Thursday, February 28, 2013

#2692 - Buttermilk Devil's Food Cake

(by Aunt Faye [Herman] Minier)

2 cups Domino's dark brown sugar
1/2 cup softened butter
3 egg yolks
3 egg whites
2/3 cup buttermilk
2 tsp. baking soda
1 tsp. baking powder
1/2 cup Hershey's cocoa + enough hot water to make 1 cup total
2 tsp. vanilla
2 cups flour

In a mixer add egg whites--beat until stiff, then set aside. In a mixer add brown sugar and butter--beat. Add egg yolks--beat. Add buttermilk, baking soda, vanilla and baking powder--beat. Measure 1/2 cup Hershey's cocoa and add enough hot water so it makes 1 cup total--add to mixer--beat. Slowly add flour--beat. Remove bowl from mixer--add egg whites--stir to mix. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

Wednesday, February 27, 2013

#2691 - Creamy Buttermilk Banana Cake

(by Aunt Florence [Herman] Brosius)

1/2 cup softened butter
1 1/4 cups white sugar
2 eggs
1 cup buttermilk
1 tsp. baking soda
1 tsp. baking powder
2 ripe bananas (peeled and mashed)
a pinch salt
2 cups flour
1 tsp. vanilla

In a mixer add butter and white sugar--beat. Add eggs--beat. Add baking soda, baking powder, salt and vanilla--beat. Add buttermilk--beat. Add mashed bananas--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Frost as desired.

Tuesday, February 26, 2013

#2690 - Buttermilk Spice Cake

(Aunt Faye [Herman] Minier)

2 cups Domino's dark brown sugar (packed)
2 eggs
1/3 cup lard or butter
1 1/2 cups buttermilk
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. ground cloves
1/2 tsp. cinnamon
1/2 tsp. nutmeg
3 cups sifted flour (measure before sifting)

In a mixer add brown sugar and lard/butter--beat. Add eggs--beat. Add baking soda, baking powder, ground cloves, cinnamon and nutmeg--beat. Add buttermilk--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.


Monday, February 25, 2013

#2689 - Zucchini Cakes

(by Aunt Faye [Herman] Minier)

1 cup grated zucchini (wash and peel zucchini before grating)
1 egg
1/2 tsp. Old Bay seasoning
1/2 to 3/4 cups Italian bread crumbs

In a bowl add grated zucchini, egg, Old Bay and bread crumbs--mix with your hands, then form the mixture into patties. Fry in a frying pan with canola oil. Brown on both sides, then drain on paper towels.

Sunday, February 24, 2013

#2688 - Buttermilk Chocolate Cupcakes

(by Aunt Grace [Herman] Knouse)

2 TBSP softened butter
1 cup white sugar
1 egg
2 TBSP Hershey's cocoa
1/2 cup buttermilk
2 tsp. baking powder
1 tsp. baking soda
1 1/2 cups flour

In a mixer add butter and white sugar--beat. Add egg--beat. Add cocoa and buttermilk--beat. Add baking powder, baking soda--beat. Slowly add flour--beat. Line muffin tins with cupcake liners. Fill each 2/3 full with batter. Bake at 350 degrees for 15-20 minutes. Cool completely. Frost as desired.




Saturday, February 23, 2013

#2687 - Bird Nest Cookies

(by Cousin Cathy [Minier] Ulrich)

2 cups softened butter
1 cup white sugar
4 egg yolks
4 cups flour
2 tsp. vanilla
4 egg whites (slightly beaten)
3/4 cup chopped pecans
3/4 cup Baker's angelflake coconut
1 small jar maraschino cherries (drained, halved and dried on paper towels)
your favorite frosting

In a bowl add egg whites--beat slightly. In a mixer add butter and egg yolks--beat. Add white sugar--beat. Add vanilla--beat. Slowly add flour--beat. Shape the dough into walnut sized balls. In a bowl add the chopped pecans and the coconut--stir to mix. Roll each dough ball into the egg whites first, then into the pecan/coconut mixture. Place each ball on a greased cookie sheet and use your thumb to make a well in each cookie. Bake at 375 degrees for 5 minutes, remove from oven, press your thumb into each cookie again to make sure the well is set. Return them to the oven and bake 8 minutes longer. Cool completely. Fill each cookie nest with your favorite frosting and top with a maraschino cherry.

Friday, February 22, 2013

#2686 - Vanilla Sand Tarts

(by Cousin Cathy [Minier] Ulrich)

1lb. softened butter
1 lb. Domino's powdered sugar
3 eggs
5 1/2 cups flour
1/2 tsp. salt
2 tsp. vanilla
cinnamon sugar for sprinkling

In a mixer add softened butter and eggs--beat. Slowly add powdered sugar--beat. Add salt and vanilla--beat. Slowly add flour--beat. Take out 1 TBSP of batter at a time and roll it into a ball--repeat with all batter. Place cookie balls on greased cookie sheets and flatten them slightly. Lightly sprinkle cinnamon sugar over the cookies. Bake at 350 degrees for 8-10 minutes.

Thursday, February 21, 2013

#2685 - Rolled Butterscotch Cookies

(by Cousin Cathy [Minier] Ulrich)

2 2/3 cups Domino's Brownulated sugar (different from brown sugar)
1 tsp. salt
1 cup softened butter
2 eggs
2 tsp. vanilla
3 1/2 cups sifted flour (sift after measuring)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon

In a mixer add brownulated sugar and butter--beat. Add eggs--beat. Add salt, vanilla, baking powder, baking soda and cinnamon--beat well. Slowly add flour--beat. Refrigerate the dough overnight. The next day, flour your counter and place some of the dough on the flour. Flour the top of the dough. Roll the dough with a rolling pin to 1/8" thick. Cut cookies with a cookie cutter and place them on greased cookie sheets. Bake at 350 degrees for 8-10 minutes.

Wednesday, February 20, 2013

#2684 - Cinnamon Sugar Cookies

(by Cousin Cathy [Minier] Ulrich)

2 cups white sugar
1 cup Parkay margarine
1 cup buttermilk
2 eggs
1 tsp. baking soda
1/2 tsp. nutmeg
1 tsp. vanilla
4 1/2 cups flour
cinnamon sugar for sprinkling

In a mixer add white sugar and Parkay--beat. Add eggs--beat. Add buttermilk, baking soda, nutmeg and vanilla--beat. Slowly add flour--beat. Drop by spoonfuls on to greased cookie sheets. Sprinkle cinnamon sugar over each cookie. Bake at 350 degrees for 10-13 minutes.

Tuesday, February 19, 2013

#2683 - Brown Sugar Spritz Cookies

(by Cousin Cathy [Minier] Ulrich)

1 cup softened Parkay margarine
3/4 cup Domino's dark brown sugar
1 egg yolk
1 tsp. vanilla
1/2 tsp. salt
2 cups flour

In a mixer add Parkay and brown sugar--beat. Add egg yolk, vanilla and salt--beat. Slowly add flour--beat. Flour your counter and place the dough on your counter--knead the dough until it's nice and soft. Put the dough into a cookie press and press the cookies (your choice of shape) on to greased cookie sheets. Bake at 350 degrees for 8 minutes or until lightly browned.

Monday, February 18, 2013

#2682 - Quick Egg Drop Soup

(by Shirley McNevich)

4 cups chicken broth
1/2 tsp. pepper
1 tsp. salt (if necessary)
1 or 2 eggs
1 or 2 TBSP water
1 or 2 spring onions (finely chopped)

In a pot over medium heat add chicken broth, pepper and salt (if necessary)--stir/ bring to a light boil. Once boiling, in a cup add one egg and 1 TBSP water--beat with a fork. Turn heat back slightly on the broth, then stir the broth with the fork while very slowly pouring the egg mixture into the broth. You will see strands of cooked egg now in the soup. If you want the soup thicker, repeat with another egg and another 1 TBSP water. Ladle the soup into serving bowls and top each bowl of soup with some chopped spring onions.

Sunday, February 17, 2013

#2681 - Soft Drop Sugar Cookies

(by Cousin Cathy [Minier] Ulrich)

4 cups flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda dissolved in 2 TBSP warm water
2 tsp. vanilla
1 3/4 cups white sugar
1 cup Crisco shortening
1 cup milk
3 eggs

In a mixer add white sugar and Crisco--beat. Add eggs--beat. Add salt, baking powder, baking soda/water--beat. Add vanilla and milk--beat. Slowly add flour--beat (continue with a wooden spoon if too stiff for the mixer). Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-15 minutes.

Saturday, February 16, 2013

#2680 - Scalloped Cheese Cabbage

(by Cousin Cathy [Minier] Ulrich)


Sauce: 1 TBSP butter; 1 TBSP flour; 1/4 tsp. salt; 1/8 tsp. pepper; 1 cup milk
1/4 lb. sharp cheddar cheese (grated)
1 head cabbage (shredded)
3 slices buttered bread (cut into bite sized pieces)

In a saucepan add shredded cabbage and 1 tsp. salt--cover the cabbage with water--cook/stir over medium heat until cabbage is tender. Remove from heat--drain the cabbage and set aside. In a heavy saucepan over low heat add butter--melt. Add flour, salt and pepper--stir. Cook over low heat and stir until smooth and bubbling hot. Remove from heat--add milk--stir. Return to stove top--stir and bring to a boil. Once boiling, cook for 1 minute. Remove from heat--add grated sharp cheddar cheese--stir until mixed. Add sauce mixture to drained cabbage--stir until well mixed. Pour the cabbage mixture into a greased 2 qt. casserole dish. Cover with foil and bake at 350 degrees for 20-25 minutes, then remove foil, place buttered bread pieces all over the top, return to oven and bake until bread pieces are browned and crispy.

Friday, February 15, 2013

#2679 - Hamburger Soup

(by Aunt Eileen [Herman] Carter)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1 - 46oz. can tomato juice
1 pint stewed tomatoes
1 - 1lb. box any shape pasta (cooked and drained)

In a Dutch oven over medium heat add ground chuck, salt, pepper and chopped onions--cook/stir until meat is browned. In a separate pot cook pasta according to box directions--drain but do not rinse. Add tomato juice and stewed tomatoes to meat mixture--stir well. Add drained pasta to meat mixture--cook/stir over medium heat until hot.

Thursday, February 14, 2013

#2678 - Cabbage Beef Soup

(by Cousin Cathy [Minier] Ulrich)

1 head of cabbage (grated)
1 1/2 lbs. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
3 to 4 ribs of celery (chopped)
1 - 48oz. can tomato juice
1 pint stewed tomatoes 
5 beef bouillion cubes

In a Dutch oven over medium heat add ground chuck, salt, pepper, chopped onions and chopped celery--cook/stir until beef is browned. Add grated cabbage, tomato juice, stewed tomatoes and bouillion cubes--stir well. Turn heat to simmer--cook/stir occasionally until cabbage is done and mixture is hot.

Wednesday, February 13, 2013

#2677 - Italian Cheese Bread

(by Cousin Cathy [Minier] Ulrich)

4 1/2 to 5 1/4 cups flour
1/4 cup white sugar
1 1/2 tsp. salt
2 envelopes active dry yeast
1 cup milk
1 cup water
1/2 cup softened butter
2 beaten eggs
2 TBSP sesame seeds
Filling: 1 cup grated mozzarella cheese; 1/2 tsp. Italian seasoning; 1/4 tsp. garlic powder; 1/4 cup softened butter

In a bowl add 2 1/2 cups flour, white sugar, salt and yeast--stir well. In a saucepan add milk, water and 1/2 cup butter--stir/heat over medium heat until very warm (about 120 degrees). Remove from heat--add hot milk mixture to flour mixture--stir well. Add beaten eggs--stir. Continue adding another 2 cups of flour and mix well until you have a stiff batter. If not stiff enough add a little more flour. Grease a 10" tube cake pan. Sprinkle the sesame seeds into the bottom of the greased tube cake pan. In a small bowl add mozzarella cheese, Italian seasoning, garlic powder and 1/4 cup softened butter--mix well. Press half of the batter into the greased tube cake pan. Spread the mozzarella mixture evenly over the batter (leaving it 1/2" away from the sides of the pan). Press the rest of the dough over the filling. Cover the pan with Saran wrap and a cloth towel. In a large pan add some warm water, then place the tube cake pan in the warm water. Let the dough raise until doubled in size (about 30 minutes). Remove from warm water, remove Saran wrap and cloth and place tube cake pan in the oven. Bake at 350 degrees for 30-40 minutes or until lightly browned. Loosen/remove bread from pan immediately after baking and cool it on a wire rack.

Tuesday, February 12, 2013

#2676 - Nutmeg Sugar Cookies

(by Cousin Cathy [Minier] Ulrich)

3 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. nutmeg
1 cup white sugar
1 cup Crisco shortening
2 eggs
1 tsp. vanilla
1/2 tsp. cream of tartar

In a mixer add Crisco and white sugar--beat. Add eggs--beat. Add baking powder, baking soda, nutmeg, vanilla and cream of tartar--beat. Slowly add flour--beat. Refrigerate the dough overnight. The next day, flour your counter, put some of the batter on the counter, flour the top of the batter and roll with a rolling pin to 1/4" thick. Cut the dough with cookie cutters and place them on greased cookie sheets. Decorate with colored sugar if you wish. Bake at 375 degrees for about 8 minutes. Do a test cookie to figure out the correct time for your oven.

Monday, February 11, 2013

#2675 - Cake Mix Whooppee Pies

(by Cousin Cathy [Minier] Ulrich)

1 box Duncan Hines cake mix (chocolate or white)
1/2 cup water
2 eggs
Frosting: 2 cups Crisco shortening; 2 cups Domino's powdered sugar; 3/4 cup Carnation evaporated milk (NOT condensed); 1 TBSP vanilla

In a mixer add cake mix, water and eggs--beat. Drop by teaspoonsfuls on a greased cookie sheet about an inch apart. Bake at 350 degrees for 10-12 minutes. Let them cool before icing. Frosting: in a mixer add Crisco and 1 cup powdered sugar--beat. Add vanilla and evaporated milk--beat. Slowly add 1 more cup powdered sugar--beat until creamy. When cookies are cool, spread icing on one cookie (bottom side) and then top with another cookie (bottom side facing icing).

Sunday, February 10, 2013

#2674 - Sugar Plumbs

(by Cousin Cathy [Minier] Ulrich)

1/2 cup butter
1/3 cup Kayro clear corn syrup
pecan halves or walnut halves
Domino's powdered sugar
1 - 15oz. package of yellow raisins
2 cups graham cracker crumbs
Baker's angelflake coconut

In a blender or food processor, grind the yellow raisins to chop them into small pieces. In a bowl add chopped raisins, butter, corn syrup and graham cracker crumbs--stir to mix. Pinch off a piece of the mixture the size of an olive and wrap the dough piece all around one nut halve (pecan or walnut). In a bowl add equal amount of powdered sugar and coconut--stir to mix. Roll the dough piece into the powdered sugar/coconut mixture. Repeat with the rest of the dough. Place them on wax paper to set for a few minutes.

Saturday, February 09, 2013

#2673 - Mashed Potato Donuts

(by Mrs. Frank Martz - friend)

5 medium red potatoes
2 TBSP butter + extra for potatoes
3 eggs
2 cups white sugar
5 cups flour
1 cup milk + extra for potatoes
5 tsp. baking powder
1 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. nutmeg

Peel the potatoes and place them in a saucepan with 1 tsp. salt--cover them with water, bring to a boil and cook until tender. Remove from heat--drain the potatoes. Add 2 TBSP butter and 1/4 cup of milk to the drained potatoes--mash them with a potato masher until you have mashed potatoes. In a mixer add mashed potatoes, 2 TBSP butter and 2 cups white sugar--beat. Add eggs--beat. Add baking powder, vanilla, cinnamon and nutmeg--beat. Add 1 cup milk--beat. Slowly add flour--beat (continue with a wooden spoon if too thick for the mixer). Sprinkle extra flour on your counter--take a couple of big spoons full of batter and drop them on the counter--sprinkle the top of the batter with a little more flour. Use a rolling pin to roll the dough to 1/2" thick. Cut donuts and holes using a donut cutter--gather up the scraps and re-roll to 1/2" thick. Add more batter when necessary. In a heavy saucepan or a deep fryer, add the canola oil and heat to 365 degrees--fry donuts. When donuts are browned on one side, flip them and fry the other side. Drain donuts on paper towels. Cool the donuts.

Friday, February 08, 2013

#2672 - Sweet Milk Donuts

(by Cousin Cathy [Minier] Ulrich)

2 TBSP Parkay margarine OR lard
1 cup white sugar
1 egg
1 cup milk
4 tsp. baking powder
4 cups flour

In a mixer add white sugar and Parkay--beat. Add egg--beat. Add milk and baking powder--beat. Slowly add flour--beat (continue with a wooden spoon if too thick for the mixer). Sprinkle extra flour on your counter--take a couple of big spoons full of batter and drop them on the counter--sprinkle the top of the batter with a little more flour. Use a rolling pin to roll the dough to 1/2" thick. Cut donuts and holes using a donut cutter--gather up the scraps and re-roll to 1/2" thick. Add more batter when necessary. In a heavy saucepan or a deep fryer, add the canola oil and heat to 365 degrees--fry donuts. When donuts are browned on one side, flip them and fry the other side. Drain donuts on paper towels. Cool the donuts.

Thursday, February 07, 2013

#2671 - Soft Ginger Cookies

(by Aunt Faye [Herman] Minier)

1 cup Crisco shortening
1 cup Brer Rabbit green label baking molasses
1/2 cup buttermilk
1 tsp. cinnamon
1 tsp. ginger
1 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. baking soda dissolved in the buttermilk
1/4 tsp. cloves
1/4 tsp. salt
4 1/2 cups flour
1 beaten egg

In a mixer add Crisco and brown sugar--beat. Add 2 eggs--beat. Add cinnamon, ginger, cloves and salt--beat. Add molasses and buttermilk/baking soda mixture--beat. Slowly add flour--beat. Drop batter by teaspoonfuls on to greased cookie sheets. Use a teaspoon to dip into the beaten egg, then use the back of the spoon to flatten each cookie and coat the top of eacg cookie with beaten egg. Bake at 375 degrees for 10-12 minutes.

Wednesday, February 06, 2013

#2670 - Brown Sugar Italian Cookies

(by Cousin Cathy [Minier] Ulrich)

4 1/2 cups flour
3 cups Domino's dark brown sugar
4 eggs
1/4 cup Brer Rabbit green label baking molasses
1/2 lb. raisins
1 cup Crisco shortening
1 tsp. baking soda dissolved in 1/4 cup hot water
1 tsp. allspice
1 tsp. nutmeg
2 tsp. cinnamon

In a saucepan add the raisins--cover them with water, bring to a boil, boil for 5 minutes, then drain the raisins. In a mixer add brown sugar and Crisco--beat. Add eggs--beat. Add molasses--beat. Add water/baking soda mixture--beat. Add allspice, nutmeg and cinnamon--beat. Slowly add flour--beat (continue mixing with a wooden spoon if too thick for the mixer). Add drained raisins--stir until mixed. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes.

Tuesday, February 05, 2013

#2669 - Layer Bars

(by Cousin Cathy [Minier] Ulrich)

Crust: 1 1/2 cups graham cracker crumbs; 1/4 cup white sugar; 1/4 cup butter (melted)

Layer 1: 1 - 8oz. Philadelphia cream cheese (softened); 1/2 cup white sugar; 1 egg

Layer 2: 3/4 cup Baker's angelflake coconut; 3/4 cup chopped nuts; 1 - 6oz. bag Nestle's semi-sweet chocolate bits

Crust--in a bowl add graham cracker crumbs, 1/4 cup white sugar and melted butter--stir. Press the crust mixture into the bottom of a greased 9 x 13 cake pan. Bake at 325 degrees for 10 minutes. Layer 1: in a mixer add softened cream cheese, 1/2 cup white sugar and egg--beat. Spread the mixture over the warm crust. Layer 2: in a bowl add coconut, chopped nuts and chocolate bits--stir to mix. Sprinkle the mixture all over the cream cheese layer. Use the back of a spoon to lightly press the the chocolate bits layer into the cream cheese layer. Bake at 350 degrees for 25-30 minutes or until lightly browned. Cool completely. Cut into bars or squares.

Monday, February 04, 2013

#2668 - Strawberry Jell-O Salad

(by Aunt Faye [Herman] Minier)

1 - 3oz. box strawberry Jell-O
1 cup Dole crushed pineapple (do NOT drain)
1 - 3oz. Philadelphia cream cheese (softened and cubed)
1 - 12oz. can Carnation evaporated milk (NOT condensed)

Refrigerate the evaporated milk overnight. The next day in a saucepan add crushed pineapple and its juice and Jell-O powder--cook/stir over very low heat until powder dissolves. Add cream cheese--cook/stir until melted and smooth. Remove from heat. In a mixer add cold evaporated milk--whip the milk until thick. Add whipped evaporated milk to cream cheese mixture--stir well. Pour the mixture into a glass baking dish. Refrigerate until cold.

Sunday, February 03, 2013

#2667 - Crab and Shrimp Dip

(by Shirley McNevich)

6oz. fresh lump crab meat (flaked)--more if you wish
5oz. baby salad shrimp (thawed and drained)--more if you wish
1 green onion (finely chopped)
1 or 2 tsp. horseradish
1 heaping TBSP mayo (more if needed)
sour cream (if needed)
1 - 8oz. Philadelphia cream cheese (softened)
1 loaf Italian bread (sliced, then cut slices into halves or quarters)

In a mixer add cream cheese--beat. Add mayo, horseradish and chopped green onions--beat. If not smooth enough add a little more mayo OR a little sour cream--beat again. Remove from mixer--add flaked crab meat and baby shrimp--stir until mixed, then refrigerate until cold. Place mixture into a dip bowl and surround with bread pieces. Make sure you don't slice the bread until just ready to serve. For extra flavor, after placing dip in the dip bowl you can spread a thin layer of cocktail sauce over the whole top of the dip.

Saturday, February 02, 2013

#2666 - Scratch Crumb Pie

(by Aunt Faye [Herman] Minier)

2 - 9" unbaked pie crust doughs
1 cup Brer Rabbit gold label baking molasses
2 cups boiling water
1 egg
1 tsp. baking soda
1 cup Domino's dark brown sugar sugar
Crumbs: 2 cups flour; 1 cup Domino's dark brown sugar; 1/2 cup butter; 1 tsp. baking soda; pinch of salt

In a bowl add the egg--beat. Add 1 tsp. baking soda and 1 cup brown sugar--beat. Add molasses and boiling water--stir until mixed. Crumbs: in a separate bowl add flour, 1 cup brown sugar, 1 tsp. baking soda and salt--stir until mixed. Add butter--mix with a pastry blender to make crumbs. Place each pie dough into two separate greased pie plates--flute the edges and spray the inside of the pie doughs with Pam. Pour half of the liquid mixture into each pie dough. Reserve 1/2 cup crumbs (1/4 cup for each pie). Sprinkle half of the crumb mixture over the top of each pie, then stir it lightly with your finger. Sprinkle 1/4 cup reserved crumbs over the top of each pie. Bake at 375 degrees for 35 minutes.

Friday, February 01, 2013

#2665 - Little White Cookies

(by Great Grandmother Nora [Yordy] Herman)

2 cups white sugar
1 egg
1 cup lard OR Crisco shortening
1 cup milk
2 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
4 cups flour
1/2 tsp. salt

In a mixer add white sugar and egg--beat. Add lard/Crisco--beat. Add milk, vanilla, baking powder, baking soda and salt--beat. Slowly add flour--beat. If batter is not stiff enough add more flour as needed. Cover the dough and refrigerate overnight. The next day flour your counter, place 1/3 of the dough on the flour and flour the top of the dough. Roll dough to 1/4" thick and cut the cookies with a small round cookie cutter. Place cookies on greased cookie sheets. Bake at 350 degrees for 10-12 minutes. Repeat with the rest of the dough.