Apple Butter Cookies with Penuche Frosting

Written by Tad. Posted in Cookies

 

 

 

 

 

 

 

 

I found this in a little grocery-store recipe book called Home-Tested Cookie Recipes. When I Googled the recipe name, I found the same recipe all over. My dad makes penuche (he spells it panoche) and dips it in milk chocolate. It is one of my favorite candies so no big surprise I liked these cookies. I made them with some super tangy apple butter. We made it from little green apples we picked from a tree at the inn where we stayed in Downieville, California when I went mountain biking there in 2006. The cookies are a bit soft. We made some of them into whoopie pies*.

Ingredients:

½ cup sugar
½ cup packed light brown sugar
1 cup butter, softened
1 cup unsweetened apple butter
1 teaspoon vanilla
1 egg
2 cup all-purpose flour, 9 ounces
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
1 cup chopped walnuts, toasted
3 tablespoons butter
½ cup packed light brown sugar
¼ cup cream or half-and-half
1 ½ to 2 ¼ cup powdered sugar

Directions:

Heat Oven to 350 degrees.

Line cookie sheets with parchment.

Combine flour, baking powder, baking soda, cinnamon and salt.  Set aside.

Beat white sugar, ½ cup brown sugar and 1 cup butter until creamy.

Add apple butter, vanilla and egg. Beat until light and fluffy.

Add flour mixture. Beat again until well combined.

Stir in nuts.

Drop by tablespoons 2-inches apart onto sheets. Bake 10 to 12 minutes or until edges are light brown. Put on wire rack to cool. Frost with Penuche icing.

Frosting:

Melt 3 tablespoons of butter and ½ cup brown sugar in saucepan. Bring to boil and cook, stirring constantly, for 1 minute or until slightly thickened.

Remove from heat and cool 10 minutes (mixture will begin to harden).

Add cream and stir until smooth.

Add powdered sugar 1/4 cup at a time, beating well after each addition, until frosting reaches desired consistency.

Ice cookies. You can put icing on the bottom of one cookie and press the bottom of another on top to form a whoopie pie*.

Notes:

I used pecans rather than walnuts because I always replace walnuts with pecans.

I just used milk in the icing. I am sure it would be creamier with cream or half-and-half but milk was just fine for me.

*http://en.wikipedia.org/wiki/Whoopie_pie

Sambuca Cookies

Written by Tad. Posted in Cookies

 

 

 

 

 

 

 

 

I am always interested in a strange ingredient for a cookie. What could sound weirder  in a cookie than anise flavored liqueur? The chocolate is intense and they do taste like licorice so not everyone will like these but I do and they are certainly different. And they are beautiful.

Ingredients:

2 ½ cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
24 ounces bittersweet chocolate, chopped
4 ounces unsalted butter
4 large eggs
1 cup walnuts, coarsely chopped
1 cup Sambuca or other anise-flavored liqueur
1/4 cup granulated sugar
2 cups confectioners sugar

Instructions:

  1. Sift together flour, baking powder and salt. Set aside.
  2. Melt chocolate with butter in double boiler or in a metal bowl set over a saucepan of simmering water. Stir until smooth. Set aside.
  3. Lightly whisk together eggs, walnuts, Sambuca and granulated sugar in another bowl. Stir in flour mixture and chocolate. Dough will be thin. Chill, covered, until firm, about 2 hours.
  4. Heat oven to 350°F.
  5. Sift confectioners sugar onto a plate. Roll 2 tablespoons of dough into balls. Roll balls in confectioners sugar to generously coat.
  6. Arrange balls 2 inches apart on 2 parchment-covered baking sheets and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until puffed and cracked but centers are still a bit soft, 10 to 12 minutes total.
  7. Transfer to racks to cool.

Notes:

I used pecans and they were great.
If you leave the dough in the refrigerator too long, it will be quite firm and difficult to scoop with cookie scoop.
Read More at http://www.epicurious.com/recipes/food/views/Chocolate-Sambuca-Crinkle-Cookies-240814#ixzz0ntRPgZ9f

 

Cardamom Chocolate Chip Cookies

Written by Tad. Posted in Cookies

My mother-in-law has a cookbook called Bill Taylor Makes Desserts. I have tried several of his cookie recipes and this is the best and most interesting.

I have not used a lot of cardamom. In fact, when I found this recipe and decided to try it, I went looking in the cupboard for cardamom. Sure enough, I found a bottle which my wife and I figured we probably had since we were married over thirty years ago. I threw it away and bought a new bottle.

The combination of cardamom, coconut and dates makes for a pretty exotic taste.

Mr. Taylor uses a lot of shortening, rather than butter, in his cookies. I tried to “improve” these by making them with butter and they were worse. He also admits to using a lot of pecans in his recipes. I usually leave the nuts out if they are called for but when I did so in this recipe, they were not nearly as good. Bill got this one right!

Ingredients:

1 ½ cups shortening
2 ¼ cups brown sugar
3 large eggs
6 tablespoons vanilla
1 ½ cups dates, chopped
3 cups flour, 13.5 ounces
1 ½ teaspoons baking soda
¾ teaspoon baking powder
¾ teaspoon salt
1 ½ teaspoons cardamom
1 ½ cups shredded coconut
¾ cup rolled oats
2 ¼ cups pecans, chopped
4 ½ cups chocolate chips

 Directions:

1. Heat oven to 350 degrees.

2. Cream shortening and sugar until fluffy. Mix in eggs and vanilla. Stir in dates. Let set a few minutes to allow dates to soften.

3. Combine flour, baking soda, baking powder, salt and cardamom.

4. Stir flour mixture into shortening mixture until just combined.

5. Stir in coconut, oats, nuts and chocolate chips.

6. Form on balls on parchment-lined baking sheets.

7. Bake 10 to 12 minutes until just brown around the edges and on the bottom.

Totally Chocolate Chip Cookies

Written by Tad. Posted in Cookies

Recipe By:

We were invited to an open house by our friends, Tammy and Alex. We went to offer best wishes to their daughter, Ashley, before she left to do missionary work in Moscow. There, we had these cookies, which were made by their friend, Nigella Lawson. They were so good, I insisted they get me the recipe. These are very rich and decadent.

Serving Size:

24

Ingredients:

4 ounces bittersweet chocolate

½ cup butter

½ cup sugar

1 cup brown sugar

½ cup flour, 2.25 ounces

3 tablespoons cocoa

1 teaspoon baking soda

¼ teaspoon salt

1 teaspoon vanilla

1 large egg, cold

12 ounces bittersweet chocolate chips

Directions:

1. Heat oven to 325 degrees.

2. Gently melt bittersweet chocolate and butter over double boiler or in microwave. Set aside.

3. Mix dry ingredients in bowl of electric mixer.

4. Stir in egg and vanilla.

5. Stir in butter/chocolate mixture.

6. Stir in chocolate chips.

7. Form into 2 tablespoon-sized balls and place on baking sheets covered in parchment paper.

8. Bake for about 18 minutes.

Notes:

1.  I have baked them at 325 degrees in the middle of my oven for 18 minutes and they were great. I also baked them at 300 degrees on convection for 18 minutes as well. Every oven is different so you have to be careful, especially in chocolate cookies where you can’t use the color as a guide to prevent over-cooking. Don’t over cook them!

2. They are amazing with Breyer’s Natural Vanilla ice cream and Mrs. Richards caramel sauce. Just killer.

3. If you want to back off on the chocolate a bit, you can use semi-sweet chocolate and semi-sweet chocolate chips. The cookies are not as dark, of course, and don’t compromise much on the texture.

Speculoos Spread Chocolate Chip Cookies‬

Written by Tad. Posted in Cookies

I only recently learned about Speculoos. We went to Bruges Waffles and Frites* in Salt Lake City for breakfast. One of the options is Speculoos and crème fraiche on your waffle. It was so good, I had to get some at home. I found it online at The Belgium Shop.** I have subsequently seen it at Trader Joe’s.

My daughter-in-law came across this recipe online*** and forwarded it to me so I tried it right away.

Speculoos is a kind of crispy cookie made in the Netherlands. They grind the cookies up and mix them with something to make a spread that looks a lot like peanut butter. These are good but you have to spread a generous amount of Speculoos on the cookies to make them really interesting.

The irony fails to escape me: grinding cookies into a paste to be used to make cookies.

Yield:

2 dozen cookies

Ingredients:

1 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, at room temperature

6 tablespoons granulated sugar

6 tablespoons brown sugar, packed

1 large egg, at room temperature

1 teaspoon vanilla

½ cup Speculoos spread

1 cup chocolate chips

Additional Speculoos for filling

Directions:

Heat oven to 350 degrees and line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

In a stand mixer or with a hand mixer, cream butter and sugars until light and fluffy. Stir in egg, vanilla and ½ cup Speculoos.

With the mixer on low, add the flour mixture to the butter mixture. Mix just until incorporated.

Stir in the chocolate chips.

Using a spoon or small ice cream scoop, drop about 2 tablespoon-sized balls of dough onto the parchment paper.

Bake 8 to 10 minutes until the cookies are lightly browned around the edges.

Transfer the cookies to a wire rack to cool completely. If desired, make sandwich cookies by spooning more Speculoos in between two cookies. (Highly recommended.)

Notes:

* http://www.brugeswaffles.com/main.php

** http://shop.belgianshop.com/acatalog/Lotus.html

*** http://dishingupdelights.thedailymeal.com/

 

Troops Chocolate Chip Cookies

Written by Tad. Posted in Cookies

I like recipes that are simple and different and produce a great product. This recipe satisfies all three. The original recipe didn’t call for vanilla or chocolate chips but I think they are a great addition.

 

 

 

Recipe By:

San Jose Mercury News

Serving Size:

60

Ingredients:

3 cups regular oats

3 cups all purpose flour

3 cups sugar

2 cups shredded coconut

1 ¾ cups butter

6 tablespoons light corn syrup

1 ½ teaspoons baking soda

3 tablespoons boiling water

1 tablespoon vanilla

3 cups chocolate chips

 Directions:

1. Heat oven to 300 degrees.

2. Combine oats, flour, sugar and coconut. (I put them right in my Kitchenaid.)

3. Set aside.

4. Combine butter and corn syrup in saucepan.

5. Gently heat until butter melts. Set aside.

6. Mix soda in boiling water.

7. Stir soda mixture into butter mixture.

8. Stir vanilla into butter mixture.

9. Combine flour and butter mixtures.

10. Stir in chocolate chips. Watch out as they don’t mix well and tend to drop to the bottom of the pan. I usually just pour the dough out on the counter top to make sure the chocolate chips are distributed evenly in the dough as I form the balls.

11. Bake about 20 minutes until bottoms and edges just turn brown.

 Notes:

These have the most fabulous chew!

 

Mocha (Coco)Nut Butterballs

Written by Tad. Posted in Cookies

These sound a lot like those Mexican Wedding Cookies (which I don’t like)  so the recipe made me nervous but they really are good.

Source:

http://atebyatescrapbooking.wordpress.com/

Yield:

1 dozen cookies

Ingredients:

1 cup butter, softened

½ cup white granulated sugar

1 teaspoon vanilla extract

1 tablespoon instant coffee powder

¼ cup cocoa powder

¼ teaspoon salt

1 ¾ cups all-purpose flour, 8 ounces

1 ½ cups finely chopped pecans or shredded coconut

Powdered sugar

Directions:

Heat oven to 325°F. Place rack in middle position.

Combine butter, white sugar, vanilla extract, instant coffee powder, cocoa powder, and salt. Mix well.

Add the flour in half-cup increments, mixing after each addition.

Stir in the nuts or coconut and make sure everything is evenly distributed.

Use a 2 tablespoon scooper to form balls. Place them on prepared baking sheets.

Bake for about 12 minutes, until they are set. Do not over bake!

Move the cookies to a wire rack.  Let them cool completely.

When completely cool, dip in powdered sugar to coat.

Taku Ginger Cookies

Written by Tad. Posted in Cookies

Background:

Years ago, my in-laws took us on a cruise in Alaska. As a side trip, they flew us out of Juneau to Taku Glacier Lodge for dinner. I was not very excited about that much hassle and expense for a touristy dinner but everything we ate there was just fabulous. So good, in fact, that I bought their little cookbook from the gift store. Having this recipe has been worth the whole trip.

I usually scoop my cookies with a 2-tablespoon scooper but I use a 1-tablespoon scoop for these.

The dough is soft so you have to handle the balls carefully as you drop them in the sugar then place them on the baking sheets.

I like to cook them until they are just a bit crunchy on the edges but chewy in the center. They are really good.

Recipe adapted from:

Taku Glacier Lodge

Serving Size:

72

Ingredients:

1 cup butter, softened

1 ¾ cups sugar

¾ cup brown sugar

1 large egg

1/3 cup molasses

2 ¾ cups flour, 12.5 ounces

1 ¼ teaspoons soda

1 tablespoon cinnamon

1 tablespoon fresh ginger, peeled and grated

1 teaspoon cloves

2 teaspoons nutmeg

½ teaspoon salt

raw sugar*

 Directions:

1. Heat oven to 350 degrees.

2. Cream butter and sugars.

3. Add egg, ginger and molasses.

4. Mix well.

5. Combine dry ingredients except raw sugar.

6. Add flour mixture to butter mixture.

7. Mix until just combined.

8. Shape with small ice cream scoop.

9. Roll tops of balls in raw sugar.

10. Bake for about 13 minutes.

 Notes:

I have used raw sugar but what really makes these cookies is using something like KingsBlingz White Diamond Crystalz, which I get at http://www.dutchvalleyfoods.com/.

Chocolate Cake Mix Chocolate Cookies

Written by Tad. Posted in Cookies

A real cookie-baking snob wouldn’t even look at a recipe like this, let alone make them and like them. This is as easy as cookie baking gets and they are really fun. I don’t like cake mixes. I don’t like white chips. Yet I really like these. Give them a try!

Recipe By: San Jose Mercury News

Serving Size: 24

 Ingredients:

1 box chocolate cake mix with pudding

2 large eggs

½ cup canola oil

1 tablespoon vanilla

1 cup nuts, chopped (optional)

1 cup coconut

1 1/2 cup white chocolate chips

Directions: 

1. Heat oven to 350 degrees.

2. Mix all ingredients together.

3. Bake for 12-13 minutes.

 Notes:

Watch out because the chips tend to separate out and go to the bottom. I actually have to dump the dough out of the KitchenAid then mix it up and scoop it from the counter to keep the chips evenly distributed in the dough.

They are tender and people frequently comment on them being like brownies.

 

Brown Sugar Cookies

Written by Tad. Posted in Cookies

 

These are really buttery and sweet with a fabulous flavor that reminds me of my Dad’s panoche or See’s Bourdeaux. I got this recipe from Sandy, my son’s mother-in-law. She found it at americastestkitchen.com

 

Ingredients:

20 tablespoons butter

8 tablespoons butter

1/2 cup sugar

1/2 cup dark brown sugar

3 1/2 cups dark brown sugar

4 cups flour, 21 ounces

1 teaspoon soda

1/2 teaspoon baking powder

1 teaspoon salt

2 large eggs

2 large egg yolks

2 tablespoons vanilla

Directions:

1. Heat 20 tablespoons butter in light colored skillet, swirling constantly, until dark golden brown and has a nutty aroma. Stir in remaining 8 tablespoons butter. Set aside to cool.

2. Heat oven to 350 degrees.

3. Mix together sugar and 1/2 cup brown sugar. Set aside.

4. Mix together flour, soda, baking powder and salt.  Set aside.

5. Mix together 3 1/2 cups brown sugar and cooled butter just until combined.

6. Stir in eggs, egg yolks and vanilla, just until combined.

7. Stir in flour mixture, just until combined.

8. Form into balls about 2 tablespoons in size. Roll dough balls in sugar/brown sugar mixture.

9. Bake 12 to 14 minutes until edges are just browned and set but centers are still soft.

Notes:

1. I have browned the butter in a skillet, as they recommend, and in a sauce pan and the skillet it better.

2. I never looked for “dark brown sugar” but just used the brown sugar from Costco.

3. Consider dipping them in the same chocolate/shortening mixture used in the Cocoa Puffs recipe.

Copyright © 2014 Bad Tad, MD