mmm pumpkin pasties…
Required:
Obviously an oven :P
Cookie baking sheet(s); 1-2 for a normal recipe, 2-3 for a doubled recipe
Preferably an electric mixer; can be mixed by hand with a large spoon
1-2 large mixing bowl(s)
Cooling sheets if you want to eat them quickly
Baking mitt(s)
Spatula
Normal:
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup soft butter or margarine
1/2 cup shortening
1 teaspoon vanilla extract
1 egg
1 teaspoon salt
1 teaspoon baking soda
–
2 1/4 cups all-purpose flour
6 ounces [ingredient that determines the type of cookie]
Doubled:
2 cups packed brown sugar
1 cups granulated sugar
1 cup soft butter or margarine
1 cup shortening
2 teaspoons vanilla extract
2 eggs
2 teaspoons salt
2 teaspoons baking soda
–
4 1/2 cups all-purpose flour
12 ounces [ingredient that determines the type of cookie]
Directions:
Preheat oven to 350°F.
Beat the italicized ingredients in an electric mixer on medium speed, or mix with a spoon, until they are well-blended. (When you add the shortening, it will be greasy, so when you wash it off, coat the messy object with some flour, and wash it off with water)
Mix in the flour until it looks like cookie dough.
Mix in the final ingredient until it is well-blended. (This is easy to do by hand)
Break the dough into balls and place them on cookie trays. Be sure to somewhat space them apart.
Place then in the oven. If they are 1.5-2 inch diameter balls, cook them for 10-12 minutes; if they are 2.5-3 inch diameter balls, I normally cook them for about 25 minutes. (You can use a metal fork or a toothpick to test for completion; prod the cookie, and if a lot of batter is left on the tool, they are probably not done)
Remove the cookies from the oven and let them cool somewhat. If you have a cooling tray, when the cookies start to harden, place them on it so that they can cool faster.
Done! (You can refrigerate them)
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