One of my favorite cookies is the simple shortbread cookie. Most people think of this as a tea cookie because it has a basic recipe of flour, butter and sugar. However, with a little imagination, and a favorite seasonal cookie cutter, this basic shortbread cookie can easily impress holiday guests by making a few modifications. Below is the basic shortbread cookie recipe with the added twist of adding maple flavoring into the dough, brushing maple syrup on the top before baking, and using a maple leaf cookie cutter for the design. This is one way to dress up your holiday table. Ingredients:
1 pound (4 sticks) butter, softened to room temperature ¾ cup brown sugar ½ cup white granulated sugar 4 ½ cups flour 2 tsp maple flavoring ½ tsp salt You will also need: 1 ½ cup flour (for dusting work surface) ¾ cup maple syrup (not imitation) ½ c granulated or raw sugar (optional) Pastry brush Maple leaf cookie cutter Directions:
Makes: 75-80 2” maple leaf cookies
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Fall is finally in the air and all I can think about is pumpkin, molasses and other spices that make fall baking so wonderful. One family favorite is Molasses Crinkles, a soft cookie with a hint of cloves, cinnamon and ginger. Just perfect with a cup of tea. Ingredients: 3/4 cup butter flavored Crisco 1 cup dark brown sugar (packed) 1 egg 1/4 cup Molasses 2 1/4 cup flour 2 teaspoons baking soda 1/4 teaspoon salt 1/2 teaspoon ground Cloves 1/2 teaspoon ground Ginger 1 teaspoon ground Cinnamon 1/2 cup granulated sugar reserved (to roll the cookie dough in) Directions: Preheat oven to 375 degrees and prepare your cookie sheets either by spraying with Pam, lining with parchment paper, or using a silicon baking mat. Mix the first four ingredients in a large mixing bowl with electric or stand mixer until fully incorporated, and light and fluffy. Then add the dry ingredients until fully blended. Scoop walnut-sized dough and form a ball. Roll in the reserved sugar and place on a baking sheet (12 to a standard cookie sheet). Bake for 9 to 11 minutes until puffy and slightly browned on the bottom. Do not over bake or they won't be soft. Let the cookies rest on the cookie sheet for about 1 minute before you remove them to a wire rack to cool. These will keep for about a week (if they last that long!) if you keep them in an airtight container. They also freeze well. |
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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