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!!

Twisted Peanut Butter Cups

My addiction to Costco has hit an all time high.  Maybe it's the 2 million pints of strawberries for only $5.99.  Or maybe it's the totally awesome rotisserie chicken for $4.99.  Or maybe it's there freakin' cookbook section that gets me everytime.  They may not even be the best or even most well known cookbooks, but the fact that they are like $10 makes me become the victim of an overly obsessive cookbook disorder.  I know that I don't need them.  But they sit there, staring at me screaming "pick me, pick me!" So, I cave.  Yesterday, I caved.  I usually have second thoughts once I've hit my driveway.  Why did I buy that freakin' cookbook? But, this time I found one recipe that really jumped out at me.  Yes, one recipe.  Maybe down the road I can get some new ideas from it, but for now, one recipe.  It is Pillsbury's Best of the Bake-Off Winners.  I found a recipe for Choco-Peanut Butter Cups that I knew I couldn't die without trying.  Just my kind of treat.  So I went home and made it.  All I can say about this recipe can be summed up in just one word.  Yummy.  Yes, it may be lame, but it is one of my favorite descriptive words when it comes to food.  I can't help it.  It must be the little kid in me.  But it's true.  These peanut butter cups are yummy.  It is basically a peanut butter cookie stuffed with peanut butter mixed with half white chocolate and half semi-sweet chocolate.  Try them out and I bet that you will agree. Very rich, but very yummy.  Yum, yum, yum.  Okay, enough of that.  Obviously, the recipe being from the Pillsbury cookbook, calls for store bought peanut butter cookie dough.  But I made my favorite Sweet Melissa recipe, and it was perfect.  So do as you wish! I decided to rename this recipe Twisted Peanut Butter Cups, it just sounded more interesting to me.  But call them what you want! Enjoy this one!  Splurge!!!!

Twisted Peanut Butter Cups

adaped from Pillsbury Best of the Bake-Off Winner Cookbook

24 cookie cups

1 roll (16.5 oz) refrigerated peanut butter cookie dough

(or homemade recipe)

1 cup white chocolate chips

1 1/2 cups creamy peanut butter

1 cup semi sweet chocolate chips

2 oats n honey crunchy granola bars (I used Nature Valley), crushed (3/4 cup)

1. Heat oven to 350 degrees.  Grease 24 mini muffin cups with cooking spray or shortening.  Cut cookie dough into 24 slices.  Press 1 slice in bottom and up side of each mini muffin cup, forming 1/4 inch rim above top of cup (dust fingers with flour if necessary).  Bake 10-15 minutes or until edges are deep golden brown.  Cool in pans on wire racks 5 minutes.  With tip of handle of wooden spoon, press dough down in center of each cup to make room for 2 tablespoons of filling.

2. Meanwhile, in 2 quart saucepan, melt white chips and 3/4 cup of the peanut butter over low heat, stirring constantly.  Divide mixture evenly into cookie cups (about 1 tablespoon each). Refrigerate for 10 minutes.

3. In same saucepan, melt chocolate chips and remaining 3/4 cup peanut butter over low heat, stirring constantly.  Divide chocolate mixture evenly on top of the white chocolate mixture in each cup (about 1 tablespoon each).  Sprinkle crushed granola bars over top of each. Refrigerate until set, about 1 hour.  Remove from muffin cups before serving.

After baking, poke the cookie down so that you have room for the yummy filling.

Fill with the white chocolate peanut butter mixture, and chill.

Fill with the chocolate peanut butter mixture.

Top with crushed granola bars and you now have one twisted peanut butter cup.  

Chewy Chocolate Gingerbread Cookies

These cookies are the reason this cookbook jumped out at me and said "Buy Me!!".  I couldn't resist.  I was intrigued.  I have made many cookies out of Martha's Cookie Book, and this one I couldn't wait to try.  Unfortunately, I screwed up the recipe and added WAY to many chocolate chunks.  Okay double the chocolate chunks the recipe called for.  Not sure why, the bag just seemed to dump out all on it's own.  I guess I was thinking how could too much chocolate hurt the recipe?  But I was wrong.  I could hardly even taste the gingerbread.  Now, if I had added just the right amount of chocolate, I know that this would be a cookie that you would never forget. They are chewy, sweet, and very distinct in flavor.  So different than what you expect.  I absolutely love gingerbread cookies, and I love chocolate, so I guess that is why this cookie intrigued me so much.  Why not put the two together? Very good, but don't mess with the recipe!

Chewy Chocolate Gingerbread Cookies

adapted from Martha Stewart's Cookies Cookbook

1 1/2 cups plus 1 tablespoon all-purpose flour

1 1/4 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon freshly grated nutmeg (I used ground nutmeg)

1 tablespoon unsweetened Dutch-process cocoa powder

1/2 cup unsalted butter, at room temperature

1 tablespoon freshly grated peeled ginger

1/2 cup packed dark brown sugar

1/2 cup unsulfered molasses

1 teaspoon baking soda

1 1/2 teaspoons boiling water

7 ounces best quality semi sweet chocolate, cut into 1/4 inch chunks 

1/4 cup sugar

1. Line two baking sheets with parchment paper.

2. In a bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.  In the bowl of an electric mixer fitted with the paddle attachment, beat butter and fresh ginger on medium speed until lightened, about minutes.  Add brown sugar, beat until combined.  Add molasses; beat until combined.

3. In a small bowl, dissolve baking soda in boiling water.  Beat half of flour mixture into butter mixture.  Beat in baking soda mixture, then remaining half of flour mixture.  Mix in chocolate; turn onto plastic wrap.  Pat out to a 1 inch thickness; seal with wrap.  Refrigerate until firm, 2 hours or overnight.

4. Preheat oven to 325 degrees.  Roll dough into 1 1/2 inch balls; place 2 inches apart on prepared baking sheets.  Chill 20 minutes.  Roll in granulated sugar.  Bake until surfaces just begin to crack, 10-12 minutes, rotating halfway through.  Let cool 5 minutes.  Transfer to a wire rack and cool completely.  Cookies are best the day they are made, but can be stored in airtight containers at room temperature up to 5 days.

Oatmeal Chocolate and Cinnamon Chip Chipsters

Ever since I saw Jenny at Picky Palate's post about Cinnamon Chips, I have been on the hunt for these beauties! I finally found them at a local grocery store and went home and created a lovely cookie with Oatmeal, Chocolate Chips and Cinnamon Chips. Oh my, these cookies melt in your mouth. I can usually contain myself around cookies and limit myself to 2, but these cookies are on a whole different playing level. It's so much different than just adding cinnamon. The cinnamon chips melt and combined with the chocolate and they truly are a delicacy! Yum, Yum and Yum, are the only three words that I can use to describe these delights. Make sure you pour yourself a glass of milk with these babies, dunking is perfect for these chewy cookies!



Oatmeal Chocolate and Cinnamon Chip Chipsters
recipe by stephanie
makes 4 dozen

1 cup (2 sticks) butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 1/2 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups quick cooking oats
2 cups cinnamon chips (I found Hershey brand)
1 cup semi sweet chocolate chips

Heat oven to 350 degrees. Beat 1 stick (1/2 cup) of the butter in a mixer until smooth. Add sugars and beat until light and fluffy. Add eggs and vanilla and beat until combined. In a seperate bowl, add flour, baking soda and salt and whisk until combined. Add the remaining butter (1 stick) to the flour mixture and using your hands break up butter into flour until well combined and the butter is at least pea sized within the flour. Slowly add the flour mixture to the creamed mixture until well combined. Stir in oats, cinnamon chips and chocolate chips. Chill for at least 30 minutes in the refrigerator. Scoop onto baking sheet and bake for 12-14 minutes or until lightly browned.

Tip: I baked 2 dozen and scooped the remaining dough onto a baking sheet lined with parchment paper. Place in the freezer until frozen and than place in a ziplock freezer bag and bake at your own convenience! Fresh cookies any time you want!

The Ultimate Chocolate Fudge Mint Cookie

Chocolate and mint together is my heaven.  I love a lot of things, but if I have chocolate and mint anything, I go to my happy place.  And there I stay, until it's gone, and than I just have my memories.  Okay, so that might sound really lame, yes I just used the word "lame", but it's true, chocolate and mint are a perfect match!  I occasionally make Paula Dean's Creme de Menthe Brownies, and if you've never had them before, you are really missing out because they are perfectly wonderful.  I was in the mood to make them and prepared to make them.  But I decided I wanted the same flavor but a little lighter, not so heavy of a treat.  So, I went searching on the internet for a good chocolate fudge cookie recipe.  I found this one, and tweaked it to my specifications, and crossed my fingers that they would actually turn out as wonderful as I had hoped they would.  I switched the chocolate chips for Andes Mints and added extra cake flour, because most recipes are best at "sea level".  And my altitude here in Utah is somewhere around 4000 feet.  I always have to add extra flour in everything. They turned out absolutely delicious and perfect in every way.  These cookies have a brownie like texture, very crisp outer layer, flaky and delicate. But when you actually take a bite, they literally melt in your mouth.  If you love chocolate and mint, these cookies are definitely right for you!



Chocolate Fudge Mint Cookies

Ingredients:
3/4 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter
4 ounces best quality bittersweet chocolate (65% cocao)
12 ounces best quality semi sweet chocolate
4 eggs
1 3/4 cup granulated sugar
1 tablespoon vanilla extract
3/4 cup pecans, coursely chopped, toasted
2 cups Andes Mints (Creme de Menthe) chopped

Method:
1. Sift or whisk together flour, baking powder, and salt. Set aside.
2. In a double broiler or a bowl sitting on top of a pan with boiling water, melt butter and both chocolates together. Stir constently until smooth.
3. In an electric mixer, beat eggs and sugar until thick and pale in color, about 5 minutes. Beat in vanilla and chocolate mixture.
4. Fold in dry ingredients and mix just until incorporated. Fold in mints and nuts.
5. Cover and chill until batter is firm, at least 30 minutes.
6. Cover cookie pans with parchement paper (very important)!!
7. Drop by 1/4 cup, space evenly and flatten slightly.
8. Bake at 350 degrees, about 12-14 minutes. DO NOT OVERBAKE!
9. Let cool on cookie sheets until firm, than transfer to wire cooling rack.
Enjoy!

These cookies are very delicate and crack on the top, this particular cookie cracked in the shape of a heart! How awesome is that!

Homemade Graham Crackers

I've always wanted to try and bake some homemade graham crackers, but it seemed like it would be a little too complicated for my taste.  But, I decided to step outside my little box and try it anyway!  It was worth it, these are very tasty and delicious!  It did take some time rolling them out and scoring them but, after they came out of the oven and I tried a fresh, warm graham cracker for the first time, it was totally worth the time and the mess.  I found the recipe in my new favorite cookbook, Martha Stewarts Cookies.  She has so many yummy goodies in this book and I want to make every one of them! So, 2 down and many more to go.  You will be seeing a lot of baked goods from this cookbook in my blog, until I get tired of baking that is, and frankly I don't see how that could ever happen.  So, step outside of your box and make some homemade graham crackers!  Make a S'more or dip them in milk!  You won't be sorry!

Homemade Graham Crackers

1 1/2 cups all-purpose flour, plus more for work surface

1 cup whole wheat flour

1/2 cup untoasted wheat germ

1/2 tsp salt

1 tsp baking soda

1 tsp ground cinnamon

1 cup unsalted butter, room temperature

2 tablespoons honey

1. Whisk together both flours, wheat germ, salt, baking soda, and cinnamon in a bowl.

2. Put butter, brown sugar, and honey in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2-3 minutes, scraping down sides of bowl as needed.  Reduce speed to low.  Add the flour mixture, and mix until combined.

3. Turn out doug onto a floured surface and divide into quarters.  Roll out each piece between two sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.

4. Using a fluted pastry wheel, trim the outermost edges of each rectangle, and divide into three 6 by 3 inch rectangles.  Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3 by 1 1/2 inch crackers.  Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes.

5. Remove two sheets of dough from freezer.  Pierce crackers using the tines of a fork.  Transfer dough to large baking sheets lined with parchment paper.  Bake at 350 degrees, rotating halfway through, until dark golden brown, about 8-10 minutes.  Repeat with remaining dough. Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely.  Cookies can be stored in an airtight container at room temperature up to 3 days.

Makes 4 dozen

Chocolate Marshmallow Delights

These cookies are scrumptious!  I'm usually not a marshmallow kind of gal, unless they are melted in rice crispy treats or toasted around a campfire for s'mores, but I saw a picture of these and HAD to have them.  I bought a new recipe book, Martha Stewarts Cookies, which I highly recommend to anybody.  It has some delicious treats, and I want to make every single recipe in this book. Every single thing sounds tasty.  I've been a baking fool lately!  My husband comes home from work and just rolls his eyes.  And I have to say...Yes I've been baking again. But I can't help it, I'm addicted!  Anyways, these were definitely worth the mess in my kitchen they made, and I will definitely make them again!

Chocolate Marshmallow Delights

For the cookies:

1 3/4 cup flour

3/4 cup unsweetened cocoa powder

1/2 tsp baking soda

1/2 tsp course salt

1/2 cup unsalted butter, room temperature

1 cup sugar

1 large egg

1/2 cup whole milk

1 tsp vanilla extract

About 15 marshmallows, halved crosswise

For the frosting:

3 cups confectioners' sugar

6 tbl unsalted butter, room temperature

1/4 cup plus 1 1/2 tsp unsweetened cocoa powder

1/2 cup plus 2 tbl whole milk

3/4 tsp vanilla extract

1. Preheat oven to 375 degrees.  Make cookies: Sift together flour, cocoa, baking soda, and salt into a bowl. (I just use a whisk, it does the same thing.)

2. Put butter and sugar into the bowl and mix on medium high until fluffy and pale, about 2 minutes.  Reduce speed to  medium low; mix in egg, milk and vanilla.  Mix in flour mixture, 1/2 cup at a time, until combined.

3. Using a 1 3/4-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart.  Bake cookies, rotating sheets halfway through, until firm, 8 to 10 minutes.  Immediately press a marshmallow half on top of each cookie.  Bake until marshmallows begin to melt, 2 minutes more.  Let cool completely on sheets on wire racks.

4. Make frosting: Put powdered sugar in a medium bowl.  Melt butter with the cocoa in a sauce pan over medium-low heat, stirring occasionally.  Add butter mixture to the powdered sugar. Whisk in milk and vanilla.

5. Spread about 1 tbl of frosting on top of each cookie to cover marshmallow.  Let stand until set, about 10 minutes.  Cookies can be stored in single layers in airtight containers at room temperature up to 2 days.

Peanut Butter Sandwich Cookies

There are 2 things that do NOT go together. Dieting and Baking.  I have really tried to set a personal goal this year to eat better, exercise and become an all around healthier person.  I've been really good at the exercising part, but the eating better is such a struggle for me.  Mostly because I LOVE to bake.  If I would have figured this out earlier in my youth, I definitely would have gone to cooking school.  But unfortunately, I really didn't discover my passion for baking until a few years ago.  Already having a husband and one child, cooking school really didn't fit into my life anymore.  So, I've just been teaching myself.  But, loving to bake comes at a price. No, I don't have to eat everything I bake, but of course I have to try it!  It wouldn't be any fun without the taste testing!  Anyways, I've been trying to do everything in moderation, and hopefully since I am exercising everyday, it will all work out in the end.  I also have a new obsession with cookbooks, and I recently bought The Taste of Home Cookbook particular book, and as I was flipping through it,  I found this yummy recipe for Peanut Butter Sandwich Cookies.  Since I LOVE peanut butter I decided to try these first.  They are absolutely delicious!!!  Try them today!!

Peanut Butter Sandwich Cookies

1 cup butter-flavored shortening

1 cup creamy peanut butter

1 cup sugar

1 cup brown sugar

3 eggs

1 tsp vanilla

3 cups flour

2 tsp baking soda

1/4 tsp salt

Filling:

1/2 cup creamy peanut butter

3 cups powdered sugar

1 tsp vanilla

5 -6 Tbl milk

1) In a large mixing bowl, cream the shortening, peanut butter and sugars.  Add eggs, one at a time, beating well after each addition.  Add vanilla.  Combine the flour, baking soda and salt; add to creamed mixture and mix well.

2) Shape into 1 inch balls and place 2 inches apart on ungreased baking sheets.  Flatten with a fork.  Bake at 375 degrees for 7-8 minutes, or until golden.  Remove to wire racks to cool

3) For filling, in a large mixing bowl, beat the peanut butter, powdered sugar, vanilla and enough milk to achieve spreading consistency.  Spread on half of the cookies and top each with another cookie.

Makes 2 dozen sandwich cookies

Scrumptious Sugar Cookies

Yummy, yummy, yummy!!! I'm not quite sure why every holiday that comes around, I feel like I have to have sugar cookies to celebrate! But, that's just how it is. My daughter loves to decorate them and oh yah eat them, of course. She would eat the whole plateful if I let her. I have a delicious recipe that I found in the cookbook, Celebrations. I make a yummy homemade buttercream frosting to top it, and with the combination of the buttery cookies and the sweet creamy frosting, you really can't go wrong!

Soft Sugar Cookies

1 cup butter
1 egg
1 cup powdered sugar
2 1/2 cups flour
1/2 tsp. salt
1/2 tsp. cream of tarter
1/2 tsp. baking soda
1 tsp. vanilla

In a large bowl, cream butter. Add egg and mix. Add powdered sugar and beat well. Add remaining ingredients and mix. On a floured surface, roll out dough about 1/2 inch thick. Add additional flour if dough is too sticky. Cut dough into desired shapes. Bake on greased cookie sheets at 350 degrees for 10-12 minutes. Cool on wire rack and frost with Buttercream Frosting.

Buttercream Frosting

1/3 cup butter
4 1/2 cups powdered sugar
1/4 cup milk
1 1/2 tsp vanilla
milk

In a bowl beat butter until fluffy. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/4 cup milk and vanilla. slowly beat in remaining sugar. Beat in additional milk, if needed, to make of spreading consistency. Tint with food coloring, if desired.

My favorite Chocolate Chip Cookies

I LOVE COOKIES!!!!! I just can’t seem to get enough of them. Chocolate, sugar, snickerdoodles, you name it and I will bake them and eat every last crumb! Here is my favorite chocolate chip cookie recipe!

Chocolate Chip Cookies

3/4 c. sugar 1 tsp. vanilla
3/4 c. brown sugar 2 eggs
1/2 c. shortening 1 tsp. baking soda
1/2 c. butter 1 tsp. salt
2 3/4 c. flour
1/2 pkg of chocolate chips

Cream together sugar, brown sugar, shortening, and butter. Add vanilla and eggs and mix well. In a separate bowl, combine flour, baking soda and salt. Mix with a wire whisk until well blended. Add slowly to creamed mixture until well mixed. Fold in chocolate chips. Drop by rounded tablespoon onto cookie sheet and bake in 375 degree pre-heated oven for 8-10 minutes.

Recipe from: Lindsay Rodriguez