Apees Cookies An Old Colonial Pennsylvania Dutch Cookie Recipes

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:

• 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.

Steps:

• Will need 3 or 4 cookie sheets covered with parchment or foil; position oven racks in the upper and lower thirds of the oven; preheat oven to 375°.
• In a bowl, combine the flour, baking powder, baking soda, and salt; mix well.
• In the bowl of a stand electric mixer fitted with paddle attachment, beat the butter and sugar together until combined, then beat in the vanilla.
• Add the eggs one at a time, beating smooth after each addition.
• Decrease speed and beat in a third of the flour mixture, then half of the buttermilk, and another third of the flour mixture; scrape the bowl and beater often.
• Beat in the remaining buttermilk, then the remaining flour mixture; scrape the bowl/beater, then remove the bowl from the mixer and give the dough one final mixing with a large rubber spatula.
• Drop tablespoons of the dough 3 or 4 inches apart onto the prepared pans.
• Bake cookies for about 15 minutes or until they spread and rise-they should be lightly golden.
• Slide the papers off the pans onto racks; after the cookies have cooled, detach them from the paper and store them between layers of parchment or wax paper in a tin or plastic container with tight-fitting lid.

Steps:

• 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.
• 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:

• Cream the shortening and sugar together. Add the eggs, molasses and sour cream to which the baking soda has been added.
• Sift the flour and spices together and add to the wet ingredients.
• Drop teaspoonfuls of dough onto an ungreased cookie sheet.
• Bake at 350 degrees farenheit for 10-15 minutes.

Steps:

• In a very large bowl, cream shortening and sugar together. Add eggs two at a time. Beat well.
• Sift dry ingredients (flour, baking soda, baking powder, salt and cinnamon) into another very large bowl.
• Grind raisins and nuts (for you modern-day cooks, use food processor) and add to sifted flour mixture.
• Add vanilla or orange peel and mix well.
• Drop onto ungreased cookie sheets. With a lightly dusted fork, press lightly to make a criss-cross pattern on each cookie.
• Bake at 375 F for 8-10 minutes or until cookie is golden around the edges.