cookies « Tags « Zoom Yummy – Crochet, Food, Photography

Snickerdoodles

November 8, 2009 by zoomyummy

These cookies are traditional and time has proven that they are really, really good.

They have great buttery sweet flavor and are covered in spicy cinnamon.

When you bite into one you will find the edges are wonderfully crisp yet inside they are soft and chewy.

Mmmmm, absolutely moreish!

~~~

To prepare the lovely Snickerdoodles you need:

1 1/3 cup (180 grams) all purpose flour

1/4 teaspoon salt

1 teaspoon baking powder

1/2 cup (110 grams) unsalted butter, room temperature

3/4 cup (150 grams) granulated white sugar

1 large egg

1 teaspoon vanilla extract

For Coating you need:

1/5 cup (30 grams) granulated white sugar

1 teaspoon ground cinnamon

~~~

1. Preheat an oven to 350 F (176 C).

2. Line a baking sheet with parchment paper.

3. In a large bowl whisk together the flour, baking powder and salt and set aside.

4. In the bowl of your electric mixer, beat the butter and sugar until smooth (about 3 minutes).

5. Add the egg and the vanilla extract and beat well.

6. Add the flour mixture and beat until you have a smooth dough.

7. Shape the dough into a log and cut it into equal pieces.

8. Form a small ball from each piece.

A ball of about 1-inch (2,5 cm) in diameter will make a 2-inches (5 cm) cookie after baking.

9. And now we are going to prepare the coating.

This couldn’t be easier, we just mix together the sugar and cinnamon.

10. Roll the balls of dough in the cinnamon sugar.

11. Place the balls on the prepared baking sheet, spacing about 2 inches (5 cm) apart.

12. Flatten each cookie gently using the bottom of a glass.

13. Bake for 8 minutes.

Replace from the oven and leave on the baking sheet for about 5 more minutes to cool!

Enjoy!

You can store these cookies in an airtight container, at room temperature, for about two weeks.

This recipe makes about 40 (2-inches/5 cm diameter) cookies.

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Halloween Cobweb Sugar Cookies

October 25, 2009 by zoomyummy

Would you like to prepare an easy yet charming treat for this year’s Halloween?

Then these cute cobweb sugar cookies are a great choice for you.

Sugar cookies are sweet and tender cookies with a delicious taste.

I decided to use royal icing for these. It dries to a wonderfully smooth and hard matte finish.

~~~

For the sugar cookies you need:

3 1/2 cups (460 grams) all purpose flour

1/4 teaspoon salt

1 cup (227 grams) unsalted butter, room temperature

1 1/2 cups (300 grams) granulated white sugar

2 larger eggs

2 teaspoons vanilla extract

For the royal icing you need:

2 large egg whites

2 teaspoons fresh lemon juice

3 cups (330 grams) confectioner’s (powdered or icing) sugar, sifted

cocoa powder

~~~

1. Preheat an oven to 350 F (176 C).

2. Line a baking sheet with parchment paper.

3. Place the butter and sugar in the bowl of your electric mixer.

4. Beat until light and fluffy (about 3 to 4 minutes).

5. Add the eggs and vanilla extract…

6. … and beat until combined.

7. Add the flour and salt and beat until you have smooth dough.

8. Place the dough on a floured surface and form a ball.

Wrap the dough in plastic wrap and refrigerate for about one hour or until firm enough to roll.

9. While you are waiting for the dough to chill, you can prepare the royal icing.

Beat the egg whites with lemon juice.

Add the sifted powdered sugar and beat until combined and smooth (soft peaks should form).

And while we need two colors for the cobweb design (brown and white) we need to divide the mixture now.

So divide the mixture into 2 parts – 3/4 (add the cocoa powder little by little into this part until you achieve the wished color) and 1/4 (remains white).

Keep the brown and the white mixture in airtight containers as royal icing hardens when exposed to air.

10. Remove the chilled dough from the fridge.

On a lightly floured surface roll out to the thickness of 1/4 inch (0,6 cm).

Keep turning the dough as you roll, making sure it does not stick to the counter.

Using a lightly floured round cookie cutter cut out the shapes and transfer them to the prepared baking sheet.

Bake for about 10 minutes.

11. Remove from the oven and let cool.

12. And let’s decorate.

Fill your pastry bag with the brown icing and draw a border on your cookie.

Then draw a few lines within the border.

13. Using a teaspoon spread the icing…

14. Now, draw circles with the white icing.

15. And the final magic!

Using a toothpick, draw a line from the center to the edge of the cookie.

And here we go, we’ve achieved the wonderful cobweb design!

Lovely!

Let the icing harden overnight (for at least 12 hours) and …

… enjoy!

The recipe for the sugar cookies and royal icing has been adapted (and adjusted) from joyofbaking.com.

Makes about 40 cookies.

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Crispy Oatmeal Cookies

October 6, 2009 by zoomyummy

Oatmeal cookies, they are loved by everyone!

These are crispy and full of nuts. And their fragrance… . Oh that cinnamon fragrance!

Mmmmm… .

I highly recommend them!

~~~

Ingredients

3/4 cup (170 grams) unsalted butter, softened

1 cup (200 grams) sugar

1 large egg

1 teaspoon vanilla extract

3/4 cup (105 grams) all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

2 1/2 cups (220 grams) oats

1 cup (110 grams) walnuts, toasted and chopped

~~~

1. Preheat and oven to 350 F (176 C).

2. Place the nuts on a baking sheet and toast them for about 10 minutes.

They will become lightly browned and fragrant.

Let cool and chop into pieces.

3. In the bowl of an electric mixer cream the butter and sugar until creamy and smooth.

Then add the egg and vanilla extract and beat until well blended.

4. In a separate bowl, whisk together the flour, baking soda, salt and ground cinnamon.

5. Add the flour mixture to the creamy mixture and beat until incorporated.

Then add the nuts and oats and mix again.

6. Line a baking sheet with parchment paper.

I used an ice-cream scoop to divide up the dough (dipping the scoop in water makes the dough slide off easier).

Space the cookies-to-be about 2 inches (5 cm) apart.

7. Dip a teaspoon in water and flatten the cookies.

8. Bake the cookies for about 13 minutes, or until light golden brown around the edges but still soft and a little wet in the centers.

Remove from the oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool!

Yummy!

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Almond Crescent Cookies

September 15, 2009November 8, 2013 by zoomyummy

If you like it (naughty) nutty (not much better) and buttery then this is something just for you.

I like making these cookies for two basic reasons.

The first one being that my guy loves them (and we all want our men to be happy and satisfied because then the whole life gets just so much easier, am I right?).

And the second reason revolves around my childhood memories when my Mom used to make these at home. We were laughing like mad when we were comparing Mom’s perfect shapes to my strange ones.

And let me tell you that they are very easy to make. I would even consider it a great therapy to produce loads of evenly shaped crescents. Trust me, you will leave your kitchen relaxed like never before!

~~~

To prepare the almond crescent cookies you need:

2 1/2 cups (320 grams) all-purpose flour (I used wholegrain)

1 cup (230 grams) butter

1 cup (110 grams) confectioner’s sugar

2 cups (200 grams) ground almonds

2 tsp vanilla extract

2 tsp almond extract

2 egg yolks

1/2 cup (60 grams) powdered sugar for covering

~~~

And this is the method:

1. Preheat the oven to 350 F (175 C).

2. Cream the butter and the sugar together until light and fluffy. Add the extracts and mix.

3. Add the flour and the ground almonds. Mix thoroughly.

4. Divide the whole mixture into for even parts. On a lightly floured surface roll each part into a cylinder.

5. Cut the cylinders into smaller pieces and form a cute little crescent from each piece.

6. Line a baking sheet with parchment paper.

7. Place onto the sheet and bake for 12 minutes or until they become light golden brown.

8. Roll in powdered sugar.

… and Enjoy!

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