Sugar Cookies, Chicken Pot Pie, Peach Cobbler

DEAR SOS: Shame on you for losing the recipe for the world’s best cookies, requested by a reader for her grandchildren. Here it is, a little beat-up from frequent usage, but accurate just the same.

--DR. H.E.L.

DEAR DR. H.E.L.: Thanks to you and to the scores of other readers who mailed us their copies. We’ll print it again for the record and for those who haven’t yet joined the world’s best cookie fan club. The original recipe was shared by Doris Ray, who said the recipe came from a friend.

WORLD’S BEST SUGAR COOKIES

1 cup butter

1 cup powdered sugar

Granulated sugar

2 eggs

1 cup oil

2 teaspoons vanilla

1 teaspoon baking soda

1 teaspoon cream of tartar

1/2 teaspoon salt

5 cups flour

In medium bowl cream butter with powdered sugar and 1 cup granulated sugar. Beat in eggs until smooth. Slowly stir in oil, vanilla, baking soda, cream of tartar, salt and flour.

Chill for easy handling. Shape into walnut-size balls. Dip in sugar. Place on baking sheet and press down. Bake at 350 degrees 10 to 12 minutes. Makes about 4 dozen cookies.

Each cookie contains about:

151 calories; 71 mg sodium; 19 mg cholesterol; 9 grams fat; 17 grams carbohydrates; 2 grams protein; 0.04 gram fiber.

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DEAR SOS: My husband enjoys chicken pot pie and I would love to have the recipe for the cream sauce. Can you help?

--MRS. B.L.

DEAR MRS. B.L.: This should do it.

CHICKEN POT PIE

2 chicken breasts

4 chicken thighs

1 small onion, quartered

1/2 small carrot

Water

Salt

4 black peppercorns

1 tablespoon butter or margarine

1 cup diced onions

1 cup diced celery

1 cup diced peeled carrots

1/2 cup diced peeled potatoes

1 teaspoon chicken bouillon

1 teaspoon fresh rosemary leaves

Pepper

1/3 cup flour

Biscuit Dough

1 egg white, beaten

Place chicken breasts and thighs, onion and carrot in saucepan. Add water to cover. Season to taste with salt. Add peppercorns. Bring to boil. Reduce heat and simmer until chicken is tender, about 30 minutes. Remove chicken from broth. Strain broth. Add water to measure 5 cups. Set aside.

Remove chicken from bones and cut into bite-size chunks. Set aside.

Melt butter in 4-quart saucepan. Saute onions, celery and carrots until tender. Add reserved broth and potatoes. Cover and simmer until potatoes are tender, about 10 minutes. Stir in chicken bouillon and rosemary. Season to taste with salt and pepper.

Blend flour and 1/2 cup water until smooth. Stir into simmering broth. Heat to boiling, stirring until thickened. Mix in chicken. Turn into 13x9-inch baking pan. Keep warm while preparing Biscuit Dough.

Roll Biscuit Dough into 12x8-inch rectangle. With dull side of knife, lightly score top diagonally, forming diamond-shaped biscuits. Do not cut completely through dough. Carefully lift dough and place on top of hot chicken mixture. Brush with egg white. Bake at 425 degrees 15 to 25 minutes, until biscuit topping is golden brown and cooked through. Makes 6 to 8 servings.

Each of 6 servings contains about:

705 calories; 934 mg sodium; 80 mg cholesterol; 48 grams fat; 46 grams carbohydrates; 22 grams protein; 0.88 gram fiber.

Biscuit Dough

2 cups flour

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon sugar

1 teaspoon freshly snipped sage

1/2 teaspoon fresh snipped thyme

3/4 cup shortening

3/4 cup buttermilk

In bowl stir together flour, baking powder, salt, baking soda, sugar, sage and thyme. Cut in shortening. Stir in buttermilk just until dough clings to ball. Makes enough dough for 1 crust.

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DEAR SOS: I have misplaced a peach cobbler recipe The Times printed several years back. With peaches in season, it would be wonderful to bake and impress my new husband with this special treat.

--MARY

DEAR MARY: Here’s what we have in our file.

PEACH COBBLER

6 cups peach slices

1 tablespoon lemon juice

1 cup sugar

4 teaspoons cornstarch

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/8 teaspoon ground nutmeg

1/2 cup butter

1 (3-ounce) package cream cheese

1 cup flour

1/4 teaspoon salt

Ice cream or whipped cream, optional

Toss peaches with lemon juice in 8-inch round or square glass baking dish. Combine 3/4 cup sugar, cornstarch, cinnamon, cloves and nutmeg. Sprinkle sugar mixture over peaches and mix well.

Cream together butter and cream cheese. Add flour and salt. Roll out to 1/4-inch thickness on lightly floured board. Cut round 1 inch larger than baking dish. Place crust over peach mixture. Flute edges and cut hole in center. Sprinkle with remaining sugar. Bake at 375 degrees 25 to 35 minutes or until pastry is golden brown. Serve warm with ice cream or whipped cream. Makes 6 to 8 servings.

Each of 6 servings contains about:

464 calories; 297 mg sodium; 57 mg cholesterol; 21 grams fat; 69 grams carbohydrates; 4 grams protein; 1.15 grams fiber.