Saturday, December 20, 2008

Loafing around in the kitchen

Orange Cranberry Cookies
Gingerbread Cocoa Cookies
Beer Bread (Fat Tire, Dill, Cheddar)
Gingerbread Cocoa Cookies

2 sticks butter * 1/4 c unsweetened cocoa
1 c dark br sugar * 1 tsp baking soda
1 large egg * 1 tsp salt
1/2 unsulfered molasses
2 tsp cinnamon * 3.5 c flour
3 tsp ginger * sugar/powdered sugar
1 tsp allspice *

1. In large mixing bowl, cream butter and sugar together until fluffy. Mix in egg, molasses, spices, cocoa, baking soda and salt. Gradually mix in flour.

2. Scoop dough into balls with cookie scooper, roll in mixture of powdered sugar and granulated sugar.

3. Arrange cookies on parchment lined baking sheets. Bake for 10 -12 minutes. Do not over bake.
Cranberry Orange Cookies
2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3/4 cup butter, room temperature
1 cup white sugar
1 large egg
zest of one large orange (about 1 tbsp)
3/4 cup dried cranberries

Preheat oven to 350F and line a couple of baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together the butter and the sugar, beating with an electric mixer until light. Beat in egg and orange zest. With the mixer on low speed, gradually add in the flour mixture, stirring only until just combined. Stir in the cranberries.
Drop dough by rounded tablespoonfuls (about 1 1/4-inch balls) onto prepared cookie sheets and bake for 9-12 minutes, until edges are very lightly browned. Cool for 3-4 minutes on baking sheet then transfer to a wire rack to cool completely.
Makes about 4 dozen.

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