Cookie Explosion

Last night a little elf walked in the front door, just walked right in. He was dressed like a pretty proper elf. Green and red, bells on his shoes. He came into the kitchen holding a box. I asked him what was with the box and he just looked at me. We had no clue what to think. We're standing there staring at him, him staring at us. It was weird. Then he said "Hey, you wanna know what's in the box?" Of course we said "Hell Yeah!" He said "Yo, it's a dingo." We didn't know what to say and then he said "Nah, it's no dingo. It's a bomb suckers!" He threw it on the table and ran away quickly jingling as he ran. Well, he was right. It was a bomb and it went Kablooie! To be more specific, it was a cookie bomb and here's some pictures of its aftermath. Oh the tasty horror.

 

Ok, so maybe I stretched the truth. Maybe there was no elf, maybe there was no bomb, maybe the cookie were just baked....not by an elf....by Karen. But my way would have kicked more butt.

Orange Delight Cookies

In 1961, these cookies won Jo Ryman Scott the first ever Bake-off at Tanana Valley State Fair in Faribanks, Alaska

1-1/2 c packed brown sugar

1-1/2 sticks butter, softened

2 eggs

1 tsp vanilla

3 c flour

1-1/2 tsp baking powder

1 tsp salt

1/2 c milk

1 tsp vinegar

1/2 tsp baking soda

1 c fresh squeezed orange juice, about 3 oranges

3 c granulated sugar

2 tsp finely grated orange zest

Beat brown sugar and butter in large bowl with electric mixer until smooth and creamy.  Add eggs one at a time, beating after each addition.  Beat in vanilla.

Sift flour, baking powder and salt together in a medium bowl.  Mix milk and vinegar in a cup; stir in baking soda until dissolved.  Alternate adding flour and milk mixtures to the bowl.  Beat until smooth.  Refrigerate dough 3 hours or overnight.

Heat oven to 350*F.  Roll rounded teaspoonfuls of dough into balls; place on parchment-lined cookie sheet.  Bake until lightly browned on bottom, 10- 12 minutes.

Meanwhile, whisk together orange juice, sugar and zest for a glaze.  Dip warm cookies into the glaze; set on waxed paper to dry, 1-1/2 hours. Turn; dry 1-1/2 hours.

Per cookie: 88 cal, 21% of cal from fat, 2g fat, 1 g sat, 11mg chol, 17g carb, 1g pro, 53 mg sod, 0g fiber

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Almond Poppy Seed Cookies

1/2 c sugar 

1/2 c firmly packed brown sugar

1/2 c butter, softened

1 egg

1/2 tsp almond extract

1-2/3 cups all purpose flour

2 T poppy seeds

1 tsp baking powder

1/4 tsp salt

1/2 c chopped almonds

Place sugar, brown sugar, and butter in bowl.  Attach bowl and flat beater to mixer.  Turn to Speed 4 and beat 1 minute.  Combine flour, poppy seeds, baking powder, and salt.  Turn to Stir Speed and add flour mixture, beating just until combined.

Shape into 1" balls, roll in chopped almonds and place on greased baking sheets.  Bake at 375*F for 10 to 12 minutes or until lightly browned.  Cool on wire wracks.

Yield: 36 cookies

Per serving: about 98 cal, 1g pro, 13g carb, 5g fat, 15mg chol, 63 mg sod

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Chocolate Creme de Menthe (or Chocolate Peppermint Crunch) Cookies

3/4 c butter

1-1/2 c brown sugar

2 T water

2 c chocolate chips

2 eggs

2-1/2 c flour

1/2 tsp salt

1-1/4 tsp baking soda

2 boxes Andes mints (either Creme de Menthe or Peppermint Crunch)

Melt butter, brown sugar and water in the microwave.  Add the chocolate chips, stir and cool.  Add eggs, beat on high.  Mix flour, salt and baking soda. Combine dry mixture with dough and chill at least one hour or overnight.

Roll dough into 1" balls and bake 10 minutes at 350*F.  IMMEDIATELY place 1/2 and Andes mint on top of each warm cookie.  Next, spread melted chocolate over top of each cookie with the back of a spoon.  Cookies will firm as they sit.