Monthly Archives: December 2014

Coffee Sugar Cookies

As part of the Cookie Swap, I’ve been dreaming about coffee cookies for a while. Mostly because I don’t drink coffee on a daily basis. I wanted a way to have my caffeine and cookies too!

I sent these lovely cookies to Wanda @ Bakers Beans (www.bakersbeans.ca). She has an absolutely adorable blog, and I just saw what she made yesterday, I’m super jealous that I wasn’t there to have some. Gingerbread Dip sounds absolutely deadly!

Some of the dusting with the pattern went better than others… For the pattern I used a piece of parchment paper that was shaped to be the middle of a coffee bean. If you don’t have patience for that, then just use a butter knife to create a line down the middle in a curved manner.

These cookies were really good. I definitely ate the ones that looked nothing like a coffee bean! A good way to get you up and going in the morning, when you need a little extra umph to get you further.

Coffee Sugar Cookies

Ingredients

1 cup butter, softened
1¼ cup sugar softened
2 eggs
2 tbsp instant coffee crystals
1 tsp vanilla
21/2 cups flour
½ tsp baking powder
½ tsp cinnamon
¼ tsp salt
2tbsp heavy cream
½ cup confectioners sugar + 3 tbsps for powdering
1 tbsp cocoa

Instructions

In a mixer, cream together butter and sugar.
In a small bowl, combine eggs, vanilla, and coffee crystals.
In a separate bowl add together flour, baking powder, cinnamon and salt. Whisk until its all combined.
Slowly add your egg mixture to the butter mixture until well combined. Slowly add flour mixture until just combined.
Chill dough overnight.
Preheat oven to 350. Poll out dough on floured surface until about ½ inch thick. Using an egg shaped cookie cutter, cut out ovals and place on cookie sheet.
Bake for 8-9 mins until edges are slightly golden. Cool cookies on cooling rack.
While cookies are cooling, create glaze. Mix together confectioner's sugar and heavy cream until a silky consistency. Adjust sugar, cream mix if necessary.
Once cookies have cooled, dip cookies into glaze, and set aside on parchment paper to dry. While cookies are drying, sprinkle a mixture of cocoa and confectioner's sugar on cookies.

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Recipe was adapted from iambaker.net

Rose Water Cream Cookies

These are the cookies you would’ve seen in my “look at me, I’m baking” post.

This was an interesting experiment. It makes your house smell like perfume and sugar cookies. It’s definitely a nice aroma, and although they can be a little strong, they were still quite nice.

But they ended up looking so cute! And I hope that they made it to the other side of the country in one piece. These cookies went to Amy @ constellationinspiration.com. Her blog is the cutest! It’s got little drawings and her DIY’s are also super neat!

Rose Water Cream Cookies

Ingredients

½ cup butter, softened
½ cup sugar
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking powder
¼ tsp salt
1 tsp rose water
3 tbsp simple syrup
½ cup coarse sugar
⅓ butter, softened
2 cups icing sugar
pinch of salt
2 tbsp whipping cream
1 tsp rose water
food colouring of choice

Instructions

In a large bowl, beat butter with sugar until fluffy, then add egg and vanilla.
In a separate bowl, whisk together flour, baking powder, and salt. Slowly add into butter mixture until completely combined.
On a floured surface, roll out dough to ¼ inch thickness. Cut out cookies with a medium sized cookie cutter and place on parchment lined baking sheet.
Mix together simple syrup and rose water. Brush on syrup mixture onto cookies and sprinkle on coarse sugar.
Refrigerate cookies on sheet for 20 mins before placing in oven preheated at 350.
Bake cookies for about 10 mins until cookies are golden near the bottoms. Transfer to racks to cool completely.
The make the cream, mix together the butter, icing sugar and salt until smooth. Stir in whipping cream and rose water in many additions. Tint icing at your discretion.
Pipe icing into cookies about 1 tsp icing per cookie. Assemble cookies, sugar side up.

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Recipe was adapted from Canadian Living 2012 Holiday Cookies.

Vegan Chocolate Chip Shortbread Cookies

Nothing quite like high-def cookies, and only cookies.

These are cookies that I made for Megan @ theboldbaker.blogspot.com. Her website is super cute, and she definitely has some recipes that I want to try.

The one thing I want to say about these cookies are that they would have been better with real butter. I typically do my baking with Becel Vegan Margarine, but this time I did use the Earth Balance, and I didn’t enjoy it as much as the Margarine (I must admit).

Vegan Chocolate Chip Shortbread Cookies

Ingredients

2 sticks of vegan butter (8 oz.)
⅔ cup confectioner's sugar
½ tsp vanilla extract
2 cups all-purpose flour
1 cup of finely chopped dark chocolate

Instructions

In an electric mixer, beat the butter and sugar until really smooth (about 2½ mins). Beat in the vanilla.
With the mixer on low, add flour into the wet ingredients until just combined. Don't overmix.
Fold in the chopped chocolate.
Transfer dough to a plastic bag, and flatten out as much as possible. (You won't be able to roll is out later, so get it to its desired state to cut out). Chill dough for at least 2 hours, or overnight.
Preheat oven to 325 degrees and line cookies sheets with parchment paper.
Use a knife and cut out square shapes. Set onto cookie sheets with about ½ inch space in between.
Bake cookies for 15-20 minutes, or just until the ends begin to brown. Make sure that they do not overbake.

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Recipe was adapted from cakemerchant.com

The weekend we made pie, and only pie

We made 36 regular apple pies, and 6 smaller ones for a Grand Total of 42. Tastiest Christmas gifts ever! Filled every freezer we could find, and after all that making, rolling, decorating, and test-tasting, still took 2 home. SO MUCH PIE! My mom asked me to come the following week to make meat pie, but I told her she was on her own (teehee).