Please submit your cookie recipes by December 22, 2007. You may post your recipe below or send it to me in a P/M at kelly.george@hotmail.com
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tobstv
- 2007-12-04 @ 09:44:42
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ajnspencer
Pro - http://www.devon-photography.co.uk
- 2007-12-04 @ 12:09:01
AJ's special low maintenance cookies
Ingredients:
1 shopper.
1 shop.
1 mode of transport.
1 mouth.
Mix shopper and mode of transport until parked.
Separate and infuse shop with essence of shopper until shopper holds cookies.
Extract essence of shopper and mix well again with mode of transport, then roll.
When rolling has finished place shopper into a warm house for an hour, open cookies and serve into mouth until evaporated.-
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justgrrl
- 2007-12-04 @ 14:37:04
great recipe!
I already have '1 shop', '1 mode of transport' and '1 mouth', any idea where I could buy '1 shopper'?
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sallyontour
Pro - 2007-12-04 @ 12:09:50
Oh Tobs I love your line of thinking here.
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tobstv
- 2007-12-05 @ 00:46:36
Black sweet coffee & brandy is so, so good for you.
In moderashun of corsh. -
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sweetladyjane
Pro - 2007-12-04 @ 13:40:25
Lime Slice Cookies
1/2 cup butter, softened
1 cup granulated sugar
1 large egg
1 tablespoon fresh lime juice
Grated rind of 1 lime
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Sugar for sprinkling on cookies
Beat together butter, granulated sugar, and 2 tablespoons lime sugar with an electric mixer until light and fluffy. Beat in egg, lime juice and grated rind.
Sift flour, baking powder, and salt together then add to egg mixture.
Form dough into a 10-inch log and wrap in wax paper. Chill dough until firm, at least 4 hours.
Preheat oven to 375 degrees F. Foil- or parchment-line cookie sheets.
Remove wax paper and cut log into 1/4-inch-thick rounds. Place cookies on prepare cookie sheets. Bake for 10 to 12 minutes, or until pale golden. Remove to wire rack to cool.
Put together with lime icing
# 2 teaspoons lime juice
# 1 tablespoon milk
# 2 1/2 cups confectioners' sugar
# 3 drops green food color -
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faffajane
Pro - http://faffajane.blog.co.uk/
- 2007-12-04 @ 14:18:26
Oatmeal and Apple Cookies
60g Oats
60g Semolina
2 teaspoons Cinnamon
2 teaspoons Baking soda
1/4 teaspoon Nutmeg
1 tbs sweetener
Juice of 1 small orange
1 teaspoon Vanilla extract
1 small peeled apple, grated
2 chopped fresh dates ( optional)
Directions:
In a food processor, combine half of oats with the semoloina, cinnamon, baking powder, nutmeg & sweetener. Process until the oats are finely ground & the rest of the ingredients are well mixed. Stir in the rest of the oats. Add the rest of the ingredients, in order, mixing well after each addition. Drop by tablespoonfuls onto cookie sheets. Bake at 400F for 12 to 15 minutes, checking often after 12 minutes to ensure that the cookies do not burn. Allow to cool slightly, then transfer to a wire rack -
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faffajane
Pro
- http://faffajane.blog.co.uk/
- 2007-12-04 @ 14:21:05
Sultana Cookies
25 g Lurpack (Lurpack Lighter is what I use)
8 tablespoon Tate & Lyle Splenda low Calorie Sweetener Granular
1 teaspoon vanilla essence
1 portion egg white
75 g flour
1/4 teaspoon baking powder
75 g sultana(s)
preheat oven to Gas mark 5/190C/375F. cream togethe butter and splenda. add the vanilla, salt and egg white and whisk well. Sift in the flour and baking powder and fold in with the Sultanas. drop 48 spoonfuls of the cookie mixture evenly over 2 non-stick baking sheets and bake for 4 to 6 minutes until golden and spread. carefully transfer to a wire rack to cool completely. serving size is 2 cookies per portion.-
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Neonjake
- 2007-12-07 @ 01:14:17
Anyone know what Lurpack is? Asks an ignorant Canuck.
TTFN
Jake
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faffajane
Pro
- http://faffajane.blog.co.uk/
- 2007-12-07 @ 07:34:45
Sorry!
it is Danish butter, you can find out more herehttp://www.lurpak.com/APPL/GB/GB040LUR/GB040D01.NSF?OpenDatabase -
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Chocolate and Macadamia Nut Cookies
100g self-raising flour
55g golden caster sugar
55g soya margarine (I use normal butter cos I'm just like that)
50g dark chocolate (70% cocoa solids), broken up into small chunks
50g macadamia nuts, halved
Preheat the oven to 190dC. Rub the flour, caster sugar and margarine/ butter until it comes together as a dough. (Sometimes it just seems too wet so you can add more flour). Add the chocolate chunks and the nuts. Shape the dough into a large sausage shape and cut into rounds a centimetre wide (a bit wider means they come out a bit spongier which is nice)
Grease a non-stick baking tray. Press the cookies with the back of a fork when placed on the tray. Bake at the top of the over for 15 minutes or until you're happy with the way they look. Leave to cool and enjoy!
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sweetladyjane
Pro
- 2007-12-04 @ 19:51:58
Mounds Candy
1 can Eagle Brand sweetened condensed milk
2 lb. confectioners' sugar
14 oz. bag coconut
4 1/2 c. chocolate chips
1 stick melted butter
1 tsp. vanilla
3/4 bar paraffin
In large bowl stir milk, sugar, butter and vanilla. Work in coconut. Roll into small balls. Put in large cake pan and refrigerate several hours. Melt chocolate chips and paraffin. Dip balls in hot chocolate mixture - I use a toothpick. Place on wax paper.
I do NOT use paraffin in the chocolate, you can if you wish. THe parafin will help it set up but also adds a waxiness to the chocolate. I melt my chocolate with a bit of light corn syrup, about a tablespoon or so. It makes it really nice and smooth. I freeze the mounds before I dip them and that way they dip very nicely and use much less chocolate. Then I keep them frozen or refrigerated. This reicipie makes a ton so you may want help to roll.The blog owner changed this comment on 2007-12-04 21:03:19
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tobstv
- 2007-12-05 @ 00:45:05
I'm sorry, am I missing something? Bar of paraffin?
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sweetladyjane
Pro
- 2007-12-11 @ 14:39:16
It's an old thing done to melted chocolate when you were dipping things in it. I remember my mom melting in in. UGGHH. It makes it waxy. I just add a bit of light corn syrup to insure the chocolate melts smoothly.
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Neonjake
- 2007-12-06 @ 19:21:42
My favorite for the past few years.
Rugelach
Pastry: 2 cups (500ml.) all purpose flour
1 cup (250ml.) butter, cold and cut into cubes
1 cup (250ml.) cream cheese, cold and cut into cubes
Filling: 1 cup (250ml.)brown sugar
1/2 cup (125ml.)finely chopped toasted pecans
1 tsp. (5ml.) ground cinnamon)
1/2 cup (125ml.) raspberry jam
Glaze: 1 egg, beaten
1/2 cup (125ml.)coarse sugar
Step 1: Place flour in a food processor and cut in butter until crumbly. Cut in cream cheese and combine until a dough forms, being careful not to over process, if doing by hand then use 2 knives or a pastry cutter. Divide dough into six balls and wrap well in plastic wrap and refrigerate for a few hours or overnight. (I do this step the day before I make the cookies)
Step 2: In a small bowl mix brown sugar, cinnamon and pecans.
Step 3: Roll out each dough to make a circle, about 10 inches in diameter. Spread the 1/6th of the jam on the circle and then sprinkle with 1/6th of the brown sugar/pecan mixture.
Step 4: Cut each circle into 12 wedges (I use a pizza cutter to do this). Roll each wedge from the wide end much as you would a croissant. Place on a parchment lined baking sheet (I use my silicone baking sheets).
Step 5: Brush each cookie with beaten egg and sprinkle with coarse sugar (I could not find coarse sugar so I just use ordinary sugar). Bake in a preheated 350* (180*C) oven for 20 to 25 minutes, or until brown and crusty.
PS: I alternate the jams, I use apricot, peach, strawberry and raspberry jams.
Have fun with this recipe and experiment with the fillings. It looks complicated but it is not once you get everything together. If you have questions feel free to contact me.
TTFN
Jake -
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Neonjake
- 2007-12-07 @ 01:26:34
A sugar free but not a calorie free cookie.
Maple Oatmeal Hazelnut Shortbread
3/4 cup of hazelnuts (I used pecans and cashew, or whatere nuts you have)
1 cup butter, softened
1/2 cup Splenda brown sugar blend (original recipe called for 1/4 cup but it was not enough)
2 TBSP maple syrup
1/2 tsp maple extract
1 1/2 cup quick-cooking rolled oats (not the instant kind)
1 cup all-purpose flour
In a food processor finely grind the nuts and set aside.
In a large bowl beat butter and Splenda brown sugar blend and beat in maple syrup and maple extract. Stir in oats and flour (be careful I did not add all the flour as it would have been too stiff to form balls). Roll 1 talblespoon into balls, roll the balls in the reserved nut mixture. Place on cookie sheets (I used silicone sheets) and flatten with hand or a glass. Refrigerate for at least 30 minutes or until chilled.
Bake in 350* oven (180*C) for about 10 minutes, (I had to cook them for at least 2 extra minutes because of the silicone sheets). Let cool on sheet for 1 minute and then transfer to a rack to cool completely.
Makes 36 cookies
Serving size 1 cookie
nutritional information is available if need, contact me if you need it.-
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sweetladyjane
Pro
- 2007-12-11 @ 14:40:35
These sound wonderful.
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Ginger Nuts Cookies
You will need:
one 5 pound note
pair of shoes
suitable clothing
Instructions:
Turn left out of my house, then right
Walk for 5 minutes to Londis
Go to cookie section
Pick up (carefully) Ginger Nuts
Wander 'round shop for 5 minutes, look at bike magazines
Realise that you have enough for a magazine & biccys!
Go to counter
Slap down purchases
Handover money
Pocket change
Go home by reversing above instructions
Put on kettle
Make coffee (adult supervision required)
Add brandy
Open packet
Time taken: 15 minutes
Satisfaction rating: *****