Classic Butter Cookies
Classic Butter Cookies
With all the types of cookies I make, especially this time of year, there are always a few classics. This cookie is one of them. These rich cookies are very versatile. They can be baked, cooled and then dipped in melted chocolate and nuts. I like to roll them and then dip in tinted sugars or sprinkles before baking. Simple and very pretty, too. They are crisp on the outside and tender inside. A lovely addition to any holiday cookie assortment.
Classic Butter Cookies
1 c. butter
1 c. sugar
1 egg
1 t. vanilla
2 ¼ c. flour
1 t. baking powder
¼ t. salt
Beat sugar and butter together until fluffy and then beat in egg and vanilla. Combine dry ingredients and stir into butter mixture. Chill dough at least a couple of hours. Roll dough into ¾-1 inch balls and roll in sugar, sprinkles or nuts. Place 2 inches apart on ungreased baking sheet and bake in a preheated 375 –degree oven for 8-10 minutes. Cookies will flatten somewhat. Makes about 6 dozen cookies.
Variations: You can bake plain cookies and then dip cooled cookies in melted chocolate and then in chopped nuts or sprinkles.
Form into balls and place on baking sheet then press a nutmeat into the center of each. When cool you can drizzle with a small amount of melted chocolate or glaze.
Almond Cookies
Almond Cookies
I do love these cookies. They are delicate and cake- like and the perfect finish for almost any meal. I always make them as part of my holiday cookie baking. The whole almonds toast nicely as the cookies bake. I also like that they are easy to make. If you haven’t tried them before you might want to. I think you’ll like them as much as I do.
Almond Cookies
¾ c. sugar
¾ c. softened butter
1 egg
2 T. water
1 t. baking powder
1 t. almond extract
¼ t. salt
2 ½ c. flour
whole almonds, about 1/3 c.
Combine all ingredients except flour and nuts and beat until smooth. Stir in flour. Shape dough into 1-inch balls and place 2” apart on lightly greased baking sheet. Dip bottom of buttered glass in sugar and use it to flatten cookies a little. Press an almond into the center of each. Bake in a 350-degree oven for 8-12 minutes. Cookies should be firm to the touch, but not brown. Makes 3-4 dozen.
Roscoe Village Gingerbread Cookies
Roscoe Village Gingerbread Cookies
I cannot remember where I first got this recipe. It is a great cookie for the holidays. This richly spiced cookie is perfect with a cup of coffee after dinner. While you can use either dried or fresh grated ginger I really prefer fresh. I keep a piece of ginger root in my freezer and then just grate what I want whenever needed. The ginger lasts nearly forever that way. The original recipe calls for shortening. If you prefer to not use it you can substitute coconut oil or butter. However, if you use butter, chill the cookies at least an hour before baking.
Roscoe Village Gingerbread Cookies
2 c. flour
2 t. baking soda
1 t. cinnamon
¾ t. ginger (fresh grated preferred)
½ t. cloves
¼ t. salt
1 c. sugar, plus extra for rolling
¾ c. shortening- I use butter but chill the dough 60 minutes
¼ c. molasses
1 egg
Mix together dry ingredients and set aside. Beat together sugar with shortening, molasses and egg until light. Stir in dry ingredients and roll dough into 1-inch balls. Roll balls in additional sugar. Place 2 inches apart on ungreased baking sheet. Bake in a preheated 350-degree oven for 10-12 minutes. Edges should look dry. Cool on sheet for a few minutes and then move to rack. Makes about 36
Chocolate Butter Cookies
Chocolate Butter Cookies
These delicate little cookies are crispy on the outside and tender in the middle. They have a nice chocolate flavor and are not overly sweet. As an added bonus they are also easy to make. I tweaked another recipe and ended up with a cookie I like even better. Since I was happy with how they turned out I wanted to share the recipe with you. I rolled the cookies in demerara sugar when they were raw and then baked them. Demerara is a less refined sugar and looks like coarse brown sugar. It gave the cookies a nice sparkly appearance. You could also bake them plain and decorate with a drizzle of chocolate when cooled.
Chocolate Butter Cookies
1 c. sugar
1½ c. butter, room temp.
1 egg
2 t. vanilla
3 c. flour
¾ c. cocoa
Combine all ingredients, except flour and cocoa, and beat until light and fluffy, about 3 minutes. Stir in flour and cocoa and blend well. Shape rounded teaspoonfuls of dough into balls. Place 1-inch apart on ungreased baking sheet and bake in a preheated 375-degree oven for 7-9 minutes or until set. Cool. Makes about 5 dozen.
Decorate with drizzles of melted chocolate or frosting, powdered sugar, sprinkles (apply before baking) or whatever you have on hand. You can also bake the cookies in rounds with an indent in the middle and add a cherry later. I rolled the raw cookies in demerara sugar. It’s a less refined sugar at looks little coarse brown sugar. Gave the cookies a pretty sparkle.
Tremont Craft Show
Blackberry Jelly
I will be at Pilgrim Church this Saturday for a craft show that benefits Women Speak Out For Peace and Justice. I will have my books, herb seasoning mixes, beer bread mixes, bean soup mixes and more. Several of you had contacted me for the blackberry jelly I made recently. This will be your last chance to get some- as I am almost sold out. This is a really fun show with vendors you won’t find everywhere else. Plus it supports a great cause. Hope to see you there.
This show is on Saturday, December 13 and runs from 10-4. Pilgrim Church is located at 2592 W. 14th street in Cleveland’s Tremont neighborhood..
Holiday Chocolate Fan Cookies
Holiday Chocolate Fans
If you want a cookie that is really going to impress you might want to make these Holiday Chocolate Fans. They are crisp, not too sweet and tipped with chocolate and fine chopped nuts. While they look difficult to make, they are actually quite easy. For starters you don’t have to make dough. These are made with phyllo dough. Phyllo is found in the freezer section at the grocery store. Phyllo dough (also spelled filo) can be a little fussy. Be sure to keep extra dough covered with a damp towel so it won’t dry out and get brittle. It is best to work quickly when making these. We made these dipped in finely chopped toasted almonds. Other nuts could be used. You could also use white chocolate, if you prefer. I have even added a few sprinkles to the nuts for a pop of color.
Holiday Chocolate Fans
1 lb. phyllo dough, thawed*
1 c. butter, melted
12-oz. chocolate chips
2 T. shortening- you can use coconut oil instead
1 c. finely chopped nuts or coconut, pistachios are extra nice
Remove phyllo from box, still rolled up and cut crosswise into 5-6 equal pieces. Keep unused dough covered in a damp towel to prevent drying out. Take one piece of dough and open it up, cutting it in half crosswise. Take 1 sheet and brush with butter. Place another sheet on top and brush again with butter. Place third piece of dough on top and butter again. Starting at short end begin to fold the dough in ¾ inch folds, accordion style. Pinch together at one end and fan out the dough at the other. It should look like a little fan. Place on ungreased baking sheet and repeat with remaining dough. Bake at 375 degrees for 5 minutes. Cool. Melt chocolate and shortening together in microwave or on top of double boiler. Stir to smooth. Dip tip of wide end of fans in melted chocolate and then in the nuts or coconut. Place on a rack to cool and harden. Makes about 65 fans. Can be frozen.
*I buy frozen phyllo dough but be sure to get the right one. Around here there are 2 different sizes. You’ll need the long box- where the dough is 15 inches long.
fold dough like a pleat
Pinch one end and fan out the dough
finished fans
Chocolate Chip Shortbread Cookies
Chocolate Chip Shortbread Cookies
It is the time of year when a lot of people are baking cookies. I thought I would share one of my favorite cookie recipes with you. These little cookies are delicate and full of flavor. I will admit to being a big fan of shortbread cookies. These are enhanced with mini chocolate chips and just melt in your mouth. I’ll be posting cookie recipes for the next couple of weeks so keep looking for more.
Chocolate Chip Shortbread Cookies
1 c. butter (no substitutions), softened
½ c. brown sugar
1 t. vanilla extract
2 c. flour
¼ c. cornstarch
½ c. mini chocolate chips
2-3 T. granulated sugar
With electric mixer beat butter, brown sugar and vanilla until well mixed. Stir in flour and cornstarch and then stir in chips. Form into 1-inch balls and place on ungreased baking sheet. Pour granulated sugar on a small plate and dip bottom of drinking glass into the sugar and use this to gently flatten down the cookies. Press small indent in each cookie with a teaspoon. Bake in a preheated 300-degree oven for 15-20 minutes or until the cookies start to brown on the bottom. Cool on sheets 5 minutes before removing to a cooling rack. Makes about 3 ½ dozen.
Pumpkin Pancakes
Pumpkin Pancakes
I am normally a boring breakfast sort of person. Oat bran or toast. Maybe a couple of eggs. Every once in a while I spend a little extra time for something special. Today I just had a taste for pancakes. Since I had some cooked pumpkin in the fridge it seemed natural to make pumpkin pancakes. I topped them with a drizzle of warm maple syrup. So delicious. I am not likely to change my habits about breakfast, but sometimes you just need to treat yourself to something special.
Pumpkin Pancakes
2 c. baking mix – like Bisquick or Jiffy Mix – I make my own*
3 T. brown sugar
2 t. cinnamon
1 t. nutmeg
1 1/2 c. evaporated milk
1 c. solid pack pumpkin
2 eggs, beaten
2 t. vanilla
Combine dry ingredients in mixing bowl and set aside. Whisk together wet ingredients and stir into dry ingredients. Lightly grease a skillet and cook over moderate heat. Use about 1/3 c. of batter per pancake. Turn when edges appear dry. Makes 16.
*Chef Pastry Mix/ Biscuit Mix
8 cups sifted, all-purpose flour
1 c. powdered milk
1 c. powdered buttermilk
¼ c. baking powder
1 T. salt
2 c. shortening or coconut oil*
Sift dry ingredients together 3 times. Cut in shortening or coconut oil to resemble cornmeal. Keep in an airtight container. Store in a cool dry place and use within six months.
* I use coconut oil and store in the fridge.
Wildwood Craft Show- This Sunday
I will be vending at the 35th annual Wildwood Holiday Display and Craft Show. It is held in the beautiful Wildwood Cultural Center- an old mansion. I will have my books and herb seasoning packets for sale along with jellies, beer bread mixes, bean soup mixes and more. This is a great show. The Wildwood Garden Club makes the most amazing fresh arrangements. Every year people line up at the door to rush in and get first choice of their work. I hope to see you there. Here is more info.
Over 25 local fine artists and crafters will be selling unique holiday crafts including wreaths & swags, ornaments, jewelry, baked goods and wood crafts. Wildwood Garden Club will sell live greenery, floral arrangements and centerpieces. Holiday music will be performed at 2 p.m. by The Wildwood Singers. For more info please call Wildwood Cultural Center at (440) 974-5735
New Day Cleveland Appearance
Cinnamon Ornaments
I was so happy to be asked back to be on New Day Cleveland today. The topic was Gifts from the Kitchen. I have to say that everyone at the studio is so kind and welcoming. Had a great time. Here it is.
http://fox8.com/2014/12/02/gifts-from-the-kitchen/
