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Archive for the ‘cookies’ Category


 

 

 

Holiday Cookie Recipes from the Bunko Babes
 
Do you remember those winter days long ago, when you spent all afternoon in the kitchen as your mom made batch after batch of fresh, hot cookies from scratch, pausing only to refill your mug with steaming cocoa and sweet, fluffy marshmallows? Outside the eaves piled up with snow, until finally dusk darkened into night, the lights came on in the neighbors’ houses, the smell of a wood fire drifted across the still, frosty landscape, and you felt completely safe, happy and at peace – yeah, me neither. But these recipes will make you feel as if you do.
 

Oatmeal Lace Cookies (Teresa Atyeo)

  • 2 tbsp flour
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup melted margarine
  • 1 cup sugar
  • 1 cup rolled oats
  • 1 lightly beaten egg
  • 1 tsp vanilla

Preheat oven to 325. In a small bowl combine flour, baking powder and salt.
In a medium bowl combine melted margarine, sugar and rolled oats. Add egg
and vanilla and stir until combined. Stir in the dry ingredients until
incorporated. Line a baking sheet with parchment paper. Drop level
tablespoons of cookie dough 3 inches apart on the sheet (they realllly
spread) Flatten slightly. Bake 10-12 minutes or until cookies are golden on
the edges. Cool completely before trying to take them off the parchment
paper.

Teresa’s note: These cookies are really temperamental! I usually double the recipe because I end up ruining a couple of trays by burning or having them run together! The dough is weird…it’s very liquidy. You kind of have to watch them really closely in the oven. For the holidays I dust them with powdered sugar after they are completely cooled so they look like snowflakes. Enjoy!
 

 
Italian Ginettes (Peggy Brandano)

  • 3 eggs
  • 1 cup sugar
  • 1 cup whole milk
  • 3 tbsp baking powder
  • 1 oz lemon extract
  • 1 stick butter, melted
  • 4 cups flour

Icing:

  • 2 cups confectioner’s sugar
  • 1 oz lemon extract, use all to get right consistency

Beat each ingredient as it is added: add more flour if needed, dough will be sticky. Use teaspoon to drop dough onto greased baking sheet. Use warm water to get dough off spoon. Bake at 350 for 8-10 minutes. Top with icing.
 

 
Date Pinwheels (Lourdes Goodman)

  • 1/2 cup soft butter
  • 1/2 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 1 egg
  • 2 cups sifted flour
  • 1/8 tsp salt
  • 1/4 tsp baking soda

Filling:

  • 1 package (7 1/4 oz) pitted dates
  • 1/4 cup sugar
  • 1/3 cup water
  • pinch of salt
  • 1 cup chopped nuts

Cream butter; add sugars, vanilla and egg, beat until light. Add sifted dry ingredietns, and mix well. Chill until firm enough to roll. Halve dough; roll each half on floured waxed paper, into a 12 x 9 inch rectangle. To make filling, cut pitted dates into small pieces. Add to water, sugar and salt in small sauce pan and bring to a boil. Reduce heat and simmer 5 minutes, stirring often. Mix in nuts and allow to cool. Spread dough with cooled filling, roll up tightly from end. Wrap in paper; chill overnight or freeze for easier slicing. Cut into 1/8 inch slices. Bake on lightly greased cookie sheets at 375 for about 10 minutes.
 

 
Polvorones: Ground Walnut Cookies (Beth Wiegard)

  • 1 cup unsalted butter, room temperature
  • 1/2 cup sugar
  • 2 cups all purpose flour
  • 1/2 cup finely ground walnuts
  • 1 cup walnuts, chopped into small pieces
  • 1/2 cups powdered sugar, plus more just before serving

Using an electric mixer, beat the butter in a large bowl until light and fluffy. Add the sugar and beat until well blended. Beat in the flour and then the gound and chopped nuts. Divide the dough in half, forming each half into a ball. Wrap each ball tightly with plastic wrap and chill until really cold, about 45 minutes. Keep one ball of dough in the fridge while you work with the other. Use a spoon to scoop 2 teaspoons of dough at a time, and roll the dough between your palms into balls. It’s helpful to measure the dough so the cookies are all the same size, that way they will all finish cooking at the same time. Try to roll the balls of dough quickly, when this dough warms up it gets very sticky and is hard to work with (helping hands make this part go faster!) Arrange the balls on a large baking sheet about 2 inches apart. Bake at 325 until just pale golden on the bottom, about 18-20 minutes. Remove from oven but leave cookies on the baking sheet to rest for 5 minutes. Gently toss warm cookies in a bowl with the powdered sugar to coat, then place on a rack to cool completely. If you’re not serving these cookies immediately some of the powdered sugar will get absorbed by the butter and they won’t look all snowy, so you can sift additional powdered sugar over them right before serving if desired.

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