YumSugar

A Month of Cookies Roundup

YumSugar — Thu, 01 Nov 2007 09:01:52 -0700

Last month was National Cookie Month and, in case you didn't know, we featured a different cookie recipe each day. If you missed any of them, then you're in luck, we've compiled them all for you right here. There were some basics like snickerdoodles and shortbread, but there were also some new finds like potato chip cookies. So check out the list - there are 32, one for each day and one extra! - and see what strikes your fancy!

52 Weeks of Baking: Caramel "Apple" Cookies

YumSugar — Wed, 31 Oct 2007 13:01:19 -0700

I was searching for a final cookie recipe to round out National Cookie Month when I stumbled across one that looked like caramel apples. They were so cute and seemed like the perfect Halloween treat, so I headed to the store and grabbed a bag of caramels. The cookies themselves are pretty simple to make; they're basically a dyed sugar cookie dipped in caramel and put on a stick! To get the recipe and start bobbing for your own "apples," read more

Note: I couldn't find any popsicle sticks at my local grocery store; you may need to try a specialty craft or cooking store. I only had 10 sticks available - free with the caramels - and used the rest of the dough to make small cookies.

Caramel "Apple" Cookies
From Recipe Link

1 cup sugar
1/2 cup (1 stick) margarine or butter, softened
1/2 cup shortening
1 1/2 teaspoon vanilla
red food coloring (optional)
2 eggs
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
About 24 wooden popsicle sticks
Caramel Glaze (see below)

Heat oven to 400F.
Mix sugar, margarine and shortening in large bowl.
Stir in vanilla and eggs.
Stir in flour, baking soda and salt.
Add in food coloring if desired. Add enough to obtain desired color, I used five drops and ended up with a pale pink.
If possible, wrap dough in plastic wrap and place in freezer for an hour, or in refrigerator overnight.
Roll dough 1/4 –inch thick on lightly floured cloth-covered surface.
Cut with 3-inch round or apple-shaped cookie cutter.
Place on ungreased cookie sheet. Insert wooden stick horizontally into each cookie.
Bake 8 or 9 minutes or until edges are light brown. Cool about 2 minutes; remove from cookie sheet. Cool completely.
While cookies are cooling, make caramel glaze (see below).
Spread top third of each cookie (opposite wooden stick) with Caramel Glaze. Hold cookie upright; allow glaze to drizzle down cookie.

Makes about 2 dozen cookies.

Caramel Glaze
1 package (14 ounces) vanilla caramels, unwrapped
1/4 cup water [I used apple juice]

Heat caramels and water over low heat, stirring frequently, until melted and smooth.
If glaze becomes too stiff, heat over low heat, stirring constantly, until softened.

View 24 Photos ›

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Scrumptious, Delicate Chocolate Macaroons

partysugar — Tue, 30 Oct 2007 13:47:11 -0700

Although the majority of you prefer coconut macaroons to the classic French sandwich cookie, I love the French version. When I eat a French macaroon, I am instantly transported to the glorious streets of Paris. I enjoy how the cookies have a crisp, dry outside and soft, chewy inside.

In this recipe, the sweet filling is a chocolate whipped cream. These take time to make, but the final product is divinely worth it. They're great with an afternoon coffee or glass of bubbly, so get the recipe now, just read more

French Chocolate Macaroons
From Luscious Chocolate Desserts by Lori Longbotham

Macaroons:
1/2 cup blanched whole almonds
1 3/4 cups confectioners' sugar
3 tablespoons unsweetened cocoa powder
3 Large egg whites
Pinch of salt
2 teaspoons granulated sugar
Filling:
1/2 cup heavy (whipping) cream
2 tablespoons unsweetened cocoa powder
5 ounces bittersweet or semisweet chocolate, finely chopped
1/2 cup (1 stick) unsalted butter, at room temperature

Position a rack in the middle of the oven and preheat the oven to 400°F. Line 2 Large baking sheets with parchment paper.
To make the macaroons: pulse the almonds with 1 cup of the confectioners' sugar in a food processor until finely ground. Add the cocoa powder and the remaining 3/4 cup confectioners' sugar and pulse until well blended.
Beat the egg whites with the salt with an electric mixer on medium-high speed in a large bowl just until the whites form soft peaks when the beaters are lifted. Add the granulated sugar and beat just until the whites form stiff peaks when the beaters are lifted. With a whisk or a rubber spatula, gently fold in the almond mixture.
Transfer the batter to a pastry bag fitted with a 1/2-inch plain tip. Pipe out 1-inch-diameter mounds about 2 inches apart on the prepared baking sheets. Bake, one sheet at a time, for 6 to 8 minutes, until the tops are cracked and appear dry but the macaroons are still slightly soft to the touch.
Transfer the cookies, still on the parchment paper, to barely dampened kitchen towels and let cool for 5 minutes. Carefully peel the paper off the macaroons and transfer to wire racks to cool completely. (The macaroons can be made 1 day in advance and stored in layers separated by wax paper in an airtight container.)
To make the filling: bring the cream just to a boil in a medium saucepan over high heat.
Remove the pan from the heat and whisk in the cocoa powder. Add the chocolate and butter and whisk until smooth.
Let coot to room temperature, then refrigerate, covered, for at least 30 minutes, or until the filling is firm enough to hold its shape when spread.
If desired, transfer the filling to a pastry bag fitted with a 1/2-inch plain tip. Pipe the filling, or spread it with a table knife, generously on the flat side of half of the macaroons. Top with the remaining macaroons, flat-side down, pressing together gently to form sandwiches. (The cookies can be stored in layers separated by wax paper in an airtight container in the refrigerator for up to 2 days.)

Makes about 4 dozen cookies.

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Betcha Can't Eat Just One

YumSugar — Mon, 29 Oct 2007 05:01:33 -0700

According to most people, you're either a sweet person or a savory one. You either crave cookies, or you crave chips. So what do you do if you fall somewher in between? What do you do if you crave both chips and cookies? If you're looking for an answer to that question, then today's your lucky day. I've actually discovered a recipe for potato chip cookies! That's right, the best of both worlds in one tasty snack. For the recipe, read more

Potato Chip Cookies
From Real Simple magazine, May 2005

1 cup unsalted butter, at room temperature
1/2 cup granulated sugar, plus 1/2 cup more for coating
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon cinnamon
3/4 cup potato chips, crushed
1/2 cup pecans, chopped

Heat oven to 375F. Cream the butter and 1/2 cup sugar in a large bowl with an electric mixer on high speed. Lower to medium speed and add the vanilla.
Add the flour and cinnamon to the butter mixture. Beat on low speed until incorporated. Fold in the potato chips and pecans.
Form into approximately 1 1/2-inch balls. Dredge in the remaining sugar.
Place on parchment- or foil-lined baking sheets, 2 inches apart.
Bake until golden brown around the edges, about 13 minutes.
Let cool on sheets for 5 minutes, then transfer to wire racks.

Yield: Makes 2 1/2 dozen

NUTRITION PER SERVING
CALORIES 138(54% from fat); FAT 8g (sat 4g); PROTEIN 1mg; CHOLESTEROL 16mg; CALCIUM 6mg; SODIUM 18mg; FIBER 1g; CARBOHYDRATE 15g; IRON 1mg

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Gorgeous Alphabet Sugar Cookies

partysugar — Sun, 28 Oct 2007 09:00:00 -0700

Having a good, reliable sugar cookie recipe in your repertoire is a must for every home baker. Sugar cookies are incredibly diverse and can be turned into many different kinds of cookies. For a clever take on place settings think about making these sugar cookie stand outs. Part of the dough is dyed red and two cookie cutter shapes are used to make the letter and the backing. These make beautiful edible ornaments come holiday time. To take a look at the recipe, read more

Sugar Cookie Standouts
From Better, Homes, and Gardens magazine

2/3 cup butter, softened
3/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 tablespoon milk
1 teaspoon vanilla
2 cups all-purpose flour
red (or any other color) food coloring
Edible glitter, sparkling sanding sugar, or granulated sugar (optional)

In a large mixing bowl beat butter on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and, vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
Tint one-third of the dough red with 3/4 teaspoon liquid red food coloring before chilling. Cover and chill dough for 2 to 3 hours or until easy to handle.
On a lightly floured surface form a mound by dropping small amounts of each of the doughs close together in a random pattern. Gently shape the mound into a ball. Divide in half. Cover and chill until easy to handle.
On a lightly floured surface, roll half the dough at a time to 1/8 inch thickness. Using a 3-inch alphabet-shaped cutter, cut into desired shapes. Sprinkle with edible glitter, sparkling sanding sugar, or granulated sugar, if desired. Place 1 inch apart on ungreased cookie sheets.
Bake in a 375 degree oven for 7 to 8 minutes or until edges are firm and very lightly browned. Transfer to a wire rack and let cool.

Makes 36 cookies.

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Would You Rather Eat French or Coconut Macaroons?

partysugar — Sun, 28 Oct 2007 04:30:00 -0700

Source

Snap in to a Lemon-Basil Snap

YumSugar — Sat, 27 Oct 2007 04:28:19 -0700

It's a little late in the season for basil - although I've still seen thriving bunches in the store - but when I saw this recipe for Lemon-Basil Snaps, I knew I had to share it with you. From the look of things, it seems to be a cross between a cookie and a savory biscuit. Call me crazy, but I think this is exactly the sort of recipe that would be worth giving around the holidays. Can you imagine the reaction you'll receive - assuming you can get your hands on some fresh basil - when you present someone with a basil cookie? If you're feeling adventurous give this recipe a try, just read more

Lemon-Basil Snaps
From Southern Living magazine, November 2005

3/4 cup butter, softened
3/4 cup sugar
1 large egg
1 tablespoon grated lemon rind
1 tablespoon fresh lemon juice
1/3 cup minced fresh lemon basil leaves*
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup finely chopped pistachio nuts
3 tablespoons sugar

Makes 3 dozen

Beat butter at medium speed with electric mixer until fluffy; add 3/4 cup sugar, beating well. Add egg and next 3 ingredients, beating until blended.
Combine flour, baking soda, and salt; gradually add to butter mixture, beating until blended. Cover and chill 1 hour.
Combine nuts and 3 tablespoons sugar in a shallow bowl.
Shape dough into 1-inch balls; roll in nut mixture, and place 2 inches apart on ungreased baking sheets. Flatten slightly with hands or bottom of a glass.
Bake at 350° for 10 to 12 minutes or until golden brown. Remove to wire racks to cool.

*Fresh sweet basil may be substituted.

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Ghost Lollipop Cookies

partysugar — Fri, 26 Oct 2007 03:00:00 -0700

If spider cookies aren't really your style, how about ghost lollipop cookies? You don't need a special ghost shaped cookie cutter to make these screaming spice cookies, since they get their shape from a bent, used tuna can. The eyes and open mouth are melted Jolly Ranchers, and the white face is fluffy frosting. These cookies take a bit of time to make, but the finished product is a gorgeous cookie that makes a great gift when wrapped in clear cellophane. To give this recipe a whirl, read more

Screaming Spice Cookies
From Food Network

Cookies:
2 cups all-purpose flour, plus additional for rolling out dough
1/4 teaspoons baking soda
1 tablespoon pumpkin pie spice
1/2 teaspoon fine salt
3/4 cup unsalted butter, slightly softened
1/3 cup granulated sugar
1/3 cup light brown sugar
1 large egg
2 teaspoons pure vanilla extract
Icing:
Hard candies, try yellow, red, black, (Jolly Ranchers preferred)
1/4 cup water
3 tablespoons egg white powder
3/4 teaspoon orange extract
1 1/2 to 2 cups confectioners' sugar
1 empty metal tuna fish can, (about 6 ounces) for cutting cookies*
Lollipop sticks, available in craft or bakers' supply stores

For the cookies: whisk the flour, baking soda, pumpkin pie spice, and salt together in a medium bowl.
Beat the butter in a large bowl with a handheld mixer until fluffy. Scrape down the sides of the bowl, add the sugars, and continue beating until light, about 3 minutes. Add egg and vanilla extract, beating until smooth. Gradually add the dry ingredients while mixing slowly to make a smooth dough. Divide dough in half and press each half into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.
Transfer 1 disk of dough to a floured work surface and roll about 1/4-inch thick. Cut into cookies with a pinched tuna can*. Transfer cookies with an offset spatula to a nonstick or silicon lined baking sheet.
Cut out eyes and a mouth with a pastry tip, fat straw, or a knife. Press the lollipop sticks into the narrow end of each cookie, if using. Repeat with remaining dough. Press excess dough together, roll and cut into cookies. Refrigerate cookies for at least 30 minutes.
Evenly space the racks in the oven and preheat to 350 degrees F.
Put the candies in a small plastic bag and hit with a rolling pin to break into little pieces.
Bake the cookies just until they are set, about 20 minutes. Remove baking sheets from the oven and carefully sprinkle the broken candies into the eyes and mouth of the cookies. Continue to cook until the candy liquefies, about 3 minutes more. Cool cookies on pan for 10 minutes before removing from the pan. Cool cookies on a rack.
For the icing: whisk the water, egg white powder and orange extract in a medium bowl until foamy but smooth. Gradually whisk in the confectioners' sugar to make a smooth icing.
Spread a layer of icing over the entire surface of the cookies with the back of a teaspoon. Let rest until the icing sets, about 30 minutes.
Serve or store in a covered container for up to 3 days.

Makes 20 cookies.

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Get Caught in a Spiderweb Cookie

YumSugar — Thu, 25 Oct 2007 07:01:38 -0700

I love how Halloween has really become a celebrated holiday of its own. There are a ton of festive ways to decorate your house, lots of pumpkins to carve and best of all, treats to make! If you're looking for a simple cookie for your Halloween party, pot luck or office, then look no further. These simple spiderweb cookies are wonderfully tasty and cute too! To get the how-to, read more

For an extra bit of fun, use a spiderweb cookie cutter instead of a plain circle.

Spiderweb Cookies
From Gourmet Magazine, November 2007

2 batches decorating icing (recipe follows)
1 batch sugar cookies, cut out using 3 1/3-inch round or octagonal cookie cutter, baked according to directions in recipe, and cooled completely (recipe follows)
Black food coloring, preferably liquid

Special equipment: 3 pastry bags fitted with couplers, 2 #3-size (medium, round) decorating tips, 1 #1-size (small, round) decorating tip, small offset spatula, toothpicks

Make thin icing: In large bowl, stir together 1 batch icing and 2 tablespoons water. Fit 1 pastry bag with #3-size tip and fill with thin icing.
Color thicker icing: Divide second batch icing between 2 medium bowls. To icing in 1 bowl, gradually mix in black food coloring until icing is black. Fit second pastry bag with second #3-size tip and fill with black icing.
Fit third pastry bag with #1-size tip and fill with remaining (thicker) white icing.
Pipe border: Using pastry bag with #1 tip and thicker white icing, pipe around outer edge of 1 cookie. Repeat with remaining cookies and let set 2 minutes.
"Flood" to fill center: Using pastry bag with #3 tip and thinner white icing, squirt pool of icing into center of 1 cookie, then spread to edge with small offset spatula. Repeat with second cookie, giving first time to set.
Pipe circles: Returning to first cookie, using pastry bag with black icing, pipe concentric circles over white icing, beginning in center and ending almost at edge. Repeat with second cookie, giving first time to set.
Form spiderweb pattern: Returning to first cookie, position tip of toothpick in center and drag through icing out to edge. Wipe tip and repeat 7 more times to make 8 evenly spaced, radiating lines like spokes of wheel.
Next, position tip at edge, halfway between 2 lines, and drag inward to center to create another line. Wipe tip and repeat 7 more times to make 8 more lines between first 8.
Repeat process with second iced cookie. Repeat with remaining cookies, working in batches of 2 to allow icing to partially set, but not harden, between steps. Let cookies dry, uncovered, at room temperature 10 hours or overnight. (Once dry, cookies will keep, layered between sheets of wax paper or parchment, in airtight container at room temperature 1 week.)

Decorating Icing
From Gourmet Magazine, December 2005

1 (1-lb) box confectioners sugar
4 teaspoons powdered egg whites (not reconstituted) such as Just Whites
1/3 cup water
1 tablespoon fresh lemon juice
1 teaspoon vanilla

Beat together all ingredients in a large bowl with an electric mixer at medium speed until just combined, about 1 minute.
Increase speed to high and continue to beat until icing holds stiff peaks, about 3 minutes in a stand mixer or 10 minutes with a handheld. If not using icing immediately, cover surface with a dampened paper towel, then cover bowl with plastic wrap.

Note: Icing can be made 1 day ahead and chilled, its surface covered with dampened paper towel and bowl covered with plastic wrap.

Sugar Cookies
From Gourmet Magazine, December 2005

2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla

Whisk together flour and salt in a small bowl.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 3 minutes in a stand mixer or 6 minutes with a handheld. Beat in egg and vanilla. Reduce speed to low and add flour mixture, mixing until just combined.
Form dough into 2 balls and flatten each into a 6-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 1 hour.
Put oven rack in middle position and preheat oven to 350°F.
Roll out 1 disk of dough (keep remaining dough chilled) into an 8 1/2-inch round (1/4 inch thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, rewrap in plastic and chill until firm.) Cut out as many cookies as possible from dough with cutters and transfer to 2 ungreased large baking sheets, arranging cookies about 1 inch apart.
Bake cookies, 1 sheet at a time, until edges are golden, 10 to 12 minutes, then transfer to racks to cool completely.
Meanwhile, gather scraps and chill until dough is firm enough to reroll, 10 to 15 minutes. Make more cookies with remaining dough and scraps (reroll scraps only once) and bake on cooled baking sheets.

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Disgust Your Guests With Brain Cookies

partysugar — Wed, 24 Oct 2007 16:15:08 -0700

Halloween is a great time to get creative with experimental baking. Take these cookies, for example: The dough is arranged in long tubes and shaped to look like a brain. You will need an entire bottle of food coloring to make the deep red blood glaze. If you don't like nuts or are allergic, simply omit them from the recipe. Normally I would never recommend grossing out your guests, but that is what Halloween is all about! To see how to make these mini brains, read more

Brain Cookies
From Emeril Lagasse

Brain Cookies:
2 sticks unsalted butter, softened
1 cup sugar
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup very finely chopped walnuts, or pecans
1 teaspoon vanilla extract
About 5 drops red food coloring
About 9 drops blue food coloring
Blood Glaze:
2 cups confectioners' sugar
35 to 40 drops red food coloring
2 to 4 tablespoons milk, as needed for thinning glaze

Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper and set aside.
In a large bowl, cream together the butter and sugar.
Into a separate bowl, sift together the flour, baking soda, and salt.
Alternating with the eggs, add the flour mixture to the butter mixture, beating well after the addition of each. Fold in the nuts, vanilla, and red and blue food coloring, being careful not to overmix the dough. The food coloring will make the dough a grayish color, resembling the color of brains.
Place the dough in batches in a potato ricer and push the dough out onto the prepared baking sheets in long tubes of dough. With your fingers, loosely pat and arrange the dough strands into clumps resembling brains, pushing to form 2 hemispheres and shaping into a walnut-like shape. Bake until golden brown on the bottom, 12 to 14 minutes. Remove from the oven and transfer to a wire rack to cool.
To make the "blood glaze," in a small bowl, combine the confectioners' sugar with the food coloring to make a thick glaze, whisking together. Add milk, 1 tablespoon at a time, until the glaze is a good consistency for drizzling.
Drizzle the "blood" onto the cookies and serve either warm or at room temperature.

Makes 2 dozen cookies.

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