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Post by SAR01 on Nov 16, 2023 13:02:55 GMT -5
commandcooking.com/recipe/give-thanks-cookies?msg_id=q3sfsldqfiqcf1q0nk54j8tprckpexez&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=retention_email&utm_medium=email&utm_campaign=HeroButtonGive-Thanks Cookies Ingredients 1/2 cup unsalted butter, room temperature 3/4 cup light brown sugar 1/2 cup granulated sugar 1 1/2 teaspoons pure vanilla extract 1 cup canned sweet potato purée 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon fine sea salt 15 jumbo marshmallows Directions Step 1 -Preheat the oven to 350 degrees F. Step 2 -Line two baking sheets with parchment paper. Step 3 -In the bowl of a stand mixer fitted with the paddle attachment, add the butter, the brown sugar, the granulated sugar, and the vanilla extract, creaming the mixture together until it is light and fluffy, about 5 minutes. Step 4 -Add the sweet potato purée to the butter mixture and beat to combine. Step 5 -Use a silicone spatula to scrape the bowl well, then beat the sweet potato mixture, about 1 minute. Step 6 -In a medium bowl, add the flour, the baking powder, the baking soda, and the salt and whisk to combine. Step 7 -Add the flour mixture to the sweet potato mixture and mix on low speed until the dough is evenly combined, about 1 minute. Step 8 -Scoop the dough into 1/4-cup mounds and stagger them 2 inches apart on the prepared baking sheets. Step 9 -Place the baking sheets in the oven and bake the cookies until they are lightly golden around the edges, about 10-12 minutes. Step 10 -Transfer the baking sheets from the oven and gently press 1 of the marshmallows on top of each of the cookies. Step 11 -Bake the cookies until the marshmallows have melted over the surfaces and are slightly toasted, about 7-9 minutes. Step 12 -Transfer the baking sheets to wire racks and let the cookies cool, about 5 minutes. Step 13 -Place the cookies on the wire racks to cool completely, about 15 minutes. Step 14 -Serve.
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Post by SAR01 on Feb 3, 2024 21:11:41 GMT -5
Peanut Butter Blossoms
Ingredients
1 1/2 cups all-purpose flour, spooned and leveled 1 teaspoon baking soda 1/2 teaspoon sea salt 1/2 cup unsalted butter, room temperature 1/2 cup light brown sugar, packed 3/4 cup granulated sugar, divided 3/4 cup creamy peanut butter 1 large egg 2 tablespoons milk 1 teaspoon vanilla extract 36 Hershey's Kisses® candies, unwrapped
Directions
Step 1 -Preheat the oven to 375 degrees F.
Step 2 -Line two large baking sheets with parchment paper.
Step 3 -In a medium bowl, add the flour, the baking soda, and the salt and whisk to combine.
Step 4 -In the bowl of a stand mixer, add the butter, the brown sugar, and 1/4 cup of the granulated sugar and beat until the mixture is light and fluffy.
Step 5 -Add the peanut butter, the egg, the milk, and the vanilla to the butter mixture and beat until creamy.
Step 6 -Gradually add the dry ingredients mixture to the wet ingredients mixture, while mixing on low speed until just combined.
Step 7 -Scoop heaping tablespoonfuls of the dough and roll each spoonful into a ball.
Step 8 -Roll the dough balls in the remaining granulated sugar.
Step 9 -Arrange the dough balls on the prepared baking sheets with 1-inch of space between them.
Step 10 -Bake one baking sheet at a time until fine cracks start to form in the tops of the balls, about 8 minutes.
Step 11 -Transfer the baking sheet from the oven and immediately press 1 of the Kisses candies onto the top of each cookie until the edges start to crack.
Step 12 -Immediately transfer the cookies to a wire rack to cool completely.
Step 13 -Repeat the process until all of the cookies are cooling on the wire rack.
Step 14 -Serve.
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Post by SAR01 on Feb 17, 2024 13:38:04 GMT -5
Easy Turtle treats
Ingredients
24 pecan halves 24 mini pretzel twists 24 individually wrapped caramel squares 8 ounces milk chocolate, melted
Directions
Step 1 -Preheat the oven to 325 degrees F.
Step 2 -On a baking sheet, place the pecan halves in a single layer.
Step 3 -Toast the pecans, shaking the pan once halfway through, until they're lightly toasted, about 5-6 minutes.
Step 4 -Transfer the pecans to a plate to cool.
Step 5 -Line the baking sheet with parchment paper or a silicone baking mat.
Step 6 -Arrange the pretzels in a single layer on the prepared baking sheet.
Step 7 -Top each of the pretzels with one of the unwrapped caramels.
Step 8 -Bake the pretzels until the caramels are softened but not melting, about 4-5 minutes.
Step 9 -Transfer the baking sheet from the oven.
Step 10 -Gently press 1 of the toasted pecan halves into each of the softened caramels just enough so the caramel fills the spaces in the pretzel.
Step 11 -Set the pretzels aside to cool completely.
Step 12 -Melt the chocolate, either in a double boiler or in a microwave.
Step 13 -Transfer the cooled pretzel caramels from the baking sheet.
Step 14 -Dollop 1 1/2 teaspoonfuls of the melted chocolate all over the baking sheet.
Step 15 -Lightly place each pretzel onto the middle of each chocolate dollop, making sure they are centered, and press down gently.
Step 16 -Allow the turtle treats to cool completely.
Step 17 -Serve.
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Post by SAR01 on Feb 18, 2024 13:18:43 GMT -5
Grammas Famous Bar Cookies
Ingredients
2 cups graham cracker, crushed into crumbs 1/3 cup salted butter, melted 3 tablespoons granulated sugar 1 cup pecans, chopped 1 cup semisweet chocolate morsels 2/3 cup sweetened flaked coconut 1 (14-ounce) can sweetened condensed milk
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Lightly grease a 9x13-inch baking pan.
Step 3 -In a medium bowl, add the graham cracker crumbs, the melted butter, and the granulated sugar and mix to combine.
Step 4 -Press the graham mixture into the bottom of the prepared pan and bake, about 8 minutes.
Step 5 -Sprinkle the pecans, the chocolate morsels, and the coconut over the crust.
Step 6 -Pour the condensed milk over the pecan mixture. Do not stir.
Step 7 -Bake the bars until they are lightly browned and the edges are bubbly, about 20-25 minutes.
Step 8 -Transfer the baking pan to a wire rack and let the bars cool, about 1 hour.
Step 9 -Cut the bars into squares and serve.
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Post by SAR01 on Mar 3, 2024 13:32:43 GMT -5
corn flake cookies
Ingredients
1 1/4 cups flour 1/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup quick-cooking oats 1/2 cup butter 1 cup brown sugar 1 egg, beaten well 1 teaspoon vanilla 1/2 cup nuts, optional, of your choice, chopped 1/2 cup chocolate chips, optional 1 cup cornflakes
Directions
Step 1 -Preheat the oven to 375 degrees F.
Step 2 -In a large bowl, sift the flour, the baking powder, the baking soda, and the salt together.
Step 3 -Stir in the oats.
Step 4 -In a separate bowl, add the butter and beat with an electric hand mixer until light and fluffy.
Step 5 -Add the brown sugar to the creamed butter gradually, while beating, until light.
Step 6 -Add the beaten egg and the vanilla and mix thoroughly.
Step 7 -Add the flour mixture and stir until combined.
Step 8 -Stir in the nuts and the chocolate chips.
Step 9 -Lightly stir in the cornflakes.
Step 10 -Using a cookie scoop, scoop small portions of the batter and drop them onto a cookie sheet.
Step 11 -Bake until the edges are golden-brown and the centers are set, about 10-12 minutes.
Step 12 -Allow the cookies to cool for 2 minutes on the cookie sheet before transferring them to a cooling rack to cool completely.
Step 13 -Serve.
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Post by SAR01 on Mar 9, 2024 13:05:24 GMT -5
Leprechan Chow
Ingredients
4 cups Lucky Charms™ cereal 4 cups Chex™ cereal 2 (4.4-ounce) bars white chocolate 1/3 cup assorted green and gold sprinkles, such as St.-Patrick's-Day-themed sprinkles
Directions
Step 1 -Line a large jelly roll pan with foil.
Step 2 -Add the Lucky Charms and Chex to the prepared pan and mix until they are combined.
Step 3 -In a medium, microwave-safe bowl, add the white chocolate bars and microwave in 30-second intervals, stirring after each, until they have melted, about 1 minute total.
Step 4 -Pour the melted white chocolate over the cereal mixture and top with the sprinkles. Toss to coat.
Step 5 -Place the pan in the refrigerator and let the cereal mixture cool until the chocolate sets.
Step 6 -Transfer the cereal mixture to a flat surface and break it into pieces.
Step 7 -Serve.
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Post by SAR01 on Apr 5, 2024 13:32:06 GMT -5
Lemon Drop cookies
Ingredients
For the cookies: 2 cups all-purpose flour, plus more, to taste, for dusting a work surface 3 tablespoons cornstarch 1 1/2 teaspoons baking powder 1/2 teaspoon fine salt 1/4 teaspoon baking soda 1 stick unsalted butter, room temperature 1/2 cup granulated sugar 2 large eggs, room temperature 1 tablespoon pure vanilla extract 1 lemon, zested For the glaze: 1 3/4 cups confectioners' sugar 1 lemon, juiced salt, to taste 1 tablespoons milk, plus more, to taste pastel-colored sprinkles, to taste
Directions
Step 1 -In a medium bowl, add 2 cups of the flour, the cornstarch, the baking powder, the fine salt, and the baking soda and whisk well.
Step 2 -In the bowl of a stand mixer fitted with the paddle attachment on medium speed, add the butter and the granulated sugar and beat until it is pale and fluffy, about 4 minutes.
Step 3 -On low speed, add the eggs to the butter mixture and mix after each addition until well-combined.
Step 4 -Add the vanilla and the lemon zest to the egg mixture and mix to combine, about 30 seconds.
Step 5 -Turn the mixer off and scrape down the sides of the bowl with a rubber spatula.
Step 6 -On low speed, add the flour mixture to the butter mixture and combine well, scraping down the sides if needed and ensuring not to overmix.
Step 7 -Cover the bowl with plastic wrap and refrigerate until the dough is completely chilled, for at least 2 hours and up to overnight.
Step 8 -Position the racks in the upper and lower thirds of the oven.
Step 9 -Preheat the oven to 350 degrees F.
Step 10 -Line two 18x26-inch baking sheets with parchment paper.
Step 11 -Using the extra flour, lightly dust a flat and clean work surface.
Step 12 -Transfer the dough to the floured surface, scoop out 1 tablespoon, and roll it into a rope that is 5-6 inches long.
Step 13 -Tie the dough into a loose knot and place it on the prepared baking sheet.
Step 14 -Repeat the rolling and knotting process until all the dough has been used. If the knots start to warm before baking, refrigerate them until they are firm, about 10 minutes.
Step 15 -Bake the cookies, rotating the baking sheets front to back and switching rack positions halfway through, until the tops of the cookies are dry and set and the bottoms are golden, about 15 minutes.
Step 16 -Transfer the cookies to a wire rack until they are cool enough to touch.
Step 17 -In a medium bowl, add the confectioners' sugar, the lemon juice, the salt, and 1 tablespoon of the milk and whisk well. If the glaze is too thick, add the extra milk until it is smooth and about the consistency of heavy cream.
Step 18 -Place the sprinkles in a bowl.
Step 19 -Dip the tops of the cooled cookies in the glaze, letting any excess run off, and immediately dip them in the sprinkles.
Step 20 -Place the cookies, glazed-side up, on the wire rack to cool completely.
Step 21 -Serve.
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