Fourth of July is tomorrow. But never fear, there is still time to make something sweet that your family will love.
Camping, boating or hiking in the wilds to celebrate Independence Day? Then these treats are perfect. They’re portable, take up little space and are delicious.
Staying home in front of the air conditioner? No sweat. You still will enjoy these simple family favorites while you read a good book.
Cream butter, sugar and eggs. Add flour, salt and cocoa. Add nuts last. Fold in. Bake in an 8-inch square pan at 325 degrees for 20 to 25 minutes. Do not overbake. (I would suggest doubling the batch and using a cake pan.)
Cream shortening, butter and sugar. Add eggs and molasses. Mix well. Add dry ingredients. Chill overnight. Form into quarter-sized balls, roll into granulated sugar and bake at 350 degrees for about 12 minutes. Don’t overbake. Should be crisp on the outside and chewy inside. If you’re are too crisp, take out of the oven sooner.
My Favorite Chocolate Chip Cookies
1 ½ cups butter
1 ¼ cup granulated sugar
1 ¼ cups packed brown sugar
1 Tablespoon vanilla
4 cups of flour
2 teas baking soda
½ teas salt
4 cups chocolate chips
Cream butter, sugars, vanilla and eggs until light and fluffy. Stir in flour, baking soda and salt. Dough will be stiff. Stir in chips.
Drop by tablespoons. Flatten slightly. Bake at 350 degrees for 11 to 13 minutes or until light brown.
This makes a bunch of cookies: 6 dozen. But you can always freeze the extras.
Have a great Fourth of July!!!