Cherry Walnut Cookies

CHERRY WALNUT COOKIES

Cherry Walnut Cookies 

Cherry Walnut Cookies

Cherry Walnut Cookies

Ingredients

1/4 cup butter
1/4 cup vegetable shortening
1/2 cup sugar
1 egg
1 teaspoon almond extract
3/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups all purpose flour
2 tablespoons chopped candied cherries
2 tablespoons chopped walnuts

Method

1.        Preheat oven to 350 degrees.
2.        Grease cookie sheets.
3.        Cream together butter, vegetable shortening and sugar.
4.        Add egg and almond extract.
5.        Combine together all dry ingredients, flour, salt and baking powder.
6.        Add and blend into cream mixture.
7.        Fold in chopped cherries and walnuts.
8.        Refrigerate for approximately 1 hour.
9.        Slightly flour bread board or counter and rolling pin.   

           Place cookie dough and roll out to approximately 1/4 inch thick.   

           Cut out with 3 inch round cookie cutter or to shape of choice.   

           Move to greased cookie sheets and set approximately 2 inches apart.
10.      Bake 350° for 12 to 15 minutes.
11.      Place on cooling rack to cool.
12       Store in airtight cookie jars.
13.      Makes 24 cookies.

 

Cherry Walnut Cookies were made by ShirleyAnn Pearman
Photography by ShirleyAnn Pearman

For all photos on Cherry Walnut Cookies, please click on the photos to this post here at Facebook.

Cherry

From Wikipedia, the free encyclopedia

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This article is about the fruit. For other uses, see Cherry (disambiguation).

For the species called "wild cherry" in the British Isles, see Prunus avium. For other uses, see Wild cherry.

"Cherry tree" redirects here. For other uses of "Cherry tree" or "Cherrytree", see Cherry tree (disambiguation).

Prunus avium, sweet cherry, also called wild cherry

Prunus cerasus

A cherry is the fruit of many plants of the genus Prunus, and is a fleshy drupe (stone fruit).

The cherry fruits of commerce usually are obtained from cultivars of a limited number of species such as the sweet cherry (Prunus avium) and the sour cherry (Prunus cerasus). The name 'cherry' also refers to the cherry tree and its wood, and is sometimes applied to almonds and visually similar flowering trees in the genus Prunus, as in "ornamental cherry" or "cherry blossom". Wild cherry may refer to any of the cherry species growing outside cultivation, although Prunus avium is often referred to specifically by the name "wild cherry" in the British Isles.

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Cookies

COOKIES

Welcome to today's blog post.  

I am herewith featuring a Recipe from Bermuda's Best Recipes CookBook.  The Recipe came from the Fourteenth Edition (May 1991) the chapter of "Small Cakes - Nut And Date Squares, etc.   The recipe is by Mrs. G.C. Hutchings. 

The recipe called for using a wooden spoon, which was quite a challenge in using as I had not used mixing with a wooden spoon in a number of years.  However, it was good arm exercise.  All in all I enjoyed working with the wooden spoon and making the cookies.   The recipe is very good recipe and can be used in many variations to work with.  For example adding fruit, vegetables, raisins, nuts etc.  However, this time I decided to stick straight to the recipe and keep it plain.   I hope you will enjoy this blog post.  The recipe is located just under these photos as you scroll down the blog post.

Cookies

Cookies

Cookies

Cookies

Cookies

Ingredients

½ lb butter

1 cup sugar

2 eggs

1 level teaspoon baking powder

1 tablespoon water

1 small teaspoon flavoring (vanilla and lemon)

Flour enough to make a dough (2 cups)

Method

Cream butter and sugar thoroughly together with wooden spoon.  Beat eggs until light and add to creamed mixture.  Beat well and add water and extract.  Then add flour and baking powder enough to handle.  Roll out on a floured board, cut with cookie cutter and bake in a quick oven for 10 minutes or more.

Bermuda’s Best Recipes (Fourteenth Edition)

Recipe by Mrs. G.C. Hutchings

Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

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Sour Cream Scones

SOUR CREAM SCONES

Sour Cream Scones By ShirleyAnn Pearman

Sour Cream Scones By ShirleyAnn Pearman

Sour Cream Scones By ShirleyAnn Pearman

Sour Cream Scones

Ingredients

1 cups flour

1 teaspoons baking powder

1 tablespoon sugar

¼  teaspoon salt

2 tablespoons butter

1 eggs, well beaten

¼  cup sour cream

Method

1. Preheat the oven to 425°.
2. Lightly butter a cookie sheet.
3. Mix the flour, baking powder, sugar, and salt in a large bowl.
4. Work the butter in with your fingers or a pastry blender until the mixture resembles coarse meal.
5. Add the eggs and sour cream and stir until blended.
6. Turn out onto a lightly floured board and knead for about a minute.
7. Pat or roll the dough about ¾ inch thick and cut into wedges.  Place on the cookie sheet and bake for about 15 minutes.

Sour Cream Scones were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

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Scone

From Wikipedia, the free encyclopedia

Scone

Scones with jam and clotted cream as commonly eaten in a cream tea
Type	Cake or quick bread
Place of origin	Ireland, England, Scotland
Main ingredients	Wheat, barley, or oatmeal
Cookbook: Scone    Media: Scone

A scone is a baked good, usually made of wheat, or oatmeal with baking powder as a leavening agent and baked on sheet pans. A scone is often lightly sweetened and occasionally glazed with egg wash.^[1] The scone is a basic component of the cream tea or Devonshire tea. It differs from teacakes and other types of sweets that are made with yeast.

History

The original scone was round and flat, usually as large as a medium-sized plate. It was made and baked on a griddle (or girdle, in Scots), then cut into triangular sections for serving. Today, many would call the large round cake a bannock, and call the triangles scones. In Scotland, the words are often used interchangeably.^[12]

When baking powder became available to the masses, scones began to be the oven-baked, well-leavened items we know today.^[13] Modern scones are widely available in British bakeries, grocery stores, and supermarkets. A 2005 market report estimated the UK scone market to be worth £64m, showing a 9% increase over the previous five years. The increase is partly due to an increasing consumer preference for impulse and convenience foods.^[14]

Scones sold commercially are usually round, although some brands are hexagonal as this shape may be tessellated for space efficiency. When prepared at home, they may take various shapes including triangles, rounds and squares.^[15] Baking scones at home is often closely tied to heritage baking. They tend to be made using family recipes rather than recipe books, since it is often a family member who holds the "best" and most-treasured recipe.^[16]

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Peanut Butter Cookies And Peanut Butter And Jam Cookies

PEANUT BUTTER COOKIES

PEANUT BUTTER AND JAM COOKIES

Peanut Butter Cookies

Peanut Butter And Jam Cookies

Peanut Butter Cookies

Peanut Butter Cookies

Peanut Butter And Jam Cookies

Ingredients

¼ cup butter flavor Crisco

¼ cup Peanut Butter

½ cups sugar

1 egg

½ teaspoons vanilla

¼ teaspoon baking powder

¼ teaspoon salt

¼ teaspoon nutmeg

1 ¼ cups flour

Method

1.           Preheat oven to 350°.

2.           Prepare and grease cookie sheets.

3.           Sift flour, baking powder, and salt together; set aside.

4.           Cream butters and sugar.

5.           Add eggs and vanilla

6.           Add dry ingredients.

7.           Scoop up dough with a teaspoon, roll out in the palm of your hand into a ball, place on cookie sheet and press with a sugar coated fork.

8.           Other options: (1) Roll out to about ¼ inch, cut to round shape with cookie cutter; (2) Roll in your hand to form a ball, place on cookie sheet and press with the back of a spoon.  Make a small indention in the center and add a small bit of jam of your liking.

9.           Bake for approximately 10 - 12 minutes or until done and golden brown.

10.         Remove immediately from baking sheet onto a wire rack.

11.         Cool completely and serve accordingly.  Store in an air tight container.

Optional:  If dough is a little too stiff you can add a little milk or water.

Peanut Butter Cookies; Peanut Butter And Jam Cookies

 were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

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Skippy (Peanut Butter)

From Wikipedia, the free encyclopedia

Skippy is a brand of peanut butter manufactured in the USA. First sold in 1932,^[1] Skippy is currently manufactured by Hormel Foods,^[2] which bought the brand from Unilever in 2013.^[3]

It is the best selling brand of peanut butter in China and second only to the J.M. Smucker Company's Jif brand worldwide.^[4]

#skippy #yippee #peanutbutter 

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Spritz Cookies

SPRITZ COOKIES 

Spritz Cookies

Spritz Cookies

Spritz Cookies

Spritz Cookies

Spritz Cookies

Spritz Cookies

Ingredients

¼ cup + 2 tablespoons shortening (Crisco Butter Flavor)

¼ cup sugar

1 egg

½ tablespoon milk

¼ teaspoon vanilla extract

⅛ teaspoon almond extract

1 cup flour

¼ teaspoon baking powder

Optional:  Sprinkles

Method

1.              Preheat oven to 350°.

2.              Thoroughly cream shortening and sugar.

3.              Add egg, milk, vanilla, and almond extract; beat well.

4.              Stir together flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough.  Do not chill.

5.              Shape Wilton triangle parchment paper into cone shape and insert tip Wilton 1E.  Place dough into cone and pipe onto slightly greased cookie sheet 2 inches apart.

6.              Bake at 400° 6 to 8 minutes; remove cookies from sheet; cool on rack.

7.              Makes about 3 – 4 dozen cookies.

Spritz Cookies was prepared and baked by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

Other blog postings with similar recipe of Spritz Cookies.

Spritz Cookies With Cherries

Spritz Cookies

Spritz Cookies Recipe

Spritzgebäck

From Wikipedia, the free encyclopedia

Spritzgebäck is a type of German and Alsatian-Mosellan Christmas biscuit or Christmas cookie made of flour, butter, sugar and eggs. When made correctly, the cookies are crisp, fragile, somewhat dry, and buttery. The German verb spritzen means to squirt in English. As the name implies, these cookies are made by extruding, or "squirting," the dough with a press fitted with patterned holes (a cookie press) or with a cake decorator, or pastry bag, to which a variety of nozzles may be fitted. In the United States, the name Spritzgebäck is often shortened to spritzbecoming known as the spritz cookie.^[1]

Spritzgebäck is a common pastry in Germany and served often during Christmas season, when parents commonly spend afternoons baking with their children for one or two weeks. Traditionally, parents bake Spritzgebäck using their own special recipes, which they pass down to their children.

• Recipe for Spritzgebäck in Wikibooks Cookbook

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