Today, I decided it was time to get around to baking cookies for all our neighbors, as well as for the family and friends that will be visiting soon. As is tradition, cookies, treats, and gifts are given among our close neighbors and friends in our neighborhood. Unfortunately, we don't always have time to talk with all of our neighbors as much as we would like to, so giving treats out during the holidays gives us time to catch up and say hello. So this year, I have decided that our neighbors should receive more than just one type of cookie on the treat tray we will deliver in the next few days. Below I have listed three of the cookies that I baked today; and there will be more posted hopefully tomorrow.
Snickerdoodles
Ingredients:
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, room temperature
1 1/2 cups sugar
2 large eggs
For rolling:
2 tablespoons sugar
2 teaspoons ground cinnamon
Preheat oven to 350 degrees F. Sift together the flour, baking powder, and salt in a medium bowl. Place butter and sugar in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in the eggs, one at a time, until fully incorporated. Scrape the sides of the bowl with a rubber spatula as needed. Reduce speed to low and gradually mix in the flour mixture just until combined.
Stir together the sugar and cinnamon in a small bowl. Shape dough into balls. Using a cookie scoop makes sure they are uniform in size. Roll the balls in the cinnamon sugar and place on a Silpat (more info below about Silpat) or parchment-lined cookie sheet about 2 inches apart.
Bake cookies until edges are golden, about 12 minutes. Let cool on sheets on wire racks.
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, room temperature
1 1/2 cups sugar
2 large eggs
For rolling:
2 tablespoons sugar
2 teaspoons ground cinnamon
Preheat oven to 350 degrees F. Sift together the flour, baking powder, and salt in a medium bowl. Place butter and sugar in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in the eggs, one at a time, until fully incorporated. Scrape the sides of the bowl with a rubber spatula as needed. Reduce speed to low and gradually mix in the flour mixture just until combined.
Stir together the sugar and cinnamon in a small bowl. Shape dough into balls. Using a cookie scoop makes sure they are uniform in size. Roll the balls in the cinnamon sugar and place on a Silpat (more info below about Silpat) or parchment-lined cookie sheet about 2 inches apart.
Bake cookies until edges are golden, about 12 minutes. Let cool on sheets on wire racks.
Andes Mint Chocolate Chip Cookies
Ingredients:
1 cup butter, softened
2/3 cups white sugar
2/3 cup brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 10 oz bag of Andes mint chocolate chips
Preheat oven to 375 degrees F. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Fold in the mint chocolate chips. Using cookie scoop, drop onto Silpat or ungreased cookie sheets.
Bake for 10 minutes, until cookies are set. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
1 cup butter, softened
2/3 cups white sugar
2/3 cup brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 10 oz bag of Andes mint chocolate chips
Preheat oven to 375 degrees F. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Fold in the mint chocolate chips. Using cookie scoop, drop onto Silpat or ungreased cookie sheets.
Bake for 10 minutes, until cookies are set. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Easy Peanut Butter Blossom Cookies
Courtesy of Great American Brand Name Recipes Cookbook
Courtesy of Great American Brand Name Recipes Cookbook
Ingredients:
1 (14oz) can sweetened condensed milk (NOT evaporated)
3/4 cup peanut butter
2 cups biscuit baking mix
1 tsp vanilla extract
granulated sugar
Hershey's Kisses
Preheat oven to 375 degrees F. In large mixer bowl, beat sweetened condensed milk and peanut butter until smooth. Add biscuit mix and vanilla; mix well. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased baking sheets, or a Silpat mat. Bake for 5 minutes. Remove and press a Hershey's Kisses candy in center of each ball. Bake for another 2 minutes. Remove and cool. Store tightly covered at room temperature.
1 (14oz) can sweetened condensed milk (NOT evaporated)
3/4 cup peanut butter
2 cups biscuit baking mix
1 tsp vanilla extract
granulated sugar
Hershey's Kisses
Preheat oven to 375 degrees F. In large mixer bowl, beat sweetened condensed milk and peanut butter until smooth. Add biscuit mix and vanilla; mix well. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased baking sheets, or a Silpat mat. Bake for 5 minutes. Remove and press a Hershey's Kisses candy in center of each ball. Bake for another 2 minutes. Remove and cool. Store tightly covered at room temperature.
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Now what exactly is a Silpat mat?
Silpat is the brand name of a popular silicone mat used in baking and in the production of candy to provide a non-stick surface without fat or parchment paper. Silpats contain a glass fiber weave that reinforces the silicone. It was invented by the French chemist Guy Demarle and is produced by the company he founded, called Demarle.
I reccommend that anyone who enjoys baking a lot to purchase a Silpat. Ever since I have started using the mat, I have never gone back to using parchment paper for my baking needs. You can melt cheese on the mat and it will come off with ease. I can't stress it again, I love it and everyone needs one. Find out more information at http://www.silpat.com/.
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This is some Vanilla Extract brought back from a trip to Mexico.
Silpat is the brand name of a popular silicone mat used in baking and in the production of candy to provide a non-stick surface without fat or parchment paper. Silpats contain a glass fiber weave that reinforces the silicone. It was invented by the French chemist Guy Demarle and is produced by the company he founded, called Demarle.
I reccommend that anyone who enjoys baking a lot to purchase a Silpat. Ever since I have started using the mat, I have never gone back to using parchment paper for my baking needs. You can melt cheese on the mat and it will come off with ease. I can't stress it again, I love it and everyone needs one. Find out more information at http://www.silpat.com/.
________________________________________________________________
This is some Vanilla Extract brought back from a trip to Mexico.
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Instead of buying the small bags of flour and end up running out halfway through cooking or baking something, I like to stock up with the big 25lb bag of flour from Sam's Club. If I'm lucky, the bag will last for about 3 weeks. Its very nice to have handy, especially becuase of all the bread baking that I do. I make bread at least 3 times a week. There is nothing better than fresh bread, and it tastes so much better than store bought.
Instead of buying the small bags of flour and end up running out halfway through cooking or baking something, I like to stock up with the big 25lb bag of flour from Sam's Club. If I'm lucky, the bag will last for about 3 weeks. Its very nice to have handy, especially becuase of all the bread baking that I do. I make bread at least 3 times a week. There is nothing better than fresh bread, and it tastes so much better than store bought.
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