Chewy Chocolate Cookies by Rachel M
1/3 cup + ½ cup granulated sugar
1 ½ cups all purpose flour
¾ cup cocoa powder
½ tsp baking soda
¼ tsp salt (opt)
½ cup dark corn syrup
1 large egg white
12 Tbsp (1 ½ sticks) butter (Crisco is OK but cookies will be puffier)
1/3 cup packed dark brown sugar
4 oz bittersweet chocolate chunks or large chips (I added some holiday mint chips)
Heat oven to 375. Line baking sheets with parchment paper. Place ½ cup granulated sugar in shallow bowl for rolling cookie balls.
Whisk flour, cocoa powder, baking soda and salt together in med bowl. Whisk corn syrup, egg white and vanilla together in a small bowl.
Beat butter, brown sugar, and remaining 1/3 cup granulated sugar at med speed until fluffy. Mix in corn syrup mixture. Scrape down with rubber spatula. Add flour mixture gradually while mixing until fully incorporated. Mix in chocolate chunks.
(optional) Chill 15-30 min to firm up dough (not more than 30 min)
Scoop dough with small cookie scoop or tablespoon into balls. Roll in sugar and space about 2” apart on cookie sheet. Bake 10-12 min, until cracks appear and edges are firm but centers are still soft (do not overbake). Cool on cookie sheet 5 min, then transfer to cooling rack.
Tuesday, December 7, 2010
Gingerbread cookies
Gingerbread Cookies by ShirleyAnn
Ingredients
1 (3.5 ounce) package cook and serve butterscotch pudding mix
1/2 cup butter
1/2 cup packed brown sugar
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
Directions
In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.
Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.
Ingredients
1 (3.5 ounce) package cook and serve butterscotch pudding mix
1/2 cup butter
1/2 cup packed brown sugar
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
Directions
In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.
Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.
Holiday Shortbread Cookies
Holiday Shortbread Cookies by Cora
allrecipes.com
Ingredients
5 cups all-purpose flour
1 cup sugar
1/2 teaspoon salt
2 cups cold butter (no substitutes)
Directions
In a large mixing bowl, combine flour, sugar and salt. Cut in butter until mixture resembles fine crumbs. Pat into an ungreased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with sugar. Bake at 325 degrees F for 35 minutes or until center is set. Cool for 10-15 minutes. Cut into small squares. Continue to cool to room temperature.
allrecipes.com
Ingredients
5 cups all-purpose flour
1 cup sugar
1/2 teaspoon salt
2 cups cold butter (no substitutes)
Directions
In a large mixing bowl, combine flour, sugar and salt. Cut in butter until mixture resembles fine crumbs. Pat into an ungreased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with sugar. Bake at 325 degrees F for 35 minutes or until center is set. Cool for 10-15 minutes. Cut into small squares. Continue to cool to room temperature.
Creamy Chocolate Fudge
Creamy Chocolate Fudge by Cora
Allrecipes.com
Ingredients
1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract
Directions
Line an 8x8 inch pan with aluminum foil. Set aside.
In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.
Allrecipes.com
Ingredients
1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract
Directions
Line an 8x8 inch pan with aluminum foil. Set aside.
In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.
Iced Peppermint White Chocolate Cream Cheese Sugar Cookie
Iced Peppermint White Chocolate Cream Cheese Sugar Cookies by Kate
Makes: 36 cookies
Sugar Cookies
1 pkg. 8 oz cream cheese
3/4 cup unsalted butter (1 1/2 stick)
1 cup granulated sugar
2 tsp vanilla
2 1/4 cup flour
1/2 tsp baking soda
36 hersey's white chocolate peppermint kisses
2 candy canes
1. Preheat oven to 350 degrees.
2. Beat cream cheese, butter, sugar, peppermint extract & vanilla on med. till well blended
3. add flour and baking soda. Mix well.
4. Cover and refrigerate for at least 30 min.
5. Roll into 36 balls. Make an indent in the cookie and place 1 peppermint white chocolate kiss in the middle. Shape cookie dough around and reform ball.
6. Bake for 10 to 12 min. or until edges are lite brown.
7. When cookies have cooled completely, spread with icing and top with crushed candy cane.
Peppermint Icing
Ingredients
1 (8-ounce) package cream cheese, softened
1 cup butter or margarine, softened
1 (2-pound) package powdered sugar (I used 3/4 of a bag)
1 teaspoon vanilla
1 teaspoon peppermint extract
1/2 teaspoon lemon juice
2 blocks white baking chocolate, melted
Preparation
1. Melt two cubes of chocolate in microwave.
2. Beat cream cheese, white chocolate and butter at medium speed with an electric mixer until creamy.
3. Gradually add sugar, beating at low speed until smooth.
4. Add peppermint extract, vanilla and lemon juice beating until blended.
Makes: 36 cookies
Sugar Cookies
1 pkg. 8 oz cream cheese
3/4 cup unsalted butter (1 1/2 stick)
1 cup granulated sugar
2 tsp vanilla
2 1/4 cup flour
1/2 tsp baking soda
36 hersey's white chocolate peppermint kisses
2 candy canes
1. Preheat oven to 350 degrees.
2. Beat cream cheese, butter, sugar, peppermint extract & vanilla on med. till well blended
3. add flour and baking soda. Mix well.
4. Cover and refrigerate for at least 30 min.
5. Roll into 36 balls. Make an indent in the cookie and place 1 peppermint white chocolate kiss in the middle. Shape cookie dough around and reform ball.
6. Bake for 10 to 12 min. or until edges are lite brown.
7. When cookies have cooled completely, spread with icing and top with crushed candy cane.
Peppermint Icing
Ingredients
1 (8-ounce) package cream cheese, softened
1 cup butter or margarine, softened
1 (2-pound) package powdered sugar (I used 3/4 of a bag)
1 teaspoon vanilla
1 teaspoon peppermint extract
1/2 teaspoon lemon juice
2 blocks white baking chocolate, melted
Preparation
1. Melt two cubes of chocolate in microwave.
2. Beat cream cheese, white chocolate and butter at medium speed with an electric mixer until creamy.
3. Gradually add sugar, beating at low speed until smooth.
4. Add peppermint extract, vanilla and lemon juice beating until blended.
Chocolate Peanut Butter Cookies
Chocolate Peanut Butter Cookies by Kate
Recipe adapted from Better Homes & Gardens
Makes: 32 cookies
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter
1 egg
1 tablespoon milk
1 teaspoon vanilla
3/4 cup sifted powdered sugar
1/2 cup nutty peanut butter
2 tablespoons course sugar
1 cup bittersweet chocolate chips
Directions:
1. Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, cinnamon, salt and baking soda; set aside.
2. In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside.
3. For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls.
4. On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball and four chocolate chips. Shape the chocolate dough over the peanut butter filling and chocolate chips, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.
5. Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar and top with three chocolate chips.
6. Bake cookies in preheated oven for 8 minutes or until they're just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool.
To Store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Recipe adapted from Better Homes & Gardens
Makes: 32 cookies
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter
1 egg
1 tablespoon milk
1 teaspoon vanilla
3/4 cup sifted powdered sugar
1/2 cup nutty peanut butter
2 tablespoons course sugar
1 cup bittersweet chocolate chips
Directions:
1. Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, cinnamon, salt and baking soda; set aside.
2. In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside.
3. For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls.
4. On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball and four chocolate chips. Shape the chocolate dough over the peanut butter filling and chocolate chips, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.
5. Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar and top with three chocolate chips.
6. Bake cookies in preheated oven for 8 minutes or until they're just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool.
To Store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Chocolate Crinkle Cookies
CHOCOLATE CRINKLE COOKIES by Tara
1/2 c. + 2 tsp. oil
2 c. sugar
4 eggs
1/2 tsp. salt
2 tsp. baking powder
3/4 c. cocoa
2 tsp. vanilla
2 c. flour
1 c. powdered sugar
Mix oil, cocoa and sugar; blend in one egg at a time until well blended. Add vanilla, salt, flour, and baking powder. Chill several hours or overnight. Drop by teaspoonful into powdered sugar. Roll and shape into balls. Place 2" apart on greased baking sheet. Bake 10 to 12 minutes in 350 degree oven.
1/2 c. + 2 tsp. oil
2 c. sugar
4 eggs
1/2 tsp. salt
2 tsp. baking powder
3/4 c. cocoa
2 tsp. vanilla
2 c. flour
1 c. powdered sugar
Mix oil, cocoa and sugar; blend in one egg at a time until well blended. Add vanilla, salt, flour, and baking powder. Chill several hours or overnight. Drop by teaspoonful into powdered sugar. Roll and shape into balls. Place 2" apart on greased baking sheet. Bake 10 to 12 minutes in 350 degree oven.
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