Posts Tagged cookie

Sugar Cookies

“The classic American Sugar Cookie Recipe, perfect for cookie cutting”

  • 3 cups (390 grams) all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup (227 grams) unsalted butter, room temperature
  • 1 cup (200 grams) granulated white sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract

In a separate bowl whisk together the flour, salt, and baking soda. Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the eggs and vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough.

Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 177°C and place rack in centre of oven. Line two baking sheets with parchment paper.

Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1 cm. (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.

Bake cookies for about 8-10 minutes (depending on size) or until the edges are just starting to brown. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling.

Note : If you are not going to frost the baked cookies, you may want to sprinkle the unbaked cookies with crystal or sparkling sugar.

Source : Adapted from joyofbaking.com

Servings/Yield : Makes about 36 – 4 inch (10 cm) cookies.

Rating : 4 out of 5

Difficulty : Easy

Course : Desserts

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Original Nestle Toll House Chocolate Chip Cookies

“This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk”.

  • 280 g all-purpose flour
  • 1 tsp Baking Soda (Bicarbonate of Soda)
  • 1 tsp Salt or Low Salt
  • 227 g Butter, Softened
  • 150 g Granulated Sugar
  • 165 g Packed Brown Sugar
  • 1 tsp Vanilla Extract
  • 2 large Eggs
  • 2 Cups Nestle Toll House Semi-Sweet Chocolate Morsels

Preheat oven to 375° F / 190° C Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Pan Cookie Variation : Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

Slice and bake cookie variation : Prepare dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

Notes : I used Regular Semi-Sweet Chocolate Chips from Hershey’s and NO nuts… the cookies still came out amazingly well.

Source : VeryBestBaking.com

Servings/Yield : 60 Cookies

Rating : 5 out of 5

Difficulty : Moderately Easy

Cuisine : North American : United States

Course : Snack

Preparation Times : Prep: 15 Minutes Cook: 9 Minutes Cool: 15 Minutes

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Custard Creams can kill: Official • The Register

Jaffa Cake

Jaffa Cakes relatively harmless, survey reveals

By Lester Haines • Get more from this author

Posted in Bootnotes, 8th September 2009 09:10 GMT

A disturbing probe into the potential for apparently innocent biscuits’ ability to do harm has revealed that an astounding 25 million Brits have been injured while indulging in some light coffee/tea break snack action, with 500 victims requiring hospital treatment.

That’s according to research outfit Mindlab International, which determined that almost a third of adults had been scalded by hot beverages while dunking, 26 per cent had choked on crumbs and ten per cent had broken a tooth or filling while getting their laughing gear round a biscuit.

Rather more seriously, seven per cent of Britons have dropped a biscuit tin on their foot, three per cent have fallen off a chair reaching for vital nourishment, and an equal percentage have poked themselves in the eye with a biscuit.

Seven per cent admitted to have been bitten while feeding a tasty biscuit morsel to a pet or “other wild animal”. The most extreme example of biscuit-related mishap, however, was the case of the man who got stuck in wet concrete after wading in to retrieve a stray biccy.

Mindlab also carried out a “Biscuit Injury Threat Evaluation” (BITE) to determine which was Blighty’s deadliest biscuit. Mindlab International director Dr David Lewis explained: “We tested the physical properties of 15 popular types of biscuits, along with aspects of their consumption such as ‘dunkability’ and crumb dispersal.

“Then one of our mathematicians correlated these findings with research data and responses from a nationwide survey of 1,000 adults.”

The chilling result is that the public would do well to eye the Custard Cream with suspicion, since it topped the list with a BITE risk rating of 5.63. That’s compared with 4.34 for your common-or-garden Cookie, in second spot, and 4.12 for next-placed Choc Biscuit Bar.

Those of you who like sucking a Ginger Nut will be relieved to learn that they’re relatively risk-free, rating 2.99 in ninth place. Anyone not wanting to chance their arm should stick to Jaffa Cakes, since they bottomed the list with an almost harmless 1.16.

Mike Driver, marketing director for biscuit manufacturers Rocky, which commissioned the survey, concluded: “Working with biscuits every day, we’d long suspected they’re not as innocent as they look – and we were right.”

Here’s the full biscuit risk rating listing:

Custard Cream: 5.64

Cookie: 4.34

Choc Biscuit Bar: 4.12

Wafer: 3.74

Rich Tea: 3.45

Bourbon: 3.44

Oat Biscuit: 3.31

Digestive: 3.14

Ginger Nut: 2.99

Shortbread: 2.90

Caramel Shortcake: 2.76

Nice Biscuit: 2.27

Iced Biscuits/Party Rings: 2.16

Chocolate Finger: 1.38

Jaffa Cakes: 1.16

via Custard Creams can kill: Official • The Register.

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