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PA Dutch Cooking!
From Naomi Solomon on FB: This recipe was given to my mother sometime in the 1940s by the mother of a neighbor. That woman died before I was born in 1944. I remember hearing about Mrs. Kleibscheidel but only remember her daughter Honey. This was a small town, and most everyone knew each other. Simpler times. I never found out why they were called AP cookies. My best guess is that there was a market called A&P and may have been found there. I call them APs or roll outs, or cut outs. I've added tips at the end of the recipe. (Jann's note: APs were supposedly made by Ann Page in Philadelphia. But, no one can prove it.)
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Ingredientes
- 1 cup butter or margarine
- 1 and 1/2 cups granulated sugar
- 2 large eggs, well beaten
- 1 tsp. vanilla
- 1 Tbsp. warm water
- 1 scant tsp. baking soda (add to warm water to dissolve)
- 3 to 4 cups flour
Direcciones
- Cream margarine and sugar.
- Then add other ingredients in order given, and mix all together.
- Dough can be rolled and use cookie cutters to make cutouts, or dough can be rolled into dime-sized balls and then pressed down with a fork dipped into flour.
- Decorate cutouts or pressed balls with green or red sugar or colored jimmies.
- Bake at 350 degrees until light brown around the edges.
- Note: Divide dough into small easily rolled balls. Keep dough refrigerated. I flatten those balls and place in sandwich bags until ready to use. It makes rolling easier. Roll ball enough for 6 or 8 cookies. Put unused in fridge until ready to reroll. Also, an old trick taught to me was to use ½ powdered sugar and ½ flour to roll so they don’t have that flour taste on them. You must work fast as this dough uses a lot of butter and is therefore a challenge. I’ve been rolling them for so many years and was largely frustrated until I got the knack. The taste is wonderful. I don’t use margarine anymore but it’s ok to use it.
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07 de Julio de 2019
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