Citrus Cranberry Cookies

Citrus Cranberry Cookies are great for an afternoon snack.  The cranberries are chewy against the soft, moist texture of the lemon cookie.  Enjoy them with your favourite cold drink on a hot afternoon.

INGREDIENTS

3 cups flourCitrus Cranberry Cookies

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup melted butter

1 cup sugar

2 eggs

1/4 cup lime or lemon juice

2 cups dried cranberries

Directions

Mix flour, baking powder, soda cranberries and salt in a large bowl.

Mix melted butter, sugar, eggs and lemon juice together.

Combine wet ingredients into dry until thoroughly incorporated.

Chill for at least an hour in the refrigerator.

Shape into small balls and place on a cookie sheet.  Bake in a 350 degree Fahrenheit oven for 10 to 15 minutes or until golden brown.

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Orange Tea Cookies

Orange tea cookies use the zest of one orange to give them their orange flavor.  Replace the orange zest with lemon or lime zest for a different taste.

Cream together –

Orange Tea Cookies1/2 cup butter or shortening

1/2 cup sugar

yolk of 1 egg

1/2 tsp vanilla

1/3 tsp salt

rind of 1 orange

Add in 1 cup of flour

Continue reading “Orange Tea Cookies”

English Spice Cookies

I rediscovered my mother’s cookbook this week.  It’s amazing what memories a few words on paper can bring back.  The recipes lovingly copied in both my mother’s and my grandmother’s handwriting remind me of special occasions.  My mom used to open the book to mix and bake her special recipes on a birthday, holiday or when one of us was feeling blue.

English Spice Cookies is a recipe originating from my English grandmother.  Nana liked her sweets and we could always find cookies of some kind on her table. The recipe has a hint of spice and dried fruits to sweeten the batter.  For a change try using dried blueberries or dried cranberries instead of dates.

IngredientsEnglish Spice Cookies

1/3 cup butter

1 scant cup of granulated sugar

2 eggs

1/2 cup raisings

1/2 cup finely chopped dates

1/2 cup walnuts

1/2 tsp cloves

1/2 tsp nutmeg

1/4 tsp salt

3 tsp baking powder

1 1/2 to 2 cups flour to make a firm dough

2 tbsp milk

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A variety of Shortbread Cookies

Shortbread has always been a favourite cookie in my household.  On holidays we used to make a platter of different types of the sweet treat.  Below I’ve included some cookie recipes that were always hits on our holiday platter.

Enjoy!

Recipes are ordered from left to right.

Chocolate Chip Brown Sugar Shortbread

1/2 cup brown sugarA variety of shortbread

1/2 cup white sugar

1 cup butter

1 1/2 cups flour

1/2 cup chocolate chips.

See preparation method below.

Continue reading “A variety of Shortbread Cookies”

Mae’s Shortbread

Mae’s shortbread is a recipe that my mom received from a close friend when I was a kid.  My mom took the recipe and made it into a special treat for holidays.  I remember coming home from school to the smell of this buttery treat close to Christmas.  She’d meticulously cut out shapes of birds, bells and trees.  These days I just roll the dough in a log and cut into disks for when  I need a quick treat for friends and family.

Enjoy!

INGREDIENTS

1 cup butter

1/2 cup icing sugarMae's Shortbread

2 cups sifted all-purpose flour

1/4 tsp baking powder

1/4 tsp salt

Mix dry ingredients in a bowl.  Cream butter and icing sugar and then mix into dry ingredients just until mixed.  Do not over mix dough as it will make the cookies tough.

Use a piece of  parchment paper to roll a cookie log. Chill in refrigerator for at least 2 hours.

Remove from fridge and cut in slices.

Bake on an un-greased cookie sheet at 325 degrees Fahrenheit until bottoms are golden brown.

Move to a wire rack and cool before serving.

Try serving these cookies with  Strawberry Lemonade

 

 

 

 

 

 

 

 

Lime Shortbread

2 cups flour

1 tsp salt

3/4 cup softened butter

1/2 cup powdered sugar

1/2 cup sugarLime-Shortbread

4 tbsp  lime juice

Combine mixture and roll into a log on parchment.  Refrigerate until butter hardens.  Cut log into slices and put on a greased cookie sheet. Bake in a 300 degree Fahrenheit oven for 30 – 35 minutes or until the cookie bottoms are golden brown.

Vanilla Cookie Cups

3 cups flourvanillacandycups

3/4 tsp baking powder

1/2 tsp salt

2/3 cup butter

1/2 cup sugar

3 tsp vanilla

2 tbsp cream

Whisk together dry ingredients.  In another bowl combine remaining ingredients until fluffy. Add flour mixture just until blended.  Chill for an hour.

Invert a muffin pan and spray the bottom with cooking oil.  Set aside.

Remove cookie dough from the refrigerator and roll into sheets.  Cut circle out of the dough using a cookie cutter and place on one of the muffin bottoms. Mold until the dough is placed firmly against the tin.  Press a glass firmly onto the muffin bottom.

Bake at 375 degrees for 10 minutes or until golden brown.  Let cool before removing from tin.  Turn over and fill with mini candies.

Chocolate Shortbread

2 cups flourChocolateShortbread

2 tbsp cocoa powder

3/4 cup softened butter

3/4 cup icing sugar

1/3 cup brown sugar

1 tsp vanilla

Mix butter, sugars and vanilla in a bowl until fluffy.  Add flour and cocoa powder.  Roll into a log and refrigerate until butter hardens.  Cut slices from log and bake in 325 degree oven for 20 to 30 minutes.

Cranberry Almond Shortbread

1 1/2 cups flourCranberryAlmondShortbread

1/2 tsp salt

1cup soft butter

1 cup icing sugar

1 cup dried cranberries

1 cup sliced almonds

2 tsp vanilla

Mix butter, vanilla  and icing sugar until fluffy.  Mix dry ingredients and incorporate into wet.  Form into a log on parchment paper.  Roll and regrigerate overnight.

Cut slices from log and bake in a 325 degree Fahrenheit oven for 30 minutes.

 

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