Showing posts with label butter. Show all posts
Showing posts with label butter. Show all posts

Feb 6, 2017

Cherry Cardamom Snowballs (eggless)

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Surprise your valentine with these Cherry Cardamom Snowballs! A touch of warm cardamom spices up chewy cherries in this tender and buttery cookie. So easy to make and so pretty too!

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These are really good. As in I made five batches of these before I could get a photo of them. My family ate the first four batches of these before I could even take a picture! I had to hide these in a box on top of the refrigerator out of sight to get these photos. 

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I wanted to make a pink snowball cookie for Valentine's Day. The only thing remotely pink in my pantry was a jar of maraschino cherries. We all know by now that Bibi's favorite cookie is snowballs -so why not cherry snowballs? What's Bibi's favorite spice for cookies (other than cinnamon)? Cardamom! So why not Cherry Cardamom Snowballs? Yes! And it worked. Brilliantly. As always these snowball cookies are a breeze to make, look daintily delicious, and can easily be made vegan with a good quality vegetable shortening. Have a Happy Valentine's Day and enjoy!

Ingredients:
3/4C powdered sugar
1C butter or margarine, softened (or vegetable shortening)
seeds from 7-8 green cardamom pods, coarsely ground (or 1 tsp ground cardamom)
2 tsp maraschino cherry juice
1 tsp baking powder
few drops red food coloring
1/2 tsp salt
1/2 tsp red food coloring
2C all-purpose flour
1/2C drained maraschino cherries, chopped finely
1C powdered sugar for rolling

Here's what to do:
1) In large mixing bowl beat powdered sugar, butter, cardamom, 2 teaspoons maraschino cherry juice, baking powder, food coloring, and salt until thoroughly blended.

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2) On low speed, beat in flour a half cup at a time. Stir in cherries. Cover dough with cling film and chill for at least four hours. (I usually put mine in the freezer overnight.)

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3) When ready to bake preheat oven to 325F/ Shape dough into 1-inch balls. Place balls 2 inches apart on silicone mat or parchment lined cookie sheets.


4) Bake for 20 to 25 minutes or until edges are light golden brown. Allow to cool for 10 minutes before transferring from cookie sheets to cooling racks with spatula. Cool 20 to 30 minutes.

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5) If desired roll cookies in powdered sugar. Makes 24 cookies. Store in airtight container for up to one week.
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Oct 5, 2016

Hawaiian Coconut Cookies

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Aloha! From the beautiful island state of Hawaii comes this eggless sweet treat. Tenderly crisp, buttery, and rich with the flavor of coconut these cookies are sure to please anyone's palate. Such an easy recipe to make and perfect for any holiday platter or simply a tea time treat. 

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This recipe came from the back of a C&H pure cane sugar package eons ago. I think. I can't find it on their website but I do have it scrawlled on the inside cover of my 1987 San Francisco Junior League cookbook. Anyway, it is a fantastic eggless recipe that can easily be made vegan by substituting a good quality margarine or shortening for the butter.

I used unsweetened coconut flakes from an American discount chain because they were on sale for less than a dollar for a 14 oz packet. (The coconuts we get here in Nepal tend to be dried out and soapy tasting so I line my suitcase with these packets every time I go to the US.) This recipe could easily be embellished by adding macadamia nuts, cashews, and or white chocolate chips. I usually make these without any add-ins because macadamia nuts and white chocolate chips aren't available in Nepal. My maid helps herself to the cashews so those usually aren't available either. Either way these cookies are delicious!

Ingredients:
1 C butter, softened (or margarine if you wish to make this recipe vegan)
1 C white caster sugar
1 tsp vanilla
1/4 tsp salt
2 C flour/maida
1&1/3 C shredded coconut
1/2 C chopped macadamia nuts or cashews (optional)
1/2 C white chocolate chips (optional)
Here's what to do:
1) In a large bowl of electric mixer, cream together butter, sugar and vanilla.

2) Add flour and coconut to creamed butter and sugar mixture and mix well.  Add chopped macadamia nuts, cashews or white chocolate chips if using and mix well. When the dough pulls away from the sides of the bowl and sticks to itself it is properly mixed. Cover dough with cling film or saran wrap and chill for at least 3 hours.


3) When ready to bake heat oven to 325F/170C. Shape tablespoonfuls of dough into balls the size of walnuts. Place on baking sheets lined with parchment or a silicone mat and flatten with the bottom of a glass wrapped in cling film or the heel of your hand.


4) Bake in preheated oven for 20-25 minutes or until bottoms of cookies are slightly browned. Allow to cool for 10 minutes before removing from baking sheet with spatula. Makes 4 dozen.


Helpful Hints:
This recipe can easily be made vegan by the use of a good quality vegetable margarine or shortening in place of the butter.

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