GRANDMA'S PEANUT BUTTER COOKIES
My maternal grandmother was a fantastic cookie baker. Whenever we'd go visit her, she'd always have a batch of her peanut butter or oatmeal cookies ready, along with cups of tea. (Her parents came here from England, so tea was a very big part of their daily routine.)
Of course, whenever she'd come over to visit us for the afternoon, she'd insist on bringing some of her cookies with her. Some of my pleasant memories entail listening to her stories of her childhood (which included meeting Buffalo Bill Cody, who happened to be a friend of her favorite teacher!) while eating some of her homemade cookies.
One of Grandma Hallock’s cookie recipes.
1/2 C butter
1/2 C peanut butter
1/2 C sugar
1/2 C brown sugar
1 egg, well beaten
1 1/4 C flour
3/4 tsp. soda
1/2 tsp. baking powder
1/4 tsp. salt
Cream butter & peanut butter together. Add sugar & brown sugar gradually & cream thoroughly. Add egg. Sift flour once before measuring. Sift flour, soda, baking powder & salt together & add to creamed mixture. Chill dough well, then form into balls the size of walnuts. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake at 375 degrees for 10-12 minutes.
GRANDMA'S OATMEAL COOKIES
Another one of my grandmother's recipes. When it came to baking, cookies were her specialty. You can also find these in my e-cookbook, Off the Wall Cooking
1 C flour
1 C brown sugar
3 C quick cooking oatmeal (NOT the instant oats!)
1 C butter or margarine
1/4 C boiling water
1 1/2 tsp. baking soda
Mix flour & brown sugar. Add oatmeal; stir. Melt butter; add to dry ingredients. Mix baking soda into boiling water; add to other ingredients, stirring well. Place batter into loaf pan, lined with aluminum foil & place in freeze for several hours. Slice & bake at 375 degrees for 10 minutes.
Oatmeal Cookie dough, taken from the freezer; showing first cuts before baking
Then cut down the center, like so:
Placed on parchment paper-covered baking sheet, for easier handling
GINGER-MOLASSES COOKIES
This is from Alison Roman in The New York Times cooking e-newsletter. The recipe begins, “Think of these cookies as a cross between a gingerbread man and a chewy molasses cookie. Adding molasses gives them a softer texture with a decidedly adult, almost caramel flavor. Instead of rolling or slicing these cookies, this rich, soft dough is perfect for rolling into balls and coating in coarse sugar before baking. The dough can even be made up to 5 days ahead and refrigerated, or baked 2 days ahead and stored at room temperature.”
Yield: About 2 dozen cookies; Time: 45 minutes
This can be found online here.
Ingredients
3 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon ground allspice
1 1/2 cups (3 sticks) unsalted butter, at room temperature
3/4 cup molasses
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
About 3/4 cup pearl, Demerara or coarse sugar, for rolling
Do ahead: Cookie dough can be made 5 days ahead, refrigerated. Bring dough to room temperature before rolling. Cookies can be baked 2 days ahead, wrapped tightly and stored at room temperature.
Preparation
In a large bowl, whisk together flour, ginger, cinnamon, baking powder, salt and allspice.
In another bowl, using an electric mixer, beat together butter, molasses and sugar on medium-high until the mixture is superlight, fluffy and pale, about 5 minutes. Scrape down the sides of the bowl and add in eggs, 1 at a time, beating well after each addition. Add vanilla extract, and beat until everything is well combined, again stopping to scrape down bowl as necessary.
Add dry ingredients all at once, and mix on low speed until just incorporated.
Chill dough in refrigerator for 30 to 45 minutes, until firm enough to roll.
Heat oven to 325 degrees.
Using your hands, roll heaping tablespoons of dough into balls, then roll them in coarse sugar. (Sanding sugar is festive, but turbinado or coarse sugar will do the trick as well.) If dough becomes too soft to roll, put back in the refrigerator for 10 to 15 minutes. Place balls on a parchment-lined baking tray 2 inches apart and bake until the cookies are puffed, golden brown around the edges and baked through and the tops spring back slightly when touched, 12 to 15 minutes.
SOFT APPLE GINGER SPICE COOKIES
This is from the September 2010 issue of Vegetarian Times, page 65. The recipe starts off, “In addition to being some of the best spice cookies you’ll ever eat, these may also be the easiest since you don’t need an electric mixer to prepare the dough. You can also make them without diced apples, or substitute dried cranberries.” Makes 20 4-inch cookies.
2 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup canola oil
1/4 cup Rosy Applesauce (recipe follows) or unsweetened applesauce
1/4 cup molasses
3/4 cup sugar, plus 1/2 cup for rolling cookies
1 large apple, peeled and finely diced (1 cup)
Preheat oven to 325 degrees F. Line baking sheets with parchment paper, or coat with cooking spray.
Whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt in large bowl.
Whisk together oil, applesauce, and molasses in separate large bowl. Whisk in 3/4 cup sugar. Stir in flour mixture with spatula. Fold in diced apple.
Place remaining 1/2 cup sugar in bowl. Roll 1/4 cup dough into ball, then roll ball in sugar. Repeat with remaining dough. Place balls on prepared baking sheets.
Put baking sheets in oven, and bake 20 to 25 minutes, or until tops of cookies are dry and bottoms are golden brown. Transfer to wire rack to cool.
Per cookie: 176 cal; 2 g protein; 6 g total fat (less than 1 g sat. fat); 30 g carb; 0 mg chol; 127 mg sodium; less than 1 g fiber; 16 g sugars
ROSY APPLESAUCE
From page 63 of the September 2010 issue of Vegetarian Times.
While this isn’t a cookie recipe, it figures into the Soft Apple Ginger Spice Cookies. It would also make a nice addition to almost any meal. The recipe starts off, “Use a variety of apples to give the applesauce a more complex flavor.” Makes 6 cups.
4 lb. apples, quartered with skins and cores
1 cup apple cider
Place apples and cider in large pot, and bring to a boil. Cover, and cook 1 hour, or until apples are mushy, stirring occasionally. Cool in pot. Pass apples through food mill or sieve. Discard solids. Store up to 1 week in fridge.
Per 1/2-cup serving: 72 cal; less than 1 g protein; less than 1 g fat (less than 1 g sat. fat); 19 g carb; 0 mg chol; 2 mg sodium; 2 g fiber; 15 g sugar
CHOCOLATE OATMEAL COOKIES
Find this recipe at: http://diabeticgourmet.com/recipes/html/1077.shtml
Yield: 40 cookies
Serving size: 1 cookie
Ingredients
1 cup all-purpose flour
1 1/4 cups rolled oats
6 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons trans-free margarine, softened
1/2 cup SPLENDA Sugar Blend
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
Directions
Preheat oven to 350 degrees F.
Combine flour, oats, cocoa, baking powder, and salt.
In bowl of electric mixer, beat margarine and SPLENDA Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.
Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.
Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.
Nutritional Information Per Serving: Calories: 50; Calories from Fat: 20; Protein: 1 g; Fat: 2 g; Sodium: 55 mg; Cholesterol: 10 mg; Saturated Fat: 0 g; Dietary Fiber: 1 g; Carbohydrates: 7 g
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