-
Candied Ginger-Citrus Cookies
To grind the almonds, whirl in a blender or food processor.
You can store these cookies airtight for up to 2 days.
1/2 cup butter (1/4 lb.), at room temperature
1/2 cup solid vegetable shortening
1 cup sugar
1/2 cup light molasses
2 teaspoons grated lemon peel
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
About 1/2 cup slivered almonds (3 oz.), finely ground, plus slivered almonds for garnish (optional)
1/2 cup finely chopped candied ginger
1. In a large bowl, with an electricmixer onmediumspeed, beat butter, shortening, and sugar until smooth; beat inmolasses and lemon peel until well blended.
2. In another bowl,mix flour, baking soda, ground ginger, cinnamon, and cloves; stir into buttermixture until completely incorporated. Stir in almonds and candied ginger.
3. Divide dough into thirds. Shape each third into a roll about 1 1/2 inches in diameter; wrap rolls in waxed paper and chill until firm, at least 4 hours, or up to 1 week.
4. Unwrap dough. Using a sharp knife, cut into 1/4-inch-thick slices; place slices about 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets. If desired, gently press a slivered almond into themiddle of each cookie.
5. Bake cookies in a 350° oven until edges are lightly browned, 7 to 10minutes.With a wide spatula, transfer cookies to racks to cool completely. Note:
Nutritional analysis is per cookie.
-
Candy Cane Cookies
Freeze the two-toned dough at the end of step 5 for up to two weeks or store baked cookies airtight for up to 2 days.
1 cup (1/2 lb.) butter, at room temperature
1 cup sugar
2 large egg yolks
3 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
5 tablespoons milk
1 teaspoon vanilla
1/4 teaspoon peppermint extract
Red food coloring
1. In a large bowl, with an electric mixer on high speed, beat butter and sugar until smooth; beat in egg yolks.
2. In another bowl, mix flour, baking powder, and salt. In a small bowl, combine milk, vanilla, and peppermint extract. Stir flour mixture into butter mixture alternately with milk mixture, blending thoroughly after each addition.
3. Divide dough in half. Leave one half in the mixing bowl and stir in a few drops of red food coloring.
4. Divide each half of dough in half again (four portions total); wrap dough portions in waxed paper or cooking parchment and chill until firm but still pliable, about 1 hour.
5. Unwrap dough and roll each of the four pieces into a smooth rope about 15 inches long. Twist each white rope with a red rope into a 13-inch-long combined rope (for a total of two ropes).Wrap twisted rolls in waxed paper; chill until firm, at least 4 hours, or up to 1 week (see notes).
6. Unwrap dough. Using a sharp knife, cut rolls into 1/8-inch-thick slices; place slices about 1 inch apart on buttered 12- by 15-inch baking sheets.
7. Bake cookies in a 350° oven until light golden, about 10 minutes; transfer to racks to cool completely.
-
Cherry-PistachioWedding Cookies
The combination of tender cake flour and sturdy all-purpose flour produces delicate cookies. The dough will be crumbly after you’ve combined all the ingredients but will hold its shape once molded in a tablespoon measure
and turned onto a baking sheet. You may need to add one to two additional teaspoons of ice water to the dough to achieve the crumbly consistency.
1 1/2 cups cake flour (about 6 ounces)
2/3 cup all-purpose flour (about 3 ounces)
1 1/4 cups powdered sugar, divided
2 teaspoons cornstarch
1/4 teaspoon salt
1/2 cup chilled butter, cut into small pieces
3 teaspoons ice water
1 1/2 teaspoons vanilla extract
1/2 cup dried tart cherries
1/4 cup finely chopped salted
dry-roasted pistachios
Cooking spray
1. Preheat oven to 350°.
2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 3/4 cup powdered sugar, cornstarch, and salt in a food processor; pulse to combine.With food processor on, add butter through food chute a few pieces at a time; process 1 minute or until mixture is the texture of sand.
3. Combine 3 teaspoons ice water and vanilla in a small bowl.With food processor on, slowly add ice water mixture through food chute; process 1 minute or until very well combined. (Mixture will remain crumbly.) Add cherries and pistachios; pulse 10 times or just until combined. Transfer mixture to a bowl.
(Mixture will be crumbly.) Gently press mixture into a level tablespoon; pack lightly with the heel of your hand. Turn out onto a baking sheet coated with cooking spray. Repeat with remaining dough to form 32 cookies.
4. Bake at 350° for 15 minutes or just until bottoms are golden. Remove from oven; cool 10 minutes on baking sheet.
5. Place remaining 1/2 cup powdered sugar in a large bowl. Add cooled cookies; toss gently to coat with powdered sugar. Transfer cookies to wax paper to cool completely.
-
Chocolate-Almond Cookies
Enjoy one of these cookies with a steaming cup of chocolate-flavored coffee.
1 (8-ounce) package sugar-free chocolate-flavored snack cake mix (such as Sweet’N Low)
1 large egg, lightly beaten
2 1/2 tablespoons water
1 tablespoon almond extract
1/2 teaspoon vanilla extract
Cooking spray
50 almond slices, toasted (2 to 3 tablespoons)
1. Preheat oven to 350°.
2. Combine first 5 ingredients in a bowl, stirring until blended.
3. Drop dough by level teaspoonfuls onto baking sheets coated with cooking spray.
Press 1 almond slice into top of each cookie. Bake at 350° for 8 minutes.
Transfer cookies to wire racks, and cool completely.
-
Chocolate Chip Cookie Bars
You can store these bars airtight for up to 2 days.
2 tablespoons butter, at room temperature
2 tablespoons vegetable oil
1 cup firmly packed dark brown sugar
1 large egg
1/2 cup unsweetened applesauce
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups regular rolled oats
1 cup semisweet chocolate chips
2 tablespoons granulated sugar
1. In a large bowl, with an electricmixer onmediumspeed, beat butter, oil, and brown sugar until smooth. Beat in egg, applesauce, and vanilla until well blended.
2. In another bowl,mix flour, baking powder, baking soda, and salt; stir or beat into buttermixture until smooth, scraping down sides of bowl as needed. Stir in oats and chocolate chips.
3. Spread dough evenly in a lightly oiled 8-inch square baking pan. Sprinkle top evenly with granulated sugar.
4. Bake in a 350° oven until pale golden brown, about 15minutes. Let cool on a rack about 10minutes, then cut into 1- by 4-inch bars. Let cool completely.
-
Chocolate Chunk and Almond Cookies
This recipe goes with Cookie Base
12 ounces semisweet chocolate (chopped or chips)
1 cup (4 ounces) chopped toasted almonds
Make the cookie base recipe, adding the chocolate and almonds. Shape, bake, and cool according to the base recipe.
To Make Now and Bake Later:
When you mix a batch of cookies, double the recipe.
Bake half the dough according to the recipe and divide the rest into 4 equal portions.
Roll each portion into a log about 1 1/2 inches in diameter.Wrap each log in plastic, then place in a resealable plastic bag. To save yourself time and hassle, label the bag with the flavor, the oven temperature, and the baking time, adding 3 to 6 minutes to the regular oven time. Freeze the dough for up to 3 months. To bake, slice the frozen dough into rounds about 1/2 inch thick, making as few or as many as you would like. Bake on a
parchment- or foil-lined baking sheet.
-
Chocolate Cookie Bites
Serve these bite-size treats with homemade vanilla ice cream or your favorite ice cream.
3/4 cup chopped pecans
1 1/4 cups powdered sugar, divided
1 cup butter, softened
2 tablespoons milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup unsweetened cocoa
1/4 teaspoon salt
1. Place pecans in a single layer in a shallow pan.
2. Bake at 350° for 6 to 8minutes or until lightly toasted, stirring once halfway through baking time.
3. Beat 1 cup powdered sugar and butter at medium speed with an electric mixer until creamy. Add milk and vanilla, beating until blended.
4. Combine flour, cocoa, and salt; gradually add to butter mixture, beating until blended. Stir in pecans.
5. Shape dough into 1-inch balls, and place 1 1/2 inches apart on lightly greased baking sheets.
6. Bake at 400° for 11 to 13 minutes or until tops of cookies just begin to crack. Cool on baking sheets 3 minutes. Remove to wire racks; dust with remaining 1/4 cup powdered sugar. Cool 10 minutes.
-
Chocolate Peppermint Cookies
1/2 cup margarine, softened
1/3 cup sugar
1/2 cup “measures-like-sugar" brown sugar calorie-free sweetener (such as Brown Sugar Twin)
1/2 cup egg substitute
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup unsweetened cocoa
2/3 cup finely crushed sugar-free
peppermint candies (about 30 candies)
Cooking spray
Preheat oven to 350°.
Beat margarine with a mixer at medium speed until creamy; gradually add sugar and sweetener, beating well. Add egg substitute and vanilla; beat well.
Combine flour and next 4 ingredients. Add to margarine mixture, stirring just until blended. Stir in crushed candy. Drop dough by level tablespoonfuls onto wax paper. Roll into balls; place balls, 2 inches apart, on baking sheets coated with cooking spray. Flatten balls with a fork. Bake at 350° for 10 to 12 minutes.
Remove from pans, and let cool on wire racks.
-
Chocolate Sandwich Cookies with Marshmallow Cream Filling
Cookies:
1 cup sugar
5 tablespoons butter, softened
1 teaspoon vanilla extract
2 large eggs
2 cups all-purpose flour (about 9 ounces)
5 tablespoons unsweetened cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1 cup fat-free buttermilk
Cooking spray
Filling:
1 envelope unflavored gelatin (about 2 1/2 teaspoons)
3/4 cup cold water, divided
1/2 cup sugar
1/4 cup light-colored corn syrup
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1. Preheat oven to 375°.
2. To prepare cookies, combine 1 cup sugar and butter in a large bowl. Beat with a mixer at medium speed until well blended (about 2 minutes). Add 1 teaspoon vanilla and eggs; beat until combined. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, 1 teaspoon salt, baking powder, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
3. Drop dough by rounded tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 375° for 10 minutes or until set. Cool on pans 5 minutes. Remove from pans; cool completely on wire racks.
4. To prepare filling, sprinkle gelatin over 1/2 cup cold water in a large bowl; set aside. Combine remaining 1/4 cup water, 1/2 cup sugar, syrup, and 1/8 teaspoon salt in a medium saucepan over medium-high heat. Cook, without stirring, until a candy thermometer registers 244°. Remove from heat. Gradually pour hot sugar syrup into softened gelatin mixture, beating with a mixer at low speed, then at high speed until thick (about 6 minutes),
scraping sides of bowl occasionally. Add 1/2 teaspoon vanilla; beat until well blended.
5. Quickly spread about 2 tablespoons filling over bottom side of 1 cookie; top with another cookie. Repeat procedure with remaining filling and cookies.
-
Cinnamon-Sugar Cookies
Buttery and sweet with a hint of spice, these cookie jar favorites are right for any occasion. If you prefer a slightly chewier cookie, reduce baking time to 10 minutes. A sprinkling of large-grained turbinado sugar makes a pretty presentation to attract buyers.
1 cup granulated sugar
6 tablespoons butter, softened
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1 large egg
1 cup cake flour (about 4 ounces)
3/4 cup all-purpose flour (about 3 1/3 ounces)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup turbinado sugar
Place granulated sugar and butter in a bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add corn syrup, vanilla, and egg; beat 3 minutes or until well blended.
Lightly spoon cake flour and all-purpose flour into dry measuring cups; level with a knife. Combine flours, baking powder, baking soda, salt, and 1/4 teaspoon cinnamon. Add flour mixture to butter mixture; stir until just combined.Wrap in plastic wrap; chill 1 hour.
Preheat oven to 375°.
Combine turbinado sugar and 1/2 teaspoon cinnamon in a small bowl. Shape dough into 48 balls, about 1 teaspoon each. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased baking sheets. Bake at 375° for 12 minutes or until golden on bottom. Cool on wire racks.
