Ginger Creams
1 c shortening
1 c brown sugar
3/4 c molasses
3/4 c hot water
2 tsp soda
2 tsp cinnamon
1/4 tsp ginger
1/4 tsp salt
2 eggs
4 c flour
Mix ingredients til well combined. Batter will be very sticky. Bake in oven set to 350 for 10-15 minutes (check after 10 minutes) on a well-greased cookie sheet. Once cool, frost and dip in finely chopped nuts, if desired.
Frosting:
2 c powdered sugar
1 tbsp butter
1 tsp vanilla or orange flavoring or lemon juice
I happened to have some leftover cream cheese frosting, so that is what I used and they were SO GOOD. I plan on trying lemon flavored next time.
Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts
Friday, February 19, 2010
Wednesday, December 16, 2009
Polka Dot Cookies
Chocolate cookies with green chips as "polka dots" - delicious!
Yield: 4-5 dozen 2 inch cookies
2 cups(12oz) Semisweet Chocolate Chips (I use Guittard)
1/2 cup butter
1 1/2 cups flour
1/2 tsp baking soda
1/8 tsp salt
3 large eggs
1/2 cup sugar
2 tsp vanilla
2 cups (12oz) Green Mint Chips (Guittard)
Preheat oven to 350 F.
Heat semisweet chips and butter in a small microwave-proof bowl for 2-3 minutes, stirring well after the first minute initially, then at 30 second intervals until smooth(or use double boiler). Set aside to cool slightly.
Combine in a small bowl - flour, baking soda, and salt.
In a large bowl beat eggs, sugar, and vanilla until light. Blend in melted chocolate then dry ingredients. Stir in green mint chips and chill for 10-15 minutes or until stiff. Drop by well-rounded teaspoonfuls onto ungreased cookie sheets. Bake 8-10 minutes; cookies will be soft in centers but will harden as they cool.
Yield: 4-5 dozen 2 inch cookies
2 cups(12oz) Semisweet Chocolate Chips (I use Guittard)
1/2 cup butter
1 1/2 cups flour
1/2 tsp baking soda
1/8 tsp salt
3 large eggs
1/2 cup sugar
2 tsp vanilla
2 cups (12oz) Green Mint Chips (Guittard)
Preheat oven to 350 F.
Heat semisweet chips and butter in a small microwave-proof bowl for 2-3 minutes, stirring well after the first minute initially, then at 30 second intervals until smooth(or use double boiler). Set aside to cool slightly.
Combine in a small bowl - flour, baking soda, and salt.
In a large bowl beat eggs, sugar, and vanilla until light. Blend in melted chocolate then dry ingredients. Stir in green mint chips and chill for 10-15 minutes or until stiff. Drop by well-rounded teaspoonfuls onto ungreased cookie sheets. Bake 8-10 minutes; cookies will be soft in centers but will harden as they cool.
Chocolate Thumbprint Cookies
Chocolate Thumbprint Cookies
* 2 cups all-purpose flour
* 1 cup + 1 tablespoon unsweetened Dutch-process cocoa powder
* 2 teaspoons coarse salt
* 2 sticks unsalted butter, softened
* 1 1/3 cups sugar, plus more for rolling
* 2 large egg yolks
* 2 tablespoons heavy cream
* 2 teaspoons pure vanilla extract
To prepare the cookies: Preheat oven to 350 degrees. Sift flour, cocoa powder, and salt into a small bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, add yolks, cream, and vanilla. Scrape sides of bowl. Beat in flour mixture until just combined.
Roll balls using 2 teaspoons dough for each, and roll each in sugar. Place 1 inch apart on parchment-lined baking sheets. With the handle of a wooden spoon, press gently in the center of each to create an indentation. Bake, rotating sheets halfway through, until cookies are just set, about 10 minutes. (If indentations lose definition, press centers again.) Let cool slightly on baking sheets. Transfer cookies to wire racks, and let cool.
Chocolate and Vanilla Ganache
* 1/3 cup heavy cream
* 1/2 teaspoon vanilla extract
* 1/2 cup semi sweet chocolate chips
To prepare the ganache: Combine cream and vanilla extract in a medium saucepan over medium heat. Bring to a simmer and cook, stirring until cream mixture is very warm but not boiling. Remove from heat.
Place chocolate in a small heat safe bowl.Pour cream mixture over chocolate, and let stand for 1 minute. Whisk until smooth. Let cool (for about 10 minutes) and then use immediately.
I pour the cooled ganache in to a baggie then cut the tip off and use that to help fill the cookies.
* 2 cups all-purpose flour
* 1 cup + 1 tablespoon unsweetened Dutch-process cocoa powder
* 2 teaspoons coarse salt
* 2 sticks unsalted butter, softened
* 1 1/3 cups sugar, plus more for rolling
* 2 large egg yolks
* 2 tablespoons heavy cream
* 2 teaspoons pure vanilla extract
To prepare the cookies: Preheat oven to 350 degrees. Sift flour, cocoa powder, and salt into a small bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, add yolks, cream, and vanilla. Scrape sides of bowl. Beat in flour mixture until just combined.
Roll balls using 2 teaspoons dough for each, and roll each in sugar. Place 1 inch apart on parchment-lined baking sheets. With the handle of a wooden spoon, press gently in the center of each to create an indentation. Bake, rotating sheets halfway through, until cookies are just set, about 10 minutes. (If indentations lose definition, press centers again.) Let cool slightly on baking sheets. Transfer cookies to wire racks, and let cool.
Chocolate and Vanilla Ganache
* 1/3 cup heavy cream
* 1/2 teaspoon vanilla extract
* 1/2 cup semi sweet chocolate chips
To prepare the ganache: Combine cream and vanilla extract in a medium saucepan over medium heat. Bring to a simmer and cook, stirring until cream mixture is very warm but not boiling. Remove from heat.
Place chocolate in a small heat safe bowl.Pour cream mixture over chocolate, and let stand for 1 minute. Whisk until smooth. Let cool (for about 10 minutes) and then use immediately.
I pour the cooled ganache in to a baggie then cut the tip off and use that to help fill the cookies.
Thursday, November 19, 2009
Oatmeal Peanut Butter Sandwich Cookies
These cookies are delicious!!!Oatmeal Peanut Butter Sandwich Cookies
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup quick cooking oats
3 tablespoons butter, softened
1 cup confectioners' sugar
1/2 cup smooth peanut butter
2 1/2 tablespoons heavy whipping cream
1. In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
2. In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
3. Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F for 10 minutes, or until cookies are a light brown.
4. To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.
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