COOKIES

 

Lavendar Mint Shortbread cookies

Ingredients

●      1 1/2 cups butter, softened

●      2/3 cup white sugar

●      1/4 cup sifted confectioners' sugar

●      2 tablespoons finely chopped fresh lavender

●      1 tablespoon chopped fresh mint leaves

●      1 teaspoon grated lemon zest

●      2 1/2 cups all-purpose flour

●      1/2 cup cornstarch

●      1/4 teaspoon salt

Prep:

In a medium bowl, cream together the butter, white sugar and confectioners' sugar until light and fluffy.

Mix in the lavender, mint and lemon zest. Combine the flour, cornstarch and salt; mix into the batter until well blended.

Divide dough into two balls, wrap in plastic wrap and flatten to about 1 inch thick. Refrigerate until firm, about 1 hour.

Procedure:

  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into shapes with cookie cutters. Cookie stamps will work well on these too. Place on cookie sheets.
  3. Bake for 18 to 20 minutes in the preheated oven, just until cookies begin to brown at the edges. Cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.

 

Chewy Ginger Cookies: about 40 cookies

Ingredients:

  • 4 cups AP flour (or half whole wht pastry and ½ AP)
  • 2 tsp baking soda
  • 1 Tbl ground ginger
  • 1 ½ tsp gound cinnamon
  • 1 tsp ground cloves
  • ½ tsp salt
  • ¾ c unsalted butter ( 1 ½ sticks) SOFTENED
  • 2 cups sugar
  • 2 eggs
  • ½ cup molasses (preferred but maple syrup ok)
  • (¾ cup sugar (for rolling cookies)

Procedure:

1)    Preheat oven to 350

2)    Whisk together flour, baking soda, spices and salt. Set aside.

3)    Beat shortening til smooth. add sugar and beat until fluffy. Mis together eggs and molasses then add to sugar mixture and blend together.

4)    Add ½ the flour mixture to the sugar mixture and incorporate well. THen add rest of flour mixture and combine in.

5)    Roll dough into balls (use about 1 Tbs of dough per cookie). Roll ea one in sugar and place on parchment lined sheet pan. about 2 inches apart.

6)    Bake 10 to 12 minutes or until edges are browned. Cool a few minutes before transferring to a wire rack to complete cooling.

 

Flourless Chocolate Walnut Cookie

  • 2 3/4 cups walnut halves
  • 3 cups confectioners’ sugar
  • 1/2 cup plus 3 tablespoons unsweetened Dutch-process cocoa powder
  • 1/4 teaspoon salt
  • 4 large egg whites, at room temperature
  • 1 tablespoon pure vanilla extract

Procedure:

  1. Preheat oven to 350. Spread the walnut halves on a large-rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant.
  2. Let cool slightly, then transfer the walnut halves to a work surface and coarsely chop them. Position two racks in the upper and lower thirds of the oven and lower temperature to 320. Line two large-rimmed baking sheets with parchment paper.
  3. In a large bowl, whisk (or combine in an electric mixer on low speed) the confectioners’ sugar with the cocoa powder and salt followed by the chopped walnuts. While whisking (or once you change the speed to medium), add the egg whites and vanilla extract and beat just until the batter is moistened (do not overbeat or it will stiffen).
  4. Spoon the batter onto the baking sheets in 12 evenly spaced mounds, and bake for 14 to 16 minutes, until the tops are glossy and lightly cracked.
  5. Shift the pans from front to back and top to bottom halfway through to ensure even baking. Slide the parchment paper (with the cookies) onto 2 wire racks.
  6. Let cookies cool completely, and store in an airtight container for up to 3 days.