On the “What’s Cooking?” board at TheNest.com, some of us nesties got together for a bit of a Spring gift exchange. I received my gift on Friday from MrsRoDeBa, which was an awesome collection of cookbooks. Since Carlo and I really want to build up our cookbook library, these were perfect. One of the titles I recieved was Gifts from the Kitchen: A Fantastic Collection of Homemade Edible Gifts from Parragon Books (based in the UK).
Carlo was more excited than I was about the book. Last Christmas, we decided that for this year, we will be making hommemade gifts. After looking through the pages, he’s already started getting ideas of what to give family and friends.
In the book, one of the recipes we were both excited to try was the butter cookies. I never made them before, but really do enjoy them. So, of course, here was a great opportunity to try something new. I have to say that it’s one of the easiest baking recipes I’ve ever seen!
I halved the recipe, which yielded 24 cookies. I also used Splenda Baking Blend instead of granulated sugar. Other than that, the recipe was followed to the T and worked out just fine. The cookies was perfectly buttery and delicious.
So yes, we will be making these cookies and giving them as gifts.
UPDATE: After the suggestion of Joelen from Joelen’s Culinary Adventures, I’ve submitted this recipe for her “Little Chefs: Cookies” events. Joelen is hosting a series of contests as part of her “Culinary Adventures in Cyberspace!” You should definitely check out her blog.
Here’s the recipe below:
Full recipe from pg. 32 of Gifts from the Kitchen from Parragon Books Ltd.
Makes about 40 cookies
- 1 1/2 cups unsalted butter plus extra for greasing
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup granulated sugar (If you use Splenda Baking Blend, half the amount)
- 1 tsp vanilla extract
- Pecan halves, chocolate disks and/or chopped nuts for decorating
- Preheat the oven to 350 degrees F/175 degrees C. Grease two baking sheets and line with parchment paper
- Combine all the ingredients except those for decoration in a food processor, and process until smooth using a steel blade. Transfer to bowl.
- Using a teaspoon, form small balls out of the b atter and drop onto the prepared baking sheets, placing then 1 inch/2 1/2 cm apart. To create a variety of cookies, press into them a selection of pecan halves, chocolate disks, and chopped nuts. Place on the center rack of the oven and bake for 20 minutes or until golden brown.
- Remove the trays from the oven and set them on a wire rack to cool. Store the cookies in an airtight container for one month.