Cherry Chocolate Chip Valentine Cookies
Bake a batch of Cherry Chocolate Chip Valentine Cookies this Valentine’s Day to share with your Valentine. It’s a 20-minute easy recipe.
Tag: cookies
Kitchen Sink Cookies
I love cookies with lots of different textures and flavors. Our Kitchen Sink cookies, which incidentally have everything in them but the kitchen sink, are amazing. We took them to a holiday party a couple of weeks ago and a guy I never met before …
Pecan Sandies
My Pecan Sandies are a combination of flaky shortbread and toasted pecans. Before starting this recipe, I had never had a homemade pecan sandie. I like the “cookie isle sandies,” but felt that I could do better.
Pecan Sandies
Our Pecan Sandie recipe is an updated version of the classic cookie. The toasted pecans add a smoky taste that you will love.
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 18 cookies
Ingredients
- 1 3/4 cups + 1 1/2 teaspoons all-purpose flour
- 3/4 cup coarsely chopped pecans
- 6 ounces unsalted butter, at room temperature
- 3/4 cup + 1 3/4 teaspoons powdered sugar
Instructions
-
Preheat the oven to 325°
-
Line two sheet pans with parchment paper.
-
Coat pecans and flour together in a medium bowl.
-
Using a stand mixer fitted with the paddle, mix butter on medium-low speed until smooth.
-
Add the 3/4 cup and 1 3/4 teaspoons powdered sugar to the butter and mix for 2 minutes, the mixture will be fluffy. Scrape the sides and bottom of the bowl as needed.
-
Add the flour/pecan mixture and mix on low for 30 seconds. Scrape the bowl to make sure all dry ingredients are incorporated.
-
Divide the dough into one 1/2-tablespoon portion, roll into balls, and arrange on the lined pans, with 1 1/2 inches between them.
-
Press balls with your hand into 2-inch disks.
-
Bake 15 to 18 minutes until slightly brown.
-
Allow cooling in the pans for 5 to 10 minutes. Arrange the cookies on a rack to cool completely.
Dust with powdered sugar.
Store in a covered container for up to 3 days.
White Chocolate Macadamia Cookies
I have been working on this recipe for White Chocolate Macadamia Cookies a while now. It was a tricky recipe to get right. I knew what I wanted the result to be, but the cookies came out very flat or hard and chewy. I have …
Peanut Butter And Chocolate Swirl Bars
Our Peanut butter Chocolate Swirl Bars are crave worthy. About six month ago Dale and I went low carb. Under ANY circumstances, a diet of any kind is not pleasant. It is especially hard for those of us who publish a baking blog. Our Peanut Butter – …
Strawberry-Chocolate Crackle Cookies
When I started thinking about creating a strawberry-chocolate cookie, it was clear that I wanted the flavor to come naturally without making the cookies too dense and moist because of the water content in strawberries. After a few attempts, I came up with the perfect strawberry chocolate cookie. Here is the secret!
Instead of adding extracts or flavorings, I added freeze-dried strawberries. Grinding them to a powder in a food processor allowed the flavor to come through without adding to the texture. I started with a basic crinkle cookie recipe and added the strawberry powder for a flavor boost.
I used a basic crinkle cookie recipe and added the strawberry powder. The result is a fudge lovers dream. The powdered sugar and strawberry dust coating helped create a beautiful cookie.
Our taste testers agreed that the flavor combination was on target. I think you will also agree that our strawberry chocolate crackle cookies are the stuff dreams are made of.
Strawberry Chocolate Crackle Cookies
Everyone loves chocolate covered strawberries. Now you can enjoy those two great flavors in this fudgy, irresistible cookie!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24 cookies
Ingredients
- 1 & 1/2 cups freeze-dried Strawberries, divided
- 2 cups white sugar
- 1 cup unsweetened cocoa powder
- 1/2 cup vegetable oil
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 4 large eggs
- 2 cups flour
- 1/2 cup confectioners' sugar
Instructions
-
Pulse 1 1/2 cups dried Strawberries in a blender or food processor until reduced to a powder.
-
In a large bowl, using a mixer, beat together white sugar, cocoa powder, oil, baking powder, vanilla, salt, and 1/4 cup powdered strawberries.
-
Once blended mix in eggs one at a time, waiting until each addition is incorporated before adding the next.
-
Add flour; mix on low speed until combined. Cover with plastic wrap. Chill 4 to 8 hours or overnight.
-
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
-
Using two separate small bowls, add confectioners' sugar in one, and the remaining powdered strawberries in the other.
-
orm the dough into 1 1/2 inch balls and roll each in powdered sugar and then dust with the powdered strawberries.
-
Once dusted, put cookie balls on the prepared baking sheet and bake until just set and are cracked on top, 9 to 11 minutes.
-
Cool on sheet 10 minutes. Transfer to a wire rack to finish cooling.
Thumbprint Jam Cookies
Thumbprint Jam Cookies are great for the busy baker! Is it me or is this year passing by at lightning speed? I swear it was January last week. I find myself over scheduled most days. What, with working, blogging, and running our online record store …