Cookies
GET INSPIRED! Tea has never been hotter, and not just for sipping. These cookies made with Earl Grey have a subtle citrus flavor that comes from thinking beyond the brew.
Earl Grey Shortbread
From Family Circle submitted by Fran
In a food processor until combined:
2 cups all-purpose flour
2 tbsp Earl Grey tea leaves
½ tsp salt
Add and pulse until dough just comes together:
½ cup confectioner’s sugar
2 sticks softened unsalted butter
Directions
Place dough on a lightly floured surface, pat into a flat disk. Wrap in plastic and refrigerate for 30 minutes.
On a lightly floured surface, roll to ¼ inch thickness. Cut out shapes with a two inch square scalloped cookie cutter; place on a baking sheet. Re-roll dough as needed.
Bake at 350° for 18 to 20 minutes, until lightly browned. Remove immediately to a wire rack to cool.
Makes 3 ½ dozen.
* * * * * * *
Earl Grey Shortbread
From Family Circle submitted by Fran
In a food processor until combined:
2 cups all-purpose flour
2 tbsp Earl Grey tea leaves
½ tsp salt
Add and pulse until dough just comes together:
½ cup confectioner’s sugar
2 sticks softened unsalted butter
Directions
Place dough on a lightly floured surface, pat into a flat disk. Wrap in plastic and refrigerate for 30 minutes.
On a lightly floured surface, roll to ¼ inch thickness. Cut out shapes with a two inch square scalloped cookie cutter; place on a baking sheet. Re-roll dough as needed.
Bake at 350° for 18 to 20 minutes, until lightly browned. Remove immediately to a wire rack to cool.
Makes 3 ½ dozen.
* * * * * * *
Cherry Icebox Cookies
by Roxann
Ingredients
1 c. butter, softened
1 c. sugar
1 large egg
1 t. vanilla extract
2 ¾ c. all purpose flour
1 t. baking power
½ t. salt
1 (16 oz) jar maraschino cherries, drained and finely chopped
1 c. finely chopped pecans
¼ cup red decorator sugar crystals
Directions
Beat butter at medium speed with an electric mixer until creamy; gradually add 1 c. sugar, beating well. Add egg and vanilla, beating well. Combine flour, baking powder, and salt; add to butter mixture, beating well. Pat cherries between paper towels to remove excess moisture. Stir cherries and pecans into dough; cover and chill dough at least 2 hours.
Shape dough into 2 - 8x1 ½ inch rolls. Roll in decorator sugar crystals, if desired. Wrap rolls in wax paper and chill or freeze until firm. Slice chilled dough into ¼ inch thick slices using a sharp knife. Place on lightly greased cookie sheets. Bake at 400°F for 8 to 9 minutes or until golden. Cool 1 minute on cookie sheets; remove to wire racks and cool completely. Yield 4 dozen.
* * * * * * *
by Roxann
Ingredients
1 c. butter, softened
1 c. sugar
1 large egg
1 t. vanilla extract
2 ¾ c. all purpose flour
1 t. baking power
½ t. salt
1 (16 oz) jar maraschino cherries, drained and finely chopped
1 c. finely chopped pecans
¼ cup red decorator sugar crystals
Directions
Beat butter at medium speed with an electric mixer until creamy; gradually add 1 c. sugar, beating well. Add egg and vanilla, beating well. Combine flour, baking powder, and salt; add to butter mixture, beating well. Pat cherries between paper towels to remove excess moisture. Stir cherries and pecans into dough; cover and chill dough at least 2 hours.
Shape dough into 2 - 8x1 ½ inch rolls. Roll in decorator sugar crystals, if desired. Wrap rolls in wax paper and chill or freeze until firm. Slice chilled dough into ¼ inch thick slices using a sharp knife. Place on lightly greased cookie sheets. Bake at 400°F for 8 to 9 minutes or until golden. Cool 1 minute on cookie sheets; remove to wire racks and cool completely. Yield 4 dozen.
* * * * * * *
|
|
Gingerbread Cookies
by Florene
Ingredients
6 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 cup shortening, melted and cooled slightly
1 cup molasses
1 cup packed brown sugar
1/2 cup water
1 egg
1 teaspoon vanilla extract
Directions
Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside. In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours.
Preheat oven to 350°F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet. Bake for 10 to 12 minutes in the preheated oven.
When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.
Yield 6 dozen.
* * * * * * * *
by Florene
Ingredients
6 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 cup shortening, melted and cooled slightly
1 cup molasses
1 cup packed brown sugar
1/2 cup water
1 egg
1 teaspoon vanilla extract
Directions
Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside. In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours.
Preheat oven to 350°F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet. Bake for 10 to 12 minutes in the preheated oven.
When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.
Yield 6 dozen.
* * * * * * * *
Cranberry Pistachio Scones
(from Tea Time Magazine) Makes 24 scones
Ingredients
2 1/2 C Flour
1/2 C plus 2 T sugar divided
2 t baking powder
1/2 t salt
1/2 C cold butter cut into pieces
1 C finely chopped dried cranberries
1/2 C finely chopped salted pistachios
1 C plus 3 T heavy whipping cream, divided
1 recipe orange cream recipe (to follow)
Directions
Preheat oven to 375*F. Line 2 baking sheets with parchment paper.
In a large bowl, combine flour, 1/2 C sugar, baking powder, and salt. Using a pastry blender, cut
butter into flour mixture until it is crumbly. Add Cranberries and pistachios, stirring to mix well. Add 1 C plus 2 T cream, stirring just until dry ingredients are moistened. If mixture seems dry, add more cream. On a lightly floured surface, roll dough to 1/2 inch thickness. Using a 2 1/4 inch round cutter, cut scones. Place scones on prepared baking sheets. Brush tops with remaining 1 T cream, and sprinkle with the 2 T sugar. Bake until lightly browned, 14 to 16 min.
Serve with Orange Cream if desired.
1 3 oz. package cream cheese softened
1/4 C confectioner's sugar
1/4 c sour cream
1/2 t fresh orange zest
1/2 C heavy whipping cream
Combine all ingredients except cream and beat at medium speed until smooth. Add cream. Beat at high speed until stiff peaks form. Use immediately or refrigerate for up to five days.
* * * * * *
(from Tea Time Magazine) Makes 24 scones
Ingredients
2 1/2 C Flour
1/2 C plus 2 T sugar divided
2 t baking powder
1/2 t salt
1/2 C cold butter cut into pieces
1 C finely chopped dried cranberries
1/2 C finely chopped salted pistachios
1 C plus 3 T heavy whipping cream, divided
1 recipe orange cream recipe (to follow)
Directions
Preheat oven to 375*F. Line 2 baking sheets with parchment paper.
In a large bowl, combine flour, 1/2 C sugar, baking powder, and salt. Using a pastry blender, cut
butter into flour mixture until it is crumbly. Add Cranberries and pistachios, stirring to mix well. Add 1 C plus 2 T cream, stirring just until dry ingredients are moistened. If mixture seems dry, add more cream. On a lightly floured surface, roll dough to 1/2 inch thickness. Using a 2 1/4 inch round cutter, cut scones. Place scones on prepared baking sheets. Brush tops with remaining 1 T cream, and sprinkle with the 2 T sugar. Bake until lightly browned, 14 to 16 min.
Serve with Orange Cream if desired.
1 3 oz. package cream cheese softened
1/4 C confectioner's sugar
1/4 c sour cream
1/2 t fresh orange zest
1/2 C heavy whipping cream
Combine all ingredients except cream and beat at medium speed until smooth. Add cream. Beat at high speed until stiff peaks form. Use immediately or refrigerate for up to five days.
* * * * * *
Rosemary Shortbread Cookies
Submitted by Fran (from Family Circle Magazine)
Makes 24 cookies
Ingredients
2 1/2 C flour
1/4 t salt
1 C (2 sticks) softened butter
2 T chopped fresh Rosemary
2/3 C confectioners sugar
Directions
In a bowl whisk together flour, rosemary, and salt. Beat butter and sugar on medium speed until well blended. Reduce speed to low and slowly add flour mixture. Blend until the mixture resembles coarse crumbs. Gather dough into two balls and wrap in plastic wrap and refrigerate for 30 minutes.
Heat oven to 350°F. Remove one dough ball and roll out to 1/4" on parchment paper. Punch out cookies using a 3 1/2" tree shaped cutter. Place on cookie sheet about 2" apart and refrigerate for 15 minutes. Repeat with second dough ball. Bake for 10 to 12 minutes. Do not allow to brown. Cool.
You can use lemon zest, thyme, cayenne or cocoa in place of the rosemary.
* * * * * *
Submitted by Fran (from Family Circle Magazine)
Makes 24 cookies
Ingredients
2 1/2 C flour
1/4 t salt
1 C (2 sticks) softened butter
2 T chopped fresh Rosemary
2/3 C confectioners sugar
Directions
In a bowl whisk together flour, rosemary, and salt. Beat butter and sugar on medium speed until well blended. Reduce speed to low and slowly add flour mixture. Blend until the mixture resembles coarse crumbs. Gather dough into two balls and wrap in plastic wrap and refrigerate for 30 minutes.
Heat oven to 350°F. Remove one dough ball and roll out to 1/4" on parchment paper. Punch out cookies using a 3 1/2" tree shaped cutter. Place on cookie sheet about 2" apart and refrigerate for 15 minutes. Repeat with second dough ball. Bake for 10 to 12 minutes. Do not allow to brown. Cool.
You can use lemon zest, thyme, cayenne or cocoa in place of the rosemary.
* * * * * *
|
Soft Pumpkin Cookies
From Fran's Kitchen 2 1/4 C pumpkin 1 1/2 C sugar 1 3/4 C margarine 3 eggs 3 T vanilla 1 1/2 C white whole wheat flour 2 C white flour 1 1/2 t baking powder 1 1/2 t baking soda 2 t cinnamon 1 C chopped nuts 1 C chopped cranberries |
Cream sugar and margarine together, then add the vanilla and eggs. Fold in the pumpkin. In another bowl, mix together the dry ingredients, flours, baking powder and soda and cinnamon. Slowly add the dry ingredients to liquid
mixture, beating all of the time. Fold in nuts and berries. Drop rounded tablespoons of batter on a cookie sheet that has been greased or lined with parchment paper or nonstick foil. Bake for about 15 minutes at 350°F. |
* * * * * *
Pumpkin Cream Cheese Bars
Ingredients
1 box angel food cake mix- the 1 step kind
1 15oz can Pumpkin
3/4 Cup water
1/2 teaspoon cinnamon
1 8oz pkg. reduced fat cream cheese
few tablespoons of water, to be mixed with cream cheese
Description
Let the cream cheese soften on the counter for a while then add to stand mixer and beat it with a couple of tablespoons of water until smooth just to thin out a little bit.
In a separate bowl, mix the cake mix, pumpkin, water, & cinnamon together until it is smooth and
well mixed. In a 9x13 Pyrex dish - sprayed with PAM, add HALF of the cake - pumpkin mix. Then smooth it out with a rubber spatula. Drizzle half of the cream cheese over the top of it and take a small spatula to smooth it over the top. Add remaining cake-pumpkin mix and also the remaining cream cheese just making layers.
Finally take a butter knife- stick it into the mix and go back & forth over the top of the cake making figure '8's' - to blend it a bit.
* * * * * *
Ingredients
1 box angel food cake mix- the 1 step kind
1 15oz can Pumpkin
3/4 Cup water
1/2 teaspoon cinnamon
1 8oz pkg. reduced fat cream cheese
few tablespoons of water, to be mixed with cream cheese
Description
Let the cream cheese soften on the counter for a while then add to stand mixer and beat it with a couple of tablespoons of water until smooth just to thin out a little bit.
In a separate bowl, mix the cake mix, pumpkin, water, & cinnamon together until it is smooth and
well mixed. In a 9x13 Pyrex dish - sprayed with PAM, add HALF of the cake - pumpkin mix. Then smooth it out with a rubber spatula. Drizzle half of the cream cheese over the top of it and take a small spatula to smooth it over the top. Add remaining cake-pumpkin mix and also the remaining cream cheese just making layers.
Finally take a butter knife- stick it into the mix and go back & forth over the top of the cake making figure '8's' - to blend it a bit.
* * * * * *