a quickie

Some days my sweet tooth completely overtakes my brain and it’s an endless litany of “get me sugar, get me sugar” over and over again. Usually those are the days where I don’t have any sweet items prepared. So I went in search of some (relatively) quick cookies to have on hand and stumbled upon these. So if your sweet tooth has taken over your brain, here’s something to sate it.

Honey Walnut Cookies
recipe from Baking Bites

You Need:
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup brown sugar
1/4 cup vegetable oil
1/3 cup honey
1 teaspoon vanilla
1/3 cup chopped walnuts

Heat the oven to 350. Prepare a baking pan by lining it with parchment. In a bowl, stir together the flour, baking powder, baking soda, salt, and brown sugar. In a separate bowl, whisk together the oil, honey and vanilla. Pour the wet ingredients into the dry and mix together. Add in the walnuts and keep mixing until everything comes together. Form the dough into 1 inch balls and place on the cookie sheet. I placed mine about an inch apart, but they’re not super spreading cookies. Bake until the edges are lightly golden brown. Let cool for a few minutes, then place onto cooling racks to cool the rest of the way through. These taste better the second day when they’ve sat in their cookie jar for awhile.
These next cookies I like because they’re the kind you can form into logs and keep in the freezer. Bring them out whenever you’re jonesing and bake them up. They also remind me of those little cookies that always come in the tins that people keep around at Christmastime for last minute gifts. They’re plain, but buttery and tasty and that’s really all that counts in my world. This recipe makes two logs for a lot of cookies; I made only one of the logs and have the other well wrapped and stashed in the freezer for the next time I need a cookie fast.

Best Butter Cookies
recipe from Baking Bites 

You Need:
1 cup butter, softened
1 cup sugar
1 egg
1 egg yolk
1/2 teaspoon salt
1 teaspoon vanilla
2 1/2 cups flour

Cream the butter and sugar together until it’s very fluffy. Add in the egg and egg yolk; mix. Add in the vanilla and salt. Mix some more. Mix in your flour and mix until you make a cohesive dough. Separate the dough in half. Place each half on a sheet of wax paper. Form the dough into logs. Wrap and place in the freezer until they’re pretty cold. The recipe said to do it for 2 hours, but I was being impatient and took one out after 1 hour. It baked up fine. Heat the oven to 375 and line a baking sheet with parchment paper. If you want to roll the logs in sprinkles or coarse sugar, do this now. I took out one log, cut it in half, then rolled each log half in turbinado sugar. Cut the cookies with a sharp knife into 1/4 inch slices. Place them on the baking sheets, spaced about an inch apart. Bake for 10-12 minutes, until the edges are golden brown. Let them cool for a few minutes before moving to a cooling rack to cool all the way through.



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