I am not generally much for a cake batter type cookie but I grew up on these and they are near and dear to me. So I’ll make an exception.
I use to make these at home growing up along with a cup of hot tea and dunk them in. OH yum, simple goodness.
So I had a hankerin’ for these yesterday and I whipped up a batch. They make a lot so be ready to share some with the neighborhood kids or have a tea party. I especially like these for little kids, I call them clean cookies because there is no chocolate so the kiddos don’t get as messy. Great snack for vehicle rides.
A little tip a good friend shared with me years ago is to always double the vanilla in a recipe. Consider this when making cookies or brownies and even muffins.
Amish Sugar Cookies
1-1/2 cup oil
1-1/2 cup sugar
2 eggs (farm fresh if possible) 🙂
4 cups flour
1 tsp. soda
1 tsp. baking powder
1 cup buttermilk (if you don’t have buttermilk add 1 Tablespoon of vinegar to your milk)
3/4 tsp. salt
3/4 tsp. vanilla
Mix all together and bake at 350 for 8 minutes. No longer. Let cool a bit and then transfer to your cookie platter.
My first blog was the Cottage Homestead and while I really have enjoyed that blog I realized I very rarely posted on homesteading. Most of my posts are about the newest creation I’ve been baking or making.
Today while I was mixing up some basic Amish sugar cookies (which I will share soon) I realized that should be my new blog: the basic baker.
I’m going to gradually move my recipes over here from the Cottage Homestead. There are some very good ‘old faithful’ recipes on that blog that I feel really need to be on this one.
Money Saving Mom highly recommend wordpress and while I am very new to wordpress I am really liking it and becoming familiar with it.
2 cups warm water
2/3 cups white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoon salt
1/4 cup vegetable oil
6 cups white flour (or 3 cups wheat, and 3 white)
1. In a large bowl, dissolve the sugar in the warm water, add yeast. Allow to proof until yeast resembles a creamy foam, about 10 minutes.
2. Mix salt and oil into the yeast. Work in 6 cups of flour. Knead dough on a lightly floured surface until smooth. Place in well oiled bowl, and turn once to coat the entire surface of the dough with oil. Cover with a clean damp cotton cloth. Allow dough to rise until double in size. (Mine took about an hour).
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves and place into well oiled 9×5 loaf pans. Allow to rise for 30 minutes.
4. Bake in a 350F oven for 30 minutes. When you thump the top of the bread it should sound hollow.For a buttery crust, brush hot loaves with butter. Cool on a rack and enjoy!