Posts Tagged cookies
Chocolate Chip and Cinnamon Cookies
Posted by Eileen Devlin in Baking, Desserts, Snacks on March 6th, 2010
So I went with this recipe because I wanted to use what I had on hand – and we ran out of the chocolate hazelnut drops. Holy crap these were so good! Definitely not your average chocolate chip cookie. Add these to your gourmet cookie box collection – that’s my goal, you know!
Heaven’s ingredients:
1 c butter, softened
scant 3/4 c superfine sugar
1 egg yolk, lightly beaten
2 tsp orange extract
2.5 c flour
generous 1/2 c semisweet chocolate chips
salt
1.5 tbsp each superfine sugar and ground cinammon
1. Preheat oven to 375 and line your cookie sheets with parchment paper.
2. Beat your butter and sugar together with a wooden spoon until well combined then beat in egg yolk and extract. Sift together your flour and pinch of salt into the mixture and add the chocolate chips. Stir until thoroughly combined. Keep in mind the batter may be somewhat crumbly.
3. For the coating, mix your tbsps of sugar and cinnmmon. Scoop out dough by tablespoons and form into balls and roll them in the coating. Place on your cookie sheets spaced well apart.
4. Bake for 12-15 mins and let cool on cookie sheets for 5-10. Then transfer to wire racks with metal spatula. Makes 30.
Guaranteed to make your kitchen smell so delicious!
Enjoy these as much as I have =D
Chocolate Hazelnut Drops
Posted by Eileen Devlin in Baking, Desserts, Snacks on February 26th, 2010
Hello. My name is Eileen and I am a chocoholic. . .I once again hit the jackpot with these cookies. Hazelnuts are my favorite nut and although I think almost anything is good drenched in dark chocolate – this combination is incredibly satisfying. But that’s just my opinion. Feel free to form your own once you’ve made these 
Supplies:
1 c softened butter
scant 3/4 c superfine sugar
1 lightly beaten egg yolk
2 tsp vanilla extract
2 c flour
1/2 c unsweetened cocoa
1/2 c ground hazelnuts
1/3 c semisweet chocolate chips
4 tbsp chocolate and hazelnut spread
salt
1. Preheat oven to 375 and line your cookie sheets with parchment.
2. Mix your butter and sugar with a wooden spoon and then beat in yolk, and extract. Stir together flour, cocoa, and a pinch of salt, add the hazelnuts and chocolate chips and stir until thoroughly combined.
3. Scoop out tablespoons of the mixture and shape into balls. Place on sheets and use the dampened end of a wooden spoon to make a hollow in the center of each cookie.
4. Bake for 12-15 minutes and let cool on the sheets for 5-10. Then transfer to wire rack to cool completely and fill the hollows with the spread. Makes about 30.
Let me count the ways. . .
Incredibly decadent :9
Yeah, I wasn’t counting calories with these.
Enjoy!
Sugar Cookies
Posted by Eileen Devlin in Baking, Desserts, Low Calorie, Snacks on January 10th, 2010
Ok. . .I am going to preface this by saying these were one of the most difficult baked good items that I have had to make. With other cookies you simply put a ’rounded teaspoonful’ of batter on a baking sheet and could care less about what they look like afterwards. Sugar cookies are made to be ‘pretty’. Well, these tasted wonderful (and are surprisingly low cal) but for a late, late night amongst doing other chores, it was unexpectedly a lot of work. This is not to deter any of you from attempting to make these but just learn my lessons before you do it! Make sure you have the time and the patience to devote to these.
What you will need:
1/4 c butter, softened
1/2 c sugar (or you can use a substitute)
1 tsp baking powder
1/4 tsp salt
1/4 c canola oil
1 egg
1 tsp vanilla
2.5 c sifted cake flour
coarse sugar, unsweetened cocoa powder, colored sugar, etc for toppings
1. Beat butter on high speed for 30 seconds. Add sugar, baking powder, salt and beat until well combined. Add oil, egg, and vanilla – combine. Beat in as much of the flour as you can with the mixer. Divide dough in half, cover, and chill for 1-2 hrs or until easy to handle. (My dough was still crumbly and not easy to handle but the rolling pin helped)
2. Preheat oven to 375. On a lightly floured surface roll out dough (one half at a time) to 1/8 in thickness and use our cookie cutter(s). Reroll scraps as necessary and place cookies on baking sheet. If desired, decorate (and this was the time-consuming part). Bake for 6-8 mins or until edges are firm and just starting to brown. Cool on wire rack. Makes approx. 48 cookies.
I’m going to have to work on my cooking decorating skills but regardless they tasted delicious! Once these were done I swear I didn’t want anyone to touch them besides me after all that work. . .
Nutritional Information (per avg cookie size – about 2-2.5 in AND sans decorative sweets):
Calories: 54
Total Fat: 2 g
Cholesterol: 7 mg
Protein: 1 g
Carbohydrate: 8 g
Fiber: 0 g
Sodium: 26 mg
Chocolate Coconut Macaroons
Posted by Eileen Devlin in Baking, Desserts, Low Calorie, Snacks on January 3rd, 2010
Can we tell I love a coconut, nut, and chocolate combination? This surprisingly low-cal recipe is excellent. I anticipated them looking differently (like store bought macaroons) but the texture and taste is amazing. When you bite into them they feel soft and as light as air but then end with a nice crunch from the almonds and coconut. Just awesome. I served these as one of the dessert options at a dinner party.
3/4 c slivered almonds, dry-roasted and finely chopped
2/3 c sweetened flaked coconut
1/3 c all-purpose flour
3 tbsp unsweetened cocoa powder
whites of 4 large eggs
1/2 tsp vanilla
1/2 tsp imitation coconut flavoring
1/4 tsp cream of tartar
1 c sugar
1. Preheat oven to 325 and prep your baking sheets or you can use parchment paper (I did the latter for these).
2. In a small bowl, stir together almonds, coconut, flour, and cocoa
3. In a large metal/glass bowl combine remaining ingredients except sugar and beat on high until foamy. Gradually beat in sugar. Continue beating for 2-3 mins or until the egg whites are glossy and stiff peaks forms and remain standing.
4. Gently fold the almond mixture into the egg whites and drop by rounded teaspoonfuls about 2 in apart on baking sheets. Bake one sheet at a time for 12-14 mins or until tops are dry. Cool on wire racks. For a light dessert serve with strawberries and light whipped cream. I yielded 36 macaroons.
***I still have a feeling that they shouldn’t be as flat but the taste did NOT disappoint.
Nutritional Information (per serving=2 cookies each):
Calories: 97
Total Fat: 3.5 g
Cholesterol: 0 mg
Sodium: 20 mg
Carbohydrate: 16 g
Fiber: 1 g
Protein: 2 g
Chocolate Chunk Cookies
Posted by Eileen Devlin in Baking, Desserts, Snacks on December 22nd, 2009
I know everyone has their version of chocolate chip/chunk cookies. This recipe contains oats and oatmeal chocolate chip is one of my favorite types of cookies. So here you go. . .
You will need:
1 1/4 c rolled oats
1 c all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
4 oz soft silken-style tofu
2 tbsp butter, softened
1/2 c granulated sugar
1/2 c packed brown sugar
1/4 c canola oil
1/2 tsp vanilla
4 oz dark chocolate chunk piece or bittersweet chocolate pieces (Ghirardelli)
1. Preheat oven to 375. Place oats in a food processor or blender and blend until oats resemble a coarse flour. In medium bowl stir together oats, flour, baking soda, and baking powder. Set aside. Blend tofu in food processor or blender until smooth and set aside.
2. In a large bowl beat butter with electric mixer and add tofu. Combine well with mixer. Add granulated and brown sugars and combine well. Then beat in oil and vanilla. Beat in as much of the flour mixture as possible and stir in chocolate.
3. Place rounded teaspoons of dough on ungreased baking sheet and bake for approx. 8 mins or until edges are golden brown. Cool on wire rack. Makes 24 cookies.
Nutritional Information (per cookie):
Calories: 125
Total Fat: 5 g
Cholesterol: 3 mg
Protein: 1 g
Carbohydrate: 18 g
Fiber 1 g
Sodium: 40 mg
Grandma Nakielny's Shortbread Cookies
Posted by Van Santos in Baking on December 20th, 2009
With everyone making cookies these days, from Reeni to ReTorte, I felt the need to get in on the action. I went to my grandmothers tried and true shortbread cookie recipe – and a true childhood favorite of mine.
Be warned, this is VERY easy to make.
1 lb. butter
1 c. sugar
4 c. flour
Again, this is really easy….
1. Cream the margarine with a hand mixer until light and fluffy. Add the sugar and keep creaming. (This will take a little while. )
2. Gradually add the flour. When the dough leaves the side of the bowl and does not stick to your fingers, it is ready. If it sticks to your fingers, add 1 to 2 more tablespoons of flour.
3. Pat into an ungreased cookie sheet. Cover pan with wax paper and gently roll the surface with a rolling pin (this will compact the dough). Remove the wax paper and pierce the dough, at half inch intervals, with a fork.
4. Put into a cold oven. Set oven to 275 degrees and bake for 60 -70 minuter, or until light golden.
5. Remove from oven and slice immediately.
Grandma Nakielny's Shortbread Cookies
A few things to note:
- The creaming of the butter and sugar is what gives the cookie its texture.
- These can be stored in an air tight container or tin for a while and still remain fresh.
I hope you enjoy!
UPDATE – Monica posted her Shortbread Cookies and I am very impressed. There is a nice twist with her recipe!
Chocolate-Drizzled Graham Cookies
Posted by Eileen Devlin in Baking, Desserts, Low Calorie, Snacks on December 16th, 2009
So since the lemon bars were getting scarce I needed to replenish the ’sweet supply’ at home so I decided to try this out. With Ghirardelli chocolate how can you possibly go wrong?
You will need:
1/2 c butter, softened
1/4 c packed brown sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinammon
2 eggs, lightly beaten
1/4 c honey
1/2 tsp vanilla
1.5 c all purpose flour
1 c white whole wheat flour or whole wheat flour
1/2 c miniature semisweet chocolate pieces (Ghirardelli)
3 oz bittersweet chocolate or 1/2 c miniature semisweet chocolate pieces
1/2 tsp shortening
1. Preheat oven to 375. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, baking soda, salt and cinnamon. Beat until light and fluffy, scraping side of the bowl occasionally.
2. Beat in eggs, honey, and vanilla until combined. Beat in as much of the all purpose flour and wheat flour as you can with the mixer. Stir in 1/2 c chocolate pieces.
3. Shape dough into 1-in balls and place on prepped baking sheet about 1 in apart. flatten slightly. Bake for 8-9 mins or until bottoms are lightly browned. Transfer to wire rack and cool.
4. In a small saucepan combine bittersweet chocolate/pieces and shortening and heat over low heat until melted and smooth, stirring often. Cool slightly and transfer to a small resealable plastic bag. Snip a small hole in one corner of the bag and seal. Pipe chocolate on tops of cookies. Let stand about 30 mins or until set (if you can wait!). Makes 48 cookies.
You get the idea. . .
