White Chocolate & Pistachio Cookies
Unbelievably delicious!
INGREDIENTS
1 Cup Softened Butter
1 1/2 Cup Sugar
1 Cup Brown Sugar
2 Room Temperature Eggs
2 Teaspoons Vanilla Extract
3 Cups Unbleached Flour
1/2 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
2 Cups White Chocolate Chips
1 1/2 Cups Whole Pistachios
Preheat your oven to 350º F. In a large size bowl mix together the butter, sugar and brown sugar. Beat for 2 minutes on medium speed until nice and fluffy. Add the eggs one at a time and beat well after each egg. Add the vanilla and beat for another 30 seconds. In a separate large size bowl combine the flour, kosher salt and baking soda. Gradually add the flour mixture to the butter mixture and beat on a low speed until all of the flour is combined. Stir in the white chocolate chips and the pistachio nuts. Place in the refrigerator for 1 hour before baking. Remove from the fridge and drop by 1 teaspoonful onto a parchment paper lined baking sheet. Bake for 10 to 12 minutes. Remember that each oven heats differently so make sure to check at 10 minutes. I usually like to remove cookies a bit underdone because they will continue to cook for a bit after removing them from the oven. Let rest on the baking sheet for 10 minutes before removing. Remove from the baking sheet and place on wire racks to cool completely. Makes about 5 dozen (depending on how large you make the cookies).
Mother’s Day Macadamia Nut Brownies
Make your mother the ultimate brownie. Trust me she deserves it!
INGREDIENTS
1/2 Cup Butter
3 Ounces Coarsely Chopped Unsweetened Chocolate
1 Cup Sugar
2 Room Temperature Eggs
1 Tablespoon Vanilla Extract
2/3 Cup Unbleached Flour
1/4 Teaspoon Baking Soda
8 Ounces Chopped Macadamia Nuts
In a medium size saucepan heat and stir the butter and chocolateover a low heat until both are smooth. Remove from the heat and set aside to cool. Preheat your oven to 350º F. Line an 8x8x2 inch baking pan with parchment paper. Leave extra extending over the edges of the pan so you can remove the brownies easily. Stir the sugar into the cooled chocolate mixture. Add the vanilla extract. Add the eggs and beat with a wooden spoon. In a small size bowl combine the flour and baking soda. Add the flour mixture to the chocolate mixture. Stir until combined. Add the chopped macadamia nuts and give a good stir. Pour the batter into the parchment paper lined baking pan. Place into the oven and bake for 30 minutes. Remove from the oven and cool in the pan. Cool completely. Remove from the pan by lifting with the parchment paper. Place onto a hard surface and cup into brownies squares. Transfer to a serving platter. Makes about 16 brownies depending on how large or small you cut them.
**If you don't have macadamia nuts then used chopped walnuts.
Oatmeal Chocolate Crunch Cookies
These cookies are a snap to make and they always seem to disappear first on a cookie tray. This version is crisp, crunchy and keeps very well. Nutmeg isn’t always used in oatmeal cookies, but it adds an extra flavor.
INGREDIENTS
1 1/2 Cups Unbleached Flour
1/2 Teaspoon Kosher Salt
1 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1/2 Pound Room Temperature Butter
1/2 Cup Sugar
1 Cup Light Brown Sugar
1 Large Room Temperature Egg
1 Tablespoon Milk
2 Teaspoons Vanilla Extract
1 1/2 Cups Old-Fashioned Oats
2 Cups Semi-Sweet Chocolate Chips
2 Cups Toffee Bits
In a large size bowl mix together the flour, kosher salt, baking soda, cinnamon and nutmeg. Set aside. In a separate large size bowl beat the butter and sugars with a mixer until creamy and light. Add the egg, milk and vanilla. Beat until mixed thoroughly. Slowly mix in the flour mixture. Stir in the oats, chocolate chips and toffee bits. Place into the refrigerator for at least 2 hours. Remove from the fridge when ready to bake. Preheat your oven to 350º F. Drop by the tablespoons onto a parchment paper lined baking sheet about 2 inches apart. Bake for 10 to 12 minutes or until golden brown at the edges. Remove from the oven and let the cookies sit for a minute and then transfer to a rack to cool. Makes about 3 dozen cookies.
***You can find toffee bits in the baking section of your local grocery store.
Demerara Sugar Cookies
I like using demerara sugar for theses sugar cookies. Demerara sugar comes from the island of Mauritius and is a large grained cane sugar that is low in molasses which gives it a more pale color and mild flavor.
INGREDIENTS
1/2 Cup Softened Unsalted Butter
1/2 Cup Shortening
1 Cup Demerara Sugar
1 Large Room Temperature Egg
1 Tablespoon Vanilla Extract
2 1/4 Cups Unbleached Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
Extra Demerara Sugar
In a large size bowl beat the butter and shortening together. Add the demerara sugar and beat until fluffy. Add the egg and vanilla and beat until well mixed. In a medium size bowl combine the flour, baking powder, baking soda and kosher salt. Gradually add the flour mixture to the butter mixture. Combine but don’t over mix. Place, covered with plastic wrap, in the fridge for 1 to 2 hours. When ready to bake the cookies preheat your oven to 350ºF. Remove the cookie dough from the fridge and shape the dough into one inch balls. Roll the balls in the extra demerara sugar. Place the balls onto a parchment paper lined baking sheet. Flatten with a glass. Place into the oven and bake for 10 to 12 minutes. Remember each oven is different so check at 10 minutes. You will want the cookies to be set, but not crispy. Remove from the oven and let sit for 5 minutes before removing the cookies. Remove the cookies and transfer to wire racks to let cool completely. Makes about 5 dozen cookies.
Super Chunk Chocolate Chip Cookies
Unless you are allergic or hate chocolate then you will fall in love with these cookies. Try to eat just one! For the broken pieces of dark chocolate take a large dark chocolate bar and break into pieces.
INGREDIENTS
2 1/4 Cups Unbleached Flour
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
1 Cup Softened Butter
3/4 Cup Sugar
3/4 Cup Packed Dark Brown Sugar
1 Tablespoon Vanilla Extract
2 Large Eggs
2 Cups Chocolate Chips
1 Cup Broken Pieces Dark Chocolate
Preheat your oven to 375º F. In a medium size bowl combine the flour, baking soda and kosher salt. In a large size bowl beat the butter, with an electric mixer, until nice and creamy. Add the sugar, dark brown sugar and vanilla. Beat for 1 minute. Add the eggs one at a time. Beat well after each addition. Slowly beat in the flour mixture and mix for 1 minute. Stir in the chocolate chips and broken dark chocolate pieces, Drop by rounded tablespoon onto parchment paper lined baking sheets. Bake for 11 minutes or until golden brown. Remove from the oven and cool on the baking sheets for 2 minutes. Remove to wire racks to cool completely. Makes approximately 4 dozen cookies
Mexican Wedding Cookies
These cookies are so scrumptious that you won’t be able to stop eating them. The secret to the great taste is to use a high quality butter and pure vanilla extract. Make sure to stay away from imitation vanilla as it is made from glycoside that is found in the sapwood of certain conifers or from coal extracts.
INGREDIENTS
1 Cup Softened Butter
1 Teaspoon Vanilla Extract
1/2 Cup Powdered Sugar
2 Cups Unbleached Flour
1/4 Teaspoon Kosher Salt
1 Cup Finely Chopped Pecans
Additional Powdered Sugar For Rolling
Preheat your oven to 350º F. In a large bowl cream together the butter and vanilla. Add the powdered sugar and combine well. Mix the flour and kosher salt together and then add to the butter mixture. Sprinkle in the chopped pecans and blend well. Form into 24 balls and very lightly flatten. Place onto parchment paper lined baking sheets. Place in the oven and bake for 25 minutes until the cookies are lightly browned. Remove from the oven and cool for 5 minutes before rolling in additional powdered sugar. Place onto a pretty cookie plate and serve. Makes 2 dozen
Root Beer Chocolate Chip Cookies
I created these cookies last night because I wanted to make a different type of chocolate chip cookie. Rolling the cookie dough in sugar before baking really gives them something extra.
INGREDIENTS
2 1/4 Cups Unbleached Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
1 Cup Softened Butter
3/4 Cup Sugar
3/4 Cup Brown Sugar
2 Teaspoons Vanilla Extract
4 Tablespoons Root Beer Extract
3 Eggs
2 Cups Semi-Sweet Chocolate Chips
Preheat your oven to 350º F. In a medium size bowl combine the flour, baking soda and salt. Set aside. In another medium size bowl beat the butter and sugars on medium speed for 3 minutes. Add the vanilla and root beer extracts. Add the eggs one at a time. Mix on low for 2 minutes. Gradually add the dry mixture into the wet mixture. Stir in the chocolate chips. Place in the fridge for 1 hour. Remove from the fridge when you are ready to bake. Scoop by the tablespoon and roll into a bowl of sugar. Drop onto a parchment paper lined cookie sheet. Bake for 12 minutes or until done. Makes approximately 4 dozen cookies.
Perfect Lemon Squares
You've been good all year so far so it's time for a little lemon treat. Well maybe you haven't been good, but make these lemon squares and ponder how to be better.
INGREDIENTS
2 Cups Unbleached Flour
1/2 Cup Confectioners’ Sugar
2 Tablespoons Cornstarch
1/4 Teaspoon Kosher Salt
3/4 Cup Cut-Up Butter
5 Eggs
1 1/2 Cups Sugar
3 Tablespoons Unbleached Flour
2 Teaspoons Grated Lemon Peel
3/4 Cup Freshly Squeezed Lemon Juice
1/4 Cup Half & Half
Extra Confectioners’ Sugar for Dusting
Preheat your oven to 350º F. Line a 13x9x2 inch baking pan with parchment paper. You will want the parchment paper to extend over the edges for lifting. In a large size bowl combine the 2 cups flour, 1/2 cup confectioners’ sugar, cornstarch and kosher salt. Cut in the butter with a pastry blender. You will want the mixture to look like coarse crumbs. Press the mixture into the bottom of the parchment lined pan. Bake for 20 minutes until the edges are a very light brown. While the shortbread crust is baking make the lemon topping. In a large size bowl mix together the eggs, sugar, 3 tablespoons flour, lemon peel, lemon juice and half & half. Remove the shortbread crust from the oven and slowly pour the lemon topping over the hot crust. Place back into the oven and bake for another 20 minutes. You will want the center set so feel free to bake a bit longer if the center is not quite set. Remember all ovens bake differently. Remove from the oven and cool completely in the pan. Use the parchment paper hanging over the sides to lift out of the pan. Place onto a hard surface and cut into squares. Just before serving dust powdered sugar over the tops. Makes approximately 36 cookies.
Peanut Butter Sandwich Cookies
My Peanut Butter Sandwich Cookies are simple and understated, but deliver a beautiful peanut butter taste. No fork marks needed on these cookies. Everyone will know that these cookies are the real deal!
INGREDIENTS
1 Cup Peanut Butter
1/2 Cup Softened Butter
1/2 Cup Shortening
1 Cup Sugar
1 Cup Packed Brown Sugar
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
3 Eggs
1 Teaspoon Vanilla Extract
2 1/2 Cups Unbleached Flour
Filling:
3/4 Cup Creamy Peanut Butter
3 Tablespoons Softened Unsalted Butter
1 Cup Powdered Sugar
1 Tablespoon Cold Brewed Coffee
Preheat the oven to 375º F. In a large size bowl mix the peanut butter, butter and shortening with an electric mixer for 45 seconds. Add the sugar and brown sugar and beat for 30 seconds. Add the baking soda and baking powder. Beat for another 30 seconds. Make sure to scrape the sides of the bowl. Beat in the eggs and vanilla for 30 seconds. Beat in as much of the flour as you can. Any flour that you were not able to beat in then stir in by hand. Cover the bowl with plastic wrap and put in the fridge for 1 hour. This will make the dough easy to handle. Shape the dough into 1 1/4 inch balls. Place 2 inches apart onto parchment paper lined baking sheets. Flatten just a bit with the heel of your hand. Bake for 7 to 9 minutes until the bottoms are light brown. Remove from the oven and let the cookies cook on the baking sheet for 1 minute. Repeat until you have used all of the dough.
For the filling: In a large size bowl beat together the softened butter, peanut butter, powdered sugar, vanilla and cold coffee. Make sure the mixture is well combined.
To Assemble: Pace cookies upside down on the counter. Place 1 tablespoon of the filling in the center of each cookie. Place the second cookie on top of the filling. Turn the cookie over and gently press until the filling spreads to the edges. Allow the filling to set for 1 hour before serving. Assembled cookies can be stored at room temperature for up to 3 days. Makes approximately18 large sandwich cookies.
New York Black & Whites
Go into any New York City bakery and you will find Black & White Cookies. These cookies are cakey and delicious. Why make a trip to the big apple when you can make your own at home?! Feel free to use fondant instead of icing if you want.
INGREDIENTS
Cookies:
1 3/4 Cups Unbleached Flour
1/2 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/8 Teaspoon Kosher Salt
10 Tablespoons Softened Unsalted Butter
1 Cup Sugar
1 Large Egg
2 1/2 Teaspoons Vanilla Extract
1/3 Cup Sour Cream
Frosting:
5 Cups Sifted Powdered Sugar
7 Tablespoons Whole Milk
2 Tablespoons Corn Syrup
1 Teaspoon Vanilla Extract
1/2 Teaspoon Kosher Salt
3 Tablespoons Sifted Cocoa
Preheat your oven to 350º F. Move your oven racks to the middle and line 2 baking sheets with parchment paper. In a large size bowl combine the flour, baking powder, baking soda and kosher salt. Set aside. In a large size bowl beat the butter and sugar together for 3 minutes. Add the egg and vanilla and beat another 2 minutes. Slowly add a portion of the flour mixture to the butter mixture. Alternate with the sour cream. Beat on low. Repeat until you have incorporated all of the flour and sour cream. Place 1 tablespoonful (each) of dough, 2 inches apart, on the parchment covered baking sheets. Place into the oven for 15 minutes until the edges are lightly brown. Remove from the oven and let cool completely before glazing.
For the Glaze: In a medium size bowl whisk together the sugar, 6 tablespoons of milk, vanilla, kosher salt and corn syrup. Mix until smooth. Put 1 cup of the glaze in a small bowl and set aside. In the original bowl of glaze add the cocoa and 1 tablespoon of milk. Mix well until combined.
To ice the cookies make sure to work with 1 cookie at a time. Spread 1 tablespoon of the vanilla glaze on 1/2 of the cookie. You will be icing the flat side of the cookie. Put the 1/2 glazed cookies in the fridge for 20 minutes. Remove from the fridge and glaze the other half of the cookie with the chocolate glaze. Set the glaze cookies aside for 1 1/2 hours to make sure that the icing hardens completely. Makes between 12 to 18 cookies.
