Phoenix
Senior Member
- Location
- Oregon, U S
I found this recipe on the back of a bag of flour from Bob's Red Mill. The recipe calls for butter, but I use butter-flavored shortening. It did not have chocolate chips it in, but I added them. If this is too much cookie batter for you divide the recipe by 3 or 2.
5 1/4 cups all purpose flour
1 1/2 tsp salt
1 1/2 tsp baking powder
2 1/4 cups of butter flavored shortening or 4 1/2 sticks of butter
2 cups of white sugar, plus extra for rolling
3 eggs
1 tbsp vanilla extract
1 c of raspberry or strawberry preserves
12 - 14 oz of chocolate chips
This makes about 68 cookies depending on how much dough you eat - grin.
Preheat oven to 325. In a bowl whisk together flour, salt and baking powder. In a separate bowl beat shortening and sugar until it is almost creamy. Beat in eggs and vanilla. Slowly beat in dry ingredients, mixing until combined. The dough will be stiff. Add in chocolate chips using a wooden spoon. Put some white sugar in a bowl. Get out the preserves.
With a kitchen regular teaspoon, dip out a rounded spoonful of dough, and in your hand roll it into a ball. Roll the ball into the sugar. Place the ball on a baking pan. Poke your finger in the middle and make a hole. Fill up the hole with the preserves. When the pan is full bake it for 8 minutes or longer depending on how hot your pans are and how crispy you like your cookies. With my oven and my pans this gets the cookies done without browning the bottoms.
My husband says to be sure and tell you that he looooves them.
5 1/4 cups all purpose flour
1 1/2 tsp salt
1 1/2 tsp baking powder
2 1/4 cups of butter flavored shortening or 4 1/2 sticks of butter
2 cups of white sugar, plus extra for rolling
3 eggs
1 tbsp vanilla extract
1 c of raspberry or strawberry preserves
12 - 14 oz of chocolate chips
This makes about 68 cookies depending on how much dough you eat - grin.
Preheat oven to 325. In a bowl whisk together flour, salt and baking powder. In a separate bowl beat shortening and sugar until it is almost creamy. Beat in eggs and vanilla. Slowly beat in dry ingredients, mixing until combined. The dough will be stiff. Add in chocolate chips using a wooden spoon. Put some white sugar in a bowl. Get out the preserves.
With a kitchen regular teaspoon, dip out a rounded spoonful of dough, and in your hand roll it into a ball. Roll the ball into the sugar. Place the ball on a baking pan. Poke your finger in the middle and make a hole. Fill up the hole with the preserves. When the pan is full bake it for 8 minutes or longer depending on how hot your pans are and how crispy you like your cookies. With my oven and my pans this gets the cookies done without browning the bottoms.
My husband says to be sure and tell you that he looooves them.
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