I don't know about you but I love a good cookie! I enjoy cake too...no doubt about that but there is just something about cookies! My favorite are Italian cookies that are found very easily up in the New York area. I miss a good Italian bakery. There are not many (if any) down here in Virginia. Cookies are a true weakness of mine along with a Starbucks cafe mocha!
here. Deb from Smitten Kitchen can always be counted on for providing a good solid recipe. I've had success with many of her recipes and this one is probably one of my favorites! These would also be great to have at Christmas time to add to your cookie tray. Just use red and green sprinkles!!! If you enjoy a good cookie please give this recipe a try. It's a winner!
Makes approximately 4 dozen 2 1/2 inch cookies
3 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
3/4 tsp fine sea salt or table salt
1 cup (2 sticks) unsalted butter
1/4 cup (2 oz) cream cheese
1 1/4 cups granulated sugar
1 large egg
2 tsp vanilla extract
1/4 tsp almond extract (optional, I used this and would recommend using it)
1 cup rainbow sprinkles
Heat oven to 375 degrees F. Line two baking sheets with parchment paper.
Place flour, baking powder, baking soda and salt in the work bowl of your food processor and pulse a few times to blend. Add butter and cream cheese in large chunks, plus sugar and blend until mixture is powdery. Add egg, vanilla and almond extracts and run machine until the dough balls together. You'll probably need to scrape it down once or twice to get the mixture even.
Scoop balls of dough with a 1 1/2 tablespoon scoop and roll them briefly in the palms of your hands before dropping them in the bowl of rainbow sprinkles and gently rolling to coat them evenly.
Transfer balls of sprinkle coated dough to baking sheets at least two inches apart. Use the bottom of a drinking glass to press down on the cookies until they are about 1/4 to 1/2 inch tall. If you see any bare spots you can gently press some sprinkles on that area. Bake for 9 to 10 minutes until they look underbaked but lightly golden underneath. Let set on baking sheet on rack for a few minutes before transferring to a cooling rack to cool completely.
If you like a soft cookie stick with the 9 to 10 minute bake time. I prefer a crunchier cookie and had some bake for about an extra 3 minutes. That's just my preference. They taste great either way!
Monday, May 2, 2016
1 block of firm or extra firm tofu, drained well
2 cloves garlic
1/2 cup flour
2 Tbs soy sauce (I use low sodium)
1 Tbs sugar
1 tsp mirin
salt & pepper to taste
Drain tofu for approximately 1/2 hour. I wrap tofu in paper towels and place on plate with cutting board on top of it and large round dish on top of that. Weird but it works. Change paper towels several times.
While draining tofu, mince garlic. Chop up onion and place in round dish. Add 2 Tbs soy sauce, one Tbs sugar and 1 tsp mirin. Stir well.
When "steaks" are drained, pat dry and dredge in flour.
On medium high setting, add oil to cast iron skillet and saute garlic until fragrant, about 1 minute. Add a little more oil and cook tofu steaks for about 5 minutes on one each side until browned. Add soy sauce mixture and cook about 2 minutes on each side until sauce cooks down and coats steaks well.
This recipe was found on Facebook and the full recipe can be found on YouTube at TabiEats.
Tuesday, February 23, 2016
Makes approximately 1 dozen cookies
1/4 cup applesauce
1/4 large chocolate bar - I used dark chocolate
1/4 tsp baking powder
1/4 tsp baking soda
1/4 cup shortening
1/8 tsp salt
1 cup flour
1/4 cup brown sugar
1/4 cup white sugar
1/4 tsp vanilla
Preheat oven to 350 degrees F.
In a large bowl combine shortening, applesauce, white and brown sugar and mix until all ingredients are blended together well.
Add baking powder, baking soda, flour, salt and vanilla.
Mix until doughy and flour is completely absorbed.
Let dough stand 3 to 5 minutes.
Melt chocolate (I melted in microwave for about 20 seconds and mixed until thoroughly smooth.)
Add chocolate to dough and incorporate into mixture.
Place golf ball size dollops of dough (I used ice cream spoon) and place on ungreased cookie sheet and space about 2 inches apart.
Bake for 11-13 minutes and let cool on cookie sheet.
Monday, February 15, 2016
After trying that new recipe I decided to go back to my favorite cookbook - The Doubleday Cookbook. This cookbook was originally published in 1975. Over 40 years ago. Doesn't matter...it's still my favorite and the one that I have gotten the most successful recipes from. It's like my baking bible! Never had a bad recipe come out of this book!
These are called Sand Tarts but they are very much like a good basic sugar cookie and a wonderful dough to work with. I think you will like them if you try them.
2/3 cup butter, softened
1 cup sugar
1/4 tsp salt
1 tsp vanilla
2 3/4 cups sifted flour
Cream butter, sugar and salt until light and fluffy; beat in egg, then vanilla. Mix in flour and salt
, one third at a time, beating just to blend. Wrap dough and chill 1 hour. Preheat oven to 375 degrees F. Roll a small amount of dough at a time to 1/8" thick and cut with a 2" round (or whatever shape desired) cookie cutter. Arrange 1" apart on greased baking sheets, brush with egg white and sprinkle with sugar or sprinkles. Bake 8 - 10 minute until pale golden. Cool on wire racks.