Sugar Drop Cookies | dramatic pancake | bring something to the table. Shira: “Growing up, I was an unusually picky childhood eater. I would not eat frosting on birthday cake, and gave away the majority of my candy on Halloween—something my friends and brothers probably appreciated! But one dessert that I have always enjoyed are the sugar drop cookies that I would bake with my dad, a simple and sweet childhood favorite.” Sugar drop cookies are like a warm hug from your best friend: comforting, familiar, and completely reliable. This is the ideal recipe to turn to whenever you want something quick and easy, but still incredibly satisfying. Drop the dough by spoonfuls onto a cookie sheet, bake for 10 minutes, and enjoy! The cookies emerge from the oven soft and tender on the inside with a faintly crisp, sugar-crackled crust. Three Quick Questions…and Shira ‘s Answers It’s your last meal. Salmon, grilled asparagus, and freshly baked bread–and a brownie for dessert.
Your kitchen is burning down. I’d probably grab my coffee maker. Do you have a favorite cookbook? Deep-Dish Chocolate Chip Cookie for One & Healthy Food For Living. By Lauren Zembron, on July 20th, 2012 I know, I know… it seems as though I’ve been posting sweet recipe after sweet recipe (with a little something cheesy thrown in); but you see, after what seemed like a long time during which sweets were unappealing during my first trimester, (what can I say, pregnancy does some strange things to your body!) , they’re apparently back with a vengeance on my appetite’s menu. Sooooo if you’re a sweet freak like me, all I can say about my recent recipe post pattern is: you’re welcome. And if you’re not? I’m sorry. Now let’s get to this deep-dish cookie. Jenny from Picky Palate recently posted a recipe for a microwavable chocolate chip cookie made in a ramekin that looked so unbelievably delicious I had to make my own (slightly healthier) version.
I cut out half of the sugar, subbed in whole wheat pastry flour, and used grain-sweetened chocolate chips (which have less sugar than semi-sweet chips). Now I’m under no delusion that even my version is healthy. +The Church Cook: Meyer Lemon and Rosemary Cookies with Miss Sophie. It's Wednesday and you know what that means. Miss Sophie is sharing another fabulous recipe along with my photos! Take it away, Miss Sophie! "There are very few fruits that are used as extensively in the kitchen as the lemon. From the glass to the dessert and everything in between, the lemon knows no boundaries as it flows seamlessly through our meal..... " to read more, click here! Chilled dough log is sliced and dipped in granulated sugar. Can you see the difference between Meyer and Eureka Lemons? Fragrant Meyer lemon and rosemary cookies are just perfectly scrumptious! Print this recipe! Meyer Lemon and Rosemary Cookies Recipe by Miss Sophie 2 sticks butter, room temperature ¾ cup sugar, extra for dusting 1 egg 1 teaspoon vanilla 1 tablespoon fresh rosemary, finely chopped 2 teaspoons grated Meyer lemon zest 2 ¼ cups all purpose flour ½ teaspoon salt Cream butter and sugar until light and fluffy.
Divide dough in half and shape into log. Preheat oven to 375 F. Chocolate Chip Shortbread Cookies. Thursday, June 30, 2011 I’ve found a new love. These cookies may look very plain and simple, but I am absolutely addicted to the taste. Sure, I’ve had shortbread cookies before. But this is my favorite recipe by far. The cookies are crunchy on the outside, and once they hit your tongue, the crumbs almost melt in your mouth.
They remind me a bit of the Danish butter cookies I love so much. The cookies dough is easy to make. Maybe next time I’ll cut them into other shapes to make them more visually appealing. Author: Kirbie’s Cravings Prep time: 10 mins Cook time: 20 mins Total time: 30 mins 8 oz. (2 sticks) unsalted butter, room temperature2/3 cup confectioners’ sugar1/2 tsp vanilla extract2 cups all-purpose flour3/4 cup mini chocolate chips In a stand mixer, beat butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Shortbread Cookies Recipe. Method 1 Combine flour, salt, butter, and sugar in a bowl.
Mix with your fingers until it forms flaky crumbs and lumps. Mix in the egg, almond extract, and lemon juice. Continue to mix until it clumps; at first it may seem very dry. Shape into two balls, flatten into disks, wrap in plastic, refrigerate at least an hour, preferably overnight. 2 Pre-heat oven to 350°F. 3 Let the dough sit at temperature for at least 10-15 minutes before attempting to work with it. 4 Dip the edges of one side of your cookie cutter into flour and cut out your cookie shapes. 5 Bake at 350°F for 8-12 minutes, depending on the thickness of the cookies, until the edges are just slightly golden brown.
Makes 3-5 dozen cookies, depending on how thick, and the size of your cookie cutters.