The combination of espresso, chocolate, cinnamon and white chocolate in this cookie is very reminiscent of a great cup of cappuccino. I made these for Faraday's Coffee Fest in October, 2013 and they were a huge hit!
1 cup (2 sticks) butter, very soft
1 1/4 cups brown sugar, lightly packed
1 teaspoon salt
3 tablespoons espresso powder
2 teaspoons vanilla
1 large egg
1/2 teaspoon baking soda
2 3/4 cups All-Purpose Flour
2 cups mini chocolate chips
1 cup cinnamon mini-chips
1 cup white chocolate chips
Place the very soft butter into a medium-large mixing bowl. Add the sugar, salt, espresso powder, and vanilla, and stir well. Add the egg and stir until well blended. Add the baking soda and flour, mixing until blended. Stir in the chips and chunks. Scoop rounded tablespoons of dough onto lightly greased, light-colored (or parchment-lined) baking sheets.
Bake the cookies in a preheated 375°F oven for 10 to 14 minutes, until their bottoms and edges are lightly browned; the tops shouldn't darken. Remove them from the oven, let them rest on the pan for 5 minutes, then slide them onto a rack to cool completely. Yield: 45 cookies.
Note: For the cinnamon chips, I used King Arthur's Cinnamon Flav-R-Bites. Contrary to their instructions, I did NOTsoak them before using- I tried this and they turned to mush.
This recipe adapted from the Baker's Catalog, Spring, 2005.
Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts
Saturday, March 8, 2014
Anise Biscotti
These are wonderful, especially with tea. Adapted from a recipe in "Reader's Digest Cookies".
3 cups all-purpose flour
2 tsp. baking powder
1/8 tsp. salt
1 1/2-2 tsp anise extract
2/3 cup butter
1 cup granulated sugar
grated zest of 2 lemons (use a Microplane for very fine zest)
3 large eggs
Preheat the oven to 375 degrees. Set out a cookie sheet lined with a silicone baking liner. Sift the flour, baking powder and salt into a medium bowl.
Beat the sugar and butter in the bowl of a mixer at high speed until creamy. Add lemon zest, eggs and anise extract, beating until just blended. Mix in the dry ingredients to form a stiff dough.
Divide the dough in half and form into two loafs, about 11" long, 3" wide and 1 1/2" high. Place the loafs three inches apart on the cookie sheet. Bake for 25-35 minutes, until firm to the touch. (Loafs should be completely cooked in the center for best results.) Transfer to a cutting board to cool for 15 minutes.
Cut on the diagonal into 1" slices. Arrange the slices cut-side-up on two cookie sheets and bake for 5-7 minutes more, until golden and toasted. Transfer to racks to cool.
Makes 25-30 cookies. These keep well in a sealed container for up to 7 days.
3 cups all-purpose flour
2 tsp. baking powder
1/8 tsp. salt
1 1/2-2 tsp anise extract
2/3 cup butter
1 cup granulated sugar
grated zest of 2 lemons (use a Microplane for very fine zest)
3 large eggs
Preheat the oven to 375 degrees. Set out a cookie sheet lined with a silicone baking liner. Sift the flour, baking powder and salt into a medium bowl.
Beat the sugar and butter in the bowl of a mixer at high speed until creamy. Add lemon zest, eggs and anise extract, beating until just blended. Mix in the dry ingredients to form a stiff dough.
Divide the dough in half and form into two loafs, about 11" long, 3" wide and 1 1/2" high. Place the loafs three inches apart on the cookie sheet. Bake for 25-35 minutes, until firm to the touch. (Loafs should be completely cooked in the center for best results.) Transfer to a cutting board to cool for 15 minutes.
Cut on the diagonal into 1" slices. Arrange the slices cut-side-up on two cookie sheets and bake for 5-7 minutes more, until golden and toasted. Transfer to racks to cool.
Makes 25-30 cookies. These keep well in a sealed container for up to 7 days.
Sunday, November 18, 2012
Pumpkin Snickerdoodles
Makes approximately 4 dozen.
2 3/4 c. all-purpose flour
2 t. cream of tartar
1 t. baking soda
1/2 t. salt
1 t. pumpkin pie spice
1 3/4 c. sugar, divided
2 sticks unsalted butter, softened
1 large egg
3/4 c. pumpkin puree
2 T. ground cinnamon
Preheat oven to 400 degrees.
In a large bowl, whisk together flour, cream of tartar, baking soda, salt and pumpkin pie spice; set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1½ cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and beat at medium speed until combined, about 30 seconds. Add the pumpkin puree and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
Chill for two hours or overnight.
Place the remaining 1/4 cup sugar and cinnamon for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart
Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking.
Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
Recipe courtesy of the York County (Maine) Coast Star.
2 3/4 c. all-purpose flour
2 t. cream of tartar
1 t. baking soda
1/2 t. salt
1 t. pumpkin pie spice
1 3/4 c. sugar, divided
2 sticks unsalted butter, softened
1 large egg
3/4 c. pumpkin puree
2 T. ground cinnamon
Preheat oven to 400 degrees.
In a large bowl, whisk together flour, cream of tartar, baking soda, salt and pumpkin pie spice; set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1½ cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and beat at medium speed until combined, about 30 seconds. Add the pumpkin puree and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
Chill for two hours or overnight.
Place the remaining 1/4 cup sugar and cinnamon for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart
Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking.
Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
Recipe courtesy of the York County (Maine) Coast Star.
Tuesday, August 23, 2011
Chocolate Chip Crunch Cookies
1 cup butter (2 sticks, melted)
1 cup white sugar
1 cup brown sugar
2 tsp baking soda
1 tsp salt
2 tsp vanilla
2 beaten eggs
2 1/2 cups flour, not sifted
2 cups crushed cornflakes (just crushed by hand- no need to process)
1 to 2 cups chocolate chips
Melt butter; add the sugars and stir. Add soda, salt, vanilla and beaten eggs. Mix well, then add flour and mix. Add cornflakes and chocolate chips; mix thoroughly.
Form dough into walnut-sized balls with fingers and placed on greased cookie sheet. Press down slightly with a floured or greased spatula.
Bake at 375 for 8 to 10 minutes. Cool on cookie sheet for 2 minutes, then remove to a wire rack to cool completely. The rack is important- it makes them crisp.
Yields 6-8 dozen, depending on size.
This recipe was in a book I read recently- a mystery by Joanne Fluke. Fun books, and the recipes look great.
1 cup white sugar
1 cup brown sugar
2 tsp baking soda
1 tsp salt
2 tsp vanilla
2 beaten eggs
2 1/2 cups flour, not sifted
2 cups crushed cornflakes (just crushed by hand- no need to process)
1 to 2 cups chocolate chips
Melt butter; add the sugars and stir. Add soda, salt, vanilla and beaten eggs. Mix well, then add flour and mix. Add cornflakes and chocolate chips; mix thoroughly.
Form dough into walnut-sized balls with fingers and placed on greased cookie sheet. Press down slightly with a floured or greased spatula.
Bake at 375 for 8 to 10 minutes. Cool on cookie sheet for 2 minutes, then remove to a wire rack to cool completely. The rack is important- it makes them crisp.
Yields 6-8 dozen, depending on size.
This recipe was in a book I read recently- a mystery by Joanne Fluke. Fun books, and the recipes look great.
Tuesday, March 1, 2011
Spring Biscotti
1/4 cup butter
3/4 cup white sugar
1 tablespoon orange zest
1/2 teaspoon vanilla extract
2 eggs
1 egg white
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 ounces white chocolate, chopped
1/2 cup dried cranberries
1 1/4 cups pistachio nuts
In a large bowl, cream together butter, sugar, orange zest, and vanilla with an electric mixer until light and fluffy. Mix in eggs and egg white one at a time, beating well after each addition. Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture using a wooden spoon. Stir in the white chocolate, dried cranberries, and pistachios. Cover, and chill for 30 minutes, or until dough is no longer sticky.
Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
Turn dough out on a lightly floured surface, and divide into halves. Form each half into a flattish log about 12 inches long by 3 inches wide. Arrange logs at least 3 inches apart on baking sheet.
Bake for 30 minutes in preheated oven, or until pale gold. Allow logs to cool on the baking sheet until cool enough to handle. On a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices. Arrange on baking sheet.
Bake for an additional 15 minutes, or until golden. Transfer biscotti to wire racks, and cool completely. Store in an airtight container at room temperature.
from allrecipes.com
3/4 cup white sugar
1 tablespoon orange zest
1/2 teaspoon vanilla extract
2 eggs
1 egg white
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 ounces white chocolate, chopped
1/2 cup dried cranberries
1 1/4 cups pistachio nuts
In a large bowl, cream together butter, sugar, orange zest, and vanilla with an electric mixer until light and fluffy. Mix in eggs and egg white one at a time, beating well after each addition. Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture using a wooden spoon. Stir in the white chocolate, dried cranberries, and pistachios. Cover, and chill for 30 minutes, or until dough is no longer sticky.
Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
Turn dough out on a lightly floured surface, and divide into halves. Form each half into a flattish log about 12 inches long by 3 inches wide. Arrange logs at least 3 inches apart on baking sheet.
Bake for 30 minutes in preheated oven, or until pale gold. Allow logs to cool on the baking sheet until cool enough to handle. On a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices. Arrange on baking sheet.
Bake for an additional 15 minutes, or until golden. Transfer biscotti to wire racks, and cool completely. Store in an airtight container at room temperature.
from allrecipes.com
Tuesday, February 1, 2011
Thin Mints
Not quite Girl Scout, but close enough!
From the Consumerist.
1/2 cup of butter (softened)
1/4 tsp of salt
1 cup of white sugar
1 egg
1 1/4 cups of all-purpose flour
1/2 tsp of mint extract
1/2 cup of unsweetened cocoa powder
3 squares of semisweet chocolate (chopped)
1/4 cup of butter
Begin by preheating the oven to 350 degrees. Stir together the sugar and softened butter until the mixture is creamy, then beat in the egg and add the mint extract. In a separate bowl, whisk together the flour, cocoa, and salt. Add the flour mixture to the butter mixture.
Refrigerate the dough for about five hours. Roll out the dough until it's 1/4 of an inch thick. Use a round cookie-cutter to form the cookies, then toss them in the oven for about 12 minutes. When the cookies are baked, melt 1/4 of a cup of butter (or about half of a stick) together with the chocolate in the microwave or on the stovetop. Dip the cookies in the melted mixture and set them on wax paper until the chocolate hardens.
This recipe makes about four dozen cookies.
From the Consumerist.
1/2 cup of butter (softened)
1/4 tsp of salt
1 cup of white sugar
1 egg
1 1/4 cups of all-purpose flour
1/2 tsp of mint extract
1/2 cup of unsweetened cocoa powder
3 squares of semisweet chocolate (chopped)
1/4 cup of butter
Begin by preheating the oven to 350 degrees. Stir together the sugar and softened butter until the mixture is creamy, then beat in the egg and add the mint extract. In a separate bowl, whisk together the flour, cocoa, and salt. Add the flour mixture to the butter mixture.
Refrigerate the dough for about five hours. Roll out the dough until it's 1/4 of an inch thick. Use a round cookie-cutter to form the cookies, then toss them in the oven for about 12 minutes. When the cookies are baked, melt 1/4 of a cup of butter (or about half of a stick) together with the chocolate in the microwave or on the stovetop. Dip the cookies in the melted mixture and set them on wax paper until the chocolate hardens.
This recipe makes about four dozen cookies.
Friday, March 26, 2010
Soft Ginger Cookies
1 cup shortening
1 cup sugar
1 egg
2 cups molasses
2 T vinegar (cider)
Cream shortening and sugar, add other ingredients and mix to combine.
4 tsp baking soda
1 tsp salt
2 T ginger powder
1 1/2 tsp cinnamon
1/4 tsp nutmeg
7 cups flour
Combine all dry ingredients.
Start to incorporate dry ingredients into wet. Have 1 cup boiling water on hand and add as necessary. When dough is right, drop by spoonfuls on baking sheet. Bake at 350 degrees for 8 minutes.
1 cup sugar
1 egg
2 cups molasses
2 T vinegar (cider)
Cream shortening and sugar, add other ingredients and mix to combine.
4 tsp baking soda
1 tsp salt
2 T ginger powder
1 1/2 tsp cinnamon
1/4 tsp nutmeg
7 cups flour
Combine all dry ingredients.
Start to incorporate dry ingredients into wet. Have 1 cup boiling water on hand and add as necessary. When dough is right, drop by spoonfuls on baking sheet. Bake at 350 degrees for 8 minutes.
Monday, January 11, 2010
Double Chocolate Oatmeal Cookies
1 1/2 cups sugar
1 cup butter, softened
1 egg
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/3 cup cocoa powder
1/2 tsp baking soda
1/2 tsp salt
3 cups uncooked quick oats
6 oz. semisweet chocolate chips
Preheat oven to 350F.
Combine butter and sugar in a large bowl. Beat with a mixer at medium speed until fluffy. Beat in egg and vanilla.
Sift together flour, cocoa, baking soda and salt. Stir into creamed mixture. Add oats and chocolate chips. Dough will be very stiff. Add up to 1/4 cup water if needed. Form tablespoon-sized balls and place on prepared baking sheet. Flatten slightly. Bake 10-12 minutes.
Makes 4 dozen.
**an additional cup of chocolate chips and 1/2 cup chopped walnuts are also good.
From American Profile magazine.
1 cup butter, softened
1 egg
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/3 cup cocoa powder
1/2 tsp baking soda
1/2 tsp salt
3 cups uncooked quick oats
6 oz. semisweet chocolate chips
Preheat oven to 350F.
Combine butter and sugar in a large bowl. Beat with a mixer at medium speed until fluffy. Beat in egg and vanilla.
Sift together flour, cocoa, baking soda and salt. Stir into creamed mixture. Add oats and chocolate chips. Dough will be very stiff. Add up to 1/4 cup water if needed. Form tablespoon-sized balls and place on prepared baking sheet. Flatten slightly. Bake 10-12 minutes.
Makes 4 dozen.
**an additional cup of chocolate chips and 1/2 cup chopped walnuts are also good.
From American Profile magazine.
Monday, December 10, 2007
Almond Snowflakes
-Recipe courtesy of Suzanne Zucca
1 cup butter
1 cup sugar
2 eggs
1 ½ tsp almond flavoring
2 ¾ cups flour
¾ tsp salt
½ tsp baking powder
½ tsp baking soda
Buttercream Frosting (recipe below)
Cream butter and sugar. Beat in eggs and almond flavoring. Gradually blend in dry ingredients. Chill 1 hour. Roll to 1/8” thickness and cut out with cookie cutters. Bake at 375 degrees for 8 to 10 minutes. Cool and decorate with buttercream frosting. Yields 1 dozen large cookies.
Buttercream Frosting-
2 sticks butter
4 cups confectioner’s sugar
1 T. milk
Cream butter and gradually add powdered sugar. Thin with milk if necessary. Decorate cookies as desired.
1 cup butter
1 cup sugar
2 eggs
1 ½ tsp almond flavoring
2 ¾ cups flour
¾ tsp salt
½ tsp baking powder
½ tsp baking soda
Buttercream Frosting (recipe below)
Cream butter and sugar. Beat in eggs and almond flavoring. Gradually blend in dry ingredients. Chill 1 hour. Roll to 1/8” thickness and cut out with cookie cutters. Bake at 375 degrees for 8 to 10 minutes. Cool and decorate with buttercream frosting. Yields 1 dozen large cookies.
Buttercream Frosting-
2 sticks butter
4 cups confectioner’s sugar
1 T. milk
Cream butter and gradually add powdered sugar. Thin with milk if necessary. Decorate cookies as desired.
Tex-Mex Chocolate Cookies
- Recipe courtesy of Michael Hegedus
This rich chocolate cookie blends the sweetness of Texas pecans and honey with the warmth of Mexican vanilla and spices. Its crisp outer layer of cinnamon sugar is complemented by a moist, brownie-like texture.
2 cups all purpose flour
1/2 cup cocoa powder (I used natural)
1 tsp baking soda
1/2 tsp salt
3 tsp cinnamon
¼ tsp chipotle powder
¼ tsp nutmeg
1 cup unsalted butter, softened (2 sticks)
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup honey (local honey if available)
3 tsp pure vanilla extract
2 large eggs
1 12-oz. pkg semi-sweet chocolate chips
2 cups pecans, roughly chopped and toasted
Cinnamon sugar for coating:
½ cup granulated sugar
1 tsp cinnamon
Preheat oven to 375 degrees. Mix flour, cocoa, baking soda, salt and spices together in a medium bowl.
In a separate large bowl, cream butter with sugars, honey and vanilla extract. Add eggs, one at a time. Slowly incorporate dry mixture into batter. Stir in pecans and chocolate chips.
Chill batter in refrigerator for approximately 15 minutes. Roll into tablespoon-sized balls (1 ½ inches, +/-) and coat with cinnamon sugar coating, then place on cookie sheets that are greased or lined with parchment or silpat. Bake for approximately 10 minutes or until outer surface begins to crack. Placed unused raw batter back in refrigerator between batches.
Cool cookies on a wire rack before storing in an airtight container. Yields approximately 3 dozen cookies.
This rich chocolate cookie blends the sweetness of Texas pecans and honey with the warmth of Mexican vanilla and spices. Its crisp outer layer of cinnamon sugar is complemented by a moist, brownie-like texture.
2 cups all purpose flour
1/2 cup cocoa powder (I used natural)
1 tsp baking soda
1/2 tsp salt
3 tsp cinnamon
¼ tsp chipotle powder
¼ tsp nutmeg
1 cup unsalted butter, softened (2 sticks)
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup honey (local honey if available)
3 tsp pure vanilla extract
2 large eggs
1 12-oz. pkg semi-sweet chocolate chips
2 cups pecans, roughly chopped and toasted
Cinnamon sugar for coating:
½ cup granulated sugar
1 tsp cinnamon
Preheat oven to 375 degrees. Mix flour, cocoa, baking soda, salt and spices together in a medium bowl.
In a separate large bowl, cream butter with sugars, honey and vanilla extract. Add eggs, one at a time. Slowly incorporate dry mixture into batter. Stir in pecans and chocolate chips.
Chill batter in refrigerator for approximately 15 minutes. Roll into tablespoon-sized balls (1 ½ inches, +/-) and coat with cinnamon sugar coating, then place on cookie sheets that are greased or lined with parchment or silpat. Bake for approximately 10 minutes or until outer surface begins to crack. Placed unused raw batter back in refrigerator between batches.
Cool cookies on a wire rack before storing in an airtight container. Yields approximately 3 dozen cookies.
Chewy Chai Meringue Cookies
-Recipe courtesy of Alison Campbell
3/4 cup powdered sugar
1 tsp. cinnamon
1/2 tsp. cloves
1 tsp. ground ginger
2 tsp. cornstarch
4 egg whites
1/2 cup granulated sugar
1/4 tsp. cream of tartar
Pinch of salt
1 tsp. white or rice vinegar
1 cup white chocolate chips
3/4 cup chopped nuts, lightly toasted (Macadamia or pecans)
Preheat oven to 300 degrees and line 2 baking sheets with parchment paper.
Sift together powdered sugar, cinnamon, cloves, ginger and cornstarch and set aside.
In a double boiler or a metal bowl set over a pot of boiling water, whisk together egg whites and granulated sugar until mixture is warm and sugar has dissolved. Be careful not to overheat, as egg whites will cook and congeal. You only need to do this until the mixture is warm (doesn’t take long.)
Remove from heat, add cream of tartar and salt and beat with electric mixer until egg whites hold stiff peaks, about 3 minutes. Add vinegar and mix just until incorporated.
Gently fold in reserved powdered sugar mixture, white chocolate chips and nuts.
Drop by large tablespoonfuls onto parchment-lined baking sheets and bake for 30 minutes. Remove from oven and let cool on a rack.
Makes about 24 cookies which are crusty on the outside and chewy in the middle.
3/4 cup powdered sugar
1 tsp. cinnamon
1/2 tsp. cloves
1 tsp. ground ginger
2 tsp. cornstarch
4 egg whites
1/2 cup granulated sugar
1/4 tsp. cream of tartar
Pinch of salt
1 tsp. white or rice vinegar
1 cup white chocolate chips
3/4 cup chopped nuts, lightly toasted (Macadamia or pecans)
Preheat oven to 300 degrees and line 2 baking sheets with parchment paper.
Sift together powdered sugar, cinnamon, cloves, ginger and cornstarch and set aside.
In a double boiler or a metal bowl set over a pot of boiling water, whisk together egg whites and granulated sugar until mixture is warm and sugar has dissolved. Be careful not to overheat, as egg whites will cook and congeal. You only need to do this until the mixture is warm (doesn’t take long.)
Remove from heat, add cream of tartar and salt and beat with electric mixer until egg whites hold stiff peaks, about 3 minutes. Add vinegar and mix just until incorporated.
Gently fold in reserved powdered sugar mixture, white chocolate chips and nuts.
Drop by large tablespoonfuls onto parchment-lined baking sheets and bake for 30 minutes. Remove from oven and let cool on a rack.
Makes about 24 cookies which are crusty on the outside and chewy in the middle.
Tuesday, October 23, 2007
Chocolate Candy Cane Cookies
1 3/4 cups all purpose flour
1/2 cup unsweetened cocoa powder (preferably Dutch-process)
1/4 teaspoon salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 large egg
1 cup plus 2 tablespoons powdered sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 teaspoon peppermint extract
2 drops (or more) red food coloring
For cookies:
Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack). Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.
For filling:
Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.
Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling). (Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.)
1/2 cup unsweetened cocoa powder (preferably Dutch-process)
1/4 teaspoon salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 large egg
1 cup plus 2 tablespoons powdered sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 teaspoon peppermint extract
2 drops (or more) red food coloring
For cookies:
Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack). Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.
For filling:
Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.
Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling). (Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.)
Wednesday, September 26, 2007
Molasses Cookies
1/2 cup shortening (or applesauce, for low-fat cookies)
1/2 cup sugar
1/2 cup molasses
1 egg, unbeaten
1/2 cup sour milk
2 1/2 cups sifted flour
1/2 tsp salt
1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1 3/4 tsp baking soda
Cream shortening, sugar and molasses. Add egg and beat until light. Sift together flour, salt and spices, and add alternately with milk to sugar mixture.
Let stand for an hour, or chill overnight.
Drop by teaspoon on greased cookie sheets. Bake at 375 degrees for 10-12 minutes.
1/2 cup sugar
1/2 cup molasses
1 egg, unbeaten
1/2 cup sour milk
2 1/2 cups sifted flour
1/2 tsp salt
1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1 3/4 tsp baking soda
Cream shortening, sugar and molasses. Add egg and beat until light. Sift together flour, salt and spices, and add alternately with milk to sugar mixture.
Let stand for an hour, or chill overnight.
Drop by teaspoon on greased cookie sheets. Bake at 375 degrees for 10-12 minutes.
$250 Chocolate Chip Cookies
2 1/2 cups oats (rolled or quick cooking- not instant)
1 cup butter, softened
1 cup brown sugar, packed
1 cup white sugar
2 large eggs
1 tsp vanilla
2 cups flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
12 oz chocolate chips
4 oz milk chocolate bar, grated
1 1/2 cups chopped walnuts (optional)
Blend oats in blender or food processor to a fine powder.
In a large owl with mixer, cream butter and sugars until light and fluffy. Beat in eggs and vanilla.
In another bowl, combine oatmeal powder, flour, salt, baking powder and baking soda. Add oat mixture to butter mixture, beat until just blended. With wooden spoon, stir in chocolate chips, grated chocolate and nuts, if desired.
Roll rounded tablespoonfuls of dough into balls; place two inches apart on ungreased cookie sheets and bake 10-12 minutes at 375 degrees until golden.
1 cup butter, softened
1 cup brown sugar, packed
1 cup white sugar
2 large eggs
1 tsp vanilla
2 cups flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
12 oz chocolate chips
4 oz milk chocolate bar, grated
1 1/2 cups chopped walnuts (optional)
Blend oats in blender or food processor to a fine powder.
In a large owl with mixer, cream butter and sugars until light and fluffy. Beat in eggs and vanilla.
In another bowl, combine oatmeal powder, flour, salt, baking powder and baking soda. Add oat mixture to butter mixture, beat until just blended. With wooden spoon, stir in chocolate chips, grated chocolate and nuts, if desired.
Roll rounded tablespoonfuls of dough into balls; place two inches apart on ungreased cookie sheets and bake 10-12 minutes at 375 degrees until golden.
Thursday, September 20, 2007
Irish Coffee Balls
3 1/2 cups vanilla wafer crumbs
1 cup finely chopped pecans
1 1/2 cups sifted confectioner's sugar, divided
3 tablespoons instant coffee granules
1/3 cup Irish Whiskey
1/3 cup light corn syrup
In large bowl, combine cookie crumbs, pecans and 1 cup sugar. In another bowl, dissolve coffee crystals in whiskey. Add to dry mixture along with corn syrup, mixing well until well blended. Shape into 1" balls. Roll in remaining sugar and store in an airtight container.
Cookies become more flavorful after sitting for 2-3 days.
1 cup finely chopped pecans
1 1/2 cups sifted confectioner's sugar, divided
3 tablespoons instant coffee granules
1/3 cup Irish Whiskey
1/3 cup light corn syrup
In large bowl, combine cookie crumbs, pecans and 1 cup sugar. In another bowl, dissolve coffee crystals in whiskey. Add to dry mixture along with corn syrup, mixing well until well blended. Shape into 1" balls. Roll in remaining sugar and store in an airtight container.
Cookies become more flavorful after sitting for 2-3 days.
Double Chocolate Chip Cookies
2 sticks butter
1 1/2 cups sugar
2 eggs
2 tsp vanilla
2 cups flour
2/3 cup cocoa
3/4 tsp baking soda
1/4 tsp salt
1 3/4 cups chocolate chips (1/2 regular chips, 1/2 white)
1/2 cup chopped nuts (optional)
Beat butter, sugar, eggs and vanilla until fluffy. Mix dry ingredients together and add. Mix in chips.
Drop by teaspoonfuls on a greased cookie sheet. Bake 8-10 minutes at 350 degrees.
1 1/2 cups sugar
2 eggs
2 tsp vanilla
2 cups flour
2/3 cup cocoa
3/4 tsp baking soda
1/4 tsp salt
1 3/4 cups chocolate chips (1/2 regular chips, 1/2 white)
1/2 cup chopped nuts (optional)
Beat butter, sugar, eggs and vanilla until fluffy. Mix dry ingredients together and add. Mix in chips.
Drop by teaspoonfuls on a greased cookie sheet. Bake 8-10 minutes at 350 degrees.
Ruby's Jumbo Raisin Cookies
4 cups flour
1 tsp baking powder
1 tsp baking soda
2 tsp salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1 cup shortening
2 cups sugar
3 eggs
1 tsp vanilla
1 cup chopped nuts
1 cup water and 2 cups raisins, boiled together until liquid reduces to 1/2 cup, about 5 minutes
Sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Cream together the shortening and sugar. Add the 3 eggs, one at a time, the raisins and water in which they were boiled, and the vanilla. Mix in the dry ingredients. Mix in nuts last.
Drop by tablespoonfuls onto a greased baking sheet.
Bake 12-15 minutes at 375 degrees.
1 tsp baking powder
1 tsp baking soda
2 tsp salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1 cup shortening
2 cups sugar
3 eggs
1 tsp vanilla
1 cup chopped nuts
1 cup water and 2 cups raisins, boiled together until liquid reduces to 1/2 cup, about 5 minutes
Sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Cream together the shortening and sugar. Add the 3 eggs, one at a time, the raisins and water in which they were boiled, and the vanilla. Mix in the dry ingredients. Mix in nuts last.
Drop by tablespoonfuls onto a greased baking sheet.
Bake 12-15 minutes at 375 degrees.
Xmas Molasses Cookies
3/4 cup melted Crisco
3/4 cup sugar
1 egg
1 cup molasses
4 cups flour
1 tsp salt
1/4 tsp cloves
1 tsp ginger
1 tsp baking soda
1 1/2 tsp cinnamon
Combine Crisco, sugar, egg and molasses. Sift dry ingredients, and combine. Mix until well blended.
Divide the dough into balls of manageable size. Chill, then roll, cut and bake at 350 degrees for 10-12 minutes. 2024- made these, but had the oven at 400. This DOES NOT work. :(
In my opinion, these cookies are what Christmas tastes like.
3/4 cup sugar
1 egg
1 cup molasses
4 cups flour
1 tsp salt
1/4 tsp cloves
1 tsp ginger
1 tsp baking soda
1 1/2 tsp cinnamon
Combine Crisco, sugar, egg and molasses. Sift dry ingredients, and combine. Mix until well blended.
Divide the dough into balls of manageable size. Chill, then roll, cut and bake at 350 degrees for 10-12 minutes. 2024- made these, but had the oven at 400. This DOES NOT work. :(
In my opinion, these cookies are what Christmas tastes like.
Xmas Sugar Cookies
1/2 cup butter
1 cup sugar
1 egg
1 T heavy cream
1/2 tsp vanilla
1 3/4 cups sifted AP flour
1 tsp baking soda
1/4 tsp salt
Cream butter until soft. Add sugar gradually, and beat until fluffy. Beat in egg, cream and vanilla. Sift dry ingredients together and add; mix until combined.
Roll out to 1/4" thick. Cut with floured cookie cutters.
Bake on lightly greased cookies sheets at 375 degrees for 5-8 minutes, depending on how crisp you like them.
1 cup sugar
1 egg
1 T heavy cream
1/2 tsp vanilla
1 3/4 cups sifted AP flour
1 tsp baking soda
1/4 tsp salt
Cream butter until soft. Add sugar gradually, and beat until fluffy. Beat in egg, cream and vanilla. Sift dry ingredients together and add; mix until combined.
Roll out to 1/4" thick. Cut with floured cookie cutters.
Bake on lightly greased cookies sheets at 375 degrees for 5-8 minutes, depending on how crisp you like them.
Ma Gillis's Peanut Butter Cookies
1 cup butter or margarine
1 cup peanut butter
1 tsp vanilla
1 cup white sugar
1 cup brown sugar
2 eggs
2 1/2 cups sifted flour
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
Cream together butter, peanut butter, sugars and vanilla. Beat in eggs. Sift flour and other dry ingredients and combine with peanut butter mixture.
Form into 1" balls. Place on cookie sheet and press an "X" into the top with a fork.
Bake for 12 minutes at 350 degrees.
1 cup peanut butter
1 tsp vanilla
1 cup white sugar
1 cup brown sugar
2 eggs
2 1/2 cups sifted flour
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
Cream together butter, peanut butter, sugars and vanilla. Beat in eggs. Sift flour and other dry ingredients and combine with peanut butter mixture.
Form into 1" balls. Place on cookie sheet and press an "X" into the top with a fork.
Bake for 12 minutes at 350 degrees.
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