Nanas Welsh Currant Cookies Frying Pan Cookies Recipes

NANA'S WELSH CURRANT COOKIES (FRYING PAN COOKIES)

Steps:

• Heat frying pan to 350°F.
• Beat together 2 eggs and 6 Tbsps Milk.
• Add dry ingredients & shortening in a mixing bowl, blend well.
• Add Egg and Milk mixture to dry ingredients, stir until well mixed.
• Place plastic on bowl to cover dough & chill dough in refrigerator about 2 hours.
• On floured board, roll dough in 4 parts to 1/4" thickness.
• Cut shapes with floured glass or cookie cutter.
• Fry in electric fry pan until golden.

WELSH COOKIES

Steps:

• Whisk the flour, sugar, baking powder, zest, nutmeg and salt in a medium bowl. Rub in the butter with your fingertips until the mixture looks sandy. Stir in the currants. Beat the eggs and 2 tablespoons of the buttermilk together. Stir into the dry ingredients to make a shaggy dough, add more buttermilk if the dough is dry. Gather dough into a disk, wrap in plastic wrap and refrigerate for 1 hour.
• Roll the dough on a floured workspace into a piece about 1/4-inch thick. Cut into 2 to 3- inch rounds.
• Heat a griddle or frying pan over medium-low heat. Brush the pan surface with butter. Cook the cookies until slightly brown and cooked through, about 4 to 5 minutes on each side. Transfer to a rack, sprinkle with sugar and cool. Store in a cookie tin.

WELSH COOKIES (AKA WELSH CAKES)

Steps:

• Preheat an electric griddle to 350°F.
• In a large bowl, whisk together the flour, baking powder, nutmeg, and salt.
• Add the cold butter cubes to the flour mixture. Using a pastry blender, fork, or two butter knives, cut in the butter until the mixture resembles coarse crumbs.
• Stir in the sugar and currants.
• Make a well in the center of the flour mixture and add the egg and milk. Using a fork, mix until the dough comes together. It will be slightly sticky. If it is very, very sticky and too wet, add a little more flour.
• Turn the dough out onto a floured work surface. Sprinkle some flour over the top of the dough and shape it into a disc. Using a rolling pin, roll the dough out to a thickness of ¼ inch.
• Using a 2½-inch round cookie cutter or biscuit cutter, cut out 14 cookies. You may have to re-roll the dough trimmings a few times.
• Lightly spray the griddle with cooking spray. Place as many cookies on the griddle as will fit without them touching each other.
• Cook on the first side until the bottom is lightly browned, about 4 minutes.
• Carefully flip over and cook until lightly browned, about 3 to 4 minutes.
• Remove cookies from the griddle and place on a wire cooling rack. Immediately sprinkle with some sugar while the cookies are still warm.
• If you were not able to fit all of your cookies on the griddle at once, repeat the process with the remaining cookies.
• Serve warm or cooled.

STOVE-TOP COOKIES ( FRY PAN COOKIES )

Steps:

• Sprinkle powdered sugar or coconut evenly onto a parchment or wax paper-lined 15 x 10 x 1-inch pan. Set aside.
• Combine sugar and eggs in a large saucepan; stir well. Add dates and butter; cook over low heat, stirring constantly, 8 minutes or until mixture is thickened and bubbly. Remove from heat; stir in cereal, pecans and vanilla, mixing well.
• Spread cereal mixture evenly onto prepared pan. Let stand for 15 minutes
• Roll the mixture into a 15-inch log, beginning at long side. Let cool completely.
• Cut into 1/2-inch thick slices.

FRYING PAN COOKIES

Steps:

• Melt butter or margarine in heavy skillet. Add slightly beaten eggs. Stir in dates, sugar, salt and vanilla. Cook over low heat stirring constantly until thick and well blended.
• Have ready crisp rice cereal and chopped nuts in large bowl. Stir cooked mixture into them until coated.
• Chill. Put by teaspoonful on cookie sheet. Chill again. When cold roll in crisp rice crumb and coconut mixture or powdered sugar.

WELSH COOKIES

Steps:

• Mix flour, baking powder, salt and the 1/2 cup sugar in medium bowl until well blended Cut in butter or margarine and shortening with a pastry blender until mixture is crumbly. Toss in currants.
• Beat egg and milk with a fork in a 1-cup measure; add to flour mixture; mix gently with fork, just until blended. Dough should be consistency of pastry dough.
• Roll out dough to 1/4 inch thickness with floured rolling pin on lightly floured pastry cloth or board. Cut with 3 inch floured cookie cutter
• Heat greased griddle or large heavy skillet over moderate heat until few drops of water jump when dropped on surface. Cook cakes, a few at a time, 3 minutes, or until golden brown. Turn with pancake turner and cook another 3 minutes, or until golden brown on second side. Remove to wire rack. Sprinkle with sugar. Let cool completely, then wrap in plastic bags to store. Can also be frozen.

GRANDMA MABEL'S FRY PAN COOKIES

Steps:

• Mix dates, brown sugar, egg, chopped walnuts, and butter in a cold frying pan.
• Turn element on and cook slowly for 10 minutes.
• Add Rice Krispies and 1 cup of the coconut.
• Shape into balls.
• Roll balls in coconut.
• Store in an air tight container.

FRY PAN COOKIES

Steps:

• Beat eggs and brown sugar together; stir in dates.
• Pour mixture into a lightly greased heavy frying pan.
• Cook, stirring constantly, over medium heat until dates are soft (8 to 10 minutes); remove from heat.
• Stir in remaining ingredients except coconut; cool to lukewarm.
• Shape mixture into small balls and roll in coconut.

FRY PAN COOKIES

Steps:

• Mix sugar, dates, eggs and vanilla.
• Cook in frying pan over medium heat until it pulls away from the sides of the pan, 5 to 7 minutes, stirring constantly.
• Add rest of the ingredients, except for coconut.
• When cool enough to handle, wet hands and form into small balls.
• Roll balls in coconut.

NANA'S RANGER COOKIES

Steps:

• Preheat oven to 375°.
• Cream shortening with butter. Gradually add sugars and cream thoroughly.
• Beat eggs in a small bowl and add to cream sugar mixture.
• In a small bowl combine flour, baking powder, baking soda and salt. Slowly add to cream sugar mix.
• Add vanilla, oatmeal, wheaties & coconut and combine well.
• Drop by teaspoon onto parchment lined cookie sheet.
• Bake 10-15 minutes.

KITTENCAL'S BUTTERY FLAKY SHORTBREAD PAN COOKIES

Steps:

• Set oven to 325°F (set oven rack to second-lowest position).
• Prepare two (8-inch) round cake pans (can use 8 x8 -inch square pan also).
• In a food processor blend the first 4 dry ingredients.
• Add in the cold butter pieces, and blend for about 30 seconds or more to combine.
• Mix in the chopped maraschino cherries or cranberries.
• Divide the mixture evenly between the two pans, then press the dough in firmly.
• Bake for about 30-35 minutes (longer for more crispy) or until baked through and pale golden (don't over bake!).
• Cool the baked dough in pans for 10 minutes.
• While the baked dough is still warm cut into small squares (or wedges if using a round pan) then cool completely.
• Using a spatula transfer to a plate.
• Sprinkle lightly with powdered sugar if desired.
• Delicious!