May 27, 2008

A Secret Baker Shout Out!

The girls on the RI Nest board recently did a Secret Baker Swap. I signed up and sent out one of my favorite recipes for Banana Chocolate Chip Cookies.

I in turn received these wonderful Molasses Sugar Cookies from Diana. It's so funny that Diana was my secret baker - we're always back and forth on email about things and she was just accepted to do the Art Show at my office with her wonderful photographs.

These are the cookies she sent - they were out of this world - I highly recommend them - and so do my neighbors and co-workers and husband!

Diana's Molasses Sugar Cookies

3/4 Cup(s) shortening
1 Cup(s) sugar
1/4 Cup(s) molasses
1 egg
2 Teaspoon(s) baking soda
2 Cup(s) flour
1/2 Teaspoon(s) ground cloves
1 Teaspoon(s) ground cinnamon
1/2 Teaspoon(s) ground ginger
1/2 Teaspoon(s) salt

Directions: Preheat oven to 375 Melt shortening and add molasses and egg. Mix well. Add sugar and mix. Sift together dry ingredients and gradually add to mix. Chill. Roll into balls and coat with additional sugar. Place on ungreased cookie sheet. Bake at 375 for 8-10 minutes. Remove from cookie sheet immediately.

Banana Chocolate Chip Cookies
(very moist cake like cookie)

2 1/2 Cup(s) flour
2 Teaspoon(s) baking powder
1/2 Teaspoon(s) salt
1/4 Teaspoon(s) baking soda
1 Cup(s) sugar
2/3 Cup(s) softened butter
2 egg
1 Teaspoon(s) vanilla extract
1 Cup(s) mashed banana
2 Cup(s) semisweet chocolate chips
Optional Ingredients:1 chopped nuts

Directions: Preheat oven to 350. Grease cookie sheets. Sift flour, baking powder, salt and baking soda together, set aside. Cream butter and sugar until fluffy. Beat in eggs and vanilla. Mix in banana. Add flour by spoonfuls. Stir until just combined. Stir in chocolate chips (and nuts). Drop by spoonfuls onto cookie sheets. Bake for 12-15 minutes.

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