Cookie Recipes

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Cookie Recipes - Page 8 Empty Cranberry-Nut Chocolate Chip Cookies

Post  justmecookin Sun Aug 17, 2008 10:58 pm

Cranberry-Nut Chocolate Chip Cookies

3/4 cup all-purpose flour (about 3 1/3 ounces)
3/4 cup whole wheat flour (about 3 1/2 ounces)
3/4 cup regular oats
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup dried cranberries
2 1/2 tablespoons finely chopped walnuts
2 1/2 tablespoons semisweet chocolate minichips
3/4 cup packed brown sugar
5 tablespoons butter, softened
2 tablespoons honey
3/4 teaspoon vanilla extract
1 large egg
1 large egg white
Cooking spray

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, oats, baking powder, and the next 5 ingredients (through chips) in a large bowl.

Combine sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add honey, vanilla, egg, and egg white; beat well. Add flour mixture to sugar mixture; beat at low speed until well blended. Cover and refrigerate 8 hours or overnight.

Preheat oven to 350°. Drop batter by tablespoonfuls onto a baking sheet coated with cooking spray. Bake at 350° for 10 minutes. Cool 2 minutes on pans. Remove from pans, and cool completely on wire racks. Makes 36 cookies


Last edited by justmecookin on Sun Aug 24, 2008 7:18 am; edited 1 time in total
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Cookie Recipes - Page 8 Empty Chewy Chocolate-Cherry Cookies

Post  justmecookin Sun Aug 17, 2008 11:01 pm

Chewy Chocolate-Cherry Cookies

1 cup all-purpose flour (about 4 1/2 ounces)
1/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1/3 cup butter, softened
1 teaspoon vanilla extract
1 large egg
2/3 cup dried tart cherries
3 tablespoons semisweet chocolate chips
Cooking spray

Preheat oven to 350°. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking powder, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at high speed until well blended. Add vanilla and egg; beat well. With mixer on low speed, gradually add flour mixture. Beat just until combined. Fold in cherries and chocolate chips.

Drop by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or just until set. Remove from oven; cool on pans 5 minutes. Remove from pans; cool completely on wire racks. Makes 30 cookies


Last edited by justmecookin on Sun Aug 24, 2008 7:19 am; edited 1 time in total
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Cookie Recipes - Page 8 Empty Pecan Crescent Cookies

Post  justmecookin Sun Aug 17, 2008 11:08 pm

Pecan Crescent Cookies

1 cup butter or margarine, cut up
2 cups all-purpose flour
1 cup cottage cheese
1/4 cup butter or margarine, melted
1 1/2 cups firmly packed brown sugar
1 cup chopped pecans

Cut butter into flour with a pastry blender until crumbly. Stir in cottage cheese until blended. Divide dough into thirds; wrap each portion separately in plastic wrap, and chill 2 hours.

Roll each portion into a 10-inch circle on a well-floured surface (dough will be sticky). Brush with melted butter; sprinkle each circle evenly with 1/2 cup brown sugar, and top with 1/3 cup pecans. Lightly press sugar and pecans into dough with a rolling pin.

Cut each circle into quarters. Cut each quarter into 4 wedges, and roll up, starting with long end; place, point side down, on ungreased baking sheets. Bake at 350° for 30 minutes or until lightly browned. Remove immediately to wire racks to cool. Makes 4 dozen


Last edited by justmecookin on Sun Aug 24, 2008 7:19 am; edited 1 time in total
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Cookie Recipes - Page 8 Empty Basic Icebox Sugar Cookies

Post  justmecookin Sun Aug 17, 2008 11:11 pm

Basic Icebox Sugar Cookies

1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons stick margarine, softened
2/3 cup sugar
1 teaspoon vanilla extract
1 large egg white
Cooking spray

Combine the first 3 ingredients in a bowl, and set aside. Beat margarine at medium speed of a mixer until light and fluffy. Gradually add sugar, beating at medium speed of a mixer until well-blended. Add vanilla and egg white, and beat well. Add flour mixture, and stir until well-blended.

Turn dough out onto wax paper, and shape into a 6-inch log. Wrap log in wax paper, and freeze for 3 hours or until very firm. Preheat oven to 350°.

Cut log into 24 (1/4-inch) slices, and place slices 1 inch apart on a baking sheet coated with cooking spray. Bake at 350° for 8 to 10 minutes. Remove from pan, and cool on wire racks. Makes 2 dozen


Last edited by justmecookin on Sun Aug 24, 2008 7:19 am; edited 1 time in total
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Cookie Recipes - Page 8 Empty Peanut Butter Icebox Cookies

Post  justmecookin Sun Aug 17, 2008 11:14 pm

Peanut Butter Icebox Cookies

1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons stick margarine, softened
2 tablespoons chunky peanut butter
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg white
Cooking spray

Combine first 3 ingredients, and set aside. Beat margarine and peanut butter at medium speed of a mixer until light and fluffy. Gradually add sugars, beating at medium speed until well-blended.

Add vanilla and egg white, and beat well. Add flour mixture; stir well. Turn dough out onto wax paper; shape into a 6-inch log. Wrap log in wax paper; freeze 3 hours. Preheat oven to 350°.

Cut log into 24 (1/4-inch) slices, and place slices 1 inch apart on a baking sheet coated with cooking spray. Bake at 350° for 8 to 10 minutes. Remove from pan, and cool on wire racks.

Chocolate-Peanut Butter Variation: Add 1 ounce of grated semisweet chocolate to the flour mixture. Makes 2 dozen


Last edited by justmecookin on Sun Aug 24, 2008 7:20 am; edited 1 time in total
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Cookie Recipes - Page 8 Empty Chocolate-Chip Meringue Cookies

Post  justmecookin Sun Aug 17, 2008 11:16 pm

Chocolate-Chip Meringue Cookies

3 large egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
3 tablespoons unsweetened cocoa
3 tablespoons semisweet chocolate minichips

Preheat oven to 300°. Beat egg whites, cream of tartar, and salt at high speed of a mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Sift cocoa over egg white mixture; fold in. Fold in minichips.

Cover a baking sheet with parchment paper; secure to baking sheet with masking tape. Drop batter by level tablespoonfuls onto prepared baking sheet. Bake at 300° for 40 minutes or until crisp. Cool on pan on a wire rack. Repeat procedure with remaining batter, reusing parchment paper. Store in an airtight container. Makes 4 dozen


Last edited by justmecookin on Sat Aug 23, 2008 10:41 pm; edited 1 time in total
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Cookie Recipes - Page 8 Empty Orange Fig Bars

Post  justmecookin Mon Aug 18, 2008 2:58 pm

Orange Fig Bars

Dough:
6 tablespoons stick margarine or butter, softened
1/4 cup sugar
1/4 cup honey
1 teaspoon vanilla extract
1 large egg
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Filling:
2 cups dried figs (about 12 ounces)
1 tablespoon grated orange rind
1/4 cup boiling water
2 tablespoons sugar
2 tablespoons honey
2 tablespoons fresh orange juice

Remaining ingredients:
Cooking spray
1 teaspoon milk
1 large egg yolk, lightly beaten

To prepare dough, beat margarine at medium speed of a mixer until smooth. Add 1/4 cup sugar; beat 2 minutes. Add 1/4 cup honey, vanilla, and egg; beat until well-blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in medium bowl. Add flour mixture to egg mixture, stirring just until moist. Divide the dough in half, and gently press each half of dough into a square on plastic wrap. Cover dough with additional plastic wrap; chill 8 hours. Preheat oven to 375°.

To prepare filling, place figs and orange rind in a food processor; process until minced. Combine boiling water, 2 tablespoons sugar, and 2 tablespoons honey, stirring until sugar dissolves. Stir in fresh orange juice. With processor on, slowly add orange juice mixture to fig mixture through food chute. Process until well-blended, scraping sides of bowl occasionally; set aside.

Working with one portion of dough at a time (cover remaining dough to keep from drying), roll each portion to a 9-inch square on a heavily floured surface. Fit one portion of dough into a 9-inch square baking pan coated with cooking spray. Spread the fig mixture evenly over dough in pan. Place the remaining square of dough on top of the fig filling. Combine milk and egg yolk in a small bowl, stirring with a whisk. Brush milk mixture over top of dough.

Bake at 375° for 30 minutes or until top is golden. Cool 30 minutes on a wire rack. Remove from pan; cool completely. Makes 20 servings

Note - After the bars have cooled completely, transfer them to a flat surface or cutting board, and cut them using a sharp, heavy knife.


Last edited by justmecookin on Sat Aug 23, 2008 10:42 pm; edited 1 time in total
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Cookie Recipes - Page 8 Empty Peanut Butter-Banana Fluffernutter Bars

Post  justmecookin Wed Aug 20, 2008 9:21 am

Peanut Butter-Banana Fluffernutter Bars

Bars
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chunky peanut butter
1/2 cup packed light brown sugar
1/4 cup unsalted butter, softened
1 egg
1 teaspoon vanilla extract
2/3 cup whole milk
1/2 cup crumbled dried banana chips

Icing
1/4 cup sugar
1 egg white
1 cup marshmallow creme

Garnish
1/3 cup chopped salted roasted peanuts
16 dried banana chips, if desired

Heat oven to 350°. Spray 8-inch square baking pan with cooking spray. Whisk flour, baking powder, cinnamon and salt in small bowl.

Beat peanut butter, brown sugar and butter in large bowl at medium-high speed 2 to 3 minutes or until smooth. Beat in egg and vanilla until blended and smooth. At low speed, beat in flour mixture alternately with milk just until smooth, beginning and ending with flour mixture. Stir in 1/2 cup banana chips. Spread batter in pan.

Bake 30 to 35 minutes or until rich golden brown, bars start to pull away from sides of pan and toothpick inserted in center comes out with a few moist crumbs attached. Cool in pan on wire rack.

Meanwhile, heat sugar, 1 tablespoon water and egg white in medium saucepan over low heat. Beat at high speed 3 minutes or until soft peaks form. Remove pan from heat; beat in marshmallow crème 5 to 6 minutes or until almost cool and stiff peaks form. Spread over bars; top with peanuts and 16 dried banana chips. Makes 16 bars


Last edited by justmecookin on Sat Aug 23, 2008 10:42 pm; edited 1 time in total
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Cookie Recipes - Page 8 Empty Oatmeal Trail Mix Cookies

Post  justmecookin Wed Aug 20, 2008 9:23 am

Oatmeal Trail Mix Cookies

These soft and chewy oatmeal cookies can be varied according to your whim by replacing raisins or dates for the dried fruit mix, substituting M&M’s or butterscotch chips for the chocolate chips, or using pecans or cashews in place of the peanuts.

2/3 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup packed dark brown sugar
1 egg
1 tablespoon dark rum or orange juice
1/2 teaspoon vanilla extract
1 1/2 cups quick-cooking oats
3/4 cup mixed dried fruit
2/3 cup semisweet chocolate chips
1/2 cup sweetened flaked coconut
1/3 cup roasted salted peanuts

Heat oven to 375°. Line 2 baking sheets with parchment paper. Whisk flour, baking soda and salt in small bowl.

Beat butter and brown sugar in large bowl at medium-high speed 3 to 4 minutes or until light and fluffy. Beat in egg, rum and vanilla until smooth. At low speed, beat in flour mixture. Stir in all remaining ingredients. (Dough will be very stiff.)

Drop dough by 1 1/2 tablespoons on baking sheets at least 3 inches apart. Bake 8 to 11 minutes or until golden brown and set. Cool completely on wire rack. (Cookies can be made 3 days ahead. Store in an airtight container.) Makes 2 dozen cookies


Last edited by justmecookin on Sat Aug 23, 2008 10:43 pm; edited 1 time in total
justmecookin
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Cookie Recipes - Page 8 Empty Black and White Cookies

Post  justmecookin Wed Aug 20, 2008 9:43 am

Black and White Cookies

These big, cakey cookies—decorated half with a white glaze and half with a dark chocolate glaze—have been a tradition in New York City bakeries for more than 50 years. They’re even better the day after baking. Just be sure the glaze has set before storing them, covered, between layers of waxed paper.

Cookies
3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon grated lemon peel
1 1/4 cups sugar
3/4 cup unsalted butter, softened
6 tablespoons shortening
2 eggs
1/4 cup sour cream
1 tablespoon vanilla extract

Icing
1/4 cup heavy whipping cream, plus additional if necessary
2 tablespoons light corn syrup
2 cups plus 2 tablespoons powdered sugar
3 tablespoons Dutch-processed cocoa
1/4 teaspoon vanilla extract

Heat oven to 350°. Line 3 baking sheets with parchment paper. Whisk flour, salt, baking powder and baking soda in medium bowl. Whisk in lemon peel.

Beat sugar, butter and shortening in large bowl at medium-high speed 3 to 4 minutes or until light and fluffy. Add eggs one at a time, beating until blended. At low speed, beat in half of the flour mixture just until blended. Beat in sour cream and 1 tablespoon vanilla. Beat in remaining flour mixture just until blended.

Drop dough by scant 1/4 cupfuls on baking sheets at least 3 inches apart. Bake 10 to 14 minutes or until edges are just browned and cookies are barely beginning to color. Cool completely on wire rack. (Cookies can be made to this point 2 days ahead. Store in an airtight container.)

Heat cream and corn syrup in small saucepan over medium to medium-low heat 1 minute or just until warm and blended. Whisk cream mixture and powdered sugar in medium bowl until smooth and thick spreadable glaze forms.

Place half of the icing (about 1 cup) in small bowl; whisk in cocoa and 1/4 teaspoon vanilla until smooth and spreadable. (If too thick, add additional cream by teaspoons. If too thin, add more powdered sugar to the white icing and more cocoa to the chocolate icing.)

With small thin spatula, spread about 1 teaspoon white icing on half of each cookie, trying to keep a line down the center. Spread other side of the cookies with about 1 teaspoon chocolate icing. Let stand 2 hours or until icing is set. (Cookies can be made 2 days ahead. Store in single layer or layered between waxed paper in an airtight container.) Makes 2 dozen cookies


Last edited by justmecookin on Sat Aug 23, 2008 10:43 pm; edited 1 time in total
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Cookie Recipes - Page 8 Empty Triple Chocolate Double Nut Cookies

Post  justmecookin Wed Aug 20, 2008 12:11 pm

Triple Chocolate Double Nut Cookies

These cookies, packed with three types of chocolate and two kinds of nuts, are absolutely divine. For best results, make sure to use chopped chocolate, not chocolate chips.

1/2 cup butter, softened
1/3 cup sugar
1/3 cup packed dark brown sugar
1 1/4 teaspoons vanilla extract
1 egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
4 oz. white chocolate, chopped
4 oz. semisweet chocolate, chopped
4 oz. milk chocolate, chopped
1/2 cup chopped macadamia nuts
1/2 cup chopped walnuts

Heat oven to 375°. Line baking sheets with parchment paper. In large bowl, combine butter, sugar, brown sugar and vanilla; beat at medium speed until well blended. Add egg; beat well.

In medium bowl, combine flour, baking soda and salt; mix well. Gradually add flour mixture to butter mixture, beating at low speed until combined. Add all remaining ingredients; mix well. Drop dough by rounded tablespoons about 1 1/2 inches apart onto baking sheets; press lightly to flatten.

Bake 9 to 11 minutes or until lightly browned. Remove from baking sheets; cool on wire racks. Makes about 2 dozen cookies


Last edited by justmecookin on Sat Aug 23, 2008 10:44 pm; edited 1 time in total
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Cookie Recipes - Page 8 Empty Tri-Chocolate Chip Cookies

Post  justmecookin Wed Aug 20, 2008 12:15 pm

Tri-Chocolate Chip Cookies

These decadent treats take chocolate chip cookies to a whole new level. They’re loaded with three types of chips and coarsely chopped pecans. These cookies are so soft and buttery, you’ll be reminded of eating dough right out of the bowl.

1 cup unsalted butter, melted, cooled
1 cup packed dark brown sugar
1/2 cup sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup coarsely chopped pecans
2/3 cup white baking chips
2/3 cup semisweet chocolate chips
2/3 cup milk chocolate chips

Heat oven to 375°. Line 3 to 4 baking sheets with parchment paper.

In large bowl, whisk together melted butter, brown sugar and sugar. Whisk in eggs and vanilla until well-blended. In medium bowl, whisk together flour, baking powder and salt. Stir into butter mixture. Stir in all remaining ingredients.

Use #16 cookie scoop or 1/4 cup measure to scoop dough; place on baking sheets, leaving at least 3 inches between cookies. Flatten gently into 3-inch rounds.

Bake 10 to 14 minutes or until light golden brown around edges but still pale in center and slightly soft. Remove from oven; immediately slide parchment paper onto wire racks to cool.

Note - Although technically not white chocolate, white baking chips are commonly referred to as white chocolate chips. For best flavor, look for a brand that contains cocoa butter. Makes 24 (4-inch) cookies


Last edited by justmecookin on Sat Aug 23, 2008 10:45 pm; edited 1 time in total
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Cookie Recipes - Page 8 Empty Salted Peanut Butter-Toffee Thumbprints Cookies

Post  justmecookin Wed Aug 20, 2008 12:27 pm

Salted Peanut Butter-Toffee Thumbprints Cookies

Toffee peanuts have an appealing buttery candy coating that makes these cookies irresistible. Even with plain salted peanuts, these chocolate-filled thumbprints will be the first to go!

1 1/3 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsalted butter, melted
1/2 cup packed brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup natural chunky peanut butter (not unsalted)
1 1/2 cups toffee peanuts or salted peanuts, very coarsely chopped (shake in strainer to remove fine particles)
2 oz. white chocolate, chopped
2 oz. semisweet chocolate, chopped

Whisk flour, salt and baking soda in medium bowl. Combine melted butter, brown sugar and sugar in large bowl. Whisk in egg, vanilla and peanut butter. Stir in flour mixture just until blended. Cover and refrigerate 1 hour or up to 2 days.

Heat oven to 325°. Line baking sheets with parchment paper. Place peanuts in small bowl. Scoop about 2 level teaspoons of dough per cookie; shape into 1-inch balls. Roll balls in peanuts, pressing into cookies so there are no bald spots. Place 2 inches apart on baking sheets.

Bake 13 to 15 minutes or until lightly colored on top. (Cookies will seem very soft to the touch but will firm up as they cool.) Immediately press handle of wooden spoon into center of each hot cookie; move it around gently to widen hole. Slide cookies with parchment onto wire racks; cool.

Meanwhile, place white chocolate and semisweet chocolate in separate resealable plastic bags; let sit in bowl of hot water until chocolate melts. Cut corner of bags; squeeze chocolate into center of cookies, filling half of the cookies with white chocolate and the remaining cookies with semisweet chocolate. Let stand until chocolate is firm. (Cookies can be made 2 weeks ahead. Store in an airtight container.) Makes 5 1/2 dozen (2-inch)


Last edited by justmecookin on Sun Aug 24, 2008 6:26 am; edited 1 time in total
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Cookie Recipes - Page 8 Empty Gooey Turtle Bars

Post  justmecookin Wed Aug 20, 2008 12:56 pm

Gooey Turtle Bars

A buttery shortbread crust is layered with a creamy vanilla caramel, toasted pecan halves and milk chocolate shards to create one absolutely decadent bar. A silicone spatula is the perfect tool for stirring the caramel.

Crust
2 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1 cup unsalted butter, melted

Topping
1 3/4 cups packed brown sugar
1/4 cup honey
1/4 cup water
Scant 1/2 teaspoon salt
1/4 cup unsalted butter, cut up
1 (14-oz.) can sweetened condensed milk
1 tablespoon vanilla extract
2 cups pecan halves, toasted
6 oz. milk chocolate or semisweet chocolate, coarsely chopped

Heat oven to 350°. Line bottom and sides of 13x9-inch pan with foil. Combine flour, sugar and 1/4 teaspoon salt in medium bowl. Stir in melted butter until soft dough forms. Press dough over bottom of pan. Bake 25 to 30 minutes or until golden brown. Spray sides of foil above crust with cooking spray to prevent caramel from sticking.

Combine brown sugar, honey, 1/4 cup water and scant 1/2 teaspoon salt in large wide saucepan. Add 1/4 cup butter; cook over medium heat, stirring constantly with silicone spatula and scraping corners and bottom of pan as butter melts. From time to time, scrape mixture off spatula against top edge of pan and scrape sides of pan clean. Reduce heat to a moderate boil; stir and scrape pan 3 minutes or until sugar is dissolved.

Stir in sweetened condensed milk; return to a boil, stirring constantly and scraping sides, corners and bottom of pan. (Adjust heat so mixture boils actively but not too furiously.) Continue stirring and cooking 9 to 12 minutes or until mixture reaches 235°. Remove from heat; stir in vanilla.

Pour over crust; tilt baking pan to level caramel. Sprinkle with pecans and chocolate; let stand until caramel is cool and chocolate is set.

Lift foil to remove bars from pan. Remove foil; cut into bars. (Bars can be made 3 days ahead. Store in an airtight container.)

Note - To toast pecans, place on baking sheet; bake at 350°. for 6 to 8 minutes or until slightly darker in color. Cool. Makes 3 dozen bars


Last edited by justmecookin on Sun Aug 24, 2008 6:26 am; edited 1 time in total
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Cookie Recipes - Page 8 Empty Super Easy Peanut Butter Cookies

Post  justmecookin Wed Aug 20, 2008 1:54 pm

Super Easy Peanut Butter Cookies

1 cup sugar
1 egg
1 cup crunchy or creamy peanut butter
1 teaspoon vanilla

Heat oven to 350°. In medium bowl, beat sugar and egg until well mixed. Add peanut butter and vanilla; mix well. Drop dough by teaspoons onto ungreased baking sheets. Press each with tines of fork. Bake 9 to 11 minutes or until cookies are light brown and set. Cool 3 minutes; remove from baking sheets. Makes 24 cookies


Last edited by justmecookin on Sun Aug 24, 2008 6:27 am; edited 1 time in total
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Cookie Recipes - Page 8 Empty Chocolate-Cherry-Coconut Macaroons

Post  justmecookin Wed Aug 20, 2008 2:35 pm

Chocolate-Cherry-Coconut Macaroons

These moist, chewy cookies are packed with chunks of dark chocolate, dried cherries, shredded coconut and toasted pecans. They’re tastiest on the day they’re baked, when the exterior is crisp. Use dried sour cherries, if you can find them; they add a pleasant tart note.

4 egg whites
2 1/2 cups sweetened shredded coconut
1/4 cup sugar
2 teaspoons vanilla extract
Scant 1/4 teaspoon salt
1/4 cup dried tart cherries, coarsely chopped
2/3 cup pecan or walnut halves, toasted, coarsely chopped
2 oz. semisweet or bittersweet chocolate, chopped, or 1/3 cup chocolate chips

Heat oven to 325°. Line baking sheets with parchment paper. Combine egg whites, coconut, sugar, vanilla and salt in large stainless steel bowl.

Place in large skillet of barely simmering water; cook and stir, scraping bottom to prevent burning, 6 to 7 minutes or until mixture is very hot to the touch and egg whites have thickened slightly and turned from translucent to opaque. Stir in cherries; cool.

Stir in pecans and chocolate. Drop dough, 2 tablespoons at a time, about 2 inches apart on baking sheets. Bake 15 to 18 minutes or until rich golden brown. (If tips of coconut shreds appear to be browning too quickly, cover cookies with foil.) Slide cookies with parchment onto wire racks; cool. (Cookies can be made 4 days ahead. Store in an airtight container.)

Note - To toast pecans, place on baking sheet; bake at 325°. for 7 to 9 minutes or until slightly darker in color. Cool. Makes 2 dozen (2-inch) cookies


Last edited by justmecookin on Sat Aug 23, 2008 10:36 pm; edited 1 time in total
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Cookie Recipes - Page 8 Empty Tiramisu Walnut Cookies

Post  justmecookin Wed Aug 20, 2008 4:13 pm

Tiramisu Walnut Cookies

These crisp coffee-flavored treats are like miniature biscotti with a mocha-walnut filling. Serve them with hot chocolate or rich dark-roasted coffee for dipping. Parchment paper helps in shaping these cookies.

Filling
1/2 cup toasted chopped walnuts
1/3 cup semisweet chocolate chips
1/4 cup sugar
1 1/2 teaspoons instant coffee granules
3 tablespoons coffee liqueur or cold strong coffee

Cookies
3/4 cup unsalted butter, melted
1 cup sugar
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt

Glaze
6 oz. semisweet chocolate, chopped

Heat oven to 350°. Line 2 baking sheets with parchment paper. Place walnuts, chocolate chips, 1/4 cup sugar and coffee granules in food processor. Pulse 20 seconds or until walnuts are finely chopped and chocolate is coarsely chopped. Add liqueur; pulse to combine.

In large bowl, beat butter and 1 cup sugar 1 1/2 minutes or until well-blended. Add eggs and vanilla; beat 30 seconds or until combined. In large bowl, whisk together flour, baking powder and salt. Slowly add flour mixture to butter mixture, beating at low speed until soft dough forms.

Divide dough into 8 equal pieces. Roll or pat out 1 piece of dough on parchment paper into 12x2-inch strip. Invert onto baking sheet; remove parchment paper. Repeat with 3 pieces of the dough, placing 2 strips on each baking sheet.

Evenly spread scant 3 tablespoons filling on each strip to within 1/2 inch of edge. On parchment paper, pat out remaining 4 pieces dough into 12x2-inch strips. Invert over filling to create 4 logs. Remove parchment paper; press edges together. Bake, one sheet at a time, 17 to 20 minutes or until light golden brown. Place logs on wire rack; cool completely.

Meanwhile, place 6 oz. chocolate in large microwave-safe bowl. Microwave on medium 1 to 2 minutes or until melted. Spread chocolate over each log; refrigerate 20 minutes or until set. Cut into 1/2-inch slices with serrated knife using sawing motion (dip knife in hot water and wipe clean after each slice to keep edges clean).

Note - To toast walnuts, spread on baking sheet; bake at 375°. for 7 to 10 minutes or until lightly browned. Cool. Do not use chocolate chips for the glaze. Chips do not melt well or spread easily. Walnuts and chocolate chips can be chopped by hand and combined with remaining filling ingredients in small bowl. Makes about 6 dozen cookies


Last edited by justmecookin on Sat Aug 23, 2008 10:36 pm; edited 1 time in total
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justmecookin

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Cookie Recipes - Page 8 Empty White Chocolate-Macadamia Nut Cookies

Post  justmecookin Wed Aug 20, 2008 5:19 pm

White Chocolate-Macadamia Nut Cookies

1 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon baking soda
1 teaspoon vanilla extract
1 egg
1/2 cup plus 2 tablespoons butter
1/4 cup packed brown sugar
1 1/2 cups white chocolate chips
1/2 cup coarsely chopped macadamia nuts

Heat oven to 375°. Line 2 baking sheets with parchment paper.

In large bowl, stir together flour, baking powder, salt and baking soda. Stir in vanilla and egg until combined. Stir in butter and brown sugar until well-mixed. Stir in chocolate chips and nuts. Drop by teaspoonfuls 2 inches apart onto baking sheets.

Bake 10 minutes or until lightly browned. Cool on baking sheets 3 minutes; cool completely on wire racks. Makes 3 dozen cookies


Last edited by justmecookin on Sat Aug 23, 2008 10:40 pm; edited 1 time in total
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Cookie Recipes - Page 8 Empty Sugar Plums

Post  justmecookin Wed Aug 20, 2008 7:24 pm

Sugar Plums

Like fine wine, these cookies get better as they age. The longer they stay in the fridge, the more the flavors develop. For presentation, she likes to roll them in either raw sugar or cocoa, or wrap them individually in parchment paper, twisting the ends like little bonbons.

1/4 cup honey
2 teaspoons grated orange peel
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 (6-oz.) pkg. chopped walnuts
1 (5-oz.) pkg. dried cherries
1 cup pitted dates
Unsweetened cocoa or raw sugar

In medium bowl, stir together honey, orange peel, cinnamon, allspice, nutmeg and ginger. Place walnuts in food processor; pulse until finely chopped. Add to honey mixture. Pulse cherries in food processor until finely chopped; add to honey mixture. Repeat with dates. (Nuts and fruit also can be chopped by hand.)

Roll mixture into 1-inch balls. (Spray hands with nonstick cooking spray to make rolling easier.) Roll in cocoa or sugar. Place in container, separating layers with parchment paper. (Sugar plums can be made up to 2 weeks ahead. Store in refrigerator. Serve at room temperature.) Makes 36 sugar plums


Last edited by justmecookin on Sat Aug 23, 2008 10:39 pm; edited 1 time in total
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Cookie Recipes - Page 8 Empty Southern Pecan Bars

Post  justmecookin Wed Aug 20, 2008 8:48 pm

Southern Pecan Bars

Crust
1 cup all-purpose flour
1/4 cup powdered sugar
1/2 cup unsalted butter, softened
1/2 cup finely chopped pecans

Filling
2 eggs
3/4 cup light corn syrup
1/3 cup packed dark brown sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup chopped pecans

Glaze
1 cup powdered sugar, sifted
1/2 teaspoon vanilla extract
1 to 2 tablespoons warm water

Heat oven to 350°. Grease 9-inch square baking pan. In small bowl, stir together 1 cup flour and 1/4 cup powdered sugar. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with some pea-sized pieces. Stir in 1/2 cup pecans. Press evenly into bottom of pan. Bake 15 minutes or until light golden brown; cool completely on
wire rack.

In medium bowl, whisk eggs until combined. Whisk in corn syrup, brown sugar, 2 tablespoons flour, 1 teaspoon vanilla, salt, cinnamon and nutmeg. Pour over cooled crust; sprinkle with 1 cup pecans. Bake 25 to 30 minutes or until puffed and golden brown. Cool in pan on wire rack.

Meanwhile, in another small bowl, stir together 1 cup powdered sugar, 1/2 teaspoon vanilla and 1 tablespoon of the water. If glaze is too thick, add additional water. Drizzle over bars.

Note - For easier removal and cutting, line pan with foil; grease foil. Makes 24 bars


Last edited by justmecookin on Sat Aug 23, 2008 10:39 pm; edited 1 time in total
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justmecookin

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Cookie Recipes - Page 8 Empty Outrageous Peanut Butter Cup Bars

Post  justmecookin Thu Aug 21, 2008 11:28 am

Outrageous Peanut Butter Cup Bars

These over-the-top chocolate brownies are doubly blessed with the much-loved combo of peanut butter and chocolate. They’re studded with peanut butter cups and lavished with a creamy peanut butter-cream cheese frosting.

Bars
3/4 cup unsalted butter, softened
4 oz. unsweetened chocolate, chopped
3 eggs
1 1/3 cups sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
10 snack-sized peanut butter cups, cut into 1/2-inch pieces (1 1/4 cups)

Frosting
6 oz. cream cheese, softened
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
2 1/2 to 3 cups powdered sugar
1/2 cup creamy peanut butter, room temperature
2/3 cup roasted salted peanuts

Heat oven to 325°. Line 8-inch square pan with heavy-duty foil, leaving extra foil extending over edges. Spray with nonstick cooking spray.

Place 3/4 cup butter and chocolate in medium heatproof bowl; place over medium saucepan of barely simmering water. Stir frequently until mixture is melted and smooth. Remove bowl from saucepan; let stand until cooled slightly.

In large bowl, beat eggs, sugar and salt at medium speed until blended. At low speed, beat in chocolate mixture and 1 teaspoon vanilla until blended. Beat in flour just until incorporated. Gently stir in peanut butter cups. Spread batter in pan.

Bake 40 to 50 minutes or until toothpick inserted in center comes out with moist crumbs attached (be careful not to hit peanut butter cups). Top may crack during baking. Cool completely on wire rack. (Bars may sink slightly during cooling.)

Meanwhile, in another large bowl, beat cream cheese and 1/4 cup butter at medium speed until blended and smooth. Beat in 1 teaspoon vanilla. At low speed, beat in 2 1/2 cups of the powdered sugar until blended and smooth, adding additional powdered sugar, if necessary, to achieve desired spreading consistency. Stir in peanut butter. Spread frosting over bars; sprinkle with peanuts.

Using foil edges, lift bars from pan. Slide bars off foil onto cutting board; cut into 16 pieces. (Bars can be made up to 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.) Makes 16 bars


Last edited by justmecookin on Sat Aug 23, 2008 10:39 pm; edited 1 time in total
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justmecookin

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Cookie Recipes - Page 8 Empty Orange-Coconut Rounds

Post  justmecookin Thu Aug 21, 2008 11:53 am

Orange-Coconut Rounds

Although these are refrigerator cookies, they are more cake-like in texture than the hard, crisp refrigerator cookies you may have grown up with. Their flavor is best described as citrus macaroon¾delicious!

1/2 cup unsalted butter, softened
1 cup sugar
1 egg
2 tablespoons grated orange peel
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup frozen orange or tangerine juice concentrate, thawed
2 cups sweetened flaked coconut, divided
Powdered sugar

In large bowl, beat butter and sugar at medium speed 2 minutes or until fluffy. Reduce speed to low; beat in egg and orange peel until blended.

In medium bowl, stir together flour, baking powder and salt. At low speed, beat flour mixture into butter mixture alternately with juice concentrate until blended.

Divide dough in half. On greased waxed paper, shape each half into log 2 1/2 inches in diameter. Place 1 cup of the coconut on shallow plate. Roll each log in coconut to coat, pressing coconut into dough. Wrap logs in greased plastic wrap; refrigerate overnight.

Heat oven to 350°. Line 3 baking sheets with parchment paper. With sharp knife, cut logs into 1/4-inch slices. Place remaining 1 cup coconut on shallow plate. Press tops of cookies into coconut; place on baking sheets. Bake, one sheet at a time, 9 to 12 minutes or until light golden brown. Remove from pans; cool completely on wire racks. Sprinkle with powdered sugar. Store in airtight container. Makes about 4 dozen cookies


Last edited by justmecookin on Sat Aug 23, 2008 10:38 pm; edited 1 time in total
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justmecookin

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Cookie Recipes - Page 8 Empty Oatmeal-Cinnamon Chip Cookies

Post  justmecookin Thu Aug 21, 2008 7:08 pm

Oatmeal-Cinnamon Chip Cookies

1 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup sugar
1 egg
1/4 cup water
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups coarsely chopped old-fashioned rolled oats
1 (10-oz.) pkg. cinnamon chips
1 cup raisins or chocolate-covered raisins
1/2 cup chopped pecans or walnuts

Heat oven to 350ª. Place butter, brown sugar and sugar in large bowl; beat at medium speed until light and fluffy. Beat in egg until well-combined. Add water and vanilla, beating well and scraping down sides and bottom of bowl, if necessary.

In medium bowl, stir together flour, salt, baking soda, ginger, cinnamon and nutmeg until blended. Stir flour mixture into batter, along with oats. Stir in cinnamon chips, raisins and pecans.

Drop onto ungreased baking sheets by rounded tablespoons 1 inch apart. Bake 12 to 15 minutes or until just set and pale brown. Cool on baking sheet on wire rack 1 minute. Place cookies on wire rack; cool completely.

Note - To coarsely chop oats, place in food processor; pulse. Makes 4 dozen cookies


Last edited by justmecookin on Sat Aug 23, 2008 10:38 pm; edited 1 time in total
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justmecookin

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Cookie Recipes - Page 8 Empty Nutty Nutmeg Logs

Post  justmecookin Thu Aug 21, 2008 7:18 pm

Nutty Nutmeg Logs

Cookies
1 cup butter, softened
3/4 cup sugar
2 teaspoons vanilla extract
1 egg
3 cups sifted all-purpose flour
3/4 teaspoon ground nutmeg plus extra for garnish
1/2 cup finely chopped pecans

Glaze
2 cups powdered sugar
1 teaspoon ground nutmeg
1/4 cup milk
1 teaspoon vanilla extract

In large bowl, beat butter, sugar, 2 teaspoons vanilla and egg at medium speed until blended. In medium bowl, whisk together flour, 3/4 teaspoon nutmeg and pecans. At low speed, beat flour mixture into butter mixture. Divide dough in half; shape each half into flattened round. Cover and refrigerate 1 hour or until firm.

Heat oven to 350ª. Place wire rack on sheet of parchment paper. On floured surface, roll one dough round (leave other round in refrigerator) into 12x6-inch rectangle; cut in half lengthwise. Cut into 1-inch-wide strips; place on ungreased baking sheet. Repeat with remaining dough.

Bake 1 sheet at a time 15 to 18 minutes or until edges and bottom of cookies are golden brown.

While cookies are baking, whisk together all glaze ingredients in medium bowl. Spoon glaze over hot cookies; sprinkle lightly with additional freshly grated nutmeg, if desired.

Note - To add an almond flavor, substitute 1 teaspoon vanilla extract and 1/2 teaspoon almond extract for the 2 teaspoons vanilla extract used in the cookies, and substitute 1/2 teaspoon almond extract for the 1 teaspoon vanilla extract used in the glaze. Makes 48 cookies


Last edited by justmecookin on Sat Aug 23, 2008 10:37 pm; edited 1 time in total
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justmecookin

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Cookie Recipes - Page 8 Empty Oatmeal-Cherry Cookies

Post  justmecookin Thu Aug 21, 2008 7:25 pm

Oatmeal-Cherry Cookies

Youãll love biting into these wonderfully soft cookies that are dressed up with walnuts and sweet dried cherries. For a variation, substitute another dried fruit, such as cranberries, floured dates or apricots.

1 cup unsalted butter, melted, cooled
1 cup packed dark brown sugar
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 cups old-fashioned rolled oats
1 1/2 cups dried cherries
1 cup coarsely chopped walnuts

Heat oven to 375ª. Line 3 to 4 baking sheets with parchment paper. In large bowl, whisk together melted butter, brown sugar and sugar. Whisk in eggs and vanilla until well-blended. In medium bowl, whisk together flour, baking powder and salt. Stir into butter mixture. Stir in all remaining ingredients.

Use #16 cookie scoop or 1/4 cup measure to scoop dough; place on baking sheets, leaving at least 3 inches between cookies. Flatten gently into 3-inch rounds.

Bake 12 to 15 minutes or until light golden brown around edges but still pale in center and slightly soft. Remove from oven; immediately slide parchment paper onto wire racks to cool. Makes 24 (4-inch) cookies


Last edited by justmecookin on Sat Aug 23, 2008 10:37 pm; edited 1 time in total
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justmecookin

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Cookie Recipes - Page 8 Empty Re: Cookie Recipes

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