Archive | cookies RSS feed for this section

Black and White Cookies

13 Sep

unnamed (63)

I grew up eating black and white cookies in Brooklyn, New York.

They were always a special treat and I would eat the vanilla side first then eat the chocolate side.

Now I do the same thing. You would think I was eight years old again.

After a lot of trial and error this is the best cookie around.

It is a take off from Zabras but printed  by Smitten kitchen.

1 3/4 cup white sugar

1 cup unsalted butter

4 large eggs

1 1/2 cups milk

3/4 teaspoon vanilla extract

1/4 teaspoon lemon extract

2 1/2 cups sifted cake flour

2 1/2 cups sifted all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

Frosting

4 cups sifted confectioners sugar

1/4 to 1/3 cup  boiling water

3 ounces unsweetened or bittersweet chocolate

1/2 teaspoon vanilla

1 teaspoon light corn syrup

2 tablespoons unsweetened cocoa

Preheat the oven to 375 degrees

Spray two baking sheets and cover with parchment paper.

Mix the sugar and butter till it is light and fluffy.

Add the eggs one at a time

Add the vanilla and lemon extract

All the baking powder and salt

Start adding the flour a little at a time till it is all incorporated.

These cookies do grow and I like them on the smaller side so I use two tablespoons of the batter for every cookie but make sure you leave about two inches between each cookies. You can make bigger cookies or smaller depending on what you like.

Bake for 18 to 20 minutes but start checking at 14 minutes because they burn quickly.

Try to get a nice golden brown bottom.

Repeat till all the batter is finished and let everything cool on a wire rack.

Making the frosting is so easy but start with 1/4 cup of boiling water till you can  have a nice thick dripping consistency. You should be able to pour the frosting on the cookie not spread it like you would frost a cake.

Fill your double boiler with water over a simmering heat.

Mix the 4 cups of sifted confectioners sugar with the 1/4 cup of hot water and add the vanilla.

Mix till it is smooth.

Add the corn syrup and this will give the frosting a nice gloss.

Remember not to add too much water or else it will be too drippy.

Frost half the cookie on the flat side of the cookie.

Melt the chocolate and cocoa together in the remaining frosting over a double boiler.

If the frosting gets too thick, you may need just a teaspoon or two more of hot water.

Frost the remaining half of the cookie

Let them air dry for at least 30 minutes

Keep in an air tight container.

Try not to stack them because you dont want cake crumbs on the frosting.

They look so pretty

If you are going to freeze this cookie do not frost them. The chocolate frosting gets cloudy when they are frozen. The taste is there but the aren’t as pretty.

Advertisements

Chocolate Caramel Cookies

8 Aug

unnamed (57)

Sometimes it doesn’t pay to bake from scratch.

This is one of those times.

Go to your nearest Stop and Shop and buy as many packages of the cookie mix as you can.

It is in the refrigerator section.

Follow and directions and hope you have enough for the next day.

Thank you Stop and Shop and please don’t discontinue these.

Ninja Turtle Cookies

11 Jul

Betty Crocker has done it again.

She makes a non dairy cookie mix.

My grandson went crazy over this plain sugar cookie.

Just follow the directions on the box.

From start to finish including baking it took maybe 3o minutes .

These cookies are so cute.

Enjoy.

Coconut Shortbread Cookies

6 Mar

unnamed-25

This is such an easy recipe but it only makes about 25 cookies and they disappear fast.

Preheat the oven to 375 degrees.

Put a silpat on your baking sheet.

2 cups  all purpose sifted flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup unsalted soft butter

3/4 cup superfine sugar

1 large egg

1 teaspoon coconut extract

Icing

One cup  sifted powdered sugar

One tablespoon coconut flavored coffee creamer to start then add one teaspoon at a time to make a creamy frosting

Cream the butter till it is creamy and pale yellow

Add the sugar and mix till fluffy

Add the egg and coconut extract and mix well

Add the flour, salt and baking powder 1/4 cup at a time

Mix well

Take a teaspoon full of batter and roll into a ball.

I made mine smaller than a golf ball.

Take a glass and press the dough flat to about a 1/4 inch thickness.

You should have these pretty looking discs.

Bake for only 8 minutes.

Keep them on the baking pan for about ten minutes after they come out of the oven.

They should be pretty cool and then frost them with the icing.

Make the icing just before you are going to frost the cookies or else it will start to get hard.

Let the frosting dry well before layering the cookies.

Store in an airtight container in a cool place.

They freeze well.

Thank you Pinterest

Sally’s Lace Cookies

2 Dec

unnamed-3

My sister-in-law gave me some of these cookies and I love them so I got the recipe from her and made two batches that disappeared.

One stick of  melted butter

One teaspoon vanilla

1 1/2 cups old fashion oatmeal

1 cup sugar

1 teaspoon baking powder

1 tablespoon flour

1 egg, slightly beaten

Mix the cooled melted butter, sugar, flour, oats and baking powder.

Add the egg and vanilla and beat well

Drop one teaspoon on a non stick silpad, parchment paper or non stick foil. Bake 350 degrees for ten minutes.

These cookies spread alot so leave plenty of room

Let them rest ten minutes and then peel off.

You can roll them or leave then flat.

I served them with a caramel sauce. Chocolate wouldn’t be bad either.

Be careful these cookies burn in a minute but the dark brown ones are still great.

Thanks Sally.

 

Almond Meltaway Cookies

9 Oct

img_4281

Another recipe I found on Pinterest and this is a keeper.

It is from the Novice Chef and she is a genius.

Sometimes you don’t need a million ingredients for a great recipe.

2 cups flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup unsalted butter, room temperature

3/4 cup sugar

1 large egg

2 teaspoon almond extract

Icing

1 cup powdered sugar

1 tablespoon milk or water

1 1/2 teaspoon almond extract

Preheat the oven to 375 degrees.

Line a baking sheet with parchment paper or a silpat.

Mix the four, baking powder and salt together and set aside.

Cream the butter, add the sugar and mix till fluffy.

Add the egg and almond extract.

Mix well.

Add the flour mixture till a soft dough is formed.

I like small cookies so I take about 3/4 to 1 teaspoon of dough and roll it into a ball. Place it on a cookie sheet and flatter slightly with your fingers.

Make a small well in the cookies with the back of a spoon.

Bake for only 8 minutes.

They don’t look cooked but they are. Leave on the pan for another five minutes.

Cool completely.

Mix the powdered sugar, almond extract and milk. It is nice and smooth.

Place about 1/4 teaspoon of icing on each cookies and carefully spread. Do not go over the edges of the cookies.

Keep in the refrigerator.

These really do melt in your mouth.

Thank you Novice Chef

Orange and Raspberry Sherbet Cookies

14 May

orangge raspberry sherbet cookies

Sometimes you don’t mess with Betty Crocker.

She has a limited edition cookie mix that is delicious and of course easy.

It is the Betty Crocker Orange and Raspberry Sherbet Cookie Mix.

Go to the store and buy all they have.

I made these last night to give away and only a couple made it out of the house.

This is also a great project with the kids because they can make all different designs. It is a very forgiving dough.

Just follow the directions on the box.

The cookies are pretty and delicious.

They really taste like sherbet.

Next time I will serve these with a scoop of sherbet.

Betty Crocker gets an A plus from me.