Candace in the Kitchen

Posts Tagged ‘Cookies’

I had big plans for these sugar cookies. I was going to monogram one for each person at my office and at Autumn’s daycare. That was an awesome idea until it was 11:30PM and I had only finished the coat of pink icing. “Monogram” then became “dump a crap load of sprinkles on”.

Ingredients:

Cookies: (Source: Dorie Greenspan)

2 c all purpose flour

1/2 t baking powder

1/2 t salt

1 c sugar

1 stick plus 2 T unsalted butter, softened

1 large egg

1 large egg yolk

1 t vanilla extract

Royal Icing:

4 c powdered sugar

3 T meringue powder

1/4 c warm water

flavoring or extract (optional)

Food coloring (I use gel)

Directions:

Cookies:

Whisk together dry ingredients (honestly, I rarely do this. If you want to dirty an extra bowl, feel free)

In the bowl of the stand mixer cream together butter and sugar until light and fluffy.

Add the large egg and egg yolk

Mix to incorporate the egg and yolk and scrape down sides of bowl. I got a Beater Blade so I didn’t have to stop and scrape so often.

Add vanilla extract

Slowly incorporate dry ingredients, either all at once if you premixed or one by one like I do.

After the dough comes together divide it in half and wrap in plastic. Make sure you use your Hulk strength and break your favorite spatula.

Wrap and refrigerate for at least an hour before rolling and cutting.

Preheat oven to 350° and flour countertop or pastry mat.

Roll and cut dough into desired shapes.

Bake for 8-10 minutes and let cool completely before decorating.

Icing:

Mix together powdered sugar, meringue powder and water until frosting is light and glossy. You can add more water if it needs to be thinned out.

Add coloring or flavoring if using.

Assembly: (I have NO pictures of this process because it was late and I was tired. Sorry!)

Pipe an outline on each cookie and then flood with icing once they are dry, top with sprinkles.

When you get really tired after icing 70 cookies just drizzle it all over the ones you have left. I think they’re pretty cute and were way less time consuming.

These cookies are fabulous! When you eat them it’s just like a regular cookie- slightly sweet, buttery and crumbly. It’s not until after you swallow it that you get a slight heat- not spicy, just a warm heat. The best part is they are SO easy to make and you probably have all of the ingredients on hand.

Ingredients:

2 sticks butter, softened (I used salted)

1/2 cup sugar

8 T heavy cream

1/2 t cayenne pepper

3 c all purpose flour

Preheat oven to 350°

In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer) cream butter and sugar together on medium speed until light and fluffy.

On low speed, add cream and cayenne pepper.

Slowly add flour and mix until thouroughly combined.

Place dough on a floured surface and roll out to 1/4″ thickness.

Cut with small cookie cutters or into squares/rectangles with a pizza cutter. (I used the pizza cutter)

Bake for 16-18 minutes.

Everyone that has tried these cookies has loved them. We make 3-4 batches every Christmas to give as gifts and to take to our offices to share; there are never any that make it back home.

The two most important steps in making these cookies are using salted butter and letting the dough rest in the refrigerator overnight. Allowing the dough to rest not only marries the flavors, it gets the dough extra cold and firm so that it doesn’t spread out too much when it hits the oven.

Ingredients:

2 sticks salted butter, softened

3/4 cup granulated sugar

1 1/4 cups light brown sugar

2 large eggs

2 t vanilla

2 1/2 cups all purpose flour

3/4 t salt (I use kosher)

1 t baking powder

1 t baking soda

1 12oz bag semi sweet chocolate chips

In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer) cream butter and sugars together until light and fluffy.

Add eggs one at a time, incorporating after each addition.

With mixer on low speed add vanilla.

Sift all dry ingredients together and slowly add to wet ingredients keeping the mixer on low speed.

Increase speed to medium until there are no streaks of flour left.

Fold in (by hand) the chocolate chips.

Cover and chill at least 4 hours, overnight is best.

After chilling:

Preheat oven to 350 degrees. Remove dough from refrigerator to warm slightly while oven is heating.

Line a baking sheet with parchment paper or coat with nonstick spray.

Form dough into one inch balls (this is much easier if you use a cookie scoop) and place on prepared baking sheet.

Bake for 11-14 minutes, until cookies look almost done.

Remove from oven and let cool for five minutes. Transfer to cooling rack to finish cooling.

Makes 2-2 1/2 dozen cookies.

Store in an airtight container for up to 5 days- if they last that long.