Archive for the ‘Cookies’ Category

Mint Chocolate Delights

Nov 18th, 09 / 1 Comment

I am a sucker for the new or limited edition candy and food. While walking around the grocery store last time I spotted this bag of dark chocolate and mint chips. Hummm, I hate mint, but Adam likes mint, and it’s something new, into the cart they went.

I decided to just go with the recipe from the back of the bag, Adam, my co-workers and his co-workers raved about them, loving them. I guess I need to buy a few more bags of chips to keep so I can make them later again.

Mint Chocolate Delights (From: Nestle)

Dark Chocolate Mint Cookies

  • 2 cups all-purpose flour
  • 2/3 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter or margarine, softened
  • 2/3 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 2/3 cups (10-oz. pkg.) Nestle dark chocolate and mint morsels

Preheat oven to 325° F.

Combine flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded tablespoon onto ungreased baking sheets.

Bake for 11 to 13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Cookie Bouquets

Oct 12th, 09 / 8 Comments

Cookie Bouquets

I knew I wanted to make something special for my SIL’s for hosting my baby shower, I had saw cookie bouquets long time ago and decided it was time to give it ago. And I am happy to report that for the most part they turned out excellent!!!!!

Me being me had to ofcourse try a new sugar cookie recipes, I wasn’t very impressed with these and thought them to be a little bland and next time will use this recipe which has proven to be my favorite. In the end I had LOTS of fun with this project and can’t wait to have a reason to make them again.

Sugar Cookies (Found On: Ambers Delectable Delights, Orginally From: Annie’s Eats)

Cookie Bouquet

  • 1 cup butter
  • 1 cup powdered sugar
  • 1 egg, beaten
  • ½ t. almond extract
  • 1 t. vanilla
  • 1 t. salt
  • 2 ½ c. sifted flour

Cream butter. Add powdered sugar. Blend in egg, almond extract, vanilla, salt and flour. Chill dough until firm.

Roll to ¼” thickness on well-floured surface. Cut with cookie cutters. Place on greased cookie sheets. Bake at 375° for 8-10 min.

Cookies should not brown. Frost and decorate when cool.

Yields ~40 cookies.

Royal Icing (From: Wilton)

  • 3 tablespoons Meringue Powder
  • 4 cups (about 1 lb.) confectioners’ sugar
  • 6 tablespoons warm water

Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).

Cookie Bouquets

To make the cookies I rolled out the dough as instructed and then pushed a cookie stick into the back of it and baked it as stated. Only about 1/2 my sticks stuck the rest fell out but I was able to get them back in with frosting. I am not sure how to do it so they would bake completely in.

I let the cookies cool completely over night before frosting, I frosted as wanted with royal icing and let icing harden.

In my tins (bought from Target) I bought styrofoam to hold the cookies in place.

Once cookies are set wrap in baggies and twist tie to keep freshness, place in foam in tin, wrap tissue paper around sticks to cover up the foam.

**Make sure you put the sticks in the foam BEFORE putting the tissue paper in, I tried to push the stick through the paper and that did NOT work.

Pumpkin Cookies with Brown Butter Frosting

Sep 22nd, 09 / 6 Comments

It is officially fall!

Fall is my favorite season no doubt about it, I love the weather, I love the comfort food, I love curling up under the blanket, and I love watching football on Sunday, really it’s a good excuse for a nap. And I love the fall colors, in my opinion there is no other season as pretty as fall.

Sadly the poll I posted about what to bake to welcome in fall didn’t seem to work, so I am going to be baking one of those recipes for the next few weeks. For today I decided to make some simple cookies.

I use to say I don’t like pumpkin but I am beginning to think I just don’t like pumpkin pie as last year I discovered cookies and muffins I loved and these cookies were amazing. This frosting is something I have never heard of, or made before but it was amazing it was the perfect touch on top of these cookies.

Pumpkin Cookies with Brown Butter Frosting (From: Betty Crocker)

Pumpkin Cookies with Brown Butter Frosting

  • 2/3 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 3/4 cup butter or margarine, softened
  • 1 teaspoon vanilla
  • 1/2 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
  • 2 eggs
  • 2 1/4 cups Gold Medal® all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Browned Butter Frosting

  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  • 3 to 4 tablespoons milk
  • 1/3 cup butter (do not use margarine or spread; it will burn)

Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.

On ungreased cookie sheets, drop dough by heaping tablespoonfuls.

Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.

In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.

Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.

The Chewy

Aug 7th, 09 / 3 Comments

I have a problem… I have a problem with chocolate chip cookies. Thankfully my husband loves that I have a problem with chocolate chip cookies. I LOVE trying new chocolate chip cookie recipes, I love comparing them, seeing the differences, picking out my favorites, and reasons why.

I first saw this on some blogs. Then I realized I haven’t made chocolate chip cookies for a while, I decided this was the recipe to try as it used bread flour instead of regular. I made these last week, but Adam and I managed to eat almost the whole batch without pictures being taken. This time I made them for our trip to Iowa to visist his family.

These are one of my favorite cookies. I think it’s a tie between The Chewy and The Ultimate Chewy and Soft Chocolate Chunk Cookies. These are the perfect chocolate chip cookie in my eyes, soft middle, little crispy around the edges, lots of chocolate chips and wonderful flavored dough.

The Chewy (From: Alton Brown)

The Chewy

  • 2 sticks unsalted butter
  • 2 1/4 cups bread flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1/4 cup sugar
  • 1 1/4 cups brown sugar
  • 1 egg
  • 1 egg yolk
  • 2 tablespoons milk
  • 1 1/2 teaspoons vanilla extract
  • 2 cups semisweet chocolate chips

Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

Sugar Cookie Bar

Apr 15th, 09 / 2 Comments

As soon as I saw these in my reader I knew I had to make them as I love sugar cookies but HATE rolling the dough and cutting the shapes.

Sadly I was a little disappointment with them, the cookie part was almost too thick, making it dry. They also seem to get dryer after only a day being stored. I doubt I will make them again, as they had good flavor just didn’t like how dry they were.

Sugar Cookie Bars (From : Beantown Baker)

 

  • 1 cup butter; room temp.
  • 2 cups sugar
  • 4 eggs
  • 2 tsp vanilla
  • 5 cups flour
  • 1 tsp salt
  • 1/2 tsp soda

Preheat oven to 375 degrees.

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well.

In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined.

Spread on a greased baking sheet

Bake for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.

Frosting

  • 1/2 cup butter at room temp
  • 1/2 cup shortening
  • 1 tsp vanilla
  • pinch of salt
  • 4 cups powdered sugar
  • 5 Tbsp milk
  • food coloring (optional)

For frosting combine butter and shortening until smooth and creamy.

Add vanilla and salt.

Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency.

Spread over cooled cookie, add sprinkles, then cut into bars.

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