Butter Cookies St Martin Caribbean Recipes

BUTTER COOKIES (ST. MARTIN -- CARIBBEAN)

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, cream butter & sugar along with the vanilla extract, until mixture is fluffy & light.
• In a bowl, whisk together flour & salt, then, 1/2 cup at a time, add it to the butter mixture, beating well after each addition.
• Scoop dough onto the center of a large ungreased, 9-inch square baking pan, & using a spatula spread it out evenly.
• Bake the huge cookie on the center rack of the oven until firm to the touch & golden brown, about 35 minutes.
• Remove the pan from the oven & cut the 9-inch square cookie into 1 1/2-inch squares, making 36 smaller cookies.
• Place them on a wire rack to cool before eating.

PHILIPPINE BUTTER COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time. Stir in the cornstarch, cream of tartar and baking powder until well blended. Roll the dough into 1 inch balls and place them 1 inch apart onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until light brown. Remove to wire racks to cool.

JAMAICAN CHOCOLATE COOKIES WITH CARAMEL CREME

Steps:

• Preheat oven to 375°. In a microwave, melt 2/3 cup chocolate chunks; stir until smooth. Cool slightly. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in sweet potatoes, cooled chocolate, ginger and vanilla. In another bowl, whisk flour, cornstarch, baking cocoa, baking powder, baking soda and 1/4 teaspoon salt; gradually beat into creamed mixture., Shape dough into 3/4-in. balls; place 2-1/2 in. apart on parchment-lined baking sheets. Flatten slightly with bottom of a glass dipped in confectioners' sugar. Bake until edges are firm, 8-10 minutes. Remove from pans to wire racks to cool completely., Meanwhile, mix filling ingredients until smooth. Spread filling on bottoms of half of the cookies; cover with remaining cookies., For chocolate coating, microwave remaining chocolate chunks; stir until smooth. Dip cookies halfway into chocolate or drizzle chocolate over the top of cookies; let stand until set. Store between pieces of waxed paper in an airtight container in the refrigerator.

CALLALOO (REAL TRINI STYLE)...CARIBBEAN

Steps:

• Separate leaves from stems. Thoroughly wash leaves and strip the stems. Tear leaves apart with hands into smaller pieces. Chop stems into about 2 inches length.
• Add all the ingredients into a medium pot over medium heat. Bring to a boil and then allow to simmer for 20 mins or until the okra seeds turn pink.
• Taste and season with salt & pepper if necessary.
• When the callaloo is done the leaves and okras should be tender and there should be enough liquid to blend the ingredients. If not add a little warm water to bring to a soup consistency.
• Remove from heat and allow to cool for 15 minutes. Remove the pork tails before blending.
• Using a hand blender, blend the callaloo until all the ingredients are pureed.
• Store in a clean pot with pork tails and reheat before serving.
• Serve with rice, stewed Caribbean chicken, potato salad, boiled provisions, cole slaw, pigeon peas and macaroni pie.

BUTTER COOKIES

Steps:

• Heat the oven to 200C/180C fan/gas 6. Beat the salted butter, vanilla and sugar together with an electric whisk until pale and fluffy. Sift over the flour and beat again until just combined. Spoon the dough into a piping bag fitted with a medium star nozzle.
• Pipe the dough in small 5cm swirls on one large or two smaller baking trays lined with baking parchment, spacing them apart to allow for them to spread. Bake for 15-20 mins until pale golden.
• Leave to cool on the trays for 5 mins, then transfer to a wire rack to cool completely.

CARIBBEAN PUMPKIN FRITTERS (CARIBBEAN)

Steps:

• Sift together the flour, baking powder and the salt. Beat the eggs until fluffy.
• Add the beaten eggs, hot pepper, melted margarine then the milk to dry ingredients and beat with a fork till smooth.
• Stir in crushed pumpkin,(batter should be of a dropping consistency) add more milk if desired.
• Drop by spoonfuls into preheated oil at 375 degrees F. Fry 4 to 5 minutes or until evenly browned. Serve hot.

MARTIAN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large mixing bowl beat butter until soft, add sugar, and beat until fluffy. Add egg and vanilla, beat well.
• In a medium bowl stir together flour, cinnamon, baking soda, and salt. With mixer on low speed, gradually add four mixture to butter mixture, beat until well mixed. With a wooden spoon, stir in oats, zucchini, walnuts or pecans, chocolate and butterscotch pieces.
• Drop by rounded teaspoons about 2 inches apart onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool sheets and then cookies on a cooling rack. ENJOY!