Category Archives: Cookies

About, Cookies

Sugar Cookies

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sugar cookies
Sugar Cookies with a Cafe Glaze and Chocolate Sprinkles

1 cup butter, softened
1 cup sugar
1 large egg
2 tsp vanilla
2 tsp baking powder
3 cup flour
1 tsp salt

Preheat oven to 400F
In small mixing bowl, combine flour, baking powder and salt; set aside.

Cream butter with sugar until light and fluffy.
Add egg and vanilla and continue beating until well blended.

Add in flour mixture a cup at a time, stirring well after each addition.

Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 in. wide and 1/8 in. thick. Dip desired cookie cutter in flour before each use. ( I like those nesting Tupperware ones!)

Sprinkle tops with raw sugar or sprinkles.

Bake cookies on ungreased cookie sheet 6-7 minutes or until cookies are lightly browned.

Scrape cookie sheet before next batch in order to clear off melted sugar bits.

Cool cookies completely on a wire rack.

sugar cookies
Sugar Cookies with Lemon Glaze and Pastel Sprinkles

For an interesting twist:
Add 2 Tablespoons Epicure Summer Fruit Dip Mix to the Flour mixture
Add 1 Tablespoon Pink Lemonade Concentrate when you stir in the Egg.

Flavour your Simple Glaze with
2 Tablespoons Raspberry Juice (just squish a enough raspberries to give you 2 Tbsp.)
1 Tablespoon Pink Lemonade Concentrate

summer fruit sugar cookies
Summer Fruit Sugar Cookies
Cookies

Welsh Cakes

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I started making Welsh Cakes about 23 years ago because they satisfied the Sweet Tooth without a whole lot of sugar! The only trouble is that they are very addictive! “Oh, just one more…”
3 cups Flour
1 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
3/4 tsp Nutmeg
1 tsp Cinnamon
1/2 teaspoon Salt
1 cup Shortening (butter works too)
1/4 cup Sugar
2 Eggs, lightly beaten
1/3 cup Milk
1 cup Currants
1/4 cup Sugar or Icing Sugar
1 teaspoon Cinnamon
Combine Sugar or Icing Sugar and Cinnamon in s small, wide bowl; Set aside.
Cream together Shortening and Sugar. Add Milk and Eggs.
Sift in Flour, BP, BS, Salt, Nutmeg and Cinnamon and stir.
Add currants and continue stirring.
Turn out onto a lightly floured surface and gently knead until soft and smooth, about 10 times.
Apply another light dusting of flour to work surface and proceed to roll dough out to 1/4 inch thickness.
Cut with desired cookie cutter.
Preheat Cast Iron frying pan over Medium High heat.
Add 6 – 8 Welsh Cakes to dry pan, depending on size, and cook for 3 minutes; flip and continue cooking for another 3 minutes.
Remove from pan and drop into Sugar/Cinnamon mixture to coat each Welsh Cake.
Cool completely on a wire rack.


Cookies

Rum Raisin Oatmeal Cookies

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1 cup Butter, softened
1 cup lightly packed Brown Sugar
1 large Egg, lightly beaten
1 teaspoon Vanilla
2 teaspoons Bundy Rum or Rum Flavouring
2 cups Rolled Oats ( I used 1 cup Old Fashion Oats, 1 cup Quick Cooking Oats)
1 1/2 cups Flour ( I used 3/4 cup Whole Wheat Flour, 3/4 cup White Flour
1 teaspoon Baking Soda pinch of Salt
1 1/2 teaspoon Cinnamon
pinch of Nutmeg
pinch of Cloves
1 cup seedless Raisins

Preheat oven to 400F (200C)
Lightly spray baking sheets with Veg Oil Spray

In medium mixing bowl combine Oats, Flour(s), Baking Soda, Spices and a pinch of salt; set aside.

In large mixing bowl, cream butter and sugar.
Add egg and continue beating until light and fluffy.
Stir in Vanilla and Rum.
Gradually add in Dry Ingredients, stirring thoroughly after each addition.
Stir in raisins with the last of the dry ingredients.

Shape rounded teaspoonfuls of cookie dough into balls or use a 2 or 3 ounce Pampered Chef scoop to drop dough onto prepared baking trays.
If going it rough rolling dough into balls, flatten slightly with heel of hand.
Bake in 400F (200C) oven for 8 minutes, rotating halfway through baking and continue baking until lightly browned.
Remove from baking trays to cool completely on wire racks.


Cookies

Good Old Fashion Peanut Butter Cookies

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Must give Credit where credit is due. This recipe comes from Cookies, Copyright 1988 by Company’s Coming Publishing Limited 6th Ed. Jean Pare

peanut butter cookies
Peanut Butter Cookies
1 cup butter, softened
1 cup sugar
1 cup brown sugar
1 cup peanut butter
2 eggs, slightly beaten
1 generous teaspoon Vanilla

3 cups flour
1 ½ teaspoons baking soda
a pinch of salt

Preheat oven to 375F (190C) 
Yes, do it, preheat the oven! I turn the oven on and by the time the first batch is ready to go in the oven, the first tray of cookies is ready to hit the oven.
Prepare baking trays…get them out of the cupboard now, while your hands are still clean.
And while you are at it, pour some sugar, about 1/3 of a cup into a bowl and stir with a fork to get any lumps out. Really that is just a ploy to get you to have a fork ready to go too!
Without any further ado…

In a small mixing bowl, combine flour, baking soda and salt. Give it a whisk or use that fork you have sitting in the sugar bowl.

In large mixing bowl cream butter and sugar until well combined. Add brown sugar and continue creaming for a minute. Add peanut butter and mix until well combined. Add eggs, one at a time, mixing well after each addition. Add Vanilla and cream the whole lot for a few minutes scraping sides and bottom of bowl a couple of times.

Using a wooden spoon or mixing paddle on a mixer, stir in the dry ingredients until cookie dough forms a ball and pulls away from the side of the bowl. 

Using a #2 (or #3) Pampered Chef scoop portion dough rolling each portion into a ball. Place on ungreased baking trays allowing room for expansion!
Slightly flatten each cookie with fork dipped in sugar. You can make a checkerboard pattern or just press the cookies once…your call.

Bake in preheated 375F oven for 12 to 15 minutes. If baking two trays at a time, rotate mid way through baking time to ensure even browning: top to bottom, bottom to top, front to back.

Remove from oven and let set on the cookie sheet for a few minutes before transferring to a wire rack to cool completely.

A few Notes 

Cooking Times :it really depends on the size of the cookie. If they are smaller, they will only take 8 minutes! Be watchful the first time you make them, is my  advice.
Add Ins  
1 1/2 cups mini choc chips.
or 1/2 teaspoon almond extract

          

Cookies

Oatmeal Cookies

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These remind of Dad’s Cookies we used to get in our lunch boxes when we were kids. They were neatly folded in wax paper and the smell of cinnamon would engulf you when you opened up the package.

Heart warming Oatmeal Cookies

 

 

 

 

 

 

 

1/2 cup Butter, softened
1 cup Sugar
2 Eggs
1/3 cup Molasses
1 teaspoon Vanilla

1 3/4 cup Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 1/2 teaspoon Cinnamon
1 cup Coconut
2 cups Rolled Oats

Preheat oven to  360F.
Lightly spray baking trays with vegetable oil spray.

In medium mixing bowl combine flour, baking soda, salt, cinnamon, coconut and rolled oats; set aside.

In large mixing bowl cream together butter and sugar.
Beat in eggs, on at a time; add molasses and vanilla and beat until for another minute.
Gradually stir dry ingredients into the creamed mixture and mix well.

Use a 2 ounce scoop to drop out onto prepared baking trays.
Bake in 360F oven for 8 to 10 minutes.
Remove to wire racks to cool completely.