These colorful cookies from Sprinkle Bakes caught my eye last week as I perused for something festive to bring to Christmas Eve dinner. Aren't they pretty? The green swirl was fun for Christmas, but any color would be just as fun. Bright yellow for a spring-time cookie? Orange for a Halloween cookie? Not only are these pretty, but they are also deliciously tasty. In a food processor, combine: 2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 2/3 cup confectioners' sugar 1/4 cup granulated sugar Process until combined. Add 2 1/2 sticks unsalted butter (cold and cubed) and process until the mixture has a cornmeal consistency. Add 1 teaspoon vanilla extract and process until the mixture just forms a ball. Divide the dough in half and return one half to the food processor. Add to the food processor: 1/2 teaspoon almond extract 1 tube gel food coloring (any color) 2 tablespoons all-purpose flour Process until just incorporated. Preheat your oven to 325 degrees F. Enjoy these!
Related: Biscuits, Cookies and Such
Blueberry Muffins RecipeMuffins are a dangerous thing in my kitchen. I don’t make them all too often because when I do, I can’t stop eating them. For breakfast, for snacks, pretty much any time I walk past the kitchen and spy the container. These muffins are extremely tender and moist, and packed with a seemingly endless supply of fresh, juicy blueberries. Some muffins have a glaze, streusel or cinnamon-sugar topping, but I didn’t feel that these needed anything at all. How amazing do all of those pockets of fresh, juicy blueberries look?! What are your favorite types of muffins? One year ago: Buttermilk BiscuitsTwo years ago: Cobb Salad Yield: 12 muffinsPrep Time: 20 minutesCook Time: 25 to 30 minutesTotal Time: 50 minutes Ingredients:2 cups all-purpose flour 1 tablespoon baking powder ½ teaspoon salt 1 egg 1 cup granulated sugar 4 tablespoons (2 ounces) unsalted butter, melted and cooled slightly 1¼ cups sour cream 1½ cups frozen or fresh blueberriesDirections:1.
Biscuits « yum yum for my tum .....These biscuits are great as an accompaniment to a steaming cup of tea. The hazelnut flavour manages to balance the oaty goodness, finished off with a fantastic crunch! (although if you like softer cookies/biscuits, you may like to cook for a few minutes left so that they are not completely crunchy). They are really easy to make after you have mixed up the biscuit mix. Be sure to bake soon after preparing the mixture though. Oat and Hazelnut Biscuits, makes 18 Preparation Time : 20 minutes Baking Time : 12-15 minutes on a middle shelf - 175g butter - 4 tablespoons vegetable oil - 120g golden caster sugar - 1 egg yolk - 1 tsp vanilla essence - 250g self-raising flour - 75g rolled oats + extra for topping - 75g finely chopped hazelnuts First cream the butter and sugar together. Then add the self-raising flour, about 50g at a time, , mixing gently until no more white bits of flour are visible. Separate the egg, adding only the yolk to the mixture, as well as the vanilla essence. All done!
Peepster Stuffed CookiesPeepster Stuffed Cookies These Peepster stuffed cookies are packed full of marshmallow and chocolate flavor. This is the perfect way to use up that leftover Easter candy. The other day I was at the store and I saw something I had not seen before – Peepsters. They are made by the same company that makes Peeps but these little gems are dark chocolate candies with marshmallow cream in the center. They would also be a great addition to your Easter dessert table….Enjoy!!! Peepster Stuffed Cookies These Peepster stuffed cookies are packed full of marshmallow and chocolate flavor. Ingredients: 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter - softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 1 bag Peep Peepsters White chocolate (optional) Source: Cookie recipe from Nestle and stuffed Peepster idea from Nutmeg Nanny Directions: Preheat oven to 375° F. Combine flour, baking soda and salt in small bowl.
Kalyn's KitchenFood - Biscuits recipesSalted Caramel Chocolate Chunk CookiesTis the season of cookie baking! And this time of year, the bigger and grander and merrier, the better. This cookie recipe is a ridiculously good mash-up of a few of my favorite things: caramel, chocolate (and chocolate in CHUNKS, thank you very much), with a teeny bit of sea salt sprinkled on top to give them that sweet and slightly salty thing that drives me out of my mind. In a good way. Not in a how on earth am I going to get everything done before Christmas Eve way. Anyway, this recipe comes from the Picky Palate site, which is always my first stop when I get a craving for over-the-top desserts of any kind, and these were no exception. So, since we are in the season of holiday parties and cookie swaps and general chocolate-covered mayhem, if you are looking for a serious cookie, give these babies a try. Salted Caramel Chocolate Chunk Cookies, from Picky Palate Salted Caramel Chocolate Chunk Cookies Ingredients 2 sticks softened butter 3/4 cup granulated sugar 2 large eggs Sea salt 1. 2.
Nutmeg Nannykourabiedes-walnut-sugar-cookiesHow to make Kourabiedes walnut sugar biscuits Preheat the oven to 180°C/ gas mark 4. Toast the walnuts until golden brown and fragrant, about six minutes. Let cool, then To cut large ingredients or dishes into smaller chunks using a sharp knife. Stir the flour, baking powder, salt and nuts together in a medium bowl. In another medium bowl, beat the butter, 110g sugar, egg yolk, brandy and vanilla essence together with an electric mixer on medium-high speed until the mixture gets light and fluffy, about ten minutes. 5) At low speed, stir in the nut mixture to make a crumbly dough. Line two baking sheets with parchment paper or coat with nonstick spray. Remove biscuits from the oven and immediately sprinkle them lightly with the orange water, using a pastry brush. Put the 160g Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. Serve. Busy baker's tips: Dough can be frozen for up to two weeks.
Cookie Butter Funfetti Triple Chip BarsI don’t know what took me so long to actually bake with cookie butter. As opposed to just eating it straight from the jar at 12:19 a.m. Midnight snacks take on new meaning when cookie butter is involved. Cookie butter is something that I could easily just eat from the jar with a spoon until it’s gone. If you don’t have access to Trader Joe’s Speculoos Cookie Butter, look for Biscoff spread in your grocery store or big-box retailer, or just order some. You could make this recipe with peanut butter or almond butter, but it’s not going to be quite the same taste experience. Then again, if you’ve never had cookie butter, you don’t know what you’re missing so you may not want to order it, actually. And so are these. Three kinds of baking chips are included: Semi-sweet chocolate chips White chocolate chips Butterscotch chips I was asked by Land ‘O Lakes to make something with their eggs. I used their butter, too. I was in oozy, drippy heaven with these. [print_this] Makes 24 bars 1 large egg
A Cozy KitchenMega-Ginger Cookies Recipe1. In a food processor (or blender), whirl chopped ginger and 1/3 cup sugar until ginger is finely ground. Pour from container. 2. 3. 4. 5. 6. 7. Make ahead: Up to 1 week, stored airtight at room temperature; frozen, up to 4 months.