Have a Sweet Adventure
(Page 6 of 8)
February/March 2006
By Susan Belsinger
1 1/4 cups packed dark-brown sugar
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3/4 cup granulated sugar
4 extra-large eggs
2 teaspoons pure vanilla extract
2 generous tablespoons fresh minced rosemary
3/4 cup pine nuts
1 cup coarsely chopped dried cherries
Preheat oven to 350 degrees and butter 2 baking sheets
Break the chocolate into pieces. In a double boiler or the microwave, melt the chocolate with 4 tablespoons of butter, stir and set aside.
In a large bowl, beat 8 tablespoons softened butter with brown and white sugars. Continue beating and add eggs, one at a time. Add vanilla and melted chocolate and mix until combined. Stir in flour mixture, rosemary, pine nuts and dried cherries, and mix until blended.
The dough can be covered and refrigerated at this point for up to a few hours, or the cookies can be baked immediately. Drop the cookies by the heaping teaspoon onto the baking sheets about 2 inches apart. Bake in a hot oven for about 8 to 10 minutes, changing baking positions halfway through the baking. The cookies should puff a little and flatten. Do not overbake them — they will firm up as they cool. Cool on baking sheets for a few minutes and then remove onto racks to cool. Store in airtight containers for a week or in the freezer for up to 3 months.
Three-seed Cookies with Citrus-flavored Herbs
Makes about 7 dozen cookies
I first created this recipe using mint and orange zest. However, it also works really well with lemon balm or lemon verbena and lemon zest. These good-for-you cookies are full of flavor; the recipe can be halved easily. I make a big batch and freeze some to have on hand. My kids refer to these as birdseed cookies.
3 sticks unsalted butter (1 1/2 cups), softened
1 cup light brown sugar
1 cup sugar
4 large eggs
1/2 teaspoon orange or lemon oil, optional
1 teaspoon pure vanilla extract
2 teaspoons orange or lemon zest
1/2 cup packed orange mint or lemon balm leaves, or 1⁄3 cup lemon verbena leaves, minced fine
2 cups unbleached flour
1 cup white or whole-wheat pastry flour
3/4 teaspoon salt
1 1/2 teaspoons baking soda
1/2 cup rolled oats
1/4 cup poppy seeds
1/4 cup sesame seeds
1/4 cup flax seeds
Preheat oven to 350 degrees and lightly butter two baking sheets.
In a large bowl, food processor or mixer, beat butter with white and brown sugars until blended and fluffy. Beat in eggs, one at a time. Add citrus oil, vanilla, zest and herbs and blend well.
In a mixing bowl, combine the flours, salt, baking soda, oats and seeds. Add dry ingredients all at once to the wet and blend well.
Drop dough by rounded teaspoonsful onto baking sheets at least 2 inches apart. Bake until golden brown on the edges, about 10 to 12 minutes. Remove from baking sheets and cool on baking racks. Store in a tightly covered container.
Susan Belsinger is the author of Not Just Desserts: Sweet Herbal Recipes (Paul’s Printing, 2005), available on our Bookshelf.
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