Previous  1 ... 4  5  6  7  8

   

Dec 22nd Double Chocolate Chip Mint Cookies



1 cup (250 mL) unsalted butter, at room temperature
3/4 cup (185 mL) dark brown sugar
1/2 cup (125 mL) granulated sugar
1 large egg
1 tsp (5 mL) mint and peppermint extract
1-2/3 (410 mL) cup all-purpose white flour
1/2 (125 mL) cup cocoa
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) table salt
1 cup (250 mL) package dark chocolate chips

In a large bowl using an electric mixer, cream together butter and sugars until fluffy, about two minutes. Beat in egg and extract.

In another bowl, combine flour, cocoa, baking soda and salt. Using spatula, add to sugar mixture in several batches. Stir in chocolate chips.

Bake in preheated 375F (190C) oven until puffed but firm, about 8 to 10 minutes.

Cool 5 minutes on baking sheets. Transfer to wire racks to cool completely. Store in airtight container at room temperature up to 1 week or freeze up to 1 month.

Makes about 36.

   

Dec 23rd Almond Square cookies



20 graham crackers
1 cup (250 mL) almonds, slivered
1 cup (250 mL) unsalted butter, at room temperature
3/4 cup (185 mL) brown sugar

On a parchment-lined baking sheet, layer graham crackers. Sprinkle almond slivers overtop.

In a small pot, combine butter and sugar. Using wooden spoon, stir until smooth, about 5 minutes. Pour over almond-cracker combination.

Broil on bottom rack of oven for 2 to 3 minutes, watching carefully for burns.

Cool 10 minutes. Transfer to wire racks to cool completely. Store in airtight container at room temperature up to 1 week or freeze up to 1 month.

Makes 20.

   

Dec 24th Icing cookies



1-1/4 cups unsalted butter, at room temperature
1-1/2 cups granulated sugar
3 large eggs
3 cups all-purpose white flour
1 tsp each: baking soda, salt, cinnamon
3/4 tsp cloves
1/2 tsp nutmeg
1-1/2 cups raisins
1-1/2 cups dates, pitted
3/4 cup walnuts, chopped
2 cups icing sugar
1/2 tsp vanilla extract
4 tbsp milk
Pinch of salt

In large mixing bowl using an electric mixer, beat 1 cup (250 mL) butter and 1 cup (250 mL) sugar until fluffy, about 2 minutes. Beat in eggs.

In another bowl, combine flour, baking soda, salt, cinnamon, cloves and nutmeg. Using wooden spoon, add to butter mixture in several batches.

In a food processor, grind 1/2 cup (125 mL) sugar, raisins, dates and walnuts. Stir into butter and flour mixture.

Wrap dough in plastic wrap and chill overnight. Roll out on floured surface to 0.6 inch (1/2 cm) thickness. Cut into shapes as desired.

Bake on parchment-lined baking sheet in preheated 375F (190C) oven for 8 to 10 minutes. Cool 5 minutes on pan. Transfer to wire racks to cool completely.

In saucepan, heat 1/4 cup butter until brown. Beat in icing sugar, vanilla milk and salt. Using back of spoon, swipe on each cookie.

Store in airtight container at room temperature up to 1 week or freeze up to 1 month.

Makes about 60.

   

Previous  1 ... 4  5  6  7  8