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A Few of My Favourite Things!

Sunday, January 29, 2006

Hello Neighbour

After a long work week, I was finaly able to indulge in some baking: vanilla salted-peanut cookies from the special 'Christmas Cookies' edition of Better Homes & Gardens and melting moments fromThe Best of Singapore's Recipes, Tea Time Delights.

I used my cookie press to shape the melting moments instead of just forming little hazelnut-sized balls of dough as suggested and I have to say that it's easier to press dough out of some of the stencils than others. My wrist and forearm is still sore two days later from forcing the dough out of the stencil with the many small holes! After presing about a dozen cookies, I swapped over to make the ones you can see above.

I sandwiched some of the melting moments with Christine Ferber's Confiture au Petales de Roses, one of three jars of her jams that we picked up in France. I heated the jam, add some gelatine powder and then cool before smearing it onto the flat of one cookie and gently pressing the flat side of another against it.The exquisite rose flavour in this confiture not only complemented the butteriness of the melting moments, but lifted them to another level altogether. I may be tempted to sandwich more of the melting moments together...

Vanilla Salted-Peanut Cookies
3/4 cup shortening, 2 cups packed brown sugar, 1/2 tsp baking soda, 1/4 tsp salt, 2 eggs, 1 tba vanilla, 1.5 cups AP flour, 2 cups rolled oats, 1 cup dry roasted peanuts, 1/2 cup raisins, 1/2 cup flaked coconuts
  1. Beat shortening with eloectric mixer until soft before adding brown sugar, baking soda and salt and beating until combined.
  2. Beat in eggs and vanilla, then flour.
  3. Stir in oats, followed by peanuts, raisins and coconut.
  4. Drop dough by teaspoonfuls ontocookie sheet and bake at 190C for 7-9 min until lightly browned. Makes ~60.

Melting Moments
455 g SR flour, 225g sugar, 225g butter, 2 eggs

  1. Mix flour, sugar, butter and eggs in large bowl to form soft dough
  2. Place into cookie press and push dough out onto cookie sheet
  3. Bake at 150C for 20-30 min until golden.


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