I began baking at a very early age and, along with my mother, cookies seemed to be my favorite treat of all. Over the years I baked this family recipe for shortbread cookies over and over and never seem to tire of this simple, slightly sweet treat. Ingredients:
1 pound (4 sticks) sweet butter, softened to room temperature 2 cups packed powdered sugar (you can use granulated sugar but I prefer powdered sugar for a melt in your mouth taste) 2 tsp very good vanilla (you can substitute almond or maple extract for a slightly different taste) 5 cups flour 1/2 cup flour reserved for dusting your work surface 1/4 cup granulated sugar (for sprinkling on top of the cookie) Directions:
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Whether you are in the mood for old fashioned Peanut Butter Cookies or want a new fashioned twist on this family favorite, here is your go to recipe for peanut butter cookies. Make them the traditional way, or add the mini-peanut butter cups for a new family favorite. Ingredients: 1 cup granulated (white) sugar 1 cup brown sugar, packed into the measuring cup 2 eggs 2 tsp vanilla 1 cup butter, (2 sticks) softened 1 cup peanut butter (plain or chunky) 3 cups flour 1/2 tsp salt 1 tsp baking soda 1 tsp baking powder Optional: 1 bag of mini-peanut butter cups (I use Reese's - about 60 in a bag) Directions:
Okay sometimes you want to make cookies and you look in your cupboard and don't have all the usual ingredients to make the cookies in your head. So, you improvise and make a cookie based on what you DO have in the cupboard. So here is my take on a basic oatmeal cookie using a few unusual ingredients. Hope you enjoy! Ingredients: 1 stick butter (softened 1/2 cup butter or regular flavored Crisco (I usually stock up on the butter flavored one) 3/4 cup brown sugar 3/4 cup white sugar (granulated not powdered) 2 eggs 1 tsp. Vanilla 1 1/2 cup flour 1 1/2 cup rice cereal (like Rice Krispies) 1 1/2 cup oatmeal (not instant) 1 tsp. baking soda 1 tsp. salt 1 bag (12 oz) of white chocolate chips (I pulse them in the food processor till they are finely chopped up) Directions:
Note: If you like nuts in your cookies (and who doesn't???) you can add a cup of finely chopped walnuts or pecan, or even macadamia nuts that have been chopped. Yum! (From the August 2015 "Beyond the Chair" salon newsletter) On a pretty regular basis I bake a lemon cookie for the salon clients, which I refer to as "the easiest cookie recipe ever!". The reason is there are only 4 ingredients, and even those who claim they can't bake can make this cookie and fool everyone! Ingredients 1 (8 ounce) container frozen whipped topping, thawed 2 eggs 1 (18.25 ounce) package lemon cake mix (don't make the cake, just use the dry ingredients in the box!) 1/3 cup confectioners' sugar (powdered sugar) for decoration Directions
(From the June 2015 "Beyond the Chair" salon newsletter) For the salon's 7 Year anniversary I'm making my favorite shortbread cookies in the shape of a "7". This traditional cookie is my go-to cookie for company or special events and celebrating our 7th year in business is a great cause for celebration! Enjoy! Ingredients
3/4 pound unsalted butter, at room temperature 1 cup sugar, plus extra for sprinkling 1 teaspoon pure vanilla extract 3 1/2 cups all-purpose flour 1/4 teaspoon salt Optional: 1 12 oz package of milk or dark chocolate melting wafer chocolates (from Michael's) Directions Preheat the oven to 350 degrees F. Using an electric mixer mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk, about 1-inch thick. Wrap in plastic and chill for 30 minutes, until firm but still pliable. Roll the dough 1/2-inch thick on a lightly floured surface and cut a 3-by-1-inch finger-shaped using a knife (or cookie cutter if you prefer). Place the cookies on an un-greased baking sheet lined with parchment paper and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. For a special touch you can melt some chocolate chips with a tablespoon of shortening or use the chocolate melting wafers from Michael's and dip one half of each cookie into the melted chocolate. Cool on wax paper and enjoy! (From the July 2015 "Beyond the Chair" salon newsletter) I'm a big fan of those cozy mysteries by authors who incorporate recipes in the book. My favorite author of this genre is Joanne Fluke and her Hannah Swensen series, featuring a cookie shop owner who always finds herself in the middle of a murder mystery. Her recipes are incorporated every few chapters and I usually don't wait until I've finished the book to try one of the recipes. This one is especially fun and I will be bringing them into the salon all this month. Ingredients
1 cup granulates sugar (white) 1 cup brown sugar (packed down into the cup) 1 cup (2 sticks) salted butter 2 large eggs 1 teaspoons vanilla 2 1/2 cups flour 1 teaspoon baking soda 1 teaspoon salt 1 cups Frosted Flakes (crushed to equal about 1 cup) Note: This is the Double F in the recipe title 1 cup mini or regular size M&M's Note: This is the Double M in the recipe title) Directions Preheat the oven to 350 degrees F.
Directions:
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GrammatlcGrammatlc bakes all the cookies for the clients at Split Ends Hair Studio (to visit the salon website, click the button above). She also bakes sweet treats for friends and family. Enjoy the recipes! Archives
December 2017
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