Tag Archives: cookies

Chocolate Recipes

An Excellent Brownie!

This was adapted from a recipe in Rosie’s All-Butter Fresh Cream Sugar-Packed Baking Book. What works in Boston, doesn’t always work the same way in Colorado! The nuts and chocolate chips are optional. If you are going to ice the brownies, you may want to skip the chips.

4 ounces unsweetened chocolate
1 stick butter, softened
1 1/4 cup sugar
1/2 teaspoon vanilla
3 eggs, at room temperature
3/4 cup plus 1 Tablespoon flour
1/2 cup chopped walnuts
1/4 cup chocolate chips

Preheat oven to 325 degrees. Line a 9″ pan with parchment paper or aluminum foil, leaving extra so you can lift brownies out of pan. Grease.

Melt chocolate and butter in heavy saucepan or double boiler, over low heat.  Stir in sugar until it is dissolved. Add the vanilla, then add the eggs one at a time. Make sure it is well blended.

Add the flour. Make sure you scrape all the way to the bottom of the pan. Stir in the nuts and chocolate chips.

Spread batter evenly in the pan. Bake for 25 – 30 minutes or until a toothpick comes out with a moist crumb.

Cool on wire rack for one hour before cutting.


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Christmas Cookies – Day 24

Butter-Pecan Shortbread Sticks

1 1/4 cup all-purpose flour
3 Tablespoons brown sugar
1/2 cup butter, cut in 5 or 6 pieces
2 Tablespoons finely chopped pecans
1/2 teaspoon vanilla
1 ounce milk chocolate, melted

Combine flour and brown sugar in food processor bowl.  Pulse once or twice to mix. Sprinkle butter pieces over surface and pulse 3 or 4 times until mixture resembles fine crumbs. Sprinkle pecans and vanilla over surface and pulse once or twice. Form into ball and knead until smooth.

On lightly floured surface, roll dough into an 8 X 6 rectangle. Cut into 24 2 X 1 inch strips. Place 1 inch apart on ungreased cookie sheet.

Bake at 325 degrees for about 20 to 25 minutes, or until bottoms just begin to brown. Transfer to wire rack to cool. Drizzle cooled sticks with melted chocolate.

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Christmas Cookies – Day 23

Pinwheel Cookies

2 3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
2/3 cup granulated sugar
1 egg
3/4 cup apricot, strawberry, or seedless raspberry preserves or jam

Combine flour, baking soda and salt in a medium bowl, set aside. In mixer, cream butter and sugar until light and fluffy. Beat in egg. Gradually add flour mixture, and mix until well blended. Divide dough in half and shape each into rectangle. Dust with flour. Roll each half between floured sheets of wax paper to make an 8 X 12  rectangle about 1/8 inch thick. Refrigerate for about half an hour.

Cut dough into 2 1/2 inch squares. Place 2 inches apart on greased cookie sheets. Make a 1 inch diagonal cut from the corners of each square towards the center. Place one teaspoon of preserves in the center of each square. Lift one corner of each square and bring towards center. Repeat with remaining corners to make pinwheel.

Bake at 375 degrees for 7 to 10 minutes or until edges are golden brown. Cool 2 minutes on cookies sheet, then finish cooling on wire rack.

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Christmas Cookies – Day 22

Coffee Meringues

3 egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
1/2 teaspoon vanilla
1 1/2 Tablespoon instant espresso powder

In an electric mixer, using whisk, beat egg whites and cream of tartar until thick and frothy. Gradually add sugar and continue to beat until mixture holds stiff, shiny peaks. Beat in vanilla and espresso powder.

Place mixture into a pastry bag fitted with a 1/2 inch star tip. Pipe into mounds on parchment paper lined cookie sheets – keeping about 1 inch apart.

Bake in 200 degree oven until light brown – about 1 1/4 to 1 1/2 hours. Turn off heat and let cookies sit in closed oven for one hour. Remove to wire rack. Store in airtight container. Makes about 40 1 1/2 inch cookies.

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Christmas Cookies – Day 21

Oatmeal-Peanut butter-Chocolate chip Cookies

3/4 cup butter
3/4 cup peanut butter
1 1/4 cups sugar
1 1/4 cups packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3 eggs
1 1/2 teaspoons vanilla
2 1/4 cups all-purpose flour
2 2/3 cups rolled oats
10 ounces chocolate chips

In electric mixer, beat butter and peanut butter until combined. Add sugar, brown sugar, baking powder, and baking soda. Beat in eggs and vanilla until well mixed. Beat in as much of the flour as you can. Stir in remaining flour and oatmeal by hand. Stir in chocolate chips.

Drop by Tablespoons, 2 inches apart, on ungreased cookie sheet. Slightly flatten with your hand or the bottom of a glass.

Bake at 375 degrees for 8 to 10 minutes or until edges are ligtly browned. Cool on wire rack. Makes 60 – 72

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Christmas Cookies – Day 20

Elephant Ears

1 package frozen puff pastry (about 17 ounces)
1 can poppy seed filling (12 1/2 ounces)
1 egg white, beaten slightly

Let puff pastry stand at room temperature about 20 minutes to thaw slightly.

Unfold one sheet of puff pastry on lightly floured surface. roll into 12 X 10 rectangle. Spread with half of the poppy seed filling.  Fold both short ends of the pastry into the middle, so that they meet. Fold again so that the sides meet in the middle. Fold the pastry in half lengthwise. With serrated knife, cut into 1/4 inch thick slices. Place on ungreased cookie sheets anout 1 inch apart. Repeat with remaining pastry and filling.

Preheat oven to 375 degrees.  Brush cookies with egg white, sprinkle with sugar. Bake 15 to 20 minutes until golden brown. Cool on wire rack. Store tightly covered. Makes about 6 dozen.

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Christmas Cookies – Day 19

Chocolate Crinkles

2 cups plus 2 Tablespoons all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, at room temperature
1 3/4 cup sugar
3 eggs
1 teaspoon vanilla
4 ounces unsweetened chocolate, melted
1/2 cup confectioners sugar

Mix flour, baking powder and salt. Beat butter and sugar with mixer until fluffy. Add eggs and beat until mixture is pale yellow. Add vanilla and chocolate and mix well. Gradually add flour, just to blend. Refrigerate dough at least 1 hour.
Preheat oven to 350 degrees. Lightly grease cookie sheets, or use parchment paper. Shape dough into 1 1/4 inch balls. Roll in confectioners sugar, and place about 1 1/2 inches apart on cookie sheet. Bake about 12 minutes, until tops are puffed and cracked. Cookies will still be soft. Cool on wire rack. You can dip tops in confectioners sugar before serving. Makes about 52 cookies

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