Cookies!

If you've checked in here with any regularity, you know I usually don't post here over the weekend. That said, since my internet was down for just over a week, and Christmas is exactly a week away - yes, next Sunday! - I figured I'd get some cookie recipes in here for those who'd like to do some baking before the big day. Enjoy!

OAT AND RAISIN COOKIES (GLUTEN-FREE)

This comes from The Vegan Society, and starts off, “These easy oat and raisin cookies are healthy, quick to make and taste great. Serves 12.”

To view this online, click here.

Ingredients

1 cup gluten-free oats

1 cup golden raisins

1 cup shredded coconut

2 bananas, mashed

1/2 cup coconut milk

Method

Preheat oven to 350 degrees and line a baking tray.

Combine all ingredients in a medium sized bowl.

Using your hands, form balls and place them on the prepared tray (the mixture will be running, so be careful).

Bake in oven for 15-20 minutes, or until cookies are brown and firm to the touch.

Leave to cool and enjoy!

CLASSIC SUGAR COOKIES

This is from The Food Network Kitchen. It begins, “These are the familiar cookies, with crispy edges and a slightly soft middle. Superfine sugar gives them their crunchiness. The small amount of baking powder ensures that they puff just a little without spreading too much and losing their shape.” Total Time: 3 hr 55 minutes; Inactive: 2 hr 45 minutes; Cook Time: 25 minutes.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/classic-sugar-cookies.html?oc=linkback.

Ingredients

Cookies:

2 1/2 cups all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon fine salt

3/4 cup superfine sugar

1 1/2 sticks (3/4 cup) unsalted butter, cut into small pieces, at room temperature

1 large egg, lightly beaten

1 teaspoon pure vanilla extract

Royal Icing:

4 cups confectioners' sugar

1/4 cup meringue powder

Food coloring, optional

Decorating sugar, for topping, optional

Sprinkles, for topping, optional

Directions

Special equipment: cookie cutters in desired shapes

For the cookies: Whisk together the flour, baking powder and salt in a small bowl.

Beat the superfine sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4 inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour.

Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.

Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time between 2 pieces of parchment paper until 1/8 inch thick. Cut out shapes with cookie cutters and arrange about 2 inches apart on the prepared baking sheets.

Bake until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.

Gently gather any scraps of dough into a ball and press into a disc; wrap in plastic wrap and refrigerate the disc until firm enough to roll, about 1 hour. Cut out as many cookies as possible and bake.

For the royal icing: Beat the confectioners' sugar, meringue powder and 1/3 cup water with an electric mixer on medium-high speed in a large bowl until stiff peaks form. Beat in the food coloring if using. (The icing can be stored in an airtight container at room temperature for up to 2 days.)

Decorate the cookies with the icing; top with decorating sugar and sprinkles if using.

THE SPICIEST GINGERBREAD COOKIES EVER

This recipe from The Food Network Kitchen begins, “This gingerbread cookie is super-spicy from the very first bite. Molasses makes it chewy and white sugar rounds out the spices. Cayenne, allspice and a hefty dose of black pepper result in a complex, lingering heat that is surprising and pleasant.” Total Time: 5 hr 20 min; Prep: 1 hr 10 min; Inactive: 3 hr 40 min; Cook: 30 min; Yield: Eighteen 4-inch gingerbread people; Level: Intermediate

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/the-spiciest-gingerbread-cookies-ever.html?oc=linkback

Ingredients

3 cups all-purpose flour, plus more for dusting and rolling (see Cook's Note)

3 tablespoons ground ginger

1 tablespoon ground cinnamon

1 tablespoon freshly ground black pepper

1 teaspoon fine salt

3/4 teaspoon baking soda

1/2 teaspoon ground allspice

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon cayenne

1/4 teaspoon baking powder

1 stick (1/2 cup) unsalted butter cut into 1-inch pieces, at room temperature

3/4 cup granulated sugar

1/2 cup molasses

1 large egg

2 cups confectioners' sugar

1/4 cup meringue powder (egg white powder)

Cinnamon candies, such as Red Hots, chocolate chips, raisins or other candies for decorating

Directions

Make the cookies: Whisk together the flour, ginger, cinnamon, black pepper, salt, baking soda, allspice, nutmeg, cayenne, and baking powder in a medium bowl.

Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed until pale and fluffy, about 3 minutes (scrape down the sides of the bowl, as needed). Beat in the molasses until combined, then the egg (the mixture will look curdled). Add the flour mixture and beat on low speed until the dough comes together. Divide the dough in 2 pieces, flatten each half into a disk and wrap each disk in plastic wrap. Refrigerate at least 2 hours or up to overnight.

Position 2 racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.

Keeping one disk refrigerated, roll the other disk on a well-floured work surface to 1/4 inch thick, sprinkling flour on and under the dough as needed and sliding a spatula underneath every so often to prevent sticking (If the dough looks crackly or breaks apart, press it back together from the outside edge in). Using cookie cutters, cut out gingerbread shapes as close together as possible. Pull away the extra dough around each shape then use a small offset spatula to transfer the shapes to the prepared cookie sheets, spacing them 1 inch apart. Reroll the scraps and cut out more cookies. Freeze the cookies until firm, about 15 minutes.

Bake the cookies, rotating the baking sheets from top to bottom and from front to back halfway through cooking, until they are slightly firm to the touch but not browned at the edges, about 12 minutes. Repeat the rolling, cutting and baking with the remaining dough disk.

Cool the cookies for 5 minutes on the baking sheet then transfer them to a cooling rack to cool completely, about 20 minutes (The cookies will continue to firm as they cool).

Make the icing: Combine the confectioners' sugar, meringue powder and 3 tablespoons water in a large bowl and beat with an electric mixer on low speed until the frosting thickens, trying not to incorporate too much air. (The icing should be pure white and thick, but not fluffy and bubbly.)

Scrape the icing into a resealable plastic bag and snip the corner to the desired size. Pipe the icing onto the cookies to decorate, as desired, sticking the candy onto the icing while it is still wet. Let the cookies stand at room temperature until the icing hardens, at least 1 hour.

Special equipment: a small offset spatula

NO-BAKE COOKIE CLUSTERS

This comes from the Mr. Food newsletter, and starts off, “Whether you call 'em cookies or you call 'em candy, there's one thing we can all agree on calling 'em - Yummy! Our No-Bake Cookie Clusters combine some of our favorite things into one easy-to-make sweet treat!” Makes 28 to 30 cookies; Cook Time: 10 minutes.

To view this online, click here.

Ingredients

1 (12-ounce) package white chocolate chips

2 tablespoons peanut butter

1 1/4 cups crispy toasted rice cereal

1 cup Spanish peanuts

1 cup miniature marshmallows

Directions

Line baking sheets with wax paper.

In a large saucepan over low heat, melt white chocolate with peanut butter, stirring constantly. Let mixture cool slightly, then stir in cereal and peanuts. Fold in marshmallows.

Drop mixture by tablespoonfuls onto prepared baking sheets. Let cool until firm. Serve, or refrigerate until ready to serve.

Tip

You can add some fun to these by sprinkling on a little flaked coconut, colored sprinkles, or chopped candy bars before allowing to cool.

WHITE CHOCOLATE CHERRY BARS

This also comes from the Mr. Food newsletter, and starts off, “Scrumptious! That's the best word our Test Kitchen team could come up with to sum up these easy-to-make yummy White Chocolate Cherry Bars. This flavorful marriage of textures and tastes is a winning combination!” Makes 36 bars; Cook Time: 25 minutes.

To view this online, click here.

Ingredients

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup firmly packed brown sugar

2 eggs

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda Coupons

2 cups white chocolate chips, divided

1/2 cup flaked coconut

1/2 cup chopped maraschino cherries

Directions

Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking pan with cooking spray.

In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Mix in flour and baking soda and beat until well blended. Stir in 1 cup white chocolate chips, the coconut, and chopped cherries. Spread dough evenly in prepared baking pan. Sprinkle remaining white chocolate chips over dough.

Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool and cut into bars.

RASPBERRY-HAZELNUT THUMBPRINT COOKIES

From the December 2014 Vegetarian Times, p.65. This one starts off, “Oat flour, rice flour, and toasted nuts make a tender gluten-free cookie with a little crunch.” Makes 24 cookies

To click this online, click here.

1 1/2 cups oat flour

1/2 cup finely chopped roasted hazelnuts

1/2 cup coarsely chopped roasted hazelnuts

1/2 cup white rice flour

1/2 tsp. baking powder

8 oz. (2 sticks) unsalted butter, softened

1/2 cup sugar

1 large egg

1/4 cup raspberry jam

Confectioners’ sugar, for dusting

Preheat oven to 350°F. Line baking sheets with parchment paper.

Stir together oat flour, hazelnuts, rice flour, and baking powder in medium bowl. Set aside.

Cream butter and sugar in large bowl with electric mixer until smooth. Add egg, and beat until soft and creamy. Reduce mixer speed to low, and add oat flour mixture. Beat until just combined.

Use 1-oz. (2 Tbs.) ice cream or cookie scoop to shape dough into walnut-size balls, and place on baking sheet 3 inches apart. Gently press each ball in center with thumb to make small wells. Spoon 1/2 tsp. raspberry jam into each thumbprint well.

Bake cookies 15 to 20 minutes, or until golden brown. Cool on baking sheet. Dust with confectioners’ sugar, then transfer to storage container.

nutritional information Per Cookie: Calories: 163; Protein: 2 g; Total Fat: 11 g; Saturated Fat: 5 g; Carbohydrates: 15 g; Cholesterol: 28 mg; Sodium: 16 mg; Fiber: 1 g; Sugar: 7 g; Gluten-Free