Christmas tree Cookies

With the Christmas season getting closer I decided to test some cookie ideas. This one is great to make for gifts.

The recipe is as follows:
3 cups flour
2 tsp baking powder
1 cup sugar
250g cold Butter (2 sticks)
1 egg
3/4 tsp vanilla

Heat oven to 180`C (350`F)
Prepare baking sheets with wax paper

Combine flour and baking powder, keep separate
Cream sugar and butter on high speed in an electric mixer. Do not over mix
Add egg & vanilla to sugar mix, mix till combined
Then add the flour to this mixture slowly. Once again mix till combined, do not over mix.
Bring the dough together with your fingers, roll out onto floured wax paper. Be sure not to overwork, it is important to keep the mix cool and not heat up as the butter will melt. If needed place dough in fridge to cool.
You can cut this dough with any cookie cutter.
Place the cookies on baking tray and bake for 10-12 min depending on oven. Keep an eye on them as depending on the thickness they will burn if cooked too long.
Remove from oven an allow to stand on tray for a few minutes. The transfer to cooling rack to fully cool down.
When cooled you can stack them up, dust with icing sugar and tie with a bow or place in cellophane bags.
Enjoy

Oatmeal Raisin Cookie Recipe

 

These look real easy and nice pictures from Savoury Sweet life

 

Oatmeal Raisin Cookies

Adapted from the Quaker Oats box

Ingredients
1  cup (2 sticks) butter, softened
1  cup firmly packed brown sugar
1/2  cup granulated sugar
2  eggs
1  teaspoon vanilla
1-1/2  cups all-purpose flour
1  teaspoon baking soda
1/2 teaspoon baking powder
1  teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2  teaspoon salt
3  cups oats (quick or old fashioned, uncooked)
1  cup raisins

Directions:

Preheat oven to 350°F.  Cream butter and sugars in a mixer until creamy, approximately 3 minutes.  Add eggs and vanilla and beat for another 2 minutes.  Add flour, baking soda, baking powder, cinnamon, nutmeg, and salt and continue to mix until the dough has come together.  Add oats and raisins until mix until raisins are distributed.  Drop by rounded tablespoons or cookie scoop onto cookie sheet and bake for 12-15 minutes or until edges are golden brown.  Remove from oven and allow the cookies to remain on cookie sheet for 3 minutes before moving to a cooling rack.  Enjoy!

Easy Chocolate Ganache Recipe | How To Make Ganache | Ganache Frosting | Savory Sweet Life - Easy Recipes from an Everyday Home Cook

 

Easy Chocolate Ganache Recipe | How To Make Ganache | Ganache Frosting | Savory Sweet Life - Easy Recipes from an Everyday Home Cook

The Secret to Chocolate Chip Cookies « ModernDomestic

 

Tomorrow is a baking day so may make some of these.

The Secret to Chocolate Chip Cookies « ModernDomestic

Home made Granola

Preheat your oven to 180 °C.

Combine 3 cups of rolled oats,

1 teaspoon cinnamon,

1 cup nuts,

Half cup of honey and a dash of salt.

Place on a sheet pan and bake for 30 minutes, stirring occasionally, until brown.

Keep it in a sealed container for your snacking pleasure.

Almond Biscotti

1 cup (145 grams) blanched whole almonds, toasted and chopped coarsely

1 teaspoon (5 grams) baking powder

1/8 teaspoon salt

2 cups (260 grams) all-purpose flour

3/4 cup (150 grams) granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract


Preheat oven to 180 °C.
Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside.

Reduce oven temperature to 150 °C and line a baking sheet with parchment paper.

In a small bowl lightly beat the eggs and extracts together. Set aside.

In the bowl of your electric mixer (or with a hand mixer) combine the flour, sugar, baking powder and salt. Beat until blended (about 30 seconds).
Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through. On a lightly floured surface roll dough into a log about 35 cm long and 8 - 10 cm wide.
Transfer log to the prepared baking sheet and bake for 30-40 minutes, or until firm to the touch (log will spread during baking).
Remove from oven and let cool on a wire rack for about 10 minutes.

Transfer log to a cutting board and, using a serrated knife, cut log into slices 1.25 cm thick on the diagonal.
Arrange evenly on baking sheet.
Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch.
Remove from oven and let cool. Store in an airtight container.

Ok so not really supper but…….

As the days rush towards the end of the year I find my self starting to prepare. So today we made Biscotti, I will post the recipes and photos a little later when they come out of the oven.