Friday, December 24, 2010
A: "mommy i'm ready for one of miss jenn's cookies!"
M: "oh, sweetie, they are all gone. you ate the last one last night".
A: "but mommy, i just want a leftover one!"
I feel the need to keep "Leftover" in the name because this adorable dialogue makes me smile! My sister suggested E.B.T.K.S for Everything But the Kitchen Sink which gets the point across pretty plainly, too. I had to send an extra large batch off to Michigan on Monday because I kept eating them. Whatever you call them, don't give them all away.
Leftover / E.B.T.K.S Cookies
2 cups old-fashioned oats (not instant)
1 tsp baking soda
1 tsp salt
1 1/2 cups nuts
1 1/2 cups dried fruit
1 1/2 cups chocolate chips
1 cup unsweetened coconut
The last 4 ingredients are where I play! I've used almonds, macadamia and hazelnuts; dried apricots and/or cherries and chopped dark chocolate instead of the chips. I don't always include the coconut, but the batch pictured here does.
Mix sugar, butter, vanilla and eggs together in a large bowl. In a separate bowl, combine oats, flour, baking soda, salt. Add dry ingredients to wet in 2-3 batches, mixing thoroughly in between. Then add all the goodies!! Bake 1 tbsp size dollops 2 inches apart on a parchment lined baking sheet at 375 for 10-12 minutes until lightly golden brown. Cool on baking sheet for 5 minutes then move to cooling racks.
Thursday, December 23, 2010
These Christmas-y cookies make your kitchen smell divine! They're crispy on the edges with a softer chew in the middle. The candied ginger melts slightly in each cookie. They're spicy and just sweet enough to please kids and adults alike. This recipe is a double batch and makes about 6 dozen.
Ginger Spiced Cookies
1 1/2 cups vegetable shortening
2 cups sugar, plus more for rolling
2 large eggs
2 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground cloves
1 tsp salt
Preheat the oven to 350 degrees. Line cookie sheets with parchment paper. Using an electric mixer on low speed, cream the shortening and sugar until thoroughly combined. Add the eggs, one at a time, and molasses and beat until the mixture is a uniform color. In a large bowl, sift together the flour, baking soda, candied ginger, cinnamon, ground ginger, cloves and salt. Slowly add the dry ingredients to the mixer and stir on low speed until combined. In your palms, roll the dough into 1 inch size balls and then roll in sugar. Gently flatten with your fingertips and place 1 inch apart on prepared baking sheets. Bake for 12 minutes. Cool for 5 minutes on sheets then transfer to wire racks to cool completely.
p.s. The second recipe I made by Paula Deen was a "Better than Sex" cake I made for a friend's birthday. While it was delicious and didn't last long I think Paula needs to spend more time in other rooms besides the kitchen.
Monday, December 20, 2010
My husband can't stop eating these cookies! Last year I made a similar version that didn't include nuts, but I love the crunch walnuts and almonds add to these festive half moons. I made 4 dozen to bring to a cookie exchange, and another 8 dozen to send to family and friends. They're easy and despite the generous dusting of powdered sugar, they're not too sweet. I based my recipe on one from Saveur magazine. I bet if you substituted almond extract for vanilla and used only almonds you'd get a very fragrant twist! Instead of cutting the log into 48 pieces, I took about 1 1/2 tbsp from the dough to form each crescent and made a few more than 4 dozen.
Vanillekipferl (Vanilla Crescents)
makes 4 dozen
1 cup confectioner's sugar, plus more for finishing cookies
16 tbsp (2 sticks) unsalted butter, softened
2 tsp vanilla extract
5 oz walnuts and almonds, finely ground in food processor
2 1/4 cups flour, more for rolling
Heat oven to 325 and line baking sheets with parchment paper. Beat together sugar, butter and vanilla in a bowl. Mix in nuts and flour. Flour and roll into a cylinder; divide into 48 pieces. Roll each into a sausage shape. Taper ends; bend into a crescent. transfer to baking sheets spacing 1" apart. Bake until lightly golden, 12-15 minutes. Sift with confectioner's sugar. Let cool and sift in sugar once more before storing or serving.