Sunday, February 10, 2008

Cookies for Co-workers

Not my co-workers though, my husband's!

Today my husband is working a not-so-normal day (since he usually doesn't work Sundays!) with a bunch of his co-workers. When they have days like these I tend to whip up a couple of batches of cookies for them.

The first recipe for Grandma Bennet's Sour Cream cookies is from the "Made in Heaven" cookbook I mentioned in a previous post. It was submitted by Alison Mancini and these came out great. Kind of fluffy and cakelike, but still yummy. I only made a minor change to the recipe in that I rolled the dough in cinnamon sugar rather than sprinkle it on top of the dough before baking. These were definitely snickerdoodle-esque in nature, just without the butter! I don't know Alison, or Grandma Bennet...but thanks nonetheless!

The second recipe is from my Cookie Bible cookbook. This cookbook could keep me busy forever! The original recipe called for peanuts, M&Ms, and raisins. I, however, didn't have peanuts or M&M's so I used about 1/4 cup of mini-chocolate chips I had sitting in my cabinet, about 3/4 cup of heath bar toffee bits that I also had sitting in my cabinets, and 1 cup of raisins. It was a good way to use up some leftovers since just about anything could go in these cookies. The result: yumminess!

Grandma Bennett's Sour Cream Cookies

1/2 cup shortening
2 cups sugar
2 eggs
4 cups flour
1 cup sour cream (I used light)
1 teaspoon vanilla
1/4 cup cinnamon sugar
1/2 teaspoon salt
1 teaspoon baking soda

Preheat oven to 375F.

Cream shortening and sugar together. Add vanilla and eggs and beat until fluffy.

Sift flour, salt, and baking soda together. Add sifted mixture to shortening mixture alternately with sour cream. Mix thoroughly (I used low setting on my hand mixer).

Roll dough into 1-inch balls and then roll in cinnamon sugar mixture. Drop onto greased baking sheets spaced about 2 inches apart. Bake for 12 minutes or until done.

Makes about 4-5 dozen.

Super Chocolate Cookies

2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups packed brown sugar
1/2 cup (1 stick) butter, softened
1/2 cup shortening
2 eggs
2 teaspoons vanilla
1 cup candy-coated chocolate pieces
1 cup raisins
3/4 cup salted peanuts, coarsely chopped
(see above for other add-ins that I used)

Preheat oven to 350F. Combine flour, cocoa, baking soda, and salt in medum bowl; set aside.

Beat brown sugar, butter, and shortening in large bowl with electric mixer at medium speed until light and fluffy. Beat in eggs and vanilla until well blended. Gradually add flour mixture, beating at low speed until blended. Stir in candy pieces, raisins, and peanuts (or whatever other mix-ins you are using).

Drop by tablespoons onto ungreased cookie sheets. Bake cookies 8-10 minutes or until almost set. Cool 2 minutes on cookie sheets then transfer to wire racks. Cool completely.

Makes about 3 1/2 dozen.


Cooking and the City said...

looks delicious, I could eat lots right now :-)

ashley said...

the sour cream cookies look and sound really interesting! i think i'll have to try those sometime!