Ginger Chocolate Chip Cookies
I have really been in the baking mood lately. I made these delicious ginger chocolate chip cookies. I used dark chocolate chips, but you can use any kind of chocolate chips you want.
INGREDIENTS
2 1/4 Cups Unbleached Flour
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
1 Cup Softened Butter
1 1/2 Cups Turbinado Sugar
1 Teaspoon Vanilla Extract
2 Large Eggs (Room Temperature)
10 Ounces Dark Chocolate Chips
7 Ounces Crystallized Ginger Chips
Preheat your oven to 375 degrees. In a small-size bowl combine flour, baking soda and kosher salt. In a large-size bowl beat butter, sugar and vanilla until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and ginger chips. Drop by rounded tablespoon onto parchment paper lined baking sheets. Place in oven and bake for 9 to 11 minutes until golden brown. Remember that each oven heats differently so check at 9 minutes. Remove from oven and cool on baking sheets for 2 minutes. Remove cookies to wire racks to cool completely. Makes about 4 dozen cookies.
© Victoria Hart Glavin
Hamantaschen
Everyone loves the classic Purim cookies, Hamantaschen. They are easy to make and are versatile. The traditional fillings are prune butter and poppy seed, but you can use any kind of jam or preserves.
INGREDIENTS
3/4 Cup Softened Unsalted Butter
1 Cup Sugar
2 Room Temperature Eggs
Juice of 1 Lemon
1 1/2 Teaspoons Vanilla Extract
3 Cups Unbleached Flour Plus Extra For Rolling Out
1 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
Fillings: Prune Butter, Poppy Seed Filling, Raspberry Jam, Apricot Jam
Preheat your oven to 375 degrees before ready to bake. In a large-size bowl cream butter and sugar until fluffy. Add eggs and beat well. Stir in lemon juice and vanilla. Mix together flour, baking soda, and kosher salt in a separate medium-size bowl. Gradually add flour mixture to butter mixture until combined. Wrap dough in parchment paper and put into a large-size plastic bag. Place in refrigerator for at least 1 hour. Remove from fridge. Flour a flat surface (counter or large cutting board). Roll out sections of dough on floured surface to about 1/8 inch thick. Use a round cookie cutter or a large glass to cut out circles that should be about 3 inches in diameter. Put 1 to 2 teaspoons of filling in center of circles. Make sure not to put too much filling in so that it doesn’t leak all over while baking. To shape into triangles, lift up right and left sides. Leave bottom down and bring both sides to meet at center above filling. Bring top flap down to center to meet the two sides. Pinch edges together. Place on parchment paper lined baking sheets 1 inch apart. Place in oven and bake 10 to 15 minutes until golden. Remember that each even heats differently so make sure to check at 10 minutes. Remove from oven and cool on baking sheet for 5 minutes before removing to wire racks to cool completely before serving. Makes about 30 cookies.
© Victoria Hart Glavin
Perfect Blueberry Oatmeal Cookies
It’s important to get that chewy oatmeal cookie texture and this oatmeal cookie delivers. The dried blueberries are an outstanding compliment, which is what makes them Perfect Blueberry Oatmeal Cookies!
INGREDIENTS
1 Cup Softened Unsalted Butter
1 Cup Light Brown Sugar
3/4 Cup Sugar
2 Room Temperature Eggs
1 1/2 Cups Unbleached Flour
1 1/2 Teaspoons Kosher Salt
1 Teaspoon Baking Powder
1/2 Teaspoon Freshly Ground Nutmeg
3 Cups Old-Fashioned Rolled Oats
1 1/2 Cups Dried Blueberries
Preheat your oven to 350 degrees. In a large-size bowl cream the butter with an electric mixer until creamy. Add brown sugar and sugar. Beat for 3 minutes. Beat in eggs one at a time. Sift together flour, kosher salt, baking powder, and nutmeg. Gradually add flour mixture to butter mixture. Stir to blend with a rubber spatula. Stir in oats and dried blueberries. Line 2 baking sheets with parchment paper. Form dough into 2 inch diameter balls and place on baking sheets. Place in oven and bake for 12 to 15 minutes. Remember that every oven heats differently. You will want the bottom edges to turn a bit golden brown. Cookies will still be soft and feel a bit undercooked which is a good thing. Remove from oven and let sit on baking sheets for 5 minutes before removing to wire racks to cool. Let cookies cool for about 30 minutes before serving. Makes about 24 cookies.
© Victoria Hart Glavin
Double Dark Chocolate Cookies
Chocolate lovers will adore these cookies. They are easy to make and are sure to scratch that chocolate itch.
INGREDIENTS
2 Cups Dark Chocolate Chips (Divided)
2 Tablespoons Water
8 Tablespoons Unsalted Butter (Softened)
3/4 Cup Sugar
1/2 Teaspoon Kosher Salt
2 Large Eggs (Room Temperature)
1 Teaspoon Vanilla Extract
1 1/4 Cup Unbleached Flour
1/2 Teaspoon Baking Soda
Preheat your oven to 350 degrees. Line baking sheets with parchment paper and set aside. In a small-size bowl Add 1 cup chocolate chips and 2 tablespoons water. Heat in the microwave for 1 to 2 minutes. Stir well after 30 second intervals until smooth. Set aside. In a large-size bowl cream butter and sugar until light and fluffy. Beat in eggs and vanilla until smooth. Add melted chocolate and mix until combined. Mix in flour, baking soda, and kosher salt until just incorporated. Stir in the remaining chocolate chips. Drop rounded teaspoonfuls onto baking sheets. Place in oven and bake for 10 minutes. Remember that each oven heats differently. Remove from oven when done and let sit on baking sheet for 5 minutes before removing to cooling racks. Cool completely on cooling racks. Store in an airtight container. Makes about 3 dozen cookies.
© Victoria Hart Glavin
Root Beer Coconut Chocolate Brownies
I love brownies and am always thinking of new ways to expand the brownie universe. If you’re a fan of German Chocolate Cake or Mounds Bars then you will love these brownies! I’ve only been able to find Root Beer Extract on Amazon.
INGREDIENTS
1/2 Cup Butter
1 Cup Sugar
2 Large Eggs
1 Teaspoon Vanilla Extract
3 Tablespoons Root Beer Extract
1/2 Cup Unbleached Flour
1/2 Cup Unsweetened Cocoa
1/4 Teaspoon Baking Powder
1/4 Teaspoon Kosher Salt
1 Cup Sweetened Coconut Flakes
Preheat your oven to 350 degrees. Line a 2.2 quart baking dish with parchment paper. In a 3 quart saucepan, melt butter over a medium heat. Remove from heat and stir in sugar, with wooden spoon, stir in eggs, one at a time, and vanilla and root beer extract, until well blended. In medium-size bowl, combine flour, cocoa, baking powder, kosher salt and coconut. Stir flour mixture into saucepan until blended. Spread batter evenly in pan. Bake 25 to 30 minutes or until toothpick inserted 2 inches from center comes out almost clean. Remove from oven and cool in pan on wire rack. When cool, cut brownies into squares. Makes about 16 brownies.
Sanding Sugar Shorties
These slice and bake shortbread cookies, topped with sanding sugar, are crisp, and have a sandy texture that brings “home for the holidays” right out of your oven. I love these cookies and by the way the dough is really good to nibble on too.
INGREDIENTS
1/2 Cup Sugar
12 Tablespoons Softened Butter
1/4 Teaspoon Kosher Salt
1 Teaspoon Vanilla Extract
1 1/2 Cups Unbleached Flour
1/4 Cup Cornstarch
1/2 Cup Sanding Sugar (Color Of Your Choice)
In a large-size bowl cream together butter, sugar, kosher salt and vanilla until smooth and creamy. Add flour and cornstarch. Stir until mixture comes together into a nice dough. Place dough onto a large piece of parchment paper and form into a 2 1/2 inch diameter log. Wrap and twist ends to secure, then place into fridge for 1 hour until almost firm. Adjust oven rack to middle position and preheat oven to 350 degrees. Line baking sheets with parchment paper. Place sanding sugar into shallow bowl. Slice dough into 1/4-inch thick rounds. Press into sanding sugar, and place on pan about 2 inches apart. Place into oven and bake for 15 minutes until light golden around edges. Remember every oven heats differently. Remove from oven and let cookies cool on pans for 5 minutes. Transfer to wire racks to cool completely. Makes about 14 cookies.
Scandinavian Christmas Cookies
It’s not too late to make Christmas cookies! If you’re looking for an easy recipe here is one that it both traditional and delicious. You can leave them plain or coat them in powdered sugar. I left mine plain, but it’s your call.
INGREDIENTS
1 Cup Powdered Sugar (Plus More For Dredging)
1 Cup Softened Unsalted Butter
1 Tablespoon Vanilla Extract
2 Cups Unbleached Flour
1/2 Teaspoon Kosher Salt
2 Cups Finely Chopped Toasted Walnuts
Preheat oven to 325 degrees. In a large-size bowl combine sugar, butter, and vanilla. Beat on medium speed until smooth and combined. Add flour, nuts, and salt. Beat until just combined. Using a teaspoon, portion and shape dough into balls. Place 2 inches apart on parchment paper lined baking sheets. Bake for 12 to 15 minutes until lightly golden. Remember that each oven has a mind of its own and heats differently. Remove from oven and place warm cookies in a bowl of powdered sugar and toss until evenly coated. Transfer to wire rack to let cool completely. Makes about 5 dozen depending on what size you make the cookies.
Victoria's Walnut Peach Apricot Thumbprint Cookies
Finely chopped walnuts add a deep, nutty flavor to classic buttery thumbprint cookies. I used a mixture of peach and apricot jam, but you can use any jam you like. Just don’t use jelly.
INGREDIENTS
6 Tablespoons Unsalted Butter
1/2 Cup Sugar
2 Egg Yolks
1 Teaspoon Vanilla Extract
1 1/2 Cups Unbleached Flour
1 Cup Finely Chopped Walnuts
1/3 Cup Peach Apricot Jam
In a large-size bowl, beat butter and sugar until fluffy. Add egg yolks and vanilla and beat until combined. Slowly add flour and chopped nuts. Cover and place in fridge for 1 hour. Preheat oven to 375 degrees. Line baking sheets with parchment paper. Shape dough into 1 inch balls. Place cookies 1 inch apart on prepared baking sheets. Using your finger or end of a wooden spoon, press into balls to create a deep well. Place in oven and bake for 10 minutes until light brown. Transfer to wire rack to cool. Fill center of each cookie with jam before serving. Makes about 20 cookies.
Italian Christmas Cookies
My mother made these crumbly powdered sugar coated cookies every Christmas. They are easy to make and I am thrilled to be able to share a few of my family’s holiday recipes with you.
INGREDIENTS
16 Tablespoons Softened Unsalted Butter
1 Cup Plus 6 Tablespoons Powdered Sugar
1 3/4 Cups Unbleached Flour
2 Cups Finely Chopped Pecans
1 Teaspoon Vanilla Extract
Preheat your oven to 275 degrees. In large-size bowl combine butter and 6 tablespoons powdered sugar. Beat until fluffy. Slowly add flour and beat until combined. Stir in pecans and vanilla. Shape dough into 3/4 inch balls. Place on parchment paper lined baking sheets. Place in oven and bake for 25 to 30 minutes. Rotate baking sheets halfway through baking. Remove from oven and transfer cookies to wire rack. Let cool completely. Pour remaining powdered sugar in a shallow dish. Roll cookies in powdered sugar until completely coated. Transfer to serving plate. Makes about 4 dozen.
Frosted Holiday Shortbread Cookies
These cookies are cute, delicious, and fun to make either by yourself or with the kids. No Christmas season is complete with old-fashioned frosted cut-out cookies.
INGREDIENTS
1 3/4 Cup Unbleached Flour
1/3 Cup Ground Almond Flour
3 Tablespoons Whole Wheat Flour
1 Teaspoon Kosher Salt
1 Cup Unsalted Butter
1/3 Cup Packed Light Brown Sugar
1/3 Cup Sugar
1 Teaspoon Vanilla Extract
Frosting:
1 Cup Powdered Sugar
1 Tablespoon Heavy Whipping Cream (Plus More as Needed)
Gel or Paste Organic Food Coloring (If Desired)
In a medium-size bowl combine unbleached flour, almond flour, and whole wheat flour. In a separate large-size bowl beat butter until creamy. Add sugar, brown sugar, and vanilla. Beat until smooth and fluffy. Add flour mixture to butter mixture and beat until well blended. Form dough into two disks and place in plastic wrap. Place into fridge and chill for 1 hour or up to 1 week. When ready to bake preheat oven to 350 degrees. Remove dough from fridge and remove plastic wrap. On a lightly floured surface, roll out dough to 1/4 inch thickness. Using cookie cutters dipped in flour, cut out cookies. Place cookies on large parchment paper lined baking sheets. Place cookies sheets into fridge and chill cookies for 10 minutes before baking. Remove from fridge and place into preheated oven. Bake chilled cookies for 10 to 12 minutes until cookie edges begin to brown slightly. The centers should be light in color. Remove from oven and place cookie sheets on wire racks. Cool completely. How many cookies you get out of this recipe depends on the size of your cookie cutters.
Frosting:
In a small-size bowl, whisk together 1 tablespoon cream and powdered sugar until sugar dissolves and thickens. Continue adding cream 1 teaspoon at a time to achieve desired spreading consistency. If you choose to, add organic food coloring. If you are making several colors divide the icing into several bowls and mix various colors. When ready frost your cookies and the frosting harden.
