Anna Olson Cookies Food

CHOCOLATE CHIP COOKIES A LA ANNA OLSON

Chocolate Chip Cookies a la Anna Olson image

Tried, tested and true. Anna Olson is known for her chocolate chip cookies. Her secret ingredient to this classic? Cornstarch to make chewy-centred cookies! If you want crispy cookies, omit the cornstarch and replace the baking soda with baking powder.You might also like Anna Olson's Best Cookie Recipes Photo courtesy of Getty Images.

Provided by Anna Olson

Categories Anna Olson,baking,chocolate,cookies,kid-friendly,quick and easy

Time 17m

Yield 24 servings

Number Of Ingredients 10

Ingredients

¾ cup unsalted butter, softened
1 cup brown sugar
¼ cup granulated sugar
1 egg
2 tsp vanilla extract
2 cup all purpose flour
2 tsp cornstarch
1 tsp baking soda
½ tsp salt
8 oz bittersweet chocolate, cut into chunks

Steps:

Preheat oven to 350ºF.
Cream together butter and sugars until smooth. Add egg and vanilla and blend in.
Stir in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.
Drop by tablespoons onto a greased baking sheet and bake for 8-10 minutes, until golden brown around the edges.
Let cool slightly and enjoy.

HOLIDAY SPRITZ COOKIES ( ANNA OLSON'S SPRITZ COOKIES)

Holiday Spritz Cookies ( Anna Olson's Spritz Cookies) image

Buttery cookies that have been Christmas favorites as far back as the 1500s. While there are many similar recipes this is the one I turn to each holiday time since finding Canada's own Anna Olson's recipe in an issue of Harrowsmith. My handwritten copy is well worn from years of use. Anna's recipe and instructions make spritz cookies very simple to reproduce at home - for those of us not able to pick them up at her Ontario bakeries. I may have to move! Thank you Anna for adding to our Christmas 'traditions in the making'.

Provided by Gerry

Categories Dessert

Time 47m

Yield 36 cookies

Number Of Ingredients 6

Ingredients

1 cup butter (room temperature)
1/2 cup sugar (granulated)
1 large egg (separated, yolk for dough, reserve whites and beat for brushing tops)
1 teaspoon almond extract
2 1/2 cups sifted flour (start with 2 1/4 cups, may need up to 2 1/2 cups of flour)
sugar, for sprinkling (I use the white granulated, you may use tinted sugar)

Steps:

Preheat oven to 350.
Using an electric beater beat butter and sugar - I beat until nice and fluffy.
Add egg yolk and almond extract; beat well.
Add 2 1/4 cups of the sifted sifted flour over the butter mixture with wooden spoon or mixer on low.( a wooden spoon works best for me) thoroughly incorporate the flour and form dough into a ball.
NOTE: if dough is too sticky add 2 - 4 tablespoons flour - chill dough before moulding ( I cover bowl and chill in the fridge for 1/2 an hour) a chilled baking pan makes forming cookies much easier.
If using cookie press, press on sheet, wait a few seconds, then twist the press slightly as you lift it straight up.
NOTE: if dough is too stiff to press out beat another egg yolk into the dough - (moulding by hand you may need to use all of the 2 1/2 cups flour - flour hands lightly makes moulding by hand easier).
If you don't have a cookie press form into 1/2 inch balls - push a cherry into the centre.
Brush cookies with beaten egg white and sprinkle with sugar; bake at 350 for 8 - 12 minutes or until golden around the edges.
Cool on a wire rack.Yield will vary as to size of cookies.

Nutrition Facts : Calories 89.9, Fat 5.3, SaturatedFat 3.3, Cholesterol 19.4, Sodium 38.5, Carbohydrate 9.4, Fiber 0.2, Sugar 2.8, Protein 1.1

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