recipecommunity | Entries tagged with cookies

I made these tonight. While I liked the Brownie Batter Granola Butter smoothie, my partner Doug wasn't fond of the texture. So I put most of the rest into a batch of cookies, which we both love.

"Granola Butter Cookies"

Ingredients:
1 1/4 cups whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup butter (1 stick), melted
1/2 cup brown sugar
1/4 cup granulated sugar
1 egg
3/4 cup Brownie Batter Granola Butter
1 teaspoon vanilla extract

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Current Mood: accomplished

ysabetwordsmith

I made these tonight. We are enjoying them very much. :D I wanted something with hints of green for St. Patrick's Day, but not buried under colored icing.

"Pistachio Cardamom Cookies"

Ingredients:
1/8 cup minced dried ginger
1/2 cup chopped pistachios
8 tablespoons (1 stick) butter
2/3 cup whole wheat flour
2/3 cup quick oats
1/4 teaspoon ground green peppercorns
1/4 teaspoon bamboo jade sea salt*
1/2 teaspoon baking soda
1 egg
1/3 cup light brown sugar
1/4 cup white sugar
3/4 teaspoon cardamom extract

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Current Mood: accomplished

nverland

Popcorn Cookies
Total Time Prep: 15 min. Bake: 15 min./batch + cooling Makes about 2-1/2 dozen

Ingredients

1/2 cup butter, softened
1 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
Dash salt
2 cups popped popcorn, lightly crushed
1 cup semisweet chocolate chips
tap here
1/2 cup chopped pecans

Directions

Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes; beat in egg and vanilla. In a separate bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in popcorn, chocolate chips and pecans.
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Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 13-14 minutes. Remove to wire racks to cool.

nverland

Nutty Oatmeal Cranberry Bars
Yield: 24 Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour

Ingredients

For Oatmeal Crust:
1 1/4 cups all-purpose flour
1 1/4 cups old fashioned oats
3/4 cup packed brown sugar
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
8 tablespoons salted butter, melted
2 tablespoons lemon juice

For Cranberry Nut Topping:
1 cup sour cream or Greek yogurt
2 teaspoons vanilla extract
1/2 teaspoon lemon zest
3 tablespoons all-purpose flour
1/2 cup packed brown sugar
2 cups fresh cranberries
3/4 cup chopped pecans or walnuts

Instructions

Preheat oven to 325-degrees F. Grease or coat with cooking spray a 9x13-inch baking pan.
For Oatmeal Crust: Prepare crust by whisking together flour, oats, brown sugar, salt, baking soda, and cinnamon. Stir in melted butter and lemon juice until combined. Evenly press mixture into the bottom of prepared baking pan.
For Cranberry Nut Topping: Combine sour cream, vanilla extract, lemon zest, flour and brown sugar. Spread mixture over crust. Spread fresh cranberries evenly over mixture, lightly pressing into mixture. Evenly spread top with chopped nuts.
Bake at 325-degrees F for 45-50 minutes, until light brown. Let cool completely in pan before slicing.

Notes

Bars can be made and cooked ahead of time by a couple of days and kept covered and refrigerated. Or wrap tightly in plastic wrap, slip into a plastic freezer zip-top bag and freeze for up to a month. Then, when ready to enjoy, allow the bars to come to room temperature before serving.

nverland

Nutter Butter Cookie Bars
Prep Time 20 minutes Cook Time 25 minutes Total Time 45 minutes Servings: 16 bars

Ingredients
US Customary

6 tablespoons salted butter, at room temperature
129 g creamy peanut butter
55 g dark brown sugar
2 teaspoons vanilla extract
125 g all-purpose flour
0.25 teaspoon baking powder
Flaky sea salt (optional)

PEANUT BUTTER CREME FILLING
193.5 g creamy peanut butter
6 tablespoons salted butter, at room temperature
120 g honey

Metric

6 tablespoons salted butter, at room temperature
129 g creamy peanut butter
55 g dark brown sugar
2 teaspoons vanilla extract
125 g all-purpose flour
0.25 teaspoon baking powder
Flaky sea salt (optional)

PEANUT BUTTER CREME FILLING
193.5 g creamy peanut butter
6 tablespoons salted butter, at room temperature
120 g honey

Instructions

1. Preheat the oven to 350 degrees. Line an 8x8 inch square pan with parchment paper.
2. In a large bowl, cream together the butter, peanut butter, brown sugar, and vanilla until smooth. Add the flour and baking powder, beat until combined, and the dough begins to form a ball. If the dough is crumbly, add 2-3 teaspoons of water. If the dough feels moist, add 1-2 tablespoons flour.
3. Press half the dough into the prepared pan.
4. To make the filling, beat together the peanut butter, butter, and honey until combined. Spread an even layer over the dough, then crumble the remaining dough over the peanut butter.
5. Bake for 25 minutes, until the top is set. Sprinkle with salt if desired. Let cool, then cut into bars. The bars are on the crumbly side so handle gently. Enjoy!

nverland

Kleicha
Ancient Iraqi Cookie that Signals the End of Ramadan

Notes: You need one batch of dough per filling, but each batch of dough yields from 28 to 50 cookies, depending on the shape and size. The shapes of the cookies are suggestions to differentiate them from each other. Kleicha can be easily frozen and reheated in an oven or toaster oven to enjoy later.

Ingredients

Dough
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon yeast
1 teaspoon ground cardamom
1 egg
1/2 cup melted butter
1/2 cup neutral oil
3/4 cup water

Date Filling
2 tablespoons neutral oil
1 kilo (2.2 pounds) dates, pitted
1/2 teaspoon ground cardamom

Pistachio Filling
200 grams (7 ounces) raw pistachio, finely ground
3/4 teaspoon rosewater, or to taste
1 1/2 teaspoon sugar, or to taste

Walnut Filling
200 grams (7 ounces) raw walnuts, finely ground
3/4 teaspoon rosewater, or to taste
1 1/2 teaspoon sugar, or to taste

Savory Cheese Kleicha
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon yeast
1 egg
1/2 cup melted butter
1/4 cup neutral oil
3/4 cup water
200 grams (7 ounces) shredded mozzarella cheese
200 grams (7 ounces) shredded cheddar cheese
1 cup sesame seeds

2 whole eggs, beaten, for glaze

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nverland

Glazed Pfeffernuesse
TOTAL TIME: Prep: 1-1/4 hours + chilling Bake: 10 min. /batch MAKES: 60 servings

Ingredients
1-1/4 cups butter, softened
1-1/4 cups packed brown sugar
3/4 cup molasses
1/2 cup water
1 teaspoon anise extract
6 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground mace
1/8 teaspoon pepper
1/8 teaspoon ground cardamom
2 cups finely chopped nuts

GLAZE:
1 cup confectioners' sugar
3 tablespoons 2% milk
1/4 teaspoon vanilla extract
Additional confectioners' sugar

Directions
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the molasses, water and extract. Combine the flour, baking soda, salt and spices; gradually add to creamed mixture and mix well. Stir in nuts. Cover and refrigerate for 1 hour.
Roll dough into 1-in. balls. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown.
Meanwhile, in a shallow bowl, combine the confectioners' sugar, milk and vanilla. Place additional confectioners' sugar in another shallow bowl. Remove cookies to wire racks; cool 5 minutes. Dip tops of warm cookies in glaze and allow excess to drip off; dip in confectioners' sugar. Cool completely on wire racks. Store in an airtight container. Yield: about 10 dozen.

nverland

Frosted Brown Sugar Pop Tart Bars
Prep Time 30minutes Cook Time 45minutes Total Time 1hour hour 15minutes Servings: 16 bars

Ingredients
US Customary

COOKIE DOUGH
2 1/2 cups all-purpose flour
1/2 cup dark brown sugar
2 sticks (1 cup) cold salted butter, shredded
1 tablespoon vanilla extract
FILLING
1 cup dark brown sugar
1 tablespoon all-purpose flour
1 tablespoon ground cinnamon
2 tablespoons salted butter, melted
1/4 cup apple butter
2 teaspoons vanilla extract
1 teaspoon salt
FROSTING
2 cups powdered sugar
1/4 cup maple syrup
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
Coarse salt or sugar, for sprinkling (optional)

Metric

COOKIE DOUGH
312.5 g all-purpose flour
110 g dark brown sugar
2 sticks (1 cup) cold salted butter, shredded
1 tablespoon vanilla extract
FILLING
220 g dark brown sugar
1 tablespoon all-purpose flour
1 tablespoon ground cinnamon
2 tablespoons salted butter, melted
70.5 g apple butter
2 teaspoons vanilla extract
1 teaspoon salt
FROSTING
240 g powdered sugar
59.15 ml maple syrup
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
Coarse salt or sugar, for sprinkling (optional)

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nverland

Chocolate Shortbread Bites
Prep Time: 15 mins Cook Time: 14 mins chill time: 30 mins Total Time: 59 mins Makes: 100 cookies

Ingredients

▢12 ounces (340 g) salted butter cold and cut into small pieces
▢1 cup (120 g) powdered sugar
▢¼ cup (50 g) granulated sugar
▢1 teaspoon vanilla extract
▢2 ¾ cups (330 g) all-purpose flour
▢¼ cup dark chocolate melting wafers
▢¼ cup milk chocolate melting wafers
▢¼ cup white chocolate melting wafers

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nverland

Chocolate Cappuccino Bacon Cookies

Ingredients
1/2 lb maple cured bacon
1 c unsalted butter, room temperature
1 1/2 c sugar
2 eggs
2 tsp pure vanilla extract
2 c all-purpose flour
3/4 c cocoa powder
1 tsp baking soda
1/2 tsp salt (omit if you use salted butter)
2 c cappuccino chips by Guittard

Directions Step-By-Step
1 Preheat oven to 350.
2 Cut bacon into 1/2" pieces and sauté till done in frying pan. Drain, let cool and set aside. If pieces are too big crumble them.
3 Combine flour, cocoa powder, baking soda and salt and sift together and set aside.
4 In mixing bowl combine butter, sugar and vanilla cream till light and somewhat fluffy. Add eggs and beat till well creamed.
5 Add flour mixture to the butter mixture stir to combine. Then add bacon pieces and cappuccino chips.
6 Drop by spoonful onto parchment lined baking sheet and bake for 12 to 13 minutes. Let rest a few minutes than transfer to cooling rack and enjoy!
7 If you are unable to get cappuccino chips, you can use butterscotch, peanut butter or chocolate chips.

nverland

Borden's None Such Mincemeat Cookies

Ingredients
3 ¼ cups flour, all-purpose
½ teaspoon salt
1 teaspoon baking soda
1 cup vegetable shortening
1 ½ cup sugar
3 large eggs beaten
1 ½ cup mincemeat from jar

Directions
Combine flour salt and soda. Cream shortening, adding sugar gradually and cream until fluffy. Add eggs and beat until smooth. Stir in mincemeat. Gradually add flour mixture, mixing well.
Drop by teaspoons about 2-inches apart onto a greased baking sheet. Bake in 400° oven for about 12-minutes.
Makes 48 cookies.

Note: These resemble a raisin cookie in flavor. If using homemade mincemeat, add some sugar, however store bought mincemeat in a jar is recommended instead for a fruity taste.

nverland

Baklava Cookies
TOTAL TIME 1 hour Makes about 16

Ingredients

1cup (2 sticks) unsalted butter
16-oz. bag shelled raw pistachios, coarsely chopped
2½cups (500 g) granulated sugar, divided
1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided
2 tsp. ground cinnamon, divided
1 tsp. ground cardamom, divided
¼ tsp. plus ⅛ tsp. ground cloves
½ cup honey
2 tsp. orange-flower water (optional)
2¾ cups (344 g) all-purpose flour
½ tsp. baking powder
½ tsp. baking soda
1 large egg
1 large egg yolk
1 Tbsp. vanilla extract
¼ cup crushed rose petals

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ysabetwordsmith

Scandinavian from Scratch: A Love Letter to the Baking of Denmark, Norway, and Sweden [A Baking Book] Hardcover – October 3, 2023
by Nichole Accettola

We just finished reading this cookbook. It's an interesting introduction to Scandinavian cuisine, which is pretty different from most European food. It makes heavy use of rye, which is nice. The front matter includes A Baking Love Letter, Scandinavian Baking: An Overview, The Scandinavian Pantry, Useful Baking Equipment, Baking Best Practices, and the Table of Contents. The Index lists both ingredients and recipe titles. Also, our hardback edition has a red grosgrain ribbon in it for marking your place.

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Current Mood: busy

ysabetwordsmith

I made these tonight. They are delicious. :D

"Tropicana Cookies"

Ingredients:
1/4 cup macadamia nuts, chopped
1/8 cup diced dried pineapple
1/8 cup diced dried papaya
1/8 cup diced dried ginger
1/8 cup diced dried mango
1/8 cup diced candied Buddha's hand
1 ripe banana, mashed
1/2 cup butter (1 stick), melted
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1/2 teaspoon Island Itty Bitters from Vena's Fizz House
1 1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup quick oats
1 cup shredded coconut

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Current Mood: accomplished

ysabetwordsmith

I made these tonight. They turned out pretty well.

"Kitchen Sink Cookies with Maple Syrup and Chocolate Chips"

Ingredients:
1/4 cup butter, melted
1/3 cup light brown sugar, packed
1 tablespoon sunflower oil
2 tablespoons pure maple syrup
2 large eggs
1/2 cup cashew butter
1/2 teaspoon Vena's Fizz House Woodland Itty Bitter
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon baking soda
2 cups quick oats
3/4 cup sweetened shredded coconut
1/4 cup honey-roasted sunflower seeds
1/4 cup pistachios, chopped
3/4 cup bittersweet chocolate chips

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Current Mood: accomplished

ysabetwordsmith

"Candy Cane Cookies"

Ingredients:
6 miniature candy canes (about 1/4 cup crushed)
1/2 cup butter (1 stick)
1 cup white sugar
1 teaspoon vanilla extract
1 egg
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 pinch of sea salt

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Current Mood: accomplished

nverland

Jam Shortbread
Prep time 10 mins Cook time 35 mins Total time 45 mins Serves: 16

Ingredients

⅔ Cup butter, softened
¼ cup white sugar
1¼ cups all-purpose flour
⅓ Cup fruit jam
2 tablespoons sliced almonds (optional)
Powdered sugar, optional

Directions

Heat oven to 350°F. Grease 9-inch square pan with cooking spray.
In a medium bowl, mix together ⅔ cup butter, white sugar, and flour until evenly crumbly. Reserve 2 tablespoons of the dough for topping. Press the rest of the dough into a 8 inch square baking pan. Bake for 15 minutes.
Remove from oven and spread the jam on top. Crumble the reserved dough on top. Sprinkle with almonds if using.
Return to the oven and bake until the edges are golden brown, 20 more minutes.
Let cool completely before cutting. Once cool, sprinkle with powdered sugar if using. Cut into 16 bars or triangles.

nverland

Eggnog-Scented Springerle Cookies
Prep: 30 mins Stand: 1 day Bake: 12 mins Total: 1 day Yield: Makes 2 dozen

Ingredients

4 tablespoons butter, softened
1 ½ cups sugar
3 large eggs
2 teaspoons vanilla extract
3 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground nutmeg
½ teaspoon ground cinnamon

Directions

Step 1 Beat butter and sugar at medium speed with an electric mixer until well blended. Add eggs; beat until fluffy. Beat in vanilla.

Step 2 Combine flour and next 3 ingredients in a large bowl. Beat into butter mixture gradually until combined.

Step 3 Roll half of dough to 1/4- to 3/8-inch thickness on a heavily floured surface. Brush flour on surface of cookie mold with a pastry brush. Press mold firmly onto flat surface of dough, and then lift straight up. (Re-flour mold for each pressing.) Repeat with remaining dough.

Step 4 Trim dough around cookies, and place 1 inch apart on parchment paper-lined baking sheets. Let dry at room temperature 24 hours. (If baked immediately, designs will fade as cookie rises.)

Step 5 Preheat oven to 300°. Bake 12 minutes or until set but not browned. Let cool completely; store in an airtight container.

nverland

Russian Tea Cakes
Total Time Prep: 15 min. + chilling Bake: 20 min. Makes about 3-1/2 dozen

Ingredients

1 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped nuts
Additional confectioners' sugar

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine dry ingredients; gradually add to creamed mixture. Stir in nuts. Cover and refrigerate for 1-2 hours.
Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-13 minutes. Roll in confectioners' sugar while still warm. Cool on wire racks.

nverland

Peanut Butter Fudge Puddle Cookies
Yield: Makes 40 cookies

Ingredients:

For the Cookies:
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1/2 tsp vanilla extract
1-1/4 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp salt

For the Fudge Filling:
1 cup milk chocolate chips
1 cup semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 tsp vanilla extract

Directions:

Make the cookies: In a large bowl, cream butter, peanut butter and sugars until blended. Beat in egg and vanilla. In a small bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle.

Preheat oven to 325°. Shape dough into 1-in. balls. Place in greased mini-muffin cups. Bake 14 minutes or until light brown. Immediately press a 1/2-in.-deep indentation in center of each cookie with the end of a wooden spoon handle. (*Note: my cookies sunk enough on their own that I skipped this step). Cool in pans 5 minutes. Remove to wire racks to cool completely.

Make the filling: In a microwave, melt chocolate chips in 30 second increments at 50% power; stir until smooth. Stir in condensed milk and vanilla until smooth. Fill each cookie with filling. Store leftover filling in the refrigerator (It's delicious when reheated and served over ice cream!)