Archive for the ‘recipe’ Category

Thumbprint Cookies

Wednesday, September 26th, 2012

My granddaughter who lives 3 hours away once told me that her favorite kind of cookie was thumbprint cookies.  Ah, ha, that gave me inspiration for the type of cookie to bake and take along when I recently went to visit her to celebrate her 10th birthday.

From my peanut butter and jelly sandwich experience with her and her brother, I knew that she prefers red raspberry jam.  Her brother is partial to  apricot.

When I walked into their house, I had a plate thumbprint cookies filled with raspberry and apricot jam.    Sampling soon began.

 

 

This recipe  is so versatile.  It can produce a buttery cookie, a vegan cookie or a gluten-free cookie with simple substitutions.  I have made and tasted each option.  They all were tender, delicate, and really delicious.

Thumbprint Cookies

1 cup margarine or butter *

1/2 cup sugar

1/2 teaspoon vanilla

2 cups flour **

1/2 cup chopped pecans

jam of choice or frosting for filling

Preheat oven to 350 degrees.

Cream the margarine/butter.  Add sugar.  Mix well.  Stir in 1 cup flour.  If using a mixer, add remainder of the flour 1/4 cup at a time by hand.

Roll tablespoons of dough into balls.  Roll the balls in the chopped pecans.

Place the cookies on parchment paper lined cookie sheets.  Using your thumb or the end of a wooden spoon make a depression in each cookie.  Drop 1/4 teaspoon of a favorite jam into the depression.  You can also leave the depression empty and fill with frosting after the cookies have cooled.

Bake 12-18 minutes in the 350 oven.  When I make them, they are usually golden brown and done after 15 minutes.  Yield: 20 cookies

Allow to cool on wire racks.

* To make these vegan cookies, use a vegan margarine such as Earth Balance.

** To make the cookies gluten free, substitute gluten-free flour and 1 1/2 teaspoon xanthan gum for the all purpose flour.

These cookies disappear quickly when I take them to my grandchildren.  Everyone wants to try “just one more.”

Thank you for stopping by to a visit at Grandma in the Mailbox.

 

 

Peanut Butter Cup Cookies

Wednesday, August 22nd, 2012

Peanut Butter Cup Cookies are so-oo good.  They have an unusual crumbly texture.  I was nibbling one to give me inspiration to write, but decided I should put it aside until I finish because cookie crumbs are not the best friend of a computer keyboard.

I came across this recipe in the food section of the Chicago Tribune on 4/13/2005.  The Tribune writer  found the recipe in Big Fat Cookies by Elinor Klivans.  They tweaked the recipe a tad.  And, in turn, I tweaked their recipe a tad.  The result is a favorite of young and old in my family.

Because of the crumbly texture, I “suggest” that my grandchildren eat the cookie at the table instead of while they are meandering around my living room.

Peanut Butter Cup Cookies

1 cup flour

1/2 teaspoon baking soda

1/8 teaspoon salt

3/4 cup smooth peanut butter at room temperature (I use Planters Natural Creamy.)

1/2 cup packed light brown sugar

1/4 unsalted butter, room temperature

1/4 cup shortening

1 large egg

1 teaspoon vanilla extract

10 ounces miniature peanut butter cups, unwrapped, quartered.  (I found no 10 ounce bags at the store on my shopping trip so I bought a 14 ounce bag which gives Grandma some tasty treats to have on hand. I weighed out 10 ounces from the bag to use in the cookies.)

Heat oven to 325 degrees.  Stir together flour, baking soda and salt and set aside.

Beat the peanut butter, sugars, butter and shortening in a large bowl with an electric mixer on medium speed until smoothly blended, about 1 minute.  Add the egg and vanilla; beat 1 minute.  Reduce speed to low; add the reserved flour mixture, mixing until incorporated and the dough is soft and smooth, about 1 minute.  With a large spoon carefully fold in the peanut butter cup pieces.

Drop by heaping tablespoons onto baking sheets lined with parchment paper.  I used my cookie scoop that is 1.5 inches in diameter.  Space the cookies about 2 inches apart.  I gently patted down the cookie a tad.  The cookies will not spread very much.

Bake 18-20 minutes until the top is firm and several small cracks appear in the top.

Cool the cookies 5 minutes on their baking sheets.  Use a wide spatula to carefully transfer the cookies to a wire rack.  Cool cookies thoroughly.

Prepare to enjoy and to reap compliments from those sampling the cookies.  My taste testing panel of 2 children and 2 adults gave thumbs up and “may I have another one” when I brought them out recently.

And now back to that cookie that I put down to write this post.

Thank you for stopping by Grandma in the Mailbox.  Next week brings the 5th Wednesday in  August.  I shall take a 5th Wednesday holiday.  See you again in September.

 

Time for Grandma Camp

Wednesday, August 8th, 2012

It has been a very hot and dry summer, but there has been fun.  My grandchildren from near and those from far have all stopped by for some Grandma Camp action.

When we have Grandma Camp, we always start the day by going to the public library – sometimes by car and sometimes by mass transit.  This time we visited a library, but it was not the large brick and mortar one.  This was a neighborhood “little library.”

Are you familiar with the little free library movement?   http://www.littlefreelibrary.org/

Their mission is to promote literacy and the love of reading by building free book exchanges worldwide.  To build a sense of community as people share skills, creativity and wisdom across the generations.  To build more than 2,510 libraries around the world.

They offer kits and building plans so folks can set up their own free little library.

The little library a few block from my home is not housed in one of these designed little structures.  It is the Free Mini Library, housed in an insulated cooler.  It rests next to the street in front of a home.  There are two little tree stumps for browsers to sit upon as they look at the books.  There are books for adults and for children.  The premise is – leave a book; take a book.

I have picked up a mystery story for myself and I have taken my grandchildren to pick out books to read at my house.  Of course, we leave a book for each book we take.

 

What a great idea.  After seeing the library, one of my sons plans to set up a library in his front yard for the neighborhood to use.

A walk on a sunny summer day means that you are hot and sweaty when you return.  We had the perfect remedy for this.  We made strawberry popsicles before we left and enjoyed one when we returned.  These are so fresh and tasty that I’ll probably make them even when the children are not visiting.

I altered a bit a recipe that I found on the internet to make this fruity treat.

1 cup of cut up strawberries

1/2 cup water

3 tablespoons sugar or less if the strawberries are really sweet

a couple of squeezes of lime juice.

Put all the ingredients into a food processor and pulse until the mixture is smooth.  Pour into popsicle molds and put into the freezer.

An enjoyable treat for all ages.

One of my grandsons usually has a “bucket list” when he comes for Grandma Camp.  Sometimes it is “things Grandma never let’s us do” or “can we do this again this year.”  Can we paint the driveway? We have done it before, but he and his sister wanted to do it again so we did.  On the day of camp it was extremely warm and the driveway was in the blazing sun so I suggested they paint the front porch.

The children donned their hand-me-down black tee shirts from a grandpa to keep the “paint” off their clothes and they divided the front porch into – my space and your space.  A yellow chalk line was drawn down the middle of the porch.  We mixed up 4 bowls of “paint.”

The recipe for driveway paint is simple:  1/3 cup of cornstarch, 1/3  cup of water, and food coloring.  Stir the mixture until it is smooth.

Armed with a handful of sponge paint brushes, the painters set off to work on their creations.  My grandson who is a devotee of Star Wars decided that he would paint a solar system.  He added some space ships shooting at the invaders.

My granddaughter’s painting showed her on a giraffe, her favorite animal.  She also included one of her brother with a tiger, his favorite, and of course, there was one of me with a cat.

A rain shower, yes, unbelievable during this drought, but a rain shower washed away the collection of animals.  The space craft are still battling on my front porch.

More tales of Grandma Camp to come next week – a lemonade stand and Park Quest.

Thank you for stopping by Grandma in the Mailbox.  I hope you return next week to read other adventures we had in Grandma Camp.

 

 

A Recipe – Cuban Bread

Wednesday, August 1st, 2012

Let me be the first to welcome you to July 32.  Last week I mentioned that this week was the 4th Wednesday in July.  WRONG.  Last week was.  So I am starting off August with a recipe and I shall finish August with a recipe.

Cuban Bread is a crusty bread requiring few ingredients – no milk and no shortening.  The recipe that I have used for years was clipped out of the local newspaper on September 28, 1974.  An interesting aside  - on the back of the recipe is a coupon for Keebler’s Pecan Sandies cookies.  And the price $.89.  Wow, 38 years ago cookies (and everything else) certainly were less expensive.

Jane’s Crusty Cuban Bread

6 1/2 cups flour

2 packages dry yeast

2 cups water

2 tablespoons sugar

2 teaspoons salt

yellow cornmeal

Stir together 2 cups of flour and the yeast in a large mixer bowl.  Heat water, sugar and salt, stirring until very warm to the touch; add to the flour-yeast blend.  Beat about 3 minutes at high speed with mixer.  Stir in enough additional flour to make a stiff dough.

Turn out on a lightly floured board and knead 12 to 13 minutes or until the dough feels elastic.  Cover with a large bowl and let rest 45 minutes.

Grease a large baking sheet and sprinkle lightly with cornmeal.  (Rather than grease a baking sheet, I cover the sheet with parchment paper and sprinkle cornmeal on it.)

Divide dough  into three portions.  Roll each  portion into a rectangle about 13 X 10.  Roll up jelly roll fashion from the widest side; press ends together to seal and then fold ends slightly under the loaf.  Place seam side down on the baking sheet.

Make small diagonal cuts across the top of each loaf with a sharp knife.  Brush all over with water.  Let rise in a warm place until doubled, about 20 minutes.  Set oven temperature at 400 degrees and without preheating the oven, place the loaves in it; bake 45-50 minutes.  Cover lightly with foil if the loaves brown too rapidly.  Cool on racks before cutting.  Makes 3 loaves.

When the daddies were young, they loved this bread with pasta.  The loaves can also be cut into thirds and split for hoagie or hero sandwiches.  The loaves freeze well.

When the daddies were young, one loaf was often gone before dinner time.  Nothing like a hunk of warm crusty bread with a little butter spread on it.

Thank you for stopping by Grandma in the Mailbox.  Summer time and Grandma Camp time.  Next week I’ll talk about the fun things that we did a few weeks ago at Grandma Camp and the yummy strawberry popsicles that we made.  I hope you will stop by again.

4th of July Cookies

Wednesday, June 27th, 2012


This band of strolling musicians spent some time at my house recently.  We had a cousin play date.  They all selected favorite musical instruments and paraded through my house, then outside and around the house – clanging the cymbals and humming the kazoos through a variety of tunes.  The “quiet house on the corner” was turned into a noisy den of fun.

When it was time for a break (for my ears), everyone sat down for some lemonade and 4th of July cookies.

When I started thinking about what cookies to bake for the gathering, I knew I wanted something that would be red, white and blue for the upcoming birthday of the United States.  I have an old and often used recipe for ice box cookies from Betty Crocker’s Christmas Cookbook that would work perfectly.  The recipe is below.

I needed some red dough, white dough and some blue dough.

I had decided to make free-form red, white and blue pinwheels.  I divided the dough into three portions – two larger portions and one smaller portion.  One large portion was left white and one was colored red.  I used Wilton concentrated paste food coloring since that produces a bolder color than liquid food coloring.  The smaller portion was colored with blue paste food coloring.

After the dough had chilled, I rolled the red and white into rectangles placing the white atop the red layer.  I shaped the blue portion into a narrow strip and placed it on the other layers.  Then the dough was rolled up jelly roll fashion and put into the refrigerator to chill.

After the dough chilled, I sliced it into 1/4 inch thick slices and placed them on parchment paper lined cookie sheets.

After they came out of the oven, presto – 4th of July cookies.

And here is the recipe which in the cookbook is called Christmas  Cookie Slices.

1/2 cup sugar                                    1 1/2 teaspoons vanilla

1/2 cup butter or margarine         1 1/2 cups all-purpose flour

1 egg                                                      1/2 teaspoon salt

1/4 teaspoon baking soda

Mix sugar, softened butter, eggs and vanilla.  Stir in the dry ingredients.

Divide dough and add coloring.  Then cover the bowls and refrigerate for several hours.

Roll the red dough into a rectangle about 8 X 9 inches.  Roll the white dough into a rectangle about 8 X 9 inches and place it atop the red layer.  Pat the remaining dough into a strip about 2 X 9 and place at the edge of the white dough.  Roll the dough up in jelly roll fashion.  Wrap the roll and refrigerate for 2 hours.

Preheat the oven to 400.  Cut the roll of dough into 1/4 inch slices and place on parchment paper lined baking sheet.  Bake cookies for 7-10 minutes until the cookies are slightly browned at the edges.  (I baked mine for 7 minutes.)

Yield about 3 1/2 dozen cookies.

Yummy rich buttery, sugary cookies to enjoy with ice cream or lemonade.  I have some tucked in the freezer to be used as treats on another  day.

Thank you for stopping by Grandma in the Mailbox.  Next Wednesday is the 4th of July.  I plan to head out to our town’s parade.   I do like parades.  I hope that you stop back in a couple of weeks to see what my grandchildren and I have been up to.  Don’t forget to fly your American flag on the 4th of July.  Enjoy the holiday.

Do you like The Wiggles?

Wednesday, June 6th, 2012

I recall the first time I heard The Wiggles.  I was riding in the car on a visit over the river to my son’s house.  My granddaughter who was about 4 at the time asked her daddy to play a particular CD in the car stereo.  I could not understand what she was asking.  It sounded something like “wiggle.”

My son pushed PLAY, and the car was filled with a group of Aussie voices AND my granddaughter AND my son belting out “Rock-a-bye Your Bear.”  The song was followed by another.  I had a concert all the way to the grocery.  That was my introduction to The Wiggles.

I suppose you have heard that 3 of the group are planning to retire – Greg, Murray, and Jeff.  (No more “wake up, Jeff?”)  They will be replaced by new Wiggles who have in the past played the parts of Dorothy the Dinosaur, Captain Feathersword, and Wags the Dog.

I soon fell in love with The Wiggles.  Both sets of grandchildren loved them.  When I had Grandma School with my grandchildren who live 20 minutes away, almost every week we would watch part of a DVD from a Wiggles concert and we would dance along to “Can You Point Your Fingers and Do the Twist” or “Hot Potato.”   We always had “bend and stretch” time in Grandma School and sometimes it was while we lisened to “Head, Shoulders, Knees and Toes.”

Before lunch we listened to “Fruit Salad” and then went into the kitchen and got out all the ingredients so that we could have fruit salad – yummy, yummy – for lunch.  I searched the internet and came up with a recipe for “Crunchy, Munchy Honeycakes” that we baked together one afternoon.  (I have included the recipe below.)

Oh, my, the Wiggles toys that each family had –  so many officially licensed Wiggles toys – Sing and Dance Guitar, Sing-with-Me Microphone, finger puppets, tee shirts, books, CDs and DVDs.  I recall one day the Jeff finger puppet was missing.  It was a nap time favorite of my grandson.  We looked high and we looked low for Jeff.  If Jeff wasn’t found, tears would follow.  Under the sofa Jeff was hiding.

Alas, my grandchildren are growing up and their tastes in music and entertainment have changed.  I would happily watch “The Wiggles Movie” in which Wally steals Greg’s magic wand when he is trying to become a better magician, but my grandchildren veto that and suggest a Pixar flick instead.

Both sets of children went to see the Wiggles perform.  The grandchildren talked for days about the concerts.  We had to reinact some of the songs and dances.  And now the last round of  United States concerts for the original Wiggles is taking place.  My grandchildren aren’t interested, but I am. I would love to see the Wiggles in person.  I checked and learned they are performing in Rosemont, IL in July.  Alas, there is no way I would drive the mad house of Chicago expressways to get to Rosemont to see the Wiggles.  Guess I’ll have to check out the CD of the final concert and some evening I’ll stir up a batch of Crunchy Munchy Honey Cakes, watch it, and sing along to “Dorothy the Dinosaur” or “Shaky Shaky” or “Wiggly Party.”

Crunchy Munchy Honey Cakes

3 cups muesli flakes (some varieties have raisins – if your crew doesn’t like raisins in cookies, look for the plain version)

1/2 cup sugar

1 cup shredded coconut

1 cup self rising flour (or 1 cup regular flour + 1and 1/2 teaspoons baking powder and 1/2 teaspoon salt)

8 1/2 tablespoons butter

2 teaspoons honey

3 tablespoons milk

Preheat oven to 325.  Line baking sheets with parchment paper.  Combine muesli flakes, sugar, coconut and flour in a bowl and mix well.  Heat butter, honey and milk until butter is melted.  Pour over dry ingredients and mix until combined.  Roll into walnut-sized balls and place on parchment. paper.  Bake for 15-20 minutes or until golden brown.  Yield:  30 cookies.

Thank you for stopping by Grandma in the Mailbox.  All the grandchildren will be at my house in a few weeks.  I found some great books at the library with lawn games and fun activities for the out of doors.  Ever hear of crab soccer?  I’ll tell you about the game and others next week.  I hope you stop back again.

Super Yummy, Super Easy Pasta Sauce

Wednesday, May 23rd, 2012

I really do prepare items other than cookies in my kitchen.  My monthly recipes have tended to be baked goods that my grandchildren love.  To this collection today I am adding something that I started making for the daddies probably about 40 years ago.

When asked what favorite they would like for a birthday dinner, the answer was for many years – spaghetti.  To them that meant spaghetti with meat sauce.  A few years ago I served again this for Christmas lunch.  ”May I have more” was heard from young and old.

I came upon this recipe in a Good Housekeeping booklet that was inserted into an  issue of Good Housekeeping magazine before it was included in the publication of their cookbook.

This is a thick and slightly sweet pasta sauce with meat that is so easy to put together.

Good Housekeeping Meat Sauce

1 pound ground beef (I use ground round)

2 teaspoons of olive oil

1 medium onon, chopped

2 cloves garlic, minced (original recipe called for 1, but I love garlic)

1 can tomatoes

12 ounces tomato paste

4 teaspoons sugar

2 teaspoons oregano leaves

1 3/4 teaspoons salt

1 bay leaf

In Dutch oven over medium heat, in hot olive oil, cook ground beef, onion and garlic until meat is well browned;  if there is an excess of fat, spoon it off.  I usually do not need to do this since I use a minimum amount of olive oil and lean beef.

One of my sons, growing up,  refused to eat anything that had discernible pieces of tomato in it so I would put the tomatoes in the food processor and quickly blended them.  To that I added the tomato paste and combined the two into a smooth mixture.

Then stir this mixture and remaining ingredients into the meat mixture.  Reduce heat to low and simmer, covered, 35 minutes or until sauce is very thick, stirring occasionally.  Remove the bay leaf and it is ready to serve.  This makes about 4 cups of sauce for pasta.

I served the pasta and sauce with homemade hard rolls and a green salad.  Maybe sometime I’ll also share the recipe for the hard rolls.  They are not quick and easy like the sauce, but so good that the time and effort are worthwhile.

Thank you for stopping by Grandma in the Mailbox.  I am going to take advantage of my 5th Wednesday rule.  (If a month has 5 Wednesdays, I take the 5th one off.)  I’ll be back in June talking about the Wiggles and Crunchy Munchy Honey Cakes.  I hope you visit again.

 

Time for a Birthday Cake

Wednesday, May 2nd, 2012

My granddaughter who lives 20 minutes away just celebrated her 8th birthday.  I have been the official cake baker for this princess all the way back to birthday #1.

She and her brother and I had a conference about the theme for her cake.  We have had a running joke for several years.  Her brother once wanted a car wash cake so she and I planned how to make it.  Then shortly before his birthday he changed the theme to his currently favorite Pixar movie.  Since that time I have been trying to sell the car wash theme each year.  My granddaughter looked at me and shook her head.  Maybe next year?

Eager for summer to come and eager to put on a swimming suit and head to a beach or pool, she selected a beach theme for her cake.

That sounded easy.  She and her brother went through the Play Mobile people that I have in the playroom.  They found a mother in a beach chair reading a book, a beach umbrella, two little ones to whom they gave ice cream cones and various beach toys.

My grandson requested the Play Mobile catalog and checked out other options, but I decided we had enough for a great cake.

The cake would have water (lake or ocean), and it would have a sandy area for the “people.”  I thought that raw sugar might work really well for sand.  The children weren’t sure so I poured some into a small bowl.  They looked at it; they tasted it, and it won their approval.

I baked the traditional (for this family) white cake using a box and a half of white Duncan Hines cake mix.  The cake was baked in a 2 inch deep 9 X 13 inch pan.   I stirred up my favorite butter cream frosting (recipe in the recipe archives).  Deep blue was added to half the frosting for the water; the white provided a base for our sandy beach.  I had found some beach creatures (octopus, dolphin, sea horse, whale, and fish) in the cake decorations at Hobby Lobby. These marine animals were placed into the blue water.

The raw sugar sand was sprinkled liberally on the white frosting.  Finally the sunbathing Play Mobile family was stuck into the sand.

One cake ready to party.  Mom put 8 candles into the water and we all sang Happy Birthday as the birthday lass huffed and puffed and blew the candles out – with a little help from her younger brother.

It is so much fun to make birthday cakes for my grandchildren.  They always greet the cake with smiles and “come look at what Grandma made” when I walk into the house with the cake.

Thank you for visiting Grandma in the Mailbox.  I have been following the walk from Arizona to  Chicago by 5 guys and a goat named Wrigley.  They are raising money for cancer research and trying to break the “curse” against the Chicago Cubs. My grandchildren enjoy hearing of  their adventures on the road.  They have reached Springfield, Missouri, as they tred northward. Check in next week to read all about it.

 

Cookies for Breakfast?

Wednesday, April 25th, 2012

Appropriately it is early morning – time for breakfast.  I am sitting at my computer with a cat snuggling on my lap and a breakfast cookie and coffee at my side.  I’ll watch out for crumbs.  Back in the day when I worked, the IT fellow often reminded me that crumbs and keyboards were not a good combination.

I ate my first breakfast cookie about 11 years ago.  It was one purchased from the neighborhood grocery and dropped into my purse before I headed out on a trip to Italy.  A solo traveler, I changed planes in Germany, found the shuttle bus at the airport in Florence, with fractured Italian purchased a train ticket, and settled back for the final leg of my journey.  Having slept little and worried a lot, as I settled back into the seat on the train, I remembered the breakfast cookie in the bottom on my purse.

You know what happens to things in the bottom of your purse, right?  Well, conveniently I didn’t need to break the cookie into pieces.  Pieces awaited me.  I munched the cookie and gazed out the window at the beautiful Tuscan scenes that kept unfolding.  That cookie was not especially tasty, but it was food and I was hungry.

Since that first breakfast cookie, I have eaten many others; all were home baked.  Breakfast cookies are so handy to keep in the freezer.  You can take one out and by the time the coffee is ready, the cookie has thawed and there you have a quick breakfast.

I have tried various recipes – some better than others.  The recipe that I am now using and whose product I am now eating produces a cookie that is friendly to those with special dietary requirements.  No eggs; no milk.  It can also easily be changed into a gluten-free cookie.

This recipe came from http://nomnomnomblog.com/2012/02/17/cookies-for-breakfast/

Breakfast Cookies

1 cup old fashioned oatmeal

1/2 cup white whole wheat flour

1/2 unbleached all purpose flour

2 tbsp. sugar

1/2 teaspoon cinnamon

1/2 teaspoon baking powder

1/4 teaspoon salt

2 very ripe bananas, mashed

1/2 cup peanut butter or almond butter

1/4 cup canola oil

2 tbsp. real maple syrup

1/4 teaspoon vanilla

1/3 cup chocolate chips or raisins

Preheat oven to 350.  In a large bowl whisk together all the dry ingredients.  In a small bowl stir together the banana, oil, maple syrup, and vanilla.  In batches add and combine the wet ingredients with the dry ingredients.  Fold in the chocolate chips.

Line cookie sheets with parchment paper.  Drop the batter in scoops (2 tablespoons) onto the cookie sheet.  Flatten with your fingers.  Bake until the edges of the cookies are brown.   This takes about 16 – 18 minutes.  Yield 12 large cookies.

Oh, so good – and good for you.

Thank you for stopping by Grandma in the Mailbox.  My granddaughter who lives 20 minutes away will be celebrating a birthday soon and I’ll be baking her cake.  If you stop back next week, you can see what she has requested.

 

 

 

 

Snickerdoodles – a Vegan version

Wednesday, March 28th, 2012

Nothing can top the aroma of snickerdoodles fresh out of the oven.  That cinnamony sugary smell makes your mouth water and summons small ones into the kitchen for a taste.

These snickerdoodles recently went over the river with me on a visit to my grandchildren who live 3 hours away.  I returned.  Needless to say, the cookies were  just a memory when I left.  As I have said several times, this family follows a vegan diet so these are vegan snickerdoodles.  Everyone loved them especially Daddy, my son.

And here is the recipe.

3/4 cup vegan margarine such as Earth Balance

1 1/3 cups sugar

1 teaspoon vanilla

1/4 cup soy or almond milk

2 1/2 tablespoons cornstarch

3 cups flour

1/4 teaspoon salt

1 teaspoon baking powder

1 teaspoon cornstarch

1 teaspoon cinnamon

1 tablespoon cinnamon

2 tablespoons sugar

Preheat the oven to 325 degrees.

Cream together the margarine and sugar until fluffy.  Add the vanilla, soy milk, and 2 1/2 tablespoons cornstarch and mix until incorporated.

Sift in the flour, baking powder, salt, 1 teaspoon cornstarch, and cinnamon.  Stir.  If the dough is too dry and crumbly, add a splash of soy milk.  It shouldn’t be sticky though.

Mix the sugar and cinnamon in a small bowl.  Form the dough into 1 1/2 inch balls and roll in the cinnamon sugar mixture.

Place on cookie sheets lined with parchment paper and flatten slightly.

Bake for 12-14 minutes until golden around the edges, but still soft on top.  Transfer to a rack to cook.

When the cookies are cool, if desired, melt chocolate chips along with a little shortening.  Dip half of the cookie into the chocolate mixture and place on rack to harden.

Yield 3-4 dozen.

I always try to acknowledge the source of my ideas and recipes.  I have had this recipe for a couple of years.  Unfortunately I have no idea where I found the recipe.  I even did a search on the internet to see if I could find this one, but no luck.

Thank you for stopping by Grandma in the Mailbox.  Spring Break is over for my grandchildren.  They all stopped by for some play and fun.  I’ll talk about that next week.

Hope that you visit Grandma in the Mailbox again.