Chocolate Chip Walnut Cookies

A moreish cookie of texture and taste that is also crisp and chewy. Although you may use whichever variety of chocolate chips or chocolate chunks you wish, I find using 70% cocoa chocolate chips has less sweetness then semi-sweet chips and adds a deep rich flavour which goes so well with the chopped walnuts and caramelly flavour of the cookie in this recipe. 

Chocolate Chip Walnut Cookies

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makes approximately 3 dozen

1 cup butter, softened

3/4 cup white sugar

3/4 cup packed dark brown sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

1 - 2 tablespoons hot water

3 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1/2 teaspoon salt

1 250g package of 70% cocoa chocolate chips

1 cups chopped walnuts

Preheat oven to 350ºF (180ºC). Line a large baking tray with baking parchment or two standard baking trays and set aside.

In a medium bowl combine and whisk together the flour, baking soda, cream of tartar and salt. Add the package of chocolate chips and chopped walnuts and stir to coat. Set aside.

In a large bowl, add the butter, white sugar, brown sugar, using a handheld electric mixer beat together until creamy. Beat in the eggs one at a time. Stir in the vanilla and hot water.  

Add the flour mixture to the buttery sugar mixture and stir until combined. If you find the dough just a touch dry add a wee bit more hot water, about 1 tablespoon, to make the cookie dough more pliable.

Scoop dough by using a cookie dough scoop or drop rounded tablespoonfuls of cookie dough, place about 2 inches, apart onto the prepared baking tray or trays. Bake in the preheated oven until edges are lightly browned about 10 to 15 minutes, baking time will depend on the size you scoop or drop by tablespoonfuls. Cool baked cookies on the baking tray 0r trays for about 3 minutes before transferring to a wire rack to cool completely. Repeat until all the dough has been used up and baked. Store in an air tight container.

Notes: I used Laura Secord 70% cocoa chocolate chips. 

Flourless Peanut Butter Cookies

 

There is a first for everything and these rustic flourless peanut butter cookies are a first, for me to bake, and everything and certainly do uplift on the sunniest of days and comfort on drizzly rainy pensive days too. Soft, chewy and undeniably moreish.  

Flourless Peanut Butter Cookies

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makes 12

1 cup smooth creamy peanut butter

1/2 cup dark brown sugar, lightly packed

3/4 teaspoon baking soda

pinch of salt

1 large egg

1 teaspoon vanilla extract

Preheat oven to 350ºF (180ºC)

Line a large baking sheet or two regular size baking sheets with baking parchment. Set aside.

In a large bowl beat together the peanut butter, brown sugar, baking soda and salt

Beat in the egg and vanilla until just combined.

Using a spoon, scoop heaping spoonfuls of cookie dough and drop them onto the line baking sheet or sheets, placing them about 2 inches apart and bake for 12 to 15 minutes, until the edges are set and lightly browned, do not overbake. They may look undercooked but that is how you want them to be, as when they are cooled they will form the right texture, soft but chewy. 

Once done, remove from the oven and allow the cookies to cool on the baking sheet for about 10 minutes, as they will be very delicate and need this time to set, before carefully moving them to a wire rack to cool completely.  

Notes: You can fold 1/2 cup of mini chocolate chips into the dough before baking for a chocolate chip peanut butter cookie option.   

Granola Cookies

 

There are oatmeal cookies and then there are granola cookies. Oatmeal cookies use cooked oats whereas with granola cookies a baked mixture of oats with other ingredients are used. They are similar in taste, buttery and nutty, however the texture is a bit different. Oatmeal cookies have a chewy texture and granola cookies have more of a crunchy one. A crisp golden two bite cookie that is easy to make and bake.   

Granola Cookies

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1/2 cup butter 

1/3 cup granulated sugar

1/3 cup packed dark brown sugar

1/2 teaspoon vanilla extract

1 large egg

2 cups granola, any flavour, slightly crushed

1 cup all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

Preheat oven to 350ºF (180ºC). Line a baking tray with parchment paper and set aside.

In a large bowl, add the butter, granulated sugar, dark brown sugar, vanilla extract and egg. Using an electric handheld mixer, on medium speed, blend until mixed and well combined. You may also do this by hand using a wooden spoon. 

Place the granola in a zip lock bag, seal it, and using a rolling pin, roll over the bag to slightly crush the granola.  

In a medium bowl combine together the flour, baking soda, baking powder and salt.  

Add the granola and flour mixture to the butter mixture and stir until well combined. 

Drop the cookie dough by rounded spoonfuls about 2 inches apart onto the prepared lined baking tray.

Bake for 9 to 11 minutes or until the cookies are lightly golden brown and centres are set but not hard. Rest on the baking tray for 1 minute before removing to a wire rack to cool. 

  

Thumbprint Cookies

Some may say a holiday season wouldn't be complete without a thumbprint cookie however I would say any season or occasion for that matter, as the jam filling can be switched out according to the season. These sweet buttery biscuits are melt in your mouth scrumptious and do not last long in our house. I prefer chopped walnuts to roll and coat the cookies in however wanted to give finely ground almonds a go for a more lighter Spring texture and taste.   

Thumbprint Cookies

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makes approximately 30 cookies

2 1/2 cups (300 g) unbleached all purpose flour

1 teaspoon baking powder

1 cup (227 g) unsalted butter, room temperature and softened

1/2 cup (100 g) white sugar

1/4 cup ( 55 g) dark brown sugar, packed

1 large egg

2 teaspoons vanilla extract 

1/4 teaspoon sea salt

about 1/2 cup (170 g) apricot jam 

1/2 cup (60 g) finely ground almonds, for coating 

Preheat oven to 350ºF (180ºC). Line a baking tray with parchment paper and set aside.

In a medium bowl combine whisk together the flour and baking powder.

In a large bowl combine the butter, white sugar, and brown sugar and using a handheld mixer beat well until light and fluffy. Scraping down the sides of the bowl to ensure everything is combined evenly.

Add the egg, vanilla extract and salt to the butter and sugar mixture Beat well until all is incorporated and light and fluffy again. Fold in the flour and baking powder mixture until a cookie dough forms.

Using a 1 1/2 tablespoon cookie scoop, scoop the dough and roll each ball between your clean hands to form a smooth even ball. Place the finely ground almonds on a plate and roll the now formed cookie dough balls in the finely ground almonds. Then press the middles down of each with your thumb or a measuring teaspoon, preferably a 1 teaspoon, to create an indent space for the jam. 

Arrange the cookies on the parchment lined baking tray, about 2 inches apart to allow for possible spreading, and fill the indents with the apricot jam. Bake in the preheated oven for 8 to 10 minutes. Do not over bake, you do not want a hard cookie, they should be soft and melt in your mouth. Allow the cookies to rest on the tray for a few minutes before transferring them to a wire rack to cool. Repeat until all the dough is used up. 

Notes: you can use any seedless jam or fruit curd as your filling and you can use chopped walnuts or any chopped nuts, desiccated coconut or flavoured sugar as a coating. If you want to use Nutella as a filling, do not fill prior to baking, fill cookies after they are baked and are right out of the oven. 

Double Chocolate Chip Cookies

 

Drop cookies are divine. Their imperfectly perfect form is a baker's blessing and these delectable double chocolate cookies are substantially scrumptious to dunk. I added macadamia nuts to enhance crunch and give a creamy nutty richness however adding any nut you wish, is optional, but not required.     

Double Chocolate Chip Cookies 

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makes approximately 3 1/2 dozen

2 1/4 cups (550 ml) unbleached all purpose flour

1/3 cup (75 ml) Hersey's Cocoa powder

1 teaspoon (5 ml) baking soda

1/2 teaspoon (2 ml) salt

1 package (225 g) Hershey's  50% Cocao Chipits Chocolate Chips

3/4 cup (100 g) pieces or halves macadamia nuts, roughly chopped into smaller pieces, optional

1 cup (250 ml) butter, softened

3/4 cup (175 ml) white sugar

3/4 (175 ml) dark brown sugar, packed

1 teaspoon (5 ml) vanilla extract

2 eggs

Preheat oven to 375ºF (190ºC). Line a baking tray with baking parchment paper.

In a medium bowl combine the flour, cocoa powder, baking soda, salt, chocolate chips and macadamia nuts, stir together. 

In a large bowl and using a handheld mixer, beat together the butter, white sugar, brown sugar and vanilla extract on medium speed until creamy. Add the eggs and beat well. Gradually add the flour mixture and beat well. Drop by rounded tablespoons onto the line cookie sheet. 

Bake for 8 to 10 minutes or until set. Transfer to wire racks to cool.  

150 Year Old Biscuit Recipe

 

I stumbled upon this recipe while researching ingredients, I know, the wonders of the internet, straight down a rabbit hole. This vintage biscuit recipe supposedly has not had one tweak in its century and a half existence... well until I made them however I am sure I am not the only one to make slight modifications. I used dark brown sugar instead of light brown sugar. I also made only 15 cookies because I chose to roll the dough into walnut sized balls. I set the oven temperature to 325ºF (170ºC) to bake them. Sprinkled cinnamon sugar on them while still warm from the oven and let them rest for 5 minutes on the baking tray before removing them to a wire rack. I quite like that I got fewer cookies that were of a fair size and the sprinkling of cinnamon sugar on top added a delicate touch, giving them a Snickerdoodle flavour to enhance their crunchy buttery butterscotch toffee texture. These are exceptional biscuits to make and can easily be whipped up in minutes and will be devoured just as quickly! 

150 Year Old Biscuit Recipe ( 3 Ingredient Recipe) 

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125 grams (approx. 1/2 cup or 1 stick) unsalted butter, softened

100 grams ( approx. 1/2 cup) brown caster sugar (light brown sugar)

150 grams (approx. 1 cup) self-raising flour

Add the butter, brown sugar and self-raising flour to a large bowl. Mix and knead everything by hand until well mixed and you can form a ball of dough.

Let the dough chill for 20 minutes in the refrigerator or a cold place.

Preheat the oven to 305ºF (150ºC). Make 25 small round balls and place them on a baking tray lined with parchment paper.

Gently press the pattern into the dough with a fork. Bake for 20 minutes. 

Notes: the biscuits do spread so place them on the baking tray with enough space in-between to accommodate for this. I did weigh ingredients with a kitchen scale and placed those amounts into a measuring cup to get cup measurements however it's best to measure by weight for the most accurate amounts.  

Chocolate Chip Walnut Cookies

 

Sometimes it's the most simplest and straightforward cookie that will do, and this time it would be the classic chocolate chip. With no extraordinary ingredients and no chill time, except for a handful of chopped walnuts, its crunchy nutty golden texture has all the buttery sweetness you can hope for in such a colossal drop cookie.  

Chocolate Chip Walnut Cookies 

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makes about 3 dozen

1 cup flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup dark chocolate chips

1/2 cup chopped walnuts

1/2 cup butter

1/2 cup white sugar

1/4 cup lightly pa red dark brown sugar

1 egg

1 teaspoon vanilla extract

Preheat oven to 350ºF (180ºC). Line a baking tray with baking parchment paper or a silicone baking mat. Set aside.

In a medium bowl combine the flour, baking soda, salt, chocolate chips and chopped walnuts. Stir to combine.

In a large bowl cream together the butter, white sugar and brown sugar. Beat in the egg and vanilla extract until light and fluffy. Stir in the flour mixture. 

Drop cookie dough from a spoon about 2 inches apart onto the prepared baking tray. Bake in the preheated oven for 10 to 12 minutes or until the cookies become golden brown.  

Pine Honey Cookies

 

Although these are a joy to make, they do hold bittersweet memories, as they were one of my mum's favourite cookies and throughout the years steadily becoming one of my favourite festive cookies too. The surprisingly delicate flavour of pine honey adds a touch of yule earthiness to these soft sweet biscuits.   

Pine Honey Cookies

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1 cup (2 sticks) butter, soft room temperature

1 cup packed dark brown sugar

1/2 cup pine honey

2 eggs, room temperature

1/2 teaspoon vanilla extract

3 1/2 cups unbleached all purpose flour

2 teaspoons baking soda

walnut pieces for decorating

Preheat oven to 350ºF (180ºC). Line a baking sheet with baking parchment.

Add the flour and baking soda to a medium bowl and whisk together.

In a large bowl cream together the butter and brown sugar until light and fluffy. Add the pine honey, eggs and vanilla extract and blend well.

Gradually add the flour mixture to the butter sugar mixture, stirring until well combined and a soft dough has formed. Do not worry the dough will be soft and a bit sticky. Using floured hands roll the dough into balls the size of a large walnut. Place on the prepared baking sheet and using the bottom of a smooth glass dipped in flour, gently press down each dough ball. You may cover and chill the dough for an hour, if you find the dough too soft to handle however I have never had to do this. Place a walnut piece on top of each. 

Bake for 8 to 12 minutes or until lightly golden, no imprint remains when toughed and the bottoms are evenly browned. Remove from the baking sheet and allow to cool on wire racks. Repeat until all the dough has been used up. 

Fleischmann's® Canada Corn Starch Shortbread

 

An easy four ingredient recipe to literally whip up with basic pantry essentials. This shortbread is an absolute cult favourite amongst home bakers. A melt in your mouth biscuit that may be also known as Benson's Shortbread, Grandma's Shortbread, Canadian Shortbread or Whipped Shortbread. Fleischmann's® Canada Corn Starch Shortbread is how I remember it; as our pantry growing up always had a box of this brand of corn starch and this recipe was always on the back. What I add to the recipe usually changes depending on the seasons because I make shortbread throughout the year. Pictured above, I added chopped dried cranberries and mini dark chocolate chips to the flour mixture before adding the butter and found using clean hands to help form a dough easiest. 

Fleischmann's® Canada Corn Starch Shortbread

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1/2 cup (125 ml) Corn Starch

1/2 cup (125 ml) icing sugar

1 cup (250 ml) unbleached all purpose flour

3/4 cup (175 ml) butter, softened

Add ins:

1/2 cup chopped dried cranberries

1/2 cup mini dark chocolate chips

Sift together corn starch, icing sugar and flour. Using a wooden spoon, blend in the butter until a soft and smooth dough forms. Shape into 1 inch (2.5 cm) balls. If dough is too soft to handle, cover and chill for 30 - 60 minutes. Place 1 1/2 inches (4 cm) apart on an ungreased cookie sheet; flatten with a lightly floured fork. Alternatively, roll dough to 1/4 inch (6 mm); cut into shapes with cookie cutters. Decorate with candied cherries, coloured sprinkles or nuts, if desired. Bake in a 300ºF (150ºC) oven for 15 - 20 minutes or until edges are lightly browned. Cool on wire rack. Makes about 24 cookies. 

Crescents: Add 1/2 cup (125 ml) ground almonds or hazelnuts to flour mixture. Shape into logs about 1/2 inch (1 cm) thick and 3 inches (7 cm) long. Twist into crescent shapes. When baked and cool, dip ends in melted chocolate. 

Notes: Avoid over mixing and overworking the dough. Score the surface for even baking without bubbles or cracks. Sifting the flour before mixing helps remove lumps. Add fruit, nuts and chocolate, if using to the flour mixture. 

Gingerbread Cookies

 

Seriously spiced with a deep molasses flavour these gingerbread cookies are crunchy, giving them more of a ginger snap texture and quality. Some were lightly dusted with sparkling sugar for a more minimal and understated decorating approach, however whether you decorate these cookies traditionally or not they are a delightful. 

Gingerbread Cookies

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2 1/2 cups unbleached all purpose flour

3/4 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon allspice

1/2 cup unsalted butter, softened to room temperature

1/2 cup white sugar

1/2 cup dark molasses

1/4 cup water

In a medium bowl whisk together the flour, salt, baking soda, ground ginger, nutmeg and allspice. 

In a large bowl cream together the softened butter and sugar. Blend in the water and molasses and then add the flour mixture and blend well. Once a dough has been formed, cover and chill in the refrigerator for 1 to 2 hours. 

Preheat oven to 375ºF (190ºC).

Roll dough to 1/4 inch thick on a lightly floured surface. Cut with cookie cutters of your choice and place shapes on an ungreased baking sheet. Sprinkle with decorating sugar, if you wish.  

Bake for 10 to 12 minutes. Remove immediately from baking sheet and cool on wire racks. Trim with icing and candy decorations, if you wish. 

Notes: ovens vary so baking time may vary. You may line the baking sheet with parchment or a silicone mat. 

Classic Shortbread

Traditional buttery shortbread are superb with a cup of afternoon tea and for me, they offer more... much more, solace as these were my mum and grandmothers staple biscuit they baked, gifted or sent in holiday care packages. I diligently carry on that tradition throughout the year and often times these have become the biscuits I share most with family and friends as they are the ones that frequently get asked for. This recipe is simple, no need for a food processor, it is all done by hand and it's important the butter be room temperature for a decent rich dense buttery shortbread.  

Classic Shortbread

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1 cup (227 g) unsalted butter, room temperature soft

1 teaspoon (5 g) Kosher salt

2/3 cup (134 g) granulated white sugar

1 1/2 teaspoons vanilla, optional

2 cups (256 g) unbleached all purpose flour

1 - 2 tablespoons fine white sugar for sprinkling

Heat oven to 325ºF (170ºC). Line the bottom of a 8 - inch or a 9 - inch square baking tin with baking parchment. 

In a large bowl stir the room temperature butter with a wooden spoon until soft and creamy, the texture should resemble mayonnaise. Add the salt and stir to combine. Add the sugar and vanilla and stir again until combined, then add the flour and stir until just combined, the dough will be coarse and a bit lumpy

Press the dough into the prepared baking tin, smooth the top using the bottom of a drinking glass and gently prick the top with the tines of a fork. Using a sharp knife carefully pre-mark or score slices, not cutting all the way through, this makes it easier to cut when warm.  

Bake until golden brown, approximately 40 to 50 minutes for an 8 - inch pan or 30 to 40 minutes for a 9 - inch pan. Checking around 30 minutes.  

Transfer pan to a wire rack to cool and carefully cut into bars or squares, using the pre- cut marks as a guide. Sprinkle with 1 or 2 tablespoons of sugar, I used a lavender vanilla sugar.  

Chewy Chocolate Chip, Cranberry & Walnut Cookies

Chewy on the inside and crunchy on the outside these sweet and delectable cookies are absolutely moreish. Marvellous with a glass of milk or mug of hot chocolate.

Chewy Chocolate Chip, Cranberry & Walnut Cookies

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makes 3 to 4 dozen

2 3/4 cups (675 ml) unbleached all purpose flour

1 teaspoon (5 ml) baking powder

1 teaspoon (5 ml) baking soda

1/4 teaspoon (1 ml) salt

2/3 cup (150ml) melted unsalted butter 

2 cups (500 ml) lightly packed dark brown sugar

2 large eggs

2 tablespoons (30 ml) hot water

1 package (250 g) milk chocolate chips

1/2 cup chopped dried cranberries

1/2 cup chopped walnuts

Preheat oven to 375ºF (190ºC). Line a baking tray with baking parchment paper. 

In a medium bowl whisk together the flour, baking powder, baking soda and salt.

In a large bowl, beat together the butter, brown sugar, eggs and hot water until smooth. Add the flour mixture to and beat well. Stir in the chocolate chips, chopped dried cranberries and chopped walnuts.

Drop by tablespoon onto the ungreased or lined baking tray. 

Bake 8 to 10 minutes. Cool on wire racks.  

Raisin Jumble Cookies ~ Li Kokii kaa Mamawinamihk avik lii Razeñ ~ National Indigenous Peoples Day

 

These golden fruit morsels are a Métis recipe. Although the recipe calls for the cookies to be iced, I didn't as I found the cookies themselves are abundantly sweet and buttery because I used butter instead of shortening, as that's all I had in my pantry. Still with the minor substitutions these cookies are deliciously moreish and would be absolutely enjoyable iced too. 

 

 

Raisin Jumble Cookies ~ Li Kokii kaa Mamawinamihk avik lii Razeñ (Courtesy of Heather Andersen, Nora Zilkie, Sigrid Schaus and Dixie Palmer)  

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1 3/4 cups shortening 

1 1/2 cups sugar

1 1/2 teaspoons vanilla

1/2 teaspoon almond extract

2 large eggs, well beaten

2 3/4 cups sifted flour

1 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup sour cream

1 1/2 cups dark or golden seedless raisins

1/2 cup candied cherries, chopped

For Frosting:

2 cups powdered sugar (icing sugar), sifted

1 teaspoon lemon juice

2 tablespoon cream

Instructions: 

• Cream together the shortening, sugar and flavourings [vanilla and almond extract] until fluffy. Beat in eggs.

• Sift flour with salt, baking powder and baking soda.

• Add the dry ingredients to the creamed mixture, alternately with the sour cream.

• Stir in fruits [raisins and candied cherries].

• Drop dough in small mounds onto a lightly-greased baking sheet, with spacing about 2 inches apart.

• Bake in the oven at 375ºF (190ºC) for 8 to 10 minutes or until lightly browned.

• Remove cookies to wire racks to cool.

For Frosting:

• Beat together until fluffy and smooth: sifted powdered sugar, 1/4 cup soft butter, 1 teaspoon lemon juice, 1 teaspoon vanilla and cream. 

Notes: Other dried fruit may be substituted for the candied cherries. I lined a baking sheet with baking parchment instead of lightly greasing it. 

Honey Shortbread

 

Not only do I make these for World Bee Day, I do make these during the summer months and colder months as well. With a sprinkling of dreamy lavender sugar these buttery golden biscuits are ideal for balmy sunny days. 

Honey Shortbread

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1 cup (225 g / 8 oz) butter, softened

1/3 (80 ml / 3 fl. oz) cup runny honey

1  (5 ml) teaspoon vanilla

1 3/4 cups (225 g / 8 oz) unbleached all purpose flour

1 cup (100 g / 4 oz) finely ground almonds

lavender sugar or fine caster sugar to decorate

1. Preheat the oven to 300ºF (150ºC or Gas Mark 2) and line a baking tray with baking parchment.

2. Beat together the butter, honey and vanilla until light and fluffy. Gradually add the flour and almonds and mix well.

3. Turn onto a lightly floured surface and knead lightly to about 10 mm (1/2 inch) thickness, to fit the shape of your baking sheet. Transfer to the baking tray, you may have to reshape the dough, and mark into slices with a knife. Alternatively, after kneading the dough, place on the lined baking tray, shape to fit the baking tray and mark into slices with a knife. 

4. Bake for 20 to 30 minutes, until golden. Transfer to a wire rack, and while still warm sprinkle generously with lavender sugar, allow to cool completely.  

   

Wookiee Cookies

Usually I make Bossk Brownies for May the 4th, Star Wars Day. I decided to make Wookiee Cookies instead and who wouldn't enjoy these crisp golden brown cookies that are chewy, no pun intended, on the inside, with a tall galactic glass of milk. 

May the 4th be with you all! 

Wookiee Cookies

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makes about 3 dozen cookies

2 1/4 cups unbleached all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 cup unsalted butter, at room temperature

1 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs

1 1/2 teaspoon vanilla

1 cup milk chocolate chips 

1 cup semi-sweet dark chocolate chips

1. Preheat oven to 375ºF (190ºC). 

2. Put the flour, baking soda, salt, and cinnamon in a mixing bowl. Stir with a wooden spoon until well mixed. Set aside.

3. Put the butter, brown sugar, and granulated sugar in another mixing bowl. Using the electric mixer set on high speed, beat together until well blended and creamy, about 3 minutes. (You can do this with a wooden spoon, but it will take longer.) Beat in the eggs and vanilla extract. Add the flour mixture and stir with the wooden spoon until blended. Stir in the chocolate chips.

4. Scoop up a rounded tablespoonful of the dough and drop onto a baking sheet. Repeat until you have used up all the dough. Be sure to leave about 1 inch between the cookies because they do spread as they bake.

5. Using pot holders, put the baking sheets in the oven. Bake until golden brown, about 10 minutes.

6. Again, using pot holders, remove the baking sheets from the oven. Lift the cookies from the baking sheets with a spatula, and place on cooling racks. Let cool completely.

Honey Cranberry Hazelnut Cookies

There came a time when I would make these cookies quite regularly over the holidays for my mum. She absolutely loved them and would request I make them for her often. I can understand why, they are a delightfully light semi-soft cookie with a sweet rich  taste. Throughout the years I have made different variations and this year I added them to my holiday baking, except with the addition of cranberries and hazelnuts. You can omit the cranberries and hazelnuts, if you wish, and add another nut or fruit which you may like or leave them out all together and opt for a more delicate straightforward biscuit. Either way, to me, these bring back fond memories and are extremely reminiscent of time and years gone by. 

Honey Cranberry Hazelnut Cookies

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1 cup butter, softened

1 cup dark brown sugar, packed

2 eggs

1/2 cup honey

1 teaspoon vanilla

3 1/2 cups unbleached all purpose flour

2 teaspoons baking soda

1/2 teaspoon British mixed spice

1/2 cup chopped dried cranberries

1/2 cup chopped hazelnuts

cinnamon sugar, to sprinkle on top

Preheat oven to 350ºF (180ºC).

Line a baking tray with baking parchment paper.

In a large bowl mix throughly together the butter, brown sugar and eggs. Stir in the honey and vanilla. 

In a medium bowl whisk together the flour, baking soda, British mixed spice, chopped cranberries and chopped hazelnuts. Add the flour mixture to the butter and honey mixture and blend together until you have a nice semi firm dough. Roll into balls and place on the prepared baking sheet. Using floured tines of a fork, gently press each dough ball. Sprinkle with Autumn sugar or cinnamon sugar. Bake for 10 to 12 minutes or until puffed up and set along the edges. Transfer cookies to a wire rack and allow to cool. Repeat until all the dough has been used up.  

Red Velvet White Creme Chip Cookies

A festive chocolate lovers delight... red velvet cookies are just as joyous as red velvet cupcakes and are divine dipped in a tall cool glass of milk or a warm mountainous mug of hot chocolate.     

Red Velvet White Creme Chip Cookies 

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makes 3 dozen 

2 cups (500ml) unbleached all purpose flour

1/2 cup ( 125ml) cocoa powder

1/2 teaspoon (2ml) baking soda

1/2 teaspoon (2ml) salt

1 cup (250ml) softened unsalted butter

3/4 cup (177ml) white sugar

1/2 cup (125ml) packed dark brown sugar

1 egg

2 teaspoons (10ml) vanilla 

1 teaspoon (5ml) red gel food colour

1 package of CHIPITS white creme chips

Preheat oven to 375ºF (190ºC). Line a cookie tray with parchment paper.

In a medium bowl stir together the flour, cocoa powder, baking soda and salt.

In a large bowl cream together the butter, white sugar and brown sugar. Add the egg, vanilla and red gel food colour and beat until well combined. Add the flour mixture, beating well. Stir in the package of white creme chips. Roll into tablespoon size balls and place on the prepared cookie tray. 

Bake for 7 to 9 minutes or until set. Transfer to wire rack and cool slightly.  

 

Coconut Cherry Cookies

 

Sweet and chewy and definitely moreish these are unlike some coconut cookies that tend to be a quite crisp and snappy biscuit. The flavours are mellow and linger after each bite. A leisurely diminishing chew that is meant to be appreciated rather than decisively crunched.  

Coconut Cherry Cookies

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makes approximately 36 to 48 cookies 

2 cups unbleached all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsweetened shredded coconut

1/2 cup butter

1 cup white sugar

2 eggs

1/2 teaspoon coconut extract 

1 cup maraschino or glacé cherries, roughly chopped

Preheat oven to 350ºF (180ºC). Line a baking tray with baking parchment paper.

Sift together the flour, baking soda and salt in a medium bowl. Add the shredded coconut and stir to combine.

In a large bowl cream together the butter and white sugar. Beat in the eggs and coconut extract and continue to beat until light and fluffy. Stir in the flour mixture then fold in the cherries.

Drop batter from a teaspoon or roll into balls no larger than a walnut and gently flatten with the floured tines of a fork, and place about 2 inches apart onto the prepared baking tray. Bake in the preheated oven for 10 to 12 minutes or until golden brown. Transfer cookies to a wire rack to cool. Repeat until all the dough has been used.

Honey Orange Cookies

 

When you are stuck between Spring and Summer these golden citrus biscuits will uplift your spirits to a sunnier disposition. Honey kissed and light, these tender cake like cookies can be iced or delicately sandwiched together with a lovely orange butter cream in between, although not required as they may be enjoyed just as they are.   

Honey Orange Cookies

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makes about 3 dozen

2 cups unbleached all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup butter, softened

1/3 cup white sugar

1/2 cup honey

1 egg

grated orange rind of 1 orange

Preheat oven to 350ºF (180ºC) 

Line a baking tray with baking parchment paper.

In a large bowl, sift together the flour, baking powder, baking soda and salt. 

In another bowl cream together the butter, white sugar and honey then blend in the egg and grated orange rind. Stir in the flour mixture and cover and chill for about 1 and 1/2 hours. 

Turn dough onto a lightly floured surface and roll to 1/4 inch thick. Cut into shapes with a floured cookie cutter. 

Bake on the prepared lined baking tray in the preheated oven for 10 to 12 minutes. Remove from oven and transfer to wire racks to cool. When completely cool frost or fill with Orange Butter Cream, if you wish. 

Orange Butter Cream

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1/4 cup butter, softened

2 cups sifted icing sugar

1 1/2 tablespoons orange juice

1 teaspoon grated orange rind

Cream butter and gradually blend in the icing sugar, alternately with the orange juice and grated orange rind.