Chocolate Mint Thumbprints

This is a another new Christmas cookie I tried this year. It was a big hit at our Christmas Eve buffet. Next time I'm hoping to find the green Andes candies as was pictured in the recipe book. I also would probably cut them a bit smaller. I found it was easier to use my thumb to make the indention as opposed to the wooden spoon handle recommended in the recipe. I did add the green food color to this recipe, even though I'm not a fan of artificial dyes. I didn't want all of our cookies to be beige! I have found natural food color in Whole Foods, however, I find the color it renders tends to be really off and you would have to add quite a bit which can effect the liquid ratios in your recipe. These cookies would also be fun for St. Patrick's Day.

Chocolate Mint Thumbprints

1 cup butter, softened
1 cup powdered sugar
1 1/2 teaspoons peppermint extract
2 egg yolks
16 drops green food coloring
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup dark chocolate chips
3 tablespoons whipping cream
3 tablespoons butter
18 Andes mints, unwrapped, cut in half diagonally

1. Heat oven to 350. Line cookie sheets with parchment paper.

2. In large bowl, beat 1 cup butter and the powdered sugar with electric mixer on medium speed until light and fluffy. Beat in peppermint extract, egg yolks and food coloring until blended. On low speed, beat in flour, baking powder and salt.

3. Shape dough into 1-inch balls; place 2 inches apart on cookie sheets. With your finger, press a deep well into center of each cookie.

4. Bake 10-12 minutes or until set. Reshape wells with finger. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely; about 15 minutes.

5. In medium microwaveable bowl, microwave chocolate chips, cream and 3 tablespoons butter on High 1 minute, whisking frequently until chocolate is melted and mixture is smooth. Fill each well with about 1 teaspoon chocolate mixture; garnish with Andes mint piece. Let stand about 1 hour until chocolate is set.

Source: Adapted from Betty Crocker's Christmas Cookies, Dec./Jan. 2009.

Cherry Tea Cakes

I loved all the new cookie recipes we tried this year but these were probably my very favorite. A really great butter cookie with a delicious almond cherry flavor. I used Tillan Farms maraschino cherries. They have no artificial colors, artificial flavors, sulfites or preservatives. I omitted the red food color from the recipe so mine did not have the pink hue as pictured in my recipe book. You can dip these or drizzle them with white chocolate but I think they are perfect as is.

Cherry Tea Cakes

1 cup powdered sugar
1 cup butter, softened
2 teaspoons maraschino cherry liquid
1/2 teaspoon almond extract
3 or 4 drops red food color (omitted)
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup drained maraschino cherries, chopped
1/2 cup white vanilla baking chips (omitted)

1. Heat oven to 350. In large bowl, beat powdered sugar, butter, cherry liquid, almond extract and food color with electric mixer on medium speed until blended. On low speed, beat in flour and salt. Stir in cherries.

2. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart.

3. Bake 8-10 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks. Cool 20 to 30 minutes.

4. In 1 quart resealable freezer plastic bag, place baking chips, seal bag. Microwave 35-50 seconds, squeezing chips in bag every 15 seconds, until chips are melted and smooth. Cut small tip from bottom corner of bag; drizzle melted chips over cookies.

Source: Betty Crocker's Christmas Cookies, Dec/Jan 2009.

Gingerbread Cookies

Gingerbread cookies are a new addition to my annual Christmas cookie baking list. Growing up, we always did lots of different types of cookies but our roll out cookies were always sugar cookies. I thought it would be fun to try a traditional gingerbread instead this year. This recipe, has shown up in several blogs I read. Given the popularity of the recipe, I knew this would be a good one. The dough was easy to mix and roll and the cookies had a perfect balance of spice. I also like that these cookies came out very tender. I have to give credit to my favorite helpers, my husband and son who rolled these out together and did a fantastic job.

Soft and Spicy Gingerbread Cookies

Ingredients:
1 c. butter
1 c. sugar
1 c. molasses
1 egg
4 c. sifted all-purpose flour
1 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
2 tsp ground cloves
2 tsp ground ginger
1 tsp ground nutmeg

Directions:
-In the bowl of a stand mixer, cream together the butter and sugar until smooth.
-Stir in molasses and egg.
-Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth.
-Cover, and chill for at least one hour.
-Preheat the oven to 350 degrees and line with parchment.
-On a lightly floured surface, roll the dough out to 1/4 inch thickness.
-Cut into desired shapes with cookie cutters.
-Place cookies 2 inches apart on cookie sheets.
-Bake for about 10 minutes in the preheated oven, until firm.
-Let cool for 10 minutes on pan.
-Remove from cookie sheets to cool on wire racks.
-Frost or decorate when cool.

Source: Annie's Eats as adapted from Good Things Catered as originally adapted from Allrecipes.com.

Sugar Topped Molasses Cookies

I can't think of a better way to start off the holiday baking season than these cookies. I really like the nice punch of spice that distinguishes these cookies from ordinary gingerbread cookies. These cookies pair perfectly with hot chocolate or hot tea and the sugar coat adds a nice sparkle finish to the cookies.

Sugar Topped Molasses Cookies

2 1/3 cups all-purpose flour 2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice pinch cracked or coarsely ground black pepper
3/4 cup unsalted butter, room temperature

1 cup light brown sugar

1/2 cup molasses (not blackstrap)

1 large egg

1/2 cup sugar, for rolling

Whisk together the flour, baking soda, salt, ginger, cinnamon, allspice and pepper. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add the brown sugar and molasses and beat for 2 minutes or so to blend, scraping down the sides of the bowl as needed. Add the egg and beat for 1 minute more. Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear. If some flour remains in the bottom of the bowl, to avoid over-beating the dough, mix in the last of the dry ingredients by hand with a rubber spatula. You'll have a smooth, very soft dough.

Divide the dough in half and wrap each piece in plastic wrap. Freeze for 30 minutes, or refrigerate for at least 1 hour. (The dough can be kept refrigerated for up to 4 days.) Center a rack in the oven and preheat the oven to 350 degrees F.
Line two baking sheets with parchment or silicone mats. Put the sugar in a small bowl.

Working with one packet of dough at a time, divide it into 12 pieces, and roll each piece into a smooth ball between your palms. One by one, roll the balls around in the bowl of sugar , then place them on one of the baking sheets. Dip the bottom of a glass into the sugar and use it to press down on the cookies until they are between 1/4 and 1/2 inch thick. Bake the cookies one sheet at a time for 12 to 14 minutes, or until the tops feel set to the touch. Remove the baking sheet from the oven and, if the cookies have spread and are touching, use the edge of a metal spatula to separate them while they are still hot.

Transfer the cookies to a rack to cool to room temperature. Repeat with the second batch of dough. Yield: about 24 fairly large cookies (I got a few more)

Storage: The cookies will keep for at least 1 week in the cookie jar. Wrapped airtight, they can be frozen for up to 2 months.

Source: Dorie Greenspan, Baking From My Home to Yours, Houghton Mifflin Harcour, 2006.

White Chocolate Gingerbread Blondies

When I purchased the Martha Stewart Cookies Cookbook, this was one of the first recipes that caught my eye. Now that we are enjoying lots of fall weather it seemed a perfect time to try this one. This recipe makes a lot so its a good one for a crowd. I served these at our weekly play date and they were a hit. I found the ends on mine were a little too crispy so I just cut those pieces off. These have a nice spicy gingerbread taste which is balanced nicely with the sweetness of the white chocolate. These are a perfect fall treat. They would be a fantastic finish for a dinner with a spicy bowl of chili or as a compliment to homemade hot chocolate.

White Chocolate Gingerbread Blondies

Makes about 4 dozen 2-inch squares

• Vegetable-oil cooking spray
• 2 3/4 cups plus 1 tablespoon all-purpose flour
• 1 1/4 teaspoons baking soda
• 1 1/4 teaspoons salt
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 1/2 sticks (20 tablespoons) unsalted butter, room temperature
• 1 1/4 cups packed light-brown sugar
• 1/2 cup plus 2 tablespoons granulated sugar
• 2 large eggs plus 1 large egg yolk
• 1 1/4 teaspoons pure vanilla extract
• 1/3 cup unsulfured molasses
• 10 ounces white chocolate, coarsely chopped (I used white chocolate chips)
  

1. Preheat oven to 350 degrees. Coat a 17-by-12-inch rimmed baking sheet with cooking spray. Line bottom with parchment cut to fit, and coat parchment. Whisk together flour, baking soda, salt, and spices.
2. Beat butter and brown and granulated sugars with a mixer on medium-high speed until pale and fluffy. Add eggs and yolk, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in vanilla and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Stir in white chocolate.
3. Spread batter into prepared pan. Bake until edges are golden, about 25 minutes. Let cool completely in pan on a wire rack. Cut into 2-inch squares or desired shape. Blondies can be stored in an airtight container for up to 1 week.

Source: Martha Stewart's Cookies, Clarkson Potter, 2008.

World Peace Cookies

The cookies are totally capable of inspiring world peace! They are also capable of destroying the peaceful nature of your house if you don't make enough of them! These are amazingly delicious. My husband summed it up best when he described the salty afterbite as equivalent to the taste sensation of eating chocolate covered pretzels. These have a deep rich chocolatey flavor that is enhanced with the salty afterbite. Words cannot describe how good these are. These are best eaten with a glass of milk because they are rich. As usual Dorie's instructions were spot on and these cookies came out perfectly as described. This is my second cookie success from Dorie's book. The first with my pumpkin version of Dorie's Granola Grabbers. This gives me hope that I might become a good cookie baker after all! This makes my cookie loving husband very happy!

World Peace Cookies

1 1/4 cups all-purpose flour (I used organic flour)
1/3 cup unsweetened cocoa powder (I used Green and Black Organic Cocoa Powder)
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar (I used pure cane sugar)
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt (I used gray salt)
1 teaspoon vanilla extract (I used organic vanilla extract)
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips (I used organic chocolate chips)

Makes about 36 cookies.

Sift the flour, cocoa and baking soda together.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.

Turn off the mixer. Pour in the flour, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.

Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)

GETTING READY TO BAKE: Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.

Working with a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them.

Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.

SERVING: The cookies can be eaten when they are warm or at room temperature — I prefer them at room temperature, when the textural difference between the crumbly cookie and the chocolate bits is greatest — and are best suited to cold milk or hot coffee.

STORING: Packed airtight, cookies will keep at room temperature for up to 3 days; they can be frozen for up to 2 months.

Source: Baking From My Home to Yours, Dorie Greenspan.

Cow Girl Cookies with Spelt Flour and Oats

These popped up on Taste Spotting a few days ago just when I happened to be in a baking mood. This recipe was perfect because I had recently purchased some spelt flour and I have a surplus of organic chocolate chips in my freezer. This recipe also gave me a chance to try out the coconut oil I just purchased. I'm constantly working to make my recipes more nutritionally complete and avoid ingredients that are not pure. This recipe hit the mark allowing me to meet that requirement. Spelt flour is an ancient grain with a lower gluten content than regular flour. Spelt has high water solubility, so nutrients are easily absorbed by the body making it easy to digest. It is high in protein (significantly higher than wheat), higher in B complex vitamins, and spelt is high in both simple and complex carbohydrates. These complex carbohydrates are an important factor in blood clotting and stimulating the body's immune system. These are definitely a healthy cookie, in addition to the spelt flour, these cookies have no butter or eggs in them. Despite, the missing fat, these cookies definitely did not taste like healthy cookies. They had ever bit of flavor that a regular chocolate chip cookie would have. I think Rikki from Diet Desserts and Dogs perfectly described these cookies as ". . . crisp on the edges, chewy in the middle, with lots of texture from the chips, raisins, and nuts." I can definitely say this is one of the best chocolate chip cookie recipes I have made in awhile.

Cow Girl Cookies with Spelt Flour and Oats

2 cups (280 g) light spelt flour

2 cups (200 g) old-fashioned rolled oats (not instant) (I used Bob's Red Mill Whole Grain Oats)

1/2 tsp (2.5 ml) baking powder

1 tsp (5 ml) baking soda

1/2 tsp (1 ml) sea salt

1-1/4 cups (225 g) non-dairy chocolate chips (I used organic)

1/2 cup (70 g) organic raisins

1/2 cup (55 g) coarsely chopped walnuts or pecans (I omitted)

1/2 tsp (2.5 ml) cinnamon

3/4 cup plus 2 Tbsp (210 ml) softened organic coconut oil or sunflower oil, preferably organic (I used coconut oil)

1 cup (180 g) Sucanat ( I substituted brown sugar)

1/3 cup (80 ml) room-temperature applesauce

1 tsp (5 ml) pure vanilla extract

Preheat oven to 350F (180C). Line two cookie sheets with parchment paper, or spray with nonstick spray.

In a medium bowl, whisk together the flour, oats, baking powder, soda and salt in a large bowl. Add the chocolate chips, raisins, nuts, and cinnamon. Stir to combine. Set aside.

In a large bowl, mix the oil and Sucanat until well combined. Add the applesauce and vanilla and mix again.

Add the dry ingredients to the wet, and mix just until all the flour is absorbed. Use a small ice cream scoop or heaping tablespoon (20 ml) to place mounds of dough on the cookie sheets about 2 inches (5 cm) apart. Flatten slightly.

Bake for 13 minutes, or until golden. Makes about 3 dozen.

Source: Adapted from Diet Desserts and Dogs.

Chocolate Biscotti

Dorie Greenspan's cookbook Baking From My Home to Yours, is probably my favorite cookbook purchase of 2008. I've wanted to try making my own Biscotti for some time and I was always a bit hesitant. I didn't want to make those traditional tooth breaking biscotti we have all had. This particular recipe has been popping up in other cooking blogs I read quite a bit lately. I finally gave it a try today and I'm so glad I did. I think Biscotti may be my new favorite cookie to bake. Cookies aren't generally my favorite thing to bake. These were really simple and I didn't have to worry about making them all precisely uniform. The biscotti held together well but were nice and tender. The chocolate flavor in these was intense. I loved the taste of the melted chocolate in each bite. I dipped mine in white chocolate and they made a beautiful presentation. I know I will be making these again as well as trying some other flavor variations.

Chocolate Apricot Spritz Cookies

I'm finally getting into the swing of baking Christmas cookies. I made these to take to a cookie exchange. I love Spritz cookies. I have wonderful memories of making spritz cookies with my Mom every year. I also can't resist a chance to whip out my cookie press! I just realized it has a snowman and pumpkin plate and that you can also make cheese crackers with it! So fun! I need to play with this gadget more often! I got this recipe from my 1975 Better Homes and Garden Homemade Cookies Cookbook. My Mom has this same series so I know the recipes are tried and true. I always have fun finding old cookbooks like this at the half-priced book store. This recipe was different from my usual plain butter spritz. These turned out really well and were perfect for the exchange because the recipe makes a large batch.

Apricot-Chocolate Spritz

3/4 cup butter
1/2 cup sugar
1 egg
2 1-ounce squares unsweetened chocolate, melted and cooled
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon almond extract
1/2 cup apricot preserves, sieved
1/2 cup chopped almonds (I omitted)
2 tablespoons sugar (I omitted)

Cream together butter and 1/2 cup sugar. Add egg; beat well. Stir in cooled chocolate. Stir together flour and salt; add to creamed mixture with almond extract. Mix well.

Place half of the dough in cookie press. Using ribbon plate, make four strips 12 1/2 inches long on ungreased cookie sheet. Spread each strip with about 2 teaspoons of the preserves. Press another strip of dough over filling. Combine almonds and 2 tablespoons of sugar; sprinkle half of the mixture over strips. Cut into 2 1/2 inch bars. Make additional cookies with remaining dough, preserve and nut mixture. Bake at 400 degrees for 12 minutes. Makes 40.

Source: Better Homes and Gardens Homemade Cookies Cook Book, Meridith Corporation, Des Moines Iowa, 1975.

Ginger Brownies

Last night I went to my monthly craft night get together. Each month someone picks a craft project and then hosts at their host. Its really been a fun thing to do and has taught me some craft projects I would have never known about. I am lucky to have some very crafty friends! In the last couple months I have learned of the wonders you can do with modge podge and scrapbook paper! This month's project was jewelry making. This was extremely fun to do. I may just be heading to our local craft store for more jewelry making supplies! Besides, the fun get together we always have some yummy snacks. My husband joked that he was going to start coming to craft night when he found out about the wine and snacks! I wanted to make a dessert to take last night so I looked through one of my new favorite cookbooks, Martha Stewart's Cookies. I found this recipe for ginger brownies and had all the ingredients on hand. These were really good and had a nice spice flavor to them. They would be delicious with a warm glass of Chai Tea. These would also be the perfect finish after a serving of chili. Besides being delicious, the nice thing about this recipe is you mix it all in one pot and pour it in the baking pan.

Ginger Brownies

Makes 16

• 1/2 cup (1 stick) unsalted butter, plus more for baking dish
• 3 ounces bittersweet chocolate, coarsely chopped
• 1 cup sugar
• 2/3 cup all-purpose flour
• 1/4 cup unsweetened Dutch-process cocoa powder
• 2 large eggs
• 1 teaspoon grated peeled fresh ginger
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon coarse salt
• 1/8 teaspoon ground cloves

1. Preheat oven to 325 degrees. Butter an 8-inch square baking dish. Line bottom with parchment paper, allowing 2 inches to hang over 2 sides. Butter parchment; set aside. Melt butter and chocolate together in a medium saucepan over medium-low heat, stirring until smooth. Remove from heat, and stir in remaining ingredients.
2. Pour batter into prepared dish. Smooth top with a rubber spatula. Bake until a cake tester inserted into center comes out with moist crumbs, 30 to 35 minutes. Let cool in pan on a wire rack 15 minutes. Lift out, and let cool completely on rack. Cut into sixteen 2-inch squares. Brownies can be stored in an airtight container at room temperature up to 4 days.

Source: Martha Stewart's Cookies: The Very Best Treats to Bake and Share, by Martha Stewart Living Magazine, Clarkson Potter 2008.

Sugar Cookies

Not much cooking has happened in my kitchen this week as I have been busy getting ready for our son's birthday party. He turned two today! The time sure has flown but we have enjoyed every minute. He got his first kitchen for his birthday and I think we have a future Emeril in the making! As part of my preparations for the big party, I made sugar cookies to add to our party favors. We had an Elmo/Sesame Street themed party. I created tags using a cookie monster graphic and the label XXXX's Party was brought to you by the Number 2 and packaged them in cellophane bags. I used Martha Stewart's Sugar Cookie recipe and thought the cookies had a great flavor and were really tender. This recipe would be great for Christmas cookies too. I cheated and used Wilton premade cookie icing instead of making my own royal icing. Its a really great product. My only complaint is that it doesn't allow you to make a very good border before you flood the cookie like the royal icing does.

Sugar Cookies
Source: Martha Stewart

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 cup (1 stick) unsalted butter
• 1 cup sugar
• 1 large egg, lightly beaten
• 2 tablespoons brandy, or milk
• 1/2 teaspoon pure vanilla extract

1. Whisk together flour, salt, and baking powder in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; add dry ingredients, and mix until incorporated. With mixer running, add egg, brandy (or milk), and vanilla; mix until incorporated.
2. Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.
3. Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside.
4. On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.
5. Decorate with Royal Icing, optional.

Pumpkin Granola Grabbers

I have been wanting to try a recipe out of Dorie Greenspan's Baking From My Home to Yours since I purchased the book. I've seen rave reviews for so many recipes it was hard to choose where to start. It doesn't help that all of the recipes look amazing. Ever since I saw this variation of Dorie's Granola Grabbers using pumpkin granola and cinnamon chips on My Baking Heart, I knew this was the first recipe I had to try. I love anything pumpkin and I was ready to enjoy some fall baking. I made a few changes to this recipe and I have to say, these are the BEST cookies I have ever made. They baked perfectly and they taste spectacular. The best thing about this recipe is all the combinations and variations you can use by changing up the granola, adding different dried fruits, chips and spices. I'm already thinking of new variations including adding pureed pumpkin to the mix next time. These are great recipe if you need to clean out your pantry! A must try cookie and my new favorite!

Granola Grabbers
Source: Baking From My Home to Yours by Dorie Greenspan

3 cups granola without fruit (I used Nature's Path Pumpkin Granola that I mixed with pumpkin pie spice)
3/4 cup moist, plump raisins (dark or golden) (I used dried cranberries)
1/2 cup salted peanuts (omitted)
1/2 cup slivered almonds (omitted)-I added pine nuts
1/2 cup sweetened shredded coconut (I used superfine unsweetened)
I added cinnamon chips
1/3 cup wheat germ
1-3/4 sticks (14 tbsp) unsalted butter, room temp
3/4 cup (packed) light brown sugar and 1/4 cup granulated sugar
1 large egg
1/4 tsp salt
1 cup AP flour

INSTRUCTIONS

Preheat oven to 375F. Line baking sheet with silpat or parchment paper.

Put cereal in a large bowl and break up any clumps with your fingers. Add in craisins, peanuts, coconut. Mix together. Cream butter at medium speed for about 1-2 minutes. Add sugars and beat until creamy. Add in egg and salt. Reduce speed to low and slowly add in flour a little at a time until just blended.
Slowly add the cereal mixture and use a spatula to fold it into the cookie batter. Scoop out the cookie dough in 1/2-1oz balls (depending on how big you want the cookies) and arrange on baking sheet about 1-2 inches between each ball. Bake for 10-12 minutes. Cool to room temperature. Repeat with remaining dough.

Oatmeal Raisin Refrigerator Cookies

I mentioned in my last post how excited I was about my new Bob's Red Mill Baking Book. The first recipe I chose to make from this book was the Oatmeal-Raisin Refrigerator Cookies. I promise, I have made more than cookies in the past few weeks! I intended to blog about a new crock pot recipe I was trying yesterday, but it ended in disaster. Somehow my crock pot lid slipped out of my hand and dropped back into the pot. The lid broke and I got glass in my crock pot. Not a happy cooking moment. On the bright side I will either be able to replace my lid or I can get the new All Clad crock pot I have been eying! Back to the cookies, these are an overnight cookie so they take some advance planning. I made a few changes to the recipe, I omitted the walnuts and I substituted agave syrup for the fructose. I also used a thicker oat that was whole grain. Overall taste wise I really liked these cookies. I thought they could use a bit more sugar though. Next time, I will either try using the sugar or a combination of agave and sugar.

Oatmeal Raisin Refrigerator Cookies
Source: Bob's Red Mill Baking Book

Makes Approximately 32 Cookies

1/2 pound (2 sticks) unsalted butter, softened
3/4 cup fructose or 1 1/4 cup sugar (I used 3/4 cup agave)
2 tsp vanilla extract
2 eggs, lightly beaten
3/4 cup unbleached white flour
1/4 tsp ground nutmeg
1 tsp baking soda
1 1/2 cups old-fashioned rolled oats
1/2 cup golden raisins
1 cup walnuts, chopped (omitted)

Dark Double Chocolate Cookies

I'm back!! Not quite full speed yet but hungry enough to make a batch of cookies. This past week of not eating gave me lots of time to think about all the recipes I want to try! Our poor grill was only used a few times and it has been sitting outside rather lonely. As I sat enjoying another bowl of soup and pudding, I really started craving cookies. I recently got Bob's Red Mill Cookbook and am excited to start using some different flours and do more whole wheat baking. However, today our pantry is a little sparse since I haven't been grocery shopping so a good old fashioned cookie is what was called for. I saw this recipe on the Baking Bites web page this afternoon and immediately knew it was exactly what I was looking for. These were a big hit in my house. Warning, you will need a tall glass of milk with these because they are very chocolaty. I added the optional espresso powder. I really like the combination of espresso and chocolate. The recipe didn't say when to add the espresso powder, so I opted to add it to the wet ingredients. I wanted to make sure it would combine and not be gritty in the mixture. It worked well. The only other change I made was to use Kosher salt in place of the table salt. It adds a bit more taste to the cookie and makes it a little more sophisticated.

Dark Double Chocolate Cookies
Source: Bakingbites.com

1 1/4 cups all purpose flour
1/2 cup cocoa powder (I used Ghiradelli)
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, room temperature
1 cup sugar
1 large egg
1 tsp instant espresso powder (optional)
1 tsp vanilla extract
1 1/4 cup semisweet or dark chocolate chips (I used organic)

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, sift together flour, cocoa powder, baking soda and salt.
In a large bowl, cream together butter and sugar. Beat in egg, followed by vanilla extract. Gradually, with the mixer on low speed, blend in the flour mixture, stopping when no streaks of dry ingredients remain. Stir in chocolate chips.
Place rounded tablespoons of dough (about 1-inch balls) onto prepared baking sheet.
Bake for 10-12 minutes, until cookies begin to crack on the top.
Cool for 2 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Makes 2 1/2 dozen

Holiday Baking Extravaganza Part I

I set out to bake lots of cookies and bark today and got about half way through the recipes I picked this year. The results so far were very yummy. I think we are on a sugar high from all the taste testing! The peppermint bark recipe is my favorite. I make it every year and its always a hit. The dark chocolate smoked almond sea salt was a new recipe and will probably become a regular. The combination of the dark chocolate with the salt and smoky almonds is delicious. As for the cookies, the Angeletti are a traditional Italian Christmas cookie that I started making a few years back. I highly recommend using the anise extract versus plain vanilla. These cookies puff up and are almost biscuit like. The chocolate peanut blossoms were a new recipe for me. They were easy to make and turned out well. I made half with milk chocolate kisses and half with dark chocolate. The dark chocolate kisses melted a little more than the milk chocolate. Stay tuned for Part II of the Baking Extravaganza coming soon.

Peanut Butter Blossoms
Recipe Courtesy of Landolakes.com

1/2		cup C & H® Pure Cane Sugar
1/2		cup firmly packed C & H® Golden Brown Sugar
1/2		cup LAND O LAKES® Butter, softened
1/2		cup peanut butter
1		egg
1		teaspoon vanilla extract
1/4		teaspoon salt
1 3/4		cups all-purpose flour
1		teaspoon baking soda
1/4		cup sugar
48		milk chocolate candy kisses, unwrapped

Heat oven to 375°F. Combine 1/2 cup sugar, brown sugar, butter and peanut butter in large bowl. Beat at medium speed until light and fluffy. Add egg, vanilla and salt; continue beating until well mixed. Add flour and baking soda. Continue beating, scraping bowl often, until well mixed.

Shape dough into 1-inch balls. (If dough is too soft, refrigerate 30 to 60 minutes.) Roll balls in 1/4 cup sugar. Place 2 inches apart onto ungreased cookie sheets.

Bake for 8 to 10 minutes or until very lightly golden brown. Immediately press 1 chocolate kiss in center of each cookie. Remove from cookie sheets; cool completely on wire racks.




Angeletti
Recipe Courtesy of Martha Stewart

Makes about 6 dozen

• 4 cups all-purpose flour
• 2 tablespoons baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter
• 1 cup granulated sugar
• 6 large eggs
• 1 teaspoon vanilla or anise extract
• 1 box (16 ounces) confectioners' sugar
• 1/4 cup lemon juice
• Coarse sanding sugar, for decorating

1. Preheat oven to 350 degrees. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy. On medium speed, add eggs, one at a time, mixing well after each addition. Add vanilla; beat until incorporated. With mixer on, gradually add flour mixture; beat until dough comes together.
3. Scoop dough into tablespoon-size balls onto a baking sheet lined with parchment or a nonstick baking mat. Bake until golden brown, about 15 minutes. Transfer to a wire rack to cool.
4. Meanwhile, stir together confectioners' sugar, lemon juice, and 2 tablespoons water. Place wire rack over a rimmed baking sheet. Once cookies have cooled, top with icing. Sprinkle with sugar, and let stand until icing is firm.

Peppermint Bark
Recipe Courtesy of Martha Stewart

Makes 2 1/4 pounds or one 11-by-17-inch sheet

• 2 pounds white chocolate, chopped into 1/2-inch pieces
• 12 large candy canes
• 1/2 teaspoon peppermint oil

1. Line an 11-by-17-inch baking sheet with parchment, and set aside.
2. In the top of a double boiler, melt white chocolate, stirring constantly.
3. With a chef’s knife or meat tenderizer, cut or pound candy canes into 1/4-inch pieces.
4. Stir pieces of candy canes and peppermint oil into the melted chocolate. Remove from heat, and pour the mixture onto the prepared baking sheet; spread evenly. Chill until firm, 25 to 30 minutes. Break into pieces, and serve. Store in an airtight container in the refrigerator for up to one week.

Sea Salted Smoky Almond Chocolate Bark
Recipe Courtesy of Nestle

• 8 oz. NESTLÉ CHOCOLATIER™ 53% Cacao Dark Chocolate Baking Bar(s), broken into small pieces
• 1/2 cup smoked-flavored almonds, coarsely chopped, divided
• 1/8 teaspoon sea salt (preferably large crystal)

Directions:
LINE 8-inch baking pan with wax paper.

MICROWAVE small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Stir in 1/4 cup almonds.

POUR into prepared baking pan. Sprinkle with remaining almonds. Tap pan several times to spread chocolate and settle nuts. Sprinkle with sea salt. Refrigerate for about 1 hour or until firm. Break into pieces. Store in airtight container at room temperature.

Coconut Meringues

I felt like making cookies the other day and remembered that Cooking Light's December issue had tons of cookie recipes. I finally decided on this Coconut Meringue recipe. Though they take a while to bake, they are quick to throw together and don't require much in the way of ingredients. Also, what is better than a cookie with 0 grams of fat. We really loved the taste, however mine never did get that nice crunch typical of the perfect meringue. It wasn't humid when I made them so the only thing I can think is that I should have left them in the oven a bit longer and maybe even let them dry out in the oven after I turned it off.

Coconut Meringue
Source: Cooking Light, December 2007

1/4 teaspoon cream of tartar
Dash of salt
3 large egg whites
1/2 cup sugar
1/4 teaspoon vanilla extract
1/8 teaspoon coconut extract
1/2 cup flaked sweetened coconut, toasted
1 tablespoon unsweetened cocoa

Preheat oven to 250°.

Combine cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at medium speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Add extracts; beat just until blended (do not overbeat). Gently fold in coconut. Drop by rounded tablespoons, 2 inches apart, onto 2 baking sheets covered with parchment paper. Bake at 250° for 1 hour until very lightly browned and almost crisp, switching baking sheets and rotating front to back halfway through baking time. Remove from oven. Cool for 25 minutes (meringues will crisp as they cool). Sprinkle evenly with 1 tablespoon cocoa.

31 meringues (serving size: 1 meringue)

CALORIES 25(14% from fat); FAT 0.4g (sat 0.4g,mono 0.0g,poly 0.0g); PROTEIN 0.4g; CHOLESTEROL 0.0mg; CALCIUM 1mg; SODIUM 13mg; FIBER 0.1g; IRON 0.1mg; CARBOHYDRATE 4.1g