10.31.07
Posted in cookies
at 9:56 pm
INGREDIENTS:
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup white chocolate chips
- 3/4 cup chopped macadamia nuts
DIRECTIONS:
- Preheat oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets or line with parchment paper.
- Cream butter, melted chocolate and sugar in large bowl until blended. Add egg almond and vanilla; beat until light. Blend in flour, baking soda, chocolate chips and macadamia nuts.
- Drop dough by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 10 to 12 minutes or until firm. DO NOT OVERBAKE. Remove to wire racks to cool.
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10.30.07
Posted in cookies
at 9:56 pm
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
2/3 cup sugar, plus more for rolling
1 large egg
1 1/2 teaspoon pure vanilla extract
1/3 cup raspberry,peach,or strawberry jam
1/8 teaspoon almond extract
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
Whisk the flour, baking powder and salt together in a bowl.
In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg ,vanilla and almond extract until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.
Store cookies in a tightly sealed container for up to 5 days.
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10.29.07
Posted in Amish Foods
at 9:56 pm
Ingredients
2 ounces unsweetened chocolate, chopped
4 ounces semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter
1 cup sugar
3 large eggs
2 teaspoon pure vanilla extract
1/8 teaspoon almond extract
1 cup all-purpose flour
1/4 cup natural cocoa powder, such as Hershey’s
1teaspoon baking powder
3/4 teaspoon salt
18 large marshmallows
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking sheet.
Put the unsweetened and semisweet chocolates and butter in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, about 2 minutes more. (Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
Whisk the sugar, eggs,vanilla and almond extracts into the chocolate mixture until smooth.
Sift the flour, cocoa, baking powder and salt into another bowl. Gradually whisk the dry ingredients into the wet ingredients until moistened. Switch to a rubber spatula and finish folding the batter together; take care not to over-mix.
Use a small cookie scoop or spoon to drop a heaping tablespoon of batter onto the prepared pan. Repeat to make 36 cookies, spacing them about 1-inch apart. Bake until the cookies spring back when lightly touched, about 6 minutes.
Cool the cookies slightly. Transfer half of the cookies to a rack. Turn the remaining cookies on the pan over, so they lay flat side up. Place a marshmallow on top of each flipped cookie and return pan to the oven. Cook just until the marshmallow begins to soften and puff, about 3 minutes. Cool marshmallow topped cookies slightly, about 2 minutes. Top with the remaining cookies, pressing lightly to make sandwiches. Cool whoopee pies completely on wire racks. Serve.
Store in tightly sealed container for up to 1 week.
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