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Archive for the ‘Cookies’ Category

This morning, the desire to make cookies suddenly overcame me. So this afternoon I found a reliable-looking recipe, gathered my ingredients, and made these delicious cookies.

I knew I wanted to make the original recipe a little more healthy. Thus I replaced half of the AP flour with whole wheat and used Demerara sugar instead of granulated. The large crystals from the Demerara sugar give the cookies a pleasing crunch.

We had used up the last of our pure vanilla extract, so I was forced to use *horrors!* imitation. Yes, that’s a bottle of pure vanilla in the picture. I just couldn’t bring myself to take a picture of GV imitation vanilla extract.

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Then, after all of the cookies were done baking, our order of vanilla arrived.

Oh well.

They are still excellent cookies, if I do say so myself. Mom thinks they’re a little on the sweet side, and I agree with her. Maybe next time I’ll use only 1½ cups of sugar instead of 2.

And maybe next time I’ll use a full tablespoon of Madagascar Bourbon vanilla extract.

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:: Chocolate Chip Cookies ::

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Adapted from Allrecipes

Ingredients

  • 1 cup butter, softened
  • 2 cups Demerara sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • 1½ cups Whole Wheat Pastry Flour
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 1/2 teaspoon sea salt
  • 2 cups semisweet chocolate chips
  • 1 cup toasted chopped nuts (pecans or walnuts are good choices)

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream together the butter and Demerara sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts.
  3. Drop by large spoonfuls onto ungreased pans. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
  4. Remove from oven. Allow to cool for a few minutes on pan. Transfer to cooling racks to cool completely. Store in airtight containers at room temperature or in the freezer for longer storage.

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closewithcup

This Wednesday was Dad’s birthday. Finding I didn’t have a present, I decided to bake him some biscotti. I was a little concerned he wouldn’t like them. Twice before I have made biscotti – and failed miserably. However, this batch turned our quite well (perhaps due to the fact that I actually followed the recipe).

“Those were good,” he said the next day. “Those are good.”

I am pleased and satisfied.

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:: Chocolate & Almond Biscotti ::

Ingredients:

  • 1 cup whole almonds, toasted and chopped coarse
  • 1 cup + 2 tablespoons softened butter, divided
  • 1/2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon pure vanilla extract
  • 4 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 (120z) bag of chocolate chips

Directions:

1) Preheat oven to 325° F. In a large bowl, beat 1 cup of butter and the sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.

2) In a medium bowl, whisk together the flour, baking powder and salt. Add to the butter mixture with the mixer on low and beat until well combined. Stir in the almonds. If the dough is too wet to handle, stir in an additional 1/2 cup of flour.

3) Butter 2 large baking sheets. Divide the dough into 3-4 portions and shape into long, flattened logs on the baking sheets, about 5 inches wide and 5/8 inches thick.

4) Bake the logs in preheated oven for 27-30 minutes, or until firm and slightly browned. Transfer logs one at a time to a cutting board and cut diaganally into 1/2 inch thick slices. Arrange sliced back on the baking sheets and bake for an additional 15 minutes.

5) Line two large baking sheets with wax paper. Melt the chocolate chips and 2 tablespoons butter in a double boiler. Place in a rectangular baking pan and dip the bottoms of the biscotti in the chocolate. Place the dipped biscotti onto the wax paper lined baking sheets and place in the freezer to cool completely. Store in an airtight container.

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P.S. This is my entry for Eat Christmas Cookies 2. Stop by and see the roundup of delicious Christmas cookies!

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