|
Category: |
Category: |
| |
|
ORIGINAL BUTTERINE COOKIES |
|
Ingredients: |
Ingredients: 1 lb butterine
1 lb light brown sugar
4 eggs (good size); if very small, use 5
8 c ordinary flour; (after sifted), reserving 1 c for rolling
(The above recipe is superfluous for rolling out cookies.)
|
|
Directions: |
Directions:Roll sugar lightly and rub thru flour. (If sugar isn't hard, however, don't need to roll it; just put it right into flour, with hands, getting lumps out that way, if there are any. (You get your hands good & clean that way. Haha!!!!) Have butter soft enuf' to mix easily (good idea to put out nite before or plenty ahead of time) (not melted, however). Mix butter int the flour & sugar mixture, mixing well. Then break the eggs into this, mixing thoroughly. (I usually beat my eggs up first in a separate bowl.) (I mix this all with the hands) Now roll out, using extra cup of flour for rolling. Cut into shapes and decorate as wanted. Takes a big bowl for mixing. Do not roll too big a piece at a timeº and use as little flour as possible.
Bake in preheated 400º oven for 6 to 8 minutes on rack second from the top. |
| |
|
Decorating |
|
Ingredients: |
Ingredients: As described below.
|
|
Directions: |
Directions:The original recipe calls for 2 well beaten eggs to brush on top of cookies before baking. Can do various ways, however. Another way, brush cookies with slightly beaten egg whites (amount depends upon the number of cookies) perhaps two would be plenty, mixed with a little water. Decorations will stick better when cookies are baked.
Another idea Use 2 T evaporated or condensed milk, mixed with 1 T sugar and brush on before baking and decorating. Will have to mix more, according to the amount of cookies you bake.
Sprinkle cookies with a sugar and cinnamon mixture (1 tsp cinnamon and 1 T sugar)
Place halved candied cherry in center or halved blanched almonds. If using these two things on the whole recipe, it will take around 3/4 lb cherries and 3/4 lb split almonds. Can put colored sugar on, etc.; cinnamon candies, etc. |
| |
|
ICE BOX USE |
|
Ingredients: |
Ingredients: Original recipe but only use 7 cups of flour.
|
|
Directions: |
Directions:Use 7 cups of flour only. Make into several rolls and put in refrigerator over nite or several hours before baking. Don't have to bake all at once. Slice thin.
In regards to over temperature, may have to use only 375. Depends upon your own oven. Try 400 first and watch carefully. |
|
Number Of
Servings: |
Number Of
Servings:Will make around 300 cookies depending on size. |
Personal
Notes: |
Personal
Notes: butterine/ (ˈbʌtəˌriːn, -rɪn) /
noun
an artificial butter made partly from milk
aka margarine or oleo
|
This recipe for BUTTERINE COOKIES is from