There has been a bit of cookie baking at least. I managed a batch of molasses and 2 of peanut butter. I tried to make my chocolate mint moose cookies, but they did NOT turn out well. I think my chocolate mint chips were a bit too old. I have no idea what I’m going to cook for Christmas tomorrow. Is it sacrilegious to make Indian on Christmas?
So, with my rabbit convention around the corner, it was time to make a few treats to share with my friends. I made 2 batches of my grandma’s cookie recipe: one with chocolate chips and one with butterscotch mini chips. I love how both of them came out and they are extra special tasty (since they are my grandma’s recipe). I always use a small cookie scoop because I can make many more cookies from one batch. That means I can share the love with more people!
I also made a batch of cupcakes for the knitting shop for our Trick or Tasting last weekend. We didn’t have as many people through as I had hoped, so I had a lot of cupcakes left. I chose a chocolate cake base and topped it with red raspberry jam cream cheese icing. Yes, some of that jam I made back in July found its way into a batch of yummy cream cheese icing to top my cupcakes. The only problem was: I ran out of powdered sugar which resulted in icing that was a little less firm than I hoped to have topping the cupcakes.
Still, they tasted delicious. 🙂
So, let’s think on this one a moment.
Here is the recipe:
1 cup sugar
1/2 cup shortening
1/2 cup molasses
1 tsp. baking soda
3/4 cup milk
1/2 cup chopped walnuts or pecans
1/2 cup raisins
1/2 tsp. cinnamon
1/2 tsp. cloves
2 1/2 cups flour
Preheat oven to 350 degrees F.
Cream sugar and shortening in bowl. Add molasses and egg. Mix well. Dissolve baking soda in milk. Stir into the sugar mixture. Add remaining ingredients. Stir until well mixed.
Drop by spoonfuls onto a greased cookie sheet. Bake for 15 minutes or until brown.
So, these cookies are made with shortening (I used butter-flavor Crisco), molasses, nuts, no raisins (I don’t like raisins), and baking soda in milk.
This is a pretty old recipe. The idea of dissolving the baking soda in the milk was a new one for me, but I like the concept. The molasses mixed with the spices only mildly flavor the cookie. I like the addition of the nuts, but raisins are nasty, so I left those out. I was tempted to try making these cookies with butter, but thought I should stick with the recipe this time and make adjustments next time.
In the end, I thought the cookies were very good, but very different from what I tend to think of as a cookie. These are not a modern cookie in any way.
As I was sick for most of December my usual cut-out cookie baking did not commence as planned. So, I hauled out the cookie cutters and made a few
dozen hundred tiny little cut-out cookies last week.
I used my favorite (snagged from Tasty Kitchen) no-chill cut-out sugar cookie recipe. Then I dipped those tasty little cookies in an icing of fresh squeezed Cara Cara orange juice and powdered sugar. Mmmmmmm. That juice was good. So was the icing.
The thing I really love about the small cookies happens to be that they are nice and bite size. So I can eat them whole or nibble on them like I’m a bunny with a piece of hay. Now at some point I will need to find the time to make the gingerbread cookies I have wanted to make for 2 years! I dip those in a maple sugar icing. Mmmmm hmmmmm.
So. I remember making these with Lauren several times and I always liked the chewy things. While I was considering which cookie to take for our cookie exchange last Thursday, I thought of these. They are delightfully simple to make. I like mine more crunchy than chewy so I used 6 cups of corn flakes. Although, in retrospect they were still rather chewy so I could have used another 1 or 2 cups of corn flakes. Want to try it for yourself? I used the recipe here.