A Cookie Kind of Year

Sweet years do not make themselves. To start your year off sweet, you’ve got to prepare the sweetness. You can do that by bringing your sugar-sweet perspective to  bear on any dark and stormy situation. Or you can make Rosh Hashana cookies to share with one and all in the new year. Guess which route I took.

Neiman Marcus Chocolate Chip Cookies
(less)1/2 cup unsalted margarine
(less)1 cup brown sugar
(3 tsp) granulated sugar
1 egg
2 tsp vanilla
1/2 tsp baking soda
1/2 tsp baking powder
dash of salt
1 3/4 cups flour
8 oz chocolate chipsCream the margarine and sugars to a consistency of wet sand, then beat in eggs and vanilla. Combine all other dry ingredients, then add slowly to the creamed mixture. Stir in chocolate chips.Bake at 375 F for 8-10 minutes.

For lots of sweetness, expand your options by making Soft Gingersnaps or Pumpkin Cookies. I did, and look forward to rave reviews.
Soft Gingersnaps (based on a true The Orangette recipe)
2 ¼ c flour
1 ½ tsp baking soda
2 tsp cinnamon
1 ½ tsp ground cloves
sprinkle of salt
(less) 1/2 c  margarine
(less) 1 1/2 c brown sugar
2 eggs
4 tsp peeled and grated ginger
1/3 c molassesCombine the flour, baking soda, cinnamon, ground cloves, and salt and shift together.Mix margarine and brown sugar until the consistency of wet sand. Add eggs one at a time, and mix. Add the ginger and molasses, and mix to blend well. Slowly add dry mixture to wet batter.

Bake at 350 for 15 minutes.
Optional: Roll batter into balls, toss each of the balls gently in 1/2 cup of sugar and bake as directed above.
Pumpkin Cookies (inspired by Giant Eagle. Their’s are better.)
2 1/2 c flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
sprinkle of salt
1 1/2 c sugar
(less) 1/2 c margarine
1 cup canned pumpkin. If it was really fall, you could use fresh pumpkin, but at this time of year you don’t want to use any pumpkins that are on the market.
1 egg
1 tsp vanilla extract
Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Cream sugar and margarine until you reach the consistency of wet sand. Mix in pumpkin, egg, and vanilla extract. Slowly fold in dry ingredients.
Bake at 350 for 15 to 20 minutes.
Optional, but recommended: Glaze cookies.
Advertisements

1 Comment

commentary

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s