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Entries in Cookies (35)

Saturday
Feb022013

Florentine Cookies

 

Florentine cookies are something I had never heard of before this month's First on the First recipe assignment. Normally when I see the word "florentine" in a recipe, I assume it just means it is prepared with spinach. Since spinach cookies would probably be disgusting, certainly it must have meant something else. A quick search on the internet told me that they are cookies made from finely chopped almonds. They seemed different, but not in a bad way, so I decided to give them a try. (I apologize for not posting yesterday. Of course, the recipe that I actually did not wait until the last minute for ends up being posted late...go figure!)

1 3/4 cups Sliced Almonds
3 tablespoons Flour
1 tablespoon Orange Zest
1/4 teaspoon Sea Salt
1/2 cup Sugar
1/4 cup Butter
2 tablespoons Honey
2 tablespoons Coconut Milk (not light; use the cream from the top of the can)
1 teaspoon Vanilla Extract
1/4-1/3 cup Chocolate Chips
1/2 teaspoon Coconut Oil

Finely chop the almonds and place them in a large mixing bowl. Stir in the flour, zest, salt, and sugar. In a medium sized pot, add the butter, honey, and coconut milk and stir until combined. Increase the heat to medium-high and bring to a low boil. Immediately remove from the heat and stir in the vanilla. Add the dry ingredients to the wet ingredients and stir until combined. Set aside to cool for about 10-15 minutes. With wet fingers, shape the dough into 1/2 tablespoon balls and place 3 inches apart on a baking sheet that has been lined with parchment paper. Bake at 275 degrees for 10 minutes, then rotate the pan and bake for another 7-9 minutes. Allow the cookies to cool for about 5 minutes on the pan, then careful transfer them to a cooling rack. Repeat baking process with the remaining dough. Meanwhile, melt the chocolate chips and coconut oil over low heat, or in the microwave. Drizzle the melted chocolate over the cookies with a fork. Chill the cookies in the fridge or freezer, until hardened. I was able to make 24 cookies. They freeze well, if you don't plan to eat them all at once. 

 SOURCE: Barely adapted from Oh She Glows

 

Tuesday
Jan082013

Pomegranate, Chocolate Chip, Oatmeal Cookies

Chocolate chip pom cookies

I only made four types of cookies for Christmas this year, so I carefully chose four new-to-me recipes and frankly, I couldn't have been happier with them! I've already posted three (red velvet gooey butter cookies, snickerdoodles, and deep dark chocolate cookies) but this recipe for the fourth cookie might just be my favorite. It's like a jazzed-up version of a classic chocolate chip cookie. With the pomegranate seeds and the oats, dare I call it healthy(isn)? Here's a tip I used to get the pomegranate seeds (arils) out. Fill a large bowl with water; cut the pomegranate in quarters; working with one quarter at a time, submerge the pomegranate in the bowl and gently rub the seeds out--the seeds will drop to the bottom of the bowl and any membrane will float to the top, making it easy to skim it away; repeat with the other three quarters of pomegranate. Easy, peasy!

1/2 cup Butter, at room temperature
1/2 cup Brown Sugar, lightly packed
1/2 cup Sugar
1 Egg
1 teaspoon Vanilla Extract
1 1/4 cups Flour
1 cup Oats
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1 cup Chocolate Chips
1 cup Pomegranate Arils (from about 1 pomegranate) 

Cream the butter and sugars until smooth. Add the egg and vanilla extract and mix well. In a separate bowl, whisk together the flour, oats, baking powder, baking soda, and salt. Slowly add the dry ingredients to the butter mixture, mixing until just incorporated. Stir in the chocolate chips, then gently stir in the pomegranate arils. Drop the dough by tablespoonfuls onto parchment paper lined baking sheets about 2 inches apart. Bake at 375 degrees for 12-13 minutes, until lightly golden brown. Let the cookies cool on the baking sheet for a few minutes before removing to a rack to cool completely. Makes about 30 cookies.

SOURCE: Hidden Ponies

Sunday
Jan062013

Deep Dark Chocolate Cookies

Chocolate flourless cookies

My best friend has been super in to decorating cakes and cookies lately, ever since she took the Wilton cake decorating classes. Because of that, she suggested that instead of exchanging gifts this Christmas, we exchange cookies. A cheaper and more delicious alternative to presents is fine by me, so I happily obliged! I wanted to try a few new cookie recipes for the occasion, and I decorated a plain white dollar store plate to dress up the gift (thank you, Pinterest!). These cookies, which were also found on Pinterest, were incredibly easy to make and very tasty. When they were still warm, right out of the oven, they tasted like gooey brownies. 

1 1/2 cups Chocolate Chips, divided
3 Egg Whites, at room temperature (1 large egg white is about 33 grams, in case you had leftover egg whites in the fridge like me)
2 cups Powdered Sugar, divided, plus about 1/2 cup for dusting
1/2 cup Unsweetened Cocoa Powder
1 tablespoon Cornstarch
1/4 teaspoon Salt

Spray 2 baking sheets with nonstick cooking spray. In a glass bowl, melt 1 cup of chocolate chips in the microwave in 2-30 second intervals, stirring between the intervals; cool slightly. In a large bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually beat in 1 cup of the powdered sugar. Continue beating until the mixture is shiny and white. In a medium bowl, whisk together the remaining 1 cup of powdered sugar, cocoa powder, cornstarch, and salt. On low speed, beat the dry mixture into the egg mixture until well blended. Mix in the slightly cooled melted chocolate, along with 1/2 cup of chocolate chips. Place about 1/2 cup of powdered sugar in a shallow bowl. Roll 1 rounded tablespoon of dough into a ball, then roll it in the powdered sugar. Place the dough ball onto the prepared cookie sheet. Repeat with the remaining dough, spacing about 2 inches apart. Bake at 350 degrees for about 10 minutes, until the cookies have puffed and the tops cracked. Cool the cookie sheets for about 10 minutes, then transfer the cookies to a rack to cool completely. Makes about 24 cookies.

SOURCE: Picklee

Friday
Jan042013

Snickerdoodles

Snickerdoodles1

The very first cookbook that I ever received was The New Junior Cookbook by Better Homes and Gardens. It was 1989 and I was 6 years old. My aunt wrote a little note in the cover before giving it to me as a Christmas gift. I'm nearly 30 and I still have that cookbook! It proudly sits in between all of my "adult" cookbooks on a shelf in my dining room. Being honest, I don't really use the book anymore, but this year for Christmas, I decided to flip through the pages and came across a recipe for snickerdoodle cookies that I had loved so much as a kid. Instantly, I was brought back to my mom's kitchen, standing on a stool and rolling the dough balls in cinnamon sugar. For a blast from the past, give this super simple, kid tested and approved recipe a try. I hope it transports you right back to your mom's kitchen when you were 6, too!

3/4 cup Sugar
1/2 cup Butter
1 Egg
1/2 teaspoon Vanilla
1 1/2 cups Flour
1/4 teaspoon Salt
1/4 teaspoon Baking Soda
1/4 teaspoon Cream of Tartar
2 tablespoons Sugar
2 teaspoons Cinnamon

In a large mixing bowl, cream together 3/4 cup sugar with the butter. Beat in the vanilla and egg. In a small bowl, stir together the flour, salt, baking soda, and cream of tartar. Stir into the butter mixture with a wooden spoon until mixed. In the same small bowl, combine the 2 tablespoons of sugar with the cinnamon. Shape the dough into 1-inch balls and roll each in the cinnamon-sugar mixture. Place the dough balls about 2 inches apart on a cookie sheet that has been sprayed with nonstick cooking spray.  Bake at 375 degrees for 8-10 minutes. Remove the cookies from the pan and allow them to cool on a rack. Makes about 3 dozen cookies. 

SOURCE: Better Homes and Gardens New Junior Cookbook (1979 edition)

IMG 1096

Wednesday
Dec122012

Red Velvet Gooey Butter Cookies

 

Happy Holidays! This year, I decided to take part in The Great Food Blogger Cookie Swap, hosted by Lindsay at Love & Olive Oil and Julie at The Little Kitchen, because there is nothing quite like the feeling you get by spreading a little holiday cheer while helping to raise funds for pediatric cancer research. The only requirement for this swap was to make a cookie that had not been posted on my blog yet. I got to searching for something new and came across these red velvet butter cookies. These cookies were unlike any recipe I'd ever made before. They were incredibly easy to put together, and in my opinon, were pretty delicious! I made a double batch and was able to send out 3 dozen cookies and keep a little over a dozen for myself. I had such a great time participating in this swap. I couldn't wait to come home from work every day to see what cookies I got! I was introduced to some wonderful bloggers through this swap that I might not have ever got the chance to. The three dozen cookies that I received came from Angie at Angie's Southern Kitchen, Kristina at Love and Zest, and Katie at Food & Fun in the Hudson Valley and Beyond. They were all different versions of a chocolate chip cookie, and we loved all of them (Thank you, ladies)! My cookies were sent out to Desiree from The Full Woman, Jennifer from What Jen Does, and Katie form Ruffles & Truffles. I hope you liked your cookies, girls! I can't wait to participate again next year! If you want to participate too, click here for more information.

8 ounces Cream Cheese, at room temperature
1/2 cup Butter, at room temperature
1 Egg
1 teaspoon Vanilla Extract
1 box Red Velvet Cake Mix
Confectioners' Sugar, for dusting

In the bowl of a stand mixer fitted with the paddle attachment, cream together the cream cheese and butter. Beat in the egg and the vanilla. Beat in the cake mix until completely combined. Cover and refrigerate for at least 2 hours (I left it overnight). When ready to make the cookies, roll the chilled dough into tablespoon sized balls. Roll the balls in confectioners' sugar and place on an ungreased baking sheet. Bake at 350 degrees for 12 minutes, then remove the cookies to a wire rack to cool.

SOURCE: Taste and Tell, originally from Paula Deen