Spoon River Rolled Cookies

Spoon River Rolled Cookies Recipe - Delicious Cookies with a Hint of Lemon and Nutmeg

| Servings: 24

Introduction

Spoon River Rolled Cookies are a classic treat that are perfect for any occasion. These delicious cookies are soft, buttery, and full of flavor. They are sure to be a hit with your family and friends!

History

The recipe for Spoon River Rolled Cookies has been passed down through generations in my family. It originated in the Spoon River Valley in Illinois, where my ancestors settled and began baking these cookies for special occasions. The recipe has been tweaked and perfected over the years, resulting in the delicious cookies we enjoy today.

Ingredients

0.5 cup of vegetable shortening
1.25 cups of sugar
2 large eggs
1 tsp of vanilla
1 tsp of lemon extract
3 cups of all-purpose flour
1 tsp of nutmeg (optional)
1 tsp of baking powder
1 tsp of baking soda
0.25 tsp of salt
1 cup of sour cream

How to prepare

Cream the shortening and sugar together at medium speed until well blended.
Add the eggs and flavorings, and beat at medium speed until creamy, scraping down the bowl before and after adding the eggs and flavorings.
Stir the flour, nutmeg if desired, baking powder, baking soda, and salt together to blend well; add them, along with the sour cream, to the creamy mixture.
Cover and refrigerate for 3 hours to overnight.
Return the dough to room temperature.
Roll it out on a lightly floured board to a thickness of 0.25".
Cut it with a 2.5" round cutter or an equivalent (see note below).
Place the dough on cookie sheets that have been sprayed with pan spray or lined with aluminum foil.
Bake at 350°F (177°C) for 8 to 10 minutes, or until the cookies are lightly browned.
Remove them to a wire rack and cool them to room temperature.

Variations

Add a sprinkle of cinnamon or cloves for a different flavor profile.
Drizzle with a simple glaze made of powdered sugar and milk for a sweet finish.
Add chopped nuts or dried fruit to the dough for added texture.

Notes

Nutritive values for these cookies are based on the use of the 2.5 round cutter and weight of a little over 1 oz (28 g) per cookie. You may use other cutters as long as the finished cookie weighs about 1 oz (28 g) per cookie, and you might even make a 2 oz (57 g) cookie and figure the nutritive value and exchanges as twice those for the smaller cookie. You may add flavorings other than vanilla and lemon; if add nuts, raisins and the like, however, you are altering the nutritive values and exchanges for each cookie.

Cooking Tips & Tricks

Make sure to refrigerate the dough for at least 3 hours before rolling it out. This will help the cookies hold their shape while baking.

- Be sure to use a round cutter that is 2.5 inches in diameter to ensure uniform cookies.

- Don't overbake the cookies - they should be lightly browned on the edges when done.

- Feel free to add a sprinkle of nutmeg for an extra burst of flavor.

Serving Suggestions

Spoon River Rolled Cookies are perfect for serving with a cup of hot tea or coffee. They also make a great addition to any dessert platter.

Cooking Techniques

Be sure to cream the shortening and sugar together until well blended to ensure a light and fluffy texture.

- Refrigerating the dough before rolling it out will make it easier to work with and help the cookies hold their shape.

Ingredient Substitutions

You can substitute butter for the vegetable shortening if desired.

- Lemon zest can be used in place of lemon extract for a fresh citrus flavor.

Make Ahead Tips

The dough for Spoon River Rolled Cookies can be made ahead of time and refrigerated for up to 24 hours before baking. Simply roll out the dough and bake as directed when ready.

Presentation Ideas

Arrange Spoon River Rolled Cookies on a decorative platter and dust with powdered sugar for a beautiful presentation. You can also stack them in a cookie tin for a charming gift.

Pairing Recommendations

Spoon River Rolled Cookies pair well with a glass of milk, a cup of hot tea, or a scoop of vanilla ice cream.

Storage and Reheating Instructions

Store Spoon River Rolled Cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months. To reheat, simply place in a 350°F oven for a few minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Spoon River Rolled Cookies contains approximately 150 calories.

Carbohydrates

Each serving of Spoon River Rolled Cookies contains approximately 20 grams of carbohydrates.

Fats

Each serving of Spoon River Rolled Cookies contains approximately 8 grams of fat.

Proteins

Each serving of Spoon River Rolled Cookies contains approximately 2 grams of protein.

Vitamins and minerals

Spoon River Rolled Cookies are not a significant source of vitamins and minerals.

Alergens

Spoon River Rolled Cookies contain eggs and wheat.

Summary

Spoon River Rolled Cookies are a delicious treat that is relatively low in calories and a good source of carbohydrates.

Summary

Spoon River Rolled Cookies are a classic treat that is perfect for any occasion. These soft, buttery cookies are easy to make and full of flavor. Whether you enjoy them with a cup of tea or as a sweet snack, they are sure to be a hit with your family and friends!

How did I get this recipe?

The moment I discovered this recipe is a cherished memory that I hold dear in my heart. It was a sunny afternoon in the small town of Spoon River, where I had gone to visit my dear friend Mrs. Jenkins. Mrs. Jenkins was known throughout the town for her delicious baked goods, and I always looked forward to our visits because she would always have something new and delicious to share with me.

On this particular day, as soon as I entered Mrs. Jenkins' cozy kitchen, I was immediately greeted by the sweet aroma of freshly baked cookies. Mrs. Jenkins had a mischievous twinkle in her eye as she handed me a warm, freshly baked cookie and said, "Try these, my dear. They are my famous Spoon River Rolled Cookies."

I took a bite of the cookie and was instantly transported to a world of buttery goodness, with a hint of cinnamon and nutmeg dancing on my taste buds. The cookie was perfectly crisp on the outside and delightfully chewy on the inside. I couldn't help but exclaim, "Mrs. Jenkins, these are absolutely divine! I must have the recipe!"

Mrs. Jenkins chuckled and said, "Oh, my dear, the recipe for these cookies is a well-guarded secret, passed down through generations in my family. But I suppose I could make an exception for you. Come, sit down and I will teach you how to make them."

And so, for the rest of the afternoon, Mrs. Jenkins patiently guided me through the steps of making her Spoon River Rolled Cookies. She showed me how to mix the butter and sugar until light and fluffy, how to add the eggs one at a time, and how to sift together the dry ingredients before combining them with the wet ingredients. She then demonstrated the technique of rolling out the dough and cutting it into perfect little circles before baking them to golden perfection.

As the cookies baked in the oven, Mrs. Jenkins regaled me with stories of her own grandmother, who had learned the recipe from a mysterious old lady who lived in the hills of Spoon River many years ago. The old lady had been known for her magical baking skills, and it was said that her cookies had the power to bring joy and happiness to all who tasted them.

When the cookies were finally done baking, Mrs. Jenkins handed me a plate piled high with warm, golden-brown cookies. I took a bite and was instantly transported back to that magical world of buttery goodness and cinnamon spice. I knew then that this recipe would become a cherished part of my own culinary repertoire.

From that day on, I made Mrs. Jenkins' Spoon River Rolled Cookies whenever I wanted to bring a little bit of magic and joy into the lives of my family and friends. The recipe became a staple at family gatherings and holiday celebrations, and soon enough, it became known as my own special recipe, passed down through the generations in my own family.

And so, every time I bake a batch of Spoon River Rolled Cookies, I am reminded of that sunny afternoon in Mrs. Jenkins' kitchen, where I learned not just a recipe, but a piece of Spoon River's history and magic. And I am grateful for the gift of that memory, and the joy that it brings to all who taste my delicious cookies.