Empire Cookies
Yield: About 4 dozen
For the Cookies:2 cups all-purpose flour
1 teaspoon baking powder
1 stick (4 ounces) unsalted butter, at room temperature½ cup granulated sugar
1 egg1 teaspoon vanilla extract1/3 cup of your favorite jamFor the Icing:
1 cup powdered sugar¼ teaspoon vanilla extract
1 Tablespoon milk1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mat; set aside.
2. In a medium bowl, whisk flour and baking powder; set aside.
3. In a large bowl, cream butter and sugar until pale and fluffy. Beat in the egg and vanilla extract. On low speed, beat in the flour mixture just until combined.
4. On a lightly floured surface, roll out the dough to a little less than ¼-inch thick. Using a 1¾-inch round or fluted cookie cutter, cut out rounds. Place about one inch apart on prepared baking sheets. Bake for 8-10 minutes, just until the edges start to color. Watch closely, as they can get too dark rather quickly! Transfer to wire racks to cool completely.
5. Spread bottom side of half of the cookies with about ¼ teaspoon of jam. Top with remaining cookies.
6. To make icing, whisk together the powdered sugar, vanilla extract and milk, adjusting the milk and powdered sugar to reach the desired consistency. Spread over the tops of the cookies. Let stand until icing is completely dry. Cookies can be stored in an airtight container at room temperature.
Chocolate-Covered Chocolate-Mint Cookies aka “Thin Mints”
Lightly adapted from Desserts by the Yard by Sherry Yard
Ingredients
1½ cups all-purpose flour
½ cup unsweetened cocoa powder
1¼ cups sugar
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
6 ounces (1 1/2 sticks) cold unsalted butter , cut into 1/2-inch pieces
2 large egg yolks
1½ teaspoon peppermint oil
¼ teaspoon vanilla extract
2½ pounds bittersweet chocolateDirections
Place the flour, cocoa, sugar, baking powder, baking soda, and salt in a food processor fitted with the steel blade and pulse a few times to combine the ingredients.
Add the butter and pulse to cut the butter into the dry ingredients. Add the egg yolks, peppermint oil, and vanilla and pulse until a dough forms on the blades of the food processor.
Remove the dough from the food processor and shape into a
2-inch-thick log. Wrap in plastic wrap or parchment paper and
refrigerate for at least 2 hours, or overnight.
Place racks in the middle and lower third of the oven and preheat the oven to 350°F. Line baking sheets with parchment paper.
Remove the dough from the refrigerator. Cut into ¼-inch-thick disks and arrange ½-inch apart on the baking sheets. Bake for 10 minutes. Switch the baking sheets from top to bottom and rotate from front to back and continue to bake for another 3 to 4 minutes, until the cookies are light brown. Remove from the oven and allow to coo
l on racks. Make sure to let the baking sheets cool between batches. Do not handle the cookies until they are cool, or they’ll break; they’re very delicate.
Melt and temper the bittersweet chocolate. Keep the chocolate warm while you dip the cookies.
Place a sheet pan upside down on your work surface, next to the melted chocolate. Cover with parchment paper. Dip the cookies one by one in the chocolate
, using a fork to turn them over and then lift them out of the ch
ocolate. It helps to tilt the bowl forward by leaning it on a folde
d kitchen towel.
Set the dipped cookies on the parchment, beginning at the far end so you don’t drip chocolate on other cookies when you set them down. Allow to cool completely, then store in an airtight container.
Carrot Cake Crisps (Recipe by Me)
Printable Recipe
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 cup unsalted butter, softened
3/4 cup packed brown sugar
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
1 large egg
1 cup finely grated carrot
1/2 cup sweetened flaked coconut, toasted
1/3 cup finely chopped pecans, toasted
1/3 cup crushed pineapple
1/3 cup raisins
Preheat oven to 350 degrees F. Generously coat cookie sheets with cooking spray.
In a medium mixing bowl, sift together flour, baking powder, salt, cinnamon and ginger. In a large mixing bowl, using a mixer on medium speed, beat together butter, brown sugar and maple syrup until creamy - about 1-2 minutes; beat in vanilla and egg until combined. Reduce mixer speed to low and gradually beat in flour mixture until combined. Beat in carrot, coconut, pecans, pineapple and raisins until combined.
Drop flat, round spoonfuls of batter onto cookie sheets, about an inch apart. Bake 25-30 minutes or until light golden brown and firm. Turn oven off and leave cookies in oven for 1 hour or until crisp. Cool on wire racks.
Makes 20 cookies
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