Crybaby Cookies

This is another recipe modified by my grandmother. They are best eaten as soon as possible. They give off a very molasses and ginger flavor. 

Recipes makes 2.5 - 3 dozen cookies. 

Calories: About 140 per cookie

Cookie Dough: 

• 1 cup of raisins and 1 cup of water 
• 1 cup of room temperature butter 
• 1 cup of white sugar 
• 1/2 cup of molasses 
• 1 egg 
• 4 cups of flour 
• 2 teaspoons of baking soda. 
• 1 teaspoon of ginger, cloves and cinnamon 
• 1/2 teaspoon of salt 

Glaze: 

• 2 cups of powdered sugar 
• 3 tablespoons of milk - maybe more 
• 2 tablespoons of room temperature, soft butter 

Directions: 

• Boil the raisins and 1 cup of water 
• Cream the butter and sugar in an electric mixer. Then add the egg and molasses. 
• Add the flour, ginger, cloves, cinnamon and salt. 
• Discard the water except for 1/2 cup of it. Add the 1/2 cup of hot water and raisins to the dough and mix it.
• Spoon the dough onto a cookie sheet. The cookies should rise. 
• Preheat an oven to 350 and bake the cookies for 12-15 minutes. You can test to see if they are done by putting a toothpick in the middle. If the toothpick comes out clean, that means that the cookies are done. 
• While the cookies are baking, mix up the glaze ingredients. 
• When the cookies are finished, spoon the glaze over the cookies, so the glaze melts over them and gives off a "teardrop" effect. 

Double Chocolate Chip Cookies

Talk about food porn!! These cookies taste like brownies. Very chewy and indulgent. I did copy the recipe from the Hummingbird Bakery Cookbook, but I usually don't follow it all the time. The chocolate chips are my own idea. This is a tricky and messy recipe, but it is totally worth it. I have spent hours cleaning up after making these, because the chocolate will go all over the place. 

Recipe makes 12+ cookies depending on size
Calories per cookie: 200

Ingredients: 

• 10 oz of chocolate or chocolate chips-> this is the chocolate that you will melt. 
• 4 oz of chocolate chips 
• 3 tablespoons of butter
• 3/4 cup of brown sugar + 2 tablespoons 
• 2 eggs 
• 2/3 cup of flour 
• 1/4 teaspoon of vanilla 
• 1/2 teaspoon of baking powder 
• 1/2 teaspoon of salt 

Directions: 

• Heat the butter and chocolate in a heatproof bowl and melt the chocolate until it is thoroughly melted on medium heat. 
• Mix the eggs, vanilla and brown sugar with an electric mixer. 
• Mix the flour, baking powder and salt in a separate bowl. 
• Add the chocolate mixture to the eggs, vanilla and brown sugar and mix. 
• Add the flour, baking powder and salt into the whole mixture and make sure that everything is smooth and mixed well. 
• Add the extra chocolate chips. 
• Put the cookie dough into the fridge for about five minutes and spoon it out onto a baking sheet with parchment paper. Flatten the cookies out a little. They will puff up in the oven. 
• Bake for 12-15 minutes at 325 degrees. 

Gingersnaps

My favorite recipe by Alice Walker. All of these cookies are so chewy and they are best eaten right out of the oven!

Makes 60 cookies

Each cookies is about 63 calories

Ingredients: 

• 1/2 lb unsalted butter (2 sticks) at room temp

• 1 1/2 cup sugar

• 1 1/2  teaspoon vanilla extract
• 
1 egg

• 1/3 cup of molasses

• 3 cups of flour

• 1/2 teaspoon of salt

• 1 1/2 teaspoon of cinnamon

• 1/2 teaspoon  of  powdered ginger

Directions: 

• Cream the butter and sugar together in a mixer. 
• Add the egg and vanilla. 
• Add the dry ingredients- flour, salt, cinnamon and powdered ginger. 
• Add the molasses 
• Roll the dough into parchment paper. Freeze the dough for as long as you want, but in order to serve the cookies, they should be frozen and then sliced thinly and evenly. 
• Slice the cookies to be about 1/4 inch thick. Since they were frozen they do not spread out on a baking sheet. 
• Bake at 350 for ten minutes and top the cookies with some granulated sugar after they are finished. 

Buttermilk Biscuits

These are my ultimate favorite! I love them so much. They are so warm and buttery also light. My mother makes them all the time and I also made them with Cultural Food Club at Bjorklunden. I highly recommend you eat them. When I went to the Loveless Café in Nashville, TN, they serve delicious biscuits there too. I can say that this recipe makes awesome biscuits that taste just as good. Remember that biscuits should be served with some sort of jam and butter.

Recipe is from Sarabeth's Bakery Cookbook.
Makes 16 biscuits
Ingredients:

• 3 ¼ cups unbleached all-purpose flour
• 2 tablespoons superfine sugar
• 1 tablespoon plus 2 teaspoons baking powder
• ⅛ teaspoon fine sea salt
• 12 tablespoons (1 ½ sticks) unsalted butter, chilled, cut into 1/2-inch cubes
• 1 ½ cups buttermilk

Directions:

• Preheat the oven to 400 degrees
• Add the dry ingredients into a bowl with a mixer
• Add the butter
• Mix on low speed until the mixture resembles a course meal with some small pieces of butter
• Add the buttermilk and continue to mix until the dough barely comes together
• Scrape the dough and knead until it is smooth
• Sprinkle the dough with flour and roll out to be about 3/4 inch thick
• Using a biscuit cutter, dip the cutter in flour and cut the biscuits.
• Place them about 1 inch apart on a baking sheet.
• Bake until the biscuits have risen and are a little bit brown. It should take about 18-20 minutes.