Your cookie sheet that you use can make a difference on how your cookies spread also. Cookies spread more on shiny, aluminum cookie sheets. They spread less on dark, nonstick cookie sheets. But with the dark cookie sheet the bottoms also end up darker than the top. So the way I prevent that is to use parchment paper. They don't spread as much and don't get darker on the bottom than on top. I just line my cookie sheet with the parchment, place my cookies on it and then set the sheet in the fridge. This works for me.
Also insulated cookie sheets make a difference. Cookies baked on them take longer to cook and spread the most of all.
To prevent cookies from spreading when baking, use margarine and shortening instead of butter or add a little flour to the dough.
Peanut Butter Chocolate Chip Shorties
These cookies have a short-bread like texture once baked. They are light and crunchy.
1 1/4 c. AP flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. (1 stick) unsalted butter, at room temperature
3/4 c. chunky peanut butter
1/4 c. smooth peanut butter
3/4 c. sugar
1/2 c. brown sugar, firmly packed
1 large egg
1 Tbsp. cream
1 tsp. vanilla
1 c. chocolate chips
Preheat oven to 350 F.
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of your mixer place the butter and peanut butter. Beat until fluffy.
Add both of your sugars and beat to combine. Add egg, cream and vanilla. Mix until well blended.
Add all of your dry ingredients and beat until well blended.
Stir in chocolate chips.
Drop of teaspoonfuls onto ungreased cookie sheet.
Press down gently with a fork and make a crisscross design with the tines of the fork. Don’t flatten the cookies too much.
Bake for 10 to 12 minutes in at 350 F. Do not over bake the cookies.
Let stand on cookie sheet 2 minutes then remove to rack for cooling.
Old Fashioned Tea Cakes
These tea cakes are about the size of my hand. A nice large tea cake.
Scant 5 c. self-rising flour
1/2 stick unsalted butter, softened
1/2 c. Crisco
2 c. sugar
2 eggs, slightly beaten
1/2 c. half and half
3/4 tsp. vanilla
1/4 tsp. almond extract
(You can just use 1 tsp. vanilla if you like)
Preheat your oven to 350F. Line cookie sheet with parchment paper.
Creqam butter, Crisco and sugar until light and fluffy. Scrape down you bowl several times while beating.
Sift your flour.
Add the eggs one at a time and beat after each addition until well combined. Add half and half and your flavorings. Beat to combine. Add the sifted flour 1/3 of it at a time, mixing after each addition.
Mix until well combined. Gather your dough together and form two balls. Flatten the balls, wrap them in plastic wrap and place your two rounds in the fridge for at least 30 minutes.
Remove one of your rounds of dough from the fridge. Roll out your dough to about 1/8 to 1/4 inch thick. Cut out with large round cookie cutter and place on your lined baking sheet. These cookies don't spread too much as they bake so you can place them pretty close together on your cookie sheet.
Bake for 11 or 12 minutes. They will just be barely brown around the edge of the cookie and the top will just be a wee bit golden colored. Do not over bake, these get really crisp.
Remove from oven and slide parchment paper onto you cooling rack. Let sit a couple of minutes then slide cookies off the parchment onto your rack to finish cooling. These will keep for 1 week in an air tight container, that is if they dare last that long, mine never do!
I sometimes sprinkle the tops of the cookie with sugar before baking. I usually brush the tops with milk, but this time I didn't, just baked them really plain.
For something different, try baking these using a little lemon or orange zest in the recipe. You can also add 1/3 c. toasted sliced almonds to the recipe. I love them plain and have to eat a couple of them before they cool. This are wonderful dunked in coffee or hot chocolate.
1928 Old Fashioned Tea Cakes
2 c. sugar
1 c. lard and butter mixed
1/2 c. buttermilk
3 eggs, beaten
1/2 tsp. baking soda
2 tsp. baking powder
1 tsp. vanilla
Flour to make a soft dough
Cream butter and lard, add sugar then the beaten eggs. Into one cup flour sift soda and baking powder. Add this to the sugar mixture. Add mik and vanilla, now sufficiently more flour to make a soft dough. Turn onto a floured board, knead until smooth. roll out one=fourth inch thick, cut into any shape, bake inmoderate oven (350F) until lightly brown, 8 to 10 minutes.. Do not put close enough to touch. This recipes makes 120 teacakes!
If a very crisp teacake is wanted, knead into the dough dry sugar, this will give you a brittle teacake. Divide dough into two parts, using half cup of sugar, half cup of flour for one part of dough. Roll, cut and bake and you will have some of each, crisp and soft teacakes.
You may ice the teacakes or put them together using icing.
Tea Cakes
1 c. Crisco shortening
2 c. sugar
2 eggs
1 tsp. vanilla extract
3 c. sifted self rising flour
1/2 c. milk
Cream together shortening and sugar. Add eggs and vanilla. Add 1 cup of flour at a time then stir, to ensure proper mixing. T hen add milk and blend. Spoon dough out with 1 tbsp, roll into hand and then flatten out. Bake on ungreased cookie sheet 350 degrees for 10 - 12 minutes This is your new file, cookies1.htm.
Casserole Cookies
(Also called Crystalin Candy)
2 eggs
1 c. granulated sugar
1 c. chopped walnuts
1 c. snipped dates (use kitchen scissors and snip dates into small pieces)
1 c. flaked coconut
1 tsp. good vanilla
1/4 tsp almond extract
Beat eggs well. Gradually add sugar and beat until fluffy. Stir in the remaining ingredients in the order given. Turn out into an ungreased 2 quart casserole dish. Bake at 350F for 30 minutes.
Remove from oven and while hot, stir well with a wooden spoon. Yes, just stir up the entire mixture that you have taken from the oven.
Let stirred mixture cool just enough so you can handle it. While still warm, take a heaping teaspoonful of your stirred mixture and form into small balls. Roll in additional granulated sugar until well coated. They are now ready to enjoy.
I make my balls about the size of a "pop in the mouth, one big bite" You could go for a two bite size ball, but no larger.
Makes about 3 dozen cookies
