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.
Thursday, November 29, 2007
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.
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