Cookies! As suggested by a listener I dust off my stand mixer and whip up three flavors–Apricot Pistachio, Cardamom; Candied Ginger Coconut; and White Chocolate Macadamia Mango.
Also I discuss Chicken Biosecurity and the ingredient of the week is all about Sugar. At the end some special guests come in for a cookie tasting.
Music:
Intro: Mon p?®re by B?©z?®d’h
In betweens & Outro: CORRESPONDANCE by Happy House
Flicker Photos
- 3 ounces Unsalted Butter, room temperature
- 1 cup light brown sugar, packed
- 1 large egg, room temperature
- 2 teaspoons Vanilla Extract
- 1 and three quarters cup all purpose flour
- .25 teaspoon baking powder
- .25 teaspoon salt
Cream the butter and sugar together in a stand mixer.
Beat in egg and vanilla. Stop and scrape down the sides of the mixer bowl.
Sift the dry ingredients together. Slowly add to the batter in the mixer in 2 stages. Encorporate well before adding the next addition.
When all the flour is mixed in, stop and scrape down the bowl.
With a wooden spoon mix in one of the following groups of flavoring ingredients:
Coconut, Candied Ginger Cookies
- 1 cup shredded, sweetened coconut
- 1 cup candied ginger, chopped
- 1 teaspoon Coconut extract
White Chocolate Macadamia Mango Cookies
- 1 cup White Chocolate Chunks
- .75 cup (three quarters) chopped macadamia nuts
- .75 cup chopped dried mango
Apricot Pistachio Cardamom Cookies
- 1 cup chopped dried Apricots
- 1 cup chopped pistachios, skins removed
- 1 teaspoon ground cardamom
Drop on to prepared baking trays in about 2 tablespoon amounts-flatten with the bottom of a jar to about half height. Bake in preheated oven for 18-22 minutes. Remove from trays and cool on wire racks. It works best if only one tray is in the oven at a time.
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