Thursday, October 30, 2008

Happy Halloween!

Although cookies are not the theme of this website, for my second post I've created a semi-healthy version of sugar cookies that are great for any holiday! Not to mention, GE's Stock has been lingering below $20 / share for several weeks now, so what better way to boost office morale than with Cookies & Candy Corn? I brought these to work Tuesday and because of popular demand brought more on Wednesday. Can't say it helped GE's stock, but the candy corns did put some nostalgic smiles on people's faces.

This recipe is fairly simple and really only requires patience while the dough chills in the fridge for a couple of hours. The Almond Milk and Coconut flavoring give the boring sugar cookie depth and content. You can also substitute the coconut flavoring with vanilla. I also prefer to use "semi-soft" butter vs. completely "soft" butter because I feel this preserves the flakiness of the cookie when bitten into. For the topping, you really can use any type of candy or even frosting. I tried to tone down the sugar content of the cookie, so when adding a topping like the Corn Syrup laden Candy Corn, my cookie didn't get overbearingly sweet.

Lisa's Everyday Sugar Cookies - For Halloween!
1 C Whole Wheat Pastry Flour
2 C White Flour
1/2 Tsp Baking Powder
1/4 Tsp Baking Soda
1/4 Tsp Sea Salt
1 C unsalted butter - semi soft
3/4 C Sugar
1/4 C Dark Amber Maple Syrup
1 Egg
1 Tbsp Almond Milk
1 Tsp Coconut flavoring/syrup (if available)
Powdered Sugar for rolling out dough
Candy Corns (by personal preference)

Sift or Stir, whichever you have time for, all of the dry ingredients. Set Aside. In a mixer, combine Sugar, Maple Syrup, and Butter until fully combined. Add Egg, coconut flavoring and Almond Milk. Once all ingredients are combined slowly add the flour mixture, 1-2 Cups at a time. Beat on low/medium speed until mixture pulls away from sides of the bowl. Divide the dough up in halves or quarters, all dependant upon how many cookies you want to make. Chill in the fridge for around 2 hours, this will help the cut outs hold their shape when baking.

Pre-heat oven to 375*F

Roll out dough using the powdered sugar as its anti-sticking agent. Cut out dough in shapes (I had to improvise and use the top of a water glass for my cut outs!) and place on a parchment paper lined cookie sheet about 1/2 inch apart. Bake for around 6-7 minutes - should be almost done, pull tray out and place the Candy Corns on top. Bake for another 1-2 minutes. When done, cookies should be golden brown on the bottom. Total cooking time is between 7-9 minutes.  Quickly move onto the cooling rack! Bet you can't eat just one ...

No comments: