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Cookies

  • Written by Madelaine Bullwinkel

KRUIDNOTEN COOKIES

 

Ingredients for 30 cookies:

 

1 cup unbleached flour

2 teaspoons cinnamon

1 ½ teaspoon ground anise seed or star anise seed

1 teaspoon ginger

1 teaspoon ground white pepper

1 ½ teaspoon baking powder

½ teaspoon sea salt

4 tablespoons unsalted butter at room temperature

¾ cup brown sugar

1 large egg

Powdered sugar

 

Preheat the oven to 350 degrees.  Line 2 baking sheets with parchment paper.

 

Sift together the flour, spices, baking powder and salt.  Set aside.

 

Work the soft butter into the brown sugar with a spoon, mixer or in a food processor.   When thoroughly mixed, work in the egg, then the dry ingredients.

 

Using a small ice cream scoop or spoon, make 1” balls of dough and set them 1” apart on the baking sheet.  Lightly press the top of each, with a damp or floured finger, depending on the consistency of the dough, to create a nugget shape.

 

Bake for 12 minutes or until the cookies are lightly browned.  Turn the pan after 8 minutes.  Let the kruidnoten cool on a rack before coating with powdered sugar.

 

  • Written by Madelaine Bullwinkel

 

Ingredients for 4 dozen cookies:

2-1/2 cups rolled oats

¾ cup unsalted butter (6 ounces)

¾ cup brown sugar

½ cup sugar

2 large eggs

1 teaspoon vanilla extract or paste

2 cups whole wheat or white flour

2 teaspoons baking powder

1 teaspoon sea salt

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground allspice

¼ teaspoon ground coriander

1-1/2 cups dried cranberries

 

Directions:

  • Preheat the oven to 350 degrees. Spread the oats on a sheet cake pan and toast for 15 minutes stirring several times to expose both sides of the flakes. Remove and let cool.

  • Sift together the flour, baking powder and seasonings. Set aside.

  • Beat butter with sugars until fluffy. Work in the eggs, one at a time, and then the vanilla. Stir in the dry ingredients ½ cup at a time. When the batter is well blended, fold in the oats and cranberries

  • Butter or line the sheet pan with parchment or Silpat non-stick liner. Scoop out generous tablespoons of dough and flatten them gently with a fork on the sheet. Bake for 15 minutes, until lightly browned.


  • Written by Madelaine Bullwinkel

LEMON ROSEMARY COOKIES

 

 

Ingredients:

 

1 cup unbleached flour

1/3 cup sugar

1/4 teaspoon salt

2 teaspoons fresh rosemary snipped in 1/4" pieces

Grated zest from one lemon

1 stick cold unsalted butter

1 large egg

1 teaspoon lemon extract

 

Directions:

 

Combine the flour, sugar, salt, rosemary, and lemon zest in the work bowl of a food processor.  Process for 30 seconds.

 

Quarter the butter lengthwise then across into 8 pieces.  Sprinkle over the dry ingredients and pulse until the mixture is the texture of coarse sand.

 

Beat together the egg and extract.  Pour that over the dough and process until the mixture just begins to ball.

 

Transfer the dough to a bowl and chill for at least one hour.

 

Preheat the oven to 375 degrees.

 

Scoop out 1 tablespoon of dough, roll quickly into a ball, and flatten on a prepared cookie sheet.  Touch each cookie once with the tines of a fork dipped in sugar.

 

Bake the cookies for 12 minutes or until they brown lightly around the edge.

 

Cool on a wire rack.

 

 

Yield:  2 dozen cookies


 

  • Written by Madelaine Bullwinkel

CRISPY OATMEAL COOKIES WITH DRIED CHERRIES

 

Ingredients:

2-1/2 cups rolled oats

¾ cup unsalted butter (6 ounces)

¾ cup brown sugar

½ cup sugar

2 large eggs

1 teaspoon vanilla extract or paste

2 cups whole wheat or white flour

2 teaspoons baking powder

1 teaspoon sea salt

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground allspice

¼ teaspoon ground coriander

1-1/2 cups dried cherries

 

Directions:

  • Preheat the oven to 350 degrees.  Spread the oats on a sheet cake pan and toast for 15 minutes stirring several times to expose both sides of the flakes.  Remove and let cool.
  • Sift together the flour, baking powder and seasonings.  Set aside.
  • Beat butter with sugars until fluffy.  Work in the eggs, one at a time, and then the vanilla.  Stir in the dry ingredients ½ cup at a time.  When the batter is well blended, fold in the oats and cherries.
  • Butter or line the sheet pan with parchment or Silpat non-stick liner.   Scoop out generous tablespoons of dough and flatten them gently with a fork on the sheet.  Bake for 15 minutes, until lightly browned.

Yield: 5 dozen 2” cookies; 3 dozen 3-1/2” cookies