Farm Cookies Food

ICED ANIMAL COOKIES

Steps:

• For the animal cookies: In a stand mixer with the paddle, cream together the butter and sugar until just combined; do not incorporate air. Add the egg, lemon juice, vanilla extract and salt and beat to incorporate. Add the flour and mix to form a dryish dough. Turn out onto a piece of plastic wrap and smush the dough together, then flatten into a disc. Wrap tightly and refrigerate for 20 to 30 minutes or until you are ready to roll it out.
• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Roll out the dough on a lightly floured countertop to about 1/4-inch thick. Cut out cookies with your cutter of choice and place on the lined baking sheet. (They will not spread, so you can put them fairly close together.)
• Bake for 12 minutes, rotating halfway through. They should not really take on any color, just a little bit on the bottom. Let cool completely on the baking sheet.
• For the icing and decorating: Place the melting wafers in 2 double boilers and gently stir to melt. Drop in each cookie into one of the icings, top-down. Flip over and remove with a fork. Tap off excess and place on parchment paper. Sprinkle with sprinkles immediately, then allow to set at room temperature, about 1 hour.
• Store in an airtight container at room temperature until you have eaten them all.

FARM COOKIES

Steps:

• Preheat oven to 375 degrees.
• In small bowl, mix together flour, baking powder, baking soda, and salt. Mixing well after each addition. Set aside.
• In large bowl, mix butter, both sugars, eggs, and vanilla. Mixing well after each addition. Add flour mixture and mix until blended.
• Add oatmeal, cornflakes, coconut, and nuts. Dough will be stiff. Roll dough into 1 inch balls and place onto ungreased cookie sheet. Slightly flatten balls of dough with bottom of glass.
• Bake for 8-10 minutes or until done.

COOKIES IN A BOWL (WITH ICE CREAM)

Steps:

• Place an oven rack in the middle position and preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment paper. Set aside.
• In a medium bowl, whisk together the flour, salt and baking powder until combined. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar until just combined, scraping down the bottom and sides as needed. Add the eggs and vanilla extract and beat to incorporate. Add the flour mixture and mix slowly until just barely combined. Mix in the chocolate chips. Scoop out a slightly-heaping, 1/2-cup scoop of dough and place on a prepared baking sheet. Lightly press the dough to flatten into the shape of a hockey puck. Repeat with the remaining dough, placing 6 cookies on each baking sheet and making sure to evenly space apart. Sprinkle the tops with flakey salt. At this point, you can bake or freeze.
• Bake the cookies until golden brown around the edges and lightly browned on top, 15 to 20 minutes. (If baking from frozen, begin checking at 20 minutes.)
• While still warm, put a cookie in a bowl. Top with a scoop of ice cream, hot fudge, sprinkles and a cherry.

ITALIAN BAKERY COOKIES

Steps:

• Place oven racks in the top and bottom third positions. Preheat the oven to 350 degrees F.
• Line 2 rimmed baking sheets with parchment paper and set aside.
• Whisk together the flour, salt and baking powder in a medium mixing bowl. Add the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, 1 to 2 minutes. Add the egg, vanilla and almond extracts and beat until light and smooth, 1 minute more. Reduce the speed to low and add the flour mixture. Beat until just combined.
• Transfer the dough to a piping bag fitted with a large open star tip. Pipe the dough onto the prepared baking sheets in 2-inch lines, spaced 1-inch apart (you should be able to fit 12 cookies per tray). Bake in the oven until the cookies are set on top and golden around the edges, 12 to 15 minutes. Cool completely on the sheet trays. Once the cookies are set, transfer all onto one tray, leaving 1 cooled tray to bake the remaining dough (you'll have enough for about 12 more cookies).
• Melt the chocolate and coconut oil in a double boiler or in the microwave on 50-percent power in 15 second increments. Pipe or spread the flat sides of half of the cookies with about 1 teaspoon jam each, going almost to the edges. Sandwich with the remaining cookies (you should have about 18 sandwiches). Allow the jam to set for 2 hours or overnight, if you have time. Otherwise, it's okay to go ahead and start dipping your sandwich cookies into the chocolate (it just might be a little slippery.).
• Dip the lower third of the cookies in the chocolate letting the excess drip back into the bowl. Sprinkle with the sprinkles on both sides. Lay back on a parchment lined baking sheet and pop the cookies in the refrigerator for about 10 minutes to let the chocolate set.
• Tip: To make uniformly sized cookies, use a ruler and a marker or pen to draw 2-inch lines on 2 sheets of parchment paper in a 3-by-4-inch grid. Flip the parchment over and place on 2 baking sheets so the marker side is down but you can still see the lines. Using the lines as a template, pipe the dough in 2-inch lines on the baking sheets, using a paring knife or shears, if needed, to cut the dough from the piping bag in straight edges.

FORTUNE COOKIES

Steps:

• Preheat the oven to 375 degrees F.
• In a medium bowl, whisk together the sugar, flour, salt and cardamom. In a separate medium bowl, whisk together the extracts and egg whites. Sift in the dry ingredients and whisk it -- whisk it good -- until you have a smooth batter.
• Grease a baking sheet with cooking spray. Spread 1 tablespoon of batter into a 3-inch circle on the baking sheet (it helps to use the lid of a mason jar as a guide); make 2 more circles on the baking sheet (only bake 3 circles at a time so you have time to mold the cookies before they cool). Bake until the edges are brown, 5 to 7 minutes.
• Working quickly (but carefully, so as to not burn your fingers), use a spatula to flip a circle over. Place a fortune in the center, fold the circle in half and then pick it up and bend the folded side over the edge of a bowl to form a fortune cookie shape. Place in a muffin tin so the shape holds while it cools. Repeat with the remaining circles. Bake and mold the remaining batches.

FARM JOURNAL'S CORN FLAKE COOKIES

Steps:

• Pre-heat oven to 350* and line your cookie sheets with parchment or grease them well.
• Sift flour, soda, salt and powder together and set aside.
• Cream sugars and shortening together until light and fluffy. Add eggs and vanilla.
• Add dry ingredients to creamed and mix well. Add coconut and cornflakes and mix slowly just til mixed inches.
• Drop by spoonful onto the parchment and bake 8 - 10 minutes until delicately browned. (I use a cookie scoop and get just over 4 dozen cookies and bake them for about 11 minutes).
• These freeze well either *raw or **baked.
• *To freeze the raw dough just scoop onto parchment and freeze on the tray. Bag up the frozen balls and store in the freezer for up to 6 months in a freezer bag. Be sure to mark the bag with what they are and how long to bake them. Defrost them in the refrigerator and bring them to room temperature while you preheat the oven.
• **To freeze them after baking, wrap them in plastic and store in a freezer bag for up to 6 weeks.

OLD FASHIONED FARMSTYLE OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees.
• Whip together sugar and butter.
• Mix in milk, egg and vanilla.
• Slowly add baking soda, salt cinnamon and flour.
• Mix in oatmeal until thoroughly blended.
• Roll into balls and flatten on cookie sheet 1-2 inches apart, about 1/4 inch thick.
• Bake for 8-10 minutes or until golden brown.
• Remove from oven and let cool for 1 minute then move to cool rack.

PEPPERIDGE FARMS SAUSALITO COOKIES (COPYCAT)

Steps:

• Preheat the oven to 375 degrees.
• Cream butter, eggs, and vanilla in a bowl.
• In a separate bowl, sift all dry ingredients.
• While the mixer runs on low, add the dry ingredients to the butter mixture until blended.
• Fold in the chips and nuts.
• Form into balls and place 1-inch apart on an ungreased cookie sheet.
• Bake for 10 minutes or until golden brown.

PEPPERIDGE FARMS MILANO COOKIE COPYCAT

Steps:

• Toast almonds- spread on baking sheet and insert in preheated 350*F oven, stirring frequently, for about 10 minutes or until nuts are lightly toasted to pale golden brown Process almonds in food processor with the 3 tbs of sugar until almonds are finely ground.
• Set aside.
• Sift the flour, baking powder and salt onto a sheet of wax paper or into a bowl.
• Set aside.
• Cream butter with remaining 3/4 cups sugar until mixture is light in colour and texture (at least 3 minutes).
• Beat egg and almond extract;then the almond mixture into to butter mixture until just smooth.
• On a low speed, beat in flour mixture until just smooth.
• Cover dough tightly in plastic wrap.
• Refrigerate at least 2 hours (or until well chilled) or up to 5 days.
• Position racks in oven to center and top third of oven and preheat to 350*F.
• Line 2 large baking sheets with parchment paper or lightly butter them.
• Portion dough into 80 pieces, about 1 tsp each.
• Roll into balls.
• (I have heard that you can put two bits of dough in one hand and roll them into 2 balls between your palms, which will cut your rolling time in half.) Place balls about 1 1/2 inches apart on baking sheets.
• Do not crowd.
• It is likely that 3 sheets will be needed to bake all of the cookies.
• Bake, switching the position of the sheets from top to bottom and front to back after about 5-6 minutes.
• Cook another 5-6 minutes, or until lightly browned all over.
• Let cookies cool on the sheets for about 3 minutes, then transfer to cooling racks and cool completely.
• Melt chocolate (a double boiler is recommended, but any method is fine).
• Spread about 1/2 tsp on the underside of a cookie, then lightly sandwich between another cookie.
• Alternatively-a parchment cone can be filled with melted chocolate and the chocolate can be piped onto cookies before being sandwiched.
• Refrigerate cookies breifly to set chocolate, but they can be stored in an airtight container at room temperature for some time.
• **Fora fancier cookie** Lightly brush each cookie with an egg glaze (beat 1 egg+ 1 tsp water) and top with a few sliced almonds before baking.