Tag Archives: cookies

Molasses Cookies with Sourdough

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  • 1/2 Cup sourdough starter (recently fed)
  • 1 Cup Brown sugar
  • 1/4 Cup softened Butter
  • 1/4 Cup molasses
  • 1 egg
  • 2 Cups all-purpose flour
  • 1 tsp. baking soda
  • 2 tsp, baking powder
  • 1 tsp. pumpkin pie spice
  • 1 tsp. Cinnamon
  • 1/2 tsp. ginger
  • 1/4 tsp. ground cloves
  • 1/4 tsp. salt
  • Additional Ingredient: 3 tablespoons sugar for rolling cookies
  1. Preheat oven to 325 degrees
  2. In a medium bowl Sift together the dry ingredients. Set aside.
  3. In a large bowl beat sourdough discard, brown sugar, butter, egg and molasses (I’m using an electric mixer)
  4. Mix the dry ingredients into the wet mixed ingredients with a large wooden spoon.
  5. Shape dough by rounded Tablespoonful into one inch balls.
  6. Dip tops into sugar
  7. On ungreased cookie sheet, place balls, sugared side up about 2 inches apart.
  8. Bake 13 to 16 minutes or until cookies are set and appear dry.
  9. Immediately remove from oven, and place cookies on cooling rack.

Peanut Butter Cookies with Sourdough

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  • 1 cup sourdough starter
  • 1 cup peanut butter
  • 1/2 cup organic coconut oil
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 cups flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt

Preheat Oven to 350 Degrees F.

In a large mixing bowl: Mix together the brown sugar, peanut butter, vanilla and softened coconut oil.

Add in the sourdough starter, and eggs. Mix Gently until combined.

In a smaller mixing bowl Sift together the dry ingredients (except the chips).

Add the dry ingredients into the wet in thirds, mixing after each addition.

Roll the dough into one inch balls.

Place each ball 2 to three inches apart on your lined baking sheet. They will expand and need room on the sheet.

Bake 9 to 10 minutes until the cookies are LIGHTLY browned (took mine 15 minutes)

Remove from oven and let sit 5 minutes.

Remove to cooling racks. Serve.

Ginger Rye Cookies

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  • 2 cups medium rye flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ginger
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1/4 cup molasses

Coating

  • 1/3 cup (76g) coarse sparkling sugar or 1/3 cup granulated sugar

Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

In a medium bowl, whisk together the flour, baking soda, salt, and spices. Set aside.

In a large mixing bowl, using either a hand whisk, an electric mixer, or a stand mixer, whisk the sugar and oil until combined.

Add the egg and whisk until smooth.

Stir in the molasses.

Add the dry ingredients to the bowl and stir until well combined.

Use a spoon to portion 1 1/4″ balls of dough.

Roll the dough balls in granulated or sparkling sugar to coat before placing onto the prepared baking sheets. Leave 2″ between them on all sides; they’ll spread as they bake.

Bake the cookies for 12 to 15 minutes, until they’re puffed and their edges are set.

Remove the cookies from the oven, and cool completely right on the pan.  

Viennese Fancies (Miss Farmer)

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  • 4 oz. butter
  • 1 1/2 oz. icing sugar
  • 3 oz. flour
  • 1 oz. cornflour
  • dash of vanilla
  • glace cherries
  1. Cream butter and icing sugar.  Add a dash of vanilla
  2. Work in flour and cornflour (should be soft)
  3. Place in paper cases.  Top with a cherry
  4. Bake at 375 for 20 minutes

 

Saffron Olive Oil Cookies

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  • 1/8 teaspoon crumbled saffron threads
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • pinch or two of salt (i prefer more salt as it makes the cookie more savoury and heightens the saffron)
  • 3/4 cup sugar
  • 1/2 cup extra virgin olive oil
  • 2 eggs
  • 2 teaspoons grated or finely minced orange zest
  • 2 tablespoons grand marnier, triple sec, or orange juice

MISE EN PLACE FOR THE COOKIE DOUGH
Preheat the oven to 350°F. Crumble the saffron into a small bowl and combine it with 1tbsp of super hot water.
Combine the flour, baking powder, and salt in a medium size bowl and stir with a whisk to combine.
Measure the sugar and olive oil into a large bowl suitable for a hand mixer or one for a stand mixer.
Ready the eggs and liqueur.
Zest the orange and set aside.
Pull two baking sheets and line with parchment.

METHOD FOR THE COOKIE DOUGH
Add saffron to sugar and olive oil and beat until light, a minute or two.
Add the eggs and continue beating until creamy and fluffy, another couple of minutes. This will develop the cakelike structure of the cookie.
Beat in the orange zest and liqueur.
Gently stir the liquid mixture into the dry one, just until well combined.

BAKE THE COOKIES
Use 2 teaspoons to drop mounds of dough about 2 inches apart on ungreased baking sheets.
Bake in a 350ºF oven until lightly browned on the bottom, 12 to 15 minutes.
If the cookies are browning too quickly, drop the oven temp to 325 degrees to minimize the browning. This will give the cookies time to bake through.
The cookies are done when they feel firm to the touch. Immediately transfer the cookies to a rack to finish cooling.
Store in a tightly covered container at room temperature.

Note: The perfume from the saffron will mellow with time, which is a blessing and a curse. If you find the saffron too strong initally, it will mellow with each passing day. If you find the intensity of the saffron just right, eat them within a day or two

Brenda’s Chocolate Cookies

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  • 1/2 cup butter
  • 1 cup sugar
  • 1 egg
  • 1/4 cup milk
  • 1 tsp. vanilla
  • 1 cup flour
  • 1/2 cup cocoa
  • 1/4 tsp. salt
  • 2 tsp. baking powder
  • 1 1/4 cup oats
  1. Cream butter
  2. Add sugar, eggs, milk, vanilla
  3. Add flour and other dry ingredients
  4. Add oatmeal
  5. Spoon onto greased cookie sheet
  6. Bake at 350 for 10-12 minutes

Sorghum Cookies

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3/4 cup unsalted butter, softened
1 cup sugar
1/4 cup Pure Cane Sorghum
1 egg
2 cups all purpose flour
2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp salt
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. Bourbon Smoked Pepper
Bourbon Smoked Sugar

In a medium bowl, cream together butter and sugar.
Add egg and Pure Cane Sorghum. In a separate
bowl, combine dry ingredients and mix well. Add the dry mix into
the butter mixture. Mix until smooth. Wrap in plastic
wrap and chill for 1 hour. Preheat oven to 350
degrees F. Line baking sheet with parchment. Scoop
dough to 1-inch disks and dip in Bourbon Smoked
Sugar. Place 2 inches apart. bake 10-12 minutes.

Ginger Cookies

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2 1/4 cup flour
2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
3/4 cup unsalted butter
1 cup brown sugar
1 egg
1/4 cup molasses

  1. Heat oven to 375.
  2. Sift flour, baking soda, salt, cinnamon and ginger in a bowl.
  3. Cream butter and brown sugar until light and fluffy.  Beat in the egg and molasses
  4. Mix in the flour mixture on low speed.
  5. Make balls of dough on the cookie sheet and flatten down with your hand
  6. Sprinkle a little sugar on each cookie
  7. Bake 10-12 minutes until cookies have spread and are firm to the touch

Cardamom Orange Fig Newton Filling

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  • 1 pound fresh figs
  • 3/4 cups brown sugar
  • zest from 1 orange
  • 5-8 cardamom pods
  1. Chop up the figs and combine with all filling ingredients in a heavy saucepan. Bring to a boil then simmer until thick, about 1 hour. Remove from heat and remove cardamom pods (remember to count them before you put them in so you know how many you’re looking for!).
  2. If it’s too chunky, whirr the whole thing in a blender or with an immersion blender. Or just mash it with a potato masher. It doesn’t have to be perfectly smooth, but you don’t want big chunks.