Old Fashioned Sugar Cookies

A treat for kids to cut out and decorate.

Ingredients: 

• ½ cup butter

• ¾ cup sugar

• 1 egg

• 1 tablespoon whipping cream

• 1 teaspoon pure extract (vanilla or lemon or a combination of both)

• 1 ¼ cups unbleached all-purpose flour

• ¼ teaspoon baking powder

• ¼ teaspoon salt

• Color sugar for decorating

Preheat oven to 375 degrees.  Cream butter and sugar.  Add egg.  Blend in cream and extract.  Combine dry ingredients and add until well blended.  Shape into a flattened ball.  Wrap in parchment paper and chill at least ½ hour.  Roll out onto lightly floured board until approximately ¼ inch thick.  Cut into desired shapes.  Sprinkle with colored sugar and place on parchment covered baking sheet about 2 inches apart.  Bake about 12 minutes or until golden brown.  This recipe yields approximately 4 dozen cookies.

Oatmeal Cranberry Cookies

A distinctive variation on a timeless classic.

Ingredients:

• 1 cup unsalted butter

• ¾ cup granulated sugar

• ¾ cup brown sugar

• 2 eggs

• 1 teaspoon pure vanilla extract

• 1 ½ cups flour

• ½ teaspoon salt

• 1 teaspoon baking soda

• 1 teaspoon cinnamon

• ¼ teaspoon nutmeg

• ¼ teaspoon cardamom

• 3 cups rolled oats

• 1 cup dried cranberries

Preheat oven to 350 degrees.  Cream butter and sugars until fluffy.  Add eggs and vanilla.  Combine dry ingredients.  Add to butter mixture and stir until well blended.  Add dried cranberries.  Drop by teaspoonful onto parchment-covered baking sheet.  Bake about 10 to 12 minutes or until lightly golden.  Allow cookies to cool.  This recipe yields approximately 5 dozen Oatmeal Cranberry Cookies.

Old Fashioned Gingerbread Cake

Ingredients:  

• ½ cup butter

• 1 egg

• 1 cup dark molasses

• 1 cup buttermilk

• 2 ¼ unbleached flour

• 1 teaspoon baking soda

• Pinch of salt

• 1 teaspoon ground ginger

• 1 teaspoon cinnamon

• ¼ cup candied ginger

Directions:

Preheat oven to 325 degrees.  Butter and flour pan.  Cream butter and sugar together.  Add egg and beat until fluffy.  Add molasses and buttermilk and mix until smooth.  In a separate bowl, mix dry ingredients.  Gradually add dry mixture to egg mixture stirring until smooth.  Pour into 9 inch square, round or ring-mold pan.  Bake for 45 to 50 minutes.  Serve warm with fresh applesauce or whipped cream. 

Alternatives:  For a lighter, more bread like version, substitute warm water for buttermilk.