Home Party Dessert Recipe
12/05/2010
Shortbread Snowballs and Chocolate Chip Cookies
[Lime and Pecan Shortbread Snowballs] by Greg Atkinson
1 cup butter,room temperature
1/2 cup powdered sugar
1 T freshly grated lime zest
1 3/4 cups flour
1/4 cup cornstarch
1/4 t salt
1 cup lightly toasted pecan, chopped
1 cup powdered sugar for coating
>how to make<
*Preheat oven to 350 degrees and line two baking sheets with parchment.
*In a medium mixing bowl, stir together butter, powdered sugar and lime zest.
*In a separate bowl, whisk together the flour, cornstarch and salt.
*Add flour mixture and pecans all at once to butter mixture and stir just until mixture comes together to form dough.
*Divide dough into four parts and shape each into a 3x4" rectangle.
*Cut each rectangle into 12 1" cubes.
*Arrange cubes of dough 1" apart on cookie sheets and bake 10 minutes.
*As soon as cookies come out of the oven, sprinkle with powdered sugar.
*Allow the cookies to cool completely, then roll in powdered sugar again.
-makes 4 dozen-
[Chocolate Chip Cookies] by "Cook's Illustrated"
1 3/4 cups flour
1/2 t baking soda
14 T unsalted butter
1/2 cup granulated sugar
3/4 cups packed dark brown sugar
1 t salt
2 t vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips
3/4 cup chopped pecans or walnuts, toasted (optional)
>how to make<
*Preheat oven to 375 degrees.
*Line 2 large baking sheets with parchment paper.
*Whisk flour and baking soda together in medium bowl; set aside.
*Heat 10 T butter in 10" skillet over medium-high heat until melted, about 2 mins.
*Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 mins.
*Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.
*Stir remaining 4 T butter into hot butter until completely melted.
*Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated.
*Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 secs.
*Let mixture stand 3 mins, then whisk for 30 secs.
*Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.
*Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 min.
*Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
*Divide dough into 16 portions, each about 3 T.
*Arrange 2" apart on prepared baking sheets, 8 dough balls per sheet.
*Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 mins, rotating baking sheet halfway through baking.
*Transfer baking sheet to wire rack; cool cookies completely before serving.
-makes 16 cookies-
[Chocolate Peanut Butter Chocolate Chip Cookies] by "The Chef's Touch"
1/2 cup unsalted shelled peanuts
6 oz semisweet chocolate broken into 1/2 oz pieces
1 cup creamy peanut butter
3/4 cup tightly packed light brown sugar
1/4 lb unsalted butter
1 egg
1 t pure vanilla extract
2 cups chocolate chips
1 1/2 cups flour
3/4 t baking soda
>how to make<
*Preheat the oven to 300 degrees.
*Toast the peanuts on a baking sheet with sides in the preheated oven until golden brown about 8 mins.
*Remove from the oven and allow to cool to room temperature.
*In the bowl of a food processor fitted with a metal blade, chop the peanuts into pieces 1/8" in size. Set aside until needed.
*Heat 1" of water in the bottom half of a double boiler over medium heat.
*Place the semisweet chocolate in the top half of the double boiler.
*Tightly cover the top with film wrap and allow to heat for 6 to 7 mins.
*Remove from heat and stir until smooth.
*Keep at room temperature until needed.
*Place the peanut butter, brown sugar, and butter in the bowl of an electric mixer fitted with a paddle.
*Beat on low for 2 mins, then on high for 2 1/2 mins.
*Scrape down the bowl and beat on high for an additional 2 mins.
*Add the egg and beat on high for 1 minute.
*Scrape down the bowl.
*Continuing to heat on high, add the vanilla extract and beat for 30 secs.
*Add the melted chocolate and beat for 30 secs more.
*Scrape down the bowl and beat for an additional 30 secs.
*Add the chocolate chips, flour, baking soda, and chopped peanuts and combine on low for 45 secs.
*Remove the bowl from the mixer and mix thoroughly with a rubber spatula.
*Portion by rounding 2 T of dough into 1 dough ball, about 1 1/4" in diameter.
*Place 12 balls on each baking sheet.
*Using the back of a dinner fork, gently press each ball to slightly flatten the dough.
*Place the cookies in the preheated oven and bake for 20 to 22 mins.
*Allow the cookies to cool for 3 to 4 mins on the baking sheets.
*Transfer the cookies to a cooling rack to cool thoroughly.
-makes 3 dozen-
[Lime and Pecan Shortbread Snowballs] by Greg Atkinson
1 cup butter,room temperature
1/2 cup powdered sugar
1 T freshly grated lime zest
1 3/4 cups flour
1/4 cup cornstarch
1/4 t salt
1 cup lightly toasted pecan, chopped
1 cup powdered sugar for coating
>how to make<
*Preheat oven to 350 degrees and line two baking sheets with parchment.
*In a medium mixing bowl, stir together butter, powdered sugar and lime zest.
*In a separate bowl, whisk together the flour, cornstarch and salt.
*Add flour mixture and pecans all at once to butter mixture and stir just until mixture comes together to form dough.
*Divide dough into four parts and shape each into a 3x4" rectangle.
*Cut each rectangle into 12 1" cubes.
*Arrange cubes of dough 1" apart on cookie sheets and bake 10 minutes.
*As soon as cookies come out of the oven, sprinkle with powdered sugar.
*Allow the cookies to cool completely, then roll in powdered sugar again.
-makes 4 dozen-
[Chocolate Chip Cookies] by "Cook's Illustrated"
1 3/4 cups flour
1/2 t baking soda
14 T unsalted butter
1/2 cup granulated sugar
3/4 cups packed dark brown sugar
1 t salt
2 t vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips
3/4 cup chopped pecans or walnuts, toasted (optional)
>how to make<
*Preheat oven to 375 degrees.
*Line 2 large baking sheets with parchment paper.
*Whisk flour and baking soda together in medium bowl; set aside.
*Heat 10 T butter in 10" skillet over medium-high heat until melted, about 2 mins.
*Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 mins.
*Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.
*Stir remaining 4 T butter into hot butter until completely melted.
*Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated.
*Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 secs.
*Let mixture stand 3 mins, then whisk for 30 secs.
*Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.
*Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 min.
*Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
*Divide dough into 16 portions, each about 3 T.
*Arrange 2" apart on prepared baking sheets, 8 dough balls per sheet.
*Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 mins, rotating baking sheet halfway through baking.
*Transfer baking sheet to wire rack; cool cookies completely before serving.
-makes 16 cookies-
[Chocolate Peanut Butter Chocolate Chip Cookies] by "The Chef's Touch"
1/2 cup unsalted shelled peanuts
6 oz semisweet chocolate broken into 1/2 oz pieces
1 cup creamy peanut butter
3/4 cup tightly packed light brown sugar
1/4 lb unsalted butter
1 egg
1 t pure vanilla extract
2 cups chocolate chips
1 1/2 cups flour
3/4 t baking soda
>how to make<
*Preheat the oven to 300 degrees.
*Toast the peanuts on a baking sheet with sides in the preheated oven until golden brown about 8 mins.
*Remove from the oven and allow to cool to room temperature.
*In the bowl of a food processor fitted with a metal blade, chop the peanuts into pieces 1/8" in size. Set aside until needed.
*Heat 1" of water in the bottom half of a double boiler over medium heat.
*Place the semisweet chocolate in the top half of the double boiler.
*Tightly cover the top with film wrap and allow to heat for 6 to 7 mins.
*Remove from heat and stir until smooth.
*Keep at room temperature until needed.
*Place the peanut butter, brown sugar, and butter in the bowl of an electric mixer fitted with a paddle.
*Beat on low for 2 mins, then on high for 2 1/2 mins.
*Scrape down the bowl and beat on high for an additional 2 mins.
*Add the egg and beat on high for 1 minute.
*Scrape down the bowl.
*Continuing to heat on high, add the vanilla extract and beat for 30 secs.
*Add the melted chocolate and beat for 30 secs more.
*Scrape down the bowl and beat for an additional 30 secs.
*Add the chocolate chips, flour, baking soda, and chopped peanuts and combine on low for 45 secs.
*Remove the bowl from the mixer and mix thoroughly with a rubber spatula.
*Portion by rounding 2 T of dough into 1 dough ball, about 1 1/4" in diameter.
*Place 12 balls on each baking sheet.
*Using the back of a dinner fork, gently press each ball to slightly flatten the dough.
*Place the cookies in the preheated oven and bake for 20 to 22 mins.
*Allow the cookies to cool for 3 to 4 mins on the baking sheets.
*Transfer the cookies to a cooling rack to cool thoroughly.
-makes 3 dozen-
Labels: Chocolate Chip cookies, peanut butter chip cookies, shortbread cookies, snowballs
5/01/2010
Three kinds of "chocolate" cookies
#1 ===Grand-prize winning Dave Vargas Chocolate-chip Cookies===
1 1/2 cups ground graham-cracker crumbs
1/2 cup all-purpose flour
2 t baking powder
14 0z sweetened condensed milk
1/2 cup unsalted butter, softened
2 cups flaked coconut
12 oz semisweet chocolate chips
>how to make<
*Preheat oven to 375 degrees.
*In a bowl, combine the graham-cracker crumbs, flour and baking powder.
*In a mixer bowl, beat the condensed milk and butter until smooth.
*Add the graham-cracker mixture and mix well.
*Stir in the coconut, chocolate chips and walnuts; mixture should appear to be lumpy and dry.
*Shape dough into 1 1/2" balls and place onto ungreased cookie sheets, allowing room to spread.
*Bake 9 to 10 minutes or until lightly browned.
*Transfer to rack to cool.
-makes about 3 1/2 dozen-
#2 ===Chocolate Dipped Hokey Pokey Cookies===
1/2 cup sliced almonds
1/4 cup granulated sugar
2 T all-purpose flour
1 egg white
1 t unsalted butter, melted
1/4 t salt
1/4 t pure almond extract
3 oz semisweet chocolate, chopped into 1/4" pieces
>how to make<
*Preheat the oven to 325 degrees.
*Toast the almonds on a baking sheet in a preheated oven until golden brown, about 8 minutes, then remove from the oven and cool.(Do not turn off the oven.)
*Combine the sugar, flour, egg white, butter, salt, and almond extract in a stainless steel bowl.
*Stir the mixture until smooth.
*Gently fold in the almonds until coated with the batter.
*Hold the batter at room temperature for 20 minutes before using stirring occasionally.
*Trace 2 6" circles onto a piece of parchment paper.
*Place the parchment paper, trace marks down on a baking sheet.
*Evenly divide the batter between the circles.
*Use a cake spatula to evenly spread the batter to entirely cover each circle.
*Bake in the preheated oven for 20 to 24 minutes, until uniformly golden brown.
*Turn the baking sheet 180 degrees about halfway through the baking time.
*Remove the pan from the oven and allow to cool for 3 to 4 minutes.
*Use a pizza cutter to cut each baked circle into 4 wedge-shaped cookies.
*Cool for 30 minutes before removing the cookies from the parchment paper.
*Heat 1" of water in the bottom half of a double boiler over medium heat.
*Place the semisweet chocolate in the top half of the double boiler.
*Heat the chocolate uncovered, constantly stirring with a rubber spatula until the chocolate is melted and smooth, about 2 minutes.
*Remove the chocolate from the heat and continue to stir until the temperature of the chocolate is reduced to 90 degrees.
*Dip 1/2" of the round edge of each cookie into the melted chocolate.
*Place the cookies onto parchment paper and allow the chocolate to set at room temperature for 20 to 25 minutes.
(The cookies may be placed in the refrigerator for 5 minutes to quickly set the chocolate.)
-makes 8 cookies-
#3 ===Cappuccino Dips===
1 cup unsalted butter, softened
1/3 cup granulated sugar
1/2 cup brown sugar, packed
1 T instant coffee dissolved in 1 t hot water
2 oz unsweetened chocolate, melted
1 large egg
2 cups all-purpose flour
1 t ground cinnamon
the glaze:
1 cup semisweet chocolate chips
4 T unsalted butter
>how to make<
*Combine the butter and sugars in a large mixing bowl and beat with an electric mixer until light.
*Add the dissolved coffee, unsweetened chocolate, and egg. Beat well.
*Stir in the flour and cinnamon.
*Cover with plastic wrap and refrigerate for at least 1 our.
*Remove form the refrigerator and divide the dough in half.
*Shape each half into a log approximately 1 1/2" in diameter.
*Roll logs in waxed paper and chill several hours or overnight.
*Heat the oven to 325 degrees.
*Slice logs into 1/4" slices.
*Place on an ungreased cookie sheet.
*Bake for 8 to 10 minutes.
*Let cool for a minute or two before removing from the sheet to a cooling rack.
*To make the glaze, melt the semisweet chips and butter in a bowl set over simmering water or in a microwave.
*Remove from heat and stir until smooth.
*Dip half of each cookie in the glaze.
*Place on waxed paper to set.
-makes 4 dozen-
1 1/2 cups ground graham-cracker crumbs
1/2 cup all-purpose flour
2 t baking powder
14 0z sweetened condensed milk
1/2 cup unsalted butter, softened
2 cups flaked coconut
12 oz semisweet chocolate chips
>how to make<
*Preheat oven to 375 degrees.
*In a bowl, combine the graham-cracker crumbs, flour and baking powder.
*In a mixer bowl, beat the condensed milk and butter until smooth.
*Add the graham-cracker mixture and mix well.
*Stir in the coconut, chocolate chips and walnuts; mixture should appear to be lumpy and dry.
*Shape dough into 1 1/2" balls and place onto ungreased cookie sheets, allowing room to spread.
*Bake 9 to 10 minutes or until lightly browned.
*Transfer to rack to cool.
-makes about 3 1/2 dozen-
#2 ===Chocolate Dipped Hokey Pokey Cookies===
1/2 cup sliced almonds
1/4 cup granulated sugar
2 T all-purpose flour
1 egg white
1 t unsalted butter, melted
1/4 t salt
1/4 t pure almond extract
3 oz semisweet chocolate, chopped into 1/4" pieces
>how to make<
*Preheat the oven to 325 degrees.
*Toast the almonds on a baking sheet in a preheated oven until golden brown, about 8 minutes, then remove from the oven and cool.(Do not turn off the oven.)
*Combine the sugar, flour, egg white, butter, salt, and almond extract in a stainless steel bowl.
*Stir the mixture until smooth.
*Gently fold in the almonds until coated with the batter.
*Hold the batter at room temperature for 20 minutes before using stirring occasionally.
*Trace 2 6" circles onto a piece of parchment paper.
*Place the parchment paper, trace marks down on a baking sheet.
*Evenly divide the batter between the circles.
*Use a cake spatula to evenly spread the batter to entirely cover each circle.
*Bake in the preheated oven for 20 to 24 minutes, until uniformly golden brown.
*Turn the baking sheet 180 degrees about halfway through the baking time.
*Remove the pan from the oven and allow to cool for 3 to 4 minutes.
*Use a pizza cutter to cut each baked circle into 4 wedge-shaped cookies.
*Cool for 30 minutes before removing the cookies from the parchment paper.
*Heat 1" of water in the bottom half of a double boiler over medium heat.
*Place the semisweet chocolate in the top half of the double boiler.
*Heat the chocolate uncovered, constantly stirring with a rubber spatula until the chocolate is melted and smooth, about 2 minutes.
*Remove the chocolate from the heat and continue to stir until the temperature of the chocolate is reduced to 90 degrees.
*Dip 1/2" of the round edge of each cookie into the melted chocolate.
*Place the cookies onto parchment paper and allow the chocolate to set at room temperature for 20 to 25 minutes.
(The cookies may be placed in the refrigerator for 5 minutes to quickly set the chocolate.)
-makes 8 cookies-
#3 ===Cappuccino Dips===
1 cup unsalted butter, softened
1/3 cup granulated sugar
1/2 cup brown sugar, packed
1 T instant coffee dissolved in 1 t hot water
2 oz unsweetened chocolate, melted
1 large egg
2 cups all-purpose flour
1 t ground cinnamon
the glaze:
1 cup semisweet chocolate chips
4 T unsalted butter
>how to make<
*Combine the butter and sugars in a large mixing bowl and beat with an electric mixer until light.
*Add the dissolved coffee, unsweetened chocolate, and egg. Beat well.
*Stir in the flour and cinnamon.
*Cover with plastic wrap and refrigerate for at least 1 our.
*Remove form the refrigerator and divide the dough in half.
*Shape each half into a log approximately 1 1/2" in diameter.
*Roll logs in waxed paper and chill several hours or overnight.
*Heat the oven to 325 degrees.
*Slice logs into 1/4" slices.
*Place on an ungreased cookie sheet.
*Bake for 8 to 10 minutes.
*Let cool for a minute or two before removing from the sheet to a cooling rack.
*To make the glaze, melt the semisweet chips and butter in a bowl set over simmering water or in a microwave.
*Remove from heat and stir until smooth.
*Dip half of each cookie in the glaze.
*Place on waxed paper to set.
-makes 4 dozen-
Labels: Cappucino cookies, Chocolate Chip cookies, chocolate cookie recipes, Chocolate Dipped cookies
5/15/2009
Chocolate & Nut Cookies
White Chocolate Macadamia Nut Cookies
The following recipes were taken from
"The All-American Cookie Book".
1 1/2 cups old-fashioned rolled oats
1 1/3 cups all-purpose flour
3/4 t baking soda
1/4 t salt
1 3/4 sticks unsalted butter, softened
1 cup sugar
1/3 cup packed dark brown sugar
1 large egg
1 1/2 T milk
2 1/2 t vanilla extract
1/8 t almond extract
1 1/3 cups white chocolate morsels
1 1/3 cups macadamia nuts, chopped
>how to make<
*Preheat the oven to 325 degrees.
*Grease several baking sheets or coat with nonstick spray.
*In a food processor, process the oats in on/off pulses until ground to a powder.
*In a medium bowl, thoroughly stir together the ground oats, flour, baking soda, and salt; set aside.
*In a large bowl, with an electric mixer on medium speed, beat the butter until lightened, about 1 minute.
*Add the sugar and brown sugar and beat until very fluffy and smooth.
*Add the egg, milk, vanilla, and almond extract and beat until evenly incorporated.
*Beat or stir in the flour mixture until evenly incorporated.
*Stir in the white chocolate and macadamia nuts until evenly incorporated.
*Using an ice cream scoop or spoons, drop the dough onto the baking sheets in generous golf-ball-sized mounds, spacing about 3" apart.
*Pat the mounds or balls down slightly.
*Bake the cookies, one sheet at a time, in the middle of the oven for 12 to 17 minutes, or until the tops are pale golden and the edges are just lightly browned; be very careful not to overbake.
*Reverse the sheet halfway through baking to ensure even browning.
*Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 2 to 3 minutes.
*Using a spatula, transfer the cookies to wire racks.
*Let stand until completely cooled.
*Store in an airtight container for up to 1 week or freeze for up to 1 month.
-makes 25 to 30 cookies-
German Chocolate Coconut Pecan Cookies
2 1/4 cups flaked sweetened coconut
1 1/2 cups chopped pecans
1 3/4 cups all-purpose flour
1 1/2 t baking powder
1/4 t salt
1 cup packed light brown sugar
3/4 cup unsalted butter, slightly softened
1 large egg
2 T corn syrup
2 1/2 t vanilla extract
1/4 t coconut extract or 3 drops of almond extract
1 4oz bar German's sweet chocolate, finely chopped
>how to make<
*Preheat the oven to 350 degrees.
*Grease several baking sheets or coat with nonstick spray.
*Spread the coconut and pecans on a rimmed baking sheet and toast in the oven, stirring occasionally, for 7 to 9 minutes, or until lightly browned; be careful not to burn.
*Let stand until cool; set aside.
*In a medium bowl, thoroughly stir together the flour, baking powder, and salt; set aside.
*In a large bowl, with an electric mixer on medium speed, beat together the brown sugar and butter until very well blended and light.
*Beat in the egg, corn syrup, vanilla, and coconut or almond extract until well blended.
*Beat or stir in the flour mixture, then the pecans, coconut, and chocolate, until evenly incorporated.
*Drop the dough onto the baking sheets by heaping measuring tablespoonfuls, spacing about 3" apart.
*Using the tip of a table knife, spread out the cookies to about 1 1/2" diameter.
*Bake the cookies, one sheet at a time, in the upper third of the oven for 6 to 9 minutes, or until lightly browned all over and slightly darker at the edges.
*Reverse the sheet from front to back halfway through baking to ensure even browning.
*Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 1 to 2 minutes.
*Using a spatula, transfer the cookies to wire racks.
*Let stand until completely cooled.
*Store in an airtight container for up to 10 days or freeze for up to 2 months.
-makes about 45 cookies-
Oregon Hazelnut Chocolate Chip cookies
1 1/2 cups whole hazelnuts
2 cups all-purpose white flour
1/2 t baking powder
1/4 t baking soda
1/2 cup unsalted butter, slightly softened
1/2 cup white vegetable shortening
2/3 cup packed light brown sugar
1/2 cup sugar
1 large egg
2 T milk
2 t vanilla extract
1 cup semisweet chocolate morsels
>how to make<
*Preheat the oven to 350 degrees.
*Grease several baking sheets or coat with nonstick spray.
*Spread the hazelnuts in a small baking pan and toast in the oven, stirring occasionally, for 15 to 19 minutes, or until the hulls loosen and the nuts are lightly browned; be careful not to burn.
*Immediately turn out into a small bowl and let stand until cool enough to handle.
*Rub the hazelnuts between your hands or in a clean kitchen towel, loosening and discarding as much hull as possible.
*By the hand, chop half the nuts moderately fine; set aside.
*In a food processor, process the remaining nuts in on/off pulses until ground to a powder but not clumped together or oily looking.
*In a large bowl,thoroughly stir together the flour, ground hazelnuts, baking powder, baking soda, and salt; set aside.
*In another large bowl, with an electric mixer on medium speed, beat together the butter and shortening until light and well blended.
*Add the brown sugar and sugar and beat until fluffy and smooth.
*Add the egg, milk, and vanilla and beat until evenly incorporated.
*Beat or stir in the flour mixture, then the chopped hazelnuts and chocolate morsels, until evenly incorporated.
*Using an ice cream scoop or spoons, drop the dough onto the baking sheets in golf-ball-sized mounds, spacing about 3 1/2" apart.
*Using lightly greased hands, slightly pat down the tops of the mounds until flat.
*Bake the cookies, one sheet at a time, in the upper third of the oven for 9 to 12 minutes, or until the tops are golden, the edges are lightly browned, and they are still slightly soft when pressed in the centers.
*Reverse the sheet from front to back halfway through baking to ensure even browning.
*Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 2 to 3 minutes.
*Using a spatula, transfer the cookies to wire racks.
*Let stand until completely cooled.
*Store in an airtight container for up to 1 week or freeze for up to 1 month.
-makes about 30 cookies-
White Chocolate Macadamia Nut Cookies
The following recipes were taken from
"The All-American Cookie Book".
1 1/2 cups old-fashioned rolled oats
1 1/3 cups all-purpose flour
3/4 t baking soda
1/4 t salt
1 3/4 sticks unsalted butter, softened
1 cup sugar
1/3 cup packed dark brown sugar
1 large egg
1 1/2 T milk
2 1/2 t vanilla extract
1/8 t almond extract
1 1/3 cups white chocolate morsels
1 1/3 cups macadamia nuts, chopped
>how to make<
*Preheat the oven to 325 degrees.
*Grease several baking sheets or coat with nonstick spray.
*In a food processor, process the oats in on/off pulses until ground to a powder.
*In a medium bowl, thoroughly stir together the ground oats, flour, baking soda, and salt; set aside.
*In a large bowl, with an electric mixer on medium speed, beat the butter until lightened, about 1 minute.
*Add the sugar and brown sugar and beat until very fluffy and smooth.
*Add the egg, milk, vanilla, and almond extract and beat until evenly incorporated.
*Beat or stir in the flour mixture until evenly incorporated.
*Stir in the white chocolate and macadamia nuts until evenly incorporated.
*Using an ice cream scoop or spoons, drop the dough onto the baking sheets in generous golf-ball-sized mounds, spacing about 3" apart.
*Pat the mounds or balls down slightly.
*Bake the cookies, one sheet at a time, in the middle of the oven for 12 to 17 minutes, or until the tops are pale golden and the edges are just lightly browned; be very careful not to overbake.
*Reverse the sheet halfway through baking to ensure even browning.
*Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 2 to 3 minutes.
*Using a spatula, transfer the cookies to wire racks.
*Let stand until completely cooled.
*Store in an airtight container for up to 1 week or freeze for up to 1 month.
-makes 25 to 30 cookies-
German Chocolate Coconut Pecan Cookies
2 1/4 cups flaked sweetened coconut
1 1/2 cups chopped pecans
1 3/4 cups all-purpose flour
1 1/2 t baking powder
1/4 t salt
1 cup packed light brown sugar
3/4 cup unsalted butter, slightly softened
1 large egg
2 T corn syrup
2 1/2 t vanilla extract
1/4 t coconut extract or 3 drops of almond extract
1 4oz bar German's sweet chocolate, finely chopped
>how to make<
*Preheat the oven to 350 degrees.
*Grease several baking sheets or coat with nonstick spray.
*Spread the coconut and pecans on a rimmed baking sheet and toast in the oven, stirring occasionally, for 7 to 9 minutes, or until lightly browned; be careful not to burn.
*Let stand until cool; set aside.
*In a medium bowl, thoroughly stir together the flour, baking powder, and salt; set aside.
*In a large bowl, with an electric mixer on medium speed, beat together the brown sugar and butter until very well blended and light.
*Beat in the egg, corn syrup, vanilla, and coconut or almond extract until well blended.
*Beat or stir in the flour mixture, then the pecans, coconut, and chocolate, until evenly incorporated.
*Drop the dough onto the baking sheets by heaping measuring tablespoonfuls, spacing about 3" apart.
*Using the tip of a table knife, spread out the cookies to about 1 1/2" diameter.
*Bake the cookies, one sheet at a time, in the upper third of the oven for 6 to 9 minutes, or until lightly browned all over and slightly darker at the edges.
*Reverse the sheet from front to back halfway through baking to ensure even browning.
*Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 1 to 2 minutes.
*Using a spatula, transfer the cookies to wire racks.
*Let stand until completely cooled.
*Store in an airtight container for up to 10 days or freeze for up to 2 months.
-makes about 45 cookies-
Oregon Hazelnut Chocolate Chip cookies
1 1/2 cups whole hazelnuts
2 cups all-purpose white flour
1/2 t baking powder
1/4 t baking soda
1/2 cup unsalted butter, slightly softened
1/2 cup white vegetable shortening
2/3 cup packed light brown sugar
1/2 cup sugar
1 large egg
2 T milk
2 t vanilla extract
1 cup semisweet chocolate morsels
>how to make<
*Preheat the oven to 350 degrees.
*Grease several baking sheets or coat with nonstick spray.
*Spread the hazelnuts in a small baking pan and toast in the oven, stirring occasionally, for 15 to 19 minutes, or until the hulls loosen and the nuts are lightly browned; be careful not to burn.
*Immediately turn out into a small bowl and let stand until cool enough to handle.
*Rub the hazelnuts between your hands or in a clean kitchen towel, loosening and discarding as much hull as possible.
*By the hand, chop half the nuts moderately fine; set aside.
*In a food processor, process the remaining nuts in on/off pulses until ground to a powder but not clumped together or oily looking.
*In a large bowl,thoroughly stir together the flour, ground hazelnuts, baking powder, baking soda, and salt; set aside.
*In another large bowl, with an electric mixer on medium speed, beat together the butter and shortening until light and well blended.
*Add the brown sugar and sugar and beat until fluffy and smooth.
*Add the egg, milk, and vanilla and beat until evenly incorporated.
*Beat or stir in the flour mixture, then the chopped hazelnuts and chocolate morsels, until evenly incorporated.
*Using an ice cream scoop or spoons, drop the dough onto the baking sheets in golf-ball-sized mounds, spacing about 3 1/2" apart.
*Using lightly greased hands, slightly pat down the tops of the mounds until flat.
*Bake the cookies, one sheet at a time, in the upper third of the oven for 9 to 12 minutes, or until the tops are golden, the edges are lightly browned, and they are still slightly soft when pressed in the centers.
*Reverse the sheet from front to back halfway through baking to ensure even browning.
*Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 2 to 3 minutes.
*Using a spatula, transfer the cookies to wire racks.
*Let stand until completely cooled.
*Store in an airtight container for up to 1 week or freeze for up to 1 month.
-makes about 30 cookies-
Labels: Chocolate Chip cookies, Coconut Pecan cookies, Cookie recipe, German chocolate cookies, Hazelnut cookies, Macadamia Nut cookies, White chocolate cookies
