Here is a twist on your favorite coconut macaroon cookie designed especially for the holidays with orange zest and dried cranberries. This is more like a cookie than a macaroon but you'll love the chewy texture and it will be a great addition to your holiday cookie plate. Ingredients
Ingredients
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At the first sign of fall, I immediately dig through my recipes for those featuring molasses, pumpkin, maple, ginger and other spices. Normally I'm a softy for soft cookies but this time of year I find myself craving Ginger Snaps...that old fashioned crispy cookie that reminds me of my grandmother and days gone by. Two tricks for getting the perfect Ginger Snap is to make sure to use powdered Ginger and crystallized Ginger, and to make sure the dough balls are pressed thin on the cookie sheet. I hope you enjoy these. Ingredients:
2 cups flour 2 tablespoons ground ginger 2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon black pepper (don't skip this unless you are allergic to pepper!) 3/4 cup butter flavored Crisco (do not use butter as you won't get a crispy cookie!) 1 cup granulated sugar 1 egg 1/4 cup molasses 1 2-oz. jar of crystallized ginger (finely chop when you pour it out of the jar) Sanding sugar or raw sugar (to finish the top of the cookie) Directions: 1. Preheat oven to 350 degrees and prepare your cookie sheets by lining with parchment paper or silicone mat. 2. Mix together all the dry ingredients from flour to pepper in the list above. Stir to fully incorporate all the ingredients. 3. In a stand mixer or large bowl with hand mixer, cream the Crisco and sugar until light and fluffy (about 3-5 minutes) 4. Add the egg and molasses until fully incorporated. Then add the flour mixture 1 cup at a time until completely mixed. Dough will be somewhat stiff. Carefully fold in the finely chopped crystallized ginger. Note: You need to chop the crystallized ginger because most jars have several large pieces. 5. Roll the dough into a small walnut sized ball and place on the cookie sheet about 2 inches apart. Using the bottom of a flat glass, spray the bottom with Pam or coat with Crisco, then dip it into the Sanding Sugar and then press down the dough ball on the cookie sheet until very flat. 6. Bake for 10-11 minutes, then remove and cool in the pan for 1 minute before removing to a cooling rack. Once the cookies are completely cooled you should hear a "snap" when you break the cookie in half. If they are still soft in the center, add 1 more minute to your baking time. Enjoy! Fall is in the air and you are seeing pumpkins everywhere! Grocery store, craft shops, road side stands and even recipes are featuring these colorful squash. Here is a twist on a family favorite - Snickerdoodles - with a little pumpkin, a dash of spice and you have the perfect fall treat to accompany that cup of warm cider or tea. Enjoy! Ingredients:
Directions:
1. Preheat oven to 375 and line cookie sheets with parchment paper or silicone mats. 2. Blend sugar and Crisco until fluffy using a hand or stand mixer. Add the pumpkin puree, egg and vanilla and mix until fully incorporated. 3. In a separate bowl add all the dry ingredients and stir till combined. Gradually add the dry ingredients to the mixing bowl (1 cup at a time) until all the dry ingredients are incorporated. Don't over mix! 4. Drop rounded teaspoons of dough into a shallow bowl filled with the sugar topping mixture. Roll the dough around until each ball is covered in the topping. Place on your cookie sheet and flatten slightly with you fingers or the bottom of a glass. 5. Bake for 9-10 minutes until just crispy on the outside and soft on the inside. Cool on a wire rack and enjoy! Last week my daughter mentioned she was hungry for Rice Krispie Treats. I decided to see if I could come up with a "cookie" version to serve at the salon and below is my own variation on the Rice Krispie treat. The combination of Butterfinger baking bits, chocolate chips and dipping the finished bite into melted chocolate makes this more of a candy than a cookie. Hope you love them too! Ingredients: 1 package (15 oz) large marshmallows (I think mini marshmallows would work too) 1/4 cup butter (that's 1/2 of a regular stick of butter) 5 cups of Rice Krispies or similar brand of cereal 1 package of mini-chocolate chip cookies 1 package of Butterfinger baking bits (found near the chocolate chips in your grocery store) 1 package (12 oz.) of Wilton's milk chocolate candy melting wafers (you could use dark chocolate instead if you prefer). Wax paper, extra butter or coating the pan or spray Pam Instructions:
On a recent trip to the grocery store I saw a display for S'mores with graham crackers, Hersey bars and marshmallows. It got me thinking that maybe I could make some sort of S'mores cookie. After a little research, I finally created a recipe for cookie bars that will definitely remind you of the campfire treats without the campfire. Ingredients
I recently went to an event where they served toasted coconut shortbread cookies so I had to try my hand at making them when I got home. After researching some recipes on line I finally came up with a recipe that works great. Be sure to toast the coconut before you start making the cookies as it really changes the taste of the coconut...for the better! Ingredients:
Directions:
My daughter recently visited Hawaii and brought me back several cans of Macadamia Nuts. I have to admit I ate one can all by myself, but I promised I'd save the other tins for cookies. Here is a variation on the more traditional White Chocolate Chip Macadamia Nut cookie (hence the 2 at the end of the title). Since I didn't have any white chocolate chips on hand, I decided to use the Wilton's white chocolate wafers, but because they are too large, I processed them in my food processor until they were small bits. Of course, you have to process the nuts to get them into bits so I had the food processor out anyway. I think you'll love this variation because there are lots of fine bits of both nut and white chocolate in every bite. Ingredients 1/2 cup Butter 1/2 cup Crisco (plain or butter flavor) 1 1/2 cup white granulated sugar 2 eggs 1 1/2 tsp vanilla 2 1/2 cups flour 4 Tbs. cornstarch 1 tsp. baking soda 1 tsp. salt I can of Macadamia Nuts, processed into small bits 1 12 oz. bag of Wilton's white chocolate melting wafers, processed into small bits Directions
Here is the triple threat! Shortbread cookie base, caramel center and milk chocolate topping. This trifecta is sure to win your hearts and disappear off the cookie plate faster than anything you have ever made. And it's work the extra effort to make. Think of a Twix bar on steroids! Ingredients Shortbread:
Directions
Imagine yourself in front of an amazing salad bar or at the counter at Subway drooling over all the toppings! If you love everything on your salad or sandwich then, like me, you'll probably love this cookie. It gets its name from the saying "everything but the kitchen sink", which translates to a fully loaded cookie with everything in it you can image. I sometimes make this cookie just to use up the last little bits of coconut, cereal or other items. Feel free to make substitutions for what you have on hand. Rice Krispies can easily be Frosted Flakes or Cocoa Pebble and chocolate chips can easily be substituted with butterscotch bits or white chocolate bits. Have fun and be creative or enjoy the cookie just as outlined below. Ingredients 1 cup butter, softened to room temperature 1 cup light or dark brown sugar 1 cup granulated sugar 2 eggs 2 cups flour 1 tsp baking powder 1/2 tsp baking soda 3 Tbsp cornstarch 3/4 cup creamy or chunky peanut butter 2 cups oatmeal 2 cups Rice Krispie cereal 1 cup coconut flakes 1 12 oz. bag of chocolate chips (or whatever flavor you like) Directions:
I love to experiment with incorporating new ingredients into a traditional cookie, so you might enjoy this twist on the traditional oatmeal cookie. I added a bag of Heath Toffee Bits instead of raisins. I think they turned out yummy! Next time I might add chocolate chips as well for an added flavor dimension. Hope you like this! Ingredients 1/2 cup butter softened at room temperature 1/2 cup Crisco (regular or butter flavored) 3/4 cup brown sugar 3/4 cup granulated sugar 2 teaspoons vanilla 2 eggs 1 1/2 cup flour 3 cups Oatmeal (not instant) 3 tablespoons cornstarch 1 teaspoon baking soda 1 teaspoon salt 1 bag Heath Toffee Bits Directions
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GrammatlcGrammatlc bakes all the cookies for the clients at Split Ends Hair Studio (to visit the salon website, click the button above). She also bakes sweet treats for friends and family. Enjoy the recipes! Archives
December 2017
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