Chocolate Chip Cookies Adapted from Jacques Torres
Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling
2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt.
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Yield: 1 1/2 dozen 5-inch cookies.
Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.
Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts
Wednesday, August 24, 2011
Sunday, May 8, 2011
Almond Cookies
Almond Cookies
(makes 32 to 36 cookies)
1 cup vegetable shortening (or lard)
1 1/4 cups sugar
1 large egg
1/2 teaspoon vanilla extract
1 teaspoon almond extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
36 blanched almonds
Preheat the oven to 375 degrees.
With an electric beater, cream together the shortening and
sugar until fluffy. Crack the egg into a small bowl, beat it well with a fork, and reserve 1 tablespoonful.
Beat the rest of the egg and the vanilla and almond extracts into the sugar mixture until well combined.
Sift together the flour, baking powder and baking soda onto a piece of wax paper. Add to the creamed mixture and stir until just blended. The dough will be crumbly but should hold together when squeezed into a ball.
Form the dough into 32 to 36 balls, each about 1 inch in diameter. Place them 2 inches apart on ungreased cookie sheets. Press a blanched almond into the center of each ball. The edges of the dough will crack slightly. With your fingertips or a small pastry brush, brush the tops of the cookies lightly with the reserved beaten egg.
Bake 12 to 15 minutes, until the cookies are golden brown. With a spatula, remove the cookies to a rack to cool. Store in an airtight container.
(makes 32 to 36 cookies)
1 cup vegetable shortening (or lard)
1 1/4 cups sugar
1 large egg
1/2 teaspoon vanilla extract
1 teaspoon almond extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
36 blanched almonds
Preheat the oven to 375 degrees.
With an electric beater, cream together the shortening and
sugar until fluffy. Crack the egg into a small bowl, beat it well with a fork, and reserve 1 tablespoonful.
Beat the rest of the egg and the vanilla and almond extracts into the sugar mixture until well combined.
Sift together the flour, baking powder and baking soda onto a piece of wax paper. Add to the creamed mixture and stir until just blended. The dough will be crumbly but should hold together when squeezed into a ball.
Form the dough into 32 to 36 balls, each about 1 inch in diameter. Place them 2 inches apart on ungreased cookie sheets. Press a blanched almond into the center of each ball. The edges of the dough will crack slightly. With your fingertips or a small pastry brush, brush the tops of the cookies lightly with the reserved beaten egg.
Bake 12 to 15 minutes, until the cookies are golden brown. With a spatula, remove the cookies to a rack to cool. Store in an airtight container.
Thursday, May 5, 2011
Chocolate Biscuit Cake
Chocolate Biscuit Cake/Royal Wedding Cake
Prep: 25 minutes
Chill: 3 hours
Servings: 8
Note: This recipe from Darren McGrady's "Eating Royally" cookbook calls for McVitie's Rich Tea Biscuits. "Biscuits" is Brit-speak for "cookies." The biscuits may be purchased at specialty food shops, some supermarkets and ordered through Amazon.com. McVitie's digestive biscuits could be substituted.
If you don't have a 6-inch cake ring or springform pan, substitute with an 8-inch version; however, you should double the recipe to get enough height from the cake.
Ingredients:
8 ounces tea biscuits or cookies
1/2 stick (4 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
12 ounces dark chocolate
1 egg, beaten
Ounce white chocolate
1. Lightly grease a small (6-inch) cake ring or springform pan with butter. Place on a parchment-lined tray. Break each of the biscuits into almond-size pieces; set aside. Cream the butter and sugar in a bowl until a light lemon color.
2. Melt 4 ounces of the dark chocolate in a double boiler. Off the heat, add the butter and sugar mixture, stirring constantly. Add the egg; continue stirring. Fold in the biscuit pieces until they are all coated with the chocolate mixture.
3. Spoon the mixture into the prepared cake ring. Try to fill all the gaps on the bottom of the ring, because this will be the top when it is unmolded. Refrigerate, at least 3 hours.
4. Remove the cake from the refrigerator; let it stand while you melt the remaining 8 ounces of dark chocolate in a double boiler. Slide the ring off the cake; turn the cake upside-down onto a cooling rack. Pour the melted chocolate over the cake, smoothing the top and sides using a butter knife or offset spatula. Allow the icing to set at room temperature. Carefully run a knife around the bottom of the cake where it has stuck to the cooling rack, transfer the cake to a cake dish. Melt the white chocolate; drizzle on top of the cake in a decorative pattern.
Nutrition information:
Per serving: 491 calories, 46% of calories from fat, 25 g fat, 14 g saturated fat, 48 mg cholesterol, 61 g carbohydrates, 5 g protein, 124 mg sodium, 3 g fiber.
CHOCOLATE BISCUIT CAKE
The royal family prefers McVitie's brand Rich Tea Biscuits for their chocolate biscuit cakes, but any firm butter cookie can be used in this intensely rich and chocolatey no-bake treat. Cover and refrigerate any leftovers; the cake gets better with time.
Start to finish: 3 1/2 hours (30 minutes active)
Servings: 12
For the cake:
190 g (7-ounce) package butter tea biscuits (sold in the cookie aisle)
250 ml (1 cup) heavy cream
30 ml (2 tbsp) honey
60 ml (4 tbsp or 1/2 stick) butter
625 ml (16 ounces or about 2 1/2 cups) bittersweet chocolate bits
5 ml (1 tsp) vanilla extract
For the glaze:
30 ml (2 tbsp) butter
60 ml (1/4 cup) heavy cream
165 g (6 ounces or about 1 cup) bittersweet chocolate
Coat an 18- or 20-cm (7- or 8-inch) round springform pan with cooking spray.
To make the cake, with your hands break up the biscuits into 5 mm to 1 cm (1/4- to 1/2-inch) pieces; you want chunks, not crumbs.
In a medium microwave-safe bowl, combine the cream, honey and butter. Microwave on high for 1 1/2 minutes, or until bubbling. Add the chocolate and stir until melted and the mixture is smooth. Stir in the vanilla, then the crumbled biscuits. Spoon the mixture into the prepared pan, using the back of the spoon to smooth the top. Gently tap the pan on the counter to eliminate any air pockets.
Refrigerate for 3 hours or until thoroughly chilled.
Once the cake is chilled, prepare the glaze. In a small saucepan over medium heat, combine the butter and cream. When the mixture reaches a boil, remove it from the heat and add the chocolate, stirring until completely melted and smooth.
Carefully remove the sides from the springform pan (you may need to slide a paring knife around the inside upper edge to ensure the sides come away cleanly from the cake). Invert the cake onto a wire rack, then remove the bottom of the pan from the cake. Set the rack over parchment paper to catch drips.
Pour the glaze evenly over the cake, allowing it to drip down and completely cover the top and sides. Allow to firm up, then transfer to a serving plate. Refrigerate leftovers.
(Recipe by Alison Ladman)
Prep: 25 minutes
Chill: 3 hours
Servings: 8
Note: This recipe from Darren McGrady's "Eating Royally" cookbook calls for McVitie's Rich Tea Biscuits. "Biscuits" is Brit-speak for "cookies." The biscuits may be purchased at specialty food shops, some supermarkets and ordered through Amazon.com. McVitie's digestive biscuits could be substituted.
If you don't have a 6-inch cake ring or springform pan, substitute with an 8-inch version; however, you should double the recipe to get enough height from the cake.
Ingredients:
8 ounces tea biscuits or cookies
1/2 stick (4 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
12 ounces dark chocolate
1 egg, beaten
Ounce white chocolate
1. Lightly grease a small (6-inch) cake ring or springform pan with butter. Place on a parchment-lined tray. Break each of the biscuits into almond-size pieces; set aside. Cream the butter and sugar in a bowl until a light lemon color.
2. Melt 4 ounces of the dark chocolate in a double boiler. Off the heat, add the butter and sugar mixture, stirring constantly. Add the egg; continue stirring. Fold in the biscuit pieces until they are all coated with the chocolate mixture.
3. Spoon the mixture into the prepared cake ring. Try to fill all the gaps on the bottom of the ring, because this will be the top when it is unmolded. Refrigerate, at least 3 hours.
4. Remove the cake from the refrigerator; let it stand while you melt the remaining 8 ounces of dark chocolate in a double boiler. Slide the ring off the cake; turn the cake upside-down onto a cooling rack. Pour the melted chocolate over the cake, smoothing the top and sides using a butter knife or offset spatula. Allow the icing to set at room temperature. Carefully run a knife around the bottom of the cake where it has stuck to the cooling rack, transfer the cake to a cake dish. Melt the white chocolate; drizzle on top of the cake in a decorative pattern.
Nutrition information:
Per serving: 491 calories, 46% of calories from fat, 25 g fat, 14 g saturated fat, 48 mg cholesterol, 61 g carbohydrates, 5 g protein, 124 mg sodium, 3 g fiber.
CHOCOLATE BISCUIT CAKE
The royal family prefers McVitie's brand Rich Tea Biscuits for their chocolate biscuit cakes, but any firm butter cookie can be used in this intensely rich and chocolatey no-bake treat. Cover and refrigerate any leftovers; the cake gets better with time.
Start to finish: 3 1/2 hours (30 minutes active)
Servings: 12
For the cake:
190 g (7-ounce) package butter tea biscuits (sold in the cookie aisle)
250 ml (1 cup) heavy cream
30 ml (2 tbsp) honey
60 ml (4 tbsp or 1/2 stick) butter
625 ml (16 ounces or about 2 1/2 cups) bittersweet chocolate bits
5 ml (1 tsp) vanilla extract
For the glaze:
30 ml (2 tbsp) butter
60 ml (1/4 cup) heavy cream
165 g (6 ounces or about 1 cup) bittersweet chocolate
Coat an 18- or 20-cm (7- or 8-inch) round springform pan with cooking spray.
To make the cake, with your hands break up the biscuits into 5 mm to 1 cm (1/4- to 1/2-inch) pieces; you want chunks, not crumbs.
In a medium microwave-safe bowl, combine the cream, honey and butter. Microwave on high for 1 1/2 minutes, or until bubbling. Add the chocolate and stir until melted and the mixture is smooth. Stir in the vanilla, then the crumbled biscuits. Spoon the mixture into the prepared pan, using the back of the spoon to smooth the top. Gently tap the pan on the counter to eliminate any air pockets.
Refrigerate for 3 hours or until thoroughly chilled.
Once the cake is chilled, prepare the glaze. In a small saucepan over medium heat, combine the butter and cream. When the mixture reaches a boil, remove it from the heat and add the chocolate, stirring until completely melted and smooth.
Carefully remove the sides from the springform pan (you may need to slide a paring knife around the inside upper edge to ensure the sides come away cleanly from the cake). Invert the cake onto a wire rack, then remove the bottom of the pan from the cake. Set the rack over parchment paper to catch drips.
Pour the glaze evenly over the cake, allowing it to drip down and completely cover the top and sides. Allow to firm up, then transfer to a serving plate. Refrigerate leftovers.
(Recipe by Alison Ladman)
All Brown Sugar Chocolate Chip Cookies
These become more sandy with just brown sugar in them.
All Brown Sugar Chocolate Chip Cookies
2 1/2 sticks unsalted butter (10 oz) – room temperature
1 1/2 cups packed light brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 1/2 teaspoon baking soda
1 1/2 teaspoons salt
3 ¼ cups all-purpose flour (15 oz)
2 ½ cups bittersweet chocolate chips
In bowl of a stand mixer, beat the butter with the paddle attachment until creamy. Add the brown sugar and beat butter and sugar for about 3 minutes. Reduce speed to medium low and add eggs one at a time beating just until combined. Beat in the vanilla, baking soda and salt (scrape sides of bowl often), then add the flour and continue mixing on low speed until it’s blended. Mix in the chocolate chips.
Using a 1/4 cup measure, scoop up about 20 mounds of dough and lay them on a non-stick foil lined cookie sheets. Chill for 2 or more hours.
Preheat oven to 350 degrees F. Line 2 cookie sheets with non-stick foil or parchment paper. Arrange cookies 6 to a sheet and bake one sheet at a time on center rack for about 18 minutes or until cookies are nicely browned.
Makes 20 cookies
All Brown Sugar Chocolate Chip Cookies
2 1/2 sticks unsalted butter (10 oz) – room temperature
1 1/2 cups packed light brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 1/2 teaspoon baking soda
1 1/2 teaspoons salt
3 ¼ cups all-purpose flour (15 oz)
2 ½ cups bittersweet chocolate chips
In bowl of a stand mixer, beat the butter with the paddle attachment until creamy. Add the brown sugar and beat butter and sugar for about 3 minutes. Reduce speed to medium low and add eggs one at a time beating just until combined. Beat in the vanilla, baking soda and salt (scrape sides of bowl often), then add the flour and continue mixing on low speed until it’s blended. Mix in the chocolate chips.
Using a 1/4 cup measure, scoop up about 20 mounds of dough and lay them on a non-stick foil lined cookie sheets. Chill for 2 or more hours.
Preheat oven to 350 degrees F. Line 2 cookie sheets with non-stick foil or parchment paper. Arrange cookies 6 to a sheet and bake one sheet at a time on center rack for about 18 minutes or until cookies are nicely browned.
Makes 20 cookies
Wednesday, May 4, 2011
Chocolate Caramel Cookies
Chocolate Caramel Cookies
2 1/2 cups flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup sugar
1 cup brown sugar
1 cup butter, softened
2 teaspoons vanilla
2 eggs
30-36 chocolate-covered caramel candies (Rolos)
2 tablespoons sugar
Preheat oven to 375 degrees.
In a large mixing bowl, add sugar, brown sugar, butter, eggs and vanilla. Mix together until well blended. Add flour, cocoa and baking soda and mix well. Refrigerate and chill dough for 30 minutes.
Roll dough into 1 inch balls (I used a small cookie dough scoop for this to keep the size of the cookies uniform) and place 1 chocolate-covered caramel candy in the center of each dough ball. Form the dough ball around the majority of the chocolate-covered caramel candy. Roll each dough ball in sugar.
Place on ungreased cookie sheet and bake for 7-10 minutes. Let cool on pan for 1 minute then take off and place on cookie cooling rack.
2 1/2 cups flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup sugar
1 cup brown sugar
1 cup butter, softened
2 teaspoons vanilla
2 eggs
30-36 chocolate-covered caramel candies (Rolos)
2 tablespoons sugar
Preheat oven to 375 degrees.
In a large mixing bowl, add sugar, brown sugar, butter, eggs and vanilla. Mix together until well blended. Add flour, cocoa and baking soda and mix well. Refrigerate and chill dough for 30 minutes.
Roll dough into 1 inch balls (I used a small cookie dough scoop for this to keep the size of the cookies uniform) and place 1 chocolate-covered caramel candy in the center of each dough ball. Form the dough ball around the majority of the chocolate-covered caramel candy. Roll each dough ball in sugar.
Place on ungreased cookie sheet and bake for 7-10 minutes. Let cool on pan for 1 minute then take off and place on cookie cooling rack.
Flourless PB Chocolate Chip Cookies
Flourless Peanut Butter Chocolate Cookies
adapted from Martha Stewart
printer-friendly recipe
1 cup creamy peanut butter
3/4 cup sugar
1 large egg (lightly beaten)
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chocolate chips, semi-sweet or milk, it’s up to you
Heat oven to 350, with racks in upper and lower thirds. In a large bowl, stir together 1 cup creamy peanut butter, 3/4 cup sugar, 1 large egg (lightly beaten), vanilla, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until well combined. Stir in 3/4 cup semisweet chocolate chips.
With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Alternatively, use a cookie scoop to form round balls of dough. Place 2 inches apart on two baking sheets.
Bake until cookies are golden and puffed, 12 to 14 minutes, rotating sheets from top to bottom and front to back halfway through. Cool 5 minutes on sheets; transfer cookies to racks to cool completely.
adapted from Martha Stewart
printer-friendly recipe
1 cup creamy peanut butter
3/4 cup sugar
1 large egg (lightly beaten)
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chocolate chips, semi-sweet or milk, it’s up to you
Heat oven to 350, with racks in upper and lower thirds. In a large bowl, stir together 1 cup creamy peanut butter, 3/4 cup sugar, 1 large egg (lightly beaten), vanilla, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until well combined. Stir in 3/4 cup semisweet chocolate chips.
With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Alternatively, use a cookie scoop to form round balls of dough. Place 2 inches apart on two baking sheets.
Bake until cookies are golden and puffed, 12 to 14 minutes, rotating sheets from top to bottom and front to back halfway through. Cool 5 minutes on sheets; transfer cookies to racks to cool completely.
Lime Meltaway Cookies
Lime Meltaways
12 Tbls butter, room temperature
1 c powdered sugar, divided into 1/3 and 2/3
Grated zest of 2 limes
2 Tbls lime juice (About 2 limes)
1 Tbls vanilla
1 3/4, plus 2 Tbls Flour
2 Tbls Cornstarch
1/4 tsp salt
Cream butter and 1/3 c of the powdered sugar until fluffy. Add lime zest, juice, and vanilla. Beat until fluffy.
In medium bowl whisk flour, cornstarch, and salt. Add to the butter mixture. Beat low until combined.
Roll dough into 2 1 1/4 " logs. Wrap in wax paper and chill at least 1 hour.
Heat oven to 350 degrees. Line baking sheets with parchment . Place remainig 2/3 c powdered sugar in a resealable plastick bag. Slice dough into 1/8" rounds. Place rounds on baking sheets 1"apart. Bake about 13-15 min or until barely golden. While still warm, toss in the sugar to coat then cool on wire racks.
*The dough itself is not very sweet so don't be alarmed. They taste just right with the powdered sugar coating them. You can also store these in the freezer if you don't want to bake them right away and slice them frozen.
12 Tbls butter, room temperature
1 c powdered sugar, divided into 1/3 and 2/3
Grated zest of 2 limes
2 Tbls lime juice (About 2 limes)
1 Tbls vanilla
1 3/4, plus 2 Tbls Flour
2 Tbls Cornstarch
1/4 tsp salt
Cream butter and 1/3 c of the powdered sugar until fluffy. Add lime zest, juice, and vanilla. Beat until fluffy.
In medium bowl whisk flour, cornstarch, and salt. Add to the butter mixture. Beat low until combined.
Roll dough into 2 1 1/4 " logs. Wrap in wax paper and chill at least 1 hour.
Heat oven to 350 degrees. Line baking sheets with parchment . Place remainig 2/3 c powdered sugar in a resealable plastick bag. Slice dough into 1/8" rounds. Place rounds on baking sheets 1"apart. Bake about 13-15 min or until barely golden. While still warm, toss in the sugar to coat then cool on wire racks.
*The dough itself is not very sweet so don't be alarmed. They taste just right with the powdered sugar coating them. You can also store these in the freezer if you don't want to bake them right away and slice them frozen.
Snickerdoodles
Snickerdoodles
1 c butter, softened-but not too much
1 1/2 c sugar
2 eggs
2 3/4 c flour
2 tsp cream of tarter
1 tsp baking soda
1/2 tsp salt
Combine in a small bowl: 2 T sugar, 2 tsp cinnamon
In a medium bowl combine the flour, cream of tartar, baking soda, and salt and whisk together.
In a large bowl cream the butter and sugar. Add the eggs and mix well.
Stir in the dry ingredients being careful not to overmix the dough. Sometimes mine is even a little crumbly.
Chill the dough for at least 1 hour.
Roll into 1" balls and roll in the suagr/cinnamon mixture.
Bake on parchment lined baking sheets at 375F for 8-10 min.
1 c butter, softened-but not too much
1 1/2 c sugar
2 eggs
2 3/4 c flour
2 tsp cream of tarter
1 tsp baking soda
1/2 tsp salt
Combine in a small bowl: 2 T sugar, 2 tsp cinnamon
In a medium bowl combine the flour, cream of tartar, baking soda, and salt and whisk together.
In a large bowl cream the butter and sugar. Add the eggs and mix well.
Stir in the dry ingredients being careful not to overmix the dough. Sometimes mine is even a little crumbly.
Chill the dough for at least 1 hour.
Roll into 1" balls and roll in the suagr/cinnamon mixture.
Bake on parchment lined baking sheets at 375F for 8-10 min.
Oatmeal Sandwhich Cookies
New Old-Fashioned Oatmeal Cookies
from Cottage Living
1 1/4 cups butter, softened
1 cup firmly packed brown sugar
1/2 cup sugar
1 large egg
2 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp ground cinnamon
3 cups oats, rolled or quick
Preheat oven to 375F.
Beat butter and sugars with an electric mixer at medium speed until creamy. Add egg and vanilla, beating well.
Combine flour, baking soda, salt, and cinnamon in a bowl and whisk together. Add to the butter mixture. Add oats; stir well. Drop by rounded tablespoonfuls onto baking sheets lined with parchment papre. Bake at 375F for 9-11 minutes. Cool on pan 2 to 3 minutes. Remove cookies from pan and cool on wire racks.
Spread 1 tablespoon cream filling over bottom side of half of the cookies. Top with remaining cookies, right side up.
Cream Filling
1/2 cup butter, softened
2 cups powdered sugar
1 to 2 tablespoons whipping cream
1 teaspoon vanilla extract
Beat ingredients together until combined and light and fluffy
from Cottage Living
1 1/4 cups butter, softened
1 cup firmly packed brown sugar
1/2 cup sugar
1 large egg
2 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp ground cinnamon
3 cups oats, rolled or quick
Preheat oven to 375F.
Beat butter and sugars with an electric mixer at medium speed until creamy. Add egg and vanilla, beating well.
Combine flour, baking soda, salt, and cinnamon in a bowl and whisk together. Add to the butter mixture. Add oats; stir well. Drop by rounded tablespoonfuls onto baking sheets lined with parchment papre. Bake at 375F for 9-11 minutes. Cool on pan 2 to 3 minutes. Remove cookies from pan and cool on wire racks.
Spread 1 tablespoon cream filling over bottom side of half of the cookies. Top with remaining cookies, right side up.
Cream Filling
1/2 cup butter, softened
2 cups powdered sugar
1 to 2 tablespoons whipping cream
1 teaspoon vanilla extract
Beat ingredients together until combined and light and fluffy
Sugar Cookies
My Favorite Sugar Cookies
1 cup butter, softened
1 cup powdered sugar
1 egg, beaten
1 ½ teaspoons almond extract
1 teaspoon vanilla
½ teaspoon salt
2 ½ cups sifted flour
Directions:
Cream butter. Add powdered sugar. Blend in egg, almond extract, vanilla, salt and flour. Chill dough until firm.
Roll to ¼ inch thickness on well-floured surface. Cut with cookie cutters. Place on greased cookie sheets.
Bake at 375 for 8-10 min. Cookies should not brown. Frost and decorate when cool.
1 cup butter, softened
1 cup powdered sugar
1 egg, beaten
1 ½ teaspoons almond extract
1 teaspoon vanilla
½ teaspoon salt
2 ½ cups sifted flour
Directions:
Cream butter. Add powdered sugar. Blend in egg, almond extract, vanilla, salt and flour. Chill dough until firm.
Roll to ¼ inch thickness on well-floured surface. Cut with cookie cutters. Place on greased cookie sheets.
Bake at 375 for 8-10 min. Cookies should not brown. Frost and decorate when cool.
Soft and Chewy Sugar Cookies
Cooks Illustrated
The cookies are softer and more tender when made with unbleached flour that has a protein content of about 10.5 percent. Pillsbury or Gold Medal works best; King Arthur flour has a higher protein content (around 11.7 percent) and will result in slightly drier, cakier cookies. Do not discard the butter wrappers; they have just enough residual butter on them for buttering the bottom of the drinking glass used to flatten the dough balls. To make sure the cookies are flat, choose a glass with a smooth, flat bottom. Rolled into balls, the dough will keep in the freezer for up to 1 week. The baked cookies will keep in an airtight container for up to 5 days.
Ingredients
2cups unbleached all-purpose flour (10 ounces), preferably Pillsbury or Gold Medal
1/2teaspoon baking powder 1/4teaspoon table salt 16tablespoons unsalted butter (2 sticks), softened but still firm (60 to 65 degrees)
1cup granulated sugar (7 ounces)
1/2cup granulated sugar (3 1/2 ounces), for rolling dough
1tablespoon light brown sugar 1 large egg 1 1/2teaspoons vanilla extract Instructions
1. Adjust oven racks to upper- and lower-middle positions; heat oven to 375 degrees. Line two large baking sheets with parchment paper. Whisk flour, baking powder, and salt in medium bowl; set aside.
2. In standing mixer fitted with paddle attachment or with hand mixer, beat butter, 1 cup granulated sugar, and brown sugar at medium speed until light and fluffy, about 3 minutes, scraping down sides of bowl with rubber spatula as needed. Add egg and vanilla; beat at medium speed until combined, about 30 seconds. Add dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down bowl as needed.
3. Place sugar for rolling in shallow bowl. Fill medium bowl halfway with cold tap water. Dip hands in water and shake off excess (this will prevent dough from sticking to your hands and ensure that sugar sticks to dough). Roll heaping tablespoon dough into 1 1/2-inch ball between moistened palms; roll ball in sugar, then place on prepared baking sheet. Repeat with remaining dough, moistening hands after forming each ball and spacing balls about 2 inches apart on baking sheet (you should be able to fit 12 cookies on each sheet). Using butter wrapper, butter bottom of drinking glass; dip bottom of glass in remaining sugar and flatten dough balls with bottom of glass until dough is about 3/4 inch thick.
4. Bake until cookies are golden brown around edges and just set and very lightly colored in center, 15 to 18 minutes, reversing position of cookie sheets from front to back and top to bottom halfway through baking time. Cool cookies on baking sheet about 3 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
The cookies are softer and more tender when made with unbleached flour that has a protein content of about 10.5 percent. Pillsbury or Gold Medal works best; King Arthur flour has a higher protein content (around 11.7 percent) and will result in slightly drier, cakier cookies. Do not discard the butter wrappers; they have just enough residual butter on them for buttering the bottom of the drinking glass used to flatten the dough balls. To make sure the cookies are flat, choose a glass with a smooth, flat bottom. Rolled into balls, the dough will keep in the freezer for up to 1 week. The baked cookies will keep in an airtight container for up to 5 days.
Ingredients
2cups unbleached all-purpose flour (10 ounces), preferably Pillsbury or Gold Medal
1/2teaspoon baking powder 1/4teaspoon table salt 16tablespoons unsalted butter (2 sticks), softened but still firm (60 to 65 degrees)
1cup granulated sugar (7 ounces)
1/2cup granulated sugar (3 1/2 ounces), for rolling dough
1tablespoon light brown sugar 1 large egg 1 1/2teaspoons vanilla extract Instructions
1. Adjust oven racks to upper- and lower-middle positions; heat oven to 375 degrees. Line two large baking sheets with parchment paper. Whisk flour, baking powder, and salt in medium bowl; set aside.
2. In standing mixer fitted with paddle attachment or with hand mixer, beat butter, 1 cup granulated sugar, and brown sugar at medium speed until light and fluffy, about 3 minutes, scraping down sides of bowl with rubber spatula as needed. Add egg and vanilla; beat at medium speed until combined, about 30 seconds. Add dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down bowl as needed.
3. Place sugar for rolling in shallow bowl. Fill medium bowl halfway with cold tap water. Dip hands in water and shake off excess (this will prevent dough from sticking to your hands and ensure that sugar sticks to dough). Roll heaping tablespoon dough into 1 1/2-inch ball between moistened palms; roll ball in sugar, then place on prepared baking sheet. Repeat with remaining dough, moistening hands after forming each ball and spacing balls about 2 inches apart on baking sheet (you should be able to fit 12 cookies on each sheet). Using butter wrapper, butter bottom of drinking glass; dip bottom of glass in remaining sugar and flatten dough balls with bottom of glass until dough is about 3/4 inch thick.
4. Bake until cookies are golden brown around edges and just set and very lightly colored in center, 15 to 18 minutes, reversing position of cookie sheets from front to back and top to bottom halfway through baking time. Cool cookies on baking sheet about 3 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
Thick and Chewy Chocolate Chip Cookie
Cooks Illustrated
These truly chewy chocolate chip cookies are delicious served warm from the oven or cooled. To ensure a chewy texture, leave the cookies on the cookie sheet to cool. You can substitute white, milk chocolate, or peanut butter chips for the semi- or bittersweet chips called for in the recipe. In addition to chips, you can flavor the dough with one cup of nuts, raisins, or shredded coconut.
Ingredients
2 1/8cups bleached all-purpose flour (about 10 1/2 ounces)
1/2teaspoon table salt 1/2teaspoon baking soda 12tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
1cup brown sugar (light or dark), 7 ounces
1/2cup granulated sugar (3 1/2 ounces)
1 large egg 1 large egg yolk 2teaspoons vanilla extract 1 - 2cups chocolate chips or chunks (semi or bittersweet)
Instructions
1. 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.
2. 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.
3. 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.)
4. 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.
These truly chewy chocolate chip cookies are delicious served warm from the oven or cooled. To ensure a chewy texture, leave the cookies on the cookie sheet to cool. You can substitute white, milk chocolate, or peanut butter chips for the semi- or bittersweet chips called for in the recipe. In addition to chips, you can flavor the dough with one cup of nuts, raisins, or shredded coconut.
Ingredients
2 1/8cups bleached all-purpose flour (about 10 1/2 ounces)
1/2teaspoon table salt 1/2teaspoon baking soda 12tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
1cup brown sugar (light or dark), 7 ounces
1/2cup granulated sugar (3 1/2 ounces)
1 large egg 1 large egg yolk 2teaspoons vanilla extract 1 - 2cups chocolate chips or chunks (semi or bittersweet)
Instructions
1. 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.
2. 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.
3. 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.)
4. 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.
Mexican Wedding Cookies
Yield 50 cookies
Ingredients
1 pound soft unsalted butter
1 cup powdered sugar
2 tablespoons vanilla
1 teaspoon salt
2 cups finely chopped pecans
5 cups sifted pastry flour
Powdered sugar for dusting
Directions
Preheat oven to 350 degrees. Beat butter and powdered sugar in mixer until light and fluffy, about 10-15 minutes. Add vanilla, salt and pecans. Remove from mixer and stir in pastry flour by hand being careful not to overmix. Form into football shapes about the size of small walnuts and place on a buttered cookie sheet. Bake 10-12 minutes or until just beginning to get the slightest bit colored on the bottom. Remove upon the first sign of color and set on a rack to cool. When cool enough to touch place in a bowl with powdered sugar on top and bottom and toss gently. Occasionally toss with sugar while cooling, trying to get as much sugar as possible to stick. When cold, place cookies in airtight container and cover until ready to serve.
Ingredients
1 pound soft unsalted butter
1 cup powdered sugar
2 tablespoons vanilla
1 teaspoon salt
2 cups finely chopped pecans
5 cups sifted pastry flour
Powdered sugar for dusting
Directions
Preheat oven to 350 degrees. Beat butter and powdered sugar in mixer until light and fluffy, about 10-15 minutes. Add vanilla, salt and pecans. Remove from mixer and stir in pastry flour by hand being careful not to overmix. Form into football shapes about the size of small walnuts and place on a buttered cookie sheet. Bake 10-12 minutes or until just beginning to get the slightest bit colored on the bottom. Remove upon the first sign of color and set on a rack to cool. When cool enough to touch place in a bowl with powdered sugar on top and bottom and toss gently. Occasionally toss with sugar while cooling, trying to get as much sugar as possible to stick. When cold, place cookies in airtight container and cover until ready to serve.
Monday, May 2, 2011
Decadent Blond Brownies
At one of our famous parties my roommate Nancy contributed this from a Hershey's cookbook. I was hooked!
Decadent Blonde Brownies
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla
1/2 package of butterscotch chocolate chips
1/2 package of chocolate chips
1 jar (3.5 oz) macadamia nuts, coarsely chopped
Preheat oven to 350 degrees. Grease 13x9 inch baking pan. Combine flour, baking powder and salt in bowl, set aside.
Beat butter and sugars in large bowl at medium speed until light and fluffy. Beat in eggs and vanilla. Add flour mixture. Beat at low speed until well blended. Stir in chocolate. Spread evenly into prepared baking pan; bake at 350 for 25-30 minutes until golden brown.
Decadent Blonde Brownies
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla
1/2 package of butterscotch chocolate chips
1/2 package of chocolate chips
1 jar (3.5 oz) macadamia nuts, coarsely chopped
Preheat oven to 350 degrees. Grease 13x9 inch baking pan. Combine flour, baking powder and salt in bowl, set aside.
Beat butter and sugars in large bowl at medium speed until light and fluffy. Beat in eggs and vanilla. Add flour mixture. Beat at low speed until well blended. Stir in chocolate. Spread evenly into prepared baking pan; bake at 350 for 25-30 minutes until golden brown.
Peanut Butter Granola
Whenever I make this my kids insist they are cookies. This really gives you an energy boost, is extremely satisfying and dessert all at the same time.
Peanut Butter Granola
Makes about 6 cups (12 servings)
MAKE AHEAD: The granola may be stored in an airtight container at room temperature for up to 2 weeks, or it can be refrigerated for up to 1 month.
4 tablespoons (1/2 stick) unsalted butter
1 cup creamy or chunky peanut butter
1/2 cup honey
1/2 cup packed light or dark brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
3 1/2 cups rolled oats (do not use quick-cooking)
Preheat the oven to 375 degrees. Have an ungreased rimmed baking sheet at hand.
Combine the butter, peanut butter and honey in a microwave-safe medium bowl. Microwave on HIGH for 1 minute, then stir. The mixture should be smooth and thick; if needed, microwave on HIGH for another minute.
Add the brown sugar, vanilla extract and salt, stirring until smooth, then add the oats and mix until they are evenly coated. Spread the mixture evenly on the baking sheet and bake for 10 minutes, or just until browned and crisp.
Let cool on the baking sheet, then break it up into bite-size pieces. Store in an airtight container.
Per 1/2-cup serving: 253 calories, 7 g protein, 38 g carbohydrates, 10 g fat, 3 g saturated fat, 6 mg cholesterol, 98 mg sodium, 5 g dietary fiber, 10 g sugar
Peanut Butter Granola
Makes about 6 cups (12 servings)
MAKE AHEAD: The granola may be stored in an airtight container at room temperature for up to 2 weeks, or it can be refrigerated for up to 1 month.
4 tablespoons (1/2 stick) unsalted butter
1 cup creamy or chunky peanut butter
1/2 cup honey
1/2 cup packed light or dark brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
3 1/2 cups rolled oats (do not use quick-cooking)
Preheat the oven to 375 degrees. Have an ungreased rimmed baking sheet at hand.
Combine the butter, peanut butter and honey in a microwave-safe medium bowl. Microwave on HIGH for 1 minute, then stir. The mixture should be smooth and thick; if needed, microwave on HIGH for another minute.
Add the brown sugar, vanilla extract and salt, stirring until smooth, then add the oats and mix until they are evenly coated. Spread the mixture evenly on the baking sheet and bake for 10 minutes, or just until browned and crisp.
Let cool on the baking sheet, then break it up into bite-size pieces. Store in an airtight container.
Per 1/2-cup serving: 253 calories, 7 g protein, 38 g carbohydrates, 10 g fat, 3 g saturated fat, 6 mg cholesterol, 98 mg sodium, 5 g dietary fiber, 10 g sugar
Ginger Cookies
This recipe is perfect for making gingerbread houses and I got it from a friend after she hosted a gingerbread house making party. The cookies are soft and crunchy at the same time. After I got home from said party, I immediately began eating it. It was gone withing 24 hours. I tried pacing myself but it was in vain.
Ginger Cookies
1 1/2 c butter
2 c. sugar
1/2 c molasses
2 eggs
4 3/4 c. flour
1 T. baking soda
3/4 t. salt
2 T. ground ginger
2 1/2 t. cinnamon
Preheat oven to 350. Combine butter and sugar in a large mixing bowl; cream until light and fluffy. Add molasses and eggs; beat well. In a small bowl, combine flour, baking soda, salt and spices. Gradully add to butter mixture; mix well. Shape dough into 1-inch balls and roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake 10 minutes. remove from cookie sheets and place cookies on wire racks to cool. Makes 7 dozen.
Ginger Cookies
1 1/2 c butter
2 c. sugar
1/2 c molasses
2 eggs
4 3/4 c. flour
1 T. baking soda
3/4 t. salt
2 T. ground ginger
2 1/2 t. cinnamon
Preheat oven to 350. Combine butter and sugar in a large mixing bowl; cream until light and fluffy. Add molasses and eggs; beat well. In a small bowl, combine flour, baking soda, salt and spices. Gradully add to butter mixture; mix well. Shape dough into 1-inch balls and roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake 10 minutes. remove from cookie sheets and place cookies on wire racks to cool. Makes 7 dozen.
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