1 cup (2 sticks) butter, softened
3/4 cup sugar
1 egg
1-1/2 tsp vanilla extract
2-1/2 c unbleached all-purpose flour
1/4 tsp baking powder
Preheat oven to 350. Jelly roll pan with parchment paper.
In large mixing bowl, cream butter & sugar until light. Beat in egg & vanilla until well blended.
In small bowl, combine flour & baking powder; add to butter mixture & mix on low speed until well blended. The dough should be soft but not sticky.
Divide dough into two equal portions. Form each portion into a "log" about 10 inches long & 2 inches wide. Place the logs side by side (lengthwise) about 3 inches apart on the prepared baking pan.
Bake 20-25 minutes or until the tops are lightly browned. Cool pan on wire rack for about 10 minutes. Using a serrated knife, cut each roll diagonally into 1/2 inch thick slices. Place slices upright on the cookie sheet about 1/2 inch apart and bake for 8-10 minutes. Remove slices & place on wire racks to cool.
Store in an airtight container at room temperature.
VARIATIONS:
ALMOND BISCOTTI
Substitute almond extract for vanilla, & add 3/4 c slivered almonds after dough is formed.
ANISE BISCOTTI
Substitute anise extract for vanilla.
AZTEC BISCOTTI
Decrease flour to 2 c, add 1/2 c Ghirardelli Sweet Ground Chocolate & Cocoa (or regular Dutch Process cocoa); add 1 tsp cinnamon, 1 tsp chipotle powder & 1/2 tsp orange peel with dry ingredients.
DOUBLE CHOCOLATE BISCOTTI
Decrease flour to 2 c, add 1/2 c Ghirardelli Sweet Ground Chocolate & Cocoa (or regular Dutch Process cocoa). When dough is formed, stir in 3/4 c mini semi sweet chocolate chips. Drizzle with extra melted chocolate when cool for "Triple" Chocolate Biscotti.
GINGERBREAD BISCOTTI
Decrease sugar to 1/2 c, add 2 TBS molasses when adding egg & vanilla. Add 1/2 tsp cinnamon, 1/2 tsp ground ginger & 1/4 tsp ground cloves when adding dry ingredients. Add additional 1/4 c flour is dough seems too sticky.
LIMONCELLO BISCOTTI
Substitute 1 TBS Limoncello for vanilla, increase flour to 2-3/4 c, add 1 TBS freshly grated lemon peel with the dry ingredients. When biscotti is cool, glaze with 1 c powdered sugar & 1-2 TBS Limoncello (stir together until all lumps disappear), adding more Limoncello to made "drippable" glaze.
SEA SALT CARAMEL BISCOTTI
Add 1 tsp ground sea salt when adding flour & baking powder. When dough is formed, stir in 3/4 c caramel bites (or unwrapped caramels snipped into pieces).
TURTLE BISCOTTI
When dough is formed, stir in 3/4 c caramel bites (or unwrapped caramels snipped into pieces) & 1/2 c chopped pecans. When biscotti is cool, drizzle with melted bittersweet chocolate.
WHITE CHOCOLATE MACADAMIA BISCOTTI
When dough is formed, stir in 3/4 c white chocolate chips & 1/2 c chopped macadamias. When biscotti is cool, drizzle with melted white chocolate.
Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts
Monday, February 17, 2014
Sunday, July 28, 2013
Triple Chocolate Dark Rum Cookies
2 & 1/2 c unbleached flour
1/2 c dutch process cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp ground coriander
1/2 tsp ginger
1/4 tsp cloves
1/2 tsp sea salt
1 c butter, softened
3/4 c granulated sugar
3/4 c light brown sugar
2 eggs
1 TBS dark rum
1 c 60% cacao bittersweet chocolate pieces (Ghirardelli)
1 c white chocolate pieces (Ghirardelli)
Preheat oven to 350.
In medium bowl, whisk together all dry ingredients (first list) until evenly blended. Set aside.
In large bowl, beat butter & sugars on medium speed until light & fluffy. Add eggs one at a time, beating until well blended. Add rum & beat until combined.
With mixer running, slowly blend in whisked dry ingredients until just fully incorporated.
By hand, chocolate pieces.
Using spring handled scoop (1 TBS), place dough on ungreased cookie sheets. Bake in preheated oven for 10-12 minutes. Remove to wire rack to cool. Store in tightly covered container.
1/2 c dutch process cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp ground coriander
1/2 tsp ginger
1/4 tsp cloves
1/2 tsp sea salt
1 c butter, softened
3/4 c granulated sugar
3/4 c light brown sugar
2 eggs
1 TBS dark rum
1 c 60% cacao bittersweet chocolate pieces (Ghirardelli)
1 c white chocolate pieces (Ghirardelli)
Preheat oven to 350.
In medium bowl, whisk together all dry ingredients (first list) until evenly blended. Set aside.
In large bowl, beat butter & sugars on medium speed until light & fluffy. Add eggs one at a time, beating until well blended. Add rum & beat until combined.
With mixer running, slowly blend in whisked dry ingredients until just fully incorporated.
By hand, chocolate pieces.
Using spring handled scoop (1 TBS), place dough on ungreased cookie sheets. Bake in preheated oven for 10-12 minutes. Remove to wire rack to cool. Store in tightly covered container.
Monday, June 24, 2013
Chocolate Red Wine Shortbreads
1 c. extra-virgin olive oil
1 egg
1 tsp pure vanilla extract
6 TBS red wine (Cabernet, Zinfandel, Petite Syrah or nice blend)
1 c. cocoa powder
1 1/2 c. powdered sugar
3 c. unbleached all-purpose flour
In large mixing bowl, combine olive oil, egg, vanilla & red wine & whisk until well blended. Add the cocoa & continue whisking until smooth. Add the powdered sugar in 3 batches, whisking well after each addition to remove all clumps. Add flour, stirring with a spoon (the whisk will just clump up) until dough is well blended & holds its shape. Add a little more wine if dough is too dry.
Spread 2 sheets of plastic wrap on counter; divide dough in half & form into 2 logs about 10 inches by 2 inches. Wrap tightly & place in freezer for at least an hour.
Preheat oven to 350. Line large baking sheet with baking parchment.
Remove one dough log from freezer; unwrap & slice into 1/4 inches slices. Place on prepared parchment & bake for 11 minutes until dry. Be careful to not overbake. Remove to wire racks to cool; repeat with remaining log (or keep frozen for up to one month for later use.)
Store in tightly covered container at room temperature.
These are perfect after a heavy meal with a cup of coffee or nice glass of red wine.
1 egg
1 tsp pure vanilla extract
6 TBS red wine (Cabernet, Zinfandel, Petite Syrah or nice blend)
1 c. cocoa powder
1 1/2 c. powdered sugar
3 c. unbleached all-purpose flour
In large mixing bowl, combine olive oil, egg, vanilla & red wine & whisk until well blended. Add the cocoa & continue whisking until smooth. Add the powdered sugar in 3 batches, whisking well after each addition to remove all clumps. Add flour, stirring with a spoon (the whisk will just clump up) until dough is well blended & holds its shape. Add a little more wine if dough is too dry.
Spread 2 sheets of plastic wrap on counter; divide dough in half & form into 2 logs about 10 inches by 2 inches. Wrap tightly & place in freezer for at least an hour.
Preheat oven to 350. Line large baking sheet with baking parchment.
Remove one dough log from freezer; unwrap & slice into 1/4 inches slices. Place on prepared parchment & bake for 11 minutes until dry. Be careful to not overbake. Remove to wire racks to cool; repeat with remaining log (or keep frozen for up to one month for later use.)
Store in tightly covered container at room temperature.
These are perfect after a heavy meal with a cup of coffee or nice glass of red wine.
Sunday, May 26, 2013
Toasted Hazelnut Chocolate Chocolate Cookies
2 & 1/2 c unbleached flour
1/2 c dutch process cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 c butter, softened
3/4 c granulated sugar
3/4 c light brown sugar
2 eggs
2 tsp vanilla
1 c toasted hazelnut pieces*
10 oz 60% cacao bittersweet chocolate pieces (Ghirardelli)
Preheat oven to 350.
In medium bowl, whisk together flour, cocoa powder, baking powder, baking soda & salt until evenly blended. Set aside.
In large bowl, beat butter & sugars on medium speed until light & fluffy. Add eggs one at a time, beating until well blended. Add vanilla & beat until combined.
With mixer running, slowly blend in whisked dry ingredients until just fully incorporated.
By hand, stir in hazelnut & chocolate pieces.
Using spring handled scoop (1 TBS), place dough on ungreased cookie sheets. Bake in preheated oven for 10-12 minutes. Remove to wire rack to cool. Store in tightly covered container.
*Place hazelnut pieces in ceramic pie plate; microwave on high 1-2 minutes until nuts are aromatic & just beginning to brown.
1/2 c dutch process cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 c butter, softened
3/4 c granulated sugar
3/4 c light brown sugar
2 eggs
2 tsp vanilla
1 c toasted hazelnut pieces*
10 oz 60% cacao bittersweet chocolate pieces (Ghirardelli)
Preheat oven to 350.
In medium bowl, whisk together flour, cocoa powder, baking powder, baking soda & salt until evenly blended. Set aside.
In large bowl, beat butter & sugars on medium speed until light & fluffy. Add eggs one at a time, beating until well blended. Add vanilla & beat until combined.
With mixer running, slowly blend in whisked dry ingredients until just fully incorporated.
By hand, stir in hazelnut & chocolate pieces.
Using spring handled scoop (1 TBS), place dough on ungreased cookie sheets. Bake in preheated oven for 10-12 minutes. Remove to wire rack to cool. Store in tightly covered container.
*Place hazelnut pieces in ceramic pie plate; microwave on high 1-2 minutes until nuts are aromatic & just beginning to brown.
Friday, January 20, 2012
Cinnamon Pinwheels (Cinnamon Bun Cookies)
COOKIE BASE
3/4 c butter, softened
3/4 c sugar
1 egg yolk
1 tsp vanilla
1 3/4 c unbleached flour
1 1/2 tsp baking powder
3 TBS milk
CINNAMON FILLING
1/2 c light brown sugar
2/3 c finely ground walnuts (may be omitted)
1 TBS cinnamon
2 TBS melted butter
GLAZE
2 c powdered sugar
2-4 TBS milk
1/4 tsp vanilla
Cream butter on medium speed of stand mixer until light; gradually add sugar, continue beating until light & fluffy. Beat in egg yolk & vanilla.
Blend flour & baking powder together in small bowl. Add to creamed mixture alternating with milk in 2 batches each. Mix until well blended.
Turn dough out onto sheet of plastic wrap, shape into disk. Chill until firm & easy to handle.
Meanwhile, combine brown sugar, nuts & cinnamon in small bowl.
When dough is thoroughly chilled, turn out onto generously floured sheets of wax paper. Turn to coat well with flour. Place another sheet of wax paper over the dough, & roll out into a 9x12 rectangle, about 1/8 inch thick. Remove top sheet of wax paper.
Using pastry brush, evenly spread melted butter over dough surface. Sprinkle filling evenly over dough. Roll up dough (jelly roll style) into a tight log.
Cut log in half using very sharp knife. Wrap each half in wax paper & chill in freezer until very firm. (The firmer the dough, the easier to cut & maintain shape.) At this point, you can wrap log in foil & freeze for later use.
Preheat oven to 375. Line large cookie sheet with parchment.
Working with 1 log at a time, remove chilled dough from freezer & slice into 1/4 inch pieces. Place cookies on prepared sheet about an inch apart (cookies will spread). Bake for 10-12 minutes until light brown around the edges. Remove from oven & let cool on pan for a minute. Remove to wire rack to cool. Glaze if desired.
For glaze, combine all ingredients & stir until smooth; spread over cooled cookies. Allow to harden before storing.
Makes about 4 dozen.
3/4 c butter, softened
3/4 c sugar
1 egg yolk
1 tsp vanilla
1 3/4 c unbleached flour
1 1/2 tsp baking powder
3 TBS milk
CINNAMON FILLING
1/2 c light brown sugar
2/3 c finely ground walnuts (may be omitted)
1 TBS cinnamon
2 TBS melted butter
GLAZE
2 c powdered sugar
2-4 TBS milk
1/4 tsp vanilla
Cream butter on medium speed of stand mixer until light; gradually add sugar, continue beating until light & fluffy. Beat in egg yolk & vanilla.
Blend flour & baking powder together in small bowl. Add to creamed mixture alternating with milk in 2 batches each. Mix until well blended.
Turn dough out onto sheet of plastic wrap, shape into disk. Chill until firm & easy to handle.
Meanwhile, combine brown sugar, nuts & cinnamon in small bowl.
When dough is thoroughly chilled, turn out onto generously floured sheets of wax paper. Turn to coat well with flour. Place another sheet of wax paper over the dough, & roll out into a 9x12 rectangle, about 1/8 inch thick. Remove top sheet of wax paper.
Using pastry brush, evenly spread melted butter over dough surface. Sprinkle filling evenly over dough. Roll up dough (jelly roll style) into a tight log.
Cut log in half using very sharp knife. Wrap each half in wax paper & chill in freezer until very firm. (The firmer the dough, the easier to cut & maintain shape.) At this point, you can wrap log in foil & freeze for later use.
Preheat oven to 375. Line large cookie sheet with parchment.
Working with 1 log at a time, remove chilled dough from freezer & slice into 1/4 inch pieces. Place cookies on prepared sheet about an inch apart (cookies will spread). Bake for 10-12 minutes until light brown around the edges. Remove from oven & let cool on pan for a minute. Remove to wire rack to cool. Glaze if desired.
For glaze, combine all ingredients & stir until smooth; spread over cooled cookies. Allow to harden before storing.
Makes about 4 dozen.
Thursday, October 20, 2011
Olive Oil, Sea Salt, Cocoa Brownies
3 large eggs
1 & 1/2 c. sugar
2 tsp vanilla
1/2 c. extra virgin olive oil*
1/2 c. Dutch process cocoa powder
1 & 1/2 c. unbleached flour
1 tsp sea salt
powdered sugar
Pre-heat oven to 350 degrees.
Spray an 8-inch square baking pan with olive oil cooking spray. Cut a piece of parchment to fit just the bottom of the pan; insert & spray well.
In a large ceramic mixing bowl, whisk the eggs until thick. Add the sugar 1/2 cup at at time, whisking well after each addition. Whisk until the mixture is thick and creamy. Add vanilla & stir in completely.
Slowly drizzle the olive oil into the egg mixture while steadily whisking to incorporate.
Add the cocoa, flour & salt to the egg mixture, stirring gently just until moistened.
Pour the batter into the prepared baking pan.
Bake 28-32 minutes until some small crumbs cling to tester & batter is no longer "wet".
Remove from oven & let cool on wire rack 5 minutes. Sprinkle with powdered sugar. Cool completely before cutting.
*Experiment with infused olive oil such as Blood Orange or Chili Pepper for Brownies with more depth & flavor.
1 & 1/2 c. sugar
2 tsp vanilla
1/2 c. extra virgin olive oil*
1/2 c. Dutch process cocoa powder
1 & 1/2 c. unbleached flour
1 tsp sea salt
powdered sugar
Pre-heat oven to 350 degrees.
Spray an 8-inch square baking pan with olive oil cooking spray. Cut a piece of parchment to fit just the bottom of the pan; insert & spray well.
In a large ceramic mixing bowl, whisk the eggs until thick. Add the sugar 1/2 cup at at time, whisking well after each addition. Whisk until the mixture is thick and creamy. Add vanilla & stir in completely.
Slowly drizzle the olive oil into the egg mixture while steadily whisking to incorporate.
Add the cocoa, flour & salt to the egg mixture, stirring gently just until moistened.
Pour the batter into the prepared baking pan.
Bake 28-32 minutes until some small crumbs cling to tester & batter is no longer "wet".
Remove from oven & let cool on wire rack 5 minutes. Sprinkle with powdered sugar. Cool completely before cutting.
*Experiment with infused olive oil such as Blood Orange or Chili Pepper for Brownies with more depth & flavor.
Friday, September 9, 2011
Hazelnut Olive Oil Shortbreads
2 c. toasted hazelnuts, finely ground
2-1/4 c. unbleached all-purpose flour
1 tsp baking powder
3/4 c. granulated sugar
1/2 c. extra-virgin olive oil*
2 large eggs, beaten until frothy
1 TBS freshly grated orange zest
1 tsp pure vanilla extract
Combine toasted hazelnuts, flour & baking powder in medium bowl; set aside.
In large mixing bowl, combine sugar, olive oil, eggs, orange zest & vanilla on low speed until well moistened. Increase to medium speed & mix an additional minute. Add the dry ingredients & mix on low until just combined & dough sticks together.
Spread 2 sheets of plastic wrap on counter; divide dough in half & form into 2 logs about 10 inches by 2 inches. Wrap tightly & place in freezer for 2 hours or overnight.
Preheat oven to 350. Line large baking sheet with baking parchment.
Remove one dough log from freezer; unwrap & slice into 1/4 inches slices. Place on prepared parchment & bake for 11 minutes until dry but not brown. Careful to not overbake. Remove to wire racks to cool; repeat with remaining log (or keep frozen for up to one month for later use.)
Store in tightly covered container at room temperature.
These are perfect after a heavy meal with a cup of coffee or nice glass of red wine.
*Or use orange-infused olive oil if you have it available for a stronger orange flavor.
2-1/4 c. unbleached all-purpose flour
1 tsp baking powder
3/4 c. granulated sugar
1/2 c. extra-virgin olive oil*
2 large eggs, beaten until frothy
1 TBS freshly grated orange zest
1 tsp pure vanilla extract
Combine toasted hazelnuts, flour & baking powder in medium bowl; set aside.
In large mixing bowl, combine sugar, olive oil, eggs, orange zest & vanilla on low speed until well moistened. Increase to medium speed & mix an additional minute. Add the dry ingredients & mix on low until just combined & dough sticks together.
Spread 2 sheets of plastic wrap on counter; divide dough in half & form into 2 logs about 10 inches by 2 inches. Wrap tightly & place in freezer for 2 hours or overnight.
Preheat oven to 350. Line large baking sheet with baking parchment.
Remove one dough log from freezer; unwrap & slice into 1/4 inches slices. Place on prepared parchment & bake for 11 minutes until dry but not brown. Careful to not overbake. Remove to wire racks to cool; repeat with remaining log (or keep frozen for up to one month for later use.)
Store in tightly covered container at room temperature.
These are perfect after a heavy meal with a cup of coffee or nice glass of red wine.
*Or use orange-infused olive oil if you have it available for a stronger orange flavor.
Thursday, March 3, 2011
Nonna's Italian Sesame Cookies
1 cup (2 sticks) butter, softened
3/4 cup sugar
1 egg
1 1/2 tsp vanilla extract
2 1/2 c unbleached all-purpose flour
1/4 tsp baking powder
1/2 c milk
1 1/2 c sesame seeds
Preheat oven to 350.
In large mixing bowl, cream butter & sugar until light. Beat in egg & vanilla until well blended.
In small bowl, combine flour & baking powder; add to butter mixture & mix on low speed until well blended. The dough should be soft but not sticky.
Pinch off pieces of dough & roll into small logs. Dip in milk, then roll in sesame seeds. Place cookies 1 inch apart on ungreased cookie sheet.
Bake 15 - 18 minutes or until bottom and sides of cookies are lightly browned. Remove from cookie sheets to cool on wire racks.
Store in an airtight container at room temperature.
*These are great with coffee or a nice glass of dry red wine!
**"Nonna" is fictional, these are my own creation based on the wonderful Italian cookies I enjoy that come from a delightful bakery on Brady Street :)
3/4 cup sugar
1 egg
1 1/2 tsp vanilla extract
2 1/2 c unbleached all-purpose flour
1/4 tsp baking powder
1/2 c milk
1 1/2 c sesame seeds
Preheat oven to 350.
In large mixing bowl, cream butter & sugar until light. Beat in egg & vanilla until well blended.
In small bowl, combine flour & baking powder; add to butter mixture & mix on low speed until well blended. The dough should be soft but not sticky.
Pinch off pieces of dough & roll into small logs. Dip in milk, then roll in sesame seeds. Place cookies 1 inch apart on ungreased cookie sheet.
Bake 15 - 18 minutes or until bottom and sides of cookies are lightly browned. Remove from cookie sheets to cool on wire racks.
Store in an airtight container at room temperature.
*These are great with coffee or a nice glass of dry red wine!
**"Nonna" is fictional, these are my own creation based on the wonderful Italian cookies I enjoy that come from a delightful bakery on Brady Street :)
Friday, February 4, 2011
Key Lime Pie Bars
Crust:
2 c. unbleached flour
1/2 c. sugar
2/3 c. butter, softened (10 & 2/3 TBS)
Filling:
1 c. sugar
4 eggs
4 TBS. unbleached flour
1 tsp. baking powder
2 tsp. fresh grated lime peel
1 TBS. fresh lemon juice
3 TBS. key lime juice (fresh or bottled Nellie & Joe's Key West Lime Juice) or substitute regular lime
3 drops green food coloring
powdered sugar
Heat oven to 350.
For crust, combine all "crust" ingredients in medium mixing bowl. Beat at low speed, scraping sides down often, until the mixture resembles fine sand, 1 - 2 minutes. Press evenly on bottom of ungreased 9x13 baking pan. Bake for 14 minutes, or until edges are lightly browned.
Do not wash mixing bowl.
Combine lemon juice, lime juice & food coloring in small bowl to blend colors.
For Filling, in same mixing bowl used for crust, combine all filling ingredients. Beat at low speed, scraping bowl often, until well mixed. Increase speed to medium & beat for 2 minutes, scraping sides often. Pour over hot crust. Place pan back in oven & continue to bake for 15 minutes, or until edges are lightly brown.
Remove to cooling rack. Allow to cool for 10 minutes or so. Sprinkle lightly with powdered sugar. Cut into bars. Refrigerate any uneaten bars.
2 c. unbleached flour
1/2 c. sugar
2/3 c. butter, softened (10 & 2/3 TBS)
Filling:
1 c. sugar
4 eggs
4 TBS. unbleached flour
1 tsp. baking powder
2 tsp. fresh grated lime peel
1 TBS. fresh lemon juice
3 TBS. key lime juice (fresh or bottled Nellie & Joe's Key West Lime Juice) or substitute regular lime
3 drops green food coloring
powdered sugar
Heat oven to 350.
For crust, combine all "crust" ingredients in medium mixing bowl. Beat at low speed, scraping sides down often, until the mixture resembles fine sand, 1 - 2 minutes. Press evenly on bottom of ungreased 9x13 baking pan. Bake for 14 minutes, or until edges are lightly browned.
Do not wash mixing bowl.
Combine lemon juice, lime juice & food coloring in small bowl to blend colors.
For Filling, in same mixing bowl used for crust, combine all filling ingredients. Beat at low speed, scraping bowl often, until well mixed. Increase speed to medium & beat for 2 minutes, scraping sides often. Pour over hot crust. Place pan back in oven & continue to bake for 15 minutes, or until edges are lightly brown.
Remove to cooling rack. Allow to cool for 10 minutes or so. Sprinkle lightly with powdered sugar. Cut into bars. Refrigerate any uneaten bars.
Sunday, February 7, 2010
Ginger Crinkles
1 1/2 c. butter, softened
2 c. granulated sugar
2 eggs
1/2 tsp. vanilla
2/3 c. molasses
4 c. unbleached flour
2 tsp. baking soda
1 1/2 tsp. cinnamon
2 tsp. ground ginger
1/2 tsp. ground cloves
3/4 c. granulated sugar for rolling (spread in glass pie plate)
Preheat oven to 350.
In small bowl, combine flour, baking soda, ginger, cinnamon & cloves; blend well; set aside.
Cream butter in large mixing bowl at medium speed. Add sugar slowly, cream until light. Add eggs & vanilla; cream until light & fluffy.
Pour in molasses, beat until well incorporated.
Add dry ingredients in three batches, blending well each time.
Form dough into 1 inch balls; roll in sugar & place on ungreased baking pan. Bake for 10-12 minutes, until light golden. Let cool on pan for 2 minutes; remove to rack to cool completely.
Store tightly covered. The cookies freeze well too.
2 c. granulated sugar
2 eggs
1/2 tsp. vanilla
2/3 c. molasses
4 c. unbleached flour
2 tsp. baking soda
1 1/2 tsp. cinnamon
2 tsp. ground ginger
1/2 tsp. ground cloves
3/4 c. granulated sugar for rolling (spread in glass pie plate)
Preheat oven to 350.
In small bowl, combine flour, baking soda, ginger, cinnamon & cloves; blend well; set aside.
Cream butter in large mixing bowl at medium speed. Add sugar slowly, cream until light. Add eggs & vanilla; cream until light & fluffy.
Pour in molasses, beat until well incorporated.
Add dry ingredients in three batches, blending well each time.
Form dough into 1 inch balls; roll in sugar & place on ungreased baking pan. Bake for 10-12 minutes, until light golden. Let cool on pan for 2 minutes; remove to rack to cool completely.
Store tightly covered. The cookies freeze well too.
Tuesday, December 9, 2008
Chocolate Butter Hearts
1 c. sugar
1 c. butter, softened
1 egg
2 TBS orange juice
1 TBS vanilla
2 1/2 c. unbleached flour
1 tsp baking powder
1 package semi-sweet chips.
In large mixer bowl, cream sugar & butter until light & fluffy. Add egg, orange juice & vanilla. Blend well. Gradually add flour & baking powder. Beat at low speed, scraping down sides often, until well mixed. Form dough into ball, wrap tightly with plastic wrap & chill for at least 2 hours.
Preheat oven to 400. Divide dough in half. On well floured surface, roll dough to 1/4 inch thickness. (Keep remaining dough refrigerated.) Cut with 1 1/2 - 2 inch heart shaped cookie cutter. Place hearts 1 inch apart on ungreased cookie sheet. Bake in center of oven 4-8 minutes until edges are very light golden. Do not overbake. Remove immediately to wire rack to cool completely.
Spread sheet of wax paper on cleen baking pan. In micro-proof bowl, melt 1/2 bag of chocolate chips. Holding heart gently by edges, dip bottom of cookie in chocolate to coat evenly. Allow excess to drip off & place on wax paper. Allow to set completely; to speed setting, place sheets in refrigerator.
Store tightly covered in refrigerator.
1 c. butter, softened
1 egg
2 TBS orange juice
1 TBS vanilla
2 1/2 c. unbleached flour
1 tsp baking powder
1 package semi-sweet chips.
In large mixer bowl, cream sugar & butter until light & fluffy. Add egg, orange juice & vanilla. Blend well. Gradually add flour & baking powder. Beat at low speed, scraping down sides often, until well mixed. Form dough into ball, wrap tightly with plastic wrap & chill for at least 2 hours.
Preheat oven to 400. Divide dough in half. On well floured surface, roll dough to 1/4 inch thickness. (Keep remaining dough refrigerated.) Cut with 1 1/2 - 2 inch heart shaped cookie cutter. Place hearts 1 inch apart on ungreased cookie sheet. Bake in center of oven 4-8 minutes until edges are very light golden. Do not overbake. Remove immediately to wire rack to cool completely.
Spread sheet of wax paper on cleen baking pan. In micro-proof bowl, melt 1/2 bag of chocolate chips. Holding heart gently by edges, dip bottom of cookie in chocolate to coat evenly. Allow excess to drip off & place on wax paper. Allow to set completely; to speed setting, place sheets in refrigerator.
Store tightly covered in refrigerator.
Sunday, December 7, 2008
Lemon Stars
COOKIES:
1 c. butter, softened
1 c. sugar
3 TBS milk
2 tsp grated lemon peel
1 egg
3 c. unbleached flour
1 1/2 tsp baking powder
GLAZE:
2 c. powdered sugar
3 TBS fresh lemon juice
1/4 c. yellow decorating sugar
In large mixing bowl, beat butter & sugar until light & fluffy. Add milk, lemon peel & egg; blend well. Gradually add flour & baking powder; mix well. Form into a ball & wrap tightly in plastic wrap; refrigerate 2 hours (at least).
Heat oven to 400. Divide dough ball into thirds. On lightly floured surface, roll out one third of dough to 1/8 inch thickness. Keep remaining dough in refrigerator. Using 2 inch star-shaped cookie cutter, cut out star cookies. Place 1 inch aoart on ungreased cookie sheet. Bake for 5-8 minutes until very light golden brown. Do not overbake. Remove to wire cooling rack immediately. Cool completely; repeat with remaining dough.
To assemble, stack pairs of star cookies with points alternating (to form double layer, 10 point cookies) on wire rack over wax paper.
To make glaze, combine powdered sugar & lemon juice; beat until smooth. Spoon small amount of glaze over each pair of stars, starting in center so it drips down the sides between the points. Allow excess to drip off. Let stand 3-5 minutes & sprinkle with decorator sugar. Allow to set completely before storing in tightly covered container.
1 c. butter, softened
1 c. sugar
3 TBS milk
2 tsp grated lemon peel
1 egg
3 c. unbleached flour
1 1/2 tsp baking powder
GLAZE:
2 c. powdered sugar
3 TBS fresh lemon juice
1/4 c. yellow decorating sugar
In large mixing bowl, beat butter & sugar until light & fluffy. Add milk, lemon peel & egg; blend well. Gradually add flour & baking powder; mix well. Form into a ball & wrap tightly in plastic wrap; refrigerate 2 hours (at least).
Heat oven to 400. Divide dough ball into thirds. On lightly floured surface, roll out one third of dough to 1/8 inch thickness. Keep remaining dough in refrigerator. Using 2 inch star-shaped cookie cutter, cut out star cookies. Place 1 inch aoart on ungreased cookie sheet. Bake for 5-8 minutes until very light golden brown. Do not overbake. Remove to wire cooling rack immediately. Cool completely; repeat with remaining dough.
To assemble, stack pairs of star cookies with points alternating (to form double layer, 10 point cookies) on wire rack over wax paper.
To make glaze, combine powdered sugar & lemon juice; beat until smooth. Spoon small amount of glaze over each pair of stars, starting in center so it drips down the sides between the points. Allow excess to drip off. Let stand 3-5 minutes & sprinkle with decorator sugar. Allow to set completely before storing in tightly covered container.
Tuesday, December 2, 2008
Chocolate Walnut Clusters
1/4 c. butter
1/2 c. sugar
1 egg
1 1/2 tsp vanilla
1 1/2 squares unsweetened baker's chocolate
1/2 c. unbleached flour
1/4 tsp baking powder
2 c. broken walnut pieces
Preheat oven to 350. Grease cookie sheet.
In large mixer bowl, cream butter; add sugar & beat until light. Beat in egg, vanilla & melted chocolate.
Blend in flour & baking powder. Add walnut pieces, stir to combine.
Drop by teaspoonfuls onto cookie sheet. Bake for 8-10 minutes. Allow to cool for a minute before removing to wire rack to col completely. Store in tightly covered container.
1/2 c. sugar
1 egg
1 1/2 tsp vanilla
1 1/2 squares unsweetened baker's chocolate
1/2 c. unbleached flour
1/4 tsp baking powder
2 c. broken walnut pieces
Preheat oven to 350. Grease cookie sheet.
In large mixer bowl, cream butter; add sugar & beat until light. Beat in egg, vanilla & melted chocolate.
Blend in flour & baking powder. Add walnut pieces, stir to combine.
Drop by teaspoonfuls onto cookie sheet. Bake for 8-10 minutes. Allow to cool for a minute before removing to wire rack to col completely. Store in tightly covered container.
Chocolate Snowdrops
2 c. unbleached flour
2 c. sugar
1/2 c. cocoa (Dutch process)
3 eggs
2 tsp vanilla
1/2 c. canola oil
powdered sugar for rolling
Preheat oven to 350.
In large bowl, mix all dry ingredients together by hand until well blended. Form a well in the center. Add eggs, vanilla & oil. Mix together by hand until blended into a "brownie" consistency.
Scoop teaspoon-size amount & form into ball. Roll in powdered sugar until well coated. Place on ungreased cookie pan. Bake for 8 minutes. Do not overcook. Allow to cool on pan for 2 minutes. Remove to rack to cool completely.
Store in tightly covered container.
2 c. sugar
1/2 c. cocoa (Dutch process)
3 eggs
2 tsp vanilla
1/2 c. canola oil
powdered sugar for rolling
Preheat oven to 350.
In large bowl, mix all dry ingredients together by hand until well blended. Form a well in the center. Add eggs, vanilla & oil. Mix together by hand until blended into a "brownie" consistency.
Scoop teaspoon-size amount & form into ball. Roll in powdered sugar until well coated. Place on ungreased cookie pan. Bake for 8 minutes. Do not overcook. Allow to cool on pan for 2 minutes. Remove to rack to cool completely.
Store in tightly covered container.
Nutmeg Logs (Eggnog Cookies)
3/4 c. sugar
1 c. butter, softened
2 tsp. vanilla
2 tsp. rum (or rum extract)
1 egg
3 c. unbleached flour
1 tsp. fresh ground nutmeg
Frosting:
2 c. powdered sugar
3 TBS butter, softened
3/4 tsp rum (or rum extract)
1/4 tsp vanilla
2-3 TBS milk
fresh ground nutmeg to sprinkle
In large mixer bowl, beat sugar & butter until light. Add vanilla, rum & egg; beat until light. Gradually stir in flour & nutmeg; mix well. Form into ball, wrap tightly with plastic wrap & refrigerate 45 minutes.
Preheat oven to 350. Divide dough into 6 equal pieces. On lightly floured surface, shape each piece into a long rope, 1/2 inch around. Cut into 3 inch "logs"; place on ungreased cookie sheet. Bake for 12-14 minutes until very light brown. Immediately remove to wire rack to cool completely.
In small bowl, combine all frosting ingredients; beat until smooth. Spread on top of each cookie log. Draw tines of fork along length of frosting to resemble bark. Sprinkle with nutmeg. Allow frosting to set. Store tightly covered in refrigerator.
1 c. butter, softened
2 tsp. vanilla
2 tsp. rum (or rum extract)
1 egg
3 c. unbleached flour
1 tsp. fresh ground nutmeg
Frosting:
2 c. powdered sugar
3 TBS butter, softened
3/4 tsp rum (or rum extract)
1/4 tsp vanilla
2-3 TBS milk
fresh ground nutmeg to sprinkle
In large mixer bowl, beat sugar & butter until light. Add vanilla, rum & egg; beat until light. Gradually stir in flour & nutmeg; mix well. Form into ball, wrap tightly with plastic wrap & refrigerate 45 minutes.
Preheat oven to 350. Divide dough into 6 equal pieces. On lightly floured surface, shape each piece into a long rope, 1/2 inch around. Cut into 3 inch "logs"; place on ungreased cookie sheet. Bake for 12-14 minutes until very light brown. Immediately remove to wire rack to cool completely.
In small bowl, combine all frosting ingredients; beat until smooth. Spread on top of each cookie log. Draw tines of fork along length of frosting to resemble bark. Sprinkle with nutmeg. Allow frosting to set. Store tightly covered in refrigerator.
Rum Balls
1 c. crushed vanilla wafers (Nilla Vanilla)
1 c. finely chopped nuts (pecans or walnuts)
1 c. powdered sugar
2 TBS cocoa (Dutch process)
1/4 c. rum*
1 1/2 TBS light corn syrup
powdered sugar for rolling
In large mixer bowl, combine vanilla wafer crumbs, nuts, powdered sugar & cocoa. Blend in rum & corn syrup; mix on medium speed for 2 minutes.
Shape into 1 inch balls; roll in powdered sugar to cover. Store tightly covered in refrigerator.
*substitute spiced rum if desired
1 c. finely chopped nuts (pecans or walnuts)
1 c. powdered sugar
2 TBS cocoa (Dutch process)
1/4 c. rum*
1 1/2 TBS light corn syrup
powdered sugar for rolling
In large mixer bowl, combine vanilla wafer crumbs, nuts, powdered sugar & cocoa. Blend in rum & corn syrup; mix on medium speed for 2 minutes.
Shape into 1 inch balls; roll in powdered sugar to cover. Store tightly covered in refrigerator.
*substitute spiced rum if desired
Toffee Squares
1 c. butter
1 c. firmly packed light brown sugar
1 egg yolk
1 tsp. vanilla
2 c. unbleached flour
1 c. semi-sweet chocolate chips
1/2 cup small walnut pieces
Preheat oven to 350. Grease jelly roll pan (10x15x1).
In large mixer bowl, cream butter; add sugar gradually & beat until light. Blend in egg yolk & vanilla. Add flour & bend until combined.
Spread dough evenly into pan.
Bake for 18-20 minutes until edges just begin to brown. Do not overbake. Remove from oven to wire rack & sprinkle immediately with chocolate chips, allow to melt & spread evenly over cookie base. Sprinkle with nuts; press into lightly chocolate.
Cool.
Cut into squares. Store tightly covered in refrigerator.
1 c. firmly packed light brown sugar
1 egg yolk
1 tsp. vanilla
2 c. unbleached flour
1 c. semi-sweet chocolate chips
1/2 cup small walnut pieces
Preheat oven to 350. Grease jelly roll pan (10x15x1).
In large mixer bowl, cream butter; add sugar gradually & beat until light. Blend in egg yolk & vanilla. Add flour & bend until combined.
Spread dough evenly into pan.
Bake for 18-20 minutes until edges just begin to brown. Do not overbake. Remove from oven to wire rack & sprinkle immediately with chocolate chips, allow to melt & spread evenly over cookie base. Sprinkle with nuts; press into lightly chocolate.
Cool.
Cut into squares. Store tightly covered in refrigerator.
Sunday, November 2, 2008
Spiced Cafe Mocha Cookies
1 c. butter (2 sticks), softened
1 c. sugar
1 egg
1 tsp. vanilla
1/2 c. espresso (or other very strong coffee), cooled
4 c. unbleached flour
1/2 c. unsweetened cocoa
1 & 1/2 tsp. baking powder
3/4 tsp. cinnamon
1/2 tsp. ground cloves
Glaze:
2 TBS butter, melted
3 c. powdered sugar
2 TBS unsweetened cocoa
1 tsp. vanilla
1/3 c. espresso (or other strong coffee), cooled
Preheat oven to 375.
In large mixing bowl, cream butter & sugar on medium speed. Add egg & vanilla; mix well.
In separate bowl, mix all dry ingredients; blend well.
Add dry ingredients & cooled coffee to butter mixture in alternating batches, starting and ending with dry ingredients.
Using spring action scoop, mound 1/2 inch rounds on cookie sheet 2 inches apart. Bake for 10 minutes. Remove to wire rack to cool completely.
Mix all glaze ingredients in small bowl. Dip cooled cookies in glaze (leave bottom unglazed) & allow to dry completely on wired rack.
Store in tightly sealed container.
1 c. sugar
1 egg
1 tsp. vanilla
1/2 c. espresso (or other very strong coffee), cooled
4 c. unbleached flour
1/2 c. unsweetened cocoa
1 & 1/2 tsp. baking powder
3/4 tsp. cinnamon
1/2 tsp. ground cloves
Glaze:
2 TBS butter, melted
3 c. powdered sugar
2 TBS unsweetened cocoa
1 tsp. vanilla
1/3 c. espresso (or other strong coffee), cooled
Preheat oven to 375.
In large mixing bowl, cream butter & sugar on medium speed. Add egg & vanilla; mix well.
In separate bowl, mix all dry ingredients; blend well.
Add dry ingredients & cooled coffee to butter mixture in alternating batches, starting and ending with dry ingredients.
Using spring action scoop, mound 1/2 inch rounds on cookie sheet 2 inches apart. Bake for 10 minutes. Remove to wire rack to cool completely.
Mix all glaze ingredients in small bowl. Dip cooled cookies in glaze (leave bottom unglazed) & allow to dry completely on wired rack.
Store in tightly sealed container.
Saturday, October 11, 2008
Italian Lemon Cookies
1/2 c. butter (1 stick), softened
1/2 c. sugar
3 eggs
1 tsp. vanilla
1 tsp. fresh lemon juice
2 & 1/2 c. unbleached flour
1 TBS baking powder
2 TBS milk, + 1 TBS additional if needed
Glaze:
2 c. powdered sugar
2 TBS fresh lemon juice
1 TBS milk
colored jimmies
Preheat oven to 350. Line a cookie sheet with parchment*.
In large mixing bowl, cream butter & sugar until light. Add eggs, one at a time, mixing well after each addition. Mix in vanilla & lemon juice.
In separate bowl, mix flour & baking powder. Add to butter mixture in 3 batches, alternating with milk (dry, wet, dry, wet, dry, wet). Use additional milk if necessary. Batter will resemble brownie batter.
Using spring action melon baller/scoop, plunk dough on parchment. Bake for 10-12 minutes. Do not overbake, edges of cookies will not brown. Remove to wire rack & cool completely.
Mix all glaze ingredients until smooth. Glaze cookies, setting on wire rack over wax paper, & sprinkle with colored jimmies.
Allow glaze to harden (set in fridge to speed this step up). Store in airtight containers.
*I use wax paper to line the cookie sheet, it smokes a little, but doesn't affect the taste!
1/2 c. sugar
3 eggs
1 tsp. vanilla
1 tsp. fresh lemon juice
2 & 1/2 c. unbleached flour
1 TBS baking powder
2 TBS milk, + 1 TBS additional if needed
Glaze:
2 c. powdered sugar
2 TBS fresh lemon juice
1 TBS milk
colored jimmies
Preheat oven to 350. Line a cookie sheet with parchment*.
In large mixing bowl, cream butter & sugar until light. Add eggs, one at a time, mixing well after each addition. Mix in vanilla & lemon juice.
In separate bowl, mix flour & baking powder. Add to butter mixture in 3 batches, alternating with milk (dry, wet, dry, wet, dry, wet). Use additional milk if necessary. Batter will resemble brownie batter.
Using spring action melon baller/scoop, plunk dough on parchment. Bake for 10-12 minutes. Do not overbake, edges of cookies will not brown. Remove to wire rack & cool completely.
Mix all glaze ingredients until smooth. Glaze cookies, setting on wire rack over wax paper, & sprinkle with colored jimmies.
Allow glaze to harden (set in fridge to speed this step up). Store in airtight containers.
*I use wax paper to line the cookie sheet, it smokes a little, but doesn't affect the taste!
Sunday, October 5, 2008
White Chocolate Macadamia Cookies
3/4 c. butter (1 & 1/2 sticks), softened
3/4 c. light brown sugar
1/3 c. granulated sugar
1 tsp. vanilla
1 egg
1 & 2/3 c. unbleached flour
3/4 tsp baking powder
1/2 tsp baking soda
2 c. quality white chocolate chips
3/4 c. macadamia nuts, chopped
Combine butter & sugars in large mixing bowl; mix well until creamy. Beat in vanilla & egg. Stir in dry ingredients in 3 batches to incorporate gradually. Stir in white chocolate chips & nuts by hand.
Turn dough out onto plastic wrap, form into flattened disc & wrap tightly. Refrigerate for at least 1 hour, but no more than 3.
Preheat oven to 375.
Drop dough by rounded tablespoon onto ungreased cookie sheet. For more uniform cookies, use spring action melon baller/scoop. Bake for 8 - 11 minutes or until edges are lightly browned. Allow to cool on baking sheet for 2 minutes; remove to wire rack & cool thoroughly. Store in tightly covered containers.
3/4 c. light brown sugar
1/3 c. granulated sugar
1 tsp. vanilla
1 egg
1 & 2/3 c. unbleached flour
3/4 tsp baking powder
1/2 tsp baking soda
2 c. quality white chocolate chips
3/4 c. macadamia nuts, chopped
Combine butter & sugars in large mixing bowl; mix well until creamy. Beat in vanilla & egg. Stir in dry ingredients in 3 batches to incorporate gradually. Stir in white chocolate chips & nuts by hand.
Turn dough out onto plastic wrap, form into flattened disc & wrap tightly. Refrigerate for at least 1 hour, but no more than 3.
Preheat oven to 375.
Drop dough by rounded tablespoon onto ungreased cookie sheet. For more uniform cookies, use spring action melon baller/scoop. Bake for 8 - 11 minutes or until edges are lightly browned. Allow to cool on baking sheet for 2 minutes; remove to wire rack & cool thoroughly. Store in tightly covered containers.
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