Cookies baked by our friends!

 

Our friends are in the 12 Days of Cookies spirit.

Those Duke boys are at it again!

 

Daniel and Thomas Duke sent in these pictures  of them baking Basic Chocolate Chip Cookies from the Better Homes and Gardens magazine Christmas Cookies.

 

 

The Pitt crew!

Katie, Evan and Ryan Pitt will be constructing their gingerbread house on Christmas Eve, made from Gingerbread Houses by Christa Currie. It looks like some of the gingerbread men may not survive the wait!

 

 

Wyatt gone solo!

 

Wyatt Boyd didn’t need any help, (maybe a little with the oven), making Creamy Christmas Butter Cookies from Christmas Cookies From The Whimsical Bake House by Kaye Hansen and Liv Hansen.

 

 

 

 

Leah in the zone

Sara and Leah Isnor borrowed Company's Coming - Christmas Gifts from the Kitchen by Jean Pare. “We made Basic Sugar Cookies. Admittedly, they don’t actually taste very good...but we had a great time making them and that is really all that matters, right?! Hehe!”

 

Kim's creation

Kim Boswell made Cranberry and White Chocolate Shortbread found on page 170 of Welcome to My Kitchen by Joan McElman

 

And the winner of the ‘Cookie Gift Bag’ is Kim Boswell!

Congratulations Kim, and thanks to everyone who entered the contest and for sending in the great pictures.

 

HAPPY HOLIDAYS!!

Look for us in 2017 at renewyourcuriosity.ca!!

 

 

 

12 Days of Cookies, 2016 - Day 3: Snickerdoodles

Drop in to the Hantsport branch today and sample an old favourite that will melt in your mouth.  The perfect cookie to pair with a glass of milk for Old Saint Nick on Christmas Eve. Baked just for you by Lois Burgess, from Company's Coming: Most Loved Cookies by Jean Pare.

 Ingredients:

*1 cup hard margarine (or butter), softened

*1 1/2 cups granulated sugar

*2 large eggs

*2 1/2 cups all-purpose flour

*2 tsp. cream of tartar

*1 tsp. baking soda

*1/4 teaspoon salt

*2 tbsp. granulated sugar

*2 tsp. ground cinnamon

 Directions:

1.  Cream margarine and first amount of sugar in large bowl.  Add eggs, 1 at a time, beating well after each addition.

2.  Combine next 4 ingredients in medium bowl.  Add to margarine mixture in 2 additions, mixing well after each addition until no dry flour remains.  Roll into 1 inch balls.

3.  Combine 2^nd amount of sugar and cinnamon in small bowl.  Roll each ball in cinnamon mixture until coated.  Arrange about 3inches apart on ungreased cookie sheets.  Bake at 350 degrees for 8-10 minutes until golden.

4.  Let stand on cookie sheets for 5 minutes before removing to wire racks to cool.

Makes 4 dozen cookies.

Tips:

1.  Refrigerate for an hour (or overnight) before baking, as the dough is very soft.

3.  Make sure the balls are 3 inches apart and not 2 inches, as in the original recipe.  They will spread!

2.  Do not overbake.  I lowered the temperature in the original recipe from 375 to 350.  These cookies will not look like they are done at the end of 8-10 minutes.  They will be very soft but will harden as they cool.

Don't forget -- you can Enter to win a Cookie Gift Bag!!

12 Days of Cookies, 2016 - Day 1: Lemon Poppy Seed Shortbread

These lemony delights will be shared at the Kentville branch today and were baked by Jai Soloy, Community Engagement Assistant. The recipe can be found on page 22 of Christmas by Elizabeth Baird and Anna Hobbs. 

 Bake this crunchy shortbread as individual cookies or in a square pan.

1 cup (250 ml) butter, softened

1 cup (250 ml) icing sugar

2 tbsp (25 ml) poppy seeds

2 tbsp (25 ml) grated lemon rind

2 cups (500 ml) all-purpose flour

2 tbsp (25 ml) granulated sugar

 In a bowl, beat butter with icing sugar until fluffy; stir in poppy seeds and lemon rind. Gradually blend in flour. Gather dough into a ball and chill for 30 minutes if sticky.

On a lightly floured surface, roll out dough to ¼-inch (5 mm) thickness; cut into 2-inch (5 cm) rounds and place on ungreased baking sheets. (Or, press dough into a 9-inch (2.5 L) square pan; prick surface all over with a fork.) Sprinkle with the granulated sugar.

Bake in a 300°F (150°C) oven for 20 to 25 minutes for cookies, or 35 minutes for square, or until set and very faintly browned. Let cookies cool on a rack. or let large square cool in pan before cutting into bars.  

Shortbread can be stored in airtight containers for up to 5 days or frozen for up to 1 month. Makes about 40 cookies or 24 bars.

 Notes: We made our shortbread in a square cake pan. This is the fastest method with the least amount of cleanup.

Some general cookie baking tips:

Try to follow the recipe closely on the first attempt. If you actually taste the cookie and think it has too much or not enough of something, make a note for the second batch. Just because you like one certain ingredient on it's own is not a good enough reason to double it. This especially holds true for strong flavours like, say, lemon rind. Don't worry, "1st Day of Cookies" cookie- tasters in Kentville, I learned this lesson on an earlier batch. Not yours.   

If you must double one ingredient, double all of the other ones too. Extra cookies are always welcome this time of year. If they don't have enough, say, lemon rind, they can be used to nicely pad out your cookie display. 

Didn't follow my advice and ended up with a cookie that tastes too...something? Don't panic! Uneaten shortbread can be used as hay bales in a small nativity scene, or building blocks for the kids if they have to sit through a long patch of time at the grown-up table after dinner.

Enjoy!

DON’T FORGET!! You can  enter  to win a Cookie Gift Bag!!

Day 11, 2015; COCONUT BARS

Today’s delights were made by Dorothy McDonald of the Annapolis Royal Branch.

The recipe I selected this year is from "The Gourmet Cookie Book: the single best recipes from each year, 1941-2009"
Never, ever having considered myself a gourmet cook, I chose the book anyway, curious to see what cookies made the cut. This recipe was created in response to a reader's appeal for "cookies made with coconut and sprinkled with powdered sugar that have cake-like bottoms and chewy tops." Imagine...it was so long ago she couldn't just Google it!! The recipe list from the issue where this cookie is found also includes Young Partridge with Grapes, Poached Marrow, Couscous and Goose liver Pies, so this 'no fuss' cookie must be good to have been included with such gourmet-sounding fare!

The reasons I chose this recipe are:
1) it was the cookie selected as the best in the year I was born
2) I like coconut, and
3) they are like me...flaky, soft and nutty :)

Merry Christmas and Happy New Year, everybody!!
Coconut Bars Makes 2 dozen bars

Cream 1/2 cup softened butter. Add gradually 1/2 cup brown sugar and beat until smooth. Stir in 1 cup sifted flour and spread in the bottom of an 8-in square pan. Bake in a moderate oven for 20 minutes.
Beat 2 eggs and 1 cup light brown sugar until smooth. Stir in 1 tsp. vanilla, 1 cup chopped walnuts and 1/2 cup shredded coconut tossed with 2 Tbsp. flour and a pinch of salt. Spread this batter over the baked crust and continue to bake 20 min. longer. Cool, sprinkle with powdered sugar and cut into squares or bars.
The recipe suggested buttering the pan and lining it with 2 criss-crossed sheets of aluminum foil which are then buttered as well, but I didn't do this, just buttered the pan. I will use either the foil or parchment paper the next time as it would make them easier to cut.

THEY ARE TASTY!!

Don't forget-- you too can Enter to win a gift card. Show us YOUR cookies!




 

Day 10, 2015: GREEK HOLIDAY COOKIES

Baked by Barbara of the Berwick Library - The community's living room. Join us for coffee & conversation, music and cookies! Dec 18th, 10 - 12 noon. Everyone is welcome.

I chose these cookies because they were simple to make yet had an old world hint to the name and also a hint of the orient. It makes me think of the Silk Road and the three wise men bringing cloves to the Mediterranean. From ChristmasTraditions: Cooking, Crafts, & Gifts.
 
Makes 4 1/2 dozen cookies
- 1 cup (250 ml) butter or margarine, softened
- 1/2 cup (125 ml) granulated sugar
- 1 egg
- 1/2 teaspoon (2ml) vanilla
- 1/2 teaspoon (2 ml) brandy extract
- 2 1/2 cups (625 ml) all-purpose flour
- 1 teaspoon (5 ml) baking powder
- 1/4 teaspoon (1 ml) ground cloves
- 1/4 teaspoon (1 ml) salt
- whole cloves
- powdered sugar

1. Heat oven to 350 F/180 C. In a large mixing bowl combine butter, sugar, egg, vanilla and brandy extract. Beat at medium speed until light and fluffy. Add flour, baking powder, ground cloves and salt. Beat at low speed until soft dough forms.
2. Shape heaping teaspoon dough into crescent or S shapes. Place shapes 2" (5 cm) apart on ungreased cookie sheets. Press 2 whole cloves until into each shape.
3. Bake for 9 to 11 minutes, or until set. Let cool 1 minute before removing from cookie sheets. Sprinkle cookies with powdered sugar. Cool completely before storing. Remove whole cloves before eating.
Tip: flavour of cookies improves after a few days of storage.

Don't forget-- you too can Enter to win a gift card. Show us YOUR cookies! 

Day 5, 2015: CHRISTMAS ROCKY ROAD BARS

Sue Mullen is sporting a big smile as she gets to show off the refurbished Murdoch C. Smith Memorial Library in Port Williams. To help celebrate she has made these Christmas Rocky Road Bars to share with you. From the book,  NIGELLA CHRISTMAS   by Nigella Lawson,  page 28.

CHRISTMAS ROCKY ROAD BARS

Makes 24 big-bite-sized bars

250g dark chocolate

150g milk chocolate

175g soft butter

4 x 15ml tablespoons golden syrup

200g Amaretti biscuits (not the soft ones)

150g shelled Brazil nuts

150g red glazed cherries

125g mini marshmallows

1 x 15ml tablespoon icing sugar

Edible glitter

Chop all chocolate into small pieces and put into heavy-based pan to melt with the butter and syrup over a gentle heat.  Put biscuits into a freezer bag and bash with a rolling pin to get big and little-sized crumbs. Do the same thing with the Brazil nuts so you get different sized bits.

Take the pan off the heat and add the crushed biscuits and nuts, whole glazed cherries and mini-marshmallows. Turn carefully to coat everything with the syrupy chocolate and tip into a foil tray (236mm x 296mm), smoothing the top as best you can – it will look lumpy.

Refrigerate until firm (about 1⅟2 – 2 hours). Remove from foil tray. Push icing sugar through a small sieve to dust the top, then, if you like, sprinkle with edible glitter.

Cut into 24 almost-squares.

Make ahead tip: Make and refrigerate to set. Don’t add icing sugar yet but cut into bars and store in an airtight container in a cool place for up to one week. Decorate as above 1-2 hours before serving.

Freezing tip: Make the Rocky Road as above and freeze for up to one month. Thaw overnight in a cool place and decorate as above.

This is an easy recipe, requiring no oven time, it certainly is ‘kid friendly.’ (What kid doesn’t enjoy using a rolling pin to smash cookies or decorating the finished product with  ‘sparkles’?)

Don't forget-- you too can Enter to win a gift card. Show us YOUR cookies! 

 

Day 3, 2015: VIENNESE KISS COOKIES

These cookies can be found in Christmas Traditions: Cooking, Crafts & Gifts, page 228, and  were made by Cathy Lothian. Drop into the Windsor Library and get a Viennese Kiss. While they last!!

 

 

1 ½  cups (375 ml) all-purpose flour

¾ cup (175)ml) butter or margarine,

 chilled and cut into 1” pieces

¼ cup (50 ml) sugar

3 tablespoons (50 ml) sour cream

1 teaspoon (5 ml) vanilla

24 chocolate kisses

 

Heat oven to 350* / 180*.  Grease two 12-cup mini muffin pans, set aside.  In large mixing bowl, combine flour, butter and sugar.  Beat with electric mixer at medium speed until mixture resembles coarse crumbs.  Add sour cream and vanilla.  Beat at low speed until soft dough forms.

Shape dough into 1” (2.5cm) ball.  Place 1 ball in each prepared muffin cup.  Bake for 20-25 minutes, or until edges are golden brown.  Immediately press kiss into center of each cookie.  Let cool 1 minute before removing from pans.  Cool completely before storing.

 

 

Note from Cathy:  This cookie is very easy to make but be patient. The soft dough will form, it just takes a couple of minutes.  Although it calls for mini muffin tins, you could easily use a cookie sheet as the balls do not spread or change shape until you press the kiss into the top.  Also, make sure you press the kiss on so it is flat or it will slide off as the bottom melts .

Don't forget-- you too can Enter to win a gift card. Show us YOUR cookies! 

 

 

Day 1, 2015: ORANGE POPPY SEED SWIRLS

From Company’s Coming: Christmas Gifts from the Kitchen by Jean Paré.
Baked by Sue Mosher of our Bookmobile & Off-site services branch. These cookie delights will be on board for you to sample today in East Dalhousie and Springfield.

“Delicate shortbread cookie with a sweet orange filling. Arrange some in a coloured glass dish as a gift for your neighbour.” – Jean Paré

COOKIES
1 cup butter or margarine, softened

1/3 cup granulated sugar

1 1/2 tbsp. poppy seeds

1 tbsp. grated orange zest

1 tbsp. milk

1 1/2 cups all-purpose flour

1/4 cup cornstarch



 My first batch, baked for 10 minutes. L

Cream butter and sugar in a medium bowl. Add poppy seeds, orange zest, and milk. Beat well.

Combine flour and cornstarch in small bowl. Add to butter mixture half at a time, mixing well after each addition, until no dry flour remains. Prepare cookie sheets by greasing them or lining them with parchment paper. Spoon 1/2 of dough into piping bag fitted with medium star tip. Pipe 36 rosettes, 1 1/4 inches in diameter, about 2 inches apart onto prepared cookie sheets. Roll remaining dough into thirty-six 3/4 inch balls. Arrange about 2 inches apart on cookie sheets. Dip flat-bottomed glass into flour or cornstarch. Flatten balls into 1 1/4 inch diameter discs. Bake rosettes and discs in a 350˚F oven for about 10 minutes [check after 5 minutes], until golden. Let stand on cookie sheets 5 minutes before removing to wire racks to cool completely.

My second batch, perfect!

FILLING

1 3/4 cups icing sugar

2 tbsp. butter or margarine, softened

1 tbsp. orange juice

2 tsp. grated orange zest

Beat all 4 ingredients in small bowl, adding more icing sugar or orange juice, if necessary, until spreadable consistency. Makes about 3/4 cup filling. Spread 1 tsp. filling on bottom of each disc. Place rosettes on top of filling.

Makes 3 dozen cookies.

          I decided to try making these cookies because they looked so pretty. I made them with lemon instead of orange because I love anything that has lemon and poppy seed. They tasted really good!

          I found that 10 minutes was way too long for baking time. My cookies were nicely done at 6 minutes, so I would suggest keeping a close eye on them. I made three batches of a dozen each from this recipe, just as was indicated. They weren’t terribly difficult to make but I decided to make the last batch just circles without the rosettes.

 

Don't forget-- you too can Enter to win a gift card. Show us YOUR cookies! 

 

 

 

 

 

Cookies from you

These adorable cookies were made by an adorable baker. Chocolate Reindeer from the book Cookies for Christmas by Jill Darling. Don't forget, you too can enter to win a gift card. Entries must be in by midnight Tuesday, December 18!  Details HERE.

Cookies from YOU!

Gingerbread Cookie Mix in a Jar, baked by Diana in Lawrencetown, from the book Christmas Gifts from the Kitchen.