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RECIPE – BAKE

(cont.)

BUTTERMILK COOKIE BISCUITS

Makes 15

1 ½ cups all-purpose flour

Pinch salt

1 tsp baking powder

½ tsp baking soda

4 tbsp cold butter or margarine

¼ cup buttermilk

- Preheat oven to 425°F. Grease a baking sheet. Sift the dry ingredients first into a

bowl. Rub the butter or margarine in until the dough becomes crumbly.

- Gradually pour in the buttermilk, stirring with a fork until the mixture forms a soft

dough.

- Roll dough out to about ½ inch thick. Stamp out 2 inch cookies with a cookie cutter.

- Place onto baking sheet and bake for 12-15 minutes until golden. Serve warm or at

room temperature.

(You may need to repeat the baking process for the remaining dough.

GRANNY’S GINGER COOKIES

Makes 60

2 ½ cups all-purpose flour

1 tsp baking soda

1 ½ tsp ground ginger

¼ tsp ground cinnamon

¼ tsp ground cloves

½ cup butter or margarine

1 ½ cups sugar

1 egg, well beaten

4 tbsp black molasses

1 tsp fresh lemon juice

- Preheat the oven to 325°F. Grease baking sheet. (Make sure the baking sheet is the

right size to fit into the oven.)

- Sift the flour, baking soda and all the spices into a bowl. Set aside.

- Cream together the butter or margarine and 2/3 of the sugar with an electric mixer.

- Stir in the egg, molasses and lemon juice. Add the flour mixture and mix in

thoroughly with a wooden spoon to make a soft dough.

- Shape the dough into 1/4“ balls. Roll the balls in the left over sugar and place them

on the baking sheets about 2 inches apart.

- Bake for about 12 minutes or until the cookies are firm to the touch. Transfer to a

wire rack and let cool before serving.

(You may need to repeat the baking process for the remaining dough.)

ALMOND CINNAMON COOKIE BALLS

Makes 15

1 ½ cups ground almonds

1/3 cup granulated sugar

1 tablespoon ground cinnamon

2 Egg Whites

Oil for greasing

Confectioners’ sugar or powder sugar for coating

- Preheat the oven to 350°F. Grease a baking sheet. (Make sure the baking sheet is

the right size to fit into the oven.)

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