Rhubarb Sour Cream Cookies

Written by Tad. Posted in Cookies

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My friend, Jill, offered me some rhubarb. I had NO experience cooking with these tangy, fibrous stalks with poisonous leaves. Still, my mind when right to, “rhubarb cookies.”

Here is what I came up with. Because of the sour cream, they very soft, even hard to pick up. The rhubarb cooked up well and was, indeed, a tangy, interesting addition to the tender cookies.

Recipe By:

tinyprints

Yield:

24

Ingredients:

1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup butter, softened
¾ cup sugar
1 egg
¾ cup sour cream
½ teaspoon vanilla extract
2 cups rhubarb, diced

Directions:

1. Heat oven to 350 degrees F. Line two baking sheets with parchment paper.

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

3. In large bowl, beat butter and sugar with an electric mixer until light and fluffy.

4. Beat in egg.

5. Beat in sour cream and vanilla until well-combined.

6. Add 1/3 of the flour mixture and beat until combined.

7. Add another 1/3 of the flour mixture beat until combined

8. Add remainder of lower and beat until combined.

9. Stir in rhubarb.

10. Drop 2 tablespoon balls of batter onto prepared baking sheets, spacing them about 2 inches apart.

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11. Bake 10 to 12 minutes, until the edges of the cookies start to brown and the tops of the cookies get a little color. Let cool slightly, then remove to a rack to cool completely.

Peach Drop Cookies

Written by Tad. Posted in Cookies

During fresh peach season, we buy then buy the lug directly from the orchards between Sacramento and where our parents live in Paradise. Like tomatoes, I really only enjoy eating peaches this way. Call me a peach snob. Here is something fun to do if you have a few that are not prime for eating. I would never waste a perfectly good peach by making it into a cookie.

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Recipe By:

www.bakeorbreak.com

Yield:

24

Ingredients:

2 cups + 2 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
2 large ripe peaches, peeled, pitted, and cut into 1/4-inch pieces
1/3 cup peach preserves
3 tablespoons sanding sugar
1/4 teaspoon ground cinnamon

Directions:

1. Heat oven to 375°F. Line baking sheets with silicone liners or parchment paper.

2. Whisk together the flour, salt, and baking soda. Set aside.

3. Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the egg and vanilla, and mix well.

4. Reduce mixer speed to low. Add flour mixture, mixing just until combined.

5. Add the peaches and preserves, mixing just until combined.

6. Drop 2 tablespoon balls of the dough onto prepared pans, leaving about 2 inches between cookies.

7. Combine the sanding sugar and cinnamon. Sprinkle each cookie with about 1/8 teaspoon of the cinnamon-sugar.

8. Bake 11-13 minutes, or until golden brown and just set. Cool on the pans for 5 minutes. Then, carefully transfer the cookies to wire racks to cool completely.

Caramel-Stuffed Brown Sugar Cookies

Written by Tad. Posted in Cookies

My wife, Shari, came up with this one while looking around the World-Wide Web. So good. Almost like eating candy.

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Recipe By:

Jen@CarlsbadCravings.com

Yield:

24

Ingredients:

14 tablespoons unsalted butter, divided
2 cups plus 2 tablespoons all-propose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1¾  cups packed brown sugar
1/2 teaspoon salt
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
20-24 soft caramel candies, *Seen Notes
sea salt

Directions:

1. Melt 10 tablespoons butter in a 10-inch skillet over medium-high heat. Continue to cook and stir constantly until butter is dark golden brown, 1 to 3 minutes. Transfer browned butter to a large heatproof bowl. Add remaining 4 tablespoons butter (chopped) and stir until completely melted. Set aside to cool.

2. Meanwhile, heat oven to 350 F degrees. Line 2 baking sheets with parchment paper or non-stick mats. Set aside.

3. Whisk flour, baking soda, and baking powder together in medium bowl. Set aside.

4. Add brown sugar and salt to bowl with cooled butter. Whisk until combined. Add egg and yolk and vanilla. Mix until combined. Add flour mixture and mix just until completely combined.

5. Scoop 1 tablespoon of cookie dough and place a caramel on top. Add another tablespoon of dough on top of caramel. Pinch edges of dough around caramel and roll into a ball. Repeat until all remaining dough is gone.

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6. Place cookies on prepared baking sheets, 3 inches apart. Sprinkle with sea salt. Bake at 350 degrees F for 11-13 minutes, until barely golden. (They will seem under-baked.) Let cool for 5 minutes before transferring to cooling rack.

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Notes:

Original recipe called for Kraft caramels. I don’t like Kraft caramels. I don’t know what they do to them to make them taste so nasty but I am such a caramel snob that I think it is worth it to get better caramels, even though it may be a pain. I buy a brick of Peter’s caramel from Cash and Carry. I cut off blobs about the size of a lousy Kraft caramel and envelope it with this wonderful cookie dough. Well worth the effort, in my opinion.

Chewy Coconut Lime Sugar Cookies

Written by Tad. Posted in Cookies

Kind of like snickerdoodles with coconut and lime! Easy to make, soft and chewy, exotic taste!

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Here is our grandson, Hunter, enjoying one on the back deck.

Recipe By:

My Baking Addiction

Yield:

24

Ingredients:

2 ¾  cups all-purpose flour

1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
1½  cups white sugar
1 egg
½ teaspoon vanilla extract
½ teaspoon coconut flavoring
zest of one large lime, finely minced
3 tablespoons lime juice
½ cup unsweetened toasted coconut, * SEE NOTE
½ cup sugar, for rolling dough balls

Directions:

1. Heat oven to 350 degrees. Line cookie sheets with parchment paper. Put a layer of coconut on a cookie sheet and bake it at 350 degrees for 5-7 minutes. Watch out. It goes from white to burnt really quickly if you aren’t watching closely.

2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.

3. Using a mixer, beat together butter and 1½ cup sugar until smooth and very fluffy.

4. Beat in egg, vanilla extract, coconut flavoring, lime juice and lime zest.

5. Gradually blend in dry ingredients and toasted coconut.

6. Roll 2 tablespoons of dough into a ball and roll in sugar. Place balls on lined cookie sheets about 1½  inches apart. These do spread quite a bit.

7. Let stand on cookie sheet two minutes before removing to cool on wire racks

8. Bake 8 to 10 minutes in the preheated oven, or until edges are lightly browned.

Notes:

I used sweetened coconut and it worked fine.

Snickerdoodles

Written by Tad. Posted in Cookies

We bought a Snickerdoodle from a woman selling cookies at the Fourth of July celebration in Blanding, Utah a couple of weeks ago. They were buttery and soft and inspired me to make some of my own. I went searching this site for my Snickerdoodle recipe, which I got from Peg, a nurse I worked with at Southeast Alabama Medical Center in Dothan, Alabama many years ago. I was surprised to see I had never posted it. I went ahead and made them and they were so good I decided to post the recipe. You can see from this that not every recipe I post has to have something weird like wasabi peas in it.

What makes this recipe different? The half butter, half Crisco ratio and  cream of tartar give them a great texture. If you like them softer, use all butter and bake at a lower temperature.

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Recipe By:

Nurse Peg in Dothan

Yield:

48

Ingredients:

½ cup butter
½  cup shortening
2 eggs
1½  cup sugar
1 teaspoon vanilla
2¾ cup flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
¼ cup sugar
1 tablespoon cinnamon

Directions:

1. Cream together:  butter, shortening, eggs, 1½ cup sugar and vanilla.

2. In a separate bowl, mix together flour, cream of tartar, baking soda and salt.

3. Blend both mixtures together.

4. Combine ¼ cup sugar and cinnamon. Form dough into balls and roll in cinnamon sugar.

5. Bake at 400 for 8-9 minutes.

Notes:

If you like them softer, use 1 cup butter, omitting the shortening. Bake them at 350 degrees until just browning on edges.

Amish Puff Chocolate Chip Cookies

Written by Tad. Posted in Cookies

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My friend, Judd, has 80 gigabytes of digital cookbooks he has collected online. He culled from them the dozens that were cookie cookbooks and shared them with me on a thumb drive. Here is a simple but fun recipe I tried that made a different take on a chocolate chip cookie.

Recipe By:

Field Guide to Cookies

Yield:

64

Ingredients:

6 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cream of tartar
1 teaspoon salt
2 cups softened unsalted butter
2 cups light brown sugar
1 cup white sugar
4 large eggs
4 cups semi-sweet chocolate chips
1 cup sugar
2 teaspoon ground cinnamon

Directions:

1. Sift the flour, baking powder, baking soda, cream of tartar, and salt into a bowl and set aside.

2. In a stand mixer, cream butter and sugars on medium speed for several minutes until light and fluffy.

3. Add the egg and mix well.

4. Add the flour mixture and mix on low speed just until combined.

5. Add chocolate chips and mix just until they are mixed in evenly.

6. Make dough balls 1 tablespoon, roll in hands, then roll in cinnamon-sugar mixture.

7. Place on a plate, cover tightly with plastic wrap and refrigerate dough for at least 30 minutes. (See Notes)

8. Preheat the oven to 350ºF. On Silpat- or parchment paper-lined cookie sheets, place dough balls 2 inches apart.

9. Bake for 8 to 10 minutes, rotating sheets halfway through, until golden brown.

Notes:

As in most cases, I am not sold that chilling these made any difference. First, even after almost an hour, they balls were really not chilled all the way through. Also, I baked one not chilled and it seemed no different than the chilled ones. Chilling, especially after rolling them out, really makes it a lot more hassle to make these.

I was not too convinced of their “puff.”

Double Chocolate Anise Cookies

Written by Tad. Posted in Cookies

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Recipe By: recipe4living.com

Ingredients:

2 cups flour
1 cup cocoa
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups butter, softened
2 cups sugar
2 eggs
1 1/2 teaspoon anise extract
1 teaspoon vanilla extract
1 1/2 cups semi sweet chocolate chips
1 1/2 cups chopped walnuts (optional)

Directions:

1. Preheat oven to 350 degrees.

2. Mix together flour, cocoa, cinnamon, baking soda and salt. Set aside.

3. In a separate mixing bowl, beat butter and sugar until fluffy. Add eggs, anise and vanilla. Beat well.

4. Gradually add flour mixture, beating well.

5. Stir in morsels and walnuts.

6. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 8-10 minutes. Do not over bake. Cool on cookie sheets 5 minutes. Remove to wire rack. Cool completely.

Bon Appetit’s Best Peanut Butter Cookies

Written by Tad. Posted in Cookies

DSC04148 BA peanutbutter

I am not a big fan of peanut butter cookies but these are good. They are quite a bit more complicated to make that “normal” peanut butter cookies so you will have to make them and decide if it is worth the effort or not. I got this recipe from our son’s mother-in-law. I had it quite a while before I got around to making it but I finally did and it was fun.

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Recipe By:

Sandy

Serving Size:

24

Ingredients:

½ cup roasted salted peanuts
6 tablespoons butter
¾ cup all-purpose flour
¾ teaspoon kosher salt
½ teaspoon baking powder
¼ teaspoon baking soda
1 large egg
1 large egg yolk
1 teaspoon vanilla
¾ cup granulated sugar
½ cup light brown sugar
¼ cup water
16 ounces all-natural creamy peanut butter
Demerara or raw sugar,  for sprinkling
Flaky sea salt , for sprinkling

Directions:

1. Heat oven to 350°. Toast peanuts on a rimmed baking sheet until browned and fragrant, 6–8 minutes. Let cool, then coarsely chop.

2. Meanwhile, cook butter in a medium skillet over medium heat, swirling pan often, until butter foams, then browns, 4–6 minutes. Transfer brown butter with solids to a medium bow. Chill, stirring every 5 minutes, until cooled and beginning to solidify, about 15 minutes.

3.  Whisk flour, kosher salt, baking powder, and baking soda in another medium bowl. Set aside.

4. Using an electric mixer on high speed, beat egg, egg yolk, vanilla, granulated sugar, brown sugar, and ¼ cup water in a large bowl until mixture is light and falls back on itself in a slowly dissolving ribbon, about 2 minutes.

5. Reduce mixer speed to low and gradually add dry ingredients, then increase speed to high and beat 1 minute to develop gluten and hydrate flour.

6. Add peanut butter, toasted peanuts, and brown butter. Mix on low speed, scraping down sides of bowl as needed, until fully incorporated, about 30 seconds. Let dough rest at room temperature until slightly firmed up, about 10 minutes.

7.  Portion dough into 2 tablespoon balls and transfer to 2 parchment-lined rimmed baking sheets. Using the tines of a fork, dipped in cold water, flatten cookies to ½” thick, making a crosshatch pattern on the top of each. Chill, covered, 1 hour.

8. Arrange racks in upper and lower thirds of oven; place a dry, medium skillet on the bottom rack, then increase oven temperature to 375°.

9.  Sprinkle cookies with demerara sugar and sea salt.

10. Working quickly, transfer one sheet of cookies to upper rack, then carefully pour 1 cup water into hot skillet. Water will bubble and sizzle violently. Bake cookies until browned and edges are crisp, 12–15 minutes. Let cool slightly on baking sheet, then transfer to a wire rack and cool completely. Repeat with second sheet.

Notes:

Cookie dough can be shaped and frozen 1 month ahead. Freeze in an airtight container. Let rest at room temperature 1 hour before baking.

Taste’s Famous Pub Cookies

Written by Tad. Posted in Cookies

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I had to make a triple batch of these to take them to the emergency department. That means that I started with 72 ounces of beer and reduced it down to 6 ounces. It took about an hour to do so and filled our house with a wonderful smell. These cookies are buttery, rich and have a very deep, interesting flavor. Other than having to reduce the beer, they are really easy to make.

Source:

Rick Griggs, Taste Catering

Yield:

24

Ingredients:

24 ounces chocolate porter beer

¾ cup butter, at room temperature

⅔ cup brown sugar

½ cup white sugar

1 egg

1 egg yolk

1 teaspoon vanilla extract

1 cup all-purpose flour

¾ cup bread flour

1 teaspoon cornstarch

½ teaspoon baking soda

¼  teaspoon salt

½ cup Guittard dark chocolate chips

½ cup Guittard butterscotch chips

¼ cup salted roasted peanuts

⅔ cup mini pretzel twists, broken into pieces

24 whole mini pretzel twists, to garnish

Directions:

1. In a pot over medium-high heat, cook the beer, stirring occasionally, until it has reduced to about 2 tablespoons. Depending on the size of the pot, this may take anywhere from 10 to 25 minutes. Watch very closely, as this can burn easily. Watch it at the end as it goes quickly. Cool to room temperature; reserve until ready to use. (This can be done ahead of time.)

2. In the bowl of a stand mixer, add butter and both types of sugar. Beat until well creamed.

3. Add the egg and egg yolk. Beat until well combined.

4. Add the cooled stout syrup and vanilla. Beat well, scraping the sides and bottom to make sure all the ingredients are well combined.

5. In a separate bowl, whisk together flours, cornstarch, baking soda and salt.

6. Add dry ingredients to the butter-sugar mixture. Mix on medium-low speed until just barely combined. Do not over-mix.

7. Add the chocolate and butterscotch chips, pretzel pieces and peanuts. Stir until incorporated.

8. Cover baking sheets with parchment paper. Scoop 2-tablespoon balls of dough onto prepared baking sheets. Press a whole pretzel on top of each cookie. Cover with plastic wrap. Chill for at least 2 hours.

9. Heat oven to 350 degrees. Bake for 13 to 15 minutes.

Andes Mint Chocolate Chunk Cookies

Written by Tad. Posted in Cookies

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Our daughter, McKenzie, sent us this recipe. When I was unable to find Andes Mints on my first foray looking for them, she also sent me two boxes of mints, which made ¾ of a batch. They are very minty and have a great texture. I would not add milk. I would just muscle them into balls, which I did with minimal trouble.

Recipe By:

McKenzie from sallysbakingaddiction.com

Yield:

2 dozen

Ingredients:

1/2 cup butter, at room temperature
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg
1 egg yolk
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 1/4 cups all-purpose flour, 285 grams
2 teaspoons unsweetened cocoa powder
2 cups chopped Andes Mints, 340 grams * SEE NOTES
1/4 cup milk, if needed **SEE NOTES

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Directions:

1. Heat oven to 350 degrees.

2.  With an electric or stand mixer, fitted with a paddle attachment, cream together the butter and sugars on medium speed.

3.  Add the egg, then the egg yolk, mixing for about 1 minute after each addition. Mix in the vanilla extract.

4.  In a separate bowl, whisk together the baking soda, baking powder, salt, flour, and unsweetened cocoa powder.

5.  Add half of the dry ingredients to the butter mixture. Mix for about one minute on low speed. Add the rest of the dry ingredients and mix on low speed until combined.

6.  By hand, fold in the Andes Mints.

7.  Drop by rounded tablespoonfuls** onto ungreased baking sheet or silicone mat. Bake 10-12 minutes until sides slightly begin to brown. I took mine out of the oven at exactly 10 minutes. Allow to cool on the baking sheet for 2-3 minutes and transfer to a wire rack.

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Notes:

1. * OR Andes Mints Creme de Menth Baking Chips

2. ** The dough is thick but should come together easily. However, if it is TOO thick to handle, add up to 1/4 cup milk before adding the Andes Mints.

3. I would not add milk. These cookies have a great texture that I doubt would survive if you added milk. Just scoop them!

4. McKenzie gave me two boxes of Andes Mints that made ¾ of a batch.

Copyright © 2014 Bad Tad, MD