Sunday, May 31, 2009
Saturday, May 30, 2009
Sunday, May 24, 2009
Thursday, May 21, 2009
Preheat oven to 180°.
Mix together flour, baking soda, and salt. Set aside
Cream butter and both sugars in a mixing bowl; beat in egg and vanilla. Stir in oil.
Add flour mixture and stir until it is almost fully incorporated, then stir in the ground corn flakes, oatmeal, pecans and chocolate. Continue stirring until flour disappears.
Scoop up gobs of dough and wrap each gob around 4 (or so) frozen mini marshmallows. Try to seal the marshmallows in the dough- very important!! You should have balls that are about the size golf balls.
Space balls about 8 cm apart on parchment lined cookie sheet and press them down to flatten (they don't spread on their own while baking) and bake for 12 minutes. Let cool on cookie sheet for about 2 minutes then transfer to a rack to cool.
*You can't get mini marshmallows here so I just used regular ones and cut them into little bits.
Original from: Cookie Madness
Thursday, May 14, 2009
Preheat the oven to 180° degrees and line two baking trays with non-stick baking paper and set aside. Sift together the flour and baking soda and also set aside.
Place 100g of shelled, peeled pistachios into a food processor* with the caster sugar and pulse till you have a fine meal, then place the pistachio meal in a bowl. Pulse the remaining pistachios till roughly chopped, then place in a seperate bowl.
Cream the butter and brown sugar till soft and fluffy, then add the sugar/pistachio meal and beat well. Add the vanilla and egg and beat till combined, then beat in the flour. Once the dough is smooth and thick, add the chopped pistachio and white chocolate and mix to combine.
Pinch off tablespoons of dough and roll them into walnut-sized balls in your hands, then place them 10cm apart on a baking tray (they do a *lot* of spreading). Bake for 10-12 minutes, till the cookies are golden all over and a darker gold around the edges.
Remove from the oven and allow to cool on the tray for 10 minutes, then remove the cookies to a wire rack to finish cooling down. Stored in a dry, airtight container, these cookies will last about a week, though depending on how many mouths are around, they may devoured in a much shorter time!
*I don't have a food processor, so what I did was: substitute half the amount of caster sugar with icing sugar and as for the pistachios, for the first amount I just tried to chop them as finely as I could with a knife, and for the second just chopped coarsly with a knife.
Tuesday, May 12, 2009
First, put the nuts in a non-reactive bowl (glass or ceramic) then pour boiling water over the top and leave them to soak for about 10-15 minutes. Then drain the nuts and carefully pull off and discard the skins, setting the nuts aside for now. To dry out the now-soft nuts, preheat the oven to 100° and put the nuts in a single layer on a baking tray and dry out for about half an hour, giving them an occasional stir to prevent the bottoms from burning.
Remember, you want the nuts to be dry, not toasted, so if you see the nuts begin to colour, remove them from the oven, drop the temperature about 20 degrees and continue till the nuts are almost completely firm again.
Monday, May 11, 2009
Sunday, May 10, 2009
Saturday, May 9, 2009
The cookies are very light and very buttery tasting. Toffee/caramel notes - a result of the sugar cooking with the cookies’ butter in the oven - match well with the oatmeal, and the nuts give a little bit of extra substance to the cookies. I like to finely chop them so they blend in better with the overall lace pattern, but you can make them as large or small as you like. The cookies are very crisp when they have just cooled from the oven, and must be stored in a dry, airtight container to preserve their crispness. Be sure to bake the cookies until they are golden brown, otherwise you’ll lose the crispness in favor of a very chewy, almost too delicate to handle, cookie.
These cookies are very versatile. You can use any kind of nuts, Drizzle them with a bit of melted chocolate to dress them up, or use them to garnish a bowl of ice cream. Or, of course, just eat them plain with a cup of coffee.
My cookies have pistachios in them instead of macadamia. Personally I was very surprised by these. I did imagine them crispy and tasty but they really have something special to them and look very fancy. Show me one person that would turn down a fancy cookie...
that's what I thought.
Thursday, May 7, 2009
Tuesday, May 5, 2009
Preheat oven to 180°. Line a baking sheet with parchment paper. In a large bowl, cream together butter and sugar until creamy. Beat in eggs, one at a time, followed by lime zest.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Stir flour mixture into the butter mixture, mixing only until no streaks of flour remain. Stir in white chocolate chips and macadamia nuts.
Drop dough by tablespoonfuls onto prepared baking sheet, making approximately 3-cm balls and leaving some room for the cookies to spread. Bake for 10-12 minutes, until cookies begin to brown slightly around the edges. Cool for 5 minutes on baking sheet and remove to a wire rack to cool completely before storing.
Makes about 3 1/2 dozen cookies