CINNAMON SUGAR FAN BISCUITS

2 cups all-purpose flour

3 tablespoons sugar

4 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cream of tartar

1/2 cup shortening

2/3 cup milk

FILLING:3 tablespoons butter, softened

3 tablespoons sugar

1 teaspoon ground cinnamonIn a mixing bowl, combine the flour, sugar, baking powder, salt and cream of tartar. Cut in shortening, using a pastry cutter or two knives, until mixture resembles coarse crumbs. Stir in milk, just until moistened. Turn out onto a lightly floured board, knead 8 to 10 times. Roll or pat into a 12-inch by 10-inch rectangle. For filling, spread the butter over the dough. Combine the sugar and cinnamon and sprinkle over the butter. Cut into five 2-inch strips; stack strips on top of each other. Cut into six 2-inch pieces, place cut side down in six greased muffin cups. Bake at 425 degrees for 11 to 14 minutes or until golden brown. Remove from pan to wire racks to cool. Serve while warm.

CINNAMON COOKIES

1 1/2 cups flour

1/4 cup granulated sugar

1/4 cup brown sugar

1/2 cup butter or margarine

1/2 tsp soda

1/2 tsp salt

1 1/2 tsp cinnamon

1 eggCream sugars, butter in large bowl. Sift dry ingredients. Add egg, add dry ingredients. Form into roll. Refrigerate until chilled through. Preheat oven to 425 degrees. Slice and bake.

CINNAMON LAYERED COFFEE CAKE

1 1/2 cups sugar

1/2 cup butter

2 eggs

1 cup milk

3 cups all purpose flour

4 tsp baking powder

1/2 tsp salt

1 tsp vanilla

Topping:

1 cup brown sugar

4 tsp cinnamon

4 tbsp flour

3/4 cup melted butter

To make topping, melt butter, add brown sugar, flour, and cinnamon.  Mix well.  Sprinkle between batter layers and some on the top. 

Preheat oven to 350 degrees.

Cream butter and sugar together, add eggs, beat well.  Sift dry ingredients together, add alternately with milk and vanilla.  Put half in greased and floured 13 x 9 x2-inch baking pan.  Sprinkle half the topping mixture over batter.  Add remaining batter and top with remaining topping mix.  Bake cake at 350 degrees about 25 to 30 minutes or until a toothpick inserted in center comes out clean.

Enjoy!

Choco-chip cookies are a much-loved treat and making them is really something that you should take the time to learn. These cookies are either crunchy, soft or etc.

Making these soft choco-chip cookies might seem a very hard challenge but I assure you it isn’t. Just take note of a couple of steps in making your cookie batter.

Normally an easy & good choco-chip cookie recipe would be the standard ones placed at the back portion of those choco chip packages. For your dough, just be sure to thoroughly mix the butter and sugars using your electric hand-held/ordinary mixer until dough is quite fluffy. Watch out for lumps of sugar & butter then be sure that they are already gone before adding in your vanilla and eggs.

These first few steps are crucial to getting those soft cookies. Don’t beat your batter together with eggs otherwise they might not become airy & fluffly. Just incorporate all ingredients until they are mixed together. Be careful not to overbeat your dough.

Next, into another bowl, combine salt, baking soda & flour together then mix them using your spoon then sift afterwards. If recipe requires flour (sifted) then be sure to sift your flour. After sifting, you stat adding in flour mix to your wet recipe ingredients until everything is incorporated well & add your choco chips.

Place your dough inside the refrigerator for around 2 hrs or better if overnight. When baking, preheat yor oven first before actual baking process. Roll out dough in 2-inch round shapes then place them 2-inches away from each other on your greased baking/cookie sheet. Be sure your sheet isn’t warm when you arrange your cookies onto it. You could even place it inside your fridge prior to baking.

Then, bake your cookies as per directions until they appear light golden and browned. But make sure cookies aren’t darkly browned or they might be crunchy and a bit hard. Be careful when cooking so you will get those lovely soft cookies and not the hard & crunchy ones. Take note of the steps above and for sure you will get those soft chewy cookies.

Enjoy!

Choco-chip cookies are a much-loved treat and making them is really something that you should take the time to learn. These cookies are either crunchy, soft or etc.

Making these soft choco-chip cookies might seem a very hard challenge but I assure you it isn’t. Just take note of a couple of steps in making your cookie batter.

Normally an easy & good choco-chip cookie recipe would be the standard ones placed at the back portion of those choco chip packages. For your dough, just be sure to thoroughly mix the butter and sugars using your electric hand-held/ordinary mixer until dough is quite fluffy. Watch out for lumps of sugar & butter then be sure that they are already gone before adding in your vanilla and eggs.

These first few steps are crucial to getting those soft cookies. Don’t beat your batter together with eggs otherwise they might not become airy & fluffly. Just incorporate all ingredients until they are mixed together. Be careful not to overbeat your dough.

Next, into another bowl, combine salt, baking soda & flour together then mix them using your spoon then sift afterwards. If recipe requires flour (sifted) then be sure to sift your flour. After sifting, you stat adding in flour mix to your wet recipe ingredients until everything is incorporated well & add your choco chips.

Place your dough inside the refrigerator for around 2 hrs or better if overnight. When baking, preheat yor oven first before actual baking process. Roll out dough in 2-inch round shapes then place them 2-inches away from each other on your greased baking/cookie sheet. Be sure your sheet isn’t warm when you arrange your cookies onto it. You could even place it inside your fridge prior to baking.

Then, bake your cookies as per directions until they appear light golden and browned. But make sure cookies aren’t darkly browned or they might be crunchy and a bit hard. Be careful when cooking so you will get those lovely soft cookies and not the hard & crunchy ones. Take note of the steps above and for sure you will get those soft chewy cookies.

Enjoy!

1.If you want to make light yet crunchy cookies, you need to combine the ingredients using an automatic mixer. However, when you want thicker cookies you need to mix your dough manually. Remember not to over beat or mix or beat the mixture or dough because it can result to hard and thick cookies.

2.When the cookie recipe needs butter by all means put this ingredient in. But if in case you don’t have butter, margarine and shortening are acceptable replacements.

3.Usually cookies that are made using shortening are thick while cookies which use margarine and butter are flat but they are flavorful and tastier. When you want to create thick and flavorful cookies then use 50 percent light margarine/ butter and 50 percent of shortening.

4.In order not to overcook the cookie mixture, try to find and use a pan that does not stick and reduce your oven temp. by around 25 deg.

5.If you use the regular baking tray for the cookies, place a ply of parchment sheet first before baking. The parchment sheet is going to prevent cookies from sticking to the tray which makes cleaning easier.

6.If you intend to bake several trays of tasty cookies, see to it that you use a minimum of two or more baking trays to prevent dough from spreading. You need to keep in mind that placing your dough or cookie mixture onto hot surfaces can result to flat and unappealing cookies.

7.When you are ready to bake, see to it that you put the cookies within the center of your oven to allow equal heat distribution. A common practice in preparing cookies is providing 2-inch allowance on every side of your baking tray from the surface of your oven.

8.Be patient in baking your dough or cookies. Bake or put each baking tray inside your oven one at a time. When you put 2 baking pans simultaneously, the cookies or you dough mixture might not be properly baked. Some might be overcooked while some can be half-baked.

9.When placing the scoops of dough onto the baking tray, allow a minimum of one to 2-inch space between each cookie as well as at the sides of your baking tray. This provides equal distribution of heat which results to even baking of your great tasting cookies.

10.If you worry about making equal sizes of your dough or cookies, you may use a scoop just like the one you use in scooping your ice cream to measure the mixture or dough. Using an ice cream scooper allows cookies to have equal sizes. These tips are recommended by experienced bakers so they are proven useful in preparing and baking perfectly yummy cookies. Have fun!

Baking or making cookies is easy to do but when you want to achieve better tasting cookies you need to follow these simple tips and tricks that have been tried and tested to achieve yummier results.

1.If you want to make light yet crunchy cookies, you need to combine the ingredients using an automatic mixer. However, when you want thicker cookies you need to mix your dough manually. Remember not to over beat or mix or beat the mixture or dough because it can result to hard and thick cookies.

2.When the cookie recipe needs butter by all means put this ingredient in. But if in case you don’t have butter, margarine and shortening are acceptable replacements.

3.Usually cookies that are made using shortening are thick while cookies which use margarine and butter are flat but they are flavorful and tastier. When you want to create thick and flavorful cookies then use 50 percent light margarine/ butter and 50 percent of shortening.

4.In order not to overcook the cookie mixture, try to find and use a pan that does not stick and reduce your oven temp. by around 25 deg..

5.If you use the regular baking tray for the cookies, place a ply of parchment sheet first before baking. The parchment sheet is going to prevent cookies from sticking to the tray which makes cleaning easier.

6.If you intend to bake several trays of tasty cookies, see to it that you use a minimum of two or more baking trays to prevent dough from spreading. You need to keep in mind that placing your dough or cookie mixture onto hot surfaces can result to flat and unappealing cookies.

7.When you are ready to bake, see to it that you put the cookies within the center of your oven to allow equal heat distribution. A common practice in preparing cookies is providing 2-inch allowance on every side of your baking tray from the surface of your oven.

8.Be patient in baking your dough or cookies. Bake or put each baking tray inside your oven one at a time. When you put 2 baking pans simultaneously, the cookies or you dough mixture might not be properly baked. Some might be overcooked while some can be half-baked.

9.When placing the scoops of dough onto the baking tray, allow a minimum of one to 2-inch space between each cookie as well as at the sides of your baking tray. This provides equal distribution of heat which results to even baking of your great tasting cookies.

10.If you worry about making equal sizes of your dough or cookies, you may use a scoop just like the one you use in scooping your ice cream to measure the mixture or dough. Using an ice cream scooper allows cookies to have equal sizes.

These tips are recommended by experienced bakers so they are proven useful in preparing and baking perfectly yummy cookies. Have fun!

The cookie history was traced during the seventh Century in Persia. But during the 1800′s, cookie recipes started to get published on cook books. However, the name used was small or tiny cakes. The name cookies actually came from this Dutch term: koekje/koekie which denotes small or tiny cakes.

During the first part of 1900s until today, recipes for making cookies vary in flavors and styles. These little bites of sweetness are usual goodies baked inside one’s kitchen, and it is assessed that 50% of the entire homemade cookies were choco-chips.

However, there are numerous tasty cookie flavors which have not yet been tested or baked at homes. Cookie recipes on cook books are categorized according to their manner of preparation and cooking. The five cookie recipe categories are as follow:

1. Drop Cookies: This is one of the usual categories of home-baked and yummy cookies. It is prepared and baked by pressing and dropping the dough or cookie mixture from your spoon down to the parchment or wax paper. This type is actually easy to bake. You just combine all the ingredients, scoop, drop and cook. The famous examples are peanut spread , choc-chip cookies and oatmeal cookies.

2. Cookie Bars, Squares/Pan Cookies: These are probably the simplest and the easiest cookie recipe. You surely can make it without dropping a sweat. The cookie mixture is placed inside a container or mold and then sliced in small sizes right after cooking. Brownies fall in this category even if it’s a batter cookie and it has many variations.

3. No-Bake Cookies: This category does not need any oven. It is one of the best ways to familiarize children to baking. Among the known samples of this type are krispies, coconut-date balls, peanut spread/butter squares/bars and rum rounds or balls.

4. Shaped Cookies: This cookie category is usually designed and molded by hands. Shortbreads and spritz cookies are samples of shaped cookies.

5. Ice Box/Refrigerator Cookies: This cookie is done by freezing or chilling the batter/cookie mixture before cutting and cooking/baking them. Some books classify this as the slice-and-bake cookies. Just keep small logs of your desired cookie mixtures inside the freezer or fridge, and then cut prior to baking and best eaten fresh out from your oven. This is good especially when you suddenly have cookie cravings.

Everybody in your family or even your friends will appreciate your effort regardless of the category that you would like to bake. Baking your own homemade cookies will always an extra special treat.

This is a recipe she started making back in the 1960′s and to this day, its one of our family’s favorite cookie recipes. Back in the 1960′s money was tight so women used to whip up recipes using the common ingredients they usually had on hand.

If you love lemon flavored cookies, then give this recipe a try.

Lemon Butter Cookies

1/2 c. butter, softened 1/2 c. sugar 1 egg 1 1/2 c. flour 2 tbsp. fresh lemon juice 1 tsp. grated lemon peel 1/2 tsp. baking powder 1/8 tsp. salt additional sugar

*note* I like a lot of lemon flavor, so when I make Auntie’s recipe, I increase the lemon juice to 4 tablespoons and I always use fresh lemon juice that I personally hand squeeze. (I don’t use the bottled lemon juice).

Beat butter and sugar in a large bowl with mixer at medium speed until creamy. Beat in egg until light and fluffy. Mix in flour, lemon juice, lemon peel, baking powder and salt. Wrap in plastic wrap, refrigerate for 2 hours or until firm. (make sure you refrigerate the dough for a minimum of 2 hours but no longer than for 4 hours).

Preheat oven to 350 degrees. Roll dough, a small portion at a time on a well floured surface to 1/4″ thickness. Keep remaining dough in the refrigerator. Cut dough with 3″ round cookie cutter. (you can also use a round biscuit cutter which I find easier to use than a cookie cutter).

Transfer cookies to a ungreased cookie sheet. Sprinkle with granulated sugar. I lined my cookie sheet with a Non-Stick Silicone Baking Mat and I am so glad that I did! They just slid off the mat when they were done and they were evenly baked.

Bake 8-10 minutes or until edges are lightly browned. Cool for 1 minute on cookie sheet before removing them to finish cooling on a wire rack. Store in an airtight container.

Additional Note: The thinner you roll out the dough, the less baking time it will need. So if you like thick cookies, roll out your dough thicker than described above but you will need to increase your baking time by 1-2 minutes.