Cookies
If you love Cookies, today's post is sure to please. Check out the Raisin Oatmeal Cookies, the Cheesecake-Stuffed Red Velvet Cookies, and the rest of today's yumminess. Enjoy!
ORANGE RICOTTA COOKIES
This interesting recipe is from Betty Crocker, and begins, "Tired of making the same, old cookies? These cookie sandwiches are delightfully different. Both the cookies and the filling are made with whole milk ricotta cheese and fresh orange, for a light and fluffy texture and amazing fresh orange flavor. They are a great choice for baby or wedding showers, afternoon teas, or other gatherings where you want cookies that say, “special.” Only you need to know that it took just 45 minutes of hands-on time to make them!
"Hailing direct from our Cookie cookbook, these cuties look fancy, but really aren’t complicated to make. The orange-ricotta cookies are dipped in colored orange sugar for a bit of sparkle and crunch. Filled with a creamy, dreamy orange-ricotta filling, then garnished with candied orange slices and mint leaves to make them extra-special. The soft, tender cookies and creamy filling are an intoxicating combination of flavors and textures that will have your guests coming back for seconds!"
Prep Time: 45 minutes; Total Time: 3 hours 45 minutes; Servings: 48
To view this online, click here.
Ingredients
Cookies
1 cup granulated sugar
1/3 cup butter, softened
1 egg
1/4 cup whole milk ricotta cheese (from 8-oz container)
1 teaspoon grated orange zest
4-1/2 teaspoons fresh orange juice
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon orange gel food color
1 tablespoon water
Filling
3/4 cup powdered sugar
1/3 cup butter, softened
1/2 cup whole milk ricotta cheese (from 8-oz container)
2 teaspoons grated orange zest
Garnish
Candied orange slices, cut into small triangles, if desired
Small mint leaves, cut in half, if desired
Directions
In large bowl, beat 3/4 cup of the granulated sugar and 1/3 cup butter with electric mixer on medium speed until light and fluffy. Add egg and beat well. Beat in 1/4 cup ricotta cheese, 1 teaspoon orange zest, and the orange juice until well mixed. Add flour, baking powder, baking soda and salt; beat until well blended. Cover and refrigerate 1 hour.
Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
Onto cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart (dough will be sticky).
Bake for 9 to 11 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
In small resealable bag, add remaining 1/4 cup granulated sugar and the food color; seal bag and shake to color sugar. Transfer colored sugar to small bowl. Lightly brush tops of cookie with pastry brush dipped in water; dip tops in colored sugar; return sugar-side up to cooling rack for sugar to dry.
In medium bowl, mix powdered sugar and 1/3 cup butter until no lumps remain. Stir in 1/2 cup ricotta and 2 teaspoons orange zest until mixed well.
To assemble cookies, pipe or spread about 2 teaspoons filling on the flat side of one cookie; press flat side of another cookie to filling at one spot to look like an open clam. Press a piece of candied orange slice and mint leaf into filling for garnish and place on tray. Loosely cover and refrigerate about 30 minutes or until filling is firm.
KITCHEN SINK COOKIES
This is from Erin Gardner and adapted by Julia Moskin at The New York Times cooking newsletter. For this yumminess, Julia wrote, "These salty-sweet, crisp-soft cookies are a great way to use up extra candy, baking chocolate and even pretzels and chips. Making toffee is surprisingly easy and it's fun to mix in chopped peanuts, sesame seeds or whatever you like — but store-bought toffee bits are fine, too. (And you can make the cookies smaller, or drop the chilled dough onto the cookie sheet instead of slicing it, if you prefer.)"
Total Time: About 1 hour, plus chilling
This was featured in "Why Work When You Can Procrastibake?" and can be viewed online at https://cooking.nytimes.com/recipes/1019313-kitchen-sink-cookies. While you're at it, if you haven't already signed up for The New York Times cooking newsletter, I highly recommend doing so. Great recipes, guides, and more. Go ahead, I'll wait. (Tap, tap, tap...)
Ingredients
For the Toffee (optional)
1/4 cup unsalted butter (1/2 stick)
1/2 cup granulated sugar
1/2 teaspoon kosher salt
1/2 cup toasted nuts or seeds (optional)
For the Cookies
2-1/4 cups all-purpose flour
1 teaspoon kosher salt, more for tossing
1 teaspoon baking soda
3/4 cup unsalted butter (1-1/2 sticks), slightly softened at room temperature
1 packed cup light or dark brown sugar
1/2 cup granulated sugar
1 egg, at room temperature
1 teaspoon vanilla extract
About 3/4 cup salty mix-ins, such as nuts, broken mini pretzels, corn chips or potato chips
About 3/4 cup sweet mix-ins, such as toffee bits (brickle), chocolate chips or chunks, M&M's, cut-up candy bars or dried fruit
Preparation
Make the toffee, if you'd like: Line a cookie sheet with parchment paper or a nonstick baking mat.
In a small saucepan, combine butter, sugar and salt. Bring to a boil over medium heat and let bubble, whisking occasionally, until light golden brown, 5 to 7 minutes.
Turn off heat and, if using, stir in nuts or seeds. Pour onto the prepared pan and let the mixture run toward the edges. If necessary, use a rubber spatula to spread mixture; it should not be more than 1/4-inch thick. Set aside to harden completely. (If weather is very hot and humid, chill in refrigerator.) Break or chop into small (about 1/2-inch) chunks.
Make the cookies: In a bowl, whisk dry ingredients together. In a stand mixer fitted with the paddle attachment, cream butter and sugars together at medium speed until fluffy and smooth, about 2 minutes. Mix in egg, then vanilla. In three batches, add the dry ingredients, mixing to combine each time.
In a bowl, combine the sweet and salty mix-ins and toss them with ½ teaspoon salt. Add mix-ins to dough and stir until evenly distributed.
Roll dough into a log about 2 inches in diameter, wrap and chill at least 1 hour or up to 2 days.
Heat oven to 325 degrees. Line two cookie sheets with parchment paper or nonstick baking mats.
Slice the dough log into approximately 1/2-inch-thick slices and arrange on cookie sheets, leaving 2 inches between cookies. Don’t worry if the slices are slightly broken or misshapen; these cookies should be bumpy and rough.
Bake until golden, about 20 minutes, rotating the pans halfway through. When done, the edges should be just browning and the tops should feel soft. Let cool on the pans for 5 minutes, then transfer to wire racks to finish cooling.
CLASSIC PEANUT BUTTER BLOSSOM COOKIES
This is from Betty Crocker, and begins, "The beloved Peanut Blossoms began their journey in 1957 as an entry in the Pillsbury Bake-Off™ contest. Betty's original creation, "Chocolate Candy-Topped Peanut Butter Cookies," refined the classic peanut butter cookie recipe by reducing salt and using all butter for a richer flavor. Featured in Betty Crocker’s 2006 Christmas cookbook, the recipe initially showcased chocolate stars as its signature topping.
"The widespread availability and popularity of HERSHEY'S KISSES led to a recipe update, using these iconic candies instead. Over the past two decades, peanut butter blossom cookies have become a top-rated and most popular holiday favorite and a year-round treat, gracing cookie trays, lunchboxes, and cookie jars alike."
Prep Time: 60 minutes; Total Time: 60 minutes; Servings: 36
To view this recipe online, click here.
Ingredients
1/2 cup granulated sugar
\1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1/2 cup salted butter, softened
1 large egg
1-1/2 cups Gold Medal™ All Purpose Flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
Additional granulated sugar
About 36 HERSHEY'S KISSES milk chocolate candies, unwrapped
Instructions
Heat oven to 375°F.
In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, the butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until thoroughly blended and dough forms.
Shape dough into 1-inch balls; roll in additional granulated sugar. Place on ungreased cookie sheets, about 2 inches apart.
Bake one cookie sheet at a time for 8 to 10 minutes or until edges are light golden brown. Remove from oven and immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheet to cooling rack. Repeat with additional cookie sheets.
Cool cookies until chocolate candies are set up, about 1 hour. Store in an air tight container in a single layer between sheets of waxed paper.
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
SHORTBREAD COOKIES
This yumminess is from Ina Garten on the Food Network.
Prep Time: 15 minutes; Inactive Time: 30 minutes; Cook Time: 30 minutes; Total Time: 1 hour 15 minutes; Level: Easy; Yield: 20 cookies
To view this online, click here.
Ingredients
3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3-1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces very good semisweet chocolate, finely chopped
Directions
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
Drizzle 1/2 of each cookie with just enough chocolate to coat it.
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.)
ORANGE RICOTTA COOKIES
This interesting recipe is from Betty Crocker, and begins, "Tired of making the same, old cookies? These cookie sandwiches are delightfully different. Both the cookies and the filling are made with whole milk ricotta cheese and fresh orange, for a light and fluffy texture and amazing fresh orange flavor. They are a great choice for baby or wedding showers, afternoon teas, or other gatherings where you want cookies that say, “special.” Only you need to know that it took just 45 minutes of hands-on time to make them!
"Hailing direct from our Cookie cookbook, these cuties look fancy, but really aren’t complicated to make. The orange-ricotta cookies are dipped in colored orange sugar for a bit of sparkle and crunch. Filled with a creamy, dreamy orange-ricotta filling, then garnished with candied orange slices and mint leaves to make them extra-special. The soft, tender cookies and creamy filling are an intoxicating combination of flavors and textures that will have your guests coming back for seconds!"
Prep Time: 45 minutes; Total Time: 3 hours 45 minutes; Servings: 48
To view this online, click here.
Ingredients
Cookies
1 cup granulated sugar
1/3 cup butter, softened
1 egg
1/4 cup whole milk ricotta cheese (from 8-oz container)
1 teaspoon grated orange zest
4-1/2 teaspoons fresh orange juice
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon orange gel food color
1 tablespoon water
Filling
3/4 cup powdered sugar
1/3 cup butter, softened
1/2 cup whole milk ricotta cheese (from 8-oz container)
2 teaspoons grated orange zest
Garnish
Candied orange slices, cut into small triangles, if desired
Small mint leaves, cut in half, if desired
Directions
In large bowl, beat 3/4 cup of the granulated sugar and 1/3 cup butter with electric mixer on medium speed until light and fluffy. Add egg and beat well. Beat in 1/4 cup ricotta cheese, 1 teaspoon orange zest, and the orange juice until well mixed. Add flour, baking powder, baking soda and salt; beat until well blended. Cover and refrigerate 1 hour.
Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
Onto cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart (dough will be sticky).
Bake for 9 to 11 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
In small resealable bag, add remaining 1/4 cup granulated sugar and the food color; seal bag and shake to color sugar. Transfer colored sugar to small bowl. Lightly brush tops of cookie with pastry brush dipped in water; dip tops in colored sugar; return sugar-side up to cooling rack for sugar to dry.
In medium bowl, mix powdered sugar and 1/3 cup butter until no lumps remain. Stir in 1/2 cup ricotta and 2 teaspoons orange zest until mixed well.
To assemble cookies, pipe or spread about 2 teaspoons filling on the flat side of one cookie; press flat side of another cookie to filling at one spot to look like an open clam. Press a piece of candied orange slice and mint leaf into filling for garnish and place on tray. Loosely cover and refrigerate about 30 minutes or until filling is firm.
KITCHEN SINK COOKIES
This is from Erin Gardner and adapted by Julia Moskin at The New York Times cooking newsletter. For this yumminess, Julia wrote, "These salty-sweet, crisp-soft cookies are a great way to use up extra candy, baking chocolate and even pretzels and chips. Making toffee is surprisingly easy and it's fun to mix in chopped peanuts, sesame seeds or whatever you like — but store-bought toffee bits are fine, too. (And you can make the cookies smaller, or drop the chilled dough onto the cookie sheet instead of slicing it, if you prefer.)"
Total Time: About 1 hour, plus chilling
This was featured in "Why Work When You Can Procrastibake?" and can be viewed online at https://cooking.nytimes.com/recipes/1019313-kitchen-sink-cookies. While you're at it, if you haven't already signed up for The New York Times cooking newsletter, I highly recommend doing so. Great recipes, guides, and more. Go ahead, I'll wait. (Tap, tap, tap...)
Ingredients
For the Toffee (optional)
1/4 cup unsalted butter (1/2 stick)
1/2 cup granulated sugar
1/2 teaspoon kosher salt
1/2 cup toasted nuts or seeds (optional)
For the Cookies
2-1/4 cups all-purpose flour
1 teaspoon kosher salt, more for tossing
1 teaspoon baking soda
3/4 cup unsalted butter (1-1/2 sticks), slightly softened at room temperature
1 packed cup light or dark brown sugar
1/2 cup granulated sugar
1 egg, at room temperature
1 teaspoon vanilla extract
About 3/4 cup salty mix-ins, such as nuts, broken mini pretzels, corn chips or potato chips
About 3/4 cup sweet mix-ins, such as toffee bits (brickle), chocolate chips or chunks, M&M's, cut-up candy bars or dried fruit
Preparation
Make the toffee, if you'd like: Line a cookie sheet with parchment paper or a nonstick baking mat.
In a small saucepan, combine butter, sugar and salt. Bring to a boil over medium heat and let bubble, whisking occasionally, until light golden brown, 5 to 7 minutes.
Turn off heat and, if using, stir in nuts or seeds. Pour onto the prepared pan and let the mixture run toward the edges. If necessary, use a rubber spatula to spread mixture; it should not be more than 1/4-inch thick. Set aside to harden completely. (If weather is very hot and humid, chill in refrigerator.) Break or chop into small (about 1/2-inch) chunks.
Make the cookies: In a bowl, whisk dry ingredients together. In a stand mixer fitted with the paddle attachment, cream butter and sugars together at medium speed until fluffy and smooth, about 2 minutes. Mix in egg, then vanilla. In three batches, add the dry ingredients, mixing to combine each time.
In a bowl, combine the sweet and salty mix-ins and toss them with ½ teaspoon salt. Add mix-ins to dough and stir until evenly distributed.
Roll dough into a log about 2 inches in diameter, wrap and chill at least 1 hour or up to 2 days.
Heat oven to 325 degrees. Line two cookie sheets with parchment paper or nonstick baking mats.
Slice the dough log into approximately 1/2-inch-thick slices and arrange on cookie sheets, leaving 2 inches between cookies. Don’t worry if the slices are slightly broken or misshapen; these cookies should be bumpy and rough.
Bake until golden, about 20 minutes, rotating the pans halfway through. When done, the edges should be just browning and the tops should feel soft. Let cool on the pans for 5 minutes, then transfer to wire racks to finish cooling.
CLASSIC PEANUT BUTTER BLOSSOM COOKIES
This is from Betty Crocker, and begins, "The beloved Peanut Blossoms began their journey in 1957 as an entry in the Pillsbury Bake-Off™ contest. Betty's original creation, "Chocolate Candy-Topped Peanut Butter Cookies," refined the classic peanut butter cookie recipe by reducing salt and using all butter for a richer flavor. Featured in Betty Crocker’s 2006 Christmas cookbook, the recipe initially showcased chocolate stars as its signature topping.
"The widespread availability and popularity of HERSHEY'S KISSES led to a recipe update, using these iconic candies instead. Over the past two decades, peanut butter blossom cookies have become a top-rated and most popular holiday favorite and a year-round treat, gracing cookie trays, lunchboxes, and cookie jars alike."
Prep Time: 60 minutes; Total Time: 60 minutes; Servings: 36
To view this recipe online, click here.
Ingredients
1/2 cup granulated sugar
\1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1/2 cup salted butter, softened
1 large egg
1-1/2 cups Gold Medal™ All Purpose Flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
Additional granulated sugar
About 36 HERSHEY'S KISSES milk chocolate candies, unwrapped
Instructions
Heat oven to 375°F.
In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, the butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until thoroughly blended and dough forms.
Shape dough into 1-inch balls; roll in additional granulated sugar. Place on ungreased cookie sheets, about 2 inches apart.
Bake one cookie sheet at a time for 8 to 10 minutes or until edges are light golden brown. Remove from oven and immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheet to cooling rack. Repeat with additional cookie sheets.
Cool cookies until chocolate candies are set up, about 1 hour. Store in an air tight container in a single layer between sheets of waxed paper.
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
SHORTBREAD COOKIES
This yumminess is from Ina Garten on the Food Network.
Prep Time: 15 minutes; Inactive Time: 30 minutes; Cook Time: 30 minutes; Total Time: 1 hour 15 minutes; Level: Easy; Yield: 20 cookies
To view this online, click here.
Ingredients
3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3-1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces very good semisweet chocolate, finely chopped
Directions
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
Drizzle 1/2 of each cookie with just enough chocolate to coat it.
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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