1 cup unsalted butter – softened (we used salted butter and it was fine)
2 TBS finely grated lemon zest (we used 1 lemon)
3 TBS lemon juice
Glaze
1 1/4 cups powdered sugar – plus more for dusting
2 TBS lemon juice
2 raspberries
We have found you probably only need 1/2 a recipe
In a medium bowl, whisk the flour, 1/2 cup sugar, and salt.
In a large bowl, beat together the butter, 1/4 cup sugar, lemon zest, and lemon juice. Beat until light and fully combined, about 4-5 minutes. Beat in flour mixture on low until just combined.
Roll the dough into 1-inch balls. Place dough balls in the freezer for 12-15 minutes. (we didn’t have room so we put them in the fridge for like 25 minutes) Transfer, dough balls to parchment paper or silicone lined baking sheet, making sure the balls are about 2 inches apart. (we just put on baking sheet and it worked)
Preheat oven to 325
Bake for 10 minutes. Then gently press the rounded part of a teaspoon or the end of a wooden spoon handle into the center of each ball to create an indent. Continue baking for 16-18 more minutes or until cookies just start to brown on the bottom. Place cookies on a wire rack to cool.
While cookies cool, make the glad by whisking together the sugar, lemon juice, and raspberries. (You can break up the raspberries with a fork to evenly distribute them in the glaze.)
Dust the cookies with powdered sugar. Then spoon or pipe the glaze into the indent. Let cookies set for at least 10 minutes.
Let butter and lard sit on counter till softened at room temperature. Cream butter and lard. Gradually add sugar. Gradually add flour. Divide into 3 parts (I’m not sure why you do this). Scoop into balls using an ice cream scoop or coolie scoop. Flatten/shape into cookies 1/2 to 3/4 inch thick.
Bake at 350 degrees for 15-20 minutes. They should still be almost white, just slightly beginning to turn brown.
Grandma Morgenegg (Lee Morgenegg)used this recipe and they remind me a lot of my Grandma Morgenegg’s cookies (Ruth Morgenegg)
This is the recipe from my Great Great Grandma Elizabeth Hood. She is the Grandma of Grandma Ruth Morgenegg my grandma.
This is my grandma Ruth Morgenegg’s recipe. She obviously forgot to type in sugar and added it later. I wonder if she meant to add 1 1/2 cups.
1/2 teaspoon vanilla extract (if making white icing you might want to use colorless vanilla)
Whisk sugar and meringue powder in a large bowl. Add water and vanilla. Mix until smooth.
Add a few drops of food coloring to achieve desired color. Add additional 1-2 Tablespoons water a few drops at a time, to get the consistency that’s fluid, but not too runny.
Spoon icing into piping bag (or parchment paper rolled into a cone shape) fitted with a #3 round tip. Or use a sandwich Ziploc bag with a small hole cut in the corner
Pipe outline around cookie to create a dam. With tight zigzap strokes, fill in center. Nudge icing with a toothpick as needed. Dry overnight.
This makes enough icing to ice 2 dozen cookies
TIPS:
Ice as above. Add a few dots in a contrast color. Swirl toothpick through to create marbling affect.
Set cookies on wire racks or parchment paper to catch drips.
Store dry decorated cookies between sheets of wax paper to avoid smudgine.
Combine margarine, vanilla, and sugar. Add flour, mix well. Add chips and 3/4 cup of nuts. Press into an ungreased 9X12 pan. Sprinkle remaining nuts on top and press in lightly.
***Cut as soon as they come out of the oven, Roger uses a pizza cutter.
Bake at 375 degrees F, for 20 minutes or until golden brown.
Heat oven to 350. In a medium bowl, beat brownie mix, melted butter, cream cheese, and egg 50 strokes with a spoon until well blended (dough will be sticky).
Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart to make 24 cookies; smooth edge of each to form round cookie.
In a small bowl, mix powdered sugar and peanut butter with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls into 24 balls. Lightly press 1 ball into center of each ball of dough.
Bake 10 to 14 minutes or until edges are set. Cool cookies on cookie sheets at least 30 minutes.
Remove cooled cookies from cookie sheets. Spread thin layer of frosting over peanut butter portion of each cooled cookie.
High Altitude (3,500-6,500 ft.) Before baking, flatten cookies slightly. Bake 11 to 15 minutes.
Lightly grease a cookie sheet or line with parchment paper. Preheat oven to 300 degrees
In a medium mixing bowl, beat egg whites on super high speed until soft peaks form. Add cream of tartar and vanilla; mix again. Scrape bowl. Return to high speed and add sugar 1 or 2 TBS at a time. If you want cocoa-flavored cookies, add the cocoa now. Fold in the chocolate chips.
Drop mixture by rounded teaspoons 2 inches apart on the prepared cookie sheet. Bake for about 20 minutes or until firm and the bottoms of the cookies are lightly browned. Transfer cookies to wire rack and let them cool. Refrigerate any leftovers. Makes 72 cookies.
oil, water, and egg called for on cookie mix pouch
3/4 cup (14 oz. can) sweetened condensed milk
1/3 cup creamy peanut butter
1 cup (from 8 oz. package) Reese’s mini’s peanut butter cups, coarsely chopped
1 cup semisweet chocolate chips
1/2 cup Reese’s peanut butter chips
1/2 cup cocktail peanuts
Heat oven to 350 degrees. Spray bottom and sides of 9X13 inch pan with cooking spray.
In large bowl, mix cookie mix, oil, water, and egg with spoon until soft dough forms. Press dough in bottom of pan. Bake 15 minutes,
In small bowl, mix condensed milk and peanut butter. Pour evenly over baked crust, carefully spreading to edges. Sprinkle chopped peanut butter cups, chocolate chips, peanut butter chips, and peanuts over top. Bake 18-22 minutes or until bubbling along edges. Cool completely on cooling rack, about 1 hour. Cut into 6 rows by 4 rows.
1 stick butter take out of refrigerator and let sit on counter til soft (important – use butter not margarine)
1 1/2 cups peanut butter
1 1/6 cups brown sugar
1 cup granulated sugar
1 1/2 tsp vanilla
2 tsp baking soda
3 eggs
1/2 cup chocolate chips (1 1/2 cups if you don’t have m&m’s)
1 cup plain M&M’s (approx)
4 1/2 cups rolled oats
Cream butter with peanut butter. Add remaining ingredients in order, mix well. Add chocolate chips and m&m’s last once everything else is well mixed. It’s fun to put a couple extra M&M’s on each cookie after baking. Using a spoon drop onto cookie sheet, spacing about 2″ apart
Bake at 350 degrees for 10-12 min. (should be slightly browned)
Heat oven to 400 degrees. Mix margarine and sugar. Mix in remaining ingredients.
Place dough in cookie press; form desired shapes on ungreased cookie sheet. You can decorate with colored sugars or nonpareils sprinkles. Bake until set, but not brown. 6 to 9 minutes. Immediately remove from cookie sheet.
Makes about 5 dozen cookies.
Pressed Cookie Hints
Follow the directions that come with your cookie press, but keep these tips in minds.
Use shortening, margarine, or butter at room temperature. Cream with sugar until light and fluffy.
Test dough for consistency before adding all the flour. To do this, put a small amount in the cookie press and squeeze out. The dough should be soft and pliable, but not crumbly.
If the dough is too stiff, add 1 egg yolk. If dough is too soft, add 1 to 2 Tablespoons flour.
Chill dough only when specified in the recipe; otherwise, use at room temperature.
Be sure your cookie sheet is cool. Hold press so it rests on sheet, unless using star or bar plate.
Do not raise press from cookie sheet before enough dough has been turned out to form cookie on the sheet. For some cookies, it may be necessary to wait a moment to allow the dough to adhere to the sheet before lifting the press.
Do not force the press down heavily on the sheet. If the dough is of the right consistency, it won’t be necessary to force press or handle.
This is a stiff dough. Roll out about 1/2 inch thick on floured surface using patterned rolling pin. Cut on lines. Leave on anise covered cookie sheet overnight covered with a cheese cloth or tea towel. (This is the original recipe. Grandma Morgenegg doesn’t leave overnight just cooks right away.) (Anise is a licorice flavor. If you don’t like that you can leave it out. I usually leave it out) If the dough it too soft to work with try chilling. You can also add a little more flour, but don’t add too much to make a tough dough.
Bake at 350 degrees for 10-12 minutes until edges are lightly golden.
This recipe was created by: Great Grandpa Adolph Jurgens (1839-1913, from Rehna, Mecklenburg-Schwerin, Germany, died in San Diego, California)
This is a copy of the page in Adolph Jurgens recipe book with the Springling cookies at the bottom of the page. The other cookies are good also. Notice the large amounts. I think they made lots of these cookies, maybe for gifts as well as eating.
