the end is here…

Just of my cookie week! Don’t worry – you can’t get rid of me that easily ;0)

Over the course of the last 4 days I tried and tasted some recipes from some of my favourite blogs – however, I couldn’t let this week go with only making other peoples cookies. So this last one is my personal childhood favourite. My friend Robin’s mom used to make them, and when I got my hands on the recipe I tweaked it a little – adding a bit more spice, a little less butter – but have found that they are popular as ever!

This recipe makes about 5 dozen cookies … these not only pack a punch, but are a nice thin cookie – perfect for dunking into tea or milk. I would say these are just about perfect!

Gingersnaps
ingredients:
1/2 c. butter, softened
1 c. brown sugar
1/4 c. molasses
1 egg
2 1/4 c. whole wheat pastry flour
2 tsp baking soda
1/2 tsp vanilla salt
1 tsp ground ginger
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp ground cloves
Raw sugar, to coat (I use large brown sugar, but white will work too)

Preheat your oven to 375 F. Make sure that your racks are in the middle and upper parts of the oven (too low and the cookies will burn). Line your cookie trays with parchment paper.

In a large bowl, beat together the butter, brown sugar, molasses and egg until nice and fluffy. Again, this is when you want to do the majority of your beating – so that the dough doesn’t toughen up once you add the flour to it.

In a smaller bowl, combine the flour, b. soda, salt, and spices.

With your wooden spoon, stir the dry ingredients into the butter mixture until just combined.

Form the dough into small balls and roll each one in the raw sugar. Place about 2 inches apart on the cookie sheet – these do expand as they bake.

Bake for 11 minutes. Allow them to cool on the tray for a couple of minutes and then transfer them to a wire rack to cool completely.

Not only do these taste great – but they freeze well, and can be ground up to form the base for cheesecakes or to top ice cream with!

i’ve gone bananas!!!!

Another day – another cookie recipe… yes, the end is almost here, but not before this goody of a recipe gets its 15 minutes of fame. As you know, I heart 101 cookbooks. I absolutely adore Heidi’s entries and recipes. Oh and the pictures… sigh. I need to start adding pictures to my blog (I know I know… I just need to get a little camera first).

But let’s get back to this cookie. I was drawn in by the name, banana chip cookie recipe. Banana chips in a cookie? Why the heck not! I mean, cookies tend to be crunchy anyway, so why not add some banana to it? And why do we always use only mashed ones? So here goes (I did tweak a couple of things… less butter and two different chocolates rather than just dark).

Banana Chip Double Chocolate Cookies
ingredients:
1 3/4 c. whole wheat pastry flour
1/2 c. oat bran (the original recipe was toasted wheat germ)
1/2 tsp baking soda
1.2 tsp baking powder
1/2 tsp vanilla salt
1/3 c. butter, softened
1 c. brown sugar
2 eggs
2/3 c. banana chips, loosely chopped
1/2 c. white chocolate chips
1/2 c. dark chocolate chips
2/3 c. walnuts, toasted and chopped

Whisk together the flour, oat bran, salt, baking soda and powder. Set aside.

In a large bowl beat the butter until you have it light and fluffy. Beat in the sugar until it looks like thick frosting. Beat in the eggs, one at a time, incorporating each fully before adding the next one, and scraping down the sides of the bowl a few times along the way.

With a wooden spoon, stir in the vanilla. Now add the flour in two batches, stirring between each addition. You just want it to be combined, don’t over work the batter. Now stir in the banana chips, chocolate chips and the walnuts – you just want everything to be distributed.

I chilled my batter for 30 minutes in the fridge (Heidi’s recipe doesn’t require this stage, but I think it makes the dough more manageable).

At this point preheat your oven to 375 F. Make sure that your racks are in the middle/upper of the oven. Line your baking sheets with parchment paper.

I used my ice cream scooper again to divide these cookies. Each cookie was placed about 2 inches apart (this means more baking time, but these cookies expand while baking). Bake for 8 minutes, until barely golden on top and bottom. You’ll want to keep baking them – but Heidi says not too – otherwise they dry out. Cool on racks.

I was able to get 3 dozen cookies – that freeze well (after 5 different types of cookies, making at least 3 dozen each, I needed to freeze some!)

As Shauna and Amanda told me when they tried them – these cookies were made with love… :0)

a “melt in your mouth” kind of cookie…

Day 3. Completely different flavour from the first two. I started off this week with a day of chocolate, followed by a day of vanilla. The use real butter blog then offered me something a little different… lime metaways. Delicate and sweet, these cookies are a real punch of lime covered in powdered sugar. They were one of the cookie doughs that needed to be chilled – but they did live up to that little extra effort (and premeditation).

Lime Meltaways
ingredients:
12 tbsp. butter, softened
1/3 c. powdered sugar
2 limes, zest
2 limes, juice (about 3 tbsp)
1 tbsp vanilla
1 3/4 + 2 tbsp all purpose flour
2 tbsp cornstarch
1/4 tsp vanilla salt
2/3 c. powdered sugar (for dusting)

With your hand mixer, cream the butter and 1/3 c. of sugar together until fluffy. Add the lime zest, juice and vanilla. Continue to beat the batter (fluffy fluffy fluffy).

In a medium bowl, whisk the flour, cornstarch and salt together.

Add the dry mixture to the butter and beat on low speed until just combined.

Roll the dough into two 1 1/4 inch logs (I rolled mine on top of wax paper) and then wrap in plastic wrap. Allow to chill at least 1 hour. I chilled mine in the freezer overnight.

When you’re ready to bake…

Preheat your oven to 350 F. Line your cookie trays with parchment paper. Place the 2/3 c. of powdered sugar into a large Ziploc bag.

Take the chilled logs out of the freezer and allow to soften just a bit (because of the over night freeze I left mine out on the counter for 60 minutes). Slice the logs into 1/4 inch rounds. Place the rounds on your baking sheets, about an inch apart (they don’t expand while baking). Bake for 15 minutes – barely golden. Remove from the tray and set on a wire rack for 3 minutes. At 3 minutes, pop them into the powdered sugar and toss to coat (don’t get too rough, otherwise they’ll fall apart).

Return the cookies onto the rack and allow to cool completely (I placed parchment paper under the rack to catch the excess powered sugar).

The dough will freeze – and can keep for 2 months. Or they’ll keep for 2 weeks in an airtight container once baked.

Makes 4 dozen cookies.

Try this one… people will be instantly impressed when they see these little treats… and they melt in your mouth, just like their name promises.