Christmas Cookie Countdown – Sour Cream Raisin Cookies

cookie, contest, newfoundlandWell, the Christmas music is playing, I’ve got a nice hot cup of tea by my side so I’m ready to start giving you some of my favourite holiday cookies.  I’m starting off with a drop cookie.  Drop cookies are one of the easiest cookie to make.  Cookies like my molasses drop cookie or chocolate chip are examples of a wonderfully easy cookie.  You just scoop out the batter onto a cookie sheet and bake.   You can be more precise with a cookie scoop so they all look the same and bake evenly.  I like using a scoop for that reason.  And it’s a little faster than using spoons.  Not to worry though, if you don’t have a cookie scoop, just use you tablespoons and you’ll be fine.

sour cream, raisin, cookie, christmas, newfoundland, dessert, brown sugar, holidayWhile most wouldn’t think about using sour cream in a cookie, it works really well.  It gives in a nice creamy texture with a hint of sourness.  And this cookie keeps well too.  You can make some and freeze them for the holidays and they’ll stay soft (after thawing, of course) and won’t crumble.  Perfect for your holiday get-togethers when you have to bring a housewarming gift.

First preheat your oven to 375F.  Now cream the butter.  You’ll want to get your butter nice and fluffy, so whip the butter for at least a minute.  Remember to have the butter at room temperature first.  It will make this step so much easier to do.  Add the sour cream to the mixture.  You’ll want to use full fat sour cream for this recipe.  It adds to the creaminess of the cookie.  Don’t worry about the fat content.  It’s not like you’re going to eat a dozen of them while watching a Christmas movie because you got home late and skipped supper.  No, nothing like that ever happened.  Ahem.

After you blended the sour cream and butter, add the brown sugar, eggs, and vanilla.  Mix well.  In a separate bowl combine the flour, baking soda, and salt.  Mix well to evenly distribute the ingredients.  Put your mixer on low and slowly add the dry to the wet batter.  Mix until clear.  That means you shouldn’t see any specks of flour in the batter.  Fold in the raisins.

Scoop by the tablespoon onto parchment or Silpat lined cookie sheets leaving about an inch between each scoop.  Bake for 12 to 15 minutes.  The cookies will have a slight colour so don’t be tempted to keep them in longer.  They will continue to cook as they sit on the cookie sheet.  Let them cool for about 10 minutes and then transfer to a cooling rack to cool completely.sour cream, raisin, cookie, christmas, newfoundland, dessert, brown sugar, holiday

Print Recipe
Sour Cream Raisin Cookies
sour cream, raisin, cookie, christmas, newfoundland, dessert, brown sugar, holiday
Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Servings
dozen
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Servings
dozen
Ingredients
sour cream, raisin, cookie, christmas, newfoundland, dessert, brown sugar, holiday
Instructions
  1. Preheat oven to 375F
  2. Cream butter on medium until fluffy. Add sour cream. Blend well.
  3. Add the brown sugar, vanilla, and eggs to butter/sour cream mixture. Mix on medium until well combined.
  4. In separate bowl combine the flour, baking soda, and salt. Blend together with a wire whisk to evenly distribute the ingredients. Turn mixer to low and slowly add the dry ingredients to the wet. Mix until clear.
  5. Slowly fold in raisins to batter.
  6. Drop by tablespoonfuls onto a parchment or Silpat lined baking sheet, leaving about an inch between scoops. Bake for 12 to 15 minutes until set.
  7. Let cool on pan for about 10 minutes and then transfer to cooling rack to cool completely.
Recipe Notes

Currants or Craisins can be substituted for the fruit.

Always have your ingredients at room temperature for baking unless specified.

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Where’s my Mummy?

mummy-cupcakes-3It’s the week before Halloween and I thought it would be fun to get a little Halloween dessert post in.  Of course, you’re probably inundated with pumpkin spice flavoured everything.  September had barely begun and I was pumpkin spiced out.  Drinks, cookies, breads, Kisses®, goodness knows what else.  I’ve even made a few pumpkin flavoured things myself, but I haven’t perfected the recipes yet, so it will have to wait for another post.

Growing up Halloween was a little questionable.  You never knew until the day of if you would have to wear your costume over your snowsuit or not.  More times than not there would be snow on the ground when you went trick or treating.  Sometimes a considerable amount.  When I was in grade one the snow plows had already been down the street to clear away the snow from the roads the week before Halloween, so my brother and I had to crawl over snow drifts to get to some folks’ doorways.  Didn’t stop us though.  Nothing will stop a youngster from getting candy.

Anyone remember these?

My brother and I donned our plastic masks with the elastic strap.  The mask would be worn for about five minutes until your warm breath made it too uncomfortable to wear.  Or your eyelashes had frozen to the inside of the mask because of the condensation.  Then you would have to pull the mask up over your toque so you wouldn’t feel suffocated.  Then the elastic would snap off because it was only held on by two staples on the sides of the mask.  Don’t forget the plastic costume which had to be bought a size larger than you needed because it had to fit over your snowsuit.  The costume was either a super hero or what was currently popular on television.  In reality it was a plastic bag with arms and the character’s picture on the chest.  Only the really well to do kids had homemade costumes.

So, my brother and I went up and down the street where we lived, walked to the doors of our neighbours and shouted “Trick or treat!” behind clammy plastic masks.  Don’t get me wrong.  I wouldn’t have traded it for the world.  Free candy don’t ya know.

And occasionally you would get a homemade treat, usually a popcorn ball or goodie bag.  Nowadays those are automatically thrown out, but back then we all knew our neighbours and didn’t think any different.  With those memories I wanted to make something that you could give out to your trick-or-treaters this year maybe at a Halloween party or school.  These mummy cupcakes are easy and quick to make.  You don’t have to make the cake from scratch if you don’t want.  Just use a Devil’s food cake mix, but add a few more items.   It will provide a richer, denser cake and people will think it’s homemade.  I won’t tell if you won’t.

Preheat oven to 350F. Combine with the cake mix, your eggs, sour cream, melted butter and milk.  Mix until smooth.  Fill cupcakes liners 3/4 full.  Place batter in oven and drop the temperature to 325F.  Bake for 20-25 minutes.  Test for doneness with a toothpick.  Let cool 10 minutes and remove from pan.  Let the cupcakes cool completely before icing.  That way it won’t melt if you put the icing on too early.

In a clean mixing bowl combine the butter and shortening.  If you are using a stand mixer, use the paddle attachment.  On low speed, add the icing sugar carefully.  Keep adding the icing sugar until you get about 5 cups in.  Then add the vanilla and milk.  This should smooth out any lumps.  Turn the mixer to medium and continue to mix until the frosting is light and fluffy.  If it seems too thick, just add a little more milk.

Are you my mummy?
Are you my mummy?

Add a layer of icing to the tops of the cooled cupcakes.  I used a Wilton 102 petal piping tip for my “bandages,” but you just use a plastic bag with the corner cut off.  It will work just as well.  Make crisscrossing bandages over the top of the cupcake.  Occasionally turn the cupcake so all the bandages are not going in the same direction.  Add two candy eyes and you’re done!

Happy Halloween everyone!

Print Recipe
Mummy cupcakes
Quick and easy mummy cupcakes for all your boils and ghouls.
Prep Time 30 minutes
Cook Time 20 minutes
Servings
cupcakes
Ingredients
Cupcakes
Buttercream icing
Prep Time 30 minutes
Cook Time 20 minutes
Servings
cupcakes
Ingredients
Cupcakes
Buttercream icing
Instructions
  1. Preheat oven to 350F. In a large bowl or stand mixer combine the following: cake mix, eggs, sour cream, melted butter, and milk. Mix until smooth.
  2. Place in lined cupcake pan and fill each liner 3/4 full. Don't be tempted to overfill. I've made that mistake too many times. Place in oven and drop temperature to 325F. Bake for 20-25 minutes. Test for doneness with toothpick. Let cool completely.
  3. In clean mixing bowl combine the butter and shortening. Mix well and add the icing sugar slowly, unless you want your kitchen looking like the background to a white Christmas. Add vanilla and milk. Turn mixer to medium and mix until frosting is light and fluffy. Add milk if frosting seems too thick.
  4. On cooled cupcake, put a layer of white frosting. Using a piping bag with a Wilton 102 petal tip, or the cut end of a plastic bag, pipe bandages across the top of the cupcake. Remember to alternate directions to give it a random look. Add two candy eyes.
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