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Anonymous
1 year ago

I love cookies.

Lemon Crinkle Cookies
1 year ago

Lemon Crinkle Cookies

 

1/2 Cup butter (one stick)
1 Cup sugar
1 egg
1/2 teaspoon vanilla
1 teaspoon lemon zest
1 1/2 Tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 Cups all-purpose flour
1/2 Cup powdered sugar

 

 
Preheat oven to 350°. Cream butter and sugar in a large bowl. Add egg, vanilla, lemon juice, and lemon zest. Stir in flour, salt, baking powder, and baking soda. Take a spoonful and roll in powdered sugar, coating all sides. Place 2-3 inches apart on a greased baking pan. Bake for 9 minutes, dust with extra powdered sugar and cool for 5 minutes before serving.

 

Black Raspberry Jam Squares-Great Coffee Cakes and More-Pastry Chef Carole Walters
1 year ago

I am not sure if this qualifies as a cookie or a snack cake.  Since it is cut into bars, I amputting it in the cookies section.

 

These are absolutely sublime, I mean guest quality, fine. Super delicious.  Its a long recipe, I might need 2 posts.  But don't be alarmed.  It actually goes really alot faster in reality(when making it). You will need 4 eggs. 

 

 

Black Raspberry Jam Squares-Great Coffee Cakes and More-By Pastry Chef Carole Walters

 

You Need: 9 X13 X2 inch pan.  Line pan with foil and butter.

Oven Temp: 350 F.

Baking time: 23 to 25 minutes for crust and 23 to 25 minutes for topping.

Difficulty: **(2 of possible 3*) intermediate level

 

 Crust:

1 cup(2 sticks) butter, softened

2 tsp. finely grated lemon zest

1/2 cup strained powder sugar, spooned in and leveled 

4 egg large yolks

2 cups all purpose flour, spooned in and leveled

1/4 tsp. salt

 

 

1/2 cup pure seedless blackberry jam or preserves( I used Rapberry jam)

 

 

Topping:

4 large egg whites

Pinch of salt

1 cup granulated sugar

1/2 tsp. ground cinnamon

1/2 tsp. pure vanilla extract

2 cups coarsely chopped walnuts

 

1.  Position rack in lower third of oven.  Heat oven to 350F.  Line a 9X13X2 inch pan with aluminum foil and butter it.

 

2. In the bowl of an electric mixer fitted with paddle attachment*(see my note), on medium low speed, mix butter with lemon zest until smooth.  Add the powdered sugar and mix again.  Add egg yolks 2 at a time, scraping down the sides of the bowl as needed.

 

3. Reduce speed of mixer to low and add flour and salt in 2 additions, mixing until almost incorporated.  Its okay if some of the flour remains visible.

 

4. Divide the dough into 8 portions and place 2 rows across and 4 down in the prepared pan.  With the palm of your hand, press the dough evenly across the bottom of pan.  Smooth top of the dough with a small off set spatula*(see my notes) or the bottom of  dry measuring cup.  Using a dough scraper or small metal spatula, neaten the edges of the dough by carefully inserting the scraper between the dough and foil, working around the pan.

 

5.  Bake 23-25 minutes, or until lightly browned around the edges.  Remove pan from the oven and let sit for 5 minutes.  Spread the preserves evenly over the warm crust with a small offset spatula.

 

 

MAKING THE TOPPING:

 

6.  In the bowl of an electric mixer fitted with whip attachement*(you really can't do this part by hand-you need a mixer of some kind even a hand held mixer, but a mixer),  beat the eggwhites on medium speed until frothy.  Add salt.  Increase the speed to medium-high and beat until firm peaks form*(when you turn your hand mixer up, the beaten whites stand up with a tiny slump at the top-this IS the definition of stiff whites).  Add the granulated sugar, 1 to 2 Tablespoons at a time, taking about a total of 2 minutes.  Add cinnamon and vanilla, and beat for 15 seconds longer to form a shiny meringue.  Remove the bowl from the machine.  Using an oversized rubber spatula fold in the walnuts.

 

BAKE THE SQUARES:

 

7.  Spoon the meringue over the preserves and smooth the top with a small off-set spatula.  Bake for 23-25 minutes, or until firm to the touch.  Let stand on wire rack until completely cooled.

 

8.  When the bar is cooled, grasp the foil on both sides, and carefully remove it from the pan and place it on a cutting board.  Pull down sides of the foil and lay flat.  Using a warm, long thin, bladed knife, cut into 2X1 1/2-inch bars.  Let the cookie the cookies air dry for 3-4 hours before storing.

 

STORAGE: Store in a container with cover, askew, layered between strips of waxed paper, for up to 5 days.  Freezing is not recommended.

 

My notes(Heidi):

 

I did this with a Kitchen Aid stand mixer. But I know not everyone can afford the 250.00 dollars they cost.  So, you can do the entire recipe with a couple of bowls and a handheld mixer.  You DO NEED a handheld mixer to beat the eggwhites into a meringue.   

 

I used seedless raspberry jam,  and you DO want to chop the walnuts a bit more than "coarsely chopped" as the recipe directed.

 

In practice, this recipe goes really fast.  She is a pastry chef, that's why the long directions.  The foil trick is really neat.

 

And as always, read the recipe entirely through before starting.   

 

 

 

 

Pumpkin-Oatmeal-Chocolate Chip Cookies
1 year ago

(reposting this since it had a mistake in it)

Pumpkin-Oatmeal-Chocolate Chip Cookies

4 cups all-purpose flour*
2-2/3 cups quick cooking oats
2-1/4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 cups butter or margarine (1 box)
2 cups packed brown sugar**
2 cups granulated sugar
2 cups 100% Pure Pumpkin***
2 large eggs
2 teaspoons vanilla extract
1-1/2 cups chopped walnuts or pecans
1-1/2 cups chocolate chips****


PREHEAT oven to 350 degrees F. Grease baking sheets.

COMBINE flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, granulated and brown sugar in large mixer bowl until light and fluffy. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; mix well. Stir in nuts and chocolate chips. Drop 1/4 cup dough onto prepared baking sheet.  Repeat with remaining dough.  (This dough gets heavy so if you have a KitchenAid Mixer, use it!)

BAKE for 14 to 18 minutes or until cookies are firm and lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

This makes A LOT of cookies.

*  If the dough seems a little too sticky and a bit thin, add more flour.  The thinner the dough; the thinner and crispier the cookie.  These are best if they’re more “cakey” (you can also add 1 teaspoon baking powder)

**  Half dark and half golden is good but you can use what you want.

***  If you can’t get pure pumpkin, you can use puree or pumpkin pie filling but then you’ll need to add extra flour.

****  Semi-sweet works best but use what you like.  The same amount of raisins can be substituted for the chocolate.

Chocolate Chocolate Chip Cookies
1 year ago

Chocolate Chocolate Chip Cookies

from Hershey's

 

2 1/4 cups all-purpose flour
1/3 cup HERSHEY®'S Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
1 cup chopped nuts (optional)
2 cups (12 oz. pkg.) HERSHEY®'S DARK Chocolate Chips or Semi-Sweet Chocolate Chips

 

 
Heat oven to 375°F.

 

Stir together flour, cocoa, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl on medium speed of mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips. Add nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.

 

Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack.

 

About 5 dozen cookies

 

Cranberry-Honey Spice Pinwheel Cookies
2 years ago

Cranberry-Honey Spice Pinwheel CookiesCranberry-Honey Spice Pinwheel Cookies

 

For Filling:
1-1/2 cups sweetened dried cranberries
1 cup cranberries, fresh or frozen, thawed
1/2 cup honey
2 teaspoons freshly grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom or allspice

 

For Dough:
2-1/3 cups all-purpose flour
1 cup whole-wheat flour
1-1/4 teaspoons baking powder
Scant 1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom or allspice
1/3 cup canola oil
3-1/2 tablespoons butter, melted and cooled
1 cup sugar
1/3 cup honey
2 large eggs
3 tablespoons low-fat milk, plus more as needed
2-1/2 teaspoons freshly grated orange zest
2 teaspoons vanilla extract
1/2 teaspoon almond extract

 

 
To prepare filling: Combine dried and fresh cranberries, honey, orange zest, cinnamon and cardamom (or allspice) in a medium nonreactive saucepan (see Note) over medium heat. Bring the mixture to a gentle boil and cook, stirring, until the fresh cranberries burst and soften, 4 to 5 minutes. Let cool slightly. Transfer to a food processor and puree. If the mixture seems dry, stir in up to 2 teaspoons water. Transfer the mixture to a nonreactive container and refrigerate while preparing the dough.

 

To prepare dough: Whisk all-purpose flour, whole-wheat flour, baking powder, salt, baking soda, cinnamon and cardamom (or allspice) in a large bowl. In another large bowl, combine oil, butter, sugar, honey, eggs, milk, orange zest, vanilla and almond extracts. Beat the wet ingredients with an electric mixer first on low speed, then on medium speed, until well combined. Add half the dry ingredients and beat on low speed until just incorporated. Stir in the remaining dry ingredients with a wooden spoon until evenly incorporated. If the mixture is too dry to hold together, stir in up to 1 tablespoon more milk. Cover and refrigerate the dough for 30 to 45 minutes to reduce its stickiness.

 

Turn the dough out onto a work surface and divide in half. Shape each half into a 6-inch-long log. Working with one log at a time, center it on a 16-inch-long sheet of baking parchment or wax paper. Cover with a second sheet. Press and then roll into a 12-by-15-inch rectangle of even thickness, inverting the dough occasionally to roll out any wrinkles and patching it to make the sides as even as possible. Transfer the dough, in the paper, to a baking sheet. Repeat with the remaining log of dough and transfer to the baking sheet. Place the baking sheet in the freezer until the dough is slightly firm, about 15 minutes.

 

To prepare pinwheel rolls: Place one sheet of dough on a work surface. Peel off the top sheet of paper. Spread half the reserved filling evenly over the dough (it will be a thin layer). Working from a 15-inch-long side, tightly roll up the dough jelly-roll style, leaving the bottom sheet of paper behind. While rolling, slightly stretch out the center to yield an evenly thick roll. Wrap the roll in a clean sheet of wax paper, twisting the ends to prevent unrolling (see Tip).

Place on a baking sheet. Repeat with the second piece of dough and place on the baking sheet. Freeze until firm, at least 3 to 4 hours.

 

To bake cookies: Position racks in the upper third and center of the oven; preheat to 350°F. Line 2 large baking sheets with parchment paper. Working with one pinwheel roll at a time, trim the uneven ends. Cut the roll crosswise into 1/4-inch-thick slices using a large serrated knife; periodically turning the roll to maintain a relatively round cookie shape. Place the cookies on the prepared baking sheets, spacing them about 1/2 inch apart. Bake the cookies until puffed and barely golden brown, 12 to 16 minutes, switching the pans back to front and top to middle halfway through baking. Immediately transfer the cookies to wire racks to cool completely. Cut and bake the remaining pinwheel roll.

 

Carrot Cake Cookies
2 years ago

Carrot Cake Cookies

1 cup (5 ounces) all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, at room temperature
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup grated carrots
1/2 cup raisins
3/4 cups old fashioned oats
1/2 cup chopped walnuts
About 1/3 cup granulated sugar


In a medium bowl, whisk together flour, cinnamon, nutmeg, cardamom, baking powder, baking soda, and salt; set aside.

In a large bowl, beat together butter and brown sugar with a wooden spoon until fluffy, about 3 minutes. Beat in egg and vanilla. Add dry ingredients to the bowl and beat until just combined. Stir in carrots, raisins, oats, and walnuts until evenly distributed throughout the dough. Cover dough with plastic wrap and let chill in refrigerator for 30 minutes.

Adjust oven rack to upper and middles position and preheat oven to 350°F. Place sugar in a shallow bowl. Take a heaping teaspoon of dough and roll into a ball. Gently roll ball in sugar then place on baking sheet. Repeat with remaining dough. Bake cookies until golden, 15-17 minutes.

Let cookies cool for 10 minutes on the baking sheet before transferring to a wire rack to finish cooling. Let cookies cool completely before eating.

Makes 2 dozen cookies

2 years ago
Italian Hazelnut Cookies

Italian Hazelnut Cookies, From LifeScript, Strange NO FLOUR, NO BUTTER, so are gluten free and non-fat cookies. Still not more than 1 as a serving for diabetics and is not for those allergic to eggs. Prep Time: 15 min. Description: These crispy cookies are made with Piedmontese staples—hazelnuts and eggs—and called Brutti Ma Buoni: literally, “Ugly But Good.” But they are really more plain looking than ugly and pack a powerful, sweet, nutty burst of flavor, making them welcome at any table.


Ingredients:

2 cups hazelnuts, toasted and skinned (see Tip),
1 1/4 cups sugar,
4 large egg whites,
1/2 teaspoon salt,
1 teaspoon vanilla extract,

Preparation:

1. Position 2 racks as close to the center of the oven as possible; preheat to 325°F. Line 2 baking sheets with parchment paper or nonstick baking mats.

2. Pulse nuts and sugar in a food processor until finely ground. Scrape into a large bowl.


3. Beat egg whites and salt in another large bowl with an electric mixer on high speed until stiff peaks form. Using a rubber spatula, gently fold the egg whites into the nut mixture. Add vanilla and gently but thoroughly mix until combined.
4. Drop the batter by the tablespoonful 2 inches apart on the prepared baking sheets.

5. Bake the cookies until golden brown, switching the pans back to front and top to bottom halfway through, 25 to 30 minutes. Let cool on the baking sheets for 5 minutes. Gently transfer the cookies to a wire rack to cool completely. When the baking sheets are thoroughly cooled, repeat with the remaining batter.

Tip: To toast whole hazelnuts place on a baking sheet in a 350°F oven, stirring occasionally, until fragrant, 7 to 9 minutes. Let the nuts cool for a few minutes, then rub together in a clean kitchen towel to remove most of the skin.

 

Black Forest Cookies
4 years ago

Black Forest Cookies

1 box Duncan Hines® Chewy Fudge Brownie Mix
1/3 cup vegetable oil
2 large eggs
1 cup semisweet chocolate chunks
1 cup dried cherries, coarsely chopped
1/2 cup Duncan Hines® Creamy Home-Style Butter Cream Frosting


Preheat oven to 350°F. Lightly spray baking sheets with nonstick cooking-spray.

In a large bowl combine brownie mix, oil, and eggs; stir with a fork until combined. Dough will be stiff. Stir in chocolate chunks and cherries.

Working with 1 heaping tablespoon of dough at a time, lightly roll dough into balls and place about 2 inches apart on prepared baking sheets.

Bake 12 minutes or until cracked on the tops and just barely set in the center. Cool 1 minute on pans. Transfer to wire racks with metal spatula and cool completely. Frost.

Makes 3 dozen cookies


Variation:
Substitute dried sweetened cranberries or chopped dried apricots for the dried cherries. Substitute chocolate chips for the chocolate chunks. Substitute Duncan Hines Vanilla or Chocolate frosting for the butter cream.

8 years ago

NEIMAN-MARCUS COOKIES

(Recipe may be halved)

2 cups butter
24 oz. chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. soda
1 tsp. salt
2 cups sugar
1 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)

Measure oatmeal, and blend in a blender to a fine powder. Cream the butter, and both sugars. Add eggs, and vanilla. Mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar, and nuts.
Roll into balls, and place two inches apart on a cookie sheet.

Bake for 10 minutes at 375 degrees. Makes 112 cookies.
Ultra Chocolate Chip Cookies
8 years ago
3/4 cup oleo or butter 1-1/2 cups firmly packed brown sugar 2 Tablespoons milk 1 Tablespoon vanilla 1 egg 1 teaspoon salt 3/4 teaspoon baking soda 1-3/4 cups flour 2 cups chocolate chips 1 cup nuts (optional)

Cream oleo/butter and brown sugar. Add milk, vanilla, and egg; beat well. Combine salt, baking soda, and flour; add to butter/sugar mixture. Mix in chocolate chips and nuts (if using). Drop by spoonfuls onto greased cookie sheets and bake at 350 degrees for 8 to 10 minutes.

Yikes
8 years ago

I'm craving chocolate; it's 11pm and look what you've done! Bad you.

I must run to capture some carrots  (or cheese) before I give in to temptation!

8 years ago
Chocolate Crinkles Friday, 9:22 PM

Holly has received 39 new, 979 total stars from Care2 membersHolly has been awarded 142 butterflies for taking action at Care2 Holly W.


These are my all time favorite cookies!

CHOCOLATE CRINKLES

½ cup vegetable oil

4 ounces unsweetened baking chocolate, melted and cooled

2 cups granulated ugar

2 teaspoons vanilla

4 large eggs

2 cups all-purpose lour

2 teaspoons baking powder

½ teaspoon salt

½ cup powdered sugar


1. Mix oil, chocolate, granulated sugar and vanilla in large bowl. Mix in eggs, one at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours.


2. Heat oven to 350ºF. Grease cookie sheet.


3. Drop dough by teaspoonfuls into powdered sugar; roll around to coat. Shape into balls. Place about 2 inches apart on cookie sheet.


4. Bake 10 to 12 minutes or until tops are puffed and cracked. Do not over-bake.

Remove from cookie sheet. Cool on wire rack. Cookies are soft when hot but get slightly chewy when cooled. (Best eaten same day they're baked.)

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Raspberry Crumble Bars
9 years ago


Raspberry Crumble Bars

1 cup unsalted butter, at room temperature, cut up
1/2 cup sifted confectioner's sugar
2 cups unbleached flour
1/2 teaspoon salt
1/2 cup old-fashioned rolled oats (not instant oatmeal)
1/2 cup chopped walnuts
3/4 cup raspberry jam (preferably seedless)


Heat the oven to 375°. Grease a 9- by 9-inch baking pan with butter or non-stick cooking spray.

In a mixing bowl, beat the butter and sugar until well blended. Add the flour and salt and beat just until the dough forms clumps. Don't overmix. Turn out the dough onto a piece of waxed paper. Lightly flour your hands and squeeze the dough into a ball (the warmth of your hands will soften the dough enough to hold it together).

Divide the dough into thirds. Crumble one third into a bowl and set it aside. Press the remaining two thirds evenly into the greased pan and bake it on the center oven rack for about 10 minutes, until the edges of the dough are lightly golden. Set the pan on a wire rack. While the dough cools, add the oats and nuts to the reserved dough in the bowl and pinch the ingredients together so that the mixture becomes crumbly.

Spread the raspberry jam on the baked shortbread (it's OK if the dough is still warm), then cover the jam with an even layer of the crumb topping. Bake the bars for 20 to 24 minutes, until the top crumbs are golden brown, then set the pan back on the wire cooling rack. While the shortbread is still slightly warm, cut it into 21/4-inch squares. Once the bars cool completely (they are very fragile while warm), lift them from the pan with a spatula.

Makes 16 bars.

ICEBOX COOKIES
10 years ago

                  Icebox Cookies

           Makes 5 to 8 dozen Depending on number of layers

Ingredients:

12 ounces(3 sticks)unsalted butter

1 3/4 cups sugar

2 large eggs,plus1 large white for brushing

2/3 cup  milk : 1 tsp salt

1 tablespoon vanilla extract

5 cups all-purpose flour,plus  more for dusting

1/4 cup unsweetened cocoa powder

  gel paste food coloring

                                Directions:

1.Mix butter and sugar with an electric mixer on medium speed until creamy. Add Eggs and salt;mix until well combined. Beat in milk and vanilla With mixer running, add flour a little at a time until well combined.

2. Divide dough into balls_one for each color.For chocolate dough,add cocoa(1/4cup is enough to flavor half a batch): mix well with electric mixer  For colored dough add 1/4 tsp food coloring: Mix  well Add more in tiny amounts want it dark.

3. Wrap each ball of dough in its own sheet of plastic wrap.pat flat into a rectangle. Ref.at least one hour or until ready to use: dough can also be frozen up to 1 month shape dough into mult-layered logs  Wrap  refrigerate 1 1/2 hours.

4.Preheat oven to 350 Slice cookies and place on a parchment-lined baking sheet,and bake untik firm but not browned, 12 to 15 mins. Let cook on sheet serveral Minutes, then transfer to a wire rack to cool completely.

                                    Hope you guys  Enjoy It...!! 

Cookies
10 years ago
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cookies