E D R I N & B M E R R
T K E Y
CHOCOLATE-PISTACHIO SABLÉS INGREDIENTS • 2 1/2 cups all-purpose flour • 1/2 CUP UNSWEETENED COCOA POWDER • 3/4 TEASPOON KOSHER SALT • 1/4 TEASPOON BAKING SODA • 2 1/2 STICKS UNSALTED BUTTER • 1 1/4 CUPS LIGHT BROWN SUGAR • 1 TEASPOON VANILLA EXTRACT • 1 LARGE EGG WHITE • 5 OZ CHOPPED BITTERSWEET CHOCOLATE • 1 CUP CHOPPED RAW PISTACHIOS • FLAKY SEA SALT (SUCH AS MALDON) [MAKES ABOUT 8 DOZEN]
INSTRUCTIONS 1. Whisk flour, cocoa powder, kosher salt, & baking soda in a medium bowl. 2. Using electric mixer oh high speed, beat butter, brown sugar, & vanilla until light & fluffy (4 mins). Reduce speed to low and gradually add dry ingredients, mixing just to combine. Then mix in egg white. 3. Fold in chocolate & pistachios. 4. Divide dough into 4 pieces. Roll each piece into logs, about 1 1/2” in diameter. Wrap tightly in parchment paper & chill until firm (4 hrs). 5. Place racks in lower & upper third of oven; preheat to 350°F. 6. Using serrated knife, cut logs into 1/4” thick rounds & transfer to baking sheets, spacing 1/2” apart. 7. Sprinkle cookies with sea salt & bake 10-12 mins, rotating baking sheets halfway through. 8. Transfer to wire racks & let cool.
REESE’S COOKIES INGREDIENTS
INSTRUCTIONS
• 11 OZ BAG REESE’S MINIATURES
1. Combine butter, sugars, peanut butter, egg, & vanilla and beat until fluffy. 2. In separate bowl, combine flour, baking soda, & salt; gradually add to the butter mixture. Beat until blended. 3. Form into 1” balls & drop into cups on small muffin pan.
• 1/2 CUP SOFTENED, UNSALTED BUTTER • 1/2 CUP SUGAR • 1/2 CUP LIGHT BROWN SUGAR • 1/2 CUP PEANUT BUTTER • 1 EGG • 1/2 TEASPOON VANILLA • 1 1/2 CUPS FLOUR • 3/4 TEASPOON BAKING SODA • 1/2 TEASPOON SALT [MAKES APPROXIMATELY 32]
4. Preheat oven to 350°F. 5. Bake for about 8-10 mins, or until puffy & lightly browned. 6. Press unwrapped Reese in center of each cookie & allow to cool completely in muffin pan.
CHOC-OAT CHIP COOKIES INGREDIENTS
INSTRUCTIONS
• 1 3/4 CUPS ALL-PURPOSE FLOUR
1. Preheat oven to 375°F. 2. Combine flour, baking soda, & salt in small bowl. 3. Beat brown sugar, butter, & granulated sugar in large mixer bowl until creamy. 4. Beat in eggs, milk, & vanilla extract. Gradually beat in flour mixture. 5. Stir in oats, morsels, & nuts; mix well. Drop by rounded tablespoon onto ungreased baking sheets. 6. Bake for 9-10 mins for chewy cookies, or 12-13 mins for crispy cookies. Cool on baking sheet for 1 min; remove to wire racks to cool completely.
• 1 TEASPOON BAKING SODA • 1/2 TEASPOON SALT • 1 1/4 CUPS PACKED BROWN SUGAR • 2 STICKS UNSALTED BUTTER • 1/2 CUP GRANULATED SUGAR • 2 LARGE EGGS • 2 TABLESPOONS MILK • 2 TEASPOONS VANILLA EXTRACT • 2 1/2 CUPS QUICK OR OLD-FASHIONED OATS • 2 CUPS (12 OZ PACKAGE) NESTLÉ SEMISWEET CHOCOLATE MORSELS • 1 CUP COARSELY CHOPPED NUTS (OPTIONAL) [MAKES 48 COOKIES]
ORGANIC GRANOLA BARS INGREDIENTS • 3 cups oats • PECANS • sunflower seeds • pepitas • dried cranberries • 3 tablespoons of coconut oil, MELTED • 1/4 CUP HONEY • 1/4 CUP MAPLE SYRUP • SEA SALT * PROPORTIONS OF DRY INGREDIENTS CAN BE ADJUSTED TO PREFERENCE.
INSTRUCTIONS 1. Preheat oven to 350°F. 2. Mix all ingredients together. 3. Place content in a flat pan lined with parchment paper. 4. Bake until firm. 5. Cut/break.
MILK CHOCOLATE PRETZELS INGREDIENTS • MINI PRETZELS • 8 OZS MILK CHOCOLATE • 2 TABLESPOONS VEGETABLE SHORTENING • RAINBOW SPRINKLES
INSTRUCTIONS 1. Melt chocolate in microwave, or over the stove using a double-boiler. Microwave: Place milk chocolate & vegetable shortening in bowl & heat, stirring every 6-10 mins until completely melted. Stove top: Fill saucepan 1/3 full of water, bringing to a boil then reducing heat to simmer. Place heat-proof bowl over saucepan; bottom should not touch water. Add milk chocolate & vegetable shortening to bowl, stirring occasionally until melted. 2. Use fork to dip pretzels in & out of chocolate, allowing excess chocolate to drip off. 3. Place on wax paper to dry. 4. Add sprinkles while chocolate is still melted. 5. Let sit or refrigerate.
MOLASSES COOKIES INGREDIENTS • 2 CUPS ALL-PURPOSE FLOUR • 2 TEASPOONS BAKING SODA • 1 1/2 TEASPOON CINNAMON • 1 TEASPOON GINGER • 3/4 TEASPOON CARDAMOM • 1/2 TEASPOON SALT • 1 EGG • 1 STICK MELTED, UNSALTED BUTTER • 1/3 CUP SUGAR • 1/3 CUP MOLASSES • 1/4 CUP PACKED DARK BROWN SUGAR [MAKES APPROXIMATELY 30]
INSTRUCTIONS 1. Preheat oven to 375°F. 2. Mix together flour, baking soda, cinnamon, ginger, cardamom, & salt. 3. In separate bowl, mix together egg, butter, sugar, molasses, & brown sugar. 4. Mix dry ingredients into wet ingredients. 5. Chill dough 20 minutes (optional). 6. Scoop out dough into tablespoons & roll into balls. 7. Bake until just set, 8-10 mins. Cool on wire rack and enjoy!
ROSEMARY CHOCOLATE CHIP SHORTBREAD INGREDIENTS • 1/2 CUP UNSALTED BUTTER (1 STICK), SOFTENED TO ROOM TEMPERATURE • 1/4 CUP SUGAR • 1/2 TEASPOON DRIED ROSEMARY, CRUSHED • 1/2 TEASPOON SALT • 1 CUP ALL-PURPOSE FLOUR • 1/3 CUP MINI CHOCOLATE CHIPS [MAKES 16 COOKIES]
INSTRUCTIONS 1. Preheat oven to 300°F. 2. Cream butter with sugar using handheld mixer. 3. Gradually mix in the rosemary, salt, & flour, 1/4 cup at a time. 4. Sprinkle in the chocolate chips, & stir by hand until well-distributed. 5. Gather the dough into a ball. If the dough begins to soften or feel greasy, chill the dough for 15 mins. 6. Roll dough out into 1/2” thick rectangle & cut into rectangles about 1/2” x 2”. Place dough on a cold, ungreased baking sheet. Prick tops with fork. 7. Bake for 25 mins, or until the dough starts to turn a golden color. Remove from baking sheet & cool completely on rack.
CRANBERRY ALMOND BISCOTTI INGREDIENTS • 1 3/4 CUPS ALL-PURPOSE FLOUR • 1 1/2 TEASPOON BAKING POWDER • 1/4 TEASPOON SALT • 2 LARGE EGGS • 3/4 CUP SUGAR • 3 TABLESPOON UNSALTED BUTTER, MELTED & COOLED • 1/4 TEASPOON ALMOND EXTRACT • 1 CUP DRIED CRANBERRIES • 1/2 CUP ALMONDS, COARSELY CHOPPED (ABOUT 2 1/2 OZS)
INSTRUCTIONS 1. Preheat oven to 350°F. Line large baking sheet with parchment paper. 2. In a bowl, whisk flour with baking powder & salt. 3. In a medium bowl, beat eggs with sugar at medium speed until pale & creamy (3 mins). 4. Beat in butter & almond extract. Pour the egg mixture over the dry ingredients & stir until combined. 5. Stir in dried cranberries & almonds. 6. Using lightly floured hands, shape dough into 2 slightly flattened 10” logs on the baking sheet. Bake for 30 mins, or until golden. 7. Using a sharp serrated knife, slice logs 1/2” thick on the diagonal. Arrange slices on baking sheet cut sides up & bake for 10 mins, or until lightly browned & crisp. Let cool completely before serving.
POTATO CHOCOLATE CHIP COOKIES INGREDIENTS • 10 TABLESPOONS UNSALTED BUTTER, SOFTENED • 1/2 CUP GRANULATED SUGAR • 1/2 CUP LIGHT BROWN SUGAR • 1 EGG • 1 1/2 TEASPOON VANILLA EXTRACT • 3/4 TEASPOON COARSE SEA SALT • 3/4 TEASPOON BAKING POWDER • 1/2 TEASPOON BAKING SODA • 1 CUP CAKE FLOUR • 3/4 CUP BREAD FLOUR • 1 CUP SEMISWEET CHOCOLATE CHIPS • 1 CUP PLAIN POTATO CHIPS • COARSE SEA SALT FOR SPRINKLING
INSTRUCTIONS 1. In a large bowl, cream together butter & sugars. Mix in egg & vanilla, followed by salt, baking powder, baking soda, & flour. Mix until no streaks remain & all ingredients have been incorporated well. 2. With mixer running on low, slowly add potato chips & chocolate chips. 3. Cover & chill for 1-2 hrs. 4. Preheat oven to 350°F. 5. Using a medium cookie scoop, space dough 2” apart on a parchment-lined baking sheet. 6. Lightly sprinkle with sea salt. 7. Bake for 13-15 mins, or until edges are lightly golden. Allow cookies to rest on pan for 1 min prior to transferring to wire rack to cool. 8. Store in airtight container.
ANZAC BISCUITS INGREDIENTS • 1/2 CUP ALL-PURPOSE FLOUR • 1/2 CUP SUGAR • 3/4 CUP SHREDDED COCONUT • 3/4 CUP ROLLED OATS • 7 TABLESPOONS BUTTER • 1 TABLESPOON GOLDEN SYRUP • 1/2 TEASPOON BAKING SODA • 2 TABLESPOONS BOILING WATER [MAKES ABOUT 22 BISCUITS]
INSTRUCTIONS 1. Preheat oven to 350°F. 2. Mix together flour, sugar, coconut, and rolled oats. 3. Melt together butter & golden syrup. 4. Dissolve baking soda in the boiling water & add to butter and golden syrup. 5. Using a medium cookie scoop, space dough 2” apart on a parchment-lined baking sheet. 6. Stir butter mixture into dry ingredients. 7. Place level tablespoons of mixture 2” apart on cold greased oven trays. 8. Flatten with a floured fork. 9. Bake for about 15 minutes, or until golden.
*NOTE The colorful images are actually “inforgraphics� that correspond to the number and proportions of ingredients in each recipe!