The Long Hill Garden Club of Trumbull, Connecticut
Founded and Federated in 1941
2010 - 2011
COOKIES
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Butter Cookies----------------------------------From Meg Barnes
1 C Butter 1 ½ C Confectioner’s sugar 1 Egg
1 t. Vanilla 2 ½ C Flour ¼ t. Salt
1 t. Baking Soda 1 t. Cream of TartarPreheat oven to 400°. Yield 2 ½ Dozen
Cream butter, add sugar gradually, cream until fluffy. Add unbeaten egg and vanilla, beat well. Sift or mix together dry ingredients, blend into creamed mixture. Bake 8 minutes on middle rack, test first cookie batch at 6 minutes for doneness, adjust baking time accordingly.
Depending on how you garnish the cookies is how you form them.Trixie Treats are rolled in cinnamon sugar and baked. You need to chill the dough, so it is not sticky, roll them into balls a little smaller than walnuts and then roll in the cinnamon sugar. You may also use colored sugars for this too.
Jewel Clusters have gumdrops or candied fruit on them. Drop dough by ½ t. onto cookie sheet, press gumdrop or candied fruit into each.
Butter Kisses – have a Hershey Kiss pushed into the top of them. Drop dough by ½ t. onto cookie sheet, press a kiss into the middle of them
Butterscotch Drop Cookies-------------------------------From Meg Barnes
½ C Butter 2 C Brown sugar 2 Eggs 2 ¼ C Flour
½ t. Salt 1 ½ t. Baking Powder 1 ½ C Chopped walnuts
Preheat oven to 325°. Yields 4 dozen
In a saucepan melt butter, stir in the sugar and the eggs, beat well. In a mixing bowl blend the flour salt and baking powder, add the saucepan ingredients to the dry ones, mix well.
Stir in the nuts. Drop by teaspoonful onto cookie sheets, bake until firm about 8 minutes.
Do not use the lower oven rack and test first batch cookies after 5 min. and every minute thereafter to see if they are done. Ovens vary so adjust baking time accordingly.
Date Bars -----------------------------------------From Juliana Lavitola
Heat oven to 350
¼ cup butter 1 1/3 cups Bisquick
¾ cup sugar ½ cup chopped nuts
1 egg 1 cup cut up datesMix thoroughly
Butter, sugar, egg
Stir in Bisquick, nuts and datesBake 25 min in greased 8” Square pan
Cool about 1 hour
Cut in bars & roll in powdered sugarGinger Snap Cookies-------------------------------------From Meg Barnes
1 C Butter 1 C Sugar 2 C Molasses
4 ½ C Flour 1 t. Baking Soda 1 T. Ginger
2 t. Cinnamon 2 t. Cloves Whole Almonds for garnish if desiredBeat the butter until soft and creamy, stir in the sugar and molasses. Sift or mix dry ingredients together, gradually add to the butter sugar and molasses. Turn onto floured board, knead until smooth. Shape into walnut size balls and then flatten with palm of hand or a smooth bottom glass. Wrap dough in wax paper and chill for 2 hours. Preheat oven to 325°. Garnish cookies with almonds if desired, bake for 8 minutes or until firm. Test first batch of cookies at 5 min. and then every minute after so they don’t burn on the bottom. This cookie contains a lot of sugar and every oven is different, do not bake more than one sheet of cookies at a time with this recipe and do not place on the lower rack to bake, use a middle rack. When cookies are done, cool them on racks, they will continue to brown if you leave them on the cookie sheets.
Sunflower Cookies------------------------------------From Meg Barnes
1 C sugar 2 C all-purpose flour
1 C butter 1 tsp baking soda
1 C brown sugar ½ tsp baking powder
2 eggs ¼ tsp salt
1 tsp vanilla 1 C coconut flaked
2 C oats rolled 1 C raw sunflower kernelsCream butter and sugars together until well blended. Add eggs and vanilla. Stir together flour, baking soda, baking powder and salt, mix well. Add to butter mixture. Stir in oats, coconut and sunflower kernels. Drop by rounded tablespoons onto greased baking sheet (Or non-stick). Bake at 350 for 8-10 minutes or until cookies are brown around the edges. You may substitute chocolate chips or raisins for coconut.
Yield 4 dozen cookies
Butter Pecan Turtle Cookies----------------Cheryl Basztura
Crust: Caramel Layer
2 cups all-purpose flour 2/3 cup butter
1 cup firmly packed brown sugar 1/2 cup firmly packed brown sugar
1/2 cup butter, softened 1 cup whole pecan halves
1 cup milk chocolate chip
Preheat oven to 350 degrees. In a 3-qt. bowl combine crust ingredients. Mix at medium speed, scraping sides of bowl often, 2-3 minutes , or until well mixed and particles are fine. Pat firmly into ungreased 13 x 9 x 2" pan. Sprinkle pecans evenly over unbaked crust. Prepare caramel layer; pour evenly over pecans and crust. Bake near center of 350 degree oven for 18-22 minutes, or until entire caramel layer is bubbly and crust is light golden brown. Remove from oven. Immediately sprinkle with chips to melt slightly (2-3 minutes.) Slightly swirl chips as they melt; leave some whole for a marbled effect. Do not spread chips. Cool completely; cut into 3-4 dozen bars.
Caramel Layer: In a heavy 1-qt. saucepan combine brown sugar and butter. Cook over medium heat, stirring constantly, until entire surface of mixture begins to boil. Boil 1/2 to 1 minute, stirring constantly.
Genuine Cow Pies---------------------Cheryl Basztura
2 cups (12 ounces) milk chocolate chips
1 tablespoon shortening
½ cup raisins
½ cup chopped slivered almondsIn a double boiler over simmering water, melt the chocolate chips and
shortening, stirring until smooth.Remove from the heat; stir in raisins and almonds.
Drop by tablespoonfuls onto waxed paper.
Chill until ready to serve.
Yield: 2 dozen pies