Perfect Cookies
By: Allrecipes Staff
Some cookies should be crisp and delicate, while others ought to be chewy and tender.
The ingredients, mixing techniques and baking temperature all affect how a batch of cookies will turn out.
Ingredients
Using the correct ingredients is key. Follow the recipe closely and measure ingredients carefully for best results.
Fats Cookies are made primarily with butter, margarine or shortening. Fats play a major role in the spread of a cookie--whether a cookie keeps its shape or flattens in the oven. Shortening and margarine are stable, and will help cookies keep their original unbaked shapes. Butter melts at a much lower temperature than other solid fats--it melts at body temperature, resulting in a “melt-in-your-mouth” burst of flavor. Cookies made with butter tend to spread out. Butter is essential in certain cookies, such as shortbreads; if they don’t hold their shape, consider lowering the amount of butter, sugar, or baking soda in the recipe. The amount of fat also affects the cookies: in general, more fat equals flat, crispy cookies while less fat equals puffier, cake-like cookies. Whipped spreads are not suitable for baking: use solid sticks of margarine instead.
Flour Flour also affects how cookies behave. Most cookie recipes call for all-purpose or pastry flour. Both bread flour, with its high protein content, and cake flour, which is high in starch, produce cookies that tend to spread less. (The gluten in the bread flour and the absorbant starch in cake flour are responsible for the similar results.) Higher flour-to-liquid ratios are needed in shortbread and crumbly-textured cookies.
Baking Powder and Baking Soda Baking powder and baking soda are the two most common leaveners in cookies. Baking soda is simply bicarbonate of soda, while baking powder is a combination of bicarbonate of soda plus cream of tartar, an acidic ingredient. Baking soda neutralizes the acidity of the dough, allowing the cookies to brown in the oven. Since baking powder already contains its own acid, it will not reduce the acidity in the dough, and the resulting cookies will be puffier and lighter in color.
Sugars Like fats, sugars liquefy in the oven. The type and amount of sugar used play a big role in cookie performance. White sugar makes a crisper cookie than brown sugar or honey. Cookies made from brown sugar will absorb moisture after baking, helping to ensure that they stay chewy. Most chocolate chip cookie recipes contain both brown and white sugars. If you lower the amount of sugar called for in a cookie recipe, the final baked cookie will be puffier than its high-sugar counterpart.
Eggs and Liquids Eggs are a binding agent. Liquids can either cause cookies to puff up or spread. If egg is the liquid, it will create a puffy, cake-like texture. Just a tablespoon or two of water or other liquid will help your cookies spread into flatter and crisper rounds. Egg yolks bind the dough and add richness but allow a crisp texture after baking, whereas egg whites tend to make cookies dry and cakey. To make up for the drying effect of the egg whites, extra sugar is often added. This is why cookies made with just egg whites tend to be so sweet--think of macaroons.
Mixing
Cookies are not as delicate as cakes, but proper mixing is still important. Some recipes require a creaming step in which the fat and sugars are beaten together until light-colored and fluffy. Other cookies require a sandy texture, so the fat is cut into the flour. Over-mixing can incorporate too much air into the dough, resulting in flat, overly spread-out cookies. Follow the recipe instructions. Once you combine the dry and wet ingredients, mix until just combined.
Temperature
Unless otherwise specified, ingredients should be at room temperature before mixing. Cookie dough that is chilled before baking will hold its shape better. Rolled and cut-out cookies should be refrigerated before baking for sharper, clearer edges. Drop cookies, such as chocolate chip or oatmeal cookies, can be at room temperature before baking; the spoonfuls of dough will spread and flatten out to the desired result.
Equipment and Baking
Different baking sheets and ovens produce different results. Thin baking sheets may allow the bottoms to brown too fast. Special insulated baking sheets allow air movement and help cookies bake evenly, but they can be expensive. Semi-thick rimmed baking sheets--also called jellyroll pans--are available just about everywhere, and are a fine multipurpose baking choice. Rather than greasing each baking sheet, consider investing in a roll of parchment paper or a nonstick pan liner to make cookie removal and clean-up easy.
Follow the recipe’s instructions for baking. Invest in an oven thermometer to be sure your oven temperature is calibrated correctly. Generally, cookies are baked in a moderate oven--350 degrees F (175 degrees C)--for 8 to 12 minutes, depending on the size of the cookie. For chewy cookies, allow them to cool on the pan for 3 to 5 minutes before transferring to a cooling rack. For crispier cookies, let cool for one minute on the baking sheet before transferring to a wire rack.
Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts
Sugar Cookie Icing
Sugar Cookie Icing
SUBMITTED BY:Janice Brubaker
"This icing dries hard and shiny and the colors stay bright. Choose as many different food colorings as you desire."
INGREDIENTS
* 1 cup confectioners' sugar
* 2 teaspoons milk
* 2 teaspoons light corn syrup
* 1/4 teaspoon almond extract
* assorted food coloring
DIRECTIONS
1. In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
SUBMITTED BY:Janice Brubaker
"This icing dries hard and shiny and the colors stay bright. Choose as many different food colorings as you desire."
INGREDIENTS
* 1 cup confectioners' sugar
* 2 teaspoons milk
* 2 teaspoons light corn syrup
* 1/4 teaspoon almond extract
* assorted food coloring
DIRECTIONS
1. In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
Coconut Icebox Cookies
Coconut Icebox Cookies
SUBMITTED BY: Nan
"Coconut flavored refrigerator cookies. They're light, crisp and delicious."
INGREDIENTS
* 1/2 cup butter
* 1 cup white sugar
* 1 egg
* 2 teaspoons vanilla extract
* 1/2 teaspoon coconut extract
* 1 3/4 cups sifted all-purpose flour
* 3/4 teaspoon salt
* 1/2 teaspoon baking soda
* 1 cup shredded coconut
DIRECTIONS
1. Cream butter or margarine, add sugar and continue creaming until light and fluffy. Stir in egg, vanilla and coconut flavoring.
2. Sift the flour with the salt and baking soda. Alternately add the flour mixture and the shredded coconut to the creamed mixture. Form dough into sausage shapes about 2 inches in diameter. Tightly wrap dough and chill for several hours or overnight.
3. Preheat oven to 375 degrees F (190 degrees C). Remove dough form refrigerator and cut into 1/4 inch slices. Bake on an ungreased cookie sheet for 10 minutes.
SUBMITTED BY: Nan
"Coconut flavored refrigerator cookies. They're light, crisp and delicious."
INGREDIENTS
* 1/2 cup butter
* 1 cup white sugar
* 1 egg
* 2 teaspoons vanilla extract
* 1/2 teaspoon coconut extract
* 1 3/4 cups sifted all-purpose flour
* 3/4 teaspoon salt
* 1/2 teaspoon baking soda
* 1 cup shredded coconut
DIRECTIONS
1. Cream butter or margarine, add sugar and continue creaming until light and fluffy. Stir in egg, vanilla and coconut flavoring.
2. Sift the flour with the salt and baking soda. Alternately add the flour mixture and the shredded coconut to the creamed mixture. Form dough into sausage shapes about 2 inches in diameter. Tightly wrap dough and chill for several hours or overnight.
3. Preheat oven to 375 degrees F (190 degrees C). Remove dough form refrigerator and cut into 1/4 inch slices. Bake on an ungreased cookie sheet for 10 minutes.
Halloween Cookies
Halloween Cookies
Celebrate Halloween with these fun and tasty cookies.
Cookies are a favorite for any occasion. Make these for trick-or-treaters, take them to a school or church bazaar or fill a tin for a neighbor. Add names to the ghosts to use at place settings. You can even use these cookie cutters to make special lunchbox sandwiches -- just cut shapes from bread and add peanut butter.
You Will Need
Halloween cookie cutters: BOO, EEK and ghost shapes (available from www.wilton.com)
Tube of black icing gel, to outline BOO and EEK cookies and add features to ghosts
Orange and black paste food colors to color dough
Royal Icing for ghost cookies (see recipe, Step 11)
Pastry brush
1 cup (2 sticks) butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla
2 teaspoons baking powder
3 cups all-purpose flour
Egg yolk for solid orange cookies
What to Do
1. Preheat oven to 400°F.
2. In large bowl, cream butter and sugar with an electric mixer. Beat in egg and vanilla.
3. Add baking powder and then flour one cup at a time, mixing after each addition. The dough will be very stiff. Blend last flour in by hand. (If necessary add a little water to dough if crumbly.) Do not chill dough.
4. Divide dough into three balls. Set one aside and leave uncolored. Knead or mix orange food color in the second ball and black food color into the third. Cover each ball with plastic wrap and keep covered when not working with it.
5. For all cookies, roll dough slightly thinner than the cutter.
6. To make uncolored cookies, roll dough and cut various shapes.
7. To make striped cookies, roll sections of colored and uncolored dough together, side by side, and then cut out cookies. (They will look like the orange, black and white BOO and EEK cookies in photo, above.)
8. For the orange BOO and EEK cookies, use uncolored dough. After cutting out shapes, mix orange food color with egg yolk and "paint" cookies with pastry brush before baking.
9. Place cookies on ungreased cookie sheet and bake 15-20 minutes or until lightly browned. Cool 5 minutes, then remove and cool completely on a rack.
Recipe makes 3-4 dozen cookies.
Icing the Cookies
10. To decorate BOO and EEK cookies, outline baked cookies with black icing gel as shown in photo.
11. For ghost cookies, leave uncolored and add features with black icing gel or color white with Royal Icing made as follows:
3 egg whites, 1 pound confectioners' sugar, 1/2 teaspoon cream of tartar. Beat all ingredients at high speed for 7 to 10 minutes or until icing forms stiff peaks. To thin, add 3 to 4 tablespoons water, a small amount at a time until icing is the consistency of heavy cream.
"Paint" icing on ghost shapes with a pastry brush.
Recipe will ice 2 dozen cookies.
Celebrate Halloween with these fun and tasty cookies.
Cookies are a favorite for any occasion. Make these for trick-or-treaters, take them to a school or church bazaar or fill a tin for a neighbor. Add names to the ghosts to use at place settings. You can even use these cookie cutters to make special lunchbox sandwiches -- just cut shapes from bread and add peanut butter.
You Will Need
Halloween cookie cutters: BOO, EEK and ghost shapes (available from www.wilton.com)
Tube of black icing gel, to outline BOO and EEK cookies and add features to ghosts
Orange and black paste food colors to color dough
Royal Icing for ghost cookies (see recipe, Step 11)
Pastry brush
1 cup (2 sticks) butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla
2 teaspoons baking powder
3 cups all-purpose flour
Egg yolk for solid orange cookies
What to Do
1. Preheat oven to 400°F.
2. In large bowl, cream butter and sugar with an electric mixer. Beat in egg and vanilla.
3. Add baking powder and then flour one cup at a time, mixing after each addition. The dough will be very stiff. Blend last flour in by hand. (If necessary add a little water to dough if crumbly.) Do not chill dough.
4. Divide dough into three balls. Set one aside and leave uncolored. Knead or mix orange food color in the second ball and black food color into the third. Cover each ball with plastic wrap and keep covered when not working with it.
5. For all cookies, roll dough slightly thinner than the cutter.
6. To make uncolored cookies, roll dough and cut various shapes.
7. To make striped cookies, roll sections of colored and uncolored dough together, side by side, and then cut out cookies. (They will look like the orange, black and white BOO and EEK cookies in photo, above.)
8. For the orange BOO and EEK cookies, use uncolored dough. After cutting out shapes, mix orange food color with egg yolk and "paint" cookies with pastry brush before baking.
9. Place cookies on ungreased cookie sheet and bake 15-20 minutes or until lightly browned. Cool 5 minutes, then remove and cool completely on a rack.
Recipe makes 3-4 dozen cookies.
Icing the Cookies
10. To decorate BOO and EEK cookies, outline baked cookies with black icing gel as shown in photo.
11. For ghost cookies, leave uncolored and add features with black icing gel or color white with Royal Icing made as follows:
3 egg whites, 1 pound confectioners' sugar, 1/2 teaspoon cream of tartar. Beat all ingredients at high speed for 7 to 10 minutes or until icing forms stiff peaks. To thin, add 3 to 4 tablespoons water, a small amount at a time until icing is the consistency of heavy cream.
"Paint" icing on ghost shapes with a pastry brush.
Recipe will ice 2 dozen cookies.
Hidden Secrets Of The Best Cookie Recipe Ever
Hidden Secrets Of The Best Cookie Recipe Ever
by: Jeffrey Dorrian
For many, baking is a chemistry experiment gone horribly wrong, or just maybe, wonderfully correct. The variables of oven heat, local water properties and each manufacturers subtle differences in oil and flour quality can turn the best recipe into a kitchen nightmare. The true secret is to never give up and to keep adjusting your recipe to your own taste.
One of the most common problems with cookie recipes, is what to do with the butter. Butter has amazing properties and flavors that cannot be duplicated by other oils. It does however have one of the lowest melting temperatures of all of the baking oils and can cause your cookie to flatten into a gigantic mess. Solution, integrate some equal parts of shortening into your recipe. For every ounce of butter taken away, add an ounce of shortening. Also ball and refrigerate your cookie dough before putting it onto a pan and into the oven. Lastly double pan your cookies, so the heat is more evenly distributed and no too hot on the bottom side of your cookie. This will eliminate cookies that get burned on the bottom.
I have yet to see a cookie recipe made with all purpose flour that could not be improved by substituting some cake flour into the recipe. Start with a one third substitution and see if this makes your cookie a little lighter and easier to chew. For some super added flavor, use a premium cake mix. I use a spice cake mix in one of my recipes for the most amazing Christmas cookies you will ever taste. Chocolate and vanilla cake mixes do an amazing job as well. If you have a favorite cake mix, it would be a perfect candidate to try in a cookie recipe.
Thirty years ago it would have been very hard to find a chewy cookie. Famous Amos made a fortune selling a nice tasty chocolate chip cookie that was neither soft nor chewy. Today chewy cookies are all the rage. If your recipe doesn’t have any brown sugar in it try substituting a portion of brown sugar for regular white sugar. The key is to keep experiment until you have to exact consistency that you desire.
These three baking tips will help you make your perfect cookie. Everyone’s taste is different from each others, so don’t be disappointed if someone does not care for your baking masterpiece. Remember, never give up and keep experimenting until you have the perfect cookie.
by: Jeffrey Dorrian
For many, baking is a chemistry experiment gone horribly wrong, or just maybe, wonderfully correct. The variables of oven heat, local water properties and each manufacturers subtle differences in oil and flour quality can turn the best recipe into a kitchen nightmare. The true secret is to never give up and to keep adjusting your recipe to your own taste.
One of the most common problems with cookie recipes, is what to do with the butter. Butter has amazing properties and flavors that cannot be duplicated by other oils. It does however have one of the lowest melting temperatures of all of the baking oils and can cause your cookie to flatten into a gigantic mess. Solution, integrate some equal parts of shortening into your recipe. For every ounce of butter taken away, add an ounce of shortening. Also ball and refrigerate your cookie dough before putting it onto a pan and into the oven. Lastly double pan your cookies, so the heat is more evenly distributed and no too hot on the bottom side of your cookie. This will eliminate cookies that get burned on the bottom.
I have yet to see a cookie recipe made with all purpose flour that could not be improved by substituting some cake flour into the recipe. Start with a one third substitution and see if this makes your cookie a little lighter and easier to chew. For some super added flavor, use a premium cake mix. I use a spice cake mix in one of my recipes for the most amazing Christmas cookies you will ever taste. Chocolate and vanilla cake mixes do an amazing job as well. If you have a favorite cake mix, it would be a perfect candidate to try in a cookie recipe.
Thirty years ago it would have been very hard to find a chewy cookie. Famous Amos made a fortune selling a nice tasty chocolate chip cookie that was neither soft nor chewy. Today chewy cookies are all the rage. If your recipe doesn’t have any brown sugar in it try substituting a portion of brown sugar for regular white sugar. The key is to keep experiment until you have to exact consistency that you desire.
These three baking tips will help you make your perfect cookie. Everyone’s taste is different from each others, so don’t be disappointed if someone does not care for your baking masterpiece. Remember, never give up and keep experimenting until you have the perfect cookie.
Delicious Christmas Cookies Recipe
Delicious Christmas Cookies Recipe
by: Marianne Jackson
Keep your kidsbusy during Christmas break baking cookies to give as Christmas gifts. Below are some common Christmas cookies that aren’t too hard to make and are great for Christmas sharing.
Shortbread Cookies
Shortbread cookies are classics that will melt in your mouth. You can roll the dough out and use Christmas shaped cookie cutters or simple roll the cookies into balls and then roll the balls in a festive topping like crushed almonds or coconut. These cookies are easy and fun to make.
You’ll need the following:
2 cups flour
1/2 cup brown sugar
1/2 teaspoon vanilla
1/2 pound unsalted butter
pinch of salt
To make the cookies mix the ingredients well and then roll out to ¼ inch thickness and use cookie cutters. Or make small balls out of them and roll the balls in nuts or coconut. Place on a greased cookie sheet and then flatten lightly with the bottom of a glass
Bake at 300° F. for around 20 to 25 minutes.
Secret Kiss Cookie
These fun cookies have a chocolate kiss treat inside!
1 3/4 cups flour
1/2 cup granulated sugar
1 cup butter, softened
1 1/2 teaspoons vanilla
1 bag chocolate kiss candies, unwrapped (7 ounces)
powdered sugar
Cream the butter, vanilla, and sugar. Blend in the flour. Wrap a tablespoon of the dough around a chocolate candy kiss. Place on greased cookie sheet and bake at 350° for approximately 15 minutes until the dough has set but is not brown. Then while still warm, roll each cookie in powdered sugar.
The recipe above makes about 2 to 3 dozen cookies.
Thumbprint Cookie
This is a colorful and fun cookie that kids love to make with a thumbprint.
2 1/2 cups flour – add more if dough is too thin
3/4 cup granulated sugar
1 cup butter, softened
1 teaspoon almond extract
2 teaspoons vanilla
Chopped nuts
Jam
Use an electric mixer and beat the butter at medium speed until creamy. Then add sugar and flour, vanilla and almond extract, blending well. Chill the dough for 2 ½ hours then form it into small balls and roll them in the nuts. Place the balls on a lightly greased cookie sheet then make an indentation with your thumb and fill it with jam. Bake for 25 to 35 minutes until firm and light brown on bottom. Bake at 300°.
by: Marianne Jackson
Keep your kidsbusy during Christmas break baking cookies to give as Christmas gifts. Below are some common Christmas cookies that aren’t too hard to make and are great for Christmas sharing.
Shortbread Cookies
Shortbread cookies are classics that will melt in your mouth. You can roll the dough out and use Christmas shaped cookie cutters or simple roll the cookies into balls and then roll the balls in a festive topping like crushed almonds or coconut. These cookies are easy and fun to make.
You’ll need the following:
2 cups flour
1/2 cup brown sugar
1/2 teaspoon vanilla
1/2 pound unsalted butter
pinch of salt
To make the cookies mix the ingredients well and then roll out to ¼ inch thickness and use cookie cutters. Or make small balls out of them and roll the balls in nuts or coconut. Place on a greased cookie sheet and then flatten lightly with the bottom of a glass
Bake at 300° F. for around 20 to 25 minutes.
Secret Kiss Cookie
These fun cookies have a chocolate kiss treat inside!
1 3/4 cups flour
1/2 cup granulated sugar
1 cup butter, softened
1 1/2 teaspoons vanilla
1 bag chocolate kiss candies, unwrapped (7 ounces)
powdered sugar
Cream the butter, vanilla, and sugar. Blend in the flour. Wrap a tablespoon of the dough around a chocolate candy kiss. Place on greased cookie sheet and bake at 350° for approximately 15 minutes until the dough has set but is not brown. Then while still warm, roll each cookie in powdered sugar.
The recipe above makes about 2 to 3 dozen cookies.
Thumbprint Cookie
This is a colorful and fun cookie that kids love to make with a thumbprint.
2 1/2 cups flour – add more if dough is too thin
3/4 cup granulated sugar
1 cup butter, softened
1 teaspoon almond extract
2 teaspoons vanilla
Chopped nuts
Jam
Use an electric mixer and beat the butter at medium speed until creamy. Then add sugar and flour, vanilla and almond extract, blending well. Chill the dough for 2 ½ hours then form it into small balls and roll them in the nuts. Place the balls on a lightly greased cookie sheet then make an indentation with your thumb and fill it with jam. Bake for 25 to 35 minutes until firm and light brown on bottom. Bake at 300°.
Fantastically Wonderful Cookie Recipes
Fantastically Wonderful Cookie Recipes
by: Ann Krause
Did you ever wonder where you could get some fantastic cookie recipes like mom and gram had made when you were a child, no matter how hard you try to reproduce these great old treats they just don’t seem to come out right, mom and gram had learned to make these cookie recipe by watching someone over and over for a long time but today with everyone being on the internet you can find as many fantastic cookie recipes that you like.
There are at least ten basic types of cookie recipes, you have bar cookies, drop cookies, cut out cookies, filled cookies, fried cookies, molded cookies, no-bake cookies, pressed cookies, refrigerator cookies, and of course diet cookies, these cookies can be easily found just by doing a search for one of these particular cookie recipes and you will probably find some that you can call your favorite. Diet cookies are the favorite of people that cannot have sugar because they do not want to worry about their glycemic index or carbohydrate intake and most of all the calories that people are always watching for.
You can also make up some beautiful cookie trays for gift giving at holiday time but you need to learn to make five or six different cookie recipes so you can have a good variety of cookies on your tray. You can also make up a small book of cookie recipes to go with your cookie tray, your friends and family will say how innovative you are for thinking of such a fine gift, your friends and family will also have a lot of fun through the remainder of the year testing for themselves these wonderful cookie recipes.
by: Ann Krause
Did you ever wonder where you could get some fantastic cookie recipes like mom and gram had made when you were a child, no matter how hard you try to reproduce these great old treats they just don’t seem to come out right, mom and gram had learned to make these cookie recipe by watching someone over and over for a long time but today with everyone being on the internet you can find as many fantastic cookie recipes that you like.
There are at least ten basic types of cookie recipes, you have bar cookies, drop cookies, cut out cookies, filled cookies, fried cookies, molded cookies, no-bake cookies, pressed cookies, refrigerator cookies, and of course diet cookies, these cookies can be easily found just by doing a search for one of these particular cookie recipes and you will probably find some that you can call your favorite. Diet cookies are the favorite of people that cannot have sugar because they do not want to worry about their glycemic index or carbohydrate intake and most of all the calories that people are always watching for.
You can also make up some beautiful cookie trays for gift giving at holiday time but you need to learn to make five or six different cookie recipes so you can have a good variety of cookies on your tray. You can also make up a small book of cookie recipes to go with your cookie tray, your friends and family will say how innovative you are for thinking of such a fine gift, your friends and family will also have a lot of fun through the remainder of the year testing for themselves these wonderful cookie recipes.
Best Recipes: Taco Cookies
Best Recipes: Taco Cookies
by: Donna Monday
These taco cookies look really cute, are fun to make, and best of all, taste great!
1 (18 oz.) pkg. Refrigerated sugar cookies
1 cup whipping cream
2 tablespoons sugar
½ teaspoon cinnamon
¼ teaspoon almond extract
1 tablespoon powdered sugar
3 cups assorted fresh berries
1/3 cup chocolate flavored syrup
2 tablespoons sliced almonds (optional)
Directions
Preheat oven to 350 degrees.
Roll a 15-inch sheet of foil into a 15-inch log 1 ½ inches in diameter.
Cut 16 (1/4-inch) slices from cookie dough (wrap remaining cookie dough in plastic wrap and refrigerate for another use). Place 4 slices on ungreased cookie sheet; press each slice into 3-inch round.
Bake slices 5 to 7 minutes or until light golden brown around edges.
Immediately remove cookies from cookie sheet and place over foil log, pressing gently to form into taco shell shape. Cool completely while baking next 4 slices.
Remove cooled cookies from foil log and place on wire racks. Repeat with remaining slices.
In a small bowl, combine whipping cream, sugar, cinnamon, and almond extract; beat until soft peaks form.
Place cookie shells on dessert plates. Sprinkle shells with powdered sugar. Fill shells with berries. Top with whipped cream. Drizzle with chocolate. Garnish with nuts.
by: Donna Monday
These taco cookies look really cute, are fun to make, and best of all, taste great!
1 (18 oz.) pkg. Refrigerated sugar cookies
1 cup whipping cream
2 tablespoons sugar
½ teaspoon cinnamon
¼ teaspoon almond extract
1 tablespoon powdered sugar
3 cups assorted fresh berries
1/3 cup chocolate flavored syrup
2 tablespoons sliced almonds (optional)
Directions
Preheat oven to 350 degrees.
Roll a 15-inch sheet of foil into a 15-inch log 1 ½ inches in diameter.
Cut 16 (1/4-inch) slices from cookie dough (wrap remaining cookie dough in plastic wrap and refrigerate for another use). Place 4 slices on ungreased cookie sheet; press each slice into 3-inch round.
Bake slices 5 to 7 minutes or until light golden brown around edges.
Immediately remove cookies from cookie sheet and place over foil log, pressing gently to form into taco shell shape. Cool completely while baking next 4 slices.
Remove cooled cookies from foil log and place on wire racks. Repeat with remaining slices.
In a small bowl, combine whipping cream, sugar, cinnamon, and almond extract; beat until soft peaks form.
Place cookie shells on dessert plates. Sprinkle shells with powdered sugar. Fill shells with berries. Top with whipped cream. Drizzle with chocolate. Garnish with nuts.
14 Easy Cooking Tips for Meat and Poultry Slow Cooker Recipes Part 2
14 Easy Cooking Tips for Meat and Poultry Slow Cooker Recipes
by: Anjali Dawson
Tip # 7 - The slow cooker recipes are best used with the tougher cuts of meats.
Tip # 8 - For the best color and texture, ground beef is best browned before using, except in meatloaf or other similar dishes.
Tip # 9 - It is not necessary to brown meat before slow cooking, but it gives more depth of flavor in the food and removes some of the fat, especially in pork, lamb and sausages. If the meat is lean, well trimmed and not highly marbled, it doesn't need to be browned.
Tip # 10 - For roasts and stews, pour liquid over meat. Use no more liquid than specified in the slow cooker recipes. More juices in meats and vegetables are retained in slow cooking than in conventional cooking.
Tip # 11 - Dark meat takes longer to cook, so if a whole cut up chicken is used, put the thighs and legs on the bottom.
Tip # 12 - The slightly coarser texture of corn-fed, organic or free-range poultry is ideal for slow cooker recipes.
Tip # 13 - Most meats require 8 hours of cooking on LOW. Use cheaper cuts of meat - not only do you save money, but these meats work better for slow cooker recipes. Cheaper cuts of meat have less fat, which makes them more suited to crockpot cooking. Moist, long cooking times result in very tender meats.
Tip # 14 - Farberware FSC600 6-quart Oval Slow Cooker oval design accommodates oversize roasts, whole chickens, hams, and/or ribs. It features a large, 6-quart capacity stoneware liner, which nests inside a chrome slow cooker base and the auto setting switches to a lower 'keep warm' setting after cooking food.
For those who are not concerned about cooking in aluminum the West Bend Versatility 6-quart Oval Slow Cooker will work well to cook meats. It has a removable aluminum insert that can be used on the stovetop to brown meats and caramelize onions before slow cooking. The bottom unit can also be used on its own as a small griddle. Its dishwasher-safe insert has a nonstick interior and an included roasting rack.
by: Anjali Dawson
Tip # 7 - The slow cooker recipes are best used with the tougher cuts of meats.
Tip # 8 - For the best color and texture, ground beef is best browned before using, except in meatloaf or other similar dishes.
Tip # 9 - It is not necessary to brown meat before slow cooking, but it gives more depth of flavor in the food and removes some of the fat, especially in pork, lamb and sausages. If the meat is lean, well trimmed and not highly marbled, it doesn't need to be browned.
Tip # 10 - For roasts and stews, pour liquid over meat. Use no more liquid than specified in the slow cooker recipes. More juices in meats and vegetables are retained in slow cooking than in conventional cooking.
Tip # 11 - Dark meat takes longer to cook, so if a whole cut up chicken is used, put the thighs and legs on the bottom.
Tip # 12 - The slightly coarser texture of corn-fed, organic or free-range poultry is ideal for slow cooker recipes.
Tip # 13 - Most meats require 8 hours of cooking on LOW. Use cheaper cuts of meat - not only do you save money, but these meats work better for slow cooker recipes. Cheaper cuts of meat have less fat, which makes them more suited to crockpot cooking. Moist, long cooking times result in very tender meats.
Tip # 14 - Farberware FSC600 6-quart Oval Slow Cooker oval design accommodates oversize roasts, whole chickens, hams, and/or ribs. It features a large, 6-quart capacity stoneware liner, which nests inside a chrome slow cooker base and the auto setting switches to a lower 'keep warm' setting after cooking food.
For those who are not concerned about cooking in aluminum the West Bend Versatility 6-quart Oval Slow Cooker will work well to cook meats. It has a removable aluminum insert that can be used on the stovetop to brown meats and caramelize onions before slow cooking. The bottom unit can also be used on its own as a small griddle. Its dishwasher-safe insert has a nonstick interior and an included roasting rack.
14 Easy Cooking Tips for Meat and Poultry Slow Cooker Recipes Part 1
14 Easy Cooking Tips for Meat and Poultry Slow Cooker Recipes
by: Anjali Dawson
The first Christmas we spent with my in-laws in their new country home, my mother-in-law wisely gave me a slow cooker. Her thoughtful gift helped Dan and I enjoy the most convenient of all cooking methods, even with our long work days and commute.
I'll always treasure the memories of delicious aromas wafting through the front door as we stepped into the house after a long day at work and a nerve-jangling commute in heavy traffic.
Most of the slow cooker recipes I used were based on meats and poultry. Here are 14 easy tips to make your slow cooker recipes tasty and safe:
Tip # 1 - According to the U.S. Department of Agriculture, bacteria in food are killed at a temperature of 165°F. Meats cooked in the slow cooker reach an internal temperature of 170° in beef and as high as 190°F in poultry. It is important to follow the recommended cooking times and to keep the cover on your slow cooker during the cooking process.
Tip # 2 - It is best not use the slow cooker for large pieces like a roast or whole chicken because the food will cook so slowly it could remain in the bacterial "danger zone" too long.
Tip # 3 - Always defrost meat or poultry before putting it into a slow cooker.
Tip # 4 - Meats generally cook faster than most vegetables in a slow cooker.
Tip # 5 - Trim all fat from meat and poultry. Fat can increase the temperature of the liquid in the slow cooker and decrease the cooking time. This will cause the food t be overcooked. Fats will also melt with long cooking times, and will add an unpleasant texture to the finished dish.
Tip # 6 - Cooking at higher temperatures will generally give you a tougher piece of meat. for all day cooking or for less-tender cuts of meat, you may want to use the low setting.
by: Anjali Dawson
The first Christmas we spent with my in-laws in their new country home, my mother-in-law wisely gave me a slow cooker. Her thoughtful gift helped Dan and I enjoy the most convenient of all cooking methods, even with our long work days and commute.
I'll always treasure the memories of delicious aromas wafting through the front door as we stepped into the house after a long day at work and a nerve-jangling commute in heavy traffic.
Most of the slow cooker recipes I used were based on meats and poultry. Here are 14 easy tips to make your slow cooker recipes tasty and safe:
Tip # 1 - According to the U.S. Department of Agriculture, bacteria in food are killed at a temperature of 165°F. Meats cooked in the slow cooker reach an internal temperature of 170° in beef and as high as 190°F in poultry. It is important to follow the recommended cooking times and to keep the cover on your slow cooker during the cooking process.
Tip # 2 - It is best not use the slow cooker for large pieces like a roast or whole chicken because the food will cook so slowly it could remain in the bacterial "danger zone" too long.
Tip # 3 - Always defrost meat or poultry before putting it into a slow cooker.
Tip # 4 - Meats generally cook faster than most vegetables in a slow cooker.
Tip # 5 - Trim all fat from meat and poultry. Fat can increase the temperature of the liquid in the slow cooker and decrease the cooking time. This will cause the food t be overcooked. Fats will also melt with long cooking times, and will add an unpleasant texture to the finished dish.
Tip # 6 - Cooking at higher temperatures will generally give you a tougher piece of meat. for all day cooking or for less-tender cuts of meat, you may want to use the low setting.
Easy Christmas Cookie Recipes - One Recipe with Many Variations
Easy Christmas Cookie Recipes - One Recipe with Many Variations
by: Karen Ciancio
There are so many Christmas cookie recipes around but often so little time to bake during the busy holiday season.
The solution? A great tasting basic cookie recipe that quickly and easily turns into such a variety of easy to make Christmas treats, friends and family will think you poured over all your favorite Christmas cookie recipes.
Let's start with the basics.
Basic Cookie Dough Recipe
1/2 cup (or 1 stick) butter (or margarine) at room temperature
1/2 cup brown sugar, lightly packed
2 tablespoons sugar
1/2 teaspoon baking powder
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
In a large bowl, combine all the ingredients except the flour. Beat with an electric mixer, scraping the sides of the bowl several times, until the mixture is light and fluffy. With mixer at a low speed, add the flour gradually, beating just until everything is well blended.
Place the mixture on a baking sheet using a tablespoon measure and press down with a spoon to flatten a bit. Or roll our and cut into shapes with a cookie cutter. Bake at 350ºF for about 12 to 15 minutes, until golden.
This basic cookie mixture is also the base for the following cookie recipes (all baked in a preheated oven at 350ºF).
Orange Cookies
(Makes about 32)
Add 1 tablespoon of grated orange zest to the recipe. Shape into a log that is about 1 1/2" in diameter and refrigerate for 4 hours.
Slice dough into 1/4" thick slices. Place on cookie sheet. Cookies can be decorated with candies, rolled in colored sugar, or cut into pretty holiday shapes before baking. Bake in preheated oven for 12-15 minutes, until lightly browned.
Cherry Coconut Chocolate Squares
(Makes about 54 squares)
In addition to the basic dough you will need:
1/4 cup unsweetened cocoa powder
3 large eggs
1 1/2 cups granulated sugar
1 teaspoon almond extract
1/2 teaspoon baking powder
3 cups flaked coconut
1/2 cup maraschino cherries, well drained and coarsely chopped
Line a 13"x9" baking pan with foil.
Stir cocoa powder into basic dough mixture. Press evenly into the prepared pan. Bake for 10-15 minutes or until the crust looks dry.
In a medium bowl whisk together eggs, sugar, almond extract and baking powder until well blended. Stir in coconut and cherries. Pour over the baked crust.
Bake for 30-35 minutes, until top just begins to brown and a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack. Lift it out on to a cutting board using the foil ends and cut into 1 1/2" squares. Squares can be stored in an airtight container for up to 3 weeks.
Coconut Pineapple Cookies
(Makes about 36)
In addition to the basic dough you will need:
1 1/2 cups sweetened flaked coconut
1/3 cup pineapple preserves (use raspberry or apricot if you prefer)
Add 1 cup of the flaked coconut to the basic dough mixture and mix well. Shape the dough into 1 1/2" balls and roll in the remaining coconut to coat them. Place the balls 1" apart on lightly greased cookie sheets. Make a deep indentation in the center of each cookie with your fingertip.
Bake for 12-15 minutes until the cookie is firm and the coconut is lightly toasted. When cooled, fill each hole in the center of the cookies with the preserves.
You can vary this basic dough to make a wide variety of Christmas cookie recipes. Add other flavorings like maple, ginger or cinnamon. Add chopped dried fruits like apricots or dates. Or bake them plain in holiday shapes and decorate with colored icing.
Christmas is such a wonderful time of year. Here's hoping these quick and easy Christmas cookie recipes help keep the pressure off the cook.
by: Karen Ciancio
There are so many Christmas cookie recipes around but often so little time to bake during the busy holiday season.
The solution? A great tasting basic cookie recipe that quickly and easily turns into such a variety of easy to make Christmas treats, friends and family will think you poured over all your favorite Christmas cookie recipes.
Let's start with the basics.
Basic Cookie Dough Recipe
1/2 cup (or 1 stick) butter (or margarine) at room temperature
1/2 cup brown sugar, lightly packed
2 tablespoons sugar
1/2 teaspoon baking powder
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
In a large bowl, combine all the ingredients except the flour. Beat with an electric mixer, scraping the sides of the bowl several times, until the mixture is light and fluffy. With mixer at a low speed, add the flour gradually, beating just until everything is well blended.
Place the mixture on a baking sheet using a tablespoon measure and press down with a spoon to flatten a bit. Or roll our and cut into shapes with a cookie cutter. Bake at 350ºF for about 12 to 15 minutes, until golden.
This basic cookie mixture is also the base for the following cookie recipes (all baked in a preheated oven at 350ºF).
Orange Cookies
(Makes about 32)
Add 1 tablespoon of grated orange zest to the recipe. Shape into a log that is about 1 1/2" in diameter and refrigerate for 4 hours.
Slice dough into 1/4" thick slices. Place on cookie sheet. Cookies can be decorated with candies, rolled in colored sugar, or cut into pretty holiday shapes before baking. Bake in preheated oven for 12-15 minutes, until lightly browned.
Cherry Coconut Chocolate Squares
(Makes about 54 squares)
In addition to the basic dough you will need:
1/4 cup unsweetened cocoa powder
3 large eggs
1 1/2 cups granulated sugar
1 teaspoon almond extract
1/2 teaspoon baking powder
3 cups flaked coconut
1/2 cup maraschino cherries, well drained and coarsely chopped
Line a 13"x9" baking pan with foil.
Stir cocoa powder into basic dough mixture. Press evenly into the prepared pan. Bake for 10-15 minutes or until the crust looks dry.
In a medium bowl whisk together eggs, sugar, almond extract and baking powder until well blended. Stir in coconut and cherries. Pour over the baked crust.
Bake for 30-35 minutes, until top just begins to brown and a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack. Lift it out on to a cutting board using the foil ends and cut into 1 1/2" squares. Squares can be stored in an airtight container for up to 3 weeks.
Coconut Pineapple Cookies
(Makes about 36)
In addition to the basic dough you will need:
1 1/2 cups sweetened flaked coconut
1/3 cup pineapple preserves (use raspberry or apricot if you prefer)
Add 1 cup of the flaked coconut to the basic dough mixture and mix well. Shape the dough into 1 1/2" balls and roll in the remaining coconut to coat them. Place the balls 1" apart on lightly greased cookie sheets. Make a deep indentation in the center of each cookie with your fingertip.
Bake for 12-15 minutes until the cookie is firm and the coconut is lightly toasted. When cooled, fill each hole in the center of the cookies with the preserves.
You can vary this basic dough to make a wide variety of Christmas cookie recipes. Add other flavorings like maple, ginger or cinnamon. Add chopped dried fruits like apricots or dates. Or bake them plain in holiday shapes and decorate with colored icing.
Christmas is such a wonderful time of year. Here's hoping these quick and easy Christmas cookie recipes help keep the pressure off the cook.
Easy Christmas Cookie Recipes - One Recipe with Many Variations
Easy Christmas Cookie Recipes - One Recipe with Many Variations
by: Karen Ciancio
There are so many Christmas cookie recipes around but often so little time to bake during the busy holiday season.
The solution? A great tasting basic cookie recipe that quickly and easily turns into such a variety of easy to make Christmas treats, friends and family will think you poured over all your favorite Christmas cookie recipes.
Let's start with the basics.
Basic Cookie Dough Recipe
1/2 cup (or 1 stick) butter (or margarine) at room temperature
1/2 cup brown sugar, lightly packed
2 tablespoons sugar
1/2 teaspoon baking powder
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
In a large bowl, combine all the ingredients except the flour. Beat with an electric mixer, scraping the sides of the bowl several times, until the mixture is light and fluffy. With mixer at a low speed, add the flour gradually, beating just until everything is well blended.
Place the mixture on a baking sheet using a tablespoon measure and press down with a spoon to flatten a bit. Or roll our and cut into shapes with a cookie cutter. Bake at 350ºF for about 12 to 15 minutes, until golden.
This basic cookie mixture is also the base for the following cookie recipes (all baked in a preheated oven at 350ºF).
Orange Cookies
(Makes about 32)
Add 1 tablespoon of grated orange zest to the recipe. Shape into a log that is about 1 1/2" in diameter and refrigerate for 4 hours.
Slice dough into 1/4" thick slices. Place on cookie sheet. Cookies can be decorated with candies, rolled in colored sugar, or cut into pretty holiday shapes before baking. Bake in preheated oven for 12-15 minutes, until lightly browned.
Cherry Coconut Chocolate Squares
(Makes about 54 squares)
In addition to the basic dough you will need:
1/4 cup unsweetened cocoa powder
3 large eggs
1 1/2 cups granulated sugar
1 teaspoon almond extract
1/2 teaspoon baking powder
3 cups flaked coconut
1/2 cup maraschino cherries, well drained and coarsely chopped
Line a 13"x9" baking pan with foil.
Stir cocoa powder into basic dough mixture. Press evenly into the prepared pan. Bake for 10-15 minutes or until the crust looks dry.
In a medium bowl whisk together eggs, sugar, almond extract and baking powder until well blended. Stir in coconut and cherries. Pour over the baked crust.
Bake for 30-35 minutes, until top just begins to brown and a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack. Lift it out on to a cutting board using the foil ends and cut into 1 1/2" squares. Squares can be stored in an airtight container for up to 3 weeks.
Coconut Pineapple Cookies
(Makes about 36)
In addition to the basic dough you will need:
1 1/2 cups sweetened flaked coconut
1/3 cup pineapple preserves (use raspberry or apricot if you prefer)
Add 1 cup of the flaked coconut to the basic dough mixture and mix well. Shape the dough into 1 1/2" balls and roll in the remaining coconut to coat them. Place the balls 1" apart on lightly greased cookie sheets. Make a deep indentation in the center of each cookie with your fingertip.
Bake for 12-15 minutes until the cookie is firm and the coconut is lightly toasted. When cooled, fill each hole in the center of the cookies with the preserves.
You can vary this basic dough to make a wide variety of Christmas cookie recipes. Add other flavorings like maple, ginger or cinnamon. Add chopped dried fruits like apricots or dates. Or bake them plain in holiday shapes and decorate with colored icing.
Christmas is such a wonderful time of year. Here's hoping these quick and easy Christmas cookie recipes help keep the pressure off the cook.
by: Karen Ciancio
There are so many Christmas cookie recipes around but often so little time to bake during the busy holiday season.
The solution? A great tasting basic cookie recipe that quickly and easily turns into such a variety of easy to make Christmas treats, friends and family will think you poured over all your favorite Christmas cookie recipes.
Let's start with the basics.
Basic Cookie Dough Recipe
1/2 cup (or 1 stick) butter (or margarine) at room temperature
1/2 cup brown sugar, lightly packed
2 tablespoons sugar
1/2 teaspoon baking powder
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
In a large bowl, combine all the ingredients except the flour. Beat with an electric mixer, scraping the sides of the bowl several times, until the mixture is light and fluffy. With mixer at a low speed, add the flour gradually, beating just until everything is well blended.
Place the mixture on a baking sheet using a tablespoon measure and press down with a spoon to flatten a bit. Or roll our and cut into shapes with a cookie cutter. Bake at 350ºF for about 12 to 15 minutes, until golden.
This basic cookie mixture is also the base for the following cookie recipes (all baked in a preheated oven at 350ºF).
Orange Cookies
(Makes about 32)
Add 1 tablespoon of grated orange zest to the recipe. Shape into a log that is about 1 1/2" in diameter and refrigerate for 4 hours.
Slice dough into 1/4" thick slices. Place on cookie sheet. Cookies can be decorated with candies, rolled in colored sugar, or cut into pretty holiday shapes before baking. Bake in preheated oven for 12-15 minutes, until lightly browned.
Cherry Coconut Chocolate Squares
(Makes about 54 squares)
In addition to the basic dough you will need:
1/4 cup unsweetened cocoa powder
3 large eggs
1 1/2 cups granulated sugar
1 teaspoon almond extract
1/2 teaspoon baking powder
3 cups flaked coconut
1/2 cup maraschino cherries, well drained and coarsely chopped
Line a 13"x9" baking pan with foil.
Stir cocoa powder into basic dough mixture. Press evenly into the prepared pan. Bake for 10-15 minutes or until the crust looks dry.
In a medium bowl whisk together eggs, sugar, almond extract and baking powder until well blended. Stir in coconut and cherries. Pour over the baked crust.
Bake for 30-35 minutes, until top just begins to brown and a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack. Lift it out on to a cutting board using the foil ends and cut into 1 1/2" squares. Squares can be stored in an airtight container for up to 3 weeks.
Coconut Pineapple Cookies
(Makes about 36)
In addition to the basic dough you will need:
1 1/2 cups sweetened flaked coconut
1/3 cup pineapple preserves (use raspberry or apricot if you prefer)
Add 1 cup of the flaked coconut to the basic dough mixture and mix well. Shape the dough into 1 1/2" balls and roll in the remaining coconut to coat them. Place the balls 1" apart on lightly greased cookie sheets. Make a deep indentation in the center of each cookie with your fingertip.
Bake for 12-15 minutes until the cookie is firm and the coconut is lightly toasted. When cooled, fill each hole in the center of the cookies with the preserves.
You can vary this basic dough to make a wide variety of Christmas cookie recipes. Add other flavorings like maple, ginger or cinnamon. Add chopped dried fruits like apricots or dates. Or bake them plain in holiday shapes and decorate with colored icing.
Christmas is such a wonderful time of year. Here's hoping these quick and easy Christmas cookie recipes help keep the pressure off the cook.
Best Recipes: Banana Cream Sandwich Cookies
Best Recipes: Banana Cream Sandwich Cookies
by: Donna Monday
Banana fanna fo fanna . . . These banana sandwich cookies will give your taste buds a reason to sing. Fee fi fo manna . . . banana!
Cookie
1 cup butter or margarine, softened
1 cup sugar
1 medium (1/2 cup) ripe banana, sliced
1 egg
1 teaspoon vanilla
2 1/3 cups all-purpose flour
¼ teaspoon salt
½ cup chopped pecans
Filling
3 cups powdered sugar
¼ cup butter or margarine, softened
1 teaspoon vanilla
2 to 3 tablespoons milk
Directions
Preheat oven to 350 degrees.
Combine butter, sugar, and banana in large bowl. Beat at low speed, scraping bowl often, until smooth. Add egg and vanilla; continue beating until well mixed. Add flour and salt; continue beating until well mixed. Stir in pecans by hand.
Shape dough into 1-inch balls. Place 2 inches apart onto greased cookie sheets. Flatten balls to ¼-inch thickness with buttered bottom of glass dipped in flour.
Bake for 10 to 12 minutes or until edges are lightly browned. Remove from cookie sheets immediately; cool completely.
Combine all filling ingredients except milk in small bowl. Beat a medium speed, gradually adding enough milk for desired spreading consistency. Spread 2 teaspoons filling on bottoms of half of cooled cookies. Top with remaining cookies, bottom-side against filling.
by: Donna Monday
Banana fanna fo fanna . . . These banana sandwich cookies will give your taste buds a reason to sing. Fee fi fo manna . . . banana!
Cookie
1 cup butter or margarine, softened
1 cup sugar
1 medium (1/2 cup) ripe banana, sliced
1 egg
1 teaspoon vanilla
2 1/3 cups all-purpose flour
¼ teaspoon salt
½ cup chopped pecans
Filling
3 cups powdered sugar
¼ cup butter or margarine, softened
1 teaspoon vanilla
2 to 3 tablespoons milk
Directions
Preheat oven to 350 degrees.
Combine butter, sugar, and banana in large bowl. Beat at low speed, scraping bowl often, until smooth. Add egg and vanilla; continue beating until well mixed. Add flour and salt; continue beating until well mixed. Stir in pecans by hand.
Shape dough into 1-inch balls. Place 2 inches apart onto greased cookie sheets. Flatten balls to ¼-inch thickness with buttered bottom of glass dipped in flour.
Bake for 10 to 12 minutes or until edges are lightly browned. Remove from cookie sheets immediately; cool completely.
Combine all filling ingredients except milk in small bowl. Beat a medium speed, gradually adding enough milk for desired spreading consistency. Spread 2 teaspoons filling on bottoms of half of cooled cookies. Top with remaining cookies, bottom-side against filling.
Best Recipes: Chocolate Macadamia Nut Cookies
Best Recipes: Chocolate Macadamia Nut Cookies
by: Donna Monday
Chocolate fudge cake cookies stuffed with macadamia nuts and white chocolate morsels. Mmm mmm – it doesn’t get any better than this.
2/3 cup macadamia nuts, coarsely chopped
1 pkg chocolate fudge or devil’s food cake mix
1/3 cup butter or margarine, melted
¼ cup sour cream
1 egg
1 cup white chocolate, coarsely chopped
Directions
Preheat oven to 350 degrees.
Place nuts onto ungreased 15x10x1-inch jelly roll pan. Bake for 7 to 10 minutes or until lightly toasted.
Combine cake mix, butter, sour cream, and egg in large bowl. Beat at low speed for 1 minute, scraping bowl often. Increase speed to medium; beat 1 minute (dough will be thick). Stir in white chocolate and toasted macadamia nuts by hand.
Drop dough by level tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 12 to 14 minutes or until set. Let stand 2 minutes; remove from cookie sheets.
by: Donna Monday
Chocolate fudge cake cookies stuffed with macadamia nuts and white chocolate morsels. Mmm mmm – it doesn’t get any better than this.
2/3 cup macadamia nuts, coarsely chopped
1 pkg chocolate fudge or devil’s food cake mix
1/3 cup butter or margarine, melted
¼ cup sour cream
1 egg
1 cup white chocolate, coarsely chopped
Directions
Preheat oven to 350 degrees.
Place nuts onto ungreased 15x10x1-inch jelly roll pan. Bake for 7 to 10 minutes or until lightly toasted.
Combine cake mix, butter, sour cream, and egg in large bowl. Beat at low speed for 1 minute, scraping bowl often. Increase speed to medium; beat 1 minute (dough will be thick). Stir in white chocolate and toasted macadamia nuts by hand.
Drop dough by level tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 12 to 14 minutes or until set. Let stand 2 minutes; remove from cookie sheets.
Best Recipes: Ice Cream Cookie Pizza
Best Recipes: Ice Cream Cookie Pizza
by: Donna Monday
Gather everybody around for this really cool cold pizza. Each person will have lots of fun topping their ice cream pizza slices with lots of yummy goodies. Great for kids parties.
Cookie
¾ cup firmly packed brown sugar
½ cup butter or margarine, softened
1 egg
½ teaspoon vanilla
1 cup all-purpose flour
1 cup uncooked quick-cooking oats
1 teaspoon baking soda
½ teaspoon salt
Ice Cream
1 quart vanilla ice cream, slightly softened
Toppings
Fudge sauce, strawberry sauce, caramel sauce, sliced bananas, sliced strawberries, m&m candies, gummi candy, coarsely chopped chocolate sandwich cookies, chopped candy bars, candy sprinkles, nuts.
Directions
Preheat oven to 375 degrees.
Combine brown sugar, butter, egg, and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, oats, baking soda and salt. Beat until well mixed.
Spread dough evenly into ungreased 12-inch pizza pan. Bake for 10 to 12 minutes or until golden brown. Cool completely.
Spread ice cream evenly over cooled cookie. Freeze until firm (1 to 2 hours).
To serve, cut into wedges; top with desired topping.
by: Donna Monday
Gather everybody around for this really cool cold pizza. Each person will have lots of fun topping their ice cream pizza slices with lots of yummy goodies. Great for kids parties.
Cookie
¾ cup firmly packed brown sugar
½ cup butter or margarine, softened
1 egg
½ teaspoon vanilla
1 cup all-purpose flour
1 cup uncooked quick-cooking oats
1 teaspoon baking soda
½ teaspoon salt
Ice Cream
1 quart vanilla ice cream, slightly softened
Toppings
Fudge sauce, strawberry sauce, caramel sauce, sliced bananas, sliced strawberries, m&m candies, gummi candy, coarsely chopped chocolate sandwich cookies, chopped candy bars, candy sprinkles, nuts.
Directions
Preheat oven to 375 degrees.
Combine brown sugar, butter, egg, and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, oats, baking soda and salt. Beat until well mixed.
Spread dough evenly into ungreased 12-inch pizza pan. Bake for 10 to 12 minutes or until golden brown. Cool completely.
Spread ice cream evenly over cooled cookie. Freeze until firm (1 to 2 hours).
To serve, cut into wedges; top with desired topping.
Best Recipes: Cookies and Cream Cheesecake
Best Recipes: Cookies and Cream Cheesecake
by: Donna Monday
Our favorite “dunk in the milk” crème filled chocolate cookies make an encore performance in this delightfully yummy cheesecake.
Crust
2 cups (24) crushed crème-filled chocolate cookies
6 tablespoons margarine, softened
Filling
1 envelope unflavored gelatin
¼ cup cold water
1 8-oz pkg. cream cheese, softened
½ cup sugar
¾ cup milk
1 cup whipping cream, whipped
1 ¾ cups (10) coarsely chopped crème-filled chocolate cookies
Directions
Combine cookie crumbs and margarine; press onto bottom and sides of 9-inch springfoam pan.
Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin and milk, mixing until blended.
Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 ½ cups cream cheese mixture; pour remaining cream cheese mixture over crust.
Top with cookies and reserved cream cheese mixture. Chill until firm.
by: Donna Monday
Our favorite “dunk in the milk” crème filled chocolate cookies make an encore performance in this delightfully yummy cheesecake.
Crust
2 cups (24) crushed crème-filled chocolate cookies
6 tablespoons margarine, softened
Filling
1 envelope unflavored gelatin
¼ cup cold water
1 8-oz pkg. cream cheese, softened
½ cup sugar
¾ cup milk
1 cup whipping cream, whipped
1 ¾ cups (10) coarsely chopped crème-filled chocolate cookies
Directions
Combine cookie crumbs and margarine; press onto bottom and sides of 9-inch springfoam pan.
Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin and milk, mixing until blended.
Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 ½ cups cream cheese mixture; pour remaining cream cheese mixture over crust.
Top with cookies and reserved cream cheese mixture. Chill until firm.
Finding Delicious Cookie Recipes
Finding Delicious Cookie Recipes
by: Mike Yeager
Many of us have an inner baker inside us that loves to find new cookie recipes to try. But, where do you find new, tried and true, cookie recipes that your family will love? People are always looking for the newest versions of their favorite recipes to broaden their dinner choices. New crockpot recipes, new chicken recipes, even new fondue recipes are all searched for by those needing something a little different. Let's face it, we all want something different from time to time, right? There are many places to find free recipes for any of your needs. Going to the local library and obtaining a membership (most of the time this is free as well) is one way to do some research.
They have many titles of books to choose from and many different types of cooking as well. You may be able to find "How to" books and books on different diet plans as well. Or you can also search for free recipes online on your favorite cookie recipes website. Don't have one? Use your search engine and type in "recipes". Many sites will appear for the choosing. Browse those sties until you find what you are looking for. Should a site require payment, chose a different site. There are many that do not and chance are good that you will find the recipe you are looking for without having to pay for it. So, that's where to find the recipes, but, what are we looking for?
Many of us have a few recipes that are our favorites, ones we make year in and year out. Our family loves them! Its also good to add new recipes to our collections. And its easy to do. You know what your family already likes, so looking for something with similar ingredients may be a hit with them as well. Or, maybe you are planning on spending some time with the kids and thought making some fun cookie recipes would be great. Children love cut out cookies, or cookies that require cookie cutters. These can then be decorated with icing, sugar candies, or sprinkles of their choice. Artistic or not, they will create colorful, fun cookies that are sure to be a hit! Could you be looking for a fancy cookie for a special dinner party? Although these may require special ingredients or a little extra talent, they can be found and made from scratch as well.
One of the most frequently searched for cookie recipes are Christmas cookie recipes. Not only do many of us enjoy baking cookies for our family, but we also love giving tins of cookies as gifts to neighbors and friends. Adding new cookie recipes to our collection will spark any Christmas celebration! Once you find the cookie recipe you want, make sure to follow the directions carefully. Invest in a cooking how to book to teach you how to measure ingredients and what tools you will need and even how to use these tools.
Following step by step instructions is key to making a good cookie. Use good quality ingredients and watch out for expiration dates. Many times we will only need a small quantity of an ingredient and let the rest sit on our pantry shelf. Make sure that, in this case, items are tightly closed and sealed properly. When it is time to use again, make sure it is still within its expiration date. Following good techniques will surely help you to create beautiful, tasty cookies everytime!
by: Mike Yeager
Many of us have an inner baker inside us that loves to find new cookie recipes to try. But, where do you find new, tried and true, cookie recipes that your family will love? People are always looking for the newest versions of their favorite recipes to broaden their dinner choices. New crockpot recipes, new chicken recipes, even new fondue recipes are all searched for by those needing something a little different. Let's face it, we all want something different from time to time, right? There are many places to find free recipes for any of your needs. Going to the local library and obtaining a membership (most of the time this is free as well) is one way to do some research.
They have many titles of books to choose from and many different types of cooking as well. You may be able to find "How to" books and books on different diet plans as well. Or you can also search for free recipes online on your favorite cookie recipes website. Don't have one? Use your search engine and type in "recipes". Many sites will appear for the choosing. Browse those sties until you find what you are looking for. Should a site require payment, chose a different site. There are many that do not and chance are good that you will find the recipe you are looking for without having to pay for it. So, that's where to find the recipes, but, what are we looking for?
Many of us have a few recipes that are our favorites, ones we make year in and year out. Our family loves them! Its also good to add new recipes to our collections. And its easy to do. You know what your family already likes, so looking for something with similar ingredients may be a hit with them as well. Or, maybe you are planning on spending some time with the kids and thought making some fun cookie recipes would be great. Children love cut out cookies, or cookies that require cookie cutters. These can then be decorated with icing, sugar candies, or sprinkles of their choice. Artistic or not, they will create colorful, fun cookies that are sure to be a hit! Could you be looking for a fancy cookie for a special dinner party? Although these may require special ingredients or a little extra talent, they can be found and made from scratch as well.
One of the most frequently searched for cookie recipes are Christmas cookie recipes. Not only do many of us enjoy baking cookies for our family, but we also love giving tins of cookies as gifts to neighbors and friends. Adding new cookie recipes to our collection will spark any Christmas celebration! Once you find the cookie recipe you want, make sure to follow the directions carefully. Invest in a cooking how to book to teach you how to measure ingredients and what tools you will need and even how to use these tools.
Following step by step instructions is key to making a good cookie. Use good quality ingredients and watch out for expiration dates. Many times we will only need a small quantity of an ingredient and let the rest sit on our pantry shelf. Make sure that, in this case, items are tightly closed and sealed properly. When it is time to use again, make sure it is still within its expiration date. Following good techniques will surely help you to create beautiful, tasty cookies everytime!
Holiday Recipe: Filled Cookies
Holiday Recipe: Filled Cookies
by: LeAnn R. Ralph
From the book: Christmas In Dairyland (True Stories From a Wisconsin Farm)
When I was a kid growing up on our dairy farm in Wisconsin 40 years ago, cookies with a date filling were my dad's favorite kind. Here is the recipe.
3/4 cup butter or margarine (softened)
3/4 cup shortening
2 cups sugar
3 eggs
2 teaspoons vanilla
5 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
several tablespoons of milk if the dough seems too dry
Jam: blackberry, black raspberry, strawberry, red raspberry, plum conserve, apple conserve, or date filling (recipes for plum and apple conserve and date filling are included below.)
Heat oven to 350 degrees. Cream butter, margarine, sugar, eggs and vanilla. Stir in flour, baking powder and salt. If the dough is too dry, add 1 or 2 tablespoons of milk. If the dough seems too wet, add 1/4 or 1/2 cup of flour.
Roll out dough. Use either a small round cookie cutter or one large round cutter. Place cookies on an ungreased baking sheet. Put one teaspoon of jam (or other filling) in the middle of the smaller rounds or off to one side of the larger rounds. Place another small round on top of the small rounds; fold the larger rounds in half. Use a fork to crimp the edges together and to poke holes in the top. Bake for 15 minutes, or until light brown.
This recipe makes about six dozen filled cookies.
The recipe can also be used to make cut-out Christmas cookies frosted with colored icing.
************
~ Plum Conserve ~
If plum conserve is made specifically for filling cookies, store any that remains in the refrigerator and use on toast or biscuits. The conserve can also be sealed in pint jars. (This recipe makes about three pints.)
8 to 10 fresh, large, ripe plums
1/2 cup of water
4 cups of sugar
2 cups of raisins
1 cup chopped walnuts
2 tablespoons of lemon juice
Pit the plums and chop into small pieces. Place in a large saucepan and add the sugar and water. Boil for 10 minutes, stirring constantly. Add the lemon juice, raisins and walnuts and cook for 10 minutes longer, stirring constantly. (Note: Recipe can also be made using 3 cups of chopped apples instead of plums. Add 1/2 teaspoon of cinnamon.)
~ Date Filling ~
3 cups chopped dates
1/2 cup sugar
1 2/3 cups water
1 tablespoon lemon juice
Put all ingredients into a saucepan and cook over low heat, stirring constantly, until thickened (10 or 15 minutes).
by: LeAnn R. Ralph
From the book: Christmas In Dairyland (True Stories From a Wisconsin Farm)
When I was a kid growing up on our dairy farm in Wisconsin 40 years ago, cookies with a date filling were my dad's favorite kind. Here is the recipe.
3/4 cup butter or margarine (softened)
3/4 cup shortening
2 cups sugar
3 eggs
2 teaspoons vanilla
5 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
several tablespoons of milk if the dough seems too dry
Jam: blackberry, black raspberry, strawberry, red raspberry, plum conserve, apple conserve, or date filling (recipes for plum and apple conserve and date filling are included below.)
Heat oven to 350 degrees. Cream butter, margarine, sugar, eggs and vanilla. Stir in flour, baking powder and salt. If the dough is too dry, add 1 or 2 tablespoons of milk. If the dough seems too wet, add 1/4 or 1/2 cup of flour.
Roll out dough. Use either a small round cookie cutter or one large round cutter. Place cookies on an ungreased baking sheet. Put one teaspoon of jam (or other filling) in the middle of the smaller rounds or off to one side of the larger rounds. Place another small round on top of the small rounds; fold the larger rounds in half. Use a fork to crimp the edges together and to poke holes in the top. Bake for 15 minutes, or until light brown.
This recipe makes about six dozen filled cookies.
The recipe can also be used to make cut-out Christmas cookies frosted with colored icing.
************
~ Plum Conserve ~
If plum conserve is made specifically for filling cookies, store any that remains in the refrigerator and use on toast or biscuits. The conserve can also be sealed in pint jars. (This recipe makes about three pints.)
8 to 10 fresh, large, ripe plums
1/2 cup of water
4 cups of sugar
2 cups of raisins
1 cup chopped walnuts
2 tablespoons of lemon juice
Pit the plums and chop into small pieces. Place in a large saucepan and add the sugar and water. Boil for 10 minutes, stirring constantly. Add the lemon juice, raisins and walnuts and cook for 10 minutes longer, stirring constantly. (Note: Recipe can also be made using 3 cups of chopped apples instead of plums. Add 1/2 teaspoon of cinnamon.)
~ Date Filling ~
3 cups chopped dates
1/2 cup sugar
1 2/3 cups water
1 tablespoon lemon juice
Put all ingredients into a saucepan and cook over low heat, stirring constantly, until thickened (10 or 15 minutes).
Top 3 Reasons Why You Need Cookie Recipes
Top 3 Reasons Why You Need Cookie Recipes
by: Dr. Freddy Maier
When it is time to bake cookies, we usually think that it is complicated, that it takes a lot of time. In one word : that it is not worthwhile !
We will show you hereunder that it is simply not true. Baking cookies is easy, fast and, most important, fun.
Come and join all our readers who decided to give it a try and now, just cannot stop trying to find new recipes, new ways of preparing delicious cookies for all occasions.
It is Christmas time and you decide to bake some cookies. You never did it and you think that it might be complicated.
It certainly takes long to prepare and you will need a lot of ingredients. Which ones ? Where to find the exact quantities ?
How will it come out ? Will the children like them?
We also asked those exact questions....and some more ! We found answers and we bring them to you for a fast and easy review.
In opposition to what we usually think, it is not at all difficult to bake cookies.
We find great recipes with exact ingredients and quantities. We just have to follow them step by step.
The result will be delicious cookies that will enjoy the children...and their parents !
We can find even non-bake recipes. That is really easy and fast to prepare!
You could organize the preparation of those cookies with the children. They love to give a hand and to taste those greate cookies afterwards.
We can prepare cookies almost with any ingredient. Just name it :
Chocolate comes first to mind but we can also prepare cookies with granola, with pumkin, etc.
You will discover recipes that were used a lot by our grandmothers and you will retrieve the smells of your childhood.
Imagine taking out the hot cookies that you prepared from the oven.
Your kitchen, and maybe your house, smells like it used when you mother or your grandmother prepared cookies.
Imagine how the whole family will enjoy eating those great cookies that you prepared.
It is much easier to prepare cookies, baking them or even non-baking them, than it is usually thought.
I put a lot of recipes and information on one site for you to review.
On this site, recipes are added daily ! Information about baking and even cooking is given several times a day.
by: Dr. Freddy Maier
When it is time to bake cookies, we usually think that it is complicated, that it takes a lot of time. In one word : that it is not worthwhile !
We will show you hereunder that it is simply not true. Baking cookies is easy, fast and, most important, fun.
Come and join all our readers who decided to give it a try and now, just cannot stop trying to find new recipes, new ways of preparing delicious cookies for all occasions.
It is Christmas time and you decide to bake some cookies. You never did it and you think that it might be complicated.
It certainly takes long to prepare and you will need a lot of ingredients. Which ones ? Where to find the exact quantities ?
How will it come out ? Will the children like them?
We also asked those exact questions....and some more ! We found answers and we bring them to you for a fast and easy review.
In opposition to what we usually think, it is not at all difficult to bake cookies.
We find great recipes with exact ingredients and quantities. We just have to follow them step by step.
The result will be delicious cookies that will enjoy the children...and their parents !
We can find even non-bake recipes. That is really easy and fast to prepare!
You could organize the preparation of those cookies with the children. They love to give a hand and to taste those greate cookies afterwards.
We can prepare cookies almost with any ingredient. Just name it :
Chocolate comes first to mind but we can also prepare cookies with granola, with pumkin, etc.
You will discover recipes that were used a lot by our grandmothers and you will retrieve the smells of your childhood.
Imagine taking out the hot cookies that you prepared from the oven.
Your kitchen, and maybe your house, smells like it used when you mother or your grandmother prepared cookies.
Imagine how the whole family will enjoy eating those great cookies that you prepared.
It is much easier to prepare cookies, baking them or even non-baking them, than it is usually thought.
I put a lot of recipes and information on one site for you to review.
On this site, recipes are added daily ! Information about baking and even cooking is given several times a day.
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