Today we made Strawberry Meringue Cookies!
4 egg whites, 5 large strawberries, hulled, 1 1/2C powdered sugar
Preheat oven to 250F. Beat whites until soft peaks form.
Gradually beat in sugar until glossy peaks form, about 7-10 minutes.
In blender, chop strawberries into 1/4″ pieces. Push chopped strawberries through fine mesh sieve. Fold strawberry liquid into meringue.
Then fold in the strawberry flesh.
Drop by T onto foil lined cookie sheets.
Bake 1/2 hour. Turn off oven. Let cookies sit in oven 2 1/2 – 3 hours more until dry and crisp.
Today we made Pistachio Cookies!
1/3C whole pistachios with shells removed, chopped coarsely; 1 egg, 1 1/2C flour, 1/2C honey, 1T lemon juice, 1/2t baking soda, 1/4C sugar
Beat honey, butter and sugar. Batter will curdle.
Stir in egg. Blend well.
In separate bowl, sift flour and soda. Stir into wet ingredients alternately with lemon juice, beginning and ending with dry, until just blended.
Stir in pistachios. Chill batter 30 minutes.
Preheat oven to 350F. Drop by T onto greased cookie sheets.
Bake 8-10 minutes or until golden brown. Cool 5 minutes. Remove from cookie sheets.
Today we made Chocolate Nut Cookies!
1/2C coarsely chopped walnuts, 1/2C coarsely chopped roasted lightly salted almonds, 12 oz chocolate chips, 1/2C sugar, 2T butter, 2 eggs, 1/2C flour, 1t baking powder
Preheat oven to 350F. Melt 1 CUP chocolate chips. Cool. In bowl, sift together flour and baking powder. In separate bowl, cream butter and sugar until fluffy.
Beat in eggs. Blend well.
Stir in melted chocolate.
Stir in dry ingredients.
Mix in nuts and remaining chocolate chips just until blended. Bake on well greased cookie sheets 12-15 minutes
or until slightly cracked on top.
Today we made Apple Cranberry Cookies!
3/4C milk, 10 oz fresh, raw cranberries, coarsely chopped; 1 2/3C flour, 1/2 t salt, 3/4C brown sugar, 1 1/2t baking powder, 1T cinnamon, 2 small apples, peeled and chopped into 1/2″ pieces
Preheat oven to 375F. Stir dry ingredients.
Cut in butter.
Stir in milk until almost blended.
Stir in apples and cranberries until just blended.
Spoon by T onto greased cookie sheets. Bake 18-20 minutes or until cookie edges come away from cookie sheets.
Today we made Apple Almond Biscotti!
1 extra large apple, peeled and finely chopped; 3C flour, 1C brown sugar, 1T cinnamon, 1 1/2t baking powder, 1/2C butter, 2 eggs, 1/2C roasted, salted whole almonds, coarsely chopped; 1/2T almond extract
Preheat oven to 350F.
Mix eggs with brown sugar.
Add cooled butter to egg mixture.
Stir in cinnamon.
Add sifted flour and baking powder.
Make a sticky dough. Work in apples and almonds.
Shape 1 large loaf about 10″ long. Place on greased cookie sheet.
Bake 25-30 minutes or until lightly browned.
Cool 20 minutes. Cut diagonal slices 1/2″ wide X 4 or 5″ using a serrated knife. Lower oven temperature to 325F. Put back on sheet and bake another 10 minutes. Turn slices over and bake another 10 minutes or until crisp.
Today we made Chocolate Banana Nut Cookies!
1C chocolate chips, 3T butter, 2 small bananas, mashed; 1/2C flour, 1t baking powder, 1/2C sugar, 1/3C cocoa, 1/4C each of coarsely chopped almonds, cashews and walnuts
Melt chocolate chips with butter, stirring constantly until smooth.
Remove from heat. Stir in sugar.
Cool 20 minutes. In bowl, sift together dry ingredients. Preheat oven to 350F.
Add eggs to chocolate mixture. Blend well.
Alternately add dry ingredients and mashed bananas, beginning and ending with dry, in thirds, just until blended.
Stir in nuts.
Drop by T, 1″ apart, onto foil-lined cookie sheets. Batter will be thin.
Bake 18-20 minutes or until cookie edges start to come away from foil.
Today we made PB Chocolate Chip Cookies!
4 1/2C flour, 2T baking soda, 1t salt, 1 1/2C brown sugar, 1 1/2C sugar, 5 large eggs, 1T almond extract, 3C chocolate chips, 1C creamy peanut butter
Preheat oven to 350F.
Sift together dry ingredients. In separate bowl, cream peanut butter and sugars until smooth.
Add eggs (5, total). Blend well.
Stir in almond extract.
Stir in dry ingredients. Blend well.
Mix in chocolate chips.
Roll into balls and place on foil-lined cookie sheets.
Bake 15-20 minutes or until lightly browned. Makes 4 dozen.
Today we made Apple Oatmeal Cookies!
1/2C butter, 1/2C brown sugar, 1/4C honey, 2 eggs, 1/2t baking powder, 1 1/2C flour, 1t almond extract, 1C quick oats, 2 extra large Granny Smith apples, peeled and diced into 1/4″ pieces (about 2C)
Preheat oven to 350F.
Cream butter and brown sugar.
Mix in eggs.
Add honey. Blend well. Mixture will curdle.
In separate bowl, sift together flour and baking powder. Stir in oats.
Add to wet ingredients until just blended.
Stir in apples.
Drop by T onto greased cookie sheets.
Bake 10-15 minutes or until lightly browned.
Today we made Honey Chocolate Chip Cookies!
1/2C honey, 1/2C butter, 1 egg, 1/2t vanilla, 1C flour, 1/2C rolled oats, 1/2t baking soda, 2T brown sugar, 2/3C chocolate chips, 2/3C salted peanuts
Preheat oven to 325F. Beat honey and butter until creamy but not fluffy.
Beat in egg and vanilla.
In separate bowl, mix dry ingredients. Stir into wet.
Blend well. Add chips and nuts.
Chill one half hour. Drop by Tbs onto greased cookie sheet.
Bake 10-12 minutes or until lightly browned.
Today we made Chocolate Rugelach!
1C butter, 8 oz cream cheese, 2C flour, 3T sugar, 1/4t salt, 1t vanilla, 12 oz chocolate chips, melted; 1/2C walnuts, coarsely chopped
Stir together flour, sugar and salt.
Cut in butter and cream cheese.
The dough will get crumbly and then get sticky. Knead until just combined. Shape into a large rectangle. Wrap in plastic wrap and chill for at least 2 hours or up to 1 week.
Preheat the oven to 350°F.
Divide dough in half. Put the second half back in the fridge. Melt chocolate.
Roll out about 2T of the first half of the dough on a floured surface. Spread chocolate on top. Sprinkle on a few walnut pieces.
(Or– with a serrated knife, cut out a triangle 1″ X 2″ about 1/2″ high, and spread chocolate on top. Sprinkle on walnuts. Roll up.) Repeat with the rest of the dough. Place on greased cookie sheet.
Repeat with second half of dough. Bake 15-20 minutes or until lightly browned.