For those involved in Cookie Drop- got this recipe from my cousin who used to send her brother

C

cynupstateny

Well-known member
cookies in VietNam. They supposedly get better with age. She also gave me a ginger and a coffee cookie recipe that she sent.

Action Vietnam Cookies

Betty Bernard makes 6 doz cookies

¾ cup solid shortening

1 cup packed brown sugar

1 egg

1 ½ cup a.p. flour

½ tsp. Baking soda

1 tsp salt

1 tsp cinnamon

¼ tsp nutmeg

½ cup chopped walnuts

½ cup chocolate chips

½ cup coconut

1/2 cup raisins dredged in 1 tbsp. Flour

1 cup mashed banana

1 ¾ cups quick cooking oats

Beat together shortening and brown sugar. Add egg and continue beating until well blended.

Sift together flour, baking soda, salt, cinnamon and nutmeg. Add flour mix to shortening mix, stirring to keep batter well blended. Add nuts, choco chips coconut raisins and bananas, mix well. Gradually stir in oats, mixing well.

Drop by tsp. Onto lightly greased baking sheets. Bake at 375 F. for 12 minutes .

 
Rec: Ginger Cookies

Ginger Cookies

Makes about 4 doz cookies

¾ cup shortening
1 cup firmly packed dark brown sugar
1 egg
¼ cup molasses
2 ¼ cup a.p. flour
2 tsp. Baking soda
½ tsp. Ground cloves
1 tsp. Cinnamon
2 tsp. Ground ginger

Combine, by hand, shortening, brown sugar, egg, molasses, flour, baking soda, cloves, cinnamon and ginger. Mix well. Roll dough into balls using 1 tsp. of dough each. Place balls on greased baking sheet. Press flat with bottom of glass.
Bake at 375 F. for about 8 min. Let cool before removing from baking sheet.

 
Rec: Crispy Coffee Cookies

Crispy Coffee Cookies
Makes about 3 doz. Cookies

1 ¾ cup a.p. flour
¼ tsp salt
¼ tsp baking powder
¼ tsp baking soda
1 Tbsp. Instant coffee (or instant espresso if you want it stronger)
½ cup butter
¼ cup shortening
½ cup sugar
½ cup brown sugar
2 tsp. vanilla
1 egg yolk

Extra sugar for dipping

Stir together flour, salt, baking powder, baking soda and coffee. Set aside
In another bowl, combine butter and shortening, beat until fluffy. Add sugars and beat until well mixed. Beat in vanilla and egg yolk. Gradually add flour mixture, beating just until well mixed.
Shape dough into 1 inch balls. Place about 2 inches apart on ungreased sheet. Dip a flat bottomed glass in granular sugar and flatten each cookie to about ¼ inch thick.
Bake until golden brown and firmed up. About 10-12 min. Let stand on sheet 1-2 min. before removing to rack to cool.

 
OCD Bakers: Is anyone using nuts in their goodies or should I refrain based on...

the link that said not nuts, PB, or butter?

 
Marilyn, can you once again list the spices we cannot use please? I can't find the right post

 
I'm going that route too. USPS guarantees delivery in 3 weeks

+ one week "from you to me to PO" sitting around in a box + the weather has cooled off over there. It's not like it's high summer heat.

So I'm hoping our little FK cookie angel will hover over the boxes and keep problems away.

That said, I'm still not doing any 100% butter or 100% nut recipes either.

 
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