Post by benshelpmeet on Sept 12, 2006 18:16:25 GMT -5
Moravian Spice Crisps
Source: Good Housekeeping
NOTE: Moravians, members of a Protestant religious group, have been rolling out ultra-thin, spice cookies since they settled in Winston-Salem, NC, in the 1700s. Our recipe is a close replica of those delicate cookies but without the rolling!
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground white pepper
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup packed light brown sugar
3 tablespoons margarine or butter, softened
1/4 cup mild molasses
Preheat oven to 350 degrees F. Grease large cookie sheet.
In large bowl, combine first 8 ingredients; set aside.
In another large bowl, with mixer at low speed, beat brown sugar with margarine or butter until blended. Increase speed to high; beat until creamy, about 2 minutes. At medium speed, beat in molasses until blended. With spoon, stir in flour mixture.
Drop dough by rounded teaspoons, about 4 inches apart, onto cookie sheet. With finger, press each into a 2-inch round. Bake 8 to 10 minutes, until cookies spread and darken. Let cookies remain on cookie sheet on wire rack 3 minutes to cool slightly. With pancake turner, remove cookies to wire rack to cool completely. Repeat with remaining dough. Store cookies in tightly covered container.
Servings: 36
Hazelnut Rounds
1 c butter, softened
1 c sugar
1 egg
1 tsp vanilla
2 c flour
1/2 tsp baking soda
1/4 tsp salt
1/2 c hazelnuts, finely chopped
1/2 c semi-sweet chocolate chips
1 tsp butter
Heat oven to 350°F. Combine butter and sugar in large mixer bowl. Beat at medium speed, sgarbageing bowl often, until creamy (1 to 2 minutes). Add egg and vanilla. Continue beating until well mixed (1 minute). Add flour, baking soda and salt. Reduce speed to low; continue beating, sgarbageing bowl often, until well mixed (1 to 2 minutes). Cover; refrigerate until firm (at least 1 hour). Shape dough into 1-inch balls; roll in hazelnuts. Place 2 inches apart onto ungreased cookie sheets. Bake for 13 to 16 minutes or until edges are lightly browned. Melt 1/2 cup semi-sweet chocolate chips w/ 1 teaspoon butter over low heat. Drizzle over top of cookies. Makes 4 dozen cookies.
Apricot Lemon Cream Scones
3 c all-purpose flour
1/4 c sugar
1 Tbsp baking powder
1/2 tsp salt
3/4 c chopped dry apricots
4 tsp lemon zest
1-1/4 c whipping cream
3 Tbsp butter, melted
2 Tbsp sugar
Mix flour, 1/4 cup sugar, baking powder and salt. Stir in apricots and lemon zest. Add whipping cream and stir just until dough forms. Turn dough out on lightly floured board. Knead gently. Form dough into 10-inch circle, 1/2-inch thick. Cut into eight wedges. Transfer to baking sheet. Brush scones with melted butter and sprinkle with 2 Tbsp sugar. Yield: 8 scones.
Chocolate Chip Cookies with coconut!
1/2 lb sweet butter
1 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 (12 ounces) bag chocolate chips (I recommend dark or semisweet)
1 cup chopped pecan
1 cup unsweetened dried shredded coconut
1. preheat oven to 350, grease or cover cookie sheet with parchment.
2. cream together butter, sugars until light and fluffy.
3. add eggs and vanilla, beat well.
4. in a seperate bowl combine flour baking soda and salt.
5. combine dry ingredients with the butter sugar mixture, and mix well.
6. add chocolate chips and"insanity" coconut and pecans.
7. drop by 1 1/2 T onto prepared cookie sheet approximately 2 inches apart, (these cookies have a decent amount of spread).
8. bake for 8-10 minutes or until the centers just begin to set.
9. cool on the sheet for 5 minutes and then transfer to a rack to cool completely-- i doubt you'll have many cooled completely--.
Source: Good Housekeeping
NOTE: Moravians, members of a Protestant religious group, have been rolling out ultra-thin, spice cookies since they settled in Winston-Salem, NC, in the 1700s. Our recipe is a close replica of those delicate cookies but without the rolling!
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground white pepper
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup packed light brown sugar
3 tablespoons margarine or butter, softened
1/4 cup mild molasses
Preheat oven to 350 degrees F. Grease large cookie sheet.
In large bowl, combine first 8 ingredients; set aside.
In another large bowl, with mixer at low speed, beat brown sugar with margarine or butter until blended. Increase speed to high; beat until creamy, about 2 minutes. At medium speed, beat in molasses until blended. With spoon, stir in flour mixture.
Drop dough by rounded teaspoons, about 4 inches apart, onto cookie sheet. With finger, press each into a 2-inch round. Bake 8 to 10 minutes, until cookies spread and darken. Let cookies remain on cookie sheet on wire rack 3 minutes to cool slightly. With pancake turner, remove cookies to wire rack to cool completely. Repeat with remaining dough. Store cookies in tightly covered container.
Servings: 36
Hazelnut Rounds
1 c butter, softened
1 c sugar
1 egg
1 tsp vanilla
2 c flour
1/2 tsp baking soda
1/4 tsp salt
1/2 c hazelnuts, finely chopped
1/2 c semi-sweet chocolate chips
1 tsp butter
Heat oven to 350°F. Combine butter and sugar in large mixer bowl. Beat at medium speed, sgarbageing bowl often, until creamy (1 to 2 minutes). Add egg and vanilla. Continue beating until well mixed (1 minute). Add flour, baking soda and salt. Reduce speed to low; continue beating, sgarbageing bowl often, until well mixed (1 to 2 minutes). Cover; refrigerate until firm (at least 1 hour). Shape dough into 1-inch balls; roll in hazelnuts. Place 2 inches apart onto ungreased cookie sheets. Bake for 13 to 16 minutes or until edges are lightly browned. Melt 1/2 cup semi-sweet chocolate chips w/ 1 teaspoon butter over low heat. Drizzle over top of cookies. Makes 4 dozen cookies.
Apricot Lemon Cream Scones
3 c all-purpose flour
1/4 c sugar
1 Tbsp baking powder
1/2 tsp salt
3/4 c chopped dry apricots
4 tsp lemon zest
1-1/4 c whipping cream
3 Tbsp butter, melted
2 Tbsp sugar
Mix flour, 1/4 cup sugar, baking powder and salt. Stir in apricots and lemon zest. Add whipping cream and stir just until dough forms. Turn dough out on lightly floured board. Knead gently. Form dough into 10-inch circle, 1/2-inch thick. Cut into eight wedges. Transfer to baking sheet. Brush scones with melted butter and sprinkle with 2 Tbsp sugar. Yield: 8 scones.
Chocolate Chip Cookies with coconut!
1/2 lb sweet butter
1 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 (12 ounces) bag chocolate chips (I recommend dark or semisweet)
1 cup chopped pecan
1 cup unsweetened dried shredded coconut
1. preheat oven to 350, grease or cover cookie sheet with parchment.
2. cream together butter, sugars until light and fluffy.
3. add eggs and vanilla, beat well.
4. in a seperate bowl combine flour baking soda and salt.
5. combine dry ingredients with the butter sugar mixture, and mix well.
6. add chocolate chips and"insanity" coconut and pecans.
7. drop by 1 1/2 T onto prepared cookie sheet approximately 2 inches apart, (these cookies have a decent amount of spread).
8. bake for 8-10 minutes or until the centers just begin to set.
9. cool on the sheet for 5 minutes and then transfer to a rack to cool completely-- i doubt you'll have many cooled completely--.