Thesr are great cookies for an exchange a bit different.Chocolate Chunk Espresso Bean Jumbies2 Cups large walnut pieces2 Cups plus 2 Tb flour1 tsp baking powderpinch of salt2 Sticks butter, room temperature3/4 Cup sugar3/4 Cup brown sugar2 large eggs1/2 tsp vanilla2 Cups coarsely chopped milk or semi sweet chocolate chunks2 Cups dark chocolate covered espresso (coffee) beanstoast nuts on a baking sheet until fragrant CoolCombine flour, baking powder and salt in a blow. Beat butter and sugars in the bowl of an electric mixer until light and fluffy. Beat in eggs then vanilla. With the mixer on low, gradually add the flour mixture until well combined. By hand stir in the nuts, chocolate and coffee beans.Pre heat oven to 375 degrees. Using a small ice cream scoop, drop mounds of the dough, about 1 3/4 ounces each onto parchment lined baking sheets, about 8 cookies per sheet.Bake 10 to 12 minutes or until lightly browned. (Rotate the pans halfway through the bake time.) Remove to wire racks to cool.Spicy Chocolate -Orange Cookies3 Cups flour1 1/2 Cup unsweetened cocoa powder1/2 tsp cinnamon1/2 tsp kosher or sea salt1/4 tsp black pepper1/4 tsp ground red pepper (cayenne)1/2 tsp orange zest3 sticks butter, room temperature1 1/2 Cups sugar2 large eggs, room temperature1 Cup powdered sugar1 egg white1/2 tsp orange juicePre heat oven to 375 degrees.Mix flour, cocoa, cinnamon, salt and peppers in a bowl. Add zest.Beat butter and sugar un bowl of electric mixer, use paddle attachment if using a stand mixer, beat until creamy. Scrape down sides of mixer bowl. Add eggs one at a time scrape down bowl between additions. Add flour mixture on low speed until fully incorporated.Drop dough by heaping teaspoonfuls onto parchment lined baking sheets, about 2 inches apart. Flatten each cookie with the bottom of a glass, making a slight indent in the center of each cookie.Bake 8-10 minutes; cool on baking sheet then transfer to wire rack.Combine confectioners sugar, egg white and orange juice mix until smooth. Spread icing in the center of each cookie. Allow icing to set.I will be waiting eagerly for other recipes to try. Thanks in advance for expanding my recipe collection and waist!
Cranberry Nut Bars
2 eggs
1 cup sugar
1 cup flour
1/3 cup butter or margarine, melted
1 1/4 cups fresh or frozen cranberries
1/2 cup chopped walnuts
Preheat the oven to 350 F. In a medium bowl, beat the eggs until thick and lemon-colored. Gradually beat in the sugar. Beat until thoroughly blended. Stir in the flour and butter. Mix well. Fold in the cranberries and the walnuts. Transfer to a greased 8-inch square baking pan. Bake at 350 F for 40-45 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Cut into bars. Makes 16 servingsI have made these using raspberries and they are D-licious
Danish Vienna Fingers (Wienerstanger)
2/3 cup butter
1/2 cup sugar
1 egg
1 tsp grated lemon rind
1 1/2 cups flour
1 tsp baking powder
1/2 cup strawberry or rashpberry jam or jelly
Icing:
1 cup powdered sugar
1 tbsp lemon juice
Cover a baking sheet with parchment paper or lightly grease the sheets. Preheat the oven to 375 F. In a large mixing bowl, cream the butter and sugar. Add the egg. Beat until light. Add the lemon peel, flour, and baking powder to make a dough. Chill for 30 minutes. Divide into 4 parts. Roll each part into strips that are 15 inches long. Place on the prepared baking sheet 2 inches apart. Press a groove in the center the length of each strip. Bake for 10 minutes. Spoon the jam or jelly along each groove. Return to the oven and bake for 10 minutes or until pale gold on the edges. Mix the powdered sugar and lemon juice. Add enough water to make an icing. Drizzle the cookie strips with the icing when you take them from the oven. Cut diagonally into 3/4 inch cookies.
Makes 45 cookies
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