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Cookie Recipes Re: Cookie Recipes 1 cup unsalted butter, at room temperature 1/2 cup granulated sugar, plus 1/2 cup more for coating 1 teaspoon pure vanilla extract 2 cups all-purpose flour 1/2 teaspoon cinnamon 3/4 cup potato chips, crushed 1/2 cup pecans, chopped Heat oven to 375° F. Cream the butter and 1/2 cup sugar in a large bowl with an electric mixer on high speed. Lower to medium speed and add the vanilla. Add the flour and cinnamon to the butter mixture. Beat on low speed until incorporated. Fold in the potato chips and pecans. Form into approximately 1 1/2-inch balls. Dredge in the remaining sugar. Place on parchment- or foil-lined baking sheets, 2 inches apart. Bake until golden brown around the edges, about 13 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks. Makes 2 1/2 dozen Re: Cookie Recipes 1 cup unsalted butter, at room temperature 1/2 cup granulated sugar, plus 1/2 cup more for coating 1 teaspoon pure vanilla extract 2 cups all-purpose flour 1/2 teaspoon cinnamon 3/4 cup potato chips, crushed 1/2 cup pecans, chopped Heat oven to 375° F. Cream the butter and 1/2 cup sugar in a large bowl with an electric mixer on high speed. Lower to medium speed and add the vanilla. Add the flour and cinnamon to the butter mixture. Beat on low speed until incorporated. Fold in the potato chips and pecans. Form into approximately 1 1/2-inch balls. Dredge in the remaining sugar. Place on parchment- or foil-lined baking sheets, 2 inches apart. Bake until golden brown around the edges, about 13 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks. Makes 2 1/2 dozen Double Chocolate-Chip Cookies 1/2 cup unsalted butter, at room temperature 1/2 cup granulated sugar 1/2 cup brown sugar 1 large egg 1 teaspoon pure vanilla extract 1 1/2 cups all-purpose flour 1/4 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup milk-chocolate chips 1/2 cup semisweet chocolate chips Heat oven to 350°. Cream the butter and sugars in a large bowl with an electric mixer on high speed. Lower to medium speed and add the egg and vanilla. Sift together the flour, cocoa, baking soda, baking powder, and salt. On low speed, add the dry mixture to the butter mixture. Beat until fully incorporated. Fold in the chocolate chips. Form the dough into approximately 1 1/2-inch balls. Place on parchment- or foil-lined baking sheets, 2 inches apart. Bake until centers are just set, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks. Makes 3 dozen cookies Re: Cookie Recipes 1 cup (2 sticks) unsalted butter 1/2 cup sugar 1/4 teaspoon salt Grated zest from 1 lemon 1 teaspoon loose chamomile tea 2 1/4 cups all-purpose flour Heat oven to 325°. Combine the butter, sugar, and salt in a mixer and beat until light and fluffy. Blend in the lemon zest, loose tea, and flour until smooth. Press into an 8-inch square cake pan. Bake 30 minutes or just until the shortbread begins to turn golden. Cut into 9 squares, then cut each square into 2 triangles. Cool completely on a wire rack. Remove the shortbread cookies from the pan. Makes 18 cookies Re: Cookie Recipes 2 cups all-purpose flour 1/2 cup granulated sugar 1/2 cup confectioners' sugar 2 tablespoons Earl Grey tea leaves, from approximately 6 tea bags 1/2 teaspoon salt 1 teaspoon pure vanilla extract 1 cup unsalted butter, cut into pieces Heat oven to 375°. Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized. Add the vanilla, 1 teaspoon water, and the butter. Pulse together until a dough is formed. Divide the dough in half. Place each half on a sheet of plastic wrap and roll into a 12-inch log, about 2 inches in diameter. Wrap and chill for 30 minutes. Slice each log into disks, 1/3 inch thick. Place on parchment- or foil-lined baking sheets, 2 inches apart. Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks. Makes 6 dozen Peanut Butter Cookies 1 1/4 cups flour 1/2 teaspoon baking powder 3/4 teaspoon baking soda 1/8 teaspoon salt 1/2 cup (1 stick) unsalted butter, at room temperature 1/2 cup granulated sugar, plus 1/3 cup for rolling 1/2 cup brown sugar 1 teaspoon vanilla extract 1 egg 1/2 cup creamy peanut butter 1/2 cup salted peanuts, roughly chopped Adjust rack to center of oven and heat to 350°. In a large bowl, combine the flour, baking powder, baking soda, and salt; set aside. In a bowl, with an electric mixer on medium, beat the butter until light and fluffy. Add 1/2 cup of the granulated sugar, the brown sugar, and vanilla and beat until incorporated. Add the egg and combine, then add the peanut butter. Reduce speed to low, add the flour mixture, and beat until incorporated. Stir in the peanuts. Form the dough into 1 1/2-inch balls. Roll in the remaining sugar and place on a baking sheet, 2 inches apart. Using the back of a fork, gently press the cookies to form a crisscross pattern. Bake 12 to 16 minutes or until just golden. Cool on racks. Makes 2 dozen cookies Gingersnaps with Crystallized Ginger 1/2 cup unsalted butter, at room temperature 1 3/4 cups cups granulated sugar, plus 1/2 cup more for coating 2 large eggs, beaten 1/2 cup molasses 1 tablespoon balsamic vinegar 1 teaspoon pure vanilla extract 4 1/4 cups all-purpose flour 1 tablespoon baking soda 1/2 teaspoon salt 2 teaspoons ground ginger 1 teaspoon cinnamon 1/2 teaspoon cloves 1/2 teaspoon cardamom 1/2 teaspoon freshly ground black pepper 1/3 cup crystallized ginger, finely chopped Heat oven to 375°. Cream the butter and 1 3/4 cups sugar in a large bowl with an electric mixer on high speed. Lower to medium and add the eggs, molasses, vinegar, and vanilla. Sift together the flour, baking soda, salt, ground ginger, cinnamon, cloves, cardamom, and pepper. With the mixer on low, slowly add the flour mixture to the butter mixture. Beat until incorporated. Fold in the crystallized ginger. Divide the dough into 3 equal portions (it will be sticky). Place each portion on a sheet of plastic wrap and form into a 12-inch log, 2 inches in diameter. Wrap and chill for 1 hour. Slice each log into disks, 1/2 inch thick. Dredge in the remaining sugar. Place on a parchment- or foil-lined baking sheet, 2 inches apart. Bake until crinkly around the edges, about 14 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks. Makes 6 dozen Irresistible Chocolate Chip Cookies 2 sticks unsalted butter, at room temperature 1 cup packed dark brown sugar 1/2 cup granulated sugar 1 teaspoon vanilla extract 1 large egg 2 3/4 cups all-purpose flour Kosher salt 1 1/4 teaspoons baking soda 12 ounces semisweet chocolate chips Heat oven to 375°. Line 2 baking sheets with parchment paper or aluminum foil. With an electric mixer on medium-high, beat the butter, sugars, and vanilla for 3 minutes. Add the egg and beat until combined. In a separate bowl, whisk together the flour, 1/2 teaspoon salt, and the baking soda. Reduce mixer speed to low and slowly add the flour mixture to the egg mixture until combined. Stir in the chocolate chips. Scoop the dough into tablespoon-size mounds and place on the prepared baking sheets, 2 inches apart. Bake until lightly browned at the edges, 12 to 15 minutes. Cool on the baking sheets for 5 minutes. Transfer cookies to wire racks and cool completely. Makes 40 cookies Coconut Nest Cookies 4 large egg whites, at room temperature 1/4 teaspoon cream of tartar 1/4 teaspoon salt 3/4 cup sugar 1 teaspoon dark rum or vanilla 1 1/2 cups sweetened shredded dried coconut Egg-shaped candies or jelly beans Cut two pieces of cooking parchment to fit two 10- by 15-inch baking sheets. With a pencil, draw 10 evenly spaced 2-inch circles on each piece of parchment. Place each, marked side down, on a baking sheet. In a large bowl or the bowl of a standing mixer, with a hand-held mixer or the standing mixer's whisk attachment, beat egg whites and cream of tartar at high speed until foamy. Add salt and beat until stiff peaks form, 2 to 4 minutes. Gradually add sugar, beating mixture until sugar has dissolved completely (rub a little between your fingers to check; if it feels gritty, sugar is not dissolved) and mixture is glossy, thick, and very billowy, 2 to 5 minutes. Beat in rum, then gently fold in coconut. Mound mixture in 3- to 4-tablespoon portions in marked circles. Using a spoon, make a shallow depression in the center of each so it resembles a nest. Bake cookies in a 250° regular oven (convection not recommended) until light golden, about 1 hour, switching pan positions halfway through baking. Turn oven off, leaving cookies inside, and let stand until dry and firm to the touch, about 2 hours longer. Remove from oven and let cool completely on sheets, then peel off parchment. Set candies or jelly beans in each nest. Makes about 20 cookies Cream Cheese Meltaways with Lemon Glaze Cookies: 1 1/4 cups all-purpose flour (about 5 1/2 ounces) 1/2 cup cornstarch 1/8 teaspoon salt 1 cup powdered sugar 1/2 cup butter, softened 1/4 cup (2 ounces) block-style 1/3-less-fat cream cheese, softened 1 teaspoon vanilla extract Glaze: 1 3/4 cups powdered sugar 1/4 cup fresh lemon juice Preparation Preheat oven to 375°. To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornstarch, and salt in a medium bowl, stirring well with a whisk. Combine 1 cup powdered sugar, butter, cheese, and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy (about 4 minutes). Add flour mixture; stir until just combined (dough will be dry and crumbly). Shape dough into 36 (1-inch) balls. Place balls 2 inches apart on baking sheets. Bake at 375° for 10 minutes or until bottoms of cookies are lightly browned. Cool 5 minutes on pans on wire racks. Remove from pans; cool completely on wire racks. To prepare glaze, combine 1 3/4 cups powdered sugar and lemon juice, stirring with a whisk until smooth. Dip tops of cookies in glaze; place on wire racks. Let cookies stand for 30 minutes or until glaze is set. Makes 36 cookies Re: Cookie Recipes 2 cups all-purpose flour (about 9 ounces) 1/4 cup finely chopped pecans 1/8 teaspoon salt 3/4 cup granulated sugar 9 tablespoons butter, softened 2 teaspoons vanilla extract Cooking spray 1/4 cup powdered sugar Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, pecans, and salt, stirring well with a whisk. Place granulated sugar and butter in a medium bowl; beat with a mixer at medium speed until fluffy (about 2 minutes). Beat in vanilla extract. Beating at low speed, gradually add flour mixture, and beat just until combined (mixture will be crumbly). Shape dough into 34 (1-inch) balls (about 1 tablespoon each). Place dough balls 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 20 minutes or until lightly browned. While cookies are still hot, sift powdered sugar evenly over tops. Remove from pan; cool completely on wire racks. Makes 34 cookies Orange-Walnut Tassies Crust: 1 cup all-purpose flour (about 4 1/2 ounces) 1 tablespoon granulated sugar 1/8 teaspoon salt 1/4 cup (2 ounces) cream cheese, softened 2 tablespoons butter, softened 2 tablespoons milk Cooking spray Filling: 1/3 cup chopped walnuts, toasted 1/2 cup packed brown sugar 1/4 cup light-colored corn syrup 1/2 teaspoon grated orange rind 2 tablespoons fresh orange juice 1/8 teaspoon salt 1 large egg Preheat oven to 350°. To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, granulated sugar, and 1/8 teaspoon salt, stirring with a whisk. Combine cheese, butter, and milk in a large bowl; beat with a mixer at medium speed until well-blended. Add flour mixture; beat at low speed just until blended (mixture will be crumbly). Turn dough out onto a lightly floured surface; knead lightly 3 or 4 times. Divide dough into 24 portions. Place 1 dough portion into each of 24 miniature muffin cups coated with cooking spray. Press dough into bottom and up sides of cups, using lightly floured fingers. To prepare filling, spoon about 1/2 teaspoon walnuts into each muffin cup. Combine brown sugar and remaining ingredients, stirring well with a whisk; spoon about 2 teaspoons filling over walnuts in each muffin cup. Bake at 350° for 20 minutes or until crust is lightly browned and filling is puffy. Cool in pans 10 minutes on a wire rack. Run a knife around outside edge of each tassie; remove from pan. Cool completely on wire racks. Makes 2 dozen tassies Maple-Walnut Spice Cookies Cookies: 1 1/2 cups all-purpose flour (about 6 3/4 ounces) 1/2 teaspoon baking soda 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/8 teaspoon ground nutmeg 1/8 teaspoon ground cloves 3/4 cup packed dark brown sugar 1/4 cup butter, softened 2 tablespoons maple syrup 1 large egg Frosting: 1 cup powdered sugar 2 tablespoons maple syrup 1 tablespoon milk 2 teaspoons butter, softened Remaining ingredient: 1/2 cup finely chopped walnuts, toasted Preheat oven to 350°. To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through cloves) in a medium bowl, stirring well with a whisk. Place brown sugar and 1/4 cup butter in a large bowl; beat with a mixer at high speed until light and fluffy (about 4 minutes). Add 2 tablespoons syrup and egg; beat until well blended. Beating at low speed, gradually add flour mixture; beat just until combined. Spoon batter evenly into 30 mounds (about 1 tablespoon) 2 inches apart on baking sheets. Bake at 350° for 14 minutes or until lightly browned. Cool on pans 5 minutes. Remove from pans; cool completely on wire racks. To prepare frosting, combine powdered sugar, 2 tablespoons syrup, milk, and 2 teaspoons butter, stirring with a whisk until smooth. Spread frosting evenly over cooled cookies. Working quickly, sprinkle cookies with nuts. Makes 30 cookies Peanut Butter-Toffee Turtle Cookies 1/2 cup unsalted butter, softened 1/2 cup granulated sugar 1/2 cup firmly packed light brown sugar 2/3 cup creamy peanut butter 1 large egg 2 cups bisquick original all-purpose baking mix 2/3 cup almond toffee bits 2/3 cup coarsely chopped peanuts 2/3 cup milk chocolate morsels 10 ounce vanilla caramels 2 to 3 tablespoons whipping cream 1/2 teaspoon vanilla extract 2/3 cup milk chocolate morsels, melted Preheat oven to 350°. Beat first 4 ingredients at medium speed with an electric mixer until creamy. Add egg, beating until blended. Add baking mix, beating at low speed just until blended. Stir in toffee bits, chopped peanuts, and 2/3 cup chocolate morsels. Drop dough by rounded tablespoonfuls onto ungreased baking sheets; flatten dough with hand. Bake at 350° for 10 to 12 minutes or until golden brown. Cool cookies on baking sheets 1 minute; remove cookies to wire racks. Microwave caramels and 2 tablespoons cream in a glass bowl at HIGH 1 minute; stir. Continue to microwave at 30-second intervals, stirring until caramels melt and mixture is smooth; add remaining cream, if necessary. Stir in vanilla. Spoon caramel mixture evenly onto tops of cookies; drizzle evenly with melted chocolate. Makes 3 dozen Note: The chocolate drizzle on the cookies will harden as it cools. Cinnamon Cookies 3/4 cup butter, softened 1 cup sugar 1 egg yolk 2 cups all-purpose flour 1 tablespoon ground cinnamon 3 cups finely chopped pecans Beat first 3 ingredients at medium speed with an electric mixer 2 to 3 minutes or until light and fluffy. Add flour and cinnamon, beating well. (Dough will be stiff.) Roll dough to 1/8-inch thickness between sheets of parchment paper. Remove top sheet of parchment, and invert dough onto a lightly greased baking sheet. Remove parchment paper, and press pecans evenly into dough. Bake cookies at 350° for 15 minutes; reduce heat to 250°, and bake 10 more minutes. Remove from oven, and cut cookies (while dough is hot) into 3- x 1 1/2-inch rectangles, using a pizza cutter. Cool on a wire rack. Makes 3 dozen Butterscotch Blondies 2 cups all-purpose flour (about 9 ounces) 2 1/2 cups firmly packed light brown sugar 2 teaspoons baking powder 1/2 teaspoon salt 10 tablespoon unsalted butter 3/4 cup egg substitute Cooking spray Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, firmly packed light brown sugar, baking powder, and salt in a large bowl. Place butter in a small skillet over medium heat. Cook 6 minutes or until lightly browned, stirring occasionally. Pour into a small bowl, and cool 10 minutes. Combine butter and egg substitute, stirring with a whisk. Pour butter mixture over flour mixture; stir just until moistened. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray; smooth top with spatula. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Cut into 24 squares. Makes 24 servings Chef Porker - Number of posts : 40 Registration date : 2008-07-13 Ultimate Chocolate Chip Cookies 3/4 cup butter, softened 3/4 cup granulated sugar 3/4 cup firmly packed dark brown sugar 2 large eggs 1 1/2 teaspoons vanilla extract 2 1/4 cups plus 2 tablespoons all-purpose flour 1 teaspoon baking soda 3/4 teaspoon salt 1 (12-ounce) package semisweet chocolate morsels Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended. Combine flour, soda, and salt in a small bowl; gradually add to butter mixture, beating well. Stir in morsels. Drop by tablespoonfuls onto lightly greased baking sheets. Bake at 350° for 8 to 14 minutes or until desired degree of doneness. Remove to wire racks to cool completely. Makes about 5 dozen Peanut Butter-Chocolate Chip Cookies: Decrease salt to 1/2 teaspoon. Add 1 cup creamy peanut butter with butter and sugars. Increase flour to 2 1/2 cups plus 2 tablespoons. Proceed as directed. (Dough will look a little moist.) Oatmeal-Raisin Chocolate Chip Cookies: Reduce flour to 2 cups. Add 1 cup uncooked quick-cooking oats to dry ingredients and 1 cup raisins with morsels. Proceed as directed. Pecan-Chocolate Chip Cookies: Add 1 1/2 cups chopped, toasted pecans with morsels. Proceed as directed. Almond-Toffee Chocolate Chip Cookies: Reduce morsels to 1 cup. Add 1/2 cup slivered toasted almonds and 1 cup almond toffee bits. Proceed as directed. Dark Chocolate Chip Cookies: Substitute 1 (12-ounce) package dark chocolate morsels for semisweet chocolate morsels. Proceed as directed. Chunky Cherry-Double Chip Cookies: Microwave 1 tablespoon water and 1/2 cup dried cherries in a glass bowl at HIGH 30 seconds, stirring once. Let stand 10 minutes. Substitute 1 (12-ounce) package semisweet chocolate chunks for morsels. Add 1 cup white chocolate morsels, 1/3 cup slivered toasted almonds, and cherries with chocolate chunks. Proceed as directed. Coconut-Macadamia Chunk Cookies: Substitute 1 (12-ounce) package semisweet chocolate chunks for morsels. Add 1 cup white chocolate morsels, 1/2 cup sweetened flaked coconut, and 1/2 cup macadamia nuts with chocolate chunks. Proceed as directed. Last edited by justmecookin on Sun Aug 24, 2008 6:32 am; edited 1 time in total Lemon Sugar Cookies 1 cup (1/2 lb.) butter, at room temperature 2 cups sugar 2 large eggs 1 teaspoon grated lemon peel 2 tablespoons lemon juice 1 tablespoon milk 1 teaspoon vanilla 5 cups all-purpose flour 4 teaspoons baking powder 1/2 teaspoon salt In a bowl, with an electric mixer on high speed, beat butter and sugar until smooth and light. Beat in eggs, lemon peel, lemon juice, milk, and vanilla until well blended, scraping down sides of bowl as necessary. In another bowl, stir together flour, baking powder, and salt. Stir or beat into butter mixture until blended. Wrap dough in plastic wrap and chill until firm, at least 2 hours, or up to 3 days. Unwrap dough and place on a lightly floured surface. Roll dough out, a portion at a time, to about 3/8 inch thick. Cut with a 3- or 4-inch round cutter and place cookies slightly apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets. Bake cookies in a 350° oven until edges are golden, 10 to 14 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. With a wide spatula, transfer cookies to wire racks to cool completely. Powdered sugar icing. Controlling consistency of icing is simple. If it's too thick, add a few drops of water; if it's too thin, gradually add more powdered sugar. To tint, add food coloring a few drops at a time. For spreading: In a bowl, stir 3 cups powdered sugar, 1 teaspoon vanilla, and 1/4 cup water until smooth. Tint with food coloring as desired. Spread icing onto cool cookies with a metal spatula. Let stand until icing is firm, about 1 1/2 hours. Makes about 1 cup. For piping: In a bowl, stir 2 cups powdered sugar, 1/2 teaspoon vanilla, and 1 1/2 tablespoons water until smooth. Tint with food coloring as desired. Spoon into a pastry bag fitted with a 1/8-inch tip or a heavy 1-quart zip-lock plastic bag. Seal plastic bag and squeeze icing into a corner; cut a tiny opening at corner of bag to squeeze icing out. Let cookies stand until icing is firm, about 5 minutes. Makes about 3/4 cup. Makes about 36 4-inch cookies Last edited by justmecookin on Sun Aug 24, 2008 6:32 am; edited 1 time in total Raspberry Linzer Windowpane Cookies 2 cups all-purpose flour (about 9 ounces) 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 3/4 cup granulated sugar 1/2 cup butter, softened 1/4 cup egg substitute 1/4 cup seedless raspberry jam 2 teaspoons powdered sugar Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, salt, and cinnamon, stirring well with a whisk. Place granulated sugar and butter in a large bowl; beat with a mixer at high speed until light and fluffy. Add egg substitute; beat until well blended. Beating at low speed, gradually add flour mixture; beat just until a soft dough forms. Divide dough into 2 equal portions, and wrap each dough portion in plastic wrap. Chill at least 1 hour. Preheat oven to 375°. Roll each dough portion into a 1/8-inch thickness on a lightly floured surface; cut with a 2-inch square cookie cutter with fluted edges to form 32 cookies. Repeat procedure with remaining dough portion. Place cookies 1 inch apart on parchment-lined baking sheets. Cut out centers of 32 cookies with a 1-inch square cookie cutter with fluted edges. Bake cookies at 375° for 10 minutes or until edges are lightly browned. Cool on pans 5 minutes. Remove from pans; cool completely on wire racks. Spread center of each whole cookie with about 1/2 teaspoon jam. Sprinkle cut-out cookies with powdered sugar. Place 1 cut-out cookie on top of each whole cookie. Makes 32 cookies Last edited by justmecookin on Sun Aug 24, 2008 6:33 am; edited 1 time in total Vanilla Buttercream Sandwich Cookies 2 cups all-purpose flour 1 cup (1/2 lb.) butter, cut into 1-inch chunks 1/3 cup whipping cream About 1/2 cup sugar Vanilla buttercream filling (recipe below) In a food processor or in a bowl with your fingers, whirl or rub flour and butter until mixture forms 1/4-inch lumps. Add cream and whirl or stir with a fork until dough holds together. Pat dough into a ball, then divide in half. Flatten each portion into a 5-inch-wide disk. Wrap airtight and freeze until firm, about 15 minutes. Sprinkle work surface with 6 tablespoons sugar. Dust rolling pin with 2 tablespoons sugar. Roll dough on sugar, a portion at a time, to 1/8 inch thick, turning over frequently and dusting with more sugar if needed to prevent sticking. Cut out cookies with a 1-inch-wide round cutter. Gather excess dough into a ball, reroll on more sugar, and cut out remaining cookies. Place cookies 1/2 inch apart on buttered and floured or parchment-lined 12- by 15-inch baking sheets. Prick each round a few times with a fork. Bake cookies in a 300° oven until golden, about 20 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. With a wide spatula, immediately transfer to racks to cool completely. Spread one side of half the cookies with vanilla buttercream filling. Top with remaining cookies. Vanilla buttercream filling. In a bowl, with an electric mixer on medium speed, beat 3 tablespoons butter (at room temperature) with 1 1/4 cups powdered sugar and 1 teaspoon vanilla. Stir in enough milk, about 1 1/2 to 2 tablespoons, to make mixture smooth and thick enough to spread. Makes about 65 sandwich cookies Last edited by justmecookin on Sun Aug 24, 2008 6:33 am; edited 1 time in total Maple-Walnut Spice Cookies Store these frosted cookies between layers of parchment paper or wax paper to keep them from sticking together. You can bake and freeze the cookies up to a month in advance; bring the cookies to room temperature before frosting them. Cookies: 1 1/2 cups all-purpose flour (about 6 3/4 ounces) 1/2 teaspoon baking soda 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/8 teaspoon ground nutmeg 1/8 teaspoon ground cloves 3/4 cup packed dark brown sugar 1/4 cup butter, softened 2 tablespoons maple syrup 1 large egg Frosting: 1 cup powdered sugar 2 tablespoons maple syrup 1 tablespoon milk 2 teaspoons butter, softened Remaining ingredient: 1/2 cup finely chopped walnuts, toasted Preheat oven to 350°. To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through cloves) in a medium bowl, stirring well with a whisk. Place brown sugar and 1/4 cup butter in a large bowl; beat with a mixer at high speed until light and fluffy (about 4 minutes). Add 2 tablespoons syrup and egg; beat until well blended. Beating at low speed, gradually add flour mixture; beat just until combined. Spoon batter evenly into 30 mounds (about 1 tablespoon) 2 inches apart on baking sheets. Bake at 350° for 14 minutes or until lightly browned. Cool on pans 5 minutes. Remove from pans; cool completely on wire racks. To prepare frosting, combine powdered sugar, 2 tablespoons syrup, milk, and 2 teaspoons butter, stirring with a whisk until smooth. Spread frosting evenly over cooled cookies. Working quickly, sprinkle cookies with nuts. Makes 30 cookies Last edited by justmecookin on Sun Aug 24, 2008 6:33 am; edited 1 time in total Hat Cookies 3/4 cup butter, softened 1 cup sugar 1 large egg 1 teaspoon almond extract 2 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt Decorator Frosting Beat butter and sugar until creamy. Add egg and extract, beating well. Combine flour, soda, and salt; add to butter mixture, beating well. Divide dough in half; cover and chill 1 hour. Roll half of dough to 1/8-inch thickness on a lightly floured surface. Cut out 36 cookies using a 2 1/2-inch round cutter. Place cookies 1 inch apart on parchment paper-lined baking sheets. Bake at 375° for 6 to 8 minutes; let cookies stand on baking sheets 5 minutes. Cool completely on wire racks. Roll remaining dough to 1/8-inch thickness on a lightly floured surface. Cut out 36 cookies using a 1 1/4-inch round cutter. Place cookies 1 inch apart on parchment paper-lined baking sheets. Bake at 375° for 4 to 6 minutes; let stand on baking sheets 5 minutes. Cool completely on wire racks. Assemble cookies by placing 1 small cookie in center of 1 large cookie. Decorate with Decorator Frosting to resemble hats; let dry. Makes 3 dozen Decorator Frosting 2 tablespoons butter, softened 2 1/4 cups powdered sugar 2 to 3 tablespoons whipping cream 1/4 teaspoon vanilla extract Beat butter until creamy. Add powdered sugar alternately with whipping cream until blended. Stir in vanilla extract. Makes about 1 cup Last edited by justmecookin on Sun Aug 24, 2008 6:34 am; edited 1 time in total Macadamia Butter Cookies with Dried Cranberries 2/3 cup macadamia nuts 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1 teaspoon vanilla extract 1 large egg 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/8 teaspoon ground nutmeg 1/2 cup sweetened dried cranberries, chopped 1 tablespoon granulated sugar Preheat oven to 375°. Place nuts in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once. Combine macadamia butter, 1/2 cup granulated sugar, and brown sugar in a large bowl; beat with a mixer at medium speed. Add vanilla and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, salt, and ground nutmeg, stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed just until combined (mixture will be very thick). Stir in chopped cranberries. Chill 10 minutes. Divide chilled dough into 30 equal portions; roll each portion into a ball. Place 1 tablespoon granulated sugar in a small bowl. Lightly press each ball into sugar; place each ball, sugar side up, on a baking sheet covered with parchment paper. Gently press the top of each cookie with a fork. Dip the fork in water; gently press the top of each cookie again to form a crisscross pattern. Place 15 cookies on each of 2 baking sheets. Bake cookies, 1 baking sheet at a time, at 375° for 9 minutes or until golden. Remove cookies from pan; cool on a wire rack. Repeat procedure with remaining cookies. Makes 30 servings Last edited by justmecookin on Sun Aug 24, 2008 6:35 am; edited 1 time in total Peanut Butter-Chocolate Chip-Oatmeal Cookies 1 cup (1/2 lb.) unsalted butter, at room temperature 1 cup granulated sugar 1 cup firmly packed light brown sugar 3/4 cup creamy peanut butter 2 large eggs 1 teaspoon vanilla 2 cups all-purpose flour 1/4 cup unsweetened cocoa powder 2 teaspoons baking powder 1/2 teaspoon salt 2 cups chocolate chips (12 oz.) 1 1/2 cups quick-cooking rolled oats 1 cup unsalted roasted peanuts, chopped In a bowl, with an electric mixer on medium speed, beat butter, granulated sugar, brown sugar, and peanut butter until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed. In another bowl, mix flour, cocoa powder, baking powder, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips, oats, and peanuts. Drop dough in rounded 2-tablespoon portions, 3 inches apart, onto buttered or cooking parchment-lined 12- by 15-inch baking sheets. With a lightly floured fork, flatten slightly into 2 1/2-inch rounds about 1/2 inch thick. Bake in a 350° oven until cookies are golden and tops feel set when lightly pressed, 12 to 14 minutes (they will feel underdone but will firm up as they cool); if baking more than one pan at a time, switch pan positions halfway through baking. Let stand 5 minutes on sheets, then, with a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely. Makes about 30 cookies Peanut Butter-Toffee Turtle Cookies 1/2 cup unsalted butter, softened 1/2 cup domino granulated sugar 1/2 cup firmly packed light brown sugar 2/3 cup creamy peanut butter 1 large egg 2 cups bisquick original all-purpose baking mix 2/3 cup almond toffee bits 2/3 cup coarsely chopped peanuts 2/3 cup milk chocolate morsels 10 ounce vanilla caramels 2 to 3 tablespoons whipping cream 1/2 teaspoon vanilla extract 2/3 cup milk chocolate morsels, melted Preheat oven to 350°. Beat first 4 ingredients at medium speed with an electric mixer until creamy. Add egg, beating until blended. Add baking mix, beating at low speed just until blended. Stir in toffee bits, chopped peanuts, and 2/3 cup chocolate morsels. Drop dough by rounded tablespoonfuls onto ungreased baking sheets; flatten dough with hand. Bake at 350° for 10 to 12 minutes or until golden brown. Cool cookies on baking sheets 1 minute; remove cookies to wire racks. Microwave caramels and 2 tablespoons cream in a glass bowl at high 1 minute; stir. Continue to microwave at 30-second intervals, stirring until caramels melt and mixture is smooth; add remaining cream, if necessary. Stir in vanilla. Spoon caramel mixture evenly onto tops of cookies; drizzle evenly with melted chocolate. Makes 3 dozen Note - The chocolate drizzle on the cookies will harden as it cools. Citrus-Drizzled Cranberry-Oatmeal Cookies Cookies: 2 cups all-purpose flour (about 9 ounces) 2 cups quick-cooking oats 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1 cup packed brown sugar 3/4 cup granulated sugar 3/4 cup butter, softened 1 1/2 teaspoons vanilla extract 2 large eggs 1 cup sweetened dried cranberries Cooking spray Glaze: 1 1/2 cups powdered sugar 3 tablespoons fresh lemon juice 2 teaspoons grated orange rind Preheat oven to 350°. To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, quick-cooking oats, baking powder, cinnamon, baking soda, salt, and ground nutmeg in a bowl. Combine brown sugar, granulated sugar, and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and eggs; beat well. Gradually add flour mixture and cranberries; beat at low speed until combined. Shape dough into 55 (1-inch) balls. Place the balls 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 15 minutes or until almost firm. Let stand on the baking sheets 2 minutes. Remove cookies from baking sheets; cool completely on a wire rack. To prepare glaze, combine powdered sugar and remaining ingredients in a bowl, stirring with a whisk. Spoon mixture into a small zip-top plastic bag. Snip a small hole in 1 corner of bag; drizzle glaze over cooled cookies. Makes 55 cookies Sponsored content » THE BEST CHOCOLATE CHIP COOKIE RECIPE » Weight Watchers Pro-Points For Halogen Oven Recipes » Cake recipes please » Post your smokebox cooking recipes here.
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Friday, March 27, 2009 Chocolate chip cookies Please scroll down for english :) Cookies i ja do sada nismo imali srece. Kad god sam ih ranije pravila, nisu ispadali dobro. Bilo je i cudno i smesno jer sam mogla da napravim bilo koji kolac ili tortu a ove keksice nikako. Sada su konacno onakvi kakvi trebaju da budu i otkrila sam par gresaka koje sam uporno ponavljala. Puter mi je ranije bio mnogo meksi nego sada a i uvek sam ih duze pekla od onog sto je pisalo, jer su bili tako mekani kada ih izvadim iz rerne. Vratila bi ih, ali su zato bili prepeceni, tvrdi i ronili su se. Sada sam ih ostavila mekane i kada su se ohladili bili su savseni. 170 gr. putera 140 gr. smedjeg secera 140 gr. obicnog secera 2 cela jaja 2 kasicice dobre vanile 310 gr. brasna 1 kasicica sode bikarbone 250 gr. cokoladnih kapljica Rernu ugrejte na 175C. Puter izvadite iz frizidera pola sata pre pripreme i umutite sa secerom i vanilom. Mutite par minuta dok ne dobijete finu kremastu masu, pa dodajte jedno po jedno jaje. Umesajte prosejano brasno sa sodom bikarbonom. Kada se testo ujednaci dodajte cokoladne kapljice. Kasikom za sladoled stavljajte gomilice testa na pek papiru i ohladite pre pecenja u frizideru tridesetak minuta. Pecite 10-14 minuta. Kolacici ce biti gotovi kada im se ivica blago zazalti. Kada ih izvadite iz rerne bice mekani, samo ih ostavite na plehu da se prohlade, za to vreme ce ocvrsnuti. Ingredients: 170 gr. butter 140 gr. sugar 140 gr. brown sugar 2 eggs 2 teaspoons vanilla 310 gr. flour 1 teaspoon baking soda 250 gr. chocolate chips Preheat the oven to 175C/350F. Line two baking sheets with parchment paper. Set aside. In the bowl of your electric mixer (or with a hand mixer), cream the butter. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips about half way through mixing. Using ice cream scoop make cookies on the prepared baking sheets. Cover and refrigerate until firm (about 30 minutes). Bake about 10-14 minutes, or until golden brown around the edges. Cool completely on wire rack. 4 comments: predivni su :)ReplyDelete predivni su!ReplyDelete - natasaMarch 1, 2011 at 8:13 AM Izgledaju savrseno,samo me zanima da li ide tecna vanila i sta su cokoladne kapljice:)ReplyDelete Natasa, ja sam stavljala tecnu vanilu, ako je nemas, slobodno stavi dve kesice vanil secera :)ReplyDelete Cokoladne kapljice su komadici cokolade napravljeni u vidu kapljica. Dodat im je stabilizator, tako da se tokom pecenja ne razliju, vec ostanu u testu u vidu istopljenih komadica. Ako ne mozes da ih nadjes, stavi izlomljene komadice cokolade, probala sam jednom i bilo je ok :))