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Entries in Cookies (35)

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

Tuesday
Aug272013

Citrus-Kissed Honey Buttons

Citrus kissed honey buttons

Our block party was this past weekend. My neighbor and I made up the planning committee and while I run the risk of sounding a bit conceited, I think we did a fantastic job! There were plenty of games for the kids to play and our local fire company even sent over a fire truck so that the kids could squirt each other with the hose. It was quite the sight to see! For dinner, everybody brought their own meat and one of the men from down the street manned the grill. Each side of the street was asked to bring a dish to share; my side was in charge of dessert and the other side had appetizers and side dishes. Even though the temperature was perfect, I didn't want to bring anything that could potentially melt, so I decided to make these citrus cookies. At first, I wasn't sure if the kids would like them (which is fine because I knew the adults would), but as soon as I put the plate on the table, they seemed to disappear! These cookies were a great alternative to typical cookie flavors; like a little bite of summer in these last few days of August.

1 3/4 cups Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Cream of Tartar
1/4 teaspoon Salt
1 cup Sugar
4 tablespoons Butter, softened
1 Egg
1 tablespoon Honey
1 tablespoon Lemon Zest
1 tablespoon Orange Zest
1 teaspoon Lemon Extract

In a small bowl, whisk together the flour, baking soda, cream of tartar, and salt. In the bowl of an electric mixer, beat together the butter and sugar on medium-high speed until light and fluffy. Add the egg, honey, lemon zest, orange zest, and lemon extract; beat until blended. Gradually add the flour mixture, beating on low speed until just combined (the dough will be crumbly). Cover and refrigerate the dough for at least 30 minutes, or up to overnight. Scoop out 2 teaspoons of dough at a time and press/roll into balls with the palms of your hand. Place the dough balls on a parchment paper lined baking sheet. Bake at 375 for 6-8 minutes, or until the cookies have puffed slightly and the tops begin to crack. Cool the cookies on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely. Store cookies in an airtight container for up to 3 days or freeze for up to 3 months. Makes about 36 cookies. 

SOURCE: Eating Well via Huffington Post

Thursday
Aug082013

Chocolate Chip Cookie Dough Truffles

Cookie dough truffles

Since Joel sails on Wednesdays, I try to plan things for those nights that he would not like to do; things like crafty "pinterest party" girl-time with my friends. This week, I invited two very crafty girlfriends over, told them to bring the supplies they needed to make a craft they've been wanting to make, and I supplied some snacks and drinks. For the dessert portion of our snacks, I chose to make these little bites of cookie dough. Not that it's ever stopped me before, but this dough is eggless and therefore its safe to eat raw. Delicious enough on its own, once it's drizzled with melted milk chocolate, these are little bites of heaven! 

1/2 cup Butter, at room temperature
1/4 cup Sugar
1/2 cup Brown Sugar, packed
2 tablespoons Milk
1/2 teaspoon Vanilla
1 1/4 cups Flour
1/2 teaspoon Salt
1/2 cup Mini Chocolate Chips

For the Chocolate Coating:
1 cup Milk Chocolate Chips
1/2 teaspoon Vegetable Oil

In a large bowl, cream the butter and sugars with an electric mixer until light and fluffy. Mix in the milk and vanilla, then add the flour and salt, mixing on low speed until combined. Stir in the chocolate chips with a spoon. Refrigerate the bowl of dough for about 30 minutes, or until slightly firm. Roll the chilled dough into 1-inch balls and place them on a baking sheet lined with wax paper. Place the baking sheet into the freezer for at least 15 minutes. Stir together the chocolate chips and oil in a small, microwave-safe bowl. Microwave for 30 seconds, stir, and return to the microwave for 30 more seconds. Stir until the remaining chips have melted and the chocolate is smooth. Dip each dough ball into the bowl of chocolate to coat, or drizzle the chocolate over the top of the balls. Place the baking sheet back into the refrigerator to set. Refrigerate the truffles in an airtight container for up to one week.

SOURCE: The Cookie Dough Lover's Cookbook, via Bakerella

 

CraftsAlaina made bangle bracelets, Liz made a folded heart picture, and I made beer coasters!