Category: Cookie

Macaron

~ Max ~ Leave a comment

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These are a difficult project. They take a lot of patience, but if done properly can be mastered.

Ingredients:

200 g almond flour
200 g icing sugar
200 g granulated sugar
50 g water
150 g egg whited, divided into 75 and 75, at room temperature

Directions:

Stack two baking trays on top of each other. Line with parchment paper or a silicon mat.

Process almonds and sugar in food processor. Sift out and large pieces of almond.

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Heat water and sugar on the stop. Mix and heat until sugar is dissolved and mixture reaches 245˚F.

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While heating begin whisking 75g egg whites in electric mixer on high. When they have stiff peaks either stop mixer.

Turn mixer on low, slowly pour sugar mixture into egg whites.

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Continue to whip on high for 5-7 minutes until cooled, glossy and firm.

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Mix almond mixture and other 75g egg whites (until just combined).

Fold egg whites into almond meal without deflating. Batter should be thick and flow slowly without over-mixing.

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Scoop into piping bag with circular tip (1/2 inch diameter).

Pipe 1 1/2 inch circles onto baking sheet. Hold piping bag about 1 cm above tray, and move tip quickly off the circle when finished piping.

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If top doesn’t smooth out, use a finger dipping in water to smooth out top.

Allow shells to harden for 30 minutes, tops should be dry and not glossy.

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Preheat oven to 320˚F.

Bake for 15 minutes, rotating halfway through.

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Fill with jam, nutella or buttercream icing.

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Tahini Chocolate Chip Cookie Sticks

~ Marvin ~ Leave a comment

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This gluten-free snack from kitchen-tested.com has a short list of ingredients and comes together nicely despite the absence of flour.

Ingredients:

1 cup raw tahini
6 tbsp. pure maple syrup
2 large eggs
1 tsp. pure vanilla extract
½ tsp. baking soda
1 ½ cups semisweet chocolate chips, divided
Sea salt flakes for sprinkling

Directions:

Preheat the oven to 350F and line 2 baking sheets with parchment paper.

In the bowl of a food processor fitted with the “s” blade, combine the tahini, maple syrup, eggs, vanilla, and baking soda until smooth.

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Fold in 1 cup of the chocolate chips.

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Form one log on each of the 2 baking sheets. The dough will be very sticky so use a spatula to form the logs.

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Bake for 20 minutes. Remove from the oven and sprinkle each loaf with ¼ cup chocolate chips, gently pressing them into the dough. Sprinkle each loaf with ¼ tsp. sea salt flakes. Allow to cool for 15-20 minutes before slicing into cookie sticks.

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Salted Chocolate Chip Cookies

~ Max ~ 1 Comment

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This recipe comes from BuzzFeed – I started making these when the recipe was initially published and they were an immediate hit. I made a couple small adaptations by simplifying the instructions, adding milk chocolate chips, and decreasing the sugar. I used a scale to simplify the baking process and ensure accurate amounts.

Instructions:

2 sticks unsalted butter, melted and cooled to room temperature
1 cup light brown sugar (200 g)
3/4 cup granulated sugar (175 g)
2 1/2 cups all-purpose flour (300 g)
1 tsp kosher salt
1 tsp baking soda
2 large eggs
2 tsp vanilla extract
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
flaked sea salt

Directions:

Mix dry ingredients (flour, salt, baking soda)
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Whisk sugars, and break up well (using fingers if needed)

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Add melted butter and mix well.

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Whisk in both eggs and mix well, scrape down the sides. Add vanilla extract.

Add the dry ingredients and mix well

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Add the chocolate chips and mix well.

Scoop into roughly golf sized balls (I used a small cookie scoop). Place on cookie sheet and refrigerate for at least 3 hours and up to 3 days (wrapped in Saran Wrap). You can also freeze them at this point and remove from freezer to bake (add 4 minutes to bake time)

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Preheat oven to 375˚F. Place dough balls approximately 2 inches apart and top with a pinch of flaked sea salt.

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Bake for 11-15 minutes until golden brown.

Sprinkle Biscotti

~ Marvin ~ Leave a comment

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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

~ Max ~ Leave a comment

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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

~ Max ~ 1 Comment

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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

~ Marvin ~ Leave a comment

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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

~ Marvin ~ Leave a comment

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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

~ Marvin ~ 1 Comment

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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

~ Max ~ Leave a comment

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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.