The topic of the day is: Favorite Holiday Recipe
• 1 cup sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1 large egg
• 1/2 teaspoon vanilla
• 1 1/2 cups all purpose flour
• 4 Tablespoons granulated sugar
• 1 1/2 teaspoons cinnamon
Preheat oven to 375 degrees. In a mixing bowl, beat the butter on medium speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until well blended. Beat in as much flour as you can with the mixer, and stir in remaining flour.
Cover with plastic wrap and chill for 1 hour.
Combine the 4 tablespoons sugar and 1 1/2 teaspoons cinnamon. Shape the dough into 1 inch balls and roll in cinnamon sugar mixture to coat.
Place balls of dough 2 inches apart on an ungreased cookie sheet.
Bake for 10 to 11 minutes or until edges are beautifully golden.
Transfer cookies to a wire rack to cool.
- 1 tablespoon poppy seeds
- 2 tablespoons fresh lemon juice
- 1/4 cup mini chocolate chips
- 1 teaspoon all-purpose flour
- 1/2 very ripe banana
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1/4 cup whole milk
- 1/2 teaspoon finely grated lemon zest
In small bowl, combine poppy seeds and lemon juice. Set aside. In second small bowl, toss together chocolate chips and flour. Set aside. In third small bowl, gently mash banana. Set aside.
Preheat oven to 350°F. Butter 9 (4-ounce) disposable mini loaf pans. (If using nondisposable metal pans, butter them, then line with parchment paper and butter paper.)
In medium bowl, whisk together flour, baking powder, and salt. In large bowl, using electric mixer fitted with whisk attachment, beat butter at high speed until creamy, about 3 minutes. Add sugar and beat until mixture is light and somewhat fluffy, about 2 minutes. Add eggs 1 at a time, beating well at low speed after each addition, then beat in vanilla. Add 1/3 of flour mixture and beat at low speed until not quite combined, about 30 seconds. Add 1/3 of milk and and beat at low speed until not quite combined, about 30 seconds. Repeat with remaining flour mixture and milk, adding in 2 more batches of each. Beat at low speed just until smooth.
Pour 1/3 of batter into medium bowl. Gently stir in poppy seed-lemon juice mixture and lemon zest. Divide among 3 of prepared pans.
Pour 1/2 of remaining batter into medium bowl. Gently fold in chocolate chip-flour mixture and mashed banana. Divide among 3 of prepared pans.
Divide remaining vanilla batter among remaining 3 prepared pans.
Place all pans on large baking sheet. Bake until cakes are puffed and firm to touch and tester inserted into the center comes out with few crumbs attached, about 30 to 40 minutes. Cook on rack.
When cool, wrap each cake in plastic wrap, then parchment or wax paper. Label, stack in groups of 3 (1 of each kind), and tie together with ribbon or twine.
I think I may omit the banana and make the 3rd set of pound cakes with just plain batter. I do love the idea of making a lemon poppy seed cake as well as a chocolate chip cake.