Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts
Friday, March 28, 2014
CHOCOLATE HALLOWEEN CAT COOKIES
These chewy, chocolate, Halloween cookies would be a great project for the kids to make this holiday and they taste great too.
1 cup butter at room temperature
2 cups sugar
2 eggs
3 teaspoons vanilla extract
3 cups all purpose flour
1 cup baking cocoa
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
candy corns
In a large mixing bowl, cream butter & sugar until smooth; beat in eggs and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt and gradually add it to the creamed mixture.
Roll dough into 1½" balls and roll in granulated sugar. Place on cookie sheet (I baked mine on parchment paper). Pinch the top of the cookie to form ears. For the whiskers, press a fork on each cat cheek (at 45 degree angle according to hubby). Bake at 350 for 10 minutes, remove from oven and immediately press candy corns into the cookie to form the eyes and use a red hot for the cat nose (I just cut off the end of a candy corn and used that). Cool on wire racks. Makes 24.
HAPPY TRICK-OR-TREATING !!
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1 cup butter at room temperature
2 cups sugar
2 eggs
3 teaspoons vanilla extract
3 cups all purpose flour
1 cup baking cocoa
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
candy corns
In a large mixing bowl, cream butter & sugar until smooth; beat in eggs and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt and gradually add it to the creamed mixture.
Roll dough into 1½" balls and roll in granulated sugar. Place on cookie sheet (I baked mine on parchment paper). Pinch the top of the cookie to form ears. For the whiskers, press a fork on each cat cheek (at 45 degree angle according to hubby). Bake at 350 for 10 minutes, remove from oven and immediately press candy corns into the cookie to form the eyes and use a red hot for the cat nose (I just cut off the end of a candy corn and used that). Cool on wire racks. Makes 24.
HAPPY TRICK-OR-TREATING !! NOTE: Hubby says my whisker angle made these "cats" look angry lol. Maybe he is right about angling the fork tines a little more.
Tuesday, February 4, 2014
CHEWY MOLASSES COOKIES
Warmly spiced, sweet and chewy; these cookies are perfect for ANY cookie exchange. Molasses cookies are the quintessential Christmas cookie.
3/4 cup butter (room temperature)
1 cup brown sugar (packed)
1 egg
1/4 cup molasses
2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
In the bowl of an electric mixer, combine the room temperature butter, brown sugar, egg and molasses; mix until smooth, scraping the sides of the bowl if necessary.
Add the flour, baking soda, salt and spices and mix well. Cover and chill the dough for about an hour.
Roll the dough into balls about the size of a small walnut and roll them in granulated sugar (important step). Place them on an ungreased cookie sheet (about 2" apart) and flatten them just a little (I use the flat end of a drinking glass dipped in sugar).
Bake at 375° for 8 minutes (the tops will have a wonderful crackle look). Be careful not to over bake them.
The cookie batter (inside of the crinkle/cracks of the baked cookie) will still look a little "wet" after 8 minutes in the oven, but they will be perfectly baked and chewy when they cool off. If you like a crisp cookie instead of a chewy cookie, leave them in the oven for another minute or so.
To keep these cookies soft and chewy, store them in a Ziploc bag or any Tupperware that has a tight fitting lid. These cookies freeze (and ship) very well and they smell heavenly when you open the cookie jar!!!
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1 cup brown sugar (packed)
1 egg
1/4 cup molasses
2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
In the bowl of an electric mixer, combine the room temperature butter, brown sugar, egg and molasses; mix until smooth, scraping the sides of the bowl if necessary.
Add the flour, baking soda, salt and spices and mix well. Cover and chill the dough for about an hour.
Roll the dough into balls about the size of a small walnut and roll them in granulated sugar (important step). Place them on an ungreased cookie sheet (about 2" apart) and flatten them just a little (I use the flat end of a drinking glass dipped in sugar).
Bake at 375° for 8 minutes (the tops will have a wonderful crackle look). Be careful not to over bake them.
The cookie batter (inside of the crinkle/cracks of the baked cookie) will still look a little "wet" after 8 minutes in the oven, but they will be perfectly baked and chewy when they cool off. If you like a crisp cookie instead of a chewy cookie, leave them in the oven for another minute or so.
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