When we were at Hester Creek last week for the last of my birthday present(s), Chef Roger Gillespie made these to go with the dessert. Really a nice touch and the flavour is awesome as well. Thank you Chef Roger.
- 1/3 cup butter
- 3/4 cup sugar
- 2 large eggs
- 1 tsp. vanilla
- 1/4 tsp. almond extract
- 2 tsp. orange zest
- 2 1/4 cups flour (sifted)
- 1 ½ tsp. baking powder
- 1/8 tsp. ground nutmeg
- pinch pf salt
- ½ cup toasted almond pieces
Preheat oven to 325 degrees. Grease and flour a large baking sheet.
In a large bowl, cream butter and sugar until light and fluffy.
Beat in eggs, vanilla, almond extract and zest. Combine the flour, baking powder, nutmeg and salt. Stir into the creamed mixture until just blend. Mix in the almonds.
Divide the dough into 2 pieces. Form into long flat loaves about ½ inch high and 12 inches long. Place the loaves 2 inches apart on the prepared cooking sheet.
Bake in the oven for 25 minutes or until a light golden brown. Cool on a wire rack for about 5 minutes.
With a serrated knife. Cut diagonally into slices about ½ inch thick. Lay the slices on their side and bake for a further 10-15 minutes. Turning over just once.
These could be sprinkled with icing sugar or dipped into some luscious melted chocolate and left to set before storing. HAHAHA….as if they will last that long. Enjoy!
Transfer to a rack to cool.
Lime Bites – Biscotti Style
You are getting ready for the company coming (translate: New Year’s Eve Party) and you need a simple dessert. This, my friend, is the one. It is delectable and has the same irrestible crunch of the store-bought variety…..only better.
- 1 1/4 cups flour
- 1 1/4 cups fine cornmeal (not corn flour)
- 1/2 tsp. baking powder
- 1/2 coarse salt
- 3/4 stick unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs
- 1 1/2 cups sweetened coconut
- 2 tbsp. grated lime zest
- 12 oz. bittersweet chocolate, finely chopped
- Sanding Sugar (by CK Products)
Preheat oven to 350 degrees. Whisk together the dry ingredients and set aside.
Beat the butter in electric mixer until smooth. Add the sugar and beat until really fluffy. This should take 3-4 minutes….seriously!
Beat the eggs one at a time, and slowly add the flour mixture and beat until combined. Add the coconut, zest and 6 oz. of the chocolate until evenly distributed.
Drop very generous tsp. of dough, spaced 1 inch apart , on parchment lined cookie sheets. Bake 18-21 minutes, rotating pan halfway through baking time and let cool on racks.
In a bowl over simmering water, melt the chocolate, stirring to ensure it has melted and is smooth. Remove from the heat and dip the bottom of the cookies in the chocolate, making sure to scrape the excess off . Set back on the parchment lined cookie sheets and refrigerate until totally set (about 30 minutes).
Yum…you will never buy that rock hard stuff from the store again….EVER!
Valentine’s Chocolate Cherry Cookies
February 14 is around the corner and if your children take lunches to school (or work, if older) this would make a wonderful addition to find. All you need, that I don’t have a recipe for is to cut out a red heart or two and put a message on it. You might even make a baggie-sleeve, place a heart-tag on it and ask them to share.
- 3 1/2 cups flour
- 2 tsp. baking soda
- pinch of salt
- 3 sticks room temperature butter
- 2 cups dark brown sugar
- 1 cup sugar
- 4 large eggs
- 2 tsp. vanilla extract (good quality)
- 2 1/2 cups coarsely chopped semi sweet chocolate
- 1 1/2 cups dried cherries
Preheat oven to 375 degrees. Sift the flour, baking soda and salt together in a bowl. In your electric mixer, beat the butter and sugars together until light and fluffy.
Add the eggs, one at a time and beat well after each one. Beat in the vanilla and then slowly add the flour mixture. Beat in the chocolate and cherries.
Roll the dough to make 1 3/4 inch balls (3 tbsp. each one) and place on a parchment lined cookie sheet, spacing about 3 inches apart. Bake for about 12-14 minutes until the edges start to turn golden. Remove from the oven and place the cookie sheets on racks to cool for about 10 minutes and then remove the cookies to cool completely on the racks.
What a ‘sweet’ way to tell those you love just how special they are. Am I right?
Lime Oatmeal Cookies
I love limes and I love oatmeal….so here is a good way to have both.
- 1/2 cup butter, room temperature
- 1 egg
- 1/2 cup mashed banana
- 1 tsp. pure vanilla extract
- 1/2 cup dark brown sugar
- 1 1/2 tsp. lime zest
- 1 cup pastry flour
- pinch of salt
- 1 tsp. baking powder
- 1 1/2 cups rolled oats (not instant)
- 1/2 cup chopped pecans
- 1/2 cup chopped candied ginger
- 1/2 cup chocolate chips
Preheat oven to 350 degrees. Cream the butter and egg together until smooth. Gradually add in the banana, vanilla and brown sugar. Add the lime zest and mix well on low speed in your mixer until all the ingredients are thoroughly blended.
In a large bowl, sift the flour, salt, baking powder, oatmeal, nuts and chocolate chips and use a whisk to combine the ingredients completely. Stir the dry ingredients into the wet ingredients and mix until there is no dryness.
Using a parchment line cookie sheet, drop by heaping tablespoons, 2 inches apart, and with a dampened finger, press the top lightly to flatten. Bake for 20 minutes until lightly browned and then cool on a wire rack.
All I can say is YUMMY…..
Citrus Cocada
This is the last of my Mexican recipes (at least for now). Liam and Moss from Osoyoos made these and, believe me, they are fabulous. They are similar to a macaroon but even better.
- 4 egg whites
- 1 vanilla bean, seeds only
- 1/4 tsp. cream of tartar
- pinch of salt
- 1 1/3 cup sugar
Mix the first 4 ingredients with a whisk to form soft peaks. Begin adding the sugar 2 tbsp. at a time until stiff peaks have formed.
- 14 oz. shredded coconut
- 1/2 cup finely chopped pistachios
- 2 tbsp. lime zest
- 2 tbsp. orange zest
Combine the remaining 4 ingredients. In 3 batches, gently fold coconut mixture into egg whites.
Preheat oven to 325 degrees. On a parchment lined sheet pan using a tsp. form small cookies 1 inch apart. Bake for 15 minutes and then cool on a rack.
Glazed Butterballs
Try this one…really tasty and not difficult to make.
- 1 3/4 cups flour (sifted)
- 1 cup finely chopped pistachios
- 3/4 cup butter (not margarine)
- 1/2 cup sifted icing sugar
- pinch of salt
- 3/4 tsp. pure vanilla
- 2 tsps. cold water
- 3 oz. good quality semisweet chocolate and/or chopped pistachios (Coarsely grated chocolate and finely chopped pecans)
Preheat oven to 325 degrees.
Combine the flour and pistachios and mix well.
Cream the butter, gradually adding the sugar and beating until light and fluffy. Add the salt, vanilla and water, blending well. Gradually add this to the flour mixture.
Shape into 3/4 inch balls. Place on parchment line cookie sheets. Bake for 20 minutes or until the edges start to turn brown.
Transfer these to a rack and cool thoroughly.
Partially melt the chocolate over hot water, removing from heat and continue stirring with a rubber spatula until fully melted.
Dip one half of the cookie in the chocolate and then roll in the grated chocolate or nuts.
Place on waxed paper and chill. Store in an airtight container. This will make 4 dozen cookies.
Light As Air Oatmeal Crunchies
This was a wonderful trial and error cookie. It is sooooo darn good, you will have to make more. I know, I have to now. The ingredient that makes this cookie is….read on and you’ll see.
- 1 cup softened butter, not melted
- 1/2 cup sugar
- 1 cup sifted flour
- 1 1/2 cup Quaker oats (not instant)
- 2 squares of Dalton’s preserved ginger in syrup (finely chopped)
- 1 tbsp. ginger syrup
- Icing sugar for sprinkling
Preheat oven to 350 degrees. In a large bowl, beat together the butter and sugar for a couple of minutes until really light, smooth and creamy.
Add the flour and combine well. Add the oatmeal , chopped ginger and syrup and mix together.
On parchment lined cookie sheets, shape dough into balls about 1 inch in size. With a fork dipped in water, press lightly on top and turn the sheet and press in the opposite direction (cross hatch).
Bake for about 12-16 minutes just until the edges start to turn a golden colour. Remove from the oven and let sit for a few seconds. Remove to a wire rack to cool completely and then sprinkle the tops with icing sugar.
If you give the family a “taster” you might as well give them all the cookies because they will keep coming back for more. Yes they will.
Vanishing Pecan/Oatmeal Cookies
They are called this for a good reason. Make them and you’ll see. Whew! Gone…all of them.
- 1/2 cup plus 6 tbsp. softened butter
- 3/4 cup packed brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1 tsp. pure vanilla
- 1 1/2 cups flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 3 cups Quaker Oats (not instant)
- 1 cup chopped pecans
Heat oven to 350 degrees. In a large bowl beat the butter and sugars until creamy.
Add the eggs, one at a time, and add the vanilla. Beat well until well combined and smooth.
Sift together the flour, baking soda and cinnamon and mix. Add to the sugar mixture and mix well. Stir in the nuts and oatmeal, combining well.
Drop by generous teaspoonfuls onto parchment lined cookie sheets. Bake for about 10 minutes until golden. Cool one minute on the cookie sheets and remove to a wire rack to cool completely.
You can, if you wish, to sprinkle some icing sugar evenly over the cookies while they are hot. The little treats are crispy, tasty and a comfort food. Truly yummy.
Cinnamon Cranberry Cookies
This is the same method as making chocolate chips but the ingredients differ slightly and the flavour is really good.
- 1 cup butter, room temperature
- 1 cup packed dark brown sugar
- 1/3 cup sugar
- 2 eggs
- 1 1/2 tsp vanilla
- 1 1/2 cups sifted flour
- 1 tsp. baking soda
- 2 1/2 cups rolled oats (quick cooking, not instant)
- 1 pkg. Cinnamon Chips (baking aisle in store)
- 1/3 cup white chocolate melting disks, chopped
- 1/3 cup dried cranberries, chopped
Preheat oven to 350 degrees.
Beat the butter, brown sugar and sugar until creamy (3-4 minutes). Add the eggs, one at a time and add the vanilla. Beat well and scrape down the sides of the bowl often.
Combine the sifted flour and baking soda, beating well to combine (give it a couple of minutes), stir in the oats, cinnamon chips, chocolate and cranberries on low, just enough to combine.
On parchment lined cookie sheets, use a 1 tbsp. size scoop and put 6 on a tray. If using a convection oven, bake for 6 minutes, rotate the trays and bake a further 6 minutes. Let cool for a minute and then transfer to cooling racks. Repeat process until all cookies are baked. Makes 4 -4 1/2 doz. cookies.
Let cool and boy, of boy these are tasty.
Pour a cup of coffee or tea, invite a friend over (or not) and enjoy the lazy afternoon together.
Lime Cookies
These are a really nice citrusy bite of deliciousness. Easy to make and easier to eat.
- 2 1/2 cups flour
- 1 1/2 cups sugar
- 1 cup of butter, room temperataure
- 2 large eggs
- 1 tbsp. grated fresh lime zest
- 1 tbsp. lime juice (fresh)
- 1 1/2 tsp. cream of tartar
- 1 tsp. baking soda
- pinch of salt
Heat oven to 400 degrees. Combine all the ingredients in a mixer bowl and beat at low speed, scraping the bowl often until really well mixed.
Drop by rounded teaspoonfuls on a parchment lined cookie sheet and bake for 9-10 minutes just until the edges are lightly browned.
Glaze
- 2 1/2 cups icing sugar
- 1/4 cup lime juice
- grated lime zest
Mix together until completely smooth. Frost the cookies while still warm and sprinkle with grated lime zest.
Salted Chocolate Cookie
This is a perfect addition to the salted maple dessert I put on a few days ago. It is intense chocolate flavour with a kick of the salt. This combination actually cuts some of the “sweet” of the dessert. ‘Tis true.
- 1 1/2 cups of flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. kosher salt
- 1/2 cup butter (room temperature)
- 3/4 cup dark brown sugar
- 1/2 cup white sugar
- 1/4 cup icing sugar
- 2 large egg yolks
- 1 large egg
- 1 tsp. vanilla extract
- 8 oz. of very dark Belgian chocolate, coarsely chopped
- kosher salt for sprinkling
Preheat oven to 375 degrees and shift your racks so you can rotate the trays during the baking process. I am using a convection oven.
Sift together the flour, baking powder and baking soda, and add the salt. Set aside.
In an electric mixer beat the butter and sugars until light and fluffy (about 4 minutes). Add the egg yolks and egg one at a time, mixing well and add the vanilla. Beat this until light and fluffy (about 5 minutes). Reduce the mixer speed and slowly add the dry ingredients to just blended. With a spatula, fold in the chocolate pieces.
On parchment lined cookie sheets, drop teaspoon size balls about 1 inch apart. Bake for 6 minutes and, as you rotate the pans to continue baking, sprinkle a bit of kosher salt on top and return to oven. Do this quickly so not to harm the baking process. Bake for another 6 minutes. The cookies will firm up as they cool. Let them cool just a moment on the cookie sheets and transfer to wire racks until completely cool.
These are the yummiest and stay crispy on the edges and softer in the center. These are a perfect size to accompany any dessert you have. Store these airtight at room temperature up to a week. (If they last that long, you did something wrong).
Shortbread – Another One…..
Okay, okay, this year I made:
whipped shortbread, lemon shortbread, pecan shortbread, cheese shortbread, nut and fruit shortbread and lo and behold….here’s one more.
Which hip was in need? HA!
- 1/2 cup unsalted butter
- 1/2 cup salted butter (both softened)
- 2 tsp. pure vanilla extract
- 3/4 cup icing sugar
- 1 1/2 tsp. lime zest (fresh)
- 2 cups flour
- 1/4 cup- get ready….cornmeal*
- 2 tsp. cornmeal
- pinch of coarse salt
Beat the butter and sugar together for about 5 minutes, until really light and fluffy. Add the zest and vanilla and, again, beat until smooth. Scrape the bowl often so it is all mixed together.
Reduce the speed of the mixer to low and slowly add the flour, 2 tbsp. cornmeal and salt. Mix together until well combined.
Roll into logs (about 1 1/2 inch around), wrap in plastic and refrigerate for about an hour.
Remove from the refrigerator, roll in the 1/4 cup of cornmeal and slice into 1/4 inch thick circles, place on a parchment lined cookie sheet and bake in a 300 degree oven for about 30 minutes. Cool on a rack and store, covered up to a week. Do not refrigerate.
* yellow cornmeal
Enjoy. When you make all these shortbread recipes next year, you will have a hard time picking your very most favourite. Is it the cheese? – of course. Is it the lemon? Yup! How about the pecan? Absolutely…..on and on. You can’t do it.