Cookies galore!
Regina Murphy
Wednesday, November 29, 2006
Cookies are such a versatile treat. You don’t need a plate and a fork, you usually don’t have to refrigerate them, and a little goes a long way.
Giving cookies as gifts is easy; all you have to do is tie them in some waxed paper or layer them in a gift tin. If you have two or three cookie sheets and some parchment paper, you can get an assembly line going and make short work of several dozen cookies. The parchment paper not only helps with browning, but you can slide the whole sheet off onto a cooling rack.
Here are some nice cookies to make, mix and match for your family and friends. This first one is even low-fat!
PEAR DATE
STREUSEL BARS
1 can (16 oz.) pear halves in extra light syrup
8 oz. chopped dates
1 cup all-purpose flour
1 cup quick cooking oats
3/4 cup packed brown sugar
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup reduced calorie margarine
Drain the pear juice into a small saucepan. Finely chop pears and add to the pan, along with the dates. Bring to boiling over medium high heat. Reduce heat and cook uncovered, stirring occasionally, until thickened; remove from heat and cool slightly.
Preheat oven to 350º F. Spray a 9-x-13-inch baking pan with nonstick spray. Mix the dry ingredients in large bowl, then cut in the margarine until it looks like fine crumbs. Reserve 1 cup of this for topping, and press the remaining mixture into the bottom of the baking pan. Bake 15 minutes.
Spread the pear/date mixture over the crust and sprinkle with reserved dough, pressing lightly. Bake about 30 minutes more or until lightly browned. Cool completely before cutting into bars.
GINGERBREAD PEOPLE
1/2 cup firmly packed brown sugar
1/2 cup vegetable shortening
1 cup dark corn syrup
4 cups all-purpose flour
2 1/2 tsp. ground ginger
1 1/2 tsp. ground cinnamon
1/2 tsp. each salt, nutmeg and allspice
Preheat the oven to 350º F. Heat the brown sugar, shortening and corn syrup in a saucepan, stirring constantly until melted. Place all of the dry ingredients in a large bowl; then add the warm sugar mixture, stirring until well blended. The dough will appear crumbly but will hold together when rolled out.
Use the dough while its still warm. If it starts to crumble, place it in a warm oven for a couple of minutes until it softens. Roll out the dough to about 1/8-inch thick on a lightly floured surface. Cut out gingerbread people (or any fun shape) with cookie cutters. Place them on foil-lined cookie sheets and bake until golden brown, about 10 to 15 minutes. Cool the cookies on racks before decorating as you see fit.
CHOCOLATE
PEPPERMINT PINWHEELS
3 cups all-purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 Tbsp. milk
3 oz. unsweetened chocolate, melted
1 tsp. vanilla extract
1 egg yolk
1 tsp. peppermint extract
1/2 cup crushed candy canes
First, make the cookie dough. Sift together flour, baking powder, and salt. Cream butter and sugar in large bowl until light in color. Mix in egg and milk. Incorporate the flour and mix until the dough starts to pull away from the sides of the bowl.
Divide the dough in half and add melted chocolate and vanilla to one half, mixing well. Add the egg yolk, peppermint extract, and crushed candy to other half of dough and do the same. Wrap them in plastic and chill for 15 minutes. Roll out each dough into a rectangle about 1/4-inch thick. Place the peppermint dough on top of the chocolate and press together around the edges. Roll the dough into a log, wrap in wax paper and refrigerate for 2 hours.
Preheat oven to 375 degrees. Slice the dough log into 1/2-inch slices. Place cookies one inch apart on cookie sheet and bake for 12 to 13 minutes, rotating the pan halfway through. Remove from oven, sprinkle with crushed candy canes (optional) and then move to a wire rack to cool. Very pretty!
Don’t forget our military people all over the globe. They like cookies, too! We ran this recipe last year from www.verybestbaking.com. It has been tested and is ready to make the journey to the Middle East or wherever you need these cookies to go!
TOLL HOUSE PAN
COOKIES
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 1/4 cups granulated sugar
1 cup butter-flavored vegetable shortening
2 large eggs
2 Tbsp. water
2 cups (12-oz. pkg.) Toll House semisweet chocolate chips
2 1/4 cups quick oats, uncooked
1 cup chopped dried apple slices or raisins
PREHEAT oven to 375 degrees. Mix together flour, baking soda, salt and cinnamon in small mixer bowl. Beat sugar and shortening in large mixer bowl until creamy. Beat in eggs. Gradually add flour mixture and water. Stir in morsels, oats and apples. Spread batter into ungreased 15-x-10-inch jelly roll pan. Bake for 18 to 20 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars and prepare for mailing.
I have read that the thing to do is layer the baked goods with waxed paper and top with a fresh slice of bread. Wrap all of that in foil and seal in a plastic container. Pack the container in a box, surrounded with useful things like sun block, lip balm, toothbrushes and paste, unscented moist wipes, cotton socks and zippy bags.
Some websites recommend that you send packages about the size of a shoe box. Check with the Post Office to see if your package requires a customs label and leave your package open for inspection prior to mailing. I’m going to send these pan cookies to Brad Harzman in Afghanistan, so we’ll see how it goes!
Next week we’ve got some good, hot one-dish meals that you can whip together very quickly. Now, we’re looking for new recipes that involve a festive holiday fruit: the cranberry! From relishes to sauces to baked good, fresh berries or dried, how do you “do the cranberry”? Send your recipes to murphysmenu@yahoo.com or Murphy’s Menu, PO Drawer C, Emporia by 5 p.m. Monday. Let’s get cooking!