Jeanette Myers' Old-Fashioned Sugar Cookies

Jeanette Myers included this recipe in the cooking feature that appeared in a December 2011 issue. The article begins . . . (She) has always made time to cook. But now that she’s retired she has even more time to fuel her passion and to experiment with food. Starting on the first day of this month she embarked on a cookie baking mission – a new cookie recipe every day up through December 25th.

These cookies are easy to make, hold their shape as they bake and they freeze nicely. A perfect landscape for our annual family holiday cookie decorating! 

We used Buttercream Frosting to decorate the cookies. 

Jeanette Myers's Old-Fashioned Sugar Cookies 

3 cups unsifted all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 cup (2 sticks) butter or margarine, softened

2 eggs

1 cup granulated sugar

 

1. Large mixing bowl: Sift flour, baking soda and baking powder.
   
2. On low speed of mixer, cut in butter until mixture looks like cornmeal.   
   
   
   
   
3. Small mixing bowl: Beat eggs, add sugar and beat thoroughly. Blend egg mixture into flour-butter mixture. Mix well. 
   
4. Chill dough for at least one hour.  
5. On lightly floured surface, roll dough to 1/8” thickness.  
   
6. Cut with floured cookie cutters.  
7. With wide spatula, transfer to a greased or sprayed baking sheet (or use a silicon sheet liner).  
   
   
   
   
8. Bake in preheated oven (375°) 6 to 8 minutes or until lightly browned. 
   
9. Remove immediately to wire rack to cool.

Jeanette's article and all her recipes also appeared in a booklet, Home-Cooking—Dickinson County Style “Capturing the Present and Remembering the Past” 2011-2012. The booklet was produced by Dawn James’ students at Abilene High School and all sales were donated to the Dickinson County Historical Society. This was a project that I did for 13 years, ending in 2012-13.

Recipe without photos . . .

Old-Fashioned Sugar Cookies 

3 cups unsifted all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 cup (2 sticks) butter or margarine, softened

2 eggs

1 cup granulated sugar

1. Large mixing bowl: Sift flour, baking soda and baking powder.
2. On low speed of mixer, cut in butter until mixture looks like cornmeal.   
3. Small mixing bowl: Beat eggs, add sugar and beat thoroughly. Blend egg mixture into flour-butter mixture. Mix well. 
4. Chill dough for at least one hour.  
5. On lightly floured surface, roll dough to 1/8” thickness.  
6. Cut with floured cookie cutters.  
7. With wide spatula, transfer to a greased or sprayed baking sheet (or use a silicon sheet liner).   
8. Bake in preheated oven (375°) 6 to 8 minutes or until lightly browned. 
9. Remove immediately to wire rack to cool.

Marinated Cherry Tomato Salad

The last of our garden tomatoes went into this simple marinated salad. (We picked green cheery tomatoes before the first freeze, layer them out in single layers in a cardboard box and covered them with newspapers. They kept in the basement in a cool place and we checked them periodically.) We served them as a side dish but they could be poured over lettuce, too. 

Marinated Cherry Tomato Salad

1 pint cherry or grape tomatoes

1/4 onion, thinly sliced

1 1/2  tablespoons olive oil

1 1/2 tablespoons balsamic vinegar

1 tablespoons minced fresh parsley

1 heaping tablespoon jarred pesto

1/4 teaspoon granulated sugar

1 clove garlic, pressed

Kosher salt & coarsely ground black pepper

1. Halve the tomatoes and add them to a large zipper bag with the sliced onion. 
   
2. Add the olive oil, balsamic, parsley, pesto, sugar, garlic and sprinkle with salt and pepper. 
   
3. Seal the bag, getting all the air out. Place into the fridge for a few hours. 

Recipe without photos . . .

Marinated Cherry Tomato Salad

1 pint cherry or grape tomatoes

1/4 onion, thinly sliced

1 1/2  tablespoons olive oil

1 1/2 tablespoons balsamic vinegar

1 tablespoons minced fresh parsley

1 heaping tablespoon jarred pesto

1/4 teaspoon granulated sugar

1 clove garlic, pressed

Kosher salt & coarsely ground black pepper

1. Halve the tomatoes and add them to a large zipper bag with the sliced onion. 
2. Add the olive oil, balsamic, parsley, pesto, sugar, garlic and sprinkle with salt and pepper. 
3. Seal the bag, getting all the air out. Place into the fridge for a few hours. 

Praline Pumpkin Pie

Creamy pumpkin pie combines with crunchy, chewy brown sugar pecans in Praline Pumpkin Pie. It will be a different Thanksgiving this year (2020) with just four instead of our usual tableful of friends and relatives. So instead of the usual pumpkin and pecan pies, this year it’s just one—a combination of the two. 

 

Different times are an opportunity to try new things and another difference in this recipe is that the pumpkin mixture is cooked for four minutes on the stove top. Another difference this year—ground pecans were added to the pie crust dough. 

Praline Pumpkin Pie    Makes one 9” pie

1 (9-inch) unbaked pie crust (I added ground pecans to my traditional crust)

Pumpkin Filling

15 ounces pure pumpkin purée (NOT sweetened & spiced pumpkin pie filling)

3/4 cup packed dark brown sugar

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon salt

1 cup evaporated milk

3 eggs

2 teaspoons vanilla extract

Praline Topping

1 cup inely chopped pecans 

1/3 cup packed brown sugar

Pinch salt

1 tablespoon  corn syrup (light or dark)

1 teaspoon vanilla

1. Pumpkin Filling: In a medium saucepan, add pumpkin, brown sugar, cinnamon, ginger, nutmeg, salt, and cloves; whisk to thoroughly combine. Cook over medium-high heat for 4 minutes, stirring constantly.
   
2. Remove from heat and whisk in evaporated milk followed by eggs and vanilla. 
   
3. Pour filling into pie crust.
   
4. Bake at 350° F for 40 to 50 minutes – until center barely jiggles.
5. Praline Topping: While pie is baking, add pecans, brown sugar and salt to a bowl and stir until evenly combined. Add corn syrup and vanilla and mix until evenly moistened.
   
6. Sprinkle Praline Topping evenly over filling.
   
7. Return pie to oven (you may need to cover edges of crust with foil) and bake about 10 additional minutes or until toothpick inserted in the center comes out clean.
8. Let pie cool on a wire rack for at least 2 hours.
   

Make-Ahead: Crust can be made ahead and frozen. Pie can be made and cooled 2 days ahead of time then wrapped in plastic and refrigerated. Bring to room temperature before serving. 

Other Pumpkin Pie Recipes include:

Pumpkin-Pecan Pie

Pumpkin Pie, Traditional w/ pumpkin puree

Pumpkin Pie, Walnut topped 

Recipe without photos . . .

Praline Pumpkin Pie    Makes one 9” pie

1 (9-inch) nbaked pie crust (I added ground pecans to my traditional crust)

Pumpkin Filling

15 ounces pure pumpkin purée (NOT sweetened & spiced pumpkin pie filling)

3/4 cup packed dark brown sugar

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon salt

1 cup evaporated milk

3 eggs

2 teaspoons vanilla extract

Praline Topping

1 cup finely chopped pecans 

1/3 cup packed  brown sugar

Pinch salt

1 tablespoon  corn syrup (light or dark)

1 teaspoon vanilla

1. Pumpkin Filling: In a medium saucepan, add pumpkin, brown sugar, cinnamon, ginger, nutmeg, salt, and cloves; whisk to thoroughly combine. Cook over medium-high heat for 4 minutes, stirring constantly.
2. Remove from heat and whisk in evaporated milk followed by eggs and vanilla. 
3. Pour filling into pie crust.
4. Bake at 350° F for 40 to 50 minutes – until center barely jiggles.
5. Praline Topping: While pie is baking, add pecans, brown sugar and salt to a bowl and stir until evenly combined. Add corn syrup and vanilla and mix until evenly moistened.
6. Sprinkle Praline Topping evenly over filling.
7. Return pie to oven (you may need to cover edges of crust with foil) and bake 10 additional minutes or until toothpick inserted in the center comes out clean.
8. Let pie cool on a wire rack for at least 2 hours.

Make-Ahead: Crust can be made ahead and frozen. Pie can be made and cooled 2 days ahead of time then wrapped in plastic and refrigerated. Bring to room temperature before serving.

Date Pinwheel Ice Box Cookies

OLD-FASHIONED ICE BOX COOKIES—the theme of this year’s HOLIDAY BAKE in the West kitchen was inspired by an article I wrote about Kansas community cookbooks (A Heritage of Flavor), I thought it would be both fun and convenient to make ahead rolls of freezer dough, ready to slice 'n bake for Christmas. My goal was to find a collection of fun and festive flavors. Here goes . . .  .

Date Pinwheel Ice Box Cookies      

Reminiscent of the date pinwheels that Grandma Richardson always had on her Christmas cookie tray, this recipe has been adapted to an ice box version. 

1/2 cup (1 stick) butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1/2 teaspoon vanilla
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 recipe Date Filling (recipe follows)

1. Thoroughly cream together butter and sugars. Add egg and vanilla; beat well.  Sift together dry ingredients; stir into creamed mixture. 
   
2. Chill. Divide dough in half.
3. On a lightly floured surface roll one part in approximately an 12 x 8” rectangle, about 1/4 inch thick. Trim or firm up edges of the dough. 
4. Spread half of the Date Filling over dough.
   
5. Begin at long edge, roll like a jelly roll.  Repeat with remaining dough.  
   
6. Wrap rolls in plastic wrap and chill for several hours; wrap in foil to freeze for slicing ‘n baking later.
   
7. To bake—Preheat oven to 400°.  Using a serrated knife, slice cookies 1/4” thick. 
8. Bake on greased or sprayed cookie sheet for about 8 minutes. Line cookie sheet with parchment if preferred. 

Date Filling

1 lb. pitted and chopped dates

1/2 cup granulated sugar

1/2 cup orange juice

1/4 cup pecans or walnuts if desired 

1. In saucepan combine chopped dates, sugar, and  orange juice. Cook and stir until mixture boils and thickens and becomes spreadable.  If it gets too thick add a more orange juice. 
2. Add nuts if desired.
3. Let mixture cool before spreading on dough.  
   

Other Holiday Ice Box Cookies on our 2020 menu include: 

Black Walnut Ice Box Cookies

Chocolate Chip Orange Ice Box Cookies 

Chocolate Walnut Shortbread Ice Box Cookies

Pistachio Cranberry Ice Box Cookies 

Recipes without the photos . . .

Date Pinwheel Ice Box Cookies       

Reminiscent of the date pinwheels that Grandma Richardson always had on her Christmas cookie tray, this recipe has been adapted to an ice box version. 
1/2 cup (1 stick) butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1/2 teaspoon vanilla
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 recipe Date Filling (recipe follows)

1. Thoroughly cream together butter and sugars. Add egg and vanilla; beat well. Sift together dry ingredients; stir into creamed mixture. 
2. Chill. Divide dough in half.
3. On a lightly floured surface roll one part in approximately an 12 x 8” rectangle, about 1/4 inch thick. Trim or firm up edges of the dough. 
4. Spread half of the Date Filling over dough.  
5. Begin at long edge, roll like a jelly roll. Repeat with remaining dough.  
6. Wrap rolls in plastic wrap and chill for several hours; wrap in foil to freeze for slicing ‘n baking later.
7. To bake—Preheat oven to 400°.  Using a serrated knife, slice cookies 1/4” thick. 
8. Bake on greased or sprayed cookie sheet for about 8 minutes. Line cookie sheet with parchment if preferred. 

Date Filling

1 lb. pitted and chopped dates

1/2 cup granulated sugar

1/2 cup orange juice

1/4 cup pecans or walnuts if desired 

1. In saucepan combine chopped dates, sugar, and orange juice. Cook and stir until mixture boils and thickens and becomes spreadable.  If it gets too thick add a more orange juice. 
2. Add nuts if desired.
3. Let mixture cool before spreading on dough.  

Chocolate Walnut Shortbread Ice Box Cookies

OLD-FASHIONED ICE BOX COOKIES—the theme of this year’s HOLIDAY BAKE in the West kitchen was inspired by an article I wrote about Kansas community cookbooks (A Heritage of Flavor). I thought it would be both fun and convenient to make ahead rolls of freezer dough, ready to slice and bake for Christmas. My goal was to find a collection of fun and festive flavors. Here goes . . .

Chocolate Walnut Shortbread Ice Box Cookies  

Think of a buttery shortbread brownie in a log . . . ready to slice ‘n bake on demand!                      



1/4 cup confectioner's sugar

3/4 cup all-purpose flour

1/4 cup unsweetened cocoa powder, regular or extra dark

1 stick, (1/2 cup) butter, room temperature

1 tablespoon vanilla

Heaping 1/2 cup walnuts, rough chopped

1. Sift/sieve dry ingredients into the work bowl of a mixer – this is essential in order to not end up with “specks” of sugar, flour or cocoa.
   
2. Add in the butter and the vanilla, and stir until completely mixed and a soft dough form. Add walnuts. 
   
3. Turn dough onto a piece of parchment paper. Form the soft dough into a rough log, about 7 to 8” long.
   
4. Roll up in the paper, smoothing the log and twisting the ends firmly to form a secure package.
5. Refrigerate for 2 hours or, wrap in foil and freeze, thawing and slicing as needed. Optional - roll log in finely chopped walnuts or sanding sugar before cutting. 
6. To Bake— Preheat oven to 350° F. Slice roll into thin slices, about 1/4” thick..
7. Place on a silpat or parchment lined baking sheet and bake for about 10 to 12 minutes. Just until set. 
   
8. Cool completely on cookie sheet, then transfer to a cooling rack.
   
   
   

Other Holiday Ice Box Cookies on our 2020 menu include: 

Black Walnut Ice Box Cookies

Chocolate Chip Orange Ice Box Cookies 

Date Pinwheel Ice Box Cookies 

Pistachio Cranberry Ice Box Cookies

Cookies on  Fenton Glass tiered stand.

Recipe without photos . . .

Chocolate Walnut Shortbread Ice Box Cookies  Yield: 

Think of a buttery shortbread brownie in a log . . . ready to slice ‘n bake on demand!                      



1/4 cup confectioner's sugar

3/4 cup all-purpose flour

1/4 cup unsweetened cocoa powder, regular or extra dark

1 stick, (1/2 cup) butter, room temperature

1 tablespoon vanilla

Heaping 1/2 cup walnuts, rough chopped

1. Sift/sieve dry ingredients into the work bowl of a mixer – this is essential in order to not end up with “specks” of sugar, flour or cocoa.
2. Add in the butter and the vanilla, and stir until completely mixed and a soft dough form. Add the walnuts.
3. Turn dough onto a piece of parchment paper. Form the soft dough into a rough log, about 7 to 8” long.
4. Roll up in the paper, smoothing the log and twisting the ends firmly to form a secure package.
5. Refrigerate for 2 hours or, wrap in foil and freeze, thawing and slicing as needed. 
6. To Bake— Preheat oven to 350° F. Slice roll into thin slices, about 1/4” thick..
7. Place on a silpat or parchment lined baking sheet and bake for about 10 to 12 minutes. Just until set.
8. Cool completely on cookie sheet, then transfer to a cooling rack.

Seeded Pumpkin Honey Dinner Rolls

Light and fluffy dinner rolls that are colored and moistened by the addition of pumpkin puree and enhanced with a variety of seeds.  These rolls Freeze well.  A perfect way to use some of the excess volunteer pumpkins that grew in our garden this year.

Seeded Pumpkin Honey Dinner Rolls   Yield: 1 dozen rolls

2 1/4 teaspoon instant yeast

1 teaspoon salt

3+ cups all-purpose flour 

1/2 cup + 2 tablespoons milk 

1/4 cup (1/2 stick) butter, cut in to pieces

1/4 cup mild honey 

1/2 cup pumpkin purée or use canned pumpkin without added sweetener or flavorings

------

1 egg, lightly beaten

Assorted toppings: pumpkin seeds, sunflower sesame seeds, flax seeds or those of your choice

1. In a large bowl or the bowl of a stand mixer fitted with the kneading hook, stir together the yeast, salt, and about 1 1/2 cups of the flour.
2. In microwave measuring cup or stovetop saucepan, combine the milk, butter and honey. Heat over medium heat, stirring, until butter is melted and mixture is about 120 to 130° F. (If it gets too warm, simply stir for a bit until temperature reduces in to this range). 
3. Add the milk mixture to the dry ingredients and mix at medium speed for about 2 minutes. 
4. Add pumpkin puree and mix for another 2 minutes.
5. Begin adding additional flour, 1/2 cup at a time, to start, and then less as you progress, until you have a moist, smooth but not sticky dough. Continue to knead for a few additional minutes.
   
   
   

   
6. Move to a greased bowl, cover and allow to rise until doubled, about 45 minutes to 1 hour.

   

   Dough has risen sufficiently when finger depressions remain after dough is poked. 
   

7. Meanwhile, grease a 9-inch round cake pan and set aside. Note: Cut a piece of parchment paper and fit into the bottom of pan (spray both pan and paper) to insure easy removal of rolls. 
8. One dough has doubled, remove dough to a floured surface and gently deflate. Divide dough into 12 equal size pieces. Form each of the pieces in to a ball. 
   
9. Place 9 rolls around the outside and 3 in the middle. Cover and set aside to rise until doubled, about 45 minutes.
   
   
   

   
10. Preheat oven to 375° F. about 15 minutes before rising is complete. Once rolls have doubled, brush the tops and sides of the dough with the beaten egg, then sprinkle tops with seeds. 
    
11. Place in preheated oven and bake for 22 to 25 minutes, or until cooked through and lightly golden brown. *Check at the 20-minute mark and loosely cover with aluminum foil if rolls are browned enough at that point. 
    
    
    

 Just a few of our volunteer pumpkin crop —Buckskin & Fairytale varieties that are great for cooking.

Recipe without photos . . . Seeded Pumpkin Honey Dinner Rolls   Yield: 1 dozen rolls

2 1/4 teaspoon instant yeast

1 teaspoon salt

3+ cups all-purpose flour 

1/2 cup + 2 tablespoons milk 

1/4 cup (1/2 stick) butter, cut in to pieces

1/4 cup mild honey 

1/2 cup pumpkin purée or use canned pumpkin without added sweetener or flavorings

------

1 egg, lightly beaten

Assorted toppings: pumpkin seeds, sunflower sesame seeds, flax seeds or those of your choice

1. In a large bowl or the bowl of a stand mixer fitted with the kneading hook, stir together the yeast, salt, and about 1 1/2 cups of the flour.
2. In microwave measuring cup or stovetop saucepan, combine the milk, butter and honey. Heat over medium heat, stirring, until butter is melted and mixture is about 120 to 130° F. (If it gets too warm, simply stir for a bit until temperature reduces in to this range). 
3. Add the milk mixture to the dry ingredients and mix at medium speed for about 2 minutes. 
4. Add pumpkin puree and mix for another 2 minutes.
5. Begin adding additional flour, 1/2 cup at a time, to start, and then less as you progress, until you have a moist, smooth but not sticky dough. Continue to knead for a few additional minutes.
6. Move to a greased bowl, cover and allow to rise until doubled, about 45 minutes to 1 hour.
7. Meanwhile, grease a 9-inch round cake pan and set aside. Note: Cut a piece of parchment paper and fit into the bottom of pan (spray both pan and paper) to insure easy removal of rolls. 
8. One dough has doubled, remove dough to a floured surface and gently deflate. Divide dough into 12 equal size pieces. Form each of the pieces in to a ball. 
9. Place 9 rolls around the outside and 3 in the middle. Cover and set aside to rise until doubled, about 45 minutes.
10. Preheat oven to 375° F. about 15 minutes before rising is complete. Once rolls have doubled, brush the tops and sides of the dough with the beaten egg, then sprinkle tops with seeds. 
11. Place in preheated oven and bake for 22 to 25 minutes, or until cooked through and lightly golden brown. *Check at the 20-minute mark and loosely cover with aluminum foil if rolls are browned enough at that point. 

Fluffy Pumpkin Pancakes — the flavors of fall!

Fluffy, tender and full of flavor, these pancakes received top ratings in our household. Here’s why:

• Pumpkin purée and buttermilk create a creamy batter but it is the whipped egg white that lightens that batter creating a fluffy, airy pancake . . . a little extra work, but well worth the effort.
• Warm spices along with pumpkin purée lend an autumn flavor and make us thankful for the flavors of fall.
• A buttered griddle adds another layer or flavor and creates slightly crisp edges on each pancake.

Fluffy Pumpkin Pancakes   Makes 8 (1/3 cup portioned) pancakes or double recipe for a larger batch

1 cup all purpose flour

1 teaspoons baking powder

1/2 teaspoon salt

1 tablespoons granulated sugar

1/4 cup Pumpkin Purée (or canned unsweetened, unflavored pumpkin pie filling) 

1 cup buttermilk

1 tablespoons vegetable oil (canola)

1 large egg (white & yolk separated)

Scant 1/2 teaspoon Pumpkin Pie Spice (Click here for homemade version) 

For serving: butter, maple syrup, pecans

1. In a large mixing bowl, stir together flour, baking powder, salt, and sugar. Stir in pumpkin, buttermilk, slightly melted butter, egg yolks, and pumpkin spice. 

   
2. Using a mixer, beat egg white until stiff peaks form. Carefully fold into pancake batter, just until mixed. 

   
3. Heat a griddle or large skillet over medium heat. Spread a pat(s) of butter all over the skillet. For each pancake, pour 1/3 cup of batter onto griddle and cook until lightly golden  on each side and cooked in the middle—when the pancake forms bubbles on the uncooked top, it is ready to turn.
   
   
   
   
4. Serve with butter, maple syrup and pecans ... and a side of bacon, too. 
   

Recipe without photos . . . Fluffy Pumpkin Pancakes   Makes 8 (1/3 cup portioned) pancakes or double recipe for a larger batch

1 cup all purpose flour

1 teaspoons baking powder

1/2 teaspoon salt

1 tablespoons granulated sugar

1/4 cup Pumpkin Purée (or canned unsweetened, unflavored pumpkin pie filling) 

1 cup buttermilk

1 tablespoons vegetable oil (canola)

1 large egg (white & yolk separated)

Scant 1/2 teaspoon Pumpkin Pie Spice (Click here for homemade version) 

For serving: butter, maple syrup, pecans

1. In a large mixing bowl, stir together flour, baking powder, salt, and sugar.  Stir in pumpkin, buttermilk, slightly melted butter, egg yolks, and pumpkin spice. 

2. Using a mixer, beat egg white until stiff peaks form. Carefully fold into pancake batter, just until mixed. 

3. Heat a griddle or large skillet over medium heat. Spread a pat(s) of butter all over the skillet. For each pancake, pour 1/3 cup of batter onto griddle and cook until lightly golden  on each side and cooked in the middle—when the pancake forms bubbles on the uncooked top, it is ready to turn.
4. Serve with butter, maple syrup and pecans.