prep time: 10 minutes
cook time: 10 minutes
servings: 25 - 27 cookies
ingredients:
3/4 cup flour
1/2 cup almond flour
2 tablespoons arrowroot
2 tablespoons sugar
1 tablespoon dried lavender
1/2 teaspoon salt
1/2 teaspoon baking soda
1 stick unsalted butter - cut into 1/2-inch pieces, chilled
1 large lemon - zested
2 tablespoons honey
1 tablespoon fresh lemon juice
steps:
1. place an oven rack in the center of the oven. preheat to 350 degrees. line a baking sheet with parchment paper.
2. in a food processor, pulse together the flours, arrowroot, sugar, lavender, salt, and baking soda. add the butter and lemon zest. pulse until the mixture forms a coarse meal. add the honey and lemon juice. pulse until the mixture forms a soft dough.
3. form the dough into 1-inch round balls and press into discs, about 1 1/2-inches in diameter and 1/2-inch thick. arrange in a single layer on the baking sheet.
4. bake until light brown around the edges, 9 - 11 minutes. cool for 5 minutes on baking sheet. transfer to cooling rack and cool completely.
- food network
Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts
1.28.2015
12.31.2013
mocha oreo cookie balls
prep time: tbd
servings: tbd
ingredients:
1 8-ounce package cream cheese - softened
1 1/2 teaspoons instant espresso powder
2 tablespoon kahlua
1 15.75-ounce package of oreo chocolate cream cookies - finely crushed (about 3 cups)
chocolate bark or chocolate candy melts - melted
gold disco dust - garnish
chocolate-covered coffee beans - garnish
steps:
1. line a baking sheet with parchment and set aside. in a large mixing bowl, mix the cream cheese, espresso powder and kahula until smooth. stir in the cookie crumbs until blended.
2. shape into 1-inch balls and place on a parchment lined baking sheet. freeze for 10 minutes.
3. remove cookies from freezer and dip them in the melted chocolate. place back on the parchment lined pan and sprinkle with the disco dust and place a coffee bean on each. allow chocolate to set.
- unknown
servings: tbd
ingredients:
1 8-ounce package cream cheese - softened
1 1/2 teaspoons instant espresso powder
2 tablespoon kahlua
1 15.75-ounce package of oreo chocolate cream cookies - finely crushed (about 3 cups)
chocolate bark or chocolate candy melts - melted
gold disco dust - garnish
chocolate-covered coffee beans - garnish
steps:
1. line a baking sheet with parchment and set aside. in a large mixing bowl, mix the cream cheese, espresso powder and kahula until smooth. stir in the cookie crumbs until blended.
2. shape into 1-inch balls and place on a parchment lined baking sheet. freeze for 10 minutes.
3. remove cookies from freezer and dip them in the melted chocolate. place back on the parchment lined pan and sprinkle with the disco dust and place a coffee bean on each. allow chocolate to set.
- unknown
6.21.2013
quintessentail chocolate chip cookies
prep time: tbd
cook time: 12- 15 minutes
servings: 4 dozen
ingredients:
1 1/2 cups flour
1/2 teaspoon baking soda
1 stick butter
1/2 cup sugar
1/2 cup packed light brown sugar
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
8 ounces bittersweet chocolate - cut in 1-inch pieces
steps:
1. sift together flour and baking soda and set aside. in a large bowl, cream butter until lemony yellow, about 2 minutes. scrape down sides of bowl and paddle. add sugar, brown sugar and salt. continue creaming mixture on medium speed until it is smooth and lump free, about 1 minute. scrape down sides.
2. add egg and vanilla and beat on low speed for 15 seconds or until they are fully incorporated. do not over-beat. scrape down sides.
3. heat oven to 350 degrees with the rack position in the lower third of the oven. line 2 baking sheets with parchment. spoon heaping teaspoons of dough 2 inches apart onto baking sheets. bake one sheet at a time for 12 - 15 minutes, until lightly browned, rotating the baking sheet front to back halfway through. remove from heat and slide parchment off baking sheet and onto a work surface. allow cookies to cool for at least 5 minutes before serving.
- new york times, june 2013
cook time: 12- 15 minutes
servings: 4 dozen
ingredients:
1 1/2 cups flour
1/2 teaspoon baking soda
1 stick butter
1/2 cup sugar
1/2 cup packed light brown sugar
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
8 ounces bittersweet chocolate - cut in 1-inch pieces
steps:
1. sift together flour and baking soda and set aside. in a large bowl, cream butter until lemony yellow, about 2 minutes. scrape down sides of bowl and paddle. add sugar, brown sugar and salt. continue creaming mixture on medium speed until it is smooth and lump free, about 1 minute. scrape down sides.
2. add egg and vanilla and beat on low speed for 15 seconds or until they are fully incorporated. do not over-beat. scrape down sides.
3. heat oven to 350 degrees with the rack position in the lower third of the oven. line 2 baking sheets with parchment. spoon heaping teaspoons of dough 2 inches apart onto baking sheets. bake one sheet at a time for 12 - 15 minutes, until lightly browned, rotating the baking sheet front to back halfway through. remove from heat and slide parchment off baking sheet and onto a work surface. allow cookies to cool for at least 5 minutes before serving.
- new york times, june 2013
4.29.2012
lemon swirl cheesecake
prep time: tbd
cook time: 45 - 55 minutes
servings: tbd
crust ingredients:
1 1/2 cups lemon cookie crumbs
1/4 cup unsalted butter - melted
filling ingredients:
5 egg yolks
1 cup sugar - divided
1/4 cup + 1 tablespoon fresh lemon juice
1/4 cup unsalted butter - softened
3 packages of cream cheese - softened
3 eggs
2 tablespoons lemon zest
1 teaspoon vanilla
topping:
whipped cream
crust steps:
1. in a medium bowl, combine cookie crumbs and butter. press into bottom of 9-inch springform pan and freeze.
filling steps:
1. bring water to a simmer in the bottom of a double broiler. in the top of the double broiler, away from heat, whisk egg yolks. sprinkle 1/4 cup sugar in while whisking. pour in lemon juice in a steady stream while whisking. place top part of double broiler over the simmering water. cook, stirring constantly, until thick, about 7 minutes. whisk in butter. set aside to cool in a bowl.
2. in a large bowl, beat cream cheese and 3/4 cup sugar on medium-high for 3 minutes. add eggs, one at a time, beating after each addition. mix in zest, juice and vanilla. swirl lemon mixture into batter. pour over crust.
3. bake for 45 - 55 minutes or until the top is light brown. cool for 2 hours. cover and refrigerate for 6 hours before adding the topping.
topping:
1. spread whipped cream over the entire cake.
- eloquent english blog
cook time: 45 - 55 minutes
servings: tbd
crust ingredients:
1 1/2 cups lemon cookie crumbs
1/4 cup unsalted butter - melted
filling ingredients:
5 egg yolks
1 cup sugar - divided
1/4 cup + 1 tablespoon fresh lemon juice
1/4 cup unsalted butter - softened
3 packages of cream cheese - softened
3 eggs
2 tablespoons lemon zest
1 teaspoon vanilla
topping:
whipped cream
crust steps:
1. in a medium bowl, combine cookie crumbs and butter. press into bottom of 9-inch springform pan and freeze.
filling steps:
1. bring water to a simmer in the bottom of a double broiler. in the top of the double broiler, away from heat, whisk egg yolks. sprinkle 1/4 cup sugar in while whisking. pour in lemon juice in a steady stream while whisking. place top part of double broiler over the simmering water. cook, stirring constantly, until thick, about 7 minutes. whisk in butter. set aside to cool in a bowl.
2. in a large bowl, beat cream cheese and 3/4 cup sugar on medium-high for 3 minutes. add eggs, one at a time, beating after each addition. mix in zest, juice and vanilla. swirl lemon mixture into batter. pour over crust.
3. bake for 45 - 55 minutes or until the top is light brown. cool for 2 hours. cover and refrigerate for 6 hours before adding the topping.
topping:
1. spread whipped cream over the entire cake.
- eloquent english blog
12.12.2011
cherry-lemon meriungue mini pies
prep time: tbd
cook time: tbd
servings: 12 mini pies
cup ingredients:
1 5-ounce container vanilla meringue cookies (about 24 cookies)
6 tablespoons cake flour
1 stick unsalted butter - melted
filling ingredients:
1 4-serving package lemon pudding or pie filling mix
1/2 cup sugar
2 1/4 cup prepared lemonade
1 cup prepared cherry pie filling
whipped cream (optional)
cup steps:
1. preheat the oven to 350 degrees. spray 12 2 1/2-inch muffin cups with cooking spray, set aside.
2. combine the meringue cookies and flour in a food processor, process until the mixture is in fine crumbs. spoon about 2 tablespoons of the mixture into each of the prepared muffin cups. using the back of a measuring tablespoon, press the mixture firmly into the bottoms and sides of the cups.
3. bake for 8 - 10 minutes, or until just starting to brown. remove from the oven and immediately press each cup with the back of the tablespoon. cool the cups in the pan on a wire rack.
filling steps:
1. combine the pudding mix and sugar in a medium saucepan. whisk in the lemonade and egg yolks. continue to whisk over medium-high heat until the mixture comes to a boil. remove from heat and cool for 5 minutes.
2. spoon 2 tablespoons lemon filing into each cooled meringue cup. top each with 1 tablespoon cherry pie filling. chill for about 2 hours or until the filling is set. top with whipped cream.
- food network magazine, april 2011
cook time: tbd
servings: 12 mini pies
cup ingredients:
1 5-ounce container vanilla meringue cookies (about 24 cookies)
6 tablespoons cake flour
1 stick unsalted butter - melted
filling ingredients:
1 4-serving package lemon pudding or pie filling mix
1/2 cup sugar
2 1/4 cup prepared lemonade
1 cup prepared cherry pie filling
whipped cream (optional)
cup steps:
1. preheat the oven to 350 degrees. spray 12 2 1/2-inch muffin cups with cooking spray, set aside.
2. combine the meringue cookies and flour in a food processor, process until the mixture is in fine crumbs. spoon about 2 tablespoons of the mixture into each of the prepared muffin cups. using the back of a measuring tablespoon, press the mixture firmly into the bottoms and sides of the cups.
3. bake for 8 - 10 minutes, or until just starting to brown. remove from the oven and immediately press each cup with the back of the tablespoon. cool the cups in the pan on a wire rack.
filling steps:
1. combine the pudding mix and sugar in a medium saucepan. whisk in the lemonade and egg yolks. continue to whisk over medium-high heat until the mixture comes to a boil. remove from heat and cool for 5 minutes.
2. spoon 2 tablespoons lemon filing into each cooled meringue cup. top each with 1 tablespoon cherry pie filling. chill for about 2 hours or until the filling is set. top with whipped cream.
- food network magazine, april 2011
12.06.2011
caramel apple cider cookies
prep time: tbd
cook time: 15 - 17 minutes
servings: 24 - 36 cookies
ingredients:
1 cup unsalted butter - almost melted
1 cup sugar
1/2 teaspoon salt
10 packets instant cider mix
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
3 cups flour
1 bag chewy caramel candies
cinnamon sugar (garnish)
steps:
1. preheat the oven to 350 degrees. unwrap approximately 20-30 caramels and line a cookie tray with parchment paper.
2. in a large bowl, cream together the butter, sugar, salt and all 10 packets of apple cider mix until smooth and fluffy. beat in eggs, vanilla, baking soda, and baking powder. add the flour until just combined (don't overwork it).
3. scoop out about a tablespoon of dough and flatten into your hand. add a caramel to the middle and fold the dough around to seal in the candy. roll into a ball (it should be slightly smaller than a golf or ping-pong ball).
4. place the cookies on your cookie sheet with roughly 2 inches between them. sprinkle a little bit of cinnamon sugar on top of each cookie then place in the oven.
5. bake 15 - 17 minutes or until golden brown around the edges. gently slide the parchment with the cookies onto the counter. let cook until they're not soft any more but still slightly warm. twist gently to remove and cool the rest of the way upside down on a cooling rack (or right there on the parchment).
note: once the cookie is upside down the caramel will pull back into the cookie. once they've cooled, they won't leak anymore.
- big mario blog
cook time: 15 - 17 minutes
servings: 24 - 36 cookies
ingredients:
1 cup unsalted butter - almost melted
1 cup sugar
1/2 teaspoon salt
10 packets instant cider mix
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
3 cups flour
1 bag chewy caramel candies
cinnamon sugar (garnish)
steps:
1. preheat the oven to 350 degrees. unwrap approximately 20-30 caramels and line a cookie tray with parchment paper.
2. in a large bowl, cream together the butter, sugar, salt and all 10 packets of apple cider mix until smooth and fluffy. beat in eggs, vanilla, baking soda, and baking powder. add the flour until just combined (don't overwork it).
3. scoop out about a tablespoon of dough and flatten into your hand. add a caramel to the middle and fold the dough around to seal in the candy. roll into a ball (it should be slightly smaller than a golf or ping-pong ball).
4. place the cookies on your cookie sheet with roughly 2 inches between them. sprinkle a little bit of cinnamon sugar on top of each cookie then place in the oven.
5. bake 15 - 17 minutes or until golden brown around the edges. gently slide the parchment with the cookies onto the counter. let cook until they're not soft any more but still slightly warm. twist gently to remove and cool the rest of the way upside down on a cooling rack (or right there on the parchment).
note: once the cookie is upside down the caramel will pull back into the cookie. once they've cooled, they won't leak anymore.
- big mario blog
12.23.2010
chef kate's blondies
prpe time: tbd
cook time: 20 minutes
servings: 60
ingredients:
2 cups unsalted butter - at room temperature
1 1/2 cups granulated cane sugar
1 1/2 cups dark brown sugar - firmly packed
4 large eggs
1 tablespoon + 1 teaspoon pure vanilla extract
4 1/2 cups flour
1 teaspoon fine sea salt
1 teaspoon baking soda
1 1/2 cups peanut butter chips
1 1/2 cups mini marshmallows
steps:
1. preheat the oven to 350 degrees.
2. using an eclectic mixer, cream together the butter and sugars. add the eggs, one at a time, mixing well after each addition. add the vanilla. in another bowl, whisk together the flour, salt and baking soda. add the flour mixture to the butter mixture in three parts, combining well after each addition.
3. using a wooden spoon, fold in the peanut butter ships and marshmallows.
4. using a rubber spatula, spread the batter evenly in a nonstick or parchment-lined standard cookie sheet with a 1-inch rim. bake for 15 minutes, cover loosely with a piece of aluminum foil and bake for an additional 12 minutes. let cool completely and then cut into 60 squares.
- goop, june 2009
cook time: 20 minutes
servings: 60
ingredients:
2 cups unsalted butter - at room temperature
1 1/2 cups granulated cane sugar
1 1/2 cups dark brown sugar - firmly packed
4 large eggs
1 tablespoon + 1 teaspoon pure vanilla extract
4 1/2 cups flour
1 teaspoon fine sea salt
1 teaspoon baking soda
1 1/2 cups peanut butter chips
1 1/2 cups mini marshmallows
steps:
1. preheat the oven to 350 degrees.
2. using an eclectic mixer, cream together the butter and sugars. add the eggs, one at a time, mixing well after each addition. add the vanilla. in another bowl, whisk together the flour, salt and baking soda. add the flour mixture to the butter mixture in three parts, combining well after each addition.
3. using a wooden spoon, fold in the peanut butter ships and marshmallows.
4. using a rubber spatula, spread the batter evenly in a nonstick or parchment-lined standard cookie sheet with a 1-inch rim. bake for 15 minutes, cover loosely with a piece of aluminum foil and bake for an additional 12 minutes. let cool completely and then cut into 60 squares.
- goop, june 2009
evi's vanillekipferl
prep time: tbd
cook time: 12 minutes per batch
servings: 10 dozen very small cookies
ingredients:
1/3 cup superfine sugar
1/3 cup ground almonds
1 cup unsalted butter - at room temperature
2 1/2 cups self-rising flour
pinch of salt
1/4 cup incing sugar
steps:
1. mix the superfine sugar, almonds, butter, flour and salt together in a bowl with a wooden spoon or your hands. let the dough chill in the refrigerator for 20 minutes.
2. roll the dough into half-inch thick ropes and cut int quarter-inch thick slices. shape each slice into a small crescent and place on ungreased cookie sheets. they can be spaced close together as they do not expand. let the cookies rest for half and hour.
3. meanwhile, preheat the oven to 350 degrees. bake the cookies for 12 minutes (until they're barely browned) rotating the trays after six minutes. move the cookies to a wire rack and let cool for 10 minutes before sifting of the icing sugar. allow the cookies to cool completely before eating.
note: if you can't find self-rising flour, simply measure out one cup unbleached, all-purpose flour and remove 2 teaspoons. add half a teaspoon salt and 1/2 teaspoon baking powder.
- good, july 2009
cook time: 12 minutes per batch
servings: 10 dozen very small cookies
ingredients:
1/3 cup superfine sugar
1/3 cup ground almonds
1 cup unsalted butter - at room temperature
2 1/2 cups self-rising flour
pinch of salt
1/4 cup incing sugar
steps:
1. mix the superfine sugar, almonds, butter, flour and salt together in a bowl with a wooden spoon or your hands. let the dough chill in the refrigerator for 20 minutes.
2. roll the dough into half-inch thick ropes and cut int quarter-inch thick slices. shape each slice into a small crescent and place on ungreased cookie sheets. they can be spaced close together as they do not expand. let the cookies rest for half and hour.
3. meanwhile, preheat the oven to 350 degrees. bake the cookies for 12 minutes (until they're barely browned) rotating the trays after six minutes. move the cookies to a wire rack and let cool for 10 minutes before sifting of the icing sugar. allow the cookies to cool completely before eating.
note: if you can't find self-rising flour, simply measure out one cup unbleached, all-purpose flour and remove 2 teaspoons. add half a teaspoon salt and 1/2 teaspoon baking powder.
- good, july 2009
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