Cookies

Apple Pie toffee cookies–Christmas Cookies #8

 OLYMPUS DIGITAL CAMERA

Ingredients

1/2 c. butter

1/2 c. brown sugar

1/4 c. sugar

1 egg

1 tsp. vanilla

1 tsp. baking powder

1 1/3 c. flour

1/2 c. graham cracker crumbs

1/4 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/2 c. finely chopped apple

1/2 c. toffee baking bits

1/2 tsp. shortening

Instructions

  1. In      a mixing bowl, cream the sugars and butter until fluffy. Add egg and      vanilla. In a bowl, combine flour, crumbs, baking powder, salt, and      spices. Add to the butter mixture and mix until just combined. Stir in the      apple and toffee bits by hand.
  2. Roll      dough into 1 inch balls and place about 2 inches apart on a baking sheet.      Bake at 350* for 10-12 minutes. Cool on pan for 2-3 minutes and remove to      wire rack to cool completely.
Cookies, Sweet

Saffron Pistachio Cookies–Christmas Cookies #5

OLYMPUS DIGITAL CAMERA

1/8 teaspoon crumbled saffron threads
2 cups whole wheat flour
1/4 teaspoon baking powder
a pinch of salt
3/4 cup sugar (have extra for sprinkling, optional)
1/2 cup extra virgin olive oil
2 eggs
2-3 teaspoons grated blood orange zest
3 tablespoons blood orange juice
1/4 cup chopped pistachio nuts (have extra for sprinkling along with some sweetened coconut)

Heat the oven to 350°F.

Combine a tablespoon of boiling water with the saffron in a medium bowl, stir, and steep for a few minutes. Combine whole wheat flour, baking powder and salt in a large bowl.

Add olive oil and sugar to the saffron mixture and beat for 1-2 minutes with a whisk until light. Add the eggs and beat for a few more minutes until creamy and fluffy. Beat in blood orange zest and juice. Gently combine the liquid mixture into the dry ingredients.

Drop about 2 teaspoons of dough about 3 inches apart on ungreased baking sheets and sprinkle with chopped pistachios and sugar and coconut (optional). Bake for 12-15 minutes, until lightly brown on the bottom. Transfer the cookies on a rack to cool. Store cookies in a tightly covered container at room temperature for up to 2 days.

Total Time: 40 minutes
Yield: about 3 dozen cookies