What's on your cookie tray #3

Almond Cookies

4c. (or more) of ground almonds
2 cups sugar
4 eggs (medium size)*
½ of a 43ml. bottle of almond extract

2 additonal eggs for dipping, and 1 cup coarse sugar to roll cookies in.
Combine 4c. almonds with sugar and eggs (the size of the eggs determines if you need a more almonds) and almond extract. COOL the mixture for about 1 hour in fridge.

Grease cookie sheet. Preheat oven to 350 degrees.

I use a melon baller one of those yellow Tupperware ones so all my cookies are the same size, and therefore bake evenly.
Scoop batter into rounds, roll in your hands to make them lovely and round. Make all your balls and place them on a plate, then * take and additional egg white in a small bowl and beat it with a fork. In another small bowl put about ¼ cup of coarse sugar. (The sugar gets quite wet after awhile so use small portions at a time for rolling your cookies).
Each cookie is rolled in egg white and sugar, place about 2 inches apart from each other, bake for about 15 min. Be careful not to burn, with all that sugar and egg white it does happen. Let cool slightly before removing from cookie sheet. I usually have to wash my cookie sheet between batches of cookies.

What's on your cookie tray #2

These are a must have if you've made the Almond Madeline you must have the chocolate as well. I always thought they would look great for a piano recital, so piano key like. I tried dipping these in white chocolate this year just for the heck of it, but other than they were delicious, they were a little messy looking, so I had to eat them. I think I would have had to make sure they were completely cold, not just cool before dipping. I used 3 squares of white chocolate and 1 tbsp melted shortening for my dipping solution.I melted these two combined over a double boilers, it does get hot. I thought they looked messy because some of the dark crumbs got into my white chocolate and ... but they were good. Enjoy.


Chocolate Madeline Cookies

4 eggs
1 cup sugar
1 tsp vanilla
1cup butter (melted)
1 ¼ cup all purpose flour
½ cup cocoa
¼ tsp. salt
Confectioners sugar

Preheat oven to 400degrees

Grease Madeline pans. In a large bowl beat eggs, sugar, and vanilla until thick and the colour of lemon. Gradually add cool melted butter. Measure flour, cocoa and salt in another bowl. Fold into egg mixture. Spoon batter into prepared pans, bake for 6-9 min.. Cool slightly and remove from pan. Sprinkle plate and cookies with confectioners sugar (these are very sticky).

What's on your cookie tray?

A million years ago I got the baking urge, now at any given moment I might just go into the kitchen and bake, hence the junk in my trunk. Anyway, this Christmas as always I baked cookies. I'll be posting some of the recipes on my "kitchen blog" throughout the week, just so I can enjoy them a little longer. This recipe is one I got from my friend Karen McGilvary- Scapone. I was a new bride when Karen and I met at the Robert Simpson Company, after we were on Maternity leave together we baked Christmas cookies other than what our mother's baked, we shared the pans for this recipe, because they were quite pricey, ( a whole $10.00 each, we were economical) I now own 3pans myself, since the urge to bake is unpredictable and Karen has moved to a distant community (no longer with in walking distance for me.) Anyway, these are a nice cake type cookie and I really like them, (but that says little, since it only has to be called a cookie and I like it.) If you need to store these for any length of time it's a good idea to put a wedge of lemon in the container and they will stay moist. (any length of time is more than one week, longer than that I would freeze them). Enjoy.

Chocolate dipped Almond Madeleine Cookies

Beat together
3 eggs
2/3 c. white sugar
1/4 tsp. almond extract
Gradually add
¾.c butter or margarine melted
Fold in
1c. flour
1/3 c. almonds

Spoon batter into well greased Madeleine pans.
Bake at 400 degree for 6-9 min. Remove from pan
and dip in choc. glaze as follows.

Chocolate Glaze
6oz. – 1 cup semi sweet chocolate chips
1 tbsp. shortening, melt together and dip
cookies partially into the choc. I sprinkle a
plate with icing sugar and sort of stand them up
since they really stick when they are freshly
removed from the pans.

Delicious Popcorn Hermina Makes

Pop 1 cup popcorn set aside

In a medium size saucepan, with a heavy bottom if possible.

Melt: 1 cup butter
Add: 2cups Brown Sugar
1/2 cup corn syrup
Bring to a boil, keep at a gentle boil for 5 min. approx.
Remove from heat and add 1 tsp. vanilla and 1/2 tsp baking soda.
Mix Well.

Pour pop corn in a low sided baking dish and pour butter mixture over it.Mix it up.
Bake in oven of 250 degree for 1 hr. stiring every 15 min.

I think Hermina also added some almonds to this mixture, and it was great.