Archive for the ‘Cookies’ Category
January 28th, 2009 | 
Author: Ingredients:
1 cup brown sugar
2 large eggs
½ cup unbleached all-purpose flour
1/3 teaspoon baking powder
½ teaspoon salt
½ cup chopped walnuts
½ cup chopped dates
Instructions:
Preheat oven to 400F. Grease 2 mini muffin tins (if you don’t have mini muffin tins use one standard size muffin tin). In a large bowl lightly beat the eggs. Mix in the sugar. In a separate bowl mix the flour, baking powder and salt and add the dry mixture to egg/sugar mixture. Gently fold in the chopped walnuts and dates. Spoon batter into each muffin cup and bake for approximately 10 minutes (15 for large muffins). Turn onto a wire rack to cool through.
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Ingredients:
1 cup butter, softened
2/3 cup sugar
2 eggs, beaten
1 ½ cups unbleached all-purpose flour
½ teaspoon salt
1 ½ teaspoons vanilla extract
1 cup raisins
Instructions:
Preheat oven to 375F. lightly grease two cookie sheets.
Mix the butter and sugar together well in a large bowl. When soft and fluffy add the beaten eggs, flour, salt and vanilla. Beat until well blended (you can use an electric mixer to make this easier).
Drop by teaspoonfuls onto the baking sheet and smooth them into rounds using the back of the spoon. Place some raisins on each round and bake for approximately 8 to 10 minutes until golden and baked through. Turn to wire racks to cool.
Ingredients:
1 cup butter (or you can substitute ½ cup butter, ½ cup margarine)
1 cup sugar
3 eggs, beaten
2 teaspoons cinnamon
½ teaspoon nutmeg
3 ½ cups unbleached all-purpose flour
1 teaspoon vanilla extract
Instructions:
In a large bowl beat the butter and sugar together. When light and fluffy add the beaten eggs and beat until well blended. Stir in 1 teaspoon of the cinnamon, all the nutmeg, flour and vanilla extract. Stir until mixed through. Shape into a log shape and wrap with cling film. Place in refrigerator for approximately 4 hours until chilled.
Preheat oven to 350F and grease two cookie sheets.
Unwrap the dough and place on a lightly floured surface. Cut into ¼ inch slices and place an inch apart on cookie sheets. Bake approximately 8 to 10 minutes or until golden and baked through. Mix the remaining teaspoon of cinnamon and a little sugar and sprinkle over the cookies as soon as they come out of the oven. Transfer to wire racks to cool completely.
Ingredients:
2 cups flour
1 cup butter (softened)
3/4 cup sugar
2 egg yolk
2 tablespoons fresh lemon juice
2/3 cup raspberry jam
Directions:
Preheat oven to 350 F. Mix butter and sugar until creamy in large bowl. Add egg yolks and lemon juice. Mix well. Mix in flour completely. Shape dough into small balls. Arrange on cookie sheets about 2 inches apart. Using your thumb or small teaspoon make a small indentation in the center of each ball. Bake for about 12 to 15 minutes or until lightly golden. Cool cookies for 5 minutes before removing to wire rack to cool completely. Once cooled, fill holes with jam and serve.
*Tip: You can use strawberry jam in place of raspberry if you prefer. Sprinkle cookies with powder sugar for a pretty effect.
Ingredients:
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups sugar
3/4 cup butter (room temperature)
1 large egg
1/4 cup fresh lemon juice
2 tablespoons finely grated lemon peel (optional)
Directions:
Mix together flour, salt and baking soda in bowl and set aside. In a large bowl, mix together butter and sugar until creamy. Beat in egg, lemon just and lemon peel. Gradually blend in flour mixture. Roll the dough into 2, 9-inch log shapes. Wrap in cling wrap and refrigerate until firm (about one hour). Cut dough into ¼-inch thick slices. Sprinkle slices with sugar (optional) and place on lightly greased cookie sheets. Bake at 350F for about 10 to 12 minutes or until golden around edges. Cool for 5 minutes before removing to wire rack to cool completely.