Mamma Lister’s Molasses Crisps

January 15, 2008


Mamma Lister’s Molasses Crisps

INGREDIENTS

    3/4 cup shortening (can guesstimate amount)
    1 cup brown sugar
    1/4 cup molasses
    1 egg
    2 1/4 cups flour
    2 teaspoons baking soda
    1/2 teaspoon salt
    1 teaspoon ginger
    1 teaspoon cinnamon
    1/2 teaspoon allspice or cardamom (optional)

DIRECTIONS

-Cream together shortening, brown sugar, molasses, & egg until fuffy.
-Sift together flour, baking soda, salt, spices.
-Stir creamed mixture into dry ingredients. (Will be lumpy, but should form balls. Add water if necessary.)
-Form small balls & roll in sugar (or cinnamon sugar).
-Place 2 inches appart on cookie sheet.
-Bake at 350-375 for 12 minutes.

Will crisp when cooled, but can be softened in the oven or microwave.

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Nutrageous Cookies

January 14, 2008

Originally posted here: www.johnwilmot.com/recipes/nutrageous.html

Nutrageous Cookies

Recipe adapted from cookies sold at Wild Oats natural foods market in Portland, OR. My boyfriend at the time was nice enough to get the original recipe for me as a birthday surprise, and together we experimented until arriving at the one here. Sometimes called “Fruitrageous Cookies” and sometimes “Oatrageous Cookies” at the store, my version is so-named because it is heavier on the nuts.

NOTES

The original recipe calls for “granola” in quotes. The kind I’ve bought has varied, but is generally heavy on the oats. Use whatever is available to you at the local bulk section of the natural foods market. If all else fails, use dry oatmeal or some kind of wholesome cereal.

INGREDIENTS

# 2 c mixed “granola”
# 3/4 c whole wheat pastry flour (between 1/2 to 1 c, as necessary)
# 1/4 c brown sugar
# 1/4 c honey
# 1 large egg
# 1/2 c softened butter
# 1/2 tsp cinnamon
# 1 tsp vanilla
# 1 tsp baking powder
# lots of “goodness” (about 2 cups dried fruits & 2 cups nuts)

Suggested nut “goodness” (total 2 or so cups)
# 1 c peanuts (at least)
# 1/2 to 1 c chopped almonds
# any other nuts
# 1/2 pumpkin seeds
# 1/2 c sesame seeds (very good!)
# hemp seeds
# flax seeds
# sunflower seeds
# poppy seeds

Suggested fruit “goodness” (total 2 or so cups)
# 1 c raisins (at least)
# chopped dates
# dried blueberries
# dried cranberries

DIRECTIONS

# Cream together sugar, honey, butter, vanilla, & cinnamon.
# Add an egg and whip up the mixture until it’s a little fluffy.
# Add granola, baking powder, and “goodness.”
# Add flour last and mix in a little at a time until right consistency.
# Spoon globs onto greased cookie sheet & flaten them.
# Bake in 325 degree oven for 15 to 20 minutes, depending on size of cookie & prefered doneness. Cookie will not look done in the center, but it probably is.


Peanut Butter Cookies

January 11, 2008

Peanut Butter Cookies

ORIGIN

Got it out of a magazine or something. The writer said she got the recipe from her nanny. The cookies have always turned out well, but as a warning I should mention that I’ve only used major-brand grocery store peanut butter, never “natural.” If you decide to go the natural route, I cannot accept responsibility for the results. Unless they’re great.

INGREDIENTS

    1/2 cup peanut butter — I always used JIF, which produced better tasting cookies. If I used crunchy style, I added a dash extra to make up for the nut volume.

    1/2 cup (1 stick) butter — I always used a margerine product. Earth Balance would probably be perfect.

    3/4 cup sugar

    1/2 teaspoon salt

    1 egg

    1 cup flour — I always used white, though I would naturally use whole wheat pastry flour these days.

DIRECTIONS

Soften (but not melt) butter. Cream butter and sugar. Mix in everything else, saving the flour until last. Drop heaping tablespoons of dough onto an ungreased cookie sheet. Press the tops with a fork to produce a pattern (whatever you press in will remain after baking). Bake at 300 degrees for a short-ish time. I’m not sure of the actual time. I watch the cookies rise, and the very moment they colapse, they are done. Take them out of the oven immediately.


Basic Shortbread Cookies

January 11, 2008

Basic Shortbread Cookies

ORIGIN

I collected recipes and information from the web to come up with a very simple and fairly traditional version of Scottish shortbread. Although now it is always manufactured with white sugar and white flour, historically, those two ingredients were not available in Scotland. Flour was locally milled and more coarse. Sugar was generally unrefined and brown, but also much more flavorful. So I’ve used the closest modern aproximations: brown sugar and whole wheat pastry flour.

Note that ingredient amounts are given here, but they are actually just proportional. It is always 1 part sugar, 2 part, butter, 4 parts flour. So you can make as much or little as you like by following those guidelines.

INGREDIENTS

    1 cup (2 sticks) butter (important — it must be real butter)

    1/2 cup brown sugar (Raw sugar or other darker, more flavorful sugar products are also acceptable. White sugar can be used too.)

    2 cups whole wheat pastry flour (Do not use plain whole wheat flour. It should be pastry flour. Plain white flour can also be used.

    flavoringsoptional –A teaspoon of vanilla or some lemon rind or some almond extract. Just use a dash of whatever you like.

    nutsoptional — In the South, some chopped pecans are added to this recipe, and they’re called Pecan Sandies. Chop the nuts very finely.

DIRECTIONS

Soften (but not melt) butter. Cream together butter and sugar. Add in flavorings if desired. Mix in flour, and cream the mixture together quite thoroughly. It is helpful to use your hands for this step, as the heat of you hands will keep the butter soft and allow for more thorough mixing. Finally, add nuts if desiered.

Spread out the dough onto a cookie sheet in an even 1/2 inch thick layer. Score the dough with a knife in the shape of the cookie you want to end up with (a 1 inch by 3 inch rectangle is the typical shape). Prick the dough with a fork all over. (This seems to be mostly for looks.) Bake at 325 degrees for 20-25 minutes.

Note that the thickness of the dough and time baked will have a substntial impact on the final product. For a softer result, the cookies should be 1/2 inch thick and baked only 20 minutes. For a much crispier and more durable cookie, the dough could be as thin as 1/4 inch thick and baked for 25 minutes. However, it is easy to over bake these cookies; so err on the side of less time.

When the cookies come outof the oven. Cut them into the desired size while still warm. If you scored them with a knife earlier, they will now be easier to cut.


Basic Cookie Dough for Chips

January 11, 2008

Basic Cookie Dough for Chocolate (or other) Chips

ORIGIN

Based on the classic Toll House Chocolate Chip Cookie recipe, but with important variations. This recipe uses more brown sugar and whole wheat pastry flour. Both of those hold moisture better and will produce a slightly softer cookie that doesn’t get as dry or crumbly. Both are also more flavorful than than white, and whole wheat flour is also better for you. So these cookie are practically health food.

INGREDIENTS

    1 cup (2 sticks) butter (important — not margerine or other shortenings)

    1 cup brown sugar, packed

    1/2 cup white sugar (Can use all brown sugar instead of white, but do not use all white sugar.)

    2 large eggs

    1 teaspoon vanilla

    1 teaspoon salt

    1 teaspoon baking soda

    2 1/4 cups whole wheat pastry flour (All-purpose white flour is acceptable, but do not use plain whole wheat flour. Whole wheat pastry holds moisture better and will result in a moister cookie.)

    1 or 2 cups of chips or whateveroptional — I often make these cookies with nothing in them. For chocolate chip cookies, I use half a bag of chips, but other people use a whole one. Half is plenty though, in my opinion. If making other types of cookies, your fillings should be between about 1 cup to 2 cups. For example, you could add 3/4 cup dried cranberries, 3/4 cup white chocolate chunks, and 1/2 cup pecans, or any variation you can think of.

DIRECTIONS

Soften (but do not melt) butter. Cream together butter, sugars, & salt. Add eggs, vanilla, & baking soda. Finally, mix in flour last. With a soup spoon, drop golf ball sized (or larger) amounts of dough onto an ungreased cookie sheet about 2 inches apart. (At this distance, they will run together. So seperate them more if you want “perfect” individual cookies.) Bake at 375 degrees for 10-12 minutes.