Cookies Make the World Go Round Cookies, it is said, are small bites of happiness. If there is a season for those mouthfuls of goodness it is that special time of year when memories are shared, Grandma’s shortbread is passed around with the eggnog and Aunt Agnes’ Snickerdoodles are served on a that special plate. The KAPPAN’s own cookie expert, Sue Whelan, asked you to share family favorites and did you ever. Only a few of the recipes can be printed in this issue, but we will continue to share your recipes in other issues. If your chapter is planning a cookie swap, try one or two of these.
Sugar Cookies
Anzac Biscuits: Aussie Cookies
Anzac Biscuit is a sweet biscuit, popular in Australia and New Zealand. These biscuits have been associated with the Australia and New Zealand Army Corps since World War I. Equipment: 2 baking trays, sieve, saucepan Ingredients 1½ c. plain flour sifted 1 c. Uncle Toby’s Traditional Rolled Oats ½ c. caster sugar ¾ c. desiccated coconut 150 gm (6 oz.) unsalted butter, chopped 2 Tbs. golden syrup or treacle 1½ Tbs. water ½ tsp. bicarbonate of soda Pinch of salt Directions *Preheat oven to 170°C; 350° F 1. Place flour, oats, sugar and coconut into bowl and stir to combine. 2. Place golden syrup and butter into pan and stir over low heat until butter melted. 3. Mix bicarb of soda with water and add to syrup mix. Remove from heat when bubbling. 4. Pour into dry ingredients and combine. 5. Roll tablespoon of mixture into balls and place on baking trays lined with nonstick baking paper. Press down to flatten slightly. 6. Bake 12 minutes or until golden brown. Anzac biscuits are sweet cookies popular in Australia and New Zealand. They have been associated with the Australian and New Zealand Army Corps since World War I. Baker Julie Ditton, International Sustaining
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My sugar cookie baking experience began fifty-seven years ago when I received the BETTY CROCKER COOKY BOOK as a gift from my parents. Since then I have made themed sugar cookies for every family holiday and birthday, for classroom parties, wedding and bridal showers, my daughter’s wedding, A∆K chapter and state events, as well as the 2018 Northeast Regional Conference luncheon in Providence, RI. Each year I auction off a batch of my cookies at our chapter’s holiday auction, and I’m happy to report they are always a popular item. I have taught my five grandchildren how to make the cookies and have spent many happy hours with them baking, frosting, and, of course, adding the sprinkles. I currently own approximately 200 cookie cutters and I am always on the lookout for new ones to add to my collection. Baking these cookies is for me a true labor of love. The following recipe is taken from the BETTY CROCKER COOKY BOOK. Ingredients ¾ c. softened margarine 1 c. granulated sugar 2 eggs 1 tsp. vanilla 2 ½ c. flour 1 tsp. salt 1 tsp. baking powder Directions Mix margarine, sugar, eggs, and vanilla until creamy. Add salt and baking powder to flour and gradually add the flour mixture to the creamed mixture until you can form the dough into ball. Cover and chill overnight. On a floured board roll out dough to 1/8 inch thickness and cut with a cookie cutter. Bake at 400°F for 5-6 minutes. Cool and decorate as desired. Baker Barbara Hargraves, CT Kappa
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