Recipe updates at the bottom of the post
YO
I’ve got mad cookie skilz
YO
Today I spent 4 hours making cookies with the girls to gift to teachers, their busdriver, their afterschool provider and my coworkers. Classic chocolate chip, chocolate/pecan, Chocolate white chocolate chip/almond, oatmeal almond crisps, 7 layer bars, and gingerbread goodness.
I love this time of year.
Toots
Rosa asked in the comments for recipes – so here you go.
In the boxes are
Crisp Gingerbread cookies:
6C all purpose flour
1tsp baking soda
½ tsp baking powder
1C unsalted butter
2 large eggs
4 tsp ground ginger
4tsp cinnamon
1 ½ tsp ground cloves
1 ½ tsp salt
1 tsp finely ground white pepper
1C dk brown sugar, firmly packed
1C unsulfered molasses
In large bowl, sift together flour, soda and powder. Set asideCream butter and sugar till fluffy. Mix in all you spices, then add the eggs one at a time, then the molasses ( If you oil you measuring cup before pouring the molasses in it will all come out super smooth!). Add in your flour mix one cup at a time. Divide the dough half, wrap in plastic and chill for at least 1 hour.Pre-heat oven to 350(Fahrenheit), On a floured work surface roll out your dough to 1/8 inch thickness and cut your desired shapes. Transfer cookies to a parchment lined cookie sheet and refrigerate for 10-15 minutes, bake for 8-10 minutes, till crisp but not browned. Remove cookies from pan to cool on wire racks and decorate at will. I used standard royal icing in a disposable icing bag with a tiny bit cut off.
Chocolate chip
½ C butter flavored shortening
½ C sugar
5tbs brown sugar
2 tsp vanilla extract
1 egg
1C all purpose flour
¼ tsp baking powder
pinch of salt
8oz chocolate chips
Pre-heat oven to 300 degrees(fahrenheit). Cream shortening and both sugars till fluffy. Add vanilla and egg. Mix in flour, baking powder and salt. Carefully fold in all chips.Bake on ungreased cookie sheets for 12-15 minutes till just golden around edgesCocoa white chocolate chip
This recipe is exactly the same as the Chocolate Chip cookie recipe with two exceptions. Measure out the 1 cup of flour and then remove 1 1/2 tbs of flour and replace them with cocoa powder and replace chocolate chips with white chocolate chips. Nuts of your choice can be added to either of these recipes, this year I added pecans to the Choc Chip cookies and sliced almonds to the cocoa White Choc Chip cookies.
Seven Layer bars
1stick unsalted butter, melted
1 package plain graham crackers
8oz chocolate chips
8oz white chocolate chips
8oz peanut butter or butterscotch chips
8oz Pecans, walnuts or almonds
4 oz shredded coconut
1 sml can sweetened condensed milk
Melt butter and pour into a 13×9 inch baking pan. Crush your graham crackers and pour evenly over the melted butter, press into place for the crust. Over the crust pour your chips, nuts and coconut. Drizzle entire can of milk evenly over the surface and bake at 300 degrees for 35 minutes.
Oatmeal Almond crisps
1/3 C packed brown sugar
¼ C unsalted butter melted
1 large egg
½ tsp vanilla
1 ½ C rolled oats(not instant)
½ C sliced almonds
non stick cooking spray
Pre-heat oven to 350 degrees. Mix sugar, butter, egg and vanilla till smooth. Mix in almonds and oats. Drop by Tbs onto parchment lined cookie sheets, 2 inches apart and press down slightly to flatten and even out cookies. Bake until golden, about 15 minutes. Cool on baking sheets. Careful these fall apart easily but are a great not-too-sweet cookie.
I also got some knitting done.Hat and scarf for Mom, mistake rib stitch on the backside with adorable button flower pins on the hat and scarf.
