Cookies

Okay so who can resist a moist, melt in your mouth cookie? I know I can't especially with a cup of tea or coffee. 
Every week I try and make a batch of cookies this doesn't always happen but I try.
Here are some of the cookie recipes that I've made recently.

Raspberry-almond shortbread cookies

yield: 36 cookies

 

prep time: 30 minutes, chill 1 hr

 

cook time: 10 minutes per batch

Ingredients:

1 cup butter, softened
2/3 cup granulated sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless red raspberry jam
sugar for sprinkling
1 cup powdered sugar
3 to 4 teaspoons water
1 1/2 teaspoons almond extract

Directions:

1. In a medium bowl beat butter medium speed for about 30 seconds. Add the the 2/3 cup granulated sugar and 1/2 teaspoon almond extract. Beat until well combined. Beat in as much flour as you can with electric mixer and then using a wooden spoon stir in any remaining flour. Cover and chill for 1 hour or until dough is easy to handle.

2. Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball. Spoon about 1/2 teaspoon of the jam into each indentation and then sprinkle with sugar. Bake about 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks to finish cooling.

3. For icing, in a medium bowl combine powdered sugar, 1 teaspoon water and 1 1/2 teaspoons almond extract. Add enough of the remaining water to make a drizzling consistency. Drizzle cookies with icing.

Recipe from Better Homes and Gardens.

Peanut Butter Kiss Cookies

This recipe is amazing! I have yet to find a peanut butter cookie I like better!

ingredients

• 1 cup butter softened
• 1 cup sugar
• 1 cup brown sugar
• 2/3 cup peanut butter
• 2 tsp vanilla
• 2 eggs
• 1 tsp. baking soda
• 1/2 tsp. salt
• 3 1/2 cups flour
• 1 bag chocolate kisses

instructions

1. Cream Butter and sugars together in a large bowl.
2. Add peanut butter and mix well.
3. Add eggs and vanilla and beat until well combined.
4. Add baking soda, salt, and flour and mix until well incorporated.
5. Roll into 1 inch balls and then roll each bowl into sugar.
6. Place on greased cookie sheet and bake at 350 degrees F for 8 minutes.
7. Immediately when done baking, gently press a chocolate kiss into the center of each cookie.
8. Place on a cooling rack and let cool completely.
9. 
   

The Ultimate Healthy Soft & Chewy
Chocolate Chip Cookies

These cookies are so thick and buttery that no one will believe they’re light! They’ll stay soft for a week if stored in an airtight container.

2 c all-purpose flour (measured correctly)

1 ½ tsp baking powder

1 ½ tsp cornstarch

¼ tsp salt

6 tbsp butter, melted

2 egg whites, at room temperature

1 tbsp skim milk

4 tsp vanilla extract

1 c light brown sugar

¼ c regular semisweet chocolate chips

2 tbsp mini semisweet chocolate chips, divided

1. In a medium bowl, whisk together the flour, baking powder, cornstarch, and salt. In a separate bowl,

whisk together the melted butter and egg whites until fluffy. Whisk in the milk and vanilla extract. Stir

in the brown sugar, smearing out any clumps along the side of the bowl. Add in the flour mixture,

stirring just until incorporated. Fold in the regular chocolate chips and 1 tablespoon of mini

chocolate chips. Cover the top with plastic wrap, and chill for at least 30 minutes. 

2. Preheat the oven to 350°F, and line two baking sheets with  parchment paper.

3. Roll the chilled cookie dough into 24 balls, and place on the prepared baking sheets. Press 5 or 6

mini chocolate chips into the top of each. Flatten slightly to about ¾” thick. Bake at 350°F for 10-12

minutes. Remove from the oven and allow the cookies to sit on the warm baking sheet for 10

minutes before turning out onto a wire rack.

Notes: I highly recommend chilling for 2 hours or more, preferably 4 hours. If you’re running short on

time, remove the cookie dough from the bowl, and place between two sheets of plastic wrap. Gently

press to 1” thick, and freeze for 20 minutes. (With more surface area and a colder temperature, it’ll be

similar to chilling for 4 hours in the refrigerator.) 

Do NOT over bake these cookies! After 10-12 minutes in the oven, they’ll still look and feel slightly

underdone, but they’ll continue to bake and set on the warm baking sheet for the 10 minutes after. 

Snickerdoodles Recipe

Ingredients

• 1 1/2 cup sugar
• 1/2 cup butter flavored shortening
• 1/2 cup butter
• 2 eggs room temperature
• 1 TB vanila
• 1 1/2 tsp. cream of tartar
• 2 3/4 cup flour
• 1 tsp. baking soda
• 1/8 tsp. baking powder
• 1/2 tsp. salt
• 3 tsp. cinnamon
• 4 TB sugar

Instructions

1. Cream butter, shortening and sugar by hand in a mixing bowl. 
2. Add eggs and vanilla and cream together.
3. In a separate bowl combine, cream of tartar, flour, baking soda, baking powder, and salt. Gradually add this mixture to the creamed mixture and stir until well combined.
4. Refrigerate for 30 - 45 minutes.
5. Combine sugar and cinnamon in a small bowl. Form dough into small balls, roll in sugar/cinnamon mixture and then place on a greased cookie sheet. 
6. Bake at 375 for 8 minutes.

These cookies are amazing! Please let me know if you try them how you like them. I would love to hear from you. Enjoy!