Blue Ribbon Fruit Cookies Food

MARTHA'S BLUE RIBBON SUGAR COOKIES - CHRISTMAS

Steps:

• In a large mixing bowl, cream butter and sugar until well mixed.
• Add 2 eggs to the creamed mixture. Mix well.
• In another large bowl, mix sifted flour, baking powder and salt together. Add to creamed butter mixture. Mix well.
• Add in grated orange rind, and mix well.
• Make into a ball, and chill in bowl covered with saran wrap, for at least 2 hours, or overnight in the refrigerator.
• When ready to bake preheat the oven to 350.
• With a floured rolling pin, roll out the dough to about 1/4" thick on a very lightly floured surface.
• Make into desired shapes using cookie cutters. (I dip my cutters in flour before cutting each cookie, so they don't stick). If you don't have cookie cutters, you can use the bottom of a glass instead. Brush off any excess flour before putting them on the cookie sheet, if there is any.
• Place cookies on ungreased cookie sheet about 2" apart. You may use parchment paper if you like.
• Bake for 8 minutes (or you may preheat the oven to 300, and bake for 10 minutes).
• Let cookies cool on wire racks.
• Decorate.
• Store in a covered plastic container, or cookie tin.

BLUE RIBBON SUGAR COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, cream of tartar, baking soda and salt; set aside.
• In a large bowl, cream together the butter, oil, confectioners' sugar and white sugar until well blended. Stir in the eggs, vanilla and lemon extracts. Gradually mix in the dry ingredients until well blended. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet. Flatten cookies to 1/8 inch thickness using the bottom of a glass dipped in sugar. Colored sugar may be used if you do not plan to frost cookies later.
• Bake for 9 to 12 minutes in the preheated oven, or until the edges are golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

BLUE-RIBBON CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 300 degrees F.
• In medium bowl combine flour, baking soda, and salt.
• Mix well with wire whisk.
• Set aside.
• In a large bowl with an electric mixer blend brown and white sugar at medium speed.
• Add butter and mix to form a grainy paste, scraping down the sides of the bowl.
• Add eggs and vanilla extract, and mix at medium speed until just blended.
• DO NOT OVERMIX!
• Add the flour mixture and chocolate chips, and blend at low speed until just mixed.
• DO NOT OVERMIX!
• Drop by rounded Tablespoons onto an ungreased cookie sheet, 2 inches apart.
• Bake 22-24 minutes or until golden brown.
• Transfer cookies immediately to a cool surface with a spatula.

BLUE RIBBON SOFT SUGAR COOKIES

Steps:

• Cream together butter and sugars until light and fluffy. Add eggs, one at a time, beting well after each addition. Blend in the oil and vanilla.
• Sift together flour, baking soda, cream of tartar and salt. Gradually add dry ingredients to creamed mixture; mix well. Chill dough in refrigerator 8 hours or overnight.
• Shape dough in balls the size of a walnut. Place balls about 2" apart on ungreased baking sheets.
• Bake in 350 oven 10 to 12 minutes or until done. Remove from baking sheets: cool on racks. Makes 7 dozen.

BLUE RIBBON SUGAR COOKIES

Steps:

• Preheat oven to 350°. Mix margarine and sugar and beat till fluffy. Add egg and extracts. Mix in soda and cream of tartar, and then add flour. Wrap in a disc and chill for at least an hour, but no more than 24 or it will dry out.
• Roll to 1/4" thickness and cut with desired cookie cutters. Leave room between cookies on baking sheet ( I use parchment) because they do spread. Bake 8 minutes till set, but not browned.
• Frost with cream cheese frosting, or any other flavor if you like, and decorate with sugars or decors.
• Note: Since every oven varies, it may be a good idea to bake a few at first to determine how long a batch will take in your oven. Underbaking will cause cookies to break, and overbaking will make them crispy.

RIBBON COOKIES

Steps:

• Cream butter until light and fluffy. Add sugar gradually. Add egg and vanilla, mixing well after each addition.
• In another bowl, mix together the flour, salt, and baking powder. Slowly add to the butter mixture, making sure all ingredients are incorporated.
• Divide dough into three equal parts. Add a few drops of red food coloring to one third, mixing until the color is even. Add cocoa and pecans to one third, mixing well. Leave the other third plain.
• Line a loaf pan with wax paper or foil. Press the chocolate layer into the bottom of the pan, pressing firmly to make the dough as flat and even as possible on top. Add the plain dough to the pan, again making an even layer on top of the chocolate. On top of the plain dough, add the red, pressing down flat on top. Wrap the dough completely, leave it in the loaf pan, and chill over night, or until firm enough to slice.
• Preheat oven to 325 degrees. Remove dough from loaf pan and place on cutting board. Cut the dough lenghth-wise, down the middle, so you have two long "bars" of dough. Put one bar back in the refrigerator, to keep chilled while you work with the other.
• Slice into about 1/8" slices, or thicker if you like them a little softer. The thinner they are sliced, the crispier they will be.
• Bake for about 10 minutes at 325 degrees. Take them out when the bottoms are just browned. Try not to overbake, or they will lose their pretty color.
• Cool on wire rack.