Cookies
What could be better for starting the week off than cookies? Today's six cookie recipes include Cheesecake-Stuffed Red Velvet Cookies and Chocolate Espresso Oatmeal Cookies. Enjoy!
LEMON BUTTER COOKIES
This is from Diana Rattray on The Spruce Eats. Diana wrote, “These lemon butter cookies are delicious little snowballs full of vibrant lemon flavor. Fresh finely grated lemon zest and lemon juice flavor the cookies perfectly, and the powdered sugar coating makes them extra special. I add chopped walnuts to the cookies but they may be made with chopped pecans or no nuts at all.
“Bake these easy lemon butter cookies for a special occasion or family treat. They're perfect for a party or holiday. Bake them for Easter or a spring or summer event.
“The recipe is easily scaled up for a party or bake sale event. See the tips and variations for a few more ideas and tips for freezing cookies.”
Total: 30 mins; Prep: 15 mins; Cook: 15 mins; Yield: 2 to 3 Dozen (24 servings)
To view this yummy, lemony recipe online, click here.
Ingredients
1-3/4 cups all-purpose flour (8 ounces)
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup butter (unsalted, softened)
2/3 cup sugar (granulated)
2 teaspoon lemon peel (finely grated)
1 large egg
3 tablespoons lemon juice (fresh)
1/2 cup walnuts (finely chopped)
1/4 cup powdered sugar
Directions
Heat the oven to 350 F.
Line a baking sheet with parchment paper or grease the pan lightly.
In a medium bowl, combine the flour, baking soda, cream of tartar, and salt. Blend thoroughly with a spoon or whisk. Set aside.
In a large mixing bowl with an electric mixer, cream the butter and granulated sugar until light and fluffy, about 4 to 5 minutes.
Beat the egg and lemon zest into the creamed mixture, and then add the lemon juice.
Gradually stir the flour mixture into the first mixture until well blended.
Fold in the chopped walnuts.
With floured hands, shape the dough into small balls and arrange on the prepared baking sheet about 2 inches apart. The cookies will spread just slightly.
Bake the lemon cookies for about 12 to 16 minutes, or until the cookies are lightly browned on the bottoms.
Remove the cookies from the baking sheet to a rack and let them cool.
Using a mesh sieve or sifter, sprinkle the cooled cookies with confectioners' sugar.
Makes about 2 to 3 dozen cookies.
Tips and Variations
If you'll be freezing the cookies, omit the powdered sugar coating. Put the cookies in containers separated with sheets of wax paper and freeze for up to 4 months. Defrost the cookies and place them on a rack. Sift powdered sugar over them.
Omit the chopped walnuts or replace them with chopped pecans or toasted coconut.
Add a teaspoon of dried ground lavender flowers to the flour mixture.
If you are using salted butter, reduce the salt slightly to a scant 1/2 teaspoon.
CHOCOLATE ESPRESSO OATMEAL COOKIES
Makes 48 cookies.
From the December 2011 issue of Vegetarian Times, page 75. This begins, “Take chocolate chip cookies to the next level with this espresso-spiked dough that's laced with chewy oats.”
To view this online, click here.
Ingredients
3/4 cup all-purpose flour or oat flour
1/4 cup unsweetened cocoa powder
1/4 tsp. salt
1/2 tsp. baking soda
4 oz. (1 stick) margarine, softened
3/4 cup sugar
1/4 cup cooled espresso or strong coffee
1/2 tsp. vanilla extract
1-1/2 cups oats
1/2 cup mini semisweet chocolate chips
Directions
Whisk together flour, cocoa powder, salt, and baking soda in bowl.
Cream margarine and sugar together with electric mixer in bowl. Beat in espresso and vanilla. Beat in flour mixture 1/2 cup at a time, adding up to 1/2 cup more if necessary to make thick dough. Stir in oats and chocolate chips.
Divide dough in half. Transfer each dough half to large sheet of plastic wrap or wax paper. Use plastic wrap to shape dough into 2 2-inch-diameter logs with plastic wrap or wax paper. Wrap tightly, and chill 2 hours, or overnight.
Preheat oven to 350ºF. Slice dough logs into 1/2-inch-thick slices. Transfer slices to greased or parchment paper–lined baking sheet. Bake 8 to 11 minutes, or until cookies look dry on top. Cool cookies 3 minutes on baking sheet before transferring to wire rack.
nutritional information Per Cookie: Calories: 56; Protein: less than 1 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 8 g; Cholesterol: 0 mg; Sodium: 43 mg; Fiber: less than 1 g; Sugar: 4 g; vegan
RAISIN OATMEAL COOKIES
This is from the infamous long-since-forgotten emailing list, though it looks like it was from a diabetic list.
Yield: 2-1/2 dozen cookies (1 per serving)
Ingredients
6 tablespoons margarine, softened
1/4 cup fat-free sour cream
1 egg
1 teaspoon vanilla
1 cup packed light brown sugar
1-1/2 cups quick-cooking oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup raisins for baking
Directions
Mix margarine, sour cream, egg, and vanilla in large bowl; mix in brown sugar. Mix in combined oats, flour, baking soda, baking powder, and cinnamon. Mix in raisins.
Drop dough onto greased cookie sheets, using 2 tablespoons for each cookie. Bake at 350 degrees F. until browned, 12 to 15 minutes. Cool on wire racks.
Nutritional Information Per Serving (1 cookie): Calories: 90, Fat: 2.7 g, Cholesterol: 7.1 mg, Sodium: 57 mg, Protein: 1.5 g, Carbohydrate: 15.3 g
Diabetic Exchanges: 1 Bread/Starch, 1/2 Fat
CHOCOLATE FUDGE COOKIES
This is from the infamous long-since-forgotten emailing list. Prep: 15 min.
This begins, “This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.”
Ingredients
1-1/2 cups unsalted butter
3 cups sugar
1/4 cup plus 2 Tbs. cocoa powder
3/4 cup milk
4 cups quick oatmeal
1 tsp. vanilla extract
2 cups walnuts, chopped
1 cup raisins (optional)
Directions
Combine butter, sugar & cocoa in heavy saucepan over medium heat. Stir until butter is melted & mixture is combined. Stir in milk. Increase heat to high & bring to boil. Let boil 1-1/2 minutes, stirring constantly. Remove from heat & stir in remaining ingredients until mixed thoroughly. Drop by tablespoonfuls onto waxed paper. Set aside to dry completely.
CHEWY OATMEAL MOLASSES COOKIES
This is from Diana Rattray in The Spruce Eats. She wrote, "These oatmeal molasses cookies are wonderfully chewy, and the cinnamon and ginger add just the right amount of spice.
"If you love oatmeal cookies for their chewiness and molasses cookies for their flavor, this recipe is an excellent choice. Add some chopped walnuts or pecans for extra texture."
Prep Time: 10 minutes; Cook Time: 12 minutes; Total Time: 22 minutes; Servings: 36 to 48 servings
To view this online, go to https://www.thespruceeats.com/chewy-oatmeal-molasses-cookies-3058382.
Ingredients
1 cup sugar
1/2 cup shortening
1 teaspoon vanilla extract
1 large egg
1/2 cup molasses
2 cups/9 ounces all-purpose flour
1 scant teaspoon salt
1-1/4 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1 cup quick-cooking oats
Directions
Heat the oven to 375 F.
Lightly grease a baking sheet or line it with parchment paper or a silicone baking mat.
Cream the sugar and shortening together in a large mixing bowl with an electric mixer.
Add the vanilla, egg, and molasses; beat until well blended.
Combine the flour, salt, baking soda, and spices in another bowl; blend well.
Add the dry mixture to the first mixture; mix well. Fold in the oatmeal.
Shape the cookie dough into 1-inch balls or drop the dough from a small cookie scoop onto the prepared baking sheet.
Bake in the preheated oven for 10 to 12 minutes.
Cool the cookies completely and store in a tightly covered container or food storage bag for up to 5 days or freeze for up to 3 months.
Recipe Variation
Add about 1/2 cup of finely chopped pecans or walnuts to the cookies.
CHEESECAKE-STUFFED RED VELVET COOKIES
This comes from the Food Network Kitchen, and begins, “The classic flavors of red velvet cake are transformed into cookies with the cream cheese baked right inside.”
Total Time: 2 hours 45 minutes; Active Time: 30 minutes; Yield: 12 cookies; Level: Easy
To view this online, click here.
Ingredients
Filling:
One 8-ounce package cream cheese, at room temperature
1/3 cup granulated sugar
2 tablespoons sour cream
1 teaspoon pure vanilla extract
Cookies:
1-2/3 cups all-purpose flour, scooped and leveled (see Cook's Note)
1/4 cup unsweetened cocoa powder, scooped and leveled
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1-1/4 cups granulated sugar
1/2 stick (4 tablespoons) unsalted butter, melted
1 tablespoon buttermilk
1 teaspoon red food coloring
1 teaspoon pure vanilla extract
2 large eggs
Confectioners' sugar, for coating
Directions
Watch how to make this recipe.
Make the filling: Line a baking sheet with parchment paper. Beat the cream cheese, granulated sugar, sour cream and vanilla in a large bowl with an electric mixer on medium speed until smooth. Spoon 1 tablespoon of the filling at a time onto the parchment so that you have 12 dollops. Freeze until solid, about 2 hours.
Make the cookies: Sift together the flour, cocoa powder, baking powder, salt and baking soda in a medium bowl. Whisk together the granulated sugar, butter, buttermilk, food coloring, vanilla and eggs in another bowl. Fold the flour mixture into the sugar mixture with a rubber spatula until smooth. Cover the bowl with plastic wrap and refrigerate until chilled, about 30 minutes (it will still be soft).
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
Coat your hands generously with confectioners' sugar and scoop a heaping tablespoon of the cookie dough into your hand. Put one of the frozen cream cheese dollops in the middle of the dough and place another tablespoon of the dough on top of the cream cheese. Shape the dough around it to completely enclose the cream cheese, and then roll to coat in the confectioners' sugar. Repeat with the remaining dough and cream cheese, coating your hands in confectioners' sugar as needed.
Place the cookies on the prepared baking sheets about 2 inches apart. Bake until the cookies are firm around the edges and can be easily lifted with a spatula, 10 to 12 minutes. Let the cookies cool on the trays for 10 minutes, and then transfer to a cooling rack and cool completely.
Cook's Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
LEMON BUTTER COOKIES
This is from Diana Rattray on The Spruce Eats. Diana wrote, “These lemon butter cookies are delicious little snowballs full of vibrant lemon flavor. Fresh finely grated lemon zest and lemon juice flavor the cookies perfectly, and the powdered sugar coating makes them extra special. I add chopped walnuts to the cookies but they may be made with chopped pecans or no nuts at all.
“Bake these easy lemon butter cookies for a special occasion or family treat. They're perfect for a party or holiday. Bake them for Easter or a spring or summer event.
“The recipe is easily scaled up for a party or bake sale event. See the tips and variations for a few more ideas and tips for freezing cookies.”
Total: 30 mins; Prep: 15 mins; Cook: 15 mins; Yield: 2 to 3 Dozen (24 servings)
To view this yummy, lemony recipe online, click here.
Ingredients
1-3/4 cups all-purpose flour (8 ounces)
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup butter (unsalted, softened)
2/3 cup sugar (granulated)
2 teaspoon lemon peel (finely grated)
1 large egg
3 tablespoons lemon juice (fresh)
1/2 cup walnuts (finely chopped)
1/4 cup powdered sugar
Directions
Heat the oven to 350 F.
Line a baking sheet with parchment paper or grease the pan lightly.
In a medium bowl, combine the flour, baking soda, cream of tartar, and salt. Blend thoroughly with a spoon or whisk. Set aside.
In a large mixing bowl with an electric mixer, cream the butter and granulated sugar until light and fluffy, about 4 to 5 minutes.
Beat the egg and lemon zest into the creamed mixture, and then add the lemon juice.
Gradually stir the flour mixture into the first mixture until well blended.
Fold in the chopped walnuts.
With floured hands, shape the dough into small balls and arrange on the prepared baking sheet about 2 inches apart. The cookies will spread just slightly.
Bake the lemon cookies for about 12 to 16 minutes, or until the cookies are lightly browned on the bottoms.
Remove the cookies from the baking sheet to a rack and let them cool.
Using a mesh sieve or sifter, sprinkle the cooled cookies with confectioners' sugar.
Makes about 2 to 3 dozen cookies.
Tips and Variations
If you'll be freezing the cookies, omit the powdered sugar coating. Put the cookies in containers separated with sheets of wax paper and freeze for up to 4 months. Defrost the cookies and place them on a rack. Sift powdered sugar over them.
Omit the chopped walnuts or replace them with chopped pecans or toasted coconut.
Add a teaspoon of dried ground lavender flowers to the flour mixture.
If you are using salted butter, reduce the salt slightly to a scant 1/2 teaspoon.
CHOCOLATE ESPRESSO OATMEAL COOKIES
Makes 48 cookies.
From the December 2011 issue of Vegetarian Times, page 75. This begins, “Take chocolate chip cookies to the next level with this espresso-spiked dough that's laced with chewy oats.”
To view this online, click here.
Ingredients
3/4 cup all-purpose flour or oat flour
1/4 cup unsweetened cocoa powder
1/4 tsp. salt
1/2 tsp. baking soda
4 oz. (1 stick) margarine, softened
3/4 cup sugar
1/4 cup cooled espresso or strong coffee
1/2 tsp. vanilla extract
1-1/2 cups oats
1/2 cup mini semisweet chocolate chips
Directions
Whisk together flour, cocoa powder, salt, and baking soda in bowl.
Cream margarine and sugar together with electric mixer in bowl. Beat in espresso and vanilla. Beat in flour mixture 1/2 cup at a time, adding up to 1/2 cup more if necessary to make thick dough. Stir in oats and chocolate chips.
Divide dough in half. Transfer each dough half to large sheet of plastic wrap or wax paper. Use plastic wrap to shape dough into 2 2-inch-diameter logs with plastic wrap or wax paper. Wrap tightly, and chill 2 hours, or overnight.
Preheat oven to 350ºF. Slice dough logs into 1/2-inch-thick slices. Transfer slices to greased or parchment paper–lined baking sheet. Bake 8 to 11 minutes, or until cookies look dry on top. Cool cookies 3 minutes on baking sheet before transferring to wire rack.
nutritional information Per Cookie: Calories: 56; Protein: less than 1 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 8 g; Cholesterol: 0 mg; Sodium: 43 mg; Fiber: less than 1 g; Sugar: 4 g; vegan
RAISIN OATMEAL COOKIES
This is from the infamous long-since-forgotten emailing list, though it looks like it was from a diabetic list.
Yield: 2-1/2 dozen cookies (1 per serving)
Ingredients
6 tablespoons margarine, softened
1/4 cup fat-free sour cream
1 egg
1 teaspoon vanilla
1 cup packed light brown sugar
1-1/2 cups quick-cooking oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup raisins for baking
Directions
Mix margarine, sour cream, egg, and vanilla in large bowl; mix in brown sugar. Mix in combined oats, flour, baking soda, baking powder, and cinnamon. Mix in raisins.
Drop dough onto greased cookie sheets, using 2 tablespoons for each cookie. Bake at 350 degrees F. until browned, 12 to 15 minutes. Cool on wire racks.
Nutritional Information Per Serving (1 cookie): Calories: 90, Fat: 2.7 g, Cholesterol: 7.1 mg, Sodium: 57 mg, Protein: 1.5 g, Carbohydrate: 15.3 g
Diabetic Exchanges: 1 Bread/Starch, 1/2 Fat
CHOCOLATE FUDGE COOKIES
This is from the infamous long-since-forgotten emailing list. Prep: 15 min.
This begins, “This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.”
Ingredients
1-1/2 cups unsalted butter
3 cups sugar
1/4 cup plus 2 Tbs. cocoa powder
3/4 cup milk
4 cups quick oatmeal
1 tsp. vanilla extract
2 cups walnuts, chopped
1 cup raisins (optional)
Directions
Combine butter, sugar & cocoa in heavy saucepan over medium heat. Stir until butter is melted & mixture is combined. Stir in milk. Increase heat to high & bring to boil. Let boil 1-1/2 minutes, stirring constantly. Remove from heat & stir in remaining ingredients until mixed thoroughly. Drop by tablespoonfuls onto waxed paper. Set aside to dry completely.
CHEWY OATMEAL MOLASSES COOKIES
This is from Diana Rattray in The Spruce Eats. She wrote, "These oatmeal molasses cookies are wonderfully chewy, and the cinnamon and ginger add just the right amount of spice.
"If you love oatmeal cookies for their chewiness and molasses cookies for their flavor, this recipe is an excellent choice. Add some chopped walnuts or pecans for extra texture."
Prep Time: 10 minutes; Cook Time: 12 minutes; Total Time: 22 minutes; Servings: 36 to 48 servings
To view this online, go to https://www.thespruceeats.com/chewy-oatmeal-molasses-cookies-3058382.
Ingredients
1 cup sugar
1/2 cup shortening
1 teaspoon vanilla extract
1 large egg
1/2 cup molasses
2 cups/9 ounces all-purpose flour
1 scant teaspoon salt
1-1/4 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1 cup quick-cooking oats
Directions
Heat the oven to 375 F.
Lightly grease a baking sheet or line it with parchment paper or a silicone baking mat.
Cream the sugar and shortening together in a large mixing bowl with an electric mixer.
Add the vanilla, egg, and molasses; beat until well blended.
Combine the flour, salt, baking soda, and spices in another bowl; blend well.
Add the dry mixture to the first mixture; mix well. Fold in the oatmeal.
Shape the cookie dough into 1-inch balls or drop the dough from a small cookie scoop onto the prepared baking sheet.
Bake in the preheated oven for 10 to 12 minutes.
Cool the cookies completely and store in a tightly covered container or food storage bag for up to 5 days or freeze for up to 3 months.
Recipe Variation
Add about 1/2 cup of finely chopped pecans or walnuts to the cookies.
CHEESECAKE-STUFFED RED VELVET COOKIES
This comes from the Food Network Kitchen, and begins, “The classic flavors of red velvet cake are transformed into cookies with the cream cheese baked right inside.”
Total Time: 2 hours 45 minutes; Active Time: 30 minutes; Yield: 12 cookies; Level: Easy
To view this online, click here.
Ingredients
Filling:
One 8-ounce package cream cheese, at room temperature
1/3 cup granulated sugar
2 tablespoons sour cream
1 teaspoon pure vanilla extract
Cookies:
1-2/3 cups all-purpose flour, scooped and leveled (see Cook's Note)
1/4 cup unsweetened cocoa powder, scooped and leveled
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1-1/4 cups granulated sugar
1/2 stick (4 tablespoons) unsalted butter, melted
1 tablespoon buttermilk
1 teaspoon red food coloring
1 teaspoon pure vanilla extract
2 large eggs
Confectioners' sugar, for coating
Directions
Watch how to make this recipe.
Make the filling: Line a baking sheet with parchment paper. Beat the cream cheese, granulated sugar, sour cream and vanilla in a large bowl with an electric mixer on medium speed until smooth. Spoon 1 tablespoon of the filling at a time onto the parchment so that you have 12 dollops. Freeze until solid, about 2 hours.
Make the cookies: Sift together the flour, cocoa powder, baking powder, salt and baking soda in a medium bowl. Whisk together the granulated sugar, butter, buttermilk, food coloring, vanilla and eggs in another bowl. Fold the flour mixture into the sugar mixture with a rubber spatula until smooth. Cover the bowl with plastic wrap and refrigerate until chilled, about 30 minutes (it will still be soft).
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
Coat your hands generously with confectioners' sugar and scoop a heaping tablespoon of the cookie dough into your hand. Put one of the frozen cream cheese dollops in the middle of the dough and place another tablespoon of the dough on top of the cream cheese. Shape the dough around it to completely enclose the cream cheese, and then roll to coat in the confectioners' sugar. Repeat with the remaining dough and cream cheese, coating your hands in confectioners' sugar as needed.
Place the cookies on the prepared baking sheets about 2 inches apart. Bake until the cookies are firm around the edges and can be easily lifted with a spatula, 10 to 12 minutes. Let the cookies cool on the trays for 10 minutes, and then transfer to a cooling rack and cool completely.
Cook's Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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