Almond blueberry cookies makes 30 cookies
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter
1 cup sugar
1 egg yolk
1/4 to 1/3 cup whole milk
1 teaspoon almond extract
2 teaspoons lemon zest, about 1 lemon
1/2 cup chopped almonds, toasted
1 cup frozen blueberries, thawed and drained
Directions
In a medium bowl, combine flour, baking powder, and salt.
In another medium bowl, cream together the butter and sugar using a hand mixer. Add egg and beat to incorporate. Add milk, almond extract, and lemon zest.
Stir the dry ingredients into the wet ingredients. Fold in the almonds, then the blueberries. Chill the dough in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Using two small spoons, dollop mix onto cookie sheets. Bake until golden brown around the edges, about 15 minutes.
Cool the cookies on a wire rack. Save in a storage container to take to the picnic.
Recipe courtesy Giada De Laurentiis
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/almond-blueberry-cookies-recipe.html
Saturday, December 20, 2014
Cherry Thumbprint cookies
Cherry Thumbprint Cookies
By Mindi
Read more at http://momsneedtoknow.com/cherry-thumbprint-cookie-recipe-christmas-cookie-idea/#Zs3D6tpeX6GhswAr.99
Yield – 4 servings
Preparation Time – 15 minutes
Cooking Time – 15 minutes
Ingredients
1 cup softened Butter
1/2 cup Sugar
2 cup Flour
1 tsp Vanilla
Cherry Pie Filling
1 cup Powdered Sugar
1-2 tsp Milk
Directions
Preheat oven to 375.
Cream together butter and sugar and vanilla
Mix in flour (your dough will look crumbly).
Roll dough into round balls and place on a parchment-paper lined cookie sheet.
Make thumbprints in each dough ball and fill with your a cherry from the pie filling.
Bake for 15 mins until edges start to get lightly brown and cookie sets up.
Allow to cool on cookie sheet for 15 minuutes.
Mix powdered sugar with milk to make a thick glaze.
Place in corner of zipper bag and clip corner to pipe.
Pipe icing in perpendicular lines across cookie to decorate.
By Mindi
Read more at http://momsneedtoknow.com/cherry-thumbprint-cookie-recipe-christmas-cookie-idea/#Zs3D6tpeX6GhswAr.99
Yield – 4 servings
Preparation Time – 15 minutes
Cooking Time – 15 minutes
Ingredients
1 cup softened Butter
1/2 cup Sugar
2 cup Flour
1 tsp Vanilla
Cherry Pie Filling
1 cup Powdered Sugar
1-2 tsp Milk
Directions
Preheat oven to 375.
Cream together butter and sugar and vanilla
Mix in flour (your dough will look crumbly).
Roll dough into round balls and place on a parchment-paper lined cookie sheet.
Make thumbprints in each dough ball and fill with your a cherry from the pie filling.
Bake for 15 mins until edges start to get lightly brown and cookie sets up.
Allow to cool on cookie sheet for 15 minuutes.
Mix powdered sugar with milk to make a thick glaze.
Place in corner of zipper bag and clip corner to pipe.
Pipe icing in perpendicular lines across cookie to decorate.
Egg nog Meltaways
egg nog meltaways
http://therecipecritic.com/2012/12/eggnog-meltaways/
Ingredients:
1 3/4 cups all purpose flour
1/2 cup cornstarch
1/4 tsp salt
1/4 cup powdered sugar
1 cup butter, softened
1/4 cup eggnog
1 cup powdered sugar for rolling the cookies
1. Mix together the flour, cornstarch, and salt in a medium bowl and set aside.
2. Cream together the butter and sugar. Beat in the eggnog.
3. Add the flour mixture gradually until well combines. Cover and refrigerate for an hour or until the dough is firm.
4. Preheat the oven to 350 and line two baking sheets with parchment paper.
5. Roll the dough into 1 inch balls and place on the baking sheet about 1 inch apart.
6. Bake 12-14 minutes. Remove to a wire rack and cool for about 5 minutes and then roll them in powdered sugar. Makes about 3 dozen.
**************** MY NOTES : These came out bland and I could not taste egg nog in them at all. In an attempt to salvage them I mix in a tsp of rum extract. 1/2 tsp some nutmeg, and about 1/4 tsp cinnamon. Also rolled them in a mix of the powdered sugar with some nutmeg mixed in and about a good tablespoon of cinnamon mixed in with the powdered sugar. That definitely helped but I'm still not impressed with these at all!!!
http://therecipecritic.com/2012/12/eggnog-meltaways/
Ingredients:
1 3/4 cups all purpose flour
1/2 cup cornstarch
1/4 tsp salt
1/4 cup powdered sugar
1 cup butter, softened
1/4 cup eggnog
1 cup powdered sugar for rolling the cookies
1. Mix together the flour, cornstarch, and salt in a medium bowl and set aside.
2. Cream together the butter and sugar. Beat in the eggnog.
3. Add the flour mixture gradually until well combines. Cover and refrigerate for an hour or until the dough is firm.
4. Preheat the oven to 350 and line two baking sheets with parchment paper.
5. Roll the dough into 1 inch balls and place on the baking sheet about 1 inch apart.
6. Bake 12-14 minutes. Remove to a wire rack and cool for about 5 minutes and then roll them in powdered sugar. Makes about 3 dozen.
**************** MY NOTES : These came out bland and I could not taste egg nog in them at all. In an attempt to salvage them I mix in a tsp of rum extract. 1/2 tsp some nutmeg, and about 1/4 tsp cinnamon. Also rolled them in a mix of the powdered sugar with some nutmeg mixed in and about a good tablespoon of cinnamon mixed in with the powdered sugar. That definitely helped but I'm still not impressed with these at all!!!
Ny Cheescake cookies
ny cheesecake cookies
Read more at: http://www.foodnetwork.com/recipes/sandra-lee/new-york-cheesecake-cookies-recipe.html (only makes about 24 cookies. )
Ingredients
1 1/4 cups finely crushed graham crackers (1 sleeve)
1 cup flour
1 1/2 teaspoons baking powder
1 stick (8 tablespoons) unsalted butter, softened
1/2 cup packed brown sugar
1 egg, separated
3 ounces cream cheese, softened
1/4 cup granulated sugar
2 teaspoons lemon zest
1/2 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F.
In a large bowl, stir together the graham cracker crumbs, flour and baking powder. In a medium bowl, beat together the butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined. Add to the graham cracker crumbs and blend until just combined.
In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest and vanilla until well combined. Set aside.
Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment lined baking sheet. (If you do not have an ice scoop, then measure out the dough into scoops of about 2 tablespoons.) Flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape. Repeat with the remaining dough. Spoon the cream cheese into the indents in the cookies.
Bake until the filling is barely set and the cookies are lightly golden, 12 minutes. Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack.
*****MY NOTES:It seemed there was too much grahm cracker and not enough cheesecake.They are very tasty though. Also I would double the recipe next time. I'm thinking of trying them in mini muffin tins so the graham could come out more like a "cup" instead of a thick chunky cookie. Will need to probably triple the cheese mix if I do this-check back and I'll let you know how it goes
Read more at: http://www.foodnetwork.com/recipes/sandra-lee/new-york-cheesecake-cookies-recipe.html (only makes about 24 cookies. )
Ingredients
1 1/4 cups finely crushed graham crackers (1 sleeve)
1 cup flour
1 1/2 teaspoons baking powder
1 stick (8 tablespoons) unsalted butter, softened
1/2 cup packed brown sugar
1 egg, separated
3 ounces cream cheese, softened
1/4 cup granulated sugar
2 teaspoons lemon zest
1/2 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F.
In a large bowl, stir together the graham cracker crumbs, flour and baking powder. In a medium bowl, beat together the butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined. Add to the graham cracker crumbs and blend until just combined.
In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest and vanilla until well combined. Set aside.
Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment lined baking sheet. (If you do not have an ice scoop, then measure out the dough into scoops of about 2 tablespoons.) Flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape. Repeat with the remaining dough. Spoon the cream cheese into the indents in the cookies.
Bake until the filling is barely set and the cookies are lightly golden, 12 minutes. Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack.
*****MY NOTES:It seemed there was too much grahm cracker and not enough cheesecake.They are very tasty though. Also I would double the recipe next time. I'm thinking of trying them in mini muffin tins so the graham could come out more like a "cup" instead of a thick chunky cookie. Will need to probably triple the cheese mix if I do this-check back and I'll let you know how it goes
Chewy Chocolate Cookies
chewy chocolate cookies
http://www.marthastewart.com/339686/outrageous-chocolate-cookies
8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon pure vanilla extract
1 package (12 ounces) semisweet chocolate chunks
DIRECTIONS
Preheat the oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
WATCH: How to Measure Flour
In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.
COOK'S NOTE
Don't worry if the batter seems thin. It should look more like a brownie batter than a cookie dough.
http://www.marthastewart.com/339686/outrageous-chocolate-cookies
8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon pure vanilla extract
1 package (12 ounces) semisweet chocolate chunks
DIRECTIONS
Preheat the oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
WATCH: How to Measure Flour
In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.
COOK'S NOTE
Don't worry if the batter seems thin. It should look more like a brownie batter than a cookie dough.
Cheesecake Cookies
Cheesecake cookies
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 (8-ounce) packages cream cheese, softened
2 1/2 sticks butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla extract
1 cup graham cracker crumbs
2 cans (20-ounce) cherry pie filling (or your favorite kind.)
Download an Apple Butter e-Cookbook
Directions
Combine the flour, baking powder and salt in a bowl. In another bowl with an electric mixer, beat cream cheese, butter and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low and add the flour mixture and mix until just combined. Refrigerate dough until firm, at least 30 minutes.
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners. Place graham cracker crumbs in a shallow dish.
Roll the dough into 1 1/2-inch balls, then roll the balls in graham cracker crumbs. Place balls 2 inches apart on prepared baking sheets. Using a tablespoon measure, make an indentation in the center of each ball. Place 3 cherries in the dimple. Bake until golden brown around the edges, 12 to 14 minutes. Cool for five minutes on the sheet and then transfer to a wire rack to cool completely.
Prep Time: 45 min (including refrigeration time) Cook Time: 14 min Yield: 3 dozen cookies
Read more: http://www.heatovento350.com/2012/05/cheesecake-cookies.html#ixzz3MTXE5qoA
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 (8-ounce) packages cream cheese, softened
2 1/2 sticks butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla extract
1 cup graham cracker crumbs
2 cans (20-ounce) cherry pie filling (or your favorite kind.)
Download an Apple Butter e-Cookbook
Directions
Combine the flour, baking powder and salt in a bowl. In another bowl with an electric mixer, beat cream cheese, butter and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low and add the flour mixture and mix until just combined. Refrigerate dough until firm, at least 30 minutes.
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners. Place graham cracker crumbs in a shallow dish.
Roll the dough into 1 1/2-inch balls, then roll the balls in graham cracker crumbs. Place balls 2 inches apart on prepared baking sheets. Using a tablespoon measure, make an indentation in the center of each ball. Place 3 cherries in the dimple. Bake until golden brown around the edges, 12 to 14 minutes. Cool for five minutes on the sheet and then transfer to a wire rack to cool completely.
Prep Time: 45 min (including refrigeration time) Cook Time: 14 min Yield: 3 dozen cookies
Read more: http://www.heatovento350.com/2012/05/cheesecake-cookies.html#ixzz3MTXE5qoA
Hot chocolate Cookies
hot chocolate cookies
source: http://www.lovefromtheoven.com/2012/01/13/hot-cocoa-cookies-with-kraft-jet-puffed-marshmallow-mallow-bits/#wmemb4IKHFlgrmDA.99
1+1/4 cup soft butter (2 and 1/2 sticks room temperature butter)
1 cup sugar
2/3 cup brown sugar
2 eggs
1 teaspoon vanilla
3 1/4 cups flour
4 packages Hot Chocolate Mix or 3/4 cup (not sugar free)
1 teaspoon salt
1 1/4 teaspoon baking soda
1 teaspoon baking powder
1 cup chocolate chips
1 cup Marshmallow Bits (you could substitute mini marshmallows)
Instructions
Preheat oven to 350 degrees F.
Beat butter and sugars in large bowl with standing mixer until light and fluffy. Add eggs and vanilla; mix well.
In a separate bowl, mix together your dry ingredients, including your hot chocolate packets.
Add the dry ingredients a little at a time to your wet ingredients. I found that my dough was very dry – as in I had to almost knead it by hand to work in the chocolate chips and marshmallow bits.cover and chill 1 hour.
Drop 2tbs 2 inches apart on to cookie sheets.The dough was dry, but the end result was fabulous.
Bake in an oven preheated to 350 degrees for 9-11 minutes. Allow to cool for approximately five minutes then remove from cookie sheet. Enjoy!!!
**My notes: Had to cook my the full 11 minutes otherwise they were underbaked- that may be because mine were in the frig for over 1 & 1/2 hours !?
source: http://www.lovefromtheoven.com/2012/01/13/hot-cocoa-cookies-with-kraft-jet-puffed-marshmallow-mallow-bits/#wmemb4IKHFlgrmDA.99
1+1/4 cup soft butter (2 and 1/2 sticks room temperature butter)
1 cup sugar
2/3 cup brown sugar
2 eggs
1 teaspoon vanilla
3 1/4 cups flour
4 packages Hot Chocolate Mix or 3/4 cup (not sugar free)
1 teaspoon salt
1 1/4 teaspoon baking soda
1 teaspoon baking powder
1 cup chocolate chips
1 cup Marshmallow Bits (you could substitute mini marshmallows)
Instructions
Preheat oven to 350 degrees F.
Beat butter and sugars in large bowl with standing mixer until light and fluffy. Add eggs and vanilla; mix well.
In a separate bowl, mix together your dry ingredients, including your hot chocolate packets.
Add the dry ingredients a little at a time to your wet ingredients. I found that my dough was very dry – as in I had to almost knead it by hand to work in the chocolate chips and marshmallow bits.cover and chill 1 hour.
Drop 2tbs 2 inches apart on to cookie sheets.The dough was dry, but the end result was fabulous.
Bake in an oven preheated to 350 degrees for 9-11 minutes. Allow to cool for approximately five minutes then remove from cookie sheet. Enjoy!!!
**My notes: Had to cook my the full 11 minutes otherwise they were underbaked- that may be because mine were in the frig for over 1 & 1/2 hours !?
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