Feeds:
Posts
Comments

Posts Tagged ‘cookies’

Sorry I’m a little late with these cookie recipes. I realize Hannukah is today and Christmas is this weekend, but maybe you’re a baking procrastinator? I hope so. But you see, I’ve been a busy girl. I found my perfect wedding dress this weekend! And I think bridesmaid dresses too…and I picked a florist. I feel very productive 🙂

Anyway, whenever I’m creating my list of cookies/candy that I will be making for my annual holiday cookie-baking, I try to get a good assortment of flavors.

I feel that it’s necessary to have at least one “seasonal” item, like a spice cookie, something fruity, something nutty, and most definitely something chocolate.

I’m a creature of habit when it comes to my cookie-making. Although I love trying new recipes, when it comes to baking the cookies, I don’t usually have the time or energy to try a new recipe and risk it turning out awful.  Because the cookies I’m making this year are mainly just for Nate and a few lucky friends, I figured what the heck!

For the chocolate cookie, I usually default to a recipe my mom discovered a few years back called Chocolate Truffle Cookies. They are even more delicious than their name implies. But since I wanted to branch out a little bit this year, I went with a different cookie I found in my mom’s recipe box called Chocolate Crinkle Cookies.

I wasn’t sure what they’d taste like, but the picture on the notecard indicated a pretty presentation. I think I must have made the cookies a bit bigger than intended, because they took longer to cook, but the result was like a crispy, chewy brownie! It’s going to be a tough call deciding whether I should make these again next year or go back to my old favorites. Luckily, I have 365+ days to decide 🙂

Chocolate Crinkle Cookies
From my mom’s recipe box

Print this recipe!

makes 4 dozen

2 cups flour
2 1/2 cups confectioners sugar
1/2 cup unsweetened cocoa
2 1/2 tsp baking powder
1/4 tsp salt
3 1/2 oz. unsweetened chocolate, coarsely chopped
3 1/2 Tbsp vegetable oil
1 1/2 cup brown sugar
1/3 cup corn syrup
1 1/2 Tbsp vanilla
4 egg whites

Sift flour, 1 1/2 cups sugar, cocoa, baking powder and salt in a large bowl

In med sized saucepan, combine chocolate and oil on low heat, stirring frequently until just melted. Remove from heat, let cool slightly.

Stir in brown sugar, corn syrup, vanilla til well blended. Using whisk, beat in egg whites until no lumps of brown sugar remain.

With spoon, gently stir chocolate into dry ingredients just until smooth. Cover and refrigerate 2 1/2-8 hours until firm.

Preheat oven to 350. Lightly grease pans.

Put remaining confectioner’s sugar in bowl. Dusting hands with additional sugar, roll dough into 1″ balls. Dredge in conf. sugar til heavily coated. Arrange on sheets 1 1/2″ apart. Bake 8-10 min til almost firm when tapped. Let stand 2 min. Transfer to wire rack with spatula.

Advertisements

Read Full Post »

For as long as I can remember, my mom used to spend the weeks leading up to Christmas vacation making at least 10 different kinds of holiday cookies. It was something I looked forward to every year, both because I loved helping and because my brother and I got to sample them!

When I was younger my mom would package up the cookies beatifully in little boxes or platters and bring them around to all of my brother’s and my teachers (we went to a very small school). When I was grown and out of the house but still in college, I always missed helping make the cookies but didn’t have a big enough kitchen to make them on my own.

So when I finally was in grad school and working at my internship and therefore had a place I could actually bring the cookies, I started the same tradition of my own. I hope to continue doing it when I have kids so that they can have the same wonderful memories I have 🙂

I like to bake at least 8-10 different types of cookies. I make sure they’re all cookies that freeze well since I begin baking several weeks ahead of time.

Sadly this year I couldn’t make as many cookies as I normally do because I’ve been so busy, but a few different kinds did get baked up, and Nate was more than happy to sample them all.

I found this particular recipe in my mom’s recipe box. I’m pretty sure she’s made them before but I couldn’t remember. They were simple to make, and so buttery and delicious! The photos don’t do them justice, as they were taken after taking them out of the freezer. When room temperature or hot out of the oven, they’re super gooey!


Chocolate Pecan-Pie Bars
From my mom’s recipe box

Print this recipe!

makes 48

3 cups flour
2 cups sugar
1 cup unsalted butter, soft
1/2 tsp salt
1 1/2 cups Caro syrup
1 cup (6 oz) semi-sweet chocolate chips
4 eggs
1 1/2 tsp vanilla
2 1/2 cups chopped pecans

Preheat oven to 350.

Grease bottom and sides of 15″x10″x1″ baking dish.

In bowl, at medium, beat flour, 1/2 cup sugar, butter and salt til course crumbs. Press into bottom of pan. Bake at 350 for 20 min.

In 3 quart pan, stir corn syrup and chocolate on low til melted. Remove from heat. Stir in rest of sugar, eggs, vanilla til blended. Stir in pecans.

Pour filling over hot crust. Bake at 350 for 30 min or til firm around edges but slightly soft in center. Cool on wire rack. Cut into bars.

Read Full Post »

I usually like to keep our apartment stocked with at least something home-baked, whether it be breakfast goodies or dessert. But since moving, I haven’t really done any baking.

Because Nate likes to have dessert after dinner every night, we always have an assortment of cookies in the house. He runs 4 days a week (5 when he’s training for a marathon), and I feel like he doesn’t eat enough to support all the exercise he gets. So I encourage his dessert habit nightly. However, he hasn’t really been in the “mood” for the cookies lately, so I knew I had to bake him something good so he doesn’t whither away to nothing. I only wish I had to eat dessert every night to maintain my figure!

Anyway, it’s been so hot out that I wanted to give him something refreshing. That’s when i decided on ice cream sandwiches. I asked him some flavor cookie/ice cream combos he likes and he said chocolate cookies with mint chocolate chip ice cream, so that’s what i gave him!

You wouldn’t think it would be so hard to find a chocolate cookie recipe, but it was. I ended up just looking for chocolate chip cookie recipes and figured i could just add cocoa powder.

However, because this was a last-minute idea, I needed one that didn’t require softening the butter ahead of time. I searched for ones with oil instead of butter. The only one I could find that didn’t need softened butter used melted butter instead.

So I guessed how much cocoa powder to flour I’d need. The batter was really wet and I crossed my fingers as I slid the first batch into the oven. But you know what? They were PERFECT! I shoved a couple in the freezer to cool them off and made Nate one tasty ice cream sandwich. Nate certainly didn’t refuse dessert that night 🙂


Chocolate Cookies with White and Dark Chocolate Chips

Recipe by Me

Print this recipe!

Makes about 18 large cookies

1.75  cups all purpose flour
.5 cups dutch processed cocoa powder
1/2 tsp baking soda
1/2 tsp salt
12 tbl (1.5 sticks) unsalted butter – melt & cool it until warm
1 cup packed lt or dk brown sugar
1/2 cup granulated sugar
1 lg egg + 1 egg yolk
2 tsps vanilla extract
1 cup chocolate chips
1/2 cup white chocolate chips

Heat oven to 325 degrees and have racks on upper & lower middle positions. Put parchment paper on 2 oversized cookie sheets (or do it in batches with smaller cookie sheets).

Whisk together flour, salt & baking soda in medium size bowl. Set aside.

Mix butter & sugars until thoroughly blended by hand or with electric mixer. Beat in egg, egg yolk and vanilla until combined.

Add flour, cocoa powder, salt & baking soda mixture to butter, sugar, egg & vanilla mixture and beat at low speed until just combined. Stir in chips to taste.

Roll scant 1/4 cup dough into ball. Put ball on cookie sheet leaving 2.5 inches between each ball.

Bake about 15 – 18 minutes, switching sheets halfway through reversing sheets front to back and top to bottom. cookies should be light golden brown and outer edges should start to harden, but centers are soft & puffy. Cool cookies on cookie sheets. When cool, peel from parchment.

Make into an ice cream sandwich!


Read Full Post »

…I know that’s a bold claim. And perhaps it’s just because these fresh, citrusy cookies were just what I was in the mood for, but I still think I’d venture to say that these cookies are without a doubt AMAZING.

I guess it really depends on what kind of cookies you like. These are chewy, crispy, sweet, tangy, buttery and delicious. I think that includes an adjective for everyone’s tastes 🙂

I first decided to make these cookies because we ran out of desserts in my apt, and Nate MUST have a dessert after dinner each night. I wanted to make a cookie, but didn’t want to buy any new ingredients because a) I was lazy and b) we’re moving soon and I’m trying to purge my pantry/fridge/freezer.

These cookies were perfect on all accounts. I just about used up my sugar and flour, and in addition, I got rid of two lemons on the verge of going bad, and a lime I happened to have laying around.

Although I don’t recommend doubling the recipe, as I did (it made so many cookies I was rolling little cookie balls and taking pans in/out of the oven for over an hour!), these are super easy. These are perfect to make and take along to your next cookout.


Chewy Lemon Lime Sugar Cookies

Adapted from My Baking Addiction

Print this recipe!

makes 24-30 cookies

Ingredients:
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1/2 teaspoon vanilla extract
Zest of one large lemon (or 2-3 limes, or a combo), finely minced
4 tbsp fresh lemon juice (or 1/2 lime juice)
1/2 cup sugar for rolling cookies

 Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.

Using a mixer, beat together the butter and sugar until smooth and very fluffy.

Beat in egg, vanilla extract, juice and zest.

Gradually blend in the dry ingredients. Refrigerate until stiff.

Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart.

Bake 8 to 10 minutes in the preheated oven, or until lightly browned.

Let stand on cookie sheet two minutes before removing to cool on wire racks.

Read Full Post »

For those of you who don’t know, Hamantashen are Jewish cookies/pastries  recognizable by their three-cornered shape. The shape is achieved by folding in the sides of a circular piece of dough, with a filling placed in the center. They are traditionally eaten during the Jewish holiday of Purim (sorry this recipe is a little late, as Purim was on March 20th). Hamantaschen are made with many different fillings, including prunes, nut, poppy seed, date, apricot, apple, fruit preserves, cherry, chocolate, dulce de leche, halva, or even caramel or cheese.

Poppy seed, prune and jam are the most traditional of the fillings. In fact, I never even knew of those other combos, but Wikipedia informed me of them.

Wikipedia also taught me something else new…the singluar of hamantashen is actually hamantash. I think that’s a fact that few jews know, as you usually hear people say “I just ate a hamantashen.” Well, thanks Wikipedia!

These cookies are named as a reference to Haman, the villain of Purim, as described in the Book of Esther. In Hebrew school I always learned that they were shaped in a triangle because that is the shape of the hat that Haman wore. But in my research for this blog post, I found out that the pastries are actually supposed to resemble the “ears of Haman.” Personally, I think that hat story is better. Who wants to eat an ear?! Well, unless it’s an Elephant Ear 😉

I thought it would be fun to have my great (and oldest!) friend, Erica, bake these up with me. I’ve known her since I was just a wee 4 year old 🙂 So the two of us baked up a storm this weekend and produced lots of Hamantashen, while chatting it up and having some girl time…in my opinion, the best way to bake!

*Please note that all cookies shown are Erica’s. She made hers nice and pretty  and didn’t get greedy with the fillings and overfill them like I did. Hers came out cute and attractive while mine were ugly and messy.

In making this recipe there are some tips I learned:

1. DO NOT OVERFILL the cookies. If you do, they will explode and all the filling will ooze out. I teaspoon should be plenty for attractive cookies. If you don’t care how pretty they are, then fill as much as you want, because they still taste good 🙂

2. Do not roll the dough too thin or the cookies will not keep shape as well. 1/4″ is the perfect thickness.

3. Make sure the rolled-out and cut dough is cold before you try to form the cookies or they will stick to your hands and not to themselves.

4. Make sure the cookies are cold and firm before putting in the oven. Put them in the freezer for at LEAST 20 min. If you don’t, the cookies will spread way too much in the oven and the filling will ooze out.

5. Cool thoroughly after removing from oven.

Now, without further ado, the recipe 🙂


Hamantashen

Adapted from the New York Times
Yields about 20 cookies

1 cup confectioners’ sugar
2 large egg yolks
8 ounces unsalted butter at room temperature, in small pieces
Grated zest of 1 lemon
2 1/4 cups all-purpose unbleached flour
Dash of salt
1 large egg, beaten, for the glaze
Various fillings: jam, chocolate chips, nutella, or anything your heart desires

1. Put the confectioners’ sugar and the egg yolks in a food processor and blend. Add butter and lemon zest and process to blend. Gradually add the flour and the salt, pulsing until it forms a ball. Cover with plastic wrap and refrigerate for an hour or overnight. 2. Preheat the oven to 350 degrees. Line 2 pastry sheets with parchment paper. 

3. Roll out the dough to 1/4-inch thickness. If dough is too soft at this stage, refrigerate rolled-out dough for 20 min or until firm.

4. Use a round cookie cutter or glass to cut 2.5-inch circles. Put a heaping teaspoon of the filling in the center of each, and press up the sides to form triangles. Brush the tops with beaten egg. Put trays of cookies in freezer for about 20 min or until very firm.

5. Remove cookies from freezer and bake until golden and dough is delicately firm all the way through, about 20 minutes. If trays are on different racks, switch them after about 10 minutes.

Read Full Post »