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View Diary: Breaking Bread: Cookies and Candies for Your Holiday Season (14 comments)

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  •  Alexandra Lynch: I have a good 3-ingredient one (6+ / 0-)

    For every 3 dozen cookies (about 1x3'' bars, or 2 3/4'' rounds) ...

    1 cup brown sugar, firmly packed
    2 cups unsalted butter, room temperature
    4 cups flour (or up to 3/4 cup more depending on need)

    Preheat oven to 325 degrees F.

    Cream butter in a mixer, then beat in sugar until fluffy and golden.
    Sift flour twice. Add 2 to 2 1/2 cups to mixture in beater by 1/2 cups, beating after each; generously flour a work surface and rolling pin.
    Pour mixture onto floured surface and roll out, working in additional flour until mixture becomes a soft but not sticky dough (about 5 minutes; more in humid conditions).

    Roll out to 1/2'' thickness. Cut to shape, and lay on baking sheet.
    Lightly pierce with a fork or toothpick. Bake 22-25 minutes.

    Warning: do not use margarine or butter-flavored vegetable shortening in this recipe. If you do substitute vegetable shortening, you may wish to add a pinch of salt to the sugar.

    Dust cooled cookies with colored sugar if desired.

    Many people flavor these cookies -- and I know a couple of old-timey Texas cooks who sub in ribbon cane syrup for up to 1/4 cup of the sugar (or sorghum molasses if you like a cookie with genuine bite).

    If you roll the dough into a rectangle, it'll cut with a pizza cutter or a warm butter-knife for bars. I generally use a big biscuit cutter or the ring off a Mason jar to cut rounds, but a smallest-size-tuna can with both ends gone, well-washed, also works.

    These look similar to crackers, but the taste and texture are completely different. Warning: do not over-brown 'em.

    LBJ, Lady Bird, Anne Richards, Barbara Jordan, Sully Sullenberger, Ike, Drew Brees, Molly Ivins --Texas is no Bush league! -7.50,-5.59

    by BlackSheep1 on Tue Nov 27, 2012 at 12:42:33 PM PST

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