Posts Tagged ‘cookies’
December 9, 2013 by Emily
This weekend my older sister came to visit and help me decorate my christmas tree. Our day consisted of the pandora christmas stations, watching The Nightmare Before Christmas and drinking a little — ok a lot– of wine. But we also needed nibbles! So before the decorating extravaganza started we made some roll out cookies , and since the season demands it… they were gingerbread!
This recipe is a good balance between a firm roll out cookie and a chewy gingerbread cookie… just the way I like ‘em!
What you’ll need to make about 3 dozen 4 inch cookies:
5 1/2 cups all purpose flour
1 teaspoon baking soda
1 1/2 teaspoon salt
5 teaspoons ground ginger
5 teaspoons pumpkin pie spice
1 cup unsalted butter, at room temperature
1 cup packed dark brown sugar
2 medium eggs
12 oz molasses
Whisk together the flour, baking soda, salt and spices together in a large bowl. set aside.
In the bowl of a stand mixer cream the butter and sugar together at medium speed with the paddle attachment until fluffy. Add the eggs and molasses, mixing until combined.
Lower your mixers speed and add the flour and spice mixture mixing until combined. Make sure to stop and scrape the bowl down every so often to ensure everything is getting mixed nicely.
Divide dough in 2, flatten into disks, wrap and chill for at least 2 hours.
When you’re ready for cookies, preheat your oven to 350 degrees and line 2 baking sheets with parchment paper.
Roll your dough on a heavily floured surface to 1/4 inch thickness. Cut out your cookies and place onto the baking sheet, leaving 1/2 inch between each cookie. Bake 12-14 minutes until firm, remove from the pan and cool on a rack.
I used royal icing to add some decoration and expression to my gingerbread men, but if you don’t have the patience for that, don’t worry! They’re super yummy sans icing too!
October 16, 2013 by Jenn
I don’t really think I need to explain too much here, am I right? Chocolate and peanut butter are my favorite combination of all time. These cookies are the absolute BEST and they’re just in time for the holidays.
- 1 C butter, soft but not melted
- 1 C white sugar
- 1/2 C brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 C flour
- 2/3 C cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 1/2 cups Reece’s peanut butter chips
- Preheat your oven to 350 degrees.
- In a mixer or a large bowl, combine butter, sugars, eggs, and vanilla and beat together until light and fluffy.
- In a separate bowl, combine the flour, cocoa, salt, and baking soda. Add the flour mixture to the butter mixture and stir until well combined. Gently stir in the peanut butter chips.
- Place the batter in the freezer for about 15-20 minutes before baking. This will help the cookies to rise instead of coming out flat.
- Lightly grease your cookie sheet and drop the batter in rounded spoonfuls. Bake for 10 to 12 minutes. I prefer my cookies to be softer so I took mine out after about 11 minutes. If you like crunchy cookies, leave them in a bit longer.
I’m a big fan of recipes that are basic and can be changed a little here and there. This is a really simple and easy recipe that you can modify any way you see fit. I’m thinking that next time I might add pretzel pieces or maybe cherries for Christmas time. What are your favorite holiday cookies??
May 20, 2013 by Emily
I had a rough day at work today, and all I wanted throughout teaching stir crazy 8th graders were my dads oatmeal raisin cookies…but when I got home I realized I didn’t have raisins! GAH! Really universe?! I decided to wing it and came up with these cherry almond oatmeal cookies, and I have to say they really helped turn my day around!
1 cup unsalted butter (2 sticks)
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1 1/2 cup call purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups old fashioned oats
1 cup sliced almonds
1 cup dried cherries
Pre heat oven to 350 degrees.
In the bowl of an electric mixer cream the butter and sugars until light and fluffy. Add the eggs and vanilla and mix until smooth, lower the mixer speed to gently incorporate the flour,baking soda and salt. Fold in the oats, almonds and cherries until just incorporated and your ready to roll!
Ready to roll dough that is! Take heaping tablespoons of cookie dough and roll into balls, placing on an ungreased cookie sheet about 2 inches apart. Bake in the center of the oven for 10-12 minutes or until the tops are just golden.
Hopefully you all had a better day than me, but nothing beats a homemade cookies to make any day even better!
October 4, 2012 by Emily
The weather is turning cool, fall is finally here!! I love the changing of the seasons, the time we trade shorts for scarves and everything turns red and yellow (as well as Halloween being just around the corner, but that’s Jenns area of expertise!). It’s also the time when my pallet decides it no longer wants crisp salads and citrusy desserts and craves foods that warm me from the inside out.