Cookies

sandwich cookie pops

ingredients

• 1-1/4  cups  all-purpose flour
• 1  tsp.  cream of tartar
• 1/2  tsp.  baking soda
• 1/2  tsp.  salt
• 1/2  cup  butter, softened
• 3/4  cup  sugar
• 1  Tbsp.  Chambord or milk
• 1  tsp  vanilla
• 1  recipe  Raspberry Buttercream, see below
• 1-1/2  lb.  white chocolate or white candy coating, chopped
•     Red non pareils

directions

1. In a medium bowl whisk together flour, cream of tartar, baking soda, and salt; set aside

2. In a large bowl beat butter with an electric mixer on medium speed for 30 seconds. Add sugar and beat until creamy and smooth. Beat in Chambord and vanilla. Beat in flour mixture.

3. If dough is too sticky, cover and chill dough for 30 minutes or until easy to handle. Divide dough into two equal portions. Shape each portion into a 12-inch-long roll about 1 inch in diameter. Wrap and chill in the refrigerator for 4 to 24 hours.

4. Preheat oven to 375 degrees F. Cut the rolls into slices about 1/8 inch thick. Place 50 lollipop craft sticks 1-1/2 inches apart on ungreased cookie sheets. Place one dough slice on the top portion of each stick. Bake for 6 to 7 minutes or until edges are lightly browned. Bake remaining cookie slices without sticks. Cool on cookie sheets 1 minute. Transfer to wire racks to cool.

5. Spread a slightly rounded teaspoon of Raspberry Butttercream on the flat sides of the cookies with sticks. Top with remaining cookies, flat sides down.

6. Place white chocolate in a microwave-safe bowl. Microwave on 100 percent power (high) for 3 minutes until just melted, stirring after each minute; cool slightly. Holding pop by the stick; carefully dip and spoon melted chocolate over to coat; let excess chocolate drip off before placing on waxed or parchment. Sprinkle with nonpareils; cool. Makes 50 lollipop cookies.

To store:Layer cookie pops between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 1 week or freeze for up to 1 month. Let come to room temperature before serving.

Raspberry Buttercream:In a large mixing bowl beat 1/2 cup softened butter for 30 seconds. Beat in 1 cup powdered sugar; 1 tablespoon Chambord or milk, and 2 tablespoon seedless raspberry preserves. Beat in 1-1/2 cups additional powdered sugar.

nutrition facts

• Calories163, 
• Total Fat (g)8, 
• Saturated Fat (g)5, 
• Monounsaturated Fat (g)2,
• Cholesterol (mg)12, 
• Sodium (mg)77, 
• Carbohydrate (g)20, 
• Total Sugar (g)17, 
• Protein (g)1, 
• Calcium (DV%)2, 
• Iron (DV%)1, 
• Percent Daily Values are based on a 2,000 calorie diet

Recipe Source: BHG.com

Cookies

Chewy Chocolate Cookies

ingredients

• 3/4 cup all-purpose flour
• 3/4 cup whole-wheat pastry flour
• 3 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 large egg whites
• 3/4 cup granulated sugar
• 1 1/2 cups packed dark brown sugar
• 1 tablespoon vanilla extract
• 3 ounces unsweetened chocolate, chopped and melted (see Tip)

directions

1. Position rack in the center of the oven; preheat to 350° F. Line a large baking sheet with parchment paper or a silicone baking mat.
2. Whisk all-purpose flour, whole-wheat flour, cocoa powder, baking soda and salt in a medium bowl. Beat egg whites in a large bowl with an electric mixer until foamy, about 1 minute. Beat in granulated sugar in a slow, steady stream. Scrape down the sides, then beat in brown sugar 1 tablespoon at a time. Beat until smooth, about 3 minutes. Beat in vanilla and melted chocolate. Stir in the dry ingredients with a wooden spoon until just incorporated.
3. Drop the batter by tablespoonfuls onto the prepared baking sheet, 1 1/2 inches apart.
4. Bake the cookies until flat yet springy, with slightly cracked tops, 10 to 12 minutes. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Let the pan cool for a few minutes before baking another batch; replace parchment paper if torn or scorched.
5. Tip: Two foolproof ways to melt chocolate: 1. Bring 1 inch of water to a simmer in a double boiler set over medium-high heat, then place chocolate in the top pan. (Alternatively, to improvise a double boiler, place chocolate in a heat-safe mixing bowl that fits snugly over a pan with 1 inch of simmering water.) Stir until half the chocolate has melted. Remove the bowl and continue stirring until the chocolate has fully melted. Cool for 5 minutes at room temperature. 2. Place the chocolate in a microwave-safe bowl and microwave on High for 1 minute. Stir well, then continue microwaving in 30-second increments on High until two-thirds of the chocolate has melted, stirring well after each heating. Remove the bowl and continue stirring until all the chocolate has melted. Cool for 5 minutes at room temperature. Enhancements: Stir 2/3 cup raisins, dried cherries or dried blueberries into the Chewy Chocolate Cookies batter along with the flour mixture. Or use 1/2 cup finely chopped pecans or walnuts.

recipe source: eatingwell

Sugar Cookies

Ingredients

               

1 cup(s) (2 sticks) butter (no substitutions), softened

1/2 cup(s) sugar

1 large egg

1 tablespoon(s) vanilla extract

3 cup(s) all-purpose flour

1/2 teaspoon(s) baking powder

1/2 teaspoon(s) salt

Ornamental Frosting (optional)

Coarse sugar crystals, silver dragées, holiday decors (optional decorations)

Directions

1. Preheat oven to 350 degrees F. In large bowl, with mixer on low speed, beat butter and sugar until blended. Increase speed to high; beat until light and creamy. On low speed, beat in egg and vanilla. Beat in flour, baking powder, and salt until blended.
2. Divide dough into 4 equal pieces; flatten each piece into a disk. Wrap each disk with plastic wrap and refrigerate 1 hour or until dough is firm enough to roll. (Or place dough in freezer 30 minutes.)
3. On lightly floured surface, with floured rolling pin, roll 1 piece of dough 1/8 inch thick. With floured 3-inch to 4-inch cookie cutters, cut dough into as many cookies as possible; wrap and refrigerate trimmings. Place cookies, 1 inch apart, on ungreased large cookie sheet.
4. Bake cookies 10 to 12 minutes or until lightly browned. Transfer cookies to wire rack to cool. Repeat with remaining dough and trimmings.
5. When cookies are cool, prepare Ornamental Frosting, if you like; use along with sugars and candies to decorate cookies. Set cookies aside to allow frosting to dry completely, about 1 hour. Store in tightly covered container (with waxed paper between layers if decorated) at room temperature up to 2 weeks, or in freezer up to 3 months.

Recipe: MSN