Easy sugar cookies take to flavorings
Published 11:17 am Thursday, February 14, 2008
In the unfinished business department, we have recipes for both chicken and cookies today.
Let’s start with a snappy chicken seasoning shared by Carol Wilson of Everett and Connie Trier. With the exception of the amount of ginger, their recipes are identical, and both Carol and Connie say they’re the result of “searching the net.”
Next, we welcome first-time Forum recipe-sharer Pat Anderson of Marysville, and thank her for the following two-fer, a recipe that stands on its own as a butterscotch cookie, but can double as a coconut cookie.
“This is taken from a Wesson-Snowdrift booklet printed in 1955,” she said. “It was a mail-in offer.”
Pat also included the booklet’s sugar cookie recipe that looks like it would probably react to the addition of coconut just as well as the butterscotch version.
Might be worth a try, especially since it sounds like it could be an updated version of the melted shortening coconut cookie Lois Leonard has been hoping to reconnect with.
KFC replica chicken seasoning mix
1tablespoon each rosemary, oregano and powdered sage
1teaspoon (or up to 1 tablespoon) powdered ginger
1teaspoon marjoram
11/2teaspoons thyme
3tablespoons each brown sugar and dry minced parsley
1teaspoon pepper
1tablespoon paprika
2tablespoons each garlic salt and onion salt
2tablespoon powdered chicken bouillon or 4 cubes bouillon, mashed
1package tomato cup-of-soup mix
Place all ingredients in blender and process with on?off speed for 3 to 4 minutes to pulverize, or rub through a fine strainer. Store in an airtight container so it will not lose potency. Makes about 3?4>> cup.
To use with flour, add 1 ounce seasoning mix per cup of flour for coating chicken.
Stir-n-drop butterscotch cookies
2eggs
2/3cup oil
2teaspoons vanilla
1cup dark brown sugar
2cups sifted flour
2teaspoons baking powder
1/2teaspoon salt
Cinnamon-sugar mixture for topping
Preheat oven to 400 degrees. Beat eggs with fork until well blended. Stir in oil and vanilla. Blend in sugar until mixture thickens. Sift together flour, baking powder and salt; add to egg mixture.
Drop by teaspoonfuls about 2 inches apart on ungreased cookie sheet. Stamp each cookie flat with bottom of glass dipped in mixture of sugar and cinnamon. (Lightly oil glass, then dip in sugar; continue dipping in sugar.)
Bake 8 to 10 minutes. Remove immediately from cookie sheet.
Makes 3 dozen cookies, 3 inches in diameter.
Stir-n-drop coconut cookies: To butterscotch cookies recipe, add 1 cup shredded coconut.
Stir-n-drop sugar cookies
2eggs
2/3cup oil
2teaspoons vanilla
1teaspoon grated lemon rind
3/4cup sugar
2cups sifted flour
2teaspoons baking powder
1/2teaspoon salt
Sugar for topping
Preheat oven to 400 degrees. Beat eggs with fork until well blended. Stir in oil, vanilla and lemon rind. Blend in sugar until mixture thickens. Sift together flour, baking powder and salt; add to egg mixture.
Drop by teaspoonfuls about 2 inches apart on ungreased cookie sheet. For sugar topping, stamp each cookie flat with bottom of glass dipped in sugar. (Lightly oil glass, then dip in sugar; continue dipping in sugar.)
Bake 8 to 10 minutes. Remove immediately from cookie sheet.
Makes 3 dozen cookies, 3 inches in diameter.
The next Forum will appear in Wednesday’s Food section.
