Apees Cookies An Old Colonial Pennsylvania Dutch Cookie Recipes

Steps:

• 1. Cream together the butter and sugar till the mixture is light and fluffy. Beat in the egg. Fold in he sour cream. Stir in the flour a little at a time, beating till the mixture is well blended. Wrap the dough and chill thoroughly Roll the dough on a lightly floured surface to 3/8 an inch thickness. Cut with a floured 2 inch round cutter. Place rounds on an ungreased baking sheet. Bake at 350 till edges are golden, 8-10 minutes.
• 2. Sugar was hard to come by, back then. So this original recipe has no frosting. Feel free to glaze or frost.. to your choosing.

Steps:

• Thoroughly cream butter and sugar. Add unbeaten eggs, vanilla and milk; mix well.
• Sift together flour and baking powder; gradually add this dry mixture to the creamed mixture, mixing well after each addition.
• You will may need to add up to another 3/4 cup of flour to make a dough stiff enough to roll out.
• Chill at least 6-8 hours.
• To bake, preheat oven to 350. Lightly grease cookie sheets.
• Roll out a portion of chilled dough on lightly floured surface very thin.
• Cut into shapes.
• Place on lightly greased cookie sheets. Sprinkle with colored sugar or other sprinkles, if desired.
• Bake at 350 6-8 minutes or until edges brown SLIGHTLY.
• Cool. Store in airtight container.

Steps:

• Preheat oven to 375; line cookie sheets with baking parchment paper for best results, but you can grease or use non-stick spray if necessar-- I use the non-stick spray all the time.
• Sift together flour, baking soda, baking powder and salt; set aside.
• Cream together sugar and butter.
• Add eggs one at a time and beat; then add the vanilla and beat.
• Stir the flour mixture, alternating with the buttermilk, into the sugar mixture, stirring until smooth.
• Drop by tablespoons or a small scoop (about 1 tablespoon capacity) onto the prepared cookie sheet.
• Sprinkle the tops of the cookies with additional granulated sugar (I will flatten the tops just very slightly to hold more sugar) and bake for 7-10 minutes, until just firm.
• Wait just a minute and then remove from the cookie sheets and cool on a rack.
• *Asa substitute for the buttermilk, add 1 tablespoon vinegar or lemon juice to a measuring cup and add milk to make 1 cup; let stand for 10 minutes before using.

Steps:

• In a mixing bowl, combine butter, cream cheese, egg yolks and flour; beat until smooth.
• Shape into 1-inch balls; place in a container with waxed paper separating each layer.
• Cover and refrigerate overnight.
• FOR THE FILLING, combine walnuts and 3 3/4 cups sugar (the mixture will be dry).
• In a small mixing bowl, beat egg whites until soft peaks form; fold into nut mixture.
• Add extracts and a few drops of water if necessary until filling reaches a spreading consistency.
• Place remaining sugar in a bowl; roll cream cheese balls in sugar until completely covered.
• Place a few balls at a time between two sheets of waxed paper.
• Roll balls into 2 1/2-inch circles.
• Gently spread about 2 teaspoons of filling over each.
• Roll up; place seam side down on ungreased baking sheets.
• Curve the ends slightly.
• Bake at 350°F for 20 minutes or until lightly browned.
• Cool on wire racks.
• Yield: about 8 dozen.