Terrace Ladies WOW us With Their Recipes.

Adventures, new skills and friends are just some of the great features when you join up with the WOW (women on water) programs provided each summer. Want to know more about them click here.

It seems we are lucky enough that the ladies from the Terrace WOW program have shared a couple of their great cookie recipes with us. Here a two scrumptious cookie recipes you can whip up to take in the outdoors with you for a great energy boost.

Amaretti Cookies

INGREDIENTS
2 egg whites
2/3 cup to 1 cup sugar
2 cups finely ground almonds or almond flour
1 tsp. almond extract or vanilla
Blanched whole almonds, for finishing cookies or add a handful of slivered almonds into the cookie dough...approx. 3/4 cup
 

1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.

2. Beat egg whites to soft peaks. Slowly beat in 2/3 cup sugar until stiff peaks, but if you prefer a sweeter cookie, add 1/3 cup more sugar. Fold in ground almonds and almond extract [and slivered almonds if that is what you chose to do].

3. Drop cookies, spacing 1-inch apart, onto prepared baking sheets. [Use a heaping teaspoon’s worth for each cookie] Add whole almond to centre of each cookie.

4. Bake cookies until golden and set, about 20 minutes. Let stand on baking sheet for 5 to 10 minutes before transferring to cooling rack to cool completely. (for best results, turn pans around half way through cooking)  Store in airtight container.
 

Ancho Chile Truffles

INGREDIENTS
1 1/2 cup whipping cream
1     tbsp. ground ancho chile pepper
1     tbsp. cinnamon
3/4  tsp. cayenne pepper
1/2  tsp. salt
1   pound (400 grams) semi-sweet chocolate chips [basically small bag and a half or so]

Coating (sift together the following)
1   cup cocoa powder
1/4  tsp ground ancho chile powder
1/2  tsp cinnamon

In a medium saucepan, whisk together the first 5 ingredients.  On medium heat, bring to a boil.  Once a steady boil is reached, remove from heat, cover with a lid, and let sit 2 hours. While sitting, line a 8 x 8 inch baking pan with parchment paper, including up the sides.
Reheat cream mixture over medium heat just until boiling, remove from heat and add chocolate chips. Stir until completely melted.  [Mixture should be ‘goopy’]

Pour mixture into prepared pan, smooth out.  Chill for 3-4 hours. While chilling, mix coating ingredients and place in a container that has a lid and is large enough to toss the cut truffles in the coating.

Remove truffle mixture by lifting out parchment paper and place on cutting board. Cut into bite-sized pieces and toss in coating. (I recommend half the batch at a time for tossing otherwise the truffles will stick together and won’t coat evenly.)  Store in fridge or in freezer.

Thanks again ladies for sharing these awesome cookie recipes.
The Team at SWCC.