1/3 cup crisco
1/2 cup sugar
3/4 cup real maple syrup (lightly grease cup before measuring)
2 1/4 cup cake flour
3 tsp baking powder
1/4 tsp salt
1/2 cup milk
3 egg whites
Preheat oven 350 degrees.
Cream crisco and sugar until fluffy. Stir in syrup. Sift together dry ingredients. Add dry ingredients and milk to shortening mixture alternating dry and milk until incorporated. Beat egg whites until fluffy. Fold eggs into batter until just mixed. Pour batter into 9" square pan that has been greased and lined with wax paper and grease the paper too -- (important -- this is very sticky dough)
Bake 45 minutes. Cool completely. Slice and lay slices on cookie sheet. Bake at 275 degrees until crisp flipping pieces part way through.
chill -- lovely maple-y biscotti.
Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts
Tuesday, November 22, 2011
Sunday, November 20, 2011
Napa Valley Almond Bars
10 oz (2 cups) blanched skinned almonds (toasted for 10 - 12 min)
8 oz (2 sticks) unsalted butter
1 tsp vanilla
1/4 tsp salt
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 egg yolk
1 3/4 cups flour
6 oz (1 cup) chocolate chips
Preheat to 350 degrees
Line a 9 x 13 pan with alum. foil -- butter with melted butter and coat with unflavored bread crumbs - -put the pan in the freezer
chop the nuts in a food processor - pulsing 7 to 8 times. set them aside.
In an electric mixer beat the butter until soft. Add the vanilla and both sugars and beat until well mixed. Beat in the egg yolk and then the flour. Finally beat in 1 cup of the nuts.
Place the dough by rounded spoonfuls over the bottom of the pan and dip your fingers into flour pressing dough all over to make an even layer.
Bake for 33 minutes -- rotating the pan once part way through. When done the layer should be a rick golden color and will just start to come away from the sides of the pan.
remove from the oven and immediate sprinkle with chocolate chips -- return the pan to the oven for 2 minutes to melt chocolate -- spread with the back of a spoon.
sprinkle the reserved nuts all over the chocolate and place a piece of saran wrap over the nuts -- gently press the nuts into the chocolate.
Cool completely -- even allowing to freeze a bit if you like.
Turn out -- cut into small squares --
8 oz (2 sticks) unsalted butter
1 tsp vanilla
1/4 tsp salt
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 egg yolk
1 3/4 cups flour
6 oz (1 cup) chocolate chips
Preheat to 350 degrees
Line a 9 x 13 pan with alum. foil -- butter with melted butter and coat with unflavored bread crumbs - -put the pan in the freezer
chop the nuts in a food processor - pulsing 7 to 8 times. set them aside.
In an electric mixer beat the butter until soft. Add the vanilla and both sugars and beat until well mixed. Beat in the egg yolk and then the flour. Finally beat in 1 cup of the nuts.
Place the dough by rounded spoonfuls over the bottom of the pan and dip your fingers into flour pressing dough all over to make an even layer.
Bake for 33 minutes -- rotating the pan once part way through. When done the layer should be a rick golden color and will just start to come away from the sides of the pan.
remove from the oven and immediate sprinkle with chocolate chips -- return the pan to the oven for 2 minutes to melt chocolate -- spread with the back of a spoon.
sprinkle the reserved nuts all over the chocolate and place a piece of saran wrap over the nuts -- gently press the nuts into the chocolate.
Cool completely -- even allowing to freeze a bit if you like.
Turn out -- cut into small squares --
Snickerdoodles
Cream 1 cup butter, 1 1/2 cup sugar, 2 eggs
Add 2 3/4 cup flour and 2 tsp cream of tartar, 2 tsp baking soda, 1/2 tsp salt and vanilla (doesn't say how much)
Blend well.
Chill 30 min.
Roll dough into small balls -- roll in a mixture of 2 tsp cinnamon and 2 Tbsp sugar.
place on a cookie sheet and bake at 400 degrees fro 8 to 10 minutes
makes 2 dozen
(I have not tried this since I was a girl)
Add 2 3/4 cup flour and 2 tsp cream of tartar, 2 tsp baking soda, 1/2 tsp salt and vanilla (doesn't say how much)
Blend well.
Chill 30 min.
Roll dough into small balls -- roll in a mixture of 2 tsp cinnamon and 2 Tbsp sugar.
place on a cookie sheet and bake at 400 degrees fro 8 to 10 minutes
makes 2 dozen
(I have not tried this since I was a girl)
Molasses Sugar Cookies
(another recipe from Mom I have never made)
Melt 3/4 cup shortening -- cool
Add shortening to 1 cup sugar, 1/4 cup light molasses and 1 egg -- beat well.
Add 2 cup flour, 1/2 tsp each (ginger, cloves, salt), 2 tsp baking soda, 1 tsp cinnamon.
Chill -- shape into balls -- roll in powdered sugar
Bake on a lined sheet at 375 degrees fro 10 to 12 minutes
Note on Mom's card: This recipe is from Sandi Vincent who was a diabetic -- this was one of her special recipes.
I have to add -- it must have been hard to be a diabetic in the 70s -- because this isn't exactly a low carb/low sugar recipe.
Melt 3/4 cup shortening -- cool
Add shortening to 1 cup sugar, 1/4 cup light molasses and 1 egg -- beat well.
Add 2 cup flour, 1/2 tsp each (ginger, cloves, salt), 2 tsp baking soda, 1 tsp cinnamon.
Chill -- shape into balls -- roll in powdered sugar
Bake on a lined sheet at 375 degrees fro 10 to 12 minutes
Note on Mom's card: This recipe is from Sandi Vincent who was a diabetic -- this was one of her special recipes.
I have to add -- it must have been hard to be a diabetic in the 70s -- because this isn't exactly a low carb/low sugar recipe.
Chocolate Crinkle Cookies
Note: this is from my mom's recipes but I have not made these)
Cream: 1/2 cup shortning; 1 2/3 cup sugar & 2 tsp vanilla
Beat in: 2 eggs and 2 oz of melted unsweetened chocolate
alternately Blend in: 2 cups flour, 2 tsp baking powder, 1/2 tsp salt
and 1/3 cup milk -- starting and ending with dry.
Add 1/2 cup chopped nuts.
Chill 3 hours -- form 1 inch balls
roll in powdered sugar.
Bake on a lined cookie sheet at 350 degrees for 15 min.
makes 4 dozen.
Cream: 1/2 cup shortning; 1 2/3 cup sugar & 2 tsp vanilla
Beat in: 2 eggs and 2 oz of melted unsweetened chocolate
alternately Blend in: 2 cups flour, 2 tsp baking powder, 1/2 tsp salt
and 1/3 cup milk -- starting and ending with dry.
Add 1/2 cup chopped nuts.
Chill 3 hours -- form 1 inch balls
roll in powdered sugar.
Bake on a lined cookie sheet at 350 degrees for 15 min.
makes 4 dozen.
Saturday, November 19, 2011
Mom's Ginger Cream Cookies
These have to be my all time favorite cookies -- they are soft ginger cookies and will always always taste like home.
Cream 1/3 cup soft shortening (1/2 of it butter -- 1/2 of it crisco)
1/2 cup sugar
1 egg
Mix in 1/2 cup molasses and 1/2 cup water
gradually add 2 cups flour, 1 tsp ginger, 1 tsp each (salt, soda, nutmeg, cloves & cinnamon)
chill dough at least 30 minutes
spoon teaspoonfuls onto a lined cookie sheet
bake at 400 degrees -- 7 to 8 minutes
cool on a rack - they will be puffy and soft
glaze with 1 cup powdered sugar, 1/4 tsp salt, 1/2 tsp almond extract and water to blend.
Cream 1/3 cup soft shortening (1/2 of it butter -- 1/2 of it crisco)
1/2 cup sugar
1 egg
Mix in 1/2 cup molasses and 1/2 cup water
gradually add 2 cups flour, 1 tsp ginger, 1 tsp each (salt, soda, nutmeg, cloves & cinnamon)
chill dough at least 30 minutes
spoon teaspoonfuls onto a lined cookie sheet
bake at 400 degrees -- 7 to 8 minutes
cool on a rack - they will be puffy and soft
glaze with 1 cup powdered sugar, 1/4 tsp salt, 1/2 tsp almond extract and water to blend.
Gingerful Biscotti
4 oz (1 loosely packed cut) crystallized ginger (See note)
7 oz (1 ¼ cups) blanched (skinned) whole almonds
¾ tsp baking soda
¼ tsp salt
¾ tsp baking powder
1 ¼ tsp finely ground white pepper
1 tsp ground ginger
½ tsp ground cinnamon
½ tsp ground mustard powder
¼ tsp ground cloves
½ cup granulated sugar
3 large eggs (I had to add a 4th egg as my dough came out dry)
½ cup mild honey
Cut the ginger with scissors into small pieces about the size of small peas – set aside (this is time intensive and boring)
Toast the almonds in a shallow pan in a 350 oven for 12 to 15 min until lightly colored. Set aside to cool.
In a large bowl, mix together the flour, soda, baking powder, salt, pepper, ground ginger, cinnamon, mustard, cloves ands sugar. Stir in the ginger and almonds. In a small bowl beat the eggs and honey to mix and add to the dry ingredients. Stir until completely moistened.
Place 2 18” strips of plastic wrap on a work surface. You will form 2 strips of dough, on on each piece of plastic. Spoon half of the dough on each piece of plastic down the length, about 13 inches long. Fold the long sides of the plastic over and cover the dough. With your hands push on the plastic covered dough to make a long flat log about 13 inches long and ¾ inch thick. Make sure the dough is even. Place it on a cookie sheet and place in the freezer for at least an hour (or as long as you want)
Preheat the oven to 300 degrees. Cover the cookie sheet with parchment paper. Transfer the strips of dough to the sheets by opening the two long sides of the plastic on the top of the dough then flipping the dough over to remove the sheet. The dough should be diagonal on the cookie sheet. Place the second strip of dough on a second sheet.
Bake for 40-50 minutes, reversing the sheets top to bottom and front to back once during baking. Reduce the heat to 275 degrees. Remove the loafs and immediately using a long serated knife (and a gentle sawing motion) cut into thin strips (while still very hot). Slice them on an angle to make long thin cookies.
Place the slices on a cut side, touching each other on the cookie sheets. Cook for about 25 minutes or until dry – you can test them by popping one in the freezer to cool it down quickly and then test the crispness. Do not overbake.
7 oz (1 ¼ cups) blanched (skinned) whole almonds
¾ tsp baking soda
¼ tsp salt
¾ tsp baking powder
1 ¼ tsp finely ground white pepper
1 tsp ground ginger
½ tsp ground cinnamon
½ tsp ground mustard powder
¼ tsp ground cloves
½ cup granulated sugar
3 large eggs (I had to add a 4th egg as my dough came out dry)
½ cup mild honey
Cut the ginger with scissors into small pieces about the size of small peas – set aside (this is time intensive and boring)
Toast the almonds in a shallow pan in a 350 oven for 12 to 15 min until lightly colored. Set aside to cool.
In a large bowl, mix together the flour, soda, baking powder, salt, pepper, ground ginger, cinnamon, mustard, cloves ands sugar. Stir in the ginger and almonds. In a small bowl beat the eggs and honey to mix and add to the dry ingredients. Stir until completely moistened.
Place 2 18” strips of plastic wrap on a work surface. You will form 2 strips of dough, on on each piece of plastic. Spoon half of the dough on each piece of plastic down the length, about 13 inches long. Fold the long sides of the plastic over and cover the dough. With your hands push on the plastic covered dough to make a long flat log about 13 inches long and ¾ inch thick. Make sure the dough is even. Place it on a cookie sheet and place in the freezer for at least an hour (or as long as you want)
Preheat the oven to 300 degrees. Cover the cookie sheet with parchment paper. Transfer the strips of dough to the sheets by opening the two long sides of the plastic on the top of the dough then flipping the dough over to remove the sheet. The dough should be diagonal on the cookie sheet. Place the second strip of dough on a second sheet.
Bake for 40-50 minutes, reversing the sheets top to bottom and front to back once during baking. Reduce the heat to 275 degrees. Remove the loafs and immediately using a long serated knife (and a gentle sawing motion) cut into thin strips (while still very hot). Slice them on an angle to make long thin cookies.
Place the slices on a cut side, touching each other on the cookie sheets. Cook for about 25 minutes or until dry – you can test them by popping one in the freezer to cool it down quickly and then test the crispness. Do not overbake.
Bittersweet Chocolate Biscotti
9 oz (generous 2 cups) whole blanched (skinned almonds)
6 oz semisweet chocolate
1 ¾ cups sifted unbleached flour
1 tsp baking soda
1/8 tsp salt
1/3 cup unsweetened cocoa powder
1 Tbsp instant espresso powder (Medaglia D’Oro is good)
½ cup granulated sugar
3 eggs plus 1 egg white graded “large”
½ cup packed cup light brown sugar
1 tsp vanilla extract
Scant ½ tsp almond extract
Toast the almonds in a shallow pan in a 350 oven for 12 to 15 min until lightly colored. Set aside to cool.
Chop or break the chocolate into small pieces and place in the bowl of a food processor fitted with the metal chopping blade. Let stand. Sift together into a large bowl the flour, baking soda, salt, cocoa, espresso, and granulated sugar. Add about ½ cup of the sifted dry ingredients and about ½ cup of the almonds to the chocolate. Process for about 30 seconds until the chocolate and nuts are fine and powdery.
Add the processed ingredients to the remaining sifted dry ingredients and stir to mix. Stir in the remaining almonds. Set aside. In a small bowl, beat the eggs and egg white, brown sugar, vanilla and almond extract until mixed.
Stir the egg mixture into the dry ingredients ( you’ll think there’s not going to be enough liquid, but it will be OK) Push the ingredients together using a rubber spatula.
Place 2 18” strips of plastic wrap on a work surface. You will form 2 strips of dough, on on each piece of plastic. Spoon half of the dough on each piece of plastic down the length, about 13 inches long. Fold the long sides of the plastic over and cover the dough. With your hands push on the plastic covered dough to make a long flat log about 13 inches long and ¾ inch thick. Make sure the dough is even. Place it on a cookie sheet and place in the freezer for at least an hour (or as long as you want)
Preheat the oven to 300 degrees. Cover the cookie sheet with parchment paper. Transfer the strips of dough to the sheets by opening the two long sides of the plastic on the top of the dough then flipping the dough over to remove the sheet. The dough should be diagonal on the cookie sheet. Place the second strip of dough on a second sheet.
Bake for 1 hour minutes, reversing the sheets top to bottom and front to back once during baking. Reduce the heat to 275 degrees. Remove the loaves and immediately using a long serrated knife (and a gentle sawing motion) cut into thin strips (while still very hot). Slice them on an angle to make long thin cookies.
Place the slices on a cut side, touching each other on the cookie sheets. Cook for about 25-45 minutes or until dry – you can test them by popping one in the freezer to cool it down quickly and then test the crispness. Do not overbake. –watch them carefully.
These are also wonderful with dried cherries and increased almond extract.
6 oz semisweet chocolate
1 ¾ cups sifted unbleached flour
1 tsp baking soda
1/8 tsp salt
1/3 cup unsweetened cocoa powder
1 Tbsp instant espresso powder (Medaglia D’Oro is good)
½ cup granulated sugar
3 eggs plus 1 egg white graded “large”
½ cup packed cup light brown sugar
1 tsp vanilla extract
Scant ½ tsp almond extract
Toast the almonds in a shallow pan in a 350 oven for 12 to 15 min until lightly colored. Set aside to cool.
Chop or break the chocolate into small pieces and place in the bowl of a food processor fitted with the metal chopping blade. Let stand. Sift together into a large bowl the flour, baking soda, salt, cocoa, espresso, and granulated sugar. Add about ½ cup of the sifted dry ingredients and about ½ cup of the almonds to the chocolate. Process for about 30 seconds until the chocolate and nuts are fine and powdery.
Add the processed ingredients to the remaining sifted dry ingredients and stir to mix. Stir in the remaining almonds. Set aside. In a small bowl, beat the eggs and egg white, brown sugar, vanilla and almond extract until mixed.
Stir the egg mixture into the dry ingredients ( you’ll think there’s not going to be enough liquid, but it will be OK) Push the ingredients together using a rubber spatula.
Place 2 18” strips of plastic wrap on a work surface. You will form 2 strips of dough, on on each piece of plastic. Spoon half of the dough on each piece of plastic down the length, about 13 inches long. Fold the long sides of the plastic over and cover the dough. With your hands push on the plastic covered dough to make a long flat log about 13 inches long and ¾ inch thick. Make sure the dough is even. Place it on a cookie sheet and place in the freezer for at least an hour (or as long as you want)
Preheat the oven to 300 degrees. Cover the cookie sheet with parchment paper. Transfer the strips of dough to the sheets by opening the two long sides of the plastic on the top of the dough then flipping the dough over to remove the sheet. The dough should be diagonal on the cookie sheet. Place the second strip of dough on a second sheet.
Bake for 1 hour minutes, reversing the sheets top to bottom and front to back once during baking. Reduce the heat to 275 degrees. Remove the loaves and immediately using a long serrated knife (and a gentle sawing motion) cut into thin strips (while still very hot). Slice them on an angle to make long thin cookies.
Place the slices on a cut side, touching each other on the cookie sheets. Cook for about 25-45 minutes or until dry – you can test them by popping one in the freezer to cool it down quickly and then test the crispness. Do not overbake. –watch them carefully.
These are also wonderful with dried cherries and increased almond extract.
Scones
2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup sugar
4 tablespoons butter
2 tablespoons shortening
3/4 cup cream (reserve a small amount of cream and egg mix for tops of scones)
1 egg
Handful dried currants or dried cranberries or (dried cherries and chocolate chips)
Heat oven to 375 degrees.
In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit. Turn dough out onto a floured surface. Press dough into a rough circle about 1 inch thick. Cut into 8 pieces. Place each piece on parchment paper, brush with some of the reserved cream and egg mixture and sprikle top liberally with sugar. Bake for 15-17 minutes or until brown.
Cherry and chocolate -- add a small amount of almond extract
Cranberry and orange. -- add dried cranberries and orange zest
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup sugar
4 tablespoons butter
2 tablespoons shortening
3/4 cup cream (reserve a small amount of cream and egg mix for tops of scones)
1 egg
Handful dried currants or dried cranberries or (dried cherries and chocolate chips)
Heat oven to 375 degrees.
In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit. Turn dough out onto a floured surface. Press dough into a rough circle about 1 inch thick. Cut into 8 pieces. Place each piece on parchment paper, brush with some of the reserved cream and egg mixture and sprikle top liberally with sugar. Bake for 15-17 minutes or until brown.
Cherry and chocolate -- add a small amount of almond extract
Cranberry and orange. -- add dried cranberries and orange zest
Subscribe to:
Posts (Atom)