(for the shortbread)
2 3/4 cups all purpose flour
3/4 cup granulated sugar
1/4 cup cornstarch
1/4 t kosher salt
1 cup plus 2 T unsalted butter, melted
(for the caramel filling)
14 oz. can sweetened condensed milk
1 cup light brown sugar
1/2 cup unsalted butter, cubed
1/2 cup light corn syrup
1/3 cup heavy whipping cream
1/2 t kosher salt
1t vanilla extract
(for the ganache)
8 oz. bittersweet chocolate, finely chopped
1/3 cup heavy whipping cream
1 t coconut oil
flaky salt, for sprinkling
[how to make]
(for the shortbread)
*Preheat the oven to 350 degrees.
*Line a 13" X 9" baking pan with foil, allowing the edges to hang over the sides of the pan.
*In a large bowl, combine the flour, sugar, cornstarch, and salt.
*Pour in the melted butter, stirring until a crumbly dough forms.
*Press the dough into the prepared pan in an even layer.
*Bake until lightly golden, 25 to 30 minutes.
*Remove the pan to a wire rack and allow it to cool for 15 minutes.
(for the filling)
*In a medium saucepan, stir together the sweetened condensed milk, brown sugar, butter, corn syrup, cream, and salt until well combined.
*Cook over medium heat, stirring frequently, until the mixture darkens, begins to pull away from the sides of the pot, and reaches 235 degrees, 12 to 14 minutes.
*Stir in the vanilla extract.
*Immediately pour the mixture over the shortbread crust, smoothing with a spatula.
*Allow to cool completely, about 1 hour.
(for the ganache)
*Place the chocolate, cream, and oil in a glass measuring cup.
*Microwave the mixture at 50% power in 15-second intervals until the chocolate is melted, about 1 minute.
*Pour the chocolate over the cooled caramel, smoothing it with an offset spatula.
*Sprinkle the surface with flaky salt.
*Allow the bars to chill until set in the refrigerator, 30 minutes to 1 hour.
*Using the foil edges, remove the bars from the pan and slice as desired.
-makes 48 bars-
Note: I found this recipe in thepioneerwoman.com.
Labels: Cookie recipe, shortbread recipe, St. Patrick's Day dessert recipe
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1 1/3 cups all purpose flour
1 t baking powder
1/4 t baking soda
4 oz. very soft unsalted butter
3/4 cup turbinado sugar
1/2 t fine sea salt
3 T pure almond butter, well stirred
1 large egg, at room termperature and lightly beaten
4 oz. semi or bittersweet chocolate, coarsely chopped
1/3 cup raw almonds, coarsely chopped
about 3 T caramel topping, for finishing
fleur de sel, for finishing
[how to make]
*Center a rack in the oven and heat to 350 degrees.
*Line a baking sheet with parchment paper.
*Set the ring of a 9" springform pan upside down on the prepared sheet.
*In a medium bowl, whisk together the flour, baking powder and baking soda; set aside.
*In the bowl of a mizer fitted with the paddle attachment, beat the butter, sugar and salt on medium-low speed until smooth, about 2 minutes.
*Scrape in the almond butter and mix for 2 more minutes.
*Add about one-third of the flour mixture and beat on medium-low until blended.
*Pour in the egg and mix on low until incorporated.
*Add the rest of the dry ingredients and mix on low until they disappear into the dough.
*Scrape the dough into the center of the springform ring.
*Use a flexible or offset spatula or your fingers to spread the dough as evenly as you can.
*Scatter the chocolate over the surface and then scatter over the almonds.
*Bake the cookie for 22 to 25 minutes, or until a tester inserted into the center comes out clean.
*Transfer the baking sheet to a rack and immediately, and carefully open and lift off the springform.
*Let the cookie cool to room termperature, then drizzle the caramel.
*Sprinkle the top lightly with fleur de sel.
*Cut the cookie into 10 to 12 wedges, or go rogue and cut it into other shapes.
(Wrapped, the cookie will keep for about 4 days at room temperature.)
-makes 10 to 12-
Note: I found this recipe in the article from "The New York Times".
Labels: cookie cake recipe, Cookie recipe
3 cups all purpose flour
1/2 t baking powder
1/2 t salt
1 cup unsalted butter
1 1/3 cup sugar
2 large eggs
2 t vanilla extract
red food coloring
blue food coloring
[how to make]
*In a medium bowl, sift together the flour, baking powder and salt.
*In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 2 minutes.
*Add the sugar and continue beating until the mixture is light and fluffy, about 3 minutes.
*Add the eggs one at a time, beating between each addition, then add the vaninlla.
*Turn the mixer off. Add the flour and then beat just until combined.
*Remove the dough and separate it into three equal pieces.
*Shape one piece of the dough into a 4" X 4", wrap it securely in plastic wrap and place it in the fridge. (This will be the white portion of the cookies.)
*Return one of the remaning pieces of dough to the stand mixer bowl, and with the mixer on "low", add the red food coloring until it reaches your desired color.
*Remove the red dough, shape it into a 4" X 4" square, wrap it securely in plastic wrap and place it in the fridge. (This will be the red portion of the cookies.)
*Clean out the bowl to remove any red food coloring residue.
*Add the final piece of dough to the stand mixer bowl, and with mixer on "low", add in the blue food coloring until it reaches your desired color.
*Remove the blue dough, shape it into a 4" X 4" square, wrap it securely in plastic wrap and place it in the fridge. (This will be the blue portion of the cookies.)
*Refrigerate the dough for 30 minutes.
*Remove the dough from the fridge and cut each square in half to form two rectangles.
*Wrap half of each color of dough in plastic wrap and return it to the fridge.
*Place the red dough in between two pieces of wax paper and roll it into a rectangle about 1/8" thick.
*Roll out the white dough between two separate pieces of wax paper until it is a rectangle about 1/8" thick.
*Peel the top layer of wax paper off of the red dough and then peel the wax paper off one side of the white dough and use the other side to transfer the white do on top of the red dough.
*Peel off the wax paper from one side of the blue dough and use the other side to transfer it atop the white dough.
*Very lightly roll the three layers together.
*Starting at the shorter end of the rectangle, roll the dough as tightly as possible into a log.
*Repeat the rolling and stacking process withe the remaining dough in the fridge.
*Wrap the logs in wax paper and then plastic wrap and refrigerate them for 1 hour.
*Remove the dough logs and roll them on the counter several times so they do not develop a flat side.
*Refrigerate the dough for 4 more hours.
*When ready to bake, preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
*Remove the dough from the fridge and slice each log into 1/4" rounds.
*Place the rounds about 2" apart on the baking sheets, as the cookies will expand when baked.
*Bake the cookies for 9 to 11 minutes until pale golden, and then transfer them to a rack to cool completely.
Labels: Cookie recipe, icebox cookie recipe, pinwheel cookie recipe
(For the Heart Macarons)
70 g almond meal/flour, room temp
120 g confectioners (powdered) sugar
2 large egg whites, room temp
50 g granulated sugar
1 " strip Red or Pink GEL food coloring
Sprinkles optional
(For the Lemon Buttercream)
6 T unsalted butter room temperature
1 1/2 cups confectioners powdered sugar
1/8 t salt
2 T fresh lemon juice
[how to make]
(for the macarons)
*In the bowl of a food processor, add 70 g almond flour and 120 g powdered sugar.
*Pulse twice then process 1 1/2 min.
*Sift and discard any solids.
*Put 2 egg whites in large clean/dry mixing bowl and beat until foamy.
*Gradually add 1/4 cup granulated sugar and beat on high speed about 2 1/2 minutes or until stiff glossy peaks form. *Add 1" strip red gel food coloring and fold with spatula just until incorporated.
*Add all sifted almond flour/sugar mixture and fold with spatula using this method: scrape batter around the bowl, then press the flat side of the spatula firmly through the center.
*Repeat until batter flows like lava and thick ribbon forms as it flows off spatula (35-40 complete strokes).
*Print 4 copies of heart template and place on 2 baking sheets under silicone liners or parchment paper. (You'll be able to see the hearts through your liner to guide you as you pipe hearts.)
*Transfer batter to large piping bag fitted with 3/8" round tip.
*For each heart, pipe at the top left and pull down towards the bottom center then pipe at the top right and pull down towards the bottom center. (Add sprinkles to as desired.)
*Firmly tap baking sheets over counter 15-20 times to release air bubbles.
*Poke any remaining obvious bubbles with toothpick.
*Let cookies sit at room temp 30 min or until no longer sticky to the touch.
*Meanwhile preheat oven to 300˚F.
*Bake one sheet at a time for 12-15 min at 300˚F.
*Let cookies cool to room temp before removing them from baking sheet. (Once cool, they should slide off easily.)
(for the buttercream)
*In a medium mixing bowl, cream 6 T softened butter on high speed for 2 mins.
*Add 1 1/2 cups powdered sugar (1/2 cup at a time and beating to incorporate between additions), along with 1/8 tsp of salt and once sugar is incorporated, increase to high speed and beat 2 mins.
*Add 2 T lemon juice and beat another 1 minute or until whipped and fluffy.
*Transfer to the same clean piping bag fitted with the round 3/8" tip.
(for the assembly)
*Flip over half your cookies and pipe generous amounts of frosting onto the flat sides, piping in a heart shape.
*Find a well-matched unfrosted second half and sandwich cookies together.
-makes 24 cookies-
Note: I used the recipe in NastachaKitchen.com.
Labels: Cookie recipe, heart macarons recipe, macaron cookie recipe
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
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
