PENNSYLVANIA DUTCH COOKIES KIFFELS
Make and share this Pennsylvania Dutch Cookies Kiffels recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 40m
Yield 8 dozen
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1433.5, Fat 88.8, SaturatedFat 41.1, Cholesterol 269.8, Sodium 476.9, Carbohydrate 146.6, Fiber 4.6, Sugar 86, Protein 19.9
PENNSYLVANIA DUTCH SOFT SUGAR COOKIES
Make and share this Pennsylvania Dutch Soft Sugar Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h15m
Yield 60 cookies, about
Number Of Ingredients 9
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.
Nutrition Facts : Calories 89.3, Fat 3.4, SaturatedFat 2.1, Cholesterol 18.9, Sodium 41.5, Carbohydrate 13.3, Fiber 0.2, Sugar 6.9, Protein 1.3
PENNSYLVANIA DUTCH SOFT SUGAR COOKIES
These drop cookies are like little butter cakes. They are soft, rich, and melt in your mouth. There are some preparation and storage hints I would suggest in making these. I also found this dough very soft and sticky, so I added about 1/2 cup extra flour (use your judgement when you make it), then refrigerated it for about an hour. I still found it extremely soft and sticky, so my solution was to keep a glass of warm water next to me while I formed the cookies. I dipped my cookie scoop (which I recommend using) into the water about every 3 cookies to keep the dough from sticking to it, and I found that worked perfectly, giving me evenly shaped cookies that didn't stick to the scoop. If you're using a spoon you might not have as much trouble, but keep the glass of warm water next to you for you spoons and/or fingersjust in case you find it difficult to push the dough from the spoon. I would also suggest storing them, loosely packed, in an airtight container with wax paper between the layers; if they are touching, eventually they will discolor slightly at those spots where they do touch because of the moisture in them. Even if they do discolor slightly, however, they are still delicious! The recipe is from The Beechmont Inn.
Provided by Charmed
Categories Drop Cookies
Time 35m
Yield 30 serving(s)
Number Of Ingredients 10
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.
PENNSYLVANIA DUTCH MOLASSES COOKIES
These come from my mom's side of the family. Since she grew up there among the Amish and Mennonite communities I've always been fascinated with their cuisines. Molasses and gingerbread are two of my favorite flavors for cookies. Cooking time noted is per batch.
Provided by Marney
Categories Drop Cookies
Time 20m
Yield 5-6 dozen cookies, 60-70 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 116.8, Fat 4.5, SaturatedFat 1.4, Cholesterol 8.7, Sodium 29.1, Carbohydrate 17.6, Fiber 0.4, Sugar 6.7, Protein 1.6
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