Amish Sand Tart Cookies

1 1/4 c sugar
1/2 c light brown sugar
3 eggs
1 tsp vanilla extract
2 tsp milk
1/2 tsp baking soda
1/4 tsp cinnamon
3 1/2 c flour

Cream both sugars and butter, then add eggs, milk, and vanilla until thoroughly mixed. Stir in baking soda, cinnamon, and flour until well combined. Roll dough thin and cut into desired shapes. Bake in a 375-degree oven for 8-10 minutes. Cool on a wire rack.

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Amish Molasses Cookies

1 c Shortening
1 1/2 c Brown sugar
2 Eggs
1 c Molasses
1 c Light or golden corn syrup
1 1/2 c Milk
3 ts Baking soda
1 ts Ginger
2 ts Cinnamon
6 c Flour

Cream the shortening and sugar. Add the eggs, molasses and syrup. Then sift together the dry ingredients and alternately stir in the flour and milk.  Bake for 5 to 8 minutes in a 375 degree oven. The molasses in the cookies make them very prone to burn so check often.. the recipe could be halved as this makes about 80 cookies.

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Amish Apple Brownies

1 c Butter, softened
1 3/4 c Sugar
2 Eggs, well beaten
1 t Vanilla
2 c All-purpose flour
1 t Baking powder
1 t Baking soda
1 t Cinnamon
1/2 ts Salt
2 c Baking apples (peeled and chopped)
1/2 c Pecans or walnuts

In a large mixing bowl, cream butter, sugar, eggs and vanilla with electric mixer. Combine dry ingredients and add to butter mixture. Mix until flour is moistened. Fold in apples and nuts. Spread in a greased 9 x 9 inch baking pan and bake in 350 degree oven 45 minutes or until done. Serve warm with frozen vanilla yogurt or drizzle with vanilla glaze using 1/2 cup powdered sugar, 1 tablespoon hot water and 1/4 teaspoon vanilla.

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Drop Amish Cookies

2 c. sugar
1 1/2 c. lard
2 eggs
2 tsp. vanilla
1 1/2 tsp. nutmeg
6 c. flour
1 1/2 c. milk
3 tsp. baking powder
1 tsp. soda

Cream sugar and lard. Add eggs, nutmeg, vanilla, and baking powder. Mix soda with milk and add alternately flour and drop with soup spoon on ungreased cookie sheet. Bake plain or sprinkle with sugar and cinnamon or sugar. Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Make 5 dozen. Only 122 calories per cookies.

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Soft Amish Chocolate Chip Cookies

1/2 c. shortening
1 c. sugar
2 lg. eggs
1/2 c. milk
2 1/2 c. flour
1 tsp. baking powder
3/4 tsp. baking soda (place in the milk)
1 (12 oz.) bag chocolate chips or butterscotch chips

Cream shortening and sugar. Add eggs and milk with soda. Mix together and add baking powder. Gradually add flour and stir well. Stir in chocolate chips or butterscotch chips. Place on a greased cookie sheet about 1 teaspoon of dough. Bake at 400 degrees until the edge is lightly brown.

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Amish Puff Cookies

1 c. shortening, rounded
1 c. brown sugar
1/2 c. granulated sugar
2 eggs
2 3/4 c. flour
1 tsp. cream of tartar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

Mix shortening, sugar and eggs thoroughly. Mix dry ingredients and add to sugar mixture. Chill. Form into balls and roll into mixture of 2 tablespoons sugar and 2 teaspoons cinnamon or add chocolate chips. Press balls with hand. Bake at 375 degrees for 8 – 10 minutes on ungreased cookie sheet. Cookies will puff, then settle down and look crinkly.

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Pistachio Shamrock Cookies

1 cup butter or margarine
1 cup sugar
1 egg
2 cups flour
1 teaspoon grated lime peel
1 cup finely chopped pistachios

Lime Icing:

2 tablespoons butter or margarine, melted
1 cup powdered sugar
1 tablespoon milk
1/4 teaspoon grated lime peel

Directions:

Cookies:

Preheat oven to 375°F.

Cream butter and sugar; beat in egg. Stir in flour and lime peel; mix in pistachios.

Refrigerate dough 1 hour. Roll out dough 1/4-inch thick; cut shapes with shamrock-shaped cookie cutter (see hints below).

Place cookies on ungreased baking sheet. Bake for 8 to 10 minutes or until lightly browned; cool completely.

Pipe lime icing to outline cookies.

Lime Icing:

Combine butter, powdered sugar, milk and lime peel in a medium bowl. Mix until smooth. Makes about 1/2 cup.

Hint: If shamrock-shaped cookie cutter is not available, cut out shamrock pattern from a piece of heavy paper and cut cookie dough using pattern and sharp knife. Or cut with 2 to 2-1/2-inch round cookie cutter and pipe icing in shamrock shape on cookies after baking.

Another Hint: Use green food coloring if you would like the icing to be deep green.

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Rosemary’s Cookies

1/2 c. butter
3 tbsp. sugar
1 c. sifted cake flour
1 tbsp. vanilla
1 scant c. Irish Acres chopped pecans

Cream butter and sugar. Add vanilla, flour, and then nuts; mix well. Roll into 35 to 40 balls. Place on wax paper on cookie sheet. Bake at 300 degrees for 45 minutes. While hot, roll in powdered sugar. When cool, roll in powdered sugar again.

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Irish Drop Cookies

1 1/2 c. raisins
1 c. hot water
3 1/2 c. flour
1 c. white sugar
1 c. brown sugar
2/3 c. shortening
2 eggs
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1 tsp. soda
Nuts, if desired

Simmer raisins in hot water for 15 minutes. Drain and reserve 1/2 cup liquid. Mix shortening, sugar and eggs. Sift flour and spices. Add soda to the reserved liquid and mix with the shortening mixture. Blend in flour mixture. Mix well. Drop on baking sheet. Bake at 375 degrees for 10 to 12 minutes.

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