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  • Lavender Lemon Shortbread Cookies

    +LAVENDER LEMON SHORTBREAD COOKIES+

    Ingredients
    • 1/2 cup powdered icing sugar
    • 2 tsp dried lavender
    • zest of one lemon
    • 1 cup butter, room temperature
    • 2 1/4 cups all-purpose flour
    • 1/4 tsp salt
    • additional sugar, optional

    Instructions
    1. In a food processor, blend the powdered sugar, dried lavender, and lemon zest until lavender flowers and lemon are well minced.
    2. In a mixing bowl fitted with a paddle attachment, add butter and cream on medium speed. Add the powdered sugar mixture and blend. Then mix in the flour and salt just to combine.
    3. Using your hands, press the dough inside the mixing bowl until a loose dough ball forms. Lay out two sheets of plastic wrap. Lift 1/2 of the mixture onto one sheet and shape into a log about 4-5 inches long. Wrap the plastic around, twist and ends and use the warmth from your hands to shape and smooth the log further. Then refrigerate for a minimum of 3 hours.
    4. Preheat the oven to 375° F.
    5. Slice chilled dough into 1/4-inch slices. If desired, roll or sprinkle in sugar. 
    6. Bake for 13-15 minutes. Remove from oven and cool on wire rack. Add additional sugar as desired.

    SOURCE

  • Oatmeal Cream Pies

    You will need:

    • 1 cup butter, softened
    • 3/4 cup brown sugar
    • 1/2 cup granulated sugar
    • 2 eggs
    • 1 teaspoon vanilla
    • 1 1/2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 2 cups old-fashioned, uncooked Quaker Oats

    Filling:

    • 8 ounces cream cheese, softened
    • 2 Tablespoons heavy cream 0r milk
    • 1 teaspoon vanilla
    • 3 cups powdered sugar

    Directions: For cookies: Preheat oven to 350° F. Line two large baking sheets with parchment paper. Set aside.

    Beat together butter and both sugars until creamy. Add in eggs and vanilla. Beat until just combined. Add flour, baking soda, cinnamon and salt. Mix until just combined. Stir in the oats.

    Drop by rounded tablespoons onto the prepared baking sheets. Make sure to space apart at least 2 inches. (I only put 8 cookies per sheet) Bake for 10 to 11 minutes only. Don’t over bake! Cool 5 minutes on cookie sheet, then transfer to a wire rack.

    For filling: Beat the cream cheese with an electric hand-mixer until creamy. Add the heavy cream and vanilla. Slowly add the powdered sugar, one cup at a time, until frosting is creamy and lump-free.

    To assemble pies: Place filling in a large zip-lock bag, and snip one corner off. Pipe a circle of 2 Tablespoons of filling onto the bottom of one cookie. Top with another cookie. Gently squeeze to allow filling to come to the edges. Repeat with remaining cookies and frosting.

    Makes 16 pies.

  • Green Tea Yoda Cookies on a Cold Winter Day

    My apartment was freezing and I needed a good excuse to turn on my oven. Nothing cures the cold winter blues like baking something delicious and cute. 

    ingredients:
    3 cups flour
    1 teaspoon baking powder
    pinch of salt
    1 Tablespoon matcha (green tea powder)
    2 teaspoons of lemon zest
    1 cup (2 sticks) butter, softened
    1 cup sugar
    1 egg

    **Cookie cutters can be found at WIlliam Sonoma**

    **Buy Matcha**

    Preheat your oven to 350 degrees. Prep baking sheets with silpats.

    In a medium bowl whisk together the flour, baking powder, salt, matcha and lemon zest. To me, the lemon just adds a little something, almost undetectable, yet adds so much flavor. Set aside.

    In the bowl of an electric mixer beat the butter and sugar until combined. Add the egg.

    Slowly add in the flour until it is incorporated. The dough will form quickly, and when it starts to pull away from the bowl, it’s done!

    Split the dough into two and wrap in plastic wrap. Chill until you are ready to use.

    Start rolling out the dough. I use powdered sugar instead of flour so it doesn’t get that dough-y taste and the sugar adds a slight sweetness. Roll the dough to about 1/4 inch thick.

    Use your cutter to cut out the shapes and transfer onto the silpat lined baking sheet.

    Bake for 8-10 minutes depending on your oven. Let cool on a wire rack. ENJOY! {◕ ◡ ◕}