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Entries in Cookies (32)

Thursday
Jul032014

Almond Biscotti

Almond biscotti

Sometimes, there is nothing better than sitting by the window with a cup of tea, soaking up the summer breeze. Sometimes, the only thing that makes that moment better is a biscotti to dip into that cup of tea. These, my friends, are the perfect biscotti for just that moment. They also pair well with some frozen yogurt, and they may or may not have served as my breakfast for the past few days too…

1 cup Sugar
1/2 cup Butter, melted
2 teaspoons Almond Extract
1 teaspoon Vanilla Extract
3 Eggs
2 3/4 cups Flour
1 1/2 teaspoons Baking Powder
1/4 teaspoon Salt

Place all ingredients in a large bowl and stir until thoroughly combined. Cover and chill in the fridge for 30 minutes. While the dough is chilling, preheat the oven to 350 degrees and line a baking sheet with parchment paper. Divide the chilled dough into 2 equal halves and shape each half into a loaf that is about 16x2 inches. Place the loaves onto the prepared baking sheet and bake for 30 minutes. Remove from the oven and cool for 15 minutes, then slice each loaf into 3/4-inch pieces. Place the pieces cut-side down back on the prepared baking sheet and bake for an additional 10-15 minutes, or until lightly golden brown. Cool and store in an airtight container. 

SOURCE: One Sweet Appetite

Wednesday
Jan082014

Dark Chocolate Chip Granola Cookies

Granola cookies

Here it is, January 8th, and I’m already making cookies. In my defense, I’m living in the world of the polar vortex and I’ve been stuck home these past two days because of it. All this after having 2 weeks off for winter break makes for a very bored food blogger! So, to cure the boredom, why not make cookies? I stumbled across this recipe while perusing Pinterest and I happened to have every ingredient for these cookies on hand, including a batch of granola that I had made last week. After testing a few right off the pan, I look forward to packing some in my lunch for work tomorrow, provided I can actually go back!

1 1/4 cups Flour
1/2 teaspoon Baking Soda
1/8 teaspoon Salt
1/3 cup Sugar
1/3 cup Brown Sugar
2 tablespoons Butter, at room temperature
2 tablespoons Canola Oil
1/3 cup Applesauce
1 Egg
1 1/2 teaspoons Vanilla
1 cup Granola
1/2 cup Dark Chocolate Chips

In a small bowl, mix together the flour, baking soda, and salt. In the bowl of a stand mixer, beat the sugars, butter, oil, and applesauce until smooth. Beat in the egg and vanilla, then gradually beat in the flour on low speed. Using a spoon, stir in the granola and chocolate chips. Drop dough by rounded teaspoonfuls onto parchment lined cookie sheets. Bake at 375 degrees for 8-10 minutes, or until golden brown. Cool the cookies on the cookie sheet for 2 minutes, then transfer the cookies to cooling racks until completely cooled. Store in an airtight container. 

SOURCE: Barely adapted from Live Better America

Monday
Dec232013

Jamaretti Cookies

Jamaretti

I have to say that with the exception of one, the cookies I chose to make for Christmas have been absolutely delicious; this one included. However, when making this cookie, I had a serious case of not reading the recipe carefully. I made the dough, chilled it, then rolled it out, but instead of rolling it into a 2-inch wide log, I just rolled it flat, kind of wondering how I was going to make the trench in the center, but kind of just assuming that the dough would puff up as it baked. Well, after I baked it the first time, I pulled the dough out to make the trench and the dough was so flat that I could hardly make a dent in the center. After spreading the jam down the tiny canal I created, I hoped that as it baked again, it wouldn’t just melt and drip off the cookie. Luckily, the jam stayed where it was placed and it all worked out in the end. This is one forgiving cookie that ends up looking elegant and tasting delicious, whether you read the recipe carefully or not!

2 1/4 cup Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Ground Cinnamon
1/2 cup Almond Paste (that is half of an 8oz jar)
3/4 cup Sugar
1 stick Butter, at room temperature
2 Eggs
1/2 cup Jam (I used seedless raspberry)
1 cup Powdered Sugar
4 teaspoons Milk

In a bowl, whisk together the flour, baking powder, salt, and cinnamon. In a food processor, pulse the almond paste and sugar until smooth. In another bowl (I used my stand mixer), cream the butter and the almond sugar mixture. Add the egg and blend until smooth. Add the flour mixture and mix until a dough forms. Divide the dough into 4 equal pieces, wrap in plastic, and refrigerate for at least 30 minutes. On a lightly floured surface, roll each piece of dough into a 10-inch log. Transfer the logs onto parchment paper lined baking sheets and flatten them out to about 2-inches across. Bake at 350 degrees for 12-15 minutes, or until just dry. Remove the dough from the oven and make a trench down the center of each log using the handle of a wooden spoon. Spread about 2 tablespoons of jam into each trench. Return the cookies to the oven and bake an additional 8-10 minutes, or until they become golden brown. Let the cookies cool slightly, then transfer them to wire racks to cool completely. To make the glaze, whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the logs of dough. Let the glaze harden for about 20 minutes. Using a serrated knife, cut the logs on the diagonal into 1-inch slices. Store the cookies in airtight containers for up to 1 week.

SOURCE: Martha Stewart

Saturday
Dec212013

Chocolate Fudge S'mores Thumbprints

Smores thumbprints

Since I never really want to make the same cookie twice, it takes me a whole year to come up with my Christmas cookie list. It usually begins at Christmas, when I try the different cookies that my friends and family make. As the year goes on, I find other recipes that I want to try, and they get added to a list. When it comes time to start making cookies for Christmas again, I have a list about a mile long that has to be pared down. It’s a vicious cycle. This year, the list consisted of 4 cookies, Christmas Crack, and cookie butter popcorn (recipe to come). Now that I type it, it makes me realize how pathetic it is that it took me an entire year to come up with 6 things to make for Christmas. Oh well, these cookies made that year-long search completely worth it. They are like a bite of summer during the cold winter months. I highly suggest putting these on your Christmas cookie list for next year. They are so good that maybe they will end up on mine again, too!

1/2 cup Butter, at room temperature
1/4 cup Brown Sugar, packed
2 tablespoons Sugar
1 teaspoon Vanilla Extract
1/4 teaspoon Salt
1 Egg Yolk
3/4 cup Flour
1/4 cup Cocoa Powder
1/2 cup Mini Chocolate Chips
1/2 cup Marshmallow Fluff
1/4 cup Graham Cracker Crumbs

In a small bowl, whisk together the flour, cocoa powder, and salt. In the bowl of a stand mixer, beat the butter and the sugars until fluffy, scraping the bowl when needed, for about 3-4 minutes. Add the egg yolk and vanilla, beating for another 2 minutes, until combined. With the mixer on low speed, stir in the flour mixture, gradually increasing the speed for the dough to come together. Fold in the chocolate chips with a wooden spoon or spatula. Roll the dough into 1-inch balls and set them on a baking sheet (lined with parchment paper) 2 inches apart. Bake for 5 minutes, then remove from the oven and gently press your thumb into the center of each cookie, creating a dent. Place the cookies back in the oven and bake for 5-6 additional minutes. Remove from the oven and cool completely. Once cool, spread about 1 teaspoon of the marshmallow fluff in the dent of each cookie. Sprinkle the top of each cookie with graham cracker crumbs. Store in an air tight container. Makes about 18-20 cookies. 

SOURCE: Barely adapted from How Sweet It Is

Wednesday
Dec112013

Eggnog Dark Chocolate Chip Cookies

Eggnog chocolate chip cookies

The holiday season is in full swing, and of course a major part of it is cookies! I participated in  the Great Food Blogger Cookie Swap, an event hosted by Love & Olive Oil and The Little Kitchen. Everyday, when arriving home from work, I’d head straight to the mailbox to check if any special packages had arrived. When they finally did, I could’t have been happier. I received chocolate peppermint stars from Sandra at Meadows Cooks, butter cookies from Sara at Confectionary Tales of a Bakeaholic, and coconut pecan cookies from Mollie at Mollie’s Sprinkles of Life. They were all wonderful, and not only inspired me to get in the kitchen and try new cookie recipes, they filled us up, too!

My assignments this year were Mackenzie from Susie Freaking Homemaker, Lindsay from Life Love and Sugar, and Julie from The Little Kitchen, who happens to co-host the cookie swap. 

When I was choosing a cookie recipe for this swap, I thought about the 3 variations of chocolate chip cookies I received for last year’s swap. They were all delicious and arrived in one piece, so since they were so durable in the mail, I figured it would be best to try a different spin on a classic, simple recipe this year. I decided that Eggnog Dark Chocolate Chip would be the perfect holiday cookie to send. I hope you enjoyed the cookies, ladies! If you are interested in joining in on the fun next year, sign up here.

1 cup + 2 tablespoons Flour
1/2 teaspoon Baking Powder
1/4 teaspoon Salt
6 tablespoons Butter, at room temperature
1/2 cup + 2 tablespoons Sugar
1/4 cup Eggnog
1 Egg Yolk
1/2 teaspoon Vanilla Extract
1/2 cup Dark Chocolate Chips

In a small bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggnog, egg told, and vanilla extract and continue to beat on medium speed until completely combined, scraping down the sides of the bowl as needed, about 2 minutes. Reduce the mixer speed to low and add the dry ingredients, mixing until just combined. Use a rubber spatula to fold in the chocolate chips. Scoop 1-2 tablespoons of dough and place them about 2 inches apart from one another on a cookie sheet that has been lined with parchment paper. Bake at 300 degrees for 20-25 minutes, or until the edges are set and the centers spring back when touched lightly. Remove from the oven and transfer the cookies to a wire rack to cool completely. Makes about 12-15 cookies (using a medium cookie scoop). 

SOURCE: Brown Eyed Baker