Chocolate-Pistachio Swirls

Ose brought this recipe 2019. From BHG website 

Twist ropes of dough to create these tricolor treats. The green rope contains pistachios, finely chopped so the dough will slice easily.

prep:45 mins

bake:8 mins at 375°

chill:30 mins

Yield:about 4 dozen cookies

Chocolate-Pistachio Swirls

Ingredients

Ingredient Checklist

• 1 ounce bittersweet chocolate, melted
• ¼ cup finely chopped pistachios
• Green food coloring
• Sugar

Directions

• Step 1

  Divide Basic Pattern Dough into thirds. Stir melted bittersweet chocolate into one dough portion. Stir pistachios and several drops of green food coloring into another dough portion. Leave remaining dough portion plain.

• Step 2

  Divide each dough portion into fourths. On a lightly floured surface, roll each portion into a 1/2-inch-thick rope about 8 inches long. Place a chocolate, plain, and pistachio rope side by side; twist together. Repeat with remaining ropes. Cover and chill the four twisted ropes for 30 minutes.

• Step 3

  Preheat oven to 375 degrees F. Cut ropes into 1/2-inch-thick slices. Carefully roll slices into balls, blending colors as little as possible. Place balls about 2 inches apart on an ungreased cookie sheet. Using a glass dipped in sugar, flatten each ball to 1/4 inch thick.

• Step 4

  Bake in preheated oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack and let cool. Makes about 4 dozen cookies.

Tips

Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Basic Pattern Dough

Ingredients

Ingredient Checklist

• ¾ cup butter, softened
• 1 cup sugar
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 egg
• 1 teaspoon vanilla
• 2 cups all-purpose flour

Directions

• Step 1

  Beat butter for 30 seconds. Beat in sugar, baking powder and a salt. Beat in egg and vanilla. Beat in as much of the all-purpose flour as you can

Homemade Thin Mints

Found online at this website - first year made 2019 by Dom

Ingredients

For the cookie

• 2 cups (260 g) all-purpose flour
• ½ cup (42 g) dark cocoa powder
• ½ teaspoon salt
• 1 cup (226 g) unsalted butter, softened
• ⅔ cup (133 g) granulated sugar
• 1 large egg white
• 1 teaspoon vanilla extract
• ½ teaspoon peppermint extract

For the coating

• 12 ounces (339 g) dark or semisweet chocolate, coarsely chopped
• ½ teaspoon vegetable oil
• ¼ teaspoon peppermint extract

Instructions

Make the cookies

1. In a medium bowl, combine the flour, cocoa powder, and salt. Stir with a whisk; set aside.
2. Using a stand mixer fitted with the paddle attachment or with a hand-held mixer, beat the butter and sugar together on medium speed until smooth and creamy, about 3 minutes. Beat in the egg white followed by the vanilla and peppermint extract. The dough may appear curdled, this is normal. Gradually add the flour in 3 additions, beating just until incorporated after each one. Scrape down the sides of the bowl as needed. 
3. Divide the dough in half. Working with one half at a time. Place the dough between two pieces of parchment paper and roll it to a ¼ inch thickness. Leaving the dough in between the parchment paper, transfer it to a baking sheet. It's okay to stack the slabs of rolled dough. Refrigerate for at least 3 hours or freeze it for 1 hour.
4. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. 
5. Working with one disk at a time. Remove the top layer of parchment paper and cut circles with a 2-inch cookie cutter. Place the cookies on the prepared baking sheets about 1 and ½ inches apart. Gather the scraps of dough, reroll and chill to continue cutting and baking.
6. Bake for 15 to 18 minutes, until the cookies feel firm to the touch. Cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Make the coating

1. Combine the chocolate, oil, and extract in a medium heatproof bowl set over a pot of barely simmering water. Stir continuously until melted and smooth.
2. Using a fork, dip each cookie into the melted chocolate, turning to coat and tapping off any excess. Place cookies onto a parchment-lined baking sheet. Refrigerate the cookies until set, about 10 minutes. Cookies are best when served cold.

Notes

Adapted from Dorie's Cookies

Make ahead tip

1. The dough can be rolled out and kept in the refrigerator for up to 3 days or frozen for up to 2 months. Cut and bake as directed, even straight from the freezer.
2. Baked (uncoated or coated) cookies will keep for up to 7 days in an airtight container stored in the refrigerator or up to 2 months in the freezer. 

Beurre and Sel Jammers

 Found on this website - by Dorie Greenspan

But I printed it out and first year we made was 2019

November 13, 2012

Ingredients

Makes about 34 Servings

Cookie Dough

1 cup (2 sticks) unsalted butter, room temperature

1/2 cup sugar

1/4 cup powdered sugar, sifted

1/2 teaspoon fine sea salt

2 large egg yolks, room temperature

2 teaspoons vanilla extract

2 cups all-purpose flour

Streusel and Assembly

3/4 cup all-purpose flour

1/3 cup sugar

1/4 teaspoon fine sea salt

5 1/2 tablespoons chilled unsalted butter, cut into small pieces

1/4 teaspoon vanilla extract

3/4 cup thick jam, such as lingonberry, apricot, orange marmalade, and blackberry

Special equipment

A 2-inch cookie cutter; 3 standard 12-cup muffin tins

Preparation

Cookie Dough

Step 1

Using an electric mixer at medium speed, beat butter in a large bowl until smooth and creamy, about 3 minutes. Add both sugars and salt; beat until well blended, about 1 minute. Reduce speed to low; beat in egg yolks and vanilla. Add flour and mix just to combine. Dough will be soft and slightly sticky.

Step 2

Divide dough in half. Place each half between sheets of parchment or waxed paper. Flatten dough into disks. Working with 1 disk at a time, roll out dough, occasionally lifting paper on both sides for easy rolling, until 1/4 inches thick. Freeze dough in paper until firm, at least 2 hours. DO AHEAD: Dough can be made 2 days ahead. Cover and keep frozen.

Streusel

Step 3

Mix flour, sugar, and salt in a small mixing bowl. Using your fingertips, rub butter and vanilla into dry ingredients until no large lumps remain and butter is well incorporated. Streusel will be sandy and hold its shape when pressed between your fingers. Cover and chill. DO AHEAD: Streusel can be made 2 days ahead. Keep chilled.

Assembly

Step 4

Arrange a rack in middle of oven; preheat to 350°.

Step 5

Using cookie cutter, cut out rounds of frozen dough from freezer. Place rounds in bottom of muffin cups and gently pat to flatten. Continue cutting frozen dough into rounds; gather scraps and repeat process of rolling out and cutting to make 34 rounds. Cover muffin tins with foil and chill in freezer until dough is firm, about 30 minutes or up to 2 days.

Step 6

Spoon about 1 teaspoon jam into the center of each round of dough. Using your fingers or a small spoon, sprinkle 1-1 1/2 tablespoons streusel around edges of each cookie, trying not to get any in the jam.

Step 7

Bake cookies, in batches if needed, until sides and streusel are golden, 20-22 minutes. Let cool in tins for 15 minutes. Run a small knife around edges of muffin cups; gently remove cookies and let cool completely on a wire rack. DO AHEAD: Cookies can be baked 2 days ahead. Store airtight at room temperature .

Candied Ginger-and-Orange Icebox Cookies

Made by Ose - 2019

Source: Better Homes and Gardens

prep:30 mins  

chill:4 hrs 

bake:8 mins at 350° per batch

Yield:about 70 cookies

Ingredients

Ingredient Checklist

• ½ cup butter, softened
• ¾ cup granulated sugar
• 1 ½ teaspoons baking powder
• ⅛ teaspoon salt
• 1 egg
• 2 cups all-purpose flour
• ⅓ cup finely chopped crystallized ginger
• 4 teaspoons finely shredded orange peel
• ¾ cup coarse white decorating sugar

Directions

Instructions Checklist

• Step 1

  In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping bowl occasionally. Beat in egg until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, crystallized ginger, and orange peel (mixture will be crumbly). Use your hands to knead the mixture until it comes together.

Instructions Checklist

• Step 2

  Divide dough into three portions. Shape each portion into about a 7-inch roll. Spread decorating sugar on waxed paper. Roll rolls in decorating sugar to coat. Wrap rolls in plastic wrap or waxed paper. Chill about 4 hours or until dough is firm enough to slice.

• Step 3

  Preheat oven to 350°F. Lightly grease cookie sheets. Cut rolls into 1/4-inch slices. Place slices 1 inch apart on prepared cookie sheets. Sprinkle each slice with some of the remaining decorating sugar.

• Step 4

  Bake for 8 to 10 minutes or until bottoms are lightly browned. Transfer to a wire racks; cool.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts

Per Serving:

46 calories; total fat 1g; saturated fat 1g; polyunsaturated fat 0g; monounsaturated fat 0g; cholesterol 6mg; sodium 25mg; potassium 19mg; carbohydrates 8g; fiber 0g; sugar 4g; protein 0g; trans fatty acid 0g; vitamin a 49IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 8mcg; vitamin b12 0mcg; calcium 10mg; iron 0mg.

Peanut Butter Brownie Pillow Cookies

https://inspiredbycharm.com/peanut-butter-brownie-pillow-cookies/
Cari started this dough, but didn't get to finish it before she burned out
She asked me to finish for her. Delicious cookies, a bit of work.
							REFRIGERATE
PREP:	lots - 3-5 hours min			Cook time:	10 to 12
Temp:	350F			Makes:	4 dozen
Brownie Batter:					Peanut butter cookie dough:
4	oz.	Baker's unsweetened chocolate			1	cup	unsalted butter softened
0.75	cup	unsalted butter			1	cup	sugar
1	cup	sugar			0.75	cup	creamy peanut butter
1	cup	brown sugar packed			2	lg	eggs
2	lg	eggs			2	tsp	vanilla
1	tsp	vanilla			3	cup	all purpose flour
1	cup	all-purpose flour			1	tsp	baking soda
					2	tsp	hot water
					1	tsp	salt
Brownie Dough Prep Steps:
1	Add chocolate and butter to large microwave-safe bowl.
2	microwave on high for 2 to 3 minutes, stir every 30 seconds until melted and smooth
3	stir in the sugars
4	Add the eggs and vanilla and mix until smooth
5	Add flour, stir to combine
6	REFRIGERATE brownie batter 4-5 hours or overnight - until firm
Peanut Butter Dough prep steps:
7	cream together butter, sugar and brown sugar
8	beat in peanut butter
9	beat in eggs, one at a time
10	stir in vanilla
11	dissolve baking soda in hot water. Add to the batter
12	add salt to batter
13	Add flour, stir to combine
14	REFRIGERATE peanut butter batter 1-2 hours or overnight.
Bake Steps:
15	Heat the oven to 350°F
16	line a baking sheet with parchment paper.
17	remove both doughs from refrigerator
18	form brownie batter into 3/4-inch balls
19	make peanut butter dough into roughly 1 to 1-1/2 inch balls
20	flatten peanut butter balls out, then wrap around brownie balls, covering completely
21	place on parchment covered cookies sheets
22	flatten slightly
23	optional: make criss cross pattern with fork
24	bake 10 to 12 minutes, until edges just start to brown
25	cool on baking rack, store in airtight container

Browned Butter Cardamom Cookies

https://www.landolakes.com/recipe/16741/browned-butter-cardamom-cookies
Cari found and made this recipe
					REFRIGERATE
PREP:	30 min			Cook time:	10 to 12
Temp:	350°F			Makes:	48
Ingredients:
1	cup	Butter
0.75	cup	sugar
1	large	egg yolk
1	Tbsp	vanilla
0.5	tsp	cardamon ground
2	cup	flour - all purpose
1	cup	powdered sugar
Method:
PREP Steps
1	Melt butter in 2-quart heavy saucepan over medium heat.
	Continue cooking, stirring constantly and watching closely,
	3-5 minutes or until butter just starts to turn golden brown.
	Butter will get foamy and bubble
	Immediately remove from heat.
	Pour into bowl; refrigerate 30 minutes or until cooled.
tip:	Butter can be browned a day ahead and stored in container with tight-fitting lid in refrigerator.
2	Heat oven to 350°F.
Dough Steps:
3	Combine cooled browned butter and sugar in bowl; beat at medium speed until well mixed.
4	Add egg yolk, vanilla and cardamom; continue beating until well mixed.
5	Beat at low speed, gradually adding flour, until mixture is no longer crumbly and forms dough.
tip	If dough is dry, add 1 to 2 tablespoons milk.
Bake Steps:
6	Shape dough into 1-inch balls.
7	Place 1 inch apart onto ungreased cookie sheets.
8	Bake 10-12 minutes or until cookies puff and start to turn light golden brown.
9	Cookies will have cracks in them.
10	Immediately remove from cookie sheets.
11	Cool 1 minute.
12	Roll cookies in powdered sugar while warm and again when completely cooled
13	Store between sheets of waxed paper in loosely covered container.

Mocha and Orange Sablé Icebox Cookies

 http://portandfin.com/mocha-orange-sable-icebox-cookies/

 Recipe type: Dessert

Author: Finn

Prep time: 30 mins

Cook time: 10 mins

Total time: 40 mins

The dough for these Christmas cookies can be made ahead of time and frozen, giving you more time to rest and relax over the holiday season!

Ingredients

• Chocolate Espresso Dough:
• 1½ cups flour
• ½ Tbsp finely ground espresso beans
• ½ cup cocoa powder
• 1 cup butter, room temperature
• 1 cup icing sugar
• 1 tsp vanilla extract
• 1 cup walnuts, chopped
• .
• Orange Sablé Dough:
• 1¼ cup whole blanched almonds
• 1 cup icing sugar
• ¾ cup butter, room temperature
• 3 Tbsp finely grated orange zest (~3 oranges)
• 1 large egg
• 1 Tbsp fresh lemon juice
• 1½ cups flour
• 1 cup dried cranberries, chopped

Instructions

1. In a large bowl, sift together the flour, cocoa powder and ground espresso. In a second bowl, beat together the butter, sugar and vanilla until light and creamy- about 3-4 minutes. Gradually mix in flour mixture. Add 1 cup chopped walnuts and mix. Wrap in plastic and store in fridge.
2. For the orange sablé dough, place almonds and sugar in a food processor and process until the mixture resembles coarse cornmeal or sand (hey! Sablé! That's the name of the cookie)  and set aside. In a large bowl, beat butter and zest together until light and fluffy- roughly 2-3 minutes. Add the almond mixture and mix until just combined. Add egg and lemon juice and mix to combine. Add flour and mix until just combined. Add cranberries and- you guessed it- mix until just combined. Wrap the dough in plastic and refrigerate.
3. Bring the orange sablé dough to room temperature. Line an 8" inch square pan with plastic wrap. Press the orange dough into the bottom of the lined pan, smoothing the top as flat as possible. Cover with plastic and return the dough to the fridge for another hour.
4. Bring chocolate dough to room temperature. Remove plastic wrap from the top of your orange dough and press the chocolate layer overtop, smoothing the top as flat as possible and pressing it into the pan.
5. Cover the now layered doughs with plastic wrap and chill for at least 2 hours or as long as overnight.
6. Remove the dough block from the pan-mould and remove the plastic wrap from the top and bottom. Cut dough into 2"x8" bricks. At this point you can wrap the 'bricks' up and freeze what you don't want to use right away or you can start this next step right away.
7. Heat oven to 350 degrees. Line a baking sheet with parchment paper. Slice each brick log into ¼" inch thick slices and lay the slices on the parchment, at least ½" inch apart. Bake until firm, roughly 10-12 minutes. Cook on a wire rack with the dough-divide (between the chocolate and orange) laying perpendicular to the wires (I learned this one the hard way, when they're still warm and soft they can break right down the seam!)

Pecan Meltaways

This sweet, nutty pecan balls recipe is a tradition in our house at Christmastime, but the treats are great any time of the year. —Alberta McKay, Bartlesville, Oklahoma
From: https://www.tasteofhome.com/recipes/pecan-meltaways/

• Total Time: Prep: 15 min. + chilling Bake: 10 min./batch

• Makes: 4 dozen   350F  10-12 minutes  Refrigerate

  Ingredients

  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup chopped pecans
  • Additional confectioners' sugar

  
  

  Directions

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in pecans. Refrigerate until chilled.
  • Preheat oven to 350°. Roll into 1-in. balls and place on ungreased baking sheets. Bake 10-12 minutes or until set. Roll warm cookies in additional confectioners' sugar; cool completely on wire racks. Roll cooled cookies again in confectioners' sugar.

  
  
  
  Test Kitchen Tips
• This recipe will taste great with almost any nut. Try adding chopped almonds, hazelnuts or macadamia nuts.
• Pecans have a higher fat content than other nuts, so they’re more prone to going rancid. They’ll stay fresh for twice as long in the freezer as they would at room temperature.
• Check out more of our favorite snowball cookie recipes.

Nutrition Facts

1 each: 73 calories, 5g fat (3g saturated fat), 10mg cholesterol, 39mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 1g protein.




 

Date Pinwheels

-first made 2017 by Sandy            REFRIGERATE

Bake: 350°F for 10 - 12 min

Ingredients:

·       8 oz. baking dates

·       1/3 cup sugar

·       1/3 cup water

·       1/2 cup finely chopped nuts

·       1/2 tsp vanilla

·       2 cups all-purpose flour

·       1/2 tsp baking soda

·       ¼ tsp salt

·       ¼ tsp ground cinnamon

·       1/2 cup shortening

·       1 cup packed brown sugar (used dark, should be light)

·       1 egg

·       1/2 tsp vanilla

Method:

1.  For filling: in a small saucepan combine dates, sugar and water and bring to boiling. Cook and stir over low heat for 1 to 2 minutes or til thick. Remove from the heat. Stir in nuts and ½ tsp vanilla. Cool thoroughly.

2.  Combine flour, baking soda, salt and cinnamon

3.  In a large mixer bowl, beat shortening for 30 seconds. Add brown sugar and beat till fluffy. Add egg and ½ tsp vanilla and beat well.

4.  Add flour mixture and beat till well mixed, stirring in last portion by hand.

5.  Cover and chill about 30 minutes or til easy to handle.

6.  On waxed paper roll dough into an 18 x 10-inch rectangle. Spread filling to within ½ inch of edges. Roll up jelly -roll style, beginning at long side. Pinch edge to seal. Cut roll in half crosswise. Wrap rolls and chill for several hours or overnight

7.  Cut into 1/4-inch slices. Place on a parchment covered baking sheet. Bake in a 350F oven for 10 to 12 minutes or till done. Cool on cookie sheet for 1 minute, then remove and cool thoroughly. Makes about 72