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Sweets for the Season 2008: Gingersnaps Recipe

December 19, 2008 By 2 Comments

HeatherHeather says:

This recipe makes cookies that are a nice balance between crispy and chewy. If you like your ’snaps to have a sharp bite add a little crystallized ginger and even a pinch of cayenne. This version is kid friendly, but also makes a nice base for turning up the heat.

gingersnaps.jpg

Ingredients:

 

  • 3/4 cup unsalted butter – softened
  • 1/2 cup dark brown sugar
  • 1/2 cup granulated sugar + 1 cup for garnish
  • 1/4 cup blackstrap molasses
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp cinnamon
  • 2 tsp ground ginger
  • 1/2 tsp ground cloves

Directions after the jump.

 

gingersnaps4.jpgCream the butter, dark brown sugar, and granulated sugar with an electric mixer until fluffy. This may take two to three minutes.

 

butter, sugar, molasses, egg, vanillaAdd the molasses, egg, and vanilla and stir until just combined. (You don’t want to still see egg slime, but don’t beat it to death, either.

 

In another bowl whisk together the flour, baking soda, salt, cinnamon, ginger, and ground cloves. (If you are adding crystallized ginger or cayenne pepper, now is the time.)

batter with flour mixture

 

Stir the flour mixture into the batter until just combined. Be sure to scrape the sides and bottom of the bowl with a spatula to prevent clumps of plain flour.

 

Wrap tightly with plastic wrap (press it down onto the dough) and chill for an hour.

gingersnaps2.jpg

Preheat the oven to 350F.

 

Roll the dough into one inch balls, roll the dough-balls in sugar, and set about two inches apart on a baking sheet. (If you want the cookies to retain a sparkle, try turbinado sugar)

 

Press firmly with the bottom of a glass or a metal measuring cup (it needs a smooth bottom) and flatten to about one quarter inch. Bake for 12 – 15 minutes at 350F and remove to a wire rack to cool. The tops of the cookies should be firm and dry.

 

Enjoy!

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Sweets for the Season 2008: Butter Pecan Cookies Recipe

December 7, 2008 By Leave a Comment

Heather says:

These are not a copy cat recipe for Pecan Sandies, but with some tweaking they may be quite close (a little extra sugar and perhaps almond extract in addition to the vanilla, but I have not tested these thoughts). These cookies are buttery and taste of toasted pecans, simple flavors are sometimes all that are neded.

Ingredients:

  • 3/4 cup chopped pecans
  • 1/2 cup unsalted butter, softened
  • 1/3 cup white sugar + extra for coating
  • 1 tsp vanilla extract
  • 1/8 ts salt
  • 1 cup all purpose flour

 

Directions:

Preheat the oven to 350°F. Spread the pecan pieces in a single layer on a baking sheet and toast for 6 – 7 minutes. They should smell fragrant, but not burnt. If you set off the smoke detector, you did it incorrectly. Please start over. Let these cool while you prepare the dough.

Use a stand mixer to cream the butter and sugar. Beat until fluffy.

Add the vanilla, flour, and salt, then mix on low just until the dough comes together. You’ll pass a stage where it resembles crumbs, just keep mixing. As soon as the dough comes together stop the mixer.

Finely chop the pecans and then fold gently into the dough. Folding simplly means to slide your spoon or spatular against the bowl underneat the dough, then pull, lifting up and toard the center. It’s a very gently way of stirring batters.

Divide the dough into 12 equal pieces and roll into balls, they should be just over 1″ in diameter. Roll each ball in white sugar before placing on an ungreased baking sheet.

use a glass to press each ball into a circle. Pinch the cokies back into shape if necessary. Bake for 12 – 14 minutes turning halfway through. Remove from the cookies from oven and place onto a wire rack to cool. Straight from the oven they will be doughy and soft, but as they cool they will firm up and become similar in texture to pecan sandies.

Enjoy!

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Chocolate Oatmeal Cookies Recipe

December 6, 2008 By 7 Comments

Heather says:
If you just can’t decide whether to make oatmeal or chocolate chip cookies this is the joyful union of both. These are a little chewy, a little soft, and a whole lot of chocolate.

Ingredients:

 

  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 cup all purpose flour
  • 3 TBSP unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp salt (unless you use salted butter, then reduce to 1/4 tsp)
  • 1 egg
  • 2 tsp vanilla
  • 1 1/4 cups rolled oats
  • 1/2 cup semi-sweet chocolate chips
  • cooking spray

 

Directions:

Preheat the oven to 350°F and grease your baking sheet. 

In a bowl combine the flour, unsweetened cocoa powder, baking powder, baking soda, cinnamon, and salt. Briefly stir with a fork or whisk to ensure all ingredients are evenly distributed. Set this aside for a moment.

In a mixing bowl place the softened butter, brown sugar, and white sugar. Mix until smooth. In a measuring cup slightly beat the egg with the two teaspoons vanilla extract. Add to the butter and sugar and mix until smooth.

Add the dry ingredients and stir until just combined, be sure to scrape the side and bottom of the bowl with a spatula.

Once the dry ingredients are incorporated stir in the rolled oats and chocolate chips, mix by hand until evenly distributed.

Use two tablespoons or a cookie scoop to drop onto the greased baking sheet. Bake for 8 – 10 minutes at 350°F, then allow to cool on the sheet for an additional five minutes before transferring to a wire rack to cool completely.

Enjoy.

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Triple Chocolate Cookies Recipe

December 22, 2007 By

HeatherHeather says:

Welcome to the penultimate episode of cookie-a-day. Today I have another recipe from Kendra. (Why have friends if you can’t abuse them?) I hope y’all have enjoyed this series, it’s definitely been a challenge sometimes. Thank you to everyone who contributed recipes. If I didn’t get to them this year, it won’t be long before we’re doing it all over again.

Triple Chocolate Cookies

  • 10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
    1/2 cup plus 2 teaspoons all purpose flour
    3 tablespoons unsweetened cocoa powder
    1/4 teaspoon baking powder
    1/4 teaspoon salt
    1 cup plus 1 tablespoon sugar
    5 tablespoons unsalted butter, softened
  • 3 large eggs
    1 1/2 teaspoons vanilla extract
    3 ounces (1/2 cup) white chocolate chips
    3 ounces (1/2 cup) semi sweet chocolate chips

Directions:

Position rack in center of oven and preheat to 350°F.

Stir chopped chocolate in top of double boiler set over simmering water until melted and smooth; remove from over water. Cool melted chocolate 10 minutes.

Meanwhile, whisk together flour, cocoa powder, baking powder, and salt into medium bowl. Beat sugar and butter in another medium bowl until crumbly. Add eggs, 1 at a time, beating well after each addition. Continue to beat until mixture is light, pale, and creamy, about 5 minutes. Add lukewarm melted chocolate and vanilla and beat just until blended. Fold in dry ingredients, then assorted (white and semi sweet) chocolate chips.

Drop chocolate cookie batter by 1/4 cupfuls onto ungreased baking sheets, spacing 2 inches apart. Bake cookies, 1 baking sheet at a time, until tops are evenly cracked but cookies are not yet firm to touch, about 16 minutes. Cool cookies completely on baking sheets. Using metal spatula, carefully transfer 4 cookies to each of 4 large resealable plastic bags, arranging in single layer. Freeze cookies overnight. (Can be made 3 days ahead. Keep frozen.)

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White Chocolate Macadamia Nut Cookies Recipe

December 21, 2007 By 1 Comment

HeatherHeather says:

Many thanks to my friend Kendra for providing today’s cookie and picture.

1210-029.jpg

White Chocolate Macadamia Nut Cookies

  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter – softened
  • 1 cup (packed) light brown sugar
  • 3/4 cup sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 3/4 cups white chocolate chips
  • 1 1/2 cup coarsely chopped roasted salted macadamia nuts

Directions:

Preheat oven to 350°F.

Whisk the flour, baking soda, and salt together in a bowl.

Beat the butter until fluffy, add the both the white and brown sugar.  Mix until well blended.   Add the vanilla and eggs, one at a time.  Mix until smooth.

Mix in the  dry ingredients and beat just until blended.

Carefully mix in the nuts and chips. and nuts.

For large cookies, drop dough by heaping tablespoonfuls onto ungreased baking sheets, spacing 21/2 inches apart. For small cookies, drop dough by level tablespoonfuls onto sheets, spacing 11/2 inches apart.

Bake cookies until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies. Cool on sheets.

Enjoy!

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Honey Butter Star Cookies Recipe

December 19, 2007 By

HeatherHeather says:

This is just a simple tweak on a basic butter cookie. It was going to be more complicated, until I was distracted while measuring. Also my stars didn’t always look like starfish, but my four year old used my new cookie cutter with his playdough. Instead of getting mad I went with the theme. When sprinkling cookies with sugar, it is important to choose one with large grains, like turbinado. Turbinado can be found under the brand name Sugar In The Raw.

starcookie.jpg

Ingredients:

  • 1/2 cup unsalted butter – softened
  • 1/4 cup honey
  • 1/2 cup light brown sugar – packed
  • 1 egg
  • 1 tsp vanilla
  • 2 cups flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • powdered sugar for dusting while rolling to prevent sticking about 1/4 cup.
  • 1 egg white for brushing
  • turbinado sugar for sprinkling

Beat the butter, sugar, and honey together until fluffy. Beat in the egg and vanilla and mix until smooth. This batter will not be as smooth as one with only brown and white sugars, but that’s OK.

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

Slowly mix the flour mixture into the batter. Stir until just mixed.

Shape into a disk and wrap tightly in plastic wrap. Refrigerate for 30 minutes.

Preheat the oven to 350F.

Lightly dust your work surface with powdered sugar and roll the dough out to 1/4″ thick. Cut out and place on a cool, ungreased baking sheet.
Brush with egg white and sprinkle with sugar if desired.

Bake at 350 for 8 – 10 minutes. The edges will start to brown when these cookies are done baking, they are quite bland if underdone.

Enjoy!

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Chocolate Cookies With Peanut Butter Chips Recipe

December 18, 2007 By

HeatherHeather says:

Tonight was tree decorating night, so while I wrestled with the lights (I’m picky, so it is my job) Mr. Heather whipped up a batch of cookies.  These are good without being overwhelming either on the chocolate or peanut butter side.

cpbcookie.jpg

Ingredients:

  • 1  1/8 cups unsalted butter
  • 2 cups granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 10 oz peanut butter chips

Directions:

Beat the butter and sugar in a mixing bowl until light and fluffy.  Add the eggs one at a time, followed by the vanilla and beat until incorporated.

In a separate bowl whisk together the flour, cocoa, baking soda, and salt.

Slowly mix into the butter and sugar, being sure to scrape the sides of the bowl.  Gently stir in the peanut butter chips.

Preheat the oven to 350F.

Drop the batter by rounded tablespoon onto an ungreased baking sheet.  Bake for 8 – 10 minutes.  Cool for two – five minutes on the baking sheet before allowing to cool completely on a wire rack.

Enjoy!

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Chocolate Crinkles or Black and Whites Recipe

December 16, 2007 By

HeatherHeather says:

As you can tell this fun little cookie has several names. They also go by krinkles, and kringles. Soft and chocolatey the powdered sugar adds a nice counterpoint, both with color and taste. It makes an attractive addition to your holiday baking.

krinkle1.jpg

INGREDIENTS:

  • 3/4 cup butter, melted
  • 1/2 cup unsweetened cocoa powder (I use Hershey’s Special Dark, richer taste without a gourmet price)
  • 1 cup sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 6-oz. bag semisweet chocolate chips (optional)
  • confectioners sugar to taste (1/2 – 1 cup)

Directions after the jump.

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Keeping All Those Cookies

December 16, 2007 By 2 Comments

Dear Home Ec 101,

When should one begin their holiday baking if they want to give out cookie platters the week before Christmas? Last year I did all my baking in 2 days and it nearly killed me, but I don’t want to do it too far in advance or the cookies won’t be fresh. I tried freezing cookies once but they ended up all ice crystally and didn’t taste right.

~Cracked My Tooth on a Cookie

HeatherHeather says:

Typically, cookies with high butterfat content will stay fresh for about a week at room temperature. Cookies that can be frozen should last 3 -4 months if undisturbed at 0°F.

The storage method all depends on the type of cookie. Remember, do not attempt to package any cookies for storage until they have cooled completely.

Soft cookies typically do not freeze well. Store them in an air tight container. If the cookies begin to dry out, add a slice of fresh bread or 1/2 of an apple to the container to help balance the moisture.

Crisp cookies freeze well. You can use freezer bags, just slide a sheet of waxed paper between each layer. Thaw at room temperature. If you live in a dry climate, just cover the cookies for short term storage. If you live in a humid one, you’ll need an airtight container. Crisp cookies may be recrisped in an oven for 3-5 minutes on an ungreased baking sheet.
Cookies containing meringue cannot be frozen. Well, they could, but you’ll be left with a nasty weepy cookie.

Brownies freeze very well in an airtight container or freezer bag.

Decorated cookies typically do not freeze well due to the moisture content of the frosting. (Those decorated with sprinkles should be OK) After the frosting has hardened store these cookies at room temperature in an airtight container with a sheet of wax paper between layers.

Cookies that contain dairy products, such as cream cheese, with the exception of butter need to be refrigerated.

Cookies with moist centers, should be stored in a loosely covered container. These typically do not freeze well.

Lowfat cookies do not freeze well, it’s due to their higher water content.

Now, about that cookie dough.

Do not freeze dough containing only egg whites. It is too delicate for the freezer. If the dough has whole eggs, it should freeze well.

For drop cookies, mix up the dough and drop by rounded tablespoon onto an ungreased baking sheet (or a similar flat surface if you have a small freezer). Place in the freezer until frozen solid. Remove from the tray and place in a freezer bag. Be sure to remove as much air as possible before returning to the freezer. Using this method, you’ll be able to remove as few cookies as you would like for small batches. Thaw in the refrigerator and bake according to the directions. (You may need to add a minute or two)

Rolled cookie dough can be rolled out into sheets that will be ready to cut when thawed. Depending on the directions roll out to 1/2″ or 1/4″. Place on a floured baking sheet and freeze. When fully frozen, layer in shallow container or freezer bag, with wax paper between the layers. Remove as needed from the freezer and allow to thaw in the refrigerator. Cut the cookies and bake according to the recipe’s directions.

Cookie dough will last 3 – 4 months if frozen in air tight packaging.

Enjoy!

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Cookie-a-day: Italian Knots Recipe

December 15, 2007 By

HeatherHeather says:

Today’s cookie was conributed by my longtime, non-blogging friend Carol.

italianknots.jpg

Italian Knots

  • 2 sticks butter
  • 6 eggs
  • 2 tsp vanilla
  • 1 1/4 c sugar
  • 6 c flour
  • 6 tsp baking powder
  • 1 tsp salt

Directions after the jump.

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