Part two of this cookie series of my favorite cookie recipes. Please comment below with your favorites.
Hershey Kiss Cookies
1 3/4 cup flour 1 tsp soda
½ tsp salt ½ cup of butter
1/3 cup peanut butter ½ cup sugar
½ cup brown sugar
Sift soda, flour, and salt together. Cream butter, peanut butter, and sugar in another bowl. Add egg and vanilla. Beat well. Blend in dry ingredients. Then shape dough into 1 inch balls. Roll in granulated sugar. Place on ungreased sheet. Bake at 375 degrees for 8 mins. Take from the oven. Place a Hershey Kiss in the center of the cookie. Return to oven for 2-5 mins.
Sand Tarts (Steve, my husband’s Mom’s Recipe)
½ cup margarine 1 cup sugar
1 small egg 1 tsp vanilla
1 Tbsp oj ½ tsp salt
1 Tsp baking powder
Mix altogether a little at a time. Add 1-2 cups flour (leave dough flaky until you press dough in your hands to roll it out. Wrap in plastic wrap and refrigerate overnight. Note if dough cracks when rolling add a little water and knead. Roll a handful of dough at a time on a floured surface. Cut with a cookie cutter. The cookie will be really thin. Lift with a spatula and place on an ungreased cookie sheet. Brush cookie with egg and decorate with colored sugar decorations. Bake at 350 until cookies start to get a brown edge. Leave cool a little bit before taking off the pan. Will get hard as it cools.
Lemon Ricotta Cookies with Lemon Glaze
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
Preheat the oven to 375 degrees F.
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.
Espresso Chip Meringues
- 3 large egg whites, at room temperature
- Pinch of fine sea salt
- 3/4 cup superfine sugar
- 1/8 teaspoon cream of tartar
- 1/4 teaspoon pure vanilla extract
- 2 teaspoons instant espresso powder
- 2/3 cup mini semisweet chocolate chips
Place an oven rack in the center of the oven and preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Set aside.
In a stand mixer fitted with the whisk attachment, beat the egg whites and salt on medium-low speed until frothy, about 1 minute. With the machine on medium-high speed, gradually add the sugar, about 1 tablespoon at a time. Add the cream of tartar, vanilla extract and espresso powder. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, 3 to 5 minutes. Using a spatula, fold in the chocolate chips.
Drop 1/4 to 1/2 cupfuls of the mixture onto the prepared baking sheet, spacing them 2 inches apart. B ake for 30 minutes. Rotate the pan and bake for another 30 minutes. Turn off the oven and allow the meringues to cool while still in the oven, about 2 hours.
Remove from the oven and let cool completely. Store in bags or an airtight container up to 4 days.
Peanut Butter Fudge
3 lbs confectioners sugar (3 boxes) 1 lb butter softened (4 sticks)
2 7 oz jars peanut butter 2 7 oz jars marshmallow cream
Mix in above order in large bowl, kneading together with your hands. Place in buttered 9X13 pan and refrigerate. Makes 5 lbs.
Chocolate Chip Cookie Dough Balls Truffles
Cookie dough Balls:
2/3 cup (1 1/3 sticks) butter, at room temperature
3/4 cup granulated sugar
1/4 cup dark brown sugar,packed
1/4 cup applesauce
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup mini semisweet chocolate chips
12 ounces dark chocolate wafers or semisweet chocolate chips
6 blocks chocolate-almond bark, such as CandyQuik
For the cookie dough balls: In an electric mixer, beat the butter, granulated sugar, brown sugar, applesauce, and vanilla together until smooth. Sift the flour, baking soda and salt together, and with the mixer running, slowly add to the butter mixture. Mix in the chocolate chips. Scoop out the batter using a mini ice cream scoop and roll it into balls. Place the dough balls about an inch apart on a baking sheet lined with wax paper and transfer them to the freezer for 30 minutes to let the dough set up.
For the dipping chocolate: While the dough is chilling, melt the chocolate wafers and chocolate-almond bark together in a heavy-bottomed saucepan over low heat, stirring constantly. Remove the chilled dough balls from the freezer. Using two spoons, dip the balls one at a time in the melted chocolate, rolling them to coat fully. Return the dough balls to the wax paper-lined baking sheet and refrigerate until set, about 30 minutes. Store in the fridge for up to 2 weeks.
Recipe courtesy of Giada De Laurentiis
1 1/2 cups heavy cream
7 bags chai tea, such as Tazo optional
1/4 teaspoon salt
9 ounces dark chocolate (70 percent cocoa), chopped
2/3 cup Dutch-process cocoa powder
Gold dust, for garnish, optional
Combine the heavy cream and tea bags in a small saucepan. Place the pan over medium-low heat and warm gently, stirring occasionally, until bubbles just start to form around the edges of the cream, about 5 minutes. Simmer 3 minutes more and then turn off the heat.
Place the chopped chocolate and salt in a medium bowl. Strain the hot cream mixture through a fine-mesh strainer over the chocolate and let sit for 3 minutes. Slowly whisk the now-melted chocolate into the cream, starting with small circles in the center of the bowl and moving into larger circles as the mixture begins to come together; stop when smooth and completely blended. Press a piece of plastic wrap directly on top of the ganache and refrigerate for about 3 hours, or until just set and cold but still pliable.
Place the cocoa powder in a shallow bowl. With a 1-ounce scoop, scoop level rounds of the ganache into your palm and gently roll into a ball. Roll the truffles in the cocoa powder to coat, then place in an airtight container and refrigerate until ready to serve.
Just before serving, sift a touch of gold dust, if using, over the top of the truffles for sparkle.
So these are some of my favs. What are your favorites?? Please comment below with your recipes.
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Please share with your family and friends. Till next time ……. Ciao Lisa