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!!

 

 

 

Day 10, 2014: Gingersnaps

  Gingersnaps - baked by Sue Aldred at our Middleton branch. Sue will be sharing her cookies at the library today!

½ cup white sugar                                                              

 3 ½ - 4 cups all-purpose flour

 1 cup molasses                                                                       

 1 teaspoon salt

½ cup hot, melted shortening                                            

 2 teaspoons ginger

½ cup clear, hot tea                                                              

½ teaspoon cloves

  1 teaspoon baking soda

Put sugar and molasses into a mixing bowl. Dissolve the baking soda in the hot tea and add, together with the shortening, to sugar mixture. Let stand until lukewarm, then add the dry ingredients. Chill dough overnight, or at least 2 hours, before rolling out. This chilling improves the flavour and makes the dough easier to handle. The dough should be rolled thin (about 1/8”) and more flour may be added, if necessary for easier handling. Bake at 350 for 8 – 10 minutes.

 

From “Out of Old Nova Scotia Kitchens”

Sue's note: Children could help to add ingredients, cut out and decorate but the dough is a little tricky to roll out and transfer to the cookie sheet.

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

Cookie Contest Entry

Just had to share these gingerbread reindeer, our first entry in the 12 Days of Cookies contest.  They are a gingerbread man turned upside down! Look at the expressions on their faces. These were baked by Tammy & her 6-year old son.  You too can enter the contest. Details here!

The Gingerbread Men recipe is from the book The Gourmet Cookie Book The Single Best Recipe From Each Year 1941-2009

Day 5: Gingerbread People

Today's cookies are baked by Wendy Kearnes, Outreach Services Manager.  She's made gingerbread people from Mrs. Fields Best Ever Cookie Book, page 81. Stop by the Bookmobile at the Bridgetown Library today from 2-4 PM, and you might be able to try one of these delightful treats!

 Here's the recipe:

Cookies:
3 ¼ cups flour
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
2 teaspoons ground ginger
¼ teaspoon ground cloves
1 cup salted butter
1 large egg
½ cup unsulphurized  molasses

Icing:
2/3 cup powdered sugar
1 to 2 teaspoons milk

Yield:
About 2 ½ dozen 6-inch cookies
About 3 ½ dozen 4-inch cookies

Preheat oven to 325 F. Combine flour, soda, salt, cinnamon, ginger and cloves in a medium bowl. In a large bowl with an electric mixer cream butter and sugar. Scrape down the sides  of the bowl. Add egg and molasses, and beat on medium speed until smooth. Scrape bowl and add the flour mixture. Blend on low speed just until combined; do not overmix. Separate dough into 2 balls and flatten into disks. Wrap each disk tightly in plastic wrap or a plastic bag, and refrigerate 1 hour until firm. On floured surface with floured rolling pin, roll dough out to ¼ inch thickness. With floured cookie cutters, cut into gingerbread men. Gather scraps and reroll dough until all dough is used. Place on ungreased cookie sheets ½ inch apart. Bake for 9 to 11 minutes being careful not to brown. Transfer to a cool, flat surface with a spatula. Prepare the icing: Whisk sugar and milk together in a small bowl until mixture is smooth but liquid. If it seems dry, add ¼ teaspoon more milk. Spoon icing into a pastry bag fitted with a small piping tip. Decorate gingerbread men as desired.

Wendy says she used Scribblers (pre-made icing), and this is a fun (and quick) option for decorating the ginger people with kids. 

Cookies from YOU!

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