All posts tagged cookies

  • Soft-baked Bacon & Banana Cookies

    Perfect if you’re tired of making bread with your leftover bananas…and also if you like bacon. I made these to bring in to work last night and they are delicious! To be honest, they are pretty much tiny loaves of banana bread, but that shouldn’t stop you from trying them.

    Bacon & Banana Cookies
    {Found via Tastespotting, recipe from Red Shallot Kitchen}

    2 1/2 cups sifted all-purpose flour
    2 teaspoons baking powder
    1/4 teaspoon baking soda
    1 1/2 teaspoons ground cinnamon
    1/4 teaspoon kosher salt
    1/2 cup (1 stick) unsalted butter
    1 1/4 cups sugar
    2 large eggs
    1 teaspoon vanilla extract
    4 bananas, mashed (about 1 1/3 cups)
    1/2 pound bacon, cooked crisp, chopped

    1. Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside.
    2. In a large mixing bowl, sift together the flour, baking powder, baking soda, 1/2 teaspoon of cinnamon and salt.
    3. In a medium mixing bowl, use a hand mixer to cream together butter and 1 cup of sugar. Beat in the eggs, one at the time, until they are fully incorporated. Beat in the vanilla. Add the butter mixture to the flour mixture, then stir in the mashed bananas, beating well after each addition. Fold in the bacon.
    4. Stir together the remaining 1/4 cup sugar and the remaining cinnamon.
    5. Drop the dough by the heaping tablespoons onto the prepared baking sheet 1 inch apart. Sprinkle generously with the cinnamon-sugar and bake for 10-12 minutes, until slightly brown. Allow the cookies to cool completely before storing in an airtight container. Yield about 30 cookies.

    I think we might have gotten our personal bacon ratio off because we cooked all of the bacon and then dividing it. Why? We got this under our door the last time we made bacon:


    I wish I was joking, but I’m not. We thought it would be the path of least resistance if all the contraband was cooked at once.We cooked all the bacon in the oven with the windows open and the dampers closed. (450F for about 20 minutes, make sure you have something with a lip and foil because the grease will go everywhere).

  • I will love you forever,

    Sugar Cookies!

    Don’t get me wrong, I have a wonderful relationship with oatmeal cookies (sans raisins), as you may have noticed by description to the left. Oatmeal cookies are a responsible, family cookie that I knew would always be there for me. Sugar cookies are my guilty mistress. They have no pretense of nutrition in them. They are just themselves and that’s ok.

    Carissa made this for a club she’s in. And I just had to share.

    Sugar drop cookies
    {From The Joy of Cooking}

    ingredients:

    2 1/2 cups all-purpose flour
    1 1/2 tsp baking powder
    3/4 tsp salt
    1/4 tsp cinnamon or 1/2 tsp grated/ground nutmeg
    1 cup sugar
    3/4 cup vegetable oil
    2 large eggs
    1 tsp vanilla

    01| Preheat oven to 375 F. Lightly grease or line cookie sheets.

    02| Sift together flour, baking powder, salt, and cinnamon/nutmeg.

    03| Combine and mix to blend in a large bowl the sugar and vegetable oil. Add one egg at a time, beating well after each addition.  Finally, add the vanilla.

    04|Add the flour mixture and beat well.

    05| {What we did}Shape dough into 1 inch balls, place 2 inches apart, flatten with the bottom of a cup and sprinkle with sugar. Bake until gold brown, about 10-12 minutes (Ours took 10 minutes because we’re 7,000+ feet above sea level). Let stand (on wire rack) to cool.
    Honestly, I would be ok with an even bigger cookie…

    {What the recipe says} Shape dough into 1/2 inch balls, dip balls in sugar and place about 1 inch apart on cooking sheet or flatten balls. Then sprinkle with sugar…etc. This would have made 60 tiny cookies, according to the book.

    SO GOOD! I ate 3.5 immediately. I’m a sucker for a soft cookie (hard cookies are living a half life, in my opinion). So, by the next days ours got hard, but you can prevent or save a hard cooking by putting a slice (or two) of bread in your cookie jar. By the next day it will be softest cookie you ever had.

    Enjoy!