Two Simple Vanilla Cookie Recipes

Two Simple Vanilla Cookie Recipes
When sandwiches jump into a picnic basket and go out and about, they need a tasty dessert to keep them company. Nothing works better than this Simple Vanilla Cookie Recipe. These are drop cookies, so no need for the rolling pin. Just spoon them onto the cookie sheet and bake. Also, there is no baking soda or baking powder! The type of cookie that you make depends upon the kind of sugar and flour that you use! This is a little flat cookie. It's a longtime favorite in our family, and so easy to pop into that picnic meal.


Simple Vanilla Cookie Recipe

Ingredients:
½ cup butter
½ cup shortening (I used Crisco.)
1 cup sugar-raw sugar or granulated white sugar
2 eggs
1 teaspoon vanilla
1 teaspoon salt
2 cups of sifted flour-Wheat Montana's Prairie Gold whole wheat flour or all-purpose white flour
Nuts for decoration (optional)


Method:

Preheat the oven to 350 degrees F.

In a medium bowl, cream the butter, shortening, and sugar together. Add the eggs, one at a time and beat the mixture until it is light and fluffy. Continue beating the vanilla and salt into the mixture.

Stir the flour in with a large spoon until it is just mixed. Do not overmix the dough.

Drop the dough by teaspoons onto a greased cookie sheet or a sheet lined with parchment. Bake at 350 degrees F. for 12 to 15 minutes. The cookies will spread out and their edges should be golden brown.

Variations::
*Stir coarsely chopped toasted pecans into the dough.
*Dry roasted, shelled sunflower seeds, like Planter's, are a tasty addition to the Prairie Gold and raw sugar cookies.
*Swirl food coloring into the dough. Use pastels for spring cookies. Red and green ribbons of color will be pretty for winter cookies.
*Use lemon flavoring and lemon zest instead of vanilla.


What's the difference between cookies created with Wheat Montana Prairie Gold flour and raw sugar versus cookies made with all-purpose white flour and granulated sugar? Essentially, this recipe makes two different cookies, depending on which flour and sugar combination that you use. The Prairie Gold with raw sugar cookies hold their shape while baking when they are dropped from the spoon. If you want them to be flat, you need to press them with your fingers or a fork. They are a lovely nutty brown and have a bit of a crunch from the sugar crystals. Cookies stirred together from all-purpose flour and granulated sugar flatten out as they are baking. They have a charming creamy color with delicate brown edges. Their texture is smooth, and their taste is more subtle. Both types of cookies are wonderful parts of a sandwich meal and pair well with coffee or tea.

If you want your cookies to be more decorative, you may press a nutmeat into the center of each cookie. A pecan half is our family's favorite, but you might enjoy an almond or walnut. Children might appreciate sprinkles to add color. Plain or fancy, these cookies satisfy the palate. Added to a simple sandwich and a couple of easy side dishes, they turn the meal into an occasion to look forward to.


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Content copyright © 2018 by Connie Mistler Davidson. All rights reserved.
This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.