All over both readers this morning there is a thing called the Cookie Exchange… I personally don’t have a handed down recipe for cookie as I am in the UK we don’t have cookies but I thought I would join in.
This first one is from flour company; Be-ro, here in the UK and in the 1950’s they brought out a cookbook, which my mum used whenever she was baking. She was amazing baker, even if her cooking skills left a lot be desired. My mum was the original microwave queen before there was microwaves, if it wasn’t for Birdseye and their range of product us kids would have starved. It did make me take charge in cooking our meals and by the age 13-14 I could cook a full Sunday roast.
I have added the cup measurements for my US followers I used a coverter chart so I hope I am right. These Melting Moments I tend to double the recipe given below as they tend to go fast in my house when I make them.
|Melting Moments||Makes 30|
The second recipe I am going to give out here is from the amazing Rachael Ray who I have followed for a number off years and I just love her style of cooking. So do the kids who love most of the recipes I use from her website.
Technically not cookies either, but I am originally from Scotland and it is tradition there on New Year’s Eve or New Year’s day when you visit someone’s house or as we call it in Scotland “First Footing”. Tradition has it your first footer has to have dark hair, carrying a portion of shortbread, black bun & be carrying enough of a measure to offer everyone in the household a drink.
Okay, I want to share a recipe of Rachael’s for traffic light shortbread. As I haven’t found an easier one to follow yet.
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 1/2 cups all-purpose flour
- 1/4 cup apricot jam
- 1/4 cup strawberry jam
- 1/4 cup blueberry jam
In a large mixing bowl with a handheld mixer or the bowl of a stand mixer fitted with a paddle attachment, combine the butter, sugar, vanilla, and salt. Cream on medium speed until pale and fluffy, 3 to 4 minutes. Scrape the bottom and sides and continue mixing to combine all of the ingredients. Turn the mixer off, add the flour all at once, and then turn the mixer on its lowest speed. Mix just until all of the ingredients are combined and form a smooth dough.
Turn the dough out onto a work surface and gather into a ball. Wrap the dough tightly with plastic wrap and chill until firm, about 1 hour.
Pre-heat the oven to 350ºF. Line two baking sheets with parchment paper and set aside.
Scoop out a piece of dough about 2 tablespoons in size and roll it into a log (if the dough is very cold, you may have to knead it in your hands in order to roll it without cracking it). Place the log on the baking sheet and press three small dimples into it using your thumb. Continue with the remaining dough, leaving about 1 inch between each log. Place a small dollop of jam into the dimples in the cookies.
Bake the cookies until the bottoms are pale golden brown, 22 – 25 minutes, rotating the sheets halfway through baking. Cool the cookies completely before serving. Store in an airtight container at room temperature for up to 5 days.
Lastly if anyone wants to attempt to make black bun. I have struggled to get a conversion chart for this recipe sorry guys. I wasn’t going to add it but I thought I better had since I chatted about it earlier on in this post.
Black Bun Recipe
Have loads of fun baking guys…