We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Tuesday, November 9, 2010

Cookie Recipe #311 - Raspberry Oatmeal Turnovers

Raspberry preserves enclosed in a oatmeal and coconut wrapping then glazed with a simple drizzling of icing will fill any sweet tooth's appetitie.

Ingredients: 1/3 cup unsalted butter, 1/2 cup vegetable shortening, 1 cup brown sugar, 1 egg, 1 egg yolk, 1 3/4 cups all-purpose flour, 1 cup oatmeal (quick), 1/2 cup finely shredded coconut, 1/2 teaspoon baking soda, 1 1/2 teaspoon baking powder, 2/3 cup (or more)raspberry jam or preserves, 1 cup powdered sugar, 2-3 tablespoons milk (or more).

Instructions: Preheat oven to 325 degrees. Grease and flour 2 cookie sheets or line with parchment paper; set aside.

In a large mixing bowl, cream together butter, shortening and brown sugar. Add egg and egg yolk and then flour, baking soda, and baking powder. Mix in oatmeal and coconut forming a lumpy dough.

On a floured surface, roll dough out thinly and cut into 4 inch squares. Drop a large spoonful of raspberry jam or preserves into the center of each square, brush edges with a bit of water then fold dough over to make a triangle; press edges together to seal. Make 3 small incisions in the top of each turnover.

Transfer to prepared cookie sheets and bake about 15 minutes, or until lightly golden. Allow to cool on wire racks.

Make icing: In small bowl combine powdered sugar and a tablespoon of milk, stirring. Continue to add milk until of drizzling consistency.

Drizzle generous amount of icing over each cooled turnover and allow to harden.

Makes about 2 dozen turnovers.

"The Ultimate Cookie Book", Tormont Publications Inc., Montreal, Canada, 1997.

Cookies Rule!!!

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