American Family Cookie Book 2011

[Mama Mangia]

Coconut Cookies with Lemon Curd & Raspberries
Prepare the cookies and the lemon curd up to 2 days ahead of time, then assemble themat the picnic.


3/4 cup shredded sweetened coconut
2/3 cup unsalted butter, at room temperature
3/4 cup sugar
1 large egg
1 tablespoon milk
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Lemon curd (recipe follows)
1 pint raspberries


1. Preheat oven to 325°. Spread the coconut evenly on a baking sheet and bake until golden brown, 3 to 5 minutes. Set aside.
2. Raise oven heat to 350°. In a bowl, with an electric mixer on high speed, beat butter and sugar until light and fluffy. Beat in egg, coconut, and milk until well blended, scraping down sides of bowl as necessary.
3. In another bowl, whisk together flour, baking powder, and salt. Beat into butter mixture until well blended.Wrap dough in plastic wrap and chill until firm, at least 1 hour and up to 3 days.
4. Unwrap dough and place on a lightly floured surface. Roll dough out to a 1/8-inch thickness. Cut with a 3- or 4-inch flower-shaped or round cookie cutter and place cookies slightly apart on buttered or parchment-lined baking sheets.
5. Bake cookies until edges are golden, 10 to 14 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Transfer cookies to wire racks to cool completely. Store the cookies in an airtight container at room temperature.
6. Top each cookie with a dollop of lemon curd and several raspberries.


Lemon curd.
In a heatproof bowl, whisk together 3 eggs, 1/2 cup fresh lemon juice, and 3/4 cup sugar until well blended. Set over a pan of gently simmering water and cook, whisking constantly, until mixture begins to thicken noticeably, 5 to 8 minutes. Remove from heat immediately and stir in 3 tablespoons butter, 1 tablespoon at a time, until mixture is smooth and glossy. Cover bowl with a sheet of plastic wrap pressed against the curds surface and refrigerate until cool, about 30 minutes.

 

[Mama Mangia]

Cranberry-White Chocolate Cookies


2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/2 cup butter, softened
1 1/3 cups sugar
2 large eggs
1 1/2 cups white chocolate morsels
1 (6-ounce) package sweetened
dried cranberries


Combine flour and next 3 ingredients; set aside.
Beat butter atmediumspeed with an electricmixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
Add flourmixture to buttermixture gradually, beating at low speed until blended. Stir in white chocolatemorsels and cranberries.
Drop cookie dough by heaping tablespoonfuls onto lightly greased baking sheets.
Bake at 350° for 10 to 12minutes or until lightly browned on bottom. Remove to wire racks to cool completely.
Note: For testing purposes only, we used Craisins for sweetened dried cranberries.

 

[Mama Mangia]

Double Chocolate-Chip Cookies


1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk-chocolate chips
1/2 cup semisweet chocolate chips


Heat oven to 350° F.
Cream the butter and sugars in a large bowl with an electric mixer on high speed. Lower to medium speed and add the egg and vanilla. Sift together the flour, cocoa, baking soda, baking powder, and salt. On low speed, add the dry mixture to the butter mixture. Beat until fully incorporated. Fold in the chocolate chips.
Form the dough into approximately 1 1/2-inch balls. Place on parchment- or foil-lined baking sheets, 2 inches apart. Bake until centers are just set, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.

 

[Mama Mangia]

Double-Chocolate Meringue Cookies
These cookies have a slightly fudgy texture. They are baked, then cooled for 1 1/2 hours in the oven (don’t forget to turn it off).


1/2 cup powdered sugar
1/3 cup unsweetened cocoa
5 large egg whites
1/4 teaspoon cream of tartar
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup semisweet chocolate minichips


Preheat oven to 300º.
Cover 2 large baking sheets with parchment paper; secure with masking tape. Sift together 1/2 cup powdered sugar and cocoa.
Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add granulated sugar and then cocoa mixture, 1 tablespoon at a time, beating until stiff peaks form. Add vanilla; beat until combined. Fold in chocolate chips.
Drop dough by rounded tablespoons onto prepared baking sheets to form 36 mounds. Bake at 300º for 30 minutes, rotating racks after 15 minutes.
Turn oven off; cool meringues in closed oven 1 1/2 hours or until dry. Sprinkle evenly with 1 tablespoon powdered sugar. Carefully remove cookies from paper.
Note: Store cooled cookies in an airtight container for up to two weeks.

 

[Mama Mangia]

Dulce de Leche-Filled Cookies
Alfajores, these crisp wafer cookies, are filled with caramelized sweetened condensed milk. Although you
often can find a full-fat version of this product at Hispanic markets, we’ve made our own lower-fat version.


1 1/2 cups all-purpose flour
1/2 cup butter, softened
1 large egg yolk
5 tablespoons Caramelized Condensed Milk
3 tablespoons powdered sugar


Sift flour and 3/4 cup sugar together twice. Place flour mixture, butter, and egg yolk in a large bowl; beat with a mixer at low speed 3 minutes (dough will be crumbly). Turn dough out, and knead until combined. Divide dough in half; gently press each portion into a 4-inch circle on plastic wrap.
Cover and chill 30 minutes or until firm.
Preheat oven to 350°.
Working with 1 dough portion at a time, unwrap dough and place on 2 sheets of overlapping plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 10-inch circle. Freeze dough 5 minutes or until plastic wrap can be easily removed. Remove plastic wrap; cut dough into 15 circles with a 2-inch biscuit cutter. Repeat procedure with remaining dough. Place dough circles 1 inch apart on baking sheets lined with parchment paper. Bake at 350° for 7 minutes (should not brown). Cool on a wire rack.
Gently spread 1 teaspoon of Caramelized Condensed Milk onto each of 15 cookies, and reserve the remaining caramel for another use. Gently top with remaining cookies. Sprinkle the cookies with 3 tablespoons powdered sugar.

 

[Mama Mangia]

Espresso Shortbread Cookies
Cacao nibs are bits of roasted cacao beans, the primary raw ingredient used to make chocolate. Look for them in specialty or gourmet grocery stores.


1 1/2 cups (3/4 lb.) butter, at room temperature
1 1/4 cups powdered sugar
1 teaspoon vanilla
1/2 teaspoon salt
4 teaspoons finely ground espresso-roast coffee beans
3 tablespoons Kahlúa or other coffee-flavored liqueur
3 1/3 cups all-purpose flour
1/3 cup cacao nibs (see notes)

1. Preheat oven to 325°. In a large bowl, use a mixer to beat together butter and sugar until light and fluffy. Add vanilla, salt, espresso grounds, and Kahlúa. Beat to combine. Add flour and cacao nibs and mix until well blended.
2. Form dough into two 1 1/2-inch-thick logs, cover with plastic wrap or wax paper, and chill at least 2 hours or overnight.
3. Cut chilled dough into 1/4-inch-thick slices and lay slightly apart on ungreased cookie sheets. Bake until cookies are browned on the bottom but not the top, 15 to 20 minutes. Transfer to a rack to cool.

 

[Mama Mangia]

Ginger Chocolate Cookies
Part chewy molasses cookie, part homey chocolate chip cookie, part spicy gingersnap: These cookies—inspired by ones brought annually by an Oktoberfest guest—have it all. The Sunset staff ate our test batches as quickly as we could bake them.


3/4 cup unsalted butter, plus more for baking sheet
2 cups flour
1/3 cup unsweetened cocoa powder
2 1/2 tablespoons ground ginger
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 1/2 teaspoons freshly ground nutmeg
1/2 teaspoon salt
1 cup packed light brown sugar
1/4 cup molasses
1 egg
1 teaspoon vanilla extract
8 ounces bittersweet chocolate, finely chopped
1/3 cup granulated sugar


1. Preheat oven to 350°. Butter a large baking sheet and set aside. In amediumbowl, whisk flour, cocoa powder, ginger, baking soda, cinnamon, nutmeg, and salt until thoroughly combined. Set aside.
2. In a large bowl, beat 3/4 cup butter and the brown sugar until light and fluffy, about 3minutes. Addmolasses, egg, and vanilla; beat to combine.
3.Mix in dry ingredients gently but thoroughly, scraping down sides of the bowl as necessary. (Batter will be thick.) Stir in chopped chocolate until well combined.
4. Formbatter into 2-tbsp. balls, roll each ball in granulated sugar, and place 12 balls on buttered baking sheet. (If batter is too sticky, dampen your hands with water when forming balls.) Dip the bottomof a cup or glass in water and use it to flatten balls to a thickness of about 1/4 in., rewetting glass as necessary to prevent sticking.
5. Bake cookies 5minutes, turn pan 180°, and bake until just set, about 5minutesmore. Cool on pan for 5minutes, then transfer to cooling racks.
Repeat forming and baking with remaining balls of dough.

 

[Mama Mangia]

Gingerbread Cookies


8 tablespoons (1 stick) unsalted butter, at room temperature
2/3 cup sugar
1/2 cup molasses
1 large egg
2 3/4 cups all-purpose flour, plus more for the work surface
1/2 teaspoon baking soda
1 1/4 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon kosher salt


Heat oven to 350° F.
Beat the butter and sugar in the bowl of an electric mixer on medium-high until smooth.
Add the molasses and egg and beat until fluffy, about 2 minutes. Reduce speed to low.
Combine the flour, baking soda, ginger, cinnamon, cloves, and salt, then add slowly to the butter mixture, mixing until just incorporated. Shape into a flat disk. Refrigerate, wrapped, for 30 minutes.
Roll out the dough on a floured surface to 1/4 inch thick. Cut into shapes and place on lined baking sheets. Bake 10 to 12 minutes, until firm. Cool slightly on the sheets before transferring to cooling racks.

 

[Mama Mangia]

Gingerbread Iced Cookies
Our panel loved their slightly soft texture. The dough works well for many shapes, from gingerbread snowflakes to classic gingerbread people.


3/4 cup molasses
1/2 cup salad oil
1/3 cup firmly packed brown sugar
1 large egg
About 2 3/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1/2 teaspoon ground cloves
Powdered Sugar Icing
(recipe follows; optional)

1. In a large bowl, with a mixer on medium speed, beat molasses, oil, brown sugar, and egg until well blended.
2. In a medium bowl, mix 2 3/4 cups flour, salt, baking powder, cinnamon, ginger, and cloves. Stir into molasses mixture, then beat until well blended.
Divide dough in half, gather each half into a ball, then flatten into a disk.Wrap each disk in plastic wrap and freeze until firm, about 1 hour.
3. Unwrap dough. On a lightly floured surface, with a floured rolling pin, roll one disk at a time to about 1/4 inch thick.With floured 3- to 4-inch cutters, cut out cookies. Place about 1 inch apart on buttered 12- by 15-inch baking sheets. Gather excess dough into a ball, reroll, and cut out remaining cookies.
4. Bake cookies in a 350° regular or convection oven until edges begin to brown slightly, 8 to 10 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking.
Let cookies cool on sheets for 5 minutes, then transfer to racks to cool completely. Pipe Powdered Sugar Icing over cookies as desired.

Powdered Sugar Icing:
In a bowl, stir 2 cups powdered sugar, 1 1/2 tablespoons water, and 1/2 teaspoon vanilla until smooth. Tint to desired color by stirring in food coloring, a drop or two at a time. If icing is too thick to work with, stir in more water, a few drops at a time; if too thin, stir in more powdered sugar. Makes 2/3 cup.

 

[Mama Mangia]

Gingerbread Ice-CreamSandwiches
A stand mixer works best for the thick, sticky cookie dough. Save the recipe for these cookies, and make them again for the holidays.


Cookies:
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1/8 teaspoon baking powder
Dash of salt
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1/4 cup butter, softened
1/2 teaspoon vanilla extract
1 large egg
Cooking spray
1 teaspoon granulated sugar, divided

Filling:
1 quart vanilla low-fat ice cream, softened
1/2 cup finely chopped crystallized ginger


To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, ground ginger, baking powder, and salt, stirring with a whisk. Place 1/2 cup granulated sugar, brown sugar, and butter in a large bowl; beat with a mixer at medium speed 3 minutes or until mixture resembles coarse meal. Add vanilla and egg; beat well. Add flour mixture to sugar mixture; beat at low speed until well blended. Divide dough
in half; gently press each portion into a 4-inch circle on plastic wrap. Cover and chill 1 1/2 hours.

Preheat oven to 350°.
Unwrap each dough portion and place on 2 sheets of overlapping plastic wrap. Cover each portion with 2 additional sheets of overlapping plastic wrap.
Roll, still covered, to a 1/4-inch thickness. Place dough in freezer 30 minutes or until plastic wrap can be easily removed. Remove plastic wrap; cut dough with a 3-inch gingerbread man cookie cutter to form 12 cookies. Place cookies 1 inch apart on baking sheets coated with cooking spray. Sprinkle cookies evenly with 1/2 teaspoon granulated sugar. Bake at 350° for 12 minutes or until set. Remove cookies from baking sheets; cool completely on wire racks.
Repeat procedure with remaining dough and 1/2 teaspoon granulated sugar.
To prepare filling, combine ice cream and crystallized ginger, stirring well. Spread 1 1/2 tablespoons ice cream on the flat side of each of 12 cookies; top with remaining cookies, flat sides down, pressing gently.Wrap each sandwich tightly in plastic wrap; freeze 4 hours or until firm.

 

[Mama Mangia]

Lemon Sugar Cookies
Decorate these thick, soft sugar cookies with powdered sugar icing (recipe below) and chopped candied peel, or, before baking, sprinkle themwith large crystal sugar, available at baking supply stores.


1 cup (1/2 lb.) butter, at room temperature
2 cups sugar
2 large eggs
1 teaspoon grated lemon peel
2 tablespoons lemon juice
1 tablespoon milk
1 teaspoon vanilla
5 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt


1. In a bowl, with an electric mixer on high speed, beat butter and sugar until smooth and light. Beat in eggs, lemon peel, lemon juice, milk, and vanilla until well blended, scraping down sides of bowl as necessary.
2. In another bowl, stir together flour, baking powder, and salt. Stir or beat into butter mixture until blended.Wrap dough in plastic wrap and chill until firm, at least 2 hours, or up to 3 days.
3. Unwrap dough and place on a lightly floured surface. Roll dough out, a portion at a time, to about 3/8 inch thick. Cut with a 3- or 4-inch round cutter and place cookies slightly apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.
4. Bake cookies in a 350° oven until edges are golden, 10 to 14 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. With a wide spatula, transfer cookies to wire racks to cool completely.

Powdered sugar icing.
Controlling consistency of icing is simple. If it’s too thick, add a few drops of water; if it’s too thin, gradually add more powdered sugar. To tint, add food coloring a few drops at a time.
For spreading: In a bowl, stir 3 cups powdered sugar, 1 teaspoon vanilla, and 1/4 cup water until smooth. Tint with food coloring as desired. Spread icing onto cool cookies with a metal spatula. Let stand until icing is firm, about 1 1/2 hours.Makes about 1 cup. For piping: In a bowl, stir 2 cups powdered sugar, 1/2 teaspoon vanilla, and 1 1/2 tablespoons water until smooth. Tint with food coloring as desired. Spoon into a pastry bag fitted with a 1/8-inch tip or a heavy 1-quart zip-lock plastic bag. Seal plastic bag and squeeze icing into a corner; cut a tiny opening at corner of bag to squeeze icing out. Let cookies stand until icing is firm, about 5 minutes.Makes about 3/4 cup.

 

[Mama Mangia]

Macadamia and Ginger Cookies
This recipe is an adaptation of Italian amaretti. It calls for macadamias, but hazelnuts, walnuts, almonds, pistachios, or pine nuts would also be good. Using nuts in baking allows you to incorporate their heart-healthy fats–and satisfying texture. If you are sensitive to ginger, use the lower end of the called-for range.


1/2 cup self-rising flour
1/2 cup macadamia nuts
1/4 to 1/2 cup crystallized ginger
2 large egg whites
3/4 cup sugar
1 teaspoon honey
1 teaspoon grated orange rind


Preheat oven to 300°.
Line 2 baking sheets with parchment paper; secure with masking tape.
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour and nuts in a food processor; pulse 10 times or until mixture resembles coarse meal. Reserve 1 tablespoon flour mixture in food processor; set remaining flour mixture aside. Add ginger to food processor; pulse 8 times or until finely minced. Stir into remaining flour mixture; set aside.
Place egg whites in a large bowl, and beat with a mixer at high speed 1 minute or until soft peaks form. Beating at high speed, gradually add the sugar and honey; beat 4 minutes or until thick and glossy. Gently fold in flour mixture and rind. Drop dough by level tablespoons 2 inches apart onto prepared baking sheets. Bake at 300° for 18 minutes or until set. Remove from baking sheets, and cool on a wire rack.

 

[Mama Mangia]

Molasses Cookies
This classic spice cookie is about as quick to shape as it is to eat.


1 cup packed brown sugar
1/2 cup vegetable shortening
1/2 cup molasses
1 large egg
2 1/4 cups all-purpose flour (about 10 ounces)
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup water
1/4 cup granulated sugar
Cooking spray

Combine brown sugar and shortening in a large bowl; beat with a mixer at medium speed until light and fluffy. Add molasses and egg; beat well.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt), stirring with a whisk.
Add flour mixture to sugar mixture; beat at low speed just until blended. Cover and freeze 1 hour.
Preheat oven to 375°.
Place water in a small bowl. Place granulated sugar in another small bowl. Lightly coat hands with cooking spray. Shape dough into 1-inch balls.
Dip one side of each ball in water; dip wet side in sugar. Place balls, sugar side up, 1 inch apart, on baking sheets coated with cooking spray.
Bake at 375° for 8 minutes. Remove from pans; cool on wire racks.

 

[Mama Mangia]

Oatmeal Cookies


3/4 cup brown sugar
1/2 cup unsalted butter (1 stick), softened
1 1/4 cups oatmeal
1 egg
3 tablespoons whole milk
1 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup walnuts, chopped
1/2 cup raisins
1/2 teaspoon vanilla extract


Preheat oven to 375° F. Lightly coat a baking sheet with cooking spray. In a medium mixing bowl, combine the brown sugar and butter until well blended. Add the oatmeal, egg, and milk, stirring well. In a small bowl, stir together the flour, baking soda, cinnamon, cloves, and salt.
Gradually add to the oatmeal mixture, stirring well. Stir in the walnuts, raisins, and vanilla.
Drop the dough by tablespoonfuls, spaced about 1 inch apart, onto the baking sheet. Bake for 8 to 10 minutes. Transfer the cookies to a wire rack to cool. Repeat with the remaining dough.

 

[Mama Mangia]

Oatmeal Toffee Cookies
Brown sugar and butter underscore the tawny sweetness of the almond toffee bits.


3.4 ounces all-purpose flour (about 3/4 cup)
1 cup old-fashioned rolled oats
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup packed brown sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 large egg
1/3 cup almond toffee bits
Cooking spray


1. Preheat oven to 350°.
2.Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, baking soda, and salt in a medium bowl; stir with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add vanilla and egg; beat well. Add flour mixture; beat just until combined. Stir in toffee bits.
3. Drop dough by tablespoonfuls 2 inches apart on 2 baking sheets coated with cooking spray. Bake at 350° for 11 minutes or until lightly browned. Cool on pans 1 minute. Remove cookies from pans; cool completely on wire racks.

 

[Mama Mangia]

Oatmeal-Walnut Cookies
You can make these ahead of time and store them in an airtight container, but they’re best served warm.


1/2 cup granulated sugar
1/3 cup packed dark brown sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 large egg
3/4 cup all-purpose flour
1 cup regular oats
1/4 teaspoon salt
2/3 cup golden raisins
1/4 cup chopped toasted walnuts
Cooking spray


Preheat oven to 350º.
Place first 5 ingredients in a large bowl. Beat with a mixer at medium speed until well blended. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour, oats, and salt to egg mixture; beat well. Stir in raisins and walnuts.
Drop by level tablespoons, 1 1/2 inches apart, onto a baking sheet coated with cooking spray. Bake at 350º for 12 minutes or until lightly browned.
Remove from oven; let stand 2 minutes. Remove cookies from baking sheet; serve warm.

 

[Mama Mangia]

Peanut Butter-Toffee Turtle Cookies


1/2 cup unsalted butter, softened
1/2 cup DOMINO Granulated Sugar
1/2 cup firmly packed DOMINO Light Brown Sugar
2/3 cup creamy USA PEANUT Butter
1 large egg
2 cups BISQUICK Original All-Purpose BakingMix
2/3 cup almond toffee bits
2/3 cup coarsely chopped USA PEANUTS
2/3 cup NESTLE TOLL HOUSE Milk ChocolateMorsels
10 ounce vanilla caramels
2 to 3 tablespoons whipping cream
1/2 teaspoon vanilla extract
2/3 cup NESTLE TOLL HOUSE Milk ChocolateMorsels, melted


TIP: The chocolate drizzle on the cookies will harden as it cools.

Preheat oven to 350°. Beat first 4 ingredients atmediumspeed with an electricmixer until creamy. Add egg, beating until blended. Add bakingmix, beating at low speed just until blended. Stir in toffee bits, chopped peanuts, and 2/3 cup chocolatemorsels.
Drop dough by rounded tablespoonfuls onto ungreased baking sheets; flatten dough with hand.
Bake at 350° for 10 to 12minutes or until golden brown. Cool cookies on baking sheets 1minute; remove cookies to wire racks.
Microwave caramels and 2 tablespoons creamin a glass bowl at HIGH 1minute; stir. Continue tomicrowave at 30-second intervals, stirring until caramels melt and mixture is smooth; add remaining cream, if necessary. Stir in vanilla. Spoon caramel mixture evenly onto tops of cookies; drizzle evenly with melted chocolate.

 

[Mama Mangia]

Pecan Bar Cookies
Though these delicate cookies have a crisp outside, they are soft inside.

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1/4 cup butter, softened
1 teaspoon maple flavoring
1 large egg
1/2 cup chopped pecans
3 tablespoons semisweet chocolate chips, melted


Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.
Place sugars and butter in a large bowl; beat with a mixer at medium speed for 3 minutes or until well combined. Add maple flavoring and egg; beat until combined. Add flour mixture; stir until well combined. Stir in pecans. Spread mixture evenly in a 9-inch cast-iron skillet. Bake at 350° for 30 minutes. Cool in pan 10 minutes on a wire rack.
Remove from pan, and drizzle with melted chocolate. Cool completely.

 

[Mama Mangia]

Peppermint Molasses Cookies
These frosted molasses cookies are an all-time favorite.


About 2/3 cups butter or margarine, at room temperature
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
1 large egg
1/4 cup molasses
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup crushed hard peppermint candy such as candy canes
Peppermint Icing (recipe follows)


1. In a large bowl, with a mixer on medium speed, beat 2/3 cup butter, granulated sugar, and brown sugar until smooth. Add egg and molasses and beat until well blended.
2. In a medium bowl, mix flour, cinnamon, ginger, cloves, baking soda and salt. Stir into butter mixture, then beat just until dough comes together. Stir in peppermint candy. Cover bowl with plastic wrap and freeze until dough is firm, about 45 minutes.
3. Shape dough into 1-inch balls and place about 2 inches apart on buttered 12- by 15-inch baking sheets.
4. Bake cookies in a 350º regular or convection oven until lightly browned, 12 to 15 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Immediately, with a wide spatula, transfer cookies to racks to cool.When cool, drizzle with Peppermint Icing; save any remaining icing for other uses.

Peppermint Icing:
In a bowl, mix 1 cup powdered sugar, 2 tablespoons milk, and 1/4 teaspoon vanilla until well blended. If too thick to drizzle, mix in more milk, 1/2 teaspoon at a time, until thin enough. Stir in 1 tablespoon finely crushed hard peppermint candy and 1 to 2 drops red food coloring if desired.Makes 1/2 cup.

 

[Mama Mangia]

Potato Chip Cookies


1 cup unsalted butter, at room temperature
1/2 cup granulated sugar,
plus 1/2 cup more for coating
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon cinnamon
3/4 cup potato chips, crushed
1/2 cup pecans, chopped


Heat oven to 375° F. Cream the butter and 1/2 cup sugar in a large bowl with an electric mixer on high speed. Lower to medium speed and add the vanilla. Add the flour and cinnamon to the butter mixture. Beat on low speed until incorporated. Fold in the potato chips and pecans. Form into approximately 1 1/2-inch balls. Dredge in the remaining sugar. Place on parchment- or foil lined baking sheets, 2 inches apart. Bake until golden brown around the edges, about 13 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.