Category: Cookies


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Ingredients:

3 1/2 cups all purpose flour

1 tsp. baking soda

1 1/2 cups butter softened

1 1/4 cups sugar

1 cup firmly packed brown sugar

2 large eggs

2 tsp. vanilla extract

1 (12 oz.) package semi sweet chocolate chips

1 cup white chocolate chips

Directions:

Preheat oven to 375°F.

1.Mix flour and baking soda in a medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla and mix well.  Beat in flour mixture on low speed until well mixed. Stir in chocolate and vanilla chips.

2. Drop rounded tablespoons about 2 inches apart onto ungreased baking sheets. (Or make them larger as in photo, about 2 tbs.)

3. Bake for 10-12 minutes or until lightly browned. Cool on baking sheets for a few minutes. Remove to wire racks and let cool completely.

 

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National Sugar Cookie Day

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Ingredients:

Ingredients
2 3/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1 cup softened butter
1 1/2 cups white sugar
1 egg
1 tsp. vanilla extract
4 tbsp. buttermilk

colored sugar, for decorating

Directions:

Preheat oven to 375 degrees F.

1. In a small bowl, stir together flour, baking soda, and baking powder.

2. In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla.

3.  Blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.

4. Drop rounded teaspoons of dough into balls and place on a ungreased cookie sheet.

5. With a brush moisten the top of each cookie with buttermilk and slightly flatten the top of each cookie.

6. Sprinkle with pink sugar on top.

Bake for 8 to 10 minutes or until slightly golden.  Let cool a few minutes before removing from pans.

 

Ingredients:
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups margarine
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
1/4 cup green sugar for decoration
Directions:
Preheat oven to 350 degrees
In a medium bowl, stir together flour, baking soda, and salt.
In a large bowl, cream together the margarine and 2 cups sugar until light and fluffy.
Beat in the eggs one at a time, then the vanilla. Gradually stir in the dry ingredients until just blended.
Roll the dough into walnut sized balls and roll the balls in green sugar.
Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges.
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Chocolate Chip Raisin Cookie

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Ingredients:
2 1/2 cups of flour
1 cup of sugar
1/2 cup light brown sugar
1/2 tsp. baking powder
1 cup of margarine or butter
2 large eggs
1 1/2 tsp. vanilla
1 cup raisins
1  cup chocolate chips (semi-sweet or milk chocolate)
Directions:
Preheat oven to 350 degrees.
1. In a bowl mix flour and baking powder. In another bowl, cream butter, sugar, brown sugar, eggs and vanilla together.
2. Slowly add flour to creamed mixture. Add raisins and chocolate chips and mix well with a wooden spoon.
3. Drop a rounded tablespoon of batter onto a baking pan (ungreased) Bake for 15-17 minutes. (Depends on your oven, so watch closely.)Remove from pan and let cool when done.

Holiday Butter Cookies

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Ingredients:
4 cups of flour
1 1/2 cups of butter
2 tsp. vanilla extract
1 egg
1 cup of sugar
1 tsp. baking powder
Directions:
Preheat oven to 375 degrees.
1. Cream together butter and sugar. Add egg and vanilla extract. Mix until smooth.
2. Add flour and baking powder. Mix well.
3. Put dough in a cookie press or drop a well rounded tablespoon on an ungreased cookie sheet. Press down with a fork. You can sprinkle colored nonpareils on top. Brush each cookie with a little milk for nonpareils to stick.
Bake for about 15 minutes or until golden brown. Check after 12 minutes, as you don’t want the cookies to burn on the bottom.

Dark Chocolate Espresso Biscotti

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Ingredients:
4 tbs. espresso powder
1 tbs. vanilla extract
2 1/2 cups all-purpose flour
1 cup sugar
2 tsp. baking powder
1/4 tsp. salt
3 large eggs ( beaten )
1 lb. dark chocolate (chopped) * a good brand
Directions:
Preheat oven to 350 degrees.
1. Mix espresso powder and vanilla extract.
2. In a large bowl, add sugar, flour, baking powder, and salt.
3. Add eggs and espresso and vanilla to flour. Mix well.
4. Cut dough in half. Shape each half into a 2 1/2-inch-wide, 3/4-inch-tall log.
5. Put parchment paper on a baking pan. Bake for about 20-25 minutes until dough is firm.
6. Let cool for about 25 minutes.
7. With a serrated knife, cut logs into 1/4-inch slices on the diagonal
8. Put biscotti, cut side down, back on baking sheets. (use parchment aper)
9. Bake for another 15 minutes until biscotti is golden brown.
10. Remove from oven and let cool for 2 hours.
11. Melt dark chocolate. Dip one side of the biscotti and let dry on wax paper. (You can put them on a pan and in the freezer for five minutes for chocolate to dry faster.)
*Keep in a sealed container.

 

 

 

 

Toffee Chocolate Chip Cookies

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Ingredients:

2 1/4 cups all-purpose flour
1 tsp. baking soda
3/4 cup (1-1/2 sticks) butter (softened)
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tsp. vanilla extract
2 eggs
1 cup Toffee Bits (or broken up Heath bars)
1 1/2 cups milk chocolate morsels

Directions
Preheat oven to 375 degrees.

1. Stir together flour and baking soda . Beat butter, granulated sugar, brown sugar and vanilla in large bowl. Mix well. Add eggs and blend well. Gradually add flour mixture, beating well. Stir in toffee bits and chocolate chips.

2. Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake 8 to 10 minutes or until lightly browned.

4. Cool. Remove from cookie sheet to wire rack. Cool completely. Makes about 3 dozen cookies.

Chocolate Walnut Nutella Cookies

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Ingredients:

1 1/3 cup flour

3/4 tsp. baking powder

2/3 cup cocoa powder

1 1/2 sticks unsalted butter (softened)

2 eggs

1 1/4 cups packed light brown sugar

1/2 tsp. vanilla

6 oz. dark chocolate morsels (get a good brand)

3/4 cup walnuts (chopped)

sea salt (optional)

1 jar of chocolate Nutella

confectioners sugar

Directions:

Preheat oven to 350 degrees.

1. Put parchment paper on baking pans.

2. In a bowl, beat eggs, vanilla, brown sugar and butter. Beat until creamy.

3. In another bowl, mix flour, cocoa powder and baking powder.

4. Slowly beat in dry ingredients into egg mixture.

5. Add chocolate and walnuts. Stir it in with a wooden spoon gently. Make sure it is well blended.

6. Use a heaping tablespoon and place on baking pan. (about 2 inches apart)

7. Optional: Sprinkle a pinch of sea salt on top of each cookie.

8. Bake cookies for about 12 minutes. If you made larger cookie bake about 15-16 minutes. Use a toothpick to test if they’re baked.

*Makes about 2 dozen if you use a tbsp. for each cookie. *12 cookie sandwiches

9. Let cookies cool. When cooled, spread Nutella on the inside of each cookie. Put two cookies together to form a cookie sandwich,

10. Dust with confectioner’s sugar. (powdered sugar)

Mr. C.’s Thumbprint Cookies

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Ingredients:
2 1/2 cups all purpose flour
2 sticks of margarine (room temperature)
1 1/4 cups sugar
2 small eggs (or 1 large)
1/2 tsp. baking powder
2 tsp. of vanilla
preserves (your choice)
Directions:
Preheat oven to 350 degrees.
1. In a bowl, with a mixer, cream butter, sugar, vanilla and eggs together. In a separate bowl mix flour and baking powder together,
2. Add flour mixture to creamed butter mixture and mix together.
3. On a greased cookie sheet, scoop a tablespoon of dough and roll into a ball. Place on cookie sheet. Using your thumb or the back of a teaspoon press down.
4. Using your favorite preserves (apricot, strawberry, etc) spoon a little preserve into the center of the cookie dough.
5. Bake 18-20 minutes. Check occasionally to make sure they don’t burn on the bottom.
Makes about 3 dozen.

Apricot Almond Cookies

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Ingredients:

1/4 cup chopped almonds (see picture)

12 oz. almond paste

2 large egg whites (beaten)

2/3 cups sugar

apricot preserves

Directions:

Preheat oven to 350 degrees.

1. Chop almonds into very small pieces. In a small skillet, toast them for 3 minutes.

2. Mix almond paste and sugar together in a bowl.

3. Beat egg whites in a separate bowl until fluffy. Add slowly to almond paste and sugar mixture.

Optional: If you chill the dough for an hour, it is easier to handle.

4. Using a teaspoon of the mixture, roll into a ball. Roll in the toasted almonds. Place on cookie sheet. Using the back of the teaspoon, make a circular indentation in the center of the cookie when pushing down. Add 1/2 tsp. of apricot preserves to the center.

5. Bake for 10-12 minutes.

Makes about 2 dozen.