Something else went into the cookies … dried cranberries from a big bag that Nic mailed from Kent! Also in there, walnuts that my Mom’s friend sent in from Kashmir, & finally on top, a sprinkling of vanilla sugar that a dear friend constantly gets in from Lviv, Ukraine. I’ve used it in Ginger Florentines & Candied Ginger & Tangerine Shortbread cookies, & in the Daring Bakers Yule Log too. Nothing like home made crystallized ginger it’s addictive, it’s beautifully flavoured, & keeps well. I used crystallised ginger that I made from a Levobitz recipe, one that I have come to love. I love them because they use ‘healthy’ oats, & refer to them as my ‘ World Oatmeal Cookies’ … because they got born with inputs from across the globe. Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Carefully pour flour, salt and baking soda into a sifter and sift over wet ingredients. Add combined flour, baking soda, cinnamon, salt and nutmeg mix well. In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. Else, 4 dozen cookies, & a COOKIE PIZZA!! The cookies keep well for 2-3 weeks in an airtight box, & I’ve made them several times over the past few months. In large bowl, beat margarine and sugars until creamy. What I like about this recipe is that it gives me the freedom to use up whatever extras I have on hand, &, it makes a generous 5 dozen cookies. Ended up with these delish cookies, using some crystallised ginger & dried cranberries I had on hand. In a separate bowl, whisk together the flour, ginger, cinnamon, ground cloves, salt, baking soda, and baking powder. Beat together the butter, 1/2 cup white sugar, brown sugar, egg, vanilla and molasses. Chill: Place your dough in the fridge to chill for at least 2 hours, or overnight if you can. Next, you’ll add the oats, followed by the raisins and white chocolate chips. Slowly mix the dry ingredients into the wet ingredients. Obviously & predictably, got hopelessly distracted, & ended up making these tasty morsels … without using dates of course! Not really sure if I would like dates in my cookies, I played around with ingredients in an old oatmeal cookie recipe I had. The first step is to mix together the wet ingredients. In a separate bowl, whisk together the flour and dry ingredients. Surfed the net for ages looking for something ‘cookie’ to make with dates & walnuts. Had a bag of dates & thought I’d do a date & walnut something.
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