Category Archives: Cookies

Classic Snickerdoodles

Classic Snickerdoodles

Snickerdoodles are cookies that are good for any occasion year-round. I always included them in my holiday cookie trays when I ran my bakery. They were loved by all. Here’s the recipe I used, straight out of my bakery/bistro cookbook, Secrets of a Professional Baker. Enjoy! Judi

Snickerdoodles
Makes about 3 Dozen Cookies

8 oz (1 cup) butter (No substitutes, please!)
1-1/2 cups granulated sugar
2 eggs
1 tsp vanilla extract
15 to 16 oz (3 cups) all-purpose flour
1 tsp baking soda
2 tsp cream of tartar

3 Tbsp granulated sugar
2 tsp ground cinnamon

In a mixing bowl, cream the butter and sugar. Add eggs and vanilla. In another bowl, combine the flour, baking soda and cream of tartar. Add flour mixture to butter mix; combine until smooth.

On a plate or in a shallow bowl, combine the extra granulated sugar and cinnamon. Roll cookie dough into 1″ balls, then roll in sugar/cinnamon mixture. Place cookie dough ball on parchment paper lined baking sheet.

Bake at 400F for about 9 minutes, until lightly browned. Test 1 cookie first for time and texture! If it spreads too much, add a little more flour.

Remove from oven when slightly underdone when allowing them to cool on the baking sheet as they will continue to cook for a minute or two after being removed from the oven. This will help prevent them from being too browned, dry or crisp.

Almond Butter Shortbread Cookies

Almond Butter Shortbread Cookies

Shortbread cookies are fabulous. It doesn’t matter to me what flavor they are. I love them all. They are sweet, buttery and simply melt in your mouth. Can you get any better than that?

When I had my bakery/bistro, I made a HUGE amount of cookies over the holidays. My shortbread cookies were among my customers’ favorites. Here’s a recipe straight from my cookbook for Almond Butter Shortbread Cookies. Enjoy!

Almond Butter Shortbread Cookies
Makes about 2-1/2 Dozen Cookies

8 oz (1 cup) butter (No substitutes, please!)
1/2 cup granulated sugar
1 tsp almond extract
1/4 tsp salt
10 oz (2 cups) all-purpose flour

In a mixer bowl, cream the butter, sugar and almond extract; set aside. In another bowl, combine the salt and flour; add to the butter mixture. Mix well until smooth.

Form into 1″ balls and place on a parchment paper lined baking sheet. Flatten with the lightly oiled then floured flat bottom of a measuring cup or glass. Sprinkle with sugar (colored sugar is pretty for the holidays).

Bake at 350F for 12-15 minutes, until they just barely begin to brown.

Tip: These cookies are delicious just as the recipe is written. However, if you want to add almonds for some crunch, add a little finely chopped natural almonds to the batter. OR, you could substitute one or two tablespoons of the flour with an equal amount of almond meal/flour. Yum!

 

Cranberry Orange Oatmeal Cookies

Cranberry Orange Oatmeal Cookies

For most people, the holidays automatically mean it’s cookie season. The aroma of freshly baked cookies and the heartwarming sensation of eating warm cookies right out of the oven can’t be beat. Hence, now is the time we start digging out our favorite recipes from last year and start baking in preparation for all of our social gatherings.

Here’s a recipe that was a holiday favorite with the customers I enjoyed at The Spice Rack, the bakery/bistro I once owned. The cookies are a holiday “twist” from the standard oatmeal raisin cookies. The addition of orange flavoring and sweetened dried cranberries makes them perfect for any holiday occasion. AND they’re easy to make! No mix needed. Here’s my recipe…

Cranberry Orange Oatmeal Cookies
Makes about 4 Dozen Cookies

8 oz (1 cup) butter (No substitutes, please!)
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla extract
1 tsp orange extract
1 tsp dried orange zest

10 oz (2 cups) all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
3 cups oats (quick or old fashioned)
1 cup sweetened dried cranberries

In a mixer bowl, cream the butter and sugars. Blend in eggs, extracts and orange zest; set aside. In another bowl, combine the flour, baking soda and cinnamon. Blend the flour mixture into the butter mix. Stir in the oats and sweetened dried cranberries.

Drop by scoopfuls or heaping teaspoons onto a parchment paper lined baking sheet.

Bake at 350F for about 11-12 minutes, until slightly underdone (when allowing cookies to cool on the baking sheet).*

Store in an air-tight container or wrap tightly and freeze until needed.

Tip: Removing the cookies from the oven while slightly under-baked allows them to finish cooking on the hot baking sheet as it cools. This will help prevent them from being over-baked and become too crisp or dry.