Salted Carmel pecan and chocolate chip cookies

 

Salted Carmel pecan and chocolate chip cookies

1/2 cup salted butter softened

1/2 cup granulated sugar

1/2 cup lightly packed brown sugar

1 large egg

2 teaspoons vanilla extract

1 1/2 cups all purpose unbleached flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1 tablespoon buttermilk powder

1/4 teaspoon salt

1/2 cup mini semi sweet or dark chocolate chips

Carmel drizzle:

1 cup brown sugar

1/2 cup butter

1/4 milk

Preheat oven to 350: Cream the sugars and butter, then add egg and vanilla…. Mix dry in separate bowl and mix into wet until combined then add in pecans and chocolate chips.

Bake for about 7 minutes until edges are golden but centers might be a little gooey yet. Let cool for 5 minutes before drizzling with Carmel sauce…(cook the three ingredients until bubbling, and stir off heat for a few minutes…

Russian tea cakes

•  Russian tea cakes
1
cup butter, softened

1/2

cup powdered sugar

1

tsp vanilla

2 1/4

cups all-purpose flour

3/4

cup finely chopped nuts

1/4

tsp salt

Powdered sugar

• 
  
• Heat oven to 400ºF. 
•  Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together. 
• Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
• Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
• 5 Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

salted caramel cookies

On my list to make...

Chocolate Crackled Cookies

Chocolate Crackled Cookies

Spicy, sweet, and just down right YUMMY!

12 oz semi-sweet baking chocolate, divided

3/4 c flour

2 tsp Roasted Saigon Cinnamon (McCormick)

1 tsp Ancho Chile Pepper (I used Mc Cormick's Chipotle Chile Pepper because that's what I had on hand)

1/2 tsp baking powder

1/4 tsp salt

1/4 c (1/2 stick) butter, softened

1/2 c granulated sugar

1/4 c firmly packed brown sugar (I used light brown)

2 large eggs, lightly beaten

2 tsp good pure Vanilla Extract

MELT 8 oz of the chocolate in a bowl over boiling water & set aside.

COARSELY CHOP remaining 4 oz chocolate.

MIX flour, roasted cinnamon, chile pepper, baking powder & salt in a small bowl.

BEAT butter & sugar in a large bowl with electric mixer until light & fluffy.

ADD eggs & vanilla & mix well.

ADD melted chocolate & beat until well blended.

GRADUALLY BEAT IN flour mixture (low speed) until well mixed.

STIR IN chopped chocolate.

DROP dough by rounded tablespoons 1 1/2" apart on parchment paper-lined baking sheets.

BAKE in preheated 375 degree oven about 10 minutes or just until cookies are set AND  slightly

cracked on top.

TRANSFER carefully to wire rack & cool completely. 

(Makes about 2 - 3 doz depending on size of cookie)

Russian Tea cakes I

Russian Tea Cakes I

Prep Time: 20 Minutes Cook Time: 12 Minutes Ready In: 35 Minutes Servings: 36

INGREDIENTS:

1 cup butter 1 teaspoon vanilla extract 6 tablespoons confectioners' sugar

2 cups all-purpose flour 1 cup chopped walnuts 1/3 cup confectioners' sugar for decoration

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
3.	Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.

Jackies chocolate chip cookies

Jackie’s Chocolate Chip Cookies (YUM!)

3/4 cup sugar
3/4 cup brown sugar
3/4 butter, softened
2 eggs
1 1/2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
18 ounces semisweet chocolate chips

Place sugar, brown sugar, butter, eggs, and vanilla in bowl. Use electric mixer. If you
have a Kitchenaid turn to Speed 2 and mix for 30 seconds. Stop and scrape bowl. Turn
to Speed 4 and beat for 30 seconds.

Place flour, salt, and baking soda in the mixture, gradually on Stir speed for about 2
minutes. Increase to Speed 2 and beat for 30 seconds. Add chocolate chips on stir
speed and mix until blended.

Drop by teaspoonfuls on baking sheet. Bake at 350˚ for 10 to 12 minutes. I like to do 10
minutes first. Then check and bake until just slightly brown or slightly undercooked.
Remove from oven and cool on baking sheet for 2 minutes before removing to a cookie
rack to cool.

Enjoy!!

Andrea's favorite cookies

from my pal Andrea

Marin's Andes Mint Cookies

3/4 c. butter
1 1/2 c. brown sugar
2 T. water
2 cups semi-sweet chocolate chips
2 eggs
1 1/4 tsp soda
1/2 tsp salt
2 1/2 cups flour

1. Preheat oven to 350 F.
2. Melt butter, sugar and water over low heat.
3. When melted, stir in semi-sweet chocolate chips. Stir until melted. Cool 10 minutes.
4. Beat in eggs, soda, salt and flour. Cool 45 minutes.
5. Roll into balls and place on cookie sheet.
6. Bake for 11 minutes.
7. Immediately after removing the cookies from the oven, top each cookies with an Andes mint. Spread the mint across the top of the cookie when melted.
8. Transfer cookies to a cooling rack and let cool.
(Note: I sprinkled crushed candy cane on these cookies, but Marin makes them year round sans candy cane. Yumm-o!)

Chocolate Candy Cane Cookies

1 cup butter
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
2 tsp vanilla
2 cups all-purpose flour
2/3 cup cocoa
3/4 tsp baking soda
1/4 tsp salt
12 candy canes, crushed

1. Preheat oven to 350 F.
2. Cream butter and sugar. Beat in eggs and vanilla.
3. Add dry ingredients and mix again.
4. Sample as much of this truly divine cookie dough as desired. If there is ample dough left, proceed with recipe. Otherwise, begin again at step two.
5. Mix in crushed candy cane.
6. Drop by spoonful onto greased cookie sheet.
7. Bake 8-10 minutes.
8. Cool only slightly, then transfer to rack to cool. (Note: Maybe they shouldn't cool at all on the sheet. I left my cookies on the sheet too long and the bits of melted candy cane cooled, hardened and stuck to the cookie sheet. As this is an improvised recipe, I'm still figuring this part out. If you have any insights, by all means share!)

FAST crisp sugar cookies

CRISP SUGAR COOKIES
 preheat oven to 350

in a large bowl mix

1 c confectioners sugar
1 c brown sugar
1 c butter
1 cup veg oil

(Cream these together)
add in
2 eggs
2 tsp vanilla extract
(stir it all up!)

In a smaller bowl,

4.5 c flour
1 tsp baking soda
1 tsp salt
1 tsp cream of tartar

Stir into creamed mixture.

Roll balls into walnut sized balls lay on ungreased cookie sheet.
squish down with the palm of your hand...
I find a glass doesn't work as these are a bit mushy...

sprinkle with sugars,  bake 5-10 minutes... till lightly brown edges...


then put a lock on the cookie jar, because they disappear fast...

Candy cane Faux-Jo's

 I have not made these yet, but boy do they sound good!

But I hope to make these this week.. I'll let you know.

Candy Cane Faux-Jo’s

from Savour Fare by Kate

Adapted from Smitten Kitchen
Makes 25 to 30 sandwich cookies

For the chocolate cookies:
1 1/4 c flour
1/2 c unsweetened Dutch process cocoa (I used a very dark Callebaut cocoa)
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 c. sugar
10 Tablespoons (1 stick + 2 T) salted butter
1 large egg

For the filling:
1/4 c. salted butter (1/2 a stick)
1/4 c. vegetable shortening (measure it by filling a pyrex cup to 3/4 cup with water, then adding shortening until the water level reaches 1 cup)
2 cups sifted powdered sugar
1/2 tsp. peppermint extract
1.5 ounces candy canes

In a food processor, combine the flour, cocoa, baking soda, baking powder, salt, and sugar. Add the butter and pulse until it’s incorporated, then add the egg. Preheat the oven to 375. Chill the dough for a few minutes in the refrigerator while your oven is preheating.

Take rounded teaspoons of the batter and form them into balls, placed evenly on a parchment lined cookie sheet about 2 inches apart. Because these are sandwich cookies, it’s important to make the balls as evenly sized and shaped as possible — I found a melon baller to be useful. With the heel of your hand, flatten each ball slightly — you want them to look like chubby disks.

Bake for 9 minutes. Let the cookies cool on the sheet for a few minutes, then transfer to a rack to cool.

Crush the candy canes — you want there to be recognizable shards, but nothing too big. I found the best way to do this was to put the canes (I used mini) in a ziploc bag, bang them with a rolling pin until they were in small pieces, then roll them with said rolling pin until I had candy cane dust/powder.

To make the filling, combine the butter and shortening in a mixing bowl, and add until combined. Slowly beat in the powdered sugar until incorporated. Add the extract, beat until combined, then add your candy cane “dust” and stir until just combined.

To assemble the cookies, try to match up your cookies with a pair of roughly equal size and shape. Place the filling in a pastry bag and, using a 1/2 inch pastry tip, pipe a small blob of filling right in the center of one of your cookies. Using the other half of the sandwich, press the halves together until the filling has spread to the edge, or nearly. Repeat for the remaining sandwiches.

Try to restrain yourself.

Rhubarb cookies

RHUBARB COOKIES

1 cup shortening
1 1/2 cups packed brown sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

2 cups diced fresh rhubarb

CREAM CHEESE FROSTING:
1 cup soft cream cheese
1 tablespoon butter, softened
2 teaspoons vanilla extract
1 cups confectioners' sugar


preheat oven to 350 degrees
cream shortening and brown sugar and then the eggs.
Separately, mix the flour, baking soda and salt; slowly add to creamed mixture.
stir in rhubarb, it will be a bit stiff... then form medium size dollops and place on cookie sheet.
bake for about 15 minutes, let cool.
frost with cream cheese frosting if you like. keep in fridge, or freeze.

It is a cake like cookie. Very yummy! You could even add strawberries to these to if you liked! or some pecans! Enjoy!

3rd grade cookies

These were made for my daughters Third grade class...
We now make these all the time.

3rd graders Favorite cookies

1 cup unsalted butter

1 1/2 cups packed brown sugar

1/3 cup molasses

1/3 cup smooth peanut butter

2 eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups whole wheat flour

1 cup all-purpose flour

1 cup toasted wheat germ

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

2 cups rolled oats

1 cup raisins

1 cup semisweet chocolate

chips

1 cup chopped walnuts

Cream the butter, sugar, molasses, and peanut butter in a large bowl. Blend in the eggs and vanilla. Mix the flour, wheat germ, baking soda, salt, and cinnamon in a separate bowl. Stir the dry ingredients into the creamed mixture, until evenly blended.

Stir in the oats, raisins, choc chips, and nuts. Cover and refrigerate for 1 hour.

Preheat oven to 350 degrees F (180 degrees C).

Shape dough into large balls using 1/4 cup of dough per cookie. Place on greased cookie sheets, leaving 3 inches between them. Flatten slightly with a fork. Bake for 15 to 18 minutes. When done, the tops will still be soft to the touch. Cool on the sheets for 5 minutes, then transfer to a rack to cool.