Recipes

Cookies – North Americans Love to Enjoy.

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COOKIES – NORTH AMERICANS LOVE TO ENJOY

North Americans eternal love for cookies continues unabated. Those who cherish the full flavour and texture of lovingly baked cookies prefer to bake their own.

There are literally hundreds of manufacturers and thousands of brands in the marketplace, but none can compete with competently home-baked cookies using the best and purest ingredients.

The ingredients of the dough must be the best quality available to ensure purity and mouth feel.
On high altitudes baking times must be adjusted accordingly to compensate for atmospheric pressure.
Always bake in a hot oven using the centre of the middle rack.
All cookies must be uniform both in size, shape, and thickness, to guarantee uniform texture and appearance.

Once retrieved from the oven and cooled, cookies should be stored in an airtight container and in a dry place to prevent staleness.

There are several basic dough recipes that can be altered to suit individual tastes once a particular recipe has been mastered.

Sugar Cookie Dough (Basic recipe)

½ cup butter, unsalted, softened
½ cup granulated sugar
½ cup brown sugar
1 large egg
½ tsp. Vanilla extract
2-¼ cups all-purpose flour
1 tsp. baking powder

Cream butter and sugar. Add egg, and vanilla and beat until everything is well combined.
Sift together baking powder and flour. Add to the butter mixture and stir until dough forms.
Place dough between two sheets of parchment paper, and using a rolling pin, roll out to a thickness of three millimetres, or 1/8 of an inch.
Refrigerate for 30 minutes or until the dough is firm.
Using a cookie cutter, cut out cookies and bake in a 350 F (150 C) oven for 10 – 12 minutes until golden at the edges.

Cornmeal And Currant Cookies
Yield – 50 cookies

1 recipe of Sugar Dough Basic Recipe
½ cup yellow cornmeal
½ cup dried currants
2 tsp. grated lemon rind

Sprinkle cornmeal, currant and lemon rind over dough and stir until just combined.
Follow instructions of basic sugar dough.

Date and fig pinwheels
Yield- 50 cookies

1 Sugar Cookie Dough Basic Recipe
1 cup dried figs, stems removed and quartered
¼ cup white wine
1 cup dried pitted dates
¼ cup chopped walnuts
¼ cup honey
1 tsp grated orange rind

Proceed as directed in basic sugar dough. Cut the dough into two rectangles and chill for 30 minutes.
Place figs in small pan with white wine and bring to a boil. Simmer for 8 – 10 minutes.
Place dates, walnuts, honey and orange rind in a bowl; add fig and mush to form a paste.
Spread fig mixture over one sheet and roll into a tight log. Repeat with second.
Using a sharp knife cut log into 5 millimetre (1/4 “) slices. Bake on parchment paper for 12 minutes

Short Bread Cookie Dough (Basic Recipe)
Yield – 24

1 cup unsalted butter, softened
¼ cup sugar
1/4 cup icing sugar
2 cups all-purpose flour
½ tsp salt

Combine butter and sugars in a large bowl and beat until creamy.
Add flour and salt and stir until flour is absorbed, and crumbly.
Knead dough together gently, and gather into a ball.
Roll out into two sheets of 5 mm. thickness. Refrigerate for 30 minutes
Preheat oven to 300 F (130 F).
Using a cookie cutter, cut dough. Place cookies on parchment paper-lined cookie sheet and bake for 20 –22 minutes.

Apricot, Ginger and Almond Tartlets
Yield – 28

1 Recipe Shortbread Cookie Dough Basic Recipe
2 large egg whites
½ cup light brown sugar, packed
1 cup chopped dried apricots
1 cup chopped candied ginger
1 cup blanched sliced almonds

Roll dough into two ¼ “ (5 mm.) sheets
Cut dough into slices and place them into the well of a mini-muffin pan. Press dough to spread out to the edges with a slight depression. Prick each piece with a fork.
Bake for 18 minutes until bases are golden brown on edges.
Combine egg whites and brown sugar in a medium bowl and whisk. Add apricots, ginger, and almonds and toss.
Please a heaping tablespoon of mixture into each shortbread base, spreading it out to the edges.
Bake for 14 minutes until almonds are lightly toasted.
Allow tartlets to cool in pan.
Remove, using the tip of a sharp knife.

Pecan Butter Balls
Yield- 24 cookies

1 Recipe Shortbread Cookie dough Basic Recipe
1 cup finely chopped pecans
¼ cup sifted icing sugar
Gather dough into a ball and form into a log of 2.5 cm. (1”) in diameter.
Wrap in wax paper and chill for 30 minutes.
Form 2.5 cm. (1”) balls.
Place 2/5 cm (1”) apart on parchment-lined baking sheets and bake for 20 minutes.

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8 Comments

  1. Wow Am just figuring out when I can get to try out these recipes. I just do not have time but I would love to give it a go.

  2. Hey everyone knows that North Americans love cookies. This cookie looks so much delicious that i can’t control myself. I am definitely going to try this. Thanks for sharing this recipe.
    Vikram recently posted..Star CJ Coupons Upto 80% with Additional 10% Off on any purchaseMy Profile

  3. Cookies are really a comfort food and a stress reliever. I am no American but I am very fond of cookies as well, especially the homemade ones.

  4. Everyone loves cookies. All these look good but the pecan butter balls sound especially delicious. Thanks!
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  5. This cookie looks so much delicious that i can’t control myself. I am definitely going to try this. Thanks for sharing this recipe.

  6. yummy, cookie will always my favorite, thank you for sharing this amazing recipe

  7. All the contents you mentioned in post are too good and can be very useful. I will keep it in mind, thanks for sharing the information keep updating, looking forward for more posts.

  8. Definitely I will take this cookie. How delicious it is! You are great and please keep posting for us with new delicious recipe.

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