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Posts Tagged ‘cookies’

I had a chocolate craving the other night, but since there was only hot chocolate mix in the house (pursuant to the theory: if you don’t buy it, you can’t eat it), I made cookies instead.  Oatmeal raisin cookies, in fact.  I’m more of a chocolate chip girl, but that wasn’t possible, given the current Schoko-drought.

I have freely admitted that baking is not my forte.  As per usual, I didn’t have all the ingredients the recipe called for.  Brown sugar (the soft, molasses-enriched stuff) just doesn’t exist in Germany.  I was also thinking about tweaking a recipe I’d never made, which doesn’t usually bode well.

Fortunately, the cookie gods smiled upon me, and the cookies came out great—chewy, soft, and delicious—despite my meddling and substituting.  Even without chocolate, they were satisfying.  (Especially for breakfast the following morning.)

Oatmeal Raisin Cookies

625 commenters can’t be wrong—this is a great recipe.  I’m even tempted to call it foolproof. 🙂  Here’s my take on the classic: (more…)

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bananasMy friend was raving about the banana cookies her colleague brought in to work this morning.  Luckily, she managed to get the recipe.  These cookies sound like a great treat, especially for kids.  Thanks, Chris!

-2 very ripe bananas
-2/3 c. shortening [Crisco]
-1 c. sugar
-2 eggs
-1/2 tsp. salt
-2 1/4 c. flour
-1 package semi-sweet chocolate chips
-1 teaspoon vanilla extract
-1/4 tsp. baking soda
-2 tsp. baking powder

1. Preheat oven to 350F.

2. Mix wet ingredients until well blended, then blend in dry.

3. Drop by teaspoonfulls onto an ungreased cookie sheet, approx 1″ apart.

4. Bake at 350F for 8-10 minutes, or until edges are golden.

Photo credit: ehow.com

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2008_09_29-TeaCookies.jpg

 

I love bergamot, and don’t these look amazing?  Although I rarely bake treats, these shortbread cookies from The Kitchn are going on the list.

 

 

 

 

 

 

 

 

-1 c. all purpose flour
-1/4 c. sugar
-1/4 c. confectioners’ sugar
-1 Tbsp. Earl Grey tea leaves (the pulverized stuff from a basic tea bag is perfect, you want finely ground tea)
-1/4 tsp. salt
-1/2 tsp. vanilla
-1 tsp. water
-1/2 c. unsalted butter

1. Preheat oven to 375F. 

2. Pulse together all dry ingredients in a food processor until the tea leaves are well ground.

3. Add vanilla, water, and butter to food processor. Pulse together until a dough forms.

4. Shape the dough into a log onto a piece of wax or parchment paper. Wrap the paper around and roll the log smooth. Chill for at least 30 minutes.*

5. When chilled, slice the log into 1/3 inch thick pieces. Place on baking sheets and bake until the edges are just brown, about 12 min.

6. Cool on sheets for 5 minutes, then transfer to wire racks.

 Photo and recipe credit: Faith Durand.

*I’d love to know how they got these dainty floral shapes by “roll[ing] the log smooth.”

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