Pumpkin Cheesecake Snickerdoodles

Written by Tad. Posted in Cookies

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This recipe was forwarded to me by Eli, a nurse in our emergency department. Even though I chilled the dough all day, it was too soft to be able to seal it around the filling and roll into a ball. I had to scoop balls of dough onto a plate covered in plastic wrap. I then covered the balls with another sheet of plastic wrap, flattened them, then put them in the freezer until they were stiff enough to handle. It complicated the process a lot but people really liked them in the emergency department.

Recipe By:

Bakeaholic Mama

Ingredients:

3¾ cups all-purpose flour
1½ teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon freshly-ground ground nutmeg
1 cup unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 teaspoon vanilla extract
Filling Ingredients:
8 ounces cream cheese, softened
¼ cup sugar
2 teaspoons vanilla extract
Cinnamon-sugar coating:
½ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
Dash of allspice

Directions:

1.  In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Set aside.

2. In a stand mixer with a paddle attachment, beat together  butter and sugars on medium high speed until fluffy.

3. Blend in pumpkin puree, egg and vanilla.

4. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour.

5. To make the cream cheese filling, blend cream cheese, sugar and vanilla together. Chill for an hour.

6. Heat oven to 350 and line your baking sheets with parchment paper.

7. In a small bowl, combine the sugar and spices for the coating and set aside.

8. To make the cookies, take a tablespoon of the cookie dough. Flatten it like a pancake and place a teaspoon of the cream cheese in center.

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9. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.

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10. Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.

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8. Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack.

Hard Boiled Egg Chocolate Chip Cookies

Written by Tad. Posted in Cookies

My friend, Lisa, sent me a recipe for Hard Boiled Egg Chocolate Chip Cookies. “What the…?” I asked. A quick Google search showed that something that sounded bizarre to me was, actually, all over the place. I tried some different recipes and this is the one I liked the best. They are very moist but are not nearly as good the next day so make small batches or eat them up!

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This is a very interesting way to make cookies. I’ve never seen a cookie recipe that asked you to blend the butter into the flour as if making pastry. This is a small batch but even at that, it was pretty tricky to get the food processor to mix it up. The processor was just too full. When it was done, however, the dough was fabulous and it was really fun to mix the chocolate chips in with my hands. Had to repeat it thee times to make enough for the emergency department.

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Recipe By:

the-girl-who-ate-everything.com

Yield:

24

Ingredients:

2¾ cups flour
1 cup cold butter, cut into small chunks
1 teaspoon salt
½  teaspoon baking soda
¾ cup white sugar
½ cup brown sugar
1 teaspoon vanilla extract
2 hard boiled eggs, peeled and diced finely
2 cups semi-sweet chocolate chips

Directions:

1. Heat oven to 350°F.

2. Mix flour, salt and soda in a food processor.

3. Add butter and process until mixture is the texture of small crumbs.

4. Add sugars, vanilla, and boiled eggs. Pulse again until mixture comes together.

5. Remove dough to a large bowl. Add chocolate chips and combine by hand, using a wooden spoon or clean hands.

6. Scoop 2-tablespoon balls of cookie dough onto parchment-lined baking sheets. Flatten slightly with your hand.

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7. Bake  13-15 minutes or until the edges of the cookies are lightly browned.

8. Remove cookies from oven and let them sit on the cookie sheet for 3-5 minutes before transferring them to a cooling rack. Eat them today.

Here is Hunter enjoying one:

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Here is a picture of my hens. No wonder I am always looking for egg recipes:

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Lemon Semolina Cookies

Written by Tad. Posted in Cookies

Semolina is made from hard durham wheat. It is cooked, dried then ground. It looks and feels kind of like corn meal. It gives these cookies an interesting texture. They are soft and very lemony.

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Hunter enjoys one after a spaghetti lunch.

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Recipe By:

Adapted from Food.com

Yield:

24

Ingredients:

3 large lemons
½ pound unsalted butter
½ teaspoon vanilla extract
2 cups sugar
1 teaspoon salt
1 egg
3 cups semolina
1 cup all-purpose flour
To dust the cookies
½ cup sugar

Directions:

1. Using a grater, grate lemon peels, removing only the yellow part. Set aside. *See notes.

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2. Squeeze juice from the lemons. Set aside.

3. Combine butter, vanilla, sugar and salt in an electric mixer fitted with a paddle. Beat until creamy.

4. Add egg, ½ cup lemon juice and grated rind. Beat until incorporated.

5. Reserve any extra lemon juice for another use.

6. Decrease speed to slow. Add semolina and flour, beating until just incorporated.

7. Cover with plastic wrap and chill in the refrigerator for 1 hour.

8. Heat oven to 325°F.

9. Scoop dough into 2 tablespoon balls. Roll each ball in sugar then place on greased baking sheets.** See notes.

10. Flatten each ball to about ½ inch thick. *** See notes.

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11. Bake cookies on the middle rack of an oven for about 14 minutes, or until the surface starts to crack. They will not start to brown.

12.  Remove from the oven and let cool before removing from baking sheet.

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Notes:

*This finely grated citrus peel is called zest. I have a zester, specifically made for this job. It works ever so much better than a regular grater.

**I almost always use parchment baking papers but these didn’t come off the papers well at all.

*** My preferred method to do this: Butter the bottom of a drinking glass. Dip it into sugar. Gently flatten a dough ball to desired thickness. Re-dip in sugar before flattening the next ball.

Aussie Yo Yo Biscuits

Written by Tad. Posted in Cookies

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When Shari and I went to Sydney in 2016, we hung out with our Australian friends, Rachel and Richard, who recommended several classic Australian treats for us to try. This is the one that I came home and made. They are shortbread cookies and the icing makes them. Dr. Al’ai, one of our emergency physicians, went crazy over them, saying they were just like a cookie he remembers from his childhood in the Philippines.

Recipe By:

bakeforhappykids.com

Yield:

32

Ingredients:

For the biscuits:
1 cup unsalted butter, 250gm, at room temperature
1/2 cup, powdered sugar, 80 gm
2 cups all-purpose flour, 250 gm
1/2 cup custard powder, 80 gm. *see notes
For the buttercream:
1/4 cup unsalted butter, at room temperature
1 cup powdered sugar, 160 gm ** see notes
1 teaspoon vanilla extract

Directions:

1. Heat oven to 350°F. Line two baking trays with parchment.

2. To make the biscuit dough:

3. Using an electric mixer with paddle attachment, beat butter and sugar until combined.

4. Sift flour and custard powder into the butter mixture. Mix gently until the dry ingredients are fully absorbed into the butter mixture to form a dough.

5. Wrap dough in plastic wrap and allow it to rest at room temperature for about 15 mins. If the dough is too soft to roll, place it in the fridge instead and allow it to rest for 15-30 mins or until the dough is slightly firm (but not too firm.) (I found refrigeration to be unnecessary.)

6. Scoop mixture into 1 tablespoon balls.

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Place on prepared trays and press down with the back of a fork.

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Bake for about 15 mins or until their edges are light golden. Remove from the oven and allow to cool on the baking tray for about 10 mins. Transfer onto a wire rack and allow the biscuits to cool completely.

7. While the biscuits are cooling, make the buttercream. Using an electric mixer with paddle attachment, beat butter, sugar and vanilla until light and fluffy.

8. When biscuits are cooled completely, sandwich two biscuits (back to back) with a dollop of buttercream in the middle.

Notes:

Originally from the book, Country Women’s Association of Australia (CWA): Biscuits and Slices, contributed by Alisa Bond from Riverside Branch Tasmania.

* I bought Bird’s Custard Powder online from Amazon Prime but Rachel told me she saw it at Whole Foods.  Also note that Corine, our daughter’s mother-in-law, from Canada, says this is the key to perfect Nanaimo Bars!

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** I alway sift my powdered sugar when making icing. It is just easier to get it smooth.

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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.”

Copyright © 2014 Bad Tad, MD