Have I told you lately that I love cookies? Thinking about them, making them, eating some … and then giving the rest away so I don’t eat too many! There is nothing like a good cookie.
I am going to share two recipes today. The first is called Sour Cream Cookies with Browned Butter Icing. The cookie is as soft as a pillow and the Browned Butter Icing takes them over the top.
The other recipe is called Hermits; I am partial to them because there’s coffee in them. I don’t make them very often because there are too many people who don’t eat nuts, or raisins and dates. They really are missing out. If you must, you could make these without the dates and add extra raisins instead. But I am really hoping that there will be someone in the region who will enjoy these as much as I do.
Sour Cream Cookies with Browned Butter Icing
1/2 cup shortening
1-1/2 cups brown sugar
1 cup sour cream
2-3/4 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
Cream shortening, brown sugar and eggs until very light.
Add remaining ingredients and mix on low speed until thoroughly mixed.
Drop by heaping teaspoons on greased cookie sheets, about 3” apart.
Bake at 350º F until bottoms are starting to brown and cookie appears set on top.
While they are still warm, ice with browned butter icing.
Browned Butter Icing
1 cup butter
4 cups icing sugar
2 tsp maple flavouring
4-6 tbsp hot water
Heat butter over medium-high heat until it is golden brown. It takes some time, but watch it – you don’t want it burnt.
Remove from heat and beat in icing sugar and maple flavouring.
Beat in some hot water, you may need more or less. You want a fairly thin icing, it will harden as it cools.
Ice the tops of the cookies while the icing is warm. If it cools too much, pop it in the microwave for a couple of seconds.
Let the cookies cool, then store in an airtight container.
2/3 cup shortening
1-1/4 cups brown sugar
1 large egg
1/3 cup strong, cold coffee
1-3/4 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1-1/4 cups raisins
1 cup chopped dates
2/3 cup chopped pecans
Cream shortening, brown sugar and egg until very light.
Add the rest of the ingredient and mix on low speed until blended.
Drop them on greased cookie sheets.
Bake at 400º F for 9-12 minutes or until cookies are almost set.
Cool, then store in an airtight container.