Monday, July 6, 2009
We are definitely crazy for cookies at Baker Babes Bakery. They are always a wonderful treat whether savory or sweet. Our chocolate chip cookies are our best sellers, but Phyllis and I agree we have taken the hermit cookie to a sensational new level. Here is a "Master Cookie Recipe" that my mother always had on hand. The dough will keep in the fridge for four weeks in a tightly covered container and can be used to make many variety of cookies. To see some pictures of our cookies visit our web site www.baker-babes.com.
Master Cookie Recipe
2 cups butter
2 cups sugar
1 cup brown sugar
4 large eggs
6 1/2 cups flour
1 tblsp. cream of tartar
2 tsp. baking soda
1/4 cup whole milk
Cream the butter and sugars together until creamy and fluffy. Stir in eggs one at a time.
Sift the dry ingredients together. Add to the creamed mixture in two parts alternating with the milk. Mix thoroughly.
Bake as needed on a greased baking sheet in a 375 degree oven for 10 to 15 minutes. Makes about 8 cups of dough.
Here are some cookie variations to try, but don't be afraid to create some of your own!
knead 1 tblsp. cocoa and 1/3 cup semi-sweet chocolate chips into 1 cup cookie dough. Shape into 24 round balls and bake.
Stir 1 tblsp. dark molasses and 1/4 tsp. ginger into 1 cup cookie dough. Shape into 24 round balls and bake.
Knead 1 cup flaked coconut and 1/4 tsp. almond extract into 1 cup cookie dough. Shape into 24 round balls and then press flat on greased cookie sheet. Bake.