These are, obviously, REALLY easy. They're not sturdy and they don't keep - being what my children call "eating cookies" - and yet they have many, many things in their favour. We always, always have all of the ingredients, for one, and they're also gluten-free. You can also really dress them up - put a mini peanut butter cup in the center of each, or a few Smarties or M&Ms - and any half-way alert child can make them pretty much on their own.
one cup of peanut butter
1/2 cup of sugar (some recipes call for as much as one cup of sugar here, which I find painfully sweet. However, your taste buds may be different than mine, so I thought I'd mention it.)
one egg
Preheat the oven to 350. Mix together the sugar and egg and then mix in the peanut butter. You can either roll the dough in tablespoon-sized amounts into balls or just drop it by the tbsp on a cookie sheet lined with parchment paper.
Bake them for 6 to 9 minutes - you'll want to keep a close eye on them.
Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts
Monday, May 5, 2008
Sunday, February 10, 2008
Sour Cream Sugar Cookies
Valentine's Day is coming up and you probably need a good sugar cookie recipe to make heart-shaped cookies, right? Here's a dandy one.
1/2 cup butter
1/2 cup shortening (the butter is for flavour; the shortening helps the cookies hold their shape)
1 1/2 cups white sugar
2 eggs
3 tablespoons sour cream
1/2 teaspoon baking soda
3 cups all-purpose flour
1/4 teaspoon salt
Cream butter, shortening and sugar. Add eggs and beat well.
In another bowl, mix sour cream and baking soda together and add to egg mixture. Add the flour and salt and make sure everything is well combined.
Put the dough in the fridge for a few hours. This helps the cookies become stiff enough to roll out - and when you're baking with little kids, it makes it into two easy sessions.
Preheat your oven to 325.
Roll out the dough. Cut into shapes with your cookie cutters. If you need to reroll the dough, it's a good idea to refridgerate the dough again. Bake the cookies for 5-7 minutes (this will depend on how thick they are.).
1/2 cup butter
1/2 cup shortening (the butter is for flavour; the shortening helps the cookies hold their shape)
1 1/2 cups white sugar
2 eggs
3 tablespoons sour cream
1/2 teaspoon baking soda
3 cups all-purpose flour
1/4 teaspoon salt
Cream butter, shortening and sugar. Add eggs and beat well.
In another bowl, mix sour cream and baking soda together and add to egg mixture. Add the flour and salt and make sure everything is well combined.
Put the dough in the fridge for a few hours. This helps the cookies become stiff enough to roll out - and when you're baking with little kids, it makes it into two easy sessions.
Preheat your oven to 325.
Roll out the dough. Cut into shapes with your cookie cutters. If you need to reroll the dough, it's a good idea to refridgerate the dough again. Bake the cookies for 5-7 minutes (this will depend on how thick they are.).
Friday, January 25, 2008
Chocolate Oat Squares.
Isn't that a thrilling name? If they were just "oat squares", I'd never even look twice at them. But they're really yummy - delicious, buttery oat squares, filled with a creamy chocolate goop.
1 cup + 2 tbsp butter, divided
2 cups brown sugar, packed
2 eggs
4 tsp vanilla extract, divided
3 cups quick cooking oats (THIS DOES NOT MEAN INSTANT OATS. YOU CANNOT COOK WITH THOSE.)
2 1/2 cups flour
1 1/2 tsp salt, divided
1 tsp baking soda
1 can sweetened condensed milk (the 14 oz size can, in case you live on the moon or something and they come in other sizes)
2 cups of semisweet chocolate chips
Grease a 15x10 inch baking pan. Upon looking at that instruction, I realize that I have never actually seen a pan that size, so I use my regular rectangular pan. Ahem.
In a mixing bowl, cream one cup of butter and the brown sugar. Beat in the eggs and two teaspoons of vanilla. In another bowl, mix together the oats, flour, 1 tsp salt and baking soda and then mix into the creamed mixture.
Press two thirds of the oat mixture into your prepared pan. In a saucepan, combine the milk, chocolate chips, the 1/2 tsp of salt and the 2 tbsp of butter. Cook and stir over LOW heat until the chocolate chips are melted. Remove from the heat and add the vanilla. Spread over the crust, gently.
Sprinkle the remaining oat mixture. Bake at 350 for 25 minutes or until nicely browned. Cool adn cut into squares. This makes about 4 dozen tasty little squares, which is handy if you're going to a potluck or something and WAY too much if you're not. I've been known to halve this recipe and make it in an 8" square pan. Your call.
1 cup + 2 tbsp butter, divided
2 cups brown sugar, packed
2 eggs
4 tsp vanilla extract, divided
3 cups quick cooking oats (THIS DOES NOT MEAN INSTANT OATS. YOU CANNOT COOK WITH THOSE.)
2 1/2 cups flour
1 1/2 tsp salt, divided
1 tsp baking soda
1 can sweetened condensed milk (the 14 oz size can, in case you live on the moon or something and they come in other sizes)
2 cups of semisweet chocolate chips
Grease a 15x10 inch baking pan. Upon looking at that instruction, I realize that I have never actually seen a pan that size, so I use my regular rectangular pan. Ahem.
In a mixing bowl, cream one cup of butter and the brown sugar. Beat in the eggs and two teaspoons of vanilla. In another bowl, mix together the oats, flour, 1 tsp salt and baking soda and then mix into the creamed mixture.
Press two thirds of the oat mixture into your prepared pan. In a saucepan, combine the milk, chocolate chips, the 1/2 tsp of salt and the 2 tbsp of butter. Cook and stir over LOW heat until the chocolate chips are melted. Remove from the heat and add the vanilla. Spread over the crust, gently.
Sprinkle the remaining oat mixture. Bake at 350 for 25 minutes or until nicely browned. Cool adn cut into squares. This makes about 4 dozen tasty little squares, which is handy if you're going to a potluck or something and WAY too much if you're not. I've been known to halve this recipe and make it in an 8" square pan. Your call.
Tuesday, January 22, 2008
Gluten Free Chocolate Chip Cookies
These are very, very good - I can cheerfully serve them to unsuspecting guests, for example, and they even taste good after they've cooled, which is frequently a problem with traditional chcoolate chip cookies.
That is not to say that they are without problems. They're fragile, for one, and wouldn't travel well in a lunchbox - but they have a lovely taste and would really cheer up a recently diagnosed kid. Or adult.
1/4 cup white sugar
1/2 cup brown sugar
1/2 cup butter
1 teaspoon of vanilla
1 egg
3/4 cup white or brown rice flour
1/4 cup potato flour
1/2 teaspoon baking soda
1/2 teaspoon salt
6 oz. package of chocolate chips
Cream the butter in a large mixing bowl until very soft.
Add the sugars, salt and vanilla and mix well. Add the egg and mix well.
Preheat oven to 350F.
Mix in the dry ingredients.
Stir in the chocolate chips.
Drop by SMALL teaspoons on lightly greased cookie sheets and bake 8 - 10 minutes (watch carefully). Cool on pan briefly and carefully remove to a cooling rack.
That is not to say that they are without problems. They're fragile, for one, and wouldn't travel well in a lunchbox - but they have a lovely taste and would really cheer up a recently diagnosed kid. Or adult.
1/4 cup white sugar
1/2 cup brown sugar
1/2 cup butter
1 teaspoon of vanilla
1 egg
3/4 cup white or brown rice flour
1/4 cup potato flour
1/2 teaspoon baking soda
1/2 teaspoon salt
6 oz. package of chocolate chips
Cream the butter in a large mixing bowl until very soft.
Add the sugars, salt and vanilla and mix well. Add the egg and mix well.
Preheat oven to 350F.
Mix in the dry ingredients.
Stir in the chocolate chips.
Drop by SMALL teaspoons on lightly greased cookie sheets and bake 8 - 10 minutes (watch carefully). Cool on pan briefly and carefully remove to a cooling rack.
Tuesday, November 27, 2007
A really good cookie
... with a really stupid name. "Snickerdoodles." They sound like one of those horrible poodle hybrids that dog breeders are always making. Half poodle and half horrible teenage girl. But nope, they're actually a tasty cookie and REALLY easy.
I hesitate to say that they're a good Christmas cookie - I think of them as one, but I'm lazy. They're not decorative and you can't freeze them but they have a singularily pleasant buttery tenderness and a gentle cinnamon taste - just the thing with a cup of coffee.
To make the cookies:
2 3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups sugar
2 large eggs
Preheat the oven to 350. Line your cookie sheets with parchment paper. Sift together the flour, baking powder and salt and then set it all aside. Cream together the butter and sugar (you'll need an electric mixer) until it's pale and fluffy and then add the eggs. Mix that all together and then add the flour mixture, GENTLY mixing together with the electric mixer on a nice sedate speed.
Now mix together 2 teaspoons ground cinnamon and 2 tablespoons sugar in a little bowl. Shape the dough into 20 balls and roll in the cinnamon-sugar. Place them on the cookie sheets, giving them enough space to spread out quite a bit.
Bake cookies, turning your sheets around half way. They're done when they have golden edges - about 12 to 15 minutes. Let cool on the sheets and then remove. They don't KEEP well, so just eat them. (but if you have to, you can keep them in airtight containers for up to 3 days.)
I hesitate to say that they're a good Christmas cookie - I think of them as one, but I'm lazy. They're not decorative and you can't freeze them but they have a singularily pleasant buttery tenderness and a gentle cinnamon taste - just the thing with a cup of coffee.
To make the cookies:
2 3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups sugar
2 large eggs
Preheat the oven to 350. Line your cookie sheets with parchment paper. Sift together the flour, baking powder and salt and then set it all aside. Cream together the butter and sugar (you'll need an electric mixer) until it's pale and fluffy and then add the eggs. Mix that all together and then add the flour mixture, GENTLY mixing together with the electric mixer on a nice sedate speed.
Now mix together 2 teaspoons ground cinnamon and 2 tablespoons sugar in a little bowl. Shape the dough into 20 balls and roll in the cinnamon-sugar. Place them on the cookie sheets, giving them enough space to spread out quite a bit.
Bake cookies, turning your sheets around half way. They're done when they have golden edges - about 12 to 15 minutes. Let cool on the sheets and then remove. They don't KEEP well, so just eat them. (but if you have to, you can keep them in airtight containers for up to 3 days.)
Saturday, November 17, 2007
Banana Oatmeal Cookies
for Jaymi
3/4 cup butter, margerine or shortening
1 cup brown sugar
1 egg, beaten
1 1/2 cups flour (I use 1/2 whole wheat, half white or a combination of gluten-free flours)
1/2 tsp. soda
1 tsp cinnamon
1/4 tsp nutmeg
1 cup mashed banana
1 3/4 cups oatmeal, uncooked (this means regular or quick cooking oats, not the instant kind)
Cream butter with sugar and then add the egg and mix well.
Mix flour, cinnamon and nutmeg together and add to creamed mixture and blend till smooth. Add mashed banana and oatmeal next. Blend. Drop by teaspoonfuls onto a greased sheet and bake at 400 for 12-15 minutes.
(You could also throw in some raisins, if you like.)
3/4 cup butter, margerine or shortening
1 cup brown sugar
1 egg, beaten
1 1/2 cups flour (I use 1/2 whole wheat, half white or a combination of gluten-free flours)
1/2 tsp. soda
1 tsp cinnamon
1/4 tsp nutmeg
1 cup mashed banana
1 3/4 cups oatmeal, uncooked (this means regular or quick cooking oats, not the instant kind)
Cream butter with sugar and then add the egg and mix well.
Mix flour, cinnamon and nutmeg together and add to creamed mixture and blend till smooth. Add mashed banana and oatmeal next. Blend. Drop by teaspoonfuls onto a greased sheet and bake at 400 for 12-15 minutes.
(You could also throw in some raisins, if you like.)
Tuesday, November 6, 2007
Brown Sugar Christmas Cookies
This is a nice recipe for VERY Christmasy cookies, and they're also simple - a good cookie for people who don't normally make cookies.
1/2 cup butter
1/2 cup shortening (I know - nasty. But cookies hold their shape much better when part of the fat is shortening. Use Crisco vegetable shortening.)
1 1/4 cups packed brown sugar
3/4 tsp baking soda
1/4 tsp salt
3 eggs
2 tsp vanilla
3 1/2 cups all-purpose flour
1 cup red, green and white Christmas M&Ms (or Christmas Smarties, if you want to avoid nut products. M&Ms bake better.)
(1 cup chopped pecans. Add them if you like - I always skip nuts because I hate them.)
Preheat your oven to 375.
In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda and salt. Beat until combined, scraping sides of the bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with mixer. Stir in any remaining flour, the chocolate bits and the pecans with the wooden spoon.
Drop dough by teaspoons 2 inches apart onto an ungreased cookies sheet. If desired, you can flatten them slightly with fingers. Bake for 8-10 minutes or until edges are lightly browned. Transfer cookies to a wire rack (or you can do like my mom and transfer them to a clean dish towel on the kitchen table, which is easier and they don't fall through) and let cool. This recipe makes 60 cookies. I've never tried doubling it, but it shouldn't be a problem. Store them in an airtight container, with the layers separated by waxed paper.
1/2 cup butter
1/2 cup shortening (I know - nasty. But cookies hold their shape much better when part of the fat is shortening. Use Crisco vegetable shortening.)
1 1/4 cups packed brown sugar
3/4 tsp baking soda
1/4 tsp salt
3 eggs
2 tsp vanilla
3 1/2 cups all-purpose flour
1 cup red, green and white Christmas M&Ms (or Christmas Smarties, if you want to avoid nut products. M&Ms bake better.)
(1 cup chopped pecans. Add them if you like - I always skip nuts because I hate them.)
Preheat your oven to 375.
In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda and salt. Beat until combined, scraping sides of the bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with mixer. Stir in any remaining flour, the chocolate bits and the pecans with the wooden spoon.
Drop dough by teaspoons 2 inches apart onto an ungreased cookies sheet. If desired, you can flatten them slightly with fingers. Bake for 8-10 minutes or until edges are lightly browned. Transfer cookies to a wire rack (or you can do like my mom and transfer them to a clean dish towel on the kitchen table, which is easier and they don't fall through) and let cool. This recipe makes 60 cookies. I've never tried doubling it, but it shouldn't be a problem. Store them in an airtight container, with the layers separated by waxed paper.
Friday, November 2, 2007
Gluten Free Gingerbread Men
These were VERY satisfying and had a lovely flavour AND texture - a hard combo to find in gluten-free baking. They weren't as sturdy as regular gingerbread men so you can't hang them on your Christmas tree, but they made The Baby VERY happy.
(adapted from this recipe.)
Ingredients
3/4 cup rice flour
1/4 cup potato flour
2 tablespoons cornstarch
pinch of baking soda
1 teaspoon ground ginger
1/2 teaspoon xanthan gum
3 tablespoons butter
2 tablespoons light brown sugar
2 tablespoons light corn syrup
Preheat the oven to 375 degrees. Mix all the dry ingredients (except for the brown sugar) together into a large bowl. Put the butter, brown sugar and corn syrup in a small pan and melt over medium heat. Add to the dry ingredients and stir thouroughly.
Place the dough onto a surface dusted lightly with rice flour and roll it out to a thickness of 1/4 inch. Cut out 6 gingerbread men and decorate with raisins (if you want) then place on a baking sheet and place in the preheated oven for 8-10 minutes, until golden brown. Remove from the oven and transfer to a wire rack to cool.
Makes 6 cookies
(adapted from this recipe.)
Ingredients
3/4 cup rice flour
1/4 cup potato flour
2 tablespoons cornstarch
pinch of baking soda
1 teaspoon ground ginger
1/2 teaspoon xanthan gum
3 tablespoons butter
2 tablespoons light brown sugar
2 tablespoons light corn syrup
Preheat the oven to 375 degrees. Mix all the dry ingredients (except for the brown sugar) together into a large bowl. Put the butter, brown sugar and corn syrup in a small pan and melt over medium heat. Add to the dry ingredients and stir thouroughly.
Place the dough onto a surface dusted lightly with rice flour and roll it out to a thickness of 1/4 inch. Cut out 6 gingerbread men and decorate with raisins (if you want) then place on a baking sheet and place in the preheated oven for 8-10 minutes, until golden brown. Remove from the oven and transfer to a wire rack to cool.
Makes 6 cookies
My Friend E's Cookies
These are the best cookies in the world.
Cream 3/4 cup butter with 3/4 cup white sugar and 3/4 cup of brown sugar
Add 2 eggs and 1 tsp vanilla
Blend this all well and then put together:1 1/4 cup flour, 1 tsp baking soda, 1/2 tsp cinnamon and 1/2 tsp salt
Mix that all in and then add 3 cups of quick-cook oats, 1 cup of raisins (presoaked in warm water for 20 minutes and drained), 1 cup of chocolate chips or butterscotch chips, or heck, a little of both
Bake 8 to 10 minutes at 375 F
They're good. Quick-cook oatmeal is NOT the same thing as instant oatmeal, but I'm certain that you already know that.
Cream 3/4 cup butter with 3/4 cup white sugar and 3/4 cup of brown sugar
Add 2 eggs and 1 tsp vanilla
Blend this all well and then put together:1 1/4 cup flour, 1 tsp baking soda, 1/2 tsp cinnamon and 1/2 tsp salt
Mix that all in and then add 3 cups of quick-cook oats, 1 cup of raisins (presoaked in warm water for 20 minutes and drained), 1 cup of chocolate chips or butterscotch chips, or heck, a little of both
Bake 8 to 10 minutes at 375 F
They're good. Quick-cook oatmeal is NOT the same thing as instant oatmeal, but I'm certain that you already know that.
Gingerbread Hearts
You do NEED a good gingerbread cookie recipe, right?
In a large mixing bowl, beat together:
3/4 cup butter, softened with an electric mixer for 30 seconds.
Add:3/4 cup brown sugar
2 teaspoons ground ginger (or 2 tablespoons fresh, if you have it)
1 1/2 teaspoons finely ground black pepper
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon and
1/4 teaspoon nutmeg.
Beat until combined, scraping down the sides of the bowl once in a while.
Beat in: 1 eggand 1/3 cup molasses (that's where the iron comes from).
Beat in as much of 2 3/4 cups flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half, cover and chill for 4 to 24 hours.
Grease a large cookie sheet OR line with parchment paper. On a lightly floured surface, roll half the dough at a time until it's 1/4 inch thick. Flour your cookie cutters and cut our dough.
Bake in a 350 oven for 10 minutes or until the cookies look dry. Transfer to a wire rack (or a clean tea towel on your table, whatever) and let them cool down before stuffing them into your mouth.
In a large mixing bowl, beat together:
3/4 cup butter, softened with an electric mixer for 30 seconds.
Add:3/4 cup brown sugar
2 teaspoons ground ginger (or 2 tablespoons fresh, if you have it)
1 1/2 teaspoons finely ground black pepper
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon and
1/4 teaspoon nutmeg.
Beat until combined, scraping down the sides of the bowl once in a while.
Beat in: 1 eggand 1/3 cup molasses (that's where the iron comes from).
Beat in as much of 2 3/4 cups flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half, cover and chill for 4 to 24 hours.
Grease a large cookie sheet OR line with parchment paper. On a lightly floured surface, roll half the dough at a time until it's 1/4 inch thick. Flour your cookie cutters and cut our dough.
Bake in a 350 oven for 10 minutes or until the cookies look dry. Transfer to a wire rack (or a clean tea towel on your table, whatever) and let them cool down before stuffing them into your mouth.
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