Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts

Friday, June 24, 2016

Cinnamon Tea Cookies

     Alright, I haven't made cookies for while. So, it was time. I wanted something spicy and sweet which match these cookies. These cookies did not last. I really like spice so I did increase the amount of spice in the recipe. 
     Lately, I have made this deal with my daughter. I will make the cookie dough if she bakes the cookies. Since she wants the cookies, she always agrees. I think it is a nice arrangement. She does a great job. She likes the arrangement since she always gets the first cookie. I always tell her if she doesn't want to make all the cookies then freeze the dough. She has never frozen the dough and has made tray after tray of cookies. Why save some dough for later when she can have all the cookies today. Plus she knows Mom will make more cookie dough if asked. 
     Also, I'm heading to Scotland this weekend. I am going with my sister and we will see my Dad. I will post some photos of my trip next month.
Cinnamon Tea Cookies
1 1/3 cup white whole wheat flour
1/2 tsp salt
1 tsp cinnamon powder
1/4 tsp baking soda
1 cup sugar
10 Tbsp butter, softened
1 egg
2 tsp vanilla extract. 

Directions:
  1. Preheat oven to 375 degrees F. 
  2. Line a baking sheet with parchment paper and set aside. 
  3. In a small bowl, whisk the flour, salt, cinnamon, and baking soda. Set aside.
  4. In a large bowl, cream the sugar and butter until fluffy. 
  5. Add the egg and vanilla. Mix until smooth.
  6. Add the flour mixture to the butter mixture and combine. 
  7. Scoop 1 inch dough onto the baking sheet. Space the dough at least 2 inches apart. 
  8. Bake the cookies for 12 minutes or until medium brown.
Recipe adapted from Tazo.

Two years ago.....................I made Paint Splatter Cupcakes.
Three years ago...................I made Flag Cookies.
Four years ago.....................I made Sweet Cakes.
Did you already know.................
-Cinnamon sticks are called quills. 
-Indonesia is the largest producer of cinnamon.
-The ancient Egyptians used cinnamon as an embalming ingredient.

Wednesday, October 28, 2015

Mini Chocolate Chip Cookies

When I make cookies, I use the ice cream scooper. So, the cookies tend to be very large. The kids like it but I think it is a little much. I've tried several times to make mini cookies but I just couldn't get it right. I would burn the edges and the middle wasn't cooked right. Well, I finally figured it out. The kids were surprised they could eat the cookies in one bite. It didn't stop them from eating several of them. I love chocolate chip cookies so this recipe is great. Plus with Halloween here, it is great to eat less cookies.
Mini Chocolate Chip Cookies
2 sticks unsalted butter, softened
1 cup brown sugar
1/2 cup sugar
2 large eggs
1 tsp vanilla
2 1/2 cup all purpose flour
2 tsp baking soda
1 tsp salt
1 cup semi sweet mini chocolate chips

Direction:
  1. Preheat oven to 325 degrees F. 
  2. Line a baking sheet with parchment paper and set aside. 
  3. In a large bowl, cream the butter with the brown sugar and sugar. 
  4. Add the eggs one at a time. Mix until incorporated. 
  5. Add the vanilla and mix well. 
  6. Add the flour, baking soda, and salt. Mix until incorporated. 
  7. Fold in the chopped chocolate chips. 
  8. Refrigerate for 1 hour.  
  9. Scoop the chilled dough into about 1 Tbsp balls onto the cookie sheet spaced about 3 inches apart.
  10.  Bake the cookies for about 15 minutes or until the edges are golden brown. 
  11. Remove from the oven and allow to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
 Recipe adapted from Toll House Chocolate Chip Cookies.

One year ago..........................I made Seasoned Chicken with sweet potatoes.
Two years ago........................I made Pirate Cookies.
Three years ago......................I made Chocolate Brownie Cookies.
Four years ago........................I made Mummy Cake Pops.
Did you already know...............
-Almost half of Americans celebrate Halloween. 
-Americans will spend over $2 billion on candy for Halloween.
-Americans will spend almost $2 billion on Halloween decorations.

Monday, October 26, 2015

Apple Cinnamon Cookies

My oldest daughter went apple picking three times! Yes, three times. She does love apples. Unfortunately, I didn't make it. When we planned to go, we had bad weather. I hadn't realized how fast the year had gone. When we finally made it to the farm, we had missed apple picking by a week so we picked up so pumpkins and a bag of apples. I have been adding apples to everything. These cookies are very good.
Apple Cinnamon Cookies
2 sticks unsalted butter, softened
1/2 cup vegetable oil
2 cups sugar
2 eggs
1/4 cup milk
1 medium apple, peeled and grated
1 tsp vanilla extract
4 1/2 cups all purpose flour
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
1 Tbsp cinnamon 

Directions:
  1. In a large mixing bowl, cream the butter and oil.
  2. Add the sugar and cream until fluffy.
  3. Add one egg at a time. Mix well.
  4. Add the milk, apple, and vanilla extract. Combine well. 
  5. Add the flour, baking soda, cream of tartar, salt, and cinnamon. Mix until combined. 
  6. Refrigerate for 1 hour. 
  7. Preheat oven to 350 degrees.
  8. Line a baking sheet with parchment paper.
  9. Scoop about 2 inch balls of dough. 
  10. Space the cookies about 3 inches apart.
  11. Bake the cookies for 12 to 14 minutes or until the edges are slightly golden. The middle of the cookies should be soft but set.
  12. Remove from oven and allow to cool on the baking sheet for at least 5 minutes before removing to a wire rack to cool completely.
Recipe by Jen of Sweet Morris.

One year ago...............................I made Apple Cinnamon Muffins.
Two years ago.............................I made Chili Mac.
Three years ago...........................I made Mars Alien Cupcakes.
Four years ago.............................I made Vanilla Buttermilk Cupcakes.
Did you already know......................
-The first apple trees planted in the United States were by the pilgrims.
-In an apple, the pockets that hold the seeds are called carpels.
-Apples are grown in all 50 states.

Wednesday, July 15, 2015

Peanut Butter Whirl Cookies

These cookies were suppose to be pinwheels. These cookies were suppose to have a nice swirl throughout. Well, these cookies aren't those pinwheel cookies. These cookies decided they wanted to be different. They didn't want to roll. They wanted to spread. Since these cookies taste great, we allowed them to do what they wanted. My husband told me these are his favorite cookies. Yes, favorite cookie. My daughter loved them!
Peanut Butter Swirl Cookies
1/2 cup butter, softened
1/2 cup creamy peanut butter
1 cup sugar
1 egg
2 Tbsp milk
1 tsp vanilla extract
1 1/4 cup all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup peanut butter chips

Directions:
  1. In a large bowl, cream the butter, peanut butter, and sugar until fluffy.
  2. Add the egg, milk, and vanilla. Combine until incorporated.
  3. In a small bowl, combine the flour, baking soda, and salt. 
  4. Slowly, add the flour mixture to the butter mixture. Combine until incorporated.
  5. Cover the dough and refrigerate for an hour. 
  6. Roll out the dough onto a lightly floured surface.
  7. In the microwave, melt the peanut butter chips. Stir until smooth.
  8. Allow the melted chips to cool slightly.
  9. Spread the melted chips over the rolled out dough.
  10. Tightly roll the dough from one end into the other end. 
  11. Wrap the dough in plastic wrap and refrigerate an hour. 
  12. Unwrap and cut the dough into 1/4 inch slices or form the dough into golf ball size balls. Flatten the balls slightly and make a criss cross mark on top with a fork.
  13. Preheat oven to 350 degrees F.
  14. Bake the cookies for 10 minutes or until golden brown.
  15. Remove from oven and allow to cool onto a wire rack.
Recipe adapted from Taste of Home Five Star Desserts magazine. 
 
Two years ago........................I made Cherry Muffins.
Three years ago......................I made Blueberry Pie Bars.
Did you already know...............
-In England and Australia, cookies are called biscuits.
-In Spanish, cookies are called galleta.
-In Italian, cookies are called biscotto.

Friday, May 15, 2015

Ghoriba, Almond Macaroons

Since I wanted to try a Moroccan dessert, I picked Ghoriba cookies. I know desserts tend to be less sweet than ours in America but I thought these were plain. Maybe if I had roasted the almonds then it could have made a difference but I'm unsure. My son did like them but they weren't sweet enough for my daughter. They are easy to make.  I was hoping it would be like a Mexican wedding cookie but it isn't. I was thinking it has lots of potential. The recipe called for orange blossom water for decoration but I couldn't find any and didn't want to order it online. I used plain water since it is only used to moisten the dough to roll it into powdered sugar. They have a soft interior with a crunchy exterior.
Ghoriba, Almond Macaroons
1/2 lb. almonds, blanched and peeled
4 oz. powdered sugar
1 egg
1/2 tsp baking powder
2 tsp butter, softened
1 tsp vanilla
2 tsp lemon zest
(orange blossom) water & powdered sugar for decoration

Direction:
  1. Preheat the oven to 350 degrees. 
  2. Line a baking sheet with parchment paper. 
  3. In a food processor, process the almonds twice to make a moist almond paste. Set aside.
  4. In a small bowl, beat the powdered sugar with the egg.
  5. Add the almond paste, baking powder, butter, vanilla, and lemon zest to the powdered sugar mixture.
  6. Using the water to dampen your hands, moisten the dough to form one inch balls.
  7. Roll the balls in the powdered sugar to coat. 
  8. Place the cookies onto the baking sheet. 
  9. Bake the cookies for 15 minutes or until golden. 
  10. Remove from oven and coat the cookies with additional powdered sugar. 
  11. Transfer the cookies to a wire rack to cool.
Recipe adapted from Aboutfood.

Two years ago...................................I made Broccoli Cheddar Soup.
Three years ago................................I made Lemon Tassies.
Did you already know..............................
-Ghoriba is a generic term for a Moroccan hand rolled cookies.
-A crinkled top is desired for a Ghoriba cookie.
-The cookies range from being like a shortbread to a macaroon.

Friday, February 20, 2015

Chinese Almond Cookies

I know these aren't an authentic Chinese recipe. However, these cookies are similar to the cookies I find at the local Chinese buffet. The cookies at the restaurant are crisper but these are soft. I guess I could have tried to cooked them longer but I really like them this way. They have a nice buttery almond flavor. They are easy to make. My son liked the ones where I sprinkled a lot of almonds on top. The kids liked them. My sister will endorse them. I highly recommend them especially if you are an almond fan.
Chinese Almond Cookies
1 cup butter, softened
1 cup sugar
1 large egg
1/2 tsp almond extract
1/2 tsp vanilla extract
3 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 cup toasted almonds, chopped
1/4 cup sliced almond

Directions:
  1. Line a cookie sheet with parchment paper. 
  2. In a large bowl, cream the butter and sugar.
  3. Add the egg, almond extract, and the vanilla extract. Mix until incorporated.
  4. Add the flour, baking soda, salt, and the chopped almonds.
  5. Roll the dough into a disk and refrigerate for 1 hour.
  6. Preheat oven to 350 degrees F.
  7. Slice the dough and evenly space onto the baking sheet.
  8. Sprinkle the tops with the sliced almonds. 
  9. Bake the cookies for 7 minutes. 
  10. Rotate the pan and bake for another 7 minutes or until the cookies are slightly tan and baked through.
  11. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring onto a wire rack to cool completely.
Recipe adapted from Taste of Home.

One year ago........................................I made Brazilian Banana Cake.
Two years ago......................................I made Macerated strawberries with grapefruit zest.
Three years ago....................................I made Mexican Chocolate Fudge Pecan Cake.

Did you already know..............
-The Ancient Romans would shower newlyweds with almonds for fertility.
-There are over 30 varieties of almonds.
-Botanically, the almond is a stone fruit and belongs to the same family as the peach.

Friday, February 6, 2015

PB Blossoms

My daughter had been asking for the peanut butter blossom cookies for weeks. She loved these cookies. I mean she loved them. The cookies had everything she loves peanut butter cups with peanut butter cookies. I thought I was making those rounded cookies with the kiss on top. The recipe I should have used was located on the back of the Hersey kiss package. Since these cookies were more flat, I figured I would top these with the heart shape peanut butter cups.
Peanut Butter Blossom Cookies
1/2 cup sugar plus more for rolling
1/2 cup packed brown sugar
1/2 cup peanut butter
1/2 cup butter softened
1 egg
1 1/2 cup all purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp vanilla extract
18 miniature heart peanut butter cups
Directions:
  1. Preheat oven to 375 degrees F.
  2. Line a baking sheet with parchment paper. Set aside. 
  3. In large bowl, cream the sugar, brown sugar, peanut butter, butter, and egg until well blended.
  4. Slowly add the flour, baking soda, baking powder, and vanilla. Mix until just incorporated.
  5. Shape the dough into 2 inch balls. 
  6. Roll the dough into additional sugar to coat.
  7. Bake for 10 to 12 minute or until edges are light golden brown.
  8. Allow the cookies to rest for 1 minute. 
  9. Press 1 miniature peanut butter heart into the center of each cookie.
  10. Remove the cookies onto a cooling rack.
  11. Allow to cool before serving.
Recipe adapted from Betty Crocker.com.  
 
One year ago.....................................I made Beef Stroganoff.
Two years ago...................................I made Health Bits Peanut Butter Cookies.
Three years ago.................................I made Teriyaki Beef.
Did you already know.........................
-Milk chocolate is the most popular chocolate.
-The average American eats over 10 lbs. chocolate a year.
-The average British eats over 19 lbs. chocolate a year.

Monday, December 22, 2014

Walnut Biscotti

Biscotti is one of these recipes I've been meaning to make but just hadn't. When I told the kids I was going to make these cookies, they had no idea what I was making. Biscotti? Biscotti, what? I told them they would like these cookies especially to dip them into their hot chocolate. I'm surprised the kids could actually dip anything over the amount of marshmallows they had floating in their cup. Isn't that what having hot chocolate is about? How many marshmallows can you fit without any spilling over? These cookies are the typical biscotti recipe. They are crunchy and sweet. I really liked them even without a side of hot chocolate. 
Walnut Biscotti
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup yellow cornmeal 
8 oz. unsalted butter, softened
1 cup sugar
2 large eggs
1 1/2 tsp vanilla extract 
1 cup toasted walnuts, roughly chopped

Directions:
  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with parchment paper. Set aside.
  3. In a medium bowl, whisk together the flour, baking powder, salt, and cornmeal. Set aside.
  4. In a large mixer, cream the butter and sugar until fluffy. 
  5. Add the eggs one at a time and blend until incorporated. 
  6. Add the vanilla extract and mix until incorporated.
  7. Slowly, add the flour mixture. Mix until just incorporated. 
  8. Fold in the walnuts.
  9. Transfer half the dough onto one side of the prepared baking sheet.
  10. Shape the dough into a 12 inch log about 2 inches wide. 
  11. Form a second log into a log parallel to the other log.
  12. Bake the dough for 25 minutes or until the log is light golden but still soft. 
  13. Remove from the oven and allow to cool for 30 minutes.
  14. With a long serrated knife, cut the dough into 1 inch slices. 
  15. Space the slices about 1/2 inch apart. 
  16. Bake the cookies for 15 minutes or until golden and firm. 
  17. Transfer the cookies to a wire rack and allow to cool to room temperature before serving.
Recipe adapted from Baking From My Home to Yours by Dorie Greenspan. 

Three years ago......................Melted Snowman
Did you already know.........................
-Biscotti are twice baked cookies.
-Biscotti originates from Italy.
-The cookie was ideal for travels since it lasted a long time.

Wednesday, December 3, 2014

PB Delightfull Cookies

I normally do not try to succumb to commercials but I saw the Toll House Delightfulls morsels and was intrigued. I figured I would check them out the next time I was at the store. Well, I forgot about the commercial. My son wasn't feeling good with strep throat and all. When we happen to be at the store again, I made the mistake of showing my husband. Guess what I was baking later that night? Yes, they are good. Yes, my husband and daughter had several. I was good and limited it to one cookie. They are very rich.
PB Delightfulls Cookies
2 1/4 cup all purpose flour
1 tsp baking soda
1 1/2 tsp salt
1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
1 tsp vanilla extract
2 large eggs
9 oz. DelighFulls Peanut Butter morsels
4 oz. miniature milk chocolate chips

Directions:
  1. Preheat oven to 325 degrees F.
  2. Line a cookie sheet with parchment paper. Set aside.
  3. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
  4. In a large bowl, beat the butter, brown sugar, and sugar until fluffy.
  5. Add the vanilla extract and the eggs. Mix until incorporated. 
  6. Slowly, add the flour mixture. Mix until incorporated.
  7. Fold in the morsels and chocolate chips.
  8. Scoop mounds of batter onto the baking sheet.
  9. Bake the cookies for at least 13 minutes or until golden brown.
  10. Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
Recipe adapted from the Toll House Delightfulls package.

One year ago..................I made Sweet Potato Muffins.
Two years ago................I made Chocolate-Macadamia Nut Cookies.
Three years ago.............I made Easy Chocolate Fudge.
Did you already know................
-Besides a sore throat and fever, a rash may develop.
-All ages can get strep throat but it is more common in children  the ages of 5 to 15.
-Strep throat must be tested to be verified and can't be diagnosed by appearance only.

Monday, November 10, 2014

Honey Peanut Butter Cookies

We have the majority of the boxes unpacked. So, the first cookies I decided to make were peanut butter cookies. This batch makes about two dozen cookies All the cookie were gone by the next day. I think the majority of the cookies were eaten by my daughter. These cookies were very popular. It could have been because I haven't baked for awhile but I have a feeling it was the recipe. These cookies are delicious. I did dip my fork into flour before attempting to make some crisscross patterns. I think sometimes my patterns are just a couple of crazy lines but I'm just glad no one judges my pattern top.
Honey Peanut Butter Cookies
1 1/2  cups all purpose flour
3/4 tsp baking soda
1 cup unsalted butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla extract
1 cup smooth peanut butter
1 tsp honey

Directions:
  1. Preheat oven to 350 degrees F.
  2. Line a cookie sheet with parchment paper. Set aside.
  3. In a medium bowl, whisk together the flour and the baking soda. Set aside.
  4. In a large bowl, cream the butter, sugar, and brown sugar until fluffy.
  5. Add the egg and mix until incorporated.
  6. Add the vanilla, peanut butter, and honey. Mix until incorporated.
  7. Slowly, add the flour mixture. Mix until just combined.
  8. Scoop a heaping tablespoon of batter onto the cookie sheet.
  9. Lightly flatten and firmly press a fork into the dough to make a crisscross pattern.
  10. Bake the cookies for 10 minutes. Rotate and continue baking for ten minutes or until lightly browned.
  11. Remove from the oven and allow the cookies to rest on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
Recipe adapted from Martha Stewart professional bake-ware recipe.

Two years ago................................I made Lasagna Soup.
Three years ago..............................I made Noah's Kickin Chicken Bake.
Did you already know.....................
-Crisscross is when a pattern is formed when lines cross over each other. 
-Scrabble was originally called crisscross words.
-It is unknown why peanut butter cookies have the crisscross patterns on the top but several theories are to help the cookies to cook evenly, to distinguish the cookies from others, for peanut allergies, or religious reasons.

Friday, September 12, 2014

Four Chips Cookies

Alright when I see a delicious cookie recipe, I figured I must try it out. I don't care if it is another chocolate chip cookie. My family encourage me to make them too so they can try them out. Now, I had some many different baking chips already in my cabinet that I figured another reason to try out this recipe. These cookies are good. It does make a lot of dough so I froze half of the recipe. I scooped out the batter and placed loosely covered in the freezer for 20 minutes. Then I transferred the dough to a storage bag and placed in the freezer. I told my daughter when she has a sweet tooth, she should bake up some of the dough. She told me that she was glad that she still had her sweet tooth and she was never going to pull that tooth out.
Four Chips Cookies
40 Tbsp (5 sticks) of unsalted butter
2 cups sugar
2 cups brown sugar
5 eggs
1 Tbsp vanilla
1 tsp baking soda
1 tsp salt
6 cups flour
2 cups semi sweet chocolate chips
1 cup dark chocolate chips
1/2 cup peanut butter chips
1/2 cup white chocolate chips

Directions:
  1. In a large bowl, cream the butter, sugar, and brown sugar until fluffy.
  2. Add the eggs and vanilla. Mix until incorporated.
  3. Add the baking soda, salt, and flour. Mix until incorporated.
  4. Fold in the chocolate chips, peanut butter chips, and the white chocolate chips. 
  5. Cover with plastic wrap and refrigerate overnight.
  6. Preheat the oven to 350 degrees F.
  7. Line a baking sheet with parchment paper.
  8. Scoop the chilled batter onto the baking sheet. Space the cookies about 3 inches apart. 
  9. Bake the cookies for at least 10 minutes and the edges are golden brown. The center should be almost set.
  10. Remove from the oven and allow to rest on the baking sheet for 5 minutes. 
  11. Transfer the cookies onto a wire rack to cool completely.
Recipe adapted from Cookies and Cups.

One year ago..................................I made PB Layer Bars.
Two years ago................................I made Wheat Blueberry Muffins
Did you already know.........................
-In 1927, the Ritz-Carlton opened their first hotel in Boston.
-When the hotel opened, the room rate was $15 a night.
-Until 1970, women had to be escorted to enter the Ritz Bar.

Wednesday, May 28, 2014

Molasses Spice Cookies

Recently, my friend had surgery. I wanted to bring her something more than just flowers so I made her cookies. I knew she would like these cookies so I had to make them for her. I shared some with my sister and she said they taste like gingerbread. My daughter loved them. I mean loved them. Since there was no chocolate in them, I even shared one with our dog. He instantly became my best friend. He already was my friend but I think it brought us closer. I think it doesn't hurt that I also give him pieces of cheese, apples, and carrots (his all time favorite snack) but the cookie helped our friendship.
Molasses Spice Cookies
10 Tbsp unsalted butter
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1 large egg
1/4 cup molasses
1 1/4 cup sugar, divided

Directions:
  1. Melt the butter and set aside to cool.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside.
  3. In a large bowl, combine the egg and molasses.
  4. Add 1 cup of sugar and mix until incorporated.
  5. Add the cooled butter and mix until incorporated.
  6. Add 1/3 of the flour mixture and mix well. Scrap down the bowl.
  7. Add another 1/3 of the flour mixture and mix well. Scrap down the bowl.
  8. Add the remaining flour mixture.
  9. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  10. Remove the dough and form about a Tablespoon of dough into balls.
  11. Place the dough onto a baking pan lined with parchment paper.
  12. Refrigerate for 1 hour.
  13. Preheat the oven to 350 degrees F.
  14. Place the 1/4 cup of sugar into a small bowl.
  15. Roll each ball of dough into the sugar to coat.
  16. Flatten the balls slightly.
  17. Space the dough about 2 inches apart on the baking sheet.
  18. Bake the cookies for 5 minutes.
  19. Rotate and bake the cookies for another 5 minutes or until the cookies are dark golden brown.
  20. Remove from the oven and allow to cool on a wire rack.
Recipe adapted from the Standard Baking Co. Pastries Cookbook by Alison Pray and Tara Smith. 

One year ago........................I made Peanut Butter Cup PB Cookies.
Two years ago......................I made Mahogany Cake.
Did you already know...........
-Molasses is the byproduct of the extraction of sugar from sugarcane and sugar beets.
-The Molasses Act of 1733, the British imposed a tax on all non-British imports of sugar and molasses to the colonies.
-On January 15, 1919, a large molasses storage tank collapsed in the North End of Boston creating a two story flood causing the death of 21 people and about 150 injuries.

Monday, May 19, 2014

Flourless Cookies

Recently, my sister came to visit. Since she follows a gluten free diet, I wanted to make her some flourless cookies. Since it seemed like everyone was sick at the time, I postponed making the cookies. I'm unsure if all flourless chocolate desserts are very rich but I seem to pick them. My son loved them. My daughter thought they should have some powdered sugar dusting the tops. I thought they were plenty sweet. I think the addition of mini chocolate chips would have been good. If you want a chocolate, gooey fix, these are the cookies for you.
Flourless Fudge Cookies
2 1/4 cup powdered sugar
1/4 tsp salt
3/4 cups cocoa powder
1/4 cup special dark cocoa powder
3 egg whites
2 tsp vanilla extract

Directions:
  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with parchment paper. Grease the parchment paper with nonstick baking spray. 
  3. In a bowl, whisk together the powdered sugar, salt, and cocoa powder. Set aside.
  4. In a small bowl, whisk the egg whites until frothy. 
  5. Fold in the egg whites with the vanilla extract.
  6. Spoon about 1 Tbsp of batter onto the baking sheet. Flatten slightly on top.
  7. Bake the cookies for about 8 to 10 minutes until slightly shiny on top and crackly on top. 
  8. Remove from the oven and allow the cookies to cool on the baking sheet. 
Recipe adapted from King Arthur.

One year ago..................................I made Graduation Cap Cookies.
Two years ago................................I made Texas Pralines.
Did you already know...................
-Even foods that are naturally gluten free could have added gluten during processing like powdered sugar.
-Gluten is a protein found in wheat, rye, and barley.
-Potatoes, corn, and rice are naturally gluten free foods.