Friendship Sugar Cookies Recipes

AMISH SUGAR COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, beat the butter, oil and sugars. Beat in eggs until well blended. Beat in vanilla. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture., Drop by small teaspoonfuls onto ungreased baking sheets. Bake until lightly browned, 8-10 minutes. Remove to wire racks to cool.

FRIENDSHIP COOKIES

Steps:

• Preheat oven 400°F.
• In a large bowl with a electric hand mixer, Blend butter and brown sugar together. Mix until creamy then add in eggs, peanut butter, oil, vanilla and molasses. Blend until creamy.
• In a bowl combine flour, oatmeal, salt, coco, baking powder, baking soda, coconut, chocolate chips, walnuts, pecans and raisins.
• Add half of the flour mixture to the butter mixture and blend well with wooden spoon. Add the rest of the flour mix and blend all together.
• With a teaspoon drop cookies on a baking stone or cookie sheet. Bake at 400F for 10 minutes then let stand for 5 minutes. But if you want a softer chewy cookie bake for 7 minutes and let stand on for 3 minutes.

AMISH FRIENDSHIP COOKIES

Steps:

• 1. 1 Cup amish friendship bread starter 2 eggs 1 Tbsp molasses 3/4 cup butter 2 tsp vanilla Mix well. Sift together: 2 Cups flour 1 cup sugar 1 tsp salt. Chocolate Chip Option: Add 1 extra cup flour. Add 2 cups chocolate chips and 1 cut nuts(optional) Oatmeal Option: Add 2 cups oatmeal, 1 tsp nutmeg, 2 tsp cinnamon, 1 cup chocolate chips and 1 cup raisins. Bake at 375 for 10 to 13 minutes.

SUGAR COOKIES

Steps:

• Beat the butter and sugar with an electric whisk for 4 mins until light and fluffy. Beat in the eggs, one at a time, then add the vanilla. Whisk in the cornflour and plain flour until the mixture comes together into a dough. Put the dough between two pieces of baking parchment, and roll out to a 6mm thickness using a rolling pin. Chill for 30 mins.
• Heat the oven to 200C/180C fan/gas 6. Peel the top layer of parchment off the dough and stamp out circles using a 6cm round cutter (or the shape of your choice). Re-roll any offcuts and continue stamping out rounds until all the dough is used. Transfer the cookies to a second large baking sheet lined with baking parchment, spacing them 2cm apart (you may need two sheets). Bake for 7-10 mins. Leave to cool on the sheet for 15 mins, then transfer to a wire rack to cool completely. Will keep in an airtight container for one week.