Wednesday, November 10, 2010

Amish Sugar Cookies

Without exaggerating, these are by far the best cookies in the world! Okay, maybe not THE best, but at least one of the best. These cookies are unbelievably moist (even after freezing them without icing) and have a wonderful flavor probably because of the Brown Butter Icing -- mmmm! (I recently left a couple out overnight. Placed them in a resealable bag for a few hours and they were moist again! Unbelievable.)

I lothe making cookies (except no-bake cookies cuz they are easy-peasy), but if I do make cookies these are some that I'll actually put forth the effort to make. I will give you fair warning . . . a whole batch makes almost 7 dozen! That's good and bad. If you make a whole batch, you'll have PLENTY of cookies, but if you make a whole batch, you'll eat PLENTY of cookies! I've only made a whole batch twice. I usually only make a half batch which I will give you the breakdown for at the end.

Amish Sugar Cookies

2 c margarine
4 c brown sugar
6 large eggs
2 Tbs vanilla
1 c milk
1 tsp salt
8 c flour
2 tsp baking soda
4 tsp baking powder

1. Using a LARGE bowl, cream sugar and margarine thoroughly. Add eggs one at a time beating well after each addition. Stir in vanilla. Add dry ingredients alternately with milk.

2. Drop cookie dough on greased cookie sheet and bake at 350 degrees about 10 minutes. *I use a medium cookie scoop which is approximately 1 1/2 Tbs. and makes nice size cookies. [Key to good cookie: needs to be slightly brown all over.]

Yield: approximately 7 dozen large cookies

Brown Butter Icing

Melt 1/2 c butter in a small sauce pan and cook over medium heat stirring constantly until butter stops bubbling and is nut brown in color. Do not scorch! Combine with 2 c powdered sugar and 2 to 4 Tbs boiling water; beat until smooth and of good spreading consistancy. Makes enough to frost 5 dozen cookies. (I usually make 1 1/2 recipes for full recipe of cookies.)

Half recipe: Amish Sugar Cookies

1 c margarine
2 c brown sugar
3 eggs
1 Tbs vanilla
1/2 c milk
1/2 tsp salt
4 c flour
1 tsp baking soda
2 tsp baking powder

Follow same directions above for full recipe. Yield: 3 1/2 dozen large cookies

Note: I recently learned that if you use butter instead of margarine in a recipe, the cookie will spread out more while cooking.

Recipe given to me by Cheryl Dunlap.

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