Easy Cookie Recipes - Giant Lemon Sugar Cookies

9:28 PM Admin




















Ingredients:
  • 2 cups sugar, divided use
  • Zest of 2 large lemons, divided use
  • 1 cup butter, softened
  • 2 large eggs, at room temperature
  • 1 to 2 teaspoon lemon extract
  • 1 tablespoon lemon juice
  • 2-3/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
Preparation Instructions :-
  • To make lemon sugar: Combine 1/2 cup sugar with 1 teaspoon lemon zest in the bowl of a mini-food processor. Pulse until lemon zest is incorporated into sugar. Pour into a small bowl and stir to break up any clumps. Set aside.
  • To make cookie dough: Combine flour, salt, cream of tartar and baking soda in a medium bowl. Set aside. In a large mixing bowl, cream butter with reserved 1-1/2 cups sugar. Blend in eggs, one at a time. Add lemon extract, lemon juice and reserved lemon zest. Add flour mixture, one cup at a time, blending well after each addition, until all flour is incorporated.Refrigerate dough for at least 1 hour.
  • To bake cookies: Preheat oven to 350 degrees F. Shape dough into balls using 2 tablespoons of dough for each cookie. Roll in reserved lemon sugar. Bake in batches of six cookies per 18 x 13-inch baking sheets. Place balls of sugar coated dough on cookie sheets. Press down with the bottom of a glass or measuring cup until cookie is about 1/2-inch thick. Bake cookies for 12-14 minutes. Remove tray from oven. Let cookie sit on tray for 5 minutes before transferring to cooling rack. Yield: 24 saucer-sized cookies.
Picture and Recipe from One Perfect Bite


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Easy Cookie Recipes - Sugar Cookies

9:22 PM Admin

Ingredients :-
  • 2 1/2 c. flour
  • 1/2 t. baking soda
  • 3/4 t. salt
  • 1/2 c. butter (room temp.)
  • 1 egg
  • 1/2 c. shortening
  • 1 c. granulated sugar
  • 1 t. vanilla
  • 2 T. milk (room temp.)
Preparation Instructions :-
  • Sift together flour, soda and salt.  Set aside.  Cream together butter, shortening, sugar and vanilla.  Add egg.  Mix until fluffy.  Stir in dry ingredients until smooth.  Blend in milk.
  • Drop by teaspoonful onto greased cookie sheets.  Flatten with bottom of glass which has been dipped in sugar.
  • Bake at 375 degrees for 10-12 minutes.  Cool and if you desire frost with frosting and any sugars or sprinkles you like.   Frosting recipe forthcoming!
Recipe from Old House Kitchen


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Easy Cookie Recipes - Hazelnut Double Chunk Cookies

9:08 PM Admin

Ingredients :-
  • 1 c light brown sugar, packed
  • 1 c unsalted butter; softened
  • 1 c semisweet chocolate ; coarsely chopped
  • 1 c white chocolate; coarsely chopped
  • 1 ts vanilla extract
  • 1 ts baking soda
  • 1/2 c sugar
  • 1/2 ts salt
  • 2 3/4 c all-purpose flour
  • 2 c hazelnuts; whole
  • 2 eggs
  • 2 tb fringelike
Preparation Instructions :-
  • To toast and skin the hazelnuts, place them in a single layer in a roasting pan or cookie sheet.
  • Bake in a 300 degree oven for 15 to 20 minutes, or until the nuts smell toasted, are golden in the center, and their skins crack. 
  • Rub the nuts between clean tea towels to loosen and remove as much of their skins as possible. It is okay if some of the skins stay on.
  • Preheat oven to 375 degrees; butter 2 or 3 cookie sheets.
  • Sift the flour, baking soda and salt onto a sheet of wax paper; set aside. 
  • Place 1 cup of the toasted hazelnuts in a food processor; cover and process until the nuts form a paste, stopping the motor once or twice to scrape down the bowl with a rubber spatula. Coarsely chop the remaining nuts. 
  • In a large bowl with an electric mixer on high speed, beat the butter, hazelnut past and sugars until very light.
  • Beat in the eggs, one at a time, then the liqueur and vanilla extract, beating well after each addition. Reduce the mixer speed to slow.
  • Beat in the flour mixture, then the chopped chocolates and remaining hazelnuts.
  • Drop the batter by rounded tablespoons 2 inches apart onto the cookie sheets.
  • Bake for about 10 minutes, or until the cookies are golden on the bottom and firm on the top.
  • Let the cookies stand on the cookie sheets on wire racks for 1 minute, then transfer them to the racks with a metal spatula. Cool completely; store in a tightly closed container.


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Christmas Cookies: 50 Recipes to Treasure for the Holiday Season [Hardcover]

9:06 AM Admin







Product Description
Do you have a favorite Christmas cookie? Is it made of chocolate or spice? Is it an iced and decorated sugar cookie or a molasses ginger round? Or maybe it's a crisp, chocolate-covered toffee bar or a jam-filled Linzer sandwich cookie. There are so many choices!

Christmas cookies are loved for their special shapes, cheery colors, and seasonal flavors. They bring joy to our gatherings, help preserve the magic and tradition of the holiday season, and make heart-warming gifts. Christmas Cookies offers fifty wonderful recipes for holiday treats, such as light-as-air Cocoa Meringue Kisses, Chocolate Peppermint Cookies that perfectly complement a mug of hot chocolate, sweet-tart Iced Lemon Rounds, the much-beloved classic Pecan Sandies, Ginger Coins with the right amount of snap, and many, many more.

Avid holiday baker Lisa Zwirn baked hundreds of cookies to come up with these fabulous fifty recipes. There is something for everyone: treats for chocoholics, hol­iday shapes that children will love (that can be baked and decorated by the little ones, too), luxurious sandwich cookies, and plenty of spiced rounds, buttery wafers, and decadent bars.

Christmas Cookies will also show you how to make the most of your time in the kitchen with these useful tips and ideas:

  • Cookie baking guidelines for successful baking
  • Options for freezing dough so you can bake cookies when the mood strikes
  • Storage suggestions to help keep treats fresh for as long as possible
  • Child-friendly recipes, such as Peanut Butter Chocolate Kisses, Chocolate Caramel Thumbprints, Gingerbread People, and Molasses Ginger Cookies, which are easy and fun for beginners
  • The best cookies to mail and how to wrap them
  • How to host a holiday cookie swap and cookie-decorating party

Whether you've baked Christmas cookies for years or are just starting a tradition of holiday baking, you'll find all the recipes you need right here. Christmas Cookies is an essential collection for the cookie baker, featuring color photographs, clear, detailed recipes, and irrepressible Christmas spirit.

About the Author
A food writer and recipe developer, Lisa Zwirn is a regular contributor to the Boston Globe and has written for a number of publications, including Cooking Pleasures, Intermezzo, Fine Cooking, Cooking Light, and Pastry Art & Design. She lives in Massachusetts.


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Easy Cookie Recipes - Florentine Lace Cookies

8:54 AM Admin



















Image : One Perfect Bite
Ingredients :-
  • 1/2 cup ground almonds (about 2-oz.)
  • 5 tablespoons unsalted butter
  • 1/4 cup firmly-packed light brown sugar
  • 2 tablespoons granulated sugar
  • 2 tablespoons light corn syrup
  • 1/3 cup all-purpose flour
  • Pinch salt
  • 1 teaspoon pure vanilla extract
Preparation Instructions :-
  • Preheat oven to 350 degrees F. Position two oven racks in the middle and upper third of oven. Line two cookie sheets with parchment paper.
  • In a food processor, grind almonds finely; measure out 1/2 cup and set aside.It is also possible to buy ground almonds for use in this recipe.
  • In a medium saucepan over low heat, heat the butter, brown sugar, granulated sugar, and corn syrup until the butter melts and the sugar dissolves, stirring often. 
  • Increase the heat to medium high and, stirring constantly, bring mixture JUST to a boil. Immediately remove pan from the heat and stir in flour and salt until incorporated. Stir in ground almonds and vanilla extract.
  • Drop batter using a teaspoon, 3-inches apart, on prepared cookie sheets (about 1/2 dozen cookies per cookie sheet). Prepare all your pans of cookies at this time even though you are only going to bake 1 or 2 sheets at a time.
  • Bake cookies until evenly light brown, approximately 8 to 10 minutes until cookies spread, become thin, and take on a deep golden color. If you are using 2 cookie sheets switch top to bottom and back to front at 5 minute mark to promote even baking. Cookies will begin to spread 6 minutes into baking time.
  • Line wire cooling racks with plastic wrap. When cookies are done baking, remove cookies from oven and, as soon as they're firm enough to lift off baking sheet (which will take just a few minutes), use a wide spatula to transfer them to prepared cooling racks to cool completely. Allowing cookies to cool slightly on cookie sheets will also cause them to flatten out more. 
  • NOTE: If cookies become too cold and hard to remove from baking sheet without shattering them, replace pan in the oven to soften the cookies again. Bake remaining cookies; batter will have firmed up a bit, but that is fine. Store flat cookies between sheets of parchment paper in a tin or plastic container with a tight-fitting lid. 
  • Yield: 25 to 30 cookies.


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