COOKIES (2,786 views)

I consider those part of the larger category -- but either way is good. If this continues to 10 or 20 pages, you might wish it was more broken down.

Wow, I've finally met a kindred spirit. I don't like nutmeg...even freshly ground. (It's ok in donuts...but that's it for me.) Thanks for the recipe and your changes. (And thanks to all who post here... I'm happily gathering these up to put into my recipe software. Fun. Yum.)

GARAM MASALA KITCHEN SINK COOKIES

This is the king of kitchen sink cookies. Along with rolled oats, walnuts, and bittersweet chocolate, Joy adds orange extract and garam masala, a heady blend of exotic spices: cinnamon, cardamom, ginger, cumin, nutmeg, coriander, and cloves. It’s the best chocolate-chip-oatmeal-walnut-spice cookie you’ll ever taste.

Excerpt From: Nancy Vienna - The Third Thursday Community Potluck Cookbook

1 cup (2 sticks) butter, softened
1 cup firmly packed brown sugar
½ cup white sugar or coconut palm sugar
2 large eggs
1 tablespoon fresh orange zest
½ teaspoon orange extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons garam masala
3 cups old-fashioned rolled oats
2 cups chopped walnuts, toasted
2 cups bittersweet chocolate chips
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

In a large bowl beat the butter and brown and white sugars until creamy. Add the eggs, orange zest, and orange extract and beat well. In a medium bowl combine the flour, baking soda, salt, and garam masala. Beat the flour mixture into the creamed sugar mixture a little at a time until combined. Fold in the oats, walnuts, and chocolate chips.

Drop rounded tablespoonsful onto the baking sheet and bake for 12 minutes, or until golden brown.

Makes 5 dozen.”

No cookie is a health food but these are as guilt free as one can get since they are made with oil, whole wheat flour and pumpkin puree. Obviously they don't have the fantastic taste and texture of butter cookies. :-)

Pumpkin Chocolate Chip Cookies

Excerpt From: The Chew Approved: The Most Popular Recipes from The Chew Viewers

Courtesy of Angie Shoffner

Makes: 24 Cookies

CLINTON: Every now and then at The Chew we like to put the spotlight on a viewer who really goes above and beyond for their community. Angie is totally that person. She has a really big heart and works with the East Texas Food Bank to teach nutrition classes to help families make responsible choices when accessing food. Her pumpkin chocolate chip cookies prove that dessert can be good for you, too. Packed with fiber and vitamin A, these delicious treats will help you give your kids dessert that you can feel good about.

1¾ cups pumpkin purée
1 cup brown sugar
2 eggs
½ cup vegetable oil
1¼ cups flour
1½ cups whole wheat flour
1 tablespoon baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
½ teaspoon salt
¼ teaspoon ground ginger
1 cup dark chocolate chips
1 cup walnuts

1. Preheat oven to 400°F.

2. Mix the pumpkin puree, brown sugar, eggs, and oil until smooth. In a separate bowl, mix dry ingredients together. Add the dry ingredients to the pumpkin mixture and stir to combine. Add chocolate chips and walnuts and gently stir to combine.

3. Drop spoonfuls of the cookie dough onto a greased cookie sheet. Bake 10–12 minutes until golden brown.

I'm impressed. I love pistachios so much I would never have them in the house for long. Lol

I hope yiu like these. 

These are traditional Italian Christmas cookies I made a few years ago. The cookbook is great because thecquantities are designed for large scale Christmas cooking whether it be for swaps as the title implies or platters and gifts.

Angeletti

Excerpt From: Good Housekeeping: The Great Christmas Cookie Swap Cookbook

With a cookie as light as a cloud and a glaze as white as angel’s wings, it's no wonder these cakelike rounds are standard features in most Italian pastry shops—and a sure bet they'll be a hit at your holiday swap as well.

ACTIVE TIME: 40 MINUTES PLUS COOLING • BAKE TIME: 7 MINUTES PER BATCH

MAKES ABOUT 120 COOKIES

1 cup butter or margarine (2 sticks), melted and cooled
1½ cups granulated sugar
½ cup whole milk
3 teaspoons vanilla extract
6 large eggs
6 cups all-purpose flour
2 tablespoons baking powder
½ teaspoon salt
4 cups confectioners’ sugar
9 tablespoons water
1 cup multicolor candy decors

1 • Preheat oven to 375˚F. Grease two large cookie sheets.

2 • In large bowl, whisk butter, granulated sugar, milk, vanilla, and eggs until blended. In medium bowl, mix flour, baking powder, and salt. Stir flour mixture into egg mixture until evenly blended. Cover dough with plastic wrap or waxed paper; let stand 5 minutes.

3 • With floured hands, shape dough by level tablespoons into 1-inch balls. Place balls, 2 inches apart, on prepared cookie sheets.

4 • Bake cookies until puffed and light brown on bottoms, 7 to 8 minutes. With wide metal spatula, transfer cookies to wire racks to cool. Repeat with remaining dough.

5 • When cookies are cool, in small bowl, whisk confectioners’ sugar and water until blended. Dip top of each cookie into glaze. Place cookies on wire racks set over waxed paper to catch any drips. Immediately sprinkle cookies with decors. Allow glaze to set, about 20 minutes.

EACH COOKIE: About 75 calories, 1 g protein, 13 g carbohydrate, 2 g total fat (1 g saturated), 15 mg cholesterol, 55 mg sodium.
.

Since you like pistachio

pistachio and cherry biscotti

Excerpt From: Good Housekeeping: The Great Christmas Cookie Swap Cookbook
Whether or not you dip these fruit-and-nut biscotti in chocolate, they’re perfect for any cookie swap.

ACTIVE TIME: 1 HOUR 45 MINUTES PLUS COOLING • BAKE TIME: 40 MINUTES PER BATCH

MAKES ABOUT 96 BISCOTTI

BISCOTTI

4 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
½ cup cold butter or margarine
(½ stick), cut into pieces
6 large eggs, lightly beaten
2 cups dried tart cherries
2 cups shelled pistachios (about 16 ounces in shells), toasted (see TOASTING NUTS) and coarsely chopped
2 teaspoons vanilla extract

CHOCOLATE FOR DIPPING

12 ounces (12 squares) white chocolate, Swiss confectionary bar, or white baking bar, chopped
4 teaspoons vegetable shortening

1 • Preheat oven to 350˚F. Prepare biscotti: In large bowl, whisk flour, sugar, baking powder, salt, and cinnamon until blended. With pastry blender or two knives used scissors-fashion, cut in butter until mixture resembles fine crumbs.

2 • Spoon 1 tablespoon beaten eggs into cup; reserve. Add cherries, pistachios, vanilla, and remaining beaten eggs to flour mixture; stir until evenly moistened. With hand, press dough together to form a ball.

3 • With floured hands, divide dough in half, then divide each half into 4 equal pieces. On each of 2 large ungreased cookie sheets, shape 2 pieces of dough, into 9" by 2" logs, 4 inches apart. Use pastry brush to coat tops and sides of logs with reserved egg.

4 • Bake logs 25 minutes. Cool logs on cookie sheets on wire racks 10 minutes.

5 • Place 1 log on cutting board. With serrated knife, cut warm log crosswise on diagonal into ½-inch-thick slices. Place slices upright, at least ¼ inch apart, on same cookie sheet. Repeat with remaining log. Bake slices 15 minutes, rotating cookie sheets between upper and lower racks halfway through baking. Cool biscotti completely on cookie sheets on wire racks. (Biscotti will harden as they cool.) Repeat with remaining dough.

6 • Prepare chocolate for dipping: In small microwave-safe bowl, melt chocolate with shortening in microwave oven on High, about 1 ½ minutes, whisking mixture occasionally until smooth.

7 •With small metal spatula, spread half of 1 flat side of each biscotti with some white-chocolate mixture; place on wire rack, chocolate side up. Let biscotti stand at room temperature until chocolate has set, at least 1 hour.

Each biscotti: About 110 calories, 2 g protein, 16 g carbohydrate, 5 g total fat (2 g saturated), 20 mg cholesterol, 45 mg sodium.

I just downloaded the Better Homes and Gardens Christmas Cookie cookbook. Wasn't sure what year it was from until I saw all the twists on classics with trendier ingredients. Looks like some great recipes in there. Is the magazine still in business?

If the power goes out, cooking would be the last thing on my mind :-) If I were cooking at all (which would be unlikely given that I have an electric stove), it would not be from recipes since I wouldn't have electricity to read etc and would run out of tap water pretty quickly since my water supply depends on an electric pump.

Likewise my computer crashing. Everything is backed up so if you mean crashing and losing data permanently, it wouldn't happen. Maybe if everything collapsed but then I would lose paper anyway :-) I am backed up entirely to an external hard drive which is about the size of a cassette tape. If I had time to grab anything, I could literally put it in my purse.

Recently bought some dried sour cherries and want to test two cookie recipes. Back later to report.

HONEYED CASHEW LACE COOKIES

Source: Samantha Seneviratne - The New Sugar and Spice

MAKES ABOUT 2 DOZEN COOKIES

7 ounces (1½ cups) unsalted cashews, toasted
⅓ cup (1½ ounces) all-purpose flour
2 teaspoons freshly grated nutmeg
½ teaspoon kosher salt
½ cup packed light brown sugar
¼ cup (½ stick) unsalted butter
2 tablespoons honey
1 tablespoon water

These cookies are breathtakingly thin and crisp, with a buttery bite that will keep you coming back for more. I use honey as opposed to corn syrup; it adds a lovely floral note.

Preheat the oven to 350°F. Line two baking sheets with parchment paper. In a food processor fitted with the metal blade, pulse the cashews until finely chopped. Put the nuts in a medium bowl and add the flour, nutmeg, and salt.

In a small saucepan, combine the brown sugar, butter, honey, and water over medium heat, stirring, until the mixture has just come to a boil, 2 to 5 minutes. Add it to the cashew mixture and stir to combine.

Working in batches, using a 1-tablespoon measuring spoon, make level scoops and place the mounds of dough on the prepared baking sheets, at least 2 inches apart. Bake until golden brown around the edges, 8 to 10 minutes, rotating the sheets halfway through. Let the cookies cool on the sheets on racks for about 5 minutes then, with a spatula, place the cookies on racks to cool completely.

The cookies are best the day they’re made, but store leftovers in an airtight container at room temperature for up to 3 days or in the freezer for up to a month.

I haven't made this yet but I love Arnold Palmers so the idea of a cookie with that flavor sounds fantastic. I posted a brownie recipe from this cookbook in its own thread.

Really great cookbook which actually has unique recipes so I highly recommend for people who love to people and who are open to making something beyond chocolate chip cookies, thumbprints etc. Also has cakes, pies, cobblers etc. Would be wonderful if you are baking for a foodie crowd. The recipes aren't unique for the sake of being unique - at least in my opinion. When I read the recipes, they sound good and unlike any recipes I've read before.

And the color pictures are really beautiful - I appreciate lots of photos for baked goods so I get a real sense of what the end product should look like.

JUMBO ARNOLD PALMER COOKIES

Excerpt From: Irvin Irvin Lin - Marbled, Swirled, and Layered


makes 18 cookies

My one and only foray into selling my baked goods (besides the occasional bake sale) was a pop-up bakery/treats shop organized by several of my friends. All the other folks were experienced sweets salespeople, having sold at various farmers’ markets before. Their advice to me, the newbie, was to underproduce so I’d be sure to sell out as much as possible. But because I throw a lot of dinner parties and have an innate fear of running out of desserts, of course I overproduced. However, the first items to sell out were these Arnold Palmer cookies! The Arnold Palmer (otherwise known as a Half & Half in the South) combines lemonade and iced tea together and is named after the American golfer who popularized it, and this is my cookie version. One taste and you’ll understand why it was such a best seller.

LEMONADE COOKIE DOUGH

10 tablespoons (140 g or 1¼ sticks) unsalted butter, at room temperature
1¼ cups (250 g) granulated sugar
Zest of 2 lemons
1½ teaspoons lemon extract
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 large egg
1¾ cups (245 g) all-purpose flour

ICED TEA COOKIE DOUGH

5 teaspoons (10 g or 5 to 6 tea bags’ worth) finely ground Lipton Yellow Label tea
1 large egg
10 tablespoons (140 g or 1¼ sticks) unsalted butter, at room temperature
¾ cup (165 g) packed dark brown sugar
½ cup (100 g) granulated sugar
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup (140 g) all-purpose flour
½ cup (75 g) whole-wheat flour

OPTIONAL GLAZE
4 tea bags Lipton Yellow Label tea
½ cup boiling water
3 cups (345 g) powdered sugar, divided and sifted
3 to 4 tablespoons fresh lemon juice

As I stated, these make large cookies. You can reduce the size to make 24 cookies by making the balls of dough slightly smaller, the size of a large cherry (about 25 g each). They will still spread, so make sure to place them 2 inches apart. Reduce the baking time to 12 to 15 minutes.

MAKE THE LEMONADE COOKIE DOUGH

Preheat the oven to 350°F and line baking sheets with parchment paper or Silpats. Cut the butter into ½-inch chunks and place them in the bowl of a stand mixer fitted with the paddle attachment. Add the sugar, lemon zest, and lemon extract and beat together on medium speed until the mixture looks lighter in color than when you started, about 1 minute. Add the baking powder, baking soda, and salt, beating until the batter is pale yellow, about 30 seconds. Add the egg and beat until incorporated. Add the flour and beat until a dough forms. Scoop out the dough and transfer to a clean bowl.

MAKE THE ICED TEA COOKIE DOUGH

Empty the tea bags into a small bowl. Grind the tea if it isn’t finely ground enough (you can do this in a spice grinder or by placing it in a zip-top plastic bag and using a rolling pin to crush the leaves). Add the egg to the bowl and beat to blend. Place the butter and both sugars in the bowl of the stand mixer (no need to wash it). Beat together on medium speed until the mixture looks lighter in color than when you started, about 1 minute. Add the baking powder, baking soda, and salt and beat for about 30 seconds to incorporate. Scrape the egg and tea into the bowl and beat for about 30 seconds more to incorporate. Add both flours and beat until a dough forms.

Pinch off a chunk of lemon dough the size of a walnut (about 35 g) and roll into a ball. Pinch off a same-size chunk of iced tea dough and roll into a ball. Squish the two doughs together and roll into a single ball. If you aren’t glazing the cookies, roll the dough in some additional granulated sugar. Place on the lined baking sheet and flatten the ball with the palm of your hand, so you have a disk about 2 inches across. Repeat with the remaining dough, spacing the disks about 2 inches apart (they spread a lot during baking). Bake until the edges of the cookies are golden brown, 15 to 18 minutes. Let cool on the baking sheets for 5 minutes before moving to a wire rack to cool completely.

MAKE THE GLAZE, IF USING

Add the tea bags to the boiling water. Let steep for 3 to 4 minutes. Measure out 2 tablespoons of the extra-strong tea and add it to 1 cup (115 g) of the powdered sugar in a medium bowl. Stir to dissolve the sugar. Place the remaining 2 cups (230 g) powdered sugar in a separate bowl and add 3 tablespoons lemon juice. Stir to dissolve, adding the additional 1 tablespoon lemon juice if necessary to thin the glaze. Spread a tablespoon of the lemon glaze onto each cookie. Drizzle a teaspoon of the tea glaze on top of the lemon glaze. Using a toothpick, drag the glazes around to marble them together. Let dry before serving.

alternatives

“STRAWBERRY AND CREAM COOKIES
Make the white chocolate cream cookie dough following the recipe for the lemonade cookie dough, omitting the lemon zest and extract and adding 2 teaspoons vanilla extract. Melt ⅔ cup (4 ounces or 115 g) chopped white chocolate over a double boiler and then let cool slightly. Add the melted white chocolate to the dough after adding the egg. Add ¾ cup (90 g) powdered dry milk to the dough along with the flour.
Make the strawberry cookie dough following the recipe for the tea cookie dough, replacing the tea with 1 cup (34 g) freeze-dried strawberries crushed into a powder. Add 1 teaspoon balsamic vinegar and 3 drops of red food coloring (optional) to the dough along with the egg. Omit the dark brown sugar and increase the granulated sugar to 1¼ cups (250 g). Omit the whole-wheat flour and increase the all-purpose flour to 1¾ cups (245 g).

Assemble the cookies as directed, then roll the cookies in granulated sugar before baking as directed. Skip the glaze.

CORN AND LIME COOKIES

Make the lime cookie dough following the recipe for the lemonade cookie dough, replacing the lemon zest and extract with the zest of 3 limes, 1 tablespoon fresh lime juice, and 2 drops of green food coloring (optional). Increase the flour to 2 cups (280 g) all-purpose flour.
Make the corn cookie dough following the recipe for the tea cookie dough, replacing the tea with 1 cup (45 g) freeze-dried corn crushed to a powder. Omit the dark brown sugar and “increase the granulated sugar to 1¼ cups (250 g). Omit the whole-wheat flour, increase the all-purpose flour to 1¼ cups (175 g), and add ⅓ cup (50 g) yellow cornmeal along with the flour.

Assemble the cookies as directed, then roll the cookies in granulated sugar before baking as directed. Or, make an optional glaze by mixing 2 cups (230 g) powdered sugar with 3 tablespoons fresh lime juice. Adjust the thickness with more juice or powdered sugar, then glaze the cookies as directed.

Another one for cookieee's near and dear :-) Haven't made these yet.

SLICE & BAKE~

PEACHY PISTACHIO ICEBOX COOKIES

Excerpt From: Editors of Southern Living Magazine - Southern Living 2016 Annual Recipes: Every Single Recipe From 2016

With its fun stripes and unusually tasty flavor combination of peach preserves and salted pistachios, this cookie will stand out in any cookie tin.

½ cup (4 oz.) salted butter, softened
1 cup granulated sugar
1 large egg
1 tsp. vanilla extract
1¾ cups (about 7½ oz.) all-purpose flour
1 tsp. baking powder
¼ tsp. table salt
½ cup peach preserves
½ cup finely chopped roasted salted pistachios

1. Cut parchment paper into 8 (12- x 6-inch) rectangles. Beat butter with a heavy-duty stand mixer on medium speed until creamy, about 2 minutes; add sugar, and beat until light and fluffy, about 3 minutes. Add egg and vanilla, and beat until combined.

2. Stir together flour, baking powder, and salt in a small bowl. Gradually add flour mixture to butter mixture, beating on low speed just until blended.

3. Transfer dough to work surface, and divide into 4 equal portions. Place 1 dough portion between 2 parchment rectangles. Roll out dough to a 9- x 3 ½- inch rectangle about ¼-inch thick. Repeat with remaining dough portions and prepared parchment paper rectangles. Place dough rectangles (still between parchment paper) on a baking sheet, and freeze 30 minutes.

4. Pulse peach preserves in a food processor just until large pieces are broken apart, 2 to 3 times.

5. Remove dough from freezer. Remove top pieces of parchment from dough rectangles. Spread about 2½ tablespoons of the preserves over 1 dough rectangle. Sprinkle with about 8 teaspoons of the finely chopped pistachios. Top with 1 dough rectangle. Repeat layers with remaining preserves, pistachios, and dough rectangles, leaving the top rectangle uncoated. Trim dough stack to an 8½- x 3¼-inch brick. Wrap dough in plastic wrap, and freeze 1 hour.

6. Preheat oven to 350°F. Remove dough from freezer, and slice into ¼-inch-thick rectangles; place on parchment paper-lined baking sheets.

7. Bake in preheated oven until lightly browned around edges, 13 to 15 minutes. Cool on baking sheets 5 minutes. Transfer to wire racks, and cool completely, about 20 minutes.

MAKES 2 dozen (serving size: 2 cookies) ACTIVE 30 min. TOTAL 2 hours, 30 min.

Works for me too.