Sugar Cookie with Poppy Seeds

Little Star

Want to impress your co workers? 
Take the regular sugar cookie and ramp it up a notch with poppy seeds!

Ingredients:

1 cup (227g) unsalted butter, at room temperature

1 1/4 cup  granulated sugar

2 large eggs, beaten

1/4 cup  poppy seeds

4 cups flour all-purpose flour, sifted

2 tsp  baking powder

1/4 tsp table salt


Directions:

In large mixing bowl using electric mixer, beat together butter and sugar until fluffy, about 2 minutes. Beat in eggs and poppy seeds.

In another mixing bowl, combine flour, baking powder and salt. Sift into sugar mixture in several batches. Stir with spatula until dough forms.

Roll dough until thin, about 0.6 inch (1/2 cm), on lightly floured board and cut into shapes, if desired. Place on ungreased baking sheet about 2 inches (5 cm) apart. Bake in preheated 375F (190C) oven until puffed but firm, about 9 to 11 minutes.

Cool 5 minutes on baking sheets. Transfer to wire racks to cool completely. Store in airtight container at room temperature up to 1 week or freeze up to 1 month.

Makes about 48 cookies.

Line them up!

Adapted recipe from the Toronto Star "Cookie Calendar" December 13, 20012.
Thanks to Patricia Warner for this recipe

Date Drop Cookies

Date Drop Cookies

This Christmas cookie recipe hails from Germany. I made a few substitutions to the original recipe provided by Mr. Geoff Fleming of Mississauga. Thanks Geoff for adding to my list of favourite Christmas cookies. 
Danke!

Ingredients:

3/4 cup  light brown sugar

6 tbsp (85g)  butter, at room temperature

1 large egg

1/2 tsp (2 mL) pure vanilla extra

1/2 tsp  baking soda dissolved in 1-1/2 tbsp (17 mL) boiling water

1 cup  all-purpose flour

1/2 lb (225 g) pitted dates, finely chopped

6 tbsp  chopped pecans

Directions:

In large mixing bowl using electric mixer, cream sugar and butter until fluffy, about 2 minutes. Beat in egg, vanilla and baking soda mixture. Beat in flour until just mixed. Stir in dates and pecans.

Drop by tablespoonful, about 1 inch (2.5 cm) apart, onto parchment-lined baking sheets. Bake in preheated 350F (180C) oven until just firm and golden, about 8 to 10 minutes.

Cool 5 minutes on sheets. Transfer to wire racks to cool completely. Store in airtight container at room temperature up to 1 week or freeze up to 1 month.

Makes about 30 cookies.

Adapted recipe from the Toronto Star (Cookie Calendar) November 29, 2012.

Blueberry Scones

I don't know about you, but there is nothing better than baking with seasonal fruit. And now in Ontario we have great tasting blueberries. So, I decided to put them into my favourite scones. They're sooo delicious!!! Go ahead and Bake My Day!!!

Blueberry Scones

Ingredients:

1 cup sour cream
1 tsp baking soda
4 cups flour
1/2 cup sugar
zest of lemon
1 cup blueberries 
1 cup (226g) unsalted butter
1 egg
1/4 tsp vanilla extract
2 tsp baking powder
1 tsp salt

Directions:

Preheat oven to 350F

Add sour cream to a bowl and mix in the baking soda. Set aside.

Using a whisk, combine flour, sugar, lemon zest, baking powder and salt in a large mixing bowl.
Cut in the butter using a pastry blender until mixture is crumbly.

Add the vanilla to the egg and beat slightly. Add to the flour mixture as well as the sour cream and mix well.
Carefully add the blueberries. 
Flatten dough with hands and cut out rounds using a biscuit cutter. Make sure to flour the cutter for easy release of rounds.

Place on lined cookie sheet and bake until golden ontop about 15-20 minutes.

Oatmeal Raisin Cookies

An all time favourite any time of the year. Soft and chewy cookies just like the bakeries!

Oatmeal Raisin Cookies

Ingredients:
160g Butter
200g Brown Sugar
85g Granulated Sugar
2 Eggs
1 teaspoon Vanilla
200g Flour
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/2 teaspoon Salt
260g Quick Oats
140g Raisins




Directions:
1. Cream butter and sugars until creamy.


2. Add eggs and vanilla, mix until blended, scrape bowl.


3. Sift flour, baking soda, cinnamon and salt.


4. Add dry ingredients to the above mix and mix well.


5. Using an ice cream scoop or spoon, scoop out the batter onto a parchement lined baking tray or Silpat approximately 1 inch apart.


6. Bake at 350℉ between 10-12 minutes until golden brown.




Makes about 2 dozen cookies.