5 COOKIES RECIPES FROM SPAINE

TOASTED COOKIES DOUGH


INGREDIENTS

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1 tsp. vanilla extract
  • 2/3 cup chocolate chips
  • 2 to 4 tablespoons whole milk

Directions

1. Place the flour on a baking sheet and toast at 300F for 10 minutes. Let
cool completely before using.
2. In the bowl of a stand mixer fitted with the paddle attachment, stir
together cooled flour, salt, brown sugar and granulated sugar. Pour in
butter and vanilla extract. Mix until a dry dough forms. Add
chocolate chips and mix on lowest speed.
3. When chocolate chips are evenly dispersed, add whole milk 1
tablespoon at a time with the machine on low speed. Scoop the cookie
dough into six 4-ounce jars and twist the lids on tightly.


GINGERBREAD COOKIES WITH
CHOCOLATE


INGREDIENTS

  • 1,25 dl (1/2 cup) brown sugar
  • 100 g (1 stick) butter
  • 1,25 dl (1/2 cup) golden syrup
  • 1 egg
  • 1 tsp orange zest
  • 375 g (3,5 cups) flour
  • 60 g (1/2 cup) cocoa
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp freshly ground pepper
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1 tsp baking soda

ICING

  • 1 egg white
  • 150 g (1 1/4 cups) powdered sugar

Directions

1. Beat brown sugar and butter until creamy and fluffy. Then add syrup,
egg and orange zest and beat until homogenous.
2. Sift all the dry ingredients together and then knead them together with
the wet ingredients.
3. When the dough is smooth and glossy press it together into a disc and
place in the fridge for 1 hour or up to three days.
4. Roll the dough out on a clean and lightly floured surface and use
cookie cutters to cut them into shapes.
5. Depending on the size of your cookies bake them in an 180°C
(350°F) hot oven for 6-12 minutes
6. When the cookies have cooled decorate them with royal icing.

ICING

Whisk egg white and powdered sugar with an electric mixer until thick and
glossy, approximately 5 minutes.

MINT COOKIE BARS


INGREDIENTS

  • ½ cup unsalted butter, softened
  • ¼ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg, room temperature
  • 2 cups all-purpose flour
  • 1 3.5 oz. package vanilla pudding mix
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 cup chocolate chips (with mint, if you can find)

Directions

1. Preheat oven to 350 degrees F.
2. Line a baking sheet with a silicon baking mat or parchment paper. Set
aside.
3. In a large mixing bowl, cream butter with an electric mixer for 30
seconds.
4. Add both sugars and cream until light and fluffy, about 2 minutes.
5. Add egg and vanilla and mix on low just until incorporated.
6. In another mixing bowl, whisk together the dry ingredients (flour,
pudding mix, baking soda and salt).
7. Add the dry ingredients to the wet ingredients and stir just few times.
Add 1 and ½ cup of the chocolate chips, reserving the rest for placing
on top of the cookie dough. Mix until all flour mixture is
incorporated.
8. Press the cookie dough onto the prepared pan. Smooth out the top.
9. Bake the cookie bars for 18 to 20 minutes, or until the top appears set.
Transfer the pan onto a cooling rack. Cool completely before
drizzling.
10. Melt the remaining chips in a microwave-safe dish, then drizzle the
bars. Sprinkle with Christmas funfetti. Let sit until the chocolate is
set.

PEANUT BUTTER CARAMEL COOKIES


INGREDIENTS COOKIES

  • ¾ cup butter, melted
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2¾ cups all-purpose flour
  • ½ teaspoon salt
  • ¾ teaspoon baking soda
  • 2 cups chocolate chips

PEANUT BUTTER CARAMEL

  • 14 ounces soft caramels
  • ⅓ cup heavy cream
  • ½ cup creamy peanut butter
  • ½ teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees. Line a 9x13 inch pan with aluminum
foil and spray with cooking spray.
2. In a large mixing bowl combine melted butter, brown sugar, and
sugar. Mix until incorporated. Add eggs and vanilla and mix. Add
flour, salt, and baking soda. Mix until the dough comes together. Fold
in chocolate chips. Spread half of the dough into the bottom of your
9x13. Bake for 8-9 minutes.

PEANUT BUTTER CARAMEL

1. In a microwave safe bowl, add caramels and heavy cream. Cook for
30 seconds at a time stirring so that it doesn't burn. Once melted, add
in the peanut butter and vanilla and mix until smooth.
2. Drizzle the peanut butter caramel on top and spread evenly. Crumble
remaining dough on top of the caramel. Bake for an additional 18-20
minutes or until lightly brown. Remove from the oven and allow to
completely cool before cutting.

COOKIES WITH CHOCOLATE SPRINKLE


INGREDIENTS

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 tablespoons unsalted butter, softened
  • 1/2 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 1/2 cup sprinkles
  • 1 1/2 cups milk chocolate chips/white chocolate chips
  • additional chocolate chips, for topping

Directions

1. Preheat oven to 370F degrees. Line two large baking sheets with
parchment paper or silicone baking mats. Set aside.
2. Whisk together the flour, baking soda, and salt in a medium size bowl. Set aside.
3. In a large bowl, using an electric or stand mixer, cream together the
butter, granulated sugar, light brown sugar, and vanilla extract until
combined. Add eggs one at a time, mixing between each egg. Add
flour mixture and mix until just combined.
4. Using a spatula, stir in sprinkles and chocolate chips until combined.
Using a cookie scoop/ice cream scooper, scoop dough into balls about
2 Tablespoons each and place onto prepared baking sheet.
5. Bake for 10 minutes, rotate baking sheet clockwise and bake for
additional 4-5 minutes or until golden brown around the edges.
6. Immediately after taking cookies out of the oven, place additional
chocolate chips on top of cookies and top with more sprinkles, and let
cool for 5 minutes on baking sheet before moving them to a wire rack.

Enjoy your Day

Post a Comment

0 Comments