Refrigerator Cookies

As I write more and more on US sites (catch me on lifestyle Gourmandia and Paper Palate), I get to hear a little more about American culture. I was looking into cookies today and found out that "every presidential election year Family Circle magazine runs a cookie recipe contest between the two possible First Ladies. The winner of the contest for the past four elections has gone on to be (or continued to be) the First Lady". Except for this year, Cindy McCain's Oatmeal-Butterscotch cookies beat out Michelle Obama's shortbread cookies. May be I should suggest that he runs for president next time because I surely stand a chance with this easy recipe.
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these cookies/biscuits are the ultimate in home-baking convenience. They are so easy and popular that the fomula has been "tubed" and you can buy the neatly shaped log ready for cutting and baking. I found the recipe in "The Baker" by Leanne Kitchen and there are as many variations as you imagination allows.


  • Mocha spirals which I attempted though not as neatly as I hoped has 2 tsp cocoa powder into 1 dough and 2 tsp of coffee powder in the other.

  • Maple and pecan with 60 ml maple syrup added to the creamed butter mixture and rolled in finely chopped pecan

  • Spicy fruits : 1 tsp mixed spices and 1/2 teaspoon ground giner added to the flour

  • Coconut and Orange with 1/3 cup desiccated coconut and 1/2 tsp orange essence
If you bake others let me know

Ingredients:
  • 180g (6oz) undalted butter, softened
  • 185g (6 1/2oz) soft brown sugar
  • 1 teaspoon natural vanilla extract
  • 1 egg
  • 280g (10oz/ 2 cup and half) flour
  • 1 teaspoon baking powder
  1. Lightly grease a baking sheets.
  2. Cream together the sugar and butter until pale and fluffy. Beat in the vanilla flavouring and the egg.
  3. Sift in the flour and mix to a firm paste. Knead lightly, turn out into a board and cut in half
  4. Place one portion on a sheet of baking paper and press lightly until aout 30cm (12 inches) long and 4 cm (1 and half inche thick). Repeat with the other piece of dough, unless you are going for Mocha spirals in which case you need to press the second dough onto the first before starting rolling.
  5. Roll the dough to a sausage shape about 5 cm (2 inches) in diameter and 20 cm (8 inches) long. Wrap in greaseproof paper.
  6. Wrap and chill in the refrigerator for 30 minutes.
  7. When required, cut off 1 cm slices, place on the baking sheets and bake at 190°C (375°F) mark 5 for 12-15 minutes. Cool the biscuits on a wire rack.
the dough will keep up to 1 week stored in a cool place in an airtight container or can be frozen dor up to 3 months.
To continue my American virtual discovery I have entered this post in Joelen's Blogging Adventure 's competition. Wouldn't it be nice to win?


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