RASPBERRY ALMOND THUMPRINT COOKIES
Cookies
Preheat oven to 350F degrees. Line two baking sheets with parchment paper or silicone baking mats (silicone mats preferred to reduce spreading). Shape the cookie dough into balls. Mine were about 1 Tablespoon of dough per ball. Make sure they're nice and smooth. Make an indentation with your thumb into each ball. The dough may crack slightly when you press your thumb into it. Simply smooth it out with your fingers if you can. Otherwise, it's perfectly fine to have a few cracks. Fill each with a scant 1/2 teaspoon of jam. (Or however much it can hold.)
Bake the shortbread thumbprint cookies for 14-15 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not overbake. In fact, I only baked mine for 13-14 minutes. I prefer them a little soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow to cool for at least 30 minutes before glazing.
Make the glaze: stir together glaze ingredients until smooth. Add more liquid to thin out or add more powdered sugar to thicken to your desired consistency. Drizzle over cooled cookies. Glaze will set within a couple hours.
Store cookies covered at room temperature for 3 days or in the refrigerator for 6 days. Shortbread cookie dough may be frozen up to 2 months.
NOTES
Cookies
- 1 cup unsalted butter, softened to room temperature
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups + 2 Tbsp all-purpose flour ()
- 1/2 cup raspberry jam
- 1 cup powdered sugar
- 1 Tablespoon cream or milk
- 1 teaspoon vanilla or almond extract
Preheat oven to 350F degrees. Line two baking sheets with parchment paper or silicone baking mats (silicone mats preferred to reduce spreading). Shape the cookie dough into balls. Mine were about 1 Tablespoon of dough per ball. Make sure they're nice and smooth. Make an indentation with your thumb into each ball. The dough may crack slightly when you press your thumb into it. Simply smooth it out with your fingers if you can. Otherwise, it's perfectly fine to have a few cracks. Fill each with a scant 1/2 teaspoon of jam. (Or however much it can hold.)
Bake the shortbread thumbprint cookies for 14-15 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not overbake. In fact, I only baked mine for 13-14 minutes. I prefer them a little soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow to cool for at least 30 minutes before glazing.
Make the glaze: stir together glaze ingredients until smooth. Add more liquid to thin out or add more powdered sugar to thicken to your desired consistency. Drizzle over cooled cookies. Glaze will set within a couple hours.
Store cookies covered at room temperature for 3 days or in the refrigerator for 6 days. Shortbread cookie dough may be frozen up to 2 months.
NOTES
- 2 Tbsp of flour has been added to the recipe on 12/21/13. I make mine cookies with only 2 cups of flour, however I suggest readers add 2 extra Tbsp to prevent extra spreading.
- Make sure the cookie dough is cold and firm at all times. If it's not firm and cold, put back into the refrigerator to chill. When working in batches, keep the unused dough chilled in the refrigerator. You may roll, print, and fill batch #2 and stick in the fridge while batch #1 bakes.
- This shortbread cookie dough may be used to cut into your favorite shortbread cookie shapes.
- Any flavor jam is OK.
BIG SOFT GINGER COOKIES
Big Soft & Chewy M&MM Sugar Cookies
2 - 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups sugar, plus 1/3 cup for rolling
2 oz. cream cheese, cut into 8 pieces
6 tablespoons unsalted butter, melted and still warm
1/3 cup vegetable oil
1 large egg, at room temperature
1 tablespoon milk
2 teaspoons vanilla extract
1 - 1/4 cups M&M's
1. Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Combine 1-1/2 cups sugar and cream cheese in a large bowl. Put the remaining 1/3 cup sugar in a small bowl and set aside. Pour the warm butter over the cream cheese mixture and whisk to combine - the mixture won't be completely smooth yet. Whisk in the oil, and then the egg, milk and vanilla extract. Mix until smooth.
4. Use a rubber spatula to fold the dry ingredients into the wet. When the dry ingredients are partially incorporated, add 3/4 cup of the M&M's to the dough. Continue mixing until a soft dough comes together. (Don't wait to add the M&M's until the dry ingredients are completely incorporated - you'll end up overmixing.)
5. Portion the dough onto the prepared baking sheets with a cookie scoop, using about 2 tablespoons for each cookie. Working quickly (if you handle the dough too much you'll wind up with flat cookies), roll the dough into a ball with your hands, then roll in the sugar. Repeat until you've used all of the dough, placing 12 cookies on each baking shet. Use the bottom of a glass to flatten the dough balls into discs that are about 2 inches in diameter. Gently press 3 more M&M's into the top of each cookie. NOTE: Your M&M's on top will crack from the heat while baking so you can wait to put the M&M's on top of cookie right after they come out of the oven. Just press however many you want on top right when they come out and they won't crack.
6. Bake the cookies in a pre-heated 350 degree oven for about 10-12 minutes, or until the edges are set. Remove from oven and press the M&M's on top if you haven't already put them on top. The tops of the cookies will be puffy and slightly cracked. Carefully move the baking sheets to a wire rack and let the cookies cool for 5 minutes, then transfer them to the rack to cool completely.
Makes about 24 cookies.
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups sugar, plus 1/3 cup for rolling
2 oz. cream cheese, cut into 8 pieces
6 tablespoons unsalted butter, melted and still warm
1/3 cup vegetable oil
1 large egg, at room temperature
1 tablespoon milk
2 teaspoons vanilla extract
1 - 1/4 cups M&M's
1. Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Combine 1-1/2 cups sugar and cream cheese in a large bowl. Put the remaining 1/3 cup sugar in a small bowl and set aside. Pour the warm butter over the cream cheese mixture and whisk to combine - the mixture won't be completely smooth yet. Whisk in the oil, and then the egg, milk and vanilla extract. Mix until smooth.
4. Use a rubber spatula to fold the dry ingredients into the wet. When the dry ingredients are partially incorporated, add 3/4 cup of the M&M's to the dough. Continue mixing until a soft dough comes together. (Don't wait to add the M&M's until the dry ingredients are completely incorporated - you'll end up overmixing.)
5. Portion the dough onto the prepared baking sheets with a cookie scoop, using about 2 tablespoons for each cookie. Working quickly (if you handle the dough too much you'll wind up with flat cookies), roll the dough into a ball with your hands, then roll in the sugar. Repeat until you've used all of the dough, placing 12 cookies on each baking shet. Use the bottom of a glass to flatten the dough balls into discs that are about 2 inches in diameter. Gently press 3 more M&M's into the top of each cookie. NOTE: Your M&M's on top will crack from the heat while baking so you can wait to put the M&M's on top of cookie right after they come out of the oven. Just press however many you want on top right when they come out and they won't crack.
6. Bake the cookies in a pre-heated 350 degree oven for about 10-12 minutes, or until the edges are set. Remove from oven and press the M&M's on top if you haven't already put them on top. The tops of the cookies will be puffy and slightly cracked. Carefully move the baking sheets to a wire rack and let the cookies cool for 5 minutes, then transfer them to the rack to cool completely.
Makes about 24 cookies.
Brownie Peanut Butter Cup Surprises
Ingredients
- 1 box of brownie mix (and eggs and oil that box calls for)
- 1 package of mini Reese's peanut butter cups, unwrapped
- Preheat oven to 350 degrees. Line mini-muffin tin with paper liners. Mix brownies according to package directions. Fill each mini-muffin cup about 3/4 of the way full. Press one Reese's peanut butter cup into each brownie. Bake for 8-10 minutes.
- *Can be made with regular sized muffin tins too. Just adjust the cooking time to around 15-18 minutes.
- Great with peanut butter cookie dough too.
Chewy Triple Chocolate Cookies
2 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
16 oz.
semisweet chocolate, chopped
4 large eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee or espresso powder
10 tablespoons unsalted butter, softened
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
2 cups semisweet chocolate chips
Sift the flour, cocoa powder, baking powder and salt in a medium
bowl then set aside.
Melt the chocolate in a heatproof bowl set over simmering water until
completely melted and smooth; remove from the heat. (Alternatively, microwave
the chocolate in 30 second intervals, mixing thoroughly in between, until melted
and smooth.) In a small mixing bowl, combine the eggs, vanilla and instant
coffee granules; stir well with a fork to dissolve; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the
butter at medium speed until smooth and creamy, about 5 seconds. Mix in the
sugars until well combined, about 45 seconds – the mixture will look granular.
Reduce the mixer speed to low and gradually beat in the egg mixture until
incorporated, about 45 seconds. Add the chocolate to the bowl in a steady
stream and continue beating until combined, about 40 seconds. Scrape the bottom
and sides of the bowl with a rubber spatula. With the mixer at low speed, add
the dry ingredients and mix just until incorporated, being careful not to
overbeat. Fold in the chocolate chips (if using) with a rubber spatula. Cover
the bowl with plastic wrap and let stand at room temperature until the
consistency is scoopable and fudge-like, about 30 minutes.
Meanwhile, preheat oven to 350 F. Line 2 baking sheets with parchment paper.
Scoop the dough onto the prepared baking sheets with a 1 3/4-inch cookie dough
scoop, spacing the dough balls about 1 1/2 inches apart.
Bake until the edges of the cookies have just began to set but the centers
are still very soft, about 10 minutes, rotating the sheets halfway through
baking. Cool the cookies on the sheets about 10 minutes, transfer to cooling
racks and allow to cool completely.
Yields 42 cookies
1/2 cup Dutch-processed cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
16 oz.
semisweet chocolate, chopped
4 large eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee or espresso powder
10 tablespoons unsalted butter, softened
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
2 cups semisweet chocolate chips
Sift the flour, cocoa powder, baking powder and salt in a medium
bowl then set aside.
Melt the chocolate in a heatproof bowl set over simmering water until
completely melted and smooth; remove from the heat. (Alternatively, microwave
the chocolate in 30 second intervals, mixing thoroughly in between, until melted
and smooth.) In a small mixing bowl, combine the eggs, vanilla and instant
coffee granules; stir well with a fork to dissolve; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the
butter at medium speed until smooth and creamy, about 5 seconds. Mix in the
sugars until well combined, about 45 seconds – the mixture will look granular.
Reduce the mixer speed to low and gradually beat in the egg mixture until
incorporated, about 45 seconds. Add the chocolate to the bowl in a steady
stream and continue beating until combined, about 40 seconds. Scrape the bottom
and sides of the bowl with a rubber spatula. With the mixer at low speed, add
the dry ingredients and mix just until incorporated, being careful not to
overbeat. Fold in the chocolate chips (if using) with a rubber spatula. Cover
the bowl with plastic wrap and let stand at room temperature until the
consistency is scoopable and fudge-like, about 30 minutes.
Meanwhile, preheat oven to 350 F. Line 2 baking sheets with parchment paper.
Scoop the dough onto the prepared baking sheets with a 1 3/4-inch cookie dough
scoop, spacing the dough balls about 1 1/2 inches apart.
Bake until the edges of the cookies have just began to set but the centers
are still very soft, about 10 minutes, rotating the sheets halfway through
baking. Cool the cookies on the sheets about 10 minutes, transfer to cooling
racks and allow to cool completely.
Yields 42 cookies
Sugar Cookies (Grama B)
Yield: 4 dozen
Cookies:
1 cup sour cream
2 cups white sugar
1 cup butter, slightly softened
4 eggs
1 tsp almond or vanilla extract
6 cups flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Buttercream Frosting:
1 cup butter
4 cups powdered sugar
1/4 tsp salt
1 tsp almond or vanilla extract
1/3 cup heavy whipping cream
1. Combine butter, eggs, sour cream, sugar and vanilla/almond extract. Beat for 2-3 minutes.
2. Add dry ingredients and mix well. Dough will still be wet and sticky. Let the dough chill in fridge for 25 minutes or until firm.
3. Roll it out to about 1/4 inch thick and use cookie cutters to make shapes. You may have to add a little flour to roll them out so the dough is workable but remember the less flour you use the softer your cookie will be.
4. Bake in pre-heated 350 degree oven until LIGHT golden brown, about 8-10 minutes. When you taken them out they will seem underdone but they aren't. Let them cool on the pan and they will be perfect and moist. If you like them harder and more crunchy, just bake them a little longer.
5. For the Buttercream Frosting: In a mixing bowl, cream butter until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.
Cookies:
1 cup sour cream
2 cups white sugar
1 cup butter, slightly softened
4 eggs
1 tsp almond or vanilla extract
6 cups flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Buttercream Frosting:
1 cup butter
4 cups powdered sugar
1/4 tsp salt
1 tsp almond or vanilla extract
1/3 cup heavy whipping cream
1. Combine butter, eggs, sour cream, sugar and vanilla/almond extract. Beat for 2-3 minutes.
2. Add dry ingredients and mix well. Dough will still be wet and sticky. Let the dough chill in fridge for 25 minutes or until firm.
3. Roll it out to about 1/4 inch thick and use cookie cutters to make shapes. You may have to add a little flour to roll them out so the dough is workable but remember the less flour you use the softer your cookie will be.
4. Bake in pre-heated 350 degree oven until LIGHT golden brown, about 8-10 minutes. When you taken them out they will seem underdone but they aren't. Let them cool on the pan and they will be perfect and moist. If you like them harder and more crunchy, just bake them a little longer.
5. For the Buttercream Frosting: In a mixing bowl, cream butter until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.
ULTIMATE GRASSHOPPER COOKIES
Cookies:
1 Box Devil's Food Cake mix
2 eggs
1/2 C. butter, melted
1 tsp. vanilla extract
3 Tbsp. brown sugar
Mint Frosting:
3/4 C. butter, softened
1 1/2 tsp. peppermint extract
2-3 C. powdered sugar
milk, as needed
green food coloring
Chocolate Glaze:
1 1/2 C.
chocolate chips
3 Tbsp. butter
Andes Mint Candies, roughly chopped
1. Combine cake mix, eggs, butter, vanilla and sugar. Add additional flour if dough is too tacky. Chill for 10 minutes.
2. Preheat oven to 350 degrees and line cookie sheets with parchment paper.
3. Make dough balls a little larger than a Tablespoon and place on
cookie sheets to bake. (You may one to pat each dough ball down a little bit
because cake mix cookies tend to bake up tall.)
4. Bake for 7-9 minutes and let cool on cooling racks.
5. Mint Frosting: Beat butter for 2 minutes. Add peppermint extract and slowly add it powdered sugar until you reach your desired consistency. Add 1-2 Tablespoons milk if it gets too thick. Add green dye for color.
6. Chocolate Glaze: Melt chocolate chips and butter together in a microwave proof bowl. Zap for about 30 seconds, then stir, then microwave in 10 second increments and stir until smooth.
7. To assemble (see photos). Spread on frosting, smooth with a knife, spoon on your glaze and top with peppermint candies.
Cookies:
1 Box Devil's Food Cake mix
2 eggs
1/2 C. butter, melted
1 tsp. vanilla extract
3 Tbsp. brown sugar
Mint Frosting:
3/4 C. butter, softened
1 1/2 tsp. peppermint extract
2-3 C. powdered sugar
milk, as needed
green food coloring
Chocolate Glaze:
1 1/2 C.
chocolate chips
3 Tbsp. butter
Andes Mint Candies, roughly chopped
1. Combine cake mix, eggs, butter, vanilla and sugar. Add additional flour if dough is too tacky. Chill for 10 minutes.
2. Preheat oven to 350 degrees and line cookie sheets with parchment paper.
3. Make dough balls a little larger than a Tablespoon and place on
cookie sheets to bake. (You may one to pat each dough ball down a little bit
because cake mix cookies tend to bake up tall.)
4. Bake for 7-9 minutes and let cool on cooling racks.
5. Mint Frosting: Beat butter for 2 minutes. Add peppermint extract and slowly add it powdered sugar until you reach your desired consistency. Add 1-2 Tablespoons milk if it gets too thick. Add green dye for color.
6. Chocolate Glaze: Melt chocolate chips and butter together in a microwave proof bowl. Zap for about 30 seconds, then stir, then microwave in 10 second increments and stir until smooth.
7. To assemble (see photos). Spread on frosting, smooth with a knife, spoon on your glaze and top with peppermint candies.