Posts tagged Cookies
Posts tagged Cookies
1. Preheat oven to 350 degrees F (175 degrees C).
2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy.
3. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture
until well blended.
4. Mix in the chocolate chips
5. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
6. Bake for 8 to 10 minutes in the preheated oven, or just until set.
7. Immediately top with three mini marshmallows when you remove the cookies from the oven.
8. If more gooey marshmallow is desired place marshmallow topped cookies back in the oven for 1 mintute.
9. Cool slightly on the cookie sheets before transferring to wire racks to cool completely
These are super easy.
Just make a simple cookie dough, and add some hot chocolate mix straight into the batter!
How to Make
Frost with Marshmallow Buttercream if desired
Store airtight for up to 3 days
Preheat oven to 350 degrees F. Grease your mini muffin tin (unless it is nonstick like mine).
Cream butter and both sugar in bowl until light, smooth and fluffy! Beat in eggs and vanilla until fully incorporated. Gradually add dry ingredients (flour, salt, baking soda) until all the flour is mixed in!
Roll dough into balls 1.5 inches thick.
Pop them in the mini muffin tin and bake for 10-12 minutes, until golden brown but not too dark around the edges.
When done, remove from oven and let sit for about 2 minutes. Then make wells for the nutella with a shot glass, a similar object or a spoon. Add 1 tbsp Nutella to each cup – it will start to melt quickly so you can swirl it around and make it nice and smooth.
Let cool 15-20 minutes in tin. Remove from tin and place in your mouth. Repeat. Nutella will solidify in about an hour, which then makes them safe to transport! To share.. you know? Sharing?
This recipe made enough for 3 batches for me. I kept the dough in the freezer and rolled/baked them from frozen and they were perfect!
+ Use a shot glass to press your baked cookies down as soon as they come out of the oven. It creates a perfect hole for your Nutella to melt in! You can also use a spoon, just be sure to leave enough cookie around the edge to keep the goo in. Also – do not use your thumb! Just covering my bases
+ When you put your tbsp of Nutella into the warm cups, don’t touch it at first. Just plop it in and let the warm cookie work it’s magic. After you fill them all - go back to the first one and you’ll find it’s perfectly melted, so give it a swirl with your spoon and your cups will be perfect.
At first the Nutella is nice and melty – be sure to eat at least one cup this way! After a few hours the Nutella solidifies again, but creates this great seal that keeps the cookie moist and amazing. They kept for a few days – they may even keep longer – the trick is making them last that long!
+ After the cookie cups have cooled, give them a gentle twist and they should pop right out of the muffin tin. If not, use a butter knife to gently pry along the sides and they should be picture perfect!
Recipe Credit: Daisy Chubb
Macaroons — there’s something very luxurious about these meringue-based French confections. And if you’d like to hand them out as favors at a wedding or other special event, you want make sure the packaging is as sophisticated as the treat. Here are four elegant ways to wrap macaroons without hiding the sweetness inside:
1. A frosted gable box gives a hint of what’s inside while keeping the sweets protected. A little wood fill or paper shred on the bottom acts as a cushion, while ribbon and a flower dress up the outside.
2. Wrap each macaroon individually in cellophane so they look like candies. Cut a square of cellophane large enough to wrap around the macaroon, then twist each end and tie with ribbon. Because the confections are so fragile, you have to be very careful as you wrap them so they don’t get smooshed or crack; be sure to have extras to allow for mistakes.
3. Show off a pair of macaroons in a clear pillow box tied with a ribbon.
4. For a variation of the gable box above, try a frosted Chinese takeout container.
* Gift wrapping and photography by Corinna vanGerwen
These cookies would be great for a bridal shower.
1 1/2 cups all purpose flour
1/2 cup cornstarch
1/4 teaspoon salt
1/4 cup powdered (confectioners) sugar
1 cup unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 cup powdered (confectioners) sugar, sifted
In a medium sized bowl whisk together the flour, cornstarch and salt. Set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the flour mixture and beat until incorporated. Cover and refrigerate the dough for at least one hour or until firm.
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.
When dough is firm, form into 1 inch (2.5 cm) balls and place the cookies on the prepared baking sheets spacing about 1 inch apart. Bake for about 12 - 14 minutes or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.
Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle about half of the confectioners (powdered or icing) sugar onto the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Put the remaining sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar).
These cookies store very well. Place in an airtight container between sheets of wax paper and they will keep a couple of weeks.
Makes about 3 dozen cookies.
*Photo Credit: YummyCorner
Cookies that look like mini cakes? Uh, where do we sign up? These cute confections are perfect for an afternoon shower, post brunch or as gifts when wrapped in pretty boxes or clear bags with ribbons.
This cookie gift bag is so cute. Simply display a platter of them for your guests to take when they leave. For these designs, you can print directly on the bag. Just change the printer settings to use a 5×7 piece of paper. If that won’t work for you, you can always print them on labels, and cut them out. I like these labels.
Here are the supplies:
* 5×7 Kraft paper bags
* Skewers. You could also use toothpicks, and little food picks, but I like how thick the skewers are.
* Enjoy! design (Download)
* Bag design (Download)
* Tape Runner Have you guys ever used this? It’s the best thing ever, if you don’t have that, you can use a glue stick.
* Plastic Baggies
* Exacto Knife
Put between one and three cookies into some plastic baggies. After you have printed out the bag design either directly onto your bags, or onto labels to put on your bags, put the cookies into it. Fold over the bag top a couple of times and give it a nice crease. Then take your enjoy! labels, and run the tape runner along the back, at the end of the design. Simply wrap the design around the skewer pressing the paper together to create a flag. Then snip of about 3.5 inches of the skewer. Once you have done that use your exacto knife to cut two small slits into the bag, all the way through for your flag. Insert your flag into the slits and you’re done!
* Photo credit: Spoon, Fork Bacon
If you’ve never tried snowdrop cookies before they’re like shortbread only flakier, nuttier and completely covered in powdered sugar. Totally addicting. To make this version unique I’ve included cardamom, one of my favorite spices. If you’ve never tried this spice before it’s something not to be missed: spicy, exotic and unlike any other flavor. It really takes these cardamom snowdrop cookies over the top! I hope you’ll enjoy them as much as I did.
Cardamom Snowdrop Cookies
Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
In a stand mixer with the paddle attachment, cream the butter, 1/2 cup confectioners sugar and vanilla for several minutes until light and fluffy.
Sift the flour and salt together.
Turn the mixer speed down to low and slowly add the almond meal followed by the flour. Scrape down the sides once or twice to make sure the dough is evenly mixed.
Use a teaspoon-sized scoop to measure out cookies. Use your hands to roll each cookie into a ball (don’t skip this step or the final product won’t look as nice!)
Bake the cookies for 15-20 minutes. While the cookies are baking, sift together the topping ingredients in a bowl.
Remove the cookies from the oven. While they’re still warm, carefully coat each cookie in the sugar cardamom mixture and set aside to cool. Once the cookies have cooled (about 15-20 minutes), toss them again in the sugar mixture.
* Recipe Credit: Savory Simple
These cookies really are just a couple of bites of apple pie, complete with real pie crust. So cute too. Imagine eating a piece of apple pie. If you think about the last inch or so of pie, where the ratio of filling to crust shifts so that you’re eating slightly more crust than filling, that’s what these cookies taste like. To me, that’s the sweet spot of the pie.
The cookies taste best when they’re fresh, but just like an apple pie, they still taste great a day later.
For the dough:
2½ cups (313 grams) all-purpose flour
2 tbsp. (25 grams) granulated sugar
1 tsp. (4 grams) salt
2 sticks (8 oz. or 1 cup) unsalted butter, cold and cut into small pieces
½ cup very cold water
Preheat the oven to 275 degrees F. Line cookies sheets with parchment paper.
Using an electric mixer, cream the butter and sugar at low speed until it is smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula. With floured hands, take out about 1 tablespoon of dough and shape into a crescent. Continue to dust hands with flour as you make more cookies. Place onto prepared cookie sheets. Bake for 40 minutes. When cool enough to handle but still warm, roll in additional confectioners’ sugar. Cool on wire racks.
If you’re looking to impress your guests, these cookies are the choice for you! Would you believe me if I told you that these cookies are extremely easy to decorate? It only takes 3 colors of royal icing (red, white and pink) in 3 squeeze bottles and a handful of toothpicks. Squeeze bottles are available at craft stores such as Michael or you can find them on Amazon. An off-set spatula to spread the icing is also helpful. (Cookie and icing recipes are after photos).
To create the marble hearts, you simply flood the cookie with the royal icing and then quickly dot the background with another color. While it’s still wet, run a toothpick through the dots and they magically become hearts! Below is a quick photo tutorial on how to create the marble hearts on the cookies…
…and then a few photos on how to create the tie-dyed look.
For more detailed instructions, visit Karen’s Cookie blog.
A few more helpful hints:
Make sure you are working one or two cookies at a time so that the icing is still wet. This causes the different colors to set into each other for flat results.
It helps to keep the bottles tipped upside down in glasses so they are ready to go.
Keep paper towels nearby to wipe your toothpick(s) after each use.
1 cup butter, softened
1 cup superfine sugar (or granulated sugar processed in food processor for 30 seconds)
1/2 teaspoon salt
1 large egg
1 large egg yolk
2 teaspoons vanilla
1/2 teaspoon almond extract, optional
2 1/2 cups all-purpose flour
In a bowl cream together the butter, sugar and salt at medium speed until light and fluffy, about 3 minutes. Add the egg yolk and beat until fully incorporated. Mix in the whole egg, vanilla and optional almond extract. Beat until full mixed. Add the flour, then beat at low speed just until combined. Be careful to not over-mix. Divide the dough in half and wrap in plastic wrap. Store in fridge until firm, at least one hour and up to 2 days.
3 tablespoons meringue powder
4 cups (1 lb) powdered sugar
6+ tablespoons water
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract, optional
Beat all ingredients together until stiff peaks form (about 10 minutes). Divide into separate containers, depending on how many colors you plan to use. Mix in food coloring. Add water to thin each color out so that when it runs off the spoon it quickly dissolves back into the remaining icing within 10 seconds. Add powdered sugar if need to thicken. Pour into squeeze bottles and decorate cookies.
* Recipe Source: Karen’s Cookies
* Photo Credits: Pennies On a Platter
Step 2 Make Dough
Combine chocolate wafer ingredients in a bowl until well mixed. You may need to get your hands in there!
On a surface lightly dusted with flour, shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter.
Step 3 Freeze Dough
Wrap in plastic wrap, waxed paper or parchment and freeze for at least 1-2 hours, until dough is very firm and can be sliced into wafers.
Step 4 Bake
Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick - if they are too thick, they will not be as crisp - and place on a parchment lined baking sheet.
These cookies are firm and will not spread very much, so you can put them quite close together.
Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.
Step 5 Prepare Coating
Combine chocolate chips with peppermint extract and shortening in a large microwave-safe glass or ceramic bowl.
Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute.
Stir once again, and if chocolate is not a smooth consistency, continue to nuke in 30-second intervals until smooth.
Step 6 Dip
Use a fork to dip each wafer in the chocolate.
Tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on a wax paper-lined baking sheet.
Refrigerate until firm.
These taste best after they’ve been refrigerated for a day, but of course, I recommend trying some now, and saving some for the next day so you can be properly assured of this.
Store these in an airtight container in the fridge for a week or two. Or freeze them for up to a month! They’re great right out of the freezer too. But once they’re in the open air, they will start to melt.
*Recipe & Photo Credits: Instructables
Wouldn’t these cookies be cute at a bridal shower or as part of a wedding reception dessert table?
This cross stitch cookie idea is super easy and works with any cross-stitch pattern. Just be sure to map out your pattern on paper beforehand!
How cute are these bridal shower and engagement party cookies?
Photo Credits: Haniela’s food blog.
Aren’t these Melamine plate cookie stands simply adorable? I think they would be fun for a bridal shower or a birthday party.
And best of all they are simple to make. For easy step by step DIY instructions CLICK HERE
Photo Credits: Something Simple