Archive for December, 2016

Gingerbread Cookies

Ingredients:

  • 6 ounces unsalted butter
  • 5 5/8 ounces brown sugar
  • 9 ounces molasses
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 teaspoons ground ginger
  • 1/4 teaspoon allspice / cloves
  • 1 large egg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 14 3/4 ounces  All-Purpose Flour

Directions:

 

  1. In a saucepan set over low heat, or in the microwave, melt butter, then stir in the brown sugar, molasses, salt, and spices.
  2. Transfer the mixture to a medium-sized mixing bowl, let it cool to lukewarm, and beat in the egg.
  3. Whisk the baking powder and soda into the flour, and then stir these dry ingredients into the molasses mixture.
  4. Divide the dough in half, and wrap well. Refrigerate for 1 hour or longer.
  5. Preheat your oven to 350°F. 
  6. Once the dough has chilled, take one piece of dough out of the refrigerator, and flour a clean work surface, and the dough. Roll it out as thin or thick as you like; for slightly less crisp cookies, roll it out more thickly.
  7. Use flour under and on top of the dough to keep it from sticking to the table or rolling pin. 
  8. Cut out shapes with a cookie cutter, cutting them as close to one another as possible to minimize waste.
  9. Transfer the cookies to ungreased cookie sheets (or, if you’ve rolled right onto the parchment, remove the dough scraps between the cookies). Bake the cookies just until they’re slightly brown around the edges 8 to 12 minutes, or until they feel firm. Let the cookies cool on the baking sheets for several minutes, or until they’re set. Transfer them to a rack to cool completely. Repeat with the remaining dough.

 

 

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Cranberry Orange Almond Biscotti

One of my favorite cookies to make for Christmas. Crunchy, but not tooth-breaking. Almost entirely lifted from Deb at Smittenkitchen.com and her Almond Biscotti Recipe, because she totally nailed it.

Ingredients:

  • 3 ¼ cups (390 grams) all purpose flour
  • 1 tablespoon (12 grams) baking powder
  • 1/3 teaspoon salt
  • 1 ½ cups (297 grams) granulated sugar
  • 10 tablespoons (1 1/4 sticks, or 141 grams) unsalted butter, melted
  • 3 large eggs + 1 egg white to brush top as glaze
  • 1 tablespoon vanilla extract
  • 1 tablespoon orange liqueur
  • 1 tablespoon orange zest
  • 1 cup (86 grams) toasted, coarsely chopped or sliced almonds
  • ½ cup (57 grams) roughly chopped Craisins
  • Demerara sugar to sprinkle on top if desired

Directions:

  1. Position rack in center of oven and preheat to 350°F. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, vanilla extract, orange liquer and zest in large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in almonds and cranberries.
  2. Position rack in center of oven and preheat to 350°F. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, vanilla extract, orange liquer and zest in large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in almonds.
  3. Divide dough in half. Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log. Transfer both logs to prepared baking sheet, spacing apart. Whisk egg white in small bowl until foamy; brush over top and sides of each dough log then sprinkle with demerara sugar if desired.
  4. Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.
  5. Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 12 minutes. Turn biscotti over; bake until just beginning to color, about 8 minutes. Transfer to rack and cool.