Category: Cookies

03/14/07

Caramel Pecan Bars

Permalink 06:53:00 pm, Categories: Desserts, Cookies  

Another favorite Christmas cookie. This recipe leaves a lot of edge trimmings which are unsuitable for company and must be disposed of...somehow.

1 recipe Sugar Cookie dough
12.5 oz (1.75 c.) sugar
1.5 oz (2 Tbs) corn syrup
.75 c water
7 oz. (14 Tbs) unsalted butter
8.5 oz (0.75) cup honey
1 cup heavy cream
17 oz. toasted pecans

Preheat oven to 350F

Roll out dough, line half sheet pan, chill until firm. Bake with foil & pie weights 20 min., remove foil & weights, bake an additional 10 minutes until completely set. Cool completely.

In a large saucepan, combine sugar, corn syrup, and water and bring to a boil. Cook until the mixture becomes amber, 350F, remove from heat. Carefully add butter and honey, return to heat, stir until dissolved. Bring the mixture back to a boil and carefully add cream. Boil the mixture until it reaches 250F. Quickly combine nuts & caramel, spread in cookie crust. Bake 20 min. or until the topping begins to bubble.

Once cool, cut by turning upside down onto cutting board, scoring through the crust, then cutting through the caramel with a chef's knife.

Mexican Wedding Cakes

Permalink 06:50:30 pm, Categories: Desserts, Cookies  

These are my favorite Christmas cookie. They don't ship as well as some of the others but I love them so my cookie recipients get a ziplock of crumbs every year. :)

2 cups whole pecans or walnuts, 1 cup chopped fine, one cup ground until the texture of coarse cornmeal
2 cups flour
.75 tsp salt
16 Tbs (8 oz) softened unsalted butter
.33 cup superfine sugar
1.5 tsp vanilla
powdered sugar for rolling cookies

Preheat oven to 325F

Mix nuts, flour, and salt, set aside.

Beat butter and sugar on medium until light and creamy, about 1.5 minutes. Beat in vanilla. Add flour mixture and bat at low speed until dough just comes together. Working with one tablespoon (I use a #70 disher) at a time, form dough into rounds.

Bake 17 to 19 minutes until the tops are pale golden

Once cool, roll in confectioners' sugar.

03/03/07

Giant Espresso Chcolate Chip Cookie

Permalink 05:12:51 pm, Categories: Desserts, Cookies  

Totally addictive! You won't be able to walk by without breaking off a piece. To make a heart shape I print it off from the computer, place the printout under a sheet of parchment paper, and form the cookie on that. The less obsessive can feel free to wing it. Here's the graphic.

It's really more shortbread than traditional chocolate chip cookie, which is probably why it holds it shape so well.

The original recipe is from the Washington Post, circa 1990something.

Here is an ideal cookie to make and have on hand for nibbling with fresh berries, ice cream, or frozen yogurt, or just as good, freshly brewed coffee. To serve the cookie, present it whole and let each person break away his or her own piece.

1.5c (7 oz) flour
.25 tsp baking powder
.25 tsp salt
12 tbs (6 oz) butter
.25 cup brown sugar
2 tbs sugar
1 tbs instant espresso powder
2 tsp vanilla
.75 cup mini chocolate chips

Preheat the oven to 350. Spray an 11" removable-bottom tart pan with nonstick spray (or use parchment as per above.)

Whisk together the flour, baking powder, and salt in a small bowl.

Cream the butter and sugars for 2 to 3 minutes. Beat in the espresso powder and vanilla. Add the flour ingredients, beating just to combine. Stir in the chips.

Press the dough into the pan, or onto the parchment-lined cookie sheet. Bake for 35 minutes, or until set. Cool in the pan, on a rack, or carefully slide the parchment to a cooling rack.

The original recipe calls for a caramel-pecan topping, but I didn't manage to clip out that part of the article. Use common sense, create your own!

I decorated with melted chocolate. Melt chips (semi-sweet or white) with a splash of oil in the microwave, then drizzle with a fork or from a ziplock or pastry bag.

01/25/07

Shortbread

Permalink 01:56:59 pm, Categories: Desserts, Cookies  

This is my most-coveted Christmas cookie. Amounts following ingredients are for a double batch, which is all I make.

1.75 cups (8 3/4 oz) flour (1 lb 1 1/2 oz)
.25 cups (1 3/8 oz) rice flour (2 5/8 oz)
.67 cups (4 3/4 oz) superfine sugar (9 1/2 oz)
.25 t. salt (1/5 tsp)
16 Tbs (8 oz) cold, unsalted butter (16 oz)

1 tsp sugar for sprinkling (2 tsp)

Preheat oven to 425F. Line ungreased 9-inch round cake pan with parchment of wax paper; set aside

In bowl of standing mixer fitted with paddle attachment, mix flours, sugar, and salt at low speed until combined, about 5 seconds. Cut butter into .5" cubes with .25 cup flour mixture on a sheet of parchment paper. Add butter and any remaining flour on parchment to bowl with dry ingredients. Mix on low speed until dough is pale yellow and resembles damp crumbs, about 4 minutes.

Press dough into pan. (With my pans, a single batch is 2 lb 3 oz--useful info for splitting the double batch.) Unmold onto cookie sheet, use 2" cookie cutter to remove center and set aside on cookie sheet. Replace cookie cutter. Place shortbread in oven, immediately reducing temperature to 300F.

Bake 20 minutes, remove from oven, score into 16 wedges and poke design with skewer. Bake an additional 40 minutes until pale golden. Cut on score marks, slide shortbread onto rack and cool thoroughly.

Ginger Bars

Permalink 01:50:26 pm, Categories: Cookies  

From Fine Cooking

These have been a Christmas staple for several years running and are a snap to make.

9 oz (2 cups) flour
1 tsp baking soda
0.25 tsp salt
2.5 tsp ginger
1.25 tsp cinnamon
0.5 tsp cloves
6.5 oz (13 Tbs) unsalted butter, softened
10.5 oz (1.33 cups) sugar
2 oz (2.5 Tbs) molasses
1.5 oz (4.5 tsp) honey
2 eggs
confectioners' sugar for sprinkling

Preheat oven to 350F, lightly grease a 9x13 cake pan.

Whisk together flour, baking soda, salt, ginger, cinnamon, and cloves.

Beat the butter, sugar, molasses, and honey until creamy and well blended, about 4 minutes. Add eggs, one at a time, beat until blended. Add the flour mixture and mix on low until just blended. Scrape the batter into the pan and spread evenly.

Bake until the edges just begin to pull away from the sides of the pan and a toothpick inserted in the center comes out almost clean, 23 to 25 minutes.

Cut into bars, dust lightly with confectioners' sugar.

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Robin's Random Recipes

My old site is still available here. I'll move recipes over as time permits but my focus is adding recipes as I make them, with pictures whenever possible. This is not another online recipe warehouse. These are all personal favorites, made time and time again.

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