Rania @ Work with sugar'n spice: **It’s Cookie Time**

(click on the pic for a larger Image)

My last post was some time 2 months ago,though i have been cooking but you know that moment where you hardly have the time even to eat properly let aside taking pics :D

But here i am with the Seasonal Goodies

Winter brings cravings of all what is sweet fluffy buttery and heartwarming and not to forget the cals but; honestly are we even thinking about it :)D

Chocolates are always there to be gobbled when it’s cold and freezy, but the delish taste and aroma of fresh baked cookies is simply out of this world, heavenly unbeatable.

I spent the last three days playing around with different doughs :)

Don't get irritated with the different Colors of the Pictures as i have used two different cameras

My actuall Cam is on a journey now a days :)

I mostly make the ones which are requested from my family and friends sort of “Block Buster” lol .

So the most favorite are always the Date Rings and the Cranberry/White Choc and these are always in my hit list.

I made a new batch of cookies this time with Coconut and lemon zest and lemon oil, and some chewy Orange peel/Walnuts they are really very tasty, the combination of lemon with coconut and the orangy touch feels really yummy good. I think I will change my sides and stand with the Orange Cookies :)

I will just jot down the recipes under each Cookie precisely and short, so try it out and enjoy your winter eves like me :)

Oh yes I’d like to mention here that I have used all organic ingredients here, specially for the cookies as the flour is really the main ingredient and it makes a difference visibly, but of course the plain all-purpose flour is also very good, nothing against it as I have been using that for ages and ages but with the passing time I have skipped to many organic things, especially after attending the seminars and knowing what all comes under the name “Refined” I try to avoid chemically refined stuff as far as possible :)

As I always write in my notes, Always the Best for our “Machinery” it has to carry us a long long way :)

Okay back to the recipe:

Cranberry/White Choc Cookies

An all time runner and loved for its chewy structure

The important thing is not to bake it too long, when the recipe says 8-10 minutes then it actually is 8-10 and not 10-12 minutes as we usually tend to exceed the given time

But yes exactly these two minutes do make a great difference!

My experience speaks here :)

As you take them out from the oven they may seem a bit raw but no worries they are cooked and are just too soft and crusty and be careful they are not to be shifted immediately so give them a 2-3 minutes cooling time and then shift it with the help of a spatula over to the cooling wire.

Here’s how to make them:

180 g soft butter

100g sugar

1 large egg

2 tbs brown sugar

2tsp Vanila extract

250g Ap Flour (plain flour)

1 ½ tsp cornstarch

1tsp level baking soda

2-3 pinches salt

150g of mixed cranberry/white choc together

70 g nuts of your choice, I chopped walnuts and almonds to add in

-beat the butter till fluffy white

-add the sugar and beat again

-add the egg, beat well, it will seem crumbly, it’s normal don’t panic or throw it away :D

-sieve the flour, corn starch baking soda and mix in slowly and keep beating till all forms a very sticky dough

-Drop in the vanilla extract and mix in the dried ingreidients: White Choc and Cranberries

-Wrap it in a cling and keep in the fridge for at least an hour

This dough has to be chilled before you work on it as it is too soft and needs to set.

Take out of the fridge and let it come to the room temperature but not too warm or else it will be difficult to handle.

You can either roll it out or cut out cookies with the cutter or just roll is into a thick roller pin and cut squares with a sharp knife or you can also make tiny balls and place them on the tray, they will spread and form a nice round cookie while being baked

Best is to use a parchment paper to have a smooth flat structure, besides it’s easy to slip them out of the tray.

Bake these in a preheated oven on 180°C for ONLY 8-10 minutes!

After taking them out of the oven, allow them to cool down and then sprinkle some castor sugar on them , it’s optional, your own choice

They stay soft and delish in a good tight Tin Container

Coconut /Lemon Cookies

120g soft butter

150g sugar

1 large egg

1 ½ cups plain flour ( Approxi 200 grams)

1tsp level baking powder

½ tsp vanilla extract

2 pinches of salt

Zest of one lemon

1 tbs lemon oil

100g desiccated coconut powder

3-4 tbs castor sugar for coating

-combine butter and sugar and beat fluffy

-add the egg vaniia extract baking powder salt and the lemon oil and beat all together

-add the flour and beat once again

-now add the coconut and mix all with a wooden spoon

-place castor sugar in a bowl

-make small balls and toss them in the sugar and then place them on the baking tray lined with a parchment paper.

-I just pulled some apart to form macaroons

-Bake them in a preheated oven on 190°for 9-10 minutes

Take them out and allow cooling on a wire rack

Keep in a air-tight Tin Container.

Ps: When i say Cup it's always meant a measuring cup. It's the best to use that as there are different types of cups and mugs and if you use that, the recipe might fail due to the incorrect measurements

This is what i use

Date/Fig drops in bitter orange marmalade with nuts

I have no exact recipe or measurements for these as I have really just created something with my fantasy :)

I had bought the bitter orange marmalade from the weekly market and just used it twice on my toast. So as I was making the date rings last year, I had plenty left over dates so I simply chopped them, added Figs, threw in some chopped Walnuts and Almonds and mixed all.

Poured some organic honey on it and 2-3 tbs of the bitter marmalade and to bind all these I just took 1-2 tbs of flour and mixed all. Just pinched the dough in small uneven sticks and baked in a preheated oven on 170°Ctil they were a bit darker in color, it took around 10-14 minutes

Sprinkled castor sugar on them after they had rested a while. Voila!

In the Christmas time we have these very delicious fruit cakes with all dry fruits in it, like cherry, raisins, dry plum, dry apricot, orange and lemon peel, I love that fruit cake but due to some liquid ingredients in it I don’t eat it, so as I made these ,here I could feel THAT taste as I also soused it in the marmalade for an hour. I think it’s worth a try

Orange Peel/Walnuts Cookies

The ingredients are more or less similar to the Coconut Cookies with the exception of some little tid bits.

One important hint, don’t get confused with the Zest and Peel

Zest is in simple words: The Grated skin of the Orange

Peel is the skin itself, like when we peel off any fruit, in this case i peel the skin and cut it in very fine stripes and lay it to get dried up. It’s the best aroma you can get. It seems like a lot of work but it is’nt

Just peel, cut and let them dry. My friend had ordered Lemons and Oranges from Mallorca (They are the best Sun-Riped fruit ever) and gifted me some so I used them till the last drop with skin and seeds :D

I also use the tiny sachet we get with the lemon and orange peel, it’s available everywhere