Sugar cookies are a classic. And they're perfect with a dusting of sugar or a dash of sprinkles! Of all the recipes I've tried, this one is my favourite.
This recipe makes about 2 dozen cookies.
1 cup of white, granulated sugar.
1 cup of butter or margarine softened to room temperature
1 ½ teaspoons of vanilla
1/4 teaspoon of almond extract
2 1/3 cups of all-purpose flour
½ teaspoon of baking soda
Place an additional 1 to 2 tablespoons of granulated sugar in a bowl to roll your cookie dough in. Set aside.
Preheat oven to 375 F. Line a cookie sheet with parchment paper and set it aside.
In a large bowl, beat sugar, eggs, butter and vanilla until it’s creamy. Add the flour and baking soda.
Using a small ice cream scooper, shape dough into balls. Roll the scoops of cookie dough in the bowl of sugar then place on your cookie sheet. Dip a fork in sugar then press down lightly on the top of the cookie. This gives your cookie that classic sugar cookie ridge - and the perfect spot for sprinkles!
Bake 10 to 12 minutes, or until set. Let the cookies cool then enjoy!
Every Bermudian has a banana bread recipe – or knows someone who does! When a stalk is ready, there’s a whole lot of fruit that ripens quickly. Beyond selling them and giving them away, we make banana bread. The best bananas for baking are the ones that are over-ripe and turning brown. They yield the sweetest taste for your banana bread.
1 cup of granulated sugar
¼ cup of light brown sugar. I recommend light brown sugar because the darker brown sugar contains more molasses and browns faster.
1 ½ cups mashed bananas (this is roughly 3 to 4, medium sized bananas)
½ cup milk or buttermilk. I prefer buttermilk but either works
1 teaspoon vanilla
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon cinnamon
1 cup chopped nuts
1 cup of mini chocolate chips
Or a ½ cup combo of both!
Preheat oven to 350 F degrees. Grease bottom of 1 loaf pan measuring 9x5x3 or two pans that measure 8 ½ x 4 ½ x 2 ½. Alternatively you can line the pans with parchment paper or tin foil.
Mix butter, sugar, eggs and vanilla in a large mixing bowl until well blended. Add the buttermilk (or milk) and the mashed bananas. Beat until smooth.
Mix in the flour, baking soda, salt and cinnamon just until incorporated. If using the optional ‘add-ins’, stir them in.
Pour into pans. Bake the two 8 inch pans for an hour. Bake the 9 inch pan for 1 hour and 15 minutes. Or until a cake tester comes out clean. Cool the loaves in the pan. Loosen the banana bread by gently sliding a knife between the bread and the sides of the pan. Slice and enjoy!