November 22 ~ Cookie recipe

Today's post is inspired by the fact that it is National Cashew day.  Here's a cookie recipe to test...

Cashew Meringues

• 5 egg whites, room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• 1 1/2 teaspoons cornstarch
• 4 cups confectioners' sugar, sifted
• 2 cups finely chopped cashew nuts

1. Preheat the oven to 325 degrees F (165 degrees C). Line two cookie sheets with parchment paper.
2. In a large dry glass or metal bowl whip egg whites until soft peaks form. Add vanilla, cream of tartar, and cornstarch, and continue whipping at medium speed while gradually adding the confectioners sugar 1/4 cup at a time. Whip until the whites have a nice peak, but not stiff. Fold in cashew pieces with a rubber spatula. Drop rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
3. Bake for about 15 minutes in the preheated oven, until the edges are lightly browned. Cool on wire racks. Store in an airtight container at room temperature when completely cooled.

Cookies ~ November 16

We haven't had a cookie recipe in awhile... have to keep testing these recipes for the cookie exchange.

Here's one that looks easy and sounds yummy...

Almond Icebox Cookies

• 2 cups butter or margarine softened
• 2 cups sugar
• 4 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1 egg white, lightly beaten
• Finely chopped almonds

Cream butter in a large mixing bowl: gradually add sugar, beating until light and fluffy.

Combine flour and baking powder in a medium bowl; mix well.  Add flour mixture and vanilla to creamed mixture, stirring well.

Shape dough into 2 rolls, 1 1/2 inches in diameter.  Wrap each roll in waxed paper, and refrigerate 2 hours.  Remove waxed paper; cut rolls into 1/4 inch slices. Place 2 inches apart on a lightly greased cookie sheet.  Brush lightly with egg white; sprinkle with almonds.  Bake at 425 for 10 minutes or until lightly browned.  Remove to wire racks to cool.  Store in airtight containers.  Yields about 7 dozen.

I think I'll try some almond extract instead of the vanilla.  If you try these, let me know what you think.

October 30 ~ More Cookies

Because Christmas always brings to my mind the idea of a cookie exchange I want you to be armed with plenty of cookie recipes to try...

These Cranberry Pistachio Shortbread cookies by Stephanie Jaworski just screamed Christmas to me.  I can't wait to try this recipe at the Joy of Baking website.  This is one of the best sites I've seen for baking recipes.  It is definitely one of my favorite sites.

Cookies ~ September 23

Now is a good time to start testing out some new cookie recipes.  The last thing you want is to wait until Christmas baking time to find out you really don't like a recipe.  I have some good traditional recipes that I know I'll be using and I will share them with you as we progress, but for today I'd like to give you one that I found.  I haven't made these yet either so we can experiment together.  I purposely chose this recipe because it uses sugar coated corn flakes.  Why?  Well, my Grandchildren in NJ are the NJ State Champions for the Children's Miracle Network this year.  They have already had some wonderful adventures this year, including meeting the President in Washington, DC.  But, I'm sure that story will come up again some time in the future.  For right now, Food Lion (a grocery store here in the south) is selling special boxes of Frosted Flakes that feature four other CMN Champions from around the country.  Food Lion is donating $1.00 for every 4 boxes sold...so of course I had to buy a few boxes.  The promotion runs through the 28th if you'd like to help support Children's Hospitals.  This recipe doesn't specify Kellogg's Frosted Flakes, but why not use the best!

Tiger Cookies

• 3/4 cup butter or margarine, softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups sugar-frosted corn flakes, crushed
• 1 (6 oz) package semisweet chocolate morsels

Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy.  Add eggs, beating well. Stir in vanilla.

Combine flour, baking soda, and salt; add to creamed mixture, mixing well.  Stir in crushed cereal.

Melt chocolate in top of a double boiler over simmering water.  Swirl melted chocolate lightly through dough, leaving streaks of chocolate.

Drop dough by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheets.  Bake at 375 degrees for 10 to 12 minutes.  Remove to wire racks to cool.  Yields about 5 dozen.