Last Day of Cookie Week, Lemon Shortbread Cookie Cups, and Giveaway Winners!

Here it is, the last day of Cookie Week.  I know, I know, grab a tissue, so sad!  I've really enjoyed baking all of these wonderful goodies, and now I won't have to have anymore for a very long time. (Who am I kidding?) No, it's not the end of my baking, but I sure am taking a break for a while.  I just bought a new baby though, and it just might take up much of my time for a while.  My beautiful little Cuisinart Ice Cream Maker!  I just need some yummy ice cream recipes now!  I haven't had much luck so far, but I'm not giving up.  I will somehow conquer the Ice Cream Dream Machine!  

So...I know the suspense has been dreadful to find out the winner of the wonderful cookbooks! I've been so excited for the giveaway, and I won't leave you in suspense any longer!  Drum roll please.....

The winner of Cookies Galore is......Elisebeth!  Please email me your address so I can get this out to you pronto!

The winner of Martha Stewart's Cookies is....Stupendous Treats!  Please email me your address so I can get this mailed ASAP!  

Congrats to you both, and I truly hope that you enjoy your new cookbooks!  

Now onto the last cookie recipe of the week!  I have definitely saved the best for last.  I am very proud of this recipe, because I thought it up in my own brain and created it from scratch!  And I was very surprised that it turned out even better than I imagined it to.  I LOVE lemon bars. Really, anything lemon is on my good side, but lemon bars..ooh...the mix between the butter shortbread and the tart gooey lemon filling and don't forget that layer of powdered sugar. Yum! So, I really wanted to make it into some sort of cookie, instead of a bar.  This is what I came up with.  Modeled after the Twisted Peanut Butter Cups that I made a while back, I made a shortbread crust and molded it into mini muffin tins.  I baked those off and than filled them with delicious lemon filling.  I did end up adjusting the recipe a bit so that when you make them, you have enough filling to fill the middles more than I did.  They should be filled to the top of the cup.  My husband even got wide eyed when he tasted them, AND went in for seconds..and thirds!  Let me tell you, that is not like my husband.  He told me that they reminded him of mini lemon meringue pies.  So, I was worried that you guys wouldn't really consider these a "cookie".  But they felt like a cookie to me.  So they went on the list.  And they definitely won as my favorite.  I hope you try them and fall in love with them.  Make them for a dinner party, and people will be so impressed with you!  

Thanks for all the nice comments this week, and most of all thanks for your entries in the giveaway.  It was so fun reading all of the comments and hearing everyones favorite cookie. I'm pretty sure the all time favorite was the chocolate chip cookie!  Sometimes simple really is best!  I hope everyone has a great 4th of July weekend!  

Mini Lemon Shortbread Cookie Cups

recipe by Stephanie

makes 24 mini cookie cups

For the Crust:

1 1/2 cups flour

8 tablespoons cold butter

1/4 cup sugar

2 egg yolks

3/4 teaspoon vanilla

1 1/2 teaspoon lemon zest

1/8 teaspoon salt

For the Filling:

2 eggs

3/4 cup sugar

1 1/2 tablespoons flour

1/8 teaspoon salt

1/3 cup fresh lemon juice

1/8 cup whole milk

To Complete:

Confectioner's sugar for dusting the tops

1. Using a food processor if possible (it will work best, but if you don't have one, just use a mixer) process the flour and butter until they resemble course crumbs.  Add remaining ingredients and mix well.  

2. Divide dough into 24 equal balls and place in greased mini muffin tins.  Push down on the bottom and sculpt the dough up the sides to the rim of the cup.  Bake in a 350 degree oven for 10-12 minutes, or until lightly golden.  

3. Make filling - Cream together the eggs and the sugar. Add the remaining ingredients and mix until well blended and smooth. Fill each cup with filling until it reaches the rim of the cup. Lower oven temperature to 325 degrees.  Bake for 12-14 minutes or until set.  Let cool slightly. Remove cups from muffin tins and let cool completely.  Dust with confectioners' sugar.

Day 4 of Cookie Week - Peanut Butter Fancies

On to Day 4!  Remember that today is the last day to enter in the Giveaway!  I am quite new to this giveaway thing, and noticed that I probably should have mentioned that I need to have a way to get a hold of you (via email, or blog) if you are a winner.  I've had quite a few anonymous entries, and those obviously aren't in for the running, because I don't know who you are!  I will know better next time to mention that before hand.  Oops!  But, if you are one of the many anonymous's please just enter again and let me know your email address!

Now on to the cookie of the day.  I hope you have enjoyed the cookies I have posted so far.  I worked so hard to get the best of the best!  This one is no exception.  If you love peanut butter and chocolate, than this cookie is for you!  It doesn't get much richer than this, but let me tell you that it is worth it!  Yum.  Combining peanut butter, peanut butter cups and milk and semisweet chocolate on top, you have yourself one extremely happy cookie.  And you will be happy too if you give these a try!  

Now, I promised some expert cookie advice.  Now, this is mainly for my sweet mother who claims that she is not a "good cookie maker".  Love ya Mom! There are some simple tricks to make sure you have a perfect cookie every time.  I don't claim to be an expert, but I have learned a few tricks through the years that have helped me be more successful at cookie baking. Here are they are:

1. Always use room temperature butter.  It needs to be soft, but not melted to get the perfect creamed mixture.

2. Always whisk together your dry ingredients before adding it to your creamed mixture.  If you own a sifter (I don't), use it.  If you don't have one, use a whisk.  Same thing.  It needs to be evenly blended to make sure the baking soda or powder and salt get evenly distributed.

3. If your batter isn't very thick and extremely sticky, add more flour.  Not too much, just enough to get the batter to a thick enough consistency.  If you don't have enough flour, your cookies will be horribly flat.  I don't like a flat cookie, unless it's really supposed to be flat.  

4. Don't overbake your cookies.  The cookies continue baking on the baking sheet, even after being removed from the oven, so remove them right before you they get to be too golden.  They will set up perfectly once removed from the oven.

5. If possible, let your cookie dough chill in the fridge for at least an hour before baking.  

Now, don't hold me accountable if you don't agree with some of these tips, they work for me, so I just though I should pass them along!  Be sure to let me know if you have anymore great cookie tips!  I would love to hear them!

Peanut Butter Cup Fancies

makes 10-12 large cookies

1 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup creamy peanut butter

1/2 cup butter, at room temperature

1/2 cup brown sugar

1/2 cup granulated sugar

1 egg

1 teaspoon pure vanilla extract

2 cups quartered miniature peanut butter cups (about 30 cups)

1/2 cup melted milk or semi-sweet chocolate chips for drizzling

1. In a small bowl, whisk together flour, baking powder, baking soda, and salt.  Set aside.  

2. Cream the peanut butter and butter in a mixer.  Add the sugars and beat until well combined. Add the egg and vanilla and mix until well combined. Slowly add the flour mixture and mix just until just combined.  Stir in the peanut butter cups.  Chill in the refrigerator for 1 hour, or until firm enough to handle.

3. Roll into large balls (about 1/3 cup each) and flatten on a baking sheet lined with parchment paper.  Bake at 375 degrees for about 10-12 minutes, until just turning golden.  Do not overbake!  Cool slightly and transfer to wire rack to cool completely.  

4. Drizzle cookies with melted chocolate.   

Day 3 of Cookie Week - Gingersnaps!

So, I have to admit I am a little baked out today.  I haven't baked this much in my life - ever. I'm literally exhausted from baking, cleaning, baking, cleaning.  But, it has all been worth it to bring you the best ever recipes!  After reading your comments, it seems to be putting everybody in the baking mood, so in that, I have succeeded!  Sorry if you are mad at me for putting you in the baking mood...But everyone needs a cookie once in a while.  At least I do.  

Now on to today's cookie.  The Gingersnap.  I grew up on gingersnaps.  My Mom would buy the bagged kind in the grocery store.  You know, the ones that when you bite into it, you very well could chip a tooth? Yep, those ones.  But I always loved the flavor of Gingersnaps. Although I only usually make these around the Christmas holiday, I was in the mood for them and so I decided to share my recipe for the best Gingersnaps in the world!  Yum.  They are crispy on the outside and soft and chewy on the inside.  I hope that you will try them, and love them!

Don't forget to comment on Monday's post to enter the giveaway.  You have until Thursday at Midnight!  And stay tuned for another delicious cookie recipe and some expert cookie tips!

Gingersnaps

1 cup butter, softened

1/2 cup granulated sugar

1/2 cup light brown sugar

1 egg, at room temperature

1/4 cup molasses

2 1/4 cups all-purpose flour

2 teaspoons baking soda

1 tablespoon ginger

1 1/4 teaspoons cinnamon

1/2 teaspoon allspice

1/2 teaspoon salt

sugar for rolling cookie dough in

1. Cream the butter and sugar until light and fluffy.  Beat in the egg.  Stir in the molasses.

2. In a separate bowl, whisk the flour, baking soda, ginger, cinnamon, allspice, and salt.  Slowly add the flour mixture to the creamed mixture.  Refrigerate for 1 hour, or until firm.

3. Preheat the oven to 350 degrees.  Roll the cookie dough into 1 inch balls and than lightly roll in the sugar.  Place cookies on a cookie sheet lined with parchment paper.

4. Bake cookies for 12-14 minutes, or until golden.  Cool slightly and transfer to a wire rack to cool completely.

Day 2 of Cookie Week - Lemon Gems

So, here we are on Day 2 of Cookie Week.  And yet another yummy cookie recipe to share!  This time, it's all about Lemon, another one of my favorite flavors, especially of the summer.  Lemon is so fresh and full of flavor, I love it!  And if you love lemon as much as I do, you will love this special cookie, the Lemon Gem.  I found the recipe in a recent issue of Taste of Home Magazine.  These delightful cookies are small but packed full of lemon goodness.  They literally melt in your mouth.  All the components for a perfect cookie in my opinion.  I hope you enjoy them!

Don't forget to enter the giveaway on Monday's post.  Just tell me what your favorite cookie of all time is, and you just might win a great cookbook!  

Lemon Gems

adapted from Taste of Home Magazine

makes about 28 cookies

For the Cookie:

3/4 cup butter, softened

1/2 cup confectioners' sugar

1 tablespoon grated lemon peel

1 cup all purpose flour

1/2 cup cornstarch

1/4 cup colored nonpareils (or colored sugar)

For the Lemon Icing:

1 cup confectioners' sugar

2 tablespoons lemon juice

1/2 teaspoon grated lemon peel

1. In a small mixing bowl, cream butter and confectioners' sugar until light and fluffy.  Beat in the lemon peel.  Whisk together the flour and cornstarch. Gradually add the flour mixture to the creamed mixture and mix well.  Cover and refrigerate for 1 hour or until easy to handle.

2. Shape into a 1 3/4 in.-diameter roll, and roll it in the nonpareils.  Wrap in plastic wrap. Refrigerate for 2-3 hours or until firm.

3. Unwrap and cut into 1/4 inch slices.  Place 1 inch apart on baking sheets lined with parchment paper.  Bake at 375 degrees for 9-11 minutes or until set and edges are lightly browned.  Cool slightly and move cookies to wire racks to cool completely.

4. In a small bowl, combine icing ingredients and spread over cookies. 

Cookie Week is here!!! And a Giveaway!!!

Welcome to Cookie Week here in Stephanie's Kitchen! I have been hard at work in the kitchen all week trying to come up with the BEST cookies for you all!  I am a cookie lover at heart.  I've been making cookies for as long as I can remember.  I love to make them and I love to eat them.  I thought it would be so much fun to devote an entire week to the cookie!  And along with that, I wanted to do a cookbook giveaway to show my appreciation of all who support my blog.  I have enjoyed starting this blog and trying to keep up with it for the last 6 months.  I have discovered my passion of baking through it all, and I've been having so much fun being in the kitchen!  I have made so many friends along the way. 

So, the first order of business is the giveaway.  I have 2 cookbooks, both of which are devoted to the cookie. First, is Martha Stewart's Cookies Cookbook (one of my all time favorites).  

The second one is a darling cookbook called Cookies Galore by Jacqueline Bellefontaine.  
Both are great cookie cookbooks with fabulous recipes and ideas! So all you need to do is leave a comment on this post and tell me what your all time favorite cookie is.  That's it!  The deadline is Thursday, July 3rd, 2008 at Midnight.  I will announce the winners Friday morning.  Tell your friends and other foodie friends and I would greatly appreciate it!  My all time favorite cookie is the classic Chocolate Chip Cookie.  Crispy on the outside and ooey gooey in the center, hot and fresh out of the oven.  Total comfort food for me. 

Next order of business, Cookies - Day 1!  I am definitely showing you this one first because it is my new favorite.  Oh. My.  If you like mint and chocolate, you are going to love this one. Total bliss.  I found a recipe in Martha Stewart's Cookie cookbook called Chocolate Mint Sandwich Cookies.  The link is to her website where she has posted the recipe.  I decided to change it up a bit and make it my own.  I used her basic cookie recipe, but changed the filling and chocolate coating.  This cookie is total heaven let me tell you! It has the same components as a chocolate covered mint oreo cookie, but when you make it from scratch, it just taste sooo much better!  It really wasn't all that difficult either.  The dough takes no time at all, and after you chill it for an hour, all you have to do is bake, frost and dip.  It's worth any time it does take, I promise!  I had a 1 1/2 inch flowered shaped cookie cutter that I used, and it was the perfect size.  A two bite cookie is perfect when it is as rich as these are.  But trust me when I say that you can't eat just one! Instead of a chocolate ganache, which I thought might be a bit to rich for my taste, I used a basic mint frosting and coated the tops of the cookies with a mixture of semi sweet and white chocolate.  Perfection in a cookie!  I hope you enjoy it as much as I did!

Be sure to check back each day for a new recipe and don't forget to enter the fabulous giveaway!

Chocolate Mint Sandwich Cookies

cookie dough adapted from here

For the cookies:

1 cup unsweetened Dutch-process cocoa powder

1/2 cup plus 2 tablespoons all-purpose flour

1/2 cup unsalted butter, room temperature

1/2 cup granulated sugar

1 large egg

Confectioners' sugar, for work surface

For the mint frosting:

2 cups confectioners' sugar

2 teaspoons mint extract

5 tablespoons heavy whipping cream (use milk if you prefer)

For the glaze:

4 ounces best-quality semi-sweet chocolate, very finely chopped

2 ounces best-quality white chocolate, very finely chopped

1. In a mixer, beat the butter and sugar until light and fluffy, about 3 minutes.  Add the egg and mix until well combined.  In a separate bowl, whisk together the flour and cocoa.  Add slowly to the butter mixture just until combined.  Divide in half and make a disk.  Wrap with plastic wrap and refrigerate about 1 hour.  

2. On a work surface covered lightly with confectioners' sugar, roll out dough to 1/4 inch thickness. Using a 2 inch cookie cutter (I used 1 1/2 inch) cut out dough and place 1/2 inch apart on cookie sheets lined with parchment paper.

3. Bake in a 350 degree oven for about 10-12 minutes.  Let cool completely on wire racks.

4. Meanwhile, make the frosting.  In a mixer, beat the confectioners' sugar, extract and cream until light and fluffy.  Frost one cookie and place another cookie on top.  Repeat with remaining cookies.

5. In the microwave or double broiler, melt the semi-sweet and white chocolate until smooth. Let cool slightly.

6. Dip one side of the cookie sandwich into the melted chocolate and place chocolate side up onto the wire rack.  Repeat with remaining cookies.  Place in refrigerator until chocolate is set. Enjoy!!