Tag Archives: cookies

Learn to bake Norwegian holiday cookies


If you’ve ever seen those impressively pretty plates of Scandanavian cookies and wanted to learn to make your own, now’s your chance.Oslo Lodge, Sons of Norway in Bremerton will host three, free cookie baking workshops.I heard about it somewhat late (in today’s paper), so the first one, in which the group baked Spritz cookies beginning at 9 a.m. today will probably be tough to make in time (about 15 minutes as of this posting).

The next two, however, are coming Sept. 26 and Oct. 3, also starting at 9.

On Sept. 26, they’ll bake Sanbakkel (pictured), which is A tender almond cookie baked in tiny tins.

On Oct. 3, it’s Krumkake, airy cookies baked on a special hot iron with decorative etching and rolled into a cone.

Registration is required. Call 360-373-1503 or 360-377-7356.

The classes are at the lodge on Warren Avenue, at the north end of Olympic College’s parking lot near the bridge.

The Recipe for Those Peanut Butter Cookies

Peanut Butter Cookies
Peanut Butter Cookies

Here’s the really simple recipe for the peanut butter cookies I briefly fretted over last night. I believe I got it out of a Weight Watchers magazine, but I’ve been making them by heart, so the proportions may be off from the original.

Quick Peanut Butter Cookies
1 cup peanut butter
1 1/2 to 1 3/4 cups powdered sugar plus extra for dusting
About 2 Tbsp flour
1 egg
1 tsp vanilla

Heat oven to 325 degrees. Mix all ingredients together. Add a little more powdered sugar if the mix is too soft, but be careful not to make it too crumbly.

Roll about a teaspoon at a time into small balls (I can fit about 16 on a regular baking sheet) and flatten gently with your thumb or a fork. Bake for 12 minutes.

Remove from oven and let them sit on a baking sheet for about two minutes. Place on wire racks to finish cooling.

The Chemistry of the Perfect Cookie

An NPR story reveals the secret to perfect cookies: it’s in the gluten. Adding a tablespoon of water to a cup of flour helps it out. Who knew? Chemists, apparently.

They interviewed the Shirley Corriher, a food scientist with a new book, Bakewise: The Hows and Whys of Successful Baking.

There also is a good-looking recipe for Chocolate Crinkle cookies. The story’s worth a listen and read.

Weekend Cooking, Starting with Cherry Chocolate Chip Cookies

This weekend was cooking madness at my house. I cooked up goodies for a party on Saturday and a cookie exchange on Sunday.

Knowing that I’d be having people over and a cookie exchange the next day, I set out making a ton of cookies. In planning, I wanted to do at least a couple little fancy cookies and some things that were far simpler. So when I started baking Friday night, it was with a recipe I knew I could make a lot of, and I wanted it to be fairly simple and freezable so 1) I could make extra and freeze them to put in Christmas cookie plates for other friends and 2) just in case no one ate them.

So I hit up the basic chocolate chip cookie recipe, but decided to liven it up a bit for the holidays. I took a basic cookie recipe and swapped out the semi-sweet chips with white chocolate chips, added pecans and dried cherries.

They turned out OK, but I realized after the fact (always after the fact) that I should have bought more pecans to really bulk up the cookie (which I accounted for in the recipe below) and shouldn’t have tried to make the batch all at once.

My new cooking lesson is that the baking soda reaction is only good for so long. It apparently starts reacting soon after it mixes with the other wet ingredients, and if you wait too long, like when you’re baking 7 dozen cookies, the cookies get kind of flat and crispy.

What these cookies did do right, however, was jazz up a basic recipe in a way that made it a little different from the norm. I’d love to hear some of your suggestions for ways to make a basic recipe better.

Cherry, White Chocolate Pecan Cookies

Cherry, Pecan, Chocolate Chip cookies

2 cups flour
2 tsp baking soda
1 tsp salt
1 cup butter
3/4 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla
2 large eggs
2 cup dried unsweetened cherries, chopped
2 cups white chocolate chips
1 1/2 cups coarsely chopped pecans

Preheat oven to 375-degrees.

Combine flour, baking soda and salt in a bowl.

In a separate bowl, cream butter and sugars with a mixer. Add eggs and vanilla, and beat until well-mised. Gradually beat in as much of the dry mix as you can, and stir the rest until well-combined. Fold in cherries, pecans and chips.

Drop by spoonfulls onto nonstick cookie sheets or sheets lined with parchment paper. Bake  a dozen at a time for 10-12 minutes. Cool on sheet for two minutes and finish cooling completely on wire racks.