Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts

Monday, December 3, 2018

Frosted Gingerbread Bars


This is a fun, and slightly different, take on a holiday cookie. If you love gingerbread, you will love these bars. All the goodness of a gingerbread cookie covered in cream cheese frosting and sprinkled to look appropriately festive...

I really prefer bars to cookies - they're just easier! But besides eating them, I like serving them too - and they add a nice variety to a cookie tray or gifting box at this time of year.

I hope you'll try these if you need a new Christmas sweet!


Frosted Gingerbread Bars

1/2 cup butter, melted
3/4 cup sugar
1/4 cup brown sugar
1/2 tsp. vanilla
1/3 cup molasses
1 egg
2 tsp. baking soda
2 cups flour
1 Tbsp. cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 teaspoon salt

Cream Cheese Frosting

8 ounces cream cheese, softened
1/4 cup butter, softened
3 cups powdered sugar
1 tsp. vanilla

In a large bowl, cream together butter, sugar, brown sugar, vanilla, and molasses. Add the egg and stir until completely incorporated. Add baking soda, flour, cinnamon, ginger, cloves, nutmeg and salt and mix until well combined. Spread dough evenly into a greased 9x13 pan, pressing all the way to the edges.

Bake at 350 degrees for 15-20 minutes (Do not over cook). Remove from the oven and let cool.

For the frosting, beat butter and cream cheese together then add vanilla. While mixing, gradually add in powdered sugar. Mix until creamy & well-combined.

Once the bars have cooled, frost the tops. Garnish with holiday sprinkles or a pinch of cinnamon. Cut into squares and serve.

Monday, November 26, 2018

Candy Cane Kiss Cheesecake Cookies


It's time for Christmas cookies! Every year I like to make a few new cookies as well as making tried and true, or my favorites from past years. I've made several versions of these "kiss" cookies, and all of them are so good: triple peppermint cookies, cherry kisses, chocolate peppermint swirl cookies, chocolate kissed gingerbread, and macaroon kisses.


These have a delightful bit of cream cheese in the batter which makes them so soft and so flavorful! Like the other kiss cookies, they're a snap to make, but the dough does need time to chill, so factor that into your planning. If you want to get fancy, you can drizzle these with white chocolate or decorating sugar, but I actually thought they were fine just as is!


Happy Baking!

Find more great ideas at Inspiration Monday, Busy Monday, Inspire Me, Hearth and Soul.

Candy Cane Kiss Cheesecake Cookies

1/2 cup butter, soft
6 oz cream cheese, soft
1 cup sugar (plus extra for rolling cookies in)
1 egg
1 egg yolk
1/2 tsp vanilla
1/4 tsp peppermint extract
2 cups flour
1/4 tsp baking powder
1/2 tsp baking soda
pinch of salt
24 candy cane kisses, unwrapped
1/2 cup white chocolate chips, melted or decorating sugar

In the bowl of a stand mixer, beat butter and cream cheese together until smooth. Mix in sugar, egg, egg yolk, vanilla, and peppermint extract and beat until creamy.

In a small bowl combine flour, baking powder, baking soda, and salt together. Slowly mix dry ingredients into the wet ingredients and mix until combined well.

Chill dough in the fridge for at least 1 hour.

Scoop into one-inch round balls and roll in sugar. Place on cookie sheets lined with parchment. Bake for about 10 minutes.

Let cool for a couple of minutes then press a candy cane kiss into the center of each cookie. Let cool for a couple more minutes then transfer to a cooling rack. Drizzle tops of cookies with melted white chocolate or sprinkle with decorating sugar.

Monday, December 4, 2017

Mocha Peppermint Cookies


Coffee and peppermint together in a cookie. And also, chocolate. This was a brilliant idea. Not only that, but they're dipped in white chocolate and sprinkled with crushed candy canes. Beautiful, festive, delicious. These would be perfect for a cookie exchange, for giving as gifts, or for eating all to yourself. You choose. Really.


Quick note: the dough here needs ample time to chill, preferably overnight. So whip up the dough one evening, and you can bake the cookies the next day. Chilling the dough helps prevent the cookies from getting too flat in the oven. If you have a convection oven, you may want to use that setting, too. (I made these before I had the convection option, but I'll be making them again soon as an "experiment." Cookies are the best to experiment with, don't you agree?)


Find more great holiday ideas at Inspiration Monday, Busy Monday, Inspire Me, Inspire Me2, Create Link Inspire, Fabulous, Show and Share, Hearth and Soul, Wow Me, Wow Us, Whisk It, Home Matters, Full Plate, Foodie Friday, Weekend Potluck, Awesome Friday.

Mocha Peppermint Cookies

1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp. vanilla
1 tsp. peppermint extract
1 cup flour
1/2 cup + 2 Tbsp. cocoa powder
1 tsp. baking soda
1 Tbsp. instant coffee granules
1/8 tsp. salt
1 cup semi-sweet chocolate chips
8 ounces white chocolate, coarsely chopped
3 large candy canes, crushed

In a large bowl using an electric mixer, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg, vanilla and peppermint extracts on high speed.

In a separate bowl, whisk the flour, cocoa powder, baking soda, instant coffee, and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. Stir in the chocolate chips. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and preferably overnight.

Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 to 30 minutes or until the dough is easy to scoop and roll.

Scoop and roll balls of dough, about 1.5 Tablespoons of dough each, into balls and place on parchment or silicon mat-lined baking sheets.

Bake the cookies at 350 for 8-9 minutes. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.

Melt the chopped white chocolate in a glass bowl at 50% power in the microwave. Heat in 30 second increments, stirring after each increment until completely melted and smooth. Dip each completely cooled cookie halfway into the white chocolate and place onto a parchment or silicone baking mat-lined baking sheet. Sprinkle crushed candy canes on top of the chocolate. Repeat with the rest of the cooled cookies. Place the baking sheet into the refrigerator to help the chocolate set.

Recipe Source: Sally's Baking Addiction

Monday, November 20, 2017

Scandinavian Almond Bars


I am not exaggerating when I say these are one of my favorite cookies of all time. They are SO good. And SO addictive. And also, so attractive. Thin, crispy but also chewy, topped with an almond-extract laced icing, you will not be able to eat just one.


I also love that they are a different shape from other cookies. They look great on a cookie tray, and even though they're not "technically" a Christmas cookie, I tend to make them around Christmas because of that reason. They're also not fussy at all; so in a season when you want a great cookie that's not a lot of work, you can turn to these beauties!


If you're planning your Christmas cookie baking fiesta, be sure to add these lovely and delicious Scandinavian Almond Bars to the list!


For more great ideas, visit Inspire Me, Inspiration Monday, Mix it Up, Busy Monday, Inspire Me 2, Create Link Inspire, Fabulous, Show and Share.

Scandinavian Almond Bars

1/2 cup butter
1 cup sugar
1 egg
1/2 tsp. almond extract
1 3/4 cups flour
2 tsp. baking powder
1/4 teaspoon salt
1/2 cup sliced almonds
2 Tbsp. milk

Icing:
1 cup powdered sugar
1/4 tsp. almond extract
1/4 cup milk

In a medium bowl, cream butter and sugar. Add egg and almond extract; mix until fluffy. Stir in flour, baking powder and salt; mix well.

Divide dough into 4 pieces, and roll each one into a log about 12 inches long. Place 2 logs per cookie sheet 4 to 5 inches apart. Flatten each roll by hand until it is about 3 inches wide. Brush flattened roll with milk and sprinkle with sliced almonds.

Bake at 325 12 to 15 minutes or until edges are slightly browned.

Meanwhile, prepare icing: in a small bowl, whisk together powdered sugar, almond extract, and milk until smooth.

While the cookies are still warm, cut them crosswise at a diagonal, into slices about 1 inch wide. Cool slices on a wire rack. When cool, drizzle with almond icing.


Monday, February 13, 2017

Almond Crunch Cookies


Oh, these cookies. Brimming with crunch from cereal and sliced almonds, and deliciously sweet from almond bark topping, I can guarantee they won't last long at your house.


While these aren't Valetines-y to say the least (I suppose you could tint the almond bark pink!), any cookie, made with love, is perfect for the holiday. Or any day.


Let's not limit love through cookies to just one day.


Get more great ideas at Inspiration Monday, Mix it Up, Busy Monday, Inspire Me, Inspire Me (2), Create Link Inspire, Clever Chicks, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Me, Wow Us, Full Plate, Recipe Sharing.

Almond Crunch Cookies

2 cups flour
2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 cup shortening
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp. almond extract
1 1/2 cups rolled oats
1 1/2 cups Chex or corn flakes, lightly crushed (or Rice Krispies, uncrushed)
4 oz almond bark
1/2 cup sliced almonds, toasted

Using an electric mixer, beat shortening until creamy; gradually add white sugar and brown sugar, beating well. Add eggs and almond extract; beat well. In another bowl, combine flour, baking soda, baking powder, and salt; stir until blended. Add flour mixture to sugar mixture mixing until just blended. Slightly crush cereal, only to the point there aren't large pieces. Carefully stir in oats and cereal.

Using an ice cream scoop, drop dough on a cookie sheet 2" apart. Bake at 325 for 12 to 14 minutes. Cool for 2 minutes on cookie sheet before removing to a wire rack to cool completely.

Place almond bark in a glass bowl and melt in the microwave using 50% power, in 45 second intervals. Drizzle melted bark on cooled cookies. Sprinkle with sliced almonds. Allow cookies to set up on wire racks, or place in the refrigerator for a quicker set up.

Recipe Source: Adapted from Call me PMC

Tuesday, December 13, 2016

Hot Cocoa Cookies


I think these will be the definite winner for best Christmas cookie this year. I may have to make another batch to take to Christmas gatherings as they are disappearing rather quickly around here.


And what's not to love? A decadent chocolate cookie base, a marshmallow middle, and delectable chocolate frosting. And sprinkles!

Seriously, these are SO good and SO pretty on a Christmas cookie tray. I hope you'll add them to your plans for Christmas this year. You won't be sorry. Until your pants don't fit. Then we can join a support group together.
Sprinkles make everything better.


Find more great stuff at Hearth and Soul, What's Cookin', Wow Me, Wow Us, Create Link Inspire, Clever Chicks, Fabulous, Show and Share, Full Plate, Foodie Friday, Friday Frenzy.

Hot Cocoa Cookies

Cookies:
1/2 cup butter
12 oz. semi-sweet chocolate
1 1/2 cups flour
1/4 cup cocoa powder
1 1/2 tsp. baking powder
1/4 tsp. salt
1 1/4 cups brown sugar
3 eggs
1 1/2 tsp. vanilla
25 or so large marshmallow

Icing:
2 cups powdered sugar
4 tablespoons butter, melted
1/4 cup cocoa powder
1/4 cup hot water
1/2 tsp. vanilla extract

In a microwave safe bowl melt the butter and chocolate, at 50% power at one minute intervals, stirring between each interval. Once melted, set aside to cool slightly.

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.

In the bowl of an electric mixer, beat the sugar, eggs and vanilla on low speed until well combined. Add the cooled chocolate mixture and blend until just combined. While mixing, add the flour mixture gradually and blend until just combined. Cover the bowl and refrigerate for 1 hour.

Line 2 baking sheets with parchment paper or a silpat liner. Use a tablespoon (or a tablespoon sized cookie scoop) to scoop the dough, then roll the dough in your hands to create balls. Arrange the balls about 2 inches apart on baking sheets, then flatten slightly. Bake cookies at 325 for about 12 minutes.

While the cookies bake, cut the large marshmallows in half crosswise. When the cookies have baked, remove from oven and press one marshmallow half (cut side down) into the center of each cookie. Return the cookies to the oven and bake another 2-3 minutes. Allow the pan of cookies to cool a few minutes, then transfer cookies to cooling rack.

For the icing, combine melted butter, powdered sugar, cocoa, water and vanilla in a medium bowl and mix together with a whisk. Place wire cooling rack (with cookies on it) over a baking sheet (to catch any excess icing). Spoon a small amount of icing onto the top of each marshmallow, and use the back of the spoon to spread it a bit. After icing just a couple cookies, top with sprinkles before the icing dries.

Allow icing to set up about 30 minutes before serving.

Recipe Source: Glorious Treats

Monday, October 3, 2016

Oatmeal Cranberry White Chocolate Macadamia Nut Cookies


Oh, these cookies. Filled with so many good things - oatmeal, craisins, white chocolate chips, macadamia nuts. I swoon just thinking about them. I knew my waistline would be in trouble if I made these, but I did it anyway. And I'm glad I did. Even if I did eat five in one day. (True story.) I quickly packaged the rest of them up for kids' lunches. And they loved them too.

These are close to cookie perfection in my book. They'd be beautiful at Christmas time too, studded with red and white. But definitely do not wait until Christmas to make these. Make them now. And again. I know I will be...


Find more great ideas at Inspiration Monday, Mix it Up, Create Link Inspire, Clever Chicks, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Me, Wow Us, Full Plate, Foodie Friday.

Oatmeal Cranberry White Chocolate Macadamia Nut Cookies

1/2 cup butter, softened
1/3 cup sugar
1/3 cup brown sugar
1 egg
1 tsp. vanilla
1 cup flour
1 cup rolled oats
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 cup white chocolate chips
1/2 cup dried cranberries
1/2 cup chopped macadamia nuts


Beat the butter, sugar and brown sugar in the bowl of an electric mixer on medium speed until fluffy. Add the egg and vanilla and beat until combined.

Add flour, oats, baking soda, cinnamon and salt and beat until just combined. Stir in the white chocolate chips, dried cranberries and chopped macadamia nuts. Refrigerate dough for 30 minutes.

Scoop rounded tablespoons of dough and roll into balls. Arrange on parchment or silpat-lined baking sheets about 2 inches apart. Bake AT 350 until golden on the bottom, 12-15 minutes. Cool on the baking sheets for 10 minutes then transfer to wire racks to cool completely.

Recipe Source: Adapted from Gold Medal Flour

Tuesday, June 7, 2016

Caramel and White Chocolate Cookies


I love finding a great new cookie recipe. It does limit my wardrobe options, because then I eat way too many of said new cookie, but it's worth it. These cookies have lots of things I love. I find it easy to resist traditional chocolate chip cookies (I can see many of you reacting in horror!) but change those to white chocolate chips and I'm a goner. Add caramel bits, and watch out! These cookies are also studded with oatmeal, and I subbed coconut oil for some of the butter, so there are a few redeeming qualities. And it's those qualities that make me excuse my eating of several of these at a time...

Find more great stuff at Inspiration Monday, Mix it Up, Create Link Inspire, Clever Chicks, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Me, Wow Us, Full Plate.

Caramel and White Chocolate Cookies

1 3/4 cups brown sugar
1/2 cup butter, melted
1/4 cup coconut oil, melted
2 eggs
1 Tbsp. vanilla
2 1/4 cups all-purpose flour
1 cup old fashioned rolled oats
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup white chocolate chips
1 cup caramel bits

Combine the sugar, melted butter and coconut oil in a large mixing bowl and beat until smooth. Add the eggs and vanilla and beat until combined. Add the flour, oatmeal, baking soda, and salt to the wet ingredients. Stir to combine. Add the chocolate chips and caramel bits. Stir well to make sure they are evenly distributed.

Use a cookie scoop to portion the dough into slightly smaller than golf ball sized rounds and place on a parchment-lined baking sheet. Bake at 325 for 13-14 minutes. Remove from the oven and let cool for 1-2 minutes on the baking sheet. Transfer to a wire cooling rack and cool completely before storing in an airtight container. Makes 3 dozen cookies.


Recipe Source: Adapted from Barefeet in the Kitchen

Monday, March 21, 2016

Honey Peanut Wafers


For this month's Secret Recipe Club, I was assigned to Margaret's blog, Tea and Scones. I was really tempted to make some sort of scone recipe from her blog, because, well, it's called Tea and Scones! But I changed my mind when I saw this recipe for these simple cookies. As she says in her post, it's a little dangerous that you can whip up these beauties so quickly. I think it took me less than 5 minutes to put the dough together, and then I had to wait since the oven wasn't even hot enough yet! I loved these peanut cookies cause they are so different from any other cookie I have made. They are crispy, which is wonderful, and peanutty and loaded with honey, and just downright delicious. Thanks for a great recipe!


Honey Peanut Wafers

1 cup flour
1/2 tsp. baking soda
1/2 cup sugar
1/2 cup honey
1 egg
3 Tbsp. unsalted butter, melted
1 cup honey-roasted peanuts, finely chopped

Combine the flour and baking soda in a small bowl. Set aside.

Gently stir together the sugar, honey and egg in a medium mixing bowl. Then whisk in the butter.

Add the flour mixture; folding it in with a large rubber scraper. Then add the chopped peanuts and mix well to distribute the nuts evenly throughout the dough.

Drop tablespoon-size pieces of the dough onto silpat- or parchment paper-lined baking sheets. Bake at 350 for 10-12 minutes or until golden brown.

Let the cookies cool for 2-3 minutes before removing to wire racks to cool completely. Makes 2 dozen cookies.

Wednesday, February 17, 2016

Snickerdoodles


I am a late in life snickerdoodle adopter. I've typically shunned the "plain cookie" as I didn't deem it worthy. I couldn't have been more wrong. I recently became addicted when they were served, with cinnamon cream cheese frosting (be still my heart!), at a recent work dinner. So when one of the kids wanted to make them for a teacher gift for Christmas, I quickly and willingly agreed. (Snickerdoodles are the teacher's favorite cookie, and now I know why.)

Yes, these look sort of plain. I haven't changed my mind on that. But they are SO tasty. It's hard to eat just one. If you've shunned the simple snickerdoodle in the past, I urge you to give them another try.


Find more great stuff at Hearth and Soul, What's Cooking, Full Plate, Foodie Friday, Friday Frenzy.

Snickerdoodles

2 1/2 cups all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, softened
1/2 cup vegetable shortening
1 1/2 cups sugar
2 eggs
1 tablespoon ground cinnamon
1/4 cup sugar

In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt. In the large bowl of a stand mixer, beat together the butter, shortening, and 1 1/2 cups sugar until the mixture is light and fluffy, about 2 minutes. Add the eggs and mix well. With the mixer on low, add the flour mixture, mixing until just combined.

In a small bowl or shallow plate, combine the cinnamon and 1/4 cup sugar. Roll the dough into 1 1/2-inch balls and roll in the cinnamon and sugar to coat. Place the balls of dough about 2 inches apart on baking sheets lined with silpat or parchment paper. Bake the cookies at 375, one sheet at a time, until the edges are light golden brown and the centers are soft and puffy, about 9-11 minutes. The cookies will flatten after they come out of the oven. Remove the cookies to a wire rack to cool completely.

Recipe Source: Mel's Kitchen Cafe

Monday, December 14, 2015

Triple Peppermint Cookies



If I had to choose, the candy cane "flavor" of Hershey's kisses would be my favorite. I'm one of the few people who wouldn't pick chocolate, I know, but these candy cane kisses are SO addicting. I cannot eat just one. A few years ago, I found a recipe incorporating them into a chocolate cookie, and they were amazing. Those Chocolate Peppermint Swirl Cookies have become a part of my regular Christmas-cookie rotation now! But I love those kisses so much, I thought I needed another way to use them in a cookie.


So here's another variety - a traditional dough is peppermint-ified with crushed candy canes, chopped candy cane kisses, and then a candy cane kiss on top. These are just what you need for an after dinner treat, and besides being oh so tasty, they are oh so pretty.


And if you can't depart from the traditional Hershey's kiss, you can use them in Chocolate Kissed Gingerbread or Macaroon Kisses!

Find more great stuff at Inspiration Monday, Inspire Me, Mix it Up, Show and Share, Fabulous, Tasty Tuesday, Clever Chicks, Create Link Inspire, Favorite Things, Showcase Your Talent, Foodie Friday.


Triple Peppermint Cookies

1½ cup Powdered Sugar
1 cup butter, softened
1 tsp. peppermint extract
1 tsp. vanilla
1 Egg
3 cups flour
3 candy canes
1 tsp. baking powder
1/2 tsp. salt
Sugar (about 1/4 cup, to roll cookies in)
1 bag Candy Cane Hershey Kisses


Place candy canes in food processor and pulse until they are completely crushed.

Combine powdered sugar and butterin large bowl. Beat until fluffy at medium speed. Add in eggs, vanilla and peppermint extract and beat until incorporated.

Combine flour, crushed candy canes, baking powder and salt in a separate bowl. Add flour mixture to wet mixture and beat until well blended (mixture will be kind of dry). Finely chop about 12 of the candy kisses; then stir them into the batter.

Shape dough into 1 inch balls; roll in sugar. Place 1-inch apart on a parchment paper or silpat-lined cookie sheet.

Bake at 350 for 10-12 minutes until set. Remove from oven and immediately press a Candy Cane Kiss in the center of each cookie. Let rest on the cookie sheet for 2-3 minutes before transferring to a wire rack to cool completely. Makes about 4 dozen.


Recipe Source: Saving Cents with Sense

Friday, February 13, 2015

Cherry Kisses


Here's a sweet little treat to make for Valentine's Day - combining the colors of Valentine's with the most beloved flavor (chocolate!) and even a candy the symbolizes love (kisses)! This cookie has got it all! They are also easy to whip up, and so cute on a tray or platter. Treat the ones you love to something special this weekend!


Get more great ideas at Full Plate, Showcase Your Talent, Foodie Friday, Friday Flash, Friday Frenzy.

Cherry Kisses

1 cup butter, softened
1 cup powdered sugar
3 tsp. maraschino cherry juice
1/2 tsp. almond extract
3-4 drops red food coloring
2 1/4 cups flour
1/2 cup maraschino cherries, drained and chopped
48 Chocolate Kisses, unwrapped

In a large bowl, cream together butter, powdered sugar, cherry juice, almond extract and food coloring. Beat in flour, just until combined, then stir in cherries. Form dough into 1 inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes. Immediately top each cookie with a chocolate kiss. Remove to a rack to cool.
Makes 4 dozen cookies.

Monday, February 2, 2015

Pumpkin White Chocolate Snickerdoodles


These little cookies look so unassuming but WATCH OUT. They are highly addictive. And since they're so cute and little, you'll quickly rationalize that it's ok to have another, and another, and another. I'm normally not a huge fan of snickerdoodles, but add some pumpkin and white chocolate, and the deliciousness begins.


Do be sure you allow time to chill the dough - it's really important in this recipe.


And maybe consider doubling it - that way you can share with colleagues and friends and still have enough of these divine morsels for yourself!

Find more great recipes at Mouthwatering Monday, Inspiration Monday, Mix it up.

Pumpkin White Chocolate Snickerdoodles

1/2 cup butter, melted
1/4 cup brown sugar
1 cup sugar, divided
1 tsp. vanilla
6 Tablespoons pumpkin puree
1 1/2 cups flour
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
2 tsp. cinnamon, divided
1 tsp. pumpkin pie spice
1/2 cup white chocolate chips or chunks

In a large bowl, whisk the melted butter, brown sugar, and 1/2 cup sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.

In a medium bowl, toss together the flour, salt, baking powder, baking soda, 1 and 1/2 teaspoons cinnamon and pumpkin pie spice. Pour the dry ingredients into the wet ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in white chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 30 minutes, or up to 3 days. (You must chill the dough or this cookie won't turn out!)

After chilling, roll the dough into balls, about 1 1/2 tablespoons of dough each. Mix together the remaining 1/2 cup of granulated sugar and 1/2 teaspoon of cinnamon. Roll each of the dough balls generously in the cinnamon-sugar mixture and arrange on 2 baking sheets, lined with parchment or silpat. Slightly flatten the dough balls.

Bake the cookies at 350 for 8-10 minutes. The cookies will look very soft and underbaked, but that's ok.

Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be, and I prefer to let them cool for about an hour on the wire racks. Store the cookies in an airtight container.

Recipe Source: Sally's Baking Addiction

Monday, December 22, 2014

Chocolate-Dipped Spumoni Cookies


I always like to try a few new cookie recipes each Christmas season, and as soon as I saw these, I knew they would make the list. Some of my favorite things - pistachios and cherries - are embedded in a CHEWY chocolate cookie! And then to make them even better (possible?), you dip them in chocolate and add more pistachios and cherries...


I should have asked for elastic-waisted pants for Christmas...


Find more great stuff at Inspiration Monday, Mix it up.


Chocolate-Dipped Spumoni Cookies

1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tablespoon vanilla
2 1/2 cups flour
1/2 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1 1/3 cups finely chopped pistachios, divided
1 1/3 cups finely chopped dried cherries, divided
1 3/4 cups semisweet chocolate chips
1 Tbsp. shortening

In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in 1 cup each pistachios and cherries.

Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 for 10-12 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool completely.

In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into chocolate, allowing excess to drip off; sprinkle with remaining pistachios and cherries. Place on waxed paper; let stand until set.

Makes about 6 dozen.


Recipe Source: Taste of Home

Monday, December 15, 2014

Ginger Nut Cookies


It's the cookie exchange for Secret Recipe Club! I was assigned to Claire K Creations, and found these delightful cookies, just in time for pre-Christmas cheer. Claire lives in Australia, and she's lucky enough to live in walking distance of a farmer's market. Here in snow covered Minnesota, I'd be happy to walk anywhere at this time of year! Anyway, I adapted her recipe slightly for American ingredients. These cookies have a really nice, light, ginger flavor. I have a molasses ginger cookie recipe that I love, and these ginger nut cookies are much more subdued, so it's nice to have a couple options when craving ginger!


Find even more great cookies below, and check out these fun link parties: Inspiration Monday, Mix it Up, Melt in Your Mouth.

Ginger Nut Cookies

1/2 cup butter, softened
1 cup brown sugar
2 Tbsp. molasses
1 egg
2 1/2 cups flour
1/2 tsp. baking soda
2 tsp. ground ginger
1 tsp. pumpkin pie spice

In the bowl of an electric mixer, beat the butter and sugar together until smooth, creamy and fluffy. Add the molasses and egg and continue to beat until everything is just combined. Stir in the flour, baking soda, ginger and pumpkin pie spice by hand with a wooden spoon.

Use a tablespoon of dough at a time and roll it into a ball. Place the dough balls on parchment or silpat-lined baking sheets at least 1 inch apart. Flatten each dough ball slightly.

Bake the cookies at 350 for 15 minutes or until they start to turn golden. Leave them on the trays to firm for about 5 minutes then transfer them to a wire rack to cool completely. Store cookies in an airtight container. Makes 2 dozen cookies.




Thursday, December 11, 2014

Mocha Chip Meringues


I like to try a few new cookie recipes each December, and these stand out as a favorite. I love meringue cookies, and these are made extra special by coffee flavoring and chocolate chips. Everyone will love these, but they are especially great if you have anyone in your family, or at your party, with gluten issues. No flour here! And no dairy either! Just all deliciousness. And they can be whipped up quite quickly, leaving you plenty of time to wrap presents, address Christmas cards, read Christmas stories or bake additional cookies!


Mocha Chip Meringues

3/4 cup sugar
1 Tbsp. cornstarch
3 large egg whites, room temperature
1/4 tsp. salt
2 tsp. instant coffee, finely ground
3 Tbsp. unsweetened cocoa powder
1/2 cup semisweet mini chocolate chips

Line two large baking sheets with parchment paper; set aside. In a small bowl, whisk together sugar and cornstarch; set aside.

In a large bowl, using an electric mixer, beat egg whites and salt on medium speed until frothy. Beating constantly, add sugar mixture 1 tablespoon at a time; beat until stiff, glossy peaks form, 6 to 8 minutes total (scrape down the bowl halfway through). Add instant coffee and cocoa; beat until well blended. With a rubber spatula, fold in chocolate chips.

Drop batter by level tablespoons onto parchment-lined baking sheets, about 1 inch apart. Bake at 300 until crisp, about 40 minutes. Cool completely on sheets, about 20 minutes.

Recipe Source: Adapted from Martha Stewart

Thursday, December 4, 2014

Andes Mint Cookies


How do you Christmasfy a plain old chocolate chip cookie? Substitute Andes mints! Don't you love those? And now there are Andes baking chips, little nuggets of mint and chocolately goodness already chopped up for you. These cookies, although not fancy by any means, taste just like Christmas. And they are a good option if you have folks in your family who can't abide (why? I don't know...) some of the fancier Christmas cookies on the plate.


Find more great stuff at Full Plate Thursday, Showcase Your Talent, Foodie Friday, Weekend Bites, Friday Flash, Friday Frenzy.

Andes Mint Cookies

1/2 cup butter, softened
3/4 cup brown sugar
1/2 cup sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla
2 eggs
1 package (10 oz) Andes Creme de Menthe Baking Chips or 1 1/2 cups Andes After Dinner Mints, coarsely chopped
2 2/3 cups flour

Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed. Stir in baking chips or chopped candy and then flour. Chill at least one hour in refrigerator.

Drop spoonfuls of dough onto cookie sheets and then bake at 350 for approximately 8-10 minutes. Cool on pans for two minutes before removing to wire racks to cool completely. Makes 4 dozen cookies.

Recipe Source: Check it out Avesta

Thursday, November 6, 2014

Glazed Pumpkin Spice Cookies


Need a seasonal, delicious treat that both adults and kids will love? These cookies would be perfect - they are delightfully soft and cake-like, with a sweet glaze. Lots of autumn spices and pumpkin put you in an autumnal mood; are there any leaf piles left to jump in at your house? Miraculously, we are having some semi-warm days here in the north, but still chilly enough to fire up the oven and do some baking. This is a great recipe to make with the kids - and eat with them, too!


Find more great stuff at Full Plate, Showcase your Talent, Foodie Friday, Weekend Bites, Friday Frenzy.

Glazed Pumpkin Spice Cookies

2 1/2 cups flour
1 tsp. baking soda
2 tsp. pumpkin pie spice
1/2 tsp. ground cloves
1/2 tsp. salt
1/2 cup butter, melted and cooled
3/4 cup sugar
3/4 cup brown sugar
2 Tbsp. milk
1 egg
1 - 15 oz. can pureed pumpkin

Glaze:
2 cups powdered sugar
3 Tbsp. milk

In a medium bowl, combine flour, baking soda, salt, pumpkin pie spice, and cloves. Set aside.

Using an electric mixer, in a large bowl, beat melted butter, sugar and brown sugar on medium speed until combined. Add egg, pumpkin and milk and beat on medium until combined, scraping sides of bowl as needed. With the mixer on low, slowly add the flour mixture and beat until mixed.

With a large cookie scoop, scoop dough onto parchment paper lined cookie sheets, about 2 inches apart. Bake at 350 for 10-12 minutes or until cookies are puffy and edges are JUST starting to turn golden brown. Remove from oven and let cool for a few minutes on the sheet before removing to cooling racks.

Once cookies are cool, whisk together powdered sugar and milk. Dip cookies in glaze and then set on wire racks to dry. Makes about 3 dozen large cookies

Recipe Source: Adapted from Confessions of a Cookbook Queen

Monday, November 3, 2014

Pumpkin Gingerbread


It's that time of year - time to bake with pumpkin! In one Saturday morning, I made two delicious new pumpkin recipes, and this was one. This tasty quickbread only uses 1 stick of butter for two loaves - the pumpkin and molasses provide moisture and wonderful flavor. Perfect with a cup of coffee or hot cocoa, this will become a staple treat or breakfast food quickly! Stay tuned for more pumpkin later this week!


Get more great ideas at Mouthwatering Monday, Inspiration Monday, Mix it Up, Totally Talented, Create Link Inspire, Clever Chicks, Try a New Recipe, Tasty Tuesday, Tickle my Tastebuds.

Pumpkin Gingerbread

3 cups flour
1 tsp. salt
2 tsp. baking soda
4 tsp. ginger
3 tsp. cinnamon
1/2 tsp. nutmeg
1 15 oz. can pumpkin puree
1/2 cup butter, melted
1 cup brown sugar
1 cup molasses
2 Tbsp finely minced candied ginger
4 eggs, beaten
6 Tbsp. water

In a medium bowl, whisk together the flour, salt, baking soda, ginger, cinnamon, and nutmeg. In another bowl, combine the pumpkin puree, melted butter, sugar, molasses, candied ginger, eggs, and water. Gradually stir in the flour mixture, and stir just until incorporated.

Divide the batter between two greased loaf pans and bake at 350 for 50-60 minutes, until a toothpick inserted into the center of the loaf comes out clean. Remove from oven and let cool in the pans for 10 minutes. Then gently run a knife around the edge of the loaves and invert them onto a wire rack. Let cool completely on the rack. Makes 2 loaves.

Recipe Source: Adapted from Simply Recipes

Monday, July 21, 2014

Oatmeal Chocolate Chip Craisin Cookies


When you're assigned a blog like Because I Like Chocolate for Secret Recipe Club, well, you better make something that contains chocolate. Mallory's blog had many good things to choose from, but I chose these cookies because I love all the ingredients! Oatmeal cookies are THE best, and when you throw in some craisins and some chocolate chips, then they're even better. This recipe also contains very little butter, so for cookies, they are relatively healthy. I love these - they turned out flat and crispy and full of flavor. Thanks, Mallory!

In a large mixing bowl, combine the butter, applesauce and white sugar.


Cream this mixture until smooth, then add the brown sugar and eggs


and beat until combined. Add the flour, baking powder, baking soda, salt and cinnamon


and mix until combined. Mix in the oats.


Stir in the chocolate chips


and craisins. (Mine are in a strainer cause I like to soak them in hot water for 10 minutes to soften them up!)


Drop by tablespoonfuls onto a lined baking sheet. Bake at 375 for 10-12 minutes. Cool on the sheet 1 minute before transferring to a wire rack to cool completely.



One year ago: Mango Spinach Salad with Warm Bacon Vinaigrette
Two years ago: Double Chocolate Caramel Brownies
Three years ago: Raspberry Custard Bars
Four years ago: Spicy Grilled Pork Tenderloin
Five years ago: Crab Rangoon


Oatmeal Chocolate Chip Craisin Cookies

2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
5 Tbsp. butter, at room temperature
1 cup sugar
1 cup brown sugar
2 eggs
1/2 cup applesauce
2 1/2 cups rolled oats
1 cup craisins
1 cup chocolate chips

In a large mixing bowl, cream together the butter, applesauce and white sugar. Add the brown sugar and eggs and beat until combined. Add the flour, baking powder, baking soda, salt and cinnamon and mix until combined. Mix in the oats. Stir in the craisins and chocolate chips.

Drop by tablespoonfuls onto a lined baking sheet. Bake at 375 for 10-12 minutes. Cool on the sheet 1 minute before transferring to a wire rack to cool completely.




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