It’s Time… for Limited Edition Airplane Cookies!

Happy Holidays!

Once a year, I bring out my airplane cookie cutters, scour the web for a good cookie recipe and off I go. This year, Ronit made it all too easy with her Cut out Almond Butter Cookies. The moment I saw it, I knew this was it.

I made no changes other than to dip some of my cookies in chocolate and add some sprinkles.

This might be one of my best airplane cookies so far.

See Also:

Tis’ The Season for Airplane Cookies
Airplane Cookies are here!
Time… for Airplane Cookies
Fly me to the Moon

Airplane Cookies are here

Tis the time …. for airplane cookies

I was not much of a cookie baker until I got my pair of airplane cookie cutters!

Here is this years recipe, adapted from this one.

Ingredients:

340g all purpose flour
170g brown sugar
110g butter
1/4 cup maple syrup
1 tsp baking soda
1 tsp cinnamon powder
1 tsp ginger powder
1 tsp orange essence
1 large egg

Pre-heat oven to 375 degrees.

Mix all dry ingredients. Set aside. Whisk egg, sugar, butter and syrup. Fold in dry ingredients and mix well. Add orange essence and mix well.

Divide dough into 4 parts. Roll out, cut using your favorite cookie cutter. Lay out in rimmed baking sheets and bake for 12-14 minutes.

Use light brown sugar and golden syrup for lighter colored cookies. If you like orange, the aroma in your kitchen as you bake this will be heavenly!

As always enjoy with a good cuppa tea.

Happy Holidays!

See Also:

Time… for Airplane Cookies
Fly me to the Moon

Time…. for Airplane Cookies

Each year, since the last two years, i.e., since I bought my airplane cookie cutter, I have taken to baking airplane cookies during the holidays. This year, I think has been the best so far. All my airplane cookies baked intact. You can find the recipe I used this year here.

I grew up with Chand ( moon) biscuits. They were the perfect tea biscuits. I loved to stop over at the bakery at the end of my street to pick some up on my way home. I tried making some this year. Here’s how I made some this year…

Ingredients:
200 grams maida or all purpose flour
75 grams powdered sugar
125 gm butter
1/4 tsp baking powder
1/4 tsp baking powder
1/2 tsp vanilla essence

Whisk everything together . Make into a ball and roll out with the rolling pin. Cut with a circular tool into crescent moons.

Meanwhile, preheat oven to 350 degrees Fahrenheit degrees. Bake for 15 minutes. Enjoy with a hot cup of tea!

Almost Delicious! Next time I think I will leave out the baking soda and add the milk powder suggested here.

Have a happy and safe holiday season!

Sugar Cookies with Cream Cheese Frosting

This recipe is for soft delicious sugar cookies with strawberry cream cheese frosting. Change up the frosting anyway you like…almond, lemon or any other delicious flavor even plain.

INGREDIENTS

COOKIE
1 cup butter, room temperature
1 1/2 cup powdered sugar
1 tsp. vanilla or almond extract
1 egg
2 1/4 cup flour
1/2 cup cornstarch
1 tsp. baking soda
1 tsp. cream of tarter
1/4 tsp. salt

FROSTING
8 ounce package Cream Cheese, softened
2 1/2 to 3 1/2 cups of Powdered sugar
Flavoring: 1/2 cup Fresh strawberries or other berries
1/4 tsp of lemon or lime zest (Optional)

PREP

Cream butter and sugar (if you have a kitchenaid this is the time use it with the paddle, if not it’s great exercise). Add egg and mix, scraping down the sides as you mix. In another medium mixing bowl whisk together the flour, cornstarch, baking soda, cream of tarter and salt. After the dry ingredients have been whisked together mix the dry mixture into the creamed butter and sugar. Mix well.

Chill for one hour or more.

Preheat the oven to 375 degrees. Prepare a cookie sheet with a sheet of parchment paper. On a lightly floured surface or pastry board roll out the cookie dough to 1/8th to 1/2 inch thick (I like them thick). Cut cookies with cookie cutters or I use a glass for a nice round cookie then place on parchment paper. Cook for six to 8 minutes or longer if the cookies are thicker. The cookies should be just beginning to turn a light brown around the edges.

Cool for 10 to 15 minutes on the pan and transfer to a wire cooling rack to finish cooling.

Puree and drain approximately 1/2 cup of berry mixture and set aside. Sift the powdered sugar if it’s clumpy and set aside. Using a wooden spoon, hand blender or mixer mix the cream cheese till light and fluffy then add the powdered sugar one cup at a time until desire thickness and sweetness. Add approximately 1/4 cup of the pureed berry mixture and fold into the frosting. Taste and add more if desired. This will thin out the frosting a bit so add a touch at a time to desired thickness. A touch of lemon zest or lime zest is terrific for a little zing if you like.

Frost cookies and add sprinkles or leave plain.

EnjoyO!

Banana Cookies

INGREDIENTS:

1/2 cup of unsalted butter, room temperature

1 cup of sugar

1 egg, room temperature

1 cup of mashed bananas (about 2 ½ large bananas)

1 teaspoon of baking soda

2 cups of flour

pinch of salt

1/2 teaspoon of ground cinnamon

1/2 teaspoon of ground mace or nutmeg

1/2 teaspoon of ground cloves

1 cup of pecans or walnuts and/or chocolate chips

DIRECTIONS:

Pre-heat the oven to 350°F. Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.

In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.

Mix the banana mixture into the butter mixture. Mix together the flour, salt, and spices and sift into the butter and banana mixture and mix until just combined.

Fold into the batter the pecans or chocolate chips if using. Drop in dollops onto parchment paper-lined baking sheet. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.

Makes around 30 cookies.