For your enjoyment, here are some of my favorite cookie recipes. Some are my own, or family inventions, others are from cookbooks as noted.
For the British recipes, a good kitchen scale is highly recommended. You can use the volume measurements, but the weight is by far the more accurate measure.
The recipe for No Bake Cookies, called "Chocolate Jobs" in our family, is a recipe my mother taught me. She and both my brothers have this one memorized. My earliest memories involve these cookies and licking the spoon and scraping the pan after the cookies were setting.
The Shortbread recipe is legendary. Catherine Brown's recipe is so good, I don't mess with it. (Oh, sometimes I add in things when I want to get fancy, like finely chopped nuts, or mini chocolate chips, but only once in a while.)
The Welsh Cakes are time consuming, but SO good. They go well with tea or coffee, and are popular at our after church gatherings.
The Mocha Snowballs were a happy experiment. I was quite pleased with the way they came out.
Amish Peanut Butter Cookies are always popular, wherever I take them, milk chocolate chips added or not. Just don't plan on leftovers.
Have fun!
Welsh Cakes – Pice Ar Y Maen
From The Complete Book Of Teas
By Marguerite Patten (1989 Piatikus)
Makes 16 – 18
8 oz/225g (2cups) self-raising flour or plain (all purpose) flour sifted with 2 teaspoons baking powder.
A pinch of salt
4 oz./ 110 g (½ Cup) butter or margarine (I use butter)
4 oz. /100 g (2/3 Cup) currants, or a mixture of currents and seedless raisins
1 egg
A little milk to bind
TO DECORATE:
caster (granulated) sugar
Sift the flour, or flour and baking powder, and salt into a bowl. Rub in the butter or margarine. (I use a pastry blender.) Add the sugar and currants. Mix in the egg and enough milk to make a soft rolling consistency. Roll out (or pat out) on a lightly floured board until the dough is about ½ inch/1.5cm in thickness. Cut into small rounds with a pastry cutter.
Preheat and lightly grease the griddle, which in Wales is sometimes called a bakestone. (And in Scotland is sometimes called a girdle, as in girdle scones) When it is ready, a little flour shaken on the top will take at least 1 minute to turn golden brown. Alternatively, use a greased heavy frying pan (skillet).
Put the cakes on to the hot surface and cook for 8 to 10 minutes, turning once, until they are golden brown on both sides. Transfer to a wire tray (cooling rack) to cool. When cold, dust with a little sugar.
Amish Peanut Butter Oatmeal Cookies
From The Farmhouse Cookbook By Susan Herrmann Loomis
Workman Publishing, New York, 1991, page 394
"These are a slight variation on an old Amish recipe, and they are the peanuttiest cookies I've ever had. If you're a peanut fan the way I am, you will love their nutty crunch. The addition of spices adds a delicate, aromatic undertone. You may want to double the recipe, because these disappear quickly."
(Katie's note: I always double the recipe, and I add milk chocolate chips to give an extra added richness. )
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
2 cups rolled oats
1 cup (2 sticks) unsalted butter,at room temperature
1 cup unsalted chunky peanut butter (Katie's note, I use regular extra chunky, usually Skippy or Jiff)
1 cup sugar
1 teaspoon vanilla extract
2 large eggs
1 cup raw peanuts, preferably Spanish (I use unsalted dry roasted and just pulse them a couple of times in the mini food processor..)
1. Preheat the oven to 375, line several baking sheets with parchment paper (or spray with Pam Pro.)
2. Sift together the flour, salt, baking soda, baking powder, and spices onto a piece of waxed paper. Add the oats and mix together. (If you are doubling the recipe, use a bowl. That's a LOT of dry ingredients!)
3. Cream the butter in a large bowl until pale yellow and fluffy. Add the peanut butter, and cream until thoroughly incorporated. Then slowly add the sugar, and mix until the mixture is pale golden and fluffy. Add the vanilla and mix well. Then add the eggs, one at a time, mixing until combined.
4. Slowly add the flour mixture, and stir just until it is incorporated into the butter mixture. Fold in the peanuts, mixing them in thoroughly, add the milk chocolate pieces if you are using them, and mix them in.
5. Drop the dough by tablespoons 1 inch apart on the prepared baking sheets. Using the back of a fork, mark the top of each cookie in a crisscross pattern, flattening it out as you do. Bake the cookies in the center of the oven until they are golden, about 15 minutes. (Katie's note: Know your own oven. Baking times will vary, so keep an eye on the first batch, and plan future baking times accordingly.)
Transfer them to wire racks to cool. These will keep in an airtight container for 3 to 4 days. Theoretically.
For the British recipes, a good kitchen scale is highly recommended. You can use the volume measurements, but the weight is by far the more accurate measure.
The recipe for No Bake Cookies, called "Chocolate Jobs" in our family, is a recipe my mother taught me. She and both my brothers have this one memorized. My earliest memories involve these cookies and licking the spoon and scraping the pan after the cookies were setting.
The Shortbread recipe is legendary. Catherine Brown's recipe is so good, I don't mess with it. (Oh, sometimes I add in things when I want to get fancy, like finely chopped nuts, or mini chocolate chips, but only once in a while.)
The Welsh Cakes are time consuming, but SO good. They go well with tea or coffee, and are popular at our after church gatherings.
The Mocha Snowballs were a happy experiment. I was quite pleased with the way they came out.
Amish Peanut Butter Cookies are always popular, wherever I take them, milk chocolate chips added or not. Just don't plan on leftovers.
Have fun!
Welsh Cakes – Pice Ar Y Maen
From The Complete Book Of Teas
By Marguerite Patten (1989 Piatikus)
Makes 16 – 18
8 oz/225g (2cups) self-raising flour or plain (all purpose) flour sifted with 2 teaspoons baking powder.
A pinch of salt
4 oz./ 110 g (½ Cup) butter or margarine (I use butter)
4 oz. /100 g (2/3 Cup) currants, or a mixture of currents and seedless raisins
1 egg
A little milk to bind
TO DECORATE:
caster (granulated) sugar
Sift the flour, or flour and baking powder, and salt into a bowl. Rub in the butter or margarine. (I use a pastry blender.) Add the sugar and currants. Mix in the egg and enough milk to make a soft rolling consistency. Roll out (or pat out) on a lightly floured board until the dough is about ½ inch/1.5cm in thickness. Cut into small rounds with a pastry cutter.
Preheat and lightly grease the griddle, which in Wales is sometimes called a bakestone. (And in Scotland is sometimes called a girdle, as in girdle scones) When it is ready, a little flour shaken on the top will take at least 1 minute to turn golden brown. Alternatively, use a greased heavy frying pan (skillet).
Put the cakes on to the hot surface and cook for 8 to 10 minutes, turning once, until they are golden brown on both sides. Transfer to a wire tray (cooling rack) to cool. When cold, dust with a little sugar.
Shortbread Recipes
by Katie Armistead on Thursday, December 16, 2010 at 10:25pm ·
From A Year In A Scots Kitchen by Catherine Brown. Neil Wilson Publishing, Glasgow, Scotland 1999.(pp 35 and 36)
Its texture is a matter of taste, adjusted by varying the coarseness of the flour (Using ground rice for grittiness), cornflour and icing sugar for a more melting texture. The flavour of the Butter is crucial.
********************************************************************************
To make this shortbread gluten free, substitute a good quality gluten free all purpose baking flour (I use Bob's Red Mill) for the plain soft flour. The gluten free flour package will say if it can be subbed one for one with regular flour. Also, I add about 1/4 teaspoon xanathan gum per cup of flour. (You can measure the flour after you weigh it.) I also add toffee bits and mini chocolate chips to offset any "odd" flavor from the gluten free flour. Works pretty well. These are VERY fragile and should rest a little on the cookie sheet before you remove them. Cool completely before you try to handle them.*****************************************************************************
Ingredients:
For a 'gritty' granular texture:
125g (5oz) plain soft flour *Katie's note- I use all purpose*
25g (1oz) rice flour *available in the Oriental Foods sections at most markets*
100g (4oz) Butter * So far, I get the best and most consistent quality from Hiland butter*(You can also use Challenge European Style Butter)
50g (2oz) caster sugar *I use C&H baker's Sugar*
For a fine but crunchy texture: *this is the one I use*
100g (4oz) plain soft flour
25g (1 oz) rice flour
25g (1oz) cornflour *cornstarch to my fellow Yanks*
100g (4oz) butter
25g (1 oz) caster sugar
25g (1oz) icing sugar *powdered sugar to my fellow Yanks*
For a smooth 'melting' texture:
100g (4oz) plain soft flour
50g (2oz) cornflour
100g (4oz) butter
50g (2oz) icing sugar
METHOD:
Traditional: Put the butter onto a work surface, knead the sugar into it, then the flour,etc gradually until it becomes a firm, not too soft and not too firm ball of dough.
*My method: Put the butter in a bowl, add the sugar(s), use a pastry blender to mix the sugar into the butter, then use the pastry blender to cut the butter/sugar mixture into the flour(s).*
In Food Processor: Pulse butter and sugar till creamy, add flour and pulse until smooth. Remove and knead, adding more flour if necessary.
To Bake: Either press into a greased 270X175mm(101/4 by7 in.) swiss-roll tin and prick with a fork, or use a special shotrbread mould, or roll into a cylinder shape and coat in granulated sugar, chill and slice into thin round biscuit shapes. *I pat the dough out fairly thin, but not too thin, and cut it into shapes. Sometimes I stamp it all over with my thistle cookie stamp, and then use a round cutter to cut them out*
Bake slowly at gas mark 3/170C/325F until an even golden brown. *The time will vary because ovens vary. I usually start with 8 to 10 minutes, and increase in 2 minute intervals until I get the color I want*
Its texture is a matter of taste, adjusted by varying the coarseness of the flour (Using ground rice for grittiness), cornflour and icing sugar for a more melting texture. The flavour of the Butter is crucial.
********************************************************************************
To make this shortbread gluten free, substitute a good quality gluten free all purpose baking flour (I use Bob's Red Mill) for the plain soft flour. The gluten free flour package will say if it can be subbed one for one with regular flour. Also, I add about 1/4 teaspoon xanathan gum per cup of flour. (You can measure the flour after you weigh it.) I also add toffee bits and mini chocolate chips to offset any "odd" flavor from the gluten free flour. Works pretty well. These are VERY fragile and should rest a little on the cookie sheet before you remove them. Cool completely before you try to handle them.*****************************************************************************
Ingredients:
For a 'gritty' granular texture:
125g (5oz) plain soft flour *Katie's note- I use all purpose*
25g (1oz) rice flour *available in the Oriental Foods sections at most markets*
100g (4oz) Butter * So far, I get the best and most consistent quality from Hiland butter*(You can also use Challenge European Style Butter)
50g (2oz) caster sugar *I use C&H baker's Sugar*
For a fine but crunchy texture: *this is the one I use*
100g (4oz) plain soft flour
25g (1 oz) rice flour
25g (1oz) cornflour *cornstarch to my fellow Yanks*
100g (4oz) butter
25g (1 oz) caster sugar
25g (1oz) icing sugar *powdered sugar to my fellow Yanks*
For a smooth 'melting' texture:
100g (4oz) plain soft flour
50g (2oz) cornflour
100g (4oz) butter
50g (2oz) icing sugar
METHOD:
Traditional: Put the butter onto a work surface, knead the sugar into it, then the flour,etc gradually until it becomes a firm, not too soft and not too firm ball of dough.
*My method: Put the butter in a bowl, add the sugar(s), use a pastry blender to mix the sugar into the butter, then use the pastry blender to cut the butter/sugar mixture into the flour(s).*
In Food Processor: Pulse butter and sugar till creamy, add flour and pulse until smooth. Remove and knead, adding more flour if necessary.
To Bake: Either press into a greased 270X175mm(101/4 by7 in.) swiss-roll tin and prick with a fork, or use a special shotrbread mould, or roll into a cylinder shape and coat in granulated sugar, chill and slice into thin round biscuit shapes. *I pat the dough out fairly thin, but not too thin, and cut it into shapes. Sometimes I stamp it all over with my thistle cookie stamp, and then use a round cutter to cut them out*
Bake slowly at gas mark 3/170C/325F until an even golden brown. *The time will vary because ovens vary. I usually start with 8 to 10 minutes, and increase in 2 minute intervals until I get the color I want*
Amish Peanut Butter Oatmeal Cookies
From The Farmhouse Cookbook By Susan Herrmann Loomis
Workman Publishing, New York, 1991, page 394
"These are a slight variation on an old Amish recipe, and they are the peanuttiest cookies I've ever had. If you're a peanut fan the way I am, you will love their nutty crunch. The addition of spices adds a delicate, aromatic undertone. You may want to double the recipe, because these disappear quickly."
(Katie's note: I always double the recipe, and I add milk chocolate chips to give an extra added richness. )
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
2 cups rolled oats
1 cup (2 sticks) unsalted butter,at room temperature
1 cup unsalted chunky peanut butter (Katie's note, I use regular extra chunky, usually Skippy or Jiff)
1 cup sugar
1 teaspoon vanilla extract
2 large eggs
1 cup raw peanuts, preferably Spanish (I use unsalted dry roasted and just pulse them a couple of times in the mini food processor..)
1. Preheat the oven to 375, line several baking sheets with parchment paper (or spray with Pam Pro.)
2. Sift together the flour, salt, baking soda, baking powder, and spices onto a piece of waxed paper. Add the oats and mix together. (If you are doubling the recipe, use a bowl. That's a LOT of dry ingredients!)
3. Cream the butter in a large bowl until pale yellow and fluffy. Add the peanut butter, and cream until thoroughly incorporated. Then slowly add the sugar, and mix until the mixture is pale golden and fluffy. Add the vanilla and mix well. Then add the eggs, one at a time, mixing until combined.
4. Slowly add the flour mixture, and stir just until it is incorporated into the butter mixture. Fold in the peanuts, mixing them in thoroughly, add the milk chocolate pieces if you are using them, and mix them in.
5. Drop the dough by tablespoons 1 inch apart on the prepared baking sheets. Using the back of a fork, mark the top of each cookie in a crisscross pattern, flattening it out as you do. Bake the cookies in the center of the oven until they are golden, about 15 minutes. (Katie's note: Know your own oven. Baking times will vary, so keep an eye on the first batch, and plan future baking times accordingly.)
Transfer them to wire racks to cool. These will keep in an airtight container for 3 to 4 days. Theoretically.
No Bake Cookies (Chocolate Jobs)
by Katie Armistead on Tuesday, April 12, 2011 at 8:44pm ·
1 stick of butter (1/2 cup)
2 Cups sugar
1/3 Cup unsweetened cocoa powder
1/2 Cup milk
3 Cups rolled oats
1 teaspoon vanilla
1/2 Cup peanut butter
Bring sugar, cocoa, butter and milk to a boil and time 1 minute. Remove from heat, immediately add peanut butter and stir until smooth. Add the oats and the vanilla. Mix well. Then drop by spoonfuls on waxed paper and cool until hardened.
2 Cups sugar
1/3 Cup unsweetened cocoa powder
1/2 Cup milk
3 Cups rolled oats
1 teaspoon vanilla
1/2 Cup peanut butter
Bring sugar, cocoa, butter and milk to a boil and time 1 minute. Remove from heat, immediately add peanut butter and stir until smooth. Add the oats and the vanilla. Mix well. Then drop by spoonfuls on waxed paper and cool until hardened.
My variation on a pretty standard butter cookie rolled in powdered sugar recipe.
Chocolate Mocha Snowballs
2 cups butter, softened (no substitutions, these are BUTTER cookies, after all.)
2 cups powdered sugar
4 tablespoons (I use Hershey's Special Dark Cocoa) unsweetened cocoa powder
2 teaspoons vanilla
2 tablespoons espresso powder
4 cups all-purpose flour
About 3/4 cup of 60% Cacao Bittersweet chocolate chips. (I use Ghirardelli)
More powdered sugar
Preheat oven to 400 degrees F.
Beat butter, powdered sugar, cocoa, vanilla and espresso powder with electric mixer until light. Gradually add four, mixing until just blended.
Shape dough into 1 inch balls, tucking 1 chocolate chip into the center of each dough ball as you shape it. Place 1 inch apart on greased cookie sheets.
Bake for 8 minutes or so (no more than 10) or until lightly browned. (With my oven, eight minutes is perfect.) Transfer from baking sheets to wire racks, cool slightly. Roll in the extra powdered sugar while still warm; when completely cooled, roll them in the powdered sugar again.
Makes about 7 and 3/4 dozen cookies.
You can also make the cinnamon version of this recipe, omitting the coffee powder and using ground cinnamon instead. I also add some ground cinnamon to the powdered sugar I roll the cookies in when I make the cinnamon version.
Chocolate Mocha Snowballs. Ones toward the back have only been rolled in powdered sugar once. Ones in container are done.
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