A Family Tradition–Black and White Cookies

Filed Under (Cookies) by Lisa on 07-12-2009

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It’s December already! I can’t believe it. It seems like it was just January a couple months ago. Christmas is just around the corner. That means it  is time to start the festive baking.
Our family has quite a few holiday recipes that we have made year after year, and they are always very popular.

One of my ultimate favorite Christmas delight is for black and white cookies. I made these cookies a couple days ago, and they have been a huge hit as usual. The recipe comes from the  Oetker German Home Baking cookbook by August Oeker Bielefeld (page 65). This recipe is one that wouldn’t dare morph in any way shape or form. I follow it to the book. I doubled it since it is so popular. Here is the recipe (the doubled version)

Black and White Cookies

Light Pastry
18 oz  all purpose flour
2 tsp baking powder
11 oz white sugar
3 tsp pure vanilla extract
3 tsp rum extract
2 eggs
9 oz butter or margarine (I always use margarine)

Dark Pastry
2 level tbsp cocoa
1 level tbsp white sugar
1 tbsp milk

For brushing
Egg white (if desired I usually don’t do this, but it works too).

Preheat oven to 350 degrees F. In a large bowl combine the flour, and baking powder. Make a well in the centre and pour in the sugar, vanilla extract, rum extract, and egg. Mix to form a thick paste. Cut in the margarine. Knead the dough to form a soft (possibly sticky ball of dough. Break the ball in half. Set one half of the dough in a separate bowl.
In one bowl of dough add the cocoa, sugar, and milk.. Knead until a dark chocolate dough forms. If the dough seems quite sticky cover it, and refrigerate it for about 30 minutes.

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Cutting the formed cookie rolls (this is my mom's hand, she assisted with assembly of the cookies)

Cutting the formed cookie rolls (this is my mom's hand, she assisted with assembly of the cookies)

Form the dough into the following patterns:

For a pinwheel pattern: roll out two rectangles that are about the same size (one light and one dark). Lay the two rectangles on top of each other (if you find they don’t stick together well, then brush with egg white). Roll up the dough.

For a checkerboard pattern: roll out two snake like rolls of each color dough. Stick all the rolls together alternating colors. Pat the combined roll down on each side to  make it more like a square.

Cut the formed rolls into equal sized cookies on a cutting board with a very sharp knife. Place on cookie sheets. Bake in the preheated oven for about 12 minutes or until the bottom of the cookies are just starting to change to a very light color gold/brown.

Enjoy.

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Oatmeal Raisin Cookies

Filed Under (Cookies) by Lisa on 12-11-2009

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Lately I have been reading the Magnificent Cookies Cookbook by Kathryn L. Ramsay. I had my eye on the Giant Oatmeal Cookie recipe (on page 18) for quite some time. Two days ago I finally gave it a go.

I was a little hesitant to try this recipe because it seemed like it would make a massive mountain of cookie dough, and also the instructions say to bake 5 cookies at a time. If I was to make 5 cookies at a time I would be making cookies for hours, even if they are massive. The recipe says it makes 20 giant cookies.

I was intrigued by this recipe since it says to line the cookie sheets with aluminum foil (dull side up). I had never done this before when making cookies so I thought it would be interesting to try it and see what kind of result it produces.

I decided to start with making 5 giant cookies.

My 5 giant oatmeal raison cookies turned out very well. I used the aluminum foil on the cookie sheet as the recipe instructed. The cookies turned out nice and soft (just the way I like them) and slightly golden. Even once the cookies were totally cooled they remained soft.

1/2 of a giant cookie

1/2 of a giant cookie

the bottom of the giant cookie

the bottom of the giant cookie

For the remaining mountain of cookie dough I made small to medium sized cookies on an unlined non-stick cookie sheet. These cookies turned out much less soft, and more brown on the bottom.

top of small cookie

top of small cookie

bottom of small cookie

bottom of small cookie

I am not sure if the difference in the softness of the cookies was related to the size of the cookies or the aluminum foil lining the pan vs. not lining the pan.

Does anyone know what the purpose of lining a cookie sheet with aluminum foil is?

Here is the recipe I used adapted from the Magnificent Cookies Cookbook (page 18).
My only modification was with the sugar. I used  1.5 cups of brown sugar instead of one cup of white sugar and one cup of brown sugar (I eliminated the white sugar).

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Oatmeal Raison Cookies

1 cup olive oil margarine
1 ½ cup not packed brown sugar
2 large eggs
1 ½ cups all purpose flour
½ tsp baking soda
1/8 tsp salt
2 tsp ground cinnamon
2 tsp ground allspice
1 ½ tsp ground cloves
1 ½ tsp ground ginger
½ tsp nutmeg
3 cups baking oatmeal
1 cup raisins

Preheat oven to 375 degrees F. Line cookie sheets with aluminum foil (dull side up).

In a large bowl add the margarine, brown sugar, and eggs. Beat until smooth. Add all the remaining ingredients (except raisins). and beat until smooth. Add the raisins, and blend until they evenly distributed in the dough. If making the giant cookies use an ice cream scoop and place 5 cookies on your pre lined cookie sheet. Bake for 12-15 minutes. Remove from the oven and place the foil (with the cookies) onto a cooking rack.

Overall I am happy with the way my cookies turned out but I prefer the giant ones to the smaller ones because they are softer.

Do you have a favorite oatmeal raisin cookie recipe?

Gingersnaps Galore

Filed Under (Cookies) by Lisa on 23-10-2009

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This afternoon it was rainy and cold out. I had planned to plant some blueberry bushes outside but the weather just was a bit too chilly for that. Instead I decided to bake some cookies. I made my favorite recipe for gingersnaps. I found the recipe in: Magnificent Cookies Cookbook by Kathryn L. Ramsay (page 30).

This is one of the only recipes I don’t morph (well almost). I made one change to the recipe I used 1 cup of non packed brown sugar instead of one cup of firmly packed brown sugar. I also changed the baking temperature and time from 325 degrees F to 350 degrees F. I baked my cookies at 350 F for 7 to 8 minutes instead of the 12-14 minutes that the recipe calls for. I think the hotter baking temperature for a shorter period of time resulted in softer cookies (just the way I like them).

Here is the recipe.

Gingersnaps

½ cup Butter (I used olive oil margarine)
1 cup Brown Sugar
1 large Egg
¼ cup molasses
2 cups all purpose flour
1 ½ tsp baking soda
2 tsp ground ginger
½ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground allspice

Preheat oven to 350 degrees F.
Cream the margarine with an electric mixer. Add the brown sugar, molasses, and egg, and beat until smooth. Add the flour, baking soda, ginger, cinnamon, cloves, and allspice beat until a soft dough forums. Knead the dough until it is a smooth ball. Transfer the dough to a cookie sheet by the teaspoonful. Bake in your preheated oven for 7 to 8 minutes. Let cookies sit once out of the oven for a few minutes on the cookie sheet (cover them with a towel to maintain their softness.

Enjoy with a tall glass of milk or beverage of your choice.

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Kiss Smartie Cookies

Filed Under (Cookies) by Lisa on 16-03-2009

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Lately I have been in the spring cleaning mood. I had been thinking about cleaning out one of the cupboards (the cookie/cracker treat cupboard) for quite awhile. There were a few small Halloween size boxes of Smarties from Halloween and a few Hershey’s Kisses that had been in the cupboard for a least a year. Since no one in our house likes to waste anything unless it is moldy or otherwise compromised, I decided to search for a recipe to turn the Smarties, and Kisses into some cookies.

I found a recipe on this website www.cooksrecipes.com/cookie/super_smarties_cookies_recipe.html.

I modified the recipe only slightly. I added some rum extract for extra flavor, I also used more vanilla extract then the recipe indicated. With the smarties I cut each one in half (since I don’t like big chunks and I had very few smarties), I also used Hershey’s chocolate kisses. I cut the kisses into small pieces. I used a total of 1 cup of smarties combine with kisses.

The cookies turned out very well. The are soft, and a little bit chewy from the oatmeal (in a good way). They also have a small amount of crunch from the smarties. The combined textures make a very delightful cookie.

Here is my modified recipe:

Kiss Smartie Cookies

1 ½ cups all purpose flour

1 tsp baking soda

1 tsp salt

1 cup olive oil margarine

¾ white granulated sugar

½ cup lightly packed brown sugar

2 tsp vanilla extract

1 tsp rum extract

3 large eggs

2 cups rolled oats

Smarties (desired amount)

Kisses (desired amount)

Preheat oven to 350 degrees F. In a large bowl combine the margerine, vanilla and rum extracts, and eggs. Beat well. Add the sugars and beat well. Add the flour, salt and baking soda. Beat until smooth. Now prepare the smarties and kisses (cut to desired size). Add the oats and the smarties/kisses mixture. Blend. Drop by teaspoonfuls onto prepared cookie sheets. Bake for 12-13 minutes in your preheated oven. Enjoy.

This recipe makes about 50 medium sized cookies.

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