Okay, get your ovens going and get something along these lines baked TODAY! Don’t bother with doubling the recipe, either, as Ash Wednesday is only about two and a half days away from now. In fact, my excellent ice cream making daughter already has her orders to make me a pint of orange ice cream TODAY or she WILL have a very penitential Lent!
Chocolate Coffee Chip Cookies
2 cups all-purpose flour
1/2 teaspoon baking soda
Pinch of salt
2 teaspoons instant coffee granules or, better yet, a teaspoon of espresso powder
1 tablespoon water or fresh orange juice
3/4 cup room-temperature butter (Margaine just won’t do!)
1/2 cup lightly-packed dark brown sugar
1/4 cup granulated sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1 cup either milk or semi-sweet chocolate chips
1 cup white chocolate chocolate chips
Sift together the dry ingredients in a small bowl and set aside for now.
Mix the coffee granules or espresso powder in the 1 tablespoon of water or juice.
In a mixing bowl, add the butter and sugars and beat until well-incorporated and the mixture is smooth and fluffy. Blend in the eggs, vanilla, and dissolved coffee. Mix in the flour mixture until just blended. Fold in the chocolate and white chocolate chips.
Divide the dough into two and form them into approximately two-inch round rolls, wrap in plastic wrap and refrigerate at least two and a half hours.
Cookie time! Preheat oven to 350 degrees and line three (or as needed) baking sheets with parchment paper. With a large, sharp knife, cut approximately 15 slices from each dough roll. Place the slices about two inches apart on the prepared baking sheets (because of spreading during baking), and bake for about twelve minutes or until golden brown. Let cookies cool ON the baking sheet for about ten minutes before removing them to a cooling rack. If you weren’t planning on sharing these pre-Lenten cookies with your children, hide them NOW!
Tis the cookie season as the Girl Scouts are outside the stores selling their wares now. Everyone has a favorite cookie and every scout troop is out to sell as many as they can to support all their yearly functions and, perhaps, be the highest selling troop this year. One observant person decided to trace the money trail and the results were not good.
Lent is approaching all too quickly. Time to think of a few sweets to soften the blow before the ‘give-ups’ begin! We don’t overdo our Fat Tuesday but a batch of fresh cookies made on the preceding Sunday to last through Tuesday always seems the best way to go for us.
Lemon Square Cookies
1 1/2 cups all-purpose flour
3/4 cup cornstarch
1/4 cup granulated sugar
1/4 cup powdered sugar
pinch of salt
1 cup cold butter, cut into small squares
2 teaspoons finely-grated fresh lemon zest
1 tablespoon fresh lemon juice
1 teaspoon lemon extract
2 teaspoons vanilla extract
Mix together the dry ingredients, place into a mixing bowl. Add half of the pieces of butter, the lemon zest and mix to form buttery crumbs. Add the second half of the butter and mix until no flour is visible. Add the extracts and lemon juice until the dough just holds together.
Lightly knead the dough and then divide into two portions. Place each on a square of waxed paper and form into about 1 1/2-inch square logs about four to five inches long. Wrap the waxed paper around the logs and refrigerate 3-4 hours or overnight. Remove the dough rolls about 30 minutes before baking to soften a bit.
Preheat the oven to 350 degrees. Line the baking sheets with parchment paper. With a sharp knife, carefully slice 1/4th thick slices from the logs and place about an inch or so apart on the prepared baking sheets. Bake the cookies for approximately 15-20 minutes depending on your oven. They should be firm to the touch and golden brown around the edges. Remove them to a rack to cool before icing.
1 cup powdered sugar
1/2 teaspoon finely grated lemon zest
1/2 teaspoon lemon extract
Enough fresh lemon juice to form a medium-thick icing.
I’ve never heard anyone say no to some colorful sprinkles scattered over the cookies before the icing dries.
*A thought . . . If you have some walnuts or pecans on hand, you can toast a cup of them then finely grind them. After you form the log squares, you can roll and press the nuts all around the logs before you refrigerate them. That way, you get an extra bit of crunch and the flavor of the nuts goes well with lemon.
My daughter and I finished off making the last of the Christmas cookies yesterday. We have been watching way too many baking shows so attempted, with a bit of success, to make some better than average versions of the experts’ cookies. We put on Christmas music and spent four hours noting that the first six or seven cookies we decorated were not all that great while one could see our expertise grow with the middle group. The last twenty or so ended up much simpler as we got tired of all the sticky frosting joy. Anyway, this batch along with the 15 other kinds I baked during the week will easily fill up our cookies gift plates for our friends.
HOWEVER, when I say I’m done, I’m talking about the ‘normal’ cookies. My younger son in adamantly vegan so I still have five cookie recipes to bake for his Christmas treats. I asked him once if his three roommates were vegan, too, and he said, “Only when I’m doing the cooking!” I guess that will be the same situation if they want one of his Christmas cookies!
I love to bake and enjoy fussing over presentation but there are times when I need something from the oven with limited time in which to get it into the oven. These very basic cookies work well, feed a reasonable crowd. Works well with a scoop of ice cream for a dessert night treat.
One-Baking Pan Cookies
1 cup packed brown sugar
1 cup butter
1 egg yolk (reserve white)
1-2 teaspoons almond flavoring
2 cups flour
Cream together sugar and butter until fluffy. Beat in egg yolk and flavoring. Add flour to form dough. Pat dough evenly on ungreased cookie sheet. Brush top of dough with slightly beaten egg white.
Combine ¼ cup granulated sugar and two teaspoons cinnamon. Sprinkle evenly over dough. Sprinkle finely chopped nuts over it all. (almonds, walnuts or pecans.)
Bake at 350 degrees for 15 minutes or until very lightly browned. Cool and cut into serving portions.
*I like to double the recipe and press it out in one of my large, rimmed baking pans. Don’t forget the parchment paper lining to minimize clean up and insure nothing sticks. For some holiday drama, you could scatter on some gold candy glitter along with the chopped nuts.
**Gluten-free? Although I haven’t tried it with this recipe YET, I think that one of the cup-for-cup gluten free flour blends would work well with this.
I don’t think there is a mother who has never been informed ten minutes before bedtime that their child just remembered they were supposed to bring cookies to school the next day. My favorite and a popular solution that’s been around for awhile follows! The nice thing about this recipe is that you can use any flavor cake mix you like or have in the house. You can add chocolate chips, nuts, coconut to the mixture and come up with some ‘homemade’ (hey! you DID make them at HOME!) cookies in a minimum of time and effort. Remember an extra drop of vanilla extract, pumpkin pie spices for a spice cake mix and such would work well.
1 package (18.25 ounces) favorite cake mix
½ cup butter (1 stick) melted
2 large eggs
Preheat oven to 350 degrees. Cookies sheets should be greased or sprayed with vegetable spray.
In a medium bowl, stir in all ingredients until well combined. Drop by tablespoons onto prepared cookie sheets, about 3 inches apart to allow for spreading. Bake for approximately 10-12 minutes until edges are brown. Let cool on cookie sheet a few minutes before transferring to racks to finish cooling.
Crispy Coconut Chews
My husband doesn’t like coconut but, for some reason, he likes these cookies! They are easy to make and a nice contrast to all the chocolate and spice cookies that show up at Christmas. Don’t get me wrong, I have absolutely nothing against chocolate and spice cookies but don’t mind chomping down on an extra coconut cookie in addition to the rest! Sometimes, I use bran flakes for the called-for crushed flake cereal in the ingredients. I’m always sneaking in extra vitamins and fiber even with treats.
½ cup butter
½ cup packed brown sugar
½ cup granulated sugar
2 teaspoons vanilla extract
2 teaspoon grated lemon zest
1 cup all-purpose flour
1 cup crushed flake cereal
1 cup rolled oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup coconut
½ cup chopped walnuts
Preheat oven to 350 degrees.
Cream the butter and sugars until smooth and fluffy. Stir in egg, extract, and lemon zest. Add the flour, baking soda, and baking powder to the butter mixture. Add the oatmeal, cereal, coconut, and walnuts. Mix gently until well combined.
Drop dough by tablespoons onto greased baking sheet, keeping them about 2 inches apart to allow for spreading. Bake for approximately ten minutes or until cookies are lightly browned at the edges. Cool on wire racks. Makes approximately 4 dozen cookies depending on size.