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Tag Archives: cookies

Chocolate Cherry Cookies

9 / 16 / 16

In honor of my friends birthday I made him these cookies and I had some leftover (this recipe makes about 4 dozen cookies). I took them to last nights cooking class and everybody seemed to love them. They’re not too sweet but just the right size for a nice little bite and they pair well with any red wine (what doesn’t?).

During the holidays I replace the cherries with crushed peppermint candies and add peppermint extract instead of the vanilla. So I hope you enjoy them!

chocolate-peppermint-crinkle-cookies

Chocolate Cherry Cookies

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup chopped walnut pieces, optional
  • 1/2 cup chopped dried cherries
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 8 ounces bittersweet chocolate, melted and cooled*
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 1 cup powdered sugar

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Add the chopped walnuts and peppermint chips, stir to distribute well.

In the bowl of a stand mixer, fitted with the paddle attachment, or in a large mixing bowl, cream the butter and brown sugar until light and fluffy, about 3 minutes.

Add the eggs and vanilla, and beat until completely incorporated. Add the melted chocolate and beat until completely incorporated. Gradually fold in the flour mixture until just combined.

Chill the dough for at least 2 hours until firm, or up to overnight.

Remove the dough from the refrigerator. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.

Place the granulated and powdered sugar in separate small bowls. Scoop 1 tablespoon of the dough, form into a ball, and place on a plate. Repeat with the remaining dough.

Roll each ball in granulated sugar and then in powdered sugar to coat. Place on the baking sheet 2 inches apart. Bake for 10 to 12 minutes, until the cookies begin to spread and the tops split. Remove from the oven and cool for a few minutes on the baking sheet, then transfer the cookies to wire cooling racks. Let the baking sheet cool, and repeat with the remaining dough.

Cookies will keep in an airtight container for about one week.

*To melt the chocolate, place in a microwave safe bowl and heat for 30 seconds, stir, and heat at 10 second intervals until melted, stir occasionally.

Optional:

For Peppermint Cookies add 1/4 cup crushed peppermint candies and use peppermint extract instead of the vanilla.

*To crush peppermint pieces, place several candy canes or peppermint candies into a freezer type bag and crush with a meat pounder or rolling pin.

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Chocolate-Peppermint Crunch Cookies

12 / 22 / 15

Chocolate-Peppermint Crinkle Cookies

 

Chocolate-Peppermint Crunch Cookies

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Makes about 36 cookies

This is not an original recipe but I’m not exactly sure where or when I started making these delicious cookies. I apologize for not giving credit to the creator!

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup chopped walnut pieces, optional
  • ¼ cup crushed peppermint pieces, optional*
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 8 ounces bittersweet chocolate, melted and cooled*
  • 1 teaspoon peppermint extract, or vanilla
  • 1/2 cup granulated sugar
  • 1 cup powdered sugar

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Add the chopped walnuts and peppermint chips, stir to distribute well.

In the bowl of a stand mixer, fitted with the paddle attachment, or in a large mixing bowl, cream the butter and brown sugar until light and fluffy, about 3 minutes.

Add the eggs and vanilla, and beat until completely incorporated. Add the melted chocolate and beat until completely incorporated. Gradually fold in the flour mixture until just combined.

Chill the dough for at least 2 hours until firm, or up to overnight.

Remove the dough from the refrigerator. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.

Place the granulated and powdered sugar in separate small bowls. Scoop 1 tablespoon of the dough, form into a ball, and place on a plate. Repeat with the remaining dough.

Roll each ball in granulated sugar and then in powdered sugar to coat. Place on the baking sheet 2 inches apart. Bake for 10 to 12 minutes, until the cookies begin to spread and the tops split. Remove from the oven and cool for a few minutes on the baking sheet, then transfer the cookies to wire cooling racks. Let the baking sheet cool, and repeat with the remaining dough.

Cookies will keep in an airtight container for about one week.

*To melt the chocolate, place in a microwave safe bowl and heat for 30 seconds, stir, and heat at 10 second intervals until melted, stir occasionally.

*To crush peppermint pieces, place several candy canes or peppermint candies into a freezer type bag and crush with a meat pounder or rolling pin.

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Lemon & Lavender Butter Cookies

5 / 5 / 155 / 8 / 15

Lemon & Lavender Butter Cookies

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3 dozen cookies

  • 1 teaspoon dried lavender buds
  • 1 ½ cups all purpose flour
  • 1 tablespoon lemon zest
  • ¼ teaspoon salt
  • ¾ cup butter, softened
  • 1 cup powdered sugar

Preheat oven to 350°.

Line 2 baking sheets with parchment or baking liners.

Grind lavender buds in a clean coffee grinder or mortar and pestle. Set aside.

In a medium bowl, combine flour, ground lavender buds, lemon zest, and salt.

In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar. Beat until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.

On a lightly floured surface, roll dough into a 10-inch-long log. Wrap log in plastic wrap or waxed paper. Chill for 2 to 24 hours or until firm.

On a lightly floured surface, cut roll into 1/4-inch slices. Place slices 2 inches apart on prepared sheet pan.

Bake about 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack and let cool.

Adapted from Better Homes & Gardens

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Lavender Shortbread Cookies

6 / 29 / 1412 / 3 / 14

Lavender Shortbread Cookies

 

Lavender cookies

Photo from Central Coast Lavender

 

Makes about 50 cookies

 

1          tablespoon dried lavender blossoms

1/2      cup plus 1 tablespoon granulated sugar

1          cup (2 sticks) unsalted butter, at room temperature

2 ½      cup all-purpose flour

1/4      teaspoon salt

2          tablespoons heavy cream (or 1 egg whisked with a little water)

extra lavender sugar for sprinkling on top

 

In a medium bowl, whisk together flour and salt. Set aside.

In a small spice grinder (I use my cleaned out coffee grinder) to grind up 1 tablespoon lavender and 1 tablespoon sugar. Grind it up! You could also use a mortar and pestle to grind the sugar and lavender together.

In the bowl of an electric stand mixer, fitted with a paddle attachment add butter, ground lavender mixture, and remaining 1/2 cup sugar. Cream on medium speed until slightly more pale and fluffy, about 5 minutes. Stop the mixer and add the flour, mix on low speed until dough comes together. The dough will be crumbly, then begin to form when it continues to mix. Dump dough mixture out onto a clean surface and form into a ball with your hands. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Line cookie sheets with parchment paper. Set aside.

Divide refrigerated dough into quarters. On a lightly floured work surface, roll dough out to a 1/4-inch thickness. Use a 1 1/2-inch round cookie cutter to cut cookies, or use a pizza cutter to slice cookies into squares. Use a fork to prick cookies. Brush very lightly with cream or egg wash and sprinkle with sugar. Refrigerate cookies while oven preheats.

Place racks in the center and upper third of the oven. Preheat oven to 350° .

When oven is preheated, bake cookies for 8 to 11 minutes, until just browned around the edges. Remove from oven. Allow cooling on the cookie sheet for 10 minutes then removing to a wire rack to cool completely.

Cookies last, in an airtight container at room temperature, for up to 4 days.

adapted slightly from Party Like a Culinista

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