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Post by Atty2de on Sept 24, 2016 10:59:52 GMT -5
These are so delicious. The melt in your mouth.
Almond Meltaway Cookies
Yield: 32 Cookies
Ingredients:
2 cups all purpose flour 1/2 teaspoon baking powder 1/4 teaspoon flaked sea salt (or can use regular table salt) 1 cup (2 sticks) unsalted butter, room temperature 3/4 cup granulated sugar 1 large egg 2 teaspoons almond extract
1 cup powdered sugar 1 tablespoon milk (or water) 1 1/2 teaspoons almond extract Directions:
Preheat oven to 375°F. Line a baking sheet with parchment paper or a silpat. Set aside.
In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In a stand mixer, beat butter and sugar until light and fluffy. Add egg and almond extract, mixing until combined. Add flour mixture 1/2 cup at a time, mixing until completely combined.
Roll 1 tablespoon of dough into small circles and then press with hands (or with the bottom of a cup) into a disk shape. Place on prepared baking sheet.
Bake for 8 minutes. The cookies will not look browned or cooked, but they are! Remove from oven and let cookies rest on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.
To Ice:
In a small bowl, whisk together powdered sugar, milk and almond extract - until smooth.
Using a spoon, smooth icing onto the top of each cookie and let set for 10 minutes, or until hardened. Store in the fridge, let come to room temperature when ready to serve.
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MonkeyTwirl
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Post by MonkeyTwirl on Nov 11, 2016 17:52:45 GMT -5
Posting for patty.
This recipe is from former GDTer Sailfan's (aka Sally Fin) wife. You can put whatever you like in them. When I make them with white chocolate chips, I include dark chocolate chips. Macadamias are nice, too.
Heavenly Chocolate Brownie Cookies
3 oz. semi-sweet chocolate, chopped 3 oz. unsweetened chocolate, chopped 1/3 cup margarine or butter 3/4 cup sugar 1 1/2 teaspoons instant coffee granules or 1 tsp. orange extract 2 eggs 1/2 cup All purpose or unbleached flour 1/4 teaspoon baking powder 1/4 teaspoon salt 3/4 cup dark chocolate chips 3/4 cup chopped walnuts (opt)
Heat oven to 350F. Cover cookie sheets with parchment paper. In small saucepan over low heat, melt semi-sweet chocolate, unsweetened chocolate and margarine, stirring constantly until smooth. Remove from heat; cool.
In large bowl, beat sugar, instant coffee and eggs at highest speed for 2 to 3 minutes. Blend in melted chocolate. Lightly spoon flour into measuring cup; level off. Stir in flour, baking powder and salt; mix well. Stir in milk chocolate chips and walnuts; mix well.
Drop dough by teaspoonful 2 inches apart onto prepared cookie sheets (parchment). Bake at 350F for 7 to 11 minutes or until tops of cookies are cracked. DO NOT OVERBAKE. Cool 1 minute; remove from parchment paper.
3 dozen cookies.
Nutrition - 1 cookie: 110 cal, 7g fat, ?? fiber.
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MonkeyTwirl
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Post by MonkeyTwirl on Nov 11, 2016 17:54:53 GMT -5
These are my favorite variation on Heavenly Chocolate Brownie Cookies
Mexican Chocolate Brownie Cookies
3 oz. semi-sweet chocolate, chopped 3 oz. unsweetened chocolate, chopped 1/3 cup butter or margarine 3/4 cup sugar 2 eggs 1 1/2 teaspoons pure vanilla extract 1/2 cup All purpose or unbleached flour 1/4 teaspoon baking powder 1/4 teaspoon salt 3/4 tsp. cinnamon 1/8 tsp. black pepper 1/8 tsp. cayenne pepper 3/4 cup dark chocolate chips 1/4 cup toasted almonds, chopped medium 1/4 cup cocoa nibs
Heat oven to 350F. Cover cookie sheets with parchment paper. In small saucepan over low heat, melt semi-sweet chocolate, unsweetened chocolate and butter, stirring constantly until smooth. Remove from heat; cool.
In large bowl, beat sugar and eggs at highest speed for 2 to 3 minutes. Blend in melted chocolate & vanilla. Separately mix other dry ingredients. Mix into batter. Stir in chocolate chips, nibs & almonds; mix well.
Drop dough by teaspoonful 2 inches apart onto prepared cookie sheets (parchment). Bake at 350F for 7 to 11 minutes or until tops of cookies are cracked. DO NOT OVERBAKE. Cool 1 minute; remove from parchment paper.
2 dozen cookies.
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Post by beautifulmess on Nov 11, 2016 17:57:28 GMT -5
Marking my spot to remind myself to come back and post my (my Nana's) rugelach recipe that I use for Hanukkah.
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antalina17
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Post by antalina17 on Nov 14, 2016 9:29:21 GMT -5
Best Sugar Cookies Ever 1/2 cup butter at room temp 3/4 cup sugar 1 egg 1 tsp vanilla 1/4 tsp baking powder 1 1/2 cups all purpose flour Cream butter and sugar together. Add egg and vanilla and stir well. Add baking powder and flour. Wrap in plastic wrap and chill at least 2 hours or overnight. Preheat oven to 350 degrees. Roll out on floured surface about 3/16ths of an inch thick [more or less,depending on whether you like thin and crisp or thick and soft] and cut with cookie cutters. Put on parchment paper lined cookie sheets [or on ungreased sheet itself] and bake about 10-12 minutes until edges start to turn golden. Cool on rack. Makes around 3 dozen, depending on size of cutters. Icing glaze 1 TBS softened butter 3/4 cup powdered sugar [soft if lumpy] 1 tsp vanilla [or peppermint, almond , lemon, etc] 1 TBS milk, or more to make a thin glaze. Mix all ingredients. Tint with food coloring if desired. Will ice around 3 dozen cookies.
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antalina17
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Post by antalina17 on Nov 14, 2016 9:32:25 GMT -5
Amaretto Chocolate Chip Coconut Cookies (makes about 4 dozen) 2 1⁄2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1⁄2 teaspoon salt 1 cup butter (2 sticks) or 1 cup margarine, softened (2 sticks) 1 cup packed brown sugar 1⁄2 cup granulated sugar 2 large eggs 1 tablespoon amaretto liqueur 2 teaspoons almond extract 2 cups semi-sweet chocolate chips 1 cup sweetened flaked coconut 1 cup sliced almonds . Preheat oven to 350 degrees. On waxed paper, combine flour, baking soda, baking powder, and salt. In large bowl, with mixer at medium speed, beat butter and sugars until creamy. Beat in eggs, amaretto, and extract. Reduce speed to low; beat in flour mixture just until blended. Stir in chocolate chips, coconut, and almonds. Drop dough by heaping measuring tablespoons, 2 inches apart, on ungreased large cookie sheet. Bake cookies 10-12 minutes or until golden around edges. Transfer cookies to wire racks to cool. Repeat with remaining dough. Store cookies in tightly covered container at room temperature up to 1 week or in freezer up to 3 months.
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Post by Deleted on Nov 16, 2016 8:35:36 GMT -5
Here is one I make every Christmas from Land O Lakes Cocoa Spice CracklesServing Size : 48 1 cup sugar 3/4 cup butter -- softened 1/4 cup firmly packed brown sugar 2 whole eggs 1 3/4 cups all-purpose flour 1/3 cup unsweetened cocoa 2 tablespoons crystallized ginger -- finely chopped* 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1 cup mini-chocolate chips Coarse grain sugar or sugar Combine 1 cup sugar, butter and brown sugar in large bowl. Beat at medium speed until creamy. Add eggs; continue beating until well mixed. Reduce speed to low; add all remaining ingredients except chocolate chips and coarse grain sugar. Beat until well mixed. Stir in chocolate chips. Refrigerate until firm (4 hours or overnight). Heat oven to 350°F. Shape dough into 1 1/4-inch balls with lightly floured hands. Roll in coarse grain sugar. Place 1 inch apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until set. *Substitute 1/2 teaspoon ground ginger.
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Post by jay on Nov 20, 2016 10:30:57 GMT -5
is it alright to make spritz cookie dough the day before you want to bake them and refrigerate? tia
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antalina17
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Post by antalina17 on Dec 1, 2016 9:08:16 GMT -5
Yes. Pretty much any cookie does better mixed up the day before and refrigerated.
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Post by patty on Dec 1, 2016 13:29:14 GMT -5
Lemon-Coconut Bars From: Cooking Light Magazine--Dec 2002 Serves: 25 (95 Calories 2.8 g Fat 0.2 g Fiber)
1 cup all purpose flour 2 Tbsp sugar 1/4 cup chilled butter, cut into small pieces 1 cup packed brown sugar 3 Tbsp fresh lemon juice 2 large eggs 1/2 cup flaked sweetened coconut GLAZE: 2/3 cup powdered sugar 1 tsp grated lemon rind 2 Tbsp fresh lemon juice
Preheat oven to 350 F. Coat a 9 inch square baking pan with nonstick cooking spray.
Combine flour and white sugar in a bowl. Cut butter in with pastry blender or 2 knives until mixture resembles coarse meal. Press mixture into baking pan and bake for 10 minutes.
Combine brown sugar, lemon juice and eggs in medium bowl and stir with whisk. Stir in coconut then pour evenly into pan. Bake an additional 25 minutes or until set.
For glaze, combine powdered sugar, lemon rind and juice, stirring with a whisk. Spread glaze over cookies. Cool completely in pan on a wire rack. Cut cookies into squares.
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Post by patty on Dec 1, 2016 13:30:09 GMT -5
Glazed Lemon Bars - From: WW Boards--CLK914 Serves: 24 (65 Calories 1g Fat 0g Fiber)
1 cup Reduced Fat Bisquick 2 tablespoons powdered sugar 2 tablespoons firm butter or margarine 3/4 cup granulated sugar 1/2 cup fat-free, cholesterol-free egg product or 2 eggs 1 tablespoon Reduced Fat Bisquick 2 teaspoons grated lemon peel 2 tablespoons lemon juice Glaze (below)
Heat oven to 350 F.
Stir together first 2 ingredients; cut in butter using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Press mixture in bottom and 1/2 inch up sides of ungreased 8 x 8 pan. Bake about 10 minutes or until light brown. Stir together remaining ingredients except Glaze; pour over baked layer. Bake about 25 minutes or until set and golden brown. While warm, loosen edges from sides of pan. Spread with Glaze; cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows. Makes 24 bars.
Glaze: Stir together 3/4 cup powdered sugar and 1 tbsp plus 1-1/2 tsp lemon juice until smooth.
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Post by patty on Dec 1, 2016 13:31:29 GMT -5
Mini Chocolate Chip Cookies From CrissyBear - Recipe Review WW Board Yield: 48 cookies (Serving size: 2 mini cookies)
2 Tbsp butter, softened 2 Tbsp canola oil 1/2 cup dark brown sugar 1 tsp vanilla extract 1/8 tsp table salt 1 large egg white 3/4 cup all-purpose flour 1/4 tsp baking soda 3 ounces chocolate chips, semi-sweet (about 1/2 cup)
Preheat oven to 375F.
Mix together dry ingredients; set aside.
Cream together butter, oil and brown sugar. Add vanilla, salt and egg white, and mix together thoroughly. Add dry ingredients and blend together. Add chocolate chips and stir to distribute evenly.
Drop rounded half-teaspoons of dough onto a nonstick baking sheet. Bake cookies for 4 to 6 minutes, then cool on a wire rack.
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antalina17
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Post by antalina17 on Dec 7, 2016 13:55:27 GMT -5
CHOCOLATE MINT CRINKLES These need to chill at least 4 hours, or overnight, after mixing, to make them easier to roll into balls for baking. 1 cup unsweetened cocoa powder 2 cups granulated sugar ½ cup vegetable oil 4 eggs 1 teaspoon mint extract 1 teaspoon vanilla extract 2 cups all purpose flour 2 teaspoons baking powder ½ teaspoon salt 10 to 12 ounce bag of chocolate mint chips [or Andes mint chips, or regular chocolate chips]* ½ cup powdered sugar [for rolling the dough in] *mint chocolate chips are sometimes available around Christmas. Nestles makes a “Winter Dark Chocolate and Mint morsels” [10 oz. bag] and Andes mint chips are also available—both can be found at Target. Hershey makes mint chocolate chips but they are hard to find. In medium bowl, mix cocoa, granulated sugar and vegetable oil. Beat in eggs one at a time, then stir in mint and vanilla extracts. Combine flour, baking powder and salt. Stir into cocoa mixture. Chill dough at least 4 hours, or overnight. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Roll dough into 1” balls. Roll balls in powdered sugar before placing on cookie sheet. Bake 10 to 12 minutes. Let stand on cookie sheet a minute before transferring to cooling rack. Makes about 6 dozen. 58 calories per cookie [if it really makes 6 dozen]
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Post by patty on Dec 8, 2016 16:49:59 GMT -5
Posting for patty .
This recipe is from former GDTer Sailfan's (aka Sally Fin) wife. You can put whatever you like in them. When I make them with white chocolate chips, I include dark chocolate chips. Macadamias are nice, too.
Heavenly Chocolate Brownie Cookies
3 oz. semi-sweet chocolate, chopped 3 oz. unsweetened chocolate, chopped 1/3 cup margarine or butter 3/4 cup sugar 1 1/2 teaspoons instant coffee granules or 1 tsp. orange extract 2 eggs 1/2 cup All purpose or unbleached flour 1/4 teaspoon baking powder 1/4 teaspoon salt 3/4 cup dark chocolate chips 3/4 cup chopped walnuts (opt)
Heat oven to 350F. Cover cookie sheets with parchment paper. In small saucepan over low heat, melt semi-sweet chocolate, unsweetened chocolate and margarine, stirring constantly until smooth. Remove from heat; cool.
In large bowl, beat sugar, instant coffee and eggs at highest speed for 2 to 3 minutes. Blend in melted chocolate. Lightly spoon flour into measuring cup; level off. Stir in flour, baking powder and salt; mix well. Stir in milk chocolate chips and walnuts; mix well.
Drop dough by teaspoonful 2 inches apart onto prepared cookie sheets (parchment). Bake at 350F for 7 to 11 minutes or until tops of cookies are cracked. DO NOT OVERBAKE. Cool 1 minute; remove from parchment paper.
3 dozen cookies.
Nutrition - 1 cookie: 110 cal, 7g fat, ?? fiber.
Thanks..............one of our favorite combo ........white chocolate and dried cranberries.
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MonkeyTwirl
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Post by MonkeyTwirl on Dec 20, 2016 12:36:14 GMT -5
Sesame Oatmeal Shortbread Cookies
1 c. butter ¾ c. white sugar 1 c. white flour 2 c. rolled oats ¼ black sesame seeds OR ¼-3/4 c. toasted white sesame seeds
Cream butter and sugar. In a separate bowl, mix flour, oats and sesame seeds. Mix all.
Press in greased 9x13 pan. Bake at 325 for 30-35 minutes until lightly browned. Cool for at least 10 minutes before cutting.
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MonkeyTwirl
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Post by MonkeyTwirl on Dec 20, 2016 12:37:58 GMT -5
Spicy Brown Sugar Shortbread
Rich and very spicy…wonderful with hot tea.
1 c. butter 1 ¼ c. packed dark brown sugar 2 C. flour 1 ½ Tbsp. cinnamon 1 ½ Tbsp. ginger 1 tsp. finely grated orange zest (opt.) 1 tsp. baking soda ½ tsp. ground cloves ¼ tsp. salt
Preheat oven to 325. Beat butter & sugar ‘til thoroughly combined. Add zest. Mix dry ingredients. Add to butter/sugar ‘til blended thoroughly.
Divide dough in half. Pat each piece evenly into buttered 8 inch round cake pans. Bake about 24 minutes, until the edges brown slightly. Cool 5 minutes in pans on a rack.
With a sharp knife, cut each pan into 16 wedges. P rick each wedge with a pick or fork. Remove shortbread from pan to a rack and cool completely. They cut better when cool.
Makes 32 wedge-shaped cookies.
MonkeyTips: I never use the zest and if I'm in a hurry I make it in the food processor.
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Post by Admin on Dec 10, 2017 8:29:33 GMT -5
BH&G Jam Thumbprints
MAKES: ABOUT 30 COOKIES PREP: 25 MINS CHILL: 1 HR BAKE: 10 MINS 375°F PER BATCH
2/3 cup butter, softened 1/2 cup sugar 2 egg yolks 1 teaspoon vanilla 1 1/2 cups all-purpose flour 2 egg whites, lightly beaten 1 cup finely chopped walnuts, hazelnuts, or pecans 1/3 - 1/2 cup jam or preserves, chocolate-hazelnut spread, and/or desired-flavor fruit curd
DIRECTIONS In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolks 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 dough about 60 minutes or until easy to handle.
Preheat oven to 375 degrees F. Grease cookie sheets or line with parchment paper; set aside. Shape dough into 1-inch balls. Roll balls in egg whites; roll balls in walnuts. Place 1 inch apart on the prepared cookie sheets. Press your thumb into the center of each ball. Bake for 10 to 12 minutes or until bottoms are light brown. If the cookie centers have puffed up during baking, repress with the back of a small spoon. Transfer to a wire rack and let cool. Just before serving, fill centers with jam.
NUTRITION FACTS (Jam Thumbprints) Per serving: 112 kcal , 7 g fat (3 g sat. fat , 2 g polyunsaturated fat , 2 g monounsaturated fat ), 25 mg chol. , 35 mg sodium , 11 g carb. , 0 g fiber , 5 g sugar , 2 g pro.
Cornflake thumbprints
Cornflake Thumbprints Makes 2-3 dozen cookies
1 cup (2 sticks) unsalted butter, room temperature 2/3 cup white sugar 1 tsp vanilla extract 1/4 tsp salt 2 1/4 cups all purpose flour Jam or lemon curd 1 cup crushed cornflakes
Preheat the oven to 325 degrees F.
Cream the butter and sugar in the bowl of an electric mixer until smooth, light, and fluffy. Beat in the vanilla extract. Gradually add the flour and salt until the dough comes together.
Roll tablespoon-fuls of dough into 1 1/2 inch balls. Roll in the crushed cornflakes. Place an inch apart on a sheet lined with parchment paper. Using a teaspoon, press a small dent into the center of each ball. Fill with a teaspoon of jam.
Bake for 20 minutes, or until the cookies are just beginning to brown around the edges. Cool completely on a wire rack.
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Post by angie on Dec 10, 2017 9:20:32 GMT -5
Thanks, holand!
Looks delicious!
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Post by Admin on Dec 23, 2017 19:10:23 GMT -5
Ginger Molasses cookies (Makes 60 cookies) ½ cup butter, softened ½ cup solid veg shortening 1 ½ cups sugar ½ cup molasses 2 eggs lightly beaten 3 ½ cups flour ½ tsp salt 2 ¼ tsp baking soda 2 ¼ tsp ground ginger 1 ½ tsp cloves 1 ½ tsp cinnamon Cream the two fats with sugar, add molasses and eggs. In another bowl, mix all dry ingredients. Combine the two. Chilling the dough helps with forming but isn't necessary. 1 ½ inch balls, roll in sugar don’t flatten. I put them on parchment paper. bake at 350 degrees 13-15 min. If you bake them a bit too dry, put them in a sealed container with a slice or two of bread and it will bring them back to that perfect crispy chewy stage.
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Post by Admin on Jan 21, 2018 19:26:46 GMT -5
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Post by becca on Jan 21, 2018 22:29:09 GMT -5
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Cyn
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Post by Cyn on Nov 29, 2018 23:31:43 GMT -5
Bumping for the 2018 holiday cookie baking season.
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Post by anastasiabeaverhause on Nov 29, 2018 23:48:12 GMT -5
Thanks Cyn....and all who posted here; great ideas!
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