Coconut Crunch Cookies

      Cookie week is drawing to a close. It's a short week, let's just pretend that tomorrow is a holiday because Papa Bear has about 11 bags of cookies in the freezer and believe it or not, I'm tired of baking. Really I'm more tired of doing the dishes after baking so it looks like this may be it for me and the KitchenAid mixer until Christmas and I will miss him. But I leave Vancouver on a (sugar)high note with these amazing Coconut Crunch Cookies. The cookies themselves aren't crunchy, they're nice and moist and cakey, the crunch comes from the almonds and the coconut. In a limited study of my family and the people I worked with when I made them last they were rated very highly. 

Coconut Crunch Cookies

make a lot (3 dozen maybe?)

1 c butter, softened

3/4 c sugar

3/4 c packed brown sugar

2 eggs

2 tsp vanilla extract

1 tsp almond extract

2 c flour

1 tsp baking soda

3/4 tsp salt

2 c flaked coconut

1 package milk chocolate chips

1-1/2 c chopped toasted almonds

Cream butter and sugar until light and fluffy.

Beat in eggs and extracts.

In a separate bowl, combine flour, baking soda and salt. Gradually add to butter and mix until combined. 

Stir in coconut, chocolate chips and almonds.

Drop in 1-1/2 inch scoops onto ungreased cookie sheets and bake for 12-15 minutes at 350ºF (180ºC) until lightly browned.

Transfer to a wire rack to cool.

Share with people who you want to like you. 

Until London, Happy eating!

-Holly

Chocolate Truffle Cookies

       I write this to you on a rainy, dark Vancouver evening sitting in my jammies in front of the fire which anyone who knows me knows is just how I like it. What goes well with dark, rainy evenings? Well, a lot of things, but fudgy, moist oh so chocolatey cookies for one! So for day 3 of cookie week I introduce to you....the Chocolate Truffle Cookie. It's normally what I would consider a "seasonal cookie" but maybe that's just because I first made them for Christmas two years ago but there's no rule in my book, written or unwritten, that says you can't enjoy these babies year round.    

Like the name implies they're basically the cookie form of the inside of a chocolate truffle. Dark, with a rich chocolate flavour that quite literally melts in your mouth. Whatever you do, don't eat the dough or else they won't make it to the oven, but then you can reward your self restraint by licking the bowl and spoon until all you can taste is porcelain.

Chocolate Truffle Cookies
Makes 24 (less, if you start on the dough, I got 20 out of my last batch)

4 oz unsweetened chocolate
2 c semi-sweet chocolate chips, divided
1/3 c butter
1 c sugar
3 eggs
1-1/2 tsp vanilla 
1-1/2 c flour
2 tbsp cocoa powder
1/4 tsp baking powder
1/4 tsp salt
icing sugar for dusting

In the microwave (carefully!) or in a heatproof bowl over boiling water, melt the unsweetened chocolate, butter and 1 c of chocolate chips.
Let stand to cool for 10 minutes. 
Meanwhile beat the egg and sugar, add the cooled chocolate mixture and vanilla.
In a separate bowl combine flour, cocoa, baking powder and salt.
Gradually beat the flour mix into the chocolate until just combined.
Stir in remaining chocolate chips.
Cover and refrigerate for about 3 hours or until firm enough to easily shape into balls. 
Scoop out enough dough to make 1-1/2 inch balls. Place each ball 2 inches apart on an ungreased cookie sheet.
Lick off all the gooey dough that is stuck to your hands, spoon, bowl, kitchen counter wherever. 
Bake at 350ºF (180ºC) for 10-12 minutes until the tops begin to crack. Transfer to a wire rack to cool completely. Dust with icing sugar.

If you don't want the gooeyness all over your hands you can flour them ahead of time to prevent sticking, but I mean really, why bother?

Happy licking!
-Holly

Snickerdoodles

       I've never had a Snickerdoodle before. I didn't know I wanted one. Now I know. I do want them, they are chewy cinnamon sugar goodness. How is this the first time I've discovered these? There's no going back now though, these cookies are officially in my rotation and I will be making them again son. They're simple enough to make and with the exception of the chilling time, don't take very long at all. 

Snickerdoodles
Makes 14


1/2 butter, softened
1/2 c granulated sugar
1/3 c brown sugar, packed
1 egg
1 tsp vanilla
1 1/2 c all purpose flour

1/2 tsp baking soda

1/4 tsp cream of tartar

1/4 c granulated sugar

1 tsp cinnamon

In a large mixing bowl cream butter and sugars until light and fluffy.
Add egg and vanilla and continue to mix until well combined.
Beat in the flour, baking soda and cream of tartar.
Roll the dough into 2 inch balls and roll each ball in the cinnamon sugar mixture. Flatten each ball slightly and place on a plate, covering and refrigerating for at least one hour (or freeze for 30 minutes).
Remove dough from freezer and place on a lightly greased cookie sheet. 
Bake for about 10 minutes or until golden brown around the edges.
Remove from oven and let cool on cookie sheet or transfer to a wire rack after a few minutes. 

Happy munching!
-Holly

Toffee Sandies

          
      When I left for London last time I left my Dad with nine bags of cookies in the freezer to keep him going until I got back. I was trying to ease the withdrawal pains of not having me around. He loved these whole wheat Toffee Sandies so much that the label from one of the bags has been stuck to the backsplash in our kitchen since he finished the bag as a subtle reminder that he really likes them and would be really happy if I made them again. 

Not so subtle hint

   

    As I'm off to London again shortly for twice as long    I'm  restocking him to keep him going until Christmas.  Obviously I knew the first kind of cookie I was going to  have to make would be these ones and I understand  why; they are delicious. 

   Usually I'm a chewy cookie kind of girl. In my world the cookie doesn't crumble unless it was overbaked but these guys are the exception to my rule. They are the ultimate crumbly cookie but in a soft, silky way. Like eating a white sand beach if it were delicious and tasted like almonds. Hence the name "Sandies". 

They're also incredibly easy to make. 

Toffee Sandies

Makes 2 dozen

1/2 c butter, softened

1/2 c icing sugar

1/2 c granulated sugar

1/2 c canola oil

1 egg

1/2 tsp almond extract

1-3/4 c all purpose flour

1/2 c whole wheat flour

1/2 tsp baking soda

1/2 tsp cream of tartar

1/2 tsp salt

1/2 c chopped toasted almonds

1/2 package toffee bits (aka Skor bits in Canada)

Preheat your oven to 350ºF (180ºC)

In a large bowl cream butter and both sugars until light and fluffy (or you know, just well mixed)

Add canola oil, egg and almond extract and mix until combined. 

In a separate bowl combine flours, baking soda, cream of tartar and salt. 

Gradually add the dry ingredients to the sugar and butter mixture and mix well. 

Stir in almonds and toffee pieces. 

Fill a small dish with a few tablespoons of granulated sugar.

Make 1 inch balls and roll in the sugar. 

Place on an ungreased cookie sheet and press down with a fork to flatten.

 Bake for about 15 minutes until the edges are lightly browned. 

Remove and allow to cool before stuffing your face. 

Happy eating!

  -Holly

Recipe adapted from Taste of Home