Quinoa Cookies

Quinoa Cookies


 http://www.twopeasandtheirpod.com/quinoa-cookies/

Yield: 3 dozen cookies

Prep Time: 15 minutes

Cook Time: 12-14 minutes

Quinoa adds a nice little crunch to these thick and hearty cookies!
Ingredients:

2 cups Gold Medal whole-wheat flour
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 cup unsalted butter, at room temperature
1 cup brown sugar
2 large eggs
1 cup applesauce (I used chunky Musselman’s applesauce)
2 tablespoons vanilla extract
1 cup raisins
2 1/2 cups old-fashioned oats
1/2 cup cooked and cooled quinoa
1 cup semi-sweet chocolate chips
Directions:

1. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.

2. In a large bowl, whisk together flour, salt, cinnamon, cloves, nutmeg, and baking soda. Set aside. In the bowl of a stand mixer, cream together butter and brown sugar until smooth, about 3 minutes. Add in the eggs and vanilla extract. Add the applesauce and mix until combined. Stir in the raisins.

3. Slowly add the dry ingredients into liquid ingredients and mix until combined. Stir in the oats, quinoa, and chocolate chips.

4. Spoon about a tablespoon of dough onto a large baking sheet. Bake cookies for 12-14 minutes, or until cookies are just barely set. Remove cookies from baking sheet and cool on a wire cooling rack.

Delicious Raspberry Oatmeal Cookie Bars

Delicious Raspberry Oatmeal Cookie Bars
From: Allrecipes

Ingredients:
1/2 cup packed light brown sugar
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup rolled oats
1/2 cup butter, softened
3/4 cup seedless raspberry jam

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
2. Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
3. Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars

Best-Ever Chocolate Chip Cookies

Best-Ever Chocolate Chip Cookies

Cyndy (MyPB&Jelly) via kelseysappleaday.blogspot
barely adapted from Anna Olson, Food Network Canada

Ingredients:
3/4 c. unsalted butter, softened
3/4 c. brown sugar
1/4 c. granulated sugar
1egg
2 tsp. vanilla extract
2 c. all purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
  1 c. bittersweet chocolate chips

Directions:
1. Preheat oven to 350 degrees F.
2. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.
3. Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.
4. Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet. Bake for 8-10 minutes, until barely golden brown around the edges. (The tops will not brown, but do NOT cook longer than ten minutes.)
5. Let cool, on the sheet, on a wire rack for five minutes. Remove from baking sheet and let cool completely. Try not to eat them all.

White Chocolate Orange Dream Cookies

White Chocolate Orange Dream Cookies- indfldmom

1 cup butter- soft

2/3 cup light brown sugar packed

½ cup sugar

1 lg egg

1 tablespoon grated orange zest

2 tablespoon orange extract

2 ½ cups all purpose flour

¾ teaspoon baking soda

½ teaspoon salt

1 pkg white chocolate chips

Beat 1^st 3 ingredients until creamy. Gradually add in the rest except for the chips. Mix well then stir in chips. Drop by tablespoon onto UNGREASED cookie sheets and bake @ 350* for 10 to 12 minutes.

 

http://servedupwithlove.blogspot.com/2011/10/white-chocolate-orange-dream-cookies.html

Chocolate chip cookies with brown butter

Chocolate chip cookies with brown butter
Recipe source: own creation

Prep time: ~30 minutes, Baking time: 12-14 minutes

Ingredients (yields about 35 cookies):
*150 g butter
*150 g dark chocolate (50-70%)
*150 g dark Muscovado
*50 g granulated sugar
*1 egg plus 1 egg yolk (L)
*225 g bread flour (type 550)
*1/2 tsp baking soda
*a little less than 1/2 tsp fine sea salt
*Maldon sea salt (or Fleur de sel) for sprinkling

1 Melt the butter in a small pan over medium heat and let it brown slowly. I prefer to use an old enamel pan, simply because its inside is white - makes it easier to control the degree of browning. Stir regularly using a silicone spatula and make sure the butter solids don't stick to the bottom and burn. At first the butter will foam, then simmer gently. Wait until it starts to smell nutty and reaches a golden brown color, but be careful to not let it get to dark or it will taste burnt. Immediately fill into another bowl (otherwise it will brown further) and let cool for at least 30 minutes. Coarsely chop the chocolate

2 Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper or silicone mats. Put both sugars, egg and egg yolk into a big bowl and beat with a hand- held mixer (whisks) or the flat beater of a KitchenAid at least 3 minutes until light in color and creamy, most of the sugar crystals should have dissolved. Now add the cooled down brown butter and beat for 2 more minutes. Sieve flour and baking soda into the bowl, add the fine sea salt and mix only as long as it takes to reach an even dough (change to dough hooks for this step, if using a hand- held mixer). Lastly add the chopped chocolate (or other additions like nuts, dried fruits, etc.) and mix shortly until evenly distributed.

3 Scoop little mounds of dough onto the sheets using either two tablespoons or an extra small ice cream scoop and leave generous space between. Sprinkle with a little Maldon sea salt and bake on middle level for 12 to 14 minutes or until the edges start to turn golden brown, yet the center still feels slightly soft to the touch. Take out, let rest for 3 minutes on the sheet, then transfer to a wire rack (minus the one you have to eat right away) and let cool completely. Store in an airtight container.

Recipe from here.

Orange Zested Cookies w/ Sweet Orange Glaze

Orange Zested Cookies w/ Sweet Orange Glaze

makes about 2-3 dozen (depending on the size)

2 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter
1 cup granulated sugar
2 tablespoons orange zest
2 tablespoons fresh orange juice
1 egg

For the glaze:
1 1/2 cups confectioners’ sugar
1 tablespoon orange zest
fresh orange juice

In a medium bowl, whisk together the flour, baking powder and salt. Set aside. In a small bowl, mix the sugar and orange zest. Rub together with your fingers until zest is throughout the sugar. The sugar will become moist from the oils being released. Using a mixer, cream the butter and orange zested sugar. Add egg and orange juice. Slowly add the dry ingredients until well incorporated. At this point you can chill for an hour or so or overnight. I was impatient and baked them! Scoop onto a cookie sheet lined with parchment paper and roll into smooth round balls. Bake at 350 degrees for about 10-12 minutes or until very lightly golden on the bottoms. Don’t overbake or they will be a bit to dry and lose the perfect texture.
Mix the confectioners’ sugar, orange zest and enough orange juice to get a glaze consistency and mix until smooth and creamy. Pour glaze over the tops of the cookies and let set.
Feel free to mix up the citruses.  Use lemons or limes instead of oranges, or use some of each.  Delicious!

From here. 

Citrus Cookies

Citrus Cookies

Ingredients

    1/2 cup butter
    2/3 cup white sugar
    1/8 teaspoon salt
    1 tablespoon lemon juice
    2 teaspoons lemon zest
    6 drops yellow food coloring
    1 1/2 cups all-purpose flour

Directions

    Cream together butter or margarine and sugar. Add salt, zest, juice, and food coloring. Mix until well blended.
    Add flour a half cup at a time, mixing well. Dough should ball up when finished. Shape into a cylinder about 2 1/2 inches in diameter. Chill for 4 hours.
    Preheat oven to 350 degrees F (180 degrees C).
    Slice into 24 cookies and bake on cookie sheet 6 to 8 minutes.

Recipe from allrecipes.com

Savoury Three Cheese Cookies

Savoury Three Cheese Cookies

Recipe courtesy Jackie Leung via RWOP
    •    1/2 cup(s) of flour
    •    1 tsp. of baking powder
    •    1/4 tsp. of salt
    •    1/4 tsp. of ground black pepper
    •    1/4 tsp. of paprika
    •    1 cup(s) of Philadelphia Cream Cheese (1 250g brick)
    •    1 egg yolk
    •    1 dash tobasco sauce (or to taste)
    •    1 cup(s) of grated sharp cheddar cheese
    •    1/2 cup(s) of grated parmesan cheese
    •    1/2 cup(s) of walnuts, chopped fine
    •    2 tbsp. of sundried tomatoes, chopped

Steps
    1.    Preheat oven to 375°F. Line cookie sheets with silicone baking mats or parchment paper.
    2.    In a small bowl, whisk together flour, baking powder, salt, pepper and paprika.
    3.    In the bowl of a stand mixer with the paddle attachment, beat Cream Cheese until smooth. Add egg yolk and tobasco sauce and beat until light and fluffy, scraping down the sides of the bowl once of twice.
    4.    Thoroughly beat in cheddar and parmesan cheeses.
    5.    With the mixer on low, add flour, walnuts and sundried tomatoes. Mix until just combined.
    6.    Scoop 1 tablespoon mounds of dough onto cookie sheets, spacing at least an inch apart.
    7.    TO MAKE COINS: Dip a flat-bottomed glass in flour and press cookies to flatten.
    8.    TO MAKE THUMBPRINT COOKIES: Dip the bottom of a wooden spoon into flour and press an indentation into mound of dough.
    9.    Bake until tops are dry, bottoms are golden and edges are turning brown, about 12 to 15 minutes. Cool on a wire rack.
    10.    To finish thumbprint cookies: Using a piping bag or a small spoon, fill the thumbprints with plain or flavoured cream cheese.
    11.    Serve with a smile and a thank you!

Soft Brown Sugar Cookies

Gooseberry Patch Soft Brown Sugar Cookies

Soft Brown Sugar Cookies-these will MELT in your mouth!

Ingredients:

2/3 c. butter, softened
1-1/2 c. brown sugar, packed
2 eggs
1 t. vanilla extract
2-1/2 c. all-purpose flour
1/2 t. baking powder
1 t. baking soda
1/2 t. salt
1 c. sour cream

Directions:

Blend together butter and brown sugar.  Add eggs, one at a time; blend well.  Add vanilla; beat until light.  In a separate bowl, stir together flour, baking powder, baking soda and salt.  Add flour mixture to butter mixture alternately with sour cream; mix well.  Drop by rounded tablespoonfuls onto non-stick or lightly greased baking sheets.  Bake at 350 degrees for 8 minutes.  Remove to a wire rack; cool.  Frost with Browned Butter Frosting.  Makes 2 dozen

Banana Cookie Sandwiches with Peanut Butter Filling

Banana Cookie Sandwiches with Peanut Butter FillingOP: dani.love18 aka Danielle

1 cup firmly packed brown sugar
1/2 cup sugar
1 cup butter or margarine, softened
1 cup mashed bananas (about 2 medium)
1 egg
1 teaspoon vanilla
2-3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Filling
 1 cup Creamy Peanut Butter
 1/2 cup butter
1 cup powdered sugar

Heat oven to 350° F. Beat brown sugar, sugar, and butter in large mixer bowl until creamy; add banana, egg, and vanilla. Beat until well mixed. Combine flour, baking soda, and salt in medium bowl; mix well. Add flour mixture to banana mixture; mix until soft dough forms.

Drop dough by rounded teaspoonfuls onto greased cookie sheets. Bake 11 to 13 minutes or until lightly browned. Cool on wire racks.

Beat peanut butter, butter and powdered sugar until well mixed. Spread about one tablespoon filling on bottoms of half of cookies. Gently press bottoms of remaining cookies against filling to form sandwiches.

Tip: Cookies can be frosted. Add one to two tablespoons milk to peanut butter filling, stirring until smooth. Frost tops of cookies.

Makes two to 2-1/2 dozen sandwich cookies.

Triple Chocolate Oreo Chunk Cookies

Triple Chocolate Oreo Chunk Cookies

Yield: 3 1/2 dozen cookies

Cook Time: 8-10 minutes

Ingredients:

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dutch processed cocoa
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup chopped white chocolate
1 cup chopped semi-sweet chocolate
1 cup chopped Oreo cookies

Directions:

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or silicone mat. Set aside.
2. In a medium bowl, sift flour, baking soda, salt, and cocoa. Set aside.
3. With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract. Mix until blended.
4. Slowly add flour mixture to sugar mixture and mix until flour disappears. Stir in chocolate chunks and Oreos. Drop cookie dough by rounded tablespoons onto prepared baking sheet, about 2 inches apart.
5. Bake cookies for 8-10 minutes. Don't over bake. Remove from oven and let sit on baking sheet for 3-5 minutes. Move to a cooling rack and cool completely.

From here. 

Glazed Lemon Cookies

Glazed Lemon Cookies

2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
2 tablespoons lemon zest
1 cup unsalted butter, at room temperature
1 egg
1 teaspoon vanilla extract

For the glaze:

1 cup powdered sugar
4-5 teaspoons fresh lemon juice

1. Preheat the oven to 35o degrees F. Line two baking sheet with parchment paper or a silicone baking mat. Set aside.

2. Combine flour, baking powder, and salt in a small bowl. Whisk and set aside.

3. In a small bowl, add granulated sugar and lemon zest. Rub the sugar and lemon zest together with your fingers, until fragrant.

4. Beat butter and sugar/lemon mixture together until light and fluffy. Beat in egg and vanilla extract. Mix until smooth.

5. Slowly beat in flour mixture on low speed until blended. Drop dough by tablespoon onto prepared baking sheets, spacing 2 inches apart. Gently flatten dough with the palm of your hand.

6. Bake for 12-14 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet for 2 minutes and transfer to cooking racks. Cool completely.

7. In a medium bowl, whisk together powdered sugar and lemon juice. Dip each cookie top into the lemon glaze. Let cookies sit until icing has set.

Makes about 3 dozen cookies.

From here.