Norah's Menus and Recipes: Nibbler Cookies 1st Place at Davis County Fair

About my cooking

This is a place for me to track recipes we try. Sometimes we like the recipe, sometimes we do not, and sometimes only one or two members of our family like the recipe. I try to cook from scratch and we try to avoid processed foods. As such some of the recipes I post can sometimes be a little time consuming. I also try to buy and cook with locally grown organic products. I am willing to pay a little more to achieve this goal. If I can't find local organic I buy locally produced foods and then organic foods from elsewhere. I'm a big supporter of the "eat local" idea. I do belong to 2 different CSA's here in Utah, I buy from Crossroads Urban Center's food co-op, and I am a frequent shopper at local farmer's markets.

Monday, August 23, 2010

Nibbler Cookies 1st Place at Davis County Fair

Sorry to brag one more time but I promise this was the last entry I did for the fair this year. I wanted to do a cookie recipe and I just couldn't find one that I had all the ingredients on hand for the day I did my cooking so I made this scone nibbles and renamed them. I wasn't too happy that I didn't have a chance to do a trial bake of this dish, thanks to my oven dying, but I was really happy when they turned out so tasty. Very easy dish to make and they were definitely a hit with my family and the judges. The judges ate 4 of the cookies when judging, compared to 1-2 of all the other entries. If your looking for something different for school lunches, treat night, or just for the heck of it give these a try.

Nibbler Cookies aka. Scone Nibbles
King Arthur Flour Late Summer 2010 catalog

2 3/4 cups (11 1/2 oz.) unbleached all purpose flour
1/3 cup (2 3/8 oz.) sugar
3/4 teaspoon salt
1 tablespoon baking powder
1/2 cup (4 oz.) cold butter, cut into pats
1 to 2 cups (6 to 12 oz.) mini chocolate chips
2 large eggs
2 teaspoons vanilla extract
1/2 to 2/3 cup (4 to 5 3/8 oz.) half and half or milk

Glaze
3 1/2 cups (14 oz.) confectioners sugar
7 tablespoons (3 1/2 oz) water, enough to make a thin glaze
1 teaspoon vanilla

Whisk all the dry ingredients together. Work in the butter just until mixture is unevenly crumbly. Stir in the chips.

In separate bowl, whisk together the eggs, vanilla, and 1/2 cup milk. Stir the liquid ingredients into the dry ingredients, adding more milk if the dough seems dry.

Scrape the dough onto a well floured work surface, and pat into an 8 inch square, a scant 3/4 inch thick. Cut the square into sixteen 2 inch squares, then cut each square in half diagonally, to make 32 small triangular scones.

Transfer scones to a parchment lined or well greased baking sheet. Chill in the freezer for 30 minutes, uncovered.

Bake the scones in a preheated 425 degree oven for about 20 minutes, or until they are golden brown. Remove from the oven and cool completely. Cut each scone in half again to make a total of 64 tiny triangles.

Stir together glaze ingredients. Coat the scones with the glaze. Place them on a rack to set.