Lemon White Chocolate Chip Cookies

Whoa.  That’s a long name.  I saw these in June’s Food Network Magazine.  I just can’t resist a lemon recipe, especially lemon cookies.  I may be watching what I eat but I can still have a cookie once in awhile.  Hmmm, maybe two.  These are simple and deeeelicious!

Lemon White Chocolate Chip Cookies

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Ingredients

2 1/4 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 sticks(12 Tablespoons)  butter, softened
1 cup sugar
1 Tablespoon lemon zest (I used zest of one lemon)
1 Tablespoon lemon juice
2 eggs
1/2 teaspoon lemon extract (or vanilla)
12 ounce bag white chocolate chips

Directions

  1.  Preheat oven 350 degrees.  Line 2 baking sheets with parchment paper.
  2. Whisk flour, baking soda, cream of tartar and salt in medium bowl.  Set aside.
  3. Beat butter, sugar and lemon zest on medium-high speed until light and fluffy, about 3 minutes.
  4. Beat in eggs, lemon juice and extract.
  5. Reduce to low and add flour mixture until combined.
  6. Add white chocolate chips and mix together until combined.
  7. Drop heaping tablespoonfuls of dough about 2 inches apart on baking sheet.
  8. Bake for 4 minutes, turn baking sheet around, bake 4 minutes.
  9. Remove from oven, let cool and EAT!

Great summer cookie.  Enjoy!!

Lemon Pistachio Macaroons

Found this “Simple and Delicious” recipe in April’s Food Network Magazine. They went fast!

Lemon Pistachio Macaroons

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Ingredients

1/3 cup shelled unsalted pistachios (I did use salted)
3 large egg whites
1/2 cup sugar
1 Tablespoon finely grated lemon zest
1 teaspoon pure vanilla extract (I used lemon extract)
1/8 teaspoon salt
1 14 ounce package sweetened shredded coconut (about 3 packed cups)

Ingredients

  1.  Preheat oven to 325 degrees.  Line 2 baking sheets with parchment paper.
  2. Pulse the pistachios in a food processor until finely ground but not powdery.  (you could finely chop if you do not have a food processor)
  3. Whisk the egg whites with the sugar, lemon zest, extract and salt in a large bowl until frothy.  Stir in the ground pistachios, then stir in the coconut until completely combined.
  4. Scoop heaping tablespoons of the coconut mixture onto the prepared baking pans.
  5. Bake, switching the pans halfway through, until the macaroons are golden, 25-30 minutes.
  6. Let cool 10 minutes on the pans, then transfer to a rack to cool completely.

Enjoy!

Triple Chocolate Hazelnut Cookies

Rachel and I had our Christmas Cookie Baking Day yesterday.  We baked our usual suspects the Italian Lemon cookies, Almond Paste cookies and our new one this year…Triple Chocolate Hazelnut cookies.  As always, we listened to our Christmas music (Funny, Kent and Eric do not enjoy as much as we do.), chatted about all kinds of stuff and as always Rachel loves to sneak cookie dough.  I used to give her the Caruso eye on that but 8 years of it, I decided this year to just let it go.  😉

Triple Chocolate Hazelnut Cookies

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Ingredients
(Compliments, Food Network Magazine – December issue)

1 cup blanched hazelnuts, chopped
1/3 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
8 ounces bittersweet chocolate, chopped (we used 10 ounce bag of Ghirardelli Bittersweet Chocolate Chips)
6 Tablespoons butter
1 teaspoon vanilla extract
2 large eggs
3/4 cup sugar
1 cup milk chocolate chips
1 cup white chocolate chips

Directions

  1.  Preheat oven 350 degrees.  Spread hazelnuts on baking sheet and bake on the upper rack until golden, about 8-10 minutes. After they cool – 5 minutes, try to get as much of the skins off as possible. ( Just know it is kind of difficult to get the skins off hazelnuts.  Do the best you can.  No big deal leaving the skins on.)
  2. Whisk the flour, baking powder and salt in medium bowl, set aside.
  3. Combine the chopped chocolate (or chips) and butter in a microwave safe bowl and microwave in 30 second intervals, stirring, until melted.  Add the vanilla and whisk until smooth, set aside.  (Rachel loves this job.  She can taste every 30 seconds!)
  4. Beat the eggs in stand up mixer (or large bowl with electric mixer) on medium speed until foamy, about 2-3 minutes.
  5. Medium speed, add sugar and beat until thick and pale yellow, about 5 minutes.
  6. Medium speed, gradually add the melted chocolate mixture and beat until combined, about 1 minute.
  7. Reduce speed to low. Add flour mixture, beat until combined, about 1 minute.  Fold in chips and hazelnuts.
  8. Line 2 baking sheets with parchment paper.  Drop heaping tablespoons of batter 2 inches apart on the baking sheets.
  9. Bake until the cookies are slightly puffed and crackly, 12- 15 minutes.  Let cool 5 minutes on baking sheets, then transfer to a rack to cool completely.

These are really delicious especially after they cool.  Enjoy!

 

Molasses Cookies

In celebration of my Dad’s birthday and parent’s anniversary I decided for a sweet treat to make Molasses Cookies.  Both my parent’s enjoyed these cookies over the years.  Mom would always buy the Archway brand Iced Molasses cookies.  Here is a version I made for my family today.  I found this recipe on America’s Test Kitchen website.

Molasses Cookies

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Ingredients

12 Tablespoons butter, softened but still cool
1/3 cup sugar
1/3 cup dark brown sugar (I only had light brown)
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup molasses, light or dark
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1/4 teaspoon table salt

Directions

1.  Preheat oven to 375 degrees.  Line 2 baking sheets with parchment paper.  Place 1/2 cup sugar for dipping in a 9″ cake pan.
2.  Whisk flour, baking soda, spices and salt in a medium bowl until thoroughly combined.  Set aside.
3.  In stand up mixer beat butter with sugars at medium high speed until light and fluffy, about 3 minutes.  Reduce speed to medium low and add yolk and vanilla; increase speed to medium and beat until incorporated, about 20 seconds.  Reduce speed to medium low and add molasses, beat until fully incorporated, about 20 seconds, scraping bottom and sides of bowl with rubber spatula.  Reduce speed to lowest setting and add dry ingredients until incorporated.  Be sure to scrape sides and bottom of bowl so all is blended together.
4. Using tablespoon measure, scoop heaping tablespoon of dough and roll palms into a
1 1/2 inch ball; drop ball into cake pan with sugar.  Toss balls in sugar to coat and set on prepared baking sheet, spacing them about 3 inches apart.  Repeat with remaining dough.  Bake at 375 for 11 minutes rotating baking sheet halfway through baking. Do not overbake.
5.  Cool cookies on baking sheet 5 minutes, then place on wire rack; cool to room temperature and serve.  If you want you can put glaze on them.

Glaze;  1 cup confectioners sugar, 2 Tablespoons milk.  Whisk together.  Drizzle on cookies.

Enjoy!!

Chocolate Croissant Cookies

Martin has been bugging me to make Chocolate Croissants.  If you checked into making croissants you would know it is a 3 day ordeal to make these baked goods.  I am sure I will do these someday but not quite yet.  Maybe in the dead of winter.  These cookies were super simple and very delicious. I don’t think he shared these cookies with anyone!  No one!!

Chocolate Croissant Cookies

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Ingredients

1 cup all purpose flour
1/8 teaspoon salt
8 Tablespoons unsalted butter, softened
4 ounces cream cheese, softened
2 Tablespoons sugar
1/2 teaspoon vanilla extract
6 (1.55 ounce) Hershey’s milk chocolate bars
1 large egg, lightly beaten
3 Tablespoons sugar

Directions1.  Whisk flour and salt together in bowl.
2.  Using stand mixer fitted with paddle, beat butter, cream cheese, and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
3. Add vanilla and beat until incorporated. Reduce speed to low and add flour mixture in 2 additions, until just combined, scraping down bowl as needed.
4.  Form dough into 6-inch disk. Wrap disk in plastic wrap and refrigerate for at least 1 hour or up to 24 hours. (2 hours worked for me)
5.Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
6.  Break 5 chocolate bars crosswise along their 3 seams to yield 4 rectangles. (You should have 20 chocolate pieces in total.)
7.Roll dough into 20 by 8-inch rectangle on lightly floured counter. Cut dough into twenty 4 by 2-inch rectangles. Working with 1 dough rectangle at a time, place 1 chocolate piece crosswise across dough so chocolate overhangs edges. Fold dough around chocolate. Repeat with remaining 19 pieces of dough and chocolate and place cookies seam side down, 1 1/2 inches apart, on prepared sheets (10 per sheet). Brush tops with egg and sprinkle with sugar.
8.  Bake until golden brown, 18 to 20 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack and let cool completely.
9.  Break remaining 1 chocolate bar into pieces and microwave in bowl at 50 percent power, stirring occasionally, until melted, about 1 minute. Using spoon, drizzle chocolate over tops of cookies. Let set for at least 30 minutes before serving.

Enjoy!

Raisin and Fruit Oatmeal Cookies

Too lazy to make Fruit and Nut bars.  Found this recipe at Penzey’s and thought I would give it a try.  These are simple to make and very flavorful.

Raisin and Fruit Oatmeal Cookies

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2 cups Old Fashioned Oatmeal (not instant or quick cooking)
1 1/4 cups mixed raisins and dried fruit (I used dried mixed berries and raisins), chopped
1 cup nuts (I used mixed unsalted nuts), chopped
1 cup brown sugar, packed
1 cup sugar
1 cup butter
1 egg
1/4 cup water (you can use fruit juice.  I used apple juice)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon salt
1/4-1/2 teaspoon ground cloves (I used 1/2)
1/2 teaspoon baking soda
1 1/2 cups all purpose flour

Directions

  1. Preheat oven to 350 degrees
  2. Place oatmeal in the food processor or blender and pulse into fine crumbs.
  3. Add chopped raisins, dried fruit and nuts to oatmeal in processor.  Pulse until nuts break up.  Set aside.
  4. In a mixing bowl cream together the sugars and butter until fluffy.  (I used my stand up mixer).
  5. Add egg, water (or juice), vanilla, salt, cinnamon, cloves, baking soda and flour – mix well.
  6. Fold in the oatmeal/fruit/nut mixture.  Let sit for 15 minutes for the oatmeal to absorb the liquid. If the batter becomes too stiff add 1-2 Tablespoons of liquid (this did not happen to me).
  7. Drop the batter by the Tablespoon onto parchment lined cookie sheets (or greased per Penzey’s recipe.  I haven’t greased a cookie sheet in years.)  Flatten slightly.
  8. Bake 10-12 minutes.
  9. Remove from oven and let cool to firm up (about 3-5 minutes) then transfer to rack to cool

I ended up freezing half the batch.  They hold up very  well in freezer.  If I left them all out they would be eaten up….by ME!  Simple and Delicious!!

Gingerbread Cookies

I originally posted about these cookies 4 years ago.  Rachel and I made them for Christmas. We had fun baking cookies and her and Eric had fun decorating them.  Fast forward Valentine’s Day 2016.  Thought I would make them today along with some simple brownies.  Can’t have Valentine’s day without chocolate, can we?  However, a little spice is nice too.

Gingerbread Cookies
(recipe courtesy Food Network)

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Ingredients

3/4 cup packed dark brown sugar
1 stick butter
2 large eggs
1/4 cup molasses
3 3/4 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg

Icing

1 cup confectioners sugar
1-2 Tablespoons milk
Food Coloring

Directions

  1.  Preheat oven 350 degrees.
  2. On low speed cream the sugar and butter until combined.  Add the eggs and molasses and mix until combined.  Add the flour, baking soda, salt and spices and mix on low speed until combined.
  3. Remove the dough from the bowl and wrap in plastic wrap, place in refrigerator for 1 hour.
  4. Line cookie sheets with parchment paper.  Allow the dough to sit at room temperature for 15 minutes.  Take about 1/2 cup dough and roll out on a lightly floured board until about 1/8 inch thick.  Cut out with gingerbread cookies cutter.  Place on parchment lined cookie sheet.
  5. Bake for 10 minutes.  Rotate halfway through baking.
  6. Transfer to wire racks to cool.
  7. Make icing and decorate.

Simple and  Delicious.  Enjoy!

 

**My original post from 12/12/2011; Rachel and I had fun baking today.  We ended up baking a Chocolate Pomegranate Cake with Cinnamon frosting and some peanut butter bars.  I made the Gingerbread Cookie dough yesterday and thought I would get that out so her and Eric could decorate.  This is how those 2 decorated this batch.  (I think I will take over for the rest of the dough!) Just so you know they are 19.  I thought this was hysterical!  You know you just got to have fun and they were having fun!**

 

 

Coconut Macaroons

I originally made these in January 2014. Here is an update in January 2016.   I tried dipping some in chocolate this time.  When I made these in 2014 my mom requested these cookies.  Eric and Martin are fans of coconut.   This recipe made 30 cookies.  I made 3 different types; plain macaroon, macaroon filled with raspberry or strawberry jam and almond flavored macaroon.  This was an incredibly simple recipe and these cookies were flavorful, chewy and delicious!

Coconut Macaroons

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Ingredients

2 – 14 ounce bags of sweetened, shredded coconut
3 large egg whites
1 – 14 ounce can of sweetened condensed milk
1 teaspoon vanilla extract

Directions

1.  Preheat oven to 350 degrees
2.  Spread coconut evenly across 2 parchment lined baking sheets.  Toast until golden brown, 15 minutes.  Stir every 5 minutes.  You need to stir the coconut so it toasts evenly.May 2014 014
3.  Beat egg whites with an electric mixer (I used a stand up mixer) on high speed until stiff peaks form. (takes about 3-5 minutes)
4.  Combine toasted coconut, condensed milk and vanilla in a bowl.
5.  Fold egg whites into coconut mixture.  Blend well together.
6.  Wet hand, to help keep mixture from sticking, and form into about 30 mounds.  Golf ball size or smaller.  Place on parchment lined baking sheets.
7.  When using jam, make an indentation in middle of each mound with your finger.  Spoon about 1/4-1/2 teaspoon jam into centers before putting in oven.  (I used raspberry, strawberry and grape jams)
8.  To make almond flavored add 1/2 teaspoon almond extract and topped with a slivered almond.
9.  You can also dip in chocolate when you take out of oven.  I melted 1 cup bittersweet chocolate in microwave for 45 seconds.
10.  Bake until browned and crisp edged, about 12-15 minutes.  I turned baking sheet around after 6 minutes.   Let cool on rack.

Everyone loved these simple and delicious cookies! Enjoy!!

Puppy Chow Cookies – Simple and Delicious

For those who are unfamiliar with the term Puppy Chow it is also called Muddy Buddies. You know, the Chex cereal munchie recipes.  I saw this recipe and thought of my friend, Jenni.  Had to make these cookies for her.  When I first tried them I thought they were tasty.  However, they were even better the next day!

Puppy Chow Cookies
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Ingredients for Cookie

1/2 cup butter, softened
1 cup creamy peanut butter
1/2 cup sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups flour

Ingredients for Coating

1 1/2 cups semisweet chocolate chips
1/3 cup creamy peanut butter
1/4 cup butter
2 cups powdered sugar

Directions for Cookies

  1.  Preheat oven to 350 degrees and line baking sheet with parchment paper.
  2. Cream butter and peanut butter together until smooth. (I used my stand up mixer) Add both sugars and mix on medium.  Add egg and vanilla until all combined.
  3. Add flour, baking soda and salt. Mix on low speed.
  4. Roll into a ball about an inch round and place on baking sheet.  Lightly flatten.
  5. Bake for 8-9 minutes until lightly browned around the edges.
  6. Remove from oven and place on wire rack.  Let cool completely. (I had to omit the let cool completely step.  I made before work and had to get them done!!  Next time, I will let cool completely. Just sayin’!)

Directions for Coating

  1.   In a 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth.
  2. Put powdered sugar in a bowl
  3. Dip both sides of cookie in chocolate.  Then dip in powdered sugar to coat both sides. (Since I did not let them cool long enough I had to take a knife and frost both sides of cookie with the chocolate. Then dip in the sugar.)
  4. Place back on cooling rack until chocolate is set.

Got it all done in less than an hour.  I would say “Simple and Delicious”.  Enjoy!!

Nut Horns – Not so Simple but Delicious

Kent mentioned he always enjoyed the Nut Horn cookies his mom made during the holidays.  I sent a text to Lisa and she was able to send me a pic of the recipe.December 001  I also spoke with his mom to see if she could explain how she made them too.  I was a little thrown off by the Seven Up. She also warned me that the dough was very sticky and you have to refrigerate overnight and keep it refrigerated while making the cookies.

This was my first attempt.  These cookies are a work in progress.  Next time I make them it should be much easier.  They are very delicious but not so simple.  I was glad I could make them for Kent.  I think only one of them looked like he remembered but at least he and the rest of the crew enjoyed how delicious they were.  Hey, looks aren’t everything you know!!

Nut Horns

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Ingredients

Cookie batter (you need to make the night before)

1 cup butter
4 egg yolks (set aside the whites)
2 cups flour
1/2 teaspoon salt
1/2 cup Seven Up (Yes, the soda)

Nut filling

1 1/2 cups ground walnuts
1/4 cup honey
1/4 cup sugar
1-2 Tablespoons milk

Directions

  1.  Preheat oven 375 degrees.  Line cookie sheet with parchment paper.
  2. Mix together the cookie ingredients.  I used my stand up mixer.
  3. Put cookie dough in refrigerator overnight.
  4. You can mix together the nut filling ingredients the day you are going to fill the cookies.  It takes not time at all to mix together.  I ground the walnuts in my food processor but you can buy them that way too.
  5. Next day you will take 1 inch balls of dough and with rolling pin roll between plastic wrap.  I sprayed each piece of plastic wrap with Pam.  This batter is very sticky to work with.
  6. Kent’s mom cut into a diamond shape, put 1 teaspoon filling in the middle, rolled into crescent shape.  Pinch the dough to hold the cookie together. Do not pinch the ends.  Place the pinched portion on the bottom of cookie sheet.If you don’t do this the cookie may not stay a crescent and will open up. Also, you don’t have to cut into diamond, you can roll as is.  When I rolled out the ball, I tried to keep it more of an oval versus a circle.
  7. Dip half cookie in egg white and then in sugar.  You can use colored sugar.  I did not.
  8. Bake for 15-20 minutes, until golden brown.

Enjoy!!