Tag Archives: cookies

Sandwiches, Sweet and Pink!

Posted by deliciousonadollar in Bars and Cookies, Holiday, Snacks and tagged with , , , , , ,

Now what kind of sandwich is sweet and pink?  I’ll give you some hints:  Valentine’s Day,  hearts, sugar cookies.  You got it!  A heart-shaped sugar cookie sandwich tinted pink and filled with butter cream.  WOW!  Does that sound fabulous or what?  Here’s a first look at how they turned out.

Pink heart sandwich cookies with cream filling.

Pink heart sandwich cookies with cream filling.

This recipe is from the current issue of Martha Stewart Living magazine, and it met my needs exactly because I am baking cookies for the Chocolate Festival that I mentioned last week in the post on Funfetti Truffles.  These cookies are so cute I just had to make them..  Since I have a set of heart cookie cutters I made them in two sizes;  the small ones are the cookies sandwiched together with cream filling, as the recipe describes, the larger ones I made with a heart cutout “window” in the top cookie with a layer of raspberry jam over the cream.  Then I sifted powdered sugar over all of them.

Jammy heart cookies.

Jammy heart cookies.

I love Valentine’s Day with all the lacy trims, sentiments, and especially vintage valentines.  I have a sizable collection of all things vintage related to V-tines Day and I get them out each year to celebrate and enjoy all month.  I thought you might like to see a few things from the collection.

A small part of my collection of vintage valentine memorabilia.

A small part of my collection of vintage valentine memorabilia.

This display is on a console table in our foyer.  Hanging on the wall is a valentine quilt that I made.

Vintage valentines and an old vase.

Vintage valentines and an old vase.

The heart-shaped vase is just the right size for a bouquet of roses.

Candy box and a February angel.

Candy box and a February angel.

The heart box opens at the top where it is tied, to reveal a pocket for some candy or a handkerchief.  The little angel has such a sweet face, and even though the paint on her heart is half gone, she is no less dear. Her base is printed with the words, “February Angel”.  I hope you enjoyed this glimpse of my valentine treasures from the past.

PINK HEART SANDWICH COOKIES

YIELD:  depends on size of cookies.  I got  44  1 1/2 -inch cookies, and  6   2  1/2-inch cookies.

  • 2  cups all-purpose flour, plus more for rolling out cookiesIMG_2862 
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1  stick unsalted butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • red and pink food coloring
  • cream filling—recipe follows

1.  Whisk together the flour, baking powder and salt.  In mixer bowl, beat together the butter and sugar on medium speed until pale and fluffy, about 3 minutes.  Beat in egg and vanilla.  Reduce speed to low and gradually add flour mixture beating until just incorporated.

2.  Divide dough into as many pieces as you will color, depending on how many shades of pink you would like your cookies to be. Working with one piece of dough at a time, add food coloring, 1 drop at a time, mixing and kneading to combine until desired shade is reached.  Flatten each piece of dough into a disc and wrap in plastic wrap.  Refrigerate until firm, at least 1 hour or up to over night.  Bring back to room temperature, about 10 minutes, before rolling.

3.  Preheat oven to 325*.    Prepare baking sheets by lining with parchment.  Roll out each disc of dough on a lightly floured surface to just under 1/4-inch thick.  Cut out cookies using various sizes of heart cutters ( if you have them), making sure you have an even number of each color and size.   Place cookies 1 – inch apart on prepared baking sheets and freeze until very firm, about 15 minutes.

4.  Bake until barely golden brown around edges, about 8 minutes for 1  1/2- inch cookies, 10-minutes for 2  1/2 inch cookies.  Let cookies cool completely on baking sheets set on wire racks.

Cooling on the baking sheet.

Cooling on the baking sheet.

5.  Spread or pipe filling onto bottom side of half the cookies, and sandwich with remaining cookies, pressing gently.  Cookies can be stored in an air-tight container at room temperature up to 1 week.

Making the sandwiches with cream filling.

Making the sandwiches with cream filling.

CREAM FILLING

YIELD:  about 1 1/4 cups,  enough to fill one recipe of the above cookies.

  • 1/2 stick unsalted butter, softened
  • 1 1/2 cup confectioners’ sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 – 2 Tablespoons milk, if needed

1.  Beat butter with a mixer on medium speed until light and fluffy, about 3 minutes.  Reduce speed to low, and gradually add the sugars, beating until thoroughly combined.  Beat in vanilla.  Add milk as needed to make mixture a spreading consistency.

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So pretty and festive,  just  right for a sweet gift.


IMG_2872

SOURCE:   Martha Stewart Living Magazine, Feb. 2013

Oatmeal Cookies with Peanut Butter Cream Filling

Posted by deliciousonadollar in Bars and Cookies and tagged with , , , , ,
Oatmeal Sandwich Cookies with Peanut Butter Cream Filling.

Oatmeal Sandwich Cookies with Peanut Butter Cream Filling.

The thought of making these cookies has been circulating around in my head now for some time.  Another blogger  ( Joy the Baker ), who I follow, first wrote about them, and I was intrigued  enough to make note of the recipe.  The reason I didn’t rush into making them immediately was because they are basically oatmeal cookies, which I find kind of boring on their own.  But every once in a while I would hear a little voice saying “oatmeal with peanut butter filling”.

"oatmeal with peanut butter filling".

“oatmeal with peanut butter filling”.

I don’t normally hear voices, but cookies do occasionally speak to me, and when they do I’ve learned to listen because if I make them they usually turn out to be something special.  And so it is with these cookies.

They contain all sorts of good things, beginning with the oatmeal.  Everyone knows how good that is for us; add some brown sugar, butter, and spices.

Oats, brown sugar and spices. so proud of themselves.

Oats, brown sugar and spices. so proud of themselves.

Oh yeah, gotta have some spices.  You see where this is going?  If you like nuts, add some chopped nuts to the batter, it can only get better.  It is the kind of batter you will want to eat by the spoonful, but don’t.  This is only the beginning, it gets even better.

Here's all that good looking, good tasting batter.

Here’s all that good looking, good tasting batter.

Once the dough is all mixed, you will form it into small balls.

Form dough into small balls.

Form dough into small balls.

These are not big cookies because two of them get sandwiched together with more butter, sugar and peanut butter as a filling.  You should get a total of about 2 dozen sandwich cookies.

After baking.

After baking.  Note how they spread.

It will be difficult to keep from eating one of these cookies fresh and warm out of the oven, but remember we are making sandwiches and that requires and even number.  I know you’re thinking well, I could eat two,  but that line of reasoning will soon get you out of control.  Who knows where it will end?  So hang on a bit longer, you’ll be so glad you did.

Hello, peanut butter!

Hello, peanut butter!

Measure out the peanut butter, and combine it with butter, powdered sugar, vanilla, and some milk.  OOOOH, so creamy and good.  Now start putting the cookies together.  Spread some filling on the bottom of one cookie and top it with another cookie.  Now that’s something to swoon over!

Match up cookies in pairs. Spread filling on the bottom of one and top with the other.

Match up cookies in pairs. Spread filling on the bottom of one and top with the other.

OATMEAL COOKIES WITH PEANUT BUTER CREAM FILLING

YIELD:    about 2 dozen

FOR THE COOKIES

  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 1/4 cups uncooked old-fashioned oats
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup chopped nuts, optional

FOR THE FILLING

  • 3 Tablespoons unsalted butter, at room temperature
  • 1/2 cup smooth peanut butter
  • 1 cup powdered sugar
  • 3-4 Tablespoons milk

Preheat oven to 350 degrees.  Line two baking sheets with parchment paper.

Beat the sugar and butter in the bowl of a stand mixer.  Beat well till creamy,  3-4 minutes.  Add egg and beat on medium for about 1 minute.  Add the vanilla extract and beat in.

In a medium bowl whisk together the oats, flour, baking powder, baking soda, spices, and salt.  Add the dry ingredients to the butter/egg mixture slowly on low speed just until incorporated.  Stir in the nuts last.

Portion about 1 heaping teaspoon of dough into your hand.  Roll into a ball an;d place on the prepared cookie sheet.  Leave adequate space between the cookies to allow for spreading.  If cookie dough begins to stick to your hands as you’re making the balls, rinse your hands and portion the dough with just slightly damp hands.

Bake for 10 – 13 minutes or until they reach your desired doneness.  A little underdone is good as they will firm up as they cool.  Transfer to a rack to cool completely.

To prepare the filling, place butter, peanut butter and powdered sugar in the bowl of a stand mixer.  Beat on medium speed adding in the vanilla.  Add the milk one tablespoon at a time until you have your desired consistency.  The filling should be creamy and spreadable.

Pair up the cookies and flip half of them over.  Spread the cookie bottoms with peanut butter filling.  Top with a similar size cookie.

These cookies will keep for about 5 days if kept covered and cool or chilled ( i.e., in the refrigerator ).

Sandwiches made. Aren't they pretty?

Sandwiches made. Aren’t they pretty?

SOURCE:   http://joythebaker.com

White Chocolate Cherry Shortbread Cookies

Posted by deliciousonadollar in Bars and Cookies and tagged with , , , , , , , ,
White Chocolate Cherry Shortbread Cookies

White Chocolate Cherry Shortbread Cookies

When I first saw a picture of these cookies I knew I had to make them.  They were so pretty in the picture, with the pale pink cookie dipped into white chocolate, then just the edge dipped into the colorful red sugar.  I thought they would make a great addition to a tray of Christmas cookies.

The other ingredient these cookie have going for them is the addition of Maraschino Cherries.  These sweet, almond-tasting cherries are made from a bitter cherry.  The name Maraschino is from the Italian word marasca– the name of the cherry. and amaro which means bitter.  Somehow they become sweet as they soak in their liquid, and I just love them, but don’t find many ways to use them in cooking or baking.  So I was really happy to have come across this recipe. After I made them, I found them to be everything I had anticipated and more.  Just imagine for a moment biting into a buttery shortbread cookie that also includes the flavor of these cherries and almond.  Really good, yes?  Now add the smooth sweetness of white chocolate.   Oh, WOW!  If you are drooling at this point, you need to go make them NOW!

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Do you know what else?  There’s no need to get out your mixer.  It all gets mixed by hand, and there’s no chilling involved ( well, you can if you want to).  Pretty easy and quick to make.  And believe me, just as easy and quick to eat.

The recipe:  WHITE CHOCOLATE CHERRY SHORTBREAD COOKIES

YIELD:   about 60 cookies.  The recipe divides in half easily, which I did, and got 30 cookies

INGREDIENTS

  • 1/2 cup Maraschino cherries, cut up and drained well
  • 2 1/2 cups flour
  • 1/2 cup sugar
  • 1 cup ( 2 sticks ) cold butter
  • 12 oz. white chocolate chips or squares, finely chopped
  • 1/2 teaspoon almond extract
  • 2 drops red food coloring ( I used a little cherry juice instead for a paler color)
  • 2 teaspoons shortening
  • decorative sugar or sprinkles

DIRECTIONS

1.  Combine flour and sugar.  Cut in butter with a pastry blender.  Stir in cherries and 4 ounces ( 2/3 cup ) chopped white chocolate.  Stir in almond extract and food color ( or cherry juice).

2.  Stir as well as you can and then knead to form a smooth ball.

3.  Break off small pieces of dough and form into 3/4 inch balls.  Place on prepared cookie sheets. (Greased or lined with parchment paper.)

4.  Using a glass dipped into sugar, flatten into 1 1/2 inch rounds.

Flatten with a glass dipped into sugar.

Flatten with a glass dipped into sugar.

5.  Bake at 325 degrees, for 10 – 12 minutes.  Cookies will firm up as they cool.  Transfer to cooling racks to cool completely.

6.  In a saucepan over hot – not boiling-water, melt the remaining white chocolate with the shortening.  Dip half of each cookie, then roll the dipped edge into decorative sugar or sprinkles.  Stand upright between the tines of a cooling rack to dry.

Standing at attention to dry.

Standing at attention to dry.

Note:  I never find white chocolate easy to melt or dip into, so what I do is this.  When the chocolate becomes soft enough to stir, I use a small spatula to spread it on the cookie, making sure to cover the edge so the sugar will adhere.  This works for me. However, my cookies don’t get that perfectly half-dipped look.

SOURCE:   Martha Stewart Cookies,  I-Pad newsletter

IMG_2204  Here’s an advance look at tomorrow’s cookie recipe.  Y’all come back then.

Mandelbrot

Posted by deliciousonadollar in Bars and Cookies, Holiday and tagged with , , , , , , ,
The Elf on the Shelf!

The Elf on the Shelf!

Before telling you about today’s cookies, I thought I would introduce you to one of our elves.  I have several of these little guys and every year I bring them out and “Hide” them on shelves and other places where they can get into mischief.  Occasionally they get moved from one spot to another so I find them in unexpected places.  They add a little fun to our Christmas preparations.

Today’s cookie recipe is for Mandelbrot.  They are crunchy cookies very similar to biscotti and so I include them in that general category of cookies.    They always contain almonds  as “mandelbrot ” is the German word for “almond bread”.

Mandelbrot

Mandelbrot

I have tried a variety of recipes for mandelbrot but I always come back to this one.  It has very few ingredients, is so easy to put together and is dependable in that the cookies never fail to come out good.  Everyone to whom I’ve given them loves them and asks for the recipe.  This is one example where simple is always better.  If you really want to dress them up a little a drizzle of dark chocolate over the top makes them especially appealing.  Biscotti-type cookies go great with a cup of coffee, and it’s OK to dunk!

MANDELBROT

YIELD:   3 1/2 — 4 dozen cookies

INGREDIENTS

  • 1 cup sugar
  • 3/4 cup salad oil
  • 3  eggs
  • 3 cups all purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon anise seeds, crushed
  • OR  1/2 teaspoon almond  flavoring
  • 1 cup finely chopped almonds

1.  Preheat oven to 350 degrees.  Lightly grease a baking sheet or line with parchment paper.

2.  In a large mixer bowl, mix at medium speed, the sugar, oil, and eggs until well blended and aerated .

3.  Add flour, salt and anise seeds, OR almond flavoring and continue beating until well mixed.  If  the dough becomes too stiff, stir in the remaining flour by hand.

4.  Stir in the almonds.

5.  Divide the dough in half.  With floured hands, on the prepared baking sheet, shape each half into a 12 x 3-inch loaf about 3 inches apart.

Form dough into two long loaves on lined baking sheet.

Form dough into two long loaves on lined baking sheet.

6.  Bake for 20 to 25 minutes until light brown.  Remove from the oven and immediately cut each loaf crosswise into 1/2 inch diagonal slices.

Slice baked loaves into diagonal slices.

Slice baked loaves into diagonal slices.

7.  Turn each slice on its side.  Return to oven and bake for 15 to 20 minutes more, turning the slices over at the half-way point to insure even browning.

Lay slices flat and bake again, turning over once until crisp.

Lay slices flat and bake again, turning over once until crisp.

They should be crisp and toasted, pleasantly crunchy, but not too hard.  Adjust baking time to your liking.

Mandelbrot. a welcome gift.

Mandelbrot. a welcome gift.

SOURCE:   Cooking Light,  2009

Sweet Potato Cookies

Posted by deliciousonadollar in Bars and Cookies, Holiday and tagged with , , , , , ,

Sweet Potato Cutout Cookies

These cookies share one of the traditional flavors of Fall and Thanksgiving:  sweet potatoes.  I like to make them for any children who may be at my Thanksgiving Table, as not all of them like pie, preferring ice cream and cookies instead.  This year I have added two new cookie cutters to my collection; a turkey and a pumpkin, and I wanted to try them out, and since I am cooking sweet potatoes for a side dish, the small amount needed for this recipe allows me to make two things at once.  I like that!

These cookies are a kind of takeoff on the traditional Thanksgiving casserole of Baked Sweet Potatoes with Marshmallow Topping.  I have made some minor adaptations to make them less sweet, and don’t usually frost them with the Marshmallow Frosting, but if calories are not a concern by all means top the cookies with the frosting.  You may also brush the tops with a little egg white before baking,  sprinkle with sugar and add a pecan or other piece of nut to garnish them.

What I did for the cookies pictured here is make an Ornamental frosting with egg white, confectioners’ sugar, and a little vanilla.  Then lightly frost them, like a glaze, and sprinkle with decorative sugar.

They are not a sweet cookie so they can take a small amount of frosting.  Children will like them for the shapes, and the frosting, not realizing they are getting some good nutrition from the sweet potatoes.   I haven’t tried it yet, but I think you could make them with pumpkin instead of sweet potatoes, since both are so similar as to be interchangeable .

SWEET POTATO COOKIES

Type of cookie:  Rolled cutout.   Makes about 15 large cookies

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 Tablespoon cinnamon  (Seems like a lot of spices, but this is no mistake.)
  • 1 Tablespoon ginger
  • 1/4 teaspoon black pepper
  • 1/2 cup ( 1 stick) butter, softened
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1/2 cup cooked and mashed sweet potato
  • 1 egg white lightly beaten with a little water
  • 1/2 cup pecan halves, or other nut pieces
  • Marshmallow Frosting, (optional.)   Recipe follows.

1.  Combine the flour, baking powder, salt, cinnamon, ginger and pepper in a medium bowl; set aside.

2.  Cream the butter and brown sugar until light and fluffy.  Add the egg and sweet potato and beat well.

3.  Add the flour mixture and blend well.  Form the dough into a flat disk, cover with plastic wrap, and refrigerate for 30 minutes.

4.  Preheat the oven to 325 degrees.  Grease 2 cookie sheets or line with parchment paper.

5.  Roll the dough out on a floured work surface to 3/8 inch thick.  Cut with a 3-inch cookie cutter.  Place the shapes on the cookie sheets 2 inches apart.

6.  Brush the cookies with the egg white mixture, and press a nut piece into the center of each cookie.

7.  Bake for 15 – 18 minutes, until lightly browned.  Let cool on the pans for 5 minutes, then transfer to cooling racks to finish cooling.

Turkey Cutout Cookies

Pumpkin Cutout Cookies

MARSHMALLOW FROSTING

  • 2 Tablespoons milk
  • 6 Tablespoons sugar
  • mini-marshmallows
  • 2 Tablespoons boiling water
  • 1/2 teaspoon vanilla extract

1.  In a saucepan over medium-low heat, heat the milk and sugar for 6 minutes without stirring.

2.  In a double boiler heat the marshmallows.  When they are very soft add boiling water, stirring until smooth.

3.  Remove from heat.  Add the vanilla.  With an electric mixer on medium speed beat in the hot sugar, keep beating until partly cool.  Use at once.

Pretty and Inviting. Garnished with a pistachio nut and decorative sugars.

SOURCE:   Crazy about Cookies by Krystina Castella

Mexican Spiced Shortbread Cookies

Posted by deliciousonadollar in Bars and Cookies and tagged with , , , , , , , , ,

Chocolate shortbread cookies with a little “kick” to them—-Oh, my!  The combination of chocolate, cinnamon and chile peppers is unbelievable; and the buttery, tender cookies just melt in your mouth.  Really they do!  The recipe has been making the rounds in my neighborhood  since one person brought them to our July 4th celebration, and everyone wanted the recipe.  They are that good!…I’ve made them twice since then and I expect I’ll be making them again for the Holidays.

MEXICAN SPICED SHORTBREAD COOKIES

YIELD:  Makes  3 dozen cookies

COOKIES

  • 6.75 ounces all-purpose flour  (about 1  1/2 cups )
  • 1/3 cup unsweetened cocoa
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon chipotle chile pepper
  • 1/8 teaspoon ancho chile pepper
  • 1/2 cup unsalted butter, softened
  • 1/2 cup canola oil
  • 3/4 cup powdered sugar

ICING

  • 2 Tablespoons unsalted butter
  • 1/2 cup packed light brown sugar
  • 1/2 cup 1 % milk
  • 1 1/4 cups powdered sugar
  • 1 teaspoon vanilla extract

NUTS

  • 1 teaspoon light brown sugar
  • 1 teaspoon sea salt
  • 1 teaspoon butter, softened
  • 36 small pecan halves

PROCEDURE

1.  Preheat oven to 325 degrees.  Baking sheets, un- greased, or parchment lined.

2.  Weigh or measure flour.  Combine flour, cocoa and next 4 ingredients (through ancho chile powder) in a bowl;  Stir with a whisk to blend.

3.  Place 1/2 cup butter in a large mixer bowl;  beat at medium speed until light and fluffy.  Gradually add oil;  Beat about 3 minutes till well blended.  Gradually add  3/4 cup powdered sugar, beat well.  Add flour mixture; beat at low speed till well blended.  Cover and chill for at least an hour.  This dough becomes quite soft as you mix it and needs to be well chilled before continuing.  I chilled mine overnight.

Ready for the Oven.

4.  Shape dough into 36 balls.  Place 2-inches apart on ungreased cookie sheets.  Flatten cookies to 1/4-inch thickness.  Keep formed cookies on a baking sheet in the refrigerator prior to baking so they don’t spread too much in the oven.  Bake at 325 degrees for 18-20 minutes.  Cool 1 minute on baking sheet, then remove to wire rack to cool completely.

Out of the Oven.

5.  To prepare icing, melt 2 tablespoons butter in a large saucepan over medium heat.  Add 1/2 cup brown sugar and milk; This mixture will look curdled.   Cook 1 minute or until sugar dissolves, stirring constantly.  Bring to a boil;  reduce heat, and simmer 3 minutes or until slightly thickened, stirring constantly.  Remove from heat;  cool to room temperature.  Add powdered sugar and vanilla,  stirring with a whisk until smooth.

6.  To prepare nuts, combine 1 teaspoon brown sugar, sea salt and 1 teaspoon butter in a medium bowl.  Arrange pecans on a baking sheet.  Bake at 325 for 10 minutes or until toasted.  Add hot pecans to butter mixture, tossing well to coat.  Cool.

7.  Spread 1 teaspoon icing over each cookie;  top each with 1 pecan half.

SOURCE:  Unknown

Soft Oatmeal Cookies with Biscoff Glaze

Posted by deliciousonadollar in Bars and Cookies and tagged with , , , , , ,

These cookies are so seriously good that I have to give them away. Yes, I do, because I could eat the whole batch all by myself.

Am I the only person who did not know about Biscoff Spread until now? I really hope its a new product on the market, otherwise I’ve been missing out on something so good I don’t have words to describe it. Its thick and spreadable like peanut butter, but made from Biscoff cookies, so there are no nuts in it—great for folks with nut allergies. It’s all natural and vegan, and it can be used just like peanut butter. Where to find it? Check your grocery store in the section where peanut butter and Nutella are located, or I’ve heard it can be found at Walmart, or at Amazon.com.

I learned about Biscoff Spread from another blogger that I follow and from whom I got this recipe. Ordinarily I’m not overly fond of oatmeal cookies, but these are the best I’ve ever had. Soft and moist, they melt in your mouth, and the glaze on top—oh my, its sooooo good. If you’re a little tired of run-of-the-mill chocolate chip cookies, give these a try. In the words of my favorite taste tester, “these cookies offer a new experience for your taste buds”.

OATMEAL COOKIES WITH BISCOFF GLAZE

The recipe says it will make 18 cookies, but I got 28. I guess my cookie scoop is smaller than what is specified in the directions but that’s OK, ‘cuz then I can have two.

INGREDIENTS:

  • 2 cups quick oats You can use regular oats, but the flakes in the cookies will be larger.
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1 & 1/2 cups flour
  • 1 stick unsalted butter ( 4 oz.)
  • 2 Tablespoons vegetable oil
  • 1 cup brown sugar
  • 1 large egg
  • 6 Tablespoons plain Greek yogurt
  • 2 teaspoons vanilla extract

GLAZE INGREDIENTS:

  • 1/4 cup Biscoff Spread
  • 1/4 cup milk
  • 1 & 1/2 cup powdered sugar
  • 2 teaspoons light corn syrup

DIRECTIONS FOR COOKIES

1. Whisk together all the dry ingredients, oats through flour. Set aside.

2. In a large mixer bowl, cream the butter, oil, and sugar. Add egg and beat until fluffy. Beat in yogurt and vanilla, scraping down the bowl as needed.

3. Add in the flour mixture in 3 additions, and mix just to incorporate. Refrigerate the dough and let it rest for 30 minutes.

4. Preheat oven to 350 degrees. Line baking sheets with parchment paper. Use a 2 tablespoon size cookie scoop to place dough onto prepared sheets.

5. Bake at 350 for 12–14 minutes, till light brown. Cool on wire rack.

6. While cookies bake, make the glaze. Whisk or beat all the ingredients together till smooth. Add more milk or sugar if needed to achieve a pourable consistency.

7. Place a cooling rack on a parchment lined baking sheet and put all the cookies on the rack very close together.

Pour glaze over cookies. It will spread and smooth out, and after about 30 minutes will become set. Store in an air-tight container.

SOURCE: BAKE AT 350

Blue Cheese Shortbread Cookies with Strawberry Jam

Posted by deliciousonadollar in Appetizers and tagged with , , , , , , , , , , ,

Blue  Cheese does not sit very high on my list of favorite foods;  in fact, honestly, its not on my list at all.  One day, however, I was browsing thru a magazine ( don’t remember which one), when I came across this recipe for Blue Cheese Cookies with Strawberry Jam.  The idea of a strong-flavored “savory” combined with a “sweet” intrigued me, and so I cut out the recipe thinking it would be good for a reception or cocktail party.  It has been simmering on the back burner of my mind for some time, waiting for the right opportunity.  Since this has been a week devoted to berry recipes, I thought it would be a good opportunity to try it out.

If you are entertaining and looking for something different to serve your guests, this just may be it.  The cookies are pretty, and with the addition of jam quite tasty, but I must admit I have not become a convert to blue cheese because of them.  However for folks who really like blue cheese, this is a unique way to enjoy it.

I will also tell you in advance that this recipe is not one you can whip up quickly, as there are several steps involved.  I got a total of 48 single cookies,  which when sandwiched together with the jam will make 24 cookies.  The recipe recommends a 2-inch cookie cutter  and that is what I used.

WHAT YOU NEED:

  •  2 cups crumbled blue cheese
  • 1 1/2 sticks  ( 3/4 cup ) unsalted butter, softened
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 3/4 cup strawberry preserves (at room temperature).

WHAT YOU DO:

  1. In the work bowl of a food processor, combine blue cheese and butter;  process until creamy.  Add flour, sugar, cornstarch, and salt;  pulse until dough comes together.  Form dough into a ball;  flatten into a disk.  Wrap in plastic wrap, and refrigerate for 1 hour.
  2. Preheat oven to 325 degrees.  Line baking sheets with parchment paper.
  3. On a lightly floured surface, roll dough to 1/4 inch thickness.  Cut out shapes using a 2-inch flower-shaped cutter.  Cut out centers of half of the cookies with a small fluted cutter.  Place on prepared baking sheets, and bake for 15 minutes, or until lightly browned.  Cool on pans for 5 minutes.  Remove from pans, and cool completely on wire racks.  Spread about 1 teaspoon preserves over flat side of each whole cookie.  Top each with flat side of cutout cookie.  Store in airtight containers.  Note:  I found that the cookies will stay crispier if you wait to fill them until shortly before serving.

   

A final note about these cookies:  They are not sweet as you would expect a “cookie” to be, so in that sense the name is deceiving.  Also the fancy shape leads you to expect a cookie.  If I make these again, I would cut them in a plain round shape or a square so they resemble a cracker, and then the flavor of blue cheese would not be a surprise.  Those who have tried them agree with me that they would be very nice on a buffet table with other finger foods, and where cocktails are being served.  Thanks to my primary “taste-tester” for that in-put.

Margarita(ville) Ice-cream Sandwiches

Posted by deliciousonadollar in Bars and Cookies and tagged with , , , , , , , , , , , ,

I found this recipe in a magazine last summer and I tucked it away in a “To Make” folder, not sure of when I would get around to making it.  Turns out this past weekend was just the right time as I made these ice-cream sandwiches for a Father’s Day family get-together.  They were a big hit with everyone.  This is definitely a Dessert for Dudes as the lime zest and coarse sea salt mimic the flavors of a margarita in this cool, refreshing, summertime dessert that kids and adults will love.

MARGARITA ICE-CREAM SANDWICHES

SERVES about 16

INGREDIENTS

  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • 5 teaspoons grated lime rind, divided
  • 2 Tablespoons fresh lime juice
  • 2 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon reg. salt
  • 1 teaspoon turbinado sugar
  • 1/2 teaspoon coarse sea salt
  • 2 cups vanilla, reduced fat ice-cream, softened
  • 2 cups lime sherbet, softened

DIRECTIONS:

Place butter and sugar in a large bowl; beat with a mixer at medium speed for 5 minutes or until light and fluffy.  Add the egg, 1 Tablespoon lime rind, and lime juice; beat another 2 minutes or until well combined.

Combine flour, baking powder, and 1/8 teaspoon table salt;  stir with a whisk.  Add to butter mixture, and beat just until combined.

Divide dough into 2 equal portions.  Shape each into a 6-inch log.  Wrap individually in plastic wrap;  chill 3 hours or until firm.

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Preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper.  Cut each log into 16 slices, ( about 1/3 inch thick), and place on prepared baking sheets.  Sprinkle evenly with a mixture of remaining lime rind, turbinado sugar, and sea salt.

Bake at 350 for 10 minutes or until edges are lightly browned.  Cool for 2 minutes on pans.  Remove from baking sheets , and cool completely on wire racks.

Place vanilla ice cream and sherbet in a medium bowl;  lightly fold and swirl together.  Return mixture to the freezer to firm up before putting the cookies together.  Use a cookie scoop to place ice-cream mixture onto bottom of one cookie, and top with another cookie.  Squeeze gently to spread ice-cream mixture to the edges.   Wrap each sandwich in plastic wrap;  freeze 4 hours or until firm.

SOURCE:  slightly adapted from Cooking Light

Chocolate Peanut Butter Cup Cookies

Posted by deliciousonadollar in Bars and Cookies and tagged with , , , ,

OMG, I think these are the BEST chocolate cookies I have ever made!  Warm from the oven Mr.D and I ate a total of six.  Of course, as I have previously stated chocolate is my absolute favorite in any kind of dessert.  With these the addition of chunks of Peanut Butter Cup candy takes them well over the top.  The cookies are a generous size, moist and chewy, and very rich. 

The recipe predicts a yield of 16 large cookies, but I used a smaller cookie scoop, and got a total of 30 cookies that were still good sized.  Plus my conscience  is more forgiving if I have more than one of these.

Before you begin, place the peanut cup candies in the freezer for about 30 minutes.  This will make chopping them easier, and helps keep them intact while mixing into the dough.  You will need about 2 cups, chopped.

Preheat oven to 350 degrees.  Grease 2 large baking sheets or line with parchment paper.

  • 1 bag mini Peanut Butter Cup candies
  • 1 1/2 cups flour, plus additional 2 tablespoons
  • 6 tablespoons cocoa
  • 1/2 teaspoon baking soda
  •  1/2 teaspoon salt
  • 3/4 stick butter (6T) at room temperature
  • 1/4 cup plus 2 tablespoons creamy peanut butter
  • 1/2 sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 tablespoons milk
  1. Whisk together dry ingredients. ( flour through salt)
  2. Combine butter, peanut butter, sugar and brown sugar.  Beat at medium speed till light and fluffy. (1-2 min.)
  3. Add in egg, vanilla and milk. Blend till smooth.  ( I felt that my dough need 1 more tablespoon of milk)
  4. Mix in dry ingredients just to incorporate.
  5.  Fold in 1 1/2 cups coarsely chopped peanut butter cup candies.

Use a large cookie scoop and drop mounds of dough 2–3 inches apart.  Gently press a few pieces of candy into tops of dough balls. 

Bake 12 – 14 minutes.  (They may seem too soft coming from the oven, but they will set up as they cool.) Do not over bake them!

Let cool about 10 minutes, then transfer to a wire cooling rack to finish cooling.    Store airtight.

Source:  Annies Eats