Snickerdoodles makes about 3 dozen Ingredients: 2 3/4 cup flour, 2 tsp baking powder, 1/2 tsp salt, 1 cup unsalted butter, 1 1/2 cups + 2 tbsp sugar, 2 large eggs, 2 tsp cinnamon Preheat oven to 350 degrees 1. Sift flour, baking powder, and salt in a medium bowl. 2. Melt the butter and mix with the 1 1/2 cups of sugar with an electric mixer in a large bowl. Mix for about three minutes until it’s light and fluffy. 3. Mix in the eggs. 4. Reduce the speed, and gradually mix in the flour mixture into the butter mixture. 5. In a separate small bowl, mix the sugar and cinnamon with a fork for the cover. 6. Shape the dough into bowls in about two tablespoons balls, then roll around in the covering. Place the cookies on a lined and greased pan about three inches apart. 7. Bake for 12 to 15 minutes.
Chocolate Thumbprint Cookies Ingredients: 1 1/4 cup salted butter, 2 cups sugar, 2 eggs, 2 teaspoons of vanilla, 2 1/2 cups flour, 3/4 cups cocoa powder, 1 tsp baking soda, 1 tsp salt, Hershey kisses, (optional; 1/3 cup extra sugar) 1. Mix the butter and sugar in a large bowl with an electric mixer. 2. Add the eggs and vanilla and mix well. 3. Sift the flour, cocoa powder, baking soda, and salt in a separate bowl. 4. Stir the flour mixture into the butter mixture and mix until you can't see any more flour. 5. Roll the dough into one inch balls and place them on greased pans. 6. Bake for 8-12 minutes. 7. When the cookies come out of the oven, they will be soft, so place the Hershey kisses in the middle of them quickly. *Sprinkle extra sugar on top if you want.
Addicting Chocolate Chip Cookies makes 12-18 cookies Ingredients: 1/2 cup sugar, 3/4 cup packed brown sugar, 1 tsp salt, 1/2 cup unsalted butter (melted), 1 egg, 1 tsp vanilla, 1 1/4 cup flour, 1/2 tsp baking soda, 4-6 oz chocolate chunks (can also use M&Ms or chips) Preheat oven to 350 degrees F 1. Whisk the two sugars, salt, and butter in a large bowl to form a paste. 2. Whisk in the egg and vanilla and beat until light ribbons fall from the whisk and remain in the bowl for a few seconds. 3. Sift the flour and baking soda into the bowl and fold in with a spatula. * be careful not to over-mix, which can make the cookies too tough or cake like 4. Using the spatula, mix in the chocolate, then chill in the fridge for at least 20 minutes. *the longer they are cooling, the more intense-flavor the cookies will get. 5. Scoop the dough into 1-2 tablespoon balls and place on a lined and greased pan at least 4 inches apart because they will spread out as they bake. 6. Bake for 12-15 minutes until the edges are barely brown. 7. Cool and serve!
Oatmeal Raisin Cookies makes about 2 dozen Ingredients: 1 cup salted butter, 1 1/4 cup packed brown sugar, 2 eggs, 2 tsp vanilla, 1 tbsp honey, 1 1/2 cup flour, 1 tsp baking soda, 1 tsp cinnamon, 3 cups oats, 1 cup raisins (can replace with chocolate chips) Preheat oven to 350 degrees F 1. Cream the butter and brown sugar in a large bowl until smooth. 2. Stir in the eggs, vanilla, and honey. 3. In a separate medium bowl, sift together the flour, baking soda, and cinnamon. 4. Slowly stir the flour mixture into the butter mixture . 5. Stir in the oats and raisins. 6. Place the dough in about teaspoons on to a greased and lined pan. 7. Bake for about 10-15 minutes until golden brown.
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Chocolate Fudge Crinkle Cookies makes about 2 1/2 dozen cookies Ingredients: 2 cups semisweet baking chocolate chopped, 3/4 cup salted butter, 4 eggs, 1 1/2 cups brown sugar, 2 tsp vanilla, 2 2/3 cup flour, 1/2 tsp baking powder, 1 cup chocolate chips plus another 1/2 cup Preheat oven to 350 degrees F when the cookie dough is cooling 1. Put the chocolate and butter in a heatproof bowl and melt it in 30 seconds intervals. 2. Mix the eggs, sugar, and vanilla in an electric mixer. Beat for 4-5 minutes. Mix until pale in color with a few bubbles. 3. Mix the melted chocolate mixture into the egg mixture. 4. Add in the flour and baking powder. 5. Use a spoon to add in the one cup of chocolate chips. 6. Place the uncovered bowl in the fridge for a half and hour. 7. Once the dough is hard, but still soft enough to place a spoon into the dough, roll the dough into 1 1/2 inch balls and place them on greased and lined pans. Place these back into the fridge for at least 1 1/2 hours to 2 hours. (preheat the oven to 350) 8. Just before baking, place a few more chocolate chips into each cookie. 9. Bake for 15-16 minutes 10. Let cool on a rack, eat and enjoy!
Crisp Sugar Cookies Ingredients: 2/3 cup shortening, 2/3 cup butter, 1 1/2 cup sugar, 2 large eggs, 2 tsp vanilla, 3 1/2 cups flour, 2 tsp baking powder, 1 tsp salt, and any cutters, frosting, and decorations you want. Preheat oven to 350 degrees F 1. Cream the shortening, butter, and sugar in a large bowl with an electric mixer. 2. Stir in the eggs and vanilla. 3. In a separate medium bowl, mix together the flour, baking powder, and salt. 4. Gradually stir in the flour mixture into the creamed mixture, 5. Roll the dough into small balls on the pan or roll into a thin sheet and use cookie cutters to cut shapes. Place the cookies on a greased pan two inches apart. 6.Bake for 15-18 minutes until the cookie bottoms are lightly browned. 7. Let them cool completely before decorating.
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Pumpkin Spice Cookies with Cream Cheese Frosting makes about 3 dozen cookies Ingredients: 1/2 cup butter, 1 cup sugar, 2 eggs, 1 cup canned pumpkin, 2 cups flour, 4 tsp baking powder, 1 tsp salt, 2 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger For Frosting: 1/2 cup salted butter, 8 oz cream cheese, 3 tsp vanilla, 4 cups powdered sugar, and 1 tsp cinnamon 1. Mix the butter and sugar together in a large bowl with an electric mixer. 2. Add in the eggs and pumpkin. 3. In a medium bowl, combine the flour, baking powder, salt, and the spices with a whisk. 4. Gradually mix the flour mixture into the wet mix with an electric mixer. 5. Place on a sprayed cookie sheet and bake for 15 minutes. 6. Beat the cream cheese, butter, and vanilla until well blended. 7. Add the powdered sugar slowly. 8. After the cookies are completely cooled, pipe the frosting or scoop it onto each cookie and sprinkle cinnamon on top.
Linzer Sandwich Cookies Ingredients: 3 cups flour, 3/4 cup sugar, 1 1/2 cup salted butter, 2 tbsp water, 1/4 tsp salt, 1 tsp vanilla, 3/4 cup of jam, powdered sugar for dusting Preheat oven to 350 degrees after step 3 1. Use an electric mixer to combine the butter, sugar, and vanilla 2. Add the flour, water, and salt until the dough comes together on low speed 3. Cover the dough tightly in cling wrap for 30 minutes in the fridge 3. Roll the dough into a sheet about 1/4 inch thick. Use cookie cutters to cut out shapes, and in half of them cut a smaller shape from the middle. 4. Place the cookies on greased pans and place them in the fridge again to cool for 15 minutes 5. Bake the cookies for 20-25 minutes 6. Allow the cookies to cool completely before spreading jam on half of the cookies with the complete cookies 7. Sandwich a cookie with a hole in the top on each, and dust with powdered sugar.
Gingerbread Cookies Ingredients: 2 1/4 cup flour, 1 tsp baking soda, 1/2 tsp salt, 2 tsp ground ginger, 1 tsp cinnamon, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg, 3/4 cup unsalted butter, 1/2 cup + 3 tbsp sugar, 1/2 cup packed light-brown sugar, 1 large egg, 1/2 cup molasses, 2 tsp vanilla, (optional: white chocolate chips and icing) Preheat oven to 350 degrees after step 6 1. Whisk the flour, baking soda, salt, and spices together in a medium bowl 2. Mix the butter and sugars together in a large bowl with an electric mixer 3. Mix in the egg 4. Add the molasses and vanilla, mixing well 5. Add the flour mixture into the butter mixture on low speed 6. Cover the bowl tightly in plastic wrap and chill in the fridge for one hour 7. Either scoop the dough into balls and place on lined and greased baking pans, or place the dough on a lightly floured surface and roll it to about 1/4 inch thickness. Use cookie cutters to cut shapes, then place them on a lined and greased pan. 8. Bake for 8 -10 minutes
*Optional: melt the chocolate in the microwave in 30 second intervals and add oil if needed to thin it out. Dip half of each cookie in the white chocolate and let harden.
Meringue Cookies Ingredients: pinch of salt, 2/3 cup sugar, 1 tsp vanilla, 1 cup chocolate chips, 2 eggs at room temperature Preheat oven to 375 degrees F 1. Let two eggs reach room temperature and place the bowl in the fridge to cool. 2. Beat the eggs and salt in the cold bowl until foamy. 3. Gradually add the sugar while the eggs are still beating. 4. Beat the eggs until stiff peaks form (you can add food coloring to dye them). 5. Spoon batter onto greased and lined cookie sheets. 6. Place the cookies in the oven, close the door, and turn the oven off! 7. Leave the cookies in the oven for 2-3 hours, or overnight if you baked them in the evening.
Strawberry and Cream Cheese Swirl Cookies Ingredients: 1 cup unsalted butter, 1 1/2 cup sugar, 1 large egg, 1 tsp vanilla, 2 3/4 cup flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/4 cup cream cheese, 1/4-1/2 cup strawberry jam (if you want a chocolate/strawberry swirl, replace the cream cheese with 2 tbsp cocoa powder and 1/2 cup nutella) Preheat oven to 350 degrees after step 6 1. Cream the butter and sugar together in the bowl of an electric mixer until light and fluffy. 2.Add the eggs and vanilla. 3. Add in the flour, baking soda, and baking powder. The dough should crumble, but if you squeeze it, it should hold together. 4. Separate the dough into two, one half in each separate bowl. Mix jam in one and cream cheese in the other. 5. Place the dough between two parchment paper and roll to 1/4 inch thickness. Chill both for about 1 hour. 6. Place the strawberry dough rectangle on top of the cream cheese rectangle. Roll it long ways into a log. Wrap the dough in cling wrap and chill for four hours. 7. Slice the log into 1/2 inch circles and place on lined and greased pans, leaving lots of space between them since they will spread a lot. 8. Let cool before taking the cookies off the pans.
Biscotti (Chocolate Orange or Vanilla Spice) Ingredients: 1 tsp vanilla extract, ¾ cup granulated sugar, ½ cup unsalted butter (softened), 2 eggs, 2 tsp vanilla extract, 2 cups all-purpose flour, 1 ½ tsp baking powder, ½ tsp fine sea salt, 1 ¼ cups slivered almonds (coarsely chopped) Chocolate Orange: replace 1/2 cup of flour with cocoa powder, zest of one orange, and only use 1 tsp of vanilla extract Vanilla Spice: add 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp allspice Preheat oven to 325 degrees 1. In a small bowl, combine 1 tsp of vanilla extract with the sugar. 2. Cream the butter in the bowl of an electric mixer until it's light. Add the vanilla and sugar mixture and mix until combined. Add in the eggs and if making vanilla spice biscotti, add in the rest of the vanilla extract. 3. In a separate bowl, sift together the flour, baking powder, salt, and almonds. If making the vanilla spice biscotti, add in the spices. If making the chocolate orange biscotti, add in the cocoa powder and orange zest. 4. Slowly add the flour mixture into the butter mixture and mix on low speed. 5. Split the dough into two pieces. On a lightly floured surface, roll each piece into a log that is about 1 1/4 inch diameter. The log shouldn't be perfectly round, but should have a slightly elliptical cross-section. 4. Line a baking sheet with parchment paper and place each log on it so they are parallel with lots of space in between them. 5. Bake in the center of the oven for 30 minutes. 6. Then let the biscotti cool slightly. Cut the log into 1/2 inch diagonal pieces and place on the baking sheet with the cut side face down. Bake for another 15 minutes, flipping them over halfway through. Let cool and keep in an air-tight container.
Strawberry Shortcake Petits Fours Paul Hollywood's Recipe Ingredients: 200g plain flour, 2 tbsp dried strawberries, 65g powdered sugar, 110g unsalted butter (softened), 1 egg For the Filling: 155ml double cream, 60g powdered sugar, 100g strawberries (chopped into small pieces) 1. Put the flour, dried strawberries, and powdered sugar in a bowl and mix together. 2. Add the butter and egg, then work the ingredients with your fingers to form a smooth dough. Shape the dough into a ball, wrap in cling film and refrigerate for at least 30 minutes. 3. Spread the dough or roll the dough out onto a lightly floured worktop until 5mm thick. 4. Stamp out 4.5cm circles and re-roll the trimmings as necessary. Place the circles on greased baking sheets and chill the cookies for 20 minutes. 5. Heat the oven to 325 degrees F. 6. Bake the cookies for 10-12 minutes until they are lightly colored. 7. Let cool completely, and make the filling. Whisk the cream and sugar together until it is thick enough to pipe. 8.Fill a small piping bag with a small star nozzle and pipe rosettes on half of the cookies on their underside. 8. Put a few small squares of strawberries into the cream, then sandwich each cookies on each. 9.Dust with powdered sugar.
Chocolate Crinkle Cookies Makes about 3 dozen Ingredients: 2 1/3 cup all-purpose flour, 2 tsp baking powder, 1/2 tsp salt, 2 cups granulated sugar, 3/4 cup vegetable oil, 1 cup unsweetened cocoa powder, 4 large eggs, 2 tsp vanilla extract, 3/4 cup powdered sugar Oven Temperature: 350 degrees F 1. In a large bowl, whisk the flour, baking powder, and salt together. 2. In a separate large bowl, use an electric mixer to combine the sugar and oil. 3. Add in the cocoa powder to the sugar mixture. Then add in the eggs one at a time, mixing between each addition. Add in the vanilla and mix until combined. 4. Slowly add the flour mixture into the wet ingredients, mixing as you go. 5. Cover the bowl with plastic wrap and freeze it for 45 minutes or put it in the fridge over night. 6. Line 3 cookie sheets with parchment paper and preheat the oven to 350 degrees F. Place the powdered sugar in a bowl. 7. Take out about 1/4-1/3 of the dough and put the bowl back in the fridge/freezer. With the dough that is out of the fridge/freezer, roll the dough into one inch balls and roll it in the powdered sugar. Then place them on the pan. 8. Bake the cookies for about 13-15 minutes. The cookies should be soft still, and they might look slightly under-baked. But, you should be able to lift the cookie up off the pan.
Lemon Lavender Shortbread Ingredients: 14 tbsp butter (softened), 3/4 cup sugar, 1 egg yolk, 2 tbsp lemon juice, 1 tbsp lemon zest, 1 1/2 cup + 2 tbsp all-purpose flour, 1/2 cup cornstarch, 1/4 cup dried lavender flowers, 1 pinch salt 1. Cream together the butter and sugar. Then add in the egg yolk, lemon juice, and lemon zest then stir to combine. Then add in the flour, cornstarch, dried lavender, and salt. 2. Stir everything together until the dough comes together. Take out the dough and shape it into a log. Wrap it into clingfilm and freeze or refrigerate for at least 30 minutes until it's firm. Set the oven to 300 degrees F. 3. Slice the logs into 1/4 inch slices and place them on a pan with parchment paper. Bake for 25-30 minutes until the edges start to turn golden brown. The centers should still be soft. 4. Let them cool on the pan for a few minutes to let them finish cooking before moving them to a cookie rack.
Cranberry Orange Pinwheels Makes 2 dozen Ingredients for Cookie Dough: 1/2 c unsalted butter (softened), 3/4 c granulated sugar, 1/4 tsp baking powder, 1/4 tsp salt, 1 egg, 1.5 tsp orange zest, fresh orange juice from 1/4-1/2 orange 1.5 c all purpose flour Ingredients for Filling: 1/2 c fresh cranberries, 1/2 c pecans, 2 tbsp light brown sugar 1. In a large bowl, use a mixer to beat the butter and sugar together until creamy. 2. Add in the baking powder, salt, egg, and orange zest and juice. Mix for at least one minute until combined, even if it is still a little lumpy. 3. While still mixing, add in the flour a spoonful at a time. Once the dough comes together, wrap it in cling wrap and chill in the fridge for at least one hour. 4. To make the filling, add the filling ingredients to a good processor and blend into only small pieces remain. 5. Dust one piece of parchment or wax paper with flour and place the chilled dough on top. Dust the top of the dough with flour and cover with a second piece or parchment or wax paper. Roll it out to a rectangle that is roughly 1/4 inch thick and 10 inches wide. Even spread out the filling over the dough leaving a small bit of dough at each end. 6. Roll up the dough from the short end. Pinch to seal the ends, then transfer the rolled dough into a clean sheet of cling film. Chill for at least 20 hours in the fridge. You can place the ends in cups to prevent one side from getting flat, or try to roll it to another side every so often. 7. When ready to bake, preheat the oven to 375F. Slice the log into 1/4 inch slices and place on lined cookie sheet. Bake for 8-10 minutes until the bottoms are golden brown.