Cookie Recipes

Download Cookie Recipes

Post on 17-Nov-2015

1 views

Category:

Documents

0 download

Embed Size (px)

DESCRIPTION

Great Cookie Recipes from all over the net.

TRANSCRIPT

<p>Dark Chocolate Cookies with Espresso(marthastewart.com)</p> <p>1 cup all-purpose flour (spooned and leveled) 1/2 cup unsweetened Dutch-process cocoa (spooned and leveled) 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter, room temperature 1 1/2 cups sugar 2 large eggs, room temperature 1 teaspoon pure vanilla extract 1 tablespoon instant espresso powder 8 ounces bittersweet chocolate, 4 ounces melted and 4 ounces coarsely chopped Directions Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside. Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla. Combine espresso powder and melted chocolate; beat into butter mixture. With mixer on low, gradually add flour mixture; mix just until combined. Fold in chopped chocolate. Drop dough by two heaping tablespoons, 3 inches apart, onto two baking sheets. Bake until edges are dry, 14 to 15 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely. </p> <p>Giant Sugar Cookies(marthastewart.com)Ingredients2 cups all-purpose flour, spooned and leveled 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 8 tablespoons (1 stick) unsalted butter, room temperature 1 1/2 cups sugar, plus more for sprinkling 1 large egg 1 teaspoon pure vanilla extract 1/4 cup sour cream Directions Preheat oven to 350 degrees, with one rack in upper third and another in lower third. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside. Using an electric mixer on medium-high, beat butter and sugar until light and fluffy, 2 to 4 minutes. Add egg and vanilla; beat well to combine. With mixer on low, add half the flour mixture, followed by sour cream, then remaining flour mixture; mix just until smooth. (Dough will be stiff; you may need to finish mixing it by hand with a wooden spoon.) Drop mounds of dough, each equal to about 3 tablespoons, 3 to 4 inches apart, onto two ungreased baking sheets; sprinkle with sugar. Bake until edges of cookies are just firm and tops are barely beginning to brown, 20 to 25 minutes, rotating sheets once halfway through. Transfer cookies to a rack to cool. </p> <p>Peanut Butter Toffee Cookies(marthastewart.com)</p> <p>3/4 cup all-purpose flour (spooned and leveled), plus more for fingertips 1/4 teaspoon baking soda 1/8 teaspoon salt 4 tablespoons unsalted butter, room temperature 1/2 cup sugar 1/2 cup smooth peanut butter 1 large egg 2 chocolate-covered toffee candy bars (1.4 ounces each), chopped Directions Preheat oven to 350. In a medium bowl, whisk together flour, baking soda, and salt. In a large bowl, with an electric mixer on high speed, beat butter and sugar until light and fluffy. Add peanut butter and egg; beat until smooth. With mixer on low, gradually add flour mixture. Stir in toffee. Using 1 level tablespoon batter per cookie, drop onto baking sheets, about 1 inch apart; flatten slightly with floured fingertips. Bake until edges are golden brown, 16 to 18 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack to cool completely. Cook's Note Store in an airtight container at room temperature, up to 2 days. </p> <p>Outrageous Chocolate Cookies(marthastewart.com)8 ounces semisweet chocolate, roughly chopped 4 tablespoons unsalted butter 2/3 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 2 large eggs 3/4 cup packed light-brown sugar 1 teaspoon pure vanilla extract 1 package (12 ounces) semisweet chocolate chunks Directions Preheat the oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt. In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks. Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely. Cook's Note Don't worry if the batter seems thin. It should look more like a brownie batter than a cookie dough. </p> <p>Glazed Lemon Cookies(marthastewart.com)2 cups all-purpose flour, (spooned and leveled) 1/2 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice 1/2 cup (1 stick) unsalted butter, room temperature 1 cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract Lemon Glaze Directions Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture. Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour. Cook's Note Always zest the lemons (preferably with a Microplane tool) before juicing them. For orange- or lime-flavored cookies, substitute the zest and juice of those fruits. </p> <p>Lemon Glaze2 cups confectioners' sugar 2 tablespoons finely grated lemon zest 1/3 cup fresh lemon juice Directions In a medium bowl, whisk together 2 cups confectioners' sugar, 2 tablespoons finely grated lemon zest, and 1/3 cup fresh lemon juice until smooth. </p> <p>Giant Ginger Cookies(marthastewart.com)Ingredients2 1/2 cups all-purpose flour 2 1/4 teaspoons baking soda 1/2 teaspoon salt 1 tablespoon ground ginger 1/2 teaspoon ground allspice 1/2 teaspoon ground pepper 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 1/2 cup packed light-brown sugar 1/2 cup granulated sugar, plus 1/3 cup for coating 6 tablespoons molasses 1 large egg Directions Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and pepper. With an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in molasses and egg. With mixer on low, gradually beat in flour mixture until just combined. Flatten into a disk, wrap in plastic, and freeze for 20 minutes. Divide dough into twelve 2-inch balls. Place remaining 1/3 cup granulated sugar in a bowl. Roll balls in sugar to coat; place at least 4 inches apart on prepared baking sheets. Flatten into 3-inch rounds. Sprinkle with sugar remaining in bowl. Bake until brown, rotating sheets halfway through, 12 to 15 minutes. Cool cookies on a wire rack. </p> <p>Brownie Cookies(marthastewart.com)</p> <p>12 ounces bittersweet chocolate, chopped 1/2 cup all-purpose flour, (spooned and leveled) 1/4 teaspoon baking powder 1/4 teaspoon salt 6 tablespoons unsalted butter, room temperature 1/2 cup granulated sugar 1/2 cup packed light-brown sugar 3 large eggs 1 teaspoon pure vanilla extract Directions Preheat oven to 350 degrees. Place chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Stir until melted, then let cool. In a small bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and sugars until lightened in color. Add eggs and vanilla. Beat until combined. With mixer on low, alternately beat in chocolate and flour mixture; mix just until combined (do not overmix). Drop dough by heaping tablespoons, about 2 inches apart, onto two parchment-lined baking sheets. Bake until a toothpick inserted in center of a cookie comes out clean, 14 to 16 minutes. Transfer to wire racks to cool. </p> <p>Apple Raisin Cookies(marthastewart.com)1 cup all-purpose flour, (spooned and leveled) 1 cup whole-wheat flour (spooned and leveled) 1 teaspoon baking soda 1/2 teaspoon ground nutmeg 1/2 teaspoon coarse salt Ground cloves 1/2 cup (1 stick) unsalted butter, room temperature 1 cup packed dark-brown sugar 2 large eggs 3 tablespoons whole milk 1 Granny Smith apple, peeled, cored, and diced small 1 cup raisins 3/4 cup confectioners' sugar Directions Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flours, baking soda, nutmeg, salt, and pinch of cloves. In a large bowl, using an electric mixer, beat butter and brown sugar on high, scraping down bowl as needed, until light and fluffy, about 4 minutes. Beat in eggs, one at a time, scraping down bowl after each addition. With mixer on low, beat in half the flour mixture, then milk and remaining flour mixture. Beat just until combined. With a rubber spatula, fold apples and raisins into dough. Drop dough in 2-tablespoonful mounds, 2 inches apart, onto two baking sheets. Bake until cookies are firm around edges, about 14 minutes, rotating sheets halfway through. Let cool completely on wire racks. In a small bowl, whisk together confectioners' sugar and 1 tablespoon water. Transfer to a zip-top bag. Snip a very small hole in one corner and drizzle glaze over cookies. Cook's Note These cookies can be made up to 5 days ahead and stored in an airtight container at room temperature. To keep them looking pretty, glaze them just before serving. </p> <p>Buttermilk Pancakes(marthastewart.com)Ingredients2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3 tablespoons sugar 2 large eggs, lightly beaten 3 cups buttermilk 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle 1 cup fresh blueberries (optional) Directions Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps. Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. Scatter with berries, if using. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm. </p> <p>Banana Oat Smoothie(marthastewart.com)Ingredients1/4 cup old-fashioned rolled oats 1/2 cup plain low-fat yogurt 1 banana, cut into thirds 1/2 cup fat-free milk 2 teaspoons honey 1/4 teaspoon ground cinnamon Directions In a blender, combine oats, yogurt, banana, fat-free milk, honey, and cinnamon; puree until smooth. Serve immediately. </p> <p>Pumpkin Bread Pudding with Dulce de Leche(marthastewart.com)</p> <p>Unsalted butter, room temperature, for dish 1 can (15 ounces) pure pumpkin puree 1 cup whole milk 1/2 cup heavy cream 2 large eggs, lightly beaten 1/4 cup light-brown sugar 1/2 teaspoon coarse salt 3/4 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon 1/2 teaspoon anise seed, roughly chopped 10 ounces day-old bread, such as brioche or sourdough, cut into 1/2-inch slices or 1-inch cubes 1/2 cup pecans, roughly chopped 1 cup homemade Dulce de Leche, or store-bought, warmed Directions Preheat oven to 350 degrees. Butter a 2-quart baking dish. In a large bowl, whisk together pumpkin puree, milk, cream, eggs, brown sugar, salt, vanilla, cinnamon, and anise seed. Arrange bread in dish. Pour custard over bread and top with pecans. Bake until custard is set, 45 minutes. Let cool slightly. Serve warm or at room temperature, drizzled with dulce de leche. Cook's Note To store, cover and refrigerate, up to 2 days. </p> <p>Dulce de LecheIngredients6 cups whole milk 1 1/2 cups sugar 1/4 teaspoon coarse salt 3/4 teaspoon baking soda Directions In a medium saucepan, bring milk, sugar, and salt to a simmer over medium. Remove from heat and whisk in baking soda (mixture will foam). Return to a simmer and cook over low, stirring occasionally and skimming off any foam, until sauce is deep golden brown and lightly coats a spoon, 45 minutes to 1 hour. Pour through a fine-mesh sieve into a heatproof bowl. </p> <p>Lebkuchen(marthastewart.com)3/4 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground mace 1/4 teaspoon ground cloves 1/3 cup blanched whole almonds (about 1 3/4 ounces), toasted, plus more untoasted for decorating 1/3 cup blanched hazelnuts (1 1/2 ounces), toasted 1/3 cup diced candied orange peel 1/3 cup diced candied lemon peel 4 Medjool dates, pitted and chopped 3 ounces almond paste, crumbled into small pieces 1/3 cup apricot jam 3 large eggs 3/4 cup packed light-brown sugar 1/2 cup plus 3 tablespoons confectioners' sugar 2 tablespoons whole milk Directions Whisk together flour, baking powder, salt, and spices. Pulse almonds and hazelnuts in a food processor until very finely chopped. Add candied peels and dates, and pulse until finely chopped. Add almond paste, and pulse to combine. Add jam, and pulse. Add eggs and brown sugar, and pulse. Add flour mixture, and pulse. Transfer dough to an airtight container, and refrigerate overnight (or up to 3 days). Preheat oven to 325 degrees. Using a 2-inch ice cream scoop ( 1/4 cup), drop dough onto parchment-lined baking sheets, spacing cookies 3 inches apart. Place 3 almonds close together on top of each cookie. Bake until golden brown, about 14 minutes. Let cool completely on sheets on wire racks. Whisk together confectioners' sugar and milk, and brush over cooled cookies. Let stand until set. Cookies can be stored in an airtight container for up to 3 days. </p> <p>White Chocolate Gingerbread Blondies(marthastewart.com)Vegetable-oil cooking spray 2 3/4 cups plus 1 tablespoon all-purpose flour 1 1/4 teaspoons baking soda 1 1/4 teaspoons salt 1 1/4 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 2 1/2 sticks (20 tablespoons) unsalted butter, room temperature 1 1/4 cups packed light-brown sugar 1/2 cup plus 2 tablespoons granulated sugar 2 large eggs, plus 1 large egg yolk 1 1/4 teaspoons pure vanilla extract 1/3 cup unsulfured molasses 10 ounces white chocolate, coarsely chopped Directions Preheat oven to 350 degrees. Coat a 17-by-12-inch rimmed baking sheet with cooking spray. Line bottom with parchment cut to fit, and coat parchment. Whisk together flour, baking soda, salt, and spices. Beat butter and brown and granul...</p>