Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts

Sunday, October 29, 2017

Candy Corn Cookies / #SundaySupper

There are so many foods that are symbolic of Halloween, and one of them is Candy Corn. Did you know that tiny white, orange and yellow piece of candy has been around over 100 years? That's some staying power, and my inspiration to make these Candy Corn Cookies to celebrate Halloween Finger Food with Sunday Supper!
 Candy Corn Cookies 
(printable recipe at end of page)
(makes 5 dozen cookies)

Cookies 
2 cups Butter
2 cups Sugar
2 Eggs
2 teaspoon Vanilla or Almond Extract
2 1/2 cups Flour
1 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
Candy Corn Cookie Cutter
Orange Food Coloring
Chocolate Jimmies

Royal Icing 
3/4 cup Warm Water 
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioners Sugar
Yellow Food Coloring

Cream butter and sugar until light and fluffy. Add eggs and extract and mix well. Mix dry ingredients together. Add dry ingredients to wet ingredients, a little at a time. Mix until flour is incorporated and dough comes together. Add orange coloring and incorporate into dough.

Divide dough into small batches that will fit between a large piece of parchment paper. Roll out dough to desired thickness. This recipe will take approx. 6-7 pieces of parchment paper.
Stack the parchment paper covering the cookie dough on to a baking sheet, cover tightly with saran wrap, and let it chill in the fridge. Repeat the process until all dough is used, and all the sheets of parchment are in the fridge. By the time you are done, the first sheet you put in should be cold. If not, wait about 30 minutes.
Take out the first sheet, cut out, and start baking at 350 degrees for 8-10 minutes. The best thing is that you are not adding any additional flour to your cookies. When you have used all of the dough from one sheet that you can, re-roll it and place on the same parchment paper again. Refrigerate like when you started. Keep cooking until all cookies are done.
Use a whisk to mix together the warm water and meringue powder in a large mixing bowl or stand mixer. Mix for 30 seconds. Add Cream of Tartar and mix for 30 seconds more. Add confectioner's sugar and mix for 10 minutes on low speed. Take some of the icing and tint it a yellow color like the candy corn color.
Use the white color to outline and fill in the top tip of the candy corn cookie. Use the yellow to fill in the bottom area of the candy corn cookie. Add chocolate sprinkles, or whatever type of decorative sprinkle you want.
Enjoy your cookies! Thanks for joining me today! 

Follow The Freshman Cook here: 

Click down to find lots of other fun and tasty Halloween Finger Foods! Great Party ideas!

Halloween Finger Foods #SundaySupper

Spooky Snacks and Starters

Tasty Trick-or-Treats

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Candy Corn Cookies

INGREDIENTS:

Cookies
  • 2 cups Butter
  • 2 cups Sugar
  • 2 Eggs
  • 2 teaspoon Vanilla or Almond Extract
  • 2 1/2 cups Flour
  • 1 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • Candy Corn Cookie Cutter
  • Orange Food Coloring
  • Chocolate Jimmies
Royal Icing
  • 3/4 cup Warm Water
  • 5 tablespoons Meringue Powder
  • 1 teaspoon Cream of Tartar
  • 2.25 pounds Confectioners Sugar
  • Yellow Food Coloring

INSTRUCTIONS:


  1. Cream butter and sugar until light and fluffy. Add eggs and extract and mix well. Mix dry ingredients together. Add dry ingredients to wet ingredients, a little at a time. Mix until flour is incorporated and dough comes together. Add orange coloring and incorporate into dough.
  2. Divide dough into small batches that will fit between a large piece of parchment paper. Roll out dough to desired thickness. This recipe will take approx. 6-7 pieces of parchment paper. Stack the parchment paper covering the cookie dough on to a baking sheet, cover tightly with saran wrap, and let it chill in the fridge. Repeat the process until all dough is used, and all the sheets of parchment are in the fridge. By the time you are done, the first sheet you put in should be cold. If not, wait about 30 minutes.
  3. Take out the first sheet, cut out, and start baking at 350 degrees for 8-10 minutes. The best thing is that you are not adding any additional flour to your cookies. When you have used all of the dough from one sheet that you can, re-roll it and place on the same parchment paper again. Refrigerate like when you started. Keep cooking until all cookies are done.
  4. Use a whisk to mix together the warm water and meringue powder in a large mixing bowl or stand mixer. Mix for 30 seconds. Add Cream of Tartar and mix for 30 seconds more. Add confectioner's sugar and mix for 10 minutes on low speed. Take some of the icing and tint it a yellow color like the candy corn color.
  5. Use the white color to outline and fill in the top tip of the candy corn cookie. Use the yellow to fill in the bottom area of the candy corn cookie. Add chocolate sprinkles, or whatever type of decorative sprinkle you want.

Thursday, September 28, 2017

Midnight Black Cookies

I know you are going to love these Midnight Magic Cookies! They are perfect for lots of events, and they are tasty and easy to put together. I made the cookies one day, and made the frosting and decorated them the next day. So no stress, only fun!
These black cookies are definitely different, but sometimes black cookies are needed! They are perfect for a formal party, or a wedding, maybe as a fun food at an "Over The Hill" party! 
Of course, these cookies look great with orange frosting, but any color frosting will work. You know black goes with everything! But, don't forget the sprinkles!
Midnight Black Cookies 
(printable recipe at end of post)
(makes 2 dozen cookies)

1 cup Butter
1 cup Powdered Sugar
1 cup Granulated Sugar
2 large Eggs
1 teaspoon Vegetable Oil
2 teaspoons Vanilla
1 tablespoon Lemon Juice
5 1/4 cup Flour
1 teaspoon Cream of Tartar
1 teaspoon Baking Soda
pinch of Salt

Frosting
 3/4 cup Warm Water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioner's Sugar
Super Black Gel Color
Black Sprinkles


Preheat the oven to 350Ⓕ. Beat the butter at medium speed until fluffy. Add sugars and beat well. Add your eggs, oil, vanilla and lemon juice. Beat until blended. In a separate bowl, mix together the flour, cream of tartar, baking soda and salt. Add to wet ingredients and mix together.
Once your batter is done mixing, set it on the work table and make a small well in the center of the dough. Add black food color. Don't worry about how much. You can always add more later.
Mix together with your hands, distributing the color all around. I like to use disposable food grade gloves when mixing in color. 
I added more color because there just wasn't enough black color, and it had a purple hue to it. Add in the additional color until you are happy with it.
 Scoop the dough using a one tablespoon scoop. Roll dough in to balls and place on baking sheet covered with parchment paper.
I used a one teaspoon scoop to create the dimples in the cookies. Anything that you have will work, as long as it is round. Place in oven for 8 minutes.
Remove cookies from oven. Use the same one teaspoon scoop to go over the cookies again while they are hot, and make sure the dimples are true and round, and that they didn't fill up during baking. Let cookies cool while you make the frosting.
To make the frosting, place warm water and meringue powder in a large mixing bowl. Mix together with a whisk for 30 seconds. Add cream of tartar and whisk for 30 more seconds. Pour all the confectioner's sugar in at one time. Turn on mixer, on low, and mix for 10 minutes. Once you are done, place frosting in an air tight container. This will make more than you need for this recipe, but it is perfect for any sugar cookies or gingerbread cookies you might be making later. It keeps for weeks in an air tight container. I have used this recipe for many years, but it is not mine. I got it from the cakecentral.com sight. It is called Antonia74 Royal Icing. It is wonderful icing! 
Add the frosting to your cookie dimples. Add sprinkles and let dry.
Enjoy your Midnight Black Cookies!





Midnight Black Cookies

INGREDIENTS:

Cookies
  • 1 cup Butter
  • 1 cup Powdered Sugar
  • 1 cup Granulated Sugar
  • 2 large Eggs
  • 1 teaspoon Vegetable Oil
  • 2 teaspoons Vanilla
  • 1 tablespoon Lemon Juice
  • 5 1/4 cup Flour
  • 1 teaspoon Cream of Tartar
  • 1 teaspoon Baking Soda
  • pinch of Salt
Frosting
  • 3/4 cup Warm Water
  • 5 tablespoons Meringue Powder
  • 1 teaspoon Cream of Tartar
  • 2.25 pounds Confectioner's Sugar
  • Super Black Gel Color
  • Black Sprinkles

INSTRUCTIONS:


  1. Preheat the oven to 350Ⓕ. Beat the butter at medium speed until fluffy. Add sugars and beat well. Add your eggs, oil, vanilla and lemon juice. Beat until blended. In a separate bowl, mix together the flour, cream of tartar, baking soda and salt. Add to wet ingredients and mix together.
  2. Once your batter is done mixing, set it on the work table and make a small well in the center of the dough. Add black food color. Don't worry about how much. You can always add more later.
  3. Mix together with your hands, distributing the color all around. I like to use disposable food grade gloves when mixing in color.
  4. I added more color because there just wasn't enough black color, and it had a purple hue to it. Add in the additional color until you are happy with it.
  5. Scoop the dough using a one tablespoon scoop. Roll dough in to balls and place on baking sheet covered with parchment paper.
  6. I used a one teaspoon scoop to create the dimples in the cookies. Anything that you have will work, as long as it is round. Place in oven for 8 minutes.
  7. Remove cookies from oven. Use the same one teaspoon scoop to go over the cookies again while they are hot, and make sure the dimples are true and round, and that they didn't fill up during baking. Let cookies cool while you make the frosting. To make the frosting, place warm water and meringue powder in a large mixing bowl. Mix together with a whisk for 30 seconds. Add cream of tartar and whisk for 30 more seconds. Pour all the confectioner's sugar in at one time. Turn on mixer, on low, and mix for 10 minutes. Once you are done, place frosting in an air tight container. This will make more than you need for this recipe, but it is perfect for any sugar cookies or gingerbread cookies you might be making later. It keeps for weeks in an air tight container. I have used this recipe for many years, but it is not mine. I got it from the cakecentral.com sight. It is called Antonia74 Royal Icing. It is wonderful icing!
  8. Add the frosting to your cookie dimples. Add sprinkles and let dry.
  9. Enjoy your Midnight Black Cookies!
Created using The Recipes Generator



Monday, August 21, 2017

Triple Chocolate Cookies / #DarkRecipes

Today we are making #DarkRecipes to celebrate the #SolarEclipse that is happening today. I thought it would be fun to make these Triple Chocolate Cookies to commemorate the occasion, and because they are triple chocolate! Triple Chocolate! For all my chocolate loving friends, there is no need to say more! 
Scroll down past this yummy recipe and see all the #DarkRecipes being made today! 
Triple Chocolate Cookies
(printable recipe at end of post)
(makes 20-25 cookies)
1 cup Butter
3/4 cup Sugar 
3/4 cup Brown Sugar
1 teaspoon Baking Soda
2 Eggs
1 teaspoon Vanilla
 3 ounces unsweetened chocolate, melted and cooled
2 cups Flour
8 ounces Semisweet Chocolate Chips
6 ounces Milk Chocolate Chips


 Preheat oven to 350℉. Grease a cookie sheet or use parchment paper to cover it. In a large bowl beat together the butter, white sugar, brown sugar and baking soda.
Add the 2 eggs and vanilla. Mix in. Add the unsweetened chocolate that is melted and cooled.
Add flour and mix. Dough may be getting a little thick now.  Continue to mix until all the flour is incorporated into the dough.
Add the semisweet chocolate chunks, and the milk chocolate chips. Mix in with a spoon. 
This was a little difficult to mix, so I put a glove on and used my hand to evenly distribute the chocolate chips. 
 Bake for 12-15 minutes. Cool on rack, and enjoy!


Dark Recipes For The Solar Eclipse
 

     

    Triple Chocolate Cookies

    INGREDIENTS:


    • 1 cup Butter
    • 3/4 cup Sugar
    • 3/4 cup Brown Sugar
    • 1 teaspoon Baking Soda
    • 2 Eggs
    • 1 teaspoon Vanilla
    • 3 ounces unsweetened chocolate, melted and cooled
    • 2 cups Flour
    • 8 ounces Semisweet Chocolate Chips
    • 6 ounces Milk Chocolate Chips

    INSTRUCTIONS:


    1. Preheat oven to 350℉. Grease a cookie sheet or use parchment paper to cover it. In a large bowl beat together the butter, white sugar, brown sugar and baking soda.
    2. Add the 2 eggs and vanilla. Mix in. Add the unsweetened chocolate that is melted and cooled.
    3. Add flour and mix. Dough may be getting a little thick now. Continue to mix until all the flour is incorporated into the dough.
    4. Add the semisweet chocolate chunks, and the milk chocolate chips. Mix in with a spoon.
    5. This was a little difficult to mix, so I put a glove on and used my hand to evenly distribute the chocolate chips.
    6. Bake for 12-15 minutes. Cool on rack, and enjoy!
    Created using The Recipes Generator

Sunday, July 2, 2017

Star Spangled Cookies / #SundaySupper

Happy 4th of July to you all! I love celebrating the 4th, don't you? I love the reason for the party, the red, white and blue colors, the yummy BBQ atmosphere, the parades, the fun! So today I made some Star Spangled Cookies to celebrate! I used a basic sugar cookie recipe that I have been using for years, but I added a little twist to these cookies. I sprinkled the icing, both in the cookie and on top of the cookie with pop rocks! 
At first it gave the cookies that little pop that you get when you use pop rocks, but once the cookies sat for a few hours, the moisture from the frosting dampened the pop rocks. So, there was a little pop from the rocks, but not what I expected. Next time I make these I will only add the pop rocks to the drizzled frosting on the top of the cookies. If I add them right before I serve them, the pop rocks will give that fun pop I was looking for!

Star Spangled Cookies
(printable recipe at end of post)

Friday, June 2, 2017

Cookie Butter Chocolate Cookies / #15 Minute Friday

Happy Friday Everyone! This week for #15MinuteFriday I am sharing some yummy Cookie Butter Chocolate Cookies!                          These are quick and easy and I am sure you will love them!
Cookie Butter Chocolate Cookies 
(makes 3-4 cookies)
(printable recipe at end of page)
4 tablespoons Cookie Butter
1/4 cup Heavy Whipping Cream
1 package Famous Chocolate Wafers
Chocolate Sprinkles

Mix together the cookie butter and the heavy whipping cream on high until the whipping cream is absorbed into the cookie butter.
Use a 1M (wilton) size tip and put mix into pastry bag.
Fill bottom cookie with mix. Top with another cookie.
 Decorate the sides with chocolate sprinkles and enjoy!

Thanks so much for stopping by! I hope you enjoyed this simple recipe, and I would love to know if you make these tasty cookies!

 

yield: 3-4 Cookiesprint recipe

Cookie Butter Chocolate Cookies

INGREDIENTS:

  • 4 tablespoons Cookie Butter
  • 1/4 cup Heavy Whipping Cream
  • 1 package Famous Chocolate Wafers
  • Chocolate Sprinkles

INSTRUCTIONS:

  1. Mix together the cookie butter and the heavy whipping cream on high until the whipping cream is absorbed into the cookie butter.
  2. Use a 1M (wilton) size tip and put mix into pastry bag.
  3. Fill bottom cookie with mix. Top with another cookie.
  4. Decorate the sides with chocolate sprinkles and enjoy!
Created using The Recipes Generator

Monday, December 5, 2016

Chocolate Mint Thumbprints/#christmascookies

There are so many flavors that say "Christmas"! Chocolate, orange,  peppermint, egg nog, just to name a few! Two of my favorites are chocolate and peppermint, so I wanted to share an old favorite cookie of mine, Chocolate Mint Thumbprints! When you read the recipe you will be surprised at how simple and easy these are to make. There is only one thing you need to remember. Make the dough the night before you want to bake these. You can also make the dough in the morning, and then bake when you get home in the evening. No matter when you bake the cookies, allow time for the dough to chill in the fridge for 6 hours or so. When it is time to bake, these cookies are quick. This recipe makes 3 dozen cookies.

Chocolate Mint Thumbprints 
(printable recipe at end of post)

6 squares Semi Sweet Baking Chocolate
3/4 cup Butter
1 cup Sugar
2 Eggs
1 3/4 cups Flour
1/2 teaspoon Baking Powder
5-6 Candy Canes, crushed

1. Microwave  the chocolate and butter together in a large bowl on high until butter is melted. Stir until chocolate is completely melted. 

2. Stir in sugar.

3. Add eggs, one at a time, mixing in each one before adding one.

4. Mix flour and baking powder together in a small bowl. 

5. Add flour mix to egg mix, and mix well.

6. Cover and refrigerate dough for at least 2 hours or overnight.

7. Preheat oven to 350 degrees. 

8. Roll dough into 1" balls. Place on baking sheet.

9. Bake 10-12 minutes. Be careful to not over bake.

10. Immediately press in the center of the cookie and fill with crushed candy cane pieces. Let cool!

( For some reason, none of my how-to pictures turned out, but if you have  any questions, please email me at thefreshmancook@hotmail.com)


Don't forget to see all the others cookies baked for Day 5 of 12 Days of Christmas Cookies!!




   


      Welcome to the 12 Days of Cookies, hosted by Family Around the Table and Cooking With Carlee.  We will be filling the season with all kinds of delicious cookies.  Be sure to check out some of the recipes below or you can follow along on Facebook or Twitter by searching #ChristmasCookies.  We also have a 12 Days of Cookies Pinterest board where you can see all of the goodness!  May your holidays be sweet!

Day 5

Chocolate Mint Thumbrints from The Freshman Cook
Clint's Favorite Chewy Chocolate Chip Cookies from Cooking With Carlee
Lemon Sprinkles from A Palatable Pastime
Mocha Drop Cookies from Cindy's Recipes and Writings
Peanut Butter Truffle Cookies from Family Around the Table
Pebber Nodder from A Day in the Life on the Farm
Spritz Cookies from The Chef Next Door
Tender Italian Sugar Cookies from Jolene's Recipe Journal
print recipe

Chocolate Mint Thumbprints

prep time: 6 hour and 30 MINScook time: 10 MINStotal time: 6 hours and 40 mins

INGREDIENTS:

  • 6 squares Semi Sweet Baking Chocolate
  • 3/4 cup Butter
  • 1 cup Sugar
  • 2 Eggs
  • 1 3/4 cups Flour
  • 1/2 teaspoon Baking Powder
  • 5-6 Candy Canes, crushed

INSTRUCTIONS:

  1. Microwave the chocolate and butter together in a large bowl on high until butter is melted. Stir until chocolate is completely melted.
  2. Stir in sugar.
  3. Add eggs, one at a time, mixing in each one before adding one.
  4. Mix flour and baking powder together in a small bowl.
  5. Add flour mix to egg mix, and mix well.
  6. Cover and refrigerate dough for at least 2 hours or overnight.
  7. Preheat oven to 350 degrees.
  8. Roll dough into 1" balls. Place on baking sheet.
  9. Bake 10-12 minutes. Be careful to not over bake.
  10. Immediately press in the center of the cookie and fill with crushed candy cane pieces. Let cool!
Created using The Recipes Generator

Thursday, December 1, 2016

Candy Cane Cookies/ #christmascookies

I love everything about Christmas Cookies! The smells, the colors, the yumminess! But my favorite thing about them is all the emotions and memories that immediately come back. Memories of my mom and I making them every year, since I was 4 years old. The neighbor across the street that taught me how to make pizzelles when I was ten. The many plates full of cookies we would wrap up and deliver to friends at school, church, and the neighborhood. The tins I would carefully fill with special cookies for a boyfriend or two. The mailing boxes carefully filled with sturdy cookies and bubble wrap after my husband and I moved 2000 miles away and couldn't come home for the holidays. The trays full of cookies I brought for classroom parties over the years, and the many boxes of cookies I sent to my son and his room mates when he was away at college. All these memories flood my mind and make me smile when I think of Christmas Cookies.
So, yes, I do love everything about Christmas Cookies, and you probably do too! I hope you will create some memories with these Candy Cane Cookies, and I would love if you would share any of your Christmas Cookie memories with me in the comment section below. I would love to read about them!


Candy Cane Cookies 
(printable recipe at end of post)
(makes 1 dozen)
3/4 cup Butter
1 cup Sugar
1 large Egg
1 teaspoon Peppermint Extract
1/2 teaspoon Vanilla Extract
2 1/4 cups All Purpose Flour
Red Food Coloring



Preheat oven to 375 degrees
In a large bowl, cream the butter and sugar. Add the egg and mix together. Add the peppermint and vanilla extracts. Add the flour.
Divide dough in half. Leave one half plain.
Color the other half with red food coloring. 
Take a tablespoon of red dough and a tablespoon of white dough. Roll each piece out into a 6" long piece.
Twist them together into candy canes. Pinch the ends together.
Bake for 7-8 minutes until done. Cool on rack for 3-4 minutes, then remove cookies to rack to cool completely.
I hope you enjoyed these cookies, and thanks for joining me today!
For more cookie inspiration and recipes, scroll down and check out all the cookies baked especially for you during the 1st day of 12 Days of Cookies!



      Welcome to the 12 Days of Cookies, hosted by Family Around the Table and Cooking With Carlee.  We will be filling the season with all kinds of delicious cookies.  Be sure to check out some of the recipes below or you can follow along on Facebook or Twitter by searching #ChristmasCookies.  We also have a 12 Days of Cookies Pinterest board where you can see all of the goodness!  May your holidays be sweet!

Day 1

Anginetti from A Day in the Life on the Farm
Candy Cane Cookies from The Freshman Cook
Christmas Sprinkle Cookies from Family Around the Table
Chocolate Coconut Layer Bars from Making the Most of Naptime
Cookie Butter Crisps from Palatable Pastime
Crispy and Chewy Chocolate Chip Cookies from A Kitchen Hoor's Adventures
Cuppa Cookies from Cooking With Carlee
Gluten Free Gingerbread Cookies from Simple and Savory
Melting Snowmen from Cindy's Recipes and Writings 
Meyer Lemon Shortbread Cookies from Caroline's Cooking
Pizelles from Hezzi-D's Books and Cooks
Red Velvet Snowballs from The Chef Next Door
Rogaliki from A Day in the Life on the Farm
Snowday Cookies from Jolene's Recipe Journal








yield: 1 dozenprint recipe

Candy Cane Cookies

prep time: 30 MINScook time: 8 MINStotal time: 38 mins

INGREDIENTS:

  • 3/4 cup Butter
  • 1 cup Sugar
  • 1 large Egg
  • 1 teaspoon Peppermint Extract
  • 1/2 teaspoon Vanilla Extract
  • 2 1/4 cups All Purpose Flour
  • Red Food Coloring

INSTRUCTIONS:

  1. Preheat oven to 375 degrees
  2. In a large bowl, cream the butter and sugar. Add the egg and mix together. Add the peppermint and vanilla extracts. Add the flour.
  3. Divide dough in half. Leave one half plain.
  4. Color the other half with red food coloring.
  5. Take a tablespoon of red dough and a tablespoon of white dough. Roll each piece out into a 6" long piece.
  6. Twist them together into candy canes. Pinch the ends together.
  7. Bake for 7-8 minutes until done. Cool on rack for 3-4 minutes, then remove cookies to rack to cool completely. Enjoy!
Created using The Recipes Generator