Day 79 - Cookies

3/20/2010

"Brown Sugar Shortbread" and "Melting Moments" cookies made for the FACC pot-luck dinner. The cookie stamp is one I made as a thank-you gift for volunteers at a Girl Scout day camp I was a business manager for in 1986.

Brown Sugar Shortbread

1 cup butter

3/4 cup brown sugar

2 1/4 cups unsifted flour

Cream butter and sugar thoroughly. Add unsifted flour. Beat at low speed until combined and well mixed. Form

one inch balls. Place 2" apart on ungreased cookie sheet. Stamp with cookie stamp and bake at 350o for 10 to 12 minutes.

Melting Moments

1/2 cup cornstarch

1/2 cup powdered sugar

1 cup sifted flour

3/4 cup butter or margarine

Stir together cornstarch, sugar, and flour in a bowl. Mix in butter or margarine to form a soft dough. Chill about 1 hour. Form into one inch balls, and roll in granulated sugar. Stamp immediately with cookie stamp . Bake at 350o for 20 to 25 minutes.

Recipes from Rycraft Cookie Stamp Recipes

Day 38 -Marbled Chiffon Cake

2/7/2010

One day late - the traditional Marble Chiffon Cake for David's birthday.

I got the recipe from his mom all those years ago and each time I make this cake,

I make two of them so that someone besides David can have some.

David doesn't want frosting on his cakes so I just use a little powdered sugar on top. This cake takes 7 eggs!

MARBLED CHIFFON CAKE

Preheat oven to 325^o

Mix and cool:

1/4 c cocoa

1/4 c sugar

1/4 c boiling water

Sift togeter in bowl;

2 1/4 c sifted cake flour

1 1/2 c sugar 3 tsp baking powder 1 tsp salt

Add to above and mix thoroughly

1/2 c mazola oil

5 egg yolks (I actually use all of the egg yolks from the egg for the 1 c. of whites)

1 tsp vanilla 3/4 c water

Beat very stiff:

1 c egg whites (7 or 8)

1/2 tsp cream of tartar

Pour egg yolk mixture in thin stream over entire surface of egg whites, gently cutting and folding in with rubber spatula until completely blended. Divide batter into two parts. Pour cocoa mixture into one half and fold into batter. Drop by spoonfuls into ungreased 10 inch tube pan, alternating cocoa and white batter. When all the batter is in the pan run a knife around the middle to marbelize.

Bake in 325^o oven, 55 min. then at 350^o, 10 to 15 min., until cake tests done. Invert on funnel. Let hang until cold.

from Esther Lipman and Betty Crocker