A Craving for Cookies!
Who is your favorite character from Sesame Street? Mine was always Cookie Monster! What’s not to like about cookies? Sweet little delectable single-sized morsels that come in a million different varieties, with a version loved by every taste bud. Making the perfect cookie can be an art form that requires patience and perfect timing. Whether it is a healthy version or the sinful type, they are one of life’s most enjoyable and guilty (or not!) pleasures. Here are recipes for five varieties that are sure to please the palate of your favorite Cookie Monster!
Dried Cranberry and Pistachio Shortbread Cookies
This delicious cookie is sweet, crunchy and creamy all at once!
Ingredients
1 cup softened, Unsalted Butter 1/2 Cup Confectioners Sugar
1 teaspoon Vanilla Extract
2 Cups All Purpose Flour
1/2 teaspoon Kosher Salt
1/4 Cup Dried Cranberries
1/4 Cup Shelled Pistachio Nuts ( or your choice of nut – pecans or walnuts work well)
Directions
Using the paddle attachment of a stand mixer, confectioners sugar with the butter at medium speed until creamy.
Mix in vanilla.
In a separate medium sized bowl sift together flour and salt
On low speed gradually add the flour mixture to the butter mixture
Fold in the cranberries and pistachios
Turn out dough on a floured surface and shape into a disk
Wrap and refrigerate for at least 30 minutes
Preheat oven to 350 degrees
Line a baking sheet with a silpat or parchment paper Roll out dough on a floured surface into a 1/4 inch thickness
Cut out round disks (1 1/2 inch rounds works well) and place on prepared pans
Bake for 12 minutes (every oven varies so watch carefully not to burn)
Remove from over and place cookies on a wire rack to cool
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Super Easy Dark Chocolate Peanut Butter Cookies
Sinfully rich and satisfying!
Ingredients
1 Cup of Dark Chocolate Peanut Butter (available at Earthfare)
1 Cup of Organic Cane Sugar
1 large Organic Egg
1 Teaspoon Vanilla Extract
Directions
Preheat oven to 325 degrees.
Beat all ingredients in a mixer until blended
Shape dough into one inch balls
Place 1 inch apart on parchment or silpat lined cookie sheet
Using the tines of a fork flatten cookies
Bake for 15 minutes. Transfer to wire rack to cool
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Raspberry Thumbprints
A rich, fruity cookie that tastes as delicious as it looks!
Ingredients
1/2 Cup Chopped Walnuts
1 Cup of Softened Unsalted Butter 1 Cup Confectioners Sugar
2 Cups All Purpose Flour
1/4 teaspoon Kosher Salt
1/4 teaspoon Ground Cloves 1/4 teaspoon Ground Cinnamon
1/2 Cup Raspberry Preserves Fresh Raspberries for Garnish
Directions
Preheat oven to 325 degrees
Process chopped walnuts in a food processor until finely ground
Beat butter at medium speed in a stand mixer until creamy
Gradually add confectioners sugar to butter
Combine flour, salt and spices and walnuts and gradually add to butter and sugar mixture
Shape dough into 3/4 inch balls and place on parchment or silpat lines baking sheet
Press thumb into the center of each ball making an indentation
Place on baking sheets about 1 inch apart and bake for 15 minutes.
Transfer cookies to a wire racks to cool
Once cooled, spoon a dollop of preserved into each indentation and top and garnish with a fresh raspberry.
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Classic Sugar Cookies
A perfectly simple recipe as is, or for making your favorite holiday cookies.
Ingredients
1 Cup of Softened Butter
1 Cup of Organic Granulated Sugar 1 Large Egg
1 teaspoon Vanilla Extract
3 Cups All Purpose Flour
1/4 teaspoon Kosher Salt
1/4 cup Turbinado Sugar for Dusting
Directions
Preheat oven to 350 degrees
Beat Butter at medium speed until creamy Gradually add sugar until blended
Add egg and vanilla and blend
Combine flour and salt in a medium bowl
Gradually add flour mixture to butter and sugar
Divide dough into two disks
Wrap and refrigerate to chill for 1 hour
Roll out each disk into a 1/4 inch thickness on a floured surface
Cut dough in desired shapes with cookie cutters
Place on cookie sheets lined with parchment or silpat Bake for 8 to 10 minutes – careful not to burn
Remove when golden and immediately sprinkle with turbonado sugar ( cool to decorate as desired)
Wait 2 minutes then transfer cookies to a wire rack to cool.
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Double Chocolate Brownie Cookie
If you are in need of a chocolate fix….look no further!
Ingredients
1/2 Cup of Butter
4 oz of Unsweetened Chocolate Baking Squares, Chopped
3 Cups of Dark Chocolate Morsels, Divided
1 1/2 Cups All Purpose Flour
1/2 teaspoon Aluminum Free Baking Powder
1/2 teaspoon Kosher Salt
4 Large Organic Eggs
1 1/2 Cups Organic Cane Sugar
2 teaspoons Vanilla Extract
2 Cups Chopped Pecans
Directions
Preheat oven to 350 degrees.
Combine butter, unsweetened chocolate and 1 1/2 cups of chocolate morsels in a heavy saucepan over low heat, stirring constantly until melted then set aside to cool
Combine flour, baking powder and salt in a bowl and set aside.
Beat eggs, sugar and vanilla and gradually add flour mixture
Add chocolate mixture and mix until blended
Stir in remaining morsels and pecans, blend until combined
Drop dough by 2 tablespoonfuls 1 inch apart on baking sheets lined with parchment or silpat
Bake for 10 minutes
Transfer cookies to wire racks to cool completely
