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Category Archives: Cookies

Drop Sugar Cookies

Sugar Cookies

As promised, my first Halloween-esque post! The good thing about this treat is that it can be made anytime not just Autumn/Halloween and believe me I make these quite often.

My Mom and youngest nephew, Jordan, are Sugar Cookie-aholics – seriously. When they see me it is their requested item. They don’t understand that sometimes you don’t feel like baking or that you don’t always have the ingredients in the house but since I love them dearly and I don’t see them as often as I should; I bake them sugar cookies. Guilt is a very powerful feeling and if sugar cookies make them happy then why not!

This is a very simple cookie to make. It only takes the very basic ingredients to make these cookies and as soon as you mix up the dough they can go in the oven to bake and then eat (cool them first to avoid the burning the roof of your mouth). These sugar cookies are soft morsels with just the right amount of sweetness to sooth anyone’s sweet tooth. You’ll never buy store bought sugar cookies again, I promise you!

In case you were wondering, the dough is quite sticky so this recipe will not make a good roll out and use cookie cutter type sugar cookie as I remembered that after mixing the dough. There went my idea of pumpkin cut sugar cookies – darn-it!

Until Next Time when I’ll be back with another Autumn/Halloween treat!

Jennifer

Drop Sugar Cookies

Adapted from America’s Test kitchen Holiday Cookie’s Snickerdoodles

Ingredients

2 1/2 cups All Purpose Flour

2 teaspoons Cream of Tartar

1 teaspoon Custard Powder or cornstarch*

1 teaspoon Baking Soda

1/4 teaspoon salt

1/2 teaspoon lemon extract

1/2 teaspoon vanilla extract

1 stick of salted butter, softened

1/2 cup of Vegetable Shortening

1 1/2 cup granulated sugar

2 large eggs, room temperature

1/4 cup of sanding sugar (your choice in color)

 

Directions:

Preheat oven to 375 Degrees, Fahrenheit.

In a large bowl sift together the flour, cream of tartar, custard powder, baking soda, and salt. Set aside.

Using your mixer cream butter and shortening together, approximately two minutes. Mix in sugar until incorporated. Add lemon and vanilla extract, mix. Add one egg at a time to the creamed mixture; mix for approximately 2 minutes each per egg. Finally add the dry ingredients (make sure mixer is on low) to the wet and mix until fully incorporated.

Using a small cookie scoop, scoop out dough balls dipping in sanding sugar before setting the dough on the baking sheet. Space out the balls to allow them to spread during baking.

Place cookie sheet with cookie dough in the oven, bake for approximately 10-12 minutes. Let cool and eat!

*custard powder/cornstarch can be omitted, it’s optional. Not sure it even makes a difference but I simply like to use it.

 

 

 

Nutella Chocolate Toffee Cookies


Nutella Chocolate Toffee Cookies

… and I return.

I had this elaborate plan back in January to do at least two posts a week and well I did fantastic the first week and then …

I am great at time management when I am managing others’ time yet when it comes down to myself I suck. Would you believe I have been sucked up in a soap opera? It’s the sad actual truth. Long story short my favorite character on Y&R (The Young and the Restless) was shot and killed on the soap and I (think I) am grieving and campaigning.

I have a total nerdy part of my life that I try to keep secret but sometimes it escapes and seeps into my real life. *head falls to chest*

However, this post is not about my secret soapy life it is about cookies … rich, chocolatey, nutty, toffee laden cookies. Perfect for your Valentine or in my case a Anti- Valentine’s Day celebration.

These cookies were going to be my submittal to Dessert Wars January Challenge – Nutella. Then with my time issues, soap opera tragedies, and lack of sun it did not happen.

I am still a novice when it comes to this photo taking so I don’t have ego lights, tripod, or anything else the more professional photographer might have; I am a woman with a camera and the sun is my light. When my light decides to go in hiding for long periods of time then that can be problematic (another reason to move to California).

These cookies would be great with a large glass of milk, your favorite hot or cold coffee drink, or better yet a nice glass of cold water. Yes, these cookies can help you get in your daily requirement of water. I am only thinking about you. ;)

If you want to show your love through baking then this is your recipe! You know what they say, chocolate is an aphrodisiac. *eyebrow wiggle*

Until Next Time!

Jennifer

Nutella Chocolate Toffee Cookies

Adapted from Bon Appetit‘s Giant Chocolate Toffee Cookies

Ingredients:
½ cup all purpose flour

1 teaspoon baking powder

1/4  teaspoon salt

1/2  cup of Nutella

1 bag of Ghirardelli 60% Cacao Bittersweet Chocolate (11.5 oz)

¼ cup of butter (½ stick)

1 3/4  cups brown sugar (packed)

4 large eggs, room temperature

1 tablespoon vanilla bean paste

5 regular sized Toffee Bars (I used Heath), roughly chopped

1 cup of toasted chopped hazelnuts

Directions:

In a microwave safe bowl combine butter and chocolate and melt at 50% power for approx 2:30 in the microwave (every microwave is different so my suggestion is to start at 1:00 and continue until ingredients have melted.) Once melted stir in Nutella and set aside to let cool.
In a small bowl add flour, baking powder, and salt. Whisk until blended.

Using your mixer (stand or hand) cream the sugar and eggs together; add the eggs one at a time. After sugar and eggs have been combined then mix in vanilla along with the melted Nutella chocolate mixture; mix well.

Stir in flour, toffee, and nuts. Refrigerate batter from 45 minutes to an hour.

Preheat oven to 350F. Line your large baking sheet with parchment paper and using a medium size scooper or large spoon drop dough onto the baking sheets. Be sure to allow sufficient space between the cookies.

Bake for approximately 15 minutes and allow to cool on the baking sheet. Cookies should be crackly and dry while the inside will be nice and soft.

Slammin’

Posted on


Oatmeal Raisin Cookies, originally uploaded by Jenn_Egg.

When did my Mom become replaced by a 90’s rap star? Why was she texting me to tell me something was slammin’? Actually she told me they were slamming (she hasn’t earned her street cred yet). My Mom is just so jiggy she doesn’t even know it. LOL

The “slamming” to which she was referring to was Oatmeal Raisin Cookies. These Oatmeal Raisin Cookies are indeed spectacular! They are soft, sweet, and filled with oats and raisins. I know that Oatmeal Raisin goodness is not for everyone and I have an answer to that – an Oatmeal Triple Chocolate cookie that I will share as this blog progresses over time.

I love making cookies from scratch – the entire process! Yes, secretly I want to be Betty Crocker Soccer Mom – I just want to do it on my schedule and I haven’t learned how to squeeze that into 30 minutes. Luckily, I have family and co-workers to spoil with my domesticity.

I have learned that for a great cookie it is best to let cookie dough chill – of course there are exceptions to the rule but for the most part CHILL YOUR COOKIE DOUGH. I am partial to chilling cookie dough for a full 24 hours.

I hope that you will find these cookies as yummy as I do!

Happy Eating!

Oatmeal Raisin Cookies
Adapted from Savory Sweet Life; The Best Chocolate Chip Cookie Recipe EVER

1 stick of margarine, softened
1 stick of salted butter, softened
½ c sugar
1 ½ c packed dark brown sugar
2 eggs
2 t. vanilla bean paste
1 t. cinnamon
¼ t. nutmeg
3 c pastry flour
1 t. of ground sea salt
1 t. baking soda
1 ½ t. baking powder
1 c. raisins, soaked
2 ¼ c. rolled oats

Cream margarine, butter, sugar, and brown sugar until it is nicely incorporated together (should be fluffy). Mix in eggs, vanilla bean paste, cinnamon, and nutmeg (should be airy – like whip cream). Alternately add flour, salt, baking soda, and baking powder and stir until items have been mixed. I tend to mix the dry ingredients into the wet by hand but feel free to use your favorite mixer or food processor. Next add the oatmeal and soaked raisins. Soaked raisins are simply raisins I have soaked in hot water for approximately 30 minutes — makes for a plumper raisin. Transfer dough to a covered container and chill from 6 to 24 hours.

Baking the cookies!

Preheat oven to 360 Fahrenheit. Use your favorite cookie scoop or spoon and drop cookies onto baking sheet. Bake cookies for 12-14 minutes. Let cool and enjoy!

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