Whether you have been
invited to a cookie swap, deemed in charge of a plate of cookies at your
neighbor’s party, or are baking for your kids’ teachers – it is not too early
to warm up your ovens. Cookies freeze great or everyone is ready to eat
them now – so get baking!
Here are some of our favorite recipes:
PEANUT BUTTER KISS BLOSSOMS
Ingredients: 1/2 c unsalted butter, 1/2 c sugar, 1/2
c brown sugar, 1/2 c peanut butter, 1 egg, 1 tsp vanilla, 2 c flour, 1 tsp
baking soda, 1/2 tsp salt, 1/4 white sugar (for rolling), 1 package of
unwrapped hershey kisses
Directions: Preheat oven to 375 degrees. Line
cookie sheets with parchment paper. In large bowl cream together butter,
both sugars and peanut butter (can use stand mixer). Add egg and
vanilla. Combine flour, baking soda and salt in a small bowl and then add
to butter mix. Refrigerate dough in bowl for 30 minutes. Form dough into
1 inch balls and roll in white sugar. Place 2 inches apart on a cookie
sheet.
Bake for 9-10 minutes
or until cookies are just slightly brown. Remove from oven and press a
Kiss into each cookies. Cool on cookie sheet for 5 minutes before moving
to cooling racks.
HOT COCOA COOKIES (Every Day with Rachael Ray Magazine)
In a medium saucepan,
melt together:
- 1 stick unsalted butter & 12 oz chopped semisweet chocolate (bars)
- 1 stick unsalted butter & 12 oz chopped semisweet chocolate (bars)
Stir frequently over medium heat until smooth. Let cool for 15
minutes.
In a medium bowl,
whisk together:
- 1 1/2 cup flour, 1/4 cup unsweetened cocoa powder, 1 1/2 tsps baking powder, 1/4 tsp salt.
- 1 1/2 cup flour, 1/4 cup unsweetened cocoa powder, 1 1/2 tsps baking powder, 1/4 tsp salt.
Using an electric
mixer, beat together:
- 1 1/4 cup light brown sugar, 3 eggs at room temp, 1 1/2 tsps pure vanilla extract
- 1 1/4 cup light brown sugar, 3 eggs at room temp, 1 1/2 tsps pure vanilla extract
Beat on low speed
until smooth, about 2 minutes. Mix in the cooled chocolate mixture just until
blended. Add the flour mixture in 2 batches, mixing on low speed until just
combined. Refrigerate the dough for at least 1 hour.
Preheat the oven to
325 degrees F. Line 2 baking sheets with parchment paper. Using a tablespoon,
scoop the dough and roll between your palm and form 1 inch balls, space 2
inches apart. Flatten balls slightly. Bake until the tops of the cookies crack,
about 12 minutes.
Meanwhile, cut the 7.5
oz of semisweet chocolate into 1 inch squares. Snip 8 large marshmallows in
half crosswise and stick 1 square of chocolate on the each of the cut sides.
Remove the cookie
sheets from the oven and gently press a marshmallow, chocolate side down into
each cookie. Bake until marshmallows are just softened, about 4 minutes. Cool
for 5 minutes.
Grate 5 oz of
semisweet chocolate over the hot cookies. Using a spatula, transfer the cookies
to the racks and let cool. When repeating, bake each patch on a clean sheet of
parchment.
RASPBERRY ALMOND LINZER COOKIES
Ingredients: 2/3 c almonds, 1/2 c packed light brown
sugar, 2 1/2 c all-purpose flour (spooned and leveled), 1/2 tsp baking powder,
1/2 tsp kosher salt, 1/4 tsp ground cinnamon, 1 c (2 sticks) unsalted butter at
room temp, 1 large egg, 1 tsp pure vanilla extract, 1 tbsp confectioners’
sugar, 1 12-oz jar of raspberry jam
Directions: Heat oven to 350 degrees F. Spread the
almonds on a baking sheet and toast, tossing occasionally, until fragrant (6-8
minutes), let cool. In a food processor, process the almonds and 1/4 c of
the brown sugar until the almonds are finely ground. In a medium bowl,
whisk together the flour, baking powder, salt and cinnamon.
Using an electric
mixer, beat the butter and remaining 1/4 c brown sugar on medium-high speed
until fluffy, 2-3 minutes. Beat in the egg and vanilla. Reduce
speed to low and gradually add the almond mixture, then the flour mixture,
mixing until just combined (do not overmix).
Divide the dough in
half, shape into two disks, wrap in plastic wrap, and refrigerate until firm,
at least 3 hours.
Heat oven to 350
degrees F. On a lightly-floured surface, roll out each piece of dough to
a 1/8-inch thickness. Using a 2- to 2 1/2-inch round cookie cutter, cut
the dough into rounds and place on parchment-lined baking sheets, spacing them
1 inch apart. Using a 3/4- to 1-inch round cookie cutter, cut out the
centers from half of the cookies. Reroll and cut the scraps as necessary.
Bake, rotating the
baking sheets halfway through, until the edges are golden, 10 to 12
minutes. Cool slightly on the baking sheets, then transfer to wire racks
to cool completely.
Sprinkle the
confectioners’ sugar on the cookies with the holes. Spread 1 tsp jam on
the remaining cookies and top with the sugared cookies.
