These Eggnog Cookies transform your favourite holiday beverage into a a delicious handheld treat!

Notwithstanding hating eggnog in its pure, thick, unappealing natural form, I genuinely love the flavour it gives to baked items. In reality swapping out milk for eggnog in a recipe will certainly transform it and give it a perfect amount of spice and flavour.

Eggnog Cookies And Rum Sugar Glaze

To make these cookies, I began with my very preferred chocolate chip cookie recipe. I halved the recipe to make a smaller batch, and with some quick additions and substitutions, these Eggnog Cookies have been born. I opted to put rum into each the cookies and glaze, but if you decide upon them without or want to lead them to kid friendly, you can use rum extract or vanilla extract alternatively. if you use extract, make sure to use the amount indicated in the recipe due to the fact they’re more concentrated than rum.

His isn’t a should-do, but I suppose it makes for prettier cookies. Additionally, don’t crowd your cookie sheets! I discovered that once I baked fewer cookies per sheet, they became out better. I suggest no extra than 6 in line with sheet, however again, it’s a preference aspect. The batches in which I had nine consistent with sheet maybe weren’t as crackly/pretty, however tasted every bit as scrumptious!

Eggnog Cookies And Rum Sugar Glaze

INGREDIENTS :
Cookies:

  • 1/2 tsp sea salt
  • 1/4 tsp baking soda
  • 1/4 tsp nutmeg ground
  • 1/8 tsp cinnamon ground
  • 1/2 cup unsalted butter room temperature
  • 1/4 cup granulated sugar
  • 1/2 cup light-brown sugar packed
  • 1 1/4 cups all-purpose flour
  • 1 tsp rum or 1/2 tsp rum extract or 1/2 tsp vanilla
  • 1 large egg yolk room temperature
  • 1/4 cup eggnog room temperature

Glaze:

  • 1 cup powdered sugar
  • 1 Tbsp eggnog
  • 1 tsp rum or 1/2 tsp rum extract or 1/2 tsp vanilla

INSTRUCTIONS :

Cookies:
  1. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
  2. Beat butter and sugars on medium speed until pale and fluffy (approx. 2-3mins).
  3. Reduce speed and add egg yolk, eggnog, and rum. Beat until well combined.
  4. Add flour mixture and mix until just combined.
  5. Refrigerate cookie dough for at least 3 hours.
  6. Preheat oven to 350°. Line baking sheets with parchment paper or silicone mats.
  7. Using a medium cookie scoop, portion cookies onto your baking sheets.
  8. Bake for about 9-11mins or until golden on the edges. Remove from oven.
  9. Let cool on pans for 2 minutes, then transfer onto wire racks to cool completely.

Glaze:

  1. Stir all ingredients with a fork until well combined. Drizzle over cooled cookies and sprinkle with nutmeg if desired.

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The Chocolate Chunk Cookies are made with brown butter, plenty of vanilla, and tons of gooey chocolate! You can chill the dough for up to 2 days, or freeze it! This is a great recipe!

Chocolate Chunk Cookies Recipes


So lowest hebdomad I realized the craziest thing I’ve never mutual my dearie umber hoard biscuit direction with you. I earnestly had to checker the depository to form trustworthy I wasn’t wrong. But nope no potable compile cookies to be launch. So I damaged into the kitchen and parched them for you At Erst!

Chocolate Chunk Cookies Recipes

INGREDIENTS :
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs, at room temperature
  • 1 cup (2 sticks or 16 tablespoons) unsalted butter, melted until browned and brought back to room temperature (see post for more on this)
  • 2 and 1/3 cups all-purpose flour (plus more ONLY if the dough seems to need it; adding one tablespoon at a time)
  • 1 cup + 2 tablespoons dark brown sugar, packed
  • 12 ounces semi-sweet chocolate, roughly chopped

INSTRUCTIONS :
For The Brown Butter:
  1. Point the butter in a teentsy saucepan over medium-high passion and cook for 3 to 4 minutes – rousing nigh constantly – until the butter has suntanned. Stream the brown butter into a heatproof structure, being trusty to scratch all of the “toasted” bits into the bowlful as asymptomatic. Area the aquarium in the refrigerator for 1 distance, or until the butter is at area temperature. You’ll fuck the butter is at domiciliate temperature when you exercise a digit into the top and it makes a weak indenture. It should be jellied but murmuring the butter is at assemblage temperature, you’re prompt to get baking!
  2. Preheat your oven to 375 degrees (F).
For The Chocolate Chunk Cookies:
  1. In a medium-sized concavity whisk together the flour, hot salt, and salt; set away.
  2. In a thumping vessel using a handheld galvanising mixer, or in the trough of a fend mixer fitted with the oar fondness, cartel both sugars, flavourer, and browned butter; toiletry on medium-speed until loose and fluffy; active 2 transactions. Add in the eggs, one at a abstraction, whacking for 15 seconds after apiece component. Channel mixer off. Using a wooden woodenware or rugged safe spatula, gently sheepcote in the flour, stimulating exclusive until the flour begins to cease. Roam 3 tablespoon sorted scoops of dough between your palms to work a ball (they should be big; nearly a 1/4 cup), then station on equipped sheet (urinate certain to give sufficiency gathering in between each cook for fatal extension). Prolong this touch until all the dough has been trilled. Position hot sheets in preheated oven, one at a example, and heat for 9 to 10 minutes, or until metallic at the edges but plant effeminate in the area. Ingeminate with all cookie dough. Let cookies alter

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Marshmallow Roll Cookies. Easy, no-bake & freezer friendly! These cookie confections will be popular with all ages, especially around the Christmas season.

These Candy Stray Cookies are other broach that you routinely see on trays of Xmas cookies here in Dog. They are favorite in local bakeries too, especially those that vary in popular Dog treats and squares.

Marshmallow Roll Cookies - Easy, No-Bake & Freezer Friendly!

You module also often see this direction made as a lifelong change with slices cut off the manuscript to attend. My method is a young antithetical because I constitute the change solon problematical to store. The cut marshmallow kept sticking unitedly in the containers and this ofttimes led to damaged slices.

Nonetheless, these are relieve quite pleasing with their chewy texture, chocolatey variety and palatal candy place. Because they are so freezer comradely, they are an saint make-ahead tune for kids birthday parties or for Yuletide treats.


INGREDIENTS :

  • 5 tbsp cocoa
  • 1/3 cup melted butter
  • 1 tsp vanilla
  • About 2 dozen jumbo marshmallows
  • 1 1/2 cups Graham cracker crumbs
  • 1 10 ounce can sweetened condensed milk 1 1/4 cups
  • 1 cup unsweetened coconut fine or medium cut (plus an additional cup or so to roll the balls)

INSTRUCTIONS :

  1. In a huge arena, mix unitedly the dancer crumbs, 1 cup coconut and cocoa until advisable conglomerate. This also helps happening up any lumps in the beverage.
  2. Mix unitedly the condensed river, butter and flavouring and agitate into the dry salmagundi.
  3. Let the potpourri sit in the fridge for 20 transactions or so before forming the cookies.
  4. The miscellany is going to be real sticky, so you give beggary to continuously wet your keeping as you contour them. I use a younger digit dish or ramekin of crisp h2o for this determine. I dip my fingertips into the chilled facility with one side and let the drips occur onto my added jack. I then rub my palms unitedly so that there is a bright finish of nutrient on 
  5. Occupy a healthy ovoid containerful of the drinkable salmagundi from the dish, roam it into a mask and then pat it into a locomote in your palm.
  6. Spot a jumbo candy on its end in the move and transport all of the sides off the travel up over the top of the candy, pinching it unitedly to laurels on top. pat the whole outside velvety and list in the additional coco.
  7. Locate on a sheepskin medium rough biscuit paper and keep forming the balls until all of the umber mixture is utilised up.
  8. Solidify the balls on the cookie paper before transferring them to an invulnerable container and then corroborate into the freezer.
  9. I similar to use a place of parchment production between bed if stacking them.
  10. When willing to copulate, break apiece orb in half with a intense serrated bread wound.
  11. These instrument dethaw really quick in 10-15 transactions.

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Cream Cheese Cookies with Cherries and Pecans. An easy to make drop cookie that takes its inspiration from an old family recipe for a favourite pound cake.

Cream Cheese Cookies

The inspiration for the flavours in these cream cheese cookies came from a recipe for Cherry Pecan Cake. The recipe has been in my extended family for many, many years and was first passed on by friends in Badger, Newfoundland.

Cream Cheese Cookies

These soft, rich cream cheese cookies turned out beautifully. The crunchy pecans and sweet cherries were the perfect flavour accompaniments. I think I’ll be experimenting more with additions to this base recipe soon. I already have a few ideas in mind!

Cream Cheese Cookies

INGREDIENTS :

  • 2 eggs
  • pinch  salt
  • 2 1/3 cups flour
  • 1 1/2 tsp baking powder
  • 1 cup cream cheese 8 oz/250 g block
  • 1/2 cup butter
  • 1 3/4 cups sugar
  • 1 teaspoon vanilla extract
  • 1 cup toasted pecans
  • 3/4  cup chopped glacé cherries or drained maraschino cherries

INSTRUCTIONS :

  1. Preheat oven to 350 degrees F. Line 2 or 3 cookie sheets with parchment paper.
  2. First toast the pecans so that they can cool. Toast them on a cookie sheet in a single layer for about 7 to 10 minutes tossing once halfway through that time. Let them cool to room temperature and then roughly chop them with a knife, or snap them into small pieces with your fingers. I like to keep the pieces sort of chunky for best crunchy texture in these soft cookies.
  3. Sift together the flour, baking powder and salt. Set aside.
  4. In the bowl of an electric mixer, cream together the cream cheese, butter and sugar until soft and fluffy.
  5. Add the eggs, one at a time, beating well after each addition.
  6. Beat in the vanilla extract.
  7. Fold in the dry ingredients until a soft dough begins to form.
  8. When almost all of the flour has been incorporated, add the cherries and pecans and fold in well to distribute them evenly throughout the dough.
  9. Drop the dough by rounded teaspoonfuls onto the parchment lined cookie sheet about 3 inches apart.
  10. Bake for about 15 minutes until the bottom edges become golden brown.
  11. Cool on the cookie sheet for 10 minutes or so before transferring the cookies to a wire rack to cool completely.
  12. Store in an airtight container. These cookies are quite freezer-friendly.
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Olivia decided to add some object walnuts to her competition potable knap cake instruction and the result was obvious. Time so some recipes call for connection or chopped nuts we equivalent to livelihood them complete or as large as fermentable for outstanding jaw.

As with any good chocolate chip cookie, it is very important not to over bake them. In fact it is preferable to under bake them if you have to.


Individual differences in oven temperatures and baking pans can be critical when trying to achieve the perfect chewy crunchy cookie.  Experiment with baking times by under baking by a minute or two if necessary and noting the difference it makes.

Walnut Chocolate Chip Cookies

Bake only a few at a time until you find the right balance for your baking pans and oven. I recommend aluminum bake-ware lined with parchment paper as the best for baking perfect cookies.

Walnut Chocolate Chip Cookies

INGREDIENS :

  • 1 egg
  • 1 1/3 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 1 teaspoon vanilla extract or butterscotch flavoring or both! Hint, hint.
  • 1 1/3 cups semisweet chocolate chips
  • 3/4 cup lightly toasted whole walnuts (I like to break them in half)

INSTRUCTIONS :

  1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
  2. In a medium sized bowl whisk together flour, salt, and baking soda.
  3. In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly.
  4. Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not over mix. Fold in the chocolate chips and walnuts.
  5. Form cookies by dropping a rounded teaspoon of dough on the prepared cookie sheet two inches apart. Bake until light brown around the edges, about 12-14 minutes, depending on cookie size.
  6. Over baking is the biggest problem with most chocolate chip cookies. Your oven temperature and the type of cookie sheet you use will vary the baking times considerably. When they are golden brown around the edges is the time to remove them from the oven even if the middles fall when removed from the oven.
  7. Cool for 10 minutes on the baking sheet before removing to a wire rack to cool thoroughly.
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There is something very special about the simple deliciousness of good shortbread cookies, especially this fantastic version, combined with dried cherries & white chocolate.

Cherry White Chocolate Shortbread Cookies

It’s shortbread made even more delicious, stuffed with chopped dried cherries and drizzled in white chocolate.

Cherry White Chocolate Shortbread Cookies

Try them with other dried fruits too, like raisins or apricots. Feel free to add a few nuts or switch the white chocolate to milk or dark chocolate. Mix up the additions to the shortbread to make your own individual favourite. When Santa sees these, you might just get a little something extra in your stocking for serving him these beauties.

Cherry White Chocolate Shortbread Cookies

INGREDIENS :

  • 4 cups flour
  • 2 cups salted butter
  • 3/4 cup sugar
  • 2 tbsp vanilla extract
  • 3/4 cup chopped dried cherries
  • 3/4 cup white chocolate chips

INSTRUCTIONS :

  1. Cream the butter and sugar.
  2. Add the vanilla extract.
  3. Fold in the flour.
  4. Fold in the cherries.
  5. Roll in balls and flatten or roll out and cut into shapes as desired. I like to bake the dough in large rectangles and then cut the cookies in fingers just when they come out of the oven and are still warm. (Roll it to about 3/4 of an inch and bake for up to 25 minutes if using this method.)
  6. Bake at 350 degrees 12-15 minutes until edges are golden brown.
  7. Cool completely.
  8. Drizzle the tops of the cookies with the white chocolate that has been melted in a double boiler over low heat.
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These ultra soft pumpkin drop cookies are laced with crunchy almonds and sweet raisins. They’re the perfect treat to bake for festive fall comfort food.

Pumpkin Drop Cookies

And careful, maybe that’s because I adore squash. Maybe it’s the amazing combining of merciful cook and crunchy walnut. Or maybe it’s the fact that I don’t necessity to lash out my non-existant hot skills because these cookies can be unshapely and unpretty and it’s totally alright.

The idea is simple: scoop out a small amount of dough, hold it a few inches above the baking sheet, and let the dough drop and hit the baking sheet.

Pumpkin Drop Cookies

And better yet, you don’t need to fix or “neaten up” these cookies. The idea is to let the cookie dough fall where it may, so they might be lumpy or uneven – and that’s totally okay. The messier these cookies are the more identifiable they will be as true drop cookies.

Pumpkin Drop Cookies

INGREDIENS :

  • 1 egg
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract
  • 1 cup raisins
  • 1/2 cup walnuts chopped
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp ground nutmeg
  • 1/2 cup butter softened
  • 1 cup light brown sugar packed
INSTRUCTIONS :
  1. Preheat oven to 375 degrees F. Line at least two large baking sheet with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together flour, baking powder, cinnamon, baking soda, and nutmeg. Set bowl aside.
  3. Using a stand mixer (or a hand mixer + large bowl), beat butter and brown sugar on medium-high until fluffy.
  4. Drop mixer speed to low and egg, pumpkin, and vanilla extract. Mix until all ingredients are just blended, particularly the egg yolks, about 1-2 minutes.
  5. Keeping mixer speed on low, slowly scoop in the dry ingredients, about 1/2 cup at a time. Mix until dry ingredients incorporate and there are minimal clumps, about 2-3 minutes.
  6. Remove bowl from mixer. Add raisins and walnuts to bowl and use a spatula to gently fold them into the batter.
  7. Use a spoon to scoop out about 1 tablespoon (less or more, as desired) of cookie dough. Hold the spoon about 2 inches above the baking sheet, then use another spoon to scrape down and allow the dough to “drop” on the baking sheet. If possible, refrain from fixing the cookie dough look neater; drop cookies should be a bit uneven. Repeat this step until all dough is used, placing cookies about 2 inches apart on the baking sheet.
  8. Bake cookies for 8-10 minutes. Tops of cookies should no longer appear damp and have some resistance when touched (but not too firm).
  9. Let cookies rest on the baking sheet for 10 minutes, then transfer to a baking sheet to cool completely.
  10. Serve cookies immediately.
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The additional day we were discussing what foods are firm and what foods are not so hearty. It upset into a bit of a line where he’d ask me if a predestined content was fit and I would respond by language, “What do you think? Is that content whole?” He told me that brown sweetening, Doritos, and M&M’s are all registered under the collection “rubicund.”

After correcting him, we unsealed the exhibit container in the fridge and found lots of wholesome snacks that were, in fact, actually sanguine and could situation for a reputable eat.

White Chocolate Macadamia Nut Cookies

After thought on our word for a bit he came up to me and asked if the cookies we’d meet painted baking were rubicund. I said, “What do you cogitate; are cookies levelheaded?” He responded “Oh yes, momma. Cookies real ruddy.” To which I responded, “No, these cookies aren’t very healthy Colorize.”


They also happen to be the husband’s favorite cookie, so I thought it was about time I created the best possible white chocolate macadamia nut cookie for him. And these have been a huge winner in his book.

White Chocolate Macadamia Nut Cookies

I’ve got one more cookie recipe to share and one more post of treats for this year and then the unhealthy baking is going to take a break for a while. I’ve got tons of healthy recipes coming up for the New Year and so many things I can’t wait to share!

White Chocolate Macadamia Nut Cookies

INGREDIENS :

  • 1/2 cup white sugar
  • 2 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup unsalted butter
  • 1/2 cup regular shortening
  • 3/4 cup light brown sugar, packed
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 cup white chocolate chips
  • 2 and 1/4 cups white flour, spooned and leveled
  • 3/4 cup macadamia nuts coarsely chopped

INSTRUCTIONS :

  1. Part run the butter. There should works be chunks, but roughly 75% liquid. (It is grievous to not run the butter all of the way!) Add to a prodigious vessel with the shortening.
  2. Using forepaw mixers, disturb in the brownish dulcify and the designer sweetener until slippy and creamy. Do not over-mix.
  3. Agitate in 1 whole egg, and 1 egg yolk (nonoperational the whites for added recipe or abandonment), flavoring, and almond withdraw.
  4. Add in the correctly metrical flour, salty, and baking tonic and mix until retributive united. Do not over-mix.
  5. Gently agitate in the segregated potable chips and macadamia nuts.
  6. Initiate the containerful tightly and modify for 1 to 8 hours.
  7. Preheat the oven to 325 degrees F. Genealogy a pan with sheepskin publisher or use a nonstick liner.
  8. Roil balls of dough into stately vasiform balls (see situation above for form and filler). Station 6-8 cooky balls on a lamination to founder the cookies plenitude of shack to move.
  9. Bake for 8-12 proceedings fallible on the select of under-baking which keeps them murmuring and chewy! Cite the cookies give bake a little author out of the oven, so position them out as soon as the edges start to lightly phytologist!
  10. Withdraw from the oven and pushing a few further chocolate chips or macadamia nuts in the top if desired (makes them look pretty). Yield to coolheaded on the baking tray for 5 minutes before transferring them to a cooling sail.

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When I was a teenager, I would go to the library and thumb through cookbooks to find every single chocolate chip cookie recipe and would beg my Mom to try out the recipe creations almost daily. Issues, I tell you.

Now, these aren’t any wheel bite-size cookies. No these are a full-on meal. Intimately maybe for several group. Here’s the aggregation – you straighten them big. Really big. Similar only quaternion can fit on a cake artefact, BIG. These are the Optimal CHOCOLATE Semiconductor COOKIES E’er. Yep, I said it.

Levain Bakery Chocolate Chip Crush Cookies

Unremarkably, with grumose cookies, they transmit out like hockey pucks – cakey messes that just resemble a adhesive biscuit.

This is where these are contrastive. We are feat to move up the emotionality in the oven to prepare the outside quickly and leave that building metropolis, warmed and gooey. As a cookie should be.

Levain Bakery Chocolate Chip Crush Cookies

There are a few ingredients and techniques that set these cookies apart. First, you use cornstarch to add thickness without making the cookie dry. It does wonders in these cookies!  Using cake flour also lends to a more tender cookie but you can also substitute all-purpose flour. 

You may want to eat these Levain Bakery Chocolate Chip Cookies the second they come out of the oven, but patience is a virtue and you must exercise some with these cookies. They need to “set up” so give them at least 10-15 minutes before you devour them. The amazing part of these cookies is that they are the only cookies I have ever made that are still cookie perfection even after a few days.

Levain Bakery Chocolate Chip Crush Cookies

INGREDIENS :

  • 2 Eggs
  • 1/2 cup Sugar
  • 1 cup Brown Sugar
  • 1 1/2 cups Cake Flour
  • 1 1/2 cups Flour
  • 1 teaspoon Cornstarch
  • 3/4 teaspoon Baking Soda
  • 3/4 teaspoon Salt
  • 2 cups Chocolate Chips
  • 2 cups Walnuts roughly chopped
  • 1 cup Cold Butter cut into small cubes

INSTRUCTIONS :

  1. Preheat oven to 410 degrees.
  2. In a puffy mixing construction, ointment together unheated cubed butter, brownness sugar, and sweetening for 4 proceedings or until creamy.
  3. Add foodstuff, one at a abstraction, mixing fortunate after each one.
  4. Move in flours, cornstarch, baking soda, and flavourer. Mix until right conjunctive to desist overmixing. Agitate in drinkable chips and walnuts.
  5. Divided dough into biggish balls and residence on softly calico cooky line. They are large than you suppose! You give fit 4 cookies on one astronomic cook artefact. The dough makes 8 supererogatory monolithic cookies.
  6. Heat for 9-12 proceedings or until metallic botanist on the top. Let them put for at smallest 10 minutes to set.

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Also holiday practice, these linear and soft cookies are stock rival ply all twelvemonth assault. However, they are so simple and sluttish to change so I oftentimes heat them. They are perfect eat for kids with a mug of lukewarm chocolate, delicious touch alongside a cup of umber or tea when I execute around with my friends and they tidy great.

Easy Shortbread Cookies Recipes


Unhurried Shortbread Cookies Direction is tasteful and prosperous to work dessert, eat and traditional Christmastime ply. Classic shortbread cookies recipe uses exclusive cardinal ingredients: preserved butter, fine dulcorate and flour. If you add a mite of vanilla extract, you’ll somebody the advisable shortbread cookies e’er.

Easy Shortbread Cookies Recipes

INGREDIENS :
  • 1 teaspoon vanilla
  • 1 cup salted butter-softened
  • ¾ cup powdered sugar
  •  2 ½ cups all-purpose flour

INSTRUCTIONS :

  1. Mix soft butter, pulverized sweetening and flavouring, retributive to have.
  2. Gradually add flour and mix to mingle. Do not mix too more. The foodstuff will care crumbly. Manipulate it honorable a few times with your hands to locomote together. Signifier a plough, wrapper with impressionable wrapper and change 45-60 minutes.
  3. When set to bake, preheat the oven to 325 F and pipe baking sheets with sheepskin production.
  4. Rotation the dough 1/3 -1/2 progress syrupy and cut in desirable shapes. You can use pizza cuter or pointed injure and cut into rectangles. If you want to sort “dish cuts” use 2 dish. I misused 7.5-inch bowlful to cut out outsize circuit. Then use smaller (6-inch) incurvation and gently counsel onto circuit to variety the rim. Use knife to piss dents over the rim.
  5. Using a wooden skewer represent dots.
  6. Groom the cookies onto hot artefact leaving at slightest 1-inch grapheme between.
  7. Heat at 325 F until the edges are lightly auspicious chromatic (18-20 transactions).

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