Tuesday, 16 December 2008

Cookies for Co-Workers

C is for cookie, and that is good enough for me.

I have been on a cookie baking binge lately, must be the holidays. Hubby has requested a selection of cookies for his co-workers for the month of December - a little holiday extra.

Before you think me a tireless and self-denying baker, know that I have been amply rewarded for my efforts. A little hint here and there about how these green cup and saucer sets from Ikea would photograph nicely with said cookies... And that perhaps some of my cookie sheets were in need of replacing... I am sure even Mrs. Claus had her practical moments.
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I have decided to post all the cookies I have baked this past week, in case you were in need of a few recipes - or maybe just a little cookie porn.

Soft and Chewy Chocolate Chip Cookies - Martha Stewart Cookies (Always a favourite, no matter what the season)
Makes about 3 dozen.

Ingredients:
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips

Directions
Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.



Oatmeal Raisin Cookies - Martha Stewart Living (Mine spread a bit, but they were still very tasty)

Ingredients
Makes about 3 dozen.
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1/2 cup granulated sugar
1 tablespoon pure vanilla extract
3 tablespoons milk
2 large eggs
3 cups old-fashioned oats
1 cup raisins

Directions
In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine butter with both sugars, and beat until light and fluffy. Add vanilla, milk, and eggs, and mix well. Add flour mixture, and beat until just combined. Remove bowl from the electric mixer, and stir in oats and raisins. Place dough in the refrigerator until firm, about 2 hours or overnight.
Heat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside. Scoop out 2 tablespoons of dough, and shape into a ball; place on one of the prepared sheets. Repeat with remaining dough, spacing balls 3 inches apart. Press down to flatten into 2-inch diameters.
Transfer to the oven, and bake until golden but still soft in center, 16 to 18 minutes, rotating the pans between oven shelves halfway through baking. Remove from oven, and place on a wire rack to cool completely. Store in an airtight container at room temperature up to 1 week

And for Tuesdays with Dorie, I made Buttery Jam Cookies, as chosen by Heather of Randomosity and the Girl. The Buttery Jam Cookies can be found on page 80 of Dorie Greenspan's Baking: from my home to yours and on Heather's site the day of this post.
These are very soft and mild, good for tea and oranges with the neighbours. I added a little cinnamon on the top, to give them a bit more flavour.

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