It is Christmas cookie time 101. The following is a list of ‘must haves’ that make my baking experience a little less stressful and fun:
1. Parchment paper that goes on top of the cookie sheet and in the pans—less cleanup 2. A small cookie scoop keeps the cookies the same size and makes it quicker to drop the cookies on the sheet 3. Butter (instead of margarine) gives your cookies a yummy taste of yummy and a melt in your mouth texture 4. Individual measuring cups, 2 or 3 each of one cup, 1/2 cup, and 1/4 cup – method for my madness is that there is less washing of each measuring cup if you use one for dry ingredients, another for liquids and an extra for ‘just in case.’ 5. The most important part, a recipe that you like making, is easy and a favourite for everyone.
Brown Butter Babies
Every Christmas season I always find and try a new recipe, some are keepers and others are a maybe. This one is hit. In the recipe is says to beat the butter until fluffy. You can beat the butter until the cows come home but it will not be fluffy. Instead beat the butter with the sugar until it is well mixed then add the eggs and you can then beat it until it does become very light. Make the cookies small as they will spread. 3/4 cup unsalted butter (I used salted and omitted the salt) 11/2 cups brown sugar 1 egg 1 egg yolk 11/4 tsp vanilla 2 cups all-purpose flour 1/2 tsp baking powder 1/4 tsp each baking soda and salt 3 Tbsp coarse sugar Walnut or almond halves In a small saucepan, cook butter over medium heat until brown (this will be the nutty flavour), about 5 minutes. Let cool. In a large bowl, beat brown sugar with the cooled butter until fluffy. Beat in egg, egg yolk and vanilla. Add the flour, baking powder, baking soda and salt; stir into butter mixture. Roll by rounded 1 tbsp into balls; roll in sugar. Place, about 3 inches apart, on parchment paper-lined baking sheets. With bottom of a glass or measuring cup, press to scant 1/2 inch thickness. Press walnut half into centre of each. Bake in 300F oven until golden, 12 to 14 minutes. Let cool on pans on racks for 3 minutes; transfer to racks and let cool completely.
Sour Cherry Chocolate Chunk Cookies
Do not substitute with dried cranberries. The cherries are more tart than the cranberries and it works really well with the bittersweet chocolate. 1 cup salted butter, softened 1 cup brown sugar 1/2 cup granulated sugar 2 eggs 1 tsp vanilla 21/3 cups all-purpose flour 1 tsp baking soda 3/4 cup dried sour cherries 6 oz bittersweet chocolate coarsely choppedIn large bowl, beat together butter, brown sugar and granulated sugar until fluffy; beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla. In a separate bowl, whisk together flour, baking soda and salt; stir into butter mixture until combined. Stir in cherries and chocolate. Drop by rounded 1 tbsp onto parchment paper-lined baking sheets. Bake in 350°F oven until edges are golden, 12 minutes. Let cool on pans on racks for 5 minutes; transfer to racks and let cool.
