All Entries Tagged With: "Cookie"

Peruvian Cuisine: Dulce De Leche Cookies (Alfajor)

The last item which Erika shared with us is a cookie filled with dulce de leche called Alfajor.  Erika made this cookies for his son’s school party and it was a hit.  Many parents asked for the recipe.  Dulce De Leche is a caramel like spread that can be made by simmering sweetened condensed milk in the can for hours.  But, we are very lucky that we can find them in jars in Real Canadian Superstore for about $3.

The Dulce De Leche Cookies (Alfajor) is very delicate and they just melt in your mouth with the caramel sweetness lingering in the mouth.  I enjoyed the cookies very much as I have sweet tooth.

Ingredients

• 1 cup of sifted all-purpose flour
• 1 cup of corn starch (or more)
• 225 gm unsalted butter
• 6 tablespoons confectioners sugar
• Dulce de leche (manjarbalnco) for filings

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Crisp Seedy Oatmeal Cookie

For the dessert, Minoo made some Crisp Seedy Oatmeal Cookies in the Gilmore Park Church Community Kitchen.

This Crisp Seedy Oatmeal Cookie will satisfy anyone.  It has a variety of seeds like sunflower seed and water melon seeds.  The original recipe has pumpkin seeds instead of the water melon seeds.

This cookie is great for snack or lunch box.  This recipe yields 42 cookies.

The puffed rice cereal in the cookies make them a bit chewier than my preference.  I would leave out the puffed rice cereal in these cookies as I find that the baked rice cereal kind of sticks between my teeth.

Ingredients

• 1 cup (250ml) unsalted butter, softened
• 1 cup (250ml) packed brown sugar
• 2 eggs
• 1 teaspoon (5ml) vanilla
• 2 cups (500ml) quick-cooking (not instant) rolled oats
• 1 1/2 cups (375ml) puffed rice cereal (such as Rice Krispies)
• 1/2 cup (125ml) all-purpose flour
• 1/2 cup (125ml)  whole wheat flour
• 1/4 cup (50ml) unsalted sunflower seeds
• 1/4 cup (50ml) water melon seeds
• 1/2 teaspoon (2ml) baking soda
• 1/2 teaspoon (2ml) baking powder
• 1/4 teaspoon (1ml) salt

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Oatmeal Cookies

Minoo shared two recipes in the South Arm Community Kitchen. One of the recipe is Oatmeal Cookies. For once, I thought I already have this recipe in chowtimes and I did not take photos of the individual steps. However, when I tried to look up for the recipe on chowtimes the next day, I found out that I had mistaken it for a different recipe which was Oatmeal, Raisin and Chocolate Chips Cookies that I had blogged before. So, here is the recipe without the steps in photos.

The Oatmeal Cookies are crispy which I like. You may substitute the currants with other dried fruit like raisins, dried sweetened cranberries, dried blueberries, etc. It has to be dried fruit as fresh or frozen fruit has too much liquid in them that will make the cookies soggy.

This cookies are great for after school snack. What is better than cookies with milk.

Ingredients

• 2/3 cup quick oats or old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/4 cup unsalted butter, softened (1/2 stick)
• 1/2 cup packed light brown sugar
• 1 large egg white
• 1/4 teaspoon vanilla extract
• 1/4 cup currants

Instructions

1. Preheat oven to 375F.
2. In a small bowl, mix oats, flour, baking powder, baking soda and salt.
3. In a medium bowl, cream butter and sugar with an electric mixer. Beat in egg white and vanilla until blended. Stir in currants.
4. Add dry ingredients and mix just until blended.
5. Drop heaping tablespoons of dough onto an ungreased cookie sheet, spacing them about 2 inches apart. Bake for 9 to 10 minutes, or until the edges of the cookie turns brown.
6. Set cookies sheet on a wire rack to cool for 5 minutes. Transfer cookies to rack and cool completely. Store in airtight containers at room temperature up to 3 days.
7. This recipe makes 12 cookies.

Holiday Cutout Cookies

Charlene also demonstrated some Holiday Cutout Cookies in the Peach Mennonite Church Community Kitchen. This is a fun session as everyone can participate in rolling out the dough, cutting out the cookies, and decorate the cookies.

Above are some samples of the decorated Holiday Cutout Cookies.

Ingredients:

For cookies:

• refer Raspberry Diamonds

For Icing:

• 3 cups powdered sugar
• 1/2 teaspoon vanilla
• 2-3 tablespoons water

For decoration:

• food coloring
• sprinkles

Tool:

• cookies cutters

Click on Read More for the instructions.

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Raspberry Diamonds

After the Gilmore Park Church Community Kitchen Christmas Potluck, a few of us went to Peace Mennonite Church Community Kitchen for a cookie making session. This cookies making session is sponsored by Family Services and demonstrated by Charlene.

We made 2 types of cookies, one filled with raspberry jam and the other one is just holiday cutout cookies decorated with icings. The dough for both the cookies are the same except that for the holiday cutout cookies, the dough has to be refrigerated for a firmer texture.

Ingredients

For cookies:

• 2 1/2 cups (11 1/4 oz) all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup (8oz) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• zest of 1 lemon, grated
• 1 tablespoon lemon juice

For filing:

• 1/2 cup raspberry jam

For glaze:

• 1 cup confectioner’s sugar
• 1 tablespoon lemon juice
• drop of almond extract (optional)

Click on Read More for the instructions.

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Almond and Honey Cookies

Minoo made these Almond and Honey Cookies in the Caring Place Community Kitchen upon Ada’s request. Most of the time, it’s a challenge to get the members of the community kitchen to volunteer to demonstrate. Most of them are very shy. So, instead of asking for volunteer to demonstrate, Minoo will ask what we would like to learn. It’s not easy being a leader of the community kitchen.

This Almond and Honey Cookie is the puff up type, light and yet you can get the crunch from the crushed almonds.

Ingredients

• 1/2 cup butter
• 1/4 cup brown sugar
• 1/2 cup honey
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup almonds, crushed or blended (not too fine)

Click on the link below for the instructions.

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Whipped Shortbread Cookies

Jean made this very easy but delicious Whipped Shortbread Cookies. It is always a challenge using a different oven from your home. The Gilmore Park Church has a gas oven which takes a long time to heat up. Usually, we will turn the thermometer up by 50F to achieve the same result as the electric oven.

However, this Whipped Shortbread Cookie is very delicate. You really have to watch the cookies as they burn easily. We burnt the batch we made in the kitchen due to the unfamiliarity with the oven.

This batch of Whipped Shortbread Cookies were made by Jean the day before. They are so buttery and they just melt in your mouth. Great for holiday cookies exchange.

Ingredients

• 1 cup butter, at room temperature, softened
• 1/2 cup icing sugar
• 1 1/2 cups flour
• dash of salt
• 1 teaspoon of almond extract

Click on the link below for the instructions.

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