Rocky Mountain Recipes 3-19-12 |

Rocky Mountain Recipes 3-19-12

Photo of glass cookie jars in a combination coffee shop and bakery.
Robert Brown |
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1 c. Butter

2 c. Sugar

3 Eggs, beaten

Juice and Rind of 1 Lemon

2 c. Flour, sifted

1/3 t. Soda

1 t. Boiling Water


Cream butter and sugar. Add eggs one at a time. Add lemon and flour. Mix in soda dissolved in water and additional flour, if needed, to make a stiff dough. Roll out very thin. Cut in circles. Brush each cookie with milk. Sprinkle with sugar. Bake at 350 degrees until lightly brown.

Chris Bryant • Johnson City, Tenn.

1/2 c. Shortening

1-1/2 c. Dark Brown Sugar

1 Egg

3/4 c. Applesauce

2 c. Flour

1-1/2 c. Pumpkin

1 t. Vanilla

1 t. Baking Powder

1 t. Baking Soda

1 t. Salt

3/4 c. Nuts, chopped

Pie Spice

Preheat oven to 375 degrees. Grease cookie sheet. In a large bowl, beat shortening and sugar until fluffy. Beat in egg, vanilla and applesauce. Combine flour, baking powder and soda, salt and spice. Stir into sugar mixture. Add nuts. Drop by teaspoons onto cookie sheet. Bake 12 minutes. Cool on rack. Makes 4 dozen.

Helen Druse • Lafayette, Colo.

1 c. Butter

2/3 c. Sugar

1 Egg

2-1/2 c. Flour

1/2 t. Salt

1/2 t. Almond Extract

1 Egg White, slightly beaten

Almonds, finely chopped

Red or Green Candied Cherries


2 Tbsp. Butter

1/4 c. Shortening

1 Egg White

1/2 t. Almond Extract

2 c. Powdered Sugar

Cream together butter and sugar and beat in egg. Stir in flour, salt and almond extract and chill well. Shape dough into small balls. Dip each ball into beaten egg white and roll in almonds. Place on greased cookie sheet. With finger, press center down to make a well. Bake 5 minutes in a 350 degree oven. Again, press center down. Bake 3 to 5 minutes longer or until slightly brown. When removed from oven, gently press down again. Remove from cookie sheet and cool.

For filling, heat butter over medium heat until brown. Cool. In a small mixing bowl, add all ingredients except butter. Beat until fluffy. Add browned butter and continue beating until smooth. Fill each center with filling and decorate with cherries.

* Maraschino cherries may be substituted. Cut in half and let dry for a couple of hours on paper towels.

Marlene Maurer • Lakewood, Colo.

1 c. Real Butter, softened

2 Eggs

2 c. Packed Brown Sugar

2 t. Vanilla

1 t. Baking Soda

1-3/4 c. Flour

1 t. Ground Cinnamon

1/2 t. Salt

3 c. Quick-Cooking Oats

1-3/4 c. Toffee Bits

1 c. Coconut, optional

Heat oven to 375 degrees. Lightly grease cookie sheet. Beat butter, eggs, brown sugar and vanilla until well blended. Add flour, baking soda, cinnamon and salt and beat until well blended. Stir in oats, toffee and coconut. Drop dough by spoonful about 2 inches apart on cookie sheet. Bake 8 to 10 minutes, but do not overbake. Cool one minute and then lay on rack.

Sharon Raasch • Imperial, Neb.

1 c. Peanut Butter

1 c. Splenda

1 Egg

1 t. Vanilla

1/3 c. Splenda

Mix together first 4 ingredients. Roll into walnut sized balls. Put on parchment paper. Press with fork dipped in 1/3 cup Splenda. Bake at 350 degrees for 12 minutes.

Angie Black • Northglenn, Colo.

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