12 Days of Cookies, 2016 - Day 11: Mini Chocolate & Almond Waffles

Berwick branch Manager, Barbara Lipp has made these mini marvels for your tasting pleasure.The recipe is from:  Style at Home - Magazine  December 2016. Drop in today at the Berwick library for a sample.

“My variation will be to just drizzle them with semi-sweet chocolate and toasted almonds instead of all the fresh fruit, lavender crème-fraiche and raspberry coulis.”

Prep & cook time - 1 1/2 hours makes 32
1 3/4 cups all-purpose flour
1/4   cup cocoa powder, sifted
2     tbsp granulated sugar
1     tbsp baking powder
3/4   tsp baking soda
1/2   tsp salt
3      eggs
1 3/4 cups buttermilk
1/2   cup unsalted butter, melted
1/2   tsp pure almond extract
100g      dark or semi-sweet chocolate, melted
1/4   cup sliced almonds, toasted

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda and salt; set aside. In a separate bowl, whisk together the eggs, buttermilk, batter and almond extract. Add the wet ingredients to the dry ingredients and stir until combined.
Using 3/4 cup for each waffle pour the batter onto a hot non-stick waffle iron; close lid and cook until the batter is crisp and golden and the steam stops , about 5 minutes. Cut each waffle into four pieces; drizzle with melted chocolate and sprinkle with the almonds.

 

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12 Days of Cookies, 2016 - Day 4: Chocolate Shortbread Meltaways

Andrea Leeson, manager of the Kingston branch, donned her baker's cap to whip up these dainty treats from Back to Baking: 200 timeless recipes to bake, share, and enjoy.

These cookies have a chocolate intensity that balances with their buttery richness, and when piped onto a baking tray, they look like chocolate kisses. 

1 cup (250 mL) unsalted butter,

   at room temperature

1 cup (250 mL) icing sugar, sifted

1 Tbsp (15 mL) vanilla extract

11/2 cups (375 mL) all-purpose flour

1/3 cup (80 mL) Dutch process cocoa powder, sifted
2 Tbsp (30 mL) cornstarch
1/2 tsp (2 mL) salt

 

Preheat the oven to 325 degrees Fahrenheit (160 degrees Celsius) and line 2 baking trays with parchment paper.

Cream the butter and icing sugar together until smooth.  Beat in the vanilla extract.

 

Add the flour, cocoa, cornstarch, and salt, and beat until evenly incorporated.

 

Spoon the soft cookie dough into a piping bag fitted with a large plain tip, and pipe 1” (2.5 cm) “kisses” onto the baking trays, leaving a 2” space between the cookies.

Bake the cookies for 12 to 14 minutes, until they lift away from the parchment paper without sticking.

Let the cookies cool completely on the tray before removing. The cookies will keep in an airtight container for up to 3 days.

DON"T FORGET: You can ENTER to win a Cookie Gift Bag!!

 

 

 

 

 

 

 

 

 

 

 

Day 9, 2015; CHOCOLATE-DIPPED ORANGE SHORTBREAD

These shortbread look so good!! Thanks Connie! Pop into the Bridgetown Library today and get one before they are all gone. You will find this recipe in Baking for Friends by Kathleen King.

Makes about 4 ½ dozen cookies

Shortbread
3 cups unbleached all-purpose flour,
  plus, more for rolling and cutting out the dough
1 ½ teaspoons baking powder
¼ teaspoon salt
½ pound salted butter, at room temperature
1 cup firmly packed dark brown sugar
1 large egg
Grated zest of 1 orange
3 tablespoons fresh orange juice
1 teaspoon pure vanilla extract

6 ounces semisweet chocolate, coarsely chopped

1.      To make the shortbread, in a medium bowl, whisk together the flour, baking powder, and salt.  In a large bowl, beat the butter and brown sugar with an electric mixer set on high speed until combined, about 1 minute.  Beat in the egg, followed by the orange zest, orange juice and vanilla.  With the mixer on low speed, mix in the flour mixture just until combined.

 

2.      Divide the dough in half and shape each half into a thick disk.  Wrap in plastic wrap and refrigerate until chilled, about 2 hours.  (The dough can be refrigerated for up to 2 days.  If it is too firm to roll out, let stand at room temperature for 15 to 30 minutes to soften slightly.)

3.      Position the oven racks in the top third and centre of the oven and preheat the oven to 325 degrees F.  Line 2 baking sheets with parchment paper or silicone baking mats.
 
4.      Working with 1 disk at a time, briefly knead the dough on a lightly floured work surface until smooth.  Roll out the dough 1/8 inch thick.  Dip a 2 ½-inch round cookie cutter or another shape of a similar size in flour and cut out cookies, cutting them as close together as possible to avoid excess scraps.  Arrange the rounds about 1 inch apart on the prepared baking sheets.  Gather up the dough scraps and gently knead together, and cut out more cookies.  If the dough becomes too soft to roll out, refrigerate until chilled.  Refrigerate any remaining dough while you bake the first batch.
 

5.      Bake, rotating the positions of the sheets from top to bottom and front to back halfway through baking, until the cookies are lightly browned on the edges and bottoms, about 20 minutes.  The cookie tops will not brown, but do not under bake them, or they lack flavour.  Let cool on the baking sheets for 5 minutes.  Transfer to wire cooling racks and let cool completely.  Repeat with the remaining cough, on cooled baking sheets.
 
6.      To dip the cookies, line baking sheets with parchment paper or baking mats.  Put the chocolate in a microwave-safe medium bowl.  Heat the chocolate on Medium (50% power), stirring at 30-second intervals, until fully melted.  Let stand, stirring occasionally, until the chocolate has cooled to 89 degrees F on an instant-read thermometer.  Place the bowl in another bowl of hot tap water to keep it warm enough for dipping, being careful not to splash water into the melted chocolate.
 
7.      One at a time, dip one half of each cookie into the chocolate.  Drag the bottom of the cookie across the rim of the bowl to remove excess chocolate, and place the cookie on the baking sheet.  If the chocolate cools and thickens, warm in the microwave for 15 seconds at Medium.  Let the cookies stand until the chocolate sets and they can be easily lifted from the baking sheet, about 1 hour.

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 4, 2015: CHOCOLATE ALMOND MACAROON LOGS

Liz Gibson made these tasty morsels. Drop in to sample one at the Isabel  and Roy Jodrey Memorial Library in Hantsport. The recipe is from Robin Hood Home Baking : from cookies & cakes to pizza, pot pies & more. (page 53)

Chocolate Almond Macaroon Logs

Preheat oven to 350F (180C)

Cookie Sheet Lined with parchment paper

Makes about 30 cookies

3 cups flaked coconut                            750ml

½ cup granulated sugar                         125ml

6 tbsp. Robin Hood All-Purpose Flour     90ml

4 egg whites                         

1 tsp vanilla                                            5 ml

½ cup finely chopped almonds              125m

2 squares (each 1oz/28g)

 semi-sweet chocolate melted

1.  Combine coconut, sugar and flour in a large bowl. Add egg whites and vanilla. Mix well. Stir in almonds.

2. Shape heaping tablespoons (20ml) of mixture into logs and place on prepared cookie sheet.

3. Bake for 8 to 12 minutes or until golden around edges. Cool cookies completely on sheets, then remove from pan.

4. Dip ends of cookies in melted chocolate. Place on waxed paper. Chill until chocolate is set, about 5 minutes.

Variation:

Omit chocolate or dip one end of each cookie in white chocolate and the other in semi-sweet.                               

My notes:

I chose this recipe because I love coconut , chocolate,  and almonds! They are chewy and quite tasty if I do say so myself!   Although the recipe didn’t say, I whipped the egg whites to a frothy mixture before adding to the other ingredients.  I think you could toast the coconut beforehand if you wanted more of a crunchy texture. Recipe says these will freeze well if not dipped.

 

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! 

 

 

Chocolate Raspberry Cookies

Today, we are recycling a post from our 12 Days of Cookies. These were so good the first time, we thought we'd share them again!

Baked by Charlotte, who works at Headquarters. These yummy treats are from the book,  Taste of Home's Complete Guide to Baking. 

The combination of raspberries and chocolate gives each bite of these cookies an elegant feel.  Serve them for special occasions or “just because". 

1 cup butter, softened                                 

3/4 cup sugar

¾ cup packed brown sugar

2 eggs

¾ cup semisweet chocolate chips, melted and cooled

½ cut fresh raspberries, pureed (I used frozen)

3 cups flour

¾ teaspoon baking soda

¾ teaspoon salt

1 cup white chocolate chips

In a large mixing bowl, cream butter and sugars until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in melted chocolate and raspberries.  Combine the flour, baking soda and salt; gradually add to the creamed mixture.  Stir in white chocolate chips.

Drop by teaspoonfuls 2 in. Apart onto ungreased baking sheets.  Bake at 375 degrees for 10-12 minutes or until edges begin to brown.  Remove to wire racks to cool.

My tip: I use a small scoop for most of my cookies, including these.  It is just too easy.  Also parchment paper makes clean up a breeze.  Enjoy.

Charlotte – Head of Systems and Administration

Day 12, 2014: Bear on the Mountain Cookies

My name is Hannah. I am part of the Bridgetown Regional High School Options and Opportunities program.  For this program I am doing a 100 hour placement at the Annapolis Royal Library Branch and really enjoying it. I have made Bear on the Mountain cookies from the Cookies for Christmas cookbook.  I choose these cookies because they are fun and give you a bubbly feeling whenever you see them. They are fun to do with kids so I can use them for a cooking program I am hoping to do through my 4-H club.

 Bear-on-the-mountain cookies

(makes 54)

Ingredients

½ cup butter

1 cup sugar

¼ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

1 egg

1 ½ teaspoon vanilla

½ cup unsweetened coca powder

1 ½ cup all-purpose flour

54 milk cholate kisses

½ cup canned vanilla frosting

54+ chewy fruit bear snacks

1.     In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, baking soda, and salt. Beat until combined, scraping the sides of the bowl occasionally. Beat in egg and vanilla until combined. Beat or stir in cocoa powder and flour.

2.     Shape the dough into 1-inch balls. Place the balls of dough 2 inches apart on an ungreased cookie sheet.

3.     Bake in a 350 degree F oven about 9 minutes or until edges are firm. Immediately press a chocolate kiss into center of each cookie. Transfer cookies to a wire rack; cool.

4.     When cookies are cool, spoon frosting into a heavy self-sealing plastic bag. Using scissors, snip the tip off one corner of the bag. Pipe a small amount of frosting onto the top of each kiss. Stand a bear atop each cookie. Makes about 54 cookies.

Hannah’s notes: I found using a fork instead of a wooden spoon was a lot easier. If you are still having trouble, try mixing by hand.

While I was making these the song Waltzing with Bears kept running through my head. I couldn’t resist making this cookie!