Best Raspberry Vinegar Cookies Recipes
VINEGAR SUGAR COOKIES
Mom gave me this recipe when I was married. It's been in our family for generations. Young and old alike devour these scrumptious sugar cookies while I eat up the praise.-Josie Bochek, Sturgeon Bay, WI
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in vinegar and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Flatten to 1/4-in. thickness; sprinkle with colored sugar., Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts : Calories 74 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 61mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
RASPBERRY VINEGAR
Looking for something tasty to make with fresh raspberries? This dressing adds summer-fresh flavor to salads. -Francy Nightingale, Issaquah, Washington
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 cups.
Number Of Ingredients 3
Steps:
- Rinse the berries and air-dry on paper towels. Place berries in a 6-cup jar; set aside. In large saucepan, combine vinegar and sugar; bring almost to a boil over low heat, stirring constantly, until sugar is dissolved. Do not boil. , Pour hot vinegar mixture over berries; cover jar tightly and let stand at room temperature 48 hours. Strain through several layers of cheesecloth into a sterilized bottle or jar. Seal tightly with a cork or lid. Store in cool dark place.
Nutrition Facts : Calories 14 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
RASPBERRY VINEGAR COOKIES
This recipe is from the book, "Devil's Food Cake Murder", by Joanne Fluke.
Provided by Tam D
Categories Cookies
Time 35m
Number Of Ingredients 7
Steps:
- 1. Combine the softened butter and the sugar. Mix them until they're light and fluffy.
- 2. Add the vinegar and mix it in.
- 3. Add the baking soda and mix it in.
- 4. Add the rum extract and mix it in.
- 5. Add the flour, mix thoroughly.
- 6. Mix in the chopped pecans.
- 7. Drop by spoonful onto a prepared baking sheet. Bake at 325* for 18-20 minutes, or until slightly golden on top.
- 8. Remove from the oven and let the cookies cool on the baking sheet for 2 minutes. Transfer the cookies to a wire rack and cool completely. Store in a cookie jar or airtigh container, to keep them moist and soft.
- 9. NOTES: 1) If you can't find raspberry vinegar, any fruit vinegar would work. Or just use white vinegar. 2) If you don't want to use rum extract, use any other flavor you like, or just use vanilla. 3) You might like to add mini chocolate chips, or press a chocolate candy into the center of each cookie before baking.
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