Cookies and Desserts
Cornmeal, Lemon singlegaleats
1:42 am
Ingredients
1 cup all-purpose flour (about 4 1/2 ounces)
1/3 cup yellow cornmeal
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground ginger
3/4 cup plus 2 tablespoons sugar
6 tablespoons butter, softened
1 large egg
1 tablespoon grated lemon rind
Directions
Preheat oven to 350°. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and the next 4 ingredients (through ground ginger); stir with a whisk. Combine sugar and butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 5 minutes). Scrape sides of the bowl occasionally. Add egg; beat well. Beat in grated lemon rind. Add flour mixture to butter mixture, and beat at medium-low speed just until blended. Spoon about 1 1/2 teaspoons batter 2 inches apart onto 2 parchment-lined baking sheets. Bake at 350° for 12 minutes or until lightly browned and almost firm. Remove from oven. Cool on pans for 2 minutes or until firm. Remove from pans. Cool completely on a wire rack.
Yields: 3 dozen cookies
Source: Cooking Light
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Cookies and Desserts
Cherries, Pistachios singlegaleats
1:38 am
Ingredients
1 1/2 cups cake flour (about 6 ounces)
2/3 cup all-purpose flour (about 3 ounces)
1 1/4 cups powdered sugar, divided
2 teaspoons cornstarch
1/4 teaspoon salt
1/2 cup chilled butter, cut into small pieces
3 teaspoons ice water
1 1/2 teaspoons vanilla extract
1/2 cup dried tart cherries
1/4 cup finely chopped salted dry-roasted pistachios
Cooking spray
Directions
Preheat oven to 350°. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 3/4 cup powdered sugar, cornstarch, and salt in a food processor; pulse to combine. With food processor on, add butter through food chute a few pieces at a time; process 1 minute or until mixture is the texture of sand. Combine 3 teaspoons ice water and vanilla in a small bowl. With food processor on, slowly add ice water mixture through food chute; process 1 minute or until very well combined. (Mixture will remain crumbly.) Add cherries and pistachios; pulse 10 times or just until combined. Transfer mixture to a bowl. (Mixture will be crumbly.) Gently press mixture into a level tablespoon; pack lightly with the heel of your hand. Turn out onto a baking sheet coated with cooking spray. Repeat with remaining dough to form 32 cookies. Bake at 350° for 15 minutes or just until bottoms are golden. Remove from oven; cool 10 minutes on baking sheet. Place remaining 1/2 cup powdered sugar in a large bowl. Add cooled cookies; toss gently to coat with powdered sugar. Transfer cookies to wax paper to cool completely.
Yields 32 cookies
Source: Cooking Light
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Cookies and Desserts
Lemon singlegaleats
2:56 am
Ingredients
1/2 cup butter (we used margarine)
1 1/6 cup sugar
1 large egg
3 teaspoons lemon juice
1 teaspoon zest
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 1/2 + 1/3 cups flour
Directions
Bake for 11-13 minutes at 375 degrees. The dough ended up pretty sticky (it was ridiculously sticky before I added that random 1/3 cup flour), but a little bit of time in the fridge fixed that. we just rolled ours in sugar before baking.
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Cookies and Desserts
Cocoa singlegaleats
1:35 am
Ingredients
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
5 tablespoons butter
7 tablespoons unsweetened cocoa
2/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
Directions
Combine flour, baking soda, and salt in one measuring cup. Set aside. Melt butter in a saucepan. Remove from heat and stir in cocoa powder and sugars. It’ll be very gritty. Add yogurt and vanilla, then flour mixture. Bake at 350 for 8-10 minutes, then let them sit on the cookie sheet outside of the oven for 2-3 more minutes.
Yields about 2 dozen cookies.
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Cookies and Desserts
Applesauce, Bananas, Chocolate, Cocoa, Oatmeal, Peanut Butter singlegaleats
1:32 am
Ingredients
2 1/2 cups oatmeal
2 smushed bananas
1/2 tsp salt
1 tsp cinnamon
1 cup white chocolate chips
1 cup coconut flakes
1/2 cup cocoa powder
2 tblsp peanut butter
1/2 cup organic applesauce, no sugar added
Directions
Mix together. Place in heaps on cookie sheet. Bake at 400 degrees for 8 minutes.
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Cookies and Desserts
Applesauce, Peanut Butter singlegaleats
11:27 pm
Ingredients
1 1/4 cups light brown sugar
3/4 cup dark chocolate peanut butter
1/2 cup Earth Balance soy butter
1 tablespoon vanilla
3 tablespoons of unsweetened applesauce
1 3/4 cups unbleached all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
Directions
Mix together the sugar, peanut butter, and butter. Add the applesauce. Mix! Add the rest of the ingredients. My dough was really dry so I just added a splash or two of unsweetened vanilla almond milk. Drop onto a parchment paper lined baking sheet, and bake at 375 for 10 minutes.
Yields 37 cookies.
Source: another one bites the crust
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Cookies and Desserts
Coconut, Honey, Peanut Butter, Raisins singlegaleats
11:59 pm
Ingredients
8 whole-wheat graham cracker squares, finely ground
1/4 cup raisins
1/4 cup smooth natural peanut butter
2 tablespoons honey, plus 2 teaspoons
4 teaspoons unsweetened coconut
Directions
Combine ground whole-wheat graham crackers, raisins, peanut butter and honey in a small bowl. Pat into 16 cookies and press lightly in coconut.
Source: eating well
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Cookies and Desserts
Bananas, Peanut Butter singlegaleats
9:37 pm
Ingredients
3/4 cup margarine, softened
1-1/4 cups peanut butter
1 cup sugar
1 cup packed brown sugar
3 medium overripe bananas
2 eggs
1 tsp. vanilla extract
2-1/2 cups all-purpose flour
1 tsp. baking soda
1/8 tsp. baking powder
Directions
Preheat Oven to 325°F. In a large mixing bowl, cream together the margarine, peanut butter, sugar, and brown sugar until smooth. Peal the bananas and drop into the mixture; mix well (some small banana chunks are okay). Beat in eggs one at a time, mixing well after each. Combine the flour, baking soda, and baking powder; stir into the peanut butter mixture. Use a cookie scoop or drop by the spoonful onto ungreased cookie sheets. Bake for 13 to 16 minutes – they will not be golden brown when removed from oven. As they set they will turn slightly firm. Allow to cool on cookie sheet for two to three minutes before moving to a wire rack to cool completely.
Yields: 36-48 cookies
Source: food geeks
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Cookies and Desserts
Bananas, Dates, Oats singlegaleats
8:31 pm
Ingredients
3 ripe bananas
2 cups rolled oats
1 cup dates, pitted and chopped
1/3 cup canola (or other veg) oil
1 tsp vanilla extract
Directions
Preheat oven to 350* F (175* C). In a large bowl, mash the bananas into a pulp. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Using your hands, shape the mixture into cookies of desired shape and size. The “dough” will not rise or expand, but will come out exactly in the form you put them in. Place them on an un-oiled baking pan. Bake for 20 minutes in the preheated oven, or until lightly brown.
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Cookies and Desserts
Nuts, Pecans singlegaleats
8:28 pm
Ingredients
1 1/2 cups toasted pecan pieces*
1/2 cup butter, cut into pieces
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 egg
1 teaspoon vanilla
1 1/2 cups flour
Directions
Place nuts in food processor container; cover. Process by pulsing with on/off action until paste forms (will appear grainy). Add butter, sugars, baking soda, and baking powder; process until just combined. Add egg and vanilla; process until just combined. Add flour. Process by pulsing until just combined. Transfer to large bowl. Cover; refrigerate for a minimum of 1 hour or until firm. Heat oven to 375 degrees. Shape dough into 1 inch balls (or cookie scooper of your choice; Makes lovely mini cookies, too). Roll in additional granulated sugar. Place about 2 inches apart, on ungreased cookie sheets. Flatten slightly with bottom of glass. I dip the glass in sugar in between each cookie to prevent sticking and for extra sugar sparkle. Bake 7 to 9 minutes or until lightly browned. Cool for 2 minutes; remove from cookie sheets. Cool on wire racks.
Makes approximately 48 cookies.
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