I tried a new holiday cookie recipe this year and was pretty pleased with it. These chocolate shortbread cookies are so buttery, flaky and chocolaty. They were easy to make using the food processor and look really cute. These are definitely going to be included in my Christmas goodie boxes this year!
Christmas Chocolate Cookies From Reader's Digest
2 1/4 sticks of butter (18 T)
3/4 cup sugar
1/3 cup unsweetened cocoa powder
2 cups flour
1/2 tsp baking soda
1 tsp baking powder
Topping:
2 T unsweetened cocoa powder
1 1/2 cups powdered sugar
1/4 cup boiling water
1 tsp vanilla extract
colored sprinkles
Preheat oven to 325 degrees. Line cookie sheets with parchment paper or spray with nonstick cooking spray.
Put all cookie ingredients into food processor and mix. Or, if you prefer, cream butter and sugar in bowl; when you have a light, soft, whipped mixture, beat in 1/3 cup cocoa powder. Beat in flour with baking soda and powder. Pinch off about 1 T batter at a time (batter will be soft and sticky). Roll into ball, then slightly flatten into fat disks as you place them, well spaced, on cookie sheet; about 12 should fit.
Bake each batch 15 minutes; cookies will appear underdone but will continue to bake while cooling. Tops will be slightly cracked.
For topping, whisk cocoa powder, powdered sugar, water and vanilla extract in small saucepan over low heat until combined. Remove from heat and let sit 10 minutes. When cookies are cool, drizzle with 1 T chocolate glaze, using back of spoon to help spread mixture. After you've iced 6 cookies, scatter with sprinkles before icing dries. Continue icing in batches until all cookies are topped.
Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts
Tuesday, December 8, 2009
Saturday, September 12, 2009
Zucchini Chocolate Chip Cookies
This was another delicious recipe from the Animal, Vegetable, Miracle book by Barbara Kingsolver. I had 1 last zucchini from my garden (the vine borers killed off my plants) and this was the perfect way to use up some of it. These taste kind of like zucchini bread in cookie form and were a great treat to bring to work. I cut down on the amount of chocolate chips and they were still yummy!
Zucchini Chocolate Chip Cookies
1 egg, beaten
1/2 cup butter, softened
1/2 cup brown sugar
1/3 cup honey
1 T vanilla extract
1 cup white flour
1 cup whole wheat flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1 cup finely shredded zucchini
12 oz chocolate chips (I used about 6 oz of mini chocolate chips)
Combine the first 5 ingredients in a large bowl. Mix the dry ingredients in separate , small bowl and then add to the liquid mixture. Stir the zucchini and chocolate chips into the other ingredients and mix well. Drop by spoonful onto greased baking sheet. Bake at 350 degrees for 10 to 15 minutes. Makes about 2 dozen.
Zucchini Chocolate Chip Cookies
1 egg, beaten
1/2 cup butter, softened
1/2 cup brown sugar
1/3 cup honey
1 T vanilla extract
1 cup white flour
1 cup whole wheat flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1 cup finely shredded zucchini
12 oz chocolate chips (I used about 6 oz of mini chocolate chips)
Combine the first 5 ingredients in a large bowl. Mix the dry ingredients in separate , small bowl and then add to the liquid mixture. Stir the zucchini and chocolate chips into the other ingredients and mix well. Drop by spoonful onto greased baking sheet. Bake at 350 degrees for 10 to 15 minutes. Makes about 2 dozen.
Saturday, September 5, 2009
Peanut Butter Chocolate Chip Cookies
We've had a busy last week and a half with a wedding 2 states away and then trying to get settled back in and keep up with all the veggies from the garden. I've been cooking and baking, just not posting new recipes. I made these cookies on Thursday night and they are amazing. I thought they'd be too rich, but they turned out great. I don't make cookies too often since I like the fact that bars bake all in one pan at one time and also because I really enjoy eating the cookies-too much sometimes!!! They don't always last very long at our house. I know that these definitely won't either. The combination of chocolate and peanut butter is really yummy and are sure to be a hit with everyone!
Peanut Butter Chocolate Chip Cookies From Grandma's Recipe File
2 1/4 c. flour
1 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) butter, at room temperature
3/4 c. creamy peanut butter
1/3 c. sugar
1/3 c. packed light brown sugar
2 eggs
1 tsp vanilla
3/4 c. peanut butter chips
2 c. chocolate chips
1/2 c. chopped peanuts
Heat oven to 350 degrees. Sift together flour, baking soda and salt in bowl.
With mixer on medium-high speed, beat together butter and peanut butter in a large bowl until smooth and creamy. Add the granulated sugar and light-brown sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla until blended.
On low speed, beat in the flour mixture until blended. Fold in peanut butter chips, chocolate chips and chopped peanuts until evenly distributed throughout the batter.
Scoop about 1 heaping tablespoonful of the batter into your hands; gently flatten into a 2" disk. Transfer to an ungreased baking sheet. Continue making disks with remaining dough.
Bake in 350 degree oven for 10 minutes or until lightly golden and firm. Cool cookies on pan on rack for 2 minutes. Transfer cookies to rack to cool completely.
Makes about 3 1/2 dozen.
Peanut Butter Chocolate Chip Cookies From Grandma's Recipe File
2 1/4 c. flour
1 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) butter, at room temperature
3/4 c. creamy peanut butter
1/3 c. sugar
1/3 c. packed light brown sugar
2 eggs
1 tsp vanilla
3/4 c. peanut butter chips
2 c. chocolate chips
1/2 c. chopped peanuts
Heat oven to 350 degrees. Sift together flour, baking soda and salt in bowl.
With mixer on medium-high speed, beat together butter and peanut butter in a large bowl until smooth and creamy. Add the granulated sugar and light-brown sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla until blended.
On low speed, beat in the flour mixture until blended. Fold in peanut butter chips, chocolate chips and chopped peanuts until evenly distributed throughout the batter.
Scoop about 1 heaping tablespoonful of the batter into your hands; gently flatten into a 2" disk. Transfer to an ungreased baking sheet. Continue making disks with remaining dough.
Bake in 350 degree oven for 10 minutes or until lightly golden and firm. Cool cookies on pan on rack for 2 minutes. Transfer cookies to rack to cool completely.
Makes about 3 1/2 dozen.
Saturday, May 16, 2009
Kahlua Chocolate Chunk Cookies
I have had this recipe for a long time and have been looking forward to trying them. I finally got all the ingredients and whipped them up. They are awesome! I simple and rich cookie, chock full of coffee and chocolate flavors. Yum!
Kahlua Chocolate Chunk Cookies From Rachael Ray
1 pkg dry chocolate chip cookie mix (1 pound 1.5 ounces)
7 T softened butter
1 large egg, beaten
4 T Kahlua or other coffee liqueur
3 T instant coffee crystals
1 T ground coffee beans
1 cup bittersweet chocolate chunks (recommended: Ghiradelli brand)
4 oz walnut pieces
Preheat oven to 375 degrees. Place racks in center of oven. In a mixing bowl, make a well in the center of dry chocolate chip cookie mix. Add butter, egg, Kahlua, instant coffee and ground coffee, chocolate chunks and walnuts. Mix well to combine all ingredients into cookie dough. Scoop with a small scoop or by heaping tablespoons and drop cookies 2" apart on ungreased nonstick cookie sheet or sheets lined with parchment paper. Bake cookies in batches 9 to 11 minutes or until crisp and browned at edges. Transfer to wire rack to cool and serve.
Kahlua Chocolate Chunk Cookies From Rachael Ray
1 pkg dry chocolate chip cookie mix (1 pound 1.5 ounces)
7 T softened butter
1 large egg, beaten
4 T Kahlua or other coffee liqueur
3 T instant coffee crystals
1 T ground coffee beans
1 cup bittersweet chocolate chunks (recommended: Ghiradelli brand)
4 oz walnut pieces
Preheat oven to 375 degrees. Place racks in center of oven. In a mixing bowl, make a well in the center of dry chocolate chip cookie mix. Add butter, egg, Kahlua, instant coffee and ground coffee, chocolate chunks and walnuts. Mix well to combine all ingredients into cookie dough. Scoop with a small scoop or by heaping tablespoons and drop cookies 2" apart on ungreased nonstick cookie sheet or sheets lined with parchment paper. Bake cookies in batches 9 to 11 minutes or until crisp and browned at edges. Transfer to wire rack to cool and serve.
Thursday, January 15, 2009
Cream Cheese Chocolate Chip Cookies
These were tasty! I was in the cookie baking mood and found this recipe in my Grandma's collection of recipes. I love the taste of cream cheese and you can never go wrong with chocolate so I gave these a try. And they were goooood!
Cream Cheese Chocolate Chip Cookies
1 cup flour
1/4 tsp salt
1/2 cup butter
4 oz cream cheese
2 tsp grated orange rind (I omitted, but I'm sure it would give these a nice citrus taste)
1/2 cup sugar
1 egg yolk
1 cup semisweet chocolate chips
1/2 cup coarsely chopped walnuts
Sift together flour and salt. Beat butter, cream cheese, orange rind (if using) and sugar, thoroughly until fluffy. Beat in egg yolk, then add flour mixture all at once and beat until blended. Add chocolate chips and walnuts. Drop by leveled tablespoon 1" apart on lightly greased cookie sheet. Flatten slightly and bake at 350 about 15 minutes. Watch closely so as not to burn edges.
Cream Cheese Chocolate Chip Cookies
1 cup flour
1/4 tsp salt
1/2 cup butter
4 oz cream cheese
2 tsp grated orange rind (I omitted, but I'm sure it would give these a nice citrus taste)
1/2 cup sugar
1 egg yolk
1 cup semisweet chocolate chips
1/2 cup coarsely chopped walnuts
Sift together flour and salt. Beat butter, cream cheese, orange rind (if using) and sugar, thoroughly until fluffy. Beat in egg yolk, then add flour mixture all at once and beat until blended. Add chocolate chips and walnuts. Drop by leveled tablespoon 1" apart on lightly greased cookie sheet. Flatten slightly and bake at 350 about 15 minutes. Watch closely so as not to burn edges.
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