Tag Archives: cookie

Shortbread Cookies


Yield: 20 cookies

Ingredients

3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces very good semisweet chocolate, finely chopped

Directions

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don’t trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it’s completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.

Drizzle 1/2 of each cookie with just enough chocolate to coat it.
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French Christmas Cookies

Ingredients

1/2 cup butter, softened
1 cup packed brown sugar
1 cup 2% milk
2-3/4 cups graham cracker crumbs
2 cups finely chopped walnuts
2 cups milk chocolate chips

Topping:

1/2 cup milk chocolate chips, melted

Directions

Preheat oven to 375F. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in milk. Gradually beat cracker crumbs into creamed mixture. Stir in walnuts and 2 cups chocolate chips.

Fill 2-in. foil baking cup liners three-fourths full. Place 1 in. apart in 15x10x1-in. baking pans. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely.

Drizzle with melted chocolate; let stand until set.

Store in an airtight container in the refrigerator.
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Chewy Pumpkin Chocolate Chip Cookies


Yield: 18 cookies

Ingredients

1/2 cup (1 stick) unsalted butter, melted & slightly cooled
1/4 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
6 Tablespoons pumpkin puree (not pumpkin pie filling)
1 and 1/2 cups all-purpose flour (spoon & level)
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 cup semi-sweet chocolate chips

Directions

In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.

In a large bowl, toss together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, allspice, and cloves. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in 1/2 cup semi-sweet chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed in the dough. Cover the dough and chill for 30 minutes, or up to 3 days. Chilling is mandatory.

Take the dough out of the refrigerator. Preheat oven to 350F. Line two large baking sheets with parchment paper or silicone baking mats.

Roll the dough into balls, about 1.5 Tablespoons of dough each. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. Bake the cookies for 10 minutes. The cookies will look very soft and underbaked. Remove from the oven and press a few more chocolate chips onto the tops, if desired. If you find that your cookies didn’t spread much at all, flatten them out when you take them out of the oven.

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. I let them sit out for at least 1 hour before enjoying. I find that their chewiness and pumpkin flavor is more prominent on day 2.

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3 days.2 Allow to come to room temperature and continue with step 3. Baked cookies freeze well up to three months. Unbaked cookie dough balls freeze well up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

Recipe Notes: If desired, you can use 3/4 teaspoon of pumpkin pie spice instead of nutmeg, cloves, and allspice. If doing so, don’t leave out the cinnamon. You want all that delicious spice flavor in your cookie dough!
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Pumpkin Blondies With Chocolate Chips

Ingredients

2 1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup (1 stick) butter, room temperature
1/2 cup unsweetened applesauce
3/4 cup granulated sugar
3/4 cup dark brown sugar
1 large egg
2 teaspoons vanilla extract
1 (15-ounce) can pure pumpkin puree
2 cups semisweet chocolate chips
3/4 cup pecans; roughly chopped (optional)

Directions

Preheat oven to 350 degrees F. Line a 9X13-inch pan with parchment paper or foil, leaving an overhang on each long side so the bars can be easily pulled out of the pan once they are done baking and cooling.

In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt; set aside. In the bowl of a stand mixer or in a large bowl using a handheld electric mixer, cream the butter, applesauce, granulated sugar and brown sugar on medium-high speed until smooth. Beat in egg and vanilla until combined. Add pumpkin puree and mix until combined. Don’t worry if the mixture looks curdled – that’s completely fine!

Mix in the dry ingredients, stirring just until combined. Fold in the chocolate chips and pecans (if using).

Spread the batter evenly in the prepared pan. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in the pan before lifting the bars out of the pan, cutting into squares and serving.

NOTES: For a homemade pumpkin pie spice mix use the following, 1/2 teaspoon cinnamon, 1/4 teaspoon ginger and 1/8 teaspoon nutmeg and 1/8 teaspoon cloves. Mix together for the equivalent of 1 teaspoon pumpkin pie spice.
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Cherry White-Chocolate Drop Cookies

Ingredients

2 sticks (1 cup) butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 tsp. almond extract
1/2 cup milk
3 cups all-purpose flour
1/2 tsp. baking soda
1/2 cup dried cherries
1/2 cup dried cranberries
1 cup white chocolate chips.

Preparation

Heat the oven to 375 degrees F. Line 2 baking sheets with kitchen parchment.

In a large bowl, use an electric mixer to beat the butter and both sugars until fluffy, 2 to 3 minutes. Add the egg, almond extract and milk; then mix well.

Add the flour and baking soda; then mix just until the dry ingredients are well mixed in. Mix in the cherries, cranberries and white chocolate chips.

Drop the dough in 2-tablespoon mounds on the prepared baking sheets, leaving 2 inches between them. Bake, in batches if necessary, for 12 to 14 minutes, or until just lightly browned at the edges and still slightly soft at the center. Leave on the baking sheet for 2 minutes, then use a spatula to transfer to a wire rack to cool completely.

If you don’t like dried cherries, substitute another dried fruit; raisins, cranberries, apricots, dates, whatever. If you prefer semisweet chocolate or not chocolate or nuts, have at it. However you make these cookies, they will come together fast and easy.
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Peanut Butter Cookie Lasagna

Ingredients

1 box Nutter Butter Cookies
Cool Whip or whip your own fresh whipped cream (1 cup cream plus a drop of sugar for sweetness)
peanut butter cups
1/2 cup peanut butter, melted in microwave
1 box instant or regular vanilla pudding, prepared according to package

Instructions

Line the bottom of an 8×8 pan with Nutter Butter Cookies.

Top with a drizzle of the melted peanut butter.

Add 1/2 the pudding.

Add half the cream. (I like to use a pastry bag so it is pretty but you can spread it if you prefer.)

Top with chopped peanut butter cups.

Repeat the layering.

Decorate the top with crushed nutter butter cookies, peanut butter cups and a drizzle more of peanut butter.

This must be chilled overnight for the cookies to soften. We are talking 24 hours or more – a little tip to speed the softening up….halve the cookies lengthwise (don’t worry about the cream) and layer them halved. Or you could even chop the cookies and use chopped cookies in the layers. Either way you choose will be delicious.
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Peanut Butter Chocolate Chunk Cookies


12-16 cookies

Ingredients

1/2 cup butter (1 stick), softened
1/2 cup brown sugar
1/4 cup sugar
1/2 cup creamy peanut butter
1 whole egg
1 teaspoon vanilla extract
1 1/3 cups all purpose flour
pinch of salt
3/4 teaspoon baking soda (less for high altitude)
3/4 cup chocolate chunks

Instructions

Preheat oven to 350 degrees.

In a stand mixer with the paddle attachment cream butter and both sugars until light and fluffy, about 3 minutes.

Add in peanut butter and mix for 1-2 minutes.

Add in egg and vanilla. Mix until combined and clump free.

Combine flour, salt and baking soda in a small bowl.

Add the dry ingredients to the batter in two parts with the stand mixer on the lowest speed. Mix for a little less than a minute. Do not over mix.

Fold in chocolate chunks.

Portion dough into 12-16 cookies depending on how big you want them.

Bake cookies for 10-12 minutes until lightly golden brown and firm on the edges.

Remove from the oven and let set for 3-4 minutes.

Transfer to cooling rack to cool completely.

Note: Cookies can be stored in an airtight container at room temperature for 3-5 days or can be frozen for up to 3-4 months.
Link:
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