It’s nice to have a delicate little cookie with a cup of tea. It’s also nice to have a bit of cookie with a soft pudding or crème dessert. This little bite of wonderfulness, is very simple, and quick to make. Continue reading
Sometimes a cookie just needs to be a cookie. It should immediately satisfy, and make you want at least one more. These are not the chock-a-block full of nutrition ones that make sure you’re getting all your daily fibre & other requirements, because really, all you asked for was a cookie. These are the big, soft sugar cookies of yesteryear. No rolling pins, no hand painted delicacies. Capped off with a swirl of velvety icing, these are simply a perfect blend of the basics, butter, sugar, eggs, and flour. They do well as a normal size cookie, and amaze as dessert size cookies.
Experiment decorating with sparkly sugars, shimmery dusts, or weird little candy things. Every theme has some sort of cooky sprinkles available. I’ve used black & white cows, dolphins, and shoes, and all of them came in shaker bottles. Strange, but true.
Have fun with these, let little hands roll the dough, these aren’t proud cookies, they’ll turn out well just because you want them to. Continue reading
These are excellent cookies to have on hand in your freezer. They are easy to make, and quick to bake. We used to make them every Christmas with nuts and cherries, and there is something so wonderful about their simplicity. So often during the holidays we work to create little masterpieces, so it is lovely to be able to whip up something so good, so easily! Actually, you could make them today, and bake them Christmas Eve! No muss, no fuss.
For this version, I’ve used dried blueberries, raw pumpkin seeds, and ground flax. Five other versions follow the recipe. But this is the type of cookie that does well with experitmentation, so let your creative juices flow! Continue reading
The summer is winding down. Even though the days are still warm, the sun has dropped out of sight by 8PM, and the nights are cold. I refuse to say it’s fall, as there’s technically still a week or so of summer left. However, the fragrance of cooked spices such as cinnamon, nutmeg and ginger encourage me to think of the arrival of fall and the coziness that comes with it.
These were one of the first cookies I baked unassisted as a child. I can well remember rolling the balls of dough in sugar and placing them in lines on the cookie sheets, carefully putting drops of water onto the sugared top of the unbaked cookies. This “crinkles” their tops, and creates a bit of crunch. Continue reading
Cookies are usually the first baking for children to help with. They do well stirred with a big wooden spoon, taste great raw, and take just a few minutes to bake, with instant results. They are also an easy fix for a well-earned hunger, or a comfort with a book and a cup of tea.
I can still remember making cookies as a young girl, usually with my sister. We had a pamphlet cookbook that had lots of recipes in it, but the most used was the one for Chocolate Chip Jumbles. Having found the original book of recipes recently, it didn’t surprise me that the only page missing, besides the covers, was the page that had that recipe on it! Probably years of wear and tear had it loose and lose-able!
This version of chocolate chip cookies (the one I’ve made most often for the past several years) makes large cookies with tender centers, an essential to good chocolate chip cookies. Continue reading