Cookie a day - Page 6

A friend of mine is from northern italy. His sister made a bunch of deep fried strips of pastry. Then she just put icing sugar and some cinnamon on them. Can't remember the name, but they were sure tasty and simple. They curled up and puffed just like bacon rinds do. The pastry was only slightly heavier/denser than a phyllo dough.

sounds like Cenci....

Chenci, not sensi..

Dec 13th - David and Sarah Cookies

1 1/4 cup (310 mL) unsalted butter, at room temperature
2/3 cup (160 mL) dark brown sugar
2/3 (160 mL) cup granulated sugar
2 large eggs
2 tsp (10 mL) vanilla
6 tsp (30 mL) warm water
2 cups (500 mL) all-purpose flour
1 cup (250 mL) natural granola
1/2 cup (125 mL) toffee bits
1 cup (250 mL) sweetened coconut flakes
3/4 tsp (4 mL) baking soda
1/2 tsp (2 mL) salt
1 1/4 cup (310 mL) pure chocolate chips
multicoloured sprinkles, if desired

In large mixing bowl using electric mixer, beat butter and both sugars until fluffy, about 2 minutes. Beat in eggs one at a time.

Using spatula, stir in vanilla and warm water.

In another mixing bowl, combine flour, granola, toffee, coconut, baking soda and salt. Using a spatula, add to sugar mixture in several batches. Stir in chocolate chips.

Using two teaspoons, scoop dough into balls and place 2 inches (5 cm) apart on ungreased baking sheet. Flatten with wet fork. Alternately, pat into thick disks. Sprinkle sprinkles overtop.

Bake in preheated 350F (180C) over to desired doneness, 8 to 10 minutes.

Cool 5 minutes in pan. 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 60

Dec 14th - Nana's Poppy Seed Cookies

1 cup (250 mL) unsalted butter, at room temperature
1 1/4 cup (310 mL) granulated sugar
2 large eggs, beaten
1/4 cup (60 mL) poppy seeds
4 cups flour (1 L) all-purpose flour, sifted
2 tsp (10 mL) baking powder
1/4 tsp table salt

In large mixing bowl using electric mixer, beat together butter and sugar until fluffy, about 2 minutes. Beat in eggs and poppy seeds.

In another mixing bowl, combine flour, baking powder and salt. Sift into sugar mixture in several batches. Stir with spatula until dough forms.

Roll dough until thin, about 0.6 inch (1/2 cm), on lightly floured board and cut into shapes, if desired. Place on ungreased baking sheet about 2 inches (5 cm) apart. Bake in preheated 375F (190C) oven until puffed but firm, about 10 to 12 minutes.

Cool 5 minutes on baking 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 48 cookies.

Dec 15th - The Glue of Our Marriage Cookies

1 cup (250 mL) unsalted butter
1 cup (250 mL) packed dark brown sugar
1/2 cup (125 mL) granulated sugar
1 drop of Elmer's glue
1 tsp (5 mL) vanilla
2 large eggs
1-1/2 cup (375 mL) whole wheat flour
1 tsp (5 mL) baking soda
1 tsp (5 mL) cinnamon
3 cups (750 mL) oats
1 cup (250 mL) raisins

In large mixing bowl using an electric mixer, cream together butter, sugars, vanilla and eggs.

In another bowl, sift flour, baking soda and cinnamon. Add to sugar mixture in several batches. Using a wooden spoon, stir in oats and raisins.

Bake in preheated 350F (180C) oven for about 8 to 10 minutes.

Cool 5 minutes on baking 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 40 cookies.

My plan is to try making this over Christmas:

http://www.bakerella.com/my-kind-of-stuffing/

That is what it looks like. An Oreo stuffed chocolate chip cookie.

If anybody mentions health issues, I don't care, it looks delicious.

you've never had doughnuts? Not a fan of oreos...well the oreo filling is something I dislike. same as fruit cakes. I like the cake(dark or light) and hate the marzipan.