Welcome to Sunday Brunch. This is an open topic thread so help yourself to the goodies and sit a spell and let us know what is new with you. I have been making a lot of cookies lately. I try to keep the cookie jar filled.
Cookies are one of our oldest foods, as ancestors 10,000 years ago would drop a mixture of grains and water onto hot rocks. As ships sailed out exploring they always had a supply of hard cookies or biscuits. The elves in Tolkien’s Lord of the Rings had their version called lembas. Terry Pratchett had a version of dwarf bread that could be used as a weapon.
In the Middle East cooks started lightening the recipe with cream, butter and eggs and using honey and fruits to sweeten them. These are more like what we call cookies today. The Persian Empire had these treats during the seventh century. With the Crusades and the invasion of Spain and the developing spice trade Arabic cooking was introduced to Northern Europe.
During the Renaissance cookies had become popular and by the seventeenth century they were commonplace. With the advent of self regulating ovens in the 1900’s the number of cookie recipes exploded.
Here are some of the cookie recipes I have come up with.
Birthday Cookies
Cookies: 64
Amount Measure Ingredient -- Preparation Method
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14 ounces low-fat sweetened condensed milk
1 egg white
14 ounces coconut flakes
6 ounces white chocolate chips
1 teaspoon vanilla extract
⅔ cup all-purpose flour
½ teaspoon baking powder
¼ cup walnuts -- finely diced
5 ounces maraschino cherries -- reserve juice
½ cup rainbow candied sprinkles
3 tablespoons chocolate candied sprinkles
½ cup cherry juice
Heat oven to 350°F.
Cut cherries into approximately 8 pieces and set aside.
Mix milk, egg white, coconut, white chocolate chips, vanilla, flour, baking powder, walnuts, cherry juice and rainbow sprinkles together until well mixed.
Drop mixture by heaping teaspoonful onto a greased baking sheet. Put a few of the chocolate sprinkles on top of cookie and place a cherry piece on top of the chocolates.
Bake for 12 minutes.
Remove from baking sheet and let cool on a baking rack.
Per Cookie: 76 Calories; 4g Fat (41.7% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 33mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; ½ Fat; ½ Other Carbohydrates.
Chocolate-Coconut Macaroons
Cookies: 65
Amount Measure Ingredient -- Preparation Method
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14 ounces fat-free sweetened condensed milk
1 egg white
14 ounces coconut flakes
6 ounces semisweet chocolate chips
1 teaspoon almond extract
⅓ cup all-purpose flour
½ teaspoon baking powder
1 pinch salt
⅛ cup slivered almonds
Mix milk, egg white, coconut, chocolate chips, almond extract and flour together.
Drop by teaspoonfuls on a well greased baking sheet.
Press slivered almonds into top of cookie.
Bake at 350°F for 12 minutes or until cookie is lightly browned.
Remove from sheet immediately and cool on a rack or waxed paper.
Per Cookie 63 Calories; 3g Fat (39.9% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 29mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; ½ Fat; ½ Other Carbohydrates.
Daddy’s Pfeffernüesse
Cookies: 90
Amount Measure Ingredient -- Preparation Method
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½ cup dark molasses
¼ cup honey
½ cup unsalted butter
2 whole eggs -- beaten
4 cups all-purpose flour
½ cup granulated sugar
½ cup dark brown sugar
½ teaspoon baking soda
½ teaspoon baking powder
1½ teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground black pepper
¼ teaspoon salt
½ teaspoon anise seed -- ground
½ teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon ground cardamom
1 cup confectioner's sugar -- sifted
In saucepan combine molasses, honey and butter. Cook and stir until butter melts. Cool to room temperature.
Stir in eggs.
Sift together all the dry ingredients except the confectioner's sugar. Add to molasses mixture; mix well.
Chill several hours or overnight.
Preheat oven to 375°F.
Shape chilled dough into 1-inch balls. Baked on greased cookie sheet for 12 minutes.
Cool; roll in confectioner's sugar.
Per Cookie: 53 Calories; 1g Fat (20.1% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 13mg Sodium. Exchanges: ½ Grain (Starch); 0 Lean Meat; 0 Fat; ½ Other Carbohydrates.
Dreamy Mocha Cranberry Meringue Cookies
Cookies: 40
Amount Measure Ingredient -- Preparation Method
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3 large egg whites
¼ teaspoon cream of tartar
⅔ cup sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips -- mini
1 cup cranberries -- dried, chopped
1 cup espresso coffee
1 dash salt
Let the egg whites come up to room temperature. Soak the cranberries in the espresso. Heat oven to 275°F. Line 2 baking sheets with parchment paper. Place oven racks at upper middle and lower middle.
In a stand mixer using the whisk attachment beat on low speed for about a minute until the egg whites look wet and frothy.
Add cream of tartar and salt and beat on low for about 30 seconds.
In a steady stream add half of the sugar and mix well. Increase speed to medium.
Add vanilla extract and beat until incorporated.
Continue adding sugar until all sugar has been added and mixed in well. Increase speed to high.
Beat until thick and glossy and the mixture holds stiff peaks. Be careful not to over beat.
Drain cranberries and add along with chocolate chips folding with a spatula being careful not to deflate it.
Drop by spoonfuls onto parchment paper.
Put cookies in oven. Bake 2 hours until cookies are dry. Don't open oven.
Cool on a rack for about an hour.
Notes: Make sure that no egg yolks get into the egg whites.
Per Cookie: 36 Calories; 1g Fat (29.4% calories from fat); trace Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 12mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; ½ Fat; ½ Other Carbohydrates.
Oatmeal Raisin Cookies
Cookies: 48
Amount Measure Ingredient -- Preparation Method
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½ cup unsalted butter -- softened
½ cup butter flavored shortening
1 cup dark brown sugar -- packed
½ cup sugar
2 whole eggs
1 teaspoon vanilla extract -- pure
1½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
1 cup raisins – ½ regular and ½ golden
3 cups oats, rolled (raw)
Preheat oven to 350°F.
Cream together butter, shortening, brown sugar, sugar, eggs, and vanilla.
Sift flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
Add flour mixture to butter mixture.
Add oats and raisins. Mix together.
Drop by rounded tablespoons onto ungreased baking sheets.
Bake 10 to 12 minutes.
Remove from cookie sheet and let cool on rack.
Per Cookie: 108 Calories; 5g Fat (38.0% calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 64mg Sodium. Exchanges: ½ Grain (Starch); 0 Lean Meat; 0 Fruit; 1 Fat; ½ Other Carbohydrates.
Snickerdoodles
Cookies: 30
Amount Measure Ingredient -- Preparation Method
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½ cup unsalted butter
½ cup vegetable shortening
½ cup sugar
¼ cup light brown sugar
½ teaspoon vanilla extract
1 whole egg
2¼ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon nutmeg
½ teaspoon cinnamon
¼ teaspoon salt
Topping
2 tablespoons sugar
1 teaspoons cinnamon
Heat oven to 400°F.
Cream together butter, shortening, and sugars. Add egg and vanilla and beat until fluffy. Mix dry ingredients together and blend into creamed mixture to make a stiff cookie dough. Mix topping together in small bowl.
Shape dough into balls the size of walnuts and roll in sugar mixture. Place on greased cookie sheet and bake for 10 to 12 minutes or until lightly browned.
Notes: You can use 1 teaspoon of baking powder instead of the cream of tartar but cream of tartar gives the cookie its traditional tang.
Per Cookie: 116 Calories; 7g Fat (52.1% calories from fat); 1g Protein; 13g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 63mg Sodium. Exchanges: ½ Grain(Starch); 0 Lean Meat; 0 Fruit; 1½ Fat; ½ Other Carbohydrates.
The Nuttiest Peanut Butter Cookies
Cookies: 54
Amount Measure Ingredient -- Preparation Method
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½ cup sugar
½ cup dark brown sugar -- packed
½ cup peanut butter, chunky
1 whole egg
1¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon vanilla extract -- pure
½ cup peanuts -- chopped
½ cup unsalted butter -- room temperature
Beat butter and sugar together until light and fluffy.
Add peanut butter and egg. Beat until light and fluffy.
Add flour, baking soda, baking powder, vanilla extra, and peanuts. Mix until thoroughly combined.
Refrigerate dough for at least 3 hours.
Heat oven to 375°F.
Shape dough into 1¼ inch balls, about the size of a walnut, and place on ungreased cookie sheet. Flatten with a fork in a criss-cross pattern.
Bake 9 to 10 minutes.
Cool for about a minute on the baking sheet and then transfer to a rack to cool completely.
Per Cookie: 64 Calories; 4g Fat (50.3% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 36mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; ½ Fat; ½ Other Carbohydrates.
The Ultimate Ginger Cookie
Cookies: 60
Amount Measure Ingredient -- Preparation Method
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¾ cup unsalted butter -- softened
½ cup sugar
½ cup dark brown sugar -- packed
¼ cup molasses
2½ cups all-purpose flour
1 whole egg
1½ teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground allspice
1 tablespoon ginger root -- finely minced
¼ teaspoon salt
1½ ounces crystallized ginger -- ground fine
¼ cup sugar
Heat oven to 350°F.
Cream butter, sugar and brown sugar until light and fluffy.
Stir in the molasses and egg. Add flour, baking soda, ginger, cinnamon, cloves, nutmeg, allspice, crystallized ginger, and ginger root.
Shape dough into walnut size balls and roll in sugar. Put on ungreased baking sheet about 2 inches apart.
Bake 10 to 12 minutes.
Cool on rack.
Per Cookie: 64 Calories; 2g Fat (34.2% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 44mg Sodium. Exchanges: ½ Grain (Starch); 0 Lean Meat; 0 Vegetable; ½ Fat; ½ Other Carbohydrates.
Giggles Double Chocolate Cherry Cookies
Cookies: 72
Amount Measure Ingredient -- Preparation Method
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1 cup unsalted butter -- softened
½ cup granulated sugar
1 cup dark brown sugar -- packed
1 teaspoon vanilla extract -- pure
2 large eggs
½ teaspoon salt
1 teaspoon baking soda
¾ cup cocoa powder
2 cups all-purpose flour
12 ounces semisweet chocolate chips -- mini
5 ounces dried cherries -- diced
½ cup port wine
Heat oven to 350°F.
Soak cherries in wine and set aside.
Beat butter, sugar, brown sugar, and extract until light and fluffy.
Add eggs one at a time and beating until thoroughly mixed each time.
Add salt, baking soda, cocoa powder, and flour and beat until mixed.
Drain cherries and add along with chocolate chips until mixed well.
Drop by teaspoonfuls onto ungreased cookie sheets and bake 8-9 Minutes.
Cool on a wire rack.
Per Cookie: 88 Calories; 4g Fat (42.1% calories from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 37mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; ½ Other Carbohydrates.
Jasmine's Almond-Ginger Cookie
Cookies: 54
Amount Measure Ingredient -- Preparation Method
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¾ cup unsalted butter -- softened
¾ cup sugar
1 whole egg
1 teaspoon almond extract
1½ teaspoons baking powder
1 tablespoon ginger root -- minced fine
1 tablespoon crystallized ginger -- minced fine
¼ cup sliced almonds -- minced
2½ cups all-purpose flour
Glaze
½ cup confectioner's sugar -- sifted
2 tablespoons 2% low-fat milk
1 teaspoon vanilla extract
¼ cup sliced almonds
Heat oven to 325°F.
Cream butter and sugar until light and fluffy.
Add egg and almond extract and mix together.
Add ginger root, crystallized ginger, baking powder, and minced almonds. Mix together.
Add flour and mix together.
Shape dough into walnut size balls and place on ungreased cookie sheet about 2 inches apart.
Bake for 10 to 12 minutes.
Place on cooling rack. Ice immediately so glaze will set. Top with remaining almonds.
For glaze mix sugar, milk, and vanilla extract together until smooth.
Per Cookie: 69 Calories; 3g Fat (43.9% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 16mg Sodium. Exchanges: ½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; ½ Fat; ½ Other Carbohydrates.