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Entries in Cookies (35)


Ginger Chewies

Like I mentioned in a previous post, I wanted to make "different" cookies this holiday season. One of those cookies that I tried were these from Joy the Baker. They looked so yummy in her pictures. I didn't use molases like her recipe says to, but that is only because I had brown rice syrup in my cabinet and I read somewhere that it could be a substitute for molases. As a result, my cookies are not quite as dark brown in color. I didn't get those cool little crackles on the top of mine either. But they still look and smell delicious. This recipe made about 2 dozen cookies, plus a few extra.

2 1/4 cup Flour
2 teaspoons Baking Soda
1/4 teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Ginger
1/2 teaspoon Ground Cloves
3/4 cup (1 1/2 sticks) Butter
1 cup Light Brown Sugar, packed
1 Egg
1/4 cup Molasses (I used Brown Rice Syrup)
1/2 cup Turbinado Sugar

Sift the flour, baking soda, and salt in a small bowl. In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and spices until smooth, about 2 minutes. Add the egg and molasses and mix until blended and an even light color, about 1 minute. On low speed, add the flour mixture, mixing just until it is incorporated. Spread the turbinado sugar into a small bowl. Roll about 2 tablespoons of dough between your hands to make a ball, then toss the ball into the sugar to coat. Place the cookie onto a lightly greased cookie sheet. Repeat until the dough is gone, placing cookies about 2 inches apart. Bake the cookies at 350 degrees for about 12-14 minutes, or until the tops feel firm and there are several cracks on top. Cool for 5 minutes then remove them from the pan. Store the cookies in a tightly covered container at room temperature for up to 4 days.


Chocolate & Pepper Cookies

We have a bakery/cooking school near by and they have the most amazing chocolate cayenne cookies. When I found this recipe on Figs in My Belly it reminded me of them. This is the first of several kinds of cookies I plan to make it for Christmas this year. I wanted to try something a little different, instead of having the same cut-outs, chocolate chip cookies, peanut butter blossoms, etc. that we seem to make every year.

I made a minor change from the original recipe in the way I baked the cookies. Instead of forming a log and slicing like suggested, I formed 30 little balls, flattened them a little bit, and dipped the top in the turbinado sugar. Then, since I wasn't ready to bake them all right away, I froze them individually on a baking sheet (so they wouldn't stick together and become one big frozen dough blob) and then put them in a freezer bag. When I am ready to bake the cookies, I will defrost them in the fridge before transferring them to the oven to bake.

**Note: I baked 3 little cookies when I made them tonight just to try them out. Since Joel was busy studying hard for his GREs, I thought it would be a welcomed treat. He popped the bite-size cookie into his mouth and immediately said to get him milk. I thought he was exaggerating when he said they were dry, but then I tried one. Like he said, my mouth became so dry that I thought I'd choke on the cookie. Do yourself a favor and make sure you have something to drink with these cookies! Otherwise, they are delicious!

1 cup Unsalted Butter, softened (2 sticks)
3/4 cups Powdered Sugar
1 teaspoon Vanilla
Scant 2 cups Flour
Scant 1/2 cup Cocoa Powder
1/2 teaspoon Freshly Ground Black Pepper
1/8 teaspoon Cayenne Pepper
2-3 tablespoons Turbinado Sugar (optional)

Cream the butter and powdered sugar in a stand mixer fitted with the paddle attachment until light and fluffy. Add the vanilla extract and beat until smooth. Sift the flour, cocoa powder, black pepper, and cayenne together and add it to the butter mixture. Mix until a fudge like batter forms. Tip the dough out onto the counter and roll into little balls. Lightly press the top of the balls into the turbinado sugar. Place on a parchment lined or lightly greased cookie sheet and bake for 12-15 minutes at 350 degrees.


Pumpkin Chocolate Chip Cookies

To go along with Joel's birthday gifts, I wanted to make these cookies that I found on My Baking Addiction. They were absolutely delicious and everybody that ate them loved them. They were so easy to make too. I will definitely make these again, maybe even for Thanksgiving.

1 cup Canned Pumpkin
1 cup Sugar
1/2 cup Vegetable Oil
1 Egg
2 cups Flour
2 teaspoons Baking Powder
2 teaspoons Cinnamon
1/2 teaspoon Salt
1 teaspoon Baking Soda
1 teaspoon Milk
1 tablespoon Vanilla Paste (*Extract works well, I used that)
2 cups Chocolate Chips

Combine pumpkin, sugar, oil, and egg. In a separage bowl, stir together flour, baking powder, cinnamon, and salt. Dissolve the baking soda with the milk and stir into the flour mixture. Add the flour mixtrue to the pumpkin mixtrue and mix well. Add vanilla and chocolate chips. Drop by the spoonful on a greased cookie sheet and bake at 350 degrees for about 12 minutes or until brown and firm. I was able to make almost 2 dozen cookies from the batter.


Oatmeal Peanut Butter Cookies

I was craving cookies...actually I was looking for a reason to use my Kitchen Aid mixer again and cookies sounded good. I had a lot of oatmeal and peanut butter, so I google searched Oatmeal Peanut Butter Cookies, and this recipe from popped up. They were pretty good, but I didn't pay attention to how many it made until after I made the dough--one batch makes approximately 7 dozen cookies!!!

1 1/2 cup Flour
3/4 cup Soft Butter
1/4 cup Peanut Butter
2 Eggs
3 cups Oatmeal
1/2 teaspoon Baking Soda
1 cup Sugar
1 cup Packed Brown Sugar
1 teaspoon Vanilla
*I also chopped up a little dark chocolate and put that into the mix

Mix all of the ingredients together. Drop by the spoonful onto a lightly greased cookie sheet. Bake at 350 degrees for about 10 minutes.


Key Lime Meltaways

I made these cookies last night for a dinner with friends of ours. They came from Erin's Food Files, originally from Martha Stewart Cookies. They are absolutely delicious! We ate the leftover cookies tonight when my parents came for dinner. Even my dad said he liked them, and he doesn't really have a sweet tooth!

12 tablespoons Unsalted Butter, room temperature
1 cup Confectioners Sugar
Zest of 2 limes, grated
2 tablespoons Fresh Squeezed Lime Juice
1 tablespoon Pure Vanilla Extract
1 3/4 cups + 2 tablespoons All-Purpose Flour (oops, I just realized I forgot the 2 tbsp!)
2 tablespoons Corn Starch
1/4 teaspoon Salt

In the bowl of an electric mixer fitted with the whisk attachment, cream the butter and 1/3 cup of confectioners sugar until fluffy. Add the lime zest, juice, and vanilla; beat until fluffy.

In a medium bowl, whisk together flour, cornstarch, and salt. Add this to the butter mixture and beat on low speed until combined.

Between two 8X12 inch pieces of parchment paper (I just used wax paper), roll dough into two 1 1/4 inch diameter logs. Chill at least 1 hour.

Preheat the oven to 350 degrees. Line two baking sheets with parchment (I did not do this, instead I sprayed non-stick spray on two baking sheets). Remove parchment from logs and slice into 1/8 inch thick rounds. Place rounds on baking sheets, about 1 inch apart. Each of my logs made about 18 cookies.

Bake for about 15 minutes, until the cookies are just barely golden brown. Transfer the cookies to a wire rack to cool, about 8-10 minutes. While still slightly warm, place the cookies into a ziplock bag with the remaining 2/3 cup confectioners sugar and toss to coat. Store the baked cookies in an airtight container for up to 2 weeks. If both logs of dough are not cooked, the remaining log can be frozen.

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