Watermelon Cookies If you need a fun and colorful dessert for a picnic or cookout, try these delicious watermelon cookies! This is a simple sugar cookie dough that’s been dotted with miniature chocolate chips, then rolled in a colored glaze to finish them off. I’ve actually made these many times and published them on Familycorner.com, a website I used to own, several years ago. I did adapt the recipe a little bit over the years though. Just a quick note. Cut out circles with a cookie cutter or biscuit cutter. Use a dough scraper or a sharp knife to cut each circle in half. Gently press miniature semi sweet morsels into each semicircle. Bake for 6-8 minutes, checking after 6 minutes (mine were perfect in 7 minutes). Place cookies on cooling racks, excess glaze will drip through onto the wax paper. Ingredients Sugar Cookie Dough Plus 1 cup miniature semi sweet morsels Glaze 1 1/2 cups powdered sugar, sifted 2-3 tablespoons milk green paste food coloring OR 15-20 drops green food coloring Instructions For the Glaze
Lemon Sugar Cookie Recipe Lemon Sugar Cookies I love all kinds of cookies, but traditional sugar cookies with frosting have never been my favorite. I am just not a frosting gal. (I am sure if you put a frosted sugar cookie in front of me, I would eat it, but they just aren’t my favorite.) I do adore Lemon Sugar Cookies-they are soft, chewy, and rolled in sugar. These cookies are simple, elegant, and perfect for spring. The recipe includes lemon zest and fresh lemon juice so the cookies have a delightful lemon flavor. Ring in spring with a batch of Lemon Sugar Cookies. Make sure you enter our giveaway to win a copy of Our Best Bites cookbook. If you like these Lemon Sugar Cookies, you might also like: Lemon Buttermilk Cookies from Two Peas and Their PodLemon Cloud Tea Cookies from Joy the BakerGlazed Lemon Cookies from Cafe JohnsoniaLemon Burst Cookies from Brown Eyed Baker
World's Best Oatmeal Chocolate Chip Cookies I don’t often cook, in fact I only really know how to make about a dozen things. That’s ok though since the foods I do make are top notch. At the apex of my culinary treasures are my oatmeal chocolate chip cookies, they’re delicious, they’re soft, they’re chewy. In short, they are the best cookies in the world. Before we begin I’ll let you have a look at the finished product. First, you’ll want to acquire the supplies below: Ingredients: 1 cup (2 sticks) butter 1 cup brown sugar 1 cup white sugar 2 eggs 1 tsp vanilla 1.5 cups white flour 1 tsp baking soda 1/2 tsp salt 3 cups oatmeal 1.5-2 cups chocolate chips Tools: Mixing bowl Spoon (Wooden) 1 cup 1/2 cup 1 teaspoon an oven a cookie sheet Ready? Set oven to 350 degrees Fahrenheit Mix sugars and butter together. Add eggs + vanilla, mix. 2 eggs 1 tsp vanilla Mix in Flour, Salt and Baking Soda 1.5 cups white flour 1 tsp baking soda 1/2 tsp salt Mix in the oatmeal 3 cups oatmeal That’s all there is too it. You’re welcome.
Galletas. Calabaza y Quinoa These good-for-you cookies made with quinoa and pumpkin spice are the perfect Fall treat, whether you have them for breakfast, snack or a post workout bite! I just returned from a fabulous weekend in Park City, Utah for the Better Blog Retreat and asked Leanne to guest post in my absence. Please welcome today's guest poster and Holistic Nutritionist, Leanne Vogel of Healthful Pursuit. Hi Everyone! I was testing recipes a couple of weeks ago and figured out that oats could be replaced with cooked quinoa in just about any oat-based cookie recipe. Pumpkin Spice Quinoa Breakfast CookiesSkinnytaste.com Servings: 12 • Size: 2 cookies • Old Points: 3 pts • Points+: 4 pts Calories: 144 • Fat: 5 g • Carb: 25 g • Fiber: 3 g • Protein: 4 g • Sugar: 7 g Sodium: 45 mg • Cholesterol: 0 g Ingredients: Add quinoa to a fine mesh stainer and rinse well before using in this recipe. Add flour, sugar, ground flax, pumpkin spice mix and salt to a large bowl. Recipe notes:
Chocolate Lovers’ Triple-Chocolate Brownie Cookies - Cook Like James Chocolate Lovers’ Triple-Chocolate Brownie Cookies These chewy fudgy chocolate cookies from Cook's Country will satisfy any chocolate lover who craves a brownie in cookie form. I use Callebaut chocolate, but Ghirardelli is also a fine choice. Three types of chocolate combine to deliver a deep dark rich chocolate cookie. The key to the fudgy texture of these cookies is letting them cool directly on the baking sheets. Download Triple Chocolate Brownie Cookies recipe 3 ounces unsweetened chocolate, chopped 1 ½ cups bittersweet chocolate chips (don’t use bar chocolate, use chips only) 7 tablespoons unsalted butter, cut into pieces 2 teaspoons instant coffee or espresso powder 2 teaspoons vanilla extract 3 large eggs, at room temperature 1 cup sugar 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon table salt 1 1/2 cups semisweet chocolate chips 1. 2. 3. 4.
Rolo Cookies Rolo Cookies We don’t buy candy very often, but when we do it is usually not to snack on, it is to bake with. Last week I bought Rolo candies to make Rolo Pretzels with Pretzel M&M’s. I didn’t use all of the Rolos so I used the leftover candies to make Rolo cookies. The chocolate cookie dough gets wrapped around the Rolo candy. If you want to create an extra sweet treat, try these chocolate cookies with a Rolo candy center. Rolo Cookies Yield: 3 dozen cookiesCook Time: 7-10 minutes Ingredients:2 1/2 cups all purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup cocoa 1 cup butter, at room temperature 1 cup granulated sugar 1 cup light brown sugar 2 eggs 2 teaspoons vanilla extract Bag of Rolo candies, unwrapped Sugar (for rolling the cookie dough balls in)Directions:1. If you like these Rolo cookies, you might also like:
2-Minute Chocolate Chip Cookie For One « Recipe This is one of those ‘I-need-a-cookie-right-now-or-I-die’ recipes that can be prepared in almost no time.We all know that kind of situation, don’t we? I definitely do, I confess.And you know what? This impressive cookie not only takes less than 5 minutes to prepare, it tastes really delicious. Just like a good chocolate chip cookie.The preparation is beyond easy… just have a look… First you need this stuff. 1. 2. 3. 4. Save a few for the top, if you wish to.5. Ta-dah! 6.
Scons. Frutos Rojos Scons clásicos - Antes de comenzar a preparar los scons tenga todos los ingredientes pesados y resérvelos en la heladera hasta el momento de utilizarlos, es conveniente que los ingredientes estén fríos.- Coloque en el vaso de una procesadora la mitad de harina junto con la manteca y procese solo unos segundos hasta arenar. Una vez obtenido el arenado colóquelo en un bowl y agregue el resto de harina, el polvo de hornear, azúcar y sal fina, mezcle con un cornet, luego realice un hueco e incorpore el huevo, el yogur y la crema de leche, una los ingredientes nuevamente con un cornet desde el centro hacia los costados y luego coloque la masa en la mesada, amase solo unos minutos. Clotted cream - Coloque la crema de leche en un bowl y lleve a un baño maría, deje cocinar hasta que la crema reduzca por lo menos un tercio y se torne a un color amarillento. Confitura de berries Armado Presentación
Homemade Girl Scout Cookies: Thin Mints Thin Mints are the Girl Scouts’ best selling cookies – although Samoas, Do-si-dos and Tagalongs have their fans, too – when they have their annual cookie sale. Even though they’re a wonderfully tasty combination of mint, chocolate and crispiness, there are a couple of good reasons not to buy them no matter how tempting they seem. First, only a small portion of the cookie sales go to the troops, and as the prices rise, the cookies themselves shrink. I’d rather donate to my local chapter and know where the money is going. I’d much rather make my own. Once baked, they are dipped into a dark chocolate coating. The cookies can be stored at room temperature in an airtight container for several days, but like “real” Girl Scout cookies, they taste great when frozen and will last for weeks – if not longer – in the freezer. In a small bowl, whisk together flour, cornstarch, cocoa powder and salt. Dark Chocolate Coating 10-oz dark or semisweet chocolate 1/2 cup butter, room temperature
Homemade Oreos Lately, my husband has been getting me into a bit of trouble. You see, he’s my taste tester. He’s not afraid to tell me when something I make is awful (it has happened before… believe me!), so I know he’ll give me an honest opinion. A few times lately (including yesterday when I was working on this particular recipe), he has raved on Facebook about what I made for him. In this case, the homemade oreos that my hubby was taunting his friends with on Facebook were already spoken for… Most of the cookies were destined for the cafe at our church. These homemade oreos are easy to make. Homemade Oreos(Makes approximately 3 dozen) For the cookies: 1 cup (2 sticks) unsalted butter, softened1 cup granulated sugar1 egg1 teaspoon pure vanilla extract2 cups all purpose flour3/4 cup dutch process cocoa powder1 1/2 teaspoons baking powder1 teaspoon salt For the filling: Begin by preparing the cookies. Meanwhile, whisk together the flour, cocoa, baking powder, and salt.
Oreo Cookie Cookies What's better than a cookie? A cookie with a cookie inside of it! That's right, these cookies actually have cookies as an ingredient! I used a recipe called Best, Big, Fat, Chewy Chocolate Chip Cookies from All Recipes. The cookie recipe itself comes together really easily. As usual, I sent these to work with the hubby. Recipe - Makes 20 - 30 cookies*Adapted from AllRecipesIngredients: 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup unsalted butter, melted 1 cup packed brown sugar 1/2 cup white sugar 1 tablespoon vanilla extract 1 egg 1 egg yolk 2 cups semisweet chocolate chips20 oreos, crushedDirections Preheat the oven to 325 degrees F (165 degrees C).