Cookies
I have made these and they were really good despite not having the lemon extract and having to make my own powdered sugar.
INGREDIENTS:
9 oz (about 1 3/4 cups) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
3 teaspoons Meyer lemon zest (from about 4 Meyer lemons)
1/2 cup (1 stick) unsalted butter, at room temperature
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract (I used almond bc I didn’t have lemon)
1/2 cup confectioners’ sugar, sifted
DIRECTIONS:
Preheat oven to 350 F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar and the lemon zest. Rub them together with your fingertips until the sugar is moist and fragrant. Add the butter to the bowl, and beat the sugar/butter mixture on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition, then mix in the vanilla extract and the lemon extract. With the mixer on low speed, gradually add the dry ingredients, mixing until they are just incorporated.
Add the confectioners’ sugar to a wide, shallow bowl (I like to use a pie plate).
Using a small cookie scoop (mine is about 1 1/2 to 2 tablespoons), portion the dough into balls. Roll the balls so they’re uniform, then drop them in the confectioners’ sugar and toss to coat. Transfer to the prepared baking sheets, placing them about 2 inches apart. Bake for 10-12 minutes, or until the cookies have puffed and their surfaces have cracked. They’ll still be fairly light in color. Transfer the baking sheets to wire racks and let the cookies cool for a few minutes before removing them to the racks to cool completely.
Store in an airtight container at room temperature.
Makes 18-24 cookies
*Found on Traceysculinaryadventures.com*
INGREDIENTS:
1/2 cup unsalted butter, softened
1/2 cup Nutella
3/4 cup granulated sugar
1 egg
1 tsp vanilla extract
3 cups AP flour
1 tsp baking powder
1/2 tsp sea salt
~ 1/4 cup heavy cream
DIRECTIONS:
Preheat oven to 350. Lightly grease baking sheet (or line with parchment / silicon mat) and set aside.
Beat together the butter, Nutella and sugar until light and fluffy. Add the egg and vanilla and beat until well incorporated.
In a separate mixing bowl, whisk together the flour, baking powder, and sea salt. Gradually add the dry ingredients to the creamed mixture, mixing on low speed, until the dough begins to come together. If the dough seems dry and crumbly, add a
small amount of heavy cream until the dough comes together.
Transfer the dough to a lightly floured surface and roll it out to about 1/4-inch thickness. Use a cookie cutter to cut shapes out of the dough and transfer them to the prepared baking sheet.
Bake the cookies for about 12 minutes. Let them cool for a few minutes on the baking sheets, and then transfer to wire racks to cool completely. If desired, frost with royal icing, or spread Nutella between two cookies to make a Nutella Sandwich.
*Found on MyKitchenAddiction.com*
Tags: Cookies, MyKitchenAddiction.com, Nutella
INGREDIENTS:
1 3/4 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup chocolate hazelnut spread (recommended: Nutella)
1/2 cup butter, softened (1 stick)
1/2 cup sugar
1/2 cup light brown sugar
1 egg
1 tsp. vanilla extract
1/2 cup orange sprinkles, or orange sugar
1 (9-ounce) package of chocolate candy kisses, unwrapped (recommended: Hershey’s)
DIRECTIONS:
Preheat the oven to 375 degrees F.
In a medium bowl, combine flour, baking soda, and salt. Set aside.
In another medium bowl, place the chocolate hazelnut spread, butter, and both sugars. Using a hand mixer, cream the ingredients together, about 3 minutes. Add the egg and vanilla and blend until incorporated. Stir in the dry ingredients, just until incorporated.
Shape the cookie dough into walnut-sized balls. Rolls the balls in the orange sprinkles or orange sugar, pressing to adhere. Place the cookies on a heavy cookie sheet about 4 inches apart. Bake for 8 minutes. Remove the cookies from the oven. Quickly place a chocolate kiss in the middle of each cookie. Return the cookies to the oven and bake for another 3 minutes. Cool the cookies on a wire rack.
*Found on FoodNetwork.com*
Tags: Chocolate, Cookies, Foodnetwork.com, Nutella
INGREDIENTS:
6 cups all-purpose flour
1 tsp. baking powder
1 tsp. salt
2 cups (4 sticks) butter, softened (no substitutions)
3 cups sugar
4 large eggs
2 tsp. vanilla extract
Ornamental Frosting (see next recipe)
DIRECTIONS:
In large bowl, whisk flour, baking powder, and salt. In separate large bowl, with mixer at low speed, beat butter and sugar until blended. On high speed, beat until light and fluffy, about 5 minutes. On low speed, beat in eggs and vanilla, then flour mixture just until blended, scraping bowl with rubber spatula.
Divide dough into 8 equal pieces; flatten each into a disk; wrap in plastic wrap and refrigerate overnight.
Preheat oven to 350 degrees F. On floured surface, with floured rolling pin, roll 1 piece of dough to scant 1/4-inch thickness; keep remaining dough cold. With floured 3- to 4-inch cookie cutters, cut dough into as many cookies as possible; reserve trimmings. Place cookies, 1 inch apart, on ungreased cookie sheets.
Bake until edges are golden, 12 to 15 minutes. With wide metal spatula, transfer cookies to wire racks to cool. Repeat with remaining dough and trimmings.
When cookies are cool, prepare Ornamental Frosting; use to decorate cookies. Allow frosting to dry, about 1 hour. Store cookies in tightly sealed containers, with waxed paper between layers, at room temperature up to 2 weeks or in freezer up to 3 months.
*Found in Good Housekeeping December 2009 magazine*
Tags: Cookies, Good Housekeeping