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Posts tagged ‘cookies’

Freezer Food Friday – Lemon Icebox Cookies

 

 

Welcome to Freezer Food Friday.

 

 Today I have a cookie recipe to share. I am looking forward to seeing what you have. Post your recipe on your blog ( or leave it in the comments here if you do not have a blog) and link it below with Mr. Linky.

 

freezer-food-friday

 

Lemon Icebox Cookies from Dessert du Jour

 

 

1 cup butter, softened

1 cup granulated sugar

1 cup firmly packed light brown sugar

2 large eggs

1 teaspoon grated lemon rind

2 tablespoons fresh lemon juice

3 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

 

Beat butter and sugars at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating well after each addition. Add grated lemon rind and lemon juice, beating until blended.

 

Combine flour, baking soda, and salt; gradually add to butter mixture, beating just until blended.

 

Divide dough into 3 equal portions; roll each portion on wax paper to a 12-inch log. Cover and chill 8 hours.

 

Cut each log into 1/2-inch slices (about 28 slices), and place on lightly greased baking sheets.

 

Bake at 350F for 12 to 14 minutes or until edges are lightly browned.

 

Remove to wire racks to cool. Store cookies in an airtight container, or freeze, if desired.

 

Yield:  Makes 7 dozen.

  

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Paula Deen’s Chocolate Chewy Cookies

Paula Deen’s Chocolate Chewy Cookies

 

2  cups powdered sugar, sifted 

2  tablespoons cocoa, sifted 

¼  teaspoon salt 

1/3  cup all-purpose flour, sifted 

3  egg whites 

1  cup chopped pecans, toasted 

 

Preheat oven to 350 F. Line 2 baking sheets with parchment paper. Stir together sugar, cocoa, salt and flour. Add egg whites 1 at a time. Beat well, then stir in pecans. Batter will be very thin.

 

Drop by tablespoons onto prepared baking sheets. Bake for 12 to 15 minutes, until cookies have begun to brown on bottom and appear set. Allow to sit for about 2 minutes undisturbed, then remove cookies to wire racks to cool. Store in airtight containers.

 

 

Makes 18 large cookies.

 

 

PER SERVING: Calories 110 (38% fat) Fat 5 g (Trace sat) No cholesterol Sodium 42 mg Fiber 1 g Carbohydrates 16 g Protein 2 g

 

 

SOURCE: Paula Deen’s 2008 Calendar

CHOCOLATE-PEANUT BUTTER CARAMEL BARS

CHOCOLATE-PEANUT BUTTER CARAMEL BARS

Cooking spray

Brownie layer:

1 package fudge brownie mix 1/4 cup water

1/2 cup vegetable oil

2 eggs

Peanut butter layer:

3 cups powdered sugar

1 cup creamy peanut butter

2 tablespoons butter or margarine, softened

1/4 cup water

3/4 cup salted peanuts, coarsely chopped

Caramel-chocolate layer:

1 bag (14 ounces) caramels, unwrapped

3 tablespoons water

1 bag (11.5 ounces) milk chocolate chips

1. Heat oven to 350 degrees. Spray bottom only of 13-by-9-inch pan with cooking spray.

2. Stir brownie mix, water, oil and eggs in medium bowl until well blended. Spread in pan. Bake 28-30 minutes, or until toothpick inserted 2 inches from side of pan comes out clean. Cool completely, about 1 hour.

3. In a medium bowl, combine powdered sugar, peanut butter, butter and water; mix well (if necessary, add additional water 1 teaspoon at a time until mixture is smooth).

4. Drop spoonfuls of peanut butter mixture over cooled brownie layer; spread evenly. Sprinkle with peanuts; refrigerate while making caramel layer.

5. Heat caramels and water in 1-quart saucepan over medium heat; stir frequently until caramels are melted. Pour caramel mixture over chopped peanuts; spread evenly. Refrigerate for 30 minutes or until caramel is set.

6. Melt milk-chocolate chips in an uncovered microwavable bowl on medium-high (70 percent) for 1 minute. Stir. Microwave for 20 additional seconds as needed, then stir. Continue until melted and smooth. Once melted, pour evenly over caramel layer and gently spread. Refrigerate 1 hour or until chocolate is set before cutting. Makes 24 bars.


Freezer Food Friday is back! Icebox Sugar Cookies

Rachel at A Juggling Mom’s Food Blog has agreed to let me begin hosting Freezer Food Friday here. Thank you so much Rachel.

To join in please post a recipe that can be made ahead and frozen, on your blog and then link your post here. Don’t forget to leave me a comment.

Feel free to grab the freezer icon and use that in your post.

Here is my opening offer.

Icebox Sugar Cookies

Total: 25 mins, plus refrigeration time
Active: 10 mins
Makes: 48 cookies

Game plan: Make extra batches, wrap them in plastic, and freeze for later use. To finish, take them out of the freezer and slice and bake as directed. The dough can be frozen up to a month. This basic recipe tastes great when the log is rolled in spiced sugar (1 cup granulated sugar and 1/4 teaspoon ground nutmeg, cinnamon, or cardamom) prior to slicing.

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
8 tablespoons unsalted butter (1 stick), at room temperature
1 cup granulated sugar
1/4 cup whole milk
1/2 teaspoon vanilla extract
1 large egg, at room temperature

Whisk together flour, baking powder, and salt in a medium mixing bowl to aerate and break up any lumps. Set aside.

Combine butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until light and fluffy, about 3 to 5 minutes. Add milk and vanilla, and blend well. Scrape down the bowl, add egg, and mix well. Put mixer on low, add flour mixture, and mix until just incorporated.

Turn dough onto a piece of plastic wrap, shape it into a log (approximately 12 inches long and 1 1/2 inches in diameter), and wrap tight. Place in the refrigerator until firm, at least 1 hour but preferably 8 hours.

When ready to bake the cookies, heat the oven to 350°F and arrange the rack in the middle. Remove dough from the refrigerator and slice into 1/4-inch-thick rounds.

Place on an ungreased baking sheet and bake until golden brown on the bottom, about 12 minutes

The Village Cup Breakfast Cookies

Make your kids happy, make cookies for breakfast!

The Village Cup Breakfast Cookies

Makes 36 cookies

1 pound unsalted butter
2 eggs
1/2 cup sugar
3/4 cup brown sugar
1/4 cup maple syrup
1 tablespoon vanilla
2 cups rolled oats
2 1/4 cups flour
1 cup Grape-Nuts
1/2 cup wheat germ
1/2 cup oat bran
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup toasted almonds (5 ounces), coarsely chopped
1 cup currants (5 ounces)
1 cup chopped dates
18 whole dates, split lengthwise in half

1. Preheat oven to 350 degrees. Beat butter with eggs, both sugars, maple syrup and vanilla. Mix together oats, flour, Grape-Nuts, wheat germ, oat bran, baking soda and salt. Mix dry and wet ingredients together. Add almonds, currants and rolled dates.

2. Cover cookie sheet with parchment paper or Silpat mat. Scoop about 2 tablespoons dough onto cookie sheet. Press one date-half into the top of each cookie. Bake 15-17 minutes at 350 degrees.

— Adapted from the Village Cup restaurant in Jericho, Vt., posted on Vermont Public Radio’s Web site

Per serving: 250 calories, 4 g protein, 32 g carbohydrates, 13 g total fat, 7 g saturated fat, 40 mg cholesterol, 100 mg sodium, 3 g fiber. Calories from fat: 48 percent.

Sablés Korova (Korova Cookies)

Today is Freezer Food Friday, hosted by Rachel at A Juggling Mums Food Blog, post a freezer meal recipe or idea and link it at her site.

Here is a freezer meal from earlier this week and a freezer dessert, followed by today’s entry.

Chicken Broccoli

ROCKY ROAD FREEZE

Sablés Korova (Korova Cookies)

1 1/4 cups all-purpose flour
1/3 cup Dutch-processed cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons unsalted butter, at room temperature
2/3 cup) packed light brown sugar
1/4 cup granulated sugar
1/2 teaspoon fleur de sel, or 1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
5 ounces bittersweet chocolate, chopped into small bits


Method

1 . Sift the flour, cocoa, and baking soda together and keep close at hand. Put the butter in the bowl of a mixer fitted with the paddle attachment and beat on medium speed until the butter is soft and creamy. (Alternatively, you can do this and all subsequent steps by hand, working with a sturdy rubber spatula.) Add both sugars, the salt, and vanilla extract and beat for another minute or two. Reduce the mixer speed to low and add the sifted dry ingredients. Mix only until the dry ingredients are incorporated — the dough will look crumbly, and that’s just right. For the best texture, you want to work the dough as little as possible once the flour is added. Toss in the chocolate pieces and mix only to incorporate.

2. Turn the dough out onto a smooth work surface and squeeze it so that it sticks together in large clumps. Gather the dough into a ball, divide it in half, and working with one half at a time, shape the dough into logs that are 1 1/2 inches (4 cm) in diameter. (Cookie-dough logs have a way of ending up with hollow centers, so as you’re shaping each log, flatten it once or twice and roll it up from one long side to the other, just to make certain you haven’t got an air channel.) Wrap the logs in plastic wrap and chill them for at least 1 hour. (Wrapped airtight, the logs can be refrigerated for up to 3 days or frozen for I month.)

3. Center a rack in the oven and preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper and keep them close at hand.

4. Working with a sharp thin-bladed knife, slice the logs into rounds that are 1/2 inch (1.5 cm) thick. (Don’t be upset if the rounds break; just squeeze the broken-off bit back onto the cookie.) Place the cookies on the parchment-lined sheets, leaving about 1 inch (2.5 cm) spread space between them.

5. Bake only one sheet of cookies at a time, and bake each sheet for 12 minutes. The cookies will not look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies stand until they are only just warm or until they reach room temperature — it’s your call. Repeat with the second sheet of cookies.

NOTE: The dough can be made ahead and chilled or frozen. If you’ve frozen the dough, you needn’t defrost it before baking — just slice the logs and bake the cookies 1 minute longer. Packed airtight, baked cookies will keep at room temperature for up to 3 days; they can be frozen for up to 1 month

Oatmeal Macaroons

Oatmeal Macaroons

1/2 pound (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
2 eggs
1/2 teaspoon almond extract
1-1/4 cups all-purpose flour
1 teaspoon baking soda
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 4-ounce package shredded coconut (about 1-1/3 cups)

1. Heat oven to 350°F. Lightly grease cookie sheets.

2. In large bowl, beat margarine and sugar until creamy. Add eggs and almond extract; beat well. Add combined flour and baking soda; mix well. Add oats and coconut; mix well.

3. Drop dough by rounded teaspoonfuls onto cookie sheets.

4. Bake 8 to 10 minutes or until light golden brown. Cool 2 minutes on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Servings: ABOUT 4 DOZEN

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