Tag: cookies

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Softilicious Peanut Butter Cookies

One of my ex-husbands actually told me that he fell in love with me when he tasted my peanut butter cookies. Maybe if I had made them more often he wouldn’t be my ex. Ha! This recipe produces two dozen scrumptious cookies, that are soft, moist, and perfect with a big glass of milk.

Ingredients

  • 1/2 cup (1 stick) Margarine, softened
  • 1/2 cup Creamy Peanut Butter
  • 1/2 cup White Sugar
  • 1/2 cup Brown Sugar, packed
  • 1 Large Egg
  • 1/2 tsp. Vanilla Extract
  • 1-3/4 cups All Purpose Flour
  • 3/4 tsp. Baking Soda
  • 1/4 tsp. Salt
  • 2 to 3 additional tbsp. White Sugar

Directions

  1. In a large bowl or stand mixer, cream together margarine and peanut butter.
  2. Add white sugar, brown sugar, egg, and vanilla, and beat until well blended.
  3. Add flour, baking soda, and salt, and mix until well combined. The dough will be stiff and crumbly.
  4. Cover dough and chill in refrigerator for at least thirty minutes.
  5. Preheat oven to 350 degrees.
  6. Line two baking sheets with aluminum foil. Set aside.
  7. Remove dough from refrigerator and roll into 24 tight balls, a wee bit smaller than ping pong balls.
  8. Squish the balls between your palms to flatten and arrange on baking sheets.
  9. Using the tines of a fork, press down on each cookie twice, turning the fork ninety degrees between the first and second press to create a cross-hatch pattern.
  10. Sprinkle cookies with a little additional white sugar.
  11. Bake in preheated oven for 9 to 11 minutes.
  12. Remove from oven and immediately slide foil off of the baking sheet and onto a heat-resistant surface to cool.*

*Why is it important to get the cookies off the baking sheet A.S.A.P.? There’s nothing worse than a dry, hard, over-baked cookie. As long as the cookies are still on the sheet, they’re still baking! Removing them immediately so they can cool quickly keeps them moist and soft, and they won’t require dipping in milk to make them edible. In my opinion, dipping anything in milk is just plain disgusting. All of those crumbs, detritus, and sludge at the bottom of your glass?? Yuck!

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Chocolate Macarons

We’re going for the macaron trifecta today with this recipe! This macaron batter is a bit more temperamental, but well worth the effort as your kitchen will smell like rich cocoa while they are baking. I’ve paired these with a raspberry and cream cheese filling that is also great as a cake filling, and since you’re likely to have some left over, you might plan on making a lovely vanilla cake tomorrow. 

Ingredients

  • 4 Large Egg Whites
  • Pinch of Cream of Tartar
  • 3 tbsp. White Sugar
  • 2 cups Powdered Sugar
  • 1 cup Almond Flour
  • 1/8 tsp. Salt
  • 3 tbsp. Unsweetened Cocoa
  • Nonpareils (optional)
  • 4 oz. (half-package) Cream Cheese, softened
  • 1/4 cup (half-stick) butter or margarine, softened
  • 1/3 cup Raspberry Preserves
  • About 3 cups Powdered Sugar
  • 6-8 Drops Red Food Coloring

Directions

  1. Place egg whites into a large mixing bowl or the bowl of a stand mixer, and allow the egg whites to come to room temperature.
  2. Preheat oven to 300 degrees.
  3. Line baking sheets with parchment paper. Set aside.
  4. Place 2 cups powdered sugar, almond flour, salt, and cocoa in a food processor, and pulse until completely combined.
  5. Beat the egg whites with cream of tartar at medium speed until foamy, about 1 minute.
  6. Increase speed to high, and gradually beat in sugar, about 1 tablespoon at a time, until the egg whites are glossy and hold stiff peaks, about 3 to 5 more minutes.
  7. Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated. (You will know it is mixed enough when it turns shiny and has the consistency of molten lava.)
  8. Spoon meringue into a pastry bag with a round tip.
  9. Pipe 1-1/2 inch disks of meringue onto the prepared baking sheets, leaving space between each cookie. (Be as consistent as possible, not only so that they all bake completely, but also to make them easy to pair up when you assemble them into little sandwiches.)
  10. After all macarons on a sheet have been piped, lift the baking sheet up a few inches, with your thumbs holding the parchment paper down, and slam the sheet down on the counter top several times. (This removes any air bubbles from the cookies, and creates the iconic macaron “foot”.)
  11. Sprinkle each macaron with just a few nonpareils. (Optional)
  12. Let the macarons stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 30 minutes.
  13. Place the baking sheets in the preheated oven and place a heat-proof spoon in the oven door to keep it open just a smidgen.
  14. Bake until the macarons’ surfaces are completely dry, about 25-35 minutes, rotating the baking sheets halfway through the bake.
  15. When baked, remove from oven and lift the entire sheet of parchment paper, with the macarons attached off the baking sheet, and place on a baking rack to cool. (Note: If re-using a baking sheet that has already been in the oven for another batch, ensure that it is completely cool before piping more macarons onto it.)
  16. Once all macarons are completely cool, gently peel the parchment paper from the cookies.
  17. Beat together softened cream cheese and butter or margarine until smooth.
  18. Add raspberry preserves and food coloring, and blend until well combined.
  19. Gradually add about 3 cups powdered sugar, until the filling reaches a thick consistency suitable for piping.
  20. Refrigerate filling.
  21. When ready to assemble, pair macarons of similar size.
  22. Remove the filling from the refrigerator, stir briefly, and spoon into a pastry bag with a round tip.
  23. Pipe about a teaspoon filling into the center of one of each pair of macarons. (Each blob of filling should be about the size of a grape.)
  24. Put the second of each pair of macarons on the top of the piped filling, and very gently press down, creating a sandwich.
  25. Cover and refrigerate for at least 24 hours before serving.
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Lemon Poppyseed Macarons

Baking macarons is addictive, and this spin on yesterday’s recipe is a symptom of my addiction. There’s no 12-Step program for macarons, but there are 27 steps in this recipe, which is more than twice as good, right? This version pairs a poppyseed macaron with a rich, sweet lemon ganache-style filling that takes this classic flavor combination in a delicious direction. 

Ingredients

  • 4 Large Egg Whites
  • Up to 15 drops Yellow Food Coloring
  • 1-2/3 cups Powdered Sugar
  • 1-1/3 cups Almond Flour
  • 1 tbsp. Poppyseeds (plus a little more for garnish)
  • 1/8 tsp. Salt
  • 1/4 cup White Sugar
  • 4 oz. White Chocolate Chips
  • 1/2 cup Whipping Cream
  • 3 tbsp. Lemon Juice
  • Up to 10 drops Yellow Food Coloring
  • 2 cups Powdered Sugar

Directions

  1. Place egg whites into a large mixing bowl or the bowl of a stand mixer, and allow the egg whites to come to room temperature.
  2. Preheat oven to 280 degrees.
  3. Line baking sheets with parchment paper. Set aside.
  4. In a medium-sized bowl, whisk together 1-2/3 cups powdered sugar, almond flour, and poppyseeds.
  5. Beat the egg whites with salt and up to 15 drops yellow food coloring at medium speed until foamy, about 1 minute.
  6. Increase speed to high, and gradually beat in sugar, about 1 tablespoon at a time, until the egg whites are glossy and hold stiff peaks, about 3 to 5 more minutes.
  7. Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated. (You will know it is mixed enough when it turns shiny and has the consistency of molten lava.)
  8. Spoon meringue into a pastry bag with a round tip.
  9. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving space between each cookie. (Be as consistent as possible, not only so that they all bake completely, but also to make them easy to pair up when you assemble them into little sandwiches.)
  10. After all macarons on a sheet have been piped, lift the baking sheet up a few inches, with your thumbs holding the parchment paper down, and slam the sheet down on the counter top several times. (This removes any air bubbles from the cookies, and creates the iconic macaron “foot”.)
  11. Sprinkle each macaron with just a few additional poppyseeds.
  12. Let the macarons stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 20 minutes.
  13. Place the baking sheets in the preheated oven and place a heat-proof spoon in the oven door to keep it open just a smidgen.
  14. Bake until the macarons’ surfaces are completely dry, about 16-20 minutes, rotating the baking sheets halfway through the bake.
  15. When baked, remove from oven and lift the entire sheet of parchment paper, with the macarons attached off the baking sheet, and place on a baking rack to cool. (Note: If re-using a baking sheet that has already been in the oven for another batch, ensure that it is completely cool before piping more macarons onto it.)
  16. Once all macarons are completely cool, gently peel the parchment paper from the cookies.
  17. Place the white chocolate chips, lemon juice , and up to 10 drops yellow food coloring in a medium-sized bowl.
  18. Heat the whipping cream in a small saucepan over medium-high heat until it just starts to boil.
  19. Pour the heated cream over the chocolate and let it sit for 1 minute.
  20. Whisk ganache until smooth.
  21. Gradually add 2 cups powdered sugar, and continue whisking until the filling is completely combined and smooth.
  22. Chill the filling in the refrigerator until it thickens to a consistency suitable for piping, about 30-40 minutes.
  23. Pair macarons of similar size.
  24. Remove the filling from the refrigerator, stir briefly, and spoon into a pastry bag with a round tip.
  25. Pipe about a teaspoon filling into the center of one of each pair of macarons. (Each blob of filling should be about the size of a grape.)
  26. Put the second of each pair of macarons on the top of the piped filling, and very gently press down, creating a sandwich.
  27. Cover and refrigerate for at least 24 hours before serving.
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Macarons with Chocolate Ganache

This recipe makes about thirty-six Macarons: light and crisp meringue sandwich cookies. If you looking for “Macaroons” (with two “O’s”), the disgusting coconut cookie that’s a waste of sugar, look elsewhere. (Coconut is shredded evil in my book!) These French confections are a little tricky to make, but once you’ve got the hang of them you’ll be addicted to creating different color and flavor combinations.

Ingredients

  • 4 Large Egg Whites
  • About 10-15 drops Food Coloring*
  • 1-2/3 cups Powdered Sugar
  • 1-1/3 cups Almond Flour
  • 1/8 tsp. Salt
  • 1/4 cup White Sugar
  • 4 oz. Semi-Sweet Chocolate Chips
  • 1/2 cup Whipping Cream
  • 2 tbsp. Unsalted Butter, room temperature

*The macarons will be much lighter in color than the batter after they are baked, and since macarons traditionally have bright colors, you can go a little crazy with the food coloring.

Directions

  1. Place egg whites into a large mixing bowl or the bowl of a stand mixer, and allow the egg whites to come to room temperature.
  2. Preheat oven to 280 degrees.
  3. Line baking sheets with parchment paper. Set aside.
  4. In a medium-sized bowl, whisk together powdered sugar and almond flour.
  5. Beat the egg whites with salt and food coloring at medium speed until foamy, about 1 minute.
  6. Increase speed to high, and gradually beat in sugar, about 1 tablespoon at a time, until the egg whites are glossy and hold stiff peaks, about 3 to 5 more minutes.
  7. Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated. (You will know it is mixed enough when it turns shiny and has the consistency of molten lava.)
  8. Spoon meringue into a pastry bag with a round tip.
  9. Pipe 1-inch disks* of meringue onto the prepared baking sheets, leaving space between each cookie. (Be as consistent as possible, not only so that they all bake completely, but also to make them easy to pair up when you assemble them into little sandwiches.)
  10. After all macarons on a sheet have been piped, lift the baking sheet up a few inches, with your thumbs holding the parchment paper down, and slam the sheet down on the counter top several times. (This removes any air bubbles from the cookies, and creates the iconic macaron “foot”.)
  11. Let the macarons stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 20 minutes.
  12. Place the baking sheets in the preheated oven and place a heat-proof spoon in the oven door to keep it open just a smidgen.
  13. Bake until the macarons’ surfaces are completely dry, about 16-20 minutes, rotating the baking sheets halfway through the bake.
  14. When baked, remove from oven and lift the entire sheet of parchment paper, with the macarons attached off the baking sheet, and place on a baking rack to cool. (Note: If re-using a baking sheet that has already been in the oven for another batch, ensure that it is completely cool before piping more macarons onto it.)
  15. Once all macarons are completely cool, gently peel the parchment paper from the cookies.
  16. Place the chocolate chips in a medium-sized bowl.
  17. Heat the whipping cream in a small saucepan over medium-high heat until it just starts to boil.
  18. Pour the heated cream over the chocolate and let it sit for 1 minute.
  19. Add the butter in small chunks, and whisk ganache until smooth.
  20. Chill the ganache in the refrigerator until it thickens to a consistency suitable for piping and not runny, about 45-60 minutes.
  21. Pair macarons of similar size.
  22. Remove the ganache from the refrigerator, stir briefly, and spoon into a pastry bag with a round tip.
  23. Pipe about a teaspoon ganache into the center of one of each pair of macarons. (Each blob of ganache should be about the size of a grape.)
  24. Put the second of each pair of macarons on the top of the piped ganache, and very gently press down, creating a sandwich.
  25. Cover and refrigerate for at least 24 hours before serving.

*I found a fantastic template for piping macarons at SouthernFatty.com. You can download it from their website here.

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Chocolate Chocolate Chocolate Cookies

If you’re a chocolate lover, this will be your new favorite cookie! It’s a simple variation on a traditional recipe, but this small change makes a big difference. Sweet, creamy, and oh so chocolately — Get ready to pour the milk!

Ingredients

  • 1 cup (2 sticks) Butter or Margarine, softened
  • 3/4 cup Granulated Sugar
  • 3/4 cup Packed Brown Sugar
  • 1 tsp. Vanilla Extract
  • 2 Large Eggs
  • 2 cups All-Purpose Flour
  • 1/4 cup Unsweetened Cocoa
  • 1 tsp. Baking Soda
  • 1 tsp. Salt
  • 1 cup Semi-Sweet Chocolate Chips
  • 1 cup White Chocolate Chips
  • 1 cup Chopped Walnuts, Pecans, or Macadamia Nuts

Directions

  1. Preheat oven to 375 degrees.
  2. Line two baking sheets with foil, and set aside.
  3. In a large bowl or stand mixer, blend together butter or margarine, sugar, brown sugar, vanilla, and eggs until smooth.
  4. Add flour, cocoa, baking soda, and salt, and blend until well combined.
  5. Add semi-sweet chocolate chips, white chocolate chips, and nuts.
  6. Mix until chips and nuts are well distributed throughout the dough.
  7. Spoon generous tablespoons of dough onto cookie sheets, leaving space between each spoonful. (Note: This recipe should make 24 large cookies, plus a little dough left over for eating raw. Yum!)
  8. Bake in preheated oven for 12-14 minutes.
  9. Gently slide foil and cookies off of baking sheet and onto a cool surface (like a counter-top or large cutting board) immediately after removing from oven.
  10. Allow to cool (if you can wait that long!) before removing from foil with a thin spatula.
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Soft & Chewy Oatmeal Raisin Cookies

I am usually not a fan of raisins. Maybe I got too many of those little red boxes in my Trick-or-Treat bag from well-meaning (read: old and cranky) neighbors as a child. However, I make an exception for these cookies. These are the only way to eat raisins in my book!

Ingredients

  • 1 cup butter or margarine, softened
  • 1 cup White Sugar
  • 1 cup Packed Brown Sugar
  • 2 Large Eggs
  • 1 tsp. Vanilla Extract
  • 2 cups All Purpose Flour
  • 1 tsp. Baking Soda
  • 1 tsp. Salt
  • 1-1/2 tsp Ground Cinnamon
  • 1 tsp. Allspice
  • 3 cups Quick Cooking Oats
  • 1 cup Golden Raisins
  • 3/4 cup Chopped Walnuts

Directions

  1. In a large bowl or stand mixer, blend together butter or margarine, white sugar, and brown sugar.
  2. Add eggs and vanilla and mix until smooth and creamy.
  3. Add flour, baking soda, salt, cinnamon, and allspice, and mix until well combined.
  4. Add oats, raisins, and walnuts, and mix until well distributed through the dough.
  5. Cover dough and chill for at least one hour.
  6. Preheat oven to 375 degrees.
  7. Cover baking sheets with aluminum foil.
  8. Remove dough from refrigerator and shape into balls, a little over 1-inch thick.
  9. Arrange balls on baking sheet, and gently smoosh* them down with the palm of your hand until about 1/2-inch thick.
  10. Bake in preheated oven for 9-10 minutes, until they just begin to brown.
  11. Remove from oven and immediately transfer to a rack to cool.
  12. Pour the milk!

*Not in the Urban Dictionary sense. Pervert.

 

Feel free to load these up with more or different nuts or dried fruit, or even chocolate chips if you’re not an oatmeal cookie purist. One of my favorite twists on this recipe is to substitute macadamia nuts and chopped pineapple for the walnuts and raisins, with a dash of orange extract. This is a robust cookie dough that can hold a lot of chunky goodness, so be adventurous!

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Raspberry Thumbprints

These cookies are scrumptious with a strong cup of coffee, a pot of tea, or a big glass of milk. They also have the benefit of having very few ingredients which make them a great “go to” cookie when your cupboard is a wee bit sparse. You can omit the nuts if they put you into anaphylactic shock, but they’re so good with the nuts you might just want to keep the EpiPen handy instead.

Ingredients

  • 1/2 cup Butter or Margarine
  • 1/4 cup Brown Sugar
  • 1 Large Egg
  • 1/2 tsp. Vanilla Extract
  • 1 cup All Purpose Flour
  • 1/4 tsp. Salt
  • 1/3 cup Very Finely Chopped Walnuts
  • 1/2 cup Raspberry Jam

Directions

  1. Preheat oven to 300 degrees.
  2. Line a baking sheet with foil.
  3. Separate egg, reserving whites.
  4. Blend together egg yolk, butter or margarine, brown sugar, and vanilla.
  5. Add flour and salt, and mix well.
  6. Shape the dough into balls about 1-1/2 wide. (Makes about 12 balls.)
  7. Roll balls in egg white and then in chopped walnuts, until well coated with nuts.
  8. Arrange balls on prepared baking sheet.
  9. Bake for 5 minutes and remove from oven.
  10. Put a deep dent into the center of each cookie with your thumb. (Don’t be a scaredy cat; they’re not too hot yet.)
  11. Spoon or pipe raspberry jam into the dent in each cookie.
  12. Return baking sheet to oven, and bake for 11-12 minutes more.
  13. Remove cookies from baking sheet immediately and transfer to wire rack to cool.
  14. Brew some strong coffee and enjoy!

Are you really allergic to nuts or just don’t like them? Try sprinkles, quick cooking oats, or shredded coconut instead…  although, coconut is disgusting, so please don’t tell me that you’ve corrupted my recipe with it. And of course, you can also try other flavors of jam or preserves. 

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