Category Archives: Cookies

Oatmeal Apple Cookies

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Even though fall is a more than a month away, I’m getting my taste buds ready.

Here we are combining hearty oats with crunchy apple bits and warm cinnamon spice.

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If you have an apple in your fridge, it’s a sure sign that you are destined to make these cookies.

Let’s do it.

The dry ingredients are tossed into a bowl and the apple is finely chopped.

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We add a bit of apple sauce to bump up the flavor and add some moisture. Once it’s tossed all together, rounded spoonfuls of dough are placed on a cookie sheet and baked for about 12 minutes.

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The texture is soft; the flavor is fall, the cinnamon and nutmeg spices will warm you from within.

Oatmeal Apple Cookies

  • Servings: makes about 20 cookies
  • Print

  • 1 cup old fashioned oats
  • 3/4 cup unbleached all-purpose flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 1 1/2 teaspoons cinnamon
  • pinch of nutmeg
  • 1/2 cup packed light brown sugar
  • 4 tablespoons unsalted butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 unsweetened apple sauce
  • 1 small to medium apple, cored and finely chopped

Preheat the oven to 350 degrees F. Mix oats, flour, baking powder, salt, cinnamon, nutmeg and brown sugar in a large bowl. In another bowl, whisk melted butter, egg, vanilla and apple sauce until blended. Add to the dry ingredients and mix util fully incorporated. Fold in the apple. Drop by rounded spoonfuls to a cookie sheet and bake 11-13 minutes or until set. Let cool on the pan for a minute before transferring to a wire rack to cool completely. Enjoy with a tall glass of milk.

 

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Russian Tea Cakes

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One definition of wholesome is promoting health or well-being of mind or spirit. These cookies are good for the soul.

We start with a short list of ingredients and a food processor.

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Finely chopped almonds are a must.

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The dough comes together quite nicely in a stand mixer.

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Rolling the dough into one inch balls will give you a dozen cookies.

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The cookies will be slightly brown after 10 minutes. We want to let them cool slightly before handling.

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Roll the cookies in powdered sugar while they are still warm. The sugar will melt into the cookies. Let them cool completely and roll them in the powdered sugar once more. This will give the cookies a smooth velvety texture.


Russian Tea Cakes

  • 8 tablespoons of unsalted butter, softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1 1/8 cups all-purpose flour
  • 1/4 cup plus 2 tablespoons finely chopped almonds or walnuts
  • pinch of salt
  • powdered sugar

Preheat oven to 400 degrees F.

Mix butter, 1/4 cup powdered sugar and vanilla in a large bowl. Stir in flour, nuts and salt.

Shape dough into 1 inch balls. Place about an inch apart on a cookie sheet.

Bake 10-12 minutes or until set but not brown. Remove from cookie sheet and let cool slightly on a wire rack.

Roll warm cookies in powdered sugar. Set on wire rack to cool completely. Roll in powdered sugar again.

Makes 2 dozen cookies.


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Miss Kitty supervised the conception and manufacture of the above mentioned tea cakes. She approves these cookies.

Amaretto and Almond Biscotti

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My mother-in-law’s gift of her homemade amaretto lends outstanding flavor to these twice baked cookies.

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Both almond and vanilla extracts boost flavor.

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Fresh cracked almonds provide nutrition and texture.

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Once the dough is ready, it is shaped into logs and baked.

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The logs must cool before slicing with a serrated knife.

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After the cookies are sliced they are placed back into the oven on the wire racks used to cool them.

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Photo bombed by Emmett.

Biscotti are a wonderful treat with after dinner coffee or tea. They also make a great topping crumbled atop a bowl of ice cream.


Amaretto and Almond Biscotti

  • 4 tablespoons unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 tablespoons amaretto liqueur
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • pinch of salt
  • 1/2 cup almonds

Preheat oven to 350F degrees.

In a medium bowl, combine flour, baking powder and salt. Cream butter and sugar in the bowl of a stand mixer. Add eggs, one at a time, mixing well after each. Add extracts and liqueur. Scrape down the sides to make sure all ingredients are incorporated. Add flour mixture a little at a time until well incorporated. Fold in almonds.

Place dough in two mounds on a large baking sheet. Spread mounds out until they are about 1 1/2″ wide by 6″ long. Bake for 20-25 minutes. Let cool before slicing into 1/2-3/4″ pieces and return to oven. Bake for 10 minutes.


 

Lemon Cookies

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These cake-like lemon scented and lemon flavored cookies are easy to make and delicious to eat.

Lemon Cookies

  • 8 tablespoons unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/4 teaspoon each salt, baking powder and baking soda
  • 1/2 cup confectioners’ sugar

Preheat oven to 350 degrees F.

Cream butter and sugar in the bowl of a stand mixer until light and fluffy.

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Add lemon zest, juice, egg and vanilla and mix until incorporated.

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Add flour, salt, baking powder and baking soda and mix until no flour can be seen in dough. Scrape down the sides and give the dough a good stir. Chill in the refrigerator for 20 minutes. Place the confectioners’ sugar onto a plate. After 20 minutes, scoop the dough out using a teaspoon and roll into balls.

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Coat the balls in the confectioners’ sugar and place onto cookie sheets. Bake for 10-11 minutes. Let the cookies cool on the cookie sheet for a couple minutes before transferring to a wire rack. Enjoy :)

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ANZAC Biscuits

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ANZAC biscuits have a history.

ANZAC stands for Australia and New Zealand Army Corps, established during WWI. The wives and mothers of soldiers overseas created these biscuits because they were worried about the nutrition of the food their boys were receiving.

These treats do not contain eggs, due to the fact that most poultry farmers were in the war during that time and also the biscuits wouldn’t spoil when shipped overseas.

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Old fashioned oats and coconut lend texture and chewiness to these “biscuits.”

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ANZAC Biscuits

  • 1 cup all-purpose flour
  • 1 cup old fashioned oats
  • 1/2 cup shredded coconut
  • 2/3 cup packed light brown sugar
  • 8 tablespoons unsalted butter
  • 1 tablespoon maple syrup
  • 1 teaspoon baking soda
  • 2 tablespoons boiling water

Preheat oven to 350 degrees F. Combine flour, oats, coconut and sugar. Melt butter and syrup. In a small bowl, combine baking soda and boiling water. Pour into melted butter. Pour over flour mixture and stir until dry ingredients are coated.

Roll into balls and place 2 inches apart on baking sheets. Press down to flatten slightly.

Bake for about 10 minutes. Let cool slightly on baking sheet and transfer to wire racks.

Makes about 18 cookies.

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Chocolate Pistachio Biscotti

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Have you ever had one of those days? One where you just go where the day takes you? Saturday, we found ourselves in the front yard of a library, perusing through books for sale. A dollar for hardcover and fifty cents for paperbacks. We spent over an hour meandering through tables piled high with knowledge.

Ethan found himself two books, I got two, which were cookbooks and Thomas found three. One was a camo National Guard NIV Bible. Some great finds.

Out of those two cookbooks, I decided to try this biscotti recipe. It is a great biscotti. Almost brownie like in taste and crunchy but not too crunchy in texture.

You want to find a comfy chair because you’ll be shelling an entire cup of pistachios. That takes a bit of time but it is totally worth it.

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You mix the usual flour and cocoa powder with a leavener, this time it’s baking soda and a bit of salt. And don’t forget the chocolate chips, we have the mini variety but any kind will do.

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Of course, you’ll be creaming butter and sugar and adding eggs one at a time. You know the routine here.

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Once you have everything mixed and combined and incorporated, you shape the stiff dough into a long flat log. After the initial bake you let it cool a while and then cut it into the characteristic biscotti shape. It is then baked again (biscotti means “twice baked”) and enjoyed with your favorite dessert or drink.

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Chocolate Pistachio Biscotti

Recipe adapted from Martha Stewart Living 2002 Annual Recipes

  • 6 tablespoons unsalted butter, softened
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon coarse salt
  • 1 cup sugar
  • 2 eggs
  • 1 cup shelled green pistachio nuts
  • 1/2 cup chocolate chips

Preheat the oven to 350F. Line a large baking sheet with parchment paper. Whisk flour, cocoa powder, baking soda, and salt in a bowl. In another bowl, cream butter and sugar until combined, add an egg at a time until light and fluffy. Add the flour mixture and stir to form a stiff dough. Stir in the pistachios and chocolate chips.

Transfer dough to the baking sheet; form into a slightly flattened log, 12 by 4 inches. Bake until slightly firm, about 25 minutes. Cool 5 minutes. Reduce the oven to 300F.

On a cutting board, use a sharp serrated knife to cut the biscotti diagonally into 1 inch thick slices. Arrange the biscotti, cut sides down, on the baking sheet, and bake until crisp but still slightly soft in the center, about 8 minutes.

Enjoy :)

Chocolate Chip Nut Cookies

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Do you know what these are? They may very well be the best cookie you’ve ever had. No joke.

Almonds, pecans and walnuts are ground using a coffee grinder. I substituted a cup of this nut flour for some of the all-purpose flour, adding protein and tons of flavor to the traditional chocolate chip cookie.

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The usual characters are used here. The sugar, the butter, the chocolate chips, but the stars of the show are the nuts.

This idea of adding ground or mashed nuts in recipes is not new here people, but it’s still amazing. I’ve done it in pancakes, in macaroni and cheese and french toast.

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Chocolate Chip Nut Cookies

Print Recipe for Chocolate Chip Nut Cookies

  • 1 cup ground nuts
  • 3/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1 stick unsalted butter (I plan to use less next time as the dough was a bit wet)
  • 1/2 cup brown sugar
  • 4 Tbs. granulated sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 cup semi-sweet chocolate chips

Preheat oven to 350F.

Whisk together the dry ingredients in a medium bowl.

Cream room temperature butter and sugars in a large bowl until it is light and fluffy. Add the egg and vanilla and mix until combined.

Add the nut and flour mixture to the butter mixture and mix until fully incorporated.

Fold in the chocolate chips.

Drop by spoonfuls onto a baking sheet and bake for approximately 10
minutes

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Enjoy :0)

 

Chocolate Macadamia Nut Vanilla Chip Cookies

I was on my own at the age of sixteen, so I worked part-time all throughout high school. During the summer, I worked at the local motor speedway, directing traffic. For a while, I drove to CVS after school several days a week, to work until 9pm, as a cashier. At one time, I also worked at D’Angelo’s Sandwich Shop taking orders and constructing sandwiches. It’s demanding work, dealing with the public in a restaurant atmosphere. People know what they want and aren’t afraid to let you have it if you screw it up. On those days when the drive-thru headphones became overwhelming, I’d take a deep breath and remember those Macadamia Nut cookies that I would be taking home to Thomas when my shift was over.

I don’t know why I never tried reconstructing these cookies until now, but I am glad I chose today to do so.

I know the name is a mouthful, Chocolate Macadamia Nut Vanilla Chip Cookies, but your mouth will thank you after you’ve tried just one. I found myself tasting testing a second and a third and a fourth. They are scrumptious and reminiscent of those long ago cookies that I found myself longing for after a long day’s work.

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This recipe starts like many other cookies…with flour and cocoa.  The dry ingredients go in one bowl and the wet in another. The importance of this is to get the leavener all throughout the flour before it hits liquid. Once the leavener, whether it’s baking soda or baking powder touch the wet ingredients, it starts to activate.

mac cookiesChocolate Macadamia Nut Vanilla Chip Cookies

  • 1 3/4 cup flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup butter, softened
  • 1 1/2 tsp vanilla extract
  • 1 egg
  • 1/2 cup vanilla or milk chocolate chips
  • 1/2 cup chopped macadamia nuts

Preheat oven to 350F. Whisk together flour, cocoa, baking soda and salt in a bowl. Using a hand-held electric mixer, cream the butter until fluffy. Add both sugars and mix for a minute. Add the egg and the vanilla and mix until well blended. Add the dry ingredients to the bowl a half cup at a time until fully incorporated. Fold in the chips and the nuts.

Drop by rounded spoonfuls onto cookie sheet. Bake for 8-10 minutes. Let the cookies cool on the pan for a minute and then transfer to a wire rack and enjoy :)

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Oatmeal Butterscotch Cookies

Today I spent the day in the kitchen, mixing and measuring, stirring and sifting, while dancing and singing Christmas songs. It was really therapeutic. I made two pans of Lemon Squares, Christmas sugar cookie cutouts, banana bread with walnuts, cranberry orange nut bread and a new cookie that I had never tried before, oatmeal butterscotch cookies.

These are so very good.  I am shocked that I had never heard of them before.

First things first, cream the following in a large bowl with an electric mixer:

  • 3/4 cups of unsalted butter, softened
  • 3/4 cups granulated sugar
  • 3/4 cups brown sugar

Add 2 eggs and 1 tsp. vanilla. Add one egg at a time, beating thoroughly after each addition.

In another bowl whisk to combine:

  • 1 1/4 cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon

Add the flour mixture to the butter mixture and combine.

Add 3 cups old-fashioned oats and 1 cup butterscotch chips.

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Drop cookies onto parchment lined cookie sheets and bake at 375F for 10-12 minutes.

Ethan says they taste great with a cup of half eggnog and half milk.

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Spritz

To me, baking is very therapeutic. I enjoy the measuring and mixing, the sifting and stirring. But today, I found a way to take all the fun out of it. They’re called Spritz cookies.

On Sunday, we went to a flea market and I found a brand new, in the box, Wilton Spritz cookie press for just $1.00.

Wilton cookie press

These cookies take patience and a lot of it. The dough has to be chilled. The cookie sheet can’t be warm.

The cookie dough is quite basic. Butter and sugar are creamed together until fluffy. An egg and some vanilla are incorporated and then comes the flour and a pinch of salt.

After the dough is chilled, you should shape it into cylinders that will fit into the cookie press. You then pick your shape and hope and pray that they come out okay.

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It’s not all bad. The cookies are buttery and sugary. They slightly resemble and definately taste like those danish butter cookies in the blue tin at the grocery store. It’s just the back and forth in the fridge and the waiting that got to me. Maybe I was just in a mood.

The end result is what I was after though, so it all worked out.

Yummy cookies

I will just have to remember to chill the dough and expect to spend the night in the kitchen :)

Basic Spritz Cookie Ingredients

  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 2 1/4 cup flour
  • 1/4 tsp salt

Cream the butter and sugar in a bowl with an electric mixer until fluffy (2-3 minutes). Add the egg and vanilla. Mix about a minute. Add the flour and salt and continue mixing until combined. Bake in a 350F oven for 6-8 minutes.

Enjoy!