Mango-Macadamia Nut Cookies

Written by Tad. Posted in Cookies

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My daughter-in-law, Elizabeth forwarded this recipe to me. It is not a cheap recipe to make. I used two bottles or macadamia nuts and a big, Costco-sized bag of mangos to make a triple batch for the emergency department. So, they are not for just any cookie craving but they are wonderful for a special event.

Recipe By:

Earthbound Farms via Elizabeth

Yield:

24

Ingredients:

½ cup unsalted butter, softened
½ cup packed light brown sugar
¼ cup sugar
1 egg
1 teaspoon pure vanilla extract
1 ½ cups unbleached all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup white chips
1 cup dried mangos, diced
¾ cup salted macadamia nuts, chopped

Directions:

1. Position rack in the middle of the oven. Heat oven to 350 degrees F. Line 2 baking sheets with parchment and set aside.

2. In a small bowl, combine flour, baking soda, and salt. Whisk to blend. Set aside.

3.  In the bowl of an electric mixer, beat butter, brown and white sugars until light and fluffy, about 2 minutes.

4.  Beat in egg and vanilla.

5.  Add flour mixture to the egg-sugar mixture, mixing on low speed just until combined.

6.  Stir in chips, mango, and nuts.

7.  Form dough into 2-tablespoon balls. Arrange 12 on each baking sheet with at least 1-1/2 inches between them. Bake until just golden, about 14 minutes. Let cool completely on the baking sheets.

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Cajeta Thumb Print Cookies

Written by Tad. Posted in Cookies

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When I lived in Mexico, I learned to like cajeta. It is basically caramelized goat’s milk. It comes in various flavors in bottles and can be used like our caramel sauce. Dulce de leche (sweet of milk) is all the rage in flavors now, so no big surprise, I came across a Dulce de Leche Cookie recipe. Rather than make my own dulce de leche, I bought some cajeta from our local Mexican market.

The cookie is just a basic shortbread cookie and super simple to make. The work is in the steps of thumb printing, putting in the cajeta and piping the chocolate.

Recipe adapted from:

Melissa’s Cuisine

Ingredients:

1½  cups unsalted butter, softened
1 cup sugar
¼ teaspoon salt
3⅓ cups flour
1½ cups cajeta or dulce de leche, * SEE NOTE
½ cup chocolate chips
1 tablespoon butter

Directions:

1. In the bowl of your stand mixer, cream together butter, sugar, and salt until smooth.

2. Slowly mix in flour until the dough pulls away from the bowl.

3. Roll dough into 2-tablespoon balls and place on a parchment-lined cookie sheet. Using your thumb,** press the center of the ball to create an indentation.

4. Bake at 325 for 20 minutes, until the edges of the cookie are golden brown. The cookies will have risen slightly, so re-press the indentations if needed. Cool the cookies completely on a wire rack.

5. Spoon some dulce de leche into each thumbprint.***  Melt the chocolate chips and butter in the microwave and stir until smooth. Scoop into a pastry bag and drizzle on top of the cookies.

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Notes:

* Here is a link for various ways to make dulce de leche from sweetened condensed milk. http://www.wikihow.com/Make-Dulce-De-Leche

**I used a cork that was just the right size to make my indentations.

*** Shari was helping me make these. She recommended that we put each cookie, after placing the cajeta, in the microwave for a few seconds until the cajeta flattened and smoothed out a bit. It made them look a lot better.

Sriracha Ice Cream Sandwiches

Written by Tad. Posted in Cookies

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“Sweet with a bit of heat, this no-cook ice cream is a fun change from your usual ice cream sandwiches.”

When I saw this recipe in Extra, the Raley’s/Nob Hill magazine, I thought immediately of Taku Ginger Cookies, which are one of my favorites. I was a bit worried about making ice cream only from coconut milk so I replaced half of it with half and half. I gulped as I put in all that Sriracha and with good reason. I think next time I would try it with half  as much hot sauce to make them a little more subtle. Still, with the pepper kick from the ice cream and the ginger kick from the Takus, they really got right in your mouth!

Recipe By:

Nob Hill Magazine

 Yield:

18 sandwiches

Ingredients:

2 cans coconut milk, 13.5 ounces each
1 cup sugar
2 tablespoons sriracha sauce
1 teaspoon vanilla

Directions:

1. Whisk together coconut milk, sugar, Sriracha sauce and vanilla extract in a large bowl. Transfer to the bowl of an ice cream maker and freeze according to manufacturer’s instructions. Chill until firm.

2. Spoon equal amounts between ginger cookies. Freeze until firm.

 

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Taku Ginger Cookies

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.

 

Magic In the Middle Cookies

Written by Tad. Posted in Cookies

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Here is the last of the Six Sisters’ Stuff recipes I got from my mother in law. This is pretty much right off their website. I found it a bit tricky to roll the chocolate dough around the filling. I was working on a warm day and found it  easier when I refrigerated the dough and filling for a while.

As far as chunky vs. creamy peanut butter, I can’t imagine it makes any difference. When Shari and I got married, she came from a crunchy family and I came from a creamy family. I was not interested in converting and recommended that we just have both kinds. Rather than do that, Shari converted and we raised our kids in a creamy family so all is well with the world.

Recipe By:

Six Sister’s Stuff

Yield:

30

Ingredients:

1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
½  teaspoon baking soda
¼ teaspoon salt
½ cup granulated sugar,  plus extra for dredging
½ cup brown sugar
½ cup butter, softened
¼ cup smooth peanut butter
1 teaspoon vanilla extract
1 large egg
1 large egg yolk
¾ cup peanut butter, crunchy or smooth, your choice
¾ cup confectioners’ sugar

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Directions:

1. Heat oven to 375°F.

2. Lightly grease (or line with parchment) two baking sheets.

3. In a medium-sized bowl, whisk together flour, cocoa, baking soda and salt. Set aside.

4. In another medium-sized mixing bowl, beat together sugars, butter, and ¼ cup peanut butter until light and fluffy.

5. Add vanilla, egg and egg yolk. Beat to combine.

6. Stir in dry ingredients, blending well. Set aside.

7. Make the filling in a small bowl by stirring together ¾ cup peanut butter and confectioners sugar until smooth.

8. With floured hands or a small cookie scoop, form the filling into 26 one-inch balls.

9. Scoop 2 tablespoons of dough (a lump about the size of a walnut), make an indentation in the center with your finger and place one of the peanut butter balls into the indentation. Bring the cookie dough up and over the filling, pressing the edges together to cover the center. Roll the dough ball in the palms of your hand to smooth it out. Repeat with the remaining dough and filling.

10. Roll each rounded cookie in granulated sugar. Place on prepared baking sheets, leaving about 2 inches between cookies. Grease the bottom of a drinking glass and use it to flatten each cookie to about ½ -inch thick.

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11. Bake 7 to 9 minutes, or until they’re set and you can smell chocolate. Remove from the oven and cool on a rack.

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Compost Macaroons

Written by Tad. Posted in Cookies

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After making some ice cream, I had five egg whites left over so decided to use them to make macaroons. The Macaroon Bible uses sweetened condensed milk as a base for macaroons. One of the macaroon recipes in the book is for Stupid Macaroons. I decided to make them but, rather than throw in the potato chips called for, I used left-over Momofuku cornflake crunch. This made for a very unusual macaroon, indeed. In honor of one of my favorite Momofuku cookies, I named these Compost Macaroons.

Recipe By:

Adapted from The Macaroon Bible, with some inspiration from Momofuku

Ingredients:

10½ ounces sweetened condensed milk, by weight  *SEE NOTES
1 teaspoon vanilla
10 ounces sweetened shreaded coconut
2 ounces chopped pretzel sticks
2 ounces Momofuku Cornflake Crunch **SEE NOTES
½ Butterfinger Bar, chopped
2 large egg whites
¼  teaspoon kosher salt

Directions:

1. Heat oven to 350 degrees.

2. In large bowl, combine milk and vanilla. Stir in coconut, pretzels, Cornflake Crunch and Butterfinger Bar.

3. Add egg whites and salt to bowl of stand mixer. Beat until very stiff.

4. Using a rubber spatula, fold egg whites into coconut mixture.

5. Using a cookie scoup, form into 2 tablespoon balls and place on parchment-covered baking sheets.

6. Bake about 20 minutes. Watch them closely and take them out when they are the shade of brown you prefer.

7. When they have cooled for a couple of minutes, remove to a cooling rack to finish cooling completely.

Notes:

*If you don’t have a scale, use about one cup of sweetened condensed milk.

** Cornflake Crunch

Recipe By:

Momofuku

Yield:

4 cups

Ingredients:

5 cups cornflakes
1/2 cup instant milk powder
3 tablespoons sugar
1 teaspoon kosher salt
9 tablespoons butter, melted

Directions:

1. Heat oven to 275 degrees.

2. Pour cornflakes into a large bowl and crush them with your hands to a quarter of their original size.

3. Add milk powder, sugar and salt. Toss to mix.

4. Add butter and toss to coat. The butter will act as glue, binding dry ingredients to cereal and creating clusters.

5. Spread the clusters on a parchment-lined sheet pan. Bake for 20 minutes, or until they look toasted, smell buttery and crunch gently when cooled slightly. Cool the cornflake crunch completely before using.

Root Beer Float Cookies

Written by Tad. Posted in Cookies

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 Last week, I shared a recipe I got from Six Sisters’ Stuff. Here is one that I also got from them. I adapted it a bit to come up with the recipe below. Made both as originally presented on their website and as adapted, below, they went fast in the Emergency Department. As with all cookies made with water-based liquid like buttermilk, they are soft and cake-like. The marshmallows and root beer barrels melt so they are not uniform and are a bit of a mess to eat but I think they make the cookies are more interesting. How could anything be bad with cream cheese icing?

No one at work guessed they were flavored with root beer. I guess it is nonspecific enough and not all that many people drink root beer so I was not surprised. What did surprise me was that I looked in eight stores for root beer barrel candy and no one had it. I guess is not very popular around here. I finally found them at a specialty candy store.

Recipe By:

Adapted from Six Sister’s Stuff

Yield:

36

Ingredients:

1 cup butter, softened
2 cups packed brown sugar
2 eggs
1 cup buttermilk
1½ teaspoon root beer extract or concentrate *SEE NOTES
1½ teaspoon vanilla
4 cups flour
1 teaspoon baking soda
1 teaspoon salt
4 cups miniature marshmallows
6 ounces root beer barrels, cracked **SEE NOTES

Icing:
4 cups powdered sugar (I like it sifted)
½ cup butter, softened
½ cup cream cheese, softened
3 tablespoons milk
1 teaspoon vanilla

Directions:

1. Heat oven to 375º.

2. In a mixing bowl, cream butter and brown sugar. Beat in eggs. Beat in buttermilk, root beer extract and vanilla. The liquids will not combine well with the butter mixture and it will look curdled. Don’t worry.

3. Combine dry ingredients. Gradually stir into creamed mixture.

4. Stir in candy and marshmallows.

5. Drop 2-tablespoonful balls onto ungreased baking sheets (I always use baking parchment papers.) Bake at 375º for 10-12 minutes or until set. Remove to wire racks to cool.

Frosting:

1. In a mixing bowl, combine all frosting ingredients. Beat until smooth.

2. Frost cooled cookies.

Notes:

*I used Cook’s root beer extract, which I bought online. I am sure that McCormick’s, which they have in our local grocery store, would be just as good.

** I put them in a quart-sized zip-lock bag. I close the bag and put it on something hard. (I have an small anvil in the garage that I use.) I gently hit each candy once with a hammer to crack it into smaller pieces.

Orange Creamsicle Cookies

Written by Tad. Posted in Cookies

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When we went home for Fathers’ Day, my mother-in-law showed me a new cookbook her friend lent her: Six Sisters’ Stuff. I took one look at their picture and knew they had to be from Utah, based on their hairdos. On the fly of the book, sure enough, it said they were raised in Utah. I don’t know if I should be proud or embarrassed to be so familiar with Utah hairdos.

I picked a couple of recipes, looked them up online on my phone and told my mother-in-law I didn’t need to write the recipes down because they were all online. She was amazed and even told her friend who lent her the book that I could find the recipes online. They were really impressed.

It was my daughter-in-law, Elizabeth’s idea to try these this week. She recommended that we bake up some with semi-sweet chocolate chips rather than the white chips. It was a great idea but she liked the white chips better. They are very buttery!

Recipe By:

Six Sister’s Stuff

Yield:

32

Ingredients:

2½ cups all purpose flour
¾ teaspoon baking soda
½ easpoon salt
1 cup butter, softened
½ cup sugar
½ cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons orange zest (for me that was the zest of 2 oranges)
2 cups white chocolate chips

Directions:

1. Heat oven to 375 degrees.

2. In a small bowl, combine flour, baking soda, and salt. Set aside.

3. In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth.

4. Gradually stir in flour mixture until combined.

5. Stir in orange zest and white chocolate chips.

6. Drop 2 tablespoon balls of dough onto cookie sheets that are ungreased or lined with parchment. Bake 8 – 10 minutes or until golden brown around edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely.

Coffee Caramel Cookies

Written by Tad. Posted in Cookies

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Here is a little recipe I came up with this morning. The marshmallows melt and caramelize as they bake.

Ingredients:

1/3 cup instant coffee granules

2 tablespoons hot water

2 2/3 cups all-purpose flour

¾ teaspoon baking soda

½ teaspoon salt

½ cup butter, softened

1 ¼ cups white sugar

1 teaspoon vanilla extract

2 eggs

2 cups semi-sweet chocolate chips

2 cups miniature marshmallows

 Directions:

1. Heat oven to 350 degrees F.

2. Dissolve coffee in 2 tablespoons hot water. Set aside.

3.  In a separate bowl, combine flour, baking soda and salt. Set aside.

4. Beat butter and sugar in an electric mixer at a medium to high speed until fluffy.

5. Stir coffee, vanilla and eggs into butter mixture. Mix well.

6. Reduce speed to low and slowly pour flour mixture into the butter mixture. Mix just until combined.

7. Fold in chocolate chips and marshmallows.

8. Drop dough by 2 tablespoon cookie scoop onto an ungreased or parchment-lined cookie sheet.

9. Bake about 10 minutes.

Executive Queen of the World Cookies

Written by Tad. Posted in Cookies

 

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Hilary was here this week and we came up with these, a variation of one of her favorites. Baking them slowly helps preserve that chewy texture you might want in a cookie with caramel sauce in it.

Recipe from:

Hilary, The EQOTW

Serving Size:

40

Ingredients:

3 ½ cups flour, 15.75 oz

1 teaspoon baking powder

1 teaspoon soda

½ teaspoon salt

4 teaspoons cinnamon

1 cup butter, at room temperature

2 cups brown sugar

⅔ cup sugar

2 large eggs

¾ cup caramel sauce

4 teaspoons vanilla

2½ cups oats

3 cups chocolate chips

2 cups unsweetened coconut, toasted * SEE NOTE

 Directions:

1. Heat oven to 325 degrees.

2. Combine flour, soda, salt, cinnamon and set aside.

3. Whip butter and sugars.

4. Stir in eggs, caramel sauce and vanilla.

5. Blend in flour mixture until just combined.

6. Stir in oats, chocolate chips and coconut.

7. Bake about 18 minutes or until the edges and bottoms are just turning light brown.

Note:

Spread coconut onto baking sheet. Bake at 250 degrees for five minutes. Remove from oven, stir and return to oven. Repeat until coconut is toasted and aromatic. Don’t over-brown.

 

Lemon Cherry Coconut Cookies

Written by Tad. Posted in Cookies

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It is fresh cherry season here.

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After peaches, this is my favorite fruit. I am not a great fan of cake mix cookies but I have at least one in my list that is one of my family’s favorites.

http://badtadmd.com/chocolate-cake-mix-chocolate-cookies/

That helped me have a good attitude towards trying this one. A couple of people who tried them said they reminded them of scones.

Recipe By:

Raley’s/Nob Hill

Yield:

24

Ingredients:

½ cup butter, melted
¼ cup flour
2 eggs
1 box lemon cake mix, 16 ounces
¾ cup white chocolate chips
⅔ cup unsweetened fine shredded coconut, toasted *SEE NOTE
1 cup fresh cherries, pitted and quartered

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Directions:

1. Heat oven to 350°F. Line 2 large baking sheets with parchment paper.

2. Stir together butter, flour, eggs and cake mix in a medium bowl.

3. Stir in chocolate chips and coconut.

4. Lightly mix in cherries.

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5. Scoop 2 tablespoon balls of dough onto baking sheets.

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6. Flatten gently with bottom of a drinking glass, smeared with butter then dipped in sugar. Redip in sugar before flattening each dough ball.

7. Bake 13 to 15 minutes or until cookies are set in the center and just browning around the edges.

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8. Let cool on baking sheets, then store in an airtight container.

Note:

* Heat oven to 250 degrees. Spread coconut on baking sheet. Bake for five minutes. Stir and return to oven. Repeat every five minutes until lightly browned and fragrent.

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