Recipes Cookies To Die for ...
Recipes
CHOCOLATE PEANUT BUTTER
SURPRISE
This was off of Martha Stewart Cookie Contest TV show
2 cups all-purpose
flour
1/2 cup Dutch-process cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup vegetable shortening
1/2 cup granulated sugar
1 1/4 cups light-brown sugar, firmly packed
2 large eggs
1 teaspoon pure vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1. Sift together flour, cocoa powder, baking powder, and baking
soda. Set aside.
2. In the bowl of an electric mixer fitted with the paddle
attachment, beat butter, vegetable shortening, granulated sugar,
and 1 cup light-brown sugar on medium speed until light and
fluffy, about 2 minutes. Add eggs, one at a time, mixing until
fully combined between each addition. Add vanilla, and beat to
combine. Gradually add dry ingredients, and mix on low speed
until fully combined. Remove from mixer. Using a wooden spoon,
stir in chocolate chips. Cover bowl with plastic wrap, and chill
until firm, about 1 hour.
3. Heat oven to 350 degrees. Line baking sheets with Silpats
(French nonstick baking mats)
4. In a small bowl using a rubber spatula, stir together peanut
butter and remaining 1/4 cup light-brown sugar.
5. Using a 1 1/4-inch scoop or heaping tablespoon, drop dough
onto prepared baking sheets about 2 inches apart. Make a
thumbprint in the center of each cookie. Fill thumbprint with 1
teaspoon peanut-butter mixture. Top with a second scoop of dough,
and carefully mold dough to cover ³surprise.²
6. Bake until firm, about 12 minutes. Transfer sheets to wire
racks to cool for 5 minutes before transferring cookies to racks.
1/2 cup (1 stick) unsalted
butter, room temperature, plus more for the pan
2/3 cup dried apricots
1 1/3 cups all-purpose flour
1/4 cup granulated sugar
1 cup light brown sugar, firmly packed
2 large eggs, lightly beaten
1/2 cup chopped walnuts
1/2 teaspoon baking powder
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
Confectioners¹ sugar
1. Heat oven to 350 degrees. Butter an 8-by-8-by-2-inch baking
pan, and set aside.
2. Place apricots in a small saucepan with enough water to cover.
Bring to a boil over high heat. Reduce heat to simmer, and cook
until plumped, about 15 minutes. Drain in a fine sieve, and chop
fine. Set aside.
3. Combine 1 cup flour, 1/2 cup butter, and granulated sugar in a
large bowl. Using a handheld electric mixer on medium speed,
blend until crumbly and combined. Transfer mixture to prepared
pan. Using your hands, pat evenly into pan. Bake until golden
brown, about 25 minutes. Transfer to a rack to cool.
4. Combine remaining 1/3 cup flour, chopped apricots, brown
sugar, eggs, walnuts, baking powder, vanilla, and salt. Using a
handheld electric mixer on medium speed, beat until combined;
scrape down sides of bowl twice. Pour mixture over crust, and
return to oven. Bake until top is golden, about 20 minutes.
5. Transfer to a wire rack to cool in the pan. Cut into 2-inch
squares. Dust with confectioners¹ sugar.
1 2/3 cups all-purpose flour,
sifted
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
2 1/2 cups light-brown sugar, firmly packed
1 large egg
1 teaspoon pure vanilla extract
1/2 cup heavy cream, more if necessary
1 cup sifted confectioners¹ sugar
1 cup pecan halves, toasted and broken into large pieces
1. Heat oven to 350 degrees. Sift together flour, baking powder,
and salt in a medium bowl. Set aside.
2. In the bowl of an electric mixer fitted with the paddle
attachment, cream butter and 1 1/2 cups light-brown sugar on
medium speed until light and fluffy, about 2 minutes. Add egg and
vanilla. Beat until fully combined. Add dry ingredients, and beat
on low speed until combined.
Drop batter by rounded teaspoons onto ungreased baking sheets
about 2 inches apart. Bake until firm and barely golden, 10 to 12
minutes. Transfer pan to a wire rack to cool for 5 mintues before
transferring cookies to wire racks.
4. In a small saucepan, combine remaining 1 cup light-brown sugar
and cream. Bring to a boil over medium heat. Cook, stirring
constantly, for 2 minutes. Remove from heat. Add confectioners¹
sugar, and whisk until smooth. (If frosting thickens, thin with
cream.) Add pecan pieces. Place cookies on a cooling rack over a
lined baking pan. Spoon about 1/2 teaspoon praline mixture onto
each cookie.
BONNIE¹S AMARETTI
Makes about 5 dozen
4 cups slivered almonds
2 cups granulated sugar
4 large egg whites
1 teaspoon pure almond extract
Confectioners¹ sugar, for dusting
1. Line 3 baking sheets with Silpats (French nonstick baking
mats).
2. Grind almonds with granulated sugar in a food processor until
fine. Transfer to a medium bowl. In the bowl of an electric mixer
using the whisk attachment, beat egg whites until stiff peaks
form. Add almond extract. Gently stir egg white mixture into
almond mixture to form a thick paste.
3. Drop dough by rounded teaspoons onto prepared baking sheets,
about 1 1/2 inches apart. Dust with confectioners¹ sugar, and
let stand at room temperature to dry for 2 hours.
4. Place rack in center of oven and heat oven to 300 degrees.
Transfer sheets to oven, and bake amaretti until edges are golden
and cookies are firm, 20 to 25 minutes. Remove cookies to a wire
rack to cool. Dust with confectioners¹ sugar. Repeat with
remaining cookies.
1 cup sliced almonds
3 1/2 cups all-purpose flour
1 cup sugar
1 tablespoon ground ginger
2 teaspoons grated lemon zest
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup molasses
1 teaspoon pure lemon extract
1 teaspoon pure vanilla extract
1/4 cup minced crystallized ginger
1. Heat oven to 350 degrees. Spread almonds in a single layer on
a baking sheet. Bake until golden, 5 to 10 minutes. Remove
almonds to a shallow bowl to cool. Turn off oven.
2. In the bowl of an electric mixer fitted with the paddle
attachment, combine flour, sugar, ginger, lemon zest, baking
soda, and cinnamon. Add butter, molasses, lemon extract, and
vanilla extract, and beat until combined. With a wooden spoon,
stir in almonds and crystallized ginger.
3. Divide dough in half. Shape each half into a 7-by-3-inch
rectangle about 1 1/4 inch thick. Wrap in plastic, and
refrigerate until very firm, about 2 hours.
4. Heat oven to 350 degrees. Line baking sheets with Silpats
(French
nonstick baking mats).
5. Using a sharp knife, cut rectangles crosswise into very thin
slices, thinner than 1/8 inch, if possible. Arrange on prepared
baking sheets 1/2 inch apart. Bake until just beginning to darken
around edges, 8 to 10 minutes. Transfer crisps to wire racks to
cool.
2 cups all-purpose flour
3/4 cup Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (2 sticks plus 4 tablespoons) unsalted butter, room
temperature
2 cups sugar, plus more for dipping
2 large eggs
2 teaspoons pure vanilla extract
1. Sift together flour, cocoa powder, baking soda, and salt. Set
aside.
2. In the bowl of an electric mixer fitted with the paddle
attachment, beat butter, 2 cups sugar, and eggs on medium speed
until light and fluffy, about 2 minutes. Add vanilla, and mix to
combine. Gradually add dry ingredients, and combine with mixer on
low speed. Cover bowl with plastic wrap, and chill until dough is
firm, about 1 hour.
3. Heat oven to 350 degrees. Line baking sheets with Silpats
(French nonstick baking mats). Roll dough into 1-inch balls. Dip
top of each ball into sugar. Place on prepared baking sheets
about 1 1/2 inches apart. Bake until set, about 8 minutes.
Transfer to a rack to cool. Cool on baking sheets for 5 minutes
before transferring to a wire rack to cool.
GUIDE|ABOUT TELEVISIONDECEMBER
13, 1999
COOKIE OF THE WEEK: PAUL
BUNYAN COOKIES
Carol Osgood of Littleton,
Colorado, submitted this Cookie of the Week recipe, which was one
of ten First Prize winners in our Martha Stewart Living
Television Cookie of the Week Contest. Carol¹s recipe, developed
by Sue Hartwell, a friend of hers, combines oats, raisins, and
walnuts for a different, nutritious cookie that works just as
well as a breakfast food as it does as an afternoon snack.
RECIPE PAUL
BUNYAN COOKIES
Makes about 18 cookies
1 1/4 cups sifted all-purpose
flour
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 cup vegetable shortening
1/2 cup sugar
1/2 cup molasses
2 large eggs, lightly beaten
1 twelve-ounce package semisweet chocolate chips
1 1/2 cups old-fashioned rolled oats
1 cup (5 ounces) chopped walnuts
1 cup raisins
1. Heat oven to 350 degrees. Line baking sheet with a Silpat (a
French nonstick baking mat). Sift together flour, cinnamon,
baking soda, baking powder, salt, and ginger in a medium bowl.
2. In the bowl of an electric mixer fitted with the paddle
attachment, cream vegetable shortening and sugar on medium speed
until light and fluffy, about 2 minutes. Add molasses, and beat
to combine. Add eggs, one at a time, and mix until fully
incorporated. Add the flour mixture, one cup at a time, beating
on low speed until dough comes together. Remove bowl from mixer.
Using a wooden spoon, stir in chocolate chips, oats, walnuts, and
raisins.
3. Using a 2-inch ice-cream scoop, drop dough onto prepared
baking sheet, about 3 inches apart. Bake until firm, 15 to 18
minutes. Transfer baking sheets to a wire rack to cool for 5
minutes before transferring cookies to wire rack to cool
completely. Repeat with remaining dough.
Kitchen Sink Cookie Recipe
Kitchen Sink Cookies
1 cup (2 sticks)unsalted butter, softened
1/2 cup sugar
1/2 cup firmly packed light brown sugar
2 large eggs
1 t vanilla extract
2 cups all purpose flour
1 t baking soda
1/2 t baking powder
1/2 t salt
2 cups old fashioned rolled oats
2 cups semisweet chocolate chips
1 cup sweetened flake coconut
1 cup raisins
1 cup coarsely chopped walnuts
Preheat to 350 degrees. Line
baking sheets with Silpat baking mats. In a
large bowl with a wooden spoon, mix together butter, sugar and
brown sugar until smooth and creamy, about 2
min. Beat in eaggs, one at a time until well blended. Stir in
vanilla. In a med. bowl sift together flour,
baking soda, baking powder and salt. Gradually stir into
butter mixture until well blended. Add oats,
chips, coconut, raisins and walnuts. and stir until well blended.
Using a tablespooon or a 1 oz ice cream scoop,
drop batter onto Silpat, spacing drops about 2 inches
apart. Press tops down with the bottom of a glass. Bake for 16 to
18 min or until golden. Cool on pan for 2 min. Remove from pan
transfer to wire rack and let cool completely.
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