Chocolate Chip Walnut Cookies

Chocolate Chip Walnut Cookies

■2 ¼ cups of unbleached flour
■1 teaspoon salt
■1 teaspoon baking soda
■1 cup butter
■1 cup sugar
■1 cup packed brown sugar
■1 Tablespoon Madagascar vanilla
■2 large eggs
■2 cups semi sweet chocolate chips
■1 cup white chocolate chips
■2 cups walnuts

Mix the butter, both sugars, and the vanilla until smooth. Add the eggs, mix until blended. Combine the flour, salt, and baking powder- add to the wet mixture just until blended. Add the dark, and white chocolate chips, then the walnuts, mix well. Bake in a 350 degree oven for 8 to 10 minutes, or until the edges become slightly brown. Cool slightly and enjoy!

Bacon & Peanut Butter ~ YUMMY!

Bacon & Peanut Butter Cookies
(Recipe adapted from The Gourmet Cookbook)

1 cup all-natural chunky or smooth peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 teaspoon baking soda
6 slices of bacon, cooked, cooled and diced

In a skillet over medium high heat, fry up bacon until cooked through and let cool on paper towels until cool enough to dice. Dice up and set aside.

Preheat oven to 350 degrees F.

Line a cookie sheet with parchment & set aside. In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add egg and baking soda and mix for another 2 minutes. Fold in cooked bacon. Roll into large walnut sized balls and create a crisscross pattern with a fork. If you’d like, roll the dough balls in granulated sugar before making the crisscross pattern. Bake for 10 minutes, until lightly browned.

Cool on a baking sheet for five minutes, and then transfer to… your mouth.

Peppermint Sandwich Brownie Cookies

Brownie Cookies

2 oz. (4 Tbs.) unsalted butter; more for the pan
12 oz. bittersweet chocolate, chopped
3 large eggs, at room temperature
3/4 cup sugar
2 tsp. vanilla extract
1/3 cup all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup mini semt-sweet chips

Position an oven rack on the center rung. Heat the oven to 350°F and line two baking sheets with parchment (or grease and flour the pan).


In a double boiler over simmering water, melt the butter and chocolate. Stir to combine; let cool. In an electric mixer with the whisk attachment, beat the eggs and sugar on medium high to a ribbon consistency, 3 to 4 min. Take the bowl off the mixer. Add the cooled chocolate mixture and the vanilla; stir to combine. Sift the flour, baking powder, and salt together. Stir the flour mixture and the chips into the batter; let the batter rest for 5 min.

Spoon the batter into a pastry bag fitted with a #4 tip (or into a heavy-duty zip-top bag with one bottom corner snipped to create a 2/3-inch diagonal opening). For each cookie, pipe 1 Tbs. batter onto the lined baking sheet. While you pipe the second tray, bake the first until the cookies are puffed and cracked and the tops barely spring back when pressed, 8 to 10 min. The cracks should be moist but not wet. Cool the cookies on a wire rack.

Peppermint Filling

1/2 stick butter (4TBS), softened
1/2 to 3/4 cup powder sugar
1/4 tsp peppermint extract or oil ( to taste you may like more)

Just stir together until you have an icing thickness.

BROWN SUGAR COOKIES

BROWN SUGAR COOKIES

Yield: 18 massive cookies

• 3/4 cups butter, softened
• 1 1/2 cup dark brown sugar, packed
• 1/2 cup granulated sugar
• 1 egg, room temperature
• 2 tablespoons vegetable oil
• 1 teaspoon Penzy's real vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Preheat oven to 375 degrees. Line two cookie sheets or jelly roll pans with parchment paper. Cream butter and both sugars in the bowl of a stand mixer (or with a hand mixer). Add egg, vegetable oil and vanilla, and mix until incorporated.

In another bowl, combine flour, baking powder and salt, and mix to combine. Add flour mixture to mixing bowl and mix until all ingredients just come together.

Portion dough into 18 balls using a medium scoop and place on cookie sheets about 2 1/2 inches to 3 inches apart. Bake for 12-15 minutes for chewy cookies, and 16 to 18 minutes for crunchy. The chewy cookies will be pale in color with crisp edges, while the crunchy ones will be a little more uniformly golden. Remove from oven, cool in pan for 5 minutes before placing on rack to cool completely. Store in airtight container.

Cranberry Maple Madeleine's

For about 30 Madeleine’s:


Ingredients
3/4 cup butter, room temperature
3/4 cup sugar
1/3 cup maple syrup
4 eggs
3 T milk
2 cups flour
2 ½ teaspoons baking powder
1/2 cup dried cranberries

Directions

In one the bowl of the mixer, to put the butter and the sugar, and to beat until mixture is creamy and light.

While continuing beating, adding the maple syrup, then eggs and the milk.

Lower the speed of the percussionist and add the flour and the powder with paste which will have been sieved, in anticipation. Add the dried cranberries and blend.

Cover the bowl of paste and refrigerate 1 hour at least.

Preheat the oven in 350 F (180 C).

If use you of moulds in Madeleine’s in metal, spread with butter and will you flour them? If you use moulds in silicone, this stage will not be necessary.

Fill molds with Madeleine’s of paste in 2/3 of their capacity, then cook for 15 minutes.

Takke out the mould of the oven and wait 5 minutes before turning out of the tin

Golden Graham Crackers

This recipe is adapted from Miette Patisserie, San Francisco

Chill dough completely before rolling and then chill the cut cookies well before baking them, otherwise they will be difficult to work with and will spread during baking.



Golden Graham Crackers ~ Makes about 4 dozen 2 1/2-inch cookies

Ingredients

2 cups flour
1/2 cup whole wheat flour
1 teaspoon fine sea salt
1/2 teaspoon Penzy’s ground cinnamon
1 cup unsalted butter, at room temperature
1/2 cup packed dark brown sugar
1/4 cup honey

sugar, for sprinkling (optional)

Directions

Position an oven rack to the center position and preheat it to 350. Line two baking sheets with parchment paper or silicone baking mats.

Whisk together flour, wheat flour, salt and cinnamon in a medium bowl. Set aside.

In the bowl of an electric mixer on medium speed, cream together the butter and brown sugar, about 2 minutes. Scrape down the bowl, and beat in the honey. Stir in dry ingredients on low speed. Scrape the dough out onto a sheet of plastic wrap and pat it into a disc, wrap well. Refrigerate until firm but still pliable, about one hour.

Turn the dough out onto a lightly floured surface and roll out very thin, about an 1/8-inch thick (you can gather the dough scraps and reroll as necessary). Cut out cookies with a 2 to 3-inch cookie cutter and place on the prepared baking sheets, a dozen per sheet. Sprinkle with sugar if desired. Chill the cut cookies on the sheets for at least 15 minutes before baking.

Bake 14 to 16 minutes until golden. Let the cookies set for a minute before transferring them to a rack to cool completely.

Chocolate Oatmeal Cookies

Chocolate Oatmeal Cookies
makes 4 dozen

For the oatmeal cookie layers:
2½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon nut meg
2 sticks (8 ounces) unsalted butter, at room temperature
2 cups (packed) brown sugar
2 large eggs
2 teaspoons pure vanilla extract (or 1 tsp and the row from one vanilla bean)
3 cups old-fashioned (rolled) oats
1 cup dry roasted peanuts, coarsely chopped

For the chocolate layer:
1 cup (12 ounces) semi-sweet chocolate chips
4 tablespoons unsalted butter
1 teaspoon pure vanilla extract

Getting ready:
Center a rack in the oven, and preheat oven to 350 degrees Fahrenheit. Spray your cookie sheets with non-stick spray or line with parchment paper.

To make the oatmeal layer:

Whisk together the flour, baking soda, nutmeg and cinnamon.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until it is soft and creamy. Add the brown sugar and beat for 2 minutes, then add the eggs, one at a time, beating for a minute after each egg goes in. Beat in the vanilla. The mixture should be light and fluffy. Reduce the mixer speed to low and add the dry ingredients, mixing just until they disappear. Still on low speed, or working by hand with a rubber spatula, stir in the oats and chopped peanuts.

Scoop the cookie mix by a tablespoon onto your prepared cookie sheets bake until done 10-12 minutes.

To make the chocolate layer:
Set a heat-proof bowl over a saucepan of simmering water. Melt ingredients stirring constantly.