Today, I’m sharing a few more cookie recipes with you. What do you think about Melty Chocolate Truffles, Soft Molasses and Danish Salted-Butter cookies this Christmas?
All these cookie recipes are from Chef Mead of FARMHOUSE at Roger’s Gardens,
so you know they’re gonna be good!!
Enjoy!
WARM
& MELTY CHOCOLATE-TRUFFLE COOKIES
Makes Around 2 Dozen Cookies
½ cup all-purpose flour
½ cup sugar
¼ cup unsweetened Dutch-process cocoa powder
½ tsp baking powder
¼ tsp salt
2 Tbsp unsalted butter, room temp. and cut in pieces
1/3 cup (about 3 oz) chopped dark chocolate
1 large egg
1 Tbsp vanilla extract
1 cup powdered sugar
1. Preheat
oven to 375° and spray 2 baking pans with a non-stick cooking spray or oil.
2. Combine
the flour, sugar, cocoa powder, baking powder and the salt together. With your
hands or a fork, rub butter into dry ingredients until mixture resembles
breadcrumbs. Stir in chocolate.
3. Whisk
together egg and vanilla. Add egg mixture to chocolate mixture; stir with a
fork until mixture is slightly moistened. Form dough into a ball; wrap in
plastic; refrigerate 30 minutes.
4. Shape
dough into tablespoon size balls. Roll each in powdered sugar and coat the balls.
Place on prepared pans 2″ apart.
5. Bake
until just set but still slightly undercooked, about 10 minutes.
6. Let
cool on sheets 5 minutes and transfer to wire racks to cool completely.
7. The
cookies are best served warm.
SPICY
& SOFT MOLASSES COOKIES
Makes About 2 Dozen Cookies
2 cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
¾ teaspoons ground cardamom
½ teaspoons kosher salt
1 large egg
½ cup (1 stick) unsalted butter, melted
1/3 cup granulated sugar
1/3 cup dark molasses
¼ cup dark brown sugar for rolling
1. Preheat
oven to 375° and spray with a non-stick cooking spray or oil.
2. Combine
flour, baking soda, cinnamon, ginger, cardamom, and salt in a small bowl.
3. Whisk
egg, butter, granulated sugar, molasses, and brown sugar in a medium bowl.
4. Mix in
dry ingredients and combine.
5. Scoop
out dough by the tablespoonful and roll into balls and if the dough feels
sticky go ahead and chill for 20 minutes.
6. Place
the sugar in a shallow bowl.
7. Roll
the balls of dough in sugar and place on greased baking sheets. Spacing 2″
apart.
8. Bake
cookies and try to turn the pans half way through cooking time.
9. The cookies
should are ready when they look puffed, cracked, and just set around edges. If
the cookies are over baked they will not be chewy.
10. Bake about 8–10 minutes and transfer to wire racks and let cool.
DANISH
SALTED-BUTTER COOKIES
Makes Around 2 Dozen Cookies
1 cup (2 sticks) chilled salted butter, cut into pieces
¾ cup granulated sugar
1 tsp vanilla extract
2 large eggs
2 cups all-purpose flour, plus more
1 cup sugar (sanding or turbinado)
3″-diameter and a 1 ½″-diameter fluted cookie cutter
1. Combine
butter, granulated sugar and vanilla extract in a large bowl. Using an electric
mixer on high speed and beat until very light and fluffy, about 5 minutes.
2. Beat in
1 of the eggs and reduce the mixing speed to low. Gradually mix in 2 cups of
the flour. Form dough into a disk and wrap in plastic. Chill until for about 2
hours and it should be firm.
3. Preheat
to 350°F. Let disk of dough sit at room temperature until softened. Roll out
dough on a lightly floured work space, until about 3/8″ thick.
4. Punch
out rounds with large cutter and continue to punch out centers with smaller
cutter. Transfer to a parchment lined baking sheet. Make sure that the cookies
are spaced 1 ½” apart. Pat scraps and chill again until needed.
5. Beat
remaining egg in a small bowl with 1 tsp. water; brush cookies with egg wash;
sprinkle with sugar. Chill for 15 minutes.
6. Bake,
rotating baking sheets halfway through, until edges are golden brown, 10–15
minutes. Transfer to wire racks; let cool.
7. Repeat
with chilled scraps and remaining egg wash and sugar.
ciao! fabiana
recipe credit: FARMHOUSE at Roger's Gardens
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