Hi WEEC listeners,
I was on vacation last week & unable to post the recipes I shared on the segments aired. Here is the promised cookie recipe I made using the new cookie cutters I found at the thrift store.
Cut-Out Oatmeal Cookies
Makes about 20 cookies
A small amount of cinnamon and a bit of extra salt brings out the wholesome flavor of the oats. These cookies taste great plain or with the cinnamon icing.
Beat together until light and fluffy:
- 1 cup unsalted butter, softened
- 3/4 cup packed brown sugar
Add and beat to incorporate:
- 1 large egg
- 1 teaspoon vanilla extract
Add and mix thoroughly:
- 1 1/2 cups oats, ground fine in a food processor
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
Wrap dough in plastic wrap and chill at least 1 hour. Preheat oven to 350º. Roll dough out on a lightly floured counter to 1/4-inch thickness and cut with your favorite cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until lightly browned around the edges. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely.
Cinnamon Frosting
To decorate, melt 4 tablespoons unsalted butter in microwave-safe bowl, then stir in 2 cups sifted confectioners’ sugar, 3 tablespoons milk, 1/2 teaspoon vanilla, and 1/2 teaspoon cinnamon. Frost cookies.
Note: This frosting will set up after it dries. I used a leaf cookie cutter & simply outlined the cookie. The pretty brown color of the cookie showed through. Without the frosting, this cookie is not super sweet & is good on own. It is firm & would work as a substitute for gingerbread when this color of cookie is desired.
I was on vacation last week & unable to post the recipes I shared on the segments aired. Here is the promised cookie recipe I made using the new cookie cutters I found at the thrift store.
Cut-Out Oatmeal Cookies
Makes about 20 cookies
A small amount of cinnamon and a bit of extra salt brings out the wholesome flavor of the oats. These cookies taste great plain or with the cinnamon icing.
Beat together until light and fluffy:
- 1 cup unsalted butter, softened
- 3/4 cup packed brown sugar
Add and beat to incorporate:
- 1 large egg
- 1 teaspoon vanilla extract
Add and mix thoroughly:
- 1 1/2 cups oats, ground fine in a food processor
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
Wrap dough in plastic wrap and chill at least 1 hour. Preheat oven to 350º. Roll dough out on a lightly floured counter to 1/4-inch thickness and cut with your favorite cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until lightly browned around the edges. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely.
Cinnamon Frosting
To decorate, melt 4 tablespoons unsalted butter in microwave-safe bowl, then stir in 2 cups sifted confectioners’ sugar, 3 tablespoons milk, 1/2 teaspoon vanilla, and 1/2 teaspoon cinnamon. Frost cookies.
Note: This frosting will set up after it dries. I used a leaf cookie cutter & simply outlined the cookie. The pretty brown color of the cookie showed through. Without the frosting, this cookie is not super sweet & is good on own. It is firm & would work as a substitute for gingerbread when this color of cookie is desired.
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