Tag: cookies

Those Grocery Store Cookies

Those Grocery Store Cookies

My kids love those cookies from the grocery store. You know the ones. The seem to have no flavor. The cookie is more cake than cookie and you just know that the vibrant colors of frosting are filled with chemicals. It pains me to buy…

Hamantaschen!

Hamantaschen!

True confession, I have never made homemade Hamantaschen dough. I have made them using a store bought pie dough and even a frozen puff pastry dough. That is totally fine! If you use the pie dough trick, I like to fold the dough in half…

Pound Cake Cookies from the Shoebox Full of Recipes

Pound Cake Cookies from the Shoebox Full of Recipes

I am so fortunate to have all these wonderful family recipes to turn to for inspiration. Some times I come across one like this. They are labeled Pound Cake Cookies and they are so delicious. I think they closely resemble a Pecan Sandie. I hope you will enjoy this family favorite.

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5 from 1 vote

Pound Cake Cookies

This is a family recipe, it may be better know as a pecan sandie.
Course: Endings
Cuisine: American
Keyword: cookies, pecans, pound cake

Ingredients

  • 3 sticks Unsalted Butter
  • 1 cup Granulated White Sugar
  • 1 Egg
  • 1 tsp. Vanilla Extract
  • 3-1/4 cups All-Purpose Flour
  • 2 dozen Pecan halves

Instructions

  • Preheat ovent o 400°
    In the bowl of a stand up mixer, fitted with paddle attachment, cream together butter and sugar.
    Add egg and vanilla and mix until just incorporated.
    Gradually beat in flour, but do not overwork. You can finish with spatula.
  • I used a melon baller to form scoop and roll small balls.
    Press a pecan half into the center of each cookie and place on a parcment lined baking sheet.
    Bake 10-12 minutes until a light golden brown.
I can’t quit sweets cold turkey!

I can’t quit sweets cold turkey!

I saw this recipe first done on @LifeisbutDish story on Instagram. it is such a clever idea, I had to share it with you. It comes together super quickly and can be customized to fit any occasion. As always send me your pictures and comments.…

Hot Cocoa Chocolate Chip Cookies

Hot Cocoa Chocolate Chip Cookies

I don’t know how I can get any luckier than to have a guest recipe for my dear friend Julia Wagner over at @asprinkleofjulia. Please enjoy this delicious recipe. This is a great recipe from my friend Julia Wagner. It has all the warm fuzzies…

Everything with Browned Butter!

Everything with Browned Butter!

I already knew I was having a love affair with browned butter. It adds such a richness to any dish it’s in. That nutty aroma that fills your house when you are browning it, is amazing. Butter is already great but browning it adds such a decadence!

Here is a recipe that was in Food & Wine magazine. I can’t resist these yummies. Don’t be afraid to change up the chocolate if you can’t find the cacao percentages I listed. Any chocolate will be elevated by the browning the butter.

Enjoy!

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5 from 1 vote

Brown Butter Chocolate Chip Cookies (adapted from Food & Wine)

Browned butter and rich chocolate make for a fantastic cookie, finished with flaky sea salt.
Prep Time1 hr 30 mins
Cook Time13 mins
cooling time15 mins
Total Time1 hr 58 mins
Course: Endings
Cuisine: American
Keyword: cookies, chocolate chip, browned butter
Servings: 16 cookies

Ingredients

  • 1 cup Unsalted Butter
  • 2-1/2 cups All-Purpose Flour
  • 1 tsp. Baking Powder
  • 3/4 tsp. Kosher Salt
  • 1/2 tsp. Baking Soda
  • 1 cup Dark Brown Sugar
  • 1/2 cup Granulated White Sugar
  • 2 lg. Eggs
  • 2 tsp. Vanilla Extract
  • 3/4 cup 60% Cacao Bittersweet Chocolate baking morsels
  • 1 3.5 oz, bar 72% Dark Chocolate Bar, rough chopped
  • 1/2 tsp. Flaky Sea Salt

Instructions

  • Peheat oven to 375°.
    Melt butter in a saucepan, over a medium-low heat. Cook, stirring occasionally, until butter starts to brown. Once butter is brown and foamy stir almost constantly. Do not turn away from the butter. It can burn very quickly. This should take about 10 minutes. When browned, pour into a heat proof glass and cover. Make sure you get all the browned bits. Place in refrigerator and cool until solid, about an hour.
  • Line 3 baking sheets with parchment paper and set aside.
    Sift together flour, baking powder, kosher salt and baking soda, in a medium bowl. Set aside.
  • Beat chilled brown butter, again make sure you get all the browned bits, and both sugars, in the bowl of a stand-up mixer fitted with a paddle, on medium-high until light and flufft. THis should take about 3 minutes. Add the eggs, one at a time, beating after each. Add vanilla and mix until well combined.
    While on low speed gradually add flour. Mix until just combined. Do not overmix.
    Fold in both chocolates. Using a 2oz. ice scream scoop, scoop dough 2 inches apart onto prepared baking sheets. Do not flatten.
    Sprinkle each cookie with sea salt.
  • Bake in preheated oven for 12-14 minutes. Edges should be goldena nd cookie shoul dbe set.
    I rotate halfway through baking.
    Cool on pan for 10 minutes then transfer to wire rack. Can be served warm or at room temperature.
Cookie Week!

Cookie Week!

I have had so much fun making cookies, all week! Each of the recipes I chose had some kind of meaning. The first cookie I made was my mother-in-law’s Mandelbread. She is definitely not going anywhere, but I felt like it was time I try…

When you need a “healthy” cookie…

When you need a “healthy” cookie…

This past week, I made Oatmeal Blueberry Cookies. I haven’t made them in years. But like a lot of you, I am digging deep into my resources to come up with different things to cook and bake, during this “stay-at-home” time. I first made these…