Cookies!

Butter Cookies

  • 1 cup butter
  • 1/2 cup white sugar
  • 1 egg
  • 1/2 tsp almond extract
  • 2 1/2 cups all-purpose flour

Beat the butter until light; gradually add the sugar and beat until pale and fluffy.  Add the egg and almond extract; scrape bowl.

Gradually mix in the flour until a thick batter is formed.  Cover and chill for at least one hour.

Preheat oven to 350.

Sprinkle flour on a table or countertop and roll a chunk of dough out to 1/8 thickness.  Use lightly floured cookie cutters to cut into desired shapes.  Place cookies on a parchment-lined (or ungreased) cookie sheets.

Bake for 8-12 minutes or until edges are golden.  Remove to wire racks to cool completely.

Butter Cookie Icing (adapted from Allrecipes.com)

  • 2 cups powdered sugar
  • 6 tsp milk
  • 4 tsp light corn syrup
  • 1/2 tsp almond extract
  • food coloring, as desired

In a mixer with a paddle attachment, mix powdered sugar and milk until smooth.

Add corn syrup and almond extract and beat until frosting is smooth and glossy.

Divide into bowls and color with food coloring.  Cover each bowl with a damp paper towel to prevent the icing from getting a skin on top.

Caramel Shortbread Squares (adapted from Allrecipes.com)

  • 2/3 cup butter, softened
  • 1/4 cup sugar
  • 1 1/4 cups all-purpose flour
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 2 Tbsp light corn syrup
  • 1/2 cup sweetened condensed milk
  • 1 1/4 cup cups milk chocolate chips

Preheat oven to 350.

In a mixer with a paddle attachment, cream first butter and sugar together until light and fluffy.  Add flour and mix until you get a good batter.

Press batter evenly into a 8″x8″ or 9″x9″ pan.  Bake for 20 minutes.  Remove from oven and let cool.

In a medium saucepan, combine the second butter, brown sugar, corn syrup, and sweetened condensed milk and place over medium heat.  Stir frequently to ensure butter melts and everything stays combined. Bring to a boil, and boil for around 5 minutes.

Remove from heat and beat with a wooden spoon vigorously for 3 minutes – do not skip this step, as this gets you to a nice, consistent caramel.  Pour over the baked crust and spread to cover evenly.  Let cool.

In a microwavable bowl, heat chocolate chips for 1 minute.  Stir, and continue to heat in 20 second intervals until chocolate is melted, stirring in between each interval.

Pour chocolate over the caramel layer and spread to cover completely.  Cover pan with foil and place in a refrigerator until completely set/firm.  Cut into 1″x1″ squares.

Cranberry Pistachio Biscotti (adapted from Joy of Baking)

  • 2/3 cup sugar (135 g)
  • 2 large eggs
  • 1 1/2 tsp vanilla
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 3/4 cup all-purpose flour (230 g)
  • 1/2 cup (60 g) unsalted chopped pistachios
  • 1/2 cup (75 g) dried cranberries

Preheat oven to 350.  Line a cookie sheet with parchment paper.

In a mixer with a paddle attachment, beat the sugar and eggs on high for around 5 minutes, or until the mixture is pale and fluffy.  You should be able to see a “ribbon” when you life the paddle out of the mixture when it’s ready.

Beat vanilla into egg mixture.

In a separate bowl, place baking powder, salt, and flour; whisk to combine.  Slowly add flour mixture to egg mixture, in about 3 additions.

Once all of the flour mixture is combined, add in the pistachios and cranberries.  Mix on medium until the pistachios and cranberries are dispersed through the batter.

Fill a bowl with water and set aside.  Use this water when dealing with shaping the batter, as it is incredibly sticky.

Wet hands, and scrape all batter out of bowl into hands.  (Re-wet hands as needed through this process)  Lightly roll batter between hands to start to form a log shape; place on cookie sheet.  Press down with wet hands to slightly flatten the log.

Bake for 30-35 minutes, or until outside is golden and the top is firm to the touch (no springiness).  Cool on a wire rack for approximately 10 minutes.  Lower heat on oven to 325.

Using a serrated knife (or an electric knife) cut the log into 3/4″ thick pieces.  Place pieces back on parchment-lined cookie sheet, and bake at 325 for 10 minutes.

Remove from oven, flip all pieces over, and bake again for 10 minutes.

Remove from oven, and let cool on wire racks.

Eggnog Thumbprints (adapted from Allrecipes.com)

  • 3/4 cup butter, softened
  • 1/2 cup white sugar
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 2 cups powdered sugar
  • 2 1/2 Tbsp spiced rum
  • nutmeg, for dusting

Preheat oven to 350.

In a mixer with a paddle attachment, cream first butter, white sugar, and brown sugar together until light and fluffy – approximately 3-5 minutes.

Beat in egg and vanilla, scraping bowl after both are mixed in.  In a separate bowl, combine flour and salt

Add in the flour mixture with the mixer on low; mix until combined.

Roll into 1/2 – 3/4 in balls and place onto parchment or silpat-lined cookie sheet.  Press into the center of each cookie with your finger or thumb.  (in the original recipe it says to place these 2 inches apart – however, mine barely spread at all when baking).

Bake for 10-12 minutes, or until edge of the bottom is turning golden brown.  Remove from oven and cool completely on wire racks.

In a mixer with a paddle attachment, mix second butter, powdered sugar, and rum until just combined.  Turn mixer up to high and beat for approximately 2 minutes, until mixture is very fluffy and pale.

Fill a piping bag with your filling (I used a Wilton #16 or #18 tip), and pipe a rosette into the middle of each cookie.  Don’t be afraid of the filling – it is what makes this cookie delicious.

Once you are finished piping, sprinkle nutmeg over the cookies, ensuring that all cookies have some on the frosting.

Refrigerate or place in a cool area until filling crusts; then package in an airtight container.

German Chocolate Cookies (from Better Homes & Gardens)

  • 1/4 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1 egg
  • 1 tsp vanilla
  • 2/3 cup all-purpose flour
  • 2/3 cup rolled oats
  • 1/4 cup flaxseed meal
  • 1/4 cup unsweetened cocoa powder
  • 3 oz dark baking chocolate, chopped
  • 1/3 cup flaked coconut
  • 1/3 cup chopped toasted pecans
  • Flaked coconut (for topping – optional)

Preheat oven to 350.

In a mixer with a paddle attachment, beat butter on medium-high speed for around 30 seconds, just to soften.  Add in brown sugar, baking soda, and salt and beat until combined, scraping sides of bowl occasionally.

Beat in egg and vanilla until combined.  Add in flour, oats, flaxseed meal, and cocoa powder and mix on low until combined.

Last, add in the chocolate, coconut, and pecans (dough will be very thick and lumpy).

Drop dough by rounded teaspoons onto parchment-lined cookie sheets, about 2 inches apart.  If desired, sprinkle tops of cookies with additional coconut. (If you would like to color the coconut, place coconut in a Ziploc baggie, add 2 drops of food coloring, and shake until the color is dispersed).

Hazelnut (or Almond) Biscotti (adapted from Joy of Baking)

  • 3 large eggs
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour (260 g)
  • 3/4 cup white sugar (150 g)
  • 1/8 tsp salt
  • 1 tsp baking powder
  • 1 cup hazelnuts, toasted, skinned and chopped

Preheat oven to 300.

In a small bowl, beat together the eggs and the vanilla extract.  Set aside.

In a mixer with a paddle attachment, mix flour, sugar, baking powder, and salt.  Slowly start adding the egg mixture, adding the hazelnuts about halfway through.  Continue to mix until a solid batter is formed.

On a lightly floured surface, divide dough in half and roll into two logs approximately 14 inches long and 3-4 inches wide.  Place on a parchment-lined cookie sheet, and press the tops of each log to flatten slightly.

Bake for 35-45 minutes, or until tops are firm to the touch.  Remove from oven and let cool for approximately 10 minutes.

Using a serrated knife (or an electric knife) cut the log into 1/2 inch thick pieces.  Place pieces back on parchment-lined cookie sheet, and bake for 10 minutes.

Remove from oven, flip all pieces over, and bake again for 10 minutes.

Remove from oven, and let cool on wire racks.

Lemon Angel Wings (adapted from Allrecipes.com)

  • 1 cup cold butter
  • 1 1/2 cups all-purpose flour
  • 1/2 cup sour cream
  • 1 tsp grated lemon peel
  • sugar – lots and lots of sugar.

In a mixer with a paddle attachment, mix the butter and the flour until you have crumbs the size of peas.  (If you don’t have a mixer, cut the butter into the flour by hand).

Mix in the sour cream and lemon peel until well blended.

Remove from bowl and pat into a 4.5″ x 4.5″ square.  Sprinkle with sugar and wrap in plastic.  Refrigerate for at least 2 hours.

Cut square into 4 equal sized squares (approximately 2.25″ x 2.25″).  Place one square on a piece of wax paper lightly coated in sugar, and put remaining squares back in the fridge.

Sprinkle square with more sugar and place a piece of wax paper on top.  Using a rolling pin, roll to a 12″ x 5″ rectangle.  Be sure to flip the dough often and sprinkle with sugar as necessary to prevent from sticking.

Once the dough is in the appropriate size/shape, start curling the long sides in towards the middle, so you have a 12″ log that resembles a wrapped scroll.  Wrap this tightly in plastic wrap and refrigerate for at least 1 hour.  Repeat until you have rolled/curled/refrigerated all the dough.

Preheat oven to 375.  Remove first log and, using a serrated knife, cut 1/2 inch slices, discarding both end pieces if necessary.

Dip both sides of each slice in sugar and place on a foil-lined baking pan. (Foil is necessary – do not substitute this). Bake for approximately 10-12 minutes or until lightly golden; flip cookies over carefully, and bake for an additional 4-6 minutes.

Remove to wire racks and cool.

Pecan Crescents

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 1/2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 cup chopped pecans
  • powdered sugar, for coating

Preheat oven to 325.

In a mixer with a paddle attachment, cream butter, sugar, and vanilla until pale and fluffy.  Gradually add flour, and then mix in pecans until well-distributed.

Shape batter into small crescents and place on a parchment-lined baking sheet.  These cookies do not spread, so do not worry about putting them close.  Bake for 20-22 minutes, or until edges are turning golden.

Remove from oven and let cool on pans for 2-3 minutes.  Meanwhile, put a couple of cups of powdered sugar in a large Ziploc bag.  Take cookies and shake them in a bag to coat.  Remove and place on wire racks to cool completely.

Potato Chip Cookies

  • 1 lb butter
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 1/2 tsp vanilla
  • 4 1/2 cups all-purpose flour, sifted after measuring
  • 1/2 cup crushed potato chips

Preheat oven to 350.

In a mixer with a paddle attachment, cream the butter and both sugars for approximately 3-5 minutes, or until pale and fluffy.  Add vanilla and mix.

Slowly add flour to the mixture, about a cup at a time.  Once all flour is added, add in potato chips and mix on medium high until chips are dispersed through batter.

Roll batter into balls no larger than 1-inch and place on a parchment lined cookie sheet, approximately 2 inches apart.  Using the palm of your hand, press the ball down so it is slightly raised in the middle and thinner at the edges.  Lightly press a dent in the middle of the cookie and add sprinkles if desired.

Bake for 12-15 minutes, or until edges of cookie are lightly golden.  Remove from oven and cool on wire racks.

Raspberry Chocolate Bars (courtesy of my cousin’s friend Lisa)

  • 1 cup butter, softened
  • 1/2 cup packed brown sugar
  • 2 cups flour
  • 1/4 tsp salt
  • 2 cups chocolate chips, divided
  • 14 oz can sweetened condensed milk
  • 1/2 cup seedless raspberry jam

Preheat oven to 350.

Beat butter and brown sugar until light and fluffy.  Add flour and salt and beat until well-mixed.

With floured fingers measure out 1 3/4 cup of batter and press it into the bottom of a greased 9×13 pan.  Wrap and save the remaining batter.

Bake for 10-12 minutes or until edges are golden.

In a medium saucepan combine 1 cup of chocolate chips and condensed milk; melt over medium heat, stirring constantly.  Pour and spread over hot crust.

Break reserved batter into little crumbs over chocolate mixture (use all of it).  Sprinkle remaining chocolate chips over the crumb topping.

Microwave the jam until runny; using a fork or spoon, drizzle over the top.

Bake 25-30 minutes, or until center is done.  Let cool in dish completely, then cut into small squares.

Rosemary-Kissed Thumbprint Cookies (from Better Homes & Gardens)

  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp chopped fresh rosemary
  • 1/4 tsp salt
  • 3/4 cup butter, softened
  • 1/3 cup powdered sugar
  • few drops almond extract
  • 1/4 cup orange marmalade (if needed)
  • lemon curd (I used this recipe)

In a small bowl, combine flour, cornstarch, rosemary, and salt; set aside.

In a mixer with a paddle attachment, beat butter for approximately 30 seconds, just to soften.  Add the powdered sugar and almond extract, and beat until combined.  Scrape sides of bowl.

Beat in flour mixture until a smooth batter is formed.  Cover, and chill for no more than 1 hour.

Preheat oven to 325.

Shape dough into 1-inch balls and place about 2 inches apart on parchment-lined cookie sheets.  Use your thumb or finger to make an indentation into the middle of each cookie.  Spoon just under 1/2 teaspoon of either the orange marmalade or the lemon curd into the center of each cookie, completely filling the indentation.

Bake for approximately 12-14 minutes, or until edges are slightly golden.  Cool on cookie sheets for 1 minute, then transfer to wire racks and cool completely.

Saltine Toffee

  • Butter, for greasing
  • Saltine crackers
  • 1 cup butter
  • 1 cup packed dark brown sugar
  • 1 cup milk chocolate chips
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup chopped pecans (optional)

Preheat oven to 400.

Line a jelly-roll pan with foil.  Butter the foil as well as you can, especially on the corner.  Make sure to go up the edges of the foil as well.

Line the buttered pan with saltine crackers in a single layer, breaking some in half to get to the very edges.

In a small sauce pan combine the butter and sugar.  Bring to a boil and let boil for 3 minutes, or until mixture starts to pull away from the sides of the pan.  Pour the caramel mixture over the saltine crackers, spreading evenly so all crackers are coated.

Bake at 400 for 5-6 minutes, or until crackers are floating on top of the mixture.

Remove from oven and sprinkle with chocolate chips; let sit for around 3-4 minutes so chips soften.  Spread melted chocolate over toffee to cover entire pan.  Sprinkle with chopped nuts if desired.  Cool completely.

Flip toffee out onto foil/parchment/something protective.  Peel foil off of back.  Break into 2 bite pieces, and place in an air-tight container.  Store in a cool location (it tastes best this way).

Advertisements

One thought on “Cookies!

  1. Pingback: Cookie cookie cookie! | Kat's Sweet Somethings

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s