Autumn slows us down to appreciate striking colors and delectable cookies.
From simplicity to rustic to fancier cookies…each memorable bite delights.
From simplicity to rustic to fancier cookies…each memorable bite delights.
Almond Cinnamon cookies
Middle Eastern inspired.
Aromatic spice mellowed within an embrace of Almond goodness.
A tender inside protected by a pleasant outer crunch.
no electric beater required
Yields 20 small cookies
Printer version
Middle Eastern inspired.
Aromatic spice mellowed within an embrace of Almond goodness.
A tender inside protected by a pleasant outer crunch.
no electric beater required
Yields 20 small cookies
Printer version
INGREDIENTS:
American / Metric measures
American / Metric measures
. 6 Tbsps. (100g) granulated sugar
. pinch of sea salt
. 1-1/4 cup (130g) Almond flour
. 1 Tbsp. (15ml) ground Cinnamon
PREPARATION:
. Pre-heat the oven to 350F/180C/Gas4.
. Prepare a large parchment lined baking sheet.
. Position the rack in the center of the oven.
. Pre-heat the oven to 350F/180C/Gas4.
. Prepare a large parchment lined baking sheet.
. Position the rack in the center of the oven.
1. In a medium bowl, mix ALL ingredients until a combined paste is well formed.
2. Use a teaspoon or better yet...use a small #60 (melon ball size) ice-cream scoop to properly portion 20 cookies. Press the paste into the scoop, level and release.
3. Place them onto a cookie sheet and place them evenly apart. Note: these cookies don't spread...they'll remain the same size.
4. BAKE for 15 minutes. Remove the cookies from the oven and let them completely cool on the pan before transferring them onto a rack.
Serving and storing:
These cookies will be ready to eat within the hour. They are best eaten in their crunchier state.
Leave them uncovered in a plate for up to 5 days or freeze them into their original baking paper and into an airtight plastic freezer bag. They never freeze solid, therefore, get them out for about 15 minutes and they'll be ready to serve.
MOLASSES and SQUASH spice cookies
No Eggs
Makes about 20 large chewy texture cookies
Printer version
No Eggs
Makes about 20 large chewy texture cookies
Printer version
INGREDIENTS:
American measures
American measures
WET mix:
. 1/2 cup roasted Squash (weight measured) (Ambercup or Buttercup or Pumpkin puree)
. 1/4 cup unsalted butter, room temperature
. 1/8 cup grape seed oil
. 3/4 cup granulated sugar
. 1/4 cup blackstrap molasses
DRY mix:
. 2 cups all-purpose flour
. 1/2 tsp. baking soda
. 1/2 tsp. sea salt
Spices:
. 3/4 tsp. ground ginger
. 1-1/2 tsps. ground cardamom spice
. 1-1/2 tsps. ground cinnamon spice
. 1/4 tsp. ground cloves
. 1/2 tsp. fresh nutmeg, finely grated
…
coating for rolling:
. 3 heaping Tbsps. fine or coarse Turbinado sugar
. 1/2 cup roasted Squash (weight measured) (Ambercup or Buttercup or Pumpkin puree)
. 1/4 cup unsalted butter, room temperature
. 1/8 cup grape seed oil
. 3/4 cup granulated sugar
. 1/4 cup blackstrap molasses
DRY mix:
. 2 cups all-purpose flour
. 1/2 tsp. baking soda
. 1/2 tsp. sea salt
Spices:
. 3/4 tsp. ground ginger
. 1-1/2 tsps. ground cardamom spice
. 1-1/2 tsps. ground cinnamon spice
. 1/4 tsp. ground cloves
. 1/2 tsp. fresh nutmeg, finely grated
…
coating for rolling:
. 3 heaping Tbsps. fine or coarse Turbinado sugar
Note: If not using blackstrap molasses and only have fancy molasses: use 1/2 cup sugar plus 1/4 cup fancy molasses.
PREPARATION:
. Preheat the oven to 350F.
. Prepare 2 large, parchment lined baking pans.
. Position the rack in the center of the oven.
. Preheat the oven to 350F.
. Prepare 2 large, parchment lined baking pans.
. Position the rack in the center of the oven.
1.In a large bowl, on LOW-MED speed, beat the butter, oil, squash, sugar and molasses until combined and smooth.
2. In a medium bowl, whisk the flour, baking soda, salt and spices until blended. Now, add this mix to the batter in three portions. Keep scraping the bowl with a spatula. Beat on medium speed only until all traces of flour have disappeared. Do not over beat. Refrigerate for about 1 hour.
Assembly:
3. Prepare a shallow pan and place the turbinado sugar for the coating.
4. Using a #30 (1-1/2 inch) medium ice-cream scoop and form packed and flattened portions to then release and hand roll.
5. Coat all the balls in the sugar and place 10 units per pan. Gently flatten the balls with the bottom of a glass up to 1/2 inch high.
. BAKE for 16 minutes. Cool the cookies for 5 minutes before transferring them to a rack to cool completely.
. Store them in an airtight cookie tin or freeze them into their parchment baking paper and into a freezer bag.
2. In a medium bowl, whisk the flour, baking soda, salt and spices until blended. Now, add this mix to the batter in three portions. Keep scraping the bowl with a spatula. Beat on medium speed only until all traces of flour have disappeared. Do not over beat. Refrigerate for about 1 hour.
Assembly:
3. Prepare a shallow pan and place the turbinado sugar for the coating.
4. Using a #30 (1-1/2 inch) medium ice-cream scoop and form packed and flattened portions to then release and hand roll.
5. Coat all the balls in the sugar and place 10 units per pan. Gently flatten the balls with the bottom of a glass up to 1/2 inch high.
. BAKE for 16 minutes. Cool the cookies for 5 minutes before transferring them to a rack to cool completely.
. Store them in an airtight cookie tin or freeze them into their parchment baking paper and into a freezer bag.
INGREDIENTS:
(American measures)
(American measures)
1-3/4 cups all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. cream of tartar
1/8 tsp. baking soda
1/8 tsp. sea salt
Part-2
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup mashed Squash or Pumpkin puree
1 tsp. pure vanilla extract
Coating:
6 Tbsps. granulated sugar
2 tsps. ground cinnamon spice
PREPARATION:
1. In a medium sized bowl, whisk together all the ingredients from Part-1. Set aside.
2. In another medium bowl, using an electric mixer, beat the softened butter until creamy. Add sugars and also beat until fluffy. Add the mashed squash and vanilla and beat until well-combined.
3. Gradually put in the ingredients from Part-1, beating after each addition. Transfer the dough to the freezer and chill for 30 minutes or refrigerate overnight.
. Preheat the oven to 375F.
. Line two large cookie sheets with parchment paper and set aside.
...Assembly:
4. In a medium, round pan, combine the coatings.
5. With the aid of a small melon ball size ice-cream scoop, form a few 1" balls and coat them very generously with the sugar-cinnamon blend.63. Place on prepared cookie sheet, then flatten slightly with the bottom a slotted spoon.
Technique: At the start of the dough ball, press with the wider end of spoon. As you flatten, rock and drop the cookie gently off the spoon. Or, just flatten with a glass with a preferable patterned bottom.
7. BAKE for 8 minutes. Let them cool on cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
. Line two large cookie sheets with parchment paper and set aside.
...Assembly:
4. In a medium, round pan, combine the coatings.
5. With the aid of a small melon ball size ice-cream scoop, form a few 1" balls and coat them very generously with the sugar-cinnamon blend.63. Place on prepared cookie sheet, then flatten slightly with the bottom a slotted spoon.
Technique: At the start of the dough ball, press with the wider end of spoon. As you flatten, rock and drop the cookie gently off the spoon. Or, just flatten with a glass with a preferable patterned bottom.
7. BAKE for 8 minutes. Let them cool on cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
Hopefully you'll have a chance to tear yourself away from the daily grind to...
enjoy what Mother Nature does best.
Then, by all means go make those cookies and bake your heart out.
enjoy what Mother Nature does best.
Then, by all means go make those cookies and bake your heart out.
Flavourful wishes,
Foodessa
Comments ... ??? ... or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com
Go HERE for more SWEET creations.
Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything
DRY gets measured by spooning the overfilled ingredient (never shake
the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
. OVENS are
unfortunately not created equal. Mine is so old that it has reached
many degrees off it's norm. It's really worth investing a few dollars
to test yours with an appropriate oven thermometer. You'd be surprised
how many ovens I've heard about not being where they should have been.
Before you lose any more ingredients and much time preparing a new
recipe...run to the store...you'll thank me later.
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