Sprinkle Biscotti

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This Molly Yeh modified recipe is a nut free fun way to make an easy batch of two dozen biscotti.

Ingredients:

3 ½ cups unbleached all-purpose flour
1 tsp. baking powder
½ tsp. kosher salt
1 cup grapeseed oil
1 cup granulated sugar
3 large eggs
1 tbsp. pure vanilla extract
½ cup sprinkles
Raw sugar and extra sprinkles on top of logs just before baking

Directions:

Preheat oven to 350F. In the bowl of an electric mixer fitted with the paddle attachment, beat together the oil and sugar.

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Add the eggs one at a time, followed by the vanilla.  Blend until well combined.

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In a separate bowl, combine the flour, baking powder and salt.

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Add to the mixer bowl and blend until the dough begins to form.

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Fold in the sprinkles.  Form the dough into 2 11×2 ½-inch logs on parchment lined baking sheets. Sprinkle a few extra sprinkles and raw sugar and gently press onto the tops of the logs.

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Bake for 25 minutes, remove from oven and allow to cool for 10 minutes.

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Reduce the oven temperature to 250F, slice the logs into 1 inch cookies and place cut side down onto the cookie sheet.  Bake for 25 more minutes.

Mocha Espresso Frosted Cookies

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Based on the grocery store cookie this one is a chocolate espresso take. This cookie is soft and frosted with espresso frosting, making it a delicious dessert or treat to enjoy with coffee.

Ingredients:

For the Cookies:

1 1/2 sticks butter, room temperature
1 cup granulated sugar
1 egg
2 tsp vanilla extract
1/4 cup sour cream
1/4 cup coffee creamer
1 espresso shot
2 1/2 cup all-purpose flour
1/2 cup cocoa powder
1/2 tsp baking soda
1/2 tsp salt

For the Icing:

2 sticks butter, softened
1 tsp espresso powder
1 tsp vanilla
3 cups powdered sugar
1-3 tbsp coffee creamer

Directions:

For the Cookies:

Preheat oven to 350˚F.

In a mixer cream butter and sugar for 1-2 minutes until light and fluffy.

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Add egg, vanilla, sour cream and creamer. I used a flavoured coffee creamer you find at the grocery store.

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Add flour, baking soda, cocoa powder and salt and mix well.

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Place golf ball sized balls of dough on a cookie sheet, flatten slightly, and bake for 16-18 minutes.

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Wait until the cookies are cooled to frost.

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For the Frosting:

Cream butter. Add espresso powder and vanilla.

Add powdered sugar, coffee creamer and vanilla. Alternate adding powdered sugar and coffee creamer.

Spread frosting onto cookies. Add more powdered sugar if it is too thin and more creamer of it is too thick. Top with sprinkles if you wish.

Red Velvet Cookie with Cream Cheese Frosting

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Based on the grocery store cookie this one is a red velvet take. Soft with cream cheese icing this cookie walks the fine line between cookie and cake.

Ingredients:

For the Cookies:

1 1/2 sticks butter, room temperature
1 cup granulated sugar
1 egg
2 tsp vanilla extract
1/4 cup sour cream
1/4 cup coffee creamer (I used vanilla flavoured)
2 1/2 cup all-purpose flour
1/4 cup cocoa powder
Red food colouring (prefer gel based)
1/2 tsp baking soda
1/2 tsp salt

For the Icing:

1 stick butter, softened
1 package (8 oz) cream cheese, softened
1 tsp vanilla
1 tsp coffee creamer
3 cups powdered sugar

Directions:

For the Cookies:

Preheat oven to 350˚F.

In a mixer cream butter and sugar for 1-2 minutes until light and fluffy.

Add egg, vanilla, sour cream, creamer and red food colouring. I used a flavoured coffee creamer you find at the grocery store.

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Add flour, cocoa powder, baking soda and salt and mix well.

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Place golf ball sized balls of dough on a cookie sheet, flatten slightly, and bake for 16-18 minutes.

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Wait until the cookies are cooled to frost.

For the Frosting:

Cream butter and cream cheese.

Add powdered sugar, coffee creamer and vanilla.

Dip cookies in icing to frost. Add more powdered sugar if it is too thin.

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Chocolate Chunk Cherry Oatmeal Cookies

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This combination of chocolate chunks and dried cherries take this cookie to a truly delicious level. Dried cherries can be substituted with dried cranberries if desired. This dough can be optionally chilled in the refrigerator for up to 2 days before baking off the cookies.

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Ingredients:

2 sticks unsalted pareve margarine, room temperature
¾ cup brown sugar
¾ cup granulated sugar
2 tsp. pure vanilla extract
2 large eggs, room temperature
1 ¾ cups unbleached all-purpose flour
1 tsp. baking soda
½ tsp. kosher salt
1 ¼ cups large flake oats
10 oz. (284g) semisweet or bittersweet chocolate chunks
¾ cup dried cherries

Directions:

Preheat oven to 375F and line cookie sheets with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, cream together the margarine and sugars until light and fluffy.

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Add in the vanilla, and the eggs, one at a time, scraping down the bowl as necessary.

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In a separate bowl, combine the flour, baking soda, salt, chocolate chunks and dried cherries.
Slowly add the dry ingredient mixture to the bowl and blend until the dough just begins to come together.

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Using a 1 ½ -inch scoop, form the dough into approximately 40 balls, spaced on the cookie sheet with a maximum of 12 cookies per sheet.

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Bake for 11 minutes, rotating the racks halfway through.

Building Block Biscotti

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I gave this cookie the name, “building block,” because the fillings can be modified to suit your taste.  The versions below are nut-free.  They are dairy-free if pareve white chocolate chips are used.

Ingredients:

2 ½ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
1 ½ cups granulated sugar
½ cup (1 stick) unsalted pareve margarine, room temperature
2 large eggs, room temperature
1 tsp. pure vanilla extract
1 cup white chocolate chips/semisweet chocolate chips
1 cup dried berries/toasted flaked coconut/toffee pieces
1 egg white

Directions:

Preheat oven to 350F.  Line 2 baking sheets with parchment paper.  Combine flour, baking powder and salt in medium bowl; whisk to blend.

In the bowl of an electric mixer fitted with the paddle attachment, beat margarine and sugar until light and fluffy. Add eggs, one at a time, followed by vanilla and beat until smooth.

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Mix in flour mixture, then chips and berries/coconut/toffee.  Cover the dough with plastic wrap for 2-24 hours.

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Divide dough into 3-4 logs each approximately 6×2.5 inches (15x7cm) long.   The logs will expand during baking.

Whisk egg white in small bowl until foamy; brush egg white glaze on top and sides of each log.

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Bake logs until golden brown about 35 minutes.

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Cool for 10 minutes, then slice logs on diagonal into ½-inch wide slices.  Bake for 10 more minutes.  Allow biscotti to cool.  Makes approximately 40 biscotti.

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Ginger Molasses Cookies

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These spiced cookies smell and taste great any time of year.

Ingredients:

2 ¼ cups unbleached all-purpose flour
1 tsp. baking powder
¼ tsp. kosher salt
1 tsp. ground ginger
1 tsp. ground cinnamon
½ tsp. ground cloves
1/8 tsp. ground nutmeg
¾ cup (1 ½ sticks) unsalted pareve margarine, room temperature
1 cup packed brown sugar
1 large egg
1 tsp. pure vanilla extract
¼ cup molasses
½ granulated sugar, to roll the cookie dough in

Directions:

 

Preheat oven to 375F. Line 3 baking sheets with parchment paper.

In a medium bowl, combined the flour, baking powder, salt, ginger, cinnamon, cloves and nutmeg.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the margarine and sugar until creamy.

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Add the egg, vanilla and molasses and beat, scraping down the bowl as necessary.

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Add the flour mixture slowly and beat on low speed until just combined.

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Chill the dough for 1-24 hours.

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Using an ice cream scoop, form balls and roll in granulated sugar.  Bake for 10 minutes.

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Confetti Shortbread

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This recipe is originally from Mom on Timeout and it is is my second variation of this shortbread. I based it on the Cranberry Orange Biscotti from last month, although these ones aren’t vegan. You can easily swap the butter to make them vegan if you want!

Ingredients:

3/4 cup sugar
2 1/2 cups all purpose flour
1 cup butter, cut into small cubes
1 tsp vanilla extract
1/2 cup sprinkles
zest of one orange
2 tbsp milk
additional sugar for coating

Directions:

In a large bowl combine flour and 3/4 cup sugar. Cut butter into small cubes, add to dry ingredients and combine with a pastry cutter.

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Add vanilla, milk, and sprinkles. Combine with your hands until forms a dough.

Roll dough into a log (2 inches in diameter). Roll in plastic wrap and refrigerate for 2 hours and up to 3 days.

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Preheat oven to 325˚F.

Cut slices of cookie dough into 1/4 inch thick. Coat cookie slices in additional sugar.

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Bake for 12-15 minutes. Let cool and use royal icing if you wish.

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Cookies can be stored in a container on the counter or frozen for later.

Special Purim Edition: Hamentashen

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Here are two easy ways to bake hamantaschen cookies for Purim. Fill them with jam, chocolate chips, chocolate spread, prune/apricot or poppyseed filling. The first recipe is from kitchen-tested.com and the second is a cake mix hack with a unique taste from naomi_tgis. The folding technique is from toriavey.com. The latter site has multiple filling recipes from scratch.

Cake Mix Hack:

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Ingredients:

1 box Duncan Hines classic yellow cake mix
2 eggs
1 stick unsalted pareve margarine, room temperature
1 tsp. pure vanilla extract
¾-1 cup unbleached all-purpose flour

Directions:

Preheat oven to 350F. In the bowl of a stand mixer fitted with the paddle attachment, beat together the cake mix, eggs, margarine and vanilla until well combined.

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Add the flour and mix until the dough begins to come together.

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Roll the dough out on a lightly floured surface to ¼-inch thickness.

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Use a 3-inch cookie cutter to roll out rounds and place them on a parchment lined cookie sheet.  Spoon not more than 1 tsp. of filling into the center and fold into a triangle.

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First, grasp the left side of the circle and fold it towards the centre to make a flap that covers the left third of the circle.  Grasp the right side of the circle and fold it towards the centre, overlapping the upper part of the left side flap to create a triangular tip at the top of the circle.  Grasp the bottom part of the circle and fold it upward to create a third flap and compete the triangle.  When you fold this flap up, be sure to tuck the left side of this new flap underneath the left side of the triangle, while letting the right side of this new flap overlap the right side of the triangle, creating a “pinwheel” effect.  Pinch each corner of the triangle gently but firmly to secure the shape using your fingers which you can lightly moisten with water. Bake for 13 minutes, rotating the racks halfway through.  Makes approximately 24 hamantaschen after the dough scraps have been rerolled as necessary.

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From scratch:

Ingredients:

2 eggs
½ cup grapeseed oil
½ cup granulated sugar
½ tsp. pure vanilla extract
2 cups unbleached all-purpose flour
½ tsp. baking powder
¼ tsp. kosher salt

Directions:

In the bowl of a food processor fitted with the steel blade, process the eggs, oil, sugar and vanilla until well combined.

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Mix the flour, baking powder, and salt in a medium bowl and transfer to the food processor.

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Pulse until the dough begins to come together.

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Proceed as per the previous recipe with rolling, filling and shaping.

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Bake at 350F for about 15-16 minutes, rotating the sheets halfway through.  Makes approximately 20 hamantaschen.

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Vegan Cranberry Orange Shortbread Cookies

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This recipe is originally from Mom on Timeout and is absolutely delicious. I swapped the almond extract for vanilla extract and change the butter to be margarine – making these a great vegan treat.

Ingredients:

1/2 cup dried cranberries
1/4 + 1/2 cup sugar
2 1/2 cups all purpose flour
1 cup margarine, cut into small cubes
1 tsp vanilla extract
zest of one orange
2 tbsp fresh orange juice
additional sugar for coating

Directions:

Put cranberries and 1/4 cup sugar in a food processor and pulse until cranberries are chopped into smaller pieces.

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In a large bowl combine flour and other 1/2 cup sugar. Cut margarine into small cubes, add to dry ingredients and combine with a pastry cutter.

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Add vanilla, zest, and orange juice. Combine with your hands until forms a dough.

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Roll dough into a log (2 inches in diameter). Roll in plastic wrap and refrigerate for 2 hours and up to 3 days.

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Preheat oven to 325˚F.

Cut slices of cookie dough into 1/4 inch thick. Coat cookie slices in additional sugar.

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Bake for 12-15 minutes. Let cool and use royal icing if you wish.

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Cookies can be stored in a container on the counter or frozen for later.

Lemon Crinkle Cookies

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Adapted from How Sweet Eats/Jessica Merchant, these cookies both look and taste great.  A terrific combination of tart lemon and sweet sugar.
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Ingredients:

2 cups unbleached all-purpose flour
½ tsp. baking soda
¼ tsp. kosher salt
½ cup grapeseed oil
1 cup granulated sugar
1 large egg
1 large egg yolk
2 tbsp. freshly squeezed lemon juice
Zest of one lemon
1 tsp. pure vanilla extract
1 tsp. lemon extract
Powdered sugar for coating

Directions:

In the bowl of an electric mixer fitted with the paddle attachment, beat together the oil and sugar until smooth.

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Add the egg, egg yolk, lemon juice, lemon zest, vanilla and lemon extracts and beat until well combined.

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In a small bowl, combine the flour, baking soda, and salt.  Transfer the flour mixture to the mixer and blend until just combined.

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Cover with plastic wrap and refrigerate for 2-24 hours.

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Preheat oven to 325F and form 21 cookies by using a 1 ½-inch (4cm) ice cream scoop and shaping into balls. Coat them in the powdered sugar then bake on 3 baking sheets covered with parchment paper for 12 minutes.

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