Archive for the ‘Cookies’ Category

Double Chocolate Cinnamon Logs

Delicious chocolate cookies with hint of cinnamon.

Makes 4 dozen.

Ingredients:

2 3/4 cups all-purpose flour

1/3 cup unsweetened cocoa powder

1 1/2 teaspoons ground cinnamon

1/4 teaspoon salt

1 cup butter, softened

1 1/4 cup granulated sugar

1 teaspoon vanilla extract

1 large egg

1 1/2 cups semisweet chocolate chips

1 tablespoon butter

chopped nuts

Preheat the oven to 350 degrees.

Whisk together the flour, cocoa powder, cinnamon, and salt.  Set aside.

With an electric mixer, beat together the 1 cup butter and sugar until smooth-about 2 minutes.

Add the vanilla and egg.

Gradually mix in the flour mixture.

Divide the dough into 12 equal sections.

Working with one section at a time, roll each section into a 12 inch log about 1/2-inch in diameter.

Slice the log into four 3-inch pieces and place them on an ungreased baking sheet.

Repeat with the remaining dough.

Bake the cookies until set, 10-12 minutes.

Transfer to a wire rack to cool.

Meanwhile, melt the chocolate with 1 tablespoon of butter in a medium saucepan over low heat.

Dip one end of the cookies in the melted chocolate, the sprinkle some chopped nuts on top.

Place on wax paper to cool completely.

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Chocolate-Almond Cookie Sandwiches

Makes 25-30 cookie sandwiches.

Ingredients:

1 batch of Yummy Chocolate Cookies 

1/2 cup butter, softened

1/4 teaspoon almond extract

2 1/2 cups confectioners’ sugar

1-2 tablespoons milk

First, prepare and cool the cookies.

To make the frosting, beat the butter with an electric mixer until fluffy.

Stir in the almond extract.

Beat in half of the confectioners’ sugar.

Beat in 1 tablespoon of the milk.

Beat in the remaining confectioners’ sugar until smooth.

Beat in enough of the remaining milk to make a frosting of spreading consistency.

Spread about 1 teaspoon of frosting on the bottom of a cookie.

Top with another cookie.

Repeat with remaining cookies and frosting.

Enjoy!

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Chocolate Thumbprints

This recipe comes from The Ultimate Cookie Book.

Makes about 3 dozen cookies.

Ingredients:

2/3 cup butter, softened

1/2 cup granulated sugar

1/4 cup unsweetened cocoa powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1 egg

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1/2 cup granulated sugar or chocolate sprinkles

36 milk chocolate kisses, unwrapped

In a large mixing bowl beat the butter with an electric mixer on medium speed for 30 seconds.

Add 1/2 cup sugar, cocoa powder, baking soda, and salt.

Beat in the egg and vanilla until combined.

Stir in the flour.

Cover and chill the dough for about 1 hour or until easy to handle.

Preheat the oven to 375 degrees F.

Shape the dough into 1-inch balls and roll in sugar or sprinkles to coat.

Place 2 inches apart on a greased cookie sheet

Using your thumb, make an indentation in the center of each cookie.

Bake for 6-8 minutes or until the edges are firm.

Immediately press a chocolate kiss into each cookie’s center.

Transfer to a wire rack and let cool.

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Yummy Chocolate Cookies

Cake-like cookies with a delicious chocolate flavor.

Makes 4-5 dozen

Ingredients:

1 cup butter, softened

1 cup granulated sugar

2 eggs

1 teaspoon vanilla extract

1/4 cup semi-sweet chocolate chips, melted

1 cup all-purpose flour

1 cup cake flour

1/3 cup unsweetened cocoa powder

3/4 teaspoon baking powder

1/2 teaspoon salt

3/4 cup semi-sweet chocolate chips (optional)

Preheat the oven to 350 degrees F.

With an electric mixer, cream the butter and granulated sugar.

Add the eggs, vanilla, and melted chocolate chips and mix well.

In another bowl, whisk together the flours, cocoa, baking powder, and salt.

Gradually add this to the creamed mixture.

Add the chocolate chips.

Drop by rounded teaspoonfuls onto ungreased cookie sheets.

Bake for 7-10 minutes, or until the edges of the cookies are firm.

Remove to a wire rack to cool.

Enjoy!

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Chocolate Meringues

Makes about 4 dozen meringues.

Ingredients:

3 egg whites

1/2 teaspoon cream of tartar

2/3 cup granulated sugar

2 tablespoons plus 1 teaspoon unsweetened cocoa powder

Preheat the oven to 275 degrees F.

Cover 2 cookie sheets with parchment paper.

With an electric mixer, beat the egg whites and cream of tartar until foamy.

Beat in the sugar, 1 tablespoon at a time; continue beating until stiff and glossy.  Do not underbeat.

Fold in the cocoa.

Drop by rounded tablespoonfuls or use a decorating bag to pipe 1 1/4 inch meringues onto cookie sheets.

Bake for 25-30 minutes or until the outsides of the meringues are crisp and dry.  (They will be soft inside.)

Cool for 5 minutes, then transfer to a wire rack to cool completely.

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Almond Biscotti

These crunchy cookies are great for dipping in tea, coffee, or hot chocolate.

Makes about 40 cookies

Ingredients:

1/2 cup butter, softened

1 1/4 cups granulated sugar

3 eggs

1 teaspoon vanilla extract

2 cups all purpose flour

2 teaspoons baking powder

dash salt

1/2 cup chopped almonds

2 teaspoons milk

Preheat the oven to 375 degrees F.

With an electric mixer, cream together the butter and 1 cup of sugar.

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.

Stir in the flour, baking powder, and salt.

Add the almonds.

Line a baking sheet with foil and grease the foil.

Divide the dough in half and spread each half into a 12 by 3 inch rectangle on the foil.

Brush with milk and sprinkle with the remaining sugar.

Bake for 15-20 minutes or until golden brown and firm to the touch.

Remove from oven and reduce heat to 300 degrees F.

Lift the rectangles with the foil onto a wire rack and cool 15 minutes.

Place on a cutting board and cut diagonally 1/2 inch thick.

Place on an ungreased baking sheet and bake for 10 minutes.

Turn the cookies over, then bake for another 10 minutes.

Turn the oven off, but leave the cookies in with the door propped open for 1-2 hours.

Store in an airtight container.

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Candy Cane Cookies

Yummy!

Makes about 4 dozen cookies.

Ingredients:

1 cup butter or margarine

1/2 cup granulated sugar

1/2 cup confectioners’ sugar

1 egg

1 teaspoon vanilla extract

1/2 teaspoon peppermint extract

2 1/2 cups all-purpose flour

1/2 teaspoon salt

red food coloring

1/2 cup granulated sugar for decoration

Cream together the butter, 1/2 cup granulated sugar, and confectioners sugar.

Beat in the egg, vanilla, and peppermint extracts.

Mix in the flour and salt.

Divide the dough in half; color one half red with the food coloring.

Wrap each half in plastic wrap and refrigerate for 1 hour or freeze for 30 minutes.

Preheat the oven to 375 degrees F.

Roll a small amount of each dough into a 3 inch long log.

Roll them together in a twisted rope and curve the end like a cane.

Place on greased cookie sheets.

Bake for 8-10 minutes.

Roll the hot cookies in the remaining sugar and place on wire racks to cool completely.

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