Jump to content

12 Days of Cookies 2008


MsShelley

Recommended Posts

**Not for the diet friendly** ha ha

 

I love this time of year, because I love to bake. Here are some cookies. I will post more as they arrive.

 

Paradise Macaroons

 

Click the image to open in full size.

 

Ingredients

 

2 (7 to 8-ounce) packages sweetened shredded coconut

2 ounces sweetened condensed milk

Pinch kosher salt

1 teaspoon vanilla extract

4 large egg whites at room temperature

5 ounces granulated sugar

12 ounces semisweet chocolate chips

1 ounce vegetable shortening

2 ounces finely chopped dry-roasted macadamia nuts

 

Preparation directions

 

Preheat the oven to 325 degrees F.

 

Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl.

 

In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes.

 

Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.

 

Fill a 4-quart pot with enough water to come 2 inches up the side, set over medium heat and bring to a simmer. Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot. Stir occasionally until melted, then remove from the heat.

 

Dip the cooled cookies in the chocolate mixture, sprinkle with the chopped macadamia nuts and place on parchment paper to set, about 30 minutes.

 

 

 

 

 

Paula's Pistachio Linzertorte with Cherry Jam

 

Click the image to open in full size.

 

 

Ingredients

 

3/4 cup butter, softened

1 cup confectioners' sugar

3 egg yolks

1 1/4 cups all-purpose flour

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cardamom

1 1/2 cups ground roasted and salted pistachios

Cherry jam

 

Preparation directions

 

In a large bowl, beat butter and confectioners' sugar at medium speed with an electric mixer until creamy. Beat in egg yolks until combined.

 

In a small bowl, combine flour, nutmeg and cardamom. Gradually add to butter mixture, beating until combined. Beat in ground pistachios. Cover and chill for 1 hour.

 

Preheat oven to 325 degrees F. Line baking sheets with parchment paper.

 

On lightly floured surface, roll dough to 1/4-inch thickness. Cut with a 2-inch star-shaped cookie cutter. Cut out centers of half the cookies with a 1/2-inch star-shaped cookie cutter. Place cookies 2 inches apart on baking sheets, and bake for 12 to 14 minutes, or until edges are lightly browned. Let cool on pan for 2 minutes. Remove to wire racks to cool completely.

 

Spread cherry jam evenly over flat sides of uncut cookies. Top with flat sides of cutout cookies. Return to baking sheets, and bake for 2 minutes. Let cool completely on wire racks. Store in airtight containers.

Link to comment
Share on other sites

  • Replies 23
  • Created
  • Last Reply

Top Posters In This Topic

Anne Burrell's Gingerbread Cookies

 

Click the image to open in full size.

 

Ingredients

 

6 cups all-purpose flour, plus extra for kneading

6 tablespoons baking powder

2 teaspoons cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon allspice

1 tablespoon ginger

Pinch of salt

5 tablespoons butter

3/4 cup honey

1 3/4 cups sugar

Juice of 2 lemons

Zest of 1 lemon

Zest of 1 orange

2 eggs

 

 

Preparation directions

 

Preheat the oven to 325 degrees F.

 

Sift the flour, baking powder, spices and salt together in a large bowl, and set aside.

 

In a small saucepan combine the butter, honey, sugar, lemon juice and the lemon and orange zest. Bring this to medium heat and cook until the butter has melted and the sugar has dissolved. Let cool to about room temperature and beat in the eggs.

 

Make a well in the flour/spice mixture and add the egg/sugar mixture to the well. Using a fork, begin to gradually incorporate the flour into the egg mixture. When the flour has mostly been incorporated, turn the mixture out onto a clean work surface and gently knead until the mixture is smooth and homogenous. Knead in a little more flour if the dough seems sticky. Chill dough for 1 hour or overnight.

 

Using a rolling pin, roll the dough to an even thickness of about 1/4-inch. Cut into desired shapes with cookie cutters. Place on a lightly greased or parchment-lined cookie sheet and bake for 20 to 25 minutes or until the cookies are firm and lightly browned. Let the cookies cool for 3 to 4 minutes and transfer to a cooling rack.

 

When the cookies are completely cool decorate, as desired.

 

Cook's Note: If you are planning to hang the cookies, make a hole for the string before baking.

 

 

 

 

Giada's Peppermint-Chocolate Sandwich Cookies

 

Click the image to open in full size.

 

 

Ingredients

1 (16.5 ounce) tube refrigerated sugar cookie dough

1/4 cup all-purpose flour plus extra for dusting

2 cups semisweet chocolate chips, divided

1/4 cup heavy cream

1 teaspoon pure peppermint extract

1 teaspoon vegetable oil

Decorating suggestion: crushed candy canes or peppermint candies; white, red and green sprinkles; or red and green decorating sugar

Special equipment: a 2 1/2-inch round cookie cutter, and a 1/2-ounce cookie scoop

 

Preparation directions

 

Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

 

In a medium bowl, knead together the cookie dough and 1/4 cup flour until smooth. Lightly flour a work surface. Roll out the dough to 1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from the dough. Knead together any scraps of dough and roll out again. Continue to cut out pastry circles until there are 24 pieces in total. Place the dough circles on the prepared baking sheets. Bake until the cookies are slightly golden around the edges, about 10 minutes. Cool for 10 minutes and transfer to a wire rack to cool completely. Reserve 1 parchment paper-lined baking sheet.

 

Combine 1 cup of chocolate chips and the cream in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Whisk in the peppermint extract and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 of the cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 minutes.

 

Combine the remaining chocolate chips and the vegetable oil in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Dip the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes or peppermint candies. Refrigerate until firm, about 1 hour. Store in an airtight plastic container.

Link to comment
Share on other sites

Aida Mollenkamp's Hazelnut Tea Cookies

 

Click the image to open in full size.

 

Ingredients

 

2 cups all-purpose flour

1/2 teaspoon table salt

2 sticks butter, softened

1 cup powdered sugar, plus additional for coating

1 tablespoon vanilla extract

1 3/4 cups hazelnuts, toasted and finely chopped

 

Preparation directions

 

Heat oven to 325 degrees F and arrange racks in upper and lower third. Combine flour and salt in a medium bowl and whisk until aerated and evenly combined; set aside.

 

Place butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, about 3 minutes. Add sugar and vanilla and continue to mix until whipped and light, about 2 more minutes.

 

Add half of the nuts and mix until evenly incorporated and nuts are broken up, about 1 minute. Add flour and mix until well combined, about 1 minute. Remove bowl from mixer and stir in remaining nuts.

 

Shape dough into 1 tablespoon balls and place on baking sheets, spaced at least 1 inch apart. Bake, rotating pans halfway through, until underside of cookies are brown, about 25 minutes. Remove from oven and let cool 5 minutes on baking sheets.

 

Meanwhile, place some powdered sugar in a medium bowl. Once the cookies have cooled, roll them in the powdered sugar until just coated and tap off excess. Let cool completely and recoat in powdered sugar, tapping off excess sugar, before serving.

Link to comment
Share on other sites

Chocolate Covered Snow Peaks

 

Click the image to open in full size.

 

Ingredients

 

4 large egg whites at room temperature

1 teaspoon cream of tartar

1 cup plus 2 tablespoons superfine granulated sugar

1 teaspoon pure vanilla extract

1 1/2 cups dark chocolate chips

 

Directions

 

Preheat oven to 225 degrees F and line 2 baking sheets with parchment paper.

 

In the bowl of an electric mixer, beat egg whites on low-medium speed with the whisk attachment until the whites become foamy. Add the cream of tartar and turn speed up to medium, beating until just fluffy. Add the sugar gradually, so it incorporates into the whites slowly without collapsing them. Once all the sugar has been added, add the vanilla and increase the speed to high, whisking until the meringue is firm and glossy, about 5 to 7 minutes.

 

Place meringue mixture into a piping bag with a medium-sized nozzle attached. Pipe 24 bite-sized "kiss"-shaped meringues onto the trays and place in the oven. Bake for 1 hour undisturbed then turn off heat and leave in the oven overnight to really dry out.

 

Melt chocolate over a double-boiler or in the microwave on medium power for 30 seconds. Holding each meringue by the peak dip the bases in chocolate so the bottom half of the meringue is coated. Let any excess chocolate drop off before placing on a cookie sheet lined with wax paper. Allow to set at room temperature - do not put in the fridge. Once set, store in an airtight container.

 

 

 

 

Sunny Anderson's Cherry Cherry Bars

 

 

Click the image to open in full size.

 

Ingredients

 

1/4 cup butter, softened

1 cup all-purpose flour

1/2 cup dark brown sugar

1 lemon, zested

1/2 cup lemon juice

1 egg

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

3/4 cup assorted frozen cherries, thawed, drained well, pitted and chopped

1/4 cup mixed berry preserves

Powdered sugar, for dusting

 

 

Directions

 

Preheat oven to 350 degrees F.

 

In large bowl with an electric mixer, mix butter until fluffy. Add half the flour, then add in order: brown sugar, lemon zest, juice and egg. To remaining flour add baking powder, baking soda, cinnamon and cloves. Combine both mixtures until just incorporated. Fold in cherries and pour into an ungreased 8 by 8-inch baking pan.

 

Using a spoon, equally dollop preserves on top of batter and using a toothpick or skewer, drag the tip through the preserves to create a swirl pattern on top.

 

Bake for 30 minutes or until a toothpick inserted in center comes out clean; cake will be moist to the touch. Once cooled, cut into squares and dust with powdered sugar to serve.

Link to comment
Share on other sites

I LOVE these cookies...

 

Lemon Ricotta Cookies with Lemon Glaze

 

Click the image to open in full size.

 

Ingredients

 

Cookies:

 

* 2 1/2 cups all-purpose flour

* 1 teaspoon baking powder

* 1 teaspoon salt

* 1 stick unsalted butter, softened

* 2 cups sugar

* 2 eggs

* 1 (15-ounce) container whole milk ricotta cheese

* 3 tablespoons lemon juice

* 1 lemon, zested

 

Glaze:

 

* 1 1/2 cups powdered sugar

* 3 tablespoons lemon juice

* 1 lemon, zested

 

Directions

 

Preheat the oven to 375 degrees F.

Cookies:

 

In a medium bowl combine the flour, baking powder, and salt. Set aside.

 

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

 

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

 

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.



  • Best Destination Wedding Sponsors



    Facebook Pinterest Google+ Twitter
  • Posts

    • Hi everyone! I have been doing lots of research on various wedding venues all around Mexico, my fiance wants a destination wedding and I am happy to have a wedding wherever so long as the vibe is right and guests are happy!  I have been seriously looking at Cabo Azul and was trying to find potential costs for them, but only found a page about their wedding costs from 2010. Does anyone have any updated information on costs / reviews they would like to share of this venue? Or advice in general, anything helps. Thanks so much, happy wedding planning to all!
    • Hello everyone, I am dreaming of a wedding in Costa Rica and was wondering if I could get any help with venues and wedding planners. I am thinking Tamarindo because a close friend of mine lives there and I've been in town more than a couple of times, she's being helpful but is at a loss when it comes to this subject really so I was wondering if anyone here had recommendations. I am not closed to other town suggestions either, if I happen to find a good place and staff somewhere else. These are the places I have so far, has anyone had any experience with any of them?  Stay In Tamarindo Luxury Villas in Costa Rica Luxury Villas Pinilla Tropical Homes of Costa Rica The Point Luxury Villa Thank you so much for your help!
    • Have you ever considered having a wedding inside a bubble? With the current global situation, many couples are looking for unique and creative ways to celebrate their special day while keeping their guests safe. A wedding inside a bubble could provide a whimsical and intimate setting for your ceremony and reception. Imagine saying your vows surrounded by a beautiful bubble filled with twinkling lights and flowers, creating a magical atmosphere for you and your loved ones to enjoy.
    • Adult only resort or not? Let's discuss the pros and cons of choosing an adult-only resort for your honeymoon. While some couples may appreciate the peace and quiet that comes with an adults-only environment, others may prefer a more family-friendly atmosphere. What are your thoughts on this? Have you had any experiences at adult-only resorts that you'd like to share? Let's hear your opinions and recommendations!
    • When it comes to planning a wedding, one of the most exciting parts is choosing the perfect wedding favours for your guests. These small tokens of appreciation are a great way to thank your loved ones for being a part of your special day and to make them feel appreciated.
  • Topics

×
×
  • Create New...