turtle cookies - continued
DIRECTIONS
To prepare cookie:
1. In a large bowl mix together flour, cocoa and salt and set aside
2. In the bowl of an electric mixer, beat butter until creamy, add sugars and beat until light and fluffy about 2 minutes. Add egg, milk, molasses and vanilla, mix until incorporated. Reduce speed to low and add flour mixture until just combined. Wrap dough in plastic wrap and refrigerate for 2 hours. After 2 hours, remove dough. Let it sit for a few minutes if it is to hard to work with.
3. preheat oven to 350 and line baking sheets with parchment paper.
4. Mix together mini chocolate chips and pecans pieces in a small bowl. Roll chilled dough into 1 inch balls then roll in chocolate chips/pecans pressing firmly into the dough.
5. Place 10 balls per baking sheet about 2 inches apart.
6. Using a ½ teaspoon measuring spoon make a slight indentation in the center of each dough ball.
7. Bake for 10 minutes and cool for 10 minutes before transferring to a cooling rack. Once cookies are transferred gently re press the indentations.
While cookies are cooling prepare the caramel filling:
1. Microwave caramels and cream together in a small bowl until smooth, stirring every 30 seconds until melted.
2. Fill each indentation with about ½ teaspoon of the caramel.
To make chocolate drizzle:
1. Microwave chocolate in a small bowl on 50% power stirring every 30 seconds until melted.
2. Stir in shortening, transfer chocolate to a Ziploc bag snip off the corner and drizzle chocolate over cookies.
Store in airtight container at room temperature for up to 7 days.
INGREDIENTS
¾ cup shortening
1 cup granulated sugar
1 egg
¼ cup molasses
2 teaspoons baking soda
2 cups all purpose flour
½ teaspoon ground clove
½ teaspoons ground ginger
1 teaspoon cinnamon
½ teaspoon salt
DIRECTIONS
1. Preheat oven to 350 F.
2. In a medium bowl combine flour, soda, spices and salt.
3. In mixing bowl cream together shortening and sugar until light and fluffy.
4. Add egg stir until combined add molasses mix until well incorporated.
5. Add all flour mixture mix until combined.
6. Scoop cookies using a #40 scoop or two tablespoons per ball roll then roll in granulated sugar and place onto parchment lined cookie sheet 2 inches apart.
7. Bake in 350 for 9-11 minutes until set.
8. Do not over bake.
9. Cool on pan 2 minutes remove to cooking rack.
10. Store in airtight container.
Makes about 3 dozen sandwich cookies
INGREDIENTS
For cookies:
2 cups flour
1 teaspoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1 cup 2 sticks) unsalted butter at room temperature
½ cup granulated sugar, plus extra for rolling dough
½ cup firmly packed brown sugar
1 egg
1 teaspoon vanilla extract
For filling:
1 cup raw shelled pistachios, divided
½ cup (1stick) unsalted butter at room temperature
Freshly grated zest of 1 orange finely chopped
1 teaspoon vanilla extract
1 teaspoon orange extract
3 cups powdered sugar
2 tablespoon milk (or 1 tablespoon milk and 1 tablespoon squeezed orange juice)
DIRECTIONS
To prepare cookie:
1. Preheat oven to 340 and line baking sheets with parchment paper. In a large bowl, whisk together flour, salt, cream of tartar and baking soda and set aside.
2. in a bowl of electric mixer on medium high speed , beat the butter, granulated sugar, and brown sugar until light and fluffy about 2 minutes. add the egg and vanilla extract and beat item until thoroughly combined. reduce the speed to low and add the flour mixture, in thirds, mixing until just combined.
3. Shape dough into ½ balls. Roll the dough in granulated sugar and place 2 inches apart on the prepared baking sheets.
4. Bake until the cookies are set but not browned about 11 minutes. (cookies will puff up in the oven but then flatten)remove the cookies from the oven and cool for 2 minutes before transferring them to a wire rack to cool completely.
To prepare filling:
1. In a food processer fitted with a metal blade pulse ½ cup of pistachios until very fine and reserve.
2. In a bowl of an electric mixer on medium high speed beat the butter with the orange zest until creamy about 1 minute.
3. Add the orange extract and vanilla extract and beat until thoroughly combined.
4. Reduce the speed to low and add the powdered sugar in thirds alternating with the milk (or milk and orange juice) beginning and ending with the powdered sugar and mix until smooth.
5. Fold in the chopped pistachios and mix until combined
To assemble cookie:
1. Finely chop the remaining ½ cup of pistachios and place in shallow dish.
2. Spread a generous dollop of the filling on the flat side of one of the cookies.
3. Place the flat side of the second cookie against the filling as if making a sandwich.
4. Press gently just until the filling is at the edge of the cookies.
5. Roll the filled edge in chopped pistachios repeat until all the cookies form sandwiches.
Yield 60 cookies. Takes about one hour 30 minutes.
INGREDIENTS
For cookies:
2 cups granulated sugar
1 cup unsalted butter, soft
1 (15oz.) container of ricotta cheese
2 teaspoons vanilla extract
2 large eggs
4 cups all purpose flour
2 Tablespoons baking powder
1 teaspoon salt
For icing:
2 ¼ cup powdered sugar
3 tablespoons milk
Sprinkles of choice
DIRECTIONS
1. Preheat oven to 350 F.
2. In a large mixing bowl beat sugar and butter until blended. Then beat on high until light and fluffy.
3. Beat in ricotta vanilla extract and eggs on medium speed until combined
4. Reduce speed to l ow and add flour, baking powder and salt. Continue to mix until the dough holds together Don’t overmix.
5. Drop by level Tablespoons onto an ungreased cookie sheet leaving 2 inches between cookies.
6. Bake 15 minutes or until cookies are slightly golden brown around the bottom edges. Cookies will remain soft. Carefully transfer cookies to a wire cooling rack.
INGREDIENTS
½ cup all purpose flour
1 tablespoon sugar
½ teaspoon salt
½ cup water or milk
1 egg slightly beaten
1 tablespoon vegetable oil
Powdered sugar
DIRECTIONS
1. In a bowl sift together dry ingredients. Mix in remaining ingredients stir in strain mixture.
2. Heat rosette iron in hot oil (400F) 3” deep in small saucepan. Tap of excess fat on absorbent paper. Dip into batter until 2/3 covered. Immerse in hot fat. Fry until delicately browned. Remove tip upside down to drain push off rosette.
3. Heat iron again repeat process. If iron is too cool batter will slip off into fat if iron is too hot batter will not stick. Stir batter each time before dipping in iron.
4. Sprinkle cooled rosettes with powdered sugar just before serving. Store in single layers in waxed paper lined boxes .
home-made peppermint patties
Makes about 4 dozen
INGREDIENTS
7 ½ cup (855g) powdered sugar, sifted
1/3 cup evaporated milk
1/3 cup corn syrup
3 tablespoons extra virgin olive oil or coconut oil melted
¼ teaspoon food grade peppermint essential oil or 1 teaspoon peppermint extract
1 ½ pounds bittersweet or semisweet baking chocolate
Crushed peppermint candies for sprinkling (optional)
DIRECTIONS
1. In a large mixing bowl beat together sugar, milk, corn syrup, oil and peppermint on low speed until combined. Shape dough into two round circles, cover in plastic wrap and refrigerate for 30 minutes.
2. Sprinkle s liberal amount of powdered sugar on a clean countertop. Unwrap one disk of dough and place it on the counter. Sprinkle top with powdered sugar roll the peppermint patty dough to about ¼ inch thick and cut into rounds with a 1 7/8” or smaller cutter.
3. Re-roll scraps until all of the dough is used. Repeat with second disk place cut rounds onto parchment lined baking sheet and freeze until firm.
4. Melt the chocolate in double boiler or in microwave using 50% power and cook for 1 minute increments stirring in between until mostly melted and a few lumps remain continue to stir those in until melted.
5. Using a fork dip the frozen patty rounds one by one in the chocolate. Tap the handle of the fork on the side of the bowl to drizzle off the excess cholate, scrape the bottom of the fork on the edge of the bowl and gently place the dipped patties on parchment lined baking sheet.
6. Sprinkle with candy if desired. Let the chocolate set store in refrigerator.
INGREDIENTS
2 ¼ cups all purpose flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
1 ¼ cup granulated sugar
¾ cup unsalted butter softened
¼ cup egg nog
1 teaspoon vanilla
1 large egg
DIRECTIONS
1. Preheat oven to 350 F degrees line baking sheets with parchment paper.
2. Combine flour, baking powder, cinnamon, nutmeg, ginger and cloves together in small bowl.
3. Using an electric mixer cream the sugar and butter together in a large bowl.
4. Add eggnog, vanilla and egg beating at medium speed until smooth.
5. Gradually add the dry ingredients to the wet ingredients beat at low speed just until blended.
6. Create 2 tablespoon sized balls of cookie dough. Gently roll into a ball then roll each ball in the additional sugar to coat. Place the balls onto prepared cookie sheet.
7. Leave 1 inch between cookies.
8. Sprinkle with additional nutmeg.
9. Bake at 350 for about 15 minutes or until bottom is light brown.
10. All the cookies to cool slightly before transferring to a wire rack.
