Home Party Dessert Recipe
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
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
