Cool and remove from foil. Makes about 3 dozen. Store in an airtight
container. Another option is to eliminate the chocolate chips and food coloring and sprinkle crushed
candy canes on top of the kisses before baking.
A New Meringue Recipe- Which is an adaptation of an Emeril recipe
2 extra large egg whites- room temperature
1/2 t cream of tartar
2/3 c granulated sugar (he calls for superfine, but I didn't have any and I got no complaints)
1 t vanilla extract or 1/4 t peppermint extract
(He calls for 1c finely chopped walnuts, but that sounds wrong to me. I'm picky.)
For the ones with peppermint extract, I also add a little green food coloring and then after I pipe them on the
cookie sheets, push a single chocolate chip in the top. For the ones with vanilla extract, I crush candy canes
and sprinkle over the piped kisses before baking. I'm sure you can just add whatever type of extract suits your
fancy.
Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.
Beat egg whites until foamy. Add cream of tartar and beat until fluffy, but not dry. Add sugar gradually (3T at a
time). When half the sugar is added, add the extract. Continue beating and adding sugar gradually. Beat
until meringue is very shiny and firm. You can just put it on the parchment paper in teaspoons full , but it's super
easy to put it in a plastic ziplock bag, out of which you've cut a small hole in the corner and put in a star
decorating tip. Then you just pipe them (to big Hershey kiss size) on the paper, leaving about an inch between
each one. Put on crushed candy canes or chocolate chips, if you want. Put the sheets in the pre-heated oven
and turn it off. They should be in the undisturbed oven for at least 2 hours. I usually make them in the evening
and just leave them in over night. In the morning, pop them in airtight containers. Makes about 4 dozen.
Fairy Drops- Very shortbread-like. From an old "Better Homes and Gardens"
4 1/2 c. flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt.
1 c. butter
1 c. sifted powdered sugar
1 c. sugar
1 c. cooking oil
2 eggs
2 tsp almond extract
colored or plain sugar (optional)
In a medium bowl stir together first 4 ingredients.
In a large mixing bowl, beat butter until smooth, add both sugars, beat until fluffy. Add oil, egg and extract-
beat just until combined. Gradually add dry ingredients and beat until combined. Cover and chill (the dough)
for at least 30 minutes.
Roll into small balls (approx a rounded teaspoon size). Dough will be soft. Place on ungreased cookie sheet.
With your hand, the bottom of a juice glass, or a fun cookie stamp, gently flatten to 1/4 inch thick. Sprinkle with
plain sugar if you'd like...or red or green sugar for the holidays or pink or yellow for spring...
Bake at 350 degrees for 10-12 minutes or until edges are very light brown...barely beige really.
Makes 55-60 cookies.