Category Archives: Cookies

Vanilla

So today I am making some Vanilla. It is going to take ages but I am hoping it will be worth it in the long run. After all, a bottle of spirits and few vanilla pods are far less expensive that a trip to Mexico, right? And I won’t be bothered with sand wedged into numerous spots I would really rather NOT have sand wedged into!

vanilla
Making some Vanilla

I bought these vanilla pods, read  label on the back  that told me to go forth and purchase some spirits. I chose vodka, not sure why but I will try again with bourbon and rum…I am thinking vanilla spiced rum would be to die for!  Not that I DRINK alcohol but  I do so love the smell of Rum…Bundaberg Rum, in particular.  Anyway, I did as the label directed:

Removed Vanilla Pods from bottle,
Split each Pod and returned to bottle
Poured Vodka into bottle to cover Vanilla Pods
Put the cork back on
Now all I have to do is put the bottle in a dark spot, return to it …daily?…to give it a shake,” just for fun”, so the label says.

vanilla
My bottle of Vanilla in the Making ready to go into Hiding

Check back with me in 6 weeks time and I will let you know how the Vanilla turned out.

 

Peanut Butter and Banana Cookies

I recently cleaned out my fridge freezer; waaaay too many gooopy bananas in there! I usually make Banana Bread but well, I had enough for Banana Bread AND something else. My Cookie Jar has been empty since the Christmas Bake Off so I thought this might be a good time to fill it up again. Google to the rescue…again.
I found this recipe for Peanut Butter and Banana Cookies over at AllRecipes, clicked on it, was NOT phased by all the ingredients listed by metric weights, owing to the fact that I have a lovely lil digital kitchen scale that I ALWAYS use to measure butter and shortening and anything I don’t like scraping out of a measuring cup!
Did I mention that I had oodles of gooey banana muck in the freezer? Enough to double this recipe and still have a bit leftover for a lunchtime smoothie; I really must remember to use up my frozen bananas more often! This particular recipe might just be the answer! The cookies are crunchy and yummy like a peanut butter cookie while also being chewy like a perfectly baked chocolate chip cookie….oh yea, I added extra Chocolate Chips and a handful of Butterscotch Chips to the recipe…Yum!

Peanut Butter and Banana with Chocolate and Butterscotch Chip Cookies
Peanut Butter and Banana with Chocolate and Butterscotch Chip Cookies

250 g (1 cup) mashed Banana
260 g (1 cup) Peanut Butter
140 g (1/2cup)Brown Sugar
200 g (1 cup)Sugar
1 1/2 teaspoons Vanilla
330 g (1 1/4 cup) Flour
1 Tablespoon Baking Powder
1 teaspoon Salt
80 g (1/2 cup) Chocolate Chips
50 g (1/3 cup) Butterscotch Chips
* My conversions to standard cup measures are APPROXIMATE – for best results, please do use the metric measures on a kitchen scale.

Line 4 baking trays with parchment paper.
Preheat oven to 375F. (190C)

In small mixing bowl combine flour, baking powder and salt.
In standard mixing bowl, on low speed, mix together banana and peanut butter until well blended.
Add brown sugar, sugar and vanilla; beat for 2 minutes.
Stir in dry ingredients until no flour remains.
Fold in chocolate and butterscotch chips.
Using a #3 scoop, drop cookie dough onto prepared baking trays.
Bake in 375F oven for 12 – 15 minutes, rotating trays half way through baking time.
Allow cookies to cool on baking tray for 5 minutes before removing to wire rack to cool completely.

Yield: 3 dozen large cookies

I used Weekend Bakery’s conversion chart to estimate the standard measurements.

 

Lemon Crackles

I love the taste of Lemon. These cookies are far simpler to make than Lemon Meringue Pie and you still get that zesty Lemon flavour. I found this recipe in my trusty old Company’s Coming Cookie Cookbook, page 136. Good thing I know the basics of cookie-making because the page with the directions is long gone.

lemon crackles
Lemon Crackles

1/2 cup Butter, at room temperature
1/4 cup Sugar
1/2 cup Brown Sugar
1 Egg, lightly beaten
1 Tablespoon grated Lemon Rind
2 Tablespoons Lemon Juice

1 1/2 cups Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt

Sugar, for rolling cookies in

Preheat oven to 375F.
Line cookie sheets with parchment paper.

In mixing bowl cream together butter, sugar and brown sugar.
Add egg, lemon rind, lemon juice and continue beating for 2 minutes.
Stir in flour, baking powder, baking soda and salt.
Using a small Pampered Chef #2 scoop, scoop out cookie dough, roll between your hands to form a ball; roll in sugar.
Place 2″ apart on cookie sheet.
Bake in preheated oven for 6 – 8 minutes.
Remove from oven, allow to set on cookie sheet for a few minutes before transferring to wire rack to cool completely.

Makes about 3 Dozen Cookies

 

 

“Oreo” Cookies

oreo like cookies
Chocolately Goodness!

Chocolate Cookie Dough
1 cup Butter
1 cup Sugar
1 large Egg, slightly beaten
1 teaspoon Vanilla
3 Tablespoons Cocoa
2 1/2 cups Flour
1 1/2 teaspoon Baking Powder
1/2 teaspoon Salt

Buttercream Filling
1/2 cup Butter, at room temperature
2 cups Icing Sugar
Splash of Vanilla
Milk, to right consistency, about 1 – 1 1/2 Tablespoons

In mixing bowl, cream butter and sugar together.
Beat in egg, vanilla and cocoa.
Add remaining ingredients and mix well.
Turn out onto a lightly floured surface and shape into rolls, 2 inches in diameter.
Wrap in waxed paper or cling wrap.
Chill overnight, or longer; may also be frozen.
*If you are in a super hurry to make these, wrap and place in freezer for 30 – 40 minutes.
To bake, preheat oven to 375F.
Slice thinly and place on a parchment paper lined cookie sheet.
Bake in preheated oven for 5 – 8 minutes.
Let set on cookie sheet for 2 minutes before transferring to wire rack to cool completely.
While cookies are cooling, prepare
Buttercream Filling:
Cream butter in mixing bowl.
Add icing sugar in 3 additions, stirring well after each addition.
Stir in vanilla and 1 Tablespoon of milk; increase mixer speed and beat well.
Add a lil more milk, 1 teaspoon at a time, beating well after each addition until you get the consistency you are looking for.

To construct each cookie, pipe a dollop of Buttercream filling onto half of the cookies, top side facing down.
Top with a second cookie, top side up and apply a lil pressure to squish cookie down onto the filling but not allowing the filling to ooze over the sides of the cookie.

Makes about 4 Dozen Cookies

 

 

Raspberry Pinwheels

I can’t remember how many years ago I started making these Raspberry Pinwheels? It has been a while. The page has long since fallen out of the Robin Hood Christmas Baking booklet I got a gazillion years ago along with one of my Christmas Canadian Living magazines.
I don’t know why I make these…I recall many a baking days where I would be cursing under my breath because I couldn’t get the dough to roll out. I can happily say I got it sorted out and can whip these up with no problems what so ever now…really, listen to the directions and roll the dough out between to sheets of parchment paper…I give the bottom piece a super light dusting of flour before I begin. Another thing to remember, this is NOT the time to flex your muscles…use even, light rolling…if you use too much pressure, yea, you will be cursing like a sailor! Trust me on this one.
My family does not like nuts in cookies so I have only made these with the Walnuts once but man, were they good! Oh, but they DO like nuts in Date Nut Pinwheels…go figure? If your family will allow it, definitely add the chopped walnuts.

Raspberry Pinwheels
Raspberry Pinwheels

2 cups Flour
1 teaspoon Baking Powder
1/4 teaspoon Salt
1/2 cup Butter, softened
1 cup Sugar
1 Egg
1 teaspoon Vanilla
1/2 cup Raspberry Jam
1/2 cup Fine Coconut
1/4 cup Walnuts, finely chopped (optional)

Preheat oven to 375F.
Line 4 baking trays with parchment paper.

Combine flour, baking powder and salt in a small bowl; set aside.
Cream butter, sugar, egg and vanilla thoroughly.
Mix dry ingredients into creamed mixture.
Roll dough between 2 sheets of parchment paper to a 12″x9″ rectangle.
In a small bowl, combine raspberry jam, coconut and walnuts, if using; spread evenly over dough to within 1/2″ of edges.
Roll up tightly, jelly-roll fashion, starting from long side.
Gently press edge to seal.
Wrap in parchment paper and chill overnight. (Or for at least 4 hours)
Cut into 1/4″ thick slices and places on prepared baking sheets.
Bake at 375F for 8 – 10 minutes, or until golden.

Makes about 40 cookies