Home' Trinidad and Tobago Guardian : November 2nd 2014 Contents November 2, 2014 www.guardian.co.tt Sunday Guardian
WOW MAGAZINE | 15
By Halcian Pierre
Say the word "cookie" and a
certain furry blue monster liv-
ing on Sesame Street comes to
mind. I simply can't help but
love him -- and the objects of
his desire, hahaaaa! From child-
hood, we are all introduced to
these treats, often as a reward
for keeping quiet, helping
mommy or simply "just be-
cause". The history of the
cookie will surprise you, how-
ever. According to the site
Kitchenproject.com, the first
cookies were created by acci-
dent. Cooks used a small
amount of cake batter to test
their oven temperature before
baking a large cake. These little
test cakes were called
"koekje", meaning "little cake"
Today's cookies are most often
classified by method of prepa-
ration - drop, moulded, pressed,
refrigerated, bar and rolled.
Their dominant ingredient,
such as nut cookies, fruit cook-
ies or chocolate cookies, can
also classify them. In England,
cookies are called biscuits, but
in Spain they're called galletas.
Germans call theirs keks and in
Italy they're biscotti. Whether
gourmet, soft or bite-sized
cookies, new categories are al-
ways cropping up as our ap-
petite for cookies continues to
grow. So enjoy this week's
recipe collection; I'm sure it will
certainly make your own inner
Cookie Monster smile!
CHOCOLATE CHIP COOKIES
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips
1 cup chopped nuts
1. Preheat oven to 375°F.
2. Combine flour, baking soda and salt in
small bowl. Beat butter, granulated
sugar, brown sugar and vanilla extract
in large mixer bowl until creamy.
3. Add eggs, one at a time, beating well
after each addition.
4. Gradually beat in flour mixture. Stir in
chocolate chips and nuts.
5. Drop by rounded tablespoons onto un-
greased baking sheets.
6. Bake for 9 to 11 minutes or until golden
7. Cool on baking sheets for 2 minutes; re-
move to wire racks to cool completely.
EASY SHORTBREAD BISCUITS
(MAKES APPROX. 15)
1 cup butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1. Preheat oven to 350°F. Prepare two
large baking sheets lined with parch-
2. In a large bowl, cream together butter
and sugar. Add flour and continue to mix
until mixture forms a soft dough (it will
be crumbly at first, but keep mixing and
it will form a dough). Form dough into a
cohesive ball with your hands.
3. Roll dough 1/4-inch thick on a surface
dusted with flour or powdered sugar*
with a well-dusted rolling pin. Cut into
rounds and place on prepared baking
sheets. Repeat as necessary.
4. Bake for 16-18 minutes, or until cookies
are pale golden brown. Let cool on bak-
ing sheets. Store baked cookies in a re-
sealable container or plastic bag at room
temperature, up to four days.
Cook's Note: You can use either flour or
powdered sugar to roll out your cookies,
but powdered sugar is preferable. Since
you're re-rolling the dough repeatedly,
powdered sugar keeps the cookies from
becoming too dense and floury.
OAT AND RAISIN COOKIES
(YIELD: UP TO 40)
3/4 cup sugar
1/4 cup firmly packed brown sugar
1/2 cup margarine or butter, softened
1/2 teaspoon vanilla
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups quick-cooking rolled oats
1/2 cup raisins
1/2 cup chopped nuts
1. Heat oven to 350°F. Spray cookie sheets
with non-stick cooking spray.
2. In a large bowl, combine sugar, brown
sugar and margarine; beat until light and
3. Add vanilla and egg; blend well.
4. Add flour, baking soda, cinnamon and
salt; mix well.
5. Stir in the oats, raisins and nuts.
6. Drop dough by rounded teaspoonfuls,
two inches apart onto sprayed cookie
7. Bake at 350°F for 7 to 10 minutes or
until edges are light golden brown. Cool
for one minute; remove from cookie
sheets. Oatmeal cookies freeze well.
Transfer the cooled cookies to airtight
containers and freeze them for up to six
Cook's Note: You can use old-fashioned
rolled oats instead of quick-cooking rolled
oats. Instead of raisins, you can also use
your favourite dried fruit. Try dried apricots,
blueberries, cherries, cranberries, chopped
dates or mixed fruit bits.
Links Archive November 1st 2014 November 3rd 2014 Navigation Previous Page Next Page