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- 4cups all-purpose flour - 1teaspoon baking powder - 1pound butter (4 sticks), softened - 1 1/4cups sugar - 1 - 2tablespoons finely chopped fresh rosemary - 1egg yolk - 1 1/2teaspoons salt - 1/2teaspoon vanilla Cookies Sunday, July 14, 2013 Rosemary Shortbread Cookies (Alan Carter) Sunday, February 19, 2012 Chocolate Cookies with Toppings 2 sticks Salted Butter, Slightly Softened 1 cup Powdered Sugar 1 whole Egg 2 teaspoons Vanilla Extract 2-1/2 cups Flour 1/2 cup Cocoa Powder 3/4 teaspoons Salt 4 ounces, weight White Almond Bark 4 ounces, weight Chocolate Almond Bark DIPPING BAR Pistachios, Finely Chopped M & M's, Slightly Chopped Toffee Bars, Chopped Assorted Nuts, Sprinkles, Candies Instructions: For the cookies: Cream the butter with the powdered sugar. Add the egg and vanilla and mix to combine. Add the flour, cocoa powder and salt, and mix together until the dough comes together. Place plastic wrap on the surface of the dough and refrigerate for 2 hours. Preheat the oven to 375 degrees F. Line baking sheets with baking mats or parchment. Roll out the cookie dough and cut out the cookies using a rectangular cookie cutter, re-rolling the scraps in order to use as much of the dough as possible. Place the cookies onto the prepared baking sheets. Bake for 7 to 9 minutes, in batches if necessary, being careful not to burn. Cookies will remain the same general size and shape after they bake. Remove from the oven and place the cookies on a cooling rack. Allow them to cool completely. Melt the almond barks in separate bowls in the microwave. Dip half of each cookie into the white almond bark and half into the chocolate bark. Immediately sprinkle or press toppings from the dipping bar over both sides of the cookies. Gently set on parchment paper or another nonstick surface and allow to cool before serving. Sunday, October 2, 2011 Miette Patisserie Homemade Graham Crackers (S'Mores) The key to getting the crispiest cookies with an awesome "snap" is to roll the dough very thin--try for as close to 1/8 of an inch as you can. This is a very buttery, soft dough--be sure to chill it completely before rolling and then again chilling the cut cookies well before baking them, otherwise they will be maddeningly difficult to work with and will spread during baking. Makes about 4 dozen 2 1/2-inch cookies Ingredients: 2 cups flour 1/2 cup whole wheat flour 1 teaspoon fine sea salt 1/2 teaspoon ground cinnamon 1 cup unsalted butter, at room temperature 1/2 cup packed dark brown sugar 1/4 cup honey Turbinado sugar, for sprinkling (optional) Directions: Position an oven rack to the center position and preheat it to 350. Line two baking sheets with parchment paper or silicone baking mats. Whisk together flour, wheat flour, salt and cinnamon in a medium bowl. Set aside. In the bowl of an electric mixer on medium speed, cream together the butter and brown sugar, about 2 minutes. Scrape down the bowl, and beat in the honey. Stir in dry ingredients on low speed. Scrape the dough out onto a sheet of plastic wrap and pat it into a disc, wrap well. Refrigerate until firm but still pliable, about one hour. Turn the dough out onto a lightly floured surface and roll out very thin, about an 1/8-inch thick (you can gather the dough scraps and reroll as necessary). Cut out cookies with a 2 to 3-inch cookie cutter and place on the prepared baking sheets, a dozen per sheet. Sprinkle with turbinado sugar if desired. Chill the cut cookies on the sheets for at least 15 minutes before baking. Bake 14 to 16 minutes until golden. Let the cookies set for a minute before transferring them to a rack to cool completely. Store in an airtight container for a week or more. Marshmallows unflavored gelatin 1 cup water 1 1/2 cups granulated sugar 1 cup light corn syrup salt 1 Tbsp. pure vanilla extract Confectioners’ sugar, for dusting For the marshmallows, spray a glass or ceramic 8”x8” pan with cooking spray. Combine gelatin and 1/2 cup cold water in a large bowl. Let stand for 5 minutes. Meanwhile, combine granulated sugar, corn syrup, salt, and remaining 1/2 cup water in a saucepan over medium-low heat. Stir occasionally until sugar has dissolved. Attach candy thermometer, increase heat to medium, and cook without stirring until mixture reaches 244 degrees. Pour syrup into bowl with softened gelatin. Beat on high until thick and satiny, about 10 minutes. Add vanilla, and beat to incorporate. Pour into pan, and let stand at least 4 hours or overnight. Dust work surface with confectioners’’ sugar. Turn out onto surface, and cut with 1" round cutter dusted with confectioners’ sugar. Dust each marshmallow completely with confectioners’ sugar. To prepare s’mores, using a metal skewer, toast marshmallows over a candle or barbecue flame. Place a chocolate square on one cookie. Use a second cookie to slide the marshmallow off the skewer and sandwich close. You’ll have no problem consuming it before the marshmallow cools. Makes 24 s’mores sandwiches. Wednesday, September 28, 2011 Salted Cashew Crunch Cookies ■1/2 cup unsalted butter, softened ■3/4 cup sugar ■1/2 teaspoon salt ■1/4 teaspoon baking powder ■1 teaspoon vanilla extract ■1 large egg ■2 cups old-fashioned rolled oats, ground for 30 seconds in a food processor ■2 cups salted cashew pieces or coarsely chopped cashews ■extrafine salt for topping* Preheat oven to 350°. Directions: In a medium bowl, beat butter, sugar, salt, baking powder, vanilla, and egg. Add oats and mix. Then, mix in cashews. Drop dough by tablespoonfuls onto lightly greased or lined baking sheets. Sprinkle each cookie with salt. Flatten cookies to about 3/8-inch thick. Bake 12-14 minutes, or until light golden brown. Remove from the oven and cool on the baking pans. Makes about 2 & 1/2 dozen cookies. Sunday, September 18, 2011 Chocolate Chip Cookies from Humphry Slocombe Ingredients: 1 cup unsalted butter, room temperature 1 3/4 cup (14 ounces) packed brown sugar 2 eggs 1 tablespoon vanilla extract 3 cups (13 ounces) all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 4 ounces Guittard 72% cacao chopped chocolate or chocolate chips Directions: Cream the butter and sugar until just barely combined. Add the eggs one at a time along with the vanilla. In a separate bowl, sift the flour, baking soda, and salt together. Add the sifted dry ingredients to the wet a little at a time, being careful not to over work the dough. Stir in the chocolate, and chill the dough, preferably overnight. Scoop cookie dough onto baking sheets, about 2 inches apart. Bake at 350 degrees, until golden brown around the edges, 10-12 minutes. Saturday, September 17, 2011 Chocolate Crinkle Cookies 1 3/4 cup plus 2 tablespoons all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 1/3 cups semisweet chocolate, finely chopped 2 3/4 cups sugar, divided 1/3 cup canola oil 2 tablespoons light corn syrup 2 large eggs 1 large egg yolk 2 teaspoons pure vanilla extract 1 cup confectioners' sugar Directions: Arrange a shelf in the middle of the oven and preheat the oven to 325°F. In a medium bowl, beat together well flour, baking powder, and salt and set aside. Melt chocolate in the microwave on 50% for 1 minute, stir, and microwave for 15 seconds more and stir. In the mixer with paddle attachment, beat 2 1/2 cups sugar, oil, and corn syrup together to blend. Beat in eggs, egg yolk, and vanilla, and on low, then beat in melted chocolate. Add flour mixture and beat in on low. Wrap the dough in plastic and refrigerate for several hours or overnight. Take out about 1/4 of the dough at a time to shape. Roll the dough into 1-1/2 to 2-inch balls. Pour 1/4 cup sugar into one bowl and the confectioners' sugar in another bowl. Roll each cookie dough ball very lightly in plain sugar first and then very heavily in confectioners' sugar. By rolling in plain sugar first, the confections' sugar does not soak in so much and stays on the surface better. Place Release foil (nonstick side up) on a baking sheet. Arrange cookies 2 inches apart. For crisp cookies, bake 12 to 14 minutes. You can have several sheets of foil covered with cookies ready. When one sheet is done, you can pull off the foil and cookies to a cooling rack. Rinse baking sheet with cold water to cool and then slip the sheet under a foil with cookies and get it right back into the oven. Unforgettable chocolate - the Ultimate Chocolate Cookie Ingredients: 8 ounces semisweet chocolate chips 1/3 cup butter-flavored shortening 1/2 cup sugar 2 large eggs 1 teaspoon vanilla 1/2 cup slightly packed unbleached or bread flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 cup unsweetened cocoa powder 8 ounces (2 packages) German chocolate, each square cut in half Directions: Position 2 oven shelves, 1 in center and other just above center. In large heatproof glass bowl, microwave chocolate to melt 1 to 2 minutes, stirring after 1 minute. (All chocolate may not be melted after 2 minutes, but let stand in hot bowl and when you are ready for it, it will be melted.) In medium mixing bowl, beat shortening and sugar. Beat in eggs, 1 at a time, then stir in vanilla. Measure flour into medium bowl. Stir in baking powder and salt, then stir in cocoa powder. Stir flour mixture into egg mixture. Stir in melted chocolate and mix well. Fold in chocolate chunks. Coat baking sheets (I use commercial half-sheet pans -- cookies may burn on dark pans) with nonstick cooking spray. For each cookie spoon 1 heaping tablespoon dough onto baking sheet. (I used medium 1 1/2-inch, number 40 ice cream scoop, 12 cookies to a sheet.) Bake at 350 degrees until cookies just start to darken around edges, 9 minutes. Switch position of sheets halfway through baking. Cool cookies on sheet 2 minutes, then remove to cooling rack. Tuesday, September 6, 2011 Mary Senger's Good Sugar Cookies 1 cup shortening (Crisco) 1 tsp. baking powder 3 eggs salt 2 cups white sugar 3 1/2 cups all purpose flour 1 cup sour cream 2 tsp. vanilla baking soda Directions: Mix as you would any cookie dough. Put into container and freeze the dough. After the dough is frozen and when ready to bake, remove the dough from the freezer. DO NOT THAW!! Dip out a small amount of the frozen dough (using a teaspoon), drop the dough into a dish of white sugar to coat, then transfer to a cookie sheet. Bake at 350 about 10 min. Bake as many as you like at a time and then put the remaining dough back into the freezer for use on another day. Note: The dough will be quite sticky if thawed, thus the reason for keeping it frozen. Variation: If you wish to make chocolate and vanilla sugar cookies, before freezing divide the dough in half and add 1 square of unsweetened chocolate to one half of the dough and mix. Place the dough into separate containers with tight lids. Freeze both the chocolate dough and the vanilla dough and when ready to use, bake as above. Thursday, September 1, 2011 The Perfect Sugar Cookie Ingredients 6 cups (750 grams/1 lb + 10 ounces) sifted all-purpose flour 1 teaspoon (6 grams) salt 1 teaspoon (5 grams) baking powder 2 cups unsalted butter, (1 lb, 454 grams, 16 ounces) softened for about 2 hours at room temperature 2 cups (400 grams/14 ounces) sugar 2 large eggs (straight from refrigerator) 2 teaspoons (10 mL) pure vanilla extract 1/4 teaspoon (1.25 mL) pure lemon extract Method In large bowl, sift together flour, salt, and baking powder. Set aside. Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs. Add flour mixture and mix on low speed until thoroughly combined. Stir in vanilla and lemon extract. Steps to the perfect rolled dough (again, modest, I know): Remove 1/2 of dough from bowl, make a ball, and place on a large piece of plastic wrap on counter. Wrap the sides of wrap over the ball, then press down with the palm of your hand and make a disc about 2" thick. Finish wrapping the disc with the plastic wrap. Repeat with 2nd half of dough. Chill both discs of dough for about 45 minutes. Remove one disc and remove plastic wrap. Place on top of a large piece of parchment paper (I use a silicone rolling mat underneath to ensure it doesn't slip while rolling, but you can even dampen counter so the parchment sticks a bit.), then place 2 wooden dowels on either side of your dough, then another sheet of parchment paper. Roll dough (this will require a bit of elbow grease for the first few minutes until it softens up a bit) so it's flush with dowels--they will ensure that your dough is even thickness. Preheat your oven to 350 F. Slide your parchment paper and dough onto a board, then place in refrigerator for about 15 minutes. Remove from fridge, and cut your shapes using the cutters of your choice, placing them on a baker's half sheet lined with a Silpat Mat, with 2" clearance around each one and the edge of sheet. Place sheet with cookies into freezer for 15 minutes before baking. Then bake 10-12 minutes, or until edges are golden brown. Cool sheets on wire racks for 10 minutes, then gently remove cookies and place on wire racks to finish cooling. May be stored at room temperature in an airtight container for up to 2 weeks. They also freeze well. Wednesday, August 31, 2011 white chocolate cranberry cookies ½ cup white sugar Mix well in a deep bowl. 3 ounces unsalted butter (3/4 of a stick), melted ½ teaspoon vanilla extract Stir in—it should be damp to wet. 1 egg (size “large” or “extra large”) 1 yolk (size “large” or “extra large”) Stir in. Dough should be quite wet and sloshy. 2 cups all-purpose flour 1 teaspoon baking soda ¼ teaspoon kosher salt ¼ teaspoon sea salt Pre-mix in a bowl and stir in. Dough should clump up and be only slightly tacky. ¾ cup dried cranberries ½ cup white chocolate, chopped off a block into pea sized pieces ¼ cup chocolate chips (optional) Stir or fold in until totally combined. If it’s a little too dry flick in a tablespoon or two of softened butter and beat in (that’s what I had to do). Scoop onto a baking sheet lined with a nonstick baking paper or foil. Bake for 13-15 minutes at 325°F. Remove and cool for about a minute and then get busy with munchin’ on ‘em. Chocolate Almond Spice Cookies 8 ounces of super-fine granulated sugar 1 tablespoon raw honey 5 ounces of butter (melted and cooled) 1 teaspoon of vanilla 1 egg 11 ounces of flour ½ teaspoon of baking soda ½ teaspoon of ground ginger ½ teaspoon of cinnamon ¼ teaspoon of kosher salt 6 ounces chocolate chips 2 ounces sliced almonds, roasted Roast almonds, set aside to cool and divide. Melt butter, add vanilla extract and set aside to cool. Combine sugar, honey and almonds in stand mixer with flat paddle on low speed. Slowly drizzle in butter. Add egg. Meanwhile, measure flour through salt and whisk to combine. Scoop into mixer. Fold chocolate chips and remaining almonds into dough. Scoop out and pan on parchment lined baking sheet. Lightly flatten with a soft press and top with a sprinkle of cinnamon and ginger. Bake in pre-heated oven at 300 to 325 for 13 to 15 minutes. Remove when cookie edge barely resists when poked. Cool and serve while still warm. Monday, August 29, 2011 Chocolate and salted butter macaroons Makes about 35 whole Ingredients: •100 grams blanched, ground almonds (make sure to grind more than 100 grams) •100-110 grams egg whites (about 3 egg whites), aged 1 day at room temperature •15 grams cocoa powder •185 grams powdered sugar •4 tablespoons sugar Grind the almonds in a mixer or a food processor. Push the almond flour through a sieve to get rid of any large pieces or lumps. Mix the powdered sugar and cocoa powder together with the ground almonds in a food processor. In a large bowl, whip the egg whites with a hand- or stand mixer. As the egg whites start foaming, add the sugar one tablespoon at a time and continue whipping until the mixture is glossy and stiff. You should be able to hold the bowl upside down without the meringue sliding out. Fold the dry mix carefully and slowly into the meringue, use a spatula. Add food coloring if desired until fully mixed. Don't overmix! Fill your piping bag and pipe the macarons onto a baking sheet. Let them set for 60 minutes to form a dry skin. Preheat the oven to 150° C. Bake for about 14 minutes. Let cool completely, then spread caramel on them and sandwich them together. Salted butter caramel •100 grams granulated sugar •150 ml heavy cream •85 grams salted butter •A pinch of seasalt(optional) Carefully heat the sugar in a saucepan withput stirring. Once the sugar starts melting and becomes a lovely amber brown color, swirl a few times. Remove from heat and swirl until all the sugar has melted. Heat the cream in another saucepan. Add the diced butter to the sugar. Be very careful so you don't get caramel on yourself, it is HOT! Once the butter is added, it will start to curdle a bit, but just keep stirring and it will come together. Put the saucepan back on the heat. Add the cream, a little at a time. Be careful, it will spit and spatter like crazy! Let the caramel boil for a few minutes and then remove the pan from the heat. Let cool and then pour your lovely caramel into clean jars. Don't worry if the caramel seems to runny, it will harden in the fridge (hopefully not too much..). Store in the fridge. If you feel that your caramel is to stiff, leave it in roomtemperature before using. Sunday, August 28, 2011 Chocolate Cut-Out Cookies 2 & 1/2 c. all-purpose, unbleached flour 1/2 c. dutch-process cocoa (natural is OK, too) 1 tsp instant espresso powder coarse salt 1 c. unsalted butter 1 c. sugar 1 egg 1 tsp. vanilla Preheat oven to 350. Line baking sheets with parchment paper. Whisk together the flour,cocoa, espresso powder and salt; set aside. Cream together the butter and sugar until light an fluffy. Beat in the egg and vanilla until well combined. In 3 additions, add the flour mixture at low speed. Scrape down sides and bottom of bowl as needed. Roll the dough on a lightly floured and cocoa-ed surface. (I mixed the 2 of these, then spread on my rolling surface, on my rolling pin, and used it to dip my cookie cutters.) Cut the cookies with a square cutter, then divide into smaller squares, if necessary, using a bench scraper. Freeze cut cookies five minutes. Bake 8 minutes. Let cool completely. Peanut Butter Creme Filling ■4 tablespoons unsalted butter ■3/4 cup peanut butter ■1/2 cup confectioners’ sugar ■1 tbs milk ■1 tsp vanilla ■1/2 teaspoon salt Instructions Mix all ingredients together in the bowl of an electric mixer fitted with the paddle attachment on medium speed until smooth. Place filling in a disposable pastry bag and pipe it onto cooled cookies. End-All for Chocolate Cookies Recipe 1 cup butter 1/4 cup shortening 1 1/2 cups granulated sugar 2 eggs 1 teaspoon vanilla 1 teaspoon salt 3/4 teaspoon baking powder 2/3 cup cocoa 3 or 3 1/2 cups flour Cream butter, shortening and sugar together. Add eggs and vanilla. Mix well. Add baking powder and salt and mix again. Stir in the cocoa until well blended. Add flour 1 cup at a time. IF YOU ARE GOING TO MAKE COOKIES RIGHT AWAY, ADD 3 1/2 cups flour. If you are going to "chill" the dough, or just wait for another day to make your cookies, STOP AT 3 cups. It will be totally soft and look all wrong, and you will want to ignore me completely and add more flour, but I'm telling you -- DON'T DO IT. Practice self-restraint. You will be glad you did, and I will be proud of you. Roll out on lightly floured surface. Bake at 375 F for 6 1/2 minutes. (I roll my cookies 3/8" thick.) Saturday, August 27, 2011 Triple Chip Cookies 2 3/4 cup all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup butter 3/4 cup sugar 1 cup brown sugar 2 teaspoons vanilla 2 eggs 1 1/2 cups milk chocolate chips 1 1/2 cups butterscotch chips 1 1/2 cups white chips Preheat oven to 350 degrees. In a large bowl, mix flour, soda and salt with a wire whisk and set aside. Using a mixer, mix butter and both sugars for about 2 minutes until light and fluffy. Add eggs and vanilla and mix until thoroughly combined. Add flour in two additions, scraping down the sides in between. Mix until thoroughly combined. Mix chips together in large bowl and stir into the cookie batter. Cover a large baking sheet with parchment paper. Then use a 1.5 inch scoop to place cookie batter 2 inches apart on baking sheet. Bake for about 10-12 minutes. Makes 5 dozen cookies. Note: For 1 1/2 cups of chips you’ll need a 10.5 – 12 oz. bag. This will give you a few left over. I didn’t use the entire amount of chips from each bag because I was going to sprinkle the remaining chips on top right before baking, but I forgot. But you can also get away with using the entire bag in the batter if you like. Tasting Update: Try baking these closer to 10 minutes Brown Sugar Chocolate Chunk Cookies 2 1/4 cups all purpose flour 1 tsp baking soda 1 tsp salt (pref. kosher salt) 14 tbsp butter, room temperature 1 1/2 cups brown sugar 1 large egg 2 tsp vanilla extract 2 cups dark or semisweet chocolate chunks Preheat oven to 350F. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking soda and salt. In a large bowl, cream together butter and brown sugar until smooth and fluffy. Beat in egg and vanilla extract. With the mixer on low, gradually blend in the flour mixture until no streaks of dry ingredients remain visible. Stir in chocolate chunks. Shape dough into balls just over 1-inch in diameter. Place on prepared baking sheet, allowing for room to spread. Bake for 12-14 minutes, until cookies are very lightly browned around the edges. Cookies may look slightly “wet” – but not raw – at the center (bake until golden all over for crispier cookies). Cool for 3-4 minutes on baking sheets, then transfer to wire racks to cool completely. Makes 2 1/2 – 3 dozen cookies Thursday, August 18, 2011 Rolo Stuffed Chocolate Chip Cookies Ingredients: 1 ½ cups unsalted butter; softened 1 cup granulated sugar 1 cup packed brown sugar 1 tablespoon vanilla 2 eggs 3 3/4 cup all-purpose flour 2 teaspoons baking soda 1 teaspoon kosher salt 2 cups semisweet chocolate chips 3/4 cup chopped pecans 30 Rolos; frozen at least 2 hours Directions: Heat oven to 350°F. In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed or with spoon until light and fluffy. Mix in flour, baking soda and salt. Mix in chocolate chips and pecans. Measure dough using a medium cookie scoop (about 1.5 tablespoons). Roll into a ball and then flatten in the palm of your hands. Place a frozen Rolo in the centers of the flattened dough balls and form dough back into a ball around the Rolo. Place Rolo stuffed dough balls into the freezer for 15-20 minutes before baking. On cookie sheet lined with parchment paper or a silicone baking mat, place dough balls 2 inches apart. Bake 11 to 13 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Tuesday, June 21, 2011 Chocolate Marshmallow Cookies Ingredients: Cookies 1 box chocolate cake mix 1/2 cup oil 2 eggs 1 bag large marshmallows Frosting Ghiradelli Sweet Ground Chocolate and Cocoa powder (Follow recipe for chocolate frosting on back. Can use any chocolate frosting recipe.) Directions: Mix all ingredients together and place balls of dough on greased cookie sheet. Bake in 350 degree oven for about 6 minutes. While baking, cut large marshmallows in half. Take cookies out of oven at 6 minutes and place one half of marshmallow - sticky (cut) side down! Bake in oven for additional 2 minutes. Marshmallows will come out puffy, I gently smash them down with spatula, then transfer to cooling rack. Make desired chocolate frosting. Frost tops of cookies. And enjoy! Monday, June 13, 2011 Peanut Butter Oatmeal Sandwich Cookies For the cookies: 3/4 cup all-purpose flour 1/2 tsp baking soda 1/4 tsp baking powder 1/2 tsp salt 8 tbsp unsalted butter, at room temperature 1/2 cup creamy peanut butter 1/2 cup granulated sugar 1/2 cup light brown sugar, packed 1 large egg 1 tsp vanilla extract 1 cup quick-cooking or old fashioned oats For the filling: 4 1/2 tbsp unsalted butter, at room temperature 3/4 cup creamy peanut butter 1 1/2 cups confectioners’ sugar, sifted 5-6 tbsp heavy cream To make the cookies: Preheat the oven to 350˚ F. Line a baking sheet with parchment paper or a silicone baking mat. In a small bowl, combine the flour, baking soda, baking powder, and salt. Stir together with a fork to blend. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, peanut butter and sugars on medium-high speed until light and fluffy, about 2-3 minutes. Blend in the egg and vanilla extract. Add the dry ingredients and mix on low speed just until incorporated. Stir in the oats until evenly blended. Use a small cookie dough scoop to portion out the dough (about 2 teaspoons), rolling each portion into a ball, and place them on the prepared cookie sheet, a couple inches apart. Bake about 10 minutes, rotating the sheet halfway through baking. The cookies will be light golden brown and slightly puffed. Let cool on the baking sheet 5 minutes, then transfer to a wire rack to cook completely. Repeat with the remaining dough. Once the cookies have cooled, pair them up by size. To make the filling: Combine the butter, peanut butter, confectioners’ sugar in the bowl of an electric mixer. Cream together until well combined. Mix in the heavy cream until smooth and fluffy. Use a pastry bag fitted with a plain round tip to pipe a swirl of filling onto the flat side of one cookie of each pair. Sandwich together with the remaining cookie and press down so that the filling reaches the edges. You will have enough filling to liberally fill each sandwich cookie and will likely have a little leftover which can be frozen for use at a later time (or just spooned out of the fridge for a sweet treat). Sunday, March 6, 2011 Ultimate Double Chocolate Cookies (Ghirardelli) Yield: 24 cookies Ingredients: 12 ounce(s) Ghirardelli Semi-Sweet Chocolate Chips 11 1/2 ounce(s) Ghirardelli 60% Cacao Bittersweet Chocolate Chips 6 tablespoon(s) unsalted butter 3 eggs 1 cup(s) sugar 1/3 cup(s) all-purpose flour 1/2 teaspoon(s) baking powder 1 cup(s) chopped walnuts Directions: In double boiler over hot water, melt bittersweet chocolate chips and butter. In large bowl with electric mixer or whisk, beat eggs and sugar until thick; stir into chocolate mixture. In small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts. Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 12 inches long. As dough will be quite soft, use plastic wrap to hold dough in log shape. Wrap tightly; refrigerate at least 1 hour or until firm. Heat oven to 375°F. Unwrap dough; with sharp knife, cut into 3/4-inch slices. Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet. Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheet; store in airtight tin up to 1 week. Wednesday, January 12, 2011 Oreo Cheesecake Cookies (Pioneer Woman) Ingredients •½ cups Unsalted Butter, Softened •3 ounces, weight Cream Cheese, softened •1 cup Sugar •1 teaspoon Vanilla Extract •1 cup All-purpose Flour •½ cups Mini Chocolate Chips •1 cup Oreo Cookie Crumbs •½ cups White Chocolate Chips, Melted (optional) Preparation Preheat oven to 375 degrees and line two baking sheets with parchment paper. Set aside. In a large bowl, cream together the butter and cream cheese using a hand mixer until they are well combined. Add the sugar and vanilla and mix until ingredients are well combined. Add the flour and mix on low until the flour is incorporated. Stir in the mini chocolate chips. Scoop the dough into 1″ balls (I used a scoop to insure all measured the same) and roll in Oreo cookie crumbs so cookie is covered. Place covered cookie balls onto the prepared baking sheet. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed. Cool on the pan for two minutes before transferring to a wire rack to cool. Once cool, drizzle cookies with melted white chocolate. Friday, October 8, 2010 Lemon Butter Cookies Lemon Butter Cookies recipe: Dorie Greenspan - Paris Sweets, adapted from Pâtisserie Lerch Ingredients: Makes about 50 - 2 sticks unsalted butter, at room temperature (8 ounces; 230 grams) - ⅔ cup confectioners' sugar, sifted (70 grams) - 2 large egg yolks, at room temperature - pinch of salt - 2 teaspoons pure vanilla extract - grated zest of 1 to 1½ lemons - 2 cups all-purpose flour (280 grams) - approximately ½ cup sugar, for coating (100 grams) Instructions: - Put the butter in the bowl of a mixer fitted with the paddle attachment and beat at medium speed until it is smooth. Add the sifted confectioners' sugar and beat again until the mixture is smooth and silky. Beat in 1 of the egg yolks, followed by the salt, vanilla, and grated lemon zest. Reduce the mixer speed to low and add the flour, beating just until it disappears. It is better to underbeat than overbeat at this point; if the flour isn't fully incorporated, that's OK—just blend in whatever remaining flour needs blending with a rubber spatula. Turn the dough out onto a counter, gather it into a ball, and divide it in half. Wrap each piece of dough in plastic wrap and refrigerate for about 30 minutes. - Working on a smooth surface, form each piece of dough into a log that is about 1 to 1¼ inches (2.5 to 3.2 cm) thick. (Get the thickness right, and the length you end up with will be fine.) Wrap the logs in plastic and chill for 2 hours. (The dough can be wrapped airtight and kept refrigerated for up to 3 days or stored in the freezer for up to 1 month.) - Position the racks to divide the oven into thirds and preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper. - While the oven is preheating, work on the sugar coating: Whisk the remaining egg yolk in a small bowl until it is smooth and liquid enough to use as a glaze. Spread the sugar out on a piece of wax paper. Remove the logs of dough from the refrigerator, unwrap them, and brush them lightly with a little egg yolk. Roll the logs in the sugar, pressing the sugar gently to get it to stick if necessary, then, using a sharp slender knife, slice each log into cookies about ¼ inch (7 mm) thick. (You can make these thicker if you'd like; just bake them longer.) Place the cookies on the lined baking sheets, leaving about ½ inch (1.5 cm) space between them. - Bake the cookies for 12 to 14 minutes, or until they are set but not browned. (It's fine if the yolk-brushed edges brown a smidgen.) Transfer the cookies to cooling racks to cool to room temperature. Note: There are just two things you must remember when you make these sablés, tips M. Lerch passed along to me. First, be gentle when you mix in the flour. Tender cookies depend on a tender touch, so you don't want to rough up the flour and activate the gluten. Second, give the logs of dough a nice long rest in the refrigerator. Refrigerating the dough relaxes the gluten and also helps the cookies hold their shape during slicing and baking. This recipe makes about 50 sablés. Not a very wise amount if you're like me and go for seconds, thirds, fourths ... and fifths ... Sunday, January 3, 2010 Peanut Butter Pretzel Bites 4 TBSP unsalted butter, softened 1 cup smooth peanut butter 1/2 tsp vanilla 1 cup powdered sugar 12 ounces semi-sweet chocolate chips 2 TBSP shortening 1 bag waffle pretzels Cream together the butter, peanut butter and vanilla. Add powdered sugar and stir to combine well. Place dough between two sheets of waxed paper and roll to a little less than 1/2" thickness. Trim edges so you'll have a straight rectangle. Cut dough into 1" piecesIn a double boiler, melt chocolate chips and shortening. Stir until smooth. Dip pretzels into chocolate and lay on a cooling rack. Sprinkle with glitter or other candy decorations if desired. Place pretzels in freezer for a few minutes to firm chocolate. Place one square of the peanut butter mixture between two pretzels to form a sandwich. Sunday, November 29, 2009 Chocolate-Dipped Coconut Macaroons What You Need! 1 pkg. BAKER'S ANGEL FLAKE Coconut 2/3 cup sugar 6 Tbsp. flour salt 4 egg whites, lightly beaten 1 tsp. almond extract 1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate Make It! HEAT oven to 325°F. COMBINE coconut, sugar, flour and salt. Add egg whites and extract; mix well. Drop by tablespoonfuls, 2 inches apart, onto greased and floured baking sheets.BAKE 20 min. or until edges are golden brown. Cool 3 min. on baking sheets; remove to wire racks. Cool completely.MELT chocolate as directed on package. Dip cookies halfway into chocolate. Let stand until chocolate is firm. Wednesday, October 14, 2009 Gourmet Chocolate Chip Cookies 1 cup butter, softened 1 cup dark brown sugar 1 cup light brown sugar 1 teaspoon vanilla 2 eggs 1 teaspoon baking powder 2 ½ cups flour 1 ½ teaspoon salt 2 cups walnuts, roughly chopped 3 cups semi sweet chocolate chips Directions: In a large bowl, beat the butter with a hand mixer. Add the sugars, a little at a time, while mixing. Add the vanilla and eggs, one at a time. Combine the baking powder with the flour and salt and add the mixture to the butter a little at a time. Stir in the nuts and chocolate chips and chill for one hour. Using ¼ cup of the dough per cookie, place on a greased cookie sheet and bake in a 375 degree Fahrenheit oven for about 12 minutes. When the cookies are golden, remove from the oven and allow to cool. Wednesday, March 25, 2009 Cookie Balls INGREDIENTS: * 1 pound chocolate sandwich cookies, crushed * 1 (8 ounce) package cream cheese, softened * 1 pound vanilla-flavored candy coating, melted DIRECTIONS: In a large mixing bowl, combine crushed cookies and cream cheese to form a stiff dough. Roll into balls,chill dough. Dip with a fork in melted candy coating. Let rest on waxed paper until set. Saturday, March 7, 2009 Pumpkin Whoopie Pies with Cream-Cheese Filling Ingredients: 3 cups flour 1 tsp. salt 1 tsp. baking soda 1 tsp. baking powder 2 tbsp. cinnamon 1 tbsp. ginger 1 tbsp. cloves 2 cups brown sugar 1 cup vegetable oil 3 cups pumpkin puree, chilled 2 eggs 1 tsp. vanilla Cream Cheese Filling 3 cups confectioners sugar 1 stick unsalted butter, softened 8 oz. cream cheese, softened 1 tsp. vanilla Directions: Preheat oven to 350*. Line 2 baking sheets with parchment. Whisk together first 7 ingredients in large bowl. Mix rest of ingredients in separate bowl, then combine both bowls until incorporated. Drop heaping tablespoons of mix on baking sheets one inch apart. Bake 15 minutes, cool completely on pan. Make filling: Sift conf. sugar, beat ingredients together. Assemble pies:Pipe a dollop of filling on half of pies, and cover with other half, press slightly. Wednesday, February 25, 2009 Chocolate Bliss Cookies Ingredients: 1 package (8 squares) Semi-Sweet Baking Chocolate 3/4 cup firmly packed brown sugar 1/4 butter 2 eggs 1 tsp vanilla 1/2 cup flour (3/4 cups if you omit nuts) 1/4 tsp Baking Powder 1 cup semi-sweet chocolate chips 1/2 cup white chocolate chips 1 cup chopped Walnuts (optional, I left them out this time but next time I will definitely use them!) Directions: Preheat the oven to 350 degrees. Melt the semi-sweet baking squares in the microwave or on a double boiler, stirring often. Once the chocolate has melted add the sugar, butter, eggs and vanilla and mix well. Next add the flour and baking powder and mix well. Then add the chocolate chips and walnuts. Drop the batter by rounded tablespoonfuls of dough onto an ungreased cookie sheet. Bake for 13-14 minutes. Cool 1 minutes then remove from baking sheet and finish cooling on a wire rack. Tuesday, February 24, 2009 Homemade Oreos Makes 25 to 30 sandwich cookies Ingredients: For the chocolate wafers: 1 1/4 cups all-purpose flour 1/2 cup unsweetened Dutch process cocoa 1 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1 cup sugar 1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter 1 large egg For the filling: 1/4 cup (1/2 stick) room-temperature, unsalted butter 1/4 cup vegetable shortening 2 cups sifted confectioners’ sugar 2 teaspoons vanilla extract Directions: Set two racks in the middle of the oven. Preheat to 375°F. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk. Sunday, February 22, 2009 Chocolate, Caramel and Graham Cracker Toffee Cookies Ingredients: 12 4-3/4 by 2-1/2 inch graham crackers 3/4 cup unsalted butter, cut into chunks 1/2 cup light brown sugar dash salt 1-1/2 cups chocolate chips 1 cup nuts, chopped (I used hazelnuts but any nuts work great) Directions: Preheat oven to 375 degrees. Line a 15 x 10 inch baking sheet with foil, leaving a 2 inch overhand at each end. Line the pan with the graham crackers. Melt butter in a medium size saucepan over low heat, then add brown sugar. Combine well and cook for 1 minute. Pour over the graham crackers, spreading evenly, and bake on the middle oven rack until golden brown and bubbly, 8-10 minutes. Scatter chocolate chips (you could use butterscotch if you prefer) evenly over the crackers and return to the over for a minute until the chocolate is soft. Remove pan from the oven and, with an offset spatula, gently spread chocolate evenly over the crackers. Sprinkle the chocolate with chopped nuts and allow the crackers to cool for about 30 minutes before cutting into squares. Wednesday, February 18, 2009 Chocolate-Covered Log Cookies (Magnolia Bakery) 1 c. unsalted butter, softened 1 c. sugar 2 large eggs @room temp. grated orange peel 1 tsp. vanilla 3-1/4 c. flour 12 oz. semisweet chocolate, melted to dip baked cookies 1 c. finely chopped nuts Directions: Cream butter until smooth, 3 min. Gradually add sugar, cream until fluffy. Beat in eggs, one at a time. Stir in orange zest, vanilla. Gradually add flour until blended.(Dough will be crumbly.) Form dough into ball, flatten, wrap in plastic. Chill one hour or overnight. Let soften 5-10 min. Roll dough in 30-36 balls, shaping each into 3" log. Place on ung. cookie sheets, leaving several inches between each. Cool 1 min., remove to wire rack to cool completely. Prepare Chocolate: melt in double-boiler, over simmering water, over low heat, 5-10 min. Stir until smooth. Cool 5-10 min. Dip each cookie 1/2 way in chocolate, roll in nuts. Let set 15 min. before serving. Makes 2-1/2 to 3 dozen. Chocolate Drop Cookies with Heath Bars, Vanilla Chips and Pecans (Magnolia Bakery) 2-1/4 c. flour 2/3 c. cocoa 1 tsp. soda 1 tsp. salt 1-1/3 c. unsalted butter, softened 1 c. sugar 2/3 c. light brown sugar 2 large eggs @room temp. 3 T. milk 1 T. vanilla 1-1/2 c. coarsely chopped pecans 4 coarsely chopped Heath bars (about 1 cup) 1/2 c. vanilla chips Directions: Mix dry ing., set aside. Cream butter, sugars, until smooth, 3 min. Add eggs, mix well. Add flour mix., beat well. Stir in nuts, candy, chips. Drop rounded tsp. on ung. cookie sheets, leaving several inches between. Cool 1 min.; cool completely on wire rack. Makes about 3 dozen. Saturday, February 7, 2009 Homemade Samoas Ingredients: 1 cup butter, softened 1/2 cup sugar 2 cups all purpose flour 1/4 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon vanilla extract up to 2 tablespoons milk Directions: Preheat oven to 350F. Cream together butter and sugar in a large bowl. Mix in flour, baking powder and salt at a low speed, next, the vanilla and milk, adding in the milk only as needed to make the dough come together without being sticky (you may not need any at all). The dough should come together into a soft, pliable ball. Add in a bit of extra flour if your dough seems sticky. It's easiest to roll the dough out in 2 or 3 batches (between pieces of wax (or parchment) paper to about 1/4-inch thickness (or a little thinner) using a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined (or on silicone mat) baking sheet and make a hole in the center. I used the small end of a large round piping tip. Nicole comments that you can use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat until the dough is used up (it's okay to re-roll, this dough is shortbread-like and very forgiving.) Bake cookies for 10-12 minutes, until bottoms are very lightly golden brown around the edges. Cool for a few minutes on the baking sheet, to allow them to firm up slightly, then transfer to a wire rack to cool completely. Topping 3 cups shredded coconut (sweetened or unsweetened) 12-ounces good-quality chewy caramels 1/4 teaspoon salt 3 tablespoons milk8 ounces dark or semisweet chocolate (chocolate chips will do) If you prefer milk chocolate, by all means use that. Preheat oven to 300 degrees (F)Spread coconut evenly on a rimmed baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Watch carefully, especially near the end of toasting time; the coconut toasts very quickly once it begins to become golden. Cool on baking sheet, stirring occasionally. Set aside. Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula. Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 teaspoons per cookie. Reheat caramel for a few seconds in the microwave if it begins to firm up, to make it soft and spreadable once again. While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper (I used silicone baking mats instead). Transfer all remaining chocolate into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate. (Melt a bit of additional chocolate, if there is not quite enough for each cookie.) Let chocolate set completely before storing in an airtight container. Makes about 3 1/2 to 4 dozen. Friday, February 6, 2009 Outrageous Chocolate Cookies (Bake or Break) Ingredients: 8 ounces semisweet chocolate, roughly chopped 4 tablespoons unsalted butter 1/4 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 2 large eggs 3/4 cup packed light brown sugar 1 teaspoon vanilla extract 12 ounces semisweet chocolate chunks Preheat oven to 350°. Directions: Heat chopped chocolate and butter in a microwave-safe bowl. Stir every 20 seconds until almost melted. Set aside. Whisk together flour, baking powder, and salt. In a separate bowl, beat eggs, brown sugar, and vanilla at high speed with an electric mixer. Mix until light and fluffy. Beat in melted chocolate. Mix in dry ingredients until just combined. Stir in chocolate chunks. Drop dough by heaping tablespoons onto baking sheets. Place 2-3 inches apart. Bake 12 to 15 minutes, or until cookies are shiny and crackly but soft in the center. Cool on baking sheets 10 minutes. Then, transfer to racks to cool completely. Makes about 2 dozen cookies Thursday, February 5, 2009 Chocolate Drop Cookies (Magnolia Bakery) 2-1/4 c. flour 1/2 c. unsweetened cocoa 1 tsp. soda 1 tsp. salt 1-1/3 c. unsalted butter, softened 2/3 c. light brown sugar 1 c. sugar 2 large eggs @room temp. 3 T. milk 1 T. vanilla 1-1/2 c. pecans, chopped (or other) Almond Roca candy, minced small,(or 1 c. Heath Bars cut in small chunks) 1/2 c. vanilla chips Directions: Mix dry ing., set aside. Cream butter, sugars, until smooth; 3 min. Add eggs, mix well, add milk, vanilla. Blend 1 min. Stir in flour mix., beat thoroughly. Add pecans, Almond Roca bits (or Heath Bars), vanilla chips. Arrange on parchment-lined baking sheet. Leave several inches between each cookie to expand. Cool cookies on sheet a min. then cool on wire rack. Makes 36. Chocolate Chunk Macadamia Coconut Cookies (Buttercup Bake Shop) 2-1/2 c. flour 1/2 c. cocoa 1 tsp. soda 1 tsp. salt 1-1/3 c. unsalted butter, softened 1 c. sugar 1 c. light brown sugar 2 large eggs @room temp. 2 oz. semisweet chocolate, melted 2 T. milk 2 tsp. vanilla 1-1/2 to 2 c. semisweet chocolate chunks 1 c. coarsely chopped macadamia nuts, unsalted 1 c. sweetened, shredded coconut Directions: Sift dry ing., set aside. Cream butter, sugars, until smooth, 3 min., dd eggs. Add chocolate, milk, vanilla. Add dry ing., beat well. Add last 3 ing. Drop rounded tsp., leaving several inches between. Bake 8-10 min. @350; cool 1 min., then cool on wire rack. Makes 3-4 dozen. Chocolate Chip Cookies (Magnolia Bakery) soda salt 2/3 c. unsalted butter, softened 1/2 c. sugar 1/2 c. light brown sugar 1 large egg @room temp. 1 tsp. vanilla 1/2 c. semisweet mini chocolate chips or vanilla chips or chopped Heath bars 1 c. walnuts or pecans, chopped Directions: Mix dry ing., set aside. Cream butter, sugars, 3 min. Add egg, vanilla. Mix in flour mix., beat thoroughly; stir in chocolate chips (or other choices). Drop rounded tsp. on ung. cookie sheets, leaving several inches between. Cool 1 min., cool on wire rack. Makes 2-3 dozen. Wednesday, February 4, 2009 Applesauce Cookies with Dates and Raisins (Buttercup Bake Shop) cinnamon cloves nutmeg 1/2 c. unsalted butter, softened 1 c. light brown sugar 1 large egg 1 tsp. soda 1 c. unsweetened applesauce 1 c. coarsely chopped walnuts 1/2 c. chopped dates 1/2 c. raisins Directions: Mix dry ing.; set aside. Cream butter, sugar, until fluffy, 2-3 min. Add egg, mix well. Mix soda in applesauce, then into butter mix. Gradually add dry ing.; add nuts, fruits. Drop rounded tsp. on ung. cookie sheets, leaving several inches between. Cool 1 min., remove to wire rack. Makes 4 dozen. "Note: You can also substitute with dried cranberries for dates and/or raisins." Thursday, January 15, 2009 Cream Puffs INGREDIENTS 2 (3.5 ounce) packages instant vanilla pudding mix 2 cups heavy cream 1 cup milk 1/2 cup butter 1 cup water 1/4 teaspoon salt 1 cup all-purpose flour 4 eggs DIRECTIONS Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set. Preheat oven to 425 degrees F. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells. Sunday, December 7, 2008 Vanilla Butter Rollouts Ingredients: 1-1/2 cups butter, softened 1-1/2 cups sugar 2 eggs 3 teaspoons vanilla extract 4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar 1 teaspoon salt FROSTING: 6 tablespoons butter, softened 3 cups confectioners' sugar 1/4 cup milk 3 teaspoons vanilla extract Colored frosting and sugar, optional Directions: In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 30 minutes or until easy to handle. On a lightly floured surface, roll out to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. For frosting, in a large mixing bowl, beat the butter, confectioners' sugar, milk and vanilla until smooth. Spread or drizzle over cookies. Decorate with colored frosting and sugar if desired. Yield: about 7 dozen Thursday, December 4, 2008 Fudge Puddles Ingredients: 1/2 cup butter, softened 1/2 cup Jif® Creamy Peanut Butter 1/2 cup sugar 1/2 cup packed light brown sugar 1 egg 1/2 teaspoon vanilla extract 1-1/4 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt FUDGE FILLING: 1 cup milk chocolate chips 1 cup (6 ounces) semisweet chocolate chips 1 can (14 ounces) sweetened condensed milk 1 teaspoon vanilla extract Chopped peanuts Directions: In a large mixing bowl, cream the butter, peanut butter and sugars. Beat in egg and vanilla. Combine the flour, baking soda and salt Gradually add to creamed mixture. Chill for 1 hour. Shape into 48 balls, 1 in. each. Place in lightly greased mini-muffin tins. Bake at 325° for 14-16 minutes or until lightly browned. Using the end of a wooden spoon handle, make a 3/8- to 1/2-in.-deep indentation in the center of each ball. Cool in pans for 5 minutes, before removing to wire racks to cool completely. For filling, in a microwave or small saucepan melt chocolate chips. Stir in milk and vanilla until smooth. Fill each shell with filling. Sprinkle with peanuts. (Leftover filling can be stored in the refrigerator and served warm over ice cream.) Yield: 4 dozen. Wednesday, December 3, 2008 Chocolate Peanut Butter Grahams Recipe Ingredients: 1 jar (18 ounces) Jif® Peanut Butter 1 package (16 ounces) graham crackers, broken into rectangles 1-1/2 pounds milk chocolate candy coating Directions: Spread a rounded teaspoonful of peanut butter on one side of half of the graham crackers. Top with remaining crackers. In a large heavy saucepan over low heat, melt candy coating; stir until smooth. Dip cookies in coating to completely cover; allow excess to drip off. Place on waxed paper-lined baking sheets; let stand until firm. Store in an airtight container in a cool dry place. Yield: 5 dozen. Sunday, November 30, 2008 Brownie Roll-Out Cookies Ingredients:3 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1 cup lightly salted butter, softened ( I don’t really see “lightly salted” much these days, so I used one stick salted, one stick unsalted) 1 1/2 cups sugar 2 large eggs 1 teaspoon vanilla extract 2/3 cup unsweetened cocoa (I used the “good” stuff–Droste or Galler–but I can assure you that my mother only used Hershey’s growing up, so your choice) Directions: Preheat oven at 350 degrees. Whisk dry flour, salt and baking powder in bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth. Wrap in plastic and chill for at least one hour. Roll out cookie dough on floured counter. Cut into desired shapes, brushing extra deposits of flour off the top. (It does disappear once baked, though, so don’t overly fret if they go into the oven looking white.) Bake on a parchment-lined baking sheet for 8 to 11 minutes (the former for 1/8-inch thick cookies, the latter for 1/4-inch cookies) until the edges are firm and the centers are slightly soft and puffed. Transfer to a wire rack to cool. Saturday, November 29, 2008 Magnolia Bakery Peanut Butter Chocolate Chip Cookie Ingredients: 1¼ cups all-purpose flour ¾ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt ½ cup unsalted butter, softened 1 cup chunky peanut butter at room temperature ¾ cup plus 1 tablespoon (for sprinkling) sugar ½ cup firmly packed light brown sugar 1 large egg, at room temperature 1 tablespoon milk 1 teaspoon vanilla extract ½ cup peanut butter chips ½ cup chocolate chips Directions: Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside. In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter chips. Place sprinkling sugar on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crissscross pattern (I used the back of a palette knife to keep it smooth on top), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not. Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely. Thick and Chewy Chocolate Chip Cookies (Cooks Illustrated) Ingredients: 2 1/8 cups bleached all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled 1 cup brown sugar (light or dark) 1/2 cup granulated sugar 1 large egg 1 large egg yolk 2 teaspoons vanilla extract 2 cups chocolate chips or chunks (semi or bittersweet) Directions: Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips. Following illustrations below, form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough’s uneven surface. Place formed dough onto one of two parchment paper-lined 20-by-14-inch lipless cookie sheets, about nine dough balls per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month—shaped or not.) Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container. Friday, November 28, 2008 Favorite Chocolate Chip Cookies Ingredients: 1 cup butter, softened 1 cup granulated sugar 1 cup firmly packed light brown sugar 2 large eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 & 1/2 cups uncooked regular oats 1 & 1/2 cups semisweet chocolate chips 4 ounces milk chocolate candy bar, coarsely chopped 1 cup chopped pecans Directions: Preheat oven to 375°. Beat butter at medium speed in a heavy-duty mixer until creamy. Gradually add sugars and beat well. Add eggs and vanilla, beating well. In a separate bowl, combine flour, baking powder, bakings soda, and salt. Gradually add to butter mixture and beat well. Process oats in a food processor until finely ground. Add to butter mixture and beat well. Stir in chocolates and pecans. Drop cookies by tablespoonfuls onto ungreased baking sheets. Bake for 8-10 minutes or until lightly browned. Cool slightly on baking sheets. Then, remove to wire racks to cool completely. Makes about 4 dozen cookies. Almond Crescent Cookies (Magnolia Bakery) Ingredients: *1 c. unsalted butter, softened *1/3 c. sugar vanilla almond extract *1 c. finely ground almonds Confectioners' sugar for sprinkling Directions: Cream butter, sugar, until fluffy, 3 min. Add vanilla, almond extract, ground almonds. Mix completely. Slowly add flour. Make ball with dough; roll small pieces into ovals, form into crescents. Place on ung. cookie sheets, leaving several inches between. Bake 12-15 min. @350º until lightly browned. Cool 1 min.; remove to rack to cool. When cooled, sprinkle with confectioners' sugar. Makes about 4-1/2 dozen. Tuesday, November 25, 2008 Coconut Pecan Cookies For frosting, in a large saucepan, combine the egg, milk, sugar and butter. Cook and stir over medium-low heat for 10-12 minutes or until slightly thickened and mixture reaches 160°. Stir in coconut and pecans. Set aside. In a large mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in 2 cups chips and coconut. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Cool for 10 minutes before removing to wire racks to cool completely. In a microwave, melt the remaining chocolate chips; stir until smooth. Frost cooled cookies; drizzle with melted chocolate. Yield: 6-1/2 dozen. Monday, November 24, 2008 Pistachio Biscotti 2 tablespoons fresh lemon juice 2 tablespoons milk 1 cup all-purpose flour1/2 cup whole-wheat pastry flour 3/4 teaspoon baking powder1/4 teaspoon baking soda 3/4 cup packed brown sugar 1/2 cup roasted pistachios, chopped 1/3 cup stone-ground cornmeal l1/2 teaspoon fresh grated nutmeg 1/4 teaspoon salt 2 tablespoons butter, melted 2 teaspoons fresh grated orange zest 1 large egg For the drizzle 1 ounce chopped bittersweet chocolate 1 teaspoon butter To prepare the biscotti In a small bowl, stir together lemon juice and milk - set aside for 10 minutes. Preheat oven to 350 degrees. In a large mixing bowl, whisk together flours, brown sugar, baking powder, baking soda, pistachios, cornmeal, nutmeg and salt. In a small bowl, whisk together melted butter, milk and lemon juice mixture, zest and egg until well combined. Pour into the dry ingredients and stir until well combined. Scoop the mixture onto a lightly floured surface and knead a couple times to bring the dough together. Place dough onto a parchment-lined baking sheet and form into a 3 1/2" x 12" long log - flatten slightly. Place in the oven and bake until the top feels firm - about 20 minutes. Remove the pan from the oven and reduce the temperature to 325. Let cool for 10 minutes - lightly spritz the log with water, then let sit for 5 more minutes. Use a serrated knife to cut the log into 1/2" thick diagonal slices. Place slices upright on baking sheet and place back into the oven to bake until crisp, about 20 minutes. Remove from the oven and transfer slices to a wire rack to cool completely. To prepare the drizzleIn a small microwave-safe bowl, add chocolate and butter. Place into the microwave and heat for 30 seconds - stir smooth. If any chocolate has not melted, heat at 15 second intervals until the mixture is smooth. Scoop the chocolate mixture into a zip-loc bag - snip a very small hole in one corner of the bag and drizzle chocolate over cooled biscotti. Let chocolate set before serving. Makes about 24 biscotti. Friday, November 14, 2008 Colorful Candy Bar Cookies In a small bowl, beat cookie dough and flour until combined. Shape 1-1/2 teaspoonfuls of dough around each candy bar. Roll in colored sugar. Place 2 in. apart on parchment paper-lined baking sheets. Bake at 350° for 10-12 minutes or until edges are golden brown. Remove to wire racks. Yield: 2 dozen. Tuesday, November 11, 2008 Jaay"s Best Ever Chocolate Chip Cookie ~2 cups all-purpose flour ~1/2 teaspoon baking soda ~1/2 teaspoon salt ~3/4 cup unsalted butter, melted ~1 cup packed brown sugar ~1/2 cup white sugar ~1 tablespoon vanilla extract ~1 egg ~1 egg yolk ~2 cups semisweet chocolate chips Preheat the oven to 325 degrees F (for pure convection, adjust accordingly; I used 310 F on convection). Grease cookie sheets, or line them with parchment paper or use a Silpat (which is what I did). Sift the flour, salt and baking soda and set aside. Mix the sugars and butter just until thoroughly mixed, then add egg, yolk and vanilla and mix until creamy. Add the sifted ingredients and mix until just blended. Stir in the chocolate chips/chunks, then drop dough 1/4 cup at a time on a cookie sheet, about 3 inches apart, and bake for 15-17 minutes. Leave them on the cookie sheet to cool a bit when removed from the oven (this is important… they fall apart if you move them too quickly). Once they cool a few minutes, remove the cookies to a cooling rack to finish cooling. Or eat them right away, with milk!
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Beze torta Potrebno je: Za testo: 100 g maslaca, 100 g šećera , 3 žumanca, 100 g brašna, 50 g mlevenih pinjola ili badema, 2 kašicice praška za pecivo, 3 kašike mleka Za beze i fil: 3 belanceta , 210 g šećera, kašika gustina, malo praška za pecivo, 4 kašike pinjola ili seckanih badema , 300 g raznog bobičastog voča, 250 ml slatke pavlake, 200 g svežeg švapskog sira Priprema: Zagrejati rernu na 180 stepeni. Umutiti maslac sa šećerom, pa umešati žumanca. Dodati brašno, pinjole, prašak za pecivo i mleko. Sipati testo u dva kalupa za torte (ø 26 cm). Za beze masu umutiti belanca sa 180 g šećera. Dodati gustin i prašak za pecivo. Premazati beze masu preko obe kore. Posuti pinjolama. Peći obe kore po 30 minuta. Ostaviti ih da se ohlade u kalupima. Očistiti voće. Umutiti slatku pavlaku sa ostatkom šećera. Razmutiti sir sa 2 kašike slatke pavlake, pa onda i ostatkom. Umešati i voće. Izvaditi kore iz kalupa, pa jednu premazati kremom s voćem. Poklopiti drugom korom. Hladiti tortu oko 30 minuta. Šlag- torta od borovnica Potrebno je: 150 g keksa, 1 kašičica cimeta u prahu, 3 kašike šećera, 75 g omekšalog putera Ostali sastojci: 500 g borovnica, kesica belog želatina u prahu, 250 ml soka od višanja, 600 ml slatkog šlaga, 2 kremfiksa, 75 g šećera u prahu, 1 kašika soka od limuna i ribana korica, crveni preliv za torte. Priprema: Izmešajte keks sa cimetom, šećerom i puterom. Rukama umesite testo i formirajte kao podlogu po dnu nauljenog pleha (ø 26 cm) pa ga stavite u frižider. Borovnice proberite, operite, pa 400 g malo zgnječite, ali tako da ispod držite činijicu u kojoj ćete skupiti njihov sok. Želatin razmutite u 50 ml soka od višanja pa ostavite da bubri 10 minuta. Od slatke pavlake ulupajte šlag, pa umešajte kremfiks, prosejani šećer u prahu, sok i koricu od limuna. U poslastičarski špric stavite oko 100 g šlaga pa odložite u frižider da se hladi. Na laganoj vatri rastopite razmućeni želatin, umešajte 4 kašike šlaga, a potom tu smesu izmešajte sa preostalim šlagom i celom količinom borovnica.Šlag-krem sa voćem razmažite po podlozi od plazme i držite u frižideru još 2 sata. Pripremite preliv prema uputstvu na kesici sa sokom od borovnica i višanja (dodajte vode koliko je potrebno da dobijete količinu navedenu u uputstvu). Prelijte tortu pripremljenim prelivom i držite je u frižideru oko 2 sata. Pre posluživanja ukrasite je šlagom i, po želji, borovnicama. Rodjendanska torta Potrebno je: za kore: 100 g putera, 100 g šećera u prahu, kesica vanilin šećera, 100 g brašna, 50 g gustina, 2 jaja, kašika strugane limunove kore i pola kesice praška za pecivo. Za krem: 500 ml mleka, 50 g gustina, 2 žumanca, kesica vanilin šećera i 150 g šećera. Za dekoraciju: kesica voćnog želea, 500 g smrznutih malina i 70 g badema u listićima. Priprema: Penasto umutite puter sa šećerom u prahu i vanilin šećerom. Ne prestajući da mutite dodajte struganu limunovu koru i brašno pomešano sa praškom za pecivo i gustinom. Dobijenu mešavinu preručite u podmazan i brašnom posut pleh i pecite 30 minuta u rerni zagrejanoj na 180 stepeni. U međuvremenu pomešajte žumanca sa šećerom, dodajte malo hladnog mleka i ostatak zagrejanog mleka i kuvajte na pari, stalno mešajući, da se masa zgusne. Sklonite s ringle, ohladite i premažite pečenu i ohlađenu koru. Malo krema sačuvajte za dekoraciju. Preko krema rasporedite odmrznute i dobro oceđene maline, odozgo nanesite voćni žele, pripremljen prema uputstvu na kesici. Celu tortu ukrasite ostatkom krema i bademima u listićima i do serviranja čuvajte u frižideru. Nemačka palačinka s limunovim šećerom Potrebno je: 1/3 šolje šećera, 2 kašičice narendane limunove kore, 3 velika jajeta, držite ih oko 30 minuta na sobnoj temperaturi, 2/3 šolje mleka, na sobnoj temperaturi, 2/3 šolje višenamenskog brašna, 1/4 kašičice čistog vanilinog ekstrata Priprema: Stavite duboki tiganj na srednju pregradu u šporetu i zagrejte rernu na 220C. Pomešajte šećer i narendanu koru limuna u maloj činiji. Umutite jaja mikserom, na najvećoj brzini dok ne postanu bledo žuta i penasta. Onda dodajte mleko, brašno, vanilu, cimet, oraščić, so i nastavite da mutite dok testo ne postane glatko, još jedan minut i biće ređe. Stavite puter u tiganj, neka se rastopi, a onda rukom okrenite tiganj da se dno obloži. Dodajte testo i odmah vratite u rernu. Pecite dok palačinka ne nadođe i postane zlatno žuta, oko 18 do 25 minuta. Pospite limunovim šećerom i poslužite odmah. Možete garnirati kriškama limuna. Ljubičasti kolačići Potrebno je za 4 osobe: za testo: 240 g šećera u prahu, 240 g putera, 6 jaja, 240 g brašna, 2 kašike kakao praha i pola kesice praška za pecivo. za krem: 100 g putera, 60 g šećera u prahu, kašika ruma, kašika kakao praha i kesica vanilin šećera. za dekoraciju: 150 g kokosovog brašna, jedna-dve kašike limunovog soka, belance, 150 g šećera u prahu i 2-3 kašike sirupa od višanja, malina ili kupina. Priprema: Penasto umutite šećer sa puterom i ne prestajući da mutite dodajte jedno po jedno jaje i malo-pomalo brašna, prašak za pecivo, šećera u prahu i kakao u prahu. Dobijenu smesu preručite u pleh obložen papirom za pečenje i pecite 30 minuta u rerni zagrejanoj na 180 stepeni. Pečenu koru ohladite, a za to vreme penasto umutite puter sa šećerom i vanilin šećerom. Kada se šećer sasvim otopi dodajte kakao u prahu i rum, pa sve sjedinite. Metalnim kalupom, prečnika 6 cm, odvajajte krugove od ohlađene kore i dva po dva kruga spajajte kremom. Ostatkom krema premažite stranice kolačića i uvaljajte ih u kokosovo brašno. Površinu kolačića premažite glazurom od šećera, limunovog soka i belanceta i odozgo išarajte voćnim sirupom. Rošer Potrebno je: 5 jaja, 250 g šećera, 250 g brašna, 2-3 supene kašike kakaa, dl ulja, dl vode, kesica praška za pecivo Fil: 500 g maskarponea, 3-4 dl slatke pavlake, 4-5 supenih kašika punih nutele, 200-300 g lešnika Ganaš krem: 2 dl slatke pavlake, 200 g tamne čokolade Priprema: Umutite žumanca sa šećerom. Kakao prelijte sa 2-3 kašike vruće vode i izmešajte da dobijete gustu pastu a potom umešajte u žumanca. Stalno mešajući dodajte ulje a zatim i vodu. Brašno sa praškom za pecivo umešajte u prethodnu smesu. Umutite belanca i lagano špatulom sjedinite. Izlijte u okruglu tepsiju, oboloženu papirom za pečenje i pecite na 180°C (30 minuta). Koru ohladite i horizontalno prerežite da se dobiju 3 korice. Fil Umutite maskarpone i dodajte nutelu a potom dodajte čvrsto umućenu slatku pavlaku. Isitnjene lešnike umešajte u kremu. Ganaš krema Pavlaku zagrejete do ključanja a zatim je prelijte preko sitno izlomljene čokolade i mešajte. Ostavite je da se malo ohladi, pa deo krema prelijte preko gornje kore, ostatkom ohlađenog krema ukrasite tortu. Havana Torta Potrebno je: Kore: 3 jaja, 3 kašike šećera, 3 kašike brašna, malo praška za pecivo Fil: 1/2 l mleka, 1/2 l slatke pavlake, 150 g šećera, kesica želatine u prahu od 10 gr, 150 g proprženih lešnika, 150 g napolitanki sa lešnicima Priprema: Ugrejati rernu na 160 stepeni. Jaja umutiti sa šećerom, dodati brašno i prašak za pecivo i peći oko 15 minuta. Ulupat slatku pavlaku u čvrsti šlag. Ugrejat mleko sa šećerom (dok se šećer ne rastopi), ohladiti i dodati u to pavlaku, samleveni keks i samlevene lešnike. Dobro izmešati dok se želatin rastopi i dodati u fil. Dobro promešajte mikserom. Na ohlađene kore namazati celi fil i ohladiti. Ledene kupine Potrebno je: Za sorbe: 250 g kupina, 100 g vode, 100 ml kefira, 2 kašike šećera Za pire: 250 g kupina, 50 ml vode, 50 g šećera Za dekoraciju: 50 g kupina Priprema: Oprane borovnice ispulsirajte u blenderu. Dodajte prokuvanu vodu sa šećerom i kefir. Smesu preručite u sud i stavite u zamrzivač na 20 minuta. Za pire stavite da se kuvaju kupine sa vodom i šećerom, pa ih izblendirajte i ohladite u frižideru. U čaše razlijte prvo pire od kupina i odozgo stavite po kašiku sorbea. Ukrasite kupinama koje su odstojale nekoliko minuta u zamrzivaču. Kuglof s trešnjama Potrebno je: 500 g trešanja, 4 jajeta, brašno, šećer u prahu, puter, po pola kesice praška za pecivo i vanilin-šećera, puter i brašno za kalup, so Priprema: Izmerite koliko su teška jaja, pa od merite istu težinu brašna, šećera u prahu i putera. Umutite puter sa šećerom u svetlu i penastu masu. Razbijte jaja, odvojite im žumanca od belanaca, pa žumanca pomešajte sa smesom od putera, prosejanim brašnom, praškom za pecivo, vanilin šećerom i očišćenim trešnjama. Belanca umutite s malo soli, umešajte ih u pripremljenu smesu i sve sipajte u kalup za kuglof (prečnika 22 cm) koji ste premazali puterom i posuli brašnom.Pecite 40 minuta na 180°C, potom izvadite kuglof iz rerne, ostavite ga da odstoji 15 minuta, izvrnite ga iz kalupa i pospite šećerom u prahu. Mala kula Potrebno je: za krem od malina: 500 g malina, 700 ml vode, 7 kašika šećera, 12 kašika griza za krem: 1 l mleka, 2 kesice pudinga od vanile, 3 kašike šećera za podlogu: 200 g mlevenog keksa, 80 g margarina, malo gaziranog soka od pomorandže, šlag za ukrašavanje Priprema: Mleveni keks i margarin izmešajte, pa, ako je smesa previše tvrda, dodajte malo gaziranog soka. Smesom obložite okrugle kalupe. Stavite da se kuva voda, šećer i griz, pa pred kraj lagano sastavite sa malinama i kuvajte još malo. Krem s malinama malo ohladite i razlije u kalupe sa keksom. U litri mleka sa šećerom skuvajte puding i prelijte preko krema od malina, pa ostavite da se ohladi. Pre služenja izvadite iz kalupa, ukrasite šlagom i voćnim prelivom. Na kraju premažite šlagom, isecite i poslužite.