Christmas Cookies!, You know it had to be done!

[Sekhmet]

Tahini is sesame seed paste. The curiosity's killing me now.

[Rindy]

Thanks Sekhmet. Stoirmeil let us know if you make them and how they taste....I have been craving oatmeal cookies since the weather turned cool....

Slainte

[stoirmeil]

It's still too hot here to bake, but the weather's breaking this week. I keep thinking it would have more of the texture of an oatmeal peanut butter cookie, and a mild, nutty, different flavor (very fond of sesame brittle, which is made like peanut brittle but with sesame seeds). Got to try these cookies. With the whole-wheat flour they could be a little crumbly . . . The idea I imagine is that the nut oil is healthier than butter or the trans-fat margarines that most people use in cookies.

[Rindy]

I want to find a basic oatmeal/ raisin cookie.. can some one direct me to the recipie? I would sure appreciate it.
There got to be a good recipe amongst all of you chefs out there.... Do you soak the raisins?

Slainte

[stoirmeil]

This is how I do them. I use lightly salted butter (no margarine -- you can try a diet substitute if you like) and no extra salt. I also don't use baking soda -- I just beat the hell out of the egg and butter mix til it is beautiful and fluffy, then I fold in the dry ingredients as quickly and gently as I can. They come out denser and chewier that way, and seem to stay moister. This mixture freezes very well -- nice to have some ahead.

OATMEAL COOKIES

1 1/4 c. lightly salted butter, softened to room temp
(not melted! Don't try to soften it quickly under a lamp.)

1 c. packed dark brown sugar, softened (can soften in microwave or under a lamp)

1/2 cup granulated sugar

2 eggs

1 tsp. pure vanilla extract

1 1/2 c. all-purpose flour (you could use 1 cup regular, 1/2 cup whole wheat)

2 tsp. pumpkin pie spice mix (Penzey's is amazing; Durkee's is just fine)

3 c. rolled oats

Preheat oven to 350. Beat butter and sugars together until creamy. In a separate bowl, beat eggs and vanilla til frothy; then beat this into the butter mixture til the whole thing is very fluffy.

Sift or mix flour and spices together. Mix gently into butter and egg mixture; then fold in oatmeal and any add-ins (raisins, nuts, choc chips, M&Ms, Reese's Pieces, etc.)

Drop by round tablespoons on nonstick or greased cookie sheets, leaving some space between (they flatten out.) If you want big huge cookies, drop three tablespoons' worth and flatten the ball of dough a little with the bottom of a wet drinking glass. Leave a lot of space between them.

Bake 8 or 9 minutes (10 for big huge ones). Take out and let cool a couple minutes; remove to wire racks or a clean window screen propped over two bowls. Get some milk and have some cookies still warm, with vanilla ice cream or home made applesauce.

You could soak the raisins if there is some flavor you want (brandy or rum? ) but you don't need to, unless for some reason they got very dried out and hard. (The Irish soak the raisins for barmbrack bread in strong tea, and it's delicious.) Dried cherries or cranberries are wonderful instead of raisins. My favorite variation is with chopped almonds, golden raisins and grated orange peel added in. I am known to be very generous with my add-ins -- at least a cup of raisins for this batch size, maybe a cup and a half.

[Rindy]

Thank you so much Stoirmeil. This has to be the ultimate oatmeal cookie recipe. Lots of varations and it freezes well. Thanks again.

Slainte

[stoirmeil]

Enjoy them. They smell heavenly baking, especially when it gets really cold out.

[Sekhmet]

Time to smack this to the top! Those of you with recipes for holiday baking to share, roll 'em on out!

I've got a few around here somewhere...I need to rummage and get 'em.

[sisterknight]

would a good shortbread recipe help anyone out??

guess it's time to dig out the mincemeat that's been soaking.....

[Sekhmet]

Course it would! Let us have it!

...you make your own mincemeat?! How cool!

[stoirmeil]

OK, I found this on the net and it's awfully cute:


Peanut butter and jelly cookies

1. 1/2 cup all-purpose flour
2. 1/2 teaspoon baking powder
3. 1 cup creamy peanut butter
4. 1/4 cup unsalted butter, at room temperature
5. 3/4 cup granulated sugar
6. 1/4 cup brown sugar
7. 1 large egg
8. 3 tablespoons strawberry jelly, plus
9. 1 teaspoon strawberry jelly
10. 6 tablespoons confectioners' sugar
11. 1 1/2 tablespoons whole milk


2. Cooking Directions

1. Preheat the oven to 350 degrees F. In a small bowl, stir together the flour and baking powder. Set aside.

2. In the bowl of a mixer, blend 3/4 cup of the peanut butter with the butter on medium speed. Add the granulated sugar and brown sugar and beat until smooth, about 5 minutes. Beat in the egg until incorporated. Stir in the reserved flour mixture until just combined.

3. Using a small (1 1/2-inch) ice cream scoop or a tablespoon, drop the dough 2 inches apart on 2 ungreased baking sheets. Using the back of a melon baller or your thumb, gently dent the center of each cookie. Spoon about 1/2 teaspoon of jelly into each center. Bake until lightly golden, about 12 minutes. Remove to a rack and cool.

4. In a small bowl, beat together the remaining 1/4 cup of peanut butter and the confectioners' sugar. Whisk in the milk, a little at a time, until the frosting reaches a good consistency for piping. Using a resealable sandwich bag with a tiny corner snipped off, pipe the frosting over the cookies.

Yield: 20 servings


Here is the link. The way they did the piping was nice, but there's other thngs you could do, including coloring the icing with red and green. It would almost look like tartan, criss-crossed. You could also color the piping a brighter golden color and make simple celtic traceries -- I imagine the whole cookie would look like one of those big shoulder brooches with the stone in the center.
http://food.yahoo.com/recipes/rachael-ray/...-s-pb-j-cookies

[Sekhmet]

C'mon gang...you mean to tell me NOBODY has recipes they always bake every year?

I know better! C'mon now, dish!

[maggiemahone1]

This is one of the best chocolate chip cookie recipe I've ever came across and I got it off of a bag of Hershey's Dark Chocolate Chips.

2-1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) butter, softened...I only used 1-1/2 sticks
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tsp vanilla
2 eggs
2 cups (12 oz. pkg) Hershey's Special Dark Choco Chips
1 cup nuts (optional)

1. Heat oven to 375 degree F.
2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in lg. bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in Choco chips and nuts, if desired.
3. Drop by rounded tsps onto ungreased cookie sheet. Bake 8-10 mins or until lightly brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
My one and only grandson who is 5 years old is a very finicky eater. The only cookie he'll eat is choco chip cookies. He loved these, even with the dark chocolate.

maggiemahone1

maggiemahone1

[Rindy]

maggie, those sound wonderful. I am planning on baking those next week.

Caramel Apple Cookies

For the cookies:
1/2 cup solid vegetable shortening
1-1/4 cup packed light brown sugar
1 large egg
1/2 apple juice, divided
2-1/4 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup apples, peeled and shredded

For the Caramel Frosting:
2 to 3 tablespoons margarine, softened
1/3 cup packed light brown sugar
2 tablespoons water
1-1/2 cup powdered sugar
2 to 4 tablespoons milk
5 tablespoons finely crushed walnuts

To make the cookies:
Pre-heat oven to 350 F. Grease baking sheet(s). In a large mixing bowl, beat shortening and brown sugar in medium bowl until blended; beat in egg and apple juice. In another mixing bowl, stir together flour, baking soda, salt, cinnamon and cloves. Stir flour mixture into shortening mixture. Stir in the remaining 1/4 cup apple juice and the apples. Drop by teaspoonfuls 2 inches apart onto prepared baking sheets. Bake a 10 to 12 minutes. Cool on wire racks.

To make the Caramel Frosting:
Heat margarine, brown sugar, and water over medium high heat in saucepan, stirring until sugar dissolves. Remove from heat; beat in powdered sugar and enough milk to make spreadable consistency; use immediately. If frosting begins to harden, return to low heat and stir in more milk.

Spread frosting on each cookie and sprinkle with crushed walnuts.

[maggiemahone1]

at this time of year it's so hard not to be tempted!!!

maggiemahone1