So, I made it another cookie making evening.
I keep meaning to mention, too, in the vein of making your own vanilla extract, it’s also quite simple to make vanilla sugar.
Want the recipe?
Take some sugar and put it in a jar with a tight fitting lid. However much you want, probably between a cup and three. Take a vanilla bean or two, slice it lengthwise in half, and drop it in. If your jar is too small, cut them in pieces. Close the jar.
You have now made the sugar. You can let it sit however long you want, but probably at least a week. It’s lovely on cereal or fruit or in tea or coffee. When you’ve used half of it or so, add more sugar. Every six months or so, add another bean.
How complicated is that?
So, anyway, I made three kinds of cookies tonight. I made my mother’s persimmon cookies. I imagine if you didn’t have persimmon, you could use pumpkin and it would be pretty similar, if not quite the same.
The cookies taste very old-fashioned, in that they are very spicy, the kind of cookie your grandmother might have made. I have only made them a few times because I’ve only had persimmons a few times. They turned out well, and slave drew was fond of them.
The are the small, darker cookies on the bottom of the plate.
Lucye’s Persimmon Cookies
1 cup persimmon pulp
1 teaspoon baking soda
1 cup sugar
1/2 cup butter
1 egg, beaten
2 cups flour
1 cup broken nutmeats
1 cup raisins
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 teaspoon salt
Cream together butter and sugar; add pulp, baking soda and egg. Add flour, nuts, raisins and spices. Heap by spoonful on a greased baking sheet and bake in a 375 degree oven for 12 to 15 minutes. Makes 6-8 dozen, depending on size.
The next two I made were new recipes, ones that I had not made before. One was more successful than the other. I made a
Cranberry Oatmeal Cookies
Makes about 4 1/2 dozen cookies
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup butter or margarine
1 1/2 cups firmly packed brown sugar
1/2 cup milk
2-3 Tablespoons orange juice
2 teaspoons orange zest
3 cups quick-cooking rolled oats
1 1/2 cups chopped cranberries
1/2 cup chopped walnuts
Heat oven to 375. Mix sugars and shortening. Stir in milk, orange zest and egg. Stir in remaining dry ingredients. Add cranberries and nuts and mix well. Drop by rounded teaspoonful about 2 inches apart onto greased cookie sheet, bake until light brown, 10-12 minutes. Cool; dip in orange icing. Makes 4-6 dozen cookies
Stir together 2 cups powdered sugar and 1 teaspoons orange zest, ½ teaspoon vanilla and 2 to 4 tablespoons of orange juice until smooth and of desired consistency.
Those are the ones on the left with, surprise, icing on them. slave drew was quite fond of these, and I suspect they will be a returning Christmas cookie. It uses basically a bag of cranberries, but be sure to pick over them a bit. The mix of the tart berries and the orange is nice. I actually used an tangelo because it was what I had.
Finally, I made one that probably won’t make again, not that it’s bad, it’s just too sweet for either of our tastes, or at least, too sweet without much else in there to cut it.
In the end, I just don’t much like white chocolate chips, and maybe now I can remember that.
Again, they weren’t BAD, if you like pretty sweet cookies, these are fine, but I’ll make a note on the recipe that they were really too sweet for us.
White Chocolate Chip-Oatmeal Cookies
1 cup butter or margarine, softened
1 cup firmly packed light brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups uncooked regular oats
2 cups (12 ounces) white chocolate morsels
1 cup coarsely chopped pecans
Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs, one at a time, beating just until yellow disappears after each addition. Stir in vanilla.
Combine flour and next 3 ingredients; gradually add to butter mixture, beating until blended. Stir in oats, morsels, and pecans. Drop by tablespoonfuls onto greased baking sheets.
Bake at 350° for 12 minutes. Cool on baking sheets 3 minutes; remove to wire racks to cool completely. Makes 4-6 dozen cookies.
We have the Special Interest Group meeting this weekend, and it will be a Christmas party gift exchange thing. I have another party on Saturday, one I’ve gone to for years that’s also a benefit for one of the local AIDs hostels. I have to make something to take, and if this continues to be as much cooking blog as kinky blog, maybe that will get posted too, who knows.