You know it’s rare that I make someone else’s recipe, but I’ve seen this Amish recipe a few times and noticed that it had a nice high rating. I wanted to give it a try. Quick prep time makes these a wonderful every-day dessert. Lightly sweet, barely crispy on the outside while chewy on the inside makes these cookies pretty perfect.
The original recipe is below. It was perfect as is. The only thing I changed was to add ½ tsp Almond extract and use my large cookie scoop. I baked for 12-13 minutes. Yielded 46 Larger cookies.
3 New Flavors – Mocha, Chocolate Mint, and Lime
Past Flavors – Almond Vanilla, Lemon, Orange, Cinnamon
1 cup butter, (2 sticks), softened
1 cup vegetable oil
1+ cup sugar
1+ cup confectioners’ sugar
2 large eggs
1 teaspoon vanilla extract
(my addition – ½ tsp almond extract)
4-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
In a large bowl, beat the butter, oil and sugars. Beat in eggs until well blended. Beat in vanilla and Almond extract. Add baking soda and cream of tartar. Gradually add flour.
Drop by small teaspoonfuls onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 5 dozen.
I USED MY LARGE SCOOP AND BAKED FOR 12 -13 MINUTES.
PICTURED ARE: Lemon, Orange, Mocha, Lime, Chocolate Mint. If you do one tray with just Almond Extract, that equals 7 flavors with one batter! Note: For the Lime Flavor, I didn’t have any Lime Extract, so I used a bit of fresh squeezed Lime Juice and some Lime Zest. For the Mocha I added a bit of cocoa powder and 1/2 tsp Coffee Extract. For the Chocolate Mint I added 1/2 tsp Spearmint Extract and a bit of Cocoa Powder.
NOTE: If you want to make a variety of flavors/colors, scoop part of the batter out and put it in a medium size bowl. Add food coloring and whatever flavor extract you want. Then bake that sheet, rinse out the bowl and do your next flavor/color.
If you make 1 ½ batches of dough, you can make one orange tray (I added a bit of orange zest), one lemon tray (I added lemon zest and lemon food coloring), plain vanilla/almond, and cinnamon. For the cinnamon flavor, I added some Saigon cinnamon to the dough, scooped the cookies out and then sprinkled cinnamon sugar on top. Make sure you bake that batch last. You don’t want cinnamon getting mixed in the fruit or plain flavored cookies.
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By Tika for CHEW WANNA EAT? © 2018