Food Flight

An aviator's culinary adventures

Crisp Peppermint Patties March 24, 2010

Filed under: Cookies,Dessert — flyingbubble @ 1:54 pm
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This morning I woke up at 6, as per my usual routine since we’ve started having daily morning formation at 7:15.  I had some leftover Grits Casserole (I’ll post that recipe soon!) for breakfast and headed off to “work”.  Upon returning around 730, I was greeted by a smiling dancing dog with a rubber newspaper in his mouth.  Then I changed back to my pajamas and thought, ‘What a great morning to bake cookies!’  I’ve been on a cookie baking kick for a while now and this recipe was the last one I had already chosen and bought groceries for.  The recipe was straightforward so I don’t have a humorous tale to accompany the delicious cookies.  I’ve become a huge fan of parchment paper so I don’t have to clean the cookie sheets when I’m done.  I picked these cookies out for my GrandDad because he and I share a love of mint chocolate cookies.  I’ll be sending him some of these soon, not sure if he’ll read this but hopefully it will be a surprise.

Here’s the recipe, enjoy the pics:

Crisp Peppermint Patties

Yield: 5 dozen (I actually got 95 cookies, I made them too small)

INGREDIENTS:

1 cup butter-flavored shortening

1/2 cup sugar

1/2 cup packed brown sugar

2 eggs

1 package (12 ounces) chocolate covered peppermint patties

1 teaspoon vanilla extract

2 1/3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

DIRECTIONS:

In a large mixing bowl, cream shortening and sugars until light and fluffy.  Beat in the eggs, melted peppermint patties and vanilla.  Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well.  Cover and refrigerate for 30 minutes or until easy to handle.

Drop by rounded teaspoonfuls 2 in apart onto ungreased baking sheets.  Bake at 375 for 8-10 minutes or until the surface cracks. Cool for 1-2 minutes before removing to wire racks.


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Ginger.. err I mean… Cinnamon Cookies! January 13, 2010

Filed under: Cookies,Snacks — flyingbubble @ 11:50 am
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My mom likes ginger snaps and my granddad really likes ginger snaps (my mom’s dad) so when I saw ginger cookies in my Weight Watchers cookbook I just had to try the recipe.  I carefully followed the instructions and evenly measured each dough ball to get exactly 16 cookies.  Despite my efforts, when the timer went off, my mom pulled a tray of partially black rock hard burnt cookies from the oven.  Even more disappointing was the fact that I had used the last of our ground ginger on that batch.  Eager to clear the “black mark” from my baking record, I decided to try the recipe again.  We have a large container of ground cinnamon so batch 2 became cinnamon cookies.  This time I did everything the same except I watched the cookies like a hawk while in the oven.  The recipe had called for 15-20 minutes in a 400 degree oven, which seems like overkill considering most cookies bake for about 10 min in a 350 degree oven.  This time I pulled the cookies at 10 minutes and they were crisp on the bottom but not burnt! 🙂 yay. They’re actually really tasty and only 69 calories a piece.  Next time, I’d like to try baking them at 350 and see if I can get a more even browning.  Here’s the recipe, it’s quick and only makes sixteen 69 calorie cookies so its not as damaging to your diet if you can’t help nibbling on them.

INGREDIENTS:

1/4 cup margarine

1/4 cup firmly packed brown sugar

3 tablespoons honey

3/4 cup all-purpose flour

2 teaspoons ground ginger (or cinnamon)

1/8 teaspoon salt

DIRECTIONS:

1.  Combine first 3 ingredients in a medium saucepan; place over low heat, and cook, stirring constantly, until margarine melts.

2.  Combine flour, ginger, and salt in a medium bowl; add margarine mixture, stirring well.

3.  Drop dough by rounded teaspoonfuls onto a large baking sheet coated with cooking spray.  Bake at 400 degrees F for 15-20 minutes or until lightly browned.  Transfer to wire racks; cool completely.  Yield: 16 cookies (1 per serving)

NUTRITION FACTS: 69 calories, 10.1 g carbohydrate, 3 g fat, .2 g fiber, .7 g protein, 0 mg cholesterol, 52 mg sodium, 4 mg calcium

 

Star Cookies January 12, 2010

Filed under: Cookies — flyingbubble @ 3:18 pm
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My friend Mary had a birthday recently so I pulled out my cookie book and scoured the pages for the perfect celcbration treat.  I didn’t have a lot of time so I decided to try a simple recipe for chocolate cookies that looked awesome because of the icing.  When the cookies come out of the oven they’re still soft so you press a cookie cutter into the top to create an indented pattern that can later be filled.  It’s great for stacking cookies because the imbedded icing is less likely to stick to other cookies.  These are “star” cookies because that’s the only cookie cutter I had which was small enough for my cookie size.  I don’t have the exact recipe here right now but here’s the basics.

Ingredients:

I box chocolate cake mix (equally good with any other cake mix flavor)

1/4 cup oil

2 cups powdered sugar

2-3 Tb milk

2 eggs

Directions:

Preheat oven to 350 (I’m not positive but I think most cookies bake at 350).  Mix ingredients together in a bowl until well incorporated.  Using a teaspoon scoop dough and form into round balls, place 2 in apart on a cookie sheet.  (I got 48 cookie balls out of my batch).  Then press a glass into sugar and then flatten each cookie ball with the glass.  Bake in the oven for 8-10 minutes.  As soon as you pull the cookies from the oven gently press a cookie cutter into each one to create the design.

For Icing:  Whisk together powdered sugar and enough milk to achieve a thick but pourable icing.  Then mix in food coloring of your choice.  (I whisked the sugar in four separate bowls of 1/2 cup sugar to easily create 4 different colors).  Pour or scoop icing into a ziplock bag and snip the very end (I tried to make the hole as tiny as possible) to create a piping bag.  Then pipe the icing into the indent of the cookies.  Allow to cool and dry (the cookies don’t necessarily have to cool before the icing step).

 

Aida’s Linzer Cookies December 23, 2009

Filed under: Cookies,Dessert — flyingbubble @ 1:21 pm
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Every year I get 12 emails from the Food Network with the “12 days of cookies”.  Each day the email has a photo and recipe for a delicious holiday cookie from one of the Food Network stars.  This year I decided to actually try one of the recipes.  I’ve never made linzer cookies so it was an easy choice when I saw the chocolate hazelnut linzer cookies from Aida.  My dad doesn’t like chocolate though so I made the fruit jam version instead.  Since I happen to have a strawberry almond jam in the pantry, I added almonds to the dough instead of pecans.  I also added more jelly per cookie than recommend (I doubled the amount actually) at my mom’s request.  There are plenty of ways to personalize this recipe. Here’s the basic instructions for Blackberry Pecan Linzer cookies:

Blackberry-Pecan Linzer Cookies:

  • 1 cup toasted pecans
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon table salt
  • 2 sticks (1 cup) unsalted butter, at room temperature, cut into pieces
  • 3/4 cups packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large egg yolks, at room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons grated orange zest, from 3 oranges
  • 1/2 cup seedless blackberry jam

Add the nuts to the bowl of a food processor, fitted with a blade, and pulse until finely ground (it should be powdery and not a paste), about 15 pulses. Set aside. Whisk together the flour, baking powder, cinnamon, and salt in a large bowl until evenly combined and set aside.

Put the butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment, and mix on medium speed until creamy and light, about 2 to 3 minutes. Turn off the mixer, scrape down sides of the bowl, and add egg yolks and vanilla. Mix until well incorporated.

Mix in the orange zest, ground pecan powder, and the flour mixture until just incorporated. Divide the dough into 2 even pieces, pat each into a thin disk, enclose in plastic wrap, and let rest in refrigerator at least 1 hour and up to 12 hours.

When ready to bake, preheat the oven to 350 degrees F and arrange racks in the upper and lower third of the oven. Remove the dough from the refrigerator and let sit at room temperature until pliable enough to roll. Roll out half of the dough on a piece of lightly floured parchment or waxed paper to 1/4-inch thickness. Using a 2-inch round cookie or biscuit cutter, cut out rounds of dough. Using 3/4-inch round cookie cutter, cut out the center of half of rounds to make rings. Transfer rounds and rings to the freezer to set up for 5 minutes before continuing. Gather the dough scraps and chill.

Transfer the chilled cookies to parchment lined baking sheets, leaving at least 1-inch between each cookie. Bake 2 sheets of cookies at a time until the undersides are golden, switching sheets halfway through, about 12 to 15 minutes total. Cool 5 minutes on sheets then remove to a wire rack to cool completely. Repeat until all dough is used.

To assemble cookies, spread 1/2 teaspoon jam on the bottom side of each solid round cookie, then top with a ring-shaped cookie.