Tag Archives: butter cookies

Cinnamon Spritz Cookies

The “secret” ingredient in this Cinnamon Spritz Cookie is a spice called Cardamon.  Most grocery stores do sell this but it is on the pricey side.

2 cups whole wheat pastry flour
1 teaspoon cinnamon
1/4 teaspoon ground cardamon
1/4 teaspoon salt
2 sticks, Earth Balance Vegan Buttery Sticks (or you may use unsalted butter), softened at room temperature
3/4 cup organic sweetener or any natural sugar substitute such as a stevia blend
1 large egg

Filling: 1 container of Ricemellow Creme

 

Chocolate Almond Cookies, Gluten Free

The title says it all.  A combination of chocolate and almond in a cookie.  Easy to make, gluten free, clean eating, and very good.  You can also add chocolate chips, nuts, dried fruit or shredded coconut into the dough if you choose.

8 oz. semisweet or bittersweet chocolate, chopped, or you can use 1 1/3 cups chocolate chips
2 Tbsp. Earth Balance Vegan butter spread or butter
1 ¼ cups almond meal (also known as almond flour)
2 eggs
¾ cup dry sweetener (I used a stevia blend but you can use sugar)
1 tsp vanilla extract
1 tsp  almond extract

Follow directions in video

 

 

Brown Sugar Cookies

The secret behind these really good cookies is the caramelized butter. This may seem like a waste of time, an extra few minutes, but it’s worth it.  You must use real butter to do this, not imitations.

To make these cookies you will need

14 tbsp unsalted butter (I used the real butter for this recipe, not the vegan sticks)
1/4 cup organic sugar or coconut palm sugar (I used a stevia blend which will work as well)
2 cups packed organic dark brown sugar (You can make your own here)
2 cups whole wheat pastry flour plus 2 tbsp
1/2 tsp baking soda
1/2 tsp table salt
1 large egg
1 large egg yolk
1 tbsp vanilla extract

Follow directions in video above

Italian Spritz Cookies

During the past few weeks I experimented with several recipes for all sorts of cookies and surprisingly, they weren’t very good.  These recipes came from well known companies that make high quality baking ingredients so I expected a lot better than how they turned out.

This recipe for Italian Spritz cookies did not fail to the test.  They are very good and even better when high quality ingredients are used.  It’s a tried and true recipe from a bakery in upstate New York.

In my previous blog entry, I posted a recipe for do it yourself almond paste here.  It’s very easy to make but if you don’t want to take the time, go ahead and use store bought almond paste.You will also need a kitchen scale to make these as I posted all of the ingredients in ounces which makes it easier to cut the recipe in half or double it up.

You can use parchment paper to line the pans but I prefer silicon mats.  They are re-usable, more cost effective over time, and they stay put in the cookie sheet when pressing the dough out onto them.

Finally, you do not need a cookie press but if you’re not accustomed to using a pastry bag with a tip, it’s a good idea to buy one.

This recipe makes 4 pounds of dough or approximately 6 dozen cookies.  It’s a lot of cookie dough but if you wrap it in plastic wrap and then an airtight container, you can freeze it for up to 6 months.

3 ounces Almond Paste
2 ounces egg whites (referred to as egg whites A in recipe)
8 ounces sugar
1/2 ounce or .50 ounces salt
8 ounces unsalted butter
8 ounces shortening
1/4 ounce or .25 ounces vanilla extract
1/4 ounce or .25 ounces almond extract
8 ounces egg whites (referred to as egg whites B in recipe)
12 ounces cake flour
12 ounces bread flour

Pre-heat oven to 350 degrees.  It usually takes about 10-12 minutes for cookies to bake.  Keep an eye on them so they don’t overbake.

Follow directions in above video

Finishing ideas:
Dip into chocolate and then colored sprinkles
Sandwich two cookies with jams, Nutella, or warmed fudge icing

Cacao Butter Chocolate Chip Brownie Cookies

How does this sound?  A cookie that tastes really good helps prevent heart disease, cancer, high blood pressure, and has some nutritional value without being fortified?  Look no further, here’s your cookie.

If you would like to use a sugar substitute such as Splenda, Xylitol, or Stevia, go ahead.  Just remember that with stevia and xylitol you will have to adjust the measurements as they do not measure ‘cup for cup’.

Cacao Butter (better known as cocoa butter) is the fat in cacao beans and commonly found in skin moisturizers but more commonly it’s used in chocolate.  It’s ironic that most of us consume cocoa butter often but most of us know very little about how we get it.

Unlike the above mentioned ingredients, food grade cacao butter is not easy to get hold of and it’s not cheap either.    Perhaps that is why it’s not widely found in recipes.  It comes as a solid fat and melts easily. You can purchase 100% raw food grade cocoa butter here  

NOTE: Any product labeled “100% cocoa butter” that’s located in the beauty aisle or any non-food aisle is not food grade quality and shouldn’t be consumed.  It’s marketed as a skin moisturizer and while the only ingredient maybe cocoa butter, it’s manufactured in a plant using non-food grade equipment and often made using the same machinery that fragrances and other non-edible products are made on.   

If you’re lucky enough to have a Wegman’s food market or a Trader Joe’s in your area, you can find these hard to get products there (except for the cacao butter) for a reasonable price.  I also would like to give a shout out to Bunn’s Natural Food store in Southampton, PA.  They are family owned, have a large variety of items, and the service is very good.

Makes 2 1/2 dozen cookies

8 oz bittersweet or semi-sweet chocolate, chopped
6 tbsp (2.88 oz) cocoa butter (To measure this out, you either have to melt it first and scoop out 6 tbsp or if you have a food scale just weigh it without melting)
1/3 cup (1.41 oz) whole wheat pastry flour (Whole wheat pastry flour is NOT the same as whole wheat flour and one should not be substituted for the other.  If you must substitute, then use either regular cake flour or regular pastry flour.)
1/2 tsp baking powder
1/2 tsp sea salt
3 tsp instant espresso powder
2 tsp vanilla extract
2 eggs, at room temperature
1/2 cup  (4.41 oz) raw sugar (also called turbinado)
1/4 cup (1.76 oz) coconut sugar or maple sugar. NOT maple syrup. (Do not use maple syrup in place of maple sugar as replacing a dry ingredient with a liquid ingredient will change the consistency of the dough and results will not be ideal.  As I said earlier, you can use brown sugar instead)
1/2 cup cocoa nibs (Another expensive ingredient found in health food stores.  It can be left out and the cookies will still turn out good but I find the nibs make the cookie crunchier and adds a rich chocolate flavor.)  You can purchase Cacao Nibs here
1 cup white chocolate chunks or chips.
1 cup semi-sweet chocolate chips or chunks.

In the video, I omitted using chocolate chips and used only cacao nibs.  These cookies are lighter to medium color because of the cocoa butter.  They may even lighten or whiten a little more if kept more than a few days.  That’s ok.  It’s the cocoa butter separating from the chocolate BUT the cookies are still fresh and they still tastes GREAT!)

 

Cocoa Butter Cookies

Next to my Ultimate chocolate cookies, and my chocolate wafer cookies, these are my second favorite chocolate cookies that I have made.   And I’m going to share the recipe here.

 

3 cups all~purpose flour
1 cup unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon salt
2 cups sugar
1 cup butter, softened to room temperature
2 eggs
1/4 cup milk
1 recipe Cocoa~Butter Frosting (see below)

 

Stir together the dry ingredients.

Set them aside. In a large mixing bowl beat the sugar, shortening, eggs, and milk.  Beat on medium to high speed until combined. Gradually add the flour cocoa mix. Beat in as much of the flour cocoa as you can with the mixer. Stir the rest in by hand. When the cookie dough is ready…divide it in half. Cover and chill the dough for 2 hours. Roll out the dough one half at a time. You will love the way this cookie dough rolls. Use a 2 – 3 inch cookie cutter to cut shapes from dough.

Place the cookies on a cookie sheet lined with parchment paper. Preheat oven to 375 degrees. Bake the cookies about 7 minutes. The cookies will be soft to the touch when you take them out of the oven. Let them cool on a wire cooling rack.

Cocoa Butter Frosting

2 1/2 cup powdered sugar
2 tablespoons cocoa
1/4 cup softened butter
3 tablespoons heavy whipping cream
1 teaspoon vanilla

Begin with the butter. Beat the butter until fluffy.  Sift the powdered sugar and the cocoa together. Gradually add 1 1/2 cups of the powdered sugar and the cocoa to the butter. Beat in heavy whipping cream and vanilla. Gradually beat in 1 1/4 cups remainder powdered sugar.  The frosting should be spreadable.  If it is too thick, add more cream.