Ingredients

• 1-1/4 cup soft butter
• 1/2 cup shortening
• 1 cup granulated sugar
• 2 eggs
• 3/8 teaspoon LorAnn almond oil (www.Lorannoils.com) or 2 to 3 tsp. almond extract
• 1 cup finely ground blanched almonds
• 3-1/2 cups sifted flour
• Confectioners’ sugar

Directions

1. Cream shortening, butter and granulated sugar; add eggs and beat until light.
2. Mix in almond oil and ground almonds.
3. Add flour to creamed mixture and mix thoroughly. Chill dough or not.
4. When ready to bake, preheat oven to 325 F.
5. Scoop dough into small balls (I use a 1-1/4″ ice cream type scoop) and place on ungreased baking sheets about 2″ apart.
6. Slightly flatten top with a dampened cloth-covered glass.
7. Bake until set but not brown, about 14-16 minutes.
8. Sift confectioners’ sugar over cookies as soon as you take them out of the oven.
9. Cool on cookie sheet.
10. When thoroughly cool, but not cold enough to stick to cookie sheet, remove cookies from cookie sheet and roll in additional confectioners’ sugar.

Coconut Macaroons


Ingredients

• 4 large (120 grams) egg whites
• 1 cup (200 grams) granulated white sugar
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1/2 cup )65 grams) cake flour
• 2 1/2 cups (220 grams) sweetened coconut

Directions

1. In a stainless steel bowl, over a saucepan of simmering water, whisk together the egg whites, sugar, and salt. When this mixture is warm to the touch, remove from heat and stir in the vanilla extract, flour, and coconut. Cover and refrigerate (about one hour) or until the dough until firm.
2. Preheat oven to 325 degrees F (170 degrees C) and line two baking sheets with parchment paper.
3. Place small mounds (about 1 tablespoon) of the dough on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 to 20 minutes or until golden brown. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool. Makes about 2 dozen Macaroons.

Ingredients

• 2 cups powdered sugar
• 1 cup butter or margarine — softened
• 1 cup peanut butter
• 1 teaspoon vanilla
• 2 3/4 cups graham cracker crumbs
• 1 cup chopped peanuts
• 1 (12 ounce) package semisweet chocolate chips (2 cups)
• 1/4 cup peanut butter

Directions

1. Line square pan, 9 × 9 × 2 inches, with aluminum foil. Beat powdered sugar, butter, 1 cup peanut butter and the vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Stir in graham cracker crumbs and peanuts (mixture will be stiff). Press in pan.
2. Melt chocolate chips and 1/4 cup peanut butter over low heat, stirring frequently, until smooth. Spread over bars. Refrigerate about 1 hour or until chocolate is firm. Remove from pan, using foil to lift; fold back foil. Cut into 6 rows by 6 rows. Refrigerate about 2 hours or until firm. Store covered in refrigerator.

Gingerbread Men Cookies

Ingredients

• 3 cups (420 grams) all purpose flour
• 1/4 teaspoons salt
• 3/4 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup (113 grams) unsalted butter, room temperature
• 1/2 cup (100 grams) granulated white sugar
• 1 large egg
• 2/3 cup (160 ml) unsulphured molasses

Note: To prevent the molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray (like Pam).

Confectioners Frosting:

• 2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
• 1/2 cup (113 grams) unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• 1 1/2 tablespoons milk or light cream
  

Assorted food colors (if desired)

Direction

1. In a large bowl, sift or whisk together the flour, salt, baking soda, and spices. Set aside.
2. In the bowl of your electric mixer (or with a hand mixer), with the paddle attachment, cream the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.
3. Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.
4. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 2 baking sheets with parchment paper and set aside while you roll out the dough.
5. On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch (2.54 cm) apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer.
6. Bake for about 8 - 12 minutes depending on the size of the cookies. Small ones will take about 8 minutes, larger cookies will take about 12 minutes. They are done when they are firm and the edges are just beginning to brown.
7. Remove the cookies from the oven and cool on the baking sheet for about 1 minutes. When they are firm enough to move, transfer to a wire rack to cool completely.
8. If desired, you can press raisins, currants, or candies into the dough for eyes and buttons while the cookies are still warm. Otherwise, confectioners frosting can be used to decorate the cookies. You can also use the icing as a glue to attach candies, raisins, and sprinkles.
9. Confectioners Frosting: In an electric mixer (or with a hand mixer), cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl and beater. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk if too dry. Place the frosting in a pastry bag fitted with a decorative tip and decorate the gingerbread men as desired.
10. Tint portions of frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores). Makes about 3 dozen cookies depending on the size of cookie cutter used. Store in an airtight container.

In England and North America, we usually make our gingerbread with treacle or molasses. Ground ginger and cinnamon are almost always present, with ground cloves placing a distant third, if used at all. There are two types of molasses generally used in making gingerbread: light and dark. Light molasses, used in this recipe, comes from the first boiling of the sugar syrup and is lighter in flavor and color than the dark molasses. Dark molasses comes from the second boiling and is darker in color with a more robust flavor. Molasses is usually labeled as "sulphured" or "unsulphured" depending on whether sulphur was used in the processing. The unsulphured molasses is lighter in color and tends to have a nicer flavor. Molasses is used in baked goods to add color, moistness and flavor.


Ingredients

• 3 cups (420 grams) all purpose flour
• 1/4 teaspoons salt
• 3/4 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup (113 grams) unsalted butter, room temperature
• 1/2 cup (100 grams) granulated white sugar
• 1 large egg
• 2/3 cup (160 ml) unsulphured molasses

Note: To prevent the molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray (like Pam).

Royal Icing Using Egg Whites:

• 2 large egg whites
• 2 teaspoons fresh lemon juice
• 3 cups (330 grams) confectioners (powdered or icing) sugar, sifted

or

Royal Icing Using Meringue Powder:

• 4 cups (440 grams) confectioners' (powdered or icing) sugar, sifted
• 3 tablespoons (30 grams) meringue powder
• 1/2 teaspoon almond extract (optional)
• 1/2 cup - 3/4 cup (120 - 180 ml) warm water

Food Coloring (I use Gel Pastes that can be found at cake decorating and party stores or else on-line)


Directions

1. Gingerbread Cookies: In a large bowl, sift or whisk together the flour, salt, baking soda, and spices. Set aside.
2. In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.
3. Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.
4. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper and set aside while you roll out the dough.
5. On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a floured cookie cutter to cut out the cookies. With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch (2.54 cm) apart.
6. Bake for about 8 - 12 minutes depending on the size of the cookies. Small ones will take about 8 minutes, larger cookies will take about 12 minutes. They are done when they are firm and the edges are just beginning to brown.
7. Remove the cookies from the oven and cool on the baking sheet for about 1 minutes. When they are firm enough to move, transfer to a wire rack to cool completely.
8. Makes about 3 dozen cookies depending on the size of cookie cutter used.
9. For Royal Icing with Egg Whites: In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. Tint portions of frosting with desired food color.. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

Cocoa Brownies

Ingredients

• 1 cup sugar
• 1/2 cup butter or margarine — softened
• 1 teaspoon vanilla
• 2 eggs
• 2/3 cup all-purpose flour
• 1/2 cup baking cocoa
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts, if desired

Directions

1. Heat oven to 350º. Grease square pan, 9 × 9 × 2 inches. Beat sugar, butter, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except walnuts. Stir in walnuts.
2. Spread batter evenly in pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely. Cut into 4 rows by 4 rows.

Ingredients

• 1/3 cup (45 grams) hazelnuts, toasted
• 2 tablespoons (12 grams) unsweetened Dutch-processed Cocoa Powder
• 2 1/2 cups (350 grams) all purpose flour
• 1/8 teaspoon salt
• 1 cup (227 grams) unsalted butter, room temperature
• 3/4 cup (150 grams) granulated white sugar
• 1 large egg
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons orange zest (1 medium orange)

Directions

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Bake hazelnuts for 15 minutes or until skins start to blister. Remove from oven and wrap in a clean towel so the nuts can 'steam' for 5 minutes. Rub the towel briskly in a back and forth motion to remove the skins from the hazelnuts. Set aside to cool. When cool, place the hazelnuts in a food processor along with the cocoa powder and process until the hazelnuts are finely ground. Set aside.

In a small bowl whisk together the flour and salt. Set aside.

In bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 to 3 minutes). Add the egg, vanilla extract and orange zest and beat until well blended. Add the flour mixture and beat just until incorporated.

Divide the dough in half and place one half of the dough back into the bowl of your electric mixer. Add the cocoa and hazelnut mixture to the dough and beat until incorporated. Set aside.

Lay out two large sheets of parchment paper (about 10 x 12 inch) (25 x 30 cm) and on one sheet of parchment roll out the white dough into a 6 1/2 inch by 10 1/2 inch (22.5 x 26.25 cm) rectangle, making sure both sides of the dough are smooth. Wrap dough and place on a baking sheet in the freezer for about 15 minutes or until dough is firm.

Meanwhile, take the chocolate dough and remove 1/2 cup (used later for wrapping the checkerboard log) and cover with plastic wrap. Set aside. On the second sheet of parchment roll out the remaining chocolate dough into a 6 1/2 inch by 10 1/2 inch (22.5 x 26.25 cm) rectangle, making sure both sides of the dough are smooth. Wrap dough and place on a baking sheet in the freezer for about 15 minutes or until dough is firm.

Sinful Chocolate Chocolate Chip Cookies

INGREDIENTS

• 2 (1 ounce) squares unsweetened chocolate
• 1/3 cup and 1 tablespoon and 1 teaspoon butter
• 1-2/3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup and 1 tablespoon white sugar
• 1-2/3 eggs
• 3/4 teaspoon vanilla extract
• 1/2 cup and 1 tablespoon sour cream
• 1-2/3 cups semisweet chocolate chips

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). In the microwave or over a double boiler, melt unsweetened chocolate and butter together, stirring occasionally until smooth. Sift together flour, baking soda, baking powder, and salt; set aside.
2. In a medium bowl, beat sugar, eggs, and vanilla until light. Mix in the chocolate mixture until well blended. Stir in the sifted ingredients alternately with sour cream, then mix in chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

Chocolate chip cookies represent half of the cookies baked in American homes each year. This chocolate chip cookie recipe will produce a treat that is sure to please everyone in your house!

For some additional tips on baking cookies, see our article on tips for baking cookies.



Ingredients

• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 1 cup butter
• 1 large egg
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• if desired, 1 cup chopped pecans

Directions

Preheat oven to 375 degrees. Mix sugar, brown sugar, butter and egg in a large bowl by hand. Stir in flour, baking soda, and salt. The dough will be very stiff. Stir in chocolate chips. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. The centers will be soft. Let cool for one minute then remove from cookie sheet and place on wire rack to finish cooling.


Chocolate Fudge Cookies

Ingredients

• 1 cup (115 grams) pecans, toasted and coarsely chopped (could also use walnuts or hazelnuts)
• 1/2 cup (56 grams) cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon instant espresso powder or instant coffee powder (optional)
• 1 pound (450 grams) bittersweet or semisweet chocolate, coarsely chopped
• 1/4 cup (57 grams) unsalted butter, melted
• 1 3/4 cups (350 grams) granulated white sugar
• 4 large eggs, room temperature
• 1 tablespoon pure vanilla extract
• 1 cup (170 grams) semisweet dark chocolate chips
• 1 cup (170 grams) white chocolate chips

Direction

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Place the pecans on a baking sheet and toast for 8-10 minutes, or until lightly brown and fragrant. Let nuts cool and then chop coarsely. Set aside.

Sift or whisk together the flour, baking powder, salt, and espresso powder into small bowl. Set aside.

Melt the chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs until pale yellow and thick, about 5 minutes. When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons. Beat in the melted chocolate mixture and vanilla extract. Fold in the dry ingredients to the chocolate batter and mix only until incorporated. Stir in the chocolate chips and nuts. Cover with plastic wrap and refrigerate the batter until firm, about 30 minutes.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

Drop batter by 1/4 cupfuls onto prepared cookie sheets, spacing evenly. With moist fingers, press batter to form 3 1/2 (9 cm) to 4 inch (10 cm) rounds. Bake cookies about 12 - 14 minutes or until the tops of the cookies become dry and cracked, but are still shiny. Do not overbake these cookies.

Remove from oven and place baking pan on a wire rack to cool. When cookies are firm, remove from baking pan and let completely cool on rack.

These cookies are best the day they are baked but can be stored in an airtight container at room temperature for a few days.

Makes about 24 large cookies.