Saturday, December 21, 2013

More Cookies!

These are some of the cookies I brought to the Artists of the Mahoning Commons holiday sale at the Old Ward Bakery this Thanksgiving. The twice-yearly sale is all ambiance–painters, potters, woodworkers along the walls with tables full of the gorgeous and unique, need and whimsy. Music too, this year a string quartet, which really zings in the open, wooden spaces.

Chewy Cherry Oatmeal Cookies

1 ½ c. flour
1 tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
2 ½ c. oats
1 c. butter
1 c. brown sugar
½ c. sugar
2 eggs
1 T. honey
2 tsp. vanilla
1 c. dried cherries
1 c. white chocolate chunks

Preheat oven to 350. Line cookie sheets with parchment paper.
Mix flour, baking soda, salt and cinnamon; stir in oats.
With electric mixer, beat butter and sugars until light and fluffy. Beat in eggs one at a time. Add honey and vanilla; beat until blended. Add flour mixture in two additions, beating until well combined. Stir in cranberries and chocolate chunks.
Drop dough onto prepared pans by heaping tablespoonfuls about 2” apart. Bake 9 to 11 min. Let cool on sheets 5 min.; transfer to rack to cool completely.
Makes 3 ½ dozen.

Almond-Oatmeal Wafers

1/3 c. flour
¼ tsp. salt
¼ tsp baking powder
¼ c. butter
½ c. sugar
2 T. corn syrup
1 tsp. vanilla
2 T. milk
½ c. oats
½ c. finely chopped almonds
3 squares semisweet chocolate

Preheat oven to 350. Line baking sheets with foil.
Mix flour, salt and baking powder. In medium bowl beat butter, sugar, corn syrup and vanilla until well blended. Stir in flour mixture alternately with milk until well blended. Stir in oats and almonds. Drop by teaspoonfuls 2” apart onto cookie sheets.
Bake 12-14 min. until edges are browned. Cool completely on sheet on rack. Remove from foil with thin-bladed spatula.
Melt chocolate over hot water. Drizzle from spoon over cookies. Chill until chocolate is set.
Makes 40

Chocolate Macadamia Nut Cookies

10 T. butter
¾ c. brown sugar
1 tsp. vanilla
1 egg
1 c. flour
3.4 tsp. baking powder
1/8 tsp. baking soda
1/8 tsp. salt
1 ½ c. chocolate chips
¾ c. coarsely chopped macadamia nuts
¾ c. coarsely chopped pecans

Cream butter, sugar and vanilla. Add egg. Combine dry ingredients; add to creamed mixture and mix well. Fold in chocolate chips and nuts.
Drop by teaspoonfuls 2” apart onto greased baking sheets. Bake at 350 for 10-12 min. or until golden. Cool on a wire rack.
Makes 2 dozen.