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Category Archives: Cookie

Cathedral Cookies

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Cathedral Cookies

My grandmother made these every Christmas. They look like Church windows, Stained glass.

4 simple ingredients and a little time is all it takes to makes these delicious cookies

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1 package (10-1/2 ounces) pastel marshmallows

1 cup chopped nuts, optional

2 cups (12 ounces) semisweet chocolate chips

1/2 cup butter, cubed

 

 

Put the marshmallows and nuts in a bowl

In another bowl over a double boiler melt the Chocolate chips and butter.

 

Mix the Melted Chocolate into the Marshmallows. Refrigerate for an hour.

Divide the mixture onto 2 pieces of wax paper. Half on each piece

Roll into a log and put back in the Fridge

 

In another 4-6 hours you can slice the logs and enjoy

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Italian Sesame Seed Cookies

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Sesame Seed Cookies

I do not roll these into a log like traditionally done. I scoop balls of them. Way easier. You get a consistent cookie size and they look awesome

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4 Cups Flour

1 T Baking Powder

½ tsp Salt

1 Cup Butter, room temperature

1 Cup Sugar

3 Eggs

1 tsp Vanilla Extract

1 Cup Milk

1 Cup Sesame Seeds

 

Preheat oven to 350 degrees

Combine Flour, Baking Powder, and Salt in a bowl and set aside

In a mixer cream the Butter and Sugar until light and fluffy. Add the eggs one at a time and mix until smooth.

Add the Vanilla

Stir in the Flour Mixture and mix until well blended

Let this dough rest for 15 minutes now to let the gluten relax

Scoop Dough and roll balls into milk and then sesame seeds

Bake 10-12 minutes until bottoms are just lightly browned, tops will be pale

Cool 5 minutes on the pan and then completely cool on racks

 

Cherry, Hazelnut, Chocolate Chip Cookies

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Cherry, Hazelnut Chocolate Chip Cookies

This is a drop cookie and you will find that a scoop is your best friend. You can get consistent sized cookies and cut your time making them significantly

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2 sticks (1 cup) unsalted butter, softened

1 cup light brown sugar

1/3 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

2 cups milk chocolate chips

2 cups Chopped Maraschino Cherries, drained and dried well

2 cups Chopped Hazelnuts, or whatever your favorite is

 

 

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Cream together the butter and sugars in a mixing bow. Mix in the eggs one at a time, and then the vanilla until combined.

Whisk together the flour, baking powder, baking soda and salt in a separate mixing bowl. Slowly mix the dry ingredients into the butter mixture. Stir in the chocolate chips, cherries and Hazelnuts.

 

Portion 2 teaspoons of dough for each cookie and roll together to form a ball, spacing the dough balls 2 inches apart on the baking sheet.

Bake until the edges just start to brown, 10 to 12 minutes. Let cool for 5 minutes on pan and then transfer to a wire rack to cool completely.

Hundreds and Thousands Cookies

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Hundreds and Thousands Cookies

This is a simple drop cookie. I have found the easiest way to make this and other drop cookies is with a small ice cream scoop. I can scoop all the dough out at once and put it on a plate and then reload pans as I clear them of cooled cookies. This is a nice soft sugar cookie.

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2 cups white sugar

1 cups butter, softened

2 (3 ounce) package cream cheese, softened

1 teaspoon salt

1 teaspoon almond extract

1 teaspoon vanilla extract

2 egg yolks

4 ½ cups all-purpose flour

Nonpareils or colored jimmies for dipping the cookies into

 

In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.

Preheat oven to 350 degrees F.

Scoop balls of dough and flatten slightly with your hand. Dip on side in Nonpareils or colored Jimmies.

Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool for 5 minutes on the pan and then transfer to a rack until completely cool.

These will keep for a week or more in an airtight container

 

Makes 10-12 dozen depending on the size of your scoop

Lemon Spritz Cookies

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Lemon Spritz Cookies

I love spritz cookies and I love lemon so I went in search of a recipe that combined them both. I did find a recipe on line that liked but it just didn’t have the Lemon flavor I wanted so after some modifications this is what I came up. I decorated them with Lemon sugar and that recipe follows too

1 Cup Butter, room temperature

3 ounces Cream Cheese, room temperature

1 cup Sugar

1 egg yolk

1 ½ tsp Lemon Extract

1 tsp grated fresh Lemon Peel

2 ½ cups Flour

½ tsp salt

Food Coloring to color dough

 

Cream the butter, cream cheese, and sugar until it is light and fluffy and pale in color

Add the egg yolk, lemon extract, and lemon peel beat until combined

Gradually add the flour and salt. Beat in food coloring if using

Cover and refrigerate for 30 minutes or until it easy to handle

 

Using a Cookie Press, press the cookies out leaving an inch of space between them

Brush with an egg wash (I used the left over egg white from this recipe beaten with 1 tsp water)

And decorate with sugar or nonpareils

 

Bake at 350°f for 12-15 minutes.

Spritz Cookies tend to want to stick to the pan so it is best to remove them carefully while fresh from the oven.

Makes about 6 dozen

 

 

Lemon Sugar for topping the spritz cookies

½ cup granulated sugar

¼ tsp lemon extract

2-3 drops yellow food coloring

Put everything in a container with a cover and shake to combine

Chocolate-Cherry-Pecan Oatmeal Cookies

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Chocolate-Cherry-Pecan Oatmeal Cookies

Oatmeal Cookies are my favorite and I just had to include everything else I like in a cookie

 

2 cups pecans, toasted and chopped

1 ½ cups butter, room temperature

2 cups Brown Sugar

2 Eggs

1 ½ cups Flour

2 tsp Vanilla

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

6 cups Old Fashion rolled oats

1 cup dried Cherries

1 cup chocolate chips, I used dark Chocolate

Preheat oven to 350°f

Cream Butter and Brown sugar; add eggs on at a time. Beat until fluffy

Mix in flour, vanilla, soda, salt, and cinnamon

Stir in Oats, cherries, chocolate chips, and nuts

Drop by teaspoons onto baking sheets and bake for 10-12 minutes

Cool for 2 minutes before removing from the pan and placing on a wire rack to cool completely

Makes 5-6 Dozen

Andes Peppermint Crunch Cookies

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Peppermint Crunch Cookies

This is the cookie from the Scout Recognition dinner

 

1 cup Butter, softened

¾ cup light Brown Sugar, packed

¾ Granulated Sugar

2 ½ cups flour

1 tsp Baking Soda

1 tsp Salt

1 tsp Vanilla

¼ tsp peppermint extract

2 Eggs

1-10oz pkg Andes Peppermint Crunch Baking Chips

 

Preheat Oven to 350°f

Cream the butter and sugars. Add the vanilla and eggs beating well. Mix in the Flour, soda, and salt

By hand fold in the Peppermint Crunch chips

Drop by rounded teaspoons onto ungreased cookie sheets one inch apart

Bake for 10-12 minutes

Allow to cool on baking sheets 3 minutes before removing to cool completely