Shortbread Cookies
From Joy of Baking
2 cups (280 grams) all-purpose flour
1/4 teaspoon (2 grams) salt
1 cup (2 sticks) (226 grams) unsalted butter, room temperature
1/2 cup (60 grams) powdered (confectioners or icing) sugar
1 teaspoon (4 grams) pure vanilla extract
- In a separate bowl whisk the flour with the salt. Set aside.
- In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract.
- Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.
- Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.
- On a lightly floured surface roll out the dough to 1/4 inch (.5 cm) thick. Cut into rounds or whatever shapes you wish using lightly floured cookie cutter.
- Place the cookies on the prepared baking sheet and place in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked.
- Bake for 8 - 10 minutes, or until cookies are lightly brown. Cool on rack. Shortbread with keep in an airtight container for about a week or frozen for several months.
Makes about 20 shortbread cookies.
Chocolate Caramel Sandwich Cookies
From Food and Wine magazine
For Cookie Dough:
1 1/2 sticks unsalted butter, softened
1 cup sugar
1 large egg, at room temperature
1 1/2 cups plus 2 tablespoons all-purpose flour
1/2 cup unsweetened cocoa powder
Pinch of salt
For Caramel Filling:
2 1/4 cups sugar
1 3/4 cups heavy cream
1/3 cup honey
1 tablespoon light corn syrup
1 vanilla bean, split and seeds scraped
4 tablespoons unsalted butter, softened
Chocolate Glaze:
12 ounces bittersweet chocolate, coarsely chopped
3 tablespoons unsalted butter
- Make the cookie dough: In a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until fluffy. Beat in the egg.
- Sift the flour, cocoa and salt into the bowl and beat at low speed until the dough comes together, 2 minutes.
- Turn the dough out onto a lightly floured surface and knead 2 or 3 times. Flatten into 2 disks, wrap in plastic and chill until firm, about 30 minutes.
- Preheat the oven to 350°. Line 2 large baking sheets with parchment paper.
- Roll out each disk of dough between 2 sheets of plastic wrap to a scant 1/4-inch thickness. Using a floured 1 3/4-inch round cookie cutter, stamp out as many rounds as possible; transfer to the baking sheets. Gather the scraps, reroll and stamp out as many cookies as possible.
- Bake the cookies for about 20 minutes, until puffed and set, shifting the baking sheets for even baking. Let the cookies cool on the baking sheets.
- Meanwhile, make the caramel: Oil the bottom and sides of a 9-inch-square cake pan and line the bottom with a sheet of wax paper, long enough to reach 2 inches up 2 sides of the pan.
- In a medium saucepan, stir together the sugar, cream, honey, corn syrup and vanilla seeds and bring to a boil. (Reserve the vanilla pod for another use.) Set a candy thermometer in the saucepan and cook over moderately high heat, stirring occasionally, until the temperature reaches 250°. Remove from the heat.
- Remove the thermometer and stir in the butter. Pour the caramel into the prepared pan and let cool for 45 minutes.
- Lift the caramel out of the pan and transfer to a cutting board. Using a 1 1/4-inch round cookie cutter, stamp out rounds of caramel and sandwich them between the cookies, pressing gently to flatten slightly. Wrap any remaining caramel bits individually in wax paper and save for another use.
- Make the glaze: Melt the chocolate with the butter in a double boiler. Line a baking sheet with wax paper. Dip the cookies halfway into the chocolate glaze, allowing any excess to drip back into the pot. Set the cookies on the wax paper and refrigerate for about 20 minutes, until just set. Transfer the cookies to a plate and serve.
Makes about 3 dozen cookies.
Peanut Butter Blossom Cookies
From Better Homes and Garden magazine
1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1/8 teaspoon baking soda
1 egg
2 tablespoons milk
1 teaspoon vanilla
1-3/4 cup all-purpose flour
1/4 cup granulated sugar
54 milk chocolate kisses or stars
- In a large mixing bowl beat the shortening and peanut butter with an electric mixer on medium speed 30 seconds.
- Add the 1/2 cup granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping the sides of bowl.
- Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
- Shape dough into 1-inch balls. Roll the balls in the 1/4 cup granulated sugar. Place 2 inches apart on an ungreased cookie sheet.
- Bake in a 350 degree F oven 10 to 12 minutes or until edges are firm and bottoms are lightly browned.
- Immediately press a chocolate kiss into each cookie's center. Transfer cookies to a wire rack; let cool.
Makes about 54 cookies.
Make Ahead: bake and cool cookies completely, pressing chocolate kiss into hot cookie center. Arrange cookies in an airtight or freezer container in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Freeze up to 1 month.
French Chocolate Macaroons
From Luscious Chocolate Desserts by Lori Longbotham
Macaroons:
1/2 cup blanched whole almonds
1 3/4 cups confectioners' sugar
3 tablespoons unsweetened cocoa powder
3 Large egg whites
Pinch of salt
2 teaspoons granulated sugar
Filling:
1/2 cup heavy (whipping) cream
2 tablespoons unsweetened cocoa powder
5 ounces bittersweet or semisweet chocolate, finely chopped
1/2 cup (1 stick) unsalted butter, at room temperature
- Position a rack in the middle of the oven and preheat the oven to 400°F. Line 2 Large baking sheets with parchment paper.
- To make the macaroons: pulse the almonds with 1 cup of the confectioners' sugar in a food processor until finely ground. Add the cocoa powder and the remaining 3/4 cup confectioners' sugar and pulse until well blended.
- Beat the egg whites with the salt with an electric mixer on medium-high speed in a large bowl just until the whites form soft peaks when the beaters are lifted. Add the granulated sugar and beat just until the whites form stiff peaks when the beaters are lifted. With a whisk or a rubber spatula, gently fold in the almond mixture.
- Transfer the batter to a pastry bag fitted with a 1/2-inch plain tip. Pipe out 1-inch-diameter mounds about 2 inches apart on the prepared baking sheets. Bake, one sheet at a time, for 6 to 8 minutes, until the tops are cracked and appear dry but the macaroons are still slightly soft to the touch.
- Transfer the cookies, still on the parchment paper, to barely dampened kitchen towels and let cool for 5 minutes. Carefully peel the paper off the macaroons and transfer to wire racks to cool completely. (The macaroons can be made 1 day in advance and stored in layers separated by wax paper in an airtight container.)
- To make the filling: bring the cream just to a boil in a medium saucepan over high heat.
- Remove the pan from the heat and whisk in the cocoa powder. Add the chocolate and butter and whisk until smooth.
- Let coot to room temperature, then refrigerate, covered, for at least 30 minutes, or until the filling is firm enough to hold its shape when spread.
- If desired, transfer the filling to a pastry bag fitted with a 1/2-inch plain tip. Pipe the filling, or spread it with a table knife, generously on the flat side of half of the macaroons. Top with the remaining macaroons, flat-side down, pressing together gently to form sandwiches. (The cookies can be stored in layers separated by wax paper in an airtight container in the refrigerator for up to 2 days.)
Makes about 4 dozen cookies.
Sugar Cookie Standouts
From Better, Homes, and Gardens magazine
2/3 cup butter, softened
3/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 tablespoon milk
1 teaspoon vanilla
2 cups all-purpose flour
red (or any other color) food coloring
Edible glitter, sparkling sanding sugar, or granulated sugar (optional)
- In a large mixing bowl beat butter on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and, vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
- Tint one-third of the dough red with 3/4 teaspoon liquid red food coloring before chilling. Cover and chill dough for 2 to 3 hours or until easy to handle.
- On a lightly floured surface form a mound by dropping small amounts of each of the doughs close together in a random pattern. Gently shape the mound into a ball. Divide in half. Cover and chill until easy to handle.
- On a lightly floured surface, roll half the dough at a time to 1/8 inch thickness. Using a 3-inch alphabet-shaped cutter, cut into desired shapes. Sprinkle with edible glitter, sparkling sanding sugar, or granulated sugar, if desired. Place 1 inch apart on ungreased cookie sheets.
- Bake in a 375 degree oven for 7 to 8 minutes or until edges are firm and very lightly browned. Transfer to a wire rack and let cool.
Makes 36 cookies.
Screaming Spice Cookies
From Food Network
Cookies:
2 cups all-purpose flour, plus additional for rolling out dough
1/4 teaspoons baking soda
1 tablespoon pumpkin pie spice
1/2 teaspoon fine salt
3/4 cup unsalted butter, slightly softened
1/3 cup granulated sugar
1/3 cup light brown sugar
1 large egg
2 teaspoons pure vanilla extract
Icing:
Hard candies, try yellow, red, black, (Jolly Ranchers preferred)
1/4 cup water
3 tablespoons egg white powder
3/4 teaspoon orange extract
1 1/2 to 2 cups confectioners' sugar
1 empty metal tuna fish can, (about 6 ounces) for cutting cookies*
Lollipop sticks, available in craft or bakers' supply stores
- For the cookies: whisk the flour, baking soda, pumpkin pie spice, and salt together in a medium bowl.
- Beat the butter in a large bowl with a handheld mixer until fluffy. Scrape down the sides of the bowl, add the sugars, and continue beating until light, about 3 minutes. Add egg and vanilla extract, beating until smooth. Gradually add the dry ingredients while mixing slowly to make a smooth dough. Divide dough in half and press each half into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.
- Transfer 1 disk of dough to a floured work surface and roll about 1/4-inch thick. Cut into cookies with a pinched tuna can*. Transfer cookies with an offset spatula to a nonstick or silicon lined baking sheet.
- Cut out eyes and a mouth with a pastry tip, fat straw, or a knife. Press the lollipop sticks into the narrow end of each cookie, if using. Repeat with remaining dough. Press excess dough together, roll and cut into cookies. Refrigerate cookies for at least 30 minutes.
- Evenly space the racks in the oven and preheat to 350 degrees F.
- Put the candies in a small plastic bag and hit with a rolling pin to break into little pieces.
- Bake the cookies just until they are set, about 20 minutes. Remove baking sheets from the oven and carefully sprinkle the broken candies into the eyes and mouth of the cookies. Continue to cook until the candy liquefies, about 3 minutes more. Cool cookies on pan for 10 minutes before removing from the pan. Cool cookies on a rack.
- For the icing: whisk the water, egg white powder and orange extract in a medium bowl until foamy but smooth. Gradually whisk in the confectioners' sugar to make a smooth icing.
- Spread a layer of icing over the entire surface of the cookies with the back of a teaspoon. Let rest until the icing sets, about 30 minutes.
- Serve or store in a covered container for up to 3 days.
Makes 20 cookies.
Brain Cookies
From Emeril Lagasse
Brain Cookies:
2 sticks unsalted butter, softened
1 cup sugar
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup very finely chopped walnuts, or pecans
1 teaspoon vanilla extract
About 5 drops red food coloring
About 9 drops blue food coloring
Blood Glaze:
2 cups confectioners' sugar
35 to 40 drops red food coloring
2 to 4 tablespoons milk, as needed for thinning glaze
- Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper and set aside.
- In a large bowl, cream together the butter and sugar.
- Into a separate bowl, sift together the flour, baking soda, and salt.
- Alternating with the eggs, add the flour mixture to the butter mixture, beating well after the addition of each. Fold in the nuts, vanilla, and red and blue food coloring, being careful not to overmix the dough. The food coloring will make the dough a grayish color, resembling the color of brains.
- Place the dough in batches in a potato ricer and push the dough out onto the prepared baking sheets in long tubes of dough. With your fingers, loosely pat and arrange the dough strands into clumps resembling brains, pushing to form 2 hemispheres and shaping into a walnut-like shape. Bake until golden brown on the bottom, 12 to 14 minutes. Remove from the oven and transfer to a wire rack to cool.
- To make the "blood glaze," in a small bowl, combine the confectioners' sugar with the food coloring to make a thick glaze, whisking together. Add milk, 1 tablespoon at a time, until the glaze is a good consistency for drizzling.
- Drizzle the "blood" onto the cookies and serve either warm or at room temperature.
Makes 2 dozen cookies.
Swirled Pumpkin-Cream Cheese Bar Cookies
From Sunset magazine
6 tablespoons butter, melted and cooled
1 3/4 cups sugar
3 large eggs
1 cup canned pumpkin
1 3/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1 package (8 oz.) cream cheese, at room temperature
- In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth. Beat in 2 eggs, pumpkin, and 1/3 cup water until well blended, scraping down sides of bowl as needed.
- In another bowl, mix flour, cinnamon, baking soda, baking powder, and nutmeg; stir or beat into butter mixture until well blended. Spread batter evenly in a buttered and floured 10- by 15-inch baking pan.
- In a bowl, with an electric mixer on medium speed, beat cream cheese, remaining egg, and remaining 1/4 cup sugar until smooth.
- Drop cream cheese mixture in 24 evenly spaced 1-tablespoon portions over batter. Pull a knife tip through filling to swirl slightly into batter.
- Bake in a 350° oven until center of pumpkin batter (not cream cheese mixture) springs back when touched, about 30 minutes. Let cool completely in pan, then cut into 24 bars.
Makes 24 bars
Nutritional Information: CALORIES 164(38% from fat); FAT 7g (sat 4.2g); PROTEIN 2.6g; CHOLESTEROL 45mg; SODIUM 130mg; FIBER 0.4g; CARBOHYDRATE 23g
Carrot-Cake Cookies
From Everyday Food magazine
For the filling:
2 ounces bar cream cheese, room temperature
2 ounces unsalted butter, room temperature
1/4 cup confectioners' sugar
1 teaspoon fresh lemon juice
For the cookies:
1/2 cup (1 stick) unsalted butter, melted
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg yolk
3/4 cup all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup rolled oats
3/4 cup packed, finely grated, peeled carrots
1/3 cup dried currants
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- Make filling: with an electric mixer, beat cream cheese and butter until smooth. Add sugar and lemon juice; beat until combined. Cover; chill until firm, at least 30 minutes.
- Meanwhile, make cookies: in a large bowl, whisk together butter, sugars, and egg yolk.
- In a medium bowl, whisk together flour, ginger, and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots, and currants.
- Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand.
- Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.
- Turn half the cookies over, bottom side up; dollop each with about 1 teaspoon chilled cream-cheese filling. Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately.
Makes 18 sandwiches.
Chocolate Shortbread Cookies
From Food & Wine magazine
2 sticks (1/2 pound) unsalted butter, softened
1 cup confectioners’ sugar
1 teaspoon pure vanilla extract
2/3 cup Dutch-process cocoa
1 1/2 cups all-purpose flour, plus more for rolling
1 teaspoon kosher salt
- In the bowl of a standing electric mixer fitted with a paddle, beat the butter until creamy. Add the sugar and beat until fluffy. Add the vanilla, then beat in the cocoa on low speed. Beat in the flour and salt; the dough will be very soft.
- Divide the dough in half and place each half between 2 large sheets of parchment paper or plastic wrap. Roll out the dough 1/4 inch thick and transfer to 2 baking sheets. Refrigerate until firm, at least 30 minutes.
- Preheat the oven to 350°.
- Working with one piece of dough at a time, remove the top sheet of parchment and invert the dough onto a lightly floured work surface; remove the second sheet of parchment.
- Using a floured 3-inch cookie cutter, stamp out cookies as close together as possible.
- Transfer the cookies to parchment paper–lined baking sheets and bake for about 14 minutes, or until firm. Let cool on the baking sheets for 10 minutes, then, using a metal spatula, transfer the cookies to a rack to cool completely.
- Reroll the scraps, and stamp out more cookies, chilling the scraps between batches.
Makes 2.5 dozen cookies.
Make ahead: the dough can be refrigerated for up to 3 days.
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