Tag Archive | Cookies

Cookie Hand Pies with Cornaby’s Jams

Lately I’ve been experimenting with things I can do with Cornaby’s newest gourmet jams. I love these jams, especially the apple pie and the cherry pie. They are delicious on toasts and in crepes, but I’ve wondered what else I could do with them. When I made some sugar cookies for Valentines, inspiration struck!

These Cookie Hand Pies are similar to thumbprint cookies but on a larger scale. They consist of two layers of sugar cookie dough, with a hole punched in the top layer which is then filled with Cornaby’s Jams. Now, I know one could argue that any jam would do for this, but it’s really not true. Cornaby’s Jams are unique in their formulation in that they include not only pectin, but heat stable starch. This means that unlike most jams Cornaby’s Jams don’t completely liquefy when they’re cooked. So in cookies and stuffed breads and other baked applications the jam stays put! And they’re delicious too!

Cookie Hand Pies with Cornaby’s Jams

1 cup sugar

1/2 cup shortening

2 eggs

3 Tablespoons milk

2 Tablespoons Ultra Gel

1 teaspoon vanilla

1/2 teaspoon lemon extract

1/2 teaspoon salt

2 teaspoons baking powder

3 cups flour (sifted)

Cream sugar, shortening and eggs and beat well. Blend in milk, Ultra Gel, vanilla and lemon extract. Combine dry ingredients and add to batter, stirring gently to avoid over beating. Add additional flour if needed to form a very soft dough. Roll 1/4 inch thick. Sprinkle with sugar and cut sets of circles, one bottom piece and one top piece with a shape cut out of it to make space for the jam. Align both layers of the cookie pie and press gently to seal. Fill the center with Cornaby’s Jams (My favorite for this is the blackberry raspberry, cherry pie or apple pie).

Bake at 375 for 10-12 minutes until cookies are golden brown and set. Move to a cooling rack to cool fully. If you like you can drizzle with a light glaze or buttercream icing!

Cut shapes in an oval to create hand pies for Easter! St. Patricks? No problem, just cut shamrocks. These cookie pies work for any holiday and are fun to make with the kids.

 

Christmas Chocolate Orange Cookies with Ultra Gel

So today I was totally going to talk about some Christmas candy recipes – which I’ll still do this week – but the hubs needed some cookies to take into work and I worked up this Christmas Chocolate Orange recipe. It’s a fantastic recipe that tastes so much like the chocolate oranges many of us get or give on Christmas mornings. And you can even chunk up said chocolate orange to go into the batter for even more punch.
These were a hit at work and around the house, and would be a great Christmas cookie for exchange or setting out for Santa. Right by the Gingerbread Cookies! You can never have too many you know.
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Christmas Chocolate Orange Cookies

2 cups butter, softened

1/2 cup sugar
1 1/2 cups dark brown sugar

3/4 cup cocoa powder

2 Tablespoons Ultra Gel

3 eggs

2 teaspoons vanilla
4 cups flour
1 teaspoon salt

2 teaspoons baking soda

1 package dark morsels*

1 package mini semi sweet morsels

4-5 drops orange oil

1-2 Tablespoons milk (if needed)

Cream together butter and sugars until light and fluffy. Add cocoa powder and Ultra Gel and beat to incorporate. Add eggs one at a time, followed by vanilla. Combine dry ingredients and mix into creamed mixture a little at a time. Fold in chocolate and orange oil. Depending on how precise you measure you may need a little milk to get to the proper consistency. Don’t over beat.

Preheat oven to 350. Scoop dough by tablespoons onto a baking sheet and bake for 9-11 minutes. They’ll be puffy and dry to the touch. Move to a cooling rack for 2-3 minutes before consuming. Otherwise you’ll burn your tongue. 🙂

*A dark chocolate orange cut into tiny pieces can be used here and is excellent.

Grownup Gingerbread Cookies with Ultra Gel

Of the many things that say it’s Christmas time to me Gingerbread Cookies rank right up there with Frosty and Rudolph. I love ginger and gingerbread and, to be honest, my absolute favorite gingerbread cookies are these Ginger Snaps by Alton Brown. However, those are a ginger drop cookie, and as good as they are sometimes you need a lovely gingerbread that can be shaped, but isn’t so dry and hard that you can use it as construction material.

Enter my Grownup Gingerbread cookies. Why Grownup? Because these are serious gingerbread, people. They are made with dark brown sugar, and black strap molasses and a whole tablespoon of powdered ginger. We are not messing around with flavor here, but they are flavors that sometimes small children don’t care for. But fear not, the kids can still be involved in all the rolling and shaping and decorating (which my daughter thinks is the best part anyway) and then you can enjoy a wonderful ginger and molasses treat with your hot chocolate.

These start out as a nicely chewy cookie. If you want a bit more snap, just leave them on the counter to dry out for a day versus packing them into an airtight container.

Don’t forget to leave a few out for Santa. You know he knows his gingerbread!

Grownup Gingerbread Cookies with Ultra Gel

3 cups flour

1 Tablespoon ground ginger (The good stuff people!)

1 Tablespoon pumpkin pie spice (or 2 teaspoon ground cinnamon, and 1/4 teaspoon each ground cloves, nutmeg and allspice)

3/4 teaspoon baking powder

1/2 teaspoon baking soda

2 Tablespoons Ultra Gel

3/4 cups dark brown sugar

12 Tablespoons butter, softened

1 large egg

2 teaspoons vanilla

1/2 cup molasses (blackstrap if you want a dark cookie, non blackstrap if you don’t like the flavor)

1-2 Tablespoons milk (as needed)

Royal Icing

2 pounds powdered sugar

1 Tablespoon Ultra Gel

5 egg whites*

1/2 teaspoon salt

1 teaspoon vanilla

Cookies:

Preheat oven to 350 degrees.

Combine dry ingredients and set aside. In the bowl of a stand mixer combine butter and sugar and whip until well combined. Add egg and mix well. Add vanilla and molasses and beat, scraping down sides at least once. Sift in dry ingredients and milk as needed to bring together into a soft dough.

Refrigerate for 15-20 minutes.

Roll dough into a sheet 1/4 inch thick. Punch out Christmas shapes with cookie cutters. Move shapes to a baking sheet, spacing 1 inch apart. Reroll scraps until they’re all used up or dough begins to toughen.

Bake for 8-9 minutes. Cool and set aside.

For icing:

Pour powdered sugar into the bowl of a stand mixer or a large bowl with an electric mixer on hand and mix lightly with salt and Ultra Gel. Make a well in the center. Separate eggs (Keep the yolks for pound cake! or custard!) placing whites in the middle of the dry ingredients. Mix just to combine then turn to full speed and whip for 3 minutes. You don’t want to over whip the icing because that can trap bubbles and make it hard to pipe later. Scrape down sides at least twice during this process. Add vanilla and mix.

Icing can then be colored (gel or powdered colors work better) and used immediately. Alternatively move to an air tight container and press plastic wrap against the icing before lidding and move to the fridge. This will generally keep in the fridge for upto a week.

*I recommend using pasteurized eggs and don’t fret at all about the fact these are raw. If you are concerned you can use pasteurized egg white mix or meringue powder in place.

Pumpkin Chocolate Chip Cookies with Ultra Gel

It occurred to me today that somehow in several years of writing this blog I have never shared a true pumpkin chocolate chip cookie recipe. We’ve done some close versions, like our pumpkin oat cookies, but as this is one of my absolute favorite Halloween cookies I’m certain you need the real thing.

My favorite things about this cookie are how moist it is and the perfect balance of pumpkin to chocolate chip. This is achieved by combining pumpkin and Ultra Gel in the batter and then using mini, semi-sweet chocolate chips. I know there are a lot of folks who are fans of big chips, but for me I want the chocolate to melt in my mouth and meld with the soft pumpkin for this perfect little moment. Big chocolate chips don’t melt just right. Yeah, color me a pumpkin chocolate chip cookie snob. I’ll take it.

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Pumpkin Chocolate Chip Cookies with Ultra Gel

1 cup unsalted butter

1 cup dark brown sugar

1 cup sugar

2 large eggs

2 Tablespoons Ultra Gel

2 teaspoons good vanilla

2 cups (1 15 ounce can) pumpkin puree

4 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

4 cups flour

2-3 teaspoons pumpkin pie spice

2 cups mini semi-sweet chocolate chips

Preheat oven to 350 degrees.

In a stand mixer cream butter and sugars until light and fluffy. Add eggs one at a time and mix well. Add Ultra Gel, vanilla and pumpkin. In a separate bowl combine all dry ingredients and spoon into pumpkin mixture, stirring until all dry ingredients are incorporated. Fold in chocolate chips.

This is a very soft dough and easiest to work with using a disher that helps you release the dough. I like to use a 2 teaspoon disher, which makes slightly smaller cookies because I don’t feel as guilty about eating more of them. It has pumpkin in it, it’s healthy right?

Scoop dough balls onto a cookie sheet, spacing at least an inch apart. Bake for 9-11 minutes until bottoms are lightly browned and your desired firmness is attained. Some folks like these cookies really soft, and others want them more set. You’ll need to play with your oven to find the exact right time for your cookies.

Let sit on the tray for 2-3 minutes before moving to a cooling rack and cooling completely. Do not stack these without waxed paper between them as they will stick to each other and you’ll get one mondo stack of cookie. 🙂

Lime Crinkle Cookies

I looove lemon crinkle cookies. I’ve made and eaten a lot of them. A few days ago I wanted to make them, but all I had in my fruit bowl was limes. Undaunted I decided I’d just adjust my favorite lemon crinkle cookie recipe to make a lime one.

You’ll be happy to know that lime crinkle cookies are amazing. They’re not quite as bright as the lemon ones, but I think lime crinkle cookies are more flavorful and a little more mellow. Besides…they’re green, and you can’t go wrong with green cookies!

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Lime Crinkle Cookies

1/2 cup unsalted butter, softened

1 cup sugar

2 Tablespoons Ultra Gel

1/2 teaspoon vanilla

1 egg

Zest of one large or two medium limes

1 Tablespoon fresh lime juice

1/2 teaspoon salt

1/4 teaspoon baking powder

1/8 teaspoon baking soda

1 1/2 cups flour

1/2 cup powdered sugar

In the bowl of a stand mixer combine butter and sugar and beat until light and fluffy. Add Ultra Gel and beat to combine. Whip in vanilla, egg, lime zest and lime juice. In a separate bowl combine dry ingredients except powdered sugar. Fold into creamed mixture. Scrape sides of bowl and mix again. Pour powdered sugar onto a plate. Roll teaspoons of dough into balls and roll in the powdered sugar. Place on baking sheet.

Bake at 350 degrees for 9-11 minutes until bottoms begin to brown. Remove from oven and cool for 2-3 minutes before moving to a cooling rack.

Gluten-Free Peanut Butter Cookies

A few weeks ago I was attending an all day conference and knew I was going to get the munchies. As I was packing up I had a craving for cookies, specifically peanut butter cookies. My family doesn’t love peanut butter cookies in the way I do and this was a great opportunity to try a really fast gluten-free peanut butter cookie recipe I’d seen online and all over Pinterest. I ended up making the recipe twice, and it’s kind of an amazing recipe because it has less than five ingredients and counts on the protein from the peanut butter and egg and the candy properties of the sugar to make a cookie without flour or any leavening. It works really well. The reason for twice was that I did have one complaint about the first batch. It was very dry…so Ultra Gel to the rescue! And it worked fantastically.

I may have eaten all 2 dozen of the cookies in about 3 days. Don’t tell anyone.

Gluten-Free Peanut Butter cookies

1 cup sugar (this will work with as little as 3/4 cup)

1 egg

1 cup peanut butter (Chunky or creamy)

1 tsp vanilla

1/2 tsp salt

2 Tablespoons Ultra Gel

Combine all ingredients until very well mixed. Allow to sit for 3-5 minutes before scooping out. Cook at 375 degrees for 12-15 minutes until the edges are light brown. Allow to cool on the tray for 3 minutes before moving to a cooling rack.

These would be delicious drizzled with a little chocolate, though not as easy to take to conferences without making a big mess. 🙂

Caramel Stuffed Chocolate Cookies

This caramel stuffed chocolate cookies recipe is one that I made during Christmas time but it kinda got lost in the shuffle. However, as it’s an easy and yummy recipe (Starts with a cake mix!) I think it deserves to come back to light. And it’s chocolate and caramel and if that isn’t a great option for Valentines I don’t know what is.

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Caramel Stuffed Chocolate Cookies

12 ounces rolos chocolate covered caramels

1 box devil’s food cake mix

1 eggs

2 Tablespoons Ultra Gel

1 Tablespoon water

1/3 cup vegetable oil

Preheat oven to 350 degrees.

Combine cake mix, eggs, Ultra Gel, water, and vegetable oil. Wrap dough around individual rolos and place on a baking sheet. Bake for 8-9 minutes. Allow to cool for 3-4 minutes before moving to a rack to complete cooling. This is a very important step as moving the cookies too early can lead to caramel leaking out the bottom!

Dust with powdered sugar if desired.