COOKIE RECIPES EASY : RECIPES EASY

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Cookie Recipes Easy


cookie recipes easy
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Grandma Hilda's Orange Delight Cookie Recipe Written in Her Own Hand
Grandma Hilda's Orange Delight Cookie Recipe Written in Her Own Hand
My Grandma wrote this recipe out for me well over 40 years ago. My cousin Olene and I discovered that this version of Grandma's recipe for her famous Orange Delight cookies, she had forgotten to include the buttermilk, or "sour milk"... In the version that Olene found (also written by Grandma), she added buttermilk / sour milk included in the recipe. Here's my updated version below: My Grandma Hilda’s Orange Delight Cookies (This recipe makes Approximately 4 dozen large cookies) In preparation, place sheets of waxed paper on a table or counter top and place 2 or 3 cookie cooling racks on the waxed paper. Line baking tins or gift boxes with parchment paper or waxed paper, and have additional waxed paper available. FROSTING INGREDIENTS 2 cups granulated sugar 2/3 cup orange juice (from fresh squeezed oranges) 3 Tsp. finely grated orange zest (more to taste) COOKIE DOUGH INGREDIENTS 1 & ? cup butter 3 cups brown sugar 4 large eggs 1 cup sour milk (add 4 tbsp light vinegar or lemon juice to regular milk) 2 teaspoons pure vanilla extract 3 teaspoons finely grated orange peel (zest) 1 teaspoon baking soda 4 teaspoons baking powder 6 cups flour 1/2 teaspoon salt 1 & 1/2 cups walnuts finely chopped TO MAKE FROSTING: Put all frosting ingredients in a small saucepan and gently heat and stir the frosting mixture on low heat until thoroughly mixed (do not boil). Add more zest and fresh orange juice to make it a syrupy glaze like frosting but not too thick. (Note: My Grandma Hilda would make what she called “the frosting business” before starting the cookie dough batter.) TO MAKE COOKIE DOUGH: In a large bowl, cream together butter and brown sugar. Add eggs, sour milk, vanilla and the grated orange zest to creamed mixture and beat well, set aside. In a separate bowl sift together all dry ingredients; flour, baking soda, salt, and baking powder. Slowly add dry ingredients to the creamed mixture, mixing well. Add finely chopped walnuts and mix evenly into dough. Drop by large spoonfuls (about 1 rounded tablespoon) onto greased cookie sheet. Bake at 350 degrees for about 10 - 12 minutes, until light golden brown. When cookies are done, immediately transfer them to the cookie racks and using a pastry brush, while still hot from the oven, generously brush on the orange glaze frosting. (As cookies cool, the glaze will turn crisp and shiny, although still transparent.) The heated frosting glaze mixture should be of a consistency where it will readily drip down the sides of the cookie – that’s why the wax paper is under the cookie racks for easier cleanup! If you run low on the frosting mixture, you can quickly heat up some more orange juice and sugar.) When frosted cookies have cooled enough, transfer to wax paper or parchment paper lined cookie tins or boxes, with wax paper sheets between each layer. (Do not seal tins or boxes until cookies are completely cool.) Cookies should have a moist chewy almost interior, but have a crisp glaze frosting. It’s easy to over bake them (burn them) so be watchful of the oven.
"These cookies are, like, tha bomb."
"These cookies are, like, tha bomb."
Materials: Custom Engraved Silver Platter Chocolate Chip Cookies American Flag Napkins Exhibited: VONZWECK at The BARN - Sept. 2008 ----- Accompanying Text ----- The Chocolate Chip Cookie The chocolate chip cookie is a type of drop cookie created in 1933 by Mrs. Ruth Wakefield of the Toll House Inn in Whitman, Massachusetts. The exact reasons why Mrs. Wakefield created the chocolate chip cookie are debated. In the Nestle version of the story, Mrs. Wakefield planned to make chocolate cookies but ran out of baker's chocolate, so instead substituted bits of Nestle semi-sweet chocolate which did not melt and blend in with the rest of the cookie as intended. Also in the Nestle story, the chocolate chip cookie became a popular local care package shipped to Massachusetts soldiers stationed overseas in World War II. Soldiers from other parts of the U.S. sampled these cookies and also began asking for shipments of the Toll House Inn cookies. Mrs. Wakefield was quickly inundated with recipe requests and soon the chocolate chip cookie became very popular all across the United States. The Atomic Bomb The atomic bomb is a type of nuclear weapon first developed and deployed by the United States during World War II. Little Boy, a uranium bomb, was dropped on the city of Hiroshima on Monday, August 6, 1945. Fat Man, a plutonium bomb, was detonated over Nagasaki, Japan, by the United States on August 9, 1945. The U.S. Army Corps of Engineers Manhattan Project developed the atomic bomb. The project was originally named the "Laboratory for the Development of Substitute Materials" but was later modified to "Manhattan Engineer District" (MED) and nicknamed "The Manhattan Project." Nuclear technology was then developed by the USSR in 1949 and, when combined with rocketry developments of the 1960’s, it became possible for both the U.S. and U.S.S.R. to deliver a nuclear weapon anywhere in the world. The technologies grandfathered by the atomic bomb have since proliferated to the United Kingdom, France, China, India, South Africa, Pakistan, and Israel. - Rob Ray PLEASE MAKE SOME! Recipe: Use any chocolate chip cookie recipe. Baking Instructions: The cookies will be easiest to cut out with a cookie cutter if you prepare and bake the cookies "pan-style" instead of "drop-style." This is done by filling the bottom 1/4" of a 9x13 baking sheet with about 1/4 of your dough. Cookie Cutter Creation: Create cookie cutters in the shape or your favorite nuclear detonation delivery device. I find "Fat Man" and "Little Boy" particularly intriguing, so I used their shapes for my cookies. It is easiest to make this cookie cutters by bending a small strip of of 1/2 inch copper strap into shape. Copper strap is available in the plumbing section of your local hardware store.

cookie recipes easy
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