Sunday, December 14, 2008
Operation Baking GALS - Christmas Package
This is my Christmas mailing package for a brave soldier in Quatar and for a brave nurse in Iraq(two boxes for each recipient). I picked Team Your Place Gourmet to work on - Kim Onstott's a great team leader and gives lots of encouragement and support.
Had a real good time baking and tasting this weekend and now everything is all packed up and ready to go. My pics. show(top)Salted Peanut Butter Toffee Cookies ; (middle) Coconut Oatmeal Cookies and (bottom)Oatmeal Raisin Cookies (with some candy packs).
*****Five Stars for the Peanut Butter Cookies - the recipe is from one of my favorite blogs, Alpineberry. If you're looking for a special peanut butter cookie, make these - they are divine!
Salted Peanut Butter Toffee Cookies
(makes about 50 cookies)
1 1/3 cups (6 ounces) all purpose flour
1/2 tsp baking soda
1 tsp coarse sea salt (like fleur de sel)(I used 1/2 teasp.)
4 ounces (8 tbsp/1 stick) unsalted butter, softened at room temperature
2/3 cup firmly light packed brown sugar
1/3 cup granulated sugar
1 large egg, at room temperature
1 tsp pure vanilla extract
1 cup smooth natural peanut butter
[Be sure to stir PB well to blend in the oil before measuring]
1 cup (5 ounces) toffee peanuts, coarsely chopped (I used Honey Roasted Peanuts)
Preheat oven to 325F. Line cookie sheets with parchment paper.
Whisk the flour, baking soda and salt in a medium bowl to combine. Set aside.
In the bowl of a stand mixer, cream butter and both sugars on medium speed until light and fluffy, about 2 minutes. Mix in egg and vanilla. Scrape down the sides of the bowl. Mix in peanut butter. Add the flour mixture and mix until the flour is incorporated.
Pour the chopped toffee peanuts in a shallow bowl. Scoop 2 level teaspoons of dough for each cookie and shape into a 1-inch ball. Roll the ball in the chopped peanuts to coat heavily, pressing any bits that fall off. Place the coated balls 2 inches apart on the line cookie sheets.
Bake the cookies until they are lightly colored on top, about 14-17 minutes. The cookies will seem soft to the touch but will firm up as they cool.
I also liked the Coconut Oatmeal Cookies which I got from
Friends Bookclub, a really good site which, altho' no longer active, has retained hundreds of lovely recipes.
Coconut Oatmeal Cookies
1 Cup Butter or margarine
1 Cup Brown sugar, firmly packedCornstarch
1 Cup Granulated sugar
2 Tsps. Vanilla extract
2 Cups Sifted all-purpose flour
1 Tsp. Baking soda
1 Tsp. Salt
1 Tsp. Baking powder
1 Cup Rolled oats, quick cooking
2 Cups Coconut
Cream butter, add sugar slowly and beat until light and fluffy. Add eggs and vanilla. Beat well.
Sift together flour, salt, soda and baking powder; add (stir in) 4 parts. Mix in oats and coconut. Drop by teaspoons onto ungreased baking sheets. Bake at 375° 12 to 15 minutes, or until golden brown.
YIELD: Approx. 5 dozen
The Oatmeal Raisin Cookies are from the top of the Quaker Oats box, so I won't be posting the recipe for them. I was not crazy about these by comparison with the other two.
So mailing is early tomorrow, Monday morning. Of course I'm hoping it all gets there intact. So far all my packages have arrived at their destinations and I have received some very nice Thank You cards from the recipients - they write me that it is very touching to see the happiness in the eyes of the soldiers when they distribute the cookies to their troops, mainly to those who do not get mail or packages from home. Next month - Round Six. If you would like to send cookie boxes to our Troops, just check out the Operation BakingGALS site.