GWJamaica Cook Book

Archive for the ‘Cookies’ Category

Ingredients

2 cups whole pitted dates
2 cups whole candied cherries (red & green)
2 cups whole pieces candied pineapple
2 cups whole pecans
2 cups whole walnuts
2 cups whole Brazil nuts
1 lb butter or margarine
1 tsp vanilla
1 cup white sugar
1 cup brown sugar
3 eggs (added one at a time)
5 cups flour
1 tsp baking soda
Pinch of salt

Preparation
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Ingredients

1 cup warm water (110-115 Degree F)
1 pack active dry yeast, or
1 tbsp bulk active dry yeast,
3 1/2 cup unbleached Flour
1 tsp sugar
1 1/2 tsp Salt
3/4 cup butter; room temperature
4 large eggs, room temperature
6 oz cheddar; extra sharp, diced
1 large egg
1 tbsp milk
2 tbsp celery seeds

Preparation

Pour the warm water into a warm bowl and add the yeast. Stir to dissolve then let stand until light and puffed, about 5 minutes. Add 1 1/2 cups of the flour, sugar and salt. Beat with an electric mixer on the lowest speed for 1 minute. Beat on medium speed for 2 minutes longer. Add the butter to the yeast mixture and beat for another 1 minute. On the lowest speed on the mixer, beat in 1 egg and 1/2 cup of flour until well blended, repeating until the 4 eggs are used up and enough flour has been added to make a soft sticky dough. Continue to beat with the mixer or by hand, until the dough is glossy and elastic and pulls away from the side of the bowl. Stir in the cheddar cheese by hand. Cover and let rise in a warm place free from drafts until doubled in bulk, about 2 1/2 to 3 hours.
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Ingredients

1/2 cup flour
1 tbsp cornstarch
1/4 cup sugar
1/4 cup corn oil
2 egg whites
1 tbsp orange juice
1/2 tsp grated orange zest

Preparation

In mixer bowl, stir together flour, cornstarch and sugar to combine. Preheat oven to 325 degrees. Add oil and egg whites; beat at high speed until smooth. Mix in orange juice and zest. Dropping batter by level tablespoons about 3 inches apart on a greased baking sheet. Use a small spatula to spread each portion of batter evenly to a circle. Bake until cookies are a light golden brown and immediately remove 1 hot cookie from baking sheet. Repeat with remaining cookies and batter. Store cookies in airtight container for up to a week.

Ingredients

1/2 cup unsalted butter, softened
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup brown sugar
1-1/2 cups sifted unbleached flour
2 tablespoons milk
1/4 cup semi-sweet chocolate pieces, finely chopped
Chocolate filling (recipe below)

Preparation

Preheat oven to 375° F. Cream butter with salt and vanilla until fluffy. Gradually add brown sugar. Blend in flour, milk and chocolate. Shape dough into 1-inch balls. Place on ungreased cookie sheet about 1-inch apart. Make depression with thumb in center of each cookie. Bake 8-10 minutes. Roll in confectioner’s sugar while still warm. Cool completely. Fill depression with chocolate filling. Allow filling to set completely before storing cookies.

Chocolate Filling

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Check out this wonderful Italian Chocolate Spice Cookies Recipe from my friends at pegasuslegend-whatscookin blog. You will also notice that the picture used here was also taken from my friend’s website.

Ingredients:

1 cup butter
1 1/4 cup sugar
1 pk 8oz cream cheese
1 teaspoon vanilla extract
4 1/2 cups flour
5 teaspoons of baking powder
1/2 cup of cocoa
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg

Continue reading at pegasuslegend-whatscookin.blogspot.com for preparation to make these yummy Italian Chocolate Spice Cookies, which were obviously made with lots of love.

Ingredients

2 cup brown sugar
1/2 cup honey
1/3 cup butter
1 tbsp lemon juice
1 tbsp lemon rind, grated
1 egg
1/4 cup milk
4 1/2 cups flour
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp mace
1 tsp baking soda

Preparation

Mix brown sugar, honey and butter; stir over low heat until sugar is melted, but do not boil. Add lemon juice and rind; cool to room temperature. Beat egg; add milk to the first mixture. Add flour which has been sifted with remaining ingredients. Beat well. Dough may be rolled out immediately or allowed to stand in refrigerator. Roll out dough 1/8″ thick; cut into 2″ squares. Sprinkle with plain or colored granulated sugar. Bake on greased baking sheet in moderate oven, 375 degrees, for 8 to 10 minutes.

Ingredients

1 1/4 cups all-purpose flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
4 ounces unsalted butter, softened
3/4 cup light brown sugar, packed
1 large egg, room temperature
1 cup well-mashed or pureed sweet potatoes
1/4 tsp vanilla
1 tsp finely grated orange rind
1/2 cup peanuts
1 cup confectioners’ sugar
2 tablespoons orange juice

Preparation

Sift together the flour, baking powder, baking soda, salt, and nutmeg into a bowl; set aside. In another bowl, cream together the butter and sugar. Beat in the egg, sweet potato, vanilla, and orange rind. Gradually beat in dry ingredients. Stir in peanuts. Drop batter by teaspoonfuls onto lightly buttered cookie sheets, leaving about 1 1/2 inches between them. Bake in a preheated 400° oven for 12 to 15 minutes, or until lightly browned. Cool on racks and store in an airtight container. If desired glaze with a mixture of 1 cup confectioners’ sugar and 2 tablespoons orange juice while cookies are still warm.

Ingredients

2 cups self-rising flour
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/4 cup butter
3 tablespoons shortening
1 cup mashed sweet potatoes
6 tablespoons milk
2 tablespoons butter, melted

Preparation

Combine first 4 ingredients in a bowl. Cut in 1/4 cup butter and the shortening with a pastry blender or forks until mixture is crumbly. Add mashed sweet potato and milk, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface and knead just a few times. Roll dough out to 1/2 inch thickness; cut with a 2-inch biscuit cutter. Place biscuits on an ungreased baking sheet and brush with the melted butter. Bake at 400° for 12 minutes or until nicely browned.

Ingredients

2 cups Green Banana (grated)
1 cup Sweet Potatoes (grated)
1 cup Coconut Milk
1 tsp. Baking Powder
1 cup Brown Sugar
1/2 tsp. Salt
1 cup Flour
1 tsp. Vanilla Flavoring
4 tbsp. Raisins
2 tbsp. Cooking Oil
4” x 6” Aluminum Foil Sheets or banana plant leaves
Twine or Cord.

Preparation

This recipe calls for grated green bananas and sweet potatoes, remove the skins from the vegetables before you grate them.

In a large mixing bowl add the grated bananas, sweet potatoes, flour, baking powder, salt, and cooking oil. Use a wooden spoon to mix all the ingredients. Warm the coconut milk on a low fire. Add the brown sugar and vanilla to the coconut milk and mix until sugar dissolve. Next, add the sweetened coconut milk to the rest of the ingredients and mix everything together until the batter is formed. In the meantime bring water to boil in a saucepan. Using the wooden spoon, add four to five spoonfuls of the batter to an aluminum sheet or banana plant leave. Fold the aluminum sheet together to retain the batter inside, and then tie with the twine, cut the excess twine. This takes a little practice, so if you don’t get it at first, try again. Repeat this process for the rest of the batter and then add all the blue drawers to the pot of boiling water. Allow it to cook for about 45 minutes.

When the blue drawers are ready remove them from the boiling water, let them cool to room temperature. Remove them from the aluminum sheets and serve.

Ingredients

2 1/2 cups all−purpose flour
2 tsp baking powder
1/2 cup margarine or butter
1 cup granulated sugar
1 egg
1 tsp almond essence
Blanched almonds for decoration
Beaten egg for glazing

Preparation

Sift the flour, baking powder and salt into a bowl. Cream the margarine (or butter) and sugar together until light, white and fluffy. Beat in the egg and almond essence. Stir in the sifted dry ingredients to make stiff dough. Form the mixture into balls about 1 − 1.5 inch diameter and place these on a greased baking tray. Place half an almond (split lengthways) on each ball and press to flatten slightly. Brush with beaten egg. Bake in a moderate oven (350 deg F / 180 deg C) for 20 minutes or until golden. Cool on a wire rack. This quantity makes about 45 biscuits.