Archive for the ‘Cookies’ Category
When Amy Berg learned she had a degenerative retinal disease, soon realized her vision was fading as an aspiring photographer. She re-evaluated and realised her passions and combined craft, images with baking.
When we heard of her brave and inspiring life story we wanted to share the passion that lay within her and Amy’s Cookies!
Amy’s creations are traditionally inspired as is her story and journey.
Finding Amy’s Cookies are at specialty stores in-and-around Manhattan.
Butter Cookies are so delicious and can be served up at many occasions or just because some one is special.
2 1/4 cups all-purpose flour
3/4 cup sugar
1/4 teaspoon salt
2 sticks cold unsalted butter, cut into 1/2-inch pieces
2 large egg yolks
2 teaspoons pure vanilla extract
Mix flour, sugar and salt, butter, mix until butter breaks down into small pieces. Increase the speed to medium and mix until the flour and butter form small clumps. Add the egg yolks and vanilla and mix at low speed until the dough comes together in a few large clumps. Pat the cookie dough into two 1/2-inch-thick disks, wrap them in plastic and refrigerate until chilled but not firm, about 30 minutes.
Preheat the oven to 375°. Line 2 large rimmed baking sheets with parchment paper.
Working on a lightly floured surface, 1 disk at a time, roll out dough to 1/8 inch thick.
Using 3- to 4-inch cookie cutters, but any shape can be created. Cut the dough into shapes and transfer to the prepared baking sheets.
Bake for 10 – 15 mins until lightly golden, not brown.
Cool for 5 mins on tray before transferring for further cooling on wire rack.
Served as is and enjoy or may be dusted with confectioners sugar for extra sweetness.
Quinoa Cheddar Oat Cookies
Oats & Quinoa contain a balanced set of essential amino acids our bodies need to make up a complete protein sourced from plants. A good source of dietary fiber, phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Combined with the taste & calcium goodness of Cheddar for this incredible Cookie and it becomes absolutely irresistibly delicious.
100g all-purpose flour
125g quinoa flour (plus extra for work bench area)
140g rolled oats
¼ tsp bicarbonate of soda
2 tbsp brown sugar
125g grated cheddar
100ml olive oil
1 egg, lightly beaten (preferred free range or organic)
Pinch of sea salt
Pre-heat the oven to 180 degrees C. Line bake trays with baking paper.
In a bowl, sift together the flours and bicarbonate of soda, sugar & salt.
Add grated cheddar, olive oil, egg, and mix well with a wooden or large stainless steel spoon until all ingredients are thoroughly incorporated.
Turn onto lightly floured work bench area and knead until you have a firm dough. If the dough is too soft, gradually add a little extra flour until the dough has reached a firm to the touch consistency. If you add too much flour & the dough is too dry, add a little filtered water or milk.
Recommended: Flour the rolling pin to roll out dough, then use cookie cutters to shape cookies and lay 3cm apart from one another on bake trays.
If you don’t have the roller handy don’t worry, simply scoop a golf ball size amount of dough into a ball then press into cookie shape using your hands, until all the dough is done.
Bake in the oven from 8mins then check and rotate trays, then bake for a further 2 – 5mins or until lightly golden.
Tip: Depending on the cheese used, some cheeses may brown faster than others, so keep your eyes on the bake process so as to monitor the process for the first time. Once you’ve got it as desired, it’ll be easy next time.
Remove and allow to cool on wire cooling racks.
Stored in an air tight container lined with bake paper.
1 1/3 cups oil
2 cups sugar
1/2 cup honey
4 tsp baking soda
1 tsp salt
2 tsp vanilla extract
4 cups flour
Preheat oven to 375 degrees F.
In mixer bowl add together sugar, baking soda, salt, eggs, oil,honey, and vanilla and incorporate well, sift in flour then stir using spoon until just incorporated.
Scoop dough with a tablespoon and shape cookies into balls, roll them into sugar.
Place 5cm apart on baking paper lined cookie trays.
Bake for 10-12 minutes or until golden & browned around the edges.
Cool on wire racks.
1 cup or 2 sticks of unsalted butter2 cups sugar2 large eggs [free range or organic preferred]4 2/3 cups all-purpose flour, plus extra for dusting1 teaspoon baking soda1/4 teaspoon salt1/4 cup buttermilk1/2 cup white sanding sugar [can add color by adding pink or red food color]2/3 cup apricot or strawberry jam, slightly warmed
In mixer bowl cream butter and sugar until light & fluffy, about 4 minutes. Add eggs one at a time until well combined. In a seperate bowl sift flour, baking soda, and salt on low speed, then gradually add flour mixture to mixer bowl on low speed, alternating with buttermilk, until combined. Wrap dough in plastic to chill until firm, 1 hour or overnight.To color white sanding sugar, Place a few tablespoons in a small bowl. Mix in petal dust with a toothpick, a bit at a time, until desired shade is reached. Colored sanding sugar will last indefinitely.Heat oven with two racks centered to 350 degrees. Line 2 baking sheets with parchment paper. On lightly floured surface, roll chilled dough 1/8 inch thick. Cut out hearts using any 1- to 3 1/2-inch heart cookie cutters. May cut centers out of half the hearts batch with smaller sized cutter. Transfer with spatula to baking sheets. Chill for 30 minutes. Sprinkle with sanding sugar, if using.
Bake until golden not brown, about 10 minutes. Transfer cookies to rack. Continue with dough by rerolling scraps.Repeating the process.
To make sandwich hearts brush bottom whole heart lightly with jam; cover with a second heart with center cut out; jam will adhere heart to heart. Fill cut-out area with more jam if desired. Cookies will keep in an airtight container at room temperature for 1 week.