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    Harvest Moon Cookies

    Uploaded by

    Amber McDonald
    The document provides recipes for three types of cookies: 1) Harvest Moon Cookies which are made with butter, powdered sugar, vanilla, almond extract, egg, flour and almond meal. The dough is chilled before baking small balls of dough. 2) Cardamom Spice Cookies containing flour, baking soda, spices, oil, butter, sugar, molasses and egg. The dough is baked in balls and sprinkled with cardamom after baking. 3) Lavender Shortbread made with butter, vanilla, sugar and flour along with lavender essential oil and dried flowers. The dough is chilled, rolled out, cut into shapes and baked until golden brown.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Harvest Moon Cookies

    Uploaded by

    Amber McDonald
    234 views3 pages
    The document provides recipes for three types of cookies: 1) Harvest Moon Cookies which are made with butter, powdered sugar, vanilla, almond extract, egg, flour and almond meal. The dough is chilled before baking small balls of dough. 2) Cardamom Spice Cookies containing flour, baking soda, spices, oil, butter, sugar, molasses and egg. The dough is baked in balls and sprinkled with cardamom after baking. 3) Lavender Shortbread made with butter, vanilla, sugar and flour along with lavender essential oil and dried flowers. The dough is chilled, rolled out, cut into shapes and baked until golden brown.

    Original Description:

    harvest moon cookie recipe as seen on the Good witch.

    Copyright

    © © All Rights Reserved

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    The document provides recipes for three types of cookies: 1) Harvest Moon Cookies which are made with butter, powdered sugar, vanilla, almond extract, egg, flour and almond meal. The dough is chilled before baking small balls of dough. 2) Cardamom Spice Cookies containing flour, baking soda, spices, oil, butter, sugar, molasses and egg. The dough is baked in balls and sprinkled with cardamom after baking. 3) Lavender Shortbread made with butter, vanilla, sugar and flour along with lavender essential oil and dried flowers. The dough is chilled, rolled out, cut into shapes and baked until golden brown.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    234 views3 pages

    Harvest Moon Cookies

    Uploaded by

    Amber McDonald
    The document provides recipes for three types of cookies: 1) Harvest Moon Cookies which are made with butter, powdered sugar, vanilla, almond extract, egg, flour and almond meal. The dough is chilled before baking small balls of dough. 2) Cardamom Spice Cookies containing flour, baking soda, spices, oil, butter, sugar, molasses and egg. The dough is baked in balls and sprinkled with cardamom after baking. 3) Lavender Shortbread made with butter, vanilla, sugar and flour along with lavender essential oil and dried flowers. The dough is chilled, rolled out, cut into shapes and baked until golden brown.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Harvest Moon Cookies

    1 cup butter, room temperature

    1/2 cup powdered sugar

    2 tablespoons vanilla extract

    1 teaspoon almond extract

    1 egg

    1 1/2 cup all-purpose flour

    1 cup ground almond meal ( I ordered mine from Amazon)

    Preheat the oven to 350˚F

    Cream the butter and slowly add in the sugar. Add in the vanilla and almond extracts and the
    almond meal. Work in the flour gradually. Wrap the dough in wax paper or parchment paper and
    refrigerate for 2 hours.

    Line a cookie sheet with a silpat or parchment paper. These are delicate cookies, so don't handle
    them too much. Divide the dough into 2 batches, leaving one in the refrigerator. Divide the dough
    into small 1 teaspoon sized balls and place them on a cookie sheet and slightly flatten with the heel
    of your hand or a spatula. Bake until just slightly golden brown on the bottoms, about 12 to 15
    minutes. Cool the cookies and drizzle with white or dark chocolate or cover 1/2 of the cookie in
    chocolate. Serve with cocoa or chocolate milk for dunking.
    CARDAMOM SPICE COOKIES

    Serves: Makes 2 dozen

    INGREDIENTS

    2 ½ cups all-purpose flour

    2 teaspoons baking soda

    ½ teaspoon salt

    1 ½ teaspoons ground cardamom, more for sprinkling

    1 ½ teaspoons ground ginger

    1 ½ teaspoons ground cinnamon

    6 tablespoons vegetable oil

    6 tablespoons very soft butter

    1 cup sugar

    ¼ cup molasses

    1 large egg

    INSTRUCTIONS

    Adjust oven racks to upper- and lower-middle positions and heat oven to 350 degrees.

    Whisk flour, baking soda, salt, cardamom, ginger, and cinnamon in a medium bowl; set aside. Whisk
    oil, butter, and sugar in a large bowl until smooth. Whisk in molasses, then egg. Stir in dry
    ingredients.

    Form dough into 2-tablespoon portions and set cookies about 2 ½ inches apart on a silpat- or
    parchment-lined 18- by 12-inch rimmed baking sheet. (Figure about 8 cookies per sheet). Bake until
    puffed slightly, golden brown around the edges, and starting to crackle about 10 minutes if baking 1
    sheet and about 12 minutes for 2 sheets. Don’t over bake! (If you’re baking 2 sheets at a time, switch
    positions after 7 or 8 minutes.)

    As soon as the cookies come out of the oven, sprinkle a little ground cardamom on top of each one.
    Allow cookies to cool on the sheets for about 5 minutes, then transfer to a wire rack to cool
    completely. Cooled cookies can be stored in an air-tight container for up to a week.

    NOTES

    Make sure you use very soft—not melted!—butter. If you can, leave it on the counter for a few
    hours or overnight. If you have to quickie-soften your butter in the microwave and melt some in the
    process, you may need to add a little more flour to make the dough hang together. Just add enough
    flour that the dough will hold a very soft ball.
    Lavender Shortbread

    Ingredients

    200 g dairy-free butter I used Vitalite

    1 tsp vanilla paste

    100 g caster sugar

    300 g plain flour sifted

    Lavender essential oil and dried flowers

    Metric - US

    Instructions

    Cream the butter, vanilla and sugar together. Stir in the flour essential oil and dried flowers. and mix
    into a dough. Wrap in cling film and chill in the fridge for at least 30 minutes to firm up.

    Meanwhile, preheat the oven to 160c / 140c (fan) and line a baking tray with parchment paper.

    Once the dough is chilled, roll out to approximately 1/2 cm thickness and cut into shapes. Place on
    the baking sheet, sprinkle with a little extra sugar and bake for 12-15 minutes until golden brown at
    the edges, turning half way through to ensure even baking.

    Leave to cool for at least 10 minutes before serving or decorating.

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