These cookies are a bit time consuming. You have to brown the butter, then wait for it to cool, and then make the cookies. Then once they bake and cool, you make the frosting. However, these cookies are absolutely delicious! I've decided that brown sugar is like 300 times better than granulated sugar. It just makes everything tastier, as you can also see through my Brown Sugar Cinnamon Cookies. So, if you have some time on your hands, give these a shot! They may take long to make, but they're not too difficult, and the final result pays off well!
So ALL of the cookies I made yesterday are now gone, which if you're wondering included about 2 dozen Raspberry Almond Thumbprint Cookies and one dozen Coconut Macaroons. Okay, yes, we had some help; a few friends came over last night. But other than that, we finished them all. Despite the fact that this is kind of insane, it also meant that I got to make more cookies!
These cookies are a bit time consuming. You have to brown the butter, then wait for it to cool, and then make the cookies. Then once they bake and cool, you make the frosting. However, these cookies are absolutely delicious! I've decided that brown sugar is like 300 times better than granulated sugar. It just makes everything tastier, as you can also see through my Brown Sugar Cinnamon Cookies. So, if you have some time on your hands, give these a shot! They may take long to make, but they're not too difficult, and the final result pays off well!
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Before you even start this recipe, just know that these macaroons do not whip ip the egg whites, so they are dense, not light. I like this, and that is exactly the recipe I've been trying to find for a while, but not everyone likes this in a macaroon so just take that into account. Although, this recipe is so easy and quick that you might as well just give it a try. Honestly, I had to wait for the oven to finish preheating after making and scooping the dough because it was so quick. I think they're really good because of how dense they are, so if that's what you like, then you should love these!
I've been wanting to make these for a while but never really found the time, since they take time to cool and it takes a bit of your time to fill them with jam (or at least more time than it would take to make a chocolate chip cookie). However, they were definitely worth it. A lot of recipes make it seem like you have to use raspberry jam, but by all means you do not. All jams work well, but raspberry I believe is the most flavorful, so is the best one to use with cookies in baking. The glaze on top is a nice addition, too. Keep in mind that the more you let the cookies refrigerate, the less the will spread. Similarly, the longer you let the cookies cool before icing, the less the icing will spread. So if you're looking for really pretty cookies, keep the dough well refrigerated and let the cookies cool well before icing. If pretty isn't your priority, then there's no need to wait while some really tasty cookie dough sits in the fridge. Enjoy!
Some people call these Mexican Wedding Cookies, or Russian Tea Cakes. For some reason they have a lot of names, but I think the most fun name for them is "Snowball Cookies", because come on, they look like snowballs, right?
These are one of my all time favorite cookie recipes, which is saying a lot because they have zero chocolate in them. They melt right in your mouth and are just so perfect! I used to not like nuts (I do now, but that doesn't matter), and I still loved these cookies. It doesn't even taste like nuts because they are finely chopped and act more as a binder than a chunky element. A lot of people, me included, make these around Christmas time, but I felt like making a cookie recipe today and wanted to make one that wasn't on the blog yet, so I made these anyways. Right when I bit into it though, it was like tasting Christmas. It was just wonderful! L'shanah Tovah to all the fellow Jews out there. Today is Rosh Hashannah, which means services all morning and baking/cooking to prepare for a lovely family dinner all afternoon, and then of course eating all evening. Holidays are just the best, minus the services... Anyways, to celebrate Rosh Hashannah tonight, my mom is doing all the cooking while I do all the baking. So, I made Challah and Linzer Tarts. Technically, Honey Cake is the traditional dessert on Rosh Hashannah because it is supposed to bring you a sweet new year, but I think Linzer Tarts are just as sweet. Plus, they have jam, which is just the best. These cookies are to die for. The cookie dough tastes like pure butter, but once you bake it and sandwich it with jam and powdered sugar they are perfect. Also, make sure not to overbake them! I did that for one sheet and that's why I don't have as many cookies. Lastly, I know my cookies look really pretty with all the cool shapes but that took a lot of work and was just a mess, I highly suggest the method down below. Oh, and I also had some fun teasing my dog (don't worry, I gave her a treat afterwards). She was too cute to not take a picture of, what can I say.
My family is having my cousins over for dinner tonight, so my mom turns to me and says, "Katherine, do you mind making a dessert?". My reply: "Excuse, me? Did you just use the words, 'Do you mind?'". I never mind baking, never.
I wanted to choose a classic cookie, but also wanted to do a new recipe for the blog, so I chose snickerdoodles, since they have not made their way up here yet. These cinnamon tasting cookies are wonderful served warm, but stay fresh for about a week in your kitchen. Enjoy! I've been trying to make chocolate chocolate chip cookies for a while now, but have never been successful. There are so many recipes out there that give you a really yummy dough, but it is so runny that it comes out like a brownie crisp instead of a cookie, which is not what I want. In fact, I made a dough like that the night before I made these, but was so unhappy that I decided to make these. I found out that the secret is to use cocoa powder to get the chocolate flavor and not use melted chocolate, otherwise it will turn out like brownie batter and not bake like a cookie. It also helps to chill the dough for a couple hours, which is done in this recipe. So, if you're a huge chocolate cookie fan, like me, then you will love these cookies.
I made these cookies to bring down with me to Cape Cod for my grandparents to enjoy. All of my family members are made well known to the fact that I love to bake, so my grandpa wanted a little sample of my baking for himself, which I am always glad to do. I've been wanting to make these cookies ever since I saw one of my favorite bloggers, Cookies and Cups, raving about them. And let me tell you, they were absolutely delicious! But I'm serious when I say that if you're not a HUGE fan of sugar and sweetness, don't make these. The praline topping is SO SWEET! Like honestly it feels like you're eating a cookie with candy on top, which is I guess what it's supposed to taste like you're eating. I loved it, since I obviously have no problem with that, but if you're not a huge fan, then you won't like them. So, enjoy at your own risk!
Today I felt like baking, especially since it is nearing the weekend, plus all my Chocolate Chip Cookie Dough Truffles are gone, so why not, right? I had two cookie recipes I was choosing between, this one and one other. But, this one had tons of chocolate in it, so I couldn't resist.
This recipe is truly amazing. I've never actually had Texas Sheet Cake, but I know that it is a one bowl chocolate cake that has a spreadable frosting on top that hardens to become almost a glaze. Sounds delicious. Nevertheless, I'm sure these cookies do it justice, because they are simply amazing! Plus they are super easy and quick! They are a chocolate cake-like cookie with a chocolate glaze icing on top, to make almost like a mini-mini cupcake! They are sooo good! Plus, you will have tons of leftover glaze that droops off your cookie, and I must say is pretty delicious to eat in itself, which is always a plus when it comes to baking. Lastly, what I really liked about this recipe is that there was plenty of glaze to completely cover all the cookies, and very generously if I may say so myself. Just an overall wonderful recipe, believe me! I know, more chocolate chip cookies. I am kind of obsessed. But hey, I love to make cookies, and I absolutely love chocolate, so they are perfect. But this time it is different, because I made my own recipe. I started out with the original Nestlé Toll House recipe and changed up the ingredients according to information I looked up on what makes a chewier, cakier cookie, since that is what I like my cookies to be like. I think I hit it pretty dead on, just make sure that you don't leave them in the oven too long, because some of my cookies I did that for and they were crunchier. When I made the cookies, I used half butter and half shortening because it apparently is supposed to make for a cakier cookie, but I found that it didn't make much of a difference and I liked the butter taste better, so I changed it for you guys to all butter instead. I hope you enjoy my very own recipe for chocolate chip cookies!
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AuthorMy name is Katherine and I love, love, love to bake! You can find all my baking adventures on this blog, plus you can follow me on Social Media by clicking below! Archives
January 2016
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