Yeppers, my elf has been baking away for several days, so I am going to share THREE of the recipes we actually liked, which he found on Pinterest.
If you are fond of banana bread, you will like these…
Banana Bread Cookies
Prep Time: 35 minutes Cook Time: 13 minutes Total Time: 48 minutes Yield: 24
- 3/4 Cup softened butter
- 1 packed cup of brown sugar
- 1 egg
- 1 tbsp vanilla
- 3 very ripe bananas, mashed
- 1 cup of oats
- 1 1/3 cups All purpose flour
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 cup chopped walnuts, raisins, chocolate chips, dried cranberries etc. (you choose what you prefer)
- In a bowl, add the wet ingredients and combine.
- In a separate bowl, add all the dry ingredients and combine
- Add the dry ingredient mixture to the wet mixture and combine. Chill in refrigerator for 30 minutes.
- Preheat oven to 350 F, Line a baking sheet with parchment or grease / spray with non stick oil
- Use a tablespoon and drop the mixture on the baking sheet in spoonfuls.
- Bake for about 13 – 15 minutes. Allow to cool on cooling rack.
NOTE: These are quite a soft cookie, and a little crisp on the outside. If you want a crispier cookie, leave in the oven for a couple of minutes longer. However, they will harden slightly as they cool, so if you are not sure, remove one after the stated time and see if it is to your liking.
And from Martha Stewart…ta dah…my favourite ones …
Cranberry Orange Almond Shortbread Cookies
Prep Time: 15 minutes Cook Time: 20 minutes Yield: about 3-dozen cookies
- 1cup unsalted butter, softened
- 1 cup confectioner’s (powdered) sugar
- 3/4 teaspoon almond extract
- 1/2 teaspoon salt
- 2 cups flour
- 1 tablespoon orange zest
- 2/3 cup sliced almonds, toasted
- 1/3 cup dried cranberries, chopped
Preheat oven to 325 degrees. Spray a cookie sheet or line with a silpat baking liner.
Place butter, powdered sugar, almond extract and salt in the bowl of a stand mixer, or in a large mixing bowl if using a handheld mixer.
Beat until smooth, about 3 minutes. Turn mixer speed to low, and gradually add flour and orange zest. Mix until a dough forms.
Stir in almonds and cranberries with a spatula.
Pat dough into a ball, and then form into a log shape, about 2-inches in diameter.
Wrap the log in plastic wrap, and freeze until firm, at least an hour.
Remove the dough from the freezer and slice into 1/4-inch thick slices.
Place on cookie sheet, at least 1-inch apart. Bake for about 15 minutes, just until the edges start to turn golden. Check them after 10 minutes as ovens can vary!
Let cool for about 5 minutes before removing from the cookie sheet.
Adapted from Martha Stewart. Dough can be kept frozen for up to 3 months. If frozen solid, let the dough thaw slightly before slicing.
Last but not least…these yummy raspberry lemon ones…
Raspberry Lemon Cookies
Yield: 24 cookies 15 min Prep Time -15 min Cook Time – 30 min
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 teaspoon vanilla
1 large egg
1/2 lemon, zest and juice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 cups all-purpose flour
3/4 cup frozen raspberries, coarsely chopped
- Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the vanilla, egg, lemon zest and juice and mix well, scraping down the sides of the bowl as needed. Add the salt, baking powder, baking soda and flour and mix until combined. Add in the raspberries and mix briefly to incorporate them.
- Drop the dough by tablespoonful (a cookie scoop works best here, the dough is extremely sticky, but two spoons works too, the cookies will just be less uniform) onto the prepared cookie sheet. Bake for 14-16 minutes or until they are just starting to brown on the edges and are no longer shiny at all. Put the second half of the cookie dough in the fridge while the first sheet is baking, it will get even softer as the raspberries thaw.
- Allow the cookies to cool on the baking sheet for 10 minutes before moving to a wire rack to cool completely. Store in an airtight container at room temperature for 5 days, or freeze for up to 3 months.
This cookie dough is extremely sticky, and is best if the raspberries stay frozen, so leave them in the freezer until you’re ready to add them to the dough. If you find it is getting too sticky to scoop, chill it for 30 minutes and then bake. Don’t try to form it into balls by hand though, it works best as a drop cookie, scooping it onto the baking sheet by the tablespoonful and baking immediately. When baking, they are done when they are no longer shiny at all on top. If they are still shiny, they will be underbaked around the raspberries.