Recipes

Shortbread and Excuses

Sorry this is so late.  Holiday stress and work is crazy.  Will try to post again on Friday. I know you don’t want to hear my excuses. You want to hear about Cookiemageddon. It was awesome!! Everybody’s cookies were great.  My wonderful husband gave me my Christmas present early a new KitchenAid mixer, which is already getting a workout.  As a matter of fact that wonderful Hooligan made his amazing shortbread in that mixer just this weekend.  He was nice enough so write up the recipe to share with you.  So here it is.

 

Shortbread Cookies

 

1 Cup Brown Sugar

 

2 Cups Butter

 

4 Cups Flour

 

1 cup dried cranberries/raisins/currants

 

In mixer, cream butter & sugar together, then slowly add flour. Add a cup of dried fruit and mix.

 

Divide dough in half. Form half of the dough into log shape 1 ½ to 2 inches in diameter. Wrap in plastic wrap and flatten sides to form square log. Repeat with 2nd half of dough and refrigerate both logs for at least 4 hours.

 

To bake: preheat oven to 350 degrees. Unwrap logs and cut into ¼ inch slices. I use parchment paper on my cookie sheet and place them fairly close together. If they’ve been refrigerated long enough they won’t spread much. Bake for 20 minutes or until light brown. They can go from pale to burn in 30 seconds so keep an eye on them.

 

Variations: I’ve replaced the fruit with 1/8 cup of caraway seeds. Another variation is to leave out the fruit, dip the cooled cookie halfway in melted dark chocolate, and sprinkle with a few grains of sea salt. Let cool on wax paper.

 

These were also successful using a vegan margarine, but they spread out and didn’t hold the shape as well. I used the caraway seeds on that batch and my vegan friends loved them.

I love these cookie the texture is perfect!  They are particularly yummy with hot chocolate.  You can thank me for that tip later.

 


Books · Parties · Recipes

COOKIEMEGGDON!!

Tomorrow is Cookiemeggdon which, as I explained in my last post is the day all my friends come over and make their favorite cookie recipes.  It is a blast and I can’t wait. This year I am making Ginger Snaps. They were a great hit last year so I thought I would share the recipe with you.

Here’s what you’ll need:

1 cup brown sugar

3/4 cup vegetable oil

1/4 cup molasses

1 egg

1/4 teaspoon of salt

1 teaspoon of ground clove

1 Tablesppon ground cinnamon

1 Tablesppon ground ginger

2 cups of flour

2 teaspoons of baking soda

1/4 cup white sugar

Here’s what you’ll do: 

1. Preheat the oven to 375

2. Mix together the molasses, brown sugar, oil, and egg

3. In a separate bowl combine the cloves, cinnamon,  ginger, flour, baking soda and salt.

4. Stir the flour mixture into the molasses mixture till a dough forms

5. Roll the dough into balls. Roll the balls in the white sugar.

6. Bake for 10 to 12 minutes

7. Let cool or else they won’t snap.  Then Nom!  These are pretty spicy and great with a dark roasted coffee.

In other news today I had to do emergency surgery on a sock monkey.  I had to do it on site too because my 3 year old nephew refuses to sleep without the sock monkey I made him.  If that’s not the ultimate reason to keep making stuff I don’t know what is.

I also made those salt preserved Meyer lemons I talked about last week.  The recipe is from the book Canning for a New Generation by Lianna Krissoff.  The book is great. It’s got all kinds of preserving recipes from around the world and recipes to make with the things you’ve preserved too.  If you are interesting in canning check the book out and check out this particular recipe it is really simple.  No water processing the jars or anything. Truly canning 101.

Here’s a picture of the lemons all jarred up:

Salt Preserved Lemons

Well that’s about it for this week,   I am sure my next post will be full of cookie goodness.