contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

         

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

fullsizeoutput_3592.jpeg

Blog

Filtering by Tag: christmas cookies

Chewy Chewy Chewy Molasses Cookies

Patricia Reitz

Chewy, chewy, chewy, chewy, really yummy, and chewy is how I describe these fantastic molasses cookies. They’re my new cookie obsession! Yes, the intoxicating sweet and spicy aroma of these cookies will pull you in, but their delicious flavor and chewy texture will keep you coming back for more!

Feel free to pull out your stand mixer if you like, but this simple recipe can easily be mixed with a hand mixer.

Start by whisking together the flour, baking soda, ground ginger, ground cloves, ground cinnamon, and fine salt in a medium mixing bowl.

fullsizeoutput_2f78.jpeg

Set aside.

DSC_5400.JPG

In another mixing bowl, whisk together the sugar, oil, molasses, and egg.

This is where your mouth starts to water. Just sayin’!

Pour the wet ingredients into the dry.

Mix on medium speed until no traces of dry ingredients remain.

DSC_2259 (2).JPG

Use a #50 scoop to portion the dough. You can place the dough directly on a silicone-lined sheet pan, or….

Roll the dough in the palm of your hands; then coat with granulated sugar.

Sometimes time is a factor and rolling the dough can eat up precious minutes in one’s schedule, but I have to say, the sugar-coated cookies look the most festive after baking.

Bake as directed and allow cookies to cool for 5 minutes before transferring to a cooling rack to cool completely. Store cookies in an airtight container to maintain chewiness.

Items used to make this recipe:


Chewy Chewy Chewy Molasses Cookies

makes 24 cookies (#50 scoop)

Ingredients:

  • 2 cups all purpose flour

  • 2 teaspoons baking soda

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon ground cloves

  • 1/2 teaspoon fine salt

  • 1 cup granulated sugar

  • 3/4 cup neutral flavor vegetable oil

  • 1/4 cup molasses

  • 1 large egg

  • optional: 1/4 cup granulated sugar for rolling

Directions

  1. Preheat oven to 275F and place rack in center position.

  2. Line 2 half sheet pans with silicone liners; set aside until needed.

  3. In a medium mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt; set aside.

  4. In another mixing bowl, whisk together the sugar, oil, molasses, and egg.

  5. Pour the wet ingredients into the dry and use and hand mixer to combine on medium speed until no traces of dry ingredients remain.

  6. Use a #50 scoop to portion dough, 12 cookies per silicone-lined half sheet pan (optional, roll dough into balls and coat with granulated sugar before baking).

  7. Bake cookies, one tray at a time, in center of preheated oven for 18-20 minutes.

  8. Remove from oven and rest for 5 minutes before transferring to a rack to cool completely.

  9. Store cookies in an airtight container.

Note: if the cookies lose their chewiness, place in an airtight container with a damp paper towel. The cookies will soften nicely within a few hours.

adapted from Shelby at The Queens Cabinet.

Snowball Cookies

Patricia Reitz

Whether you call them snowballs, Russian tea cakes, or Mexican wedding cookies, these melt-in-your-mouth cookies are a must for so many people during the holidays. It seems no cookie platter is complete without them. I like to make them with ground pecans, but feel free to substitute ground walnuts or almonds.

This cookie dough is extremely easy to make as long as you start with room temperature butter. Just place all the ingredients in the bowl of a stand mixer and combine until no traces of dry flour remain. If you use BeaterBlade attachment, you won’t have to stop and scrape down the sides of your bowl.

Tip: Whatever you do, don’t be tempted to microwave cold butter to soften it - melted butter and softened butter act very different in recipes so just be patient and wait until the butter reaches room temperature naturally.

DSC_5019.JPG

Use a #60 cookie scoop to portion out the dough.

DSC_5022.JPG

Place them evenly on a silicone lined half sheet pan and bake as directed below. If you like, roll the dough into balls (I don’t because they roll all over the place).

DSC_5023.JPG

Allow the cookies to cool for about 5 minutes before rolling in confectioner’s sugar.

Tip: I like to store used vanilla bean pods in my confectioner’s sugar. It really improves the flavor.

DSC_5024.JPG

Just remove the vanilla bean pods from the confectioner’s sugar while you roll the cookies so they don’t get in your way. Replace them when you’re done.

DSC_5026.JPG

Mmmm… your kitchen is going to smell like vanilla!

DSC_5028.JPG

Allow the cookies to cool completely and, if you like, give them a 2nd toss in the confectioner’s sugar. Enjoy!

Items used to make this recipe:


Snowball Cookies (aka Russian Tea Cakes or Mexican Wedding Cookies)

makes 48 cookies

Ingredients

  • 1 cup (226g) unsalted butter, room temperature (70F)

  • 1/2 cup (63g) confectioner’s sugar, sifted

  • 1 teaspoon (4g) pure vanilla extract

  • 2 1/4 cups (270g) all purpose flour

  • 1/4 teaspoon salt

  • 3/4 cup (90g) finely chopped toasted pecans (or walnuts or almonds)

  • extra confectioner’s sugar for coating the cookies

Directions

  1. Preheat oven to 375F and place rack in center position.

  2. Place the first 6 ingredients in the bowl of a stand mixer fitted with a BeaterBlade or paddle attachment; mix on medium speed until no traces of dry flour remain (if you us a paddle attachment, scrape down sides of bowl as needed).

  3. Use a #60 cookie scoop to portion 12 cookies per tray; bake one tray at a time for 8-10 minutes.

  4. Remove cookies from oven and allow to rest on tray for 5 minutes before rolling in confectioner’s sugar; return cookies to tray and allow to cool completely before rolling in confectioner’s sugar a second time.

Note: to toast pecans, place in a 350F oven for 5 minutes; cool completely before using.