C is for Cookie March 26, 2009

I was in the mood to bake last night. Which is a little rare for me, I’m more of a chef than a baker. I am happy with these cookies, so I’m passing on the recipe. Enjoy!

Anise Seed Cookies

1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon anise (or fennel, same thing) seeds
1 teaspoon anise extract

Cream butter and sugar together then add eggs and extracts and anise seeds. Then add remaining ingredients and fold together until mixed. Cover bowl and refrigerate at least an hour. If you are looking for uniform cookies try pouring the batter onto a piece of parchment or wax paper and wrap it up in a tube shape. When it’s set you can slice it into shape.

I baked mine at 400 degrees for about 12 min, but each oven is slightly different. SO I hesitate to instruct any further that bake until golden.

I glazed the cookies with a powdered sugar and milk paste and sprinkled goodies on them. They are pretty good by itself, but more sugar is always better 🙂

Tea Party January 21, 2009

This year for my birthday, I’m having a tea party. Complete with funny hats and a few characters from Alice in Wonderland.So in the spirit of the celebration, here are some tea cookie recipes:

Lavender and Lemon Sugar Cookies

1/4 tsp. dried lavender buds
1/4 cup sugar1 cup soft butter
1/4 cup powdered sugar
1 large egg
2 1/8 cup flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/4 tsp. salt
1/2 tsp.lemon extract

In a food processor or blender, grind lavender with sugar. Cream sugar with butter and powdered sugar, and add egg. Stir in lemon extract, then flour, soda, tartar and salt; blending well. Place a tablespoon of dough on a greased cookie sheet. Flatten dough with the bottom of a glass that has been dipped in sugar, and sprinkle with additional sugar. Bake in preheated 375 degree oven for 10-15 minutes or until golden.

Cream Cheese Cookies

3 ounces cream cheese, softened
1/2 cup butter
1 cup all-purpose flour
raspberry or strawberry preserves

Combine the cream cheese, butter and flour and blend completely. Chill. Roll out the dough, half at a time, to about 1/4 inch thick. Cut into small rounds or other dainty shapes. Make a small depression in the center of each cookie and place 1/2 tsp. preserves. Bake on an ungreased cookie sheet at 350 degrees for about 20 minutes. Cool, and dust with confectioners’ sugar if desired. Makes about 2 dozen.

Old Fashioned Anise Seed Cookies

2 cups granulated sugar
2 medium eggs
1/2 cup molasses
1 1/2 cups shortening
2 tsp. finely crushed anise seeds
4 cups all purpose flour
2 tsp. cinnamon
1 tsp. salt
4 tsp. baking soda
1 tsp. cloves
1 tsp. ginger

Cream the sugar, eggs, molasses, shortening and ground anise until it resembles a smooth paste. Sift the dry ingredients remaining three times and add to the anise mixture. Mix well. Roll the dough into balls and coat each one in granulated sugar. Place on lightly greased baking sheet and bake at 375 degrees for 10-12 minutes. Remove from oven and cool for 5 minutes. Makes 3-4 dozen.

Lemon Basil Cookies

1/4 cup butter
3 ounces cream cheese
1 egg yolk
2 tablespoons dried basil, crushed
1 tablespoon lemon juice
1 tsp. grated lemon peel
1 package lemon cake mix
1/2 cup crushed walnuts or pecans

Mix together the butter, cheese, yolk and juice. Add the cake mix, and blend well. Stir in the nuts, peel and basil. Chill for 1/2 hour or more. Roll into small 1/2 inch balls and place on greased cookie sheet. Parchment paper works well. Flatten with a fork dipped in sugar. Bake in a preheated 350 degree oven for 10-15 minutes.

Cream Cheese Coconut Cookies

1(8 ounce) package cream cheese
1/2 cup butter, softened
1 egg
1/4 teaspoon coconut extract
1 (18.5 ounce) package yellow cake mix
Optional:
1/2 cup coconut
1/4 cup confectioners’ sugar

Preheat oven to 350 degrees. In a medium bowl, cream together the cream cheese and butter. Stir in the egg and extract. Add cake mix, and stir until well blended. Roll into 1 inch balls and coat in the confectioners’ sugar. Place 1 inch apart onto an ungreased cookie sheet. (I used parchment paper). Bake for 10 to 13 minutes in the preheated oven. After a few minutes remove from baking sheets to cool.