sandi-in-hawaii
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Doncha just love the smell of cookies baking in the oven?? Here's what I've made so far >>
- Thread starter sandi-in-hawaii
- Start date
sandi-in-hawaii
Well-known member
REC: Meryl's Mocha Truffle Cookies - OMG soooo decadent!
Wow! This is an intense cookie - intensely chocolate and intensely coffee! I used 1 tablespoon of instant espresso (Medaglia D'Oro) and it was pretty strong. I think the 1 1/2 tablespoons woulda been too much for me.
But what a fab cookie - Thanks Meryl!
This is a cut and paste of Meryl's rec, so it's her comments in the ().
MOCHA TRUFFLE COOKIES
"These double-chocolate cookies have a soft trufflelike center, a crispy outside, and a delectable coffee flavor."
INGREDIENTS:
1/2 cup butter (I use unsalted)
1/2 cup semisweet chocolate pieces (I use 3 oz semisweet chocolate, chopped)
1 tablespoon instant coffee crystals (I use 1 1/2 Tbsp instant espresso)
3/4 cup sugar
3/4 cup packed brown sugar (I use dark brown)
2 beaten eggs
2 teaspoons vanilla
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder (I use Dutch processed)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate pieces (I use Ghirardelli semisweet chocolate chips)
DIRECTIONS:
1. Preheat oven to 350 F (325 F for dark pans). Lightly grease 2 cookie sheets.
2. In a large saucepan, (I use a double boiler), melt butter and the 1/2 cup chocolate pieces over low heat, stirring until smooth. Remove from heat. Stir in coffee crystals; cool 5 minutes. Stir in sugars, eggs, and vanilla.
3. In a medium mixing bowl sift together flour, cocoa powder, baking powder, and salt. Stir into chocolate/coffee mixture. Fold in the 1 cup chocolate pieces. Drop dough by rounded tablespoons onto cookie sheets.
4. Bake about 10 minutes. (Do not overbake. Cookies should remain very soft, almost raw to the touch in the centers; the edges will become crunchy when cooled).
5. Let cool 1 minute before removing from sheets to a wire rack to cool completely.
Makes 30 cookies.
From Better Homes and Gardens - Edited by Meryl
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=37029
Wow! This is an intense cookie - intensely chocolate and intensely coffee! I used 1 tablespoon of instant espresso (Medaglia D'Oro) and it was pretty strong. I think the 1 1/2 tablespoons woulda been too much for me.
But what a fab cookie - Thanks Meryl!
This is a cut and paste of Meryl's rec, so it's her comments in the ().
MOCHA TRUFFLE COOKIES
"These double-chocolate cookies have a soft trufflelike center, a crispy outside, and a delectable coffee flavor."
INGREDIENTS:
1/2 cup butter (I use unsalted)
1/2 cup semisweet chocolate pieces (I use 3 oz semisweet chocolate, chopped)
1 tablespoon instant coffee crystals (I use 1 1/2 Tbsp instant espresso)
3/4 cup sugar
3/4 cup packed brown sugar (I use dark brown)
2 beaten eggs
2 teaspoons vanilla
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder (I use Dutch processed)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate pieces (I use Ghirardelli semisweet chocolate chips)
DIRECTIONS:
1. Preheat oven to 350 F (325 F for dark pans). Lightly grease 2 cookie sheets.
2. In a large saucepan, (I use a double boiler), melt butter and the 1/2 cup chocolate pieces over low heat, stirring until smooth. Remove from heat. Stir in coffee crystals; cool 5 minutes. Stir in sugars, eggs, and vanilla.
3. In a medium mixing bowl sift together flour, cocoa powder, baking powder, and salt. Stir into chocolate/coffee mixture. Fold in the 1 cup chocolate pieces. Drop dough by rounded tablespoons onto cookie sheets.
4. Bake about 10 minutes. (Do not overbake. Cookies should remain very soft, almost raw to the touch in the centers; the edges will become crunchy when cooled).
5. Let cool 1 minute before removing from sheets to a wire rack to cool completely.
Makes 30 cookies.
From Better Homes and Gardens - Edited by Meryl
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=37029
sandi-in-hawaii
Well-known member
REC: Barbara in VA's Gilded Sesame Cookies - soo beautiful!
Barbara, I saw that cookie in the magazine, but never woulda made it, until you raved about it. I never even noticed those beautiful golden sesame seeds.
I absolutely LOVE the look of these cookies, but was not as crazy about the tahini cookies. (If you love halvah, you'll love these cookies.)
I'm going to save my extra golden sesame seeds, and use it on a different cookie.
I tried sprinkling some on Meryl's Mocha Truffle cookies, but I think they're prettier on a white cookie than a brown one. Gonna look for a shortbread cookie instead smileys/smile.gif And now I think I'll get more luster dust, in different colors..... Love it!!
Ohmy, Oh my, Oh my...are these ever good! REC: Gilded Sesame Cookies
Posted to Thread #4868 at 9:24 am on Dec 9, 2006
Have just a few minutes to squeeze in the first batch of Christmas Cookies of the season. I began with Gourmet's Gilded Sesame Cookies and I have to make a second batch, they are amazing! They are also very pretty because the sesame seeds are tossed with gold luster, what a clever idea, why didn't I think of that?
Gilded Sesame Cookies
1 1/4 C flour
1/2 t baking powder
1/4 t salt
1 stick unsalted butter, softened
1/2 C sugar
1/2 C well stirred tahini
1 t vanilla
1/3 C sesame seeds (preferably hulled)
1/4 t gold or silver luster dust
*Whisk together flour, baking powder and salt in a small bowl.
*Beat together butter and sugar in a large bowl with an electric mixer at medium high speed until pale and fluffy, about 3 minutes, then beat in tahini and vanilla. Reduce speed to low and add flour mixture in 2 batches, mixing until a crumbly dough forms. Transfer dough to a sheet of plastic wrap and press into a disk. Chill for at least 1 hour.
*Preheat oven to 350°F. Line 2 baking sheets with parchment (I used silpats).
*Stir together sesame seeds with luster dust in a small bowl.
*Roll dough into 1" balls, then roll in seeds to coat. Arrange 2" apart on baking sheets. Bake until cookies are puffed and starting to crack, 12-15 minutes. Cool on sheets 10 minutes as cookies will be very fragile when hot, then transfer to a rack to cool completely.
Enjoy!
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=37929
Barbara, I saw that cookie in the magazine, but never woulda made it, until you raved about it. I never even noticed those beautiful golden sesame seeds.
I absolutely LOVE the look of these cookies, but was not as crazy about the tahini cookies. (If you love halvah, you'll love these cookies.)
I'm going to save my extra golden sesame seeds, and use it on a different cookie.
I tried sprinkling some on Meryl's Mocha Truffle cookies, but I think they're prettier on a white cookie than a brown one. Gonna look for a shortbread cookie instead smileys/smile.gif And now I think I'll get more luster dust, in different colors..... Love it!!
Ohmy, Oh my, Oh my...are these ever good! REC: Gilded Sesame Cookies
Posted to Thread #4868 at 9:24 am on Dec 9, 2006
Have just a few minutes to squeeze in the first batch of Christmas Cookies of the season. I began with Gourmet's Gilded Sesame Cookies and I have to make a second batch, they are amazing! They are also very pretty because the sesame seeds are tossed with gold luster, what a clever idea, why didn't I think of that?
Gilded Sesame Cookies
1 1/4 C flour
1/2 t baking powder
1/4 t salt
1 stick unsalted butter, softened
1/2 C sugar
1/2 C well stirred tahini
1 t vanilla
1/3 C sesame seeds (preferably hulled)
1/4 t gold or silver luster dust
*Whisk together flour, baking powder and salt in a small bowl.
*Beat together butter and sugar in a large bowl with an electric mixer at medium high speed until pale and fluffy, about 3 minutes, then beat in tahini and vanilla. Reduce speed to low and add flour mixture in 2 batches, mixing until a crumbly dough forms. Transfer dough to a sheet of plastic wrap and press into a disk. Chill for at least 1 hour.
*Preheat oven to 350°F. Line 2 baking sheets with parchment (I used silpats).
*Stir together sesame seeds with luster dust in a small bowl.
*Roll dough into 1" balls, then roll in seeds to coat. Arrange 2" apart on baking sheets. Bake until cookies are puffed and starting to crack, 12-15 minutes. Cool on sheets 10 minutes as cookies will be very fragile when hot, then transfer to a rack to cool completely.
Enjoy!
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=37929
sandi-in-hawaii
Well-known member
My old standby REC: Ginger Cookies
Here's one of my tried and trues. They originally started off as tiny drop cookies, but this time, I rolled the dough into logs, stuck them in the freezer, so I can just slice and bake whenever I need them.
I think the spiciness of these cookies, and the fact that they're not too sweet make a nice contrast when you have an assortment of cookies.
Ginger Cookies
Makes about 6 dozen small cookies
3/4 cup butter
1 cup sugar
1 egg
1/4 cup light molasses
2 cups flour
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
Extra sugar, for rolling cookies in
Cream butter and sugar. Mix in egg and molasses. Sift remaining ingredients together, and add to butter mixture. Mix until just incorporated.
Drop onto four sheets of waxed paper, and roll into skinny logs. Refrigerate until firm, at least 2 hours (or freeze for longer storage).
Preheat oven to 350º (335º convect). Cut dough into 1/4” slices. Roll slices in extra sugar, and bake on lightly greased cookie sheet 8 to 10 minutes (or about 6 minutes for chewy cookies.)
Let cookies rest on sheets for about 2 minutes, then remove to cooling racks to cool completely.
Here's one of my tried and trues. They originally started off as tiny drop cookies, but this time, I rolled the dough into logs, stuck them in the freezer, so I can just slice and bake whenever I need them.
I think the spiciness of these cookies, and the fact that they're not too sweet make a nice contrast when you have an assortment of cookies.
Ginger Cookies
Makes about 6 dozen small cookies
3/4 cup butter
1 cup sugar
1 egg
1/4 cup light molasses
2 cups flour
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
Extra sugar, for rolling cookies in
Cream butter and sugar. Mix in egg and molasses. Sift remaining ingredients together, and add to butter mixture. Mix until just incorporated.
Drop onto four sheets of waxed paper, and roll into skinny logs. Refrigerate until firm, at least 2 hours (or freeze for longer storage).
Preheat oven to 350º (335º convect). Cut dough into 1/4” slices. Roll slices in extra sugar, and bake on lightly greased cookie sheet 8 to 10 minutes (or about 6 minutes for chewy cookies.)
Let cookies rest on sheets for about 2 minutes, then remove to cooling racks to cool completely.
sandi-in-hawaii
Well-known member
REC: Raspberry and Almond Shortbread Thumbprints from Allrecipes.com
These didn't turn out quite as pretty as the picture on the attached link. Mine spread more, and got browned around the edges. Maybe I shoulda chilled the dough a little before baking.
I also didn't do the drizzle, but the cookies were pretty as is.
But they tasted great, and I'll defintely make it again. (And read the last comment on the link - the idea of using a chapstick to make the indentations is inspired!!!)
Raspberry and Almond Shortbread Thumbprints
Recipe yield: 3 dozen
SUBMITTED BY: Dee
"Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze."
1 cup butter, softened
2/3 cup white sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam
1/2 cup confectioners' sugar
3/4 teaspoon almond extract
1 teaspoon milk
Preheat oven to 350º F (175º C).
In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together.
Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.
http://allrecipes.com/Recipe/Raspberry-and-Almond-Shortbread-Thumbprints/Detail.aspx
These didn't turn out quite as pretty as the picture on the attached link. Mine spread more, and got browned around the edges. Maybe I shoulda chilled the dough a little before baking.
I also didn't do the drizzle, but the cookies were pretty as is.
But they tasted great, and I'll defintely make it again. (And read the last comment on the link - the idea of using a chapstick to make the indentations is inspired!!!)
Raspberry and Almond Shortbread Thumbprints
Recipe yield: 3 dozen
SUBMITTED BY: Dee
"Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze."
1 cup butter, softened
2/3 cup white sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam
1/2 cup confectioners' sugar
3/4 teaspoon almond extract
1 teaspoon milk
Preheat oven to 350º F (175º C).
In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together.
Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.
http://allrecipes.com/Recipe/Raspberry-and-Almond-Shortbread-Thumbprints/Detail.aspx
sandi-in-hawaii
Well-known member
REC: Macadamia Coconut Icebox Cookies from Allrecipes.com
I love the macadamia in these cookies! Make sure they're golden brown all over - they taste better smileys/smile.gif
Macadamia Coconut Icebox Cookies
from allrecipes.com
Submitted by: LYNN SEVERNS
"A great refrigerator cookie with a tropical twist. This dough freezes well and only takes a few minutes to thaw and then bake." Original recipe yield: 6 dozen.
Single Recipe
1 1/2 cups (12 oz) butter, softened
1 1/4 cups (8 3/4 oz.) white sugar
1 tablespoon vanilla extract
2 cups (9 oz.) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups (7 oz) rolled oats
2 cups (8 oz.) chopped macadamia nuts
1 cup (3 oz.) flaked coconut
Double recipe (6 rolls, 1 lb each)
1 lb 8 oz butter, softened
1 lb, 1 1/2 oz white sugar
2 tablespoons vanilla extract
1 lb, 2 oz all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
14 oz rolled oats
14 oz chopped macadamia nuts
7 1/2 oz flaked coconut
In a large bowl, cream butter and sugar until fluffy. Stir in vanilla. Sift together flour, baking soda, and salt. Stir into the butter mixture. Then stir in the oatmeal, macadamia nuts and coconut.
Divide dough into three portions (1 lb. 1 oz each) and roll each portion into a log about 2 1/2 inches in diameter. Wrap each log in plastic wrap and put into the refrigerator to chill for 2 hours, or wrap and freeze for up to 2 months.
Preheat oven to 325ºF. Grease cookie sheets or line them with parchment paper (I used Silpats). If frozen, let dough logs sit out at room temperature for 5 minutes. Slice each log into 1/4 inch rounds and place about 1 inch apart on prepared baking sheets.
Bake for 12 to 15 minutes until golden brown. Allow to cool for 1 minute on baking sheet, then remove to wire racks to cool.
http://allrecipes.com/Recipe/Macadamia-Coconut-Icebox-Cookies/Detail.aspx
I love the macadamia in these cookies! Make sure they're golden brown all over - they taste better smileys/smile.gif
Macadamia Coconut Icebox Cookies
from allrecipes.com
Submitted by: LYNN SEVERNS
"A great refrigerator cookie with a tropical twist. This dough freezes well and only takes a few minutes to thaw and then bake." Original recipe yield: 6 dozen.
Single Recipe
1 1/2 cups (12 oz) butter, softened
1 1/4 cups (8 3/4 oz.) white sugar
1 tablespoon vanilla extract
2 cups (9 oz.) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups (7 oz) rolled oats
2 cups (8 oz.) chopped macadamia nuts
1 cup (3 oz.) flaked coconut
Double recipe (6 rolls, 1 lb each)
1 lb 8 oz butter, softened
1 lb, 1 1/2 oz white sugar
2 tablespoons vanilla extract
1 lb, 2 oz all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
14 oz rolled oats
14 oz chopped macadamia nuts
7 1/2 oz flaked coconut
In a large bowl, cream butter and sugar until fluffy. Stir in vanilla. Sift together flour, baking soda, and salt. Stir into the butter mixture. Then stir in the oatmeal, macadamia nuts and coconut.
Divide dough into three portions (1 lb. 1 oz each) and roll each portion into a log about 2 1/2 inches in diameter. Wrap each log in plastic wrap and put into the refrigerator to chill for 2 hours, or wrap and freeze for up to 2 months.
Preheat oven to 325ºF. Grease cookie sheets or line them with parchment paper (I used Silpats). If frozen, let dough logs sit out at room temperature for 5 minutes. Slice each log into 1/4 inch rounds and place about 1 inch apart on prepared baking sheets.
Bake for 12 to 15 minutes until golden brown. Allow to cool for 1 minute on baking sheet, then remove to wire racks to cool.
http://allrecipes.com/Recipe/Macadamia-Coconut-Icebox-Cookies/Detail.aspx