Sarcastic Coffee Aficionado
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Cookie Recipes
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Sarcastic Coffee Aficionado
RUGELACH
FOR THE DOUGH
8 ounces (2 sticks) unsalted butter, room temperature
8 ounces cream cheese, room temperature
1/2 cup sugar
3 large egg yolks
1 teaspoon pure vanilla extract
Pinch of coarse salt
2 1/3 cups all-purpose flour, plus more for rolling out dough
FOR THE FILLING
4 ounces walnuts
1/2 cup sugar
Pinch of cinnamon
Pinch of salt
12 ounces apricot jelly, melted
2 cups mini semisweet chocolate chips, or currants or a combination
FOR THE FINISHING
1 large egg, lightly beaten
1/4 cup fine sanding sugar
DIRECTIONS
STEP 1
Make the dough: In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and cream cheese at medium speed. Add sugar, and beat until fluffy. Beat in egg yolks, one at a time, beating to combine after each addition. Add vanilla and salt, and beat to combine. Reduce speed to low, and beat in flour. Remove from bowl, and divide into 3 pieces on a lightly floured surface. Pat into disks, and wrap in plastic wrap. Refrigerate for at least 1 hour, and up to overnight.
STEP 2
Make the filling: In a food processor, combine walnuts, sugar, cinnamon, and salt. Pulse until fine.
STEP 3
Preheat the oven to 350 degrees. Line baking sheets with Silpats (French nonstick baking mats). On a lightly floured surface, roll one piece of dough into a 12-inch round, less than 1/8 inch thick. Brush evenly with jelly. Sprinkle with one-third of the walnut mixture and one-third of the chocolate chips. Using the rolling pin, gently roll over filling to press ingredients into dough.
STEP 4
Cut the round into 16 equal-sized wedges. Beginning at the base of each wedge, roll to enclose filling, forming crescent shapes. Pinch to seal. Place on prepared baking sheets. Repeat with remaining dough and filling ingredients. Brush tops with beaten egg, and sprinkle with sanding sugar. Bake until golden brown, 20 to 25 minutes.
FOR THE DOUGH
8 ounces (2 sticks) unsalted butter, room temperature
8 ounces cream cheese, room temperature
1/2 cup sugar
3 large egg yolks
1 teaspoon pure vanilla extract
Pinch of coarse salt
2 1/3 cups all-purpose flour, plus more for rolling out dough
FOR THE FILLING
4 ounces walnuts
1/2 cup sugar
Pinch of cinnamon
Pinch of salt
12 ounces apricot jelly, melted
2 cups mini semisweet chocolate chips, or currants or a combination
FOR THE FINISHING
1 large egg, lightly beaten
1/4 cup fine sanding sugar
DIRECTIONS
STEP 1
Make the dough: In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and cream cheese at medium speed. Add sugar, and beat until fluffy. Beat in egg yolks, one at a time, beating to combine after each addition. Add vanilla and salt, and beat to combine. Reduce speed to low, and beat in flour. Remove from bowl, and divide into 3 pieces on a lightly floured surface. Pat into disks, and wrap in plastic wrap. Refrigerate for at least 1 hour, and up to overnight.
STEP 2
Make the filling: In a food processor, combine walnuts, sugar, cinnamon, and salt. Pulse until fine.
STEP 3
Preheat the oven to 350 degrees. Line baking sheets with Silpats (French nonstick baking mats). On a lightly floured surface, roll one piece of dough into a 12-inch round, less than 1/8 inch thick. Brush evenly with jelly. Sprinkle with one-third of the walnut mixture and one-third of the chocolate chips. Using the rolling pin, gently roll over filling to press ingredients into dough.
STEP 4
Cut the round into 16 equal-sized wedges. Beginning at the base of each wedge, roll to enclose filling, forming crescent shapes. Pinch to seal. Place on prepared baking sheets. Repeat with remaining dough and filling ingredients. Brush tops with beaten egg, and sprinkle with sanding sugar. Bake until golden brown, 20 to 25 minutes.
Empress of the Moon
No Flour Peanut Butter Cookies
Preheat your oven to 350 F.
Mix one cup of peanut butter, one cup of sugar and one large egg together in a bowl, scoop it up in a one tablespoon cookie scoop, drop the cookies onto a cookie sheet a couple of inches apart, press them down with a fork in a crisscross pattern, and bake for ten to twelve minutes.
Preheat your oven to 350 F.
Mix one cup of peanut butter, one cup of sugar and one large egg together in a bowl, scoop it up in a one tablespoon cookie scoop, drop the cookies onto a cookie sheet a couple of inches apart, press them down with a fork in a crisscross pattern, and bake for ten to twelve minutes.
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Sarcastic Coffee Aficionado
SHORTBREAD COOKIES
Ingredients
1/2 cup (125 mL) corn starch
1/2 icing sugar
1 cup (250 mL) flour
3/4 cup (175 mL) butter (softened - room temp)
Preparation
Sift together corn starch, icing sugar and flour.
Blend in butter until soft, smooth dough forms.
Roll dough to 1/4 inch. (a little flour on your rolling surface)
Cut with cookie cutter.
Decorate with candied cherries.
Bake at 300 for 15-20 minutes. Makes approx 3 doz depending on size, of course.
* these get better day after day when stored in a tin .... you won't have any left after a week anyways .... #Yum!
Ingredients
1/2 cup (125 mL) corn starch
1/2 icing sugar
1 cup (250 mL) flour
3/4 cup (175 mL) butter (softened - room temp)
Preparation
Sift together corn starch, icing sugar and flour.
Blend in butter until soft, smooth dough forms.
Roll dough to 1/4 inch. (a little flour on your rolling surface)
Cut with cookie cutter.
Decorate with candied cherries.
Bake at 300 for 15-20 minutes. Makes approx 3 doz depending on size, of course.
* these get better day after day when stored in a tin .... you won't have any left after a week anyways .... #Yum!
Empress of the Moon
Chocolate Chip Pecan cookies
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup light brown sugar, firmly packed
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup butter at room temperature
1 package semisweet chocolate chips
1 cup chopped pecans
Sift flour, baking soda, and salt into a large bowl. Add sugar, eggs, vanilla and butter. Beat until smooth and well mixed with an electric mixer for about 1 minute. Stir in chocolate chips and nuts. Use a one tablespoon cookie scoop and drop cookies about 2 inches apart, onto an ungreased baking sheet. Bake chocolate chip cookies at 375° for 10 to 12 minutes, or until brown. Remove cookies to rack to cool. Makes about 6 dozen chocolate chip cookies.
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup light brown sugar, firmly packed
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup butter at room temperature
1 package semisweet chocolate chips
1 cup chopped pecans
Sift flour, baking soda, and salt into a large bowl. Add sugar, eggs, vanilla and butter. Beat until smooth and well mixed with an electric mixer for about 1 minute. Stir in chocolate chips and nuts. Use a one tablespoon cookie scoop and drop cookies about 2 inches apart, onto an ungreased baking sheet. Bake chocolate chip cookies at 375° for 10 to 12 minutes, or until brown. Remove cookies to rack to cool. Makes about 6 dozen chocolate chip cookies.
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Sarcastic Coffee Aficionado
RED VELVET CRINKLE COOKIES
(perfect for Christmas ... or anytime!)
Ingredients
3 cups all-purpose flour
1/4 cup unsweetened cocoa powder*
2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
3/4 cup unsalted butter, softened
1 1/3 cups granulated sugar
3 large eggs
1 Tbsp milk or buttermilk
1 1/2 tsp vanilla bean paste or vanilla
2 tsp lemon juice
5 tsp red food coloring
1 cup white chocolate chips
1 cup powdered sugar
Directions
In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granulated sugar until pale and fluffy. Mix in eggs 1 at a time, blending until combined after each addition. Mix in milk, vanilla bean paste, lemon juice and red food coloring. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Stir in white chocolate chips. Cover bowl with plastic wrap and chill 2 hours or until firm enough to shape into balls.
Preheat oven to 350 degrees. Pour powdered sugar into a bowl. Remove dough from refrigerator, scoop dough out and with buttered hands, shape into medium balls (about 2 1/2 Tbsp each). Roll cookie dough balls into powdered sugar and evenly coat. Transfer to Silpat or parchment paper lined baking sheets and flatten slightly, then bake in preheated oven 13 - 14 minutes. Allow to rest on cookie sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
*If you want them a little more chocolatey you can replace 2 - 3 Tbsp of the flour with 2 - 3 additional Tbsp of cocoa powder.
Cook Time: 15 minutes
Total Time: 2 hours, 40 minutes
Yield: About 30 cookies
(perfect for Christmas ... or anytime!)
Ingredients
3 cups all-purpose flour
1/4 cup unsweetened cocoa powder*
2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
3/4 cup unsalted butter, softened
1 1/3 cups granulated sugar
3 large eggs
1 Tbsp milk or buttermilk
1 1/2 tsp vanilla bean paste or vanilla
2 tsp lemon juice
5 tsp red food coloring
1 cup white chocolate chips
1 cup powdered sugar
Directions
In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granulated sugar until pale and fluffy. Mix in eggs 1 at a time, blending until combined after each addition. Mix in milk, vanilla bean paste, lemon juice and red food coloring. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Stir in white chocolate chips. Cover bowl with plastic wrap and chill 2 hours or until firm enough to shape into balls.
Preheat oven to 350 degrees. Pour powdered sugar into a bowl. Remove dough from refrigerator, scoop dough out and with buttered hands, shape into medium balls (about 2 1/2 Tbsp each). Roll cookie dough balls into powdered sugar and evenly coat. Transfer to Silpat or parchment paper lined baking sheets and flatten slightly, then bake in preheated oven 13 - 14 minutes. Allow to rest on cookie sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
*If you want them a little more chocolatey you can replace 2 - 3 Tbsp of the flour with 2 - 3 additional Tbsp of cocoa powder.
Cook Time: 15 minutes
Total Time: 2 hours, 40 minutes
Yield: About 30 cookies
Sarcastic Coffee Aficionado
oooh .... a second RED VELVET COOKIE!! I will be making both and work will be the guinea pigs!!
Red Velvet Cheesecake Cookies
adapted from Two Peas & Their Pod
Ingredients:
For the cookies
1 box red velvet cake mix (I used Duncan Hines)
2 tablespoons all-purpose flour
2 large eggs
1/2 cup canola oil
pinch of vanilla powder (or 1 tsp vanilla extract)
For the cheesecake filling
4 oz cream cheese, at room temperature
2 cups powdered sugar
pinch of vanilla powder (or 1 tsp vanilla extract)
For the white chocolate drizzle
1 1/2 cups white chocolate chips, melted (If you don't have white chocolate chips, or if you have an issue with melting them, you can simply drizzle some melted vanilla frosting, it's just as delicious)
Directions:
For the cookies
In a large bowl, combine the cake mix and flour. Whisk together until clumps disappear. In the bowl of a stand mixer, add the cake mix with the flour, eggs, oil and vanilla and mix until smooth. The dough will be oily. Wrap it in plastic wrap and refrigerate for at least two hours.
For the cheesecake filling
Using a hand mixer, combine cream cheese, powdered sugar, and vanilla. Mix until smooth. Using a teaspoon, scoop out balls of cheesecake filling and place on a plate. Continue scooping out cheesecake filling into teaspoon balls until you have 10. Place plate in the freezer and freeze for at least two hours. (make sure to use enough dough to completely cover the balls of filling so it doesn't leak out. You can also just make more than 10 teaspoon balls, and consequently, make smaller cookies to use up all of the balls.)
Preheat oven to 350 degrees F. Lightly spray a large baking sheet with cooking spray, or line it with parchment paper or silicone baking mat.
To assemble the cookies, take about 1/4 cup of red velvet cookie dough and flatten in your hands. Place a ball of cheesecake filling in the center and wrap the cookie dough around the filling. (If the dough starts to crack when you're wrapping it around the filling, don't freak out. If you just sort of cup the dough between both your palms, it will pull it back together). Gently roll into a ball and place on prepared baking sheet. Only bake 3 cookies at a time because the cookies are very large and will spread.
Bake cookies for 11-13 minutes or until they begin to crackle. Let them cool on baking sheet for 5 minutes, and then transfer to a wire cooling rack to cool completely.
Melt the white chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens. Serve and enjoy!
Red Velvet Cheesecake Cookies
adapted from Two Peas & Their Pod
Ingredients:
For the cookies
1 box red velvet cake mix (I used Duncan Hines)
2 tablespoons all-purpose flour
2 large eggs
1/2 cup canola oil
pinch of vanilla powder (or 1 tsp vanilla extract)
For the cheesecake filling
4 oz cream cheese, at room temperature
2 cups powdered sugar
pinch of vanilla powder (or 1 tsp vanilla extract)
For the white chocolate drizzle
1 1/2 cups white chocolate chips, melted (If you don't have white chocolate chips, or if you have an issue with melting them, you can simply drizzle some melted vanilla frosting, it's just as delicious)
Directions:
For the cookies
In a large bowl, combine the cake mix and flour. Whisk together until clumps disappear. In the bowl of a stand mixer, add the cake mix with the flour, eggs, oil and vanilla and mix until smooth. The dough will be oily. Wrap it in plastic wrap and refrigerate for at least two hours.
For the cheesecake filling
Using a hand mixer, combine cream cheese, powdered sugar, and vanilla. Mix until smooth. Using a teaspoon, scoop out balls of cheesecake filling and place on a plate. Continue scooping out cheesecake filling into teaspoon balls until you have 10. Place plate in the freezer and freeze for at least two hours. (make sure to use enough dough to completely cover the balls of filling so it doesn't leak out. You can also just make more than 10 teaspoon balls, and consequently, make smaller cookies to use up all of the balls.)
Preheat oven to 350 degrees F. Lightly spray a large baking sheet with cooking spray, or line it with parchment paper or silicone baking mat.
To assemble the cookies, take about 1/4 cup of red velvet cookie dough and flatten in your hands. Place a ball of cheesecake filling in the center and wrap the cookie dough around the filling. (If the dough starts to crack when you're wrapping it around the filling, don't freak out. If you just sort of cup the dough between both your palms, it will pull it back together). Gently roll into a ball and place on prepared baking sheet. Only bake 3 cookies at a time because the cookies are very large and will spread.
Bake cookies for 11-13 minutes or until they begin to crackle. Let them cool on baking sheet for 5 minutes, and then transfer to a wire cooling rack to cool completely.
Melt the white chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens. Serve and enjoy!
Chewy Oatmeal, Chocolate Chip, Coconut Cookies
Makes 4 dozen 2-inch cookies
3/4 cup butter, softened
1/2 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 1/2 cup flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 1/2 cup rolled oats
1 1/2 cup shredded coconut
1 1/2 cup chocolate chips
Preheat oven to 350. In a large mixing bowl cream the butter and both sugars. Add in the vanilla and eggs and mix well. Sprinkle the baking powder, baking soda and salt over the batter and mix until well combined. Mix in the flour and then the coconut. Add the oatmeal and chocolate chips and mix until combined.
Drop tablespoons of dough onto a lightly greased cookie sheet. Bake for about 8 minutes or until very lightly browned. Do not over bake!
- See more at: http://www.swirlofcinnamon.com/2013/09/chewy-oatmeal-chocolate-chip-coconut.html#sthash.J9U81oVi.dpuf
Makes 4 dozen 2-inch cookies
3/4 cup butter, softened
1/2 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 1/2 cup flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 1/2 cup rolled oats
1 1/2 cup shredded coconut
1 1/2 cup chocolate chips
Preheat oven to 350. In a large mixing bowl cream the butter and both sugars. Add in the vanilla and eggs and mix well. Sprinkle the baking powder, baking soda and salt over the batter and mix until well combined. Mix in the flour and then the coconut. Add the oatmeal and chocolate chips and mix until combined.
Drop tablespoons of dough onto a lightly greased cookie sheet. Bake for about 8 minutes or until very lightly browned. Do not over bake!
- See more at: http://www.swirlofcinnamon.com/2013/09/chewy-oatmeal-chocolate-chip-coconut.html#sthash.J9U81oVi.dpuf
Sarcastic Coffee Aficionado
Quote by BustyBeauty
Chewy Oatmeal, Chocolate Chip, Coconut Cookies
I am going to make these this weekend!! Looks fabulous BB!!
#yum!
Sarcastic Coffee Aficionado
This isn't a cookie ... but it uses cookies!! 
(I am making them this coming weekend)
OREO TRUFFLES
Ingredients
36 OREO Cookies, finely crushed (divided - reserving 1/4 cup of the cookie crumbs)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted (you could use white chocolate too!!)
MIX cream cheese and remaining cookie crumbs until blended.
SHAPE into 48 (1-inch) balls. Put in fridge to firm up for an hour or more.
DIP in melted chocolate; place on waxed paper-covered rimmed baking sheet. Sprinkle with reserved cookie crumbs.
REFRIGERATE 1 hour until melted chocolate is firm.
(I am making them this coming weekend)OREO TRUFFLES
Ingredients
36 OREO Cookies, finely crushed (divided - reserving 1/4 cup of the cookie crumbs)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted (you could use white chocolate too!!)
MIX cream cheese and remaining cookie crumbs until blended.
SHAPE into 48 (1-inch) balls. Put in fridge to firm up for an hour or more.
DIP in melted chocolate; place on waxed paper-covered rimmed baking sheet. Sprinkle with reserved cookie crumbs.
REFRIGERATE 1 hour until melted chocolate is firm.
Sarcastic Coffee Aficionado
HEALTHY AVOCADO CHOCOLATE COOKIES
Prep time: 5 mins
Cook time: 8 mins
Total time: 13 mins
Serves: 10
Ingredients
100 g Avocado flesh* (very ripe, but not brown)
½ cup coconut sugar**
1 egg
½ cup dark cocoa powder
50 g. dark chocolate chunks
1 tbsp. water
½ tsp. baking soda
Instructions
Preheat oven to 175°C / 350° F.
In a bowl using a hand mixer, mix together avocado and coconut sugar until smooth. Add in the egg.
Mix in the cocoa powder and chocolate chunks. In a small bowl or glass, dissolve the baking soda in water and add to the dough. Mix well.
Using two spoons place dollops of cookie dough on a baking sheet lined with parchment paper. The cookie won't spread as much as usual cookies when baking, so make sure to flatten them out a bit with the back of the spoon.
Bake for 8-10 minutes, or until the cookies don't stick as much to the paper as they did before baking.
Cool down. Store in an airtight container in the fridge for up to a week.
Notes: The cookies are best cold - and even better when they have been in the fridge overnight.
* 100 g. avocado flesh equals ¾ cup
** You can sub ⅓ cup not-so-runny honey for the coconut sugar
Prep time: 5 mins
Cook time: 8 mins
Total time: 13 mins
Serves: 10
Ingredients
100 g Avocado flesh* (very ripe, but not brown)
½ cup coconut sugar**
1 egg
½ cup dark cocoa powder
50 g. dark chocolate chunks
1 tbsp. water
½ tsp. baking soda
Instructions
Preheat oven to 175°C / 350° F.
In a bowl using a hand mixer, mix together avocado and coconut sugar until smooth. Add in the egg.
Mix in the cocoa powder and chocolate chunks. In a small bowl or glass, dissolve the baking soda in water and add to the dough. Mix well.
Using two spoons place dollops of cookie dough on a baking sheet lined with parchment paper. The cookie won't spread as much as usual cookies when baking, so make sure to flatten them out a bit with the back of the spoon.
Bake for 8-10 minutes, or until the cookies don't stick as much to the paper as they did before baking.
Cool down. Store in an airtight container in the fridge for up to a week.
Notes: The cookies are best cold - and even better when they have been in the fridge overnight.
* 100 g. avocado flesh equals ¾ cup
** You can sub ⅓ cup not-so-runny honey for the coconut sugar