Saturday, January 24, 2009

Three Easy Cookie Recipes

I have been busy doing a lot of baking and cooking, but have not posted the recipes since I've been having so many computer issues. I'm trying to get caught up because I obsess about things that I've left undone.
I like baking cookies since it is an exercise in (almost) instant gratification. You can have hot cookies on the table, or in front of your husband, in under an hour. Most cookies recipes follow the same formula: cream the butter and sugar together, add the eggs, add the dry ingredients, add the chunky bits-like chocolate chips, and bake. Also, cookies freeze really well, so I can make a big batch and dole them out for several weeks. The only down side of cooking baking is that I only have one baking sheet, so it takes me ages to bake a whole batch since I have to wait for the cookie sheet to cool between batches. I also have a small freezer which dims my enthusiasm for cookie baking a wee bit, as I have no place to store them once baked.
Still, cookies are one of my favorite things to bake. Here are three easy recipes: cashew cookies, cardamom cookies, and almond butter-oatmeal cookies.
Bake some cookies for your loved ones this weekend!
Cashew Cookies
1 teaspoon vanilla
1 cup softened butter
1 cup sugar
1/2 cup finely chopped, roasted, salted cashews
1 large egg
2 cups sifted flour
4 dozen whole cashews
Blend together vanilla, butter, and sugar. Stir in chopped nuts. Beat in egg and then gradually stir in flour. Drop from a teaspoon onto ungreased cookie sheet 2-inches apart. Top each with a whole cashew. Bake in preheated oven at 375F for 7 minutes, or until ligtly browned around the edges. Cool on racks.
Hab el hal (Cardamom Cookies)
I served these with ricotta, chestnut honey, and blueberries.
1 cup softened butter
2 eggs
1 cup sugar
3 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cardamom
1/4 cup milk
Preheat oven to 375F. Cream together eggs, sugar, and butter in a medium mixing bowl. Sift together flour, baking soda, baking powder, salt, and cardamom. Slowly add to egg/butter mixture and mix well. Add milk to form dough. Roll out dough on lightly floured surface. You want the dough to be about 1/8-inch thick. Use cookie cutters to make shapes. Place on greased cookie sheet and bake for 10-12 minutes.
Almond Butter Oatmeal Cookies
10 tablespoons butter
1/2 cup almond butter
2/3 cup dark brown sugar
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
2 1/2 cups quick-cooking oats
3/4 cup coarsely chopped cahews
Preheat oven to 350F. Beat butter and almond butter until light. Add brown sugar and sugar and beat until light and fluffy. Beat in eggs and vanilla. Mix in flour, baking soda, baking powder, and salt. Stir in oatmeal and cashews. Drop batter by tablespoons onto cookie sheets. Bake 10 -15 minutes.

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