Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts
One thing I have always loved to do, since my children were growing up, is to bake special goodies during the Christmas Season. Some for my family of course and the others to gift to friends.
Generally speaking I will start in early December, baking a variety of goods and freezing them for the holidays in air tight containers. (Note- anything with a glaze or frosting, don't glaze or frost until you get them ready to serve/gift.)
I always try to save containers for gifting throughout the year as well. (And yes, I HAVE already eaten a small tin of butter cookies myself. I am bad.)
I love this time of year when people are so loving and giving, with the spirit of the season. I was so blessed the other day. I received a package from my friend Diana. In it was this lovely Advent Calendar. I can't wait to start using it!
There was also a cookbook, but I didn't get a photograph of that! Thank you so much Diana! You made me smile and will be making me smile all through December!
These Raspberry Thumbprint Shortbread Cookies are perfect for gifting and for enjoying with a nice hot cup of tea. They also look very festive with their ruby red centers!
It was such a gloomy day today, I have to apologize for the photos. They are not up to my usual standard, unfortunately. I can see that is going to be a problem here, but I will cope.
I wanted to bake a surprise gift for my son and his wife to take back to PEI when they leave tomorrow. Today was the perfect day to do that as they are in Halifax at the IWK with their son.
They live with my daughter-in-law's parents and I thought it would be nice to send them a gift for the holidays. In the spirit of giving and with love for all of the special care they give to my grandsons.
I did small-batch the original recipe, which you will find on a blog called Cooking Classy. The full batch makes 36 cookies.
This smaller version makes only 18. Oh my but they are lovely and buttery short textured. Yes, I did indulge in one. I mean, how can anyone resist!
WHAT YOU NEED TO MAKE RASPBERRY THUMBPRINT COOKIES
Nothing too out of the ordinary.
- all purpose plain flour
- salt
- butter (I always use salted.)
- granulated white sugar
- almond extract
- seedless raspberry jam
- icing sugar
- water
You can see these are perfect sized little bites of Christmas Cookie bliss! Each one only about 2 to 3 bites.
Prepare yourself to fall in love!
HOW TO MAKE RASPBERRY THUMBPRINT SHORTBREAD COOKIES
These are relatively simple to make with no extraordinary equipment or skills needed. In fact you could get the children to help you roll the dough into balls.
You begin by making the shortbread dough. You will need to beat the sugar and cold butter together. I thought this was a bit unusual. And at first you don't think it is going to pull together because the butter is so cold, but persevere, it will eventually be right and creamed without being overly soft.
Once you have done that you can beat in the almond extract and then start beating in the flour. It too will look like its never going to come together.
At first it appears very dry and crumbly and you think to yourself, this is never going to work, but then, as if by magic, it does and you have a nice malleable dough.
You need to divide the dough into 15 walnut sized (1-inch) balls. You can do this between the palms of your hands.
Place them onto a paper lined baking sheet.
Place the balls, leaving a space in between each on the baking sheet. Then either using your thumb or the back of a measuring spoon make a slight hollow in the center of each.
I use the back of a measuring spoon because it is easy and they all end up the same shape and depth, etc. Continuity, perfection. Yes, I am a bit ocd.
Once you have done that, drop 1/2 tsp of seedless raspberry jam into the center of each and then pop the whole tray into the refrigerator to chill for about fifteen minutes.
While they are chilling you can preheat your oven. Once that's done, just pop them into the oven and bake for 15 to 18 minutes.
You don't want them to color at all. They should be pale golden brown on the bottoms, that's it!
Leave them on the baking sheet to cool for about 10 minutes, then remove to a wire rack to cool completely. Once they are completely cold you can glaze them.
Glazing is easy. Just whisk the glaze ingredients together to get a stiff yet drizzable mixture and pop it into a small zip lock baggie. Snip off a small corner and then drizzle the frosting in a pretty pattern over top of the cookies. Easy peasy.
And that's it! You have a beautiful cookie which is perfect for enjoying with the family or gifting out. You decide which you want to do.
They would look like pretty little jewels on a cookie tray for the holidays for sure, and I can tell you that they go very well wit a nice hot cuppa! Share a little love or enjoy them yourself. Its all good!
Raspberry Thumbprint Shortbread Cookies (small batch)
Yield: 18 cookies
Prep time: 14 MinCook time: 18 Mininactive time: 15 MinTotal time: 47 Min
These have a beautiful short texture accentuated with a sweet dab of jam in the middle. They make perfect gifts for family, friends, and neighbors. Or you can always treat yourself!
Ingredients
For the cookies:
- 1 cup +1 TBS (150g)all purpose plain flour
- pinch salt
- 1/3 cup (70g) granulated sugar
- 1/2 cup (120g) butter, cold and cut into largish bits
- 1/4 tsp pure almond extract
- seedless raspberry jam
For the glaze:
- 1/2 cup (65g) icing sugar, sifted
- drop of almond extract
- 1 - 2 tsp water
Instructions
- Line a baking sheet with some baking parchment paper. Set aside.
- Using an electric mixer beat the cold butter and sugar together until combined. (This will take a few minutes due to the coldness of the butter, that's okay.) Beat in the almond extract
- Beat in the flour and salt. It may look like it is never going to come together, appearing very dry and crumbly, but persevere. It will come together perfectly.
- Divide and shape into 1 inch round balls. Place onto the baking sheet, leaving a bit of space in between each.
- Use your thumb or the back of a small measuring spoon to make an indentation in each. Spoon about 1/2 tsp of jam into each indentation. Place in the refrigerator to chill for 15 minutes.
- Preheat the oven to 350*F/180*C/ gas mark 4.
- Bake the cookies for 14 to 18 minutes. They should be pale golden brown on the bottoms only. Leave to cool on the baking sheet for about 10 minutes before scooping off onto a wire rack to cool completely.
- Whisk all of the icing ingredients together to make a stiff-ish glaze. Pop into a little zip lock bag, snip off a tiny bit of one corner and then pipe the glaze onto the cookies.
- Allow them to set before storing in an airtight container.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
I was bringing supper over to Eileen and Tim today so thought I would bake them a little treat to go along with it. I had made Deviled Chicken for my sister and Dan when they came over for supper the other night and had two leg quarters leftover along with some potatoes and vegetables.
I thought Eileen and Tim would really enjoy it and so I messaged her to ask if she would like it and she said yes, they would. I also had some soup in the cupboard that I didn't really like that she did and a few cans of baked beans that they like so I added them to the bag along with these fabulously tasty cookies. Peanut Butter Nutella Cookies!
This is the most fascinating recipe to me. It uses only four ingredients and is totally gluten free. It also only makes six cookies.
Like me, Eileen needs to watch her weight. This was the perfect recipe to make for a treat for them. Not too much temptation hanging around.
The recipe is one that I adapted from Dessert For Two. Mine turned out quite differently from the photographs she had on her page.
Hers looked really puffy, whereas mine are flat, flat, flat. I wonder if the difference it because of the brand of peanut butter I used?
Mine spread out a lot and were really flat in comparison to hers, but they were really good. Quite sweet however.
That didn't stop me from eating one though. The edges are amazingly crispy, and the centers nice and chewy.
I used Kraft smooth peanut butter. I have made peanut butter cookies before using only peanut butter, sugar and egg. They were a bit puffier. I think I used Skippy or those.
We don't have Skippy Peanut Butter here, although I believe you can get it at Costco. I look forward to a day when I can go to Costco again!
As I said this is a small batch peanut butter cookie recipe. It makes only six rich cookies, with buttery crisp edges and chew middles.
They are riddled with Nutella, and even more Nutella is drizzle/dripped on top prior to baking.
The batter goes together quickly and easily. You just stir together the peanut butter, sugar and an egg white until everything is smooth and homogenous.
Don't worry about using up the egg yolk. I have quite a few different ways you can use it up. For one thing you can just add it to your eggs when you are scrambling them for breakfast or making omelets.
One recipe you can use the egg yolk in is the Tuna Patties I showed you yesterday. (No waste here!) I am sure you will find a perfect use for it however.
I often glaze my pies prior to baking by whisking together an egg yolk and some water. This makes the perfect glaze to brush over them.
Unlike most cookie recipes you do need to leave the cookies on the baking sheet to cool down completely prior to moving them. They are fragile while they are still warm.
Once they have cooled, however, as you can see above they are not as fragile. Do resist the temptation to move them any sooner.
Nutella is used in two ways in these cookies. Only two tablespoons, but one is folded/swirled into the cookie batter and the other one is dabbed/drizzled over top prior to baking them.
That way you get a cookie, that is nice and peanut butter flavored, but which also has ribbons of Nutella running through them.
Another tablespoon of nutella is dabbed/drizzled on top prior to baking, which gives you little pocket of chocolate fudginess.
I guess you could call these quite moreish! Crisp. Chewy. Lovely peanut butter flavors and the sweetness of chocolate Nutella, riddles throughout, from the inside to the outside!
They may not be the most beautiful cookie you have ever seen. But if you enjoy peanut butter and chocolate, then you will be sure to enjoy these!
If for no other reason than the ease of mixing and baking. Nothing could be simpler!
Some other cookie recipes you might enjoy are:
Coconut Lime Cookies - These crisp edged, soft and chewy oatmeal cookies are filled with coconut and the fresh flavors of lime. The glaze is optional as the cookies are delicious all on their own, but it does go perfectly with these delicious cookies!
Quarter Cup Cookies - Every mouthful brings you a taste of your favourite flavours. You get the savoury edge of peanut butter. The caramel-like sweetness of brown sugar. The rich chocolate chips. The sticky sweetness of raisins. Combine that with the wholesome nuttiness of oats and coconut, along with the crunch of toasted pecans, and you have a very moreish combination. And its there. In every tasty mouthful.
Levain Bakery Oatmeal Cookies - These cookies are huge in size and in taste! I have never had a real Levain Bakery Cookie, but if they are even half as good as these, they must be delicious!
Old Fashioned Molasses - These are Grammy cookies. The type of cookie that your grandmother might have baked for you!
Hermit Cookies - Nicely spiced with warm baking spices. Loaded with raisins and chopped walnuts. In short, deliciously old fashioned!
Soft and Chew Jam Cookies - Big soft sugar pillows, filled with sweet red jam centers!
Loaded Cowboy Cookies - Stuffed full of tasty things like coconut, chocolate chips, old fashioned oats. Crisp edges and chewy middles!
Apple Jack Cookies - Perfect for the Autumn, these cookies are like your favorite chocolate chip cookie filled with tasty bits of apple, nutmeg and brown sugar!
What are your favorite cookies and why? Do you favor homemade over store bought? (And who doesn't!) Is it a nice thick spicy molasses and ginger cookie? A sweet crisp sugar cookie?
Buttery cookies studded to the hilt with chocolate chips? Peanut Butter Cookies? Shortbreads? Chocolate Dipped? Coconut? Oats?
Or are you just like me and love cookies, any way, any kind? I have never met a cookie I did not fall in love with! I'm just like the Cookie Monster!
Peanut Butter Nutella Cookies (small batch)
Yield: makes 6 cookies
Prep time: 8 MinCook time: 12 MinTotal time: 20 Min
These peanut butter cookies are very easy to make and are swirled with Nutella Hazelnut spread. They are also gluten free.
Ingredients
- 1/2 cup (90g) creamy peanut butter
- 1/2 cup (100g) granulated sugar
- 1 large free range egg white (save yolk for another purpose
- 2 TBS Nutella chocolate spread
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. You will need a large baking sheet. There is no need to butter it, but I do like to line it with paper.
- Stir the peanut butter, sugar and egg white together in a bowl until thoroughly blended. Stir in 1 TBS of the Nutella, very lightly. Just swirl it through the peanut butter dough without mixing it in too much. I use a skewer.
- Divide the dough into six and place onto the baking sheet quite well apart. They will spread a lot.
- Dot the remaining Nutella over top of the dough balls here and there, almost drizzle it.
- Bake for 11 to 12 minutes, checking to make sure the edges are set completely before removing the pan from the oven. Leave to cool completely on the baking sheet. They are very fragile when warm.
- Scoop onto a plate and serve immediately.
Notes:
You will want to use a creamy type of peanut butter for these cookies like Skippy or Kraft Creamy. Don't be tempted to use all natural brands as they will not work.
If there is one thing that the people in my family love even more than fish and chips, it has to be Maple Syrup. We are all crazy about the flavor of Maple. My son even taps his own Maple trees and is really proud of the gallon or so of syrup he gets from them every year.
When we were children we loved to go and visit my father's mother in Northern Quebec. This was real Maple Country and we got to enjoy real Maple treats, such as Maple Candy and fudge.
We also used to get these little cone things, that were like small stale ice cream cones but they were filled with a really thick maple syrup and topped with maple fudge icing.
We did not care that the cones always tasted stale. We just loved the maple.
I wanted to bake a treat for my father and so I decided to bake him this buttery chewy maple walnut cookies recipe from out of my Big Blue Binder. I knew they would go down a real treat with him.
If there is anything that he loves even more than maple, it is when maple is combined with walnuts. It is his favorite flavor of ice cream (mine too!) He love LOVES maple walnut anything.
The Big Blue Binder is a blue vinyl recipe folder which has travelled all around the world with me since I was a very young woman. It is filled with recipes that I have gleaned through the years from family and friends, magazines, books etc.
In the days before the computer, these recipes were laboriously written down by hand. They are my tried and trues and the best of the bests. You know that if someone cares to share a recipe with you, it is probably one of their best.
WHAT DO YOU NEED TO MAKE BUTTERY WALNUT COOKIES
You don't need anything extraordinary to make and bake these cookies. There is nothing fancy or off the wall required, unless you consider Maple syrup to be an unusual ingredient!
You just need the usual cast of characters, butter, egg, brown sugar, flavorings, flour, soda, baking powder, flour, salt and walnuts.
At the risk of repeating myself and for those who are just discovering me, I want to say. Always toast your nuts before baking with them. Toasting your nuts always makes them taste nuttier.
It doesn't take much of an effort and you will note a real difference. About 8 to 10 minutes on a baking sheet in a moderate oven usually does the trick sufficiently. You will know they are done because you will smell their nutty fragrance permeating the air!
Of course you will need to let them cool down before using them to bake with. That's why I always do mine a large bag at a time and then store them in an airtight container in the freezer, ready to scoop out and use for anything I might be baking/cooking.
I do this with all my nuts. They taste better. It saves time. They keep longer and never go rancid.
HOW DO YOU MAKE BUTTERY MAPLE WALNUT COOKIES
You start by beating together brown sugar and room temperature butter until it is light and fluffy. Once that has been achieved you can beat in the egg and flavorings. The mixture may look split or curdled, but don't worry, it will come back together as soon as you add the flour.
I always sift my flour, baking powder and soda together with the salt. This ensures even distribution of the soda and baking powder, so you don't end up with it in only one area of the dough. There is nothing worse than biting into a baked good that tastes overwhelmingly of baking powder or baking soda.
Next you need to stir the flour into the creamed mixture. This is done alternately with the maple syrup, beginning and ending with dry ingredients. The batter will be nice and light and fluffy.
Finally you stir in the toasted nuts. Of course you can use more if you wish. I sometimes do. 1/2 cup is only a suggestion. You can also add things like raisins or chocolate chips if you really want to go whole hog.
Today I contemplated adding chopped cooked bacon, but then didn't because they are for my dad and he likes things simple. But think bacon, wow!
Anyways, once everything is combined it is as simple as scooping the dough by double tablespoonfuls onto ungreased baking sheets and baking. I do top with a few extra walnuts. Make sure you leave at least 2 inches in between each cooking for spreading.
I also use my cookie scoop for scooping them out.
You can of course also make a delicious drizzle icing to flick over the top of these if you want. Just begin by sifting a cup of icing sugar into a bowl.
Whisk in a few drops of maple flavoring and enough milk to give you a thin drizzle icing. Spoon or flick it over your cookies and then let them sit until the drizzle is set. Delicious!
You can leave the maple flavoring out if you want or cannot get any, but you can taste the maple more when you use it.
Sweet and Spicy Chicken
When I first moved over to the UK in the year 2000 I brought a big 4 litre can of Maple syrup with me on the aircraft. You could do that in those days. There was no way I was going to live without my Maple syrup!
Canadians love LOVE their Maple syrup. It had become quite easy to find in the UK by the time I left to come back to Canada 20 years later. I was always really happy about that!
I have a fair amount of recipes on here that use Maple syrup in them if you are interested. Not all are desserts. Let me share just a few with you:
As you can see Maple lends itself to all sorts of applications, both savory and sweet.
gttttttttttttttttXzzz2 (kitten speak)
My kittens have found their way to the top of the table. Oh my. I left the room for a minute and came back to find them prancing across my computer. Thank goodness they didn't erase anything.
Now they are sleeping like angels. Go figure! Never a dull moment!
Buttery Maple Walnut Cookies
Yield: 24 cookies
Prep time: 10 MinCook time: 12 MinTotal time: 22 Min
These tender and delicious cookies are an old family favorite from my Big Blue Binder, adapted to show British measurements.
Ingredients
- 3/4 cup (172 g) butter
- 1/2 cup (100g) soft light brown sugar, firmly packed
- 1 large free range egg
- 1 tsp pure vanilla
- 1/2 tsp maple flavoring
- 2 1/4 cups (315g) plain all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup (120ml) pure maple syrup
- 1/2 cup (45g)chopped toasted walnuts
- some extra chopped walnuts to top
Instructions
- Preheat the oven to 400*F/200*C. gas mark 6. Have ready several large baking sheets. No need to butter.
- Cream the butter and sugar together until well combined and light. Beat in the egg, maple flavoring and vanilla.
- Sift the flour, salt, soda and baking powder together. Add this mixture to the creamed mixture, alternately with the maple syrup. Blend together well and stir in the chopped toasted walnuts.
- Drop by 2 TBS (I use my cookie scoop) onto the baking sheets, leaving 2 inches in between each. Top each cookie with a few extra chopped walnuts.
- Bake for 8 to 10 minutes until golden brown around the edges and on the bottoms. Cookies will be set. Let cool on the baking sheet for a few minutes before scooping off to wire racks to cool completely.
- Cookies will keep in an airtight container for 4 to 5 days.
All nutritional data is calculated by the recipe card program and may not be entirely accurate.
Subscribe to:
Posts (Atom)
Social Icons