I thought I would share this website for anyone looking for a great place to get even more recipes.
http://www.christmas-cookies.com/
Sunday, December 16, 2007
Candy Cane Cookies
RECIPE INGREDIENTS:
3/4 cup butter, softened
1 cup sugar
1 large egg
1 tsp. peppermint extract
1/2 tsp. vanilla extract
2 1/4 cups all-purpose flour
Red food coloring
1. Preheat the oven to 375 degrees. In a large bowl, cream the butter and sugar. Add the egg and beat well. Stir in the peppermint and vanilla extracts. Gradually mix in the flour.
2. Divide the dough in half. Color one half with red food coloring and leave the other half plain. Roll out a tablespoon of red dough and a tablespoon of plain until they are each 6 to 8 inches long. Twist them into a candy cane, pinching the ends. Repeat.
3. Bake on an ungreased cookie sheet for 8 to 10 minutes, or until set but not brown.
Makes about 25.
3/4 cup butter, softened
1 cup sugar
1 large egg
1 tsp. peppermint extract
1/2 tsp. vanilla extract
2 1/4 cups all-purpose flour
Red food coloring
1. Preheat the oven to 375 degrees. In a large bowl, cream the butter and sugar. Add the egg and beat well. Stir in the peppermint and vanilla extracts. Gradually mix in the flour.
2. Divide the dough in half. Color one half with red food coloring and leave the other half plain. Roll out a tablespoon of red dough and a tablespoon of plain until they are each 6 to 8 inches long. Twist them into a candy cane, pinching the ends. Repeat.
3. Bake on an ungreased cookie sheet for 8 to 10 minutes, or until set but not brown.
Makes about 25.
Muddy Snowballs
RECIPE INGREDIENTS:
Cookies
1 cup (2 sticks) unsalted butter, softened
2 ounces unsweetened chocolate, melted and cooled
2/3 cup confectioner's sugar
1 egg yolk
11/2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped walnuts
Dust
3/4 cup confectioner's sugar
3 tablespoons unsweetened cocoa powder
1. In a large bowl, using a wooden spoon, cream the butter until smooth. Stir in the melted chocolate and blend well.
2. Add the 2/3 cup of confectioner's sugar, egg yolk, and vanilla extract and stir until combined. Stir in the flour and salt until smooth.
3. Add the walnuts and stir until combined. Cover and refrigerate the dough for at least 1 to 2 hours or until it is firm enough to roll into balls.
4. Heat the oven to 350. Form scant tablespoonfuls of the dough into 1-inch balls. Place the balls on two ungreased baking sheets, leaving about 1 inch between them. Bake for 10 to 12 minutes or until the tops of the cookies are set. Cool on the baking sheets for about 3 minutes. Repeat until all the dough has been used.
5. Meanwhile, stir together the 3/4 cup confectioner's sugar and cocoa powder in a shallow bowl. Carefully dip the warm cookies into the dust (that is, throw them in the mud) to coat.
6. Cool the cookies completely on a wire rack. Roll again in the cocoa-confectioner's sugar dust. These snowballs don't need refrigeration -- just store in an airtight container. Makes about 4 dozen Muddy Snowballs.
7. KIDS' STEPS: Kids can help mix the cookie dough, shape it into balls, and roll the balls in the cocoa-confectioner's sugar mud.
Cookies
1 cup (2 sticks) unsalted butter, softened
2 ounces unsweetened chocolate, melted and cooled
2/3 cup confectioner's sugar
1 egg yolk
11/2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped walnuts
Dust
3/4 cup confectioner's sugar
3 tablespoons unsweetened cocoa powder
1. In a large bowl, using a wooden spoon, cream the butter until smooth. Stir in the melted chocolate and blend well.
2. Add the 2/3 cup of confectioner's sugar, egg yolk, and vanilla extract and stir until combined. Stir in the flour and salt until smooth.
3. Add the walnuts and stir until combined. Cover and refrigerate the dough for at least 1 to 2 hours or until it is firm enough to roll into balls.
4. Heat the oven to 350. Form scant tablespoonfuls of the dough into 1-inch balls. Place the balls on two ungreased baking sheets, leaving about 1 inch between them. Bake for 10 to 12 minutes or until the tops of the cookies are set. Cool on the baking sheets for about 3 minutes. Repeat until all the dough has been used.
5. Meanwhile, stir together the 3/4 cup confectioner's sugar and cocoa powder in a shallow bowl. Carefully dip the warm cookies into the dust (that is, throw them in the mud) to coat.
6. Cool the cookies completely on a wire rack. Roll again in the cocoa-confectioner's sugar dust. These snowballs don't need refrigeration -- just store in an airtight container. Makes about 4 dozen Muddy Snowballs.
7. KIDS' STEPS: Kids can help mix the cookie dough, shape it into balls, and roll the balls in the cocoa-confectioner's sugar mud.
Santa Hats
Santa Hats
RECIPE INGREDIENTS:
2 egg whites, at room temperature
1/2 teaspoon cream of tartar
1/4 teaspoon vanilla extract
1/2 cup sugar
Red colored sugar
1. Heat the oven to 200° F. With an electric mixer, beat the egg whites until soft peaks start to form. Beating all the while, add the cream of tartar and vanilla extract, then slowly add the 1/2 cup of sugar. Continue to beat until the peaks stiffen.
2. Spoon the meringue into a quart-size plastic bag. Snip off a corner and pipe 2 dozen 1 1/2-inch-tall Santa hat triangles onto a parchment-lined baking sheet (you should have about 1/4 of the meringue left).
3. Sprinkle the triangles with the red sugar, then use the remaining meringue to give each one a pom-pom and trim. Bake the hats until they're hard but not browned, about 1 hour and 20 minutes. Turn off the oven and leave the hats in it for an hour to crisp before removing.
RECIPE INGREDIENTS:
2 egg whites, at room temperature
1/2 teaspoon cream of tartar
1/4 teaspoon vanilla extract
1/2 cup sugar
Red colored sugar
1. Heat the oven to 200° F. With an electric mixer, beat the egg whites until soft peaks start to form. Beating all the while, add the cream of tartar and vanilla extract, then slowly add the 1/2 cup of sugar. Continue to beat until the peaks stiffen.
2. Spoon the meringue into a quart-size plastic bag. Snip off a corner and pipe 2 dozen 1 1/2-inch-tall Santa hat triangles onto a parchment-lined baking sheet (you should have about 1/4 of the meringue left).
3. Sprinkle the triangles with the red sugar, then use the remaining meringue to give each one a pom-pom and trim. Bake the hats until they're hard but not browned, about 1 hour and 20 minutes. Turn off the oven and leave the hats in it for an hour to crisp before removing.
Thursday, November 29, 2007
Pecan Pralines
Pecan Pralines
Ingredients
Makes about 2 dozen
* 2 cups sugar
* 3/4 teaspoon baking soda
* 1 cup light cream
* 1 tablespoon unsalted butter
* 2 cups pecan halves
Directions
1. Line 2 baking sheets with parchment paper; set aside. In a 3-quart saucepan, mix together sugar and baking soda. Add cream and place over medium-high heat. Cook, whisking occasionally, until golden brown and mixture reaches 235 degrees on a candy thermometer, 25 to 30 minutes. Add butter and pecans and mix together until butter has melted and mixture is well combined, about 1 minute. Using a tablespoon, drop mixture onto prepared baking sheets about 2 inches apart; let cool completely. Store in an airtight container up to 3 days.
Ingredients
Makes about 2 dozen
* 2 cups sugar
* 3/4 teaspoon baking soda
* 1 cup light cream
* 1 tablespoon unsalted butter
* 2 cups pecan halves
Directions
1. Line 2 baking sheets with parchment paper; set aside. In a 3-quart saucepan, mix together sugar and baking soda. Add cream and place over medium-high heat. Cook, whisking occasionally, until golden brown and mixture reaches 235 degrees on a candy thermometer, 25 to 30 minutes. Add butter and pecans and mix together until butter has melted and mixture is well combined, about 1 minute. Using a tablespoon, drop mixture onto prepared baking sheets about 2 inches apart; let cool completely. Store in an airtight container up to 3 days.
Chocolate Mint Wafers
Chocolate Mint Wafers
You can't scout out a better childhood treat than these cookies featuring an indulgent dip in minty melted chocolate. A doubled recipe is twice as nice!
Prep: 25 minutes
Total: 35 minutes, plus chilling
Ingredients
Makes 44
* 1 cup all-purpose flour, spooned and leveled
* 1/2 cup unsweetened cocoa powder
* 1/4 teaspoon baking powder
* 1/4 teaspoon plus 1/8 teaspoon salt
* 6 tablespoons (3/4 stick) unsalted butter, room temperature
* 1/2 cup sugar
* 1 large egg
* 1/2 teaspoon pure vanilla extract
* 12 ounces semisweet or bittersweet chocolate, chopped
* 1/4 teaspoon pure peppermint extract
* Sprinkles, for decorating (optional)
Directions
1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cocoa, baking powder, and 1/4 teaspoon salt. Set aside.
2. Using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; mix just until combined.
3. Form balls of dough (each equal to 1 teaspoon), and place on two baking sheets, about 2 inches apart. Dip the bottom of a glass in water, and flatten balls into 1 1/2-inch rounds (about 1/4 inch thick). Bake until slightly firm to the touch, 8 to 10 minutes, rotating sheets halfway through. Immediately transfer cookies to a wire rack to cool completely.
4. Make chocolate coating: Place chocolate, peppermint extract, and remaining 1/8 teaspoon salt in a large heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove from heat.
5. Line a baking sheet with parchment or waxed paper. Set each cookie across the tines of a fork, dunk in chocolate, then tap underside of fork on side of the bowl to allow excess chocolate to drip off. Place cookies on prepared baking sheet, and decorate with sprinkles, if desired. Refrigerate until chocolate has hardened, about 30 minutes, and keep chilled until ready to serve.
You can't scout out a better childhood treat than these cookies featuring an indulgent dip in minty melted chocolate. A doubled recipe is twice as nice!
Prep: 25 minutes
Total: 35 minutes, plus chilling
Ingredients
Makes 44
* 1 cup all-purpose flour, spooned and leveled
* 1/2 cup unsweetened cocoa powder
* 1/4 teaspoon baking powder
* 1/4 teaspoon plus 1/8 teaspoon salt
* 6 tablespoons (3/4 stick) unsalted butter, room temperature
* 1/2 cup sugar
* 1 large egg
* 1/2 teaspoon pure vanilla extract
* 12 ounces semisweet or bittersweet chocolate, chopped
* 1/4 teaspoon pure peppermint extract
* Sprinkles, for decorating (optional)
Directions
1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cocoa, baking powder, and 1/4 teaspoon salt. Set aside.
2. Using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; mix just until combined.
3. Form balls of dough (each equal to 1 teaspoon), and place on two baking sheets, about 2 inches apart. Dip the bottom of a glass in water, and flatten balls into 1 1/2-inch rounds (about 1/4 inch thick). Bake until slightly firm to the touch, 8 to 10 minutes, rotating sheets halfway through. Immediately transfer cookies to a wire rack to cool completely.
4. Make chocolate coating: Place chocolate, peppermint extract, and remaining 1/8 teaspoon salt in a large heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove from heat.
5. Line a baking sheet with parchment or waxed paper. Set each cookie across the tines of a fork, dunk in chocolate, then tap underside of fork on side of the bowl to allow excess chocolate to drip off. Place cookies on prepared baking sheet, and decorate with sprinkles, if desired. Refrigerate until chocolate has hardened, about 30 minutes, and keep chilled until ready to serve.
Butter Pecan Cookies
Butter Pecan Cookies
These delicate, buttery cookies, which get their crunchy texture from toasted pecans and a sugar coating, practically melt in you mouth.
Prep: 15 minutes
Total: 30 minutes
Ingredients
Makes 12
* 3/4 cup pecans
* 1/2 cup (1 stick) unsalted butter, room temperature
* 1/3 cup sugar, plus more for coating
* 1 teaspoon vanilla extract
* 1/8 teaspoon salt
* 1 cup all-purpose flour
Directions
1. Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
2. With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
3. Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
4. Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.
These delicate, buttery cookies, which get their crunchy texture from toasted pecans and a sugar coating, practically melt in you mouth.
Prep: 15 minutes
Total: 30 minutes
Ingredients
Makes 12
* 3/4 cup pecans
* 1/2 cup (1 stick) unsalted butter, room temperature
* 1/3 cup sugar, plus more for coating
* 1 teaspoon vanilla extract
* 1/8 teaspoon salt
* 1 cup all-purpose flour
Directions
1. Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
2. With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
3. Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
4. Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.
Peanut Butter Whoopie Pies
Peanut Butter Whoopie Pies
Ingredients
* For the Cookies:
* 1 3/4 cups all-purpose flour
* 3/4 cup unsweetened cocoa powder, not Dutch-process
* 1 1/2 teaspoons baking soda
* 1/2 teaspoon coarse salt
* 1 tablespoon unsalted butter, softened
* 1/4 cup vegetable shortening
* 1/2 cup granulated sugar
* 1/2 cup packed dark-brown sugar
* 1 large egg
* 1 cup whole milk
* 1 teaspoon pure vanilla extract
* For the Filling:
* 2/3 cup natural, creamy peanut butter
* 1/2 cup (1 stick) unsalted butter, softened
* 3/4 cup confectioners' sugar
* Coarse salt, optional
Directions
1. Make cookies: Preheat the oven to 375 degrees. Sift together flour, cocoa powder, baking soda, and salt into a small bowl; set aside.
2. Put butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.
3. Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Let cool on sheets on wire racks 10 minutes. Transfer cookies to wire racks using a spatula; let cool completely.
4. Make filling: Put peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth. Reduce mixer speed to low. Add confectioners' sugar; mix until combined. Raise speed to high, and mix until fluffy and smooth, about 3 minutes. Season with salt, if desired.
5. Assemble cookies: Spread 1 scant tablespoon filling on the bottom of 1 cookie. Sandwich with another cookie. Repeat with remaining cookies and filling. Cookies can be refrigerated in single layers in airtight containers up to 3 days. Bring to room temperature before serving.
Ingredients
* For the Cookies:
* 1 3/4 cups all-purpose flour
* 3/4 cup unsweetened cocoa powder, not Dutch-process
* 1 1/2 teaspoons baking soda
* 1/2 teaspoon coarse salt
* 1 tablespoon unsalted butter, softened
* 1/4 cup vegetable shortening
* 1/2 cup granulated sugar
* 1/2 cup packed dark-brown sugar
* 1 large egg
* 1 cup whole milk
* 1 teaspoon pure vanilla extract
* For the Filling:
* 2/3 cup natural, creamy peanut butter
* 1/2 cup (1 stick) unsalted butter, softened
* 3/4 cup confectioners' sugar
* Coarse salt, optional
Directions
1. Make cookies: Preheat the oven to 375 degrees. Sift together flour, cocoa powder, baking soda, and salt into a small bowl; set aside.
2. Put butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.
3. Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Let cool on sheets on wire racks 10 minutes. Transfer cookies to wire racks using a spatula; let cool completely.
4. Make filling: Put peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth. Reduce mixer speed to low. Add confectioners' sugar; mix until combined. Raise speed to high, and mix until fluffy and smooth, about 3 minutes. Season with salt, if desired.
5. Assemble cookies: Spread 1 scant tablespoon filling on the bottom of 1 cookie. Sandwich with another cookie. Repeat with remaining cookies and filling. Cookies can be refrigerated in single layers in airtight containers up to 3 days. Bring to room temperature before serving.
Oatmeal Raisin Cookies
Oatmeal Raisin Cookies
Ingredients
Makes about 5 dozen
* 3 cups old-fashioned rolled oats
* 1 cup all-purpose flour
* 2 tablespoons all-purpose flour
* 1/2 cup toasted wheat germ
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon coarse salt
* 1 cup (2 sticks) unsalted butter, softened
* 1 cup granulated sugar
* 1 cup packed light-brown sugar
* 2 large eggs
* 1 teaspoon pure vanilla extract
* 1 1/2 cups raisins
Directions
1. Preheat oven to 350 degrees. Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt in a large bowl; set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low. Add oat mixture; mix until just combined. Mix in raisins.
2. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly.
3. Bake until golden and just set, about 14 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.
Ingredients
Makes about 5 dozen
* 3 cups old-fashioned rolled oats
* 1 cup all-purpose flour
* 2 tablespoons all-purpose flour
* 1/2 cup toasted wheat germ
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon coarse salt
* 1 cup (2 sticks) unsalted butter, softened
* 1 cup granulated sugar
* 1 cup packed light-brown sugar
* 2 large eggs
* 1 teaspoon pure vanilla extract
* 1 1/2 cups raisins
Directions
1. Preheat oven to 350 degrees. Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt in a large bowl; set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low. Add oat mixture; mix until just combined. Mix in raisins.
2. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly.
3. Bake until golden and just set, about 14 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.
Chocolate Ginger Leaves and Acorns
Chocolate Ginger Leaves and Acorns
The delicate shape and texture of these seasonal crisps complements their rich, spicy flavor perfectly.
Ingredients
Makes 4 dozen
* 2 1/2 cups all-purpose flour, plus more for work surface
* 1/2 cup unsweetened Dutch-process cocoa powder
* 1/2 teaspoon ground ginger
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1/2 teaspoon coarse salt
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 3/4 cup (1 1/2 sticks) unsalted butter, softened
* 3/4 cup packed dark-brown sugar
* 1 large egg
* 1/2 cup unsulfured molasses
* 1 tablespoon peeled, grated fresh ginger
* Fine sanding sugar, for sprinkling
Directions
1. Preheat oven to 325 degrees. Whisk together flour, cocoa powder, spices, salt, baking powder, and baking soda in medium bowl.
2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 4 minutes. Add egg, molasses, and grated ginger; mix until combined. Reduce speed to low. Add flour mixture; mix until just combined.
3. Halve dough; shape into disks. Wrap each disk in plastic; refrigerate until cold, about 1 hour. Working with 1 disk at a time, roll out dough on a lightly floured surface to a G inch thick. (If dough becomes too soft at any time, freeze until firm.) Cut out shapes with 3-inch acorn- or leaf-shaped cookie cutters; space 1 inch apart on baking sheets lined with parchment paper. Refrigerate until firm, about 20 minutes.
4. Score designs with a paring knife; sprinkle with sanding sugar. Bake, rotating sheets halfway through, until firm, 11 to 13 minutes. Cool on sheets on wire racks. Store cookies in an airtight container at room temperature up to 5 days.
The delicate shape and texture of these seasonal crisps complements their rich, spicy flavor perfectly.
Ingredients
Makes 4 dozen
* 2 1/2 cups all-purpose flour, plus more for work surface
* 1/2 cup unsweetened Dutch-process cocoa powder
* 1/2 teaspoon ground ginger
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1/2 teaspoon coarse salt
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 3/4 cup (1 1/2 sticks) unsalted butter, softened
* 3/4 cup packed dark-brown sugar
* 1 large egg
* 1/2 cup unsulfured molasses
* 1 tablespoon peeled, grated fresh ginger
* Fine sanding sugar, for sprinkling
Directions
1. Preheat oven to 325 degrees. Whisk together flour, cocoa powder, spices, salt, baking powder, and baking soda in medium bowl.
2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 4 minutes. Add egg, molasses, and grated ginger; mix until combined. Reduce speed to low. Add flour mixture; mix until just combined.
3. Halve dough; shape into disks. Wrap each disk in plastic; refrigerate until cold, about 1 hour. Working with 1 disk at a time, roll out dough on a lightly floured surface to a G inch thick. (If dough becomes too soft at any time, freeze until firm.) Cut out shapes with 3-inch acorn- or leaf-shaped cookie cutters; space 1 inch apart on baking sheets lined with parchment paper. Refrigerate until firm, about 20 minutes.
4. Score designs with a paring knife; sprinkle with sanding sugar. Bake, rotating sheets halfway through, until firm, 11 to 13 minutes. Cool on sheets on wire racks. Store cookies in an airtight container at room temperature up to 5 days.
Chocolate Glazed Pumpkin Cookies
Chocolate Glazed Pumpkin Cookies
Canned pumpkin puree gives these cookies a tender, almost cakelike texture. Store them in layers divided by parchment paper in an airtight container up to three days. A resealable plastic bag works well for the simple piping in this recipe. Fill it with chocolate, seal while squeezing out air, and twist into a cone; then snip off the corner and pipe.
Prep: 30 minutes
Total: 1 1/2 hours plus cooling
Ingredients
Makes 3 1/2 dozen
* 2 cups all-purpose flour (spooned and leveled)
* 1/2 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon pumpkin-pie spice
* 1/4 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, room temperature
* 1 cup sugar
* 1 large egg
* 1 can (15 ounces) pure pumpkin puree
* 4 ounces semisweet chocolate, chopped
Directions
1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin-pie spice, and salt; set aside.
2. Using an electric mixer, beat together butter and sugar until light and fluffy. Add egg; beat until smooth. With mixer on low speed, alternately add flour mixture in two parts and pumpkin puree in one, beginning and ending with flour mixture; mix just until combined (do not overmix).
3. Drop dough by heaping tablespoons onto two baking sheets, about 1 1/2 inches apart. Bake until puffed and edges are golden, 15 to 20 minutes, rotating sheets once during baking. Immediately transfer cookies to wire racks, and cool completely.
4. When cookies have cooled, set them (still on rack) over a baking sheet or waxed paper. Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir until almost melted. Remove from heat; stir until completely melted. Pour chocolate into a resealable plastic bag. Snip off a corner with scissors or a knife to make an 1/8-inch hole; pipe chocolate over cookies. Refrigerate until chocolate is firm, about 20 minutes.
Canned pumpkin puree gives these cookies a tender, almost cakelike texture. Store them in layers divided by parchment paper in an airtight container up to three days. A resealable plastic bag works well for the simple piping in this recipe. Fill it with chocolate, seal while squeezing out air, and twist into a cone; then snip off the corner and pipe.
Prep: 30 minutes
Total: 1 1/2 hours plus cooling
Ingredients
Makes 3 1/2 dozen
* 2 cups all-purpose flour (spooned and leveled)
* 1/2 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon pumpkin-pie spice
* 1/4 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, room temperature
* 1 cup sugar
* 1 large egg
* 1 can (15 ounces) pure pumpkin puree
* 4 ounces semisweet chocolate, chopped
Directions
1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin-pie spice, and salt; set aside.
2. Using an electric mixer, beat together butter and sugar until light and fluffy. Add egg; beat until smooth. With mixer on low speed, alternately add flour mixture in two parts and pumpkin puree in one, beginning and ending with flour mixture; mix just until combined (do not overmix).
3. Drop dough by heaping tablespoons onto two baking sheets, about 1 1/2 inches apart. Bake until puffed and edges are golden, 15 to 20 minutes, rotating sheets once during baking. Immediately transfer cookies to wire racks, and cool completely.
4. When cookies have cooled, set them (still on rack) over a baking sheet or waxed paper. Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir until almost melted. Remove from heat; stir until completely melted. Pour chocolate into a resealable plastic bag. Snip off a corner with scissors or a knife to make an 1/8-inch hole; pipe chocolate over cookies. Refrigerate until chocolate is firm, about 20 minutes.
Butterscotch Bark
Butterscotch Bark
An unbeatable combination of pecans, coconut, and chocolate that comes together remarkably quickly.
Prep: 15 minutes
Total: 35 minutes
Ingredients
Makes 2 dozen
* 1 cup chopped pecans
* 1 cup shredded, sweetened coconut
* 1 cup semisweet chocolate chips
* 12 graham crackers
* 12 tablespoons unsalted butter
* 1/2 cup light-brown sugar
Directions
1. Preheat oven to 350 degrees. Spread pecans and coconut on baking sheet; bake until golden, 5 minutes. Cool; toss with chocolate chips.
2. Line a 10-by-15-inch rimmed baking sheet with foil. Break graham crackers in half; fit in pan in single layer.
3. In saucepan, whisk butter and sugar over medium heat until smooth; spread over crackers.
4. Bake until bubbly, 10 minutes. Sprinkle with nut topping; press gently. Cool; break into pieces.
An unbeatable combination of pecans, coconut, and chocolate that comes together remarkably quickly.
Prep: 15 minutes
Total: 35 minutes
Ingredients
Makes 2 dozen
* 1 cup chopped pecans
* 1 cup shredded, sweetened coconut
* 1 cup semisweet chocolate chips
* 12 graham crackers
* 12 tablespoons unsalted butter
* 1/2 cup light-brown sugar
Directions
1. Preheat oven to 350 degrees. Spread pecans and coconut on baking sheet; bake until golden, 5 minutes. Cool; toss with chocolate chips.
2. Line a 10-by-15-inch rimmed baking sheet with foil. Break graham crackers in half; fit in pan in single layer.
3. In saucepan, whisk butter and sugar over medium heat until smooth; spread over crackers.
4. Bake until bubbly, 10 minutes. Sprinkle with nut topping; press gently. Cool; break into pieces.
Double Chocolate Cookies
Double Chocolate Cookies
Oversize and ever-so-slightly underbaked, these cookies include big chunks of milk chocolate.
Makes about 3 dozen
* 1 cup all-purpose flour
* 1/2 cup unsweetened Dutch-process cocoa powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon coarse salt
* 1/2 pound good-quality milk chocolate, 4 ounces coarsely chopped and 4 ounces cut into 1/4-inch chunks
* 1/2 cup (1 stick) unsalted butter
* 1 1/2 cups sugar
* 2 large eggs
* 1 teaspoon pure vanilla extract
Directions
1. Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt 4 ounces coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.
2. Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.
3. Using a 1 1/2-inch ice cream scoop, drop dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
Oversize and ever-so-slightly underbaked, these cookies include big chunks of milk chocolate.
Makes about 3 dozen
* 1 cup all-purpose flour
* 1/2 cup unsweetened Dutch-process cocoa powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon coarse salt
* 1/2 pound good-quality milk chocolate, 4 ounces coarsely chopped and 4 ounces cut into 1/4-inch chunks
* 1/2 cup (1 stick) unsalted butter
* 1 1/2 cups sugar
* 2 large eggs
* 1 teaspoon pure vanilla extract
Directions
1. Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt 4 ounces coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.
2. Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.
3. Using a 1 1/2-inch ice cream scoop, drop dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
Giant Ginger Cookies
Giant Ginger Cookies
To preserve the appearance of the sugary tops, layer cookies between parchment or wax paper when packing them for school lunches or as gifts. Freezing the dough for twenty minutes makes it easier to work with. Cookies can be baked up to two days ahead; store in an airtight container at room temperature.
Prep: 30 minutes
Total: 50 minutes
Ingredients
Makes 12
* 2 1/2 cups all-purpose flour
* 2 1/4 teaspoons baking soda
* 1/2 teaspoon salt
* 1 tablespoon ground ginger
* 1/2 teaspoon ground allspice
* 1/2 teaspoon ground pepper
* 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
* 1/2 cup packed light-brown sugar
* 1/2 cup granulated sugar, plus 1/3 cup for coating
* 6 tablespoons molasses
* 1 large egg
Directions
1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and pepper.
2. With an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in molasses and egg. With mixer on low, gradually beat in flour mixture until just combined. Flatten into a disk, wrap in plastic, and freeze for 20 minutes.
3. Divide dough into twelve 2-inch balls. Place remaining 1/3 cup granulated sugar in a bowl. Roll balls in sugar to coat; place at least 4 inches apart on prepared baking sheets. Flatten into 3-inch rounds. Sprinkle with sugar remaining in bowl.
4. Bake until brown, rotating sheets halfway through, 12 to 15 minutes. Cool cookies on a wire rack.
To preserve the appearance of the sugary tops, layer cookies between parchment or wax paper when packing them for school lunches or as gifts. Freezing the dough for twenty minutes makes it easier to work with. Cookies can be baked up to two days ahead; store in an airtight container at room temperature.
Prep: 30 minutes
Total: 50 minutes
Ingredients
Makes 12
* 2 1/2 cups all-purpose flour
* 2 1/4 teaspoons baking soda
* 1/2 teaspoon salt
* 1 tablespoon ground ginger
* 1/2 teaspoon ground allspice
* 1/2 teaspoon ground pepper
* 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
* 1/2 cup packed light-brown sugar
* 1/2 cup granulated sugar, plus 1/3 cup for coating
* 6 tablespoons molasses
* 1 large egg
Directions
1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and pepper.
2. With an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in molasses and egg. With mixer on low, gradually beat in flour mixture until just combined. Flatten into a disk, wrap in plastic, and freeze for 20 minutes.
3. Divide dough into twelve 2-inch balls. Place remaining 1/3 cup granulated sugar in a bowl. Roll balls in sugar to coat; place at least 4 inches apart on prepared baking sheets. Flatten into 3-inch rounds. Sprinkle with sugar remaining in bowl.
4. Bake until brown, rotating sheets halfway through, 12 to 15 minutes. Cool cookies on a wire rack.
Children's Hand Cookies
Children's Hand Cookies
Older children can use their hand to outline the cookies, drawing around it on the dough with a skewer and using a knife tip to cut along the line. If your child can't participate, make a pattern from a manila folder. Translucent parchment works well for the heart stencil; it will allow you to see the shape of the cookie through it.
Ingredients
Makes 8 to 10 cookies
* FOR DOUGH
* 2 cups sifted all-purpose flour, plus more for dusting
* 1/4 teaspoon table salt
* 1/2 teaspoon baking powder
* 8 tablespoons (1 stick) unsalted butter
* 1 cup sugar
* 1 large egg
* 1 teaspoon pure vanilla extract, for decorating
* FOR DECORATING
* 1 large egg white
* 1 teaspoon water
* Sanding sugar
Directions
1. In a large bowl, sift together flour, salt, and baking powder. Set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until fluffy, about 3 minutes. Add egg, and beat until smooth, about 1 minute.
3. Add reserved flour mixture, and mix on low speed until thoroughly combined. Stir in vanilla. Wrap dough in plastic, and refrigerate for about 45 minutes.
4. Make cookie pattern and heart stencil while wrapped dough is chilling. For the pattern, have your child trace his or her hand on a manila file folder, and cut out the tracing. You will lay this on the dough and trace around it with the tip of a paring knife. For the heart stencil, cut a heart shape from a piece of parchment paper, discarding center.
5. Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper. On a well-floured work surface, roll out cold dough to 1/8 inch thick. Cut out hand shapes. Transfer cookies to prepared baking sheets. Refrigerate until firm, about 15 minutes. Dough scraps may be re-rolled twice.
6. To decorate the cookies with sanding sugar hearts, lay the heart stencil over a cookie. Combine the egg white with the water in a small bowl. Brush the egg wash in the heart, and sprinkle with sanding sugar. Lift stencil and repeat with remaining cookies. Bake until edges just begin to brown lightly, 8 to 10 minutes. Let cookies cool on pans for 3 minutes before transferring to wire racks to cool completely.
Chocolate Chip Cookies
Chocolate Chip Cookies
Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies
* 1 pound unsalted butter
* 1 3/4 cups granulated sugar
* 2 1/4 cups packed light-brown sugar
* 4 large eggs
* 3 cups plus 2 tablespoons pastry flour
* 3 cups bread flour
* 1 tablespoon salt
* 2 teaspoons baking powder
* 2 teaspoons baking soda
* 1 tablespoon pure vanilla extract
* 2 pounds Jacques Torres House (60 percent cocoa) Chocolate or other best-quality semisweet or bittersweet chocolate, coarsely chopped
Directions
1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
3. Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.
Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies
* 1 pound unsalted butter
* 1 3/4 cups granulated sugar
* 2 1/4 cups packed light-brown sugar
* 4 large eggs
* 3 cups plus 2 tablespoons pastry flour
* 3 cups bread flour
* 1 tablespoon salt
* 2 teaspoons baking powder
* 2 teaspoons baking soda
* 1 tablespoon pure vanilla extract
* 2 pounds Jacques Torres House (60 percent cocoa) Chocolate or other best-quality semisweet or bittersweet chocolate, coarsely chopped
Directions
1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
3. Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.
Rosemary - Walnut Shortbread Cookies
Rosemary - Walnut Shortbread Cookies
Rosemary represents remembrance. So our rosemary shortbread cookies are sure to make a lasting impression.
Ingredients
Makes about 4 dozen
* 1 1/4 cups all-purpose flour
* 1/2 cup finely ground walnuts
* 1 1/2 teaspoons finely chopped fresh rosemary
* 1/2 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, softened
* 1/4 cup packed dark-brown sugar
* 1/4 cup granulated sugar
* 1 teaspoon pure vanilla extract
* Raw sugar, for decorating
Directions
1. Preheat oven to 300 degrees. Whisk flour, nuts, rosemary, and salt in a large bowl.
2. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until lightened, about 3 minutes. Mix in vanilla. Reduce speed to low. Add flour mixture; mix until dough comes together and is smooth, about 3 minutes.
3. Turn out dough onto parchment paper, and pat into a round. Place parchment paper on top; roll into a 12-inch round, 1/4 inch thick. Transfer to a baking sheet; refrigerate until firm, about 30 minutes.
4. Cut out cookies using various sizes of heart-shape cutters (1/2 inch to 3 inches); transfer to parchment-lined baking sheets. (Keep same-size cookies on same sheet.) Roll scraps; cut out. Gently press raw sugar onto edges of cookies.
5. Bake until just golden, 15 to 18 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 5 days.
Rosemary represents remembrance. So our rosemary shortbread cookies are sure to make a lasting impression.
Ingredients
Makes about 4 dozen
* 1 1/4 cups all-purpose flour
* 1/2 cup finely ground walnuts
* 1 1/2 teaspoons finely chopped fresh rosemary
* 1/2 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, softened
* 1/4 cup packed dark-brown sugar
* 1/4 cup granulated sugar
* 1 teaspoon pure vanilla extract
* Raw sugar, for decorating
Directions
1. Preheat oven to 300 degrees. Whisk flour, nuts, rosemary, and salt in a large bowl.
2. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until lightened, about 3 minutes. Mix in vanilla. Reduce speed to low. Add flour mixture; mix until dough comes together and is smooth, about 3 minutes.
3. Turn out dough onto parchment paper, and pat into a round. Place parchment paper on top; roll into a 12-inch round, 1/4 inch thick. Transfer to a baking sheet; refrigerate until firm, about 30 minutes.
4. Cut out cookies using various sizes of heart-shape cutters (1/2 inch to 3 inches); transfer to parchment-lined baking sheets. (Keep same-size cookies on same sheet.) Roll scraps; cut out. Gently press raw sugar onto edges of cookies.
5. Bake until just golden, 15 to 18 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 5 days.
Lime Meltaways
Lime Meltaways
The dough for these icebox cookies can be frozen in logs for up to two months.
Makes about 10 dozen
* 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
* 1 cup confectioners' sugar
* Grated zest of 2 limes
* 2 tablespoons freshly squeezed lime juice
* 1 tablespoon pure vanilla extract
* 1 3/4 cups , plus 2 Tablespoons all-purpose flour
* 2 tablespoons cornstarch
* 1/4 teaspoon salt
Directions
1. In the bowl of an electric mixer fitted with the whisk attachment, cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice, and vanilla; beat until fluffy.
2. In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined.
3. Between two 8-by-12-inch pieces of parchment paper, roll dough into two 1 1/4-inch-diameter logs. Chill at least 1 hour.
4. Heat oven to 350 degrees. Line two baking sheets with parchment. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/8-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart.
5. Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly, 8 to 10 minutes. While still warm, place cookies in the sugar-filled bag; toss to coat. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.
The dough for these icebox cookies can be frozen in logs for up to two months.
Makes about 10 dozen
* 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
* 1 cup confectioners' sugar
* Grated zest of 2 limes
* 2 tablespoons freshly squeezed lime juice
* 1 tablespoon pure vanilla extract
* 1 3/4 cups , plus 2 Tablespoons all-purpose flour
* 2 tablespoons cornstarch
* 1/4 teaspoon salt
Directions
1. In the bowl of an electric mixer fitted with the whisk attachment, cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice, and vanilla; beat until fluffy.
2. In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined.
3. Between two 8-by-12-inch pieces of parchment paper, roll dough into two 1 1/4-inch-diameter logs. Chill at least 1 hour.
4. Heat oven to 350 degrees. Line two baking sheets with parchment. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/8-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart.
5. Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly, 8 to 10 minutes. While still warm, place cookies in the sugar-filled bag; toss to coat. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.
Thursday, November 15, 2007
Sugar Cookie Cut - Outs
I'm sure if you search around recipe sites such as allrecipes.com or even marthastewart.com you're sure to find at least 50 different sugar cookie recipes. This is the one I use when I want just a plain cookie.
Basic Cookie Mix
2 Large Eggs
2 Tablespoons Water
1 Teaspoon Vanilla Extract
Preheat oven to 350°F. Mix eggs with water and vanilla. Stir into cookie mix. Drop batter by rounded teaspoonfuls, 2 inches apart, onto lightly greased baking sheets. Bake 10 minutes or until golden. Remove to wire racks; cool.
Now instead of dropping the batter onto the cookie sheets you can flour a surface and roll it out until about 1/2 inch thick. Then use your cookie cutters (I prefer the plastic ones), dipping them into flour each time before you cut, to cut out shapes and lay those onto the cookie sheet.
I have also jazzed this recipe up by using almond extract instead of vanilla to give it an almond flavor or by just adding 1/2 teaspoon of cinnamon and sugar or even pumpkin pie spice to the batter. It gives just a little bit of flavor to them. If you have any other tips on how to jazz them up please leave a comment and let us know!
Basic Cookie Mix
2 Large Eggs
2 Tablespoons Water
1 Teaspoon Vanilla Extract
Preheat oven to 350°F. Mix eggs with water and vanilla. Stir into cookie mix. Drop batter by rounded teaspoonfuls, 2 inches apart, onto lightly greased baking sheets. Bake 10 minutes or until golden. Remove to wire racks; cool.
Now instead of dropping the batter onto the cookie sheets you can flour a surface and roll it out until about 1/2 inch thick. Then use your cookie cutters (I prefer the plastic ones), dipping them into flour each time before you cut, to cut out shapes and lay those onto the cookie sheet.
I have also jazzed this recipe up by using almond extract instead of vanilla to give it an almond flavor or by just adding 1/2 teaspoon of cinnamon and sugar or even pumpkin pie spice to the batter. It gives just a little bit of flavor to them. If you have any other tips on how to jazz them up please leave a comment and let us know!
Cream Cheese Frosted Bars
Cream Cheese Frosted Bars
2 Large Eggs
2 Tablespoons Water
1 Teaspoon Vanilla Extract
Basic Cookie Mix
Cream - Cheese Frosting (recipe follows)
Preheat oven to 350°F. Mix eggs with water and vanilla. Stir into cookie mix. Press into a greased 9 inch square pan. Bake until cake tested inserted in center comes out clean - 25 minutes. Cool in pan on wire rack 15 minutes; cut into 24 bars. Remove; cool completely on rack. Spread tops with frosting. Makes 2 dozen.
Cream Cheese Frosting
1 package (3 ounces) cream cheese softened
1/2 Cup Confectioners' Sugar
1 to 1 1/2 teaspoons lemon juice
In a small bowl mix all ingredients until smooth.
2 Large Eggs
2 Tablespoons Water
1 Teaspoon Vanilla Extract
Basic Cookie Mix
Cream - Cheese Frosting (recipe follows)
Preheat oven to 350°F. Mix eggs with water and vanilla. Stir into cookie mix. Press into a greased 9 inch square pan. Bake until cake tested inserted in center comes out clean - 25 minutes. Cool in pan on wire rack 15 minutes; cut into 24 bars. Remove; cool completely on rack. Spread tops with frosting. Makes 2 dozen.
Cream Cheese Frosting
1 package (3 ounces) cream cheese softened
1/2 Cup Confectioners' Sugar
1 to 1 1/2 teaspoons lemon juice
In a small bowl mix all ingredients until smooth.
Mint - Chip Coconut Rounds
Mint - Chip Coconut Rounds
2 Large Eggs
2 Tablespoons Water
1 Teaspoon Vanilla Extract
Basic Cookie Mix
1 Cup Mint - Flavored Semi-Sweet Chocolate Pieces
1/2 Cup Flaked Coconut
Preheat oven to 350°F. Mix eggs with water and vanilla. Stir into cookie mix. Stir in chocolate pieces and coconut. Drop batter by rounded teaspoonfuls, 2 inches apart, onto lightly greased baking sheets. Bake about 10 minutes, or until golden. Remove to wire racks; cool. Makes about 4 1/2 dozen.
2 Large Eggs
2 Tablespoons Water
1 Teaspoon Vanilla Extract
Basic Cookie Mix
1 Cup Mint - Flavored Semi-Sweet Chocolate Pieces
1/2 Cup Flaked Coconut
Preheat oven to 350°F. Mix eggs with water and vanilla. Stir into cookie mix. Stir in chocolate pieces and coconut. Drop batter by rounded teaspoonfuls, 2 inches apart, onto lightly greased baking sheets. Bake about 10 minutes, or until golden. Remove to wire racks; cool. Makes about 4 1/2 dozen.
Candied Cookies
Candied Cookies
2 Large Eggs
2 Tablespoons Water
1 Teaspoon Vanilla Extract
Basic Cookie Mix
1 1/4 Cups Candy-Coated Chocolate Candies
1/2 Cup Chopped Walnuts
Preheat oven to 350°F. Mix eggs with water and vanilla. Stir into cookie mix. Stir in candies and walnuts. Drop batter by rounded teaspoonfuls, 2 inches apart, onto lightly greased baking sheets. Bake 10 minutes, or until golden. Remove to wire racks; cool. Makes about 4 1/2 dozen.
2 Large Eggs
2 Tablespoons Water
1 Teaspoon Vanilla Extract
Basic Cookie Mix
1 1/4 Cups Candy-Coated Chocolate Candies
1/2 Cup Chopped Walnuts
Preheat oven to 350°F. Mix eggs with water and vanilla. Stir into cookie mix. Stir in candies and walnuts. Drop batter by rounded teaspoonfuls, 2 inches apart, onto lightly greased baking sheets. Bake 10 minutes, or until golden. Remove to wire racks; cool. Makes about 4 1/2 dozen.
Granola Raisin Cookies
Granola Raisin Cookies (using Basic Cookie Mix)
2 Large Eggs
2 Tablespoons Water
1 Teaspoon Vanilla Extract
Basic Cookie Mix
1 Cup Granola
1/2 Cup Raisins
Preheat oven to 350°F. Mix eggs with water and vanilla. Stir into cookie mix. Stir in granola and raisins. Drop batter by rounded teaspoonfuls, 2 inches apart, onto lightly greased baking sheets. Bake 10 minutes or until golden. Remove to wire racks; cool. Makes about 4 1/2 dozen.
2 Large Eggs
2 Tablespoons Water
1 Teaspoon Vanilla Extract
Basic Cookie Mix
1 Cup Granola
1/2 Cup Raisins
Preheat oven to 350°F. Mix eggs with water and vanilla. Stir into cookie mix. Stir in granola and raisins. Drop batter by rounded teaspoonfuls, 2 inches apart, onto lightly greased baking sheets. Bake 10 minutes or until golden. Remove to wire racks; cool. Makes about 4 1/2 dozen.
4 - in - 1 Cookies
Ok so I forgot yesterdays recipe so today to make up for it I will be posting a basic cookie mix and then 4 recipes that use that basic mix. I will then also post the promised recipe for plain sugar cookies and ways I love to jazz them up! If you enjoy the blog LEAVE COMMENTS! Happy Baking!
Basic Cookie Mix
2 1/4 Cups Unsifted All- Purpose Flour
3/4 Cup Firmly Packed Light - Brown Sugar
1/2 Cup Granulated Sugar
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Cup Butter or Margarine
In a large bowl, combine flour, sugars, baking soda and salt. Using pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Cover and refrigerate mix up to one week.
Basic Cookie Mix
2 1/4 Cups Unsifted All- Purpose Flour
3/4 Cup Firmly Packed Light - Brown Sugar
1/2 Cup Granulated Sugar
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Cup Butter or Margarine
In a large bowl, combine flour, sugars, baking soda and salt. Using pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Cover and refrigerate mix up to one week.
Tuesday, November 13, 2007
Lemon Cookies
Lemon Cookies
1 Lemon Cake Mix
1 Stick Margarine (softened)
1 Package (8 oz.) Cream Cheese (softened)
1 Egg
Mix above ingredients, blending well. Drop by teaspoonful onto a lightly greased cookie sheet. Bake at 375° for 10-12 minutes.
1 Lemon Cake Mix
1 Stick Margarine (softened)
1 Package (8 oz.) Cream Cheese (softened)
1 Egg
Mix above ingredients, blending well. Drop by teaspoonful onto a lightly greased cookie sheet. Bake at 375° for 10-12 minutes.
Almond Bark Cookies
Almond Bark Cookies
1 Package (24 oz.) Almond Bark
1 Cup Peanut Butter
8 Cups Captain Krunch Cereal
1 Cup Salted Peanuts
Melt almond bark according to package directions. Add peanut butter and mix. Remove from heat and stir in cereal and peanuts. Drop by spoonfuls onto wax paper. Cool.
1 Package (24 oz.) Almond Bark
1 Cup Peanut Butter
8 Cups Captain Krunch Cereal
1 Cup Salted Peanuts
Melt almond bark according to package directions. Add peanut butter and mix. Remove from heat and stir in cereal and peanuts. Drop by spoonfuls onto wax paper. Cool.
Monday, November 12, 2007
Orange Coconut Balls
Orange Coconut Balls
3 Cups Finely Crushed Vanilla Wafers
2 Cups Flaked Coconut
1 Cup Pecans (finely chopped)
1 Can (6oz.) Orange Juice Concentrate (thawed)
Combine ingredients and shape into bite-sized balls. If desired, roll in crushed vanilla wafer crumbs. Refrigerate in airtight container.
3 Cups Finely Crushed Vanilla Wafers
2 Cups Flaked Coconut
1 Cup Pecans (finely chopped)
1 Can (6oz.) Orange Juice Concentrate (thawed)
Combine ingredients and shape into bite-sized balls. If desired, roll in crushed vanilla wafer crumbs. Refrigerate in airtight container.
Peanut Butter Candy Cookies
Peanut Butter Candy Cookies
1/2 Cup Peanut Butter
1/2 Cup Sugar
1/4 Cup Evaporated Milk
2 1/2 Cups Cornflakes
Mix peanut butter, sugar and milk into a smooth cream. Stir in cornflakes until thoroughly blended. Drop by teaspoonful onto an ungreased cookie sheet. Bake at 375° for 6 minutes or until evenly browned.
1/2 Cup Peanut Butter
1/2 Cup Sugar
1/4 Cup Evaporated Milk
2 1/2 Cups Cornflakes
Mix peanut butter, sugar and milk into a smooth cream. Stir in cornflakes until thoroughly blended. Drop by teaspoonful onto an ungreased cookie sheet. Bake at 375° for 6 minutes or until evenly browned.
Welcome
This blog was mainly put up for my fantabulous girls over on Momsovermiles.net but if you found this blog another way WELCOME! I LOVE baking cookies and other goodies and I have forever been promising to share my recipe collection. This will be just the place to do so! I will be putting up at least one recipe a day (roughly) and each posts title will be the name of the recipe so you can search through! Hope you enjoy! My e-mail address is momof2goobers@gmail.com so if you bake any of these take a pic and e-mail it to me and I will post it here with the recipe! Also if I bake these or have in the past I will post a pic to go along with it. You know you are more inclined to make something if you can SEE it. Thanks for visiting and enjoy!
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