5/05/2011
Three kinds of cookies
===Zebra Butter Cookies===
1 1/4 cups butter, softened
1 cup sugar
2/3 cup confectioners' sugar
1 egg
1 t vanilla extract
3 cups all-purpose flour
1/4 t salt
1/4 cup baking cocoa
>how to make<
*In a large mixing bowl, cream butter and sugars.
*Beat in egg and vanilla.
*Combine flour and salt; gradually add to the creamed mixture.
*Divide dough in half.
*Add cocoa to one half; mix well.
*Roll each half between waxed paper into a 9" square.
*Cut both squares into three 3" strips.
*Cut both strips in half lengthwise to make size 4 1/2" x 3" rectangles.
*Place one cream-colored rectangle on a large piece of plastic wrap; top with a chocolate rectangle.
*Repeat layers five times.
*Wrap in plastic wrap and refrigerate for 2 hours.
*Unwrap and cut stack widthwise into eighteen 1/4" slices.
*Cut each slice with a horse-shaped cookie cutter dipped in flour.
*Place 1" apart on ungreased baking sheets.
*Bake at 375 degrees for 8 to 10 minutes or until edges are lightly golden.
*Let stand for 2 minutes before removing to wire racks to cool.
-makes 18 pieces-
Note: This recipe was taken from "Taste of Home".
===Chocolate Peanut Butter Cookie-cups===
1 cup all-purpose flour
1 t baking powder
1/4 t salt
1 stick unsalted butter, softened
1/2 cup packed light brown sugar
1/4 cup sugar
1 cup smooth peanut butter
1 egg
1 t vanilla extract
(for filling)
8 oz semi-sweet or bittersweet chocolate, chopped
1/2 stick unsalted butter, softened
>how to make<
*Into a small bowl, sift together flour, baking powder, and salt.
*In a large mixing bowl with an electric mixer, beat butter until creamy, 30 seconds.
*Add sugars and continue beating until mixture is light and fluffy.
*Add peanut butter in 3 batches, beating well until mixture is well blended.
*Beat in egg and vanilla extract.
*Stir in flour mixture until just mixed.
*Refrigerate the dough until chilled, 1 hour.
*Preheat oven to 375F degrees.
*Using a tablespoon, scoop out mixture and, using slightly moistened bands, roll between your palms to form 1" balls.
*Place balls 1 1/2" apart on 2 ungreased baking sheets.
*Using a finger, press down into the center to make a hole.
*Bake until just set and golden, 10 to 12 minutes.
*Rotate baking sheets halfway through cooking time.
*Remove baking sheets to wire racks to cool for about 2 to 3 minutes.
*Then remove cookies to wire racks to cool completely.
*In a medium bowl over a saucepan of simmering water, melt the chocolate until smooth, stirring frequently.
*Remove from heat, and cool slightly.
*Gently beat in butter until mixture just thickens.
*Spoon into a decorating bag fitted with a medium start tip.
*When cookies are completely cold, pipe a small amount of chocolate ganache into the center of each cookie.
*Allow to set.
-makes 3 dozen-
Note: This recipe was adapted from "the Baker's bible".
===White Chocolate Chip Cookies with Pistachios and Apricots===
2 1/4 cups flour
1 t baking soda
1 t baking powder
3/4 t salt
8 oz salted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 t vanilla
2 t grated lemon zest
2 large eggs
1 cup chopped pistachios
1 cup chopped dried apricots
8 oz white chocolate chips or chunk
>how to make<
*Preheat oven to 375 degrees.
*Line ungreased baking sheets with parchment paper, or use nonstick baking sheet; set aside.
*Combine flour, baking soda, baking powder and salt. Set aside.
*Cream butter, sugars, vanilla and lemon zest in mixer with paddle attachment.
*Add eggs, one at a time, beating well after each addition.
*Gradually beat in flour mixture, stopping to scrape down sides of bowl.
*In a small bowl, mix nuts and chopped apricots together thoroughly, then stir into cookie dough.
*Stir in chocolate chips.
*Scoop up 2 T portions of dough and, handling lightly and quickly, shape roughly into 1 1/2" balls.
*Place dough balls 2" apart on ungreased parchment paper on baking sheets.
*Bake in preheated oven until golden brown on the edges, about 10 to 12 minutes, rotating pans halfway through baking time.
*Remove cookies to racks to cool.
-makes 4 1/2 dozen to 5 dozen-
Note: This recipe was modified from "Kathy Casey Food Studios".
1 1/4 cups butter, softened
1 cup sugar
2/3 cup confectioners' sugar
1 egg
1 t vanilla extract
3 cups all-purpose flour
1/4 t salt
1/4 cup baking cocoa
>how to make<
*In a large mixing bowl, cream butter and sugars.
*Beat in egg and vanilla.
*Combine flour and salt; gradually add to the creamed mixture.
*Divide dough in half.
*Add cocoa to one half; mix well.
*Roll each half between waxed paper into a 9" square.
*Cut both squares into three 3" strips.
*Cut both strips in half lengthwise to make size 4 1/2" x 3" rectangles.
*Place one cream-colored rectangle on a large piece of plastic wrap; top with a chocolate rectangle.
*Repeat layers five times.
*Wrap in plastic wrap and refrigerate for 2 hours.
*Unwrap and cut stack widthwise into eighteen 1/4" slices.
*Cut each slice with a horse-shaped cookie cutter dipped in flour.
*Place 1" apart on ungreased baking sheets.
*Bake at 375 degrees for 8 to 10 minutes or until edges are lightly golden.
*Let stand for 2 minutes before removing to wire racks to cool.
-makes 18 pieces-
Note: This recipe was taken from "Taste of Home".
===Chocolate Peanut Butter Cookie-cups===
1 cup all-purpose flour
1 t baking powder
1/4 t salt
1 stick unsalted butter, softened
1/2 cup packed light brown sugar
1/4 cup sugar
1 cup smooth peanut butter
1 egg
1 t vanilla extract
(for filling)
8 oz semi-sweet or bittersweet chocolate, chopped
1/2 stick unsalted butter, softened
>how to make<
*Into a small bowl, sift together flour, baking powder, and salt.
*In a large mixing bowl with an electric mixer, beat butter until creamy, 30 seconds.
*Add sugars and continue beating until mixture is light and fluffy.
*Add peanut butter in 3 batches, beating well until mixture is well blended.
*Beat in egg and vanilla extract.
*Stir in flour mixture until just mixed.
*Refrigerate the dough until chilled, 1 hour.
*Preheat oven to 375F degrees.
*Using a tablespoon, scoop out mixture and, using slightly moistened bands, roll between your palms to form 1" balls.
*Place balls 1 1/2" apart on 2 ungreased baking sheets.
*Using a finger, press down into the center to make a hole.
*Bake until just set and golden, 10 to 12 minutes.
*Rotate baking sheets halfway through cooking time.
*Remove baking sheets to wire racks to cool for about 2 to 3 minutes.
*Then remove cookies to wire racks to cool completely.
*In a medium bowl over a saucepan of simmering water, melt the chocolate until smooth, stirring frequently.
*Remove from heat, and cool slightly.
*Gently beat in butter until mixture just thickens.
*Spoon into a decorating bag fitted with a medium start tip.
*When cookies are completely cold, pipe a small amount of chocolate ganache into the center of each cookie.
*Allow to set.
-makes 3 dozen-
Note: This recipe was adapted from "the Baker's bible".
===White Chocolate Chip Cookies with Pistachios and Apricots===
2 1/4 cups flour
1 t baking soda
1 t baking powder
3/4 t salt
8 oz salted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 t vanilla
2 t grated lemon zest
2 large eggs
1 cup chopped pistachios
1 cup chopped dried apricots
8 oz white chocolate chips or chunk
>how to make<
*Preheat oven to 375 degrees.
*Line ungreased baking sheets with parchment paper, or use nonstick baking sheet; set aside.
*Combine flour, baking soda, baking powder and salt. Set aside.
*Cream butter, sugars, vanilla and lemon zest in mixer with paddle attachment.
*Add eggs, one at a time, beating well after each addition.
*Gradually beat in flour mixture, stopping to scrape down sides of bowl.
*In a small bowl, mix nuts and chopped apricots together thoroughly, then stir into cookie dough.
*Stir in chocolate chips.
*Scoop up 2 T portions of dough and, handling lightly and quickly, shape roughly into 1 1/2" balls.
*Place dough balls 2" apart on ungreased parchment paper on baking sheets.
*Bake in preheated oven until golden brown on the edges, about 10 to 12 minutes, rotating pans halfway through baking time.
*Remove cookies to racks to cool.
-makes 4 1/2 dozen to 5 dozen-
Note: This recipe was modified from "Kathy Casey Food Studios".
Labels: butter cookie recipe, Cookie recipe, mold cookie recipe, peanut butter cookie recipe, White chocolate cookies
