So, I didn’t make a LOT of cookies today, but I did make one new batch and baked three kinds.
First, since someone asked in comments, please steal any recipes you like here. That’s the point of posting them, isn’t it?
Also, I found this for free in the Kindle edition: The Blogger’s Cookbook. It might not be free forever, or even long, but it is free when I post it and there is a free Kindle reading application for phones, computers, iMac items, etc. Seemed appropriate to post it.
Ok, so, today I baked, among others, Pomegranate Butter Cookies. I made these last year because I had a pomegranate and why the hell not?
slave drew really liked them, but I found them too salty, almost, so this year I tried again and increased the sugar just a bit, and I am very happy with them.
They’re VERY good, like a shortbread with bits of seed in them. You’ll pierce the seeds when you cut it, but it won’t matter.
I should also mention that I never use the salt in cookie recipes, unless it’s something there is baking soda or powder in it, too, because that’s often part of the chemical reaction, and even so, I probably only add about a quarter of what the recipe calls for.
I eat very little salt, I rarely cook with it. It annoys me on cooking shows when you’re instructed to add salt because it “adds flavor.” No, it adds salt, and that’s not the same.
Ok, so much for that soapbox. Here’s the picture and that recipe. The pomegranate are the smaller cookies on the left.
Pomegranate Butter Cookies
Makes about 4 dozen cookies
1 cup unsalted butter
3/4cup firmly packed light brown sugar
1/4 teaspoon salt
2 cups all-purpose flour
1 large pomegranate
Separate pomegranate seeds from pith and peel and dry.
Beat butter until fluffy, then add sugar and salt and cream together. Add flour in two stages to the butter mixture, mixing thoroughly after each. Add seeds to batter and mix well by hand to avoid crushing seeds.
Divide the dough into two and roll into 2” wide cylinders, approximately 8” long. Let chill in freezer for 45 minutes or the fridge for four hours. Preheat oven to 325. Slice cookie cylinders into ½ inch thick rounds, turning every six cuts to maintain round shape. If it becomes too soft, chill again. Place slices on baking sheets at least one inch apart and back for 12 minutes. Switch positions of cookie sheets and bake an additional 10-12 minutes or until set. Remove from oven and leave cookies on sheets to cool.
Finely chopped almonds, pecans or walnuts can also be added after the seeds.
Very pretty for Christmas with red seeds.
The other cookie on the plate is my mother’s Oatmeal Raisin recipe, which I have altered to use Craisins because I like them better and I like the bit of tartness.
My mother was not a good cook, but she had a few really good cookie recipes, including this one. Her Peanut Butter Cookies are also the best PB cookies I’ve ever had – that nice mix of sandy and chewy. Those are made, but none have been baked yet.
These are simple cookies, nothing spectacular about them, except they’re really good. They are, for me, the best oatmeal raisin cookies I’ve ever had. And no, there’s no typo, my mother’s name was Lucye.
She was born Lucy, but her name had 13 letters and when she was a teenager someone told her it was unlucky, so she added the e to the end. Our last name is a bit odd, too, an uncommon spelling of a relatively common name which omits an e. You have no idea of the issues THAT created.
Lucye’s Oatmeal Cookies
4 cups uncooked oatmeal
2 cups flour
1 teaspoon baking soda
1 1/2 cup shortening
2 cups firmly packed brown sugar
1 cup white sugar
1/2 cup water
2 teaspoons vanilla extract
2 cups raisins or Craisins
Heat oven to 350 degrees and grease cookie sheets. Cream sugar, water, egg, vanilla and shortening together until creamy. Combine oatmeal, flour, and soda together. Add dry ingredients and raisins and mix well. Drop by spoonfuls onto cookies sheet and bake for 12 to 15 minutes.
So, the other cookie I made is one I made up on the fly because I had a jar of maraschino cherries in my fridge left over from the ice cream social at GLLA and I wanted to use them up, so I took an icebox recipe and added to it. It’s on the plate below, and they’re really a pretty pink color, but it didn’t come out in photos. So sorry.
Cheery Cherry Cookies
Makes 8-10 dozen
1 cup butter, softened
2 cups white sugar
4 Tablespoons juice from maraschino cherries
1 teaspoon vanilla extract
4 cups all-purpose flour
1/4 teaspoon salt
¾ cup chopped maraschino cherries
In a large bowl, beat butter and sugar until smooth and creamy. Add cherry juice and a drop or two of red coloring if desired. Beat in eggs one at a time until incorporated. Stir in vanilla. Add flour mixture and mix well. Add cherries and mix. Drop by Place about 2 inches apart onto prepared cookie sheet. Bake in preheated oven for 12 minutes at 350 until firm to the touch. Immediately transfer to wire racks to cool.
And now a storm is brewing, so I’m off. Good night to all.