Friday, 4 December 2009

White Christmas Cookie

3 cups Rice Krispies (rice bubbles for you Aussies)
1 cup dessicated coconut
3/4 cup powdered milk
1/2 cup powdered sugar
60 g (2 oz) mixed candied fruit, chopped
60 g (2 oz) red and green candied cherries, chopped
1/4 cup raisins
125 g (4.5 oz) white vegetable shortening (Chopha or Crisco)
125 g (4.5 oz) white chocolate chips

Brush a 9 x 13" pan with oil. Line base and sides with paper. Combine Rice Krispies, coconut, powdered milk, powdered sugar, and all fruit in a large bowl. Chop up the shortening, place with the chocolate in the top of a double boiler over simmering water. Stir until mixture is melted and smooth. Combine chocolate and Rice Krispie mixture. Press into the prepared pan and refrigerate until set. Remove from the pan, allow to stand for 10 minutes. Cut into squares with a sharp knife.


Sunday, 27 September 2009

Easy Peanut Butter Cookies

1 cup peanut butter
1/2 cup sugar
1 egg

Preheat oven to 325* Mix everything together until well blended. Refrigerate for 30 minutes. Roll into 18 balls. Place 2" apart onto ungreased cookie sheet. Flatten each ball in a criss-cross pattern with a fork. Bake for 18 minutes. Cool.

* You can also dip one side in melted chocolate and then into chopped nuts.


Saturday, 26 September 2009

Easy Cookies Recipe (Video)

Candy Cane Cookies

1 cup butter
1 cup powdered sugar
1 egg
2 tsp vanilla
1/2 tsp salt
2 1/2 cups flour

red food coloring
1/4 cup crushed candy canes
1/4 cup sugar

Preheat oven to 375*

Cream together the butter, powdered sugar, egg and vanilla. Sift in flour and salt in separate bowl and add to butter mixture.

Divide dough in half and color one half red. Roll a tsp of each color dough into a 4" strip and then lightly press them together. Twist them like a rope and place onto ungreased cookie sheet.

Curve the top down to look like a candy cane. Bake about 9 minutes or until lightly browned. While still warm, remove from baking sheet and sprinkle with sugar and candy cane mixture.  


Perfect Sugar Cookies

2/3 cup shortening
2/3 cup butter
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla 
3 1/2 cups flour 
2 teaspoons baking powder
1 tsp salt 

Preheat oven to 350*

Cream together shortening, butter and sugar. Stir in the eggs and vanilla. Combine the flour, salt and powder and blend into the creamed mixture.

Shape into balls and place on ungreased cookie sheets. Bake for 10-12 minutes or until lightly golden brown.

You may also roll them in some sugar just before placing on the cookie sheets for some extra decoration!


How To Make Fortune Cookies (Video)

Wednesday, 23 September 2009

Cherry Chocolate Chunk Cookies

2 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup butter flavored shortening (such as Crisco®)
1/2 cup white sugar
3/4 cup brown sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1 cup dried tart cherries
3/4 cup chopped walnuts
1/2 cup chopped pecans
1 (12 ounce) bag semi-sweet chocolate chunks (such as SACO®)

Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets. Whisk together the flour, baking soda, and salt; set aside. 

Beat the unsalted butter, butter flavored shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time; beat in the vanilla extract and almond extract with the last egg. Mix in the flour mixture until just incorporated.

Fold in the cherries, walnuts, pecans, and chocolate chunks, mixing just enough to evenly combine. Drop by rounded spoonfuls onto the prepared cookie sheets. 

Bake in the preheated oven until browned around the edges, 11 to 13 minutes. Cool on cookie sheet for 2 minutes; remove cookies to a wire rack to cool completely.