Rhubarb cookies

 

INGREDIENTS

• 1 cup light brown sugar
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 1 large egg
• 1 3/4 cups all purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup finely diced rhubarb

INSTRUCTIONS

1. Preheat fan oven to 170 C .
2. In a large bowl, beat brown sugar, butter, vanilla extract and egg together with an electric mixer.
3. Add flour, cinnamon, salt, baking soda, and baking powder. Beat well until dough forms.
4. Add rhubarb and beat again.
5. Scoop a tablespoon of dough and place on a parchment lined or greased baking sheet. Flatten slightly.
6. Bake cookies for 12-14 minutes or until baked through.
7. Cool cookies on baking sheet for 2 minutes, then remove cookies from baking sheet and cool on a wire baking rack.

No Bake Coconut Pecan Praline Cookies

Ingredients

• 2 1/2 cups granulated sugar
• 1/2 cup evaporated milk
• 1/2 cup corn syrup
• 1 stick (1/2 cup) salted butter
• 1 tsp vanilla extract
• 2 1/2 cups chopped pecans
• 2 cups sweetened shredded coconut

Instructions

1. In a medium sized bowl, combine coconut and pecans; set aside.
2. In a heavy saucepan over medium high heat, stir sugar, evaporated milk, corn syrup and butter. Cook and stir until mixture comes to a full rolling boil -- let boil and stir for 3 minutes.
3. Remove pan from heat and stir in vanilla and coconut and pecan mixture. Stir off the heat for about 4 minutes, until mixture starts to cool and thicken.
4. Drop by large spoonfuls on wax paper. Let harden completely -- about an hour to an hour and a half -- before serving.

Chocolate chip cookies

Here are tips for making good chocolate chip cookies:

Use brown sugar as well as white.
Use full fat cream cheese - recipe below
Refrigerate the dough for up to 3 days before baking
Undercook by a couple of minutes - they will carry on baking afterwards.

Secret Ingredient Chocolate Chip Cookies

Yield: About 3 dozen cookies

 

Prep Time: 2 hours (includes chilling)

Ingredients:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temp
1/4 cup cream cheese, at room temp
1/2 cup sugar
1 cup packed light brown sugar
1 1/4 teaspoons vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips

Directions:

In a medium bowl, whisk together the flour, baking soda and salt.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese, sugar, light brown sugar and vanilla extract until light and fluffy, about 2 minutes, scraping down the sides as needed. Add the eggs, one at a time, beating well after each addition. Add the flour mixture, beating to combine, then stir in the chocolate chips.

Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 2 hours and up to 3 days.

When ready to bake, preheat the oven to 375°F and line two baking sheets with parchment paper or Silpats.

Drop 2- to 3-tablespoon mounds of dough onto the baking sheets, spacing the mounds at least 2 inches apart.

Bake the cookies for 9 to 11 minutes, or until golden brown. Cool the cookies on the baking sheets for 2 minutes then transfer them to a wire rack to cool completely.

Kelly's Notes:
Measure 1/4 cup cream cheese by spooning/scraping it into a dry measuring cup and leveling it off.

Oatmeal raisin cookies

My Favorite Oatmeal Raisin Cookies

Rating: 51

Yield: Makes 4 dozen cookies

Ingredients

• 4 ½ cups old-fashioned oats (not quick-cooking)
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 ½ teaspoons salt
• 1 cup raisins
• 1 cup dried cranberries
• 1 cup plus 2 tablespoons butter, room temperature
• 1 ½ cups packed dark brown sugar
• 3 eggs, room temperature
• 1 tablespoon vanilla extract
• 1 ½ cups toasted chopped pecans

Instructions

1. Preheat oven to 350 degrees.
2. Line baking sheets with parchment paper.
3. In a mixing bowl, whisk together oats, flour, cinnamon, baking soda, baking powder and salt.
4. Add the raisins and cranberries and stir to coat.
5. In a large mixing bowl, beat the butter and brown sugar together for 2 minutes or until light and fluffy.
6. Add the eggs and vanilla and beat another minutes.
7. Add the flour mixture and beat until completely incorporated.
8. Add the toasted pecans and beat just until distributed.
9. Drop two-tablespoon-size blobs onto prepared baking sheet, 2 inches apart.
10. Bake 12-15 minutes or until golden around the edges and barely set in the center.
11. Remove from oven and place pan on a cooling rack for two minutes.
12. Remove cookies from the pan and allow to cool completely on the rack.
13. Store cookies in tightly sealed container.

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http://www.leanncooks.org/cookies-bars-and-candy/my-favorite-oatmeal-raisin-cookies/

Almond stars

Ingredients 
Makes: 50 biscuits, depending on size

• 4 egg whites
• 250g icing sugar
• 250g ground almonds
• 1/2 lemon, zest grated and juiced
• 1 teaspoon ground cinnamon
• 1 pinch ground cloves

---

Method
Prep:30min  ›  Cook:20min  ›  Extra time:1hr chilling  › Ready in:1hr50min 

1. Beat egg whites until stiff. Gradually beat in icing sugar, then fold in lemon juice, lemon zest, cinnamon and cloves.
2. Reserve and chill 8 tablespoons of mixture. Fold almonds into the remaining mixture; chill for 1 hour.
3. Preheat oven to 150 C / Gas 2.
4. Sprinkle sugar on work surface. Roll batches of dough to 1cm thick and cut out stars. If the dough is too sticky to handle, add a little more ground almonds.
5. Place stars onto a greased baking tray and brush with the reserved egg whites.
6. Bake for 15-20 minutes in the preheated oven.

Lemon sandwich cookies

Ingredients

• 3/4 cup butter, softened
• 1/2 cup sugar
• 1 egg yolk
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 cup finely chopped walnuts
• FILLING:
• 3 tablespoons butter, softened
• 4-1/2 teaspoons lemon juice
• 3/4 teaspoon grated orange peel
• 1-1/2 cups confectioners' sugar
• 2 drops yellow food coloring, optional
• Directions

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk and vanilla. Gradually add flour and mix well.
2. Shape into two 14-in. rolls; reshape each roll into a 14-in. x 1-1/8-in. x 1-1/8-in. block. Wrap each in plastic wrap. Refrigerate overnight.
3. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Sprinkle half of the cookies with nuts, gently pressing into dough.
4. Bake at 400° for 8-10 minutes or until golden brown around the edges. Remove to wire racks to cool.
5. In a small bowl, cream the butter, lemon juice and orange peel until fluffy. Gradually add confectioners' sugar until smooth. Tint yellow if desired. Spread about 1 teaspoon on bottoms of the plain cookies; place nut topped cookies over filling. Yield: about 4-1/2 dozen.

Sugar Cookies

• 1 cup butter, softened
• 1 cup confectioners' sugar
• 1 egg
• 1-1/2 teaspoons almond extract
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1 teaspoon salt
• FROSTING:
• 6 tablespoons butter, softened
• 3 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 2 to 4 tablespoons 2% milk
• Food coloring of your choice, optional

Directions

1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; add to creamed mixture and mix well. Chill 1-2 hours.
2. Preheat oven to 375°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place on greased baking sheets. Bake 7-9 minutes or until lightly browned. Remove to wire racks to cool.
3. For frosting, in a small bowl, combine butter, sugar, vanilla and enough milk to achieve a spreading consistency. If desired, tint with food coloring. Frost cookies; decorate as desired. Yield: 6-7 dozen.

Read more: http://www.tasteofhome.com/recipes/favorite-sugar-cookies#ixzz3LL1xUAZp

Grace's ginger cookies

This is a fascinating recipe on many levels. It is fascinating because it varies so much, depending on the type of fat used. It is fascinating because of its personal history...

Grace Biffen was matron of Nairobi Hospital before and after the birth of my children. Not difficult, as she was there over 20 years and was awarded an MBE (or OBE - can't remember!). We were privileged, not only to count her as a friend but to be part of the same Bible study group. The end of every discussion was marked with the serving of tea or coffee in elegant thermoses, accompanied by her trademark mayonnaise chocolate cake or ginger biscuits. The chocolate was delicious, but a waste of good mayonnaise, so here is the biscuit recipe.

These are, quite simply, the best ginger biscuits EVER.

Mix together 
1lb flour
1 lb sugar
1 teaspoon bicarbonate of soda
2 tablespoons ground ginger
half a pound of margarine,
1 large egg
2 tablespoons of Peter Paterson's honey.  (Peter is Jonny's godfather. He is an expert beekeeper. His honey is the most delicious we have ever tasted. It's not possible for us to get it any more, so golden syrup is an acceptable substitute.)

The mixture seems very dry, but does eventually allow itself to be squeezed into a soft dough. Form marble-sized, or larger if desired, balls.

Place on a baking tray at least 1 inch apart. ("They spread," said Susanna Church, Grace's niece. "All that fat!")

Bake in a hot over (say 180 - 200 degrees C) for 10 - 15 minutes until well spread and GOLDEN brown. NOT dark brown.

Loosen carefully from the tray, leave for a few minutes to cool slightly and ease off carefully onto a cooling rack. (Too rough, and they become dreadfully hurt and misshapen.) When cool, they are wonderfully crisp.  Make miniature versions, with double the amount of ginger, for ginger nuts.

So, how are they fascinating?  /It all depends on the fat. Use soft or spreadable margarine (which has a far lower fat content than hard margarine), and the dough is impossibly soft and greasy. It will need a lot more flour added to it and the resultant biscuits are more like cookies - slightly cake-like and soft.

Add crystallized or stem ginger to larger balls of dough, baking only until pale golden for softer cookies.