12.06.09
Posted in cookies
at 8:06 pm
This was one of mom’s favorite cookies. I created this recipe for her many many years ago. I hope ya’ll give them a try and let me hear from you.
Mom’s Favorite Molasses Cookies:
3/4 cup unsalted butter, melted
1 cup sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour, sifted twice
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
about 1/2 cup sugar for sprinkling on top
In a medium bowl, mix together the melted butter, 1 cup sugar, and egg until smooth. Stir in the molasses.( TIP: Spray the measuring cup with cooking spray to help get the molasses out easier.) Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining sugar. Place cookies 2 inches apart onto ungreased baking sheets.
Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks. This recipe will make about 3 dozen cookies. Store in air tight container.
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11.10.09
Posted in cookies
at 12:00 am
These are a cookie that I had at a friends house a few years ago and had to ask for the recipe.
Nutty Date Cookies:
2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup dark brown sugar, firmly packed
1/2 teaspoon pure vanilla extract
1 large egg, room temperature
3/4 cup pitted coarsely chopped dried dates
1/2 cup chopped walnuts
1/2 cup coarsely chopped pecans
Preheat oven to 375 degrees.
Whisk flour, baking soda, and salt together and set aside. Combine butter and sugar in bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 3 minutes. Add vanilla and egg, beat until smooth. Add flour mixture and mix until well combined.
Remove bowl from mixer and using a wooden spoon, stir in dates, walnuts, and pecans. Knead dough briefly until smooth, about 30 seconds. Divide dough in half. Form each half into a rectangular log, about 2-by-1 1/2-by-7 inches. Wrap each log in wax paper then in plastic wrap. Refrigerate or freeze until firm, about 3 hours in refrigerator or 1 hour in freezer. (Like ovens freezers and refrigerator vary in temperature so your times may be slightly different.) Dough can be made ahead up to this point and frozen for about 2 months.
Line baking sheets with waxed paper or lightly grease. Unwrap one log. Using a very sharp knife, slice dough into cut into 1/4 inch slices. Place on prepared baking sheets, about 1 inch apart. Bake until firm and barely browned around the edges, 10 to 12 minutes. Remove from oven and cool on sheets for about 3 minutes before transferring to wire racks to cool completely. When cool, drizzle with confectioner sugar icing and let sit 1 hour to set icing. Store in an airtight container
Confectioners Sugar Icing:
2 cups powdered sugar
3 tablespoons cold water
Sift the powdered sugar (so it won’t clog the decorating tip).
Combine sugar with water. Beat on low speed until ingredients are moistened (about 30 seconds).
Increase mixer speed to medium to high speed and beat for 5 to 8 minutes or until icing is very stiff. If icing is too stiff, add a few drops of water or flavoring, if too liquid, add more sugar, until icing is of a piping consistency.
Divide into portions and tint to different colors, using a few drops of coloring (a little goes a long way!). Use icing immediately or keep covered to prevent it from drying out.
Give these nuty cookies a try and let me know what ya’ll think of them.
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11.08.09
Posted in cookies
at 12:00 am
Here is another great cookie. If you are making cookies as gift and giving a variety of cookies these are a beautiful looking cookie. So I hope you give them a try and let me know what ya’ll think.
Christmas Crackle Cookies:
8 ounces bittersweet chocolate, melted and cooled ( you can also used milk chocolate)
1 1/4 cups all-purpose flour
1/2 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, room temperature
1 1/3 cups light-brown sugar, firmly packed
2 large eggs, room temperature
1 1/2 teaspoon pure vanilla extract
1/3 cup milk
1 cup confectioners’ sugar, plus more for rolling
Preheat the oven to 350 degrees.
Chop bittersweet chocolate into small bits, and melt over medium heat in a heat-proof bowl or the top of a double boiler set over a pan of simmering water. Set aside to cool. Sift together flour, cocoa, baking powder, and salt.
In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat butter and light-brown sugar until light and fluffy. Add eggs and vanilla, and beat until well combined. Add melted chocolate. With mixer on low speed, alternate adding dry ingredients and milk until just combined. Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.
On a clean countertop, roll each portion of dough into a log approximately 16 inches long and 1 inch in diameter, using confectioners’ sugar to prevent sticking. Wrap logs in plastic wrap, and transfer to a baking sheet. Chill for 30 minutes. Cut each log into 1-inch pieces, and toss in confectioners’ sugar, a few at a time. Using your hands, roll the pieces into a ball shape. If any of the cocoa-colored dough is visible, roll dough in confectioners’ sugar again to coat completely. Place the cookies 2 inches apart on a lightly greased or lined baking sheet. Bake until cookies have flattened and the sugar cracks, 11 to16 minutes.
Transfer from oven, cool 2 minutes in on cookie sheet then transfer to a wire rack to let cool completely. Store in an airtight container.
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