Thanks to Mrs P , we all can share our favourite things on Fridays. It's a nice respite in this world of negativity. Thanks, Shay!
I thought today I would share with you one of Rob's favourites. Cookies. This does not dovetail nicely with the fact that I hate to make cookies and don't even really enjoy eating them. Rob's aunt, Sally, is the best cookie maker I know. On our last trip to Iowa, she made Rob three dozen cookies to take on our drive home - and, she delivered them to us at midnight. She is amazing! I think Rob ate all of them, too - he doesn't really have a sense of self-control when it comes to cookies.
I don't often bake cookies, but I needed to make a few batches for my friend's boutique and her store anniversary sale. I made a few extras and saved the ugly ones for Rob. He, of course, ate all of them (with the exception a few for the kids) - and then felt a little sick last night. When you see all of the butter in the following recipes, you'll cringe a little for him.
While not technically a cookie, these pecan-caramel bars are to die for. This is my mom's recipe and it's a winner! It was a little hard for me to purchase and use a jar of caramel ice cream topping, but the result is really delicious - even if the ingredients scream artificial.
2 1/3 cup flour (1/3 cup reserved for later use)
2 cups oats
1 cup brown sugar
1 tsp baking soda
1/4 tsp salt
2 sticks butter (1/2 pound), melted
mix above ingredients (reserve 1 cup for later use), press down into 9x13 baking pan and bake for 15 minutes at 350 degrees
1 12oz bag of semisweet chocolate chips
2 cups chopped pecans
1 small jar caramel sauce (ice cream topping)
1/3 cup reserved flour
1 cup reserved crust mixture
Sprinkle pecans, chocolate chips and reserved crust mixture. Mix flour with caramel topping and pour over pecans, chocolate chips, and crust mixture. Bake at 350 degrees for an additional 20 minutes.
This is also my mom's recipe. The pumpkin bread is moist, and sweet in a pleasantly savory way - you'll know what I mean if you try them. It is perfect for breakfast - poor Josh had to eat all of the ends this morning, because I kept all of the "good pieces" for the display.
2 cups pumpkin puree
1 1/2 cups sugar
2 1/4 cups flour
1 1/2 tsp cinnamon
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
3/4 cup canola oil
1 1/2 tsp vanilla
Mix ingredients and bake in 2 loaf pans at 350 degrees for 45-50 minutes.
And these - oh, my goodness - they are the perfect combination of salty, crunchy, buttery, sweet and tart. I found this recipe online and it is so easy. I absolutely love anything raspberry and the preserves in the middle are phenomenal. You have to try this recipe.
Raspberry Thumbprint Cookies Recipe (original link here)makes approximately 32 cookies
- 2 sticks butter or margarine
- 1 teaspoon vanilla extract
- 3/4 cup powdered sugar
- 2 cups flour
- raspberry jam
Preparation Instructions:1. First, leave the margarine or butter out to soften to room temperature.
2. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius), and move the rack to the highest position.
3. Cream the vanilla into the butter or margarine. Then add the powdered sugar and cream it in too. Once it is well mixed, add the flour a little at a time and mix in. Stir until the dough has a smooth consistency.
4. Roll the dough into balls one inch in diameter. Place the balls on an ungreased cookie sheet about two inches apart. Press your thumb into the center of each cookie, squishing it a bit and making a little well in the middle. (Do not press all the way through the ball, though!) Spoon a dab of raspberry jam into each well, filling it but taking care not to let them overflow.
5. Bake on the high rack for 12 minutes, or until just barely starting to brown at the edges.
6. Let cool on the pan for a minute, then transfer to a rack to cool to room temperature. Enjoy!
Store in an airtight container.
These are also a new recipe and our review - eh. They are okay, but nothing special like the other recipes. Sorry, Martha, better luck next time.
Iced Oatmeal-Applesauce Cookies
- 4 tablespoons unsalted butter, melted
- 1 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup chunky-style applesauce
- 1 1/2 cups old-fashioned rolled oats
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon coarse salt
- 1 cup golden raisins
- 1 3/4 cups confectioners' sugar
- 3 tablespoons pure maple syrup
- Make cookies: Preheat oven to 350. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until combined. Add egg and applesauce, mix until well blended, 2 to 3 minutes. Mix in oats, flour, baking soda, baking powder, and salt. Mix in raisins.
- Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until golden and just set, 13 to 15 minutes. Let cool on sheets 5 minutes. Transfer cookies to a wire rack set over parchment paper; let cool completely.
- Make icing: Whisk confectioners' sugar, syrup, and 3 tablespoons water until smooth. Drizzle over cookies, let set.
I know some people really go crazy with making Christmas cookies - maybe this will get you started! I'll also include a couple of other links to cookies from previous posts.
Peanut Butter Cookies
Girl Scout Knock-Offs
Molasses Cookies and Lemon Squares
Happy Favourite Friday!