Cookies – Page 8 – Bead Yarn & Spatula

Vanilla Madeleines

I really can’t remember the first time I had a Madeleine but I do know that when I tried it I instantly loved it. What held me back from making them was not having the proper pan. But, before I go any further you may be wondering, what exactly is a Madeleine? Well, it’s the size of a cookie, but in actuality it’s a cake, a small cake that originated in France. What really sets this sponge cake apart and lets you know that you are eating the real deal is its shape – shell-like reminiscent of a scallop. To obtain that required shape you need a Madeleine pan, they can be a bit pricey considering you won’t use all that often, but luckily I was able to find two of them at a great price at my local Home Goods. This meant I could finally make Madeleines and also try out another recipe for Chocolate Dipped Bear Paws – but those are for another day.

In the bowl of my stand mixer I whisked together six eggs with granulated and brown sugar on high until it was pale and fluffy – just shy of ten minutes.

While the eggs were mixing, I combined flour, baking powder and salt in a bowl and then sifted it in two additions over the egg mixture, folding it in after each addition.

Next, I folded in two sticks of melted butter, once again in two additions, folding it in after each one.

And finally I folded in honey and vanilla extract.

After covering the batter with aluminum foil I refrigerated it for at least two hours.

After a few hours I removed the batter from the refrigerator and let it stand at room temperature for ten minutes. Meanwhile I preheated the oven to 350 F and prepared my Madeleine pans by buttering them, while most people use a pastry brush to butter their pans I am partial to using a simple sheet of paper towel so that I can be sure to get into all the nooks and crevices of the pan.

I then filled a pastry bag with the batter and snipped the end so I could fill the molds about three-quarters full. I actually filled one of the molds with water and determined how much exactly was three-quarters so I wouldn’t overfill the molds – I tend to do that sometimes, especially when making donuts!

I baked them in the oven for about ten minutes and per the instructions shook them of the pan out as soon as they were out of the oven. I’m happy to say that on my first try I was successful in getting the traditional bump on the back of the cake and also the scalloped design was clearly distinct on the front!

I ended up making thirty-five Madeleines which was the perfect amount for keeping some and sharing. Overall they were hit with everyone who tried them. The texture was spot on – not too dense or light and airy – and the vanilla flavor was just right. Definitely something I will be making again.

Vanilla Madeleines

Makes 32-36 (or 160 mini)

Ingredients:

2 cups all-purpose flour

1 teaspoon baking powder

Coarse salt

6 large eggs, room temperature

1 cup granulated sugar

2 tablespoons packed light-brown sugar

2 sticks unsalted butter, melted, plus more, softened, for pans

1 tablespoon plus 1 teaspoon honey

3/4 teaspoon pure vanilla extract

Directions:

1. Whisk together flour, baking powder, and 3/4 teaspoon salt in a medium bowl.

2. Whisk together eggs and granulated and brown sugars with a mixer on high speed until pale and fluffy, about 10 minutes. Sift flour mixture over top in 2 additions, folding in after each addition. Fold in melted butter in 2 additions, then honey and vanilla. Refrigerate, covered, for at least 2 hours.

3. Preheat the oven to 350 F. Let batter stand at room temperature for 10 minutes. Generously butter 2 standard-size or 2 mini nonstick or aluminum Madeleine pans using a pastry brush (or your preferred method!)

4. Transfer batter to a pastry bag, and snip tip to create a 1/2-inch opening. Pipe batter into molds, filling each about three-quarters full. Bake on a middle rack until pale gold, 8 to 11 minutes (6 to 8 minutes for mini Madeleines.) Immediately shake Madeleines out. Wash and re-butter molds. Repeat with remaining batter.

Make Ahead: Madeleine batter can be refrigerated for up to 2 days.

Storage: Madeleines are best the day they are made. But they can be stored in an airtight container at room temperature for up to 2 days.

Christmas Themed Sugar Cookies

It’s Christmas Eve and I am happy to say that all of my Christmas baking is officially done. For my final cookie post before the holiday – check out my Rainbow Cookies and Gingerbread Men from earlier in the week – I am going completely traditional with sugar cookies decorated to reflect the holiday!

After sifting together cake flour (yes, you read that correctly, cake flour for cookies), baking powder and salt in a large bowl…

I then mixed together butter and sugar in a separate bowl and then added in an egg and vanilla extract and continued mixing until all of the ingredients were incorporated.

Next I added in the flour mixture to the butter mixture in 2 additions.

Once the dough came together I divided it in half and wrapped it in plastic wrap and refrigerated it until it was firm – the recipe stated at least an hour but I left it in the fridge overnight and just let it sit out for a few minutes before rolling it out.

Whereas the recipe said to roll the dough to about a 1/8-inch thick I found it to be thin to work with and the few cookies that I did manage to cut out at that thinness ended up over-browning when I baked them so I went with the standard 1/4-inch thick.

I decorated a few of the cut-outs with sanding sugar prior to refrigerating them for 30 minutes before baking them in a 350 F preheated oven.

After letting the cookies cool it was time to spruce them up with royal icing, sanding sugar and sprinkles.

These snowflakes were by far my favorite and I must say that the cake flour produced a sugar cookie that was much more delicate than and not as crunchy as your typical sugar cookie. I definitely think this will become my go-to sugar cookie recipe from now on.

Hope you all have a wonderful Christmas!

Sugar Cookies

Makes 24 to 36 cookies

Ingredients

2 1/2 cups cake flour (not self-rising), plus more for dusting

1 teaspoon baking powder

1/4 teaspoon salt

2 sticks unsalted butter, at room temperature

3/4 cup sugar

1 large egg

1 teaspoon pure vanilla extract

Directions

1. Sift the cake flour, baking powder and salt onto a piece of parchment paper or into a medium bowl; set aside. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low and beat in the flour mixture in 2 batches until just incorporated. Divide between 2 pieces of plastic wrap; shape into disks. Wrap and refrigerate until firm, at least 1 hour. (The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before rolling.)

2. Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface, dusting with flour as needed, until about 1/8 inch thick*. Cut out shapes with 2-to-4-inch cookie cutters; arrange 2 inches apart on the prepared baking sheets. (If the dough becomes too soft as you work, return to the refrigerator until firm.) Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Chill the cutouts 30 minutes.

3. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake, switching the pans halfway through, until the cookies are slightly puffed and just golden, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely before icing.

*I rolled out my cookies 1/4 inch thick.

Gingerbread Men

So, I have a confession to make, prior to making these cookies I had never had a gingerbread cookie. I’m not really sure why that is. Possibly because it’s never been the cookie I reach for when I see a platter of assorted holiday cookies and also I had never tried baking them. This year though I decided to add it to my holiday baking.

I began these cookies by sifting together flour, baking soda, ginger, cinnamon, ground cloves and allspice into a bowl.

In another bowl I first mixed together melted butter and shortening, light brown sugar and molasses and then added in an egg.

Next I beat the flour into the molasses mixture.

Once the dough came together I divided it in half and wrapped it in plastic wrap and patted it down to about 1/2 inch and refrigerated it. While the recipe stated to refrigerate it for at least 2 hours I ended up refrigerating it overnight and just let it sit out for a few minutes before rolling it out.

Once the dough was soft enough to roll, I rolled it a 1/4 inch thick and began cutting out some gingerbread men.

After placing them on a parchment lined baking sheet I decorated them with some mini M&M’s and round sprinkles.

I then placed the cookies in the refrigerator for 15 minutes and then baked them in a 350 F preheated oven for about 10 minutes and then transferred them to a wire rack to cool completely.

Then the fun began, well, that depends on whether or not you like to decorate cookies. I’m still on the fence about that one. I made a batch of royal icing and gave my Gingerbread cookies some faces and some squiggles!

So, did I enjoy my first Gingerbread cookie? Well, yes and no. With my first cookie I thought the flavor was an acquired taste. The molasses was really standing out to me, but, the following day I tried another one and I definitely had other sentiments about it. It’s tasty but not something I could have two or three of in one sitting as with other cookies.

Perfect Gingerbread Men

Makes 2 to 3 Dozen Cookies

Ingredients:

3 1/2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 tablespoon ground ginger

2 teaspoons cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon allspice

6 tablespoons butter, melted

1 tablespoon shortening, melted

2/3 cup light brown sugar

3/4 cup molasses

1 egg

Directions:

1. In a bowl sift together the flour, baking soda, salt, ground ginger, cinnamon, ground cloves and allspice; set aside.

2. In another bowl mix together the butter, shortening, sugar and molasses, then beat in the egg. Beat in the flour mixture in two additions. Divide the dough in half, wrap in plastic and pat to 1/2 inch thick. Chill 2 hours.

3. Preheat the oven to 350 F and line two baking sheets with parchment paper.

4. On a floured surface roll out each piece of dough to 1/4 inch think, dusting with flour if needed. Cut into 3-to-5-inch gingerbread men and arrange 1-inch apart on prepared baking sheets. Brush off the excess flour and chill 15 minutes.

5. Bake until the cookies are golden around the edges, 10 to 12 minutes. Transfer to a rack to cool, then decorate.

Royal Icing

Ingredients:

1 lb. box on confectioners’ sugar

1 tablespoons meringue powder

5 tablespoons water

Directions:

Whisk the sugar and meringue powder in a large bowl. Add the water and beat with a mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary. Cover the bowl with a damp paper towel and plastic wrap until ready to use to prevent the icing from drying out.

Rainbow Cookies

Christmas week is finally here and holiday baking is more than likely in high gear for most of you. I know I have quite a few different cookies to bake over the next few days. I was already busy last week trying out some recipes. One of those recipes is actually one that I have tried twice before without much success, but luckily I didn’t strike out with this third attempt. These Rainbow Cookies came out perfect and were well worth the time and numerous steps it took to make them! I’m not sure what exactly led to my success this time, maybe it was the jelly roll pans I used as opposed to the baking dishes or rimmed cookie sheets I used in the past, or me diligently following the recipe exactly as written and reading and re-reading it to make sure I followed it properly or maybe it was just due to sheer patience and dedication. Whichever it was I am just happy to say I finally succeeded in making one of my favorite cookies!

I began making the batter by mixing together almond paste and sugar until it formed into fine crumbles.

Next I added in 2 1/2 sticks of unsalted butter a few pieces at a time.

And finally I added in 4 large eggs yolks one at a time.

In a separate bowl I sifted 2 cups of flour and then sprinkled salt on top.

I then added the flour to batter and mixed it until it was just combined.

In another bowl I whisked 4 large egg whites until they were foamy and then slowly added 2 tablespoons of sugar and continued whisking until firm peaks formed.

Once the egg whites were ready I gently folded them into the batter.

Next I evenly divided the batter among three bowls and tinted one a deep salmon color, another a bright green color and I left the third uncolored.

Following that I spread the batter among three prepared (I first sprayed them with baking spray and then lined them with parchment paper) jelly roll pans.

After baking the layers in a 350 F oven for about 10 minutes I let them cool completely in the pans on wire racks.

Then it was time to start assembling the cookies… I began by spreading the green layer with a decent amount of seedless raspberry jam.

Next I slid the uncolored layer onto the raspberry covered green layer and covered it with raspberry preserves as well.

And finally I slid the salmon color on top.

After wrapping it with plastic wrap and then covering it with one of the jelly roll pans and a few of my old college textbooks I placed the assembled layers in the refrigerator overnight.

The following day I unmolded the layers and trimmed them to make straight edges.

I then melted bittersweet chocolate and poured it over the layers.

After letting it set for a few minutes I scraped wavy lines into the chocolate with a fork.

And finally once the chocolate had set a little more I cut the cake into cookies. First by making vertical cuts.

And then horizontal cuts.

And then it was time to enjoy all my hard work and these cookies were definitely worth every minute of it!

Rainbow Cookies

Recipe courtesy Lidia Bastianich for Food Network Magazine

Ingredients:

2 1/2 sticks unsalted butter, cut into pieces and softened, plus more for the pans

2 cups all-purpose flour, plus more for the pans

8 ounces almond paste

1 cup sugar

4 large eggs, separated

1/2 teaspoon kosher salt

Red and green food coloring (gel preferred)

1 15 -ounce jar smooth apricot jam*

Cooking spray

1 pound bittersweet chocolate, chopped

*I used seedless Raspberry Jam

Directions:

You’ll need three 9-by-12-inch jelly roll pans or rimmed baking sheets to make these layered cookies.

Prep the pans: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Butter and flour three 9-by-12-inch jelly roll pans or rimmed baking sheets and line with parchment paper.

Make the batter: Combine the almond paste and 3/4 cup plus 2 tablespoons sugar in a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is in fine crumbles. Beat in 2 1/2 sticks butter, a few pieces at a time, until well combined. Beat in the egg yolks, one at a time, until smooth.

Sift 2 cups flour onto a sheet of parchment and sprinkle the salt on top; add to the mixer bowl and beat until just combined.

In a clean bowl, whisk the egg whites until foamy; while whisking, slowly add the remaining 2 tablespoons sugar and whisk until firm peaks form (or use a hand mixer). Fold about one-third of the egg white mixture into the batter with a rubber spatula, then gently fold in the rest. The batter should be fluffy.

Color the batter: Divide the batter evenly among 3 bowls. Stir enough red food coloring into 1 bowl to make a deep salmon color. Stir enough green food coloring into another bowl to make a medium green color. Leave the third bowl uncolored.

Bake the layers: Transfer the batter to the prepared pans (one pan for each color). Dip an offset spatula in water and spread the batter to the edge of each pan, smoothing the tops. Bake, switching the position of the pans halfway through, until the cakes are cooked through and just beginning to brown around the edges, 8 to 10 minutes. Let cool completely in the pans on wire racks.

Assemble the layers: Spread half of the jam evenly over the green cake layer almost all the way to the edges. Unmold the plain cake layer by inverting it onto another pan or cutting board; peel off the parchment.

Carefully slide the plain layer onto the green layer (use a wide offset spatula to help you, if necessary). Spread the remaining jam on top of the plain layer. Unmold the red cake layer and slide it onto the plain layer.

Cover the cake with plastic wrap and top with one of the empty pans; place several heavy cans on top to weigh down the layers. Refrigerate at least 4 hours or overnight.

Unmold the cake: Remove the cans and plastic wrap. Place a cutting board on top of the cake and flip to unmold it onto the cutting board. Remove the parchment from the top of the green layer.

Trim the cake: Trim the sides with a knife to make straight edges. Spray a wire rack with cooking spray; set the rack over a baking sheet. Carefully slide the cake onto the rack, using a wide offset spatula to help you, if necessary.

Cover in chocolate: Melt the chocolate in a heatproof bowl set over a pan of simmering water; pour over the cake. Dip an offset spatula in the hot water and smooth the top and sides. Let set slightly. Scrape wavy lines into the chocolate with a fork; let cool a few more minutes until the chocolate is mostly set but still slightly tacky.

Cut into pieces: Slide the cake back onto the cutting board. Slice crosswise into 6 strips, then cut each strip into 8 rectangular pieces. For clean edges, dip the knife in warm water and wipe it with a cloth between cuts. Store in an airtight container at room temperature for up to 1 week.

Mint Chocolate Delights

While pumpkin is the flavor of the Fall, peppermint / mint is the flavor of Winter; especially now during the Holiday season. Peppermint hot chocolate is available almost everywhere – I’m partial to getting mine from Starbucks, already made and topped with whipped cream -, red & green mint M&M’s, mint filled Hershey Kisses and candy canes – just to name a few candies – can be found on store shelves. And I recently came across Nestle Toll House Dark Chocolate & Mint Morsels, which I couldn’t resist picking up. And as luck would have it, there was a cookie recipe right on the back of the package waiting to be made.

To begin I combined the dry ingredients – flour, cocoa powder, baking soda and salt – in a medium bowl and set it aside.

In a large bowl I creamed together butter, granulated sugar, brown sugar and vanilla extract and then added in two eggs, one at a time.

Next I gradually added in the flour mixture.

And finally I stirred in the dark chocolate and mint morsels (if you love the smell of mint you’ll be in heaven when you open this bag)…

Which resulted in the casualty of one of my spatulas since the batter for these cookies is so thick and dense – thankfully the cookies turned out completely opposite of that.

Next I drop rounded tablesoonfuls of the dough on parchment lined cookie sheets.

After baking in a preheated 325 F oven for 11 minutes I let them cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.

These cookies are all kinds of delicious and thankfully the recipe yields enough so that you can definitely get your fill!

Mint Chocolate Delights

Makes about 4 dozen

Ingredients:

2 cups all-purpose flour

2/3 cup baking cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

2/3 cup granulated sugar

2/3 cup light brown sugar

1 teaspoon vanilla extract

2 large eggs

1 2/3 cups (10-oz. pkg.) Nestle Toll House Dark Chocolate& Mint Morsels

Directions:

1. Preheat oven to 325 F and line two baking sheets with parchment paper.

2. Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in a large bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in morsels. Drop by well-rounded tablespoon onto prepared baking sheets.

3. Bake for 11 to 13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Cocoa Snickerdoodles

If you have seen this month’s issue of Food Network Magazine you know they are getting their readers ready for the Holidays with a slew of cookie recipes. While they all sound amazing one of them stood out from the rest for me… Cocoa Snickerdoodles. What is there not to love about a cookie made with cocoa and then rolled in cinnamon sugar?

I began by whisking together the dry ingredients: flour, unsweetened cocoa powder, baking soda, salt and cream of tartar (which I just recently learned is the key ingredient that makes a Snickerdoodle and Sugar Cookie different. The addition of the cream of tartar prevents the cookie from having the crunch of a Sugar Cookie and instead a soft and cakey inside.)

Next I beat room temperature butter along with granulated and light brown sugar until it was light and fluffy.

I then added in an egg and vanilla extract.

And finally I beat in the flour mixture until the two mixtures were just combined.

Before placing the cookies on the baking sheet I rolled them in a mixture of sanding sugar and cinnamon.

Since I knew these cookies would spread while baking I was sure to give them ample space on a parchment lined baking sheet prior to baking them in a 375 F oven for 9 minutes; rotating the pan after the first 5 minutes.

My first batch right out of the oven… I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Once cooled I couldn’t wait to try one… Here’s a close-up of the soft cakey texture I mentioned.

And while these cookies were delicious once cooled they were even better the next day once the cinnamon sugar mixture had more time to seep into them. The only bad thing about this recipe… It only yields 18 cookies!

Cocoa Snickerdoodles

Makes 18 cookies

Ingredients:

1 1/4 cups all-purpose flour

1/4 cup unsweetened cocoa powder

1 1/2 teaspoons cream of tartar

1/2 teaspoon baking soda

1/4 teaspoon salt

10 tablespoons unsalted butter, at room temperature

3/4 cup granulated sugar

1/4 cup packed light brown sugar

1 large egg

1 teaspoon pure vanilla extract

1/2 cup white sanding sugar

1 3/4 teaspoons ground cinnamon

Directions:

1. Preheat the oven to 375 F and line 2 baking sheets with parchment paper. Whisk the flour, cocoa powder, cream of tartar, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Increase the speed to medium high and beat until fluffy, about 2 more minutes. Beat in the egg and vanilla; reduce the mixer speed to low and beat in the flour mixture until just combined.

2. Combine the sanding sugar and cinnamon in a small shallow bowl. Form heaping tablespoonfuls of dough into balls with damp hands; toss in the cinnamon sugar to coat. Arrange about 3 inches apart on 2 baking sheets.

3. Bake, switching the pans halfway through, until the cookies are set around the edge, 9 to 11 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.

Peanut Butter & Chocolate Marbled Cookies

Another month has rolled in and it’s not just any month, it’s December – the month where everywhere you look there is something sweet to eat and it’s almost impossible to say no to all of the deliciousness. One thing synonymous with December is baking, especially baking Christmas cookies. Personally I don’t think Christmas cookies are limited to those decorated with red and green sprinkles, for me it’s any cookie baked this month – hey, it’s Christmas season, not just the day. So to kick off the baking festivities I would like to share with you a cookie that is right up my alley. I may have mentioned once or twice before that my favorite candy is Reese’s Peanut Butter Cups, so imagine my delight when I came across a cookie recipe that was a swirl of chocolate and peanut butter flavors. (I should also note that I am a big fan of peanut butter cookies as well!) The recipe is officially called Best of Both Cookies and I came across it in a special edition of Taste of Home magazine highlighting Christmas cookies and candies, but, for the purpose of this post I am going to call them Peanut Butter & Chocolate Marbled Cookies.

I’ll be honest I was a bit apprehensive about making these cookies for two reasons; they are slice and bake cookies (I prefer making drop and bake cookies) and it involved making two separate doughs and then mixing them together (I thought the doughs would be difficult to meld.) Luckily I was wrong on both fronts. Incorporating the two doughs and forming them into logs to be sliced was super simple. First up was the peanut butter dough. I creamed together peanut butter, softened butter, granulated sugar and light brown sugar until it was light and fluffy and then added in an egg. In a separate bowl I combined flour, baking powder, baking soda and salt which I then mixed into the peanut butter mixture.

To make the chocolate dough I creamed together butter, granulated sugar and light brown sugar once again until it was light and fluffy. I then added in an egg and vanilla extract. And finally I added in a mixture a of flour, cocoa, baking powder, baking soda and salt.

I divided each of the doughs in half and kneaded one peanut butter half and one chocolate half a few times until it began to swirl and then formed the combined doughs into a 10-inch log.

I then wrapped each of the logs in plastic wrap and refrigerated them until they were firm – at least 3 hours.

Once firm it was easy to slice the dough for the cookies.

I then placed them on a parchment lined baking sheet and baked them for 7 minutes in a 350 F preheated oven.

I let them cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. Overall these cookies were amazing… Not one thing negative to say about them. Depending on how the doughs swirl together you may get a cookie that is more peanut butter than chocolate or vice versa, but, either way it’ll be delicious. Neither of the doughs is overpowering with flavor so it’s the perfect marrying of peanut butter and chocolate!

Peanut Butter & Chocolate Marbled Cookies (Best of Both Cookies)

Ingredients:

Peanut Butter Dough:

3/4 cup creamy peanut butter

1/2 cup butter, softened

1/2 cup sugar

1/2 cup packed brown sugar

1 egg

1 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Chocolate Dough:

1/2 cup butter, softened

1/2 cup sugar

1/2 cup packed brown sugar

1 egg

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1/4 cup baking cocoa

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Directions:

1. In a large bowl, cream the peanut butter, butter and sugars until light and fluffy, about 4 minutes. Beat in egg. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well.

2. For the chocolate dough, in another large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture and mix well.

3. Divide each portion in half. Knead one peanut butter and one chocolate portion together 5-10 times or until it just begins to swirl. Shape into a 10-inch log. Wrap in plastic wrap. Repeat with remaining dough. Refrigerate for 3-4 hours or until firm.

4. Preheat oven to 350 F. Unwrap and cut into 1/4 inch slices. Place 2 inches apart on lightly greased baking sheets (or parchment lined baking sheets.) Bake 6-8 minutes or until bottoms are lightly browned. Cool 2 minutes before removing from pans to wire racks.

Pumpkin-Oat Chocolate Chip Cookies

I hope you are all not tired of my pumpkin recipe posts because I have one more for you today. I kicked off Fall by making Pumpkin Doughnuts and Pumpkin Rice Pudding and just last week I posted about my experience making Homemade Pumpkin Puree – and some of the subsequent treats I made from it – and today I am bringing you Pumpkin-Oat Chocolate Chip Cookies. To be honest these cookies weren’t entirely for me. I have a dear friend who is just as much of a pumpkin fan as I am – I told her about Chobani’s Pumpkin Spice Yogurt and she told me about Pumpkin Spice English Muffins (which I am yet to find) and Pumpkin Spice Oreo’s (not worth trying according to her) – so for her birthday I decided to bake up a pumpkin treat to send her. (I sent her Pumpkin Doughnuts last year so I wanted to go with something new this year.) Unfortunately my pictures for the cookies aren’t the best as rainy cloudy days don’t lend for great picture taking!

I began making the dough for the cookies by whisking together the dry ingredients in a medium-sized bowl: flour, quick oats, baking soda, salt, cinnamon, nutmeg and ginger.

In a larger bowl I creamed together softened butter with light-brown sugar and granulated sugar. I was concerned that these cookies would be super sweet since the total amount of sugar was 2 cups, but thankfully the sweetness was toned down due to the addition of the pumpkin puree which doesn’t have much sweetness to it.

Next, I whipped in an egg, vanilla extract and the pumpkin puree to the butter mixture, mixing well after each addition.

With the mixer on the lowest setting, I gradually added the flour mixture to the butter mixture until both were combined. I then folded in chocolate chips with a spatula.

After letting the dough rest for 10 minutes – which allows the oats to absorb the liquids from the dough so the cookies won’t spread out as much while baking – I then used a cookie scoop to scoop the dough onto a parchment lined baking sheet and placed the cookies in a 350 F preheated oven for 12 minutes.

I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

In total I ended up with a little over 4 dozen cookies. Which was perfect since it meant I could keep some for myself! These cookies are all-around delish! You get a slight taste of pumpkin and the flavors of cinnamon really shine through which is a nice complement to the chocolate chips. And if you like your cookies super-soft then these are for you… They are borderline soft/cakey.

Pumpkin-Oat Chocolate Chip Cookies

Makes 4 Dozen

Ingredients:

2 1/2 cups all-purpose flour

1 1/2 cups quick oats

1 teaspoon baking soda

3/4 teaspoon salt

1 3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1 cup unsalted butter, softened

1 1/3 cups packed light-brown sugar

2/3 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 1/4 cups canned pumpkin puree

1 3/4 cups semi-sweet chocolate chips

1 cup chopped pecans or walnuts (optional)

Directions:

1. Preheat oven to 350 F. In a mixing bowl whisk together flour, oats, baking soda, salt, cinnamon, nutmeg and ginger for 30 seconds, set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, whip together butter, brown sugar and granulated sugar until creamy (occasionally stop and scrape down the sides and bottom of bowl throughout entire mixing process.) Blend in egg then blend in vanilla extract and pumpkin puree. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Mix in chocolate chips and nuts (if using). Let batter rest 5-10 minutes (this just gives the oats some time to absorb the liquids so batter isn’t so sticky and cookies don’t spread so much.)

3. Scoop dough of 2 tbsp. at a time and drop onto Silpat or parchment paper lines baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 12-14 minutes. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.

Hazelnut Pistachio Butter Cookies

These cookies have been on my baking-to-do-list for a few months now… Ever since a good friend brought be a box of them from her local supermarket down in Virginia. I had one of them and was in heaven. Hazelnuts, pistachios and confectioners’ sugar… How could it not be delicious!?! To create my own version I decided to tweak a recipe for Mexican Wedding Cookies that I had made for Cinco De Mayo last year. Those cookies are made with pecans so I decided to swap those out with an equal amount of hazelnuts and pistachios.

I began by chopping up a 1/2 cup each of hazelnuts and pistachios.

I set the nuts aside and began making the dough for the cookies by creaming together butter and confectioners’ sugar and then adding in vanilla extract.

With the mixer on low speed I added in the flour.

And finally I folded in the hazelnuts and pistachios.

Using a cookie scoop I scooped the dough onto a parchment lined baking sheet and baked the cookies in a 275 F preheated oven for 35 minutes, until the bottoms were just beginning to brown.

After letting them cool for a few minutes I sprinkled them with confectioners’ sugar.

These cookies are super simple to make but big on taste!

Hazelnut Pistachio Butter Cookies – Adapted from here

Makes 20 cookies

Ingredients:

1 cup unsalted butter, at room temperature

1/2 cup confectioners’ sugar, plus more for coating cookies

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1/2 cup hazelnuts, chopped into small pieces

1/2 cup pistachios, chopped into small pieces

Directions:

1. Preheat the oven to 275 F. Line cookie sheets with parchment paper.

2. Using an electric mixer, cream the butter and sugar at low speed until smooth. Beat in the vanilla extract.

3. At low speed gradually add in the flour.

4. Using a spatula, fold in the hazelnut and pistachios.

5. Using a cookie scoop scoop the dough onto the parchment lined cookie sheet and bake for 35 minutes.

6. Transfer the cookies to a wire rack and let cool for a few minutes before using a sifter to dust them with confectioners’ sugar.

Hold The Chips Add A Kiss Chocolate Chip Cookies

Customarily this cookie is made with a peanut butter cookie base and then topped with a Hershey Kiss pressed into its center, what is commonly known as a Peanut Butter Blossom. But, I decided to switch it up a bit and use a chocolate chip cookie without the chips as the base and then top it with a Hershey Kiss.

To begin I made the dough to one of my favorite chocolate chip cookies. I particularly like these because the ingredients are things I always have on hand and they are simple to make. Sometimes a basic recipe produces the best flavor. To make the dough I whisked the dry ingredients – flour, salt and baking soda – in one bowl and in another I combined butter, dark brown and granulated sugars, vanilla extract and an egg. I then incorporated all of the ingredients until they were combined.

Following that I used a cookie scoop to scoop the dough onto a parchment paper lined baking sheet and baked them in a 375 F preheated oven for 12 minutes.

While the cookies were in the oven, I unwrapped the Hershey Kisses and refrigerated them so they wouldn’t be too soft when I placed them on the fresh out of the oven cookies.

Immediately after removing the cookies from the oven I placed a Hershey Kiss in the center of each of them.

I then transferred the cookies to a wire rack so they could cool completely.

These cookies were delicious. You will especially like them if you like the part of a chocolate chip cookie without the chips! It’s definitely the best of both worlds… A delicious cookie with an even better delicious chocolate center!

Hold The Chips Add A Kiss Chocolate Chip Cookies (Adapted from here)

Makes 32 Cookies

Ingredients:

2 sticks unsalted butter, at room temperature

1 cup packed dark brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 large egg

2 3/4 cups all-purpose flour

1/2 teaspoon Kosher salt

1 1/2 teaspoons baking soda

32 unwrapped Hershey Kisses

Directions:

1. Preheat oven to 375 F. Line 2 baking sheets with parchment paper.

2. In a medium bowl whisk together the flour, salt and the baking soda and set aside.

3. In a large bowl beat the butter, sugars and vanilla extract with an electric mixer on medium-high speed for 3 minutes. Add the egg and beat until combined.

4. Reduce the mixer speed to low and slowly add the flour mixture to the egg mixture until combined.

5. Using a cookie scoop (about tablespoon-size mounds) scoop the dough and place on the prepared sheets, 1-2 inches apart. Bake until lightly browned at the edges, approximately 12 minutes.

6. While the cookies are still on the baking sheets press an unwrapped Hershey Kiss into the center of each of them, then transfer the cookies to a wire rack to cool completely.

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