Cookie a day - Page 5

Dec 8th Naan Khatai Cookie

1/2 cup (125 mL) unsalted butter
2/3 cup (160 mL) granulated sugar
1/2 cup (125 mL) chickpea flour
1/3 cup (80 mL) each: all-purpose flour, fine semolina
1/4 tsp (1 mL) ground cardamom
Pinch each: baking soda, table salt
1 tbsp (15 mL) each: sliced or slivered almonds, and chopped, unsalted pistachios

In large mixing bowl, using electric mixer on low, beat butter and sugar until fluffy, about 2 minutes.

In medium mixing bowl, sift chickpea flour, all-purpose flour, semolina, cardamom, baking soda and salt. In several additions, beat into butter-sugar mixture until smooth dough forms.

Divide dough into 24 balls. Arrange 2 inches (5 cm) apart on parchment-lined baking sheets. Press gently with fork until 3/4-inch (2-cm) thick. Using fork, make tic-tac-toe or other design on top. Press several almonds and/or pistachios on top of each cookie.

Bake in preheated 375F (190C) oven until lightly golden, about 12 to 15 minutes. Cool 5 minutes on sheets. Transfer to wire racks to cool completely. Store in airtight container at room temperature up to 1 week or freeze up to 1 month.

Makes 24.

Dec 9th 100 Good

1 cup (250 mL) salted butter, at room temperature
1 cup (250 mL) each: granulated sugar, light brown sugar
1 cup (250 mL) vegetable oil
1 large egg
1 cup (250 mL) each: Rice Krispies or other crisped rice cereal, quick oats, unsweetened desiccated coconut
3 to 3-1/2 cups (750 to 875 mL) all-purpose flour
1 tsp (5 mL) each: table salt, baking soda, cream of tartar

In a large mixing bowl using an electric mixer, beat butter and two sugars until fluffy, about 2 minutes. Beat in oil and egg. Beat in cereal, oats and coconut.

In medium mixing bowl, whisk 3 cups (750 mL) flour, salt, baking soda and cream of tartar. In 2 or 3 additions, beat into cookie batter. If batter seems too moist, beat in remaining 1/2 cup (125 mL) flour.

Drop by teaspoonful on to parchment-lined cookie sheets (up to 24 cookies per sheet), about 1 inch (2.5 cm) apart.

Bake in preheated 350F (180C) oven until slightly golden, about 9 to 13 minutes. Cool 5 minutes on sheets. Transfer to wire racks to cool completely. Store in airtight container at room temperature up to 1 week or freeze up to 1 month.

Makes at least 100.

That Dec 9th recipe sounds interesting, thanks Kitty!

I don't remember the name of my favorite Christmas cookie, sort of an Italian doughnut ball but thicker and smothered with honey my Grandmother made. Some relatives would make smaller ones, the size of TimBits, piled in a pyramid on a plate, doused with honey and covered with sprinkles.
Grandparents were from Calabria, anyone know what they're called?

Dec 10th Nut Crescents

Heaping 1/2 cup (125 mL) pecans or other nuts
1/2 cup + 2 tbsp (155 mL) all-purpose flour
2 tbsp (30 mL) icing sugar + more for dusting
6 tbsp (90 mL) unsalted butter, at room temperature
1/2 tsp (2 mL) pure vanilla extract

In medium, dry skillet, toast nuts over medium heat, shaking pan often, until lightly toasted. In food processor, grind.

In medium mixing bowl, stir together nuts, flour and 2 tbsp (30 mL) sugar. Add butter and vanilla. Blend with fork. Work dough with hands into a ball.

Scoop by tablespoon, then roll between fingers into 4-inch (10-cm) log. Place on parchment-lined baking sheets and shape into crescents.

Bake in preheated 325F (160C) oven until firm, about 10 to 13 minutes. Using fine-mesh sieve, dust with icing sugar to taste while hot. Cool 5 minutes on sheets. Transfer to wire racks to cool completely.

Store in airtight container at room temperature up to 1 week or freeze up to 1 month.

Makes about 30.

Dec 11th Jaconis

1 cup (250 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) baking soda
Pinch table salt
1/2 cup (125 mL) salted butter, at room temperature
1 cup (250 mL) packed light brown sugar
1 large egg
1 tsp (5 mL) pure vanilla extract
1/4 cup (60 mL) creamy peanut butter
1 cup (250 mL) Corn Flakes, lightly crushed (1/2 cup/125 mL)
1 cup (250 mL) quick oats
2 tbsp (30 mL) roasted peanuts, salted or unsalted, broken into halves
Rainbow round candy sprinkles

In medium bowl, whisk flour, baking powder, baking soda and salt.

In large mixing bowl using electric mixer, beat butter and sugar until fluffy, about 2 minutes. Beat in egg and vanilla. Beat in peanut butter until smooth. In several additions, beat in flour mixture. Stir in Corn Flakes and oats.

Scoop by tablespoonful into balls. Arrange 2 inches (5 cm) apart on parchment-lined baking sheets. With fork dipped in water, press cookie tops to make a crisscross pattern and flatten to 1/4-inch (6-mm) thickness. Decorate each cookie with peanut half and sprinkles.

Bake in preheated 325F (160C) oven until lightly golden brown around edges, about 15 to 18 minutes. Cool 5 minutes on sheets.

Transfer to wire racks to cool completely. Store in airtight container at room temperature up to 1 week or freeze up to 1 month.

Makes about 36.

Dec 12th Sugar Plum Fairy Cookies

2 cups (500 mL) brown rice flour
3/4 cup (185 mL) granulated sugar
1/4 cup (60 mL) flax meal
1 tbsp (15 mL) ground cinnamon
1-1/2 tsp (7 mL) xanthan gum
1 tsp (5 mL) each: baking soda, fine sea salt
1/2 tsp (2 mL) ground nutmeg
3/4 cup (185 mL) sunflower oil
2/3 cup (160 mL) unsweetened applesauce
2 tbsp (30 mL) pure vanilla extract
About 1/2 cup (125 mL) plum jam (I like Greaves from NOTL

)
1/2 cup (125 mL) icing sugar for dusting (optional)

In large mixing bowl, whisk flour, sugar, flax, cinnamon, xanthan gum, baking soda, salt and nutmeg. Add oil, applesauce and vanilla. Mix with silicone spatula until all the flour has been absorbed.

Scoop by tablespoonful onto parchment-lined baking sheets. Make an indent with your thumb in centre of each cookie. Fill each with about 1/2 tsp (2 mL) jam.

Bake in preheated 325F (160F) oven 16 minutes, rotating sheets after 10 minutes if desired. Cool 10 minutes on sheets. Transfer cookies to wire racks. If desired, dust with icing sugar using fine mesh strainer.

Store in airtight container at room temperature up to 1 week or freeze up to 1 month.

Makes 36 cookies.