Cookies

Cinnamon Toast Shortbread Cookies

October 30, 2011

Cinnamon Toast Shortbread Cookies

You can make these shortbread cookies into rectangles or the classic shortbread wedge. You will love this twist of the classic shortbread!

INGREDIENTS

1 ½ Cups Softened Unsalted Butter

3 ½ Cups Unbleached Flour

2 Tablespoons Cornstarch

1 Teaspoon Salt

1 ½ Cups Powdered Sugar

1 Tablespoon Vanilla Extract

1 ¾ Teaspoon Ground Cinnamon

2 Tablespoons Granulated Sugar

Combine the flour, cornstarch and salt in a large bowl. With either a hand mixer or stand mixer beat in the butter, powdered sugar, cornstarch, salt, 1 teaspoon cinnamon and vanilla for 3 minutes on medium speed until the dough begins to form clumps. If you want to make rectangular cookies you will need to use a 9×13 inch baking pan. For wedges use two 9 ½ inch fluted tart pans with removable bottoms or you could use 9 ½ inch pie plates. I like to use parchment paper in the bottom of either types of pans, but you may also grease the pans if you like. Turn the dough out into the prepared pan of your choice and press the dough into the pan to form an even layer. Mix ¾ teaspoon of the ground cinnamon and 2 tablespoons of the granulated sugar. Sprinkle the cinnamon-sugar mixture over the dough in the pan and lightly press into the surface. Preheat the oven to 325° F and bake on the center rack for 40 minutes. Remove from the oven and cool for 10 minutes before cutting into the desired shape. Makes 40 rectangular cookies or 24 cookie wedges.

Molasses Cookies

October 11, 2011

Molasses Cookies

The word molasses comes from the Portuguese word melaço which means honey. Molasses is a byproduct of the processing of sugar cane, grapes or sugar beets into sugar. The quality of molasses depends on the maturity of the sugar cane or sugar beet, the amount of sugar extracted, and the method of extraction. I know someone who loves molasses so much he eats is out of the jar with a spoon. If you love molasses you will love these cookies. These cookies are delicious!

INGREDIENTS

3 ½ Cups Unbleached Flour

1 Cup Butter

1 Cup Sugar

1 Cup Molasses

½ Cup Sour Cream

½ Cup Plain Yogurt

¼ Teaspoon Salt

½ Teaspoon Cinnamon

¼ Teaspoon Allspice

¼ Teaspoon Grated Nutmeg

In a medium bowl mix the butter with the sugar and then slowly beat in the molasses. Set aside. In a small bowl combine the sour cream and yogurt. Set aside. In a medium bowl mix together the flour, salt, cinnamon, allspice and nutmeg. Sift the flour mixture into the butter and sugar mixture alternately with the sour cream and yogurt mixture. Stir until blended. Preheat the oven to 350° F. Drop a tablespoonful of batter onto a parchment lined baking sheet 1 inch apart. Bake for 30 minutes until done. Remove and cool on a wire rack for 10 minutes. Remove from baking sheet and cool completely. Makes 40 cookies

Old Fashioned Oatmeal Cookies

October 5, 2011

Old Fashioned Oatmeal Cookies

I would honestly rather eat an oatmeal cookie than a chocolate chip cookie. Wouldn’t turn down a chocolate chip cookie though. Here is my Old Fashioned Oatmeal Cookie recipe that I find to be absolutely delicious!

INGREDIENTS

¾ Cup Softened Butter

1 Cup Packed Brown Sugar

½ Cup Sugar

1 Teaspoon Baking Powder

¼ Teaspoon Baking Soda

¼ Teaspoon Salt

½ Teaspoon Ground Cinnamon

¼ Teaspoon Ground Cloves

2 Eggs

1 Tablespoon Vanilla Extract

1 ½ Cups Unbleached Flour

2 Cups Rolled Oats

Preheat the oven to 375° F. In a large mixing bowl beat the butter with an electric mixer on medium for 30 seconds. Add the brown sugar, baking powder, baking soda, sugar, cinnamon, cloves and salt. Mix until combined. Beat in the eggs and vanilla extract. Beat in the flour and then stir in the rolled oats. Drop the dough by rounded teaspoons two inches apart on to a parchment lined baking sheet. Bake for 8 to 10 minutes until the cookies have light brown edges. Remove from the oven and cool on the cookie sheet for one minute. Transfer to a wire rack and let cool. Makes 45 cookies

Coffee Brownies

September 11, 2011

Coffee Brownies

These brownies are rich and decadent in texture. I created this recipe a few years ago when I couldn’t stand to throw away the last bit of brewed coffee. Not everyone likes nuts in their brownies, so I tend not to. Add almonds, pecans or macadamia nuts if you like.

INGREDIENTS

1 Cup Butter

5 Tablespoons Olive Oil

8 Ounces Cocoa Powder

2 Cups Sugar

5 Eggs

3 Teaspoons Vanilla

1 Cup Brewed Coffee

1 ½ Cups Unbleached Flour

½ Teaspoon Baking Soda

½ Teaspoon Sea Salt

Preheat the oven to 350° F. In a medium sized bowl stir together the flour, baking soda, salt and cocoa powder. Set aside. In another medium sized bowl beat the butter and sugar. Add the eggs one at a time and then the vanilla. Slowly add the cup of cold brewed coffee until just combined. Now, add the flour mixture to the wet mixture and mix until combined. Do not over mix. Grease a large baking pan (or you can use parchment paper) and pour the batter into the prepared pan. Bake for 40 minutes or until done. Remove from the oven and let cool for 1 hour. Cut into squares. Makes 30 brownies

Victoriawich

September 2, 2011

Victoriawich

Who doesn’t love a good old fashioned ice cream sandwich? Ice cream sandwiches are a year round favorite of young and old alike. Store bought is fine, but homemade is always much better. I like to use a small amount of corn syrup and olive oil in the dough as it prevents the cookies from becoming hard when the sandwiches go into the freezer. These cookies are tasty on their own as well.

INGREDIENTS

2 1/3 Cups Unbleached Flour

1 Tablespoon Baking Powder

½ Teaspoon Salt

1 Cup Room Temperature Butter

2/3 Cup Packed Brown Sugar

½ Cup Sugar

1 Tablespoon Olive Oil

1 Tablespoon Light Corn Syrup

1 Egg

3 Teaspoons Vanilla Extract

12 Ounces Chocolate Chips

5 Cups Vanilla Ice Cream

Preheat the oven to 350° F. In a large bowl stir together the flour, baking powder and salt. Set aside. In another bowl stir together the butter, sugars, olive oil and corn syrup until combined. Add the egg and vanilla until blended to the butter mixture. Next add the flour mixture to the wet mixture and combine. Stir in the chocolate chips. Using a ¼ cup measurer drop the dough onto baking sheets lined with parchment paper. If you want to smaller cookies use two tablespoons of the dough. Bake for 15 to 18 minutes or until the cookies are lightly browned. Remove the baking sheets from the oven to wire racks and cool for 5 minutes. Using a spatula transfer the cookies to racks to completely cool. Repeat until all of the dough is used. Now you are ready to assemble the sandwiches. Let the ice cream soften in the refrigerator for 30 minutes. Spread ½ cup of the ice cream on the bottom of one cookie and place a second cookie (bottom side down) on top of the ice cream. Repeat until all of the cookies are used. Wrap each sandwich individually in plastic wrap and freeze for 2 hours. If the sandwich cookies have become too hard then let them sit at room temperature before serving. Makes 8 large ice cream sandwiches

Rainbow Cookies

July 17, 2011

Rainbow Cookies

These cookies are also called Venetians because the colors remind people of Venetian glass.  Some call them Neopolitans.  I love these Italian cookies!  They are full of almond flavor and surprisingly easy to make.

INGREDIENTS

One 8 Ounce Can Almond Paste

¾ Pound Unsalted Butter That Has Been Cut Into Small Pieces

1 Cup Sugar

4 Large Eggs Separated

¼ Teaspoon Salt

2 Cups Unbleached Flour

6 Drops Red Food Coloring

6 Drops Green Food Coloring

1 Cup Seedless Raspberry Jam

8 ounces Semisweet Chopped Chocolate

Preheat your oven to 350° F.  Line three 13x9x2 inch baking pans with parchment paper.  Crumble the almond paste into a large mixing bowl.  Add the butter, ½ cup of sugar, the egg yolks and salt.  Beat until light and fluffy.  Add the flour just until blended.  In another large mixing bowl (with clean beaters), beat the egg whites on medium speed until foamy.  Gradually beat in the remaining ½ cup sugar and beat on high until the egg whites foam soft peaks when the beaters are lifted.  With a rubber spatula, fold one third of the whites into the yolk mixture to lighten it.  Gradually fold in the remaining whites.  Scoop out on third of the batter and spread it evenly in one of the pans.  It will be about ¼ inch thick.  Bake for 10 minutes until the cake is just set and very lightly colored around the edges.

Next, scoop half of the remaining batter into another bowl.  Fold the red food coloring into one bowl of batter and the green into the other.  Spread the batter in the two remaining pans and bake as for the first layer.  Let the cake layers cool in the pans for 5 minutes. 

Transfer the cake layers to cooling racks, leaving the parchment paper attached.  Let cool completely.  Using the parchment paper to lift it, place the green layer paper side up on a tray.  Carefully peel off the paper.  Spread the cake with half of the jam.  Place the white layer paper side up on top of the first.  Peel off the paper and spread the cake with the remaining jam.  Place the red layer paper side up on top.  Peel off the paper.  Wrap the cake in foil or plastic wrap.  Place a weight such as a cutting board on top to compact the layers.  Refrigerate the cake for at least 1 hour or overnight. 

Place the chocolate in the top of a double boiler or in a small heatproof bowl.  Place over a pan of simmering water and let stand, uncovered, until the chocolate is softened.  Stir until smooth and then remove from the heat.  Remove the weight and unwrap the cake.  Pour the melted chocolate onto the cake and spread it smoothly over the top with a spatula, leaving the side uncovered.  Refrigerate 30 minutes until the chocolate is lightly set. Using a ruler as a guide, cut the cake into 1 ½ x 1 inch rectangles.  Store the cookies in an airtight container in the refrigerator.  Makes 6 dozen cookies

Snickerdoodles

June 30, 2011

Snickerdoodles

I love Snickerdoodles!  It is a tie between Peanut Butter Cookies and Snickerdoodles.  Here is a super easy recipe. 

INGREDIENTS

1 Cup Softened Butter

1 Cup Sugar

¼ Teaspoon Baking Soda

¼ Teaspoon Cream of Tartar

1 Large Egg

1 Teaspoon Vanilla Extract

1 ½ Cups Unbleached Flour

2 Tablespoons Sugar

1 Teaspoon Ground Cinnamon

In a medium mixing bowl beat the butter with an electric mixer for 30 seconds.  Add the sugar, baking soda and cream of tartar.  Beat until combined and scrape the sides of the bowl occasionally.  Beat in the egg and vanilla until combined.  Beat in as much of the flour as you can with the mixer.  Stir in any remaining flour.  Cover and chill the dough for 1 hour.  Preheat the oven to 375° F.  Combine the 2 tablespoons of sugar and cinnamon.  Shape the dough into 1 inch balls.  Roll the balls in the cinnamon sugar mixture to coat.  Place 2 inches apart a baking sheet line with parchment paper.  Bake 10 minutes or until edges are golden.  Remove from the oven and transfer to a wire rack to cool.  Makes approximately 36 cookies

Lemon Sugar Cookies

April 29, 2011

Lemon Sugar Cookies

INGREDIENTS

1 Cup Softened Butter

1 Cup Sugar

1 Cup Confectioners’ Sugar

1 Cup Vegetable Oil

2 Eggs

1 Teaspoon Lemon Extract

4 ½ Cups Unbleached Flour

1 Teaspoon Baking Soda

1 Teaspoon Cream of Tartar

Additional Sugar

In a large bowl, cream together the butter, sugars and oil.  Beat in the eggs and extract.  Combine the flour, baking soda and cream of tartar.  Stir into the creamed mixture.  The dough will be stiff.  Roll the dough into 1 inch balls and place 2 inches apart on parchment lined baking sheet.  Press the dough ball with the bottom of a glass that has been dipped in water and then in sugar.  Bake at 350° F for 10 minutes or until the edges are lightly browned.  Makes about 11 dozen cookies.

Coconut Macaroons

March 23, 2011

Coconut Macaroons

INGREDIENTS

14 Ounces of Sweetened Condensed Milk

1 Whipped Egg White

2 Teaspoons Vanilla Extract

1 ½ Teaspoons Almond Extract

14 Ounces Flaked Coconut

Preheat oven to 325° F.  Line baking sheets with parchment paper and set aside.  In a large bowl, combine sweetened condensed milk, egg white, vanilla, almond extract and coconut.  Mix well and drop by rounded teaspoonfuls onto parchment paper.  Slightly flatten each mound with a spoon.  Bake for 15 to 17 minutes or until lightly browned around the edges.  Immediately remove from the parchment  paper.  Macaroons may stick if allowed to cool.  Cool on wire racks and store loosely covered at room temperature.  Makes approximately 4 dozen cookies.

Madeleines Proust Would Love These!

February 16, 2011

Madeleines

INGREDIENTS

5 Tablespoons Unsalted Butter – Melted & Cooled

½ Cup Plus 1 Tablespoon Unbleached Flour

½ Teaspoon Baking Powder

¼ Teaspoon Salt

1 Beaten Egg

1/3 Cup Sugar

1 Teaspoon Vanilla Extract

1 Tablespoon Grated Lemon Zest

Powdered Sugar for Dusting

Preheat oven to 375° F.  Brush Madeleine pans with melted butter.  Sprinkle 1 tablespoon flour in pans and tap out excess.  In a medium bowl, sift ½ cup flour, baking powder and salt.  Set aside.  In a second medium bowl, beat egg and sugar until thick (5 minutes).  Add vanilla and lemon zest.  Fold in flour mixture.  Fold in remaining melted butter.  Spoon heaping tablespoon of batter into each mold.  Tap pan on counter to remove air bubbles and evenly distribute batter.  Bake 10 to 12 minutes or until edges are golden (springs back when pressed).  Remove to a wire baking rack to cool.  Dust with powdered sugar before serving.  Makes about 12

Latest Recipes

Roasted Cod Tacos

Roasted Cod Tacos

Black Eyed Pea Salad

Black Eyed Pea Salad

Eggnog Lattes

Eggnog Lattes

Christmas Wreath Pavlova

Christmas Wreath Pavlova

Spicy Mussels

Spicy Mussels