Sunday, December 12, 2004

And Since We're Talking Cookies

The kids and I made these sugar cookies (minus the Lifesavers) tonight. They are very tasty and don't require you to refrigerate the dough before you roll it out, which is a big plus if there is an impatient 5 year old or an impatient 29 year old in your family. Penzey's Spice Catalog also has a no-chill sugar cookie recipe, but I think the Kraft recipe tastes better and the dough is easier to work with.

Some time in the next week or so we may make two more favorite cookie recipes -- ginger cookies and chocolate macaroons. The first came from Southern Living and the latter from Martha Stewart, I believe.

Ginger Cookies
makes about 4½ dozen

1½ cups shortening
2 teaspoons baking soda
2 cups sugar
1 teaspoon ground cinnamon
2 large eggs
1 teaspoon ground cloves
½ cup molasses
1 teaspoon ground ginger
4 cups all-purpose flour

Preheat oven to 375°.
Combine first 9 ingredients (everything except additional sugar) in a large mixing bowl; beat at medium speed with an electric mixer until mixture is blended.
Shape into 1-inch balls, and roll in additional sugar. Place on greased cookie sheets, and flatten slightly with a flat-bottomed glass.
Bake for 8 to 10 minutes. Transfer to wire racks to cool.

Chocolate Chunk Macaroons
makes 20

¾ cup sugar
2½ cups shredded coconut
2 large egg whites
½ cup semisweet chocolate chips
1 teaspoon pure vanilla extract
pinch of table salt

Preheat oven to 350°. Have ready a baking sheet lined with parchment paper (not wax paper). In a large bowl, combine sugar, coconut, egg whites, chocolate, vanilla, and salt. Using hands, mix well, completely combining ingredients.
Dampen hands with cold water. Form 1½ tablespoons of mixture into loose haystack shape; place on prepared baking sheet. Repeat with the remaining mixture, spacing about 1 inch apart. Bake until golden brown, 15 to 20 minutes, rotating halfway through. Transfer baking sheet to a wire rack to cool completely. Store in an airtight container for up to 3 days.

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