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Ginger Snaps

17 Nov

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I spent part of my summer hanging out with my dad in his cute little house in Milwaukee, Wisconsin. We have bonded a lot through food over the years and without fail, my dear ol’ always requests that we bake when I’m there. “We” mostly means me, but I’m more than happy to oblige. This time, he requested ginger snaps – one of his favorites and also something I had never made before. I’m always up for a challenge in the kitchen! My poppa’s palate was pleased by these wholesome morsels and they are just perfect for the autumn and upcoming winter season with all of their aromatic spices.

Time: 30 minutes                   Yield: 18 cookies

Ingredients


  • 1/2 cup butter or Earth Balance, softened
  • 1/2 cup brown sugar
  • 1/4 cup molasses
  • 1 egg, beaten
  • 2 cups flour (I used brown rice flour)
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1  tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/8 tsp ground cardamom
  • 1-2 tbsp fresh grated ginger (these are strong in ginger flavor, if you want less use 2 tsp)
  • 1/4 cup granulated sugar

How to make it


  • Preheat oven to 350F. Line a baking sheet with a silpat or parchment paper.
  • In a large mixing bowl, combine brown sugar and butter. Mix until creamy and well incorporated. Add molasses and egg and mix well.
  • In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and cardamom . Slowly add dry ingredients into wet, mixing well to incorporate. Next, fold in ginger and mix well.
  • Place granulated sugar in a small shallow dish. Form dough into about 1″ balls. Roll dough in granulated sugar. Place on prepared baking sheet, allowing room between each as these spread as they bake.
  • Bake for 16 minutes in middle rack. Remove from oven, lift silpat or parchment paper and gently move to cool off of the hot baking sheet.

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Mint-Chocolate Dipped Shortbread Cookies

18 Dec

mint chocolate dipped short bread

A delicious little festive morsel. The cookie is crisp, buttery and not too sweet which complements the chocolate and candy perfectly.

Time: 30 minutes + chill           Yield: 20

Ingredients


  • 1/2 cup butter
  • 2 tbsp sugar
  • 1/4 cup confectioners sugar
  • 1 tsp vanilla extract
  • 1 cup AP flour
  • 1/4 tsp salt
  • 1 cup chocolate chips (I used milk chocolate but use what you like)
  • 1 tsp peppermint extract
  • 3 mini candy canes, crushed

How to make it


  • Beat butter, sugars, and extract until fluffy – at least 10 minutes. Combine flour and salt and slowly incorporate into butter mixture. Form dough into a ball and refrigerate for at least 30 minutes.
  • Preheat oven to 350F. Line 2 baking sheets with parchment paper.
  • Roll dough into a log and gently slice into 1/2 inch pieces. Place on lined baking sheets. Bake for 12-15 minutes, until edges begin to brown. Transfer to cooling rack, reserving parchment lined sheets.
  • Once cookies are fully cooled, place half of chocolate chips in a small microwave safe glass bowl. Microwave in 30-second intervals until creamy and smooth, mixing well after each interval. Stir in half of mint extract and dip half of each cookie in chocolate. Transfer back to lined sheet and sprinkle with candy pieces. Continue with half of cookies. Repeat process until all are dipped and sprinkled with candy. Place sheets in fridge for about 30 minutes until chocolate is set. Store cookies in an airtight container.

Chewy Triple Chocolate Chip Cookies

15 May

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Say that three times fast! 🙂 When Food Network Magazine came out with their Chocolate Issue, I just couldn’t resist it. In “The Way The Cookie Crumbles”, the components that make a cookie crispy, chewy, and cake-y are broken down. I learned a lot and now have this AMAZING recipe. I took theirs, lowered the temp and varied the chocolate chips to make it my own. A definite keeper! You’d be hard pressed to find a better way to celebrate National Chocolate Chip Day.

Time: 30 min + chill         Serves: 30

Ingredients


  • 2 3/4 cups AP flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 1/2 sticks butter (1 1/4 cups), softened
  • 1 3/4 cups packed brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, room temp
  • 2 tsp vanilla extract
  • 2/3 cup dark chocolate chips
  • 2/3 cup white chocolate chips
  • 2/3 cup milk chocolate chips (I used ghirardelli for all)

How to make it


  • Sift the flour, salt, baking powder, and baking soda in a bowl.
  • Cream the butter and sugars in a separate, large bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes.
  • Beat in the eggs one at a time, then beat in the vanilla.
  • Add flour mixture in portions, mixing to incorporate as you go. (I did this part with a wooden spoon instead of the mixer.)
  • Stir in the chocolate chips.
  • Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour, preferably overnight.
  • When ready to bake, preheat the oven to 350F. Line 2 baking sheets with parchment paper.
  • Drop heaping tablespoons full of dough onto the baking sheets, about 2 inches apart.
  • Place in middle rack of oven and bake until the cookies are golden around the edges but soft in the middle, about 12 minutes.
  • Remove from oven and let cool 10 minutes on sheets, then transfer to racks to cool completely – but you’ll probably want to sneak one right away, just be careful b/c the melty chocolate can be hot 🙂
  • I baked a few the first day and left the dough in my fridge baking some for several days. Dough may also be frozen. I’d probably freeze them already portioned out – first freezing on lined baking sheet then transferred to a freezer bag.

Hamantaschen

8 Mar

This is a recipe I adapted from a beautiful cookbook that my sister gave me as a gift called Kosher by Design by Susie Fishbein. They are traditional fare for the Jewish Purim holiday and add to the boisterous, joyous celebration. Traditional fillings include prune, poppy seed, and apricot. I stuck with apricot and then branched out with the delicious mango butter – yum!

Time: 15 min prep, 20 min bake            Serves: 16-20

Ingredients


  • Dough


  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla
  • 1/4 cup cold water
  • 1/3 cup sugar
  • 1 tsp baking powder
  • 2 cups flour + for sprinkling & dipping
  • Filling


  • mango butter
  • apricot preserves
  • Finishing Touches


  • 1 egg, beaten
  • cinnamon + sugar combined (about 1 tbsp total)

How to make it


  • Preheat oven to 350F. Line two baking sheets with parchment paper.
  • Combine oil, egg, vanilla, water, and sugar. Mix well either by hand or with electric mixer. In a separate bowl combine flour & baking powder. Slowly add dry ingredients to wet, incorporating as you go. Knead until you form a soft dough. Sprinkle counter top or work surface with flour & flour rolling pin. Roll dough out into a thin layer, about 1/4 inch.
  • Dip the rim of a 3-inch glass in flour. Use the glass as a cookie cutter and cut out circles. Re-roll the scraps of dough & reuse.
  • In the center of each circle, drop a teaspoon of filling. Shape into a triangle by folding 2 sides of the circle to the center and pinch together at the corners. Fold remaining side up to the center and pinch together at the corners.
  • Place the hamantaschen 1 inch apart on the baking sheet. Brush with beaten egg. Sprinkle with cinnamon sugar. Make sure corners are tightly pinched so they don’t open during baking. Bake 20 minutes.

White Chocolate Pistachio Cookies

26 Feb

This cookie recipe came about when my beau requested something buttery but didn’t give me much more to go off of. So, we started tossing some ideas around based on what was in the pantry and here is the result. I think these would be lovely with dried cranberries or cherries added as well. These cookies are a great way to celebrate World Pistachio Day!

Time: 20 minutes           Serves: 24

Ingredients


  • 3/4 cup butter, room temp (can probably get away with 1/2 cup but we wanted them very buttery)
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 egg
  • 1 3/4 cups AP flour
  • 1 tsp salt
  • 3/4 tsp baking soda
  • 1 cup white chocolate chips (I used Ghirardelli)
  • 1/2 cup roughly chopped pistachios

How to make it


  • Preheat oven to 350F. Line baking sheets with parchment paper.
  • Cream butter and sugars together. Add milk, extracts, and egg. Mix well. In a separate bowl combine flour, salt, and baking soda. Slowly add flour mixture to butter mixture and mix until well incorporated.
  • Gently fold chocolate chips and nuts into dough. Form balls about 1 tbsp each and lightly flatten (just about half way down). Be sure to leave room between cookies b/c they will spread as they bake.
  • Bake in middle rack for 10-15 minutes. 10 minutes will yield softer cookies, 15 more crisp. We baked ours for 12 minutes and they were crispy on the outside and soft in the centers.
  • Transfer to cooling rack. Once cooled, store in an airtight container.

Find interesting facts about pistachios here.

5-Ingredient Nutella Cookies

5 Feb

This is a simple recipe that yields delicious cookies! Just sweet enough to satisfy that craving without over doing it. What a wonderful way to celebrate World Nutella Day!

Time: 10 minutes         Serves: 16

Ingredients


  • 1 cup flour
  • 1 cup Nutella chocolate hazelnut spread
  • 1 egg
  • 1/4 cup sugar
  • 2 tbsp milk

How to make it


  • Preheat oven to 350F.
  • Combine all ingredients. Mix well. Form into walnut sized balls. Place on parchment paper lined cookie sheet. Pat down to 2-inch discs with ball of hand or bottom of a glass. Bake for 8-10 minutes until set & toothpick comes out clean.

If you’re wanting more of that smooth hazel-nutty & chocolaty goodness, check out my Nutella Pinwheel Cookies.

Mexican Hot Chocolate Cookies

24 Dec

I came up with this recipe based off of one from my brother’s girlfriend. She’s a vegan and a wonderful baker, but I wanted dairy in mine 😉

Time: 15 min prep, 12 min cook        Serves: 24

Ingredients


  • Cookie Dough


  • 1/2 cup butter, room temperature
  • 3/4 cup brown sugar
  • 1 tbsp milk
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup cocoa powder
  • 1 1/3 cup flour (I used 1 unbleached white and 1/3 whole wheat)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp cayenne pepper
  • 1 cup chocolate chips
  • Topping


  • 1/3 cup sugar
  • 1 tsp cinnamon

How to make it


  • Preheat oven to 350F. Line baking sheets with parchment paper.
  • Cream butter, sugar, eggs, milk and vanilla until fluffy. In a separate bowl combine dry ingredients, mix well, and then slowly add into the butter mixture. Mix well. Fold in chocolate chips.
  • Roll dough into walnut sized balls and pat into topping. Press until they are 2 inch discs, then place on baking sheets. Bake for 12 minutes, switching sheets from upper to lower shelf halfway through. Remove and transfer to cooling rack.