I am especially busy during the Holiday Season as I do cooking demonstrations for DACOR (Distinctive Appliance Corporation) and am called on to do desserts quite often. Cookies are almost always on the menu and as I am frequently being asked for the recipes , I thought I would share them and maybe they will become your favorites too.
This Holiday Cookie is a fun, moist and slightly sweet cookie. It tends to be very cake-like....
3 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup granulated sugar
1 cup firmly packed light brown sugar
1 egg
1/4 cup milk
2 tablespoons lemon juice
3 cups fresh or frozen cranberries, stemmed and chopped
1 cup walnuts
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| Cranberry Walnut
Preheat oven to 375 degrees, measure flour, baking powder, soda and salt into a bowl; stir with a fork to mix. Cream butter and sugars in a large bowl until fluffy;beat in egg, milk, and lemon juice. Stir in flour mixture, a little at a time. Until well blended; stir in cranberries and walnuts. Drop dough by teaspoonfuls, about 1 inch apart, onto greased cookie sheets. ( I use Silpats or parchment paper on trays) ...Bake 15 minutes or until firm and golden. Remove from cookie sheets and cool. Yield: 8 doz.
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| Ginger Pepper Cookies
This is an amazing old fashioned cookie and is the most requested recipe of all the cookies I make. I highly recommend this one....it is a very strong flavor but even kids see to like it. TRY IT!!!!
GINGER PEPPER COOKIES
Sift together:
4 cups of flour
4 teaspoons baking soda
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons cloves
2 teaspoons ginger
2 teaspoons cinnamon
Mix together until creamy:
2 cups sugar
1 1/2 cups shortening (Crisco)
Add:
2 eggs
1/2 cup molasses (regular)
Directions:
Preheat oven to 350 degrees - Add flour mixture into wet ingredients and mix well. Roll dough into quarter size balls and roll in sugar. (I roll in organic sugar for more sparkle). Bake on a greased cookie sheet (do not press down) for 10-12 minutes in a conventional oven....8 minutes in a convection oven...DO NOT OVER COOK .
The cookies will rise and when they begin to crack on top they are ready to come out. they will flatten out as they cool. The result is a chewy ginger/molasses cookie with a slight kick at the end. I know black pepper is a strange ingredient to put in a cookie, but wow! It really works in this one.
To keep cookies moist and chewy, keep in a sealed container. Yield: 72 cookies
I really cannot overstate how good these cookies are. The recipe was gifted to me by a woman who rescues heritage recipes. According to her, this cookie recipe dates back to the Civil War.
ENJOY!!!!!!!
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Next up: LEMON CRINKLES
My husband's new favorite. I would describe this cookie as a almost a short bread with lemon flavor. YUMMY!
Ingredients:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
10 tablespoons unsalted butter, softened
1 cup + 2 tablespoons sugar
1 tablespoon lemon zest (from about 2 lemons)
1 large egg
1 large egg yolk
1 1/2 tablespoons fresh lemon juice (use the 2 lemons you tested)
3/4 teaspoon lemon extract
1/2 teaspoon vanilla extract
1/2 cup powdered sugar (for rolling dough in)
Directions:
Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder and salt.
In the bowl of an electric stand mixer with paddle attachment, whip together butter, sugar an lemon zest until pale and fluffy. (occasionally scrape down bowl though out entire mixing process if not using an attachment that constantly scrapes bowl) Mix in egg then blend in egg yolk. Add lemon juice, lemon extract, vanilla extract. Mix until combined. With mixer on low speed, slowly add in dry ingredients.
Poor powdered sugar into a small bowl. Scoop dough out about 1 1/2 teaspoon at a time an shape into a ball, drop into powdered sugar and roll to evenly coat. Transfer to a parchment paper or split lined baking sheet, space cookies 2 inches apart on baking sheet. Bake 10-13 minutes or until the cookies begin to crack. Cool. Store in an airtight container. Yield: 3 dozen (not nearly enough for us so I make double batches)
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This last recipe is a sure fire hit with people who love the combination of chocolate and peanut butter. This a Peanut Butter Cup Cookie and it is super fun to watch people bite into it through the chocolate and into the peanut butter. SURPRISE!
BUCKEYE PEANUT BUTTER CUP COOKIES
Ingredients:
1 1/2 cups flour
1/2 cups unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter
1 egg
1 tablespoon milk
1 teaspoon vanilla
for filling;
3/4 cup powdered sugar
1/2 cup peanut butter
organic sugar to roll cookies
Directions:
In a medium bowl, stir together flour, cocoa powder, and baking soda; set aside
In a large bowl, combine butter, 1/2 granulated sugar, brown sugar, and 1/4 cup of peanut butter. Beat with an electric mixer o medium seed until combined. Add egg, milk, and vanilla, beat well. Slowly stir in flour using a spoon. Form chocolate dough into about 28 balls. the balls will be about 1 1/4 inches.
In a medium bowl, combine powdered sugar and 1/2 cup of peanut butter. Knead if necessary. If the dough is not forming, add more peanut butter. Shape into 28 balls that are smaller than the chocolate ones.
Preheat the oven to 350 degrees. On a work surface or in the palm of your hand, flatten chocolate dough, top with a peanut butter ball. Shape the chocolate dough around the peanut butter filling. Roll the dough into a ball. Repeat with the remaining dough.
Roll the dough balls in the 1/2 cup of granulated (organic is better) sugar. Place balls 2 inches apart on an engrossed cookie sheet. Lightly flatten the balls.
Bake for about 8 minutes or just until the surfaces are lightly cracked. Cool & ENJOY!!
Yield: 3 dozen (Once again, not nearly enough...so double batch it is!)
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I hope you and your love ones enjoy these as much as we do.
May you be blessed this Holiday Season with much love, joy and peace.
May life be forever sweet to you.
Margaret
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