These are really reminiscent of something we used to get with school lunches. I baked mine in paper cups, and only dipped the tops in the butter/sugar mix. The directions suggest rolling the whole thing, which is more doughnut-like. I think it would be too sweet (and messy).
The muffins made a wonderful breakfast, and we took the remainder with us for a post-book sale treat. They held up well.
You Will Need:
1/3 cup soft shortening (I used butter)
1/2 cup granulated sugar
1 large egg
1 1/2 cups AP flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup whole milk
Grease a 12 piece muffin tin, or use papers if you prefer. Preheat oven to 350 degrees F.
Mix together the butter, sugar and egg until light. Sift dry ingredients together and add, alternating with the milk. Pour into muffin tins (about 2/3 full) and bake 20-25 minutes or until golden brown. Meanwhile, make the topping:
6 tablespoons melted butter
1/2 cup granulated sugar plus 1 teaspoon ground cinnamon
Place the butter in one bowl and the sugar in the other. Remove hot muffins from tins (carefully) and dip quickly in butter, then roll in sugar mixture. Serve warm or cold. Makes 12.
2 comments:
I am looking for a cut out cookie recipe that uses jello. My mom said that is was a fool proof recipe... but can't remember it. Do you have a jello recipe book from the 70s?
I have *many* Jell-O cookbooks from the 70's. *Hangs head in shame*
The only rolled cookie recipe I could find though (other than a scary sounding gingerbread) was this one using Jell-O Pudding. Hope this helps.
From the Jell-O Idea Book 1968
1 package (4 serving size) Jell-O vanilla pudding mix
1/2 cup butter
1/2 cup sugar
1 egg
1 1/2 cups unsifted (odd) AP flour
1 teaspoon baking powder
1 teaspoon grated lemon rind
Cream pudding mix with butter and sugar. Add egg and blend well. Mix flour with baking powder and lemon rind. Blend into pudding mixture. Chill until firm. Roll on floured surface to 1/8 inch thickness. Bake on greased baking sheets at 350 degrees F. for 8-10 minutes, or until lightly browned around edges. Makes 3 dozen cookies.
For chocolate sugar cookies:
Substitute chocolate pudding mix and 1/4 teaspoon cinnamon for the lemon rind.
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