Posts Tagged ‘cookie recipe’

Tasteful Tuesday: National Cookie Day 2018

Tuesday, December 4th, 2018

National Cookie Day is here again, so to celebrate we’ve compiled ten cookie recipes that have been featured here on the blog. Let us know if you try any of them, and share your favorite type of cookie in a comment below!

Tasteful Tuesday

Spicy Hermit Cookies

A classic New England cookie recipe.

Spritz Cookies

This recipe does require a cookie press, which we recommend practicing with so you can master the perfect Spritz Cookies.

Basic Sugar Cookies

A staple in every recipe book.

Basic Sugar Cookie RecipeTea Party Cookies

For your next tea party or sugar craving.

Peanut Butter (no-bake) Cookies

Making these cookies may not warm up your kitchen, but they are sure to bring a smile to any peanut butter-lover’s face.

Apple Cookies

Isn’t there a saying about desserts made with fruit
having no calories?

Thumbprint Cookies

CC image courtesy of Flickr user Meal Makeover Moms

Fun to make and just the right amount of sweet.

Loaded Pretzel Cookies

Salty and sweet with a bit of a crunch.

Blueberry Cobbler Oatmeal Cookies

From cobbler to cookie.

Toasted Coconut Chocolate Chip
Cookies
(vegan)

A combination we didn’t know we needed.

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Tasteful Tuesday: Spicy Hermit Cookies

Tuesday, November 13th, 2018

No matter the holiday, whenever we begin to gather with friends and family to celebrate traditions and each other, classic family and regional recipes are what makes every celebration more personal.

Because of this, we thought it would be fun to share a historic New England cookie recipe: the Hermit Cookie recipe originally featured in Yankee Magazine’s August 1952 issue. You can see that original submission here, and keep reading for the recipe.

What You’ll Need:

  • 1/2 cup (1 stick) unsalted butter
  • 1 1/2 cups brown sugarTasteful Tuesday
  • 2 tablespoons buttermilk or milk
  • 2 large eggs
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 cup raisins
  • 1 cup currants
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon kosher salt

Directions:

  1. Preheat the oven to 350°F and line two baking sheets with parchment.
  2. Cream together the butter and sugar until light and fluffy, about 5 minutes.
  3. Add the eggs, one at a time, stopping to scrape the sides of the bowl with a rubber spatula as necessary. Add the buttermilk (or milk).
  4. In a separate bowl, whisk together 1 cup of the flour, baking soda, spices, and salt. In another, place the chopped raisins and currants with the final cup of flour. Toss to coat.
  5. Combine the flour mixture with the fruit mixture, then slowly add into the butter mixture and beat until combined.
  6. Drop by the spoonful onto the prepared cookie sheet, allowing 2 inches between each cookie for spreading.
  7. Bake 13-15 minutes or until puffed and lightly golden. Transfer to a wire rack to cool completely.

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Tasteful Tuesday: Spritz Cookies

Tuesday, January 16th, 2018

Tasteful Tuesday

Spritzgebäck may be a traditional Christmas treat, but with your cookie press and this recipe they’ll become a staple recipe in your kitchen throughout the year. If you don’t have a cookie press, no problem! You can form the dough into a half-inch ropes and shape them into rings. These Spritz Cookies can be topped with a nice glaze on top (recipe included below) for added sweetness.

What You’ll Need:

Cookies

  • 1 1/2 sticks (3/4 cup) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 3/4 cups all-purposed flour
  • 1/2 teaspoon kosher salt
  • 1 teaspoon peppermint/almond/vanilla/other extract

Glaze

  • 2 cups confectioners’ sugar, sifted
  • 3 tablespoons to 1/4 cup milk
  • 1/4 teaspoon peppermint/almond/vanilla/other extract
  • food coloring, optional

Directions:

  1. Preheat oven to 350°F.
  2. In a large bowl, beat butter with granulated sugar on medium-high speed until fully combined, about 3 minutes.
  3. Add egg yolk, flour, salt, extract and milk and beat to combine.
  4. Fill a cookie press with dough and fit with a wreath disk, or roll dough into half-inch ropes and shape into rings. Press or place cookies onto baking sheets.
  5. Bake in preheated oven until just golden, about 12 to 14 minutes. Remove and place sheets on a wire rack and cool cookies completely.
  6. Whisk together confectioners’ sugar and milk until smooth, whisk in extract.
  7. If you are using food coloring, add a drop or two to a small amount of glaze and use a toothpick or knife to create a swirl, or combine completely if desired. Dip tops of cookies in the glaze then return to the wire rack glaze-side up. Enjoy!

*Glaze can be stored in an airtight container at room temperature for up to three days (whisk before using). Cookies can be stored in an airtight container at room temperature for up to three days.

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