Kristen's Recipes

 

3 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

2 sticks (1 cup) unsalted butter (I use Irish butter which I think makes ALL the difference)

1 cup Caster sugar (super-fine sugar, also called baker’s sugar)

1 large egg

2 tbsp milk (I used some creamy almond milk)

sparkling sugar, for rolling (you could also use turbinado sugar if you didn’t want a color)

 

In a large bowl, combine the flour, baking powder, and salt. Set aside.  In the bowl of an electric mixer fitted with the paddle attachment,, cream together the butter and sugar until light an fluffy, 3-5 minutes. Add in the egg and milk and beat for another few minutes until fully combined. Turn the dough out onto a clean workspace (a silicone baking mat works great), knead it a few times until it comes together, and then divide it into two equal pieces. Wrap each half in plastic wrap and store in the fridge overnight (or at least 2 hours, but I think longer is better). When ready to bake, preheat oven to 375 degrees. Remove the dough from the fridge and form each ball into a log 1 1/2-2 inches in diameter. They dough will be quite firm so you will have to work with it a bit. Roll the logs in the sugar until the outside is completely coated. Put the dough logs back in the fridge for about 10 minutes so they can firm up a bit. Slice 1/3 inch thick rounds off of the logs and place on a cookie sheet lined with a silicone baking mat about 1 inch apart. Bake for 8-9 minutes until the edges just start to turn golden. Cool on the cookie sheet for 2 minutes before transferring to a wire rack to cook further.

1 3/4 cup all-purpose flour

1 cup carnation malted milk powder (I used Ovaltine Chocolate Malt Mix)

1/4 cup unsweetened cocoa powder

1 1/2 tsp baking powder

1 stick plus 3 tbsp butter, at room temperature

2/3 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/4 cup whole milk (I used low-fat milk and it worked fine)

2 cups Whoppers, coarsely chopped

6 oz. bittersweet chocolate, coarsely chopped (I used semi-sweet chocolate chips)

 

Preheat your oven to 350 F.   Position the racks to divide the oven into thirds and line two baking sheets with parchment or silicone mats. Sift together the flour, malted milk powder, cocoa, baking powder, and salt. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed for about 3 minutes, until very smooth. Add the eggs one at a time, beating for about a minute after each addition. Beat in the vanilla; don’t be concerned in the mixture looks curdled – it will even out when the dry ingredients are added. Reduce the mixer speed to low and add half the dry ingredients, mixing just until they disappear in the the batter. Mix in the milk, then the remaining dry ingredients, mixing only until they are incorporated. The batter will look more like fudge frosting than cookie dough – and that’s fine. With the mixer on low, or by hand with a rubber spatula, mix in the malted milk balls and chopped chocolate. Drop the dough by rounded tablespoonfuls on to the sheets, leaving about 2 inches of space between spoonfuls. Bake for 11 to 13 minutes, rotating the sheets from top to bottom and front to back after 6 minutes. When done, the cookies will be puffed and set slightly but soft to the touch. Let the cookies rest for 2 minutes before using a wide metal spatula to transfer them to the racks to cool to room temperature. Repeat with the remaining dough, cooling the baking sheets between batches.

1/2 cup butter, softened

1/4 cup brown sugar

2 T. white sugar

1 egg

1 tsp. vanilla

2 T. cocoa powder

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 1/2 cup flour (plus a little more for rolling)

 

In a large bowl, cream butter and sugar. Add egg and mix until incorporated. Stir in vanilla and cocoa powder. Whisk baking powder, baking soda, salt and flour. Using a wooden spoon, incorporate flour mixture into wet ingredients- mix until blended. Transfer bowl to fridge and chill cookie dough for at least 15 minutes. After chilling, turn out cookie dough onto slightly floured surface and roll out about 1/4 inch thick. Cut out cookies using a small (2-inch) round cookie cutter. Place cookies on parchment paper lined baking sheets and bake at 350 for 10 minutes.

 

Chocolate Coating

 

2 cups Andes Chocolate Chips

1 cup semi-sweet chocolate chips

1/2 T. Crisco

 

In a double boiler, melt chocolates and stir in crisco until smooth and creamy.

 

Once cookies have cooled they’re ready to be dipped. Using tongs or a fork, dip cookies into chocolate until completely coated. Transfer dipped cookies to parchment paper lined baking sheet for chocolate to set. Allow cookies to set for at least a couple of hours before eating.

 

I like my Thin Mints cold, so as soon as the chocolate was set to the freezer they were sent until I was ready to indulge in these wonderful little minty cookies.

 

 

1 1/2 C. sliced blanched almonds

1 C. unsalted butter, softened

1/2 C. sugar

1 1/2 tsp. vanilla extract

1/2 tsp. almond extract

2 C. all-purpose soft wheat flour

Pinch of salt

Sifted powdered sugar

 

Process almonds in a food processor until ground. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add almonds and extracts; beat at low speed until blended. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Divide dough in half; wrap each portion in plastic wrap, and chill at least 1 hour. Roll level tsp.fuls of dough into ropes; place ropes 1 inch apart on lightly greased baking sheets. Bring ends of each rope toward center to form crescents. (Keep remaining dough chilled and ready for shaping.) Bake at 300° for 17 minutes; cool on baking sheets 2 minutes. Gently roll in powdered sugar, and cool completely on wire racks.

1 C. Creamy peanut butter
1 C. Frozen concentrated Apple Juice, thawed
1 tsp. Vanilla extract
1 C. Whole wheat flour
1/2 tsp. Salt
1 1/2 tsp. Baking soda

Combine peanut butter, apple juice, and vanilla in a mixing bowl; mix well. Combine the flour, salt, and baking soda (dough will be sticky). Drop by rounded T. onto a nonstick cookie sheet. Dip a glass in flour and use it to press down the cookies; dip a fork in flour and make the traditional peanut-butter marks on the cookies using the fork. Bake cookies at 350 degrees for 10-15 minutes or until lightly browned.

1/2 lb. citron
2 T. cinnamon
2 tsp. ground cloves
2 tsp. ground allspice
1 1/2 tsp. baking powder
1 C. brandy
Juice & peel of 1 lemon, coarsely grated
7 C. all purpose flour

In large pot, boil honey & sugar, until sugar is dissolved. Measure the rest of the ingredients and mix into the honey sugar mixture. Refrigerate for 3 days. Divide dough into thirds. With floured hands, press onto greased cookie sheet to 1/4″ thick. Press to within 1″ of edge of sheet. Bake on middle rack of preheated 350F oven for 20-22 minutes or until edges begin to brown and center springs back from light tough. Upon removing, invert onto a cutting board, and cut in 1″x 2″ strips. Drizzle glaze over cookies. For glaze, combine 2 C. powdered sugar with enough milk to make drizzling consistency (about 4-6 T.) and a dash of lemon, orange or almond extract, or all three.

½ tsp. Baking Soda

1 ½ tsp. Lemon Zest

1 tsp. ground coriander

2 T. Poppy Seeds

¾ C. salted Butter, softened

1 C. White Sugar

2 Large Egg Yolks

1 large Whole Egg

1 ½ tsp. pure Lemon Extract

Preheat oven to 300 degrees.  In medium bowl combine flour, baking soda, lemon zest, coriander and poppyseeds.  Mix well with wire whisk and set aside.  In a large bowl cream butter and sugar with electric mixer at medium speed until mixture forms a grainy paste.  Scrape down sides of bowl then add egg yolks, egg, and lemon extract.  Beat at medium speed until light and fluffy.  Add flour mixture and mix at low speed until just combined.  Do not overmix.  Drop by rounded T. onto ungreased cookie sheets, 2 inches apart.  Bake for 23-25 minutes until cookies are slightly brown along edges.  Immediately transfer cookies with a spatula to a cool surface.  Light and Crunchy Cookie.

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4 Chocolate squares, unsweetened, melted

2 C. Sugar

4 Eggs

2 tsp. Vanilla extract

2 C. Flour, sifted

2 tsp. Baking powder

1/2 tsp. Salt

1 C. Nuts, crushed

1 C. Confectioners’ sugar

Combine oil, chocolate, and sugar. Add eggs one at a time, beating well after each addition. Add vanilla. Stir flour, baking powder and salt into oil mixture. Add nuts. Chill for several hours or overnight. Roll dough into balls by the tsp.ful. Roll in confectioners’ sugar. Place 2 inches apart on greased baking sheet. Bake at 350F degrees for 10 – 12 minutes. Do not over-bake.

 

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1 cup (228g) unsalted butter, at room temperature
1/2 cup (110g) light brown sugar, packed
1 egg yolk
1 teaspoon fresh rosemary, finely chopped
1 teaspoon almond extract
1 teaspoon lemon zest or 1/2 teaspoon lemon extract
1+1/2 cup (210g) all-purpose flour
1/2 cup (65g) cornstarch
3/4 teaspoon kosher salt
1/2 teaspoon baking powder

In a large bowl, with a hand mixer, cream the butter until light and pale (about 3-4 minutes). Add the sugar and beat for another 3-4 minutes or until light and fluffy. Reduce speed to low and add the egg yolk, almond extract, lemon zest/extract, and rosemary and beat until thoroughly combined. In another bowl, sift together flour, cornstarch, salt, and baking powder. Add the flour mixture to the sugar mixture and mix until a uniform dough is formed. Scrape the dough on to a piece of plastic wrap and form it into a disk with an 8″ diameter that is 1″ thick. Refrigerate for 20 minutes or until it is firm enough to roll out. At this point, preheat the oven to 325 degrees. On a floured work surface, roll out the dough to be 1/4″ thick. A trick I use is buying 1/4″ wood dowels and lining them up on either side of the dough as bumpers for my rolling pin. Cut the dough into any shape you want using either a knife or cookie cutters! Arrange shortbread cut outs on a baking sheet about 2″ apart. Bake for 18-20 minutes or until the short breads are just golden brown. Let cool on a baking sheet for 15 minutes before transferring to a wire rack to cool completely.

2/3 C. brown sugar

2 eggs

1-1/2 C. old fashioned oats

1-1/2 C. flour

1 tsp. baking soda

1/2 tsp. salt

One 6 oz. package CRAISINSâ„¢ sweetened dried cranberries

2/3 C. white chocolate chunks or chips

Preheat oven to 375 degrees. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs; mix well.  Combine oats, flour baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in CRAISINS™ sweetened, dried cranberries and white chocolate chunks.  Drop by rounded tsp. onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Makes 2-1/2 dozen.

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1 pkg Betty Crocker SuperMoist Cake Mix (any flavor except fudge marble or carrot)
1/2 C. shortening
1/3 C. margarine or butter, softened
1/2 tsp. vanilla
1 egg

Preheat oven to 375. Mix about half of cake mix with shortening, margarine, vanilla, and egg in large bowl until well mixed. Stir in remaining dry cake mix. Drop dough by rounded tsp.fuls about 2″ apart onto ungreased cookie sheet. Bake 9-11 minutes (centers will be soft). Cool 1 minute before removing from cookie sheet.

3 1/2 teaspoons coarsely chopped fresh rosemary
1/4 cup pine nuts, toasted, plus more for topping cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon coarse salt
10 tablespoons (1 1/4 sticks) unsalted butter, softened
1 cup plus 2 tablespoons granulated sugar
2 tablespoons extra-virgin olive oil
3 tablespoons heavy cream
1 large egg
Fine sanding sugar, for sprinkling

Preheat oven to 325 degrees. Finely chop rosemary in a food processor. Add pine nuts; pulse until coarsely ground. Transfer to a large bowl. Whisk in 2 cups flour, the baking soda, ginger, and salt; set aside. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 5 minutes. Mix in oil. Reduce speed to low. Mix in flour mixture. Add cream; mix until well combined, about 2 minutes. Mix in egg, then remaining 1/4 cup flour. Shape dough into 3/4-inch balls, and space 2 inches apart on baking sheets lined with parchment paper. Flatten slightly with fingers, and top each with a pine nut. Sprinkle with sanding sugar. Bake cookies, rotating sheets halfway through, until edges are golden, about 13 minutes. Let cool 10 minutes on sheets on wire racks. Transfer cookies to racks to cool completely. Cookies can be stored in airtight containers up to 3 days.