Cookies
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I miss grandma's raisin cookies. Wish I could find her recipe. Never seen another like it. Similar to two sugar cookies with pureed raisins between and sealed shut. Stack of those and a glass of ice cold milk that was fresh that morning can't be beat. Wonder if any of my aunts would have that recipe? Hmmm.....
My mom made the best chocolate chip cookies but now she is allergic to gluten and barley and she's lactose intolerant on top of that. She can't even be around loose flour :crying:
- Puffy: The canadian maple flavor (leaf shaped) cookies are available at most "Everything's a Dollar" stores
I also recommend the Almond Cookies in the pink box with a dragon on them...very tasty.
I also recommend the Almond Cookies in the pink box with a dragon on them...very tasty.
After so much cookie talk from our Canadian members I picked up a box of maple leaf creme cookies by Dare. These are great, they taste like your eating waffles with syrup.
just today the wife made a batch of these..
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 pound (2 sticks) unsalted butter, room temperature
3/4 cup packed light-brown sugar
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups oats
1 cup dried cherries
4 1/2 ounces bittersweet chocolate, coarsely chopped
1 cup toffee pieces
Directions
Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a large bowl, sift together flour and baking soda.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl once or twice during mixing. Add the egg; mix on high speed to combine. Add the vanilla; mix to combine. Scrape down the sides of the bowl.
Add flour mixture to egg mixture, and mix on low speed until well combined. Add the oats, cherries, chocolate, and toffee pieces; mix to combine after each addition.
Spoon a heaping tablespoon of dough onto a lined baking sheet. Repeat, spacing 2 inches apart.
Bake cookies until golden brown, 14 to 16 minutes, rotating baking sheet halfway through. Transfer to a wire rack to cool. Store in an airtight container up to 2 days.
whenever I'm sent to the grocery alone I usual come back with a pack of Iced Molasses cookie (the crispy ones).
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 pound (2 sticks) unsalted butter, room temperature
3/4 cup packed light-brown sugar
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups oats
1 cup dried cherries
4 1/2 ounces bittersweet chocolate, coarsely chopped
1 cup toffee pieces
Directions
Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a large bowl, sift together flour and baking soda.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl once or twice during mixing. Add the egg; mix on high speed to combine. Add the vanilla; mix to combine. Scrape down the sides of the bowl.
Add flour mixture to egg mixture, and mix on low speed until well combined. Add the oats, cherries, chocolate, and toffee pieces; mix to combine after each addition.
Spoon a heaping tablespoon of dough onto a lined baking sheet. Repeat, spacing 2 inches apart.
Bake cookies until golden brown, 14 to 16 minutes, rotating baking sheet halfway through. Transfer to a wire rack to cool. Store in an airtight container up to 2 days.
whenever I'm sent to the grocery alone I usual come back with a pack of Iced Molasses cookie (the crispy ones).
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