NATIONAL COOKIE DAY

Today is National Cookie Day! I love, love, love cookies. And baking.

So I thought I could share one of my favorite cookie recipes with you all!

CHOCOLATE CRINKLE COOKIES

2013-12-04 16_37_15-Chocolate Crinkles recipe from Betty Crocker

Ingredients:
1/2 cup vegetable oil
4 oz unsweetened baking chocolate, melted, cooled
2 cups granulated sugar
2 teaspoons vanilla
4 eggs
2 cups Gold Medal® all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar

Directions

  • 1 In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
  • 2Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
  • 3Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
  • 4Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.

From Betty Crocker

 

WHAT IS YOUR FAVORITE TYPE OF COOKIE?

Tudor Treat Recipe in honor of ‘The White Queen’

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The White Queen premieres on Starz network this Saturday, August 10th at 8pm! Are you ready?! If you’re going to have a viewing party or if you just really enjoy baking (I do!) You can make this Tudor treat that the BBC posted!

Below is the recipe for custard pie with prunes and dates! Let me know if you make this – it sounds delicious!

 

FOR THE PASTRY
• 8oz (225g) plain flour
• 5 oz (150g) unsalted butter
• ½ oz (15g) icing sugar
• 1 egg yolk
• about 3 tablespoons (45 ml) cold water

FOR THE FILLING
• 1 level teaspoon (5 ml) cornflour
• about 1 oz (25g~ caster sugar
• 3 large egg yolks
• 1 pt (600 ml) double cream
• a good pinch of saffron
• 2oz (50g) stoned dates, chopped
• 2oz (50g) no-soak prunes, chopped

To make the pastry, rub the butter into the flour and sieve in the sugar.
Stir together, then beat the egg yolk with most of the cold water.
Add to the mixture and work quickly to a firm dough with a fork, adding the remaining water if necessary.
Roll out on a lightly floured board and line a greased deep 8-in (20-cm) flan ring or cake tin with a loose bottom.
Pinch the top edge to decorate, prick the base and leave to rest in a cool place for about 30 minutes.
Line the pastry case with foil or greaseproof paper and baking beans, place on a pre-heated baking sheet and bake in a fairly hot oven (200˚c, 400˚f, gas mark 6) for 25 minutes, removing the foil or paper and beans for the last 5 minutes.
Meanwhile, for the filling, mix together the cornflour and the sugar in a bowl; add the egg yolks one at a time, beating until all the sugar has dissolved.
Heat the cream with the saffron slowly until just on the point of boiling, stirring to get the best possible colour from the saffron.
Allow to cool for about 5 minutes, then strain on to the egg mixture and whisk.
Taste the custard and add more sugar if you like.
Sprinkle the chopped dried fruit on to the pastry base and pour over the custard.
Return to a moderate oven (180˚c, 350˚f, gas mark 4) for about 30 minutes or until just firm, but a little wobbly in the centre.
Remove from the oven and cool.