Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts
Almond Joy Cookies
1/2 cup unsalted butter, softened (1 stick)
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons coconut extract
1 to 2 teaspoons almond extract (I use 2 and love almond extract, but if you don’t use 1)
1 1/4 cups all-purpose flour
1 teaspoon cornstach
1/2 teaspoon baking soda
pinch salt, optional and to taste
1 cup sweetened shredded coconut
1 cup slivered almonds
1 cup semi-sweet chocolate chips
To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, extracts, and beat on medium-high speed until creamed and well combined, about 4 minutes.
Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
Stop, scrape down the sides of the bowl, and add the coconut, almonds, chocolate chips, and beat on low speed until just combined, about 30 seconds.
Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 13 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically chocolate chips on top of each mound by taking chips from the underside and adding them on top.
Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 to 11 minutes (I baked for just under 11 minutes), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Coconut is prone to burning and undersides of cookies can easily become too dark so watch them closely. Cookies will be pale and look un-done, but firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Makes about 12 medium/large cookies
Nutrition Information
Nutrition analysis per serving (13 servings)
Calories 304, Total Fat 19g, Saturated Fat 10g, Trans Fat 0g, Total Carbohydrates 34g, Fiber 3g, Sugar 21g, Protein 4g, Sodium 78mg
www.averiecooks.com
Raspberry Almond Shortbread Thumbprint Cookies
2 cups + 2 Tbsp (300g) all-purpose flour****
1/4 tsp salt
1 cup (226g) unsalted butter, cold and diced into 1 Tbsp pieces
2/3 cup (140g) granulated sugar
1/2 tsp almond extract
1/2 cup raspberry jam , seedless if preferred
Glaze (optional)
1 cup (124g) powdered sugar
1 tsp almond extract
2 - 4 tsp water
Preheat oven to 350 degrees. In a mixing bowl whisk together flour and salt, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar until combined (it will take a minute or two since the butter is cold. If you don't have a paddle attachment that constantly scrapes bowl, then occasionally stop mixer and scrape down sides and bottom of bowl).
Mix in almond extract then add in flour blend until mixture comes together (it will take a bit of mixing since the butter is cold, so be patient, it will seem really dry at first). Shape dough into 1-inch balls, about 1 Tbsp each, and place 2-inches apart on ungreased baking sheets. Make a small indentation with thumb or forefinger in each cookie (large enough to fit 1/4 - 1/2 tsp of jam).
Fill each with 1/4 - 1/2 tsp jam. Chill in refrigerator 20 minutes (or freezer for 10 minutes). Bake in preheated oven 14 - 18 minutes.
Cool several minutes on baking sheet then transfer to a wire rack to cool (at this point you can add a little more jam if you'd like to, it just won't be set like the other is). Drizzle cookies with glaze when when cool. Store cookies in an airtight container
For the glaze:
Whisk all glaze ingredients together in a small mixing bowl, adding enough water to reach desired consistency. Pour or spoon mixture into a sandwich size resealable bag, cut a small tip from one corner and drizzle over cookies.
****To measure flour scoop with measuring cup and level with a butter knife. Don't whisk or sift first and don't spoon into the measuring cup.
Yield: 3 dozen
www.cookingclassy.com
1/4 tsp salt
1 cup (226g) unsalted butter, cold and diced into 1 Tbsp pieces
2/3 cup (140g) granulated sugar
1/2 tsp almond extract
1/2 cup raspberry jam , seedless if preferred
Glaze (optional)
1 cup (124g) powdered sugar
1 tsp almond extract
2 - 4 tsp water
Preheat oven to 350 degrees. In a mixing bowl whisk together flour and salt, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar until combined (it will take a minute or two since the butter is cold. If you don't have a paddle attachment that constantly scrapes bowl, then occasionally stop mixer and scrape down sides and bottom of bowl).
Mix in almond extract then add in flour blend until mixture comes together (it will take a bit of mixing since the butter is cold, so be patient, it will seem really dry at first). Shape dough into 1-inch balls, about 1 Tbsp each, and place 2-inches apart on ungreased baking sheets. Make a small indentation with thumb or forefinger in each cookie (large enough to fit 1/4 - 1/2 tsp of jam).
Fill each with 1/4 - 1/2 tsp jam. Chill in refrigerator 20 minutes (or freezer for 10 minutes). Bake in preheated oven 14 - 18 minutes.
Cool several minutes on baking sheet then transfer to a wire rack to cool (at this point you can add a little more jam if you'd like to, it just won't be set like the other is). Drizzle cookies with glaze when when cool. Store cookies in an airtight container
For the glaze:
Whisk all glaze ingredients together in a small mixing bowl, adding enough water to reach desired consistency. Pour or spoon mixture into a sandwich size resealable bag, cut a small tip from one corner and drizzle over cookies.
****To measure flour scoop with measuring cup and level with a butter knife. Don't whisk or sift first and don't spoon into the measuring cup.
Yield: 3 dozen
www.cookingclassy.com
Orange Ricotta Cookies with Maple Glaze
Cookies
2½ cups all-purpose flour1 tsp. baking powder
½ tsp. salt
1 stick (4 oz.) unsalted butter, softened
1 cup sugar
2 eggs
1 (15 oz.) container whole milk ricotta cheese
3 Tbsp. fresh orange juice (approx 1 medium orange)
1 tsp. orange zest, plus additional (optional) zest
Maple Glaze
¼ cup unsalted butter, melted
3 Tbsp. maple syrup
¼ cup heavy cream
2 cups powdered sugar
Preheat the oven to 375F. Line two large baking sheets with parchment paper; set aside.
¼ cup unsalted butter, melted
3 Tbsp. maple syrup
¼ cup heavy cream
2 cups powdered sugar
Preheat the oven to 375F. Line two large baking sheets with parchment paper; set aside.
In a medium bowl combine the flour, baking powder, and salt; set aside.
In a large clean bowl with an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until incorporated. Add the ricotta cheese, orange juice, and orange zest.
Beat to combine. With a wooden spoon, gradually stir in the dry ingredients. Do not overmix!
Spoon the dough 1½ inches apart (with either ice cream scooper or 1 tablespoon measuring spoon) onto the baking sheets.
Bake for 12-15 minutes on the middle rack, until slightly golden at the edges.
Remove from the oven and onto a wire rack. Cool completely.
Drizzle with Maple Glaze. Sprinkle with orange zest (optional).
Maple Glaze
Stir together melted butter, syrup, and cream. Whisk in powdered sugar until smooth.
www.littlebroken.com
Makes 2 Dozen
Lemon Ricotta Cookies with Lemon Glaze
Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested
In a medium bowl combine the flour, baking powder, and salt. Set aside.
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested
Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
Preheat the oven to 375 degrees F.
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
Preheat the oven to 375 degrees F.
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.
Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.
Notes: This is a flatter, dense version of the classic Italian favorite, using twice as much sugar and Ricotta as other recipes. If you prefer a fluffier version simply substitute lemon for the orange in this recipe: Orange Ricotta Cookie
Makes 2 Dozen
www.foodnetwork.com
Giada De Laurentiis
Orange Ricotta Cookies
For the cookies
2¼ cups all-purpose flour
1 teaspoon baking powder
A pinch of kosher salt
1 cup sugar
½ cup (1 stick) unsalted butter, softened to room temperature
2 eggs
8 ounces fresh whole-milk ricotta (drain any excess liquid, if necessary)
½ teaspoon vanilla extract
Zest of 1 large orange (about 2 teaspoons)
2¼ cups all-purpose flour
1 teaspoon baking powder
A pinch of kosher salt
1 cup sugar
½ cup (1 stick) unsalted butter, softened to room temperature
2 eggs
8 ounces fresh whole-milk ricotta (drain any excess liquid, if necessary)
½ teaspoon vanilla extract
Zest of 1 large orange (about 2 teaspoons)
For the glaze
Using a small scoop or tablespoon drop the dough onto the baking sheets about two inches apart.
¼ cup orange juice
1 teaspoon orange zest
2½ to 3 cups powdered sugar, sifted
Preheat oven to 325 degrees. Line two cookie sheets with parchment paper.
1 teaspoon orange zest
2½ to 3 cups powdered sugar, sifted
Preheat oven to 325 degrees. Line two cookie sheets with parchment paper.
Sift flour, baking powder, and salt together into a bowl and set aside.
In the bowl of a stand mixer, place the sugar and softened butter and beat on high until light and fluffy, about 2 minutes.
Add the first egg to the mixing bowl and mix well. Then add the second egg, and again mix well.
Add the ricotta, vanilla and orange zest and mix to combine.
Add the flour mixture and mix on low until all ingredients are just combined – being careful not to over mix.
Using a small scoop or tablespoon drop the dough onto the baking sheets about two inches apart.
Bake cookies for 20 to 22 minutes, until the cookies are puffed and light golden. (If you are baking both cookie sheets at the same time in the oven, rotate halfway through the baking time.) Remove from the oven and cool completely on wire racks before glazing.
When ready to glaze, in a small, wide bowl, whisk together the powdered sugar, orange juice and orange zest and mix into a smooth glaze. Add more powdered sugar if needed to make the glaze thick enough to coat the cookies when dipped.
Holding the cookies with your fingers, dip the top of the cookies in the glaze and then immediately turn back over and place on a wire rack to dry.
Allow cookies to dry for about 2 hours until completely set before storing.
Makes 2 Dozen
www.afamilyfeast.com
Notes: This is a simple, basic version of an Italian classic cookie that is fluffy. It uses half as much sugar and Ricotta as other recipes. If you prefer the flatter more dense version, try the Lemon Ricotta Cookies and substitute orange for the lemon.
When ready to glaze, in a small, wide bowl, whisk together the powdered sugar, orange juice and orange zest and mix into a smooth glaze. Add more powdered sugar if needed to make the glaze thick enough to coat the cookies when dipped.
Holding the cookies with your fingers, dip the top of the cookies in the glaze and then immediately turn back over and place on a wire rack to dry.
Allow cookies to dry for about 2 hours until completely set before storing.
Makes 2 Dozen
www.afamilyfeast.com
Notes: This is a simple, basic version of an Italian classic cookie that is fluffy. It uses half as much sugar and Ricotta as other recipes. If you prefer the flatter more dense version, try the Lemon Ricotta Cookies and substitute orange for the lemon.
Shortbread Bites
1¼ c. all-purpose flour
3 tbsp. sugar
½ c. butter (no substitutions)
1 tbsp. red and green nonpareils or sprinkles or 1/2 cup mini baking bits
3 tbsp. sugar
½ c. butter (no substitutions)
1 tbsp. red and green nonpareils or sprinkles or 1/2 cup mini baking bits
Preheat oven to 325 degrees F.
In food processor with knife blade attached, pulse flour and sugar until combined. Add butter and pulse until dough begins to come together. Place dough in medium bowl. With hand, gently knead in nonpareils or baking bits until evenly blended and dough forms a ball.
On lightly floured waxed paper, pat dough into 8" by 5" rectangle; freeze 15 minutes. Cut dough into 1/2-inch squares. Place squares, 1/2 inch apart, on ungreased large cookie sheet.
Bake cookies 18 to 20 minutes or until lightly browned on bottom. Transfer cookies to wire rack to cool. Repeat with remaining dough.
Store cookies in tightly covered container at room temperature up to 1 week, or in freezer up to 3 months.
goodhousekeeping.com
Brown Sugar Oatmeal Cookies
1 cup Salted Butter, Softened
2 cups Packed Dark Brown Sugar
2 teaspoons Vanilla Extract
2 whole Eggs
1-1/2 cup All-purpose Flour
1 teaspoon Salt
1/2 teaspoon Baking Soda
3 cups Old Fashioned Oats
Preheat the oven to 350 F.
In the bowl of an electric mixer (or using a hand mixer) beat together the butter and brown sugar until fluffy. Beat in vanilla. Add eggs, one at a time, scraping the bowl after each one.
Mix together the flour, salt, and baking soda in a medium sized bowl. Add it into the creamed mixture in 2 to 3 batches, mixing it until just combined. Mix in the oats until just combined.
Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto a lightly greased cookie sheet, spacing them a couple inches apart.
Bake for 12-13 minutes or until dark and chewy. If you'd like a crispier cookie, just cook a little longer!
Let them cool slight on the pan after removing from the oven, then transfer the cookies onto a plate for serving.
* Note: Add 1/2 cup finely chopped nuts to the flour mixture if you'd like a nutty flavor and crunch.
thepioneerwoman.com
Ghirardelli Chocolate Chip Cookies
2 1/4 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter softened
3/4 cup sugar
3/4 cup brown sugar, packed
2 teaspoons vanilla
Heat oven to 375ºF.
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter softened
3/4 cup sugar
3/4 cup brown sugar, packed
2 teaspoons vanilla
2 large eggs
2 cups Ghirardelli Semi-Sweet Chocolate chips
2 cups Ghirardelli Semi-Sweet Chocolate chips
1 cup walnuts or pecans, chopped (optional)
Heat oven to 375ºF.
Stir flour with baking soda and salt; set aside.
In large mixing bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color.
Add eggs and vanilla, one at a time. Mix on low speed until incorporated.
Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips.
Drop by tablespoon onto ungreased cookie sheets.
Makes 4 dozen
Ghirardelli.com
Jamie's Old-Fashioned Ginger Crinkle Cookies
2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 cup vegetable shortening
1/4 cup unsalted butter, softened
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1/4 cup molasses
1 large egg
1/4 cup plus 1 tablespoon turbinando sugar
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, salt, allspice and cloves.
Add the shortening, butter and the brown and granulated sugars to the bowl of a standing mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, 3 to 4 minutes. Slip in the molasses and egg and beat until well incorporated. Add the flour mixture by scoopfuls and beat until combined.
Add the turbinado sugar to a small plate or bowl. Roll the dough into balls that are 1 inch in diameter (1/2 ounce in weight), then roll in the sugar. Place 12 balls on a baking sheet 2 inches apart. Bake the cookies 9 to 11 minutes, rotating halfway through the baking time. Cool on the baking sheets for 4 minutes, then continue cooling on wire racks. Repeat with the second batch.
Notes: These cookies are nice and chewy on the inside with a nice crunch on the outside. They have a wonderfully soft texture from using both shortening and butter. When you bake these cookies your house will smell like Christmas!
Makes about 4 Dozen
Foodnetwork.com
2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 cup vegetable shortening
1/4 cup unsalted butter, softened
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1/4 cup molasses
1 large egg
1/4 cup plus 1 tablespoon turbinando sugar
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, salt, allspice and cloves.
Add the shortening, butter and the brown and granulated sugars to the bowl of a standing mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, 3 to 4 minutes. Slip in the molasses and egg and beat until well incorporated. Add the flour mixture by scoopfuls and beat until combined.
Add the turbinado sugar to a small plate or bowl. Roll the dough into balls that are 1 inch in diameter (1/2 ounce in weight), then roll in the sugar. Place 12 balls on a baking sheet 2 inches apart. Bake the cookies 9 to 11 minutes, rotating halfway through the baking time. Cool on the baking sheets for 4 minutes, then continue cooling on wire racks. Repeat with the second batch.
Notes: These cookies are nice and chewy on the inside with a nice crunch on the outside. They have a wonderfully soft texture from using both shortening and butter. When you bake these cookies your house will smell like Christmas!
Makes about 4 Dozen
Foodnetwork.com
Mexican Sugar Cookies
2 1/2 cups shortening (use butter!!!)
2 cups white sugar, divided
1 teaspoon anise seed, ground
2 eggs
1/4 cup orange juice
6 cups all-purpose flour
1 tablespoon baking powder
1/2 tablespoon cream of tartar
1/2 teaspoon salt
3 tablespoons ground cinnamon
Beat shortening,cup sugar and anise in large bowl with electric mixer at medium speed until creamy. Add eggs, one at a time, beating after each addition. Add orange juice; beat until light and fluffy.
Combine flour, baking powder, cream of tarter and salt in separate large bowl. Gradually beat into shortening mixture to form dough.
Knead dough on lightly floured surface. Form dough into two discs; wrap in plastic wrap. refrigerate 30 minutes.
Preheat oven to 350. Line cookie sheets with parchment paper.
Working with one disc at a time, roll out dough on lightly floured surface to 1/4 - 1/2 inch (your preference) thickness. Cut with cookie cutters. Gently press dough trimming together ; re-roll and cut out more cookies. Place on prepared cookie sheets.
Bake 5-12 minutes (depends on your thickness) or until light brown. Combine remaining 1 cup of sugar and cinnamon in small bowl. Sprinkle warm cookies with cinnamon sugar. Cool Completely on wire racks.
Makes 5 Dozen
Best Recipes October 2011 Page 96
2 cups white sugar, divided
1 teaspoon anise seed, ground
2 eggs
1/4 cup orange juice
6 cups all-purpose flour
1 tablespoon baking powder
1/2 tablespoon cream of tartar
1/2 teaspoon salt
3 tablespoons ground cinnamon
Beat shortening,cup sugar and anise in large bowl with electric mixer at medium speed until creamy. Add eggs, one at a time, beating after each addition. Add orange juice; beat until light and fluffy.
Combine flour, baking powder, cream of tarter and salt in separate large bowl. Gradually beat into shortening mixture to form dough.
Knead dough on lightly floured surface. Form dough into two discs; wrap in plastic wrap. refrigerate 30 minutes.
Preheat oven to 350. Line cookie sheets with parchment paper.
Working with one disc at a time, roll out dough on lightly floured surface to 1/4 - 1/2 inch (your preference) thickness. Cut with cookie cutters. Gently press dough trimming together ; re-roll and cut out more cookies. Place on prepared cookie sheets.
Bake 5-12 minutes (depends on your thickness) or until light brown. Combine remaining 1 cup of sugar and cinnamon in small bowl. Sprinkle warm cookies with cinnamon sugar. Cool Completely on wire racks.
Makes 5 Dozen
Best Recipes October 2011 Page 96
Vanilla Bean Tuiles (Global Gourmet)
Ingredients
- 3 tablespoons unsalted butter, melted and still warm, plus extra for greasing the pan liners
- 2/3 cup (4.625 ounces) sugar
- 3 large egg whites
- 1/4 cup plus 3 tablespoons (2 ounces) unbleached all-purpose flour
- 3/4 teaspoon ground vanilla beans (see below)
- 1/8 teaspoon salt
Equipment
- Cookie sheets, lined with silicone baking mats or heavy-duty foil, dull side up
- Offset spatula (optional)
- Stencil (see page 60) with a 2-1/2-inch-diameter circle (or other shape) cut from it (optional)
- Small cups or a rolling pin for shaping the cookies (optional)
In a small bowl, whisk together all of the ingredients until blended. Let the batter rest for at least 10 minutes or cover and refrigerate for up to 3 days.
Bake, watching carefully, for 10 to 15 minutes, until the tuiles are golden brown half to three-quarters of the way to the center but still pale in the center. Rotate the pans from top to bottom and from front to back halfway through the baking time to ensure even baking. If the cookies are not baked long enough, they will not be completely crisp when cool.
If Using Silicone Mats
As soon as you can coax a thin metal spatula under a cookie without destroying it, transfer it to a rack to cool flat. Or shape it by draping it over a rolling pin, nestling it into a little cup, or twisting it with your fingers. Working fast, remove the remaining tuiles; reheat if necessary.If Using Foil
Slide the foil sheet of cookies onto a rack to cool flat. Or, for curved tuiles, grasp the edges of the foil when the sheet comes from the oven (without touching the hot pan or the cookies) and roll it into a fat cylinder, gently curving the attached cookies like potato chips. Crimp or secure the foil with a paper clip. When cool, unroll the foil carefully and remove the tuiles. Alternatively, remove individual tuiles from the foil while they are hot (as soon as you can coax a thin metal spatula under a cookie without destroying it) and shape them as described above. Flat or curved, tuiles are easiest to remove from the foil when they are either very hot or completely cool.Repeat until all of the tuiles are baked. To retain crispness, put the cookies in an airtight container as soon as they are cool. May be stored airtight for at least 1 month.
Upgrades
Cinnamon Stick Tuiles
You may be astonished at the flavor and aroma to be had from simply grating a stick of cinnamon with a Microplane grater-and at how easy it is.Substitute 1/2 teaspoons freshly grated stick cinnamon (or a slightly rounded 1-1/2 teaspoon ground cinnamon) for the ground vanilla beans.
Citrus Tuiles
If you can find them, Meyer lemons will produce an exceptional floral fragrance and flavor. Or use mandarin orange, tangerine, blood orange, or regular orange zest.Substitute 1 tablespoon finely grated lemon zest (I use a Microplane zester), preferably from an organic or unsprayed fruit, for the vanilla beans.
Fresh Thyme or Tarragon Tuiles
Back porch gardeners will love this excuse to use more herbs in more interesting ways. The flavors of thyme or tarragon are clean and bright and lively in these sweet crisp wafers, and the aroma of butter, herbs, and sugar is divine coming out of the oven.Stir 3/4 teaspoon fresh thyme, lemon thyme, or small tarragon leaves (or pieces of larger tarragon leaves) into the very warm butter. Cover and allow to infuse for 5 minutes. Proceed as directed, using the butter and herbs instead of plain melted butter.
Saffron Tuiles
These are exotic and impressively aromatic. Serve them with a creamy dessert such as panna cotta or a bowl of fresh sweet strawberries.Stir a scant 3/8 teaspoon crushed saffron threads into the very warm butter. Cover and allow to infuse for 5 minutes. Proceed as directed, using the saffron butter instead of plain melted butter.
Vanilla
Vanilla Extract
I use only pure vanilla extract—Tahitian, Mexican, or Bourbon, depending on the flavor I'm looking for. Tahitian has a floral aroma, like exotic tropical flowers, with flavor notes of cherry, licorice, and raisins. It is a lovely flavor to feature rather than use as a background. Mexican vanilla has aromas of rum and caramel and very ripe fruit. Bourbon vanilla (also called Madagascar), the type most familiar to North Americans, is most difficult to describe because it smells and tastes like...well, vanilla.Vanilla Beans, Whole Ground
I like to use whole ground vanilla beans in cookies, instead of (or in addition to) vanilla extract. If you can't find jars of pure ground vanilla beans (not to be confused with vanilla powder that contains dextrose or vanilla paste), you can chop a whole bean and grind it as fine as possible in a coffee or spice grinder. As a rule of thumb, you can use 1/4 teaspoon ground whole vanilla beans to replace 1 teaspoon vanilla extract, but I often use more.globalgourmet.com
Almond Tuiles
1 1/4 cups almond flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 stick unsalted butter, softened
3/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
Passion fruit or mango sorbet, for serving
Whisk the almond flour, salt and baking soda in a bowl. Beat the butter and sugar in a separate bowl with a mixer until light and fluffy. Beat in the egg and vanilla until smooth, then mix in the dry ingredients. Refrigerate the dough until firm, about 30 minutes.
Preheat the oven to 350 degrees F. Line 2 baking sheets with silicone mats or parchment paper. Drop heaping teaspoonfuls of dough about 3 inches apart on the prepared sheets. Bake until golden and crisp, about 8 minutes.
Let the cookies cool about 2 minutes on the baking sheets. One at a time, gently lift each cookie with an offset spatula. Immediately wrap it around the handle of a wooden spoon to curl. Once it sets, slide the cookie off the handle and let cool on a rack. Repeat with the remaining dough, allowing the baking sheets to cool between batches. (Don't make too many cookies at once; they need to be shaped while still warm.) Serve with sorbet.
Notes: For my oven I had to go 12 minutes. When I took them out, I placed the pan down deliberately to cause the cookie to deflate. Then I left the cookies on the pan for 1 minute, flipped them over for 1 minute longer (so that the pretty side of the cookie will be on the outside of the roll when finished). Then I wrapped them around the wooden spoon handle. Watch this phase, don't let your cookie get too cool or it won't wrap. Likewise, if the cook did not crisp up, it will fall apart when you try to roll. It took me 2.5 hours to get this right.
foodnetwork.com
1/2 teaspoon salt
1/2 teaspoon baking soda
1 stick unsalted butter, softened
3/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
Passion fruit or mango sorbet, for serving
Whisk the almond flour, salt and baking soda in a bowl. Beat the butter and sugar in a separate bowl with a mixer until light and fluffy. Beat in the egg and vanilla until smooth, then mix in the dry ingredients. Refrigerate the dough until firm, about 30 minutes.
Preheat the oven to 350 degrees F. Line 2 baking sheets with silicone mats or parchment paper. Drop heaping teaspoonfuls of dough about 3 inches apart on the prepared sheets. Bake until golden and crisp, about 8 minutes.
Let the cookies cool about 2 minutes on the baking sheets. One at a time, gently lift each cookie with an offset spatula. Immediately wrap it around the handle of a wooden spoon to curl. Once it sets, slide the cookie off the handle and let cool on a rack. Repeat with the remaining dough, allowing the baking sheets to cool between batches. (Don't make too many cookies at once; they need to be shaped while still warm.) Serve with sorbet.
Notes: For my oven I had to go 12 minutes. When I took them out, I placed the pan down deliberately to cause the cookie to deflate. Then I left the cookies on the pan for 1 minute, flipped them over for 1 minute longer (so that the pretty side of the cookie will be on the outside of the roll when finished). Then I wrapped them around the wooden spoon handle. Watch this phase, don't let your cookie get too cool or it won't wrap. Likewise, if the cook did not crisp up, it will fall apart when you try to roll. It took me 2.5 hours to get this right.
foodnetwork.com
Ghirardelli Milk Chocolate Chip Cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
3/4 cup granulated white sugar
3/4 cup firmly packed light or dark brown sugar
2 teaspoons pure vanilla extract
2 large eggs
2 cups Ghirardelli Milk Chocolate Chips
1 cup chopped walnuts or pecans (optional)
Preheat the oven to 375 degrees F. Stir together the flour, baking soda, and salt; set aside.
In a large bowl, beat the butter with the white and brown sugars using an electric mixer at medium speed until the mixture is creamy and lightened in color, about 4 minutes. Add the vanilla and eggs, one at a time, mixing on low speed until incorporated.
Gradually blend the flour mixture into the creamed mixture. Stir in the chocolate chips and nuts. Drop by the tablespoonful onto ungreased cookie sheets about 2 inches apart.
Bake for 9 to 11 minutes, until the cookies are golden brown. Transfer the cookies to wire racks to cool. Store in airtight container at room temperature for up to one week.
Makes 4 dozen
www. ghirardelli.com
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
3/4 cup granulated white sugar
3/4 cup firmly packed light or dark brown sugar
2 teaspoons pure vanilla extract
2 large eggs
2 cups Ghirardelli Milk Chocolate Chips
1 cup chopped walnuts or pecans (optional)
Preheat the oven to 375 degrees F. Stir together the flour, baking soda, and salt; set aside.
In a large bowl, beat the butter with the white and brown sugars using an electric mixer at medium speed until the mixture is creamy and lightened in color, about 4 minutes. Add the vanilla and eggs, one at a time, mixing on low speed until incorporated.
Gradually blend the flour mixture into the creamed mixture. Stir in the chocolate chips and nuts. Drop by the tablespoonful onto ungreased cookie sheets about 2 inches apart.
Bake for 9 to 11 minutes, until the cookies are golden brown. Transfer the cookies to wire racks to cool. Store in airtight container at room temperature for up to one week.
Makes 4 dozen
www. ghirardelli.com
Bittersweet Chocolate Chip Cookies
1 cup plus 6 tablespoons unbleached all-purpose flour
1/2 teaspoon fine salt
1/2 teaspoon baking soda
1/2 cup unsalted butter (1 stick), at room temperature
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1 large egg, at room temperature
3/4 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, finely chopped
Confectioners' sugar
Whisk the flour, salt, and baking soda together in a medium bowl, and set aside.
In a large bowl, cream the butter and sugars with a hand held electric mixer, until light and fluffy. Beat in the egg and then the vanilla. Gradually add the dry ingredients to the creamed mixture. Stir in the chopped chocolate.
To form the cookies, scoop heaping tablespoons of the dough and roll by hand into balls. Place the balls about 2 inches apart on the baking sheets. Flatten the dough slightly with your fingertips. Bake until light brown, about 12 to 15 minutes. (If baking 2 sheets at a time, rotate the pans halfway through baking.) Transfer cookies to a rack to cool. Lightly dust the cookies with confectioners' sugar, if desired.
Foodnetwork.com
Yields 2-3 dozen depending on how big you make them
1/2 teaspoon fine salt
1/2 teaspoon baking soda
1/2 cup unsalted butter (1 stick), at room temperature
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1 large egg, at room temperature
3/4 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, finely chopped
Confectioners' sugar
Preheat the oven to 350 degrees F. Line 2 to 3 baking sheets with parchment paper or re-usable baking sheets (silpats).
In a large bowl, cream the butter and sugars with a hand held electric mixer, until light and fluffy. Beat in the egg and then the vanilla. Gradually add the dry ingredients to the creamed mixture. Stir in the chopped chocolate.
To form the cookies, scoop heaping tablespoons of the dough and roll by hand into balls. Place the balls about 2 inches apart on the baking sheets. Flatten the dough slightly with your fingertips. Bake until light brown, about 12 to 15 minutes. (If baking 2 sheets at a time, rotate the pans halfway through baking.) Transfer cookies to a rack to cool. Lightly dust the cookies with confectioners' sugar, if desired.
Foodnetwork.com
Yields 2-3 dozen depending on how big you make them
The Ultimate Chocolate Chip Cookie
10 ounce(s) 60% Cacao Bittersweet Chocolate Chips
2 1/4 cup(s) unsifted flour
1 teaspoon(s) baking soda
1/2 teaspoon(s) teaspoon salt
1 cup(s) (2 sticks) butter
3/4 cup(s) sugar
3/4 cup(s) packed brown sugar
2 eggs
2 teaspoon(s) vanilla
1 cup(s) chopped walnuts or pecans (optional)
Directions
Preheat oven to 375ºF. Stir flour with baking soda and salt; set aside. In large mixer bowl, cream butter with sugar, brown sugar, eggs, and vanilla. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop 1 tablespoon of dough per cookie onto ungreased cookie sheets.
Bake at 375ºF for 9 to 11 minutes or until golden brown.
Ghirardelli Chocolate Company
http://ghirardelli.com/
2 1/4 cup(s) unsifted flour
1 teaspoon(s) baking soda
1/2 teaspoon(s) teaspoon salt
1 cup(s) (2 sticks) butter
3/4 cup(s) sugar
3/4 cup(s) packed brown sugar
2 eggs
2 teaspoon(s) vanilla
1 cup(s) chopped walnuts or pecans (optional)
Directions
Preheat oven to 375ºF. Stir flour with baking soda and salt; set aside. In large mixer bowl, cream butter with sugar, brown sugar, eggs, and vanilla. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop 1 tablespoon of dough per cookie onto ungreased cookie sheets.
Bake at 375ºF for 9 to 11 minutes or until golden brown.
Ghirardelli Chocolate Company
http://ghirardelli.com/
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