Australian Sausage Roll
Ingredients1 pound pork sausage¾ cup onion, finely chopped2 teaspoons fresh basil, finely chopped1 tablespoon fresh chives, thinly sliced3 garlic cloves, minced1 teaspoon paprika or smoked paprika¼ teaspoon salt¼ teaspoon pepper¼ cup flour, reserved for rolling out pastry1 sheet frozen puff pastry, thawed1 egg, beaten with 1 tablespoon water
- Preheat oven to 350°F.
- In a large bowl, mix together the sausage, onion, basil, chives, garlic, paprika, salt and pepper until thoroughly combined.
- Lightly dust the counter with a small amount of flour. Roll out the sheet of puff pastry into a 12x15 inch rectangle.
- Slice it across the middle so you have two 6x15 inch rectangles. Brush each longer edge with the egg wash.
- Using your hands, divide the sausage mixture in half. Form a long log of sausage along the edge of the dough of each rectangle.
- Roll it up and press the edge to seal. No need to seal the ends because you want the grease to cook out.
- Place each roll on a cookie sheet lined with parchment paper.
- Brush the entire roll with the egg wash and then sprinkle the tops with paprika, white and black sesame seeds.
- Place in oven and bake at 350°F for 20 minutes.
- When the 20 minutes is up, remove from oven and tip pan to drain grease.
- Increase heat to 375°F and bake for another 8-10 minutes, or until the tops are golden brown.
- Remove from oven and let cool for at least 15 minutes.
- Slice into 2 inch pieces and serve.
- Preheat the oven to 350°F.
- Line sheet pans with parchment paper.
- In a large bowl, stir together the oats, flour, sugar, salt, and coconut.
- In a saucepan over medium-high heat, melt the butter and dark corn/golden syrup until mixture is bubbling.
- In a large bowl, combine the baking soda and boiling water, then stir in the hot butter mix. Be prepared: the mixture will bubble up energetically.
- Stir the butter mixture into the dry ingredients until mixed.
- Drop the dough, by teaspoonful, onto the prepared baking sheets. Leave at least 1 1/2" between them; they will spread quite a bit.
- Bake the cookies for 12 to 15 minutes, until they are a deep mahogany brown; the cookies are meant to be crisp/crunchy and dark brown, not chewy/light brown.
- Remove the cookies from the oven, and cool them on the baking sheets.
- Store, well wrapped, for a week or so at room temperature; freeze for longer storage.
- Yield: about 3 dozen 2 1/2" cookies.
- Cowboy or Oatmeal Chocolate Chip Cookies (see below for recipe!) with Homestyle Vanilla Ice Cream rolled in Mini Chocolate Chips
- Snickerdoodle Cookies with Butter Pecan Ice Cream rolled in Chopped Pecans
- Soft Peanut Butter Cookies (see below for recipe!) with Dutch Chocolate or Moose Tracks Ice Cream rolled in Chopped Peanut Butter Cup Candies
- Sugar Cookies with Strawberries & Cream Ice Cream Rolled in Colorful Sprinkles
Quick 3 Ingredient Peanut Butter Cookies
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper or spray with non-stick cooking spray.
- In a medium bowl, mix peanut butter, sugar, and egg until smooth and fully incorporated. Scoop tablespoons of dough onto the prepared sheets. Roll the scoops in your palms to smooth them out and then slightly flatten with a cup dipped in a little sugar (so they don’t stick). Use the tines of a fork to crosshatch mark the cookies.
- Bake in the pre-heated oven for 7-9 minutes or until just lightly browned. Cool completely on wire racks.
William’s Family Oatmeal Cookies
- Preheat oven to 375 degrees. Line cookie sheets with parchment paper or spray with non-stick cooking spray. In a large mixing bowl, combine butter and sugars and beat until light and creamy, scraping down the sides of the bowl often. Add egg and vanilla and continue mixing until blended. In a small bowl or measuring cup, mix flour with baking soda and salt. Add dry ingredients to butter mixture and blend slightly. Add rolled oats and any of the optional additions and mix until fully incorporated.
- Drop tablespoons of the dough 2 inches apart on prepared cookie sheets. Flatten slightly with the palm of your hand. Bake in preheated oven for 8-12 minutes or until lightly browned. Be careful not to overbake. Enjoy!
As the busy holidays approach, you might think there is no time for baking in your schedule. No worries. With these quick tips and helpful hints, you're going to have time this year to bake your cookies and eat them, too. Plus, you'll have time to get the rest of the to-dos done!
Use top-quality ingredients
Always use the best ingredients when baking so your cookies look and taste great. Nothing says indulgence like the holidays, so don't skimp on the fine cocoa, pure vanilla and real butter. Line baking sheets with high-quality Reynolds Parchment Paper to help cookies bake evenly and keep them from sticking, so they always look as perfect as they taste.
Avoid decorating disasters
To keep your counters and table clean and stain-free, place sheets of Reynolds Parchment Paper under your cooling racks while you frost and decorate your cookies. When you're finished fold up and throw out the paper along with the mess.
Don't get trapped in the kitchen forever because clean-up takes hours! Using Reynolds Parchment Paper on cookie sheets keeps cleanup under a minute. Just lay the paper on an ungreased baking sheet, place the cookies on the paper, and bake as usual. When the cookies are cool enough to remove, simply toss the paper and wipe off the pans.
Lay sheets of Reynolds Parchment Paper between cookie layers. This will help keep cookies from crumbling, losing their decorations and sticking together. Use the lids of your containers to trace the right size and shape, and cut out sheets that fit perfectly. Lay the Reynolds Parchment Paper on the bottom of the container, in between the cookies, and on the top. If there's extra room in the container, place a crumpled sheet on top before securing the lid to keep cookies from shifting and breaking.
Participate in a cookie exchange
There's no better way add an assortment of different cookies to your mix than to be a part of a cookie exchange with friends, coworkers, or neighbors. If none of your acquaintances organize cookie exchanges initiate one yourself. It can be as simple or elaborate as you like, but the general rule is that each guest brings 1 dozen cookies for every person participating.
Make the holidays extra sweet by baking cookies with Reynolds Parchment Paper. For more cookie ideas and tips visit www.reynoldsparchment.com.