You will need only the basic pastry ingredients to make these tasty treats. Have fun with the kids.

​

Chewy Chocolate Chip Cookies

Coconut Macaroons

Gingerbread Cookies

Key Lime Pie Cookies

Lady Locks

Macarons

Oatmeal Raisin Cookies

Pinwheel Swirl Cookies

Pumpkin Spice Latte Cookies

Raspberry Cheesecake Cookies

Russian Teacakes

Sugar Cookies Basic

Sugar Cookies Deluxe

White Chocolate Macadamia Nut Cookies

Southern Tea Cakes

 

 

CHEWY CHOCOLATE CHIP COOKIES

​

Ingredients:

    2 1/4 Cups All-Purpose Flour (level spoon)

    1 Tsp Baking Soda
   1 1/2 Tsp Cornstarch
   1/2 Tsp Salt
   3/4 Cup Unsalted Butter, Melted, Cooled 5 Minutes
   3/4 Cup Packed Brown Sugar (Light Or Dark Ok)
   1/2 Cup Granulated Sugar
   1 Large Egg + 1 Egg Yolk, At Room Temperature
   2 Tsp Pure Vanilla Extract
   1 1/4 Cups Semi-Sweet Chocolate Chips 

​

​

​

Instructions:

⦁    Whisk The Flour, Baking Soda, Cornstarch And Salt
Together In A Large Bowl. Set Aside.

⦁    In A Medium Bowl, Whisk The Melted Butter, Brown Sugar And Granulated Sugar Together Until No Brown Sugar

 

Lumps Remain. Whisk In The Eggs And Egg Yolk. Whisk In The Vanilla Extract. The Mixture Will Be Thin.

Pour Into Dry Ingredients And Mix Together With A Large Spoon Or Rubber Spatula. The Dough Will Be Very Soft And Appear Greasy. Fold In The Chocolates Chips. The Chocolate Chips May Not Stick To The Dough Because Of The Melted Butter But Do Your Best To Combine Them.

​

⦁    Cover The Dough Tightly And Chill In The Refrigerator For At Least 2 – 3 Hours Or Up To 3 Days.  Chilling The Cookie Dough Over-Night Is Highly Recommended (Keeps Dough From Spreading)

⦁    Take The Dough Out Of The Refrigerator And Allow It To Slightly Soften At Room Temperature For 10 Minutes

⦁    Preheat Oven to 325 Degrees (F). Line Large Baking Sheets With Parchment Paper Or Silicone Baking Mats. Set Aside.

⦁    Whisk The Flour, Baking Soda, Cornstarch, And Salt Together In A Large Bowl.  Set Aside.

⦁    Using A Cookie Scoop Or Tablespoon Measuring Spoon, Measure 3 Scant Tablespoons (About 2 Oz) Of Dough

 

For XL Cookies Or 2 Heaping Tablespoons (About 1.75 Oz) Of Dough For Medium To Large Cookies.  Roll Into A Ball, Making Sure The Shape Is Taller Rather Than Wider – Almost Like A Cylinder. This Helps The Cookies Bake Up Thicker.  Repeat With Remaining Dough.  Place 8 – 9 Balls Of Dough Onto Each Cookie Sheet.

 

⦁    Bake The Cookies For 12-13 Minutes Or Until The Edges Are Very Lightly Browned. (XL Cookies Can Take Closer To 14 Minutes).  The Centers Will Look Very Soft But The Cookies Will Continue To Set As They Cool.  Cool On The Baking Sheet For 10 Minutes.  Meanwhile, Press A Few Extra Chocolate Chips Into The Tops Of The Warm Cookies.  This Is Optional And Only For Looks.  After 10 Minutes Of Cooking On The Baking Sheet, Transfer Cookies To A Wire Rack To Cool Completely.

 

 

COCONUT MACAROONS

Dipped in chocolate
 

Ingredients:

1 14-Oz Bag Sweetened Flaked Coconut, Such As Baker's Angel Flake (See Note)

⅞ Cup Sweetened Condensed Milk (See Note Below On Measurement)

1 Teaspoon Vanilla Extract

2 Large Eggs Whites

¼ Teaspoon Salt

4 Ounces Semi-Sweet Chocolate, Best Quality Such As Ghirardelli, Chopped (Optional)

​

​

​

​

​

​

​

​

​

​

​

​

​

​

 

 

 

 

 

 

 

 

Instructions:
⦁    Preheat The Oven To 325°F. Set Two Oven Racks Near The Center Of The Oven. Line Two Baking Sheets With Parchment Paper.
⦁    In A Medium Bowl, Mix Together The Coconut, Sweetened Condensed Milk And Vanilla Extract. Set Aside.
⦁    In The Bowl Of An Electric Mixer, Beat The Egg Whites And Salt Until Stiff Peaks Form. Use A Large Rubber Spatula To Fold The Egg Whites Into The Coconut Mixture.
⦁    Using A Mini Ice Cream Scoop Or Two Spoons, Form Heaping Tablespoons Of The Mixture Into Mounds On The Prepared Baking Sheets, Spacing About 1 Inch Apart. Bake For 23 To 25 Minutes, Rotating The Pans From Top To Bottom And Front To Back, Until The Tops And Edges Are Golden. Let Cool On The Pans For A Few Minutes, Then Transfer To A Wire Rack To Cool Completely.
⦁    If Dipping The Macaroon Bottoms In Chocolate, Melt The Chocolate In A Microwave-Safe Bowl At Medium Power, Stopping And Stirring At 30 Second Intervals, Until Just Smooth And Creamy. (Alternatively, Melt The Chocolate In A Double Boiler Over Simmering Water.) Dip The Bottoms Of The Macaroons In The Chocolate, Letting Any Excess Drip Back Into The Bowl, And Return To The Lined Baking Sheets. Place The Macaroons In The Refrigerator For About 10 Minutes To Allow The Chocolate To Set. Store Cookies In An Airtight Container At Room Temperature For Up to 1 Week. 
 

 

GINGER BREAD COOKIES
 
Ingredients:
3 1/2 Cups All-Purpose Flour (Spooned & Leveled)
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Tablespoon Ground Ginger (Yes, 1 Full Tablespoon!)
1 Tablespoon Ground Cinnamon
1/2 Teaspoon Ground Allspice
1/2 Teaspoon Ground Cloves
10 Tablespoons (2/3 Cup; 145g) Unsalted Butter, Softened

    To Room Temperature
3/4 Cup (150g) Packed Light Or Dark Brown Sugar
2/3 Cup (160ml) Unsulphured Or Dark Molasses

    (Do Not Use Blackstrap; I Prefer Grandma’s Brand)
1 Large Egg, At Room Temperature
1 Teaspoon Pure Vanilla Extract
 

Instructions:
⦁    In A Large Bowl, Whisk Together The Flour, Baking Soda, Salt, Ginger, Cinnamon, Allspice, And Cloves. Set Aside.
⦁    In A Large Bowl Using A Handheld Mixer Or Stand Mixer Fitted With A Paddle Attachment, Beat The Butter For 1 Minute On Medium Speed Until Completely Smooth And Creamy. Add The Brown Sugar And Molasses And Beat On Medium High Speed Until Combined And Creamy. Scrape Down The Sides And Bottom Of The Bowl As Needed. Next, Beat In Egg And Vanilla On High Speed For 2 Full Minutes. Scrape Down The Sides And Bottom Of The Bowl As Needed. The Butter May Separate; That’s Ok.
⦁    Add The Flour Mixture To The Wet Ingredients, And Beat On Low Speed Until Combined. The Cookie Dough Will Be Quite Thick And Slightly Sticky. Divide Dough In Half And Place Each Onto A Large Piece Of Plastic Wrap. Wrap Each Up Tightly And Pat Down To Create A Disc Shape. Chill Discs For At Least 3 Hours And Up To 3 Days. Chilling Is Mandatory For This Cookie Dough. I Always Chill Mine Overnight.
⦁    Preheat Oven To 350°F (177°C). Line 2-3 Large Baking Sheets With Parchment Paper Or Silicone Baking Mats. (⦁    Always ⦁    Recommended For Cookies.) Set Aside.
⦁    Remove 1 Disc Of Chilled Cookie Dough From The Refrigerator. Generously Flour A Work Surface, As Well As

Your Hands And The Rolling Pin. Roll Out Disc Until 1/4-Inch Thick. Tips For Rolling– The Dough May Crack And Be Crumbly As You Roll. What’s Helpful Is Picking It Up And Rotating It As You Go. Additionally, You Can Use Your Fingers To Help Meld The Cracking Edges Back Together. The First Few Rolls Are Always The Hardest Since The Dough Is So Stiff, But Re-Rolling The Scraps Is Much Easier. Cut Into Shapes. Place Shapes 1 Inch Apart On Prepared Baking Sheets. Re-Roll Dough Scraps Until All The Dough Is Shaped. Repeat With Remaining Disc Of Dough.
⦁    Bake Cookies For About 9-10 Minutes. If Your Cookie Cutters Are Smaller Than 4 Inches, Bake For About 8 Minutes. If Your Cookie Cutters Are Larger Than 4 Inches, Bake For About 11 Minutes. My Oven Has Hot Spots And Yours May Too- So Be Sure To Rotate The Pan Once During Bake Time. Keep In Mind That The Longer The Cookies Bake, The Harder And Crunchier They’ll Be. For Soft Gingerbread Cookies, Follow My Suggested Bake Times.
⦁    Allow Cookies To Cool For 5 Minutes On The Cookie Sheet. Transfer To Cooling Rack To Cool Completely. Once Completely Cool, Decorate As Desired.
⦁    Cookies stay fresh covered at room temperature for up to 1 week.
 

IMPORTANT:  YOU MUST REFRIGERATE THE COOKIE DOUGH FOR AT LEAST 3 HOURS (OVERNITE IS PREFERABLE) SO THAT IT ISN’T TOO STICKY TO HANDLE AS DOUGH, AND CUT-OUTS WILL KEEP THEIR SHAPE IN THE OVEN.   

 

To Prep, Wrap Dough Loosely In Saran Wrap, Flatten Into One Or Two Large, Thick Discs And Refrigerate.  It’ll Be Easier To Roll The Dough Out To Desired Thickness If Flattened Before Refrigerating Them. 

You Can Save The Sealed Cookie Discs For Up To A Month By Freezing Them; Then Thaw Out Overnite In The ‘Fridge.

​

Options:  Cookie Cutters And Décor - Have Fun! Like Sugar Cookies, Use Your Imagination, Cut Stars, Circles,

 

Trees, Candy Canes And Other Cookie Cutter Forms As They Come To Mind.  The Cookies Actually Taste Better If You Pipe On Thin Lines Of Icing, But Decorating Your Gingerbread Cookie Is A Great Way For Family To Just Have Fun Being Creative.
 

Note:  YOU’LL NEED A STRONGER DOUGH TO BUILD  A DIMENSIONAL GINGERBREAD HOUSE.  THIS IS NOT THAT RECIPE.
 

SIMPLE GINGERBREAD ICING
1 cup confectioners' sugar
¼ cup milk, or as needed
ADD FOOD COLORING AS DESIRED.
ADD SPRINKLES, DRAGEES (BEADS) AND OTHER NON PARIELS AS DESIRED
MIX AND PIPE TO DESIGN HIGHLIGHTS ONTO COOKIE
 

 

KEY LIME PIE COOKIES
 

Ingredients:
   1 Cup Unsalted Butter Softened
   1/3 Cup Sugar (70g)
   1/3 Cup Light Brown Sugar Tightly Packed (6o7g)
   1 Large Egg Yolk
   1 Teaspoon Vanilla Extract
   2 Cups All-Purpose Flour 
   ½ Cup Graham Cracker Crumbs
   2 Teaspoons Cornstarch
   ½ Teaspoon Salt
 

KEY LIME FILLING
   1 Cup Good Quality White Chocolate Chips
   ½ Cup Sweetened Condensed Milk
   3 Tablespoons Key Lime Juice
   2 Teaspoons Lime Zest (Key Limes are expensive; I just used Zest from a 
regular lime.
 

Instructions:
⦁    Combine Butter and Sugars in the Bowl Of A Stand Mixer Or Use A Large Bowl And An Electric Hand Mixer) And Beat Until Well-Creamed.
⦁    With Mixer on low, stir in egg yolk and vanilla extract, pausing to
Scrape down the sides and mixing until ingredients are well-combined
⦁    In a separate bowl, whisk together flour, graham cracker crumbs, cornstarch and salt.
⦁    Gradually add the flour mixture to your wet ingredients, being sure to scrape the sides and bottom of the bowl so that all ingredients are well-combined.
⦁    Coop cookie dough into 2-teaspoon-sized balls and roll until smooth (so that the dough is round and there are no crack/seams in the cookie dough – this will help keep your thumbprints from cracking
⦁    Use your thumb or the rounded back of a teaspoon to gently press an indent in the center of the cookie dough.  Repeat until all of the dough has been used.
⦁    Chill imprinted dough in freezer for 30 minutes
⦁    Preheat oven to 350 Degrees F and line cookie sheets with parchment paper (If using.  An ungreased, non-stick cookie sheet will also work)
⦁    Place chilled cookie dough on sheet spacing at least 1” apart
⦁     Bake on 350 Degrees $ for 10-11 minutes and allow to cool completely on pan.  Wait for cookies to cool completely before preparing filling.
 

KEY LIME FILLING INSTRUCTIONS
⦁    In a small saucepan over medium-low heat, combine white chocolate chips, condensed milk, and key lime juice
⦁    Stir frequently until chocolate is melted and ingredients are well-combined.  Stir in lime zest and stir until mixture just begins to bubble.
⦁    Reduce heat to low and spoon filling into thumbprints of cookies (If available, use a 1 Teaspoon-size cookie scoop – neater and less messy)
⦁    Allow to cool completely before serving (filling may still be a little tacky to touch, even when cooled completely.  This is normal).

 

TIPS FOR MAKING KEY LIME PIE COOKIES
⦁    Chilling the dough is important, especially during hot summer days. However, make sure that you roll and indent your cookies before chilling the dough. This way you’ll be a lot less likely to cause cracks in your cookies (as the dough will be more pliable) and it will just be easier in general to shape.
 

⦁    It’s important to use Key Lime juice and not regular lime juice when making your key lime filling (otherwise the flavor won’t be quite right). You can use fresh-squeezed or bottled. However, for the zest you can get away with using either regular lime zest or key lime zest.
⦁    You’ll indent your cookies before cooking them, but if your centers puff up any in the oven I recommend using a rounded teaspoon to re-indent each cookie right after removing them from the oven.
⦁    When making your key lime pie filling, make sure to keep the heat on low to medium-low, or you could end up burning your white chocolate.
⦁     Note that the key lime pie filling usually stays a bit tacky even once it’s completely cooled, so these aren’t great for stacking. 
 
 

LADY LOCK COOKIES

 

Ingredients:
2 Sheets Frozen Puff Pastry (17.3-Ounce Package)
1 Large Egg White
1 Tablespoon Water
1 To 2 Tablespoons Granulated Sugar

 

Pastry Cream
Prepare pastry cream at least four hours in advance of

    making the pastries.
1/2 cup sugar
1/4 cup all purpose flour
1/4 teaspoon salt
2 cups half and half
4 large egg yolks, beaten
1 teaspoon vanilla bean paste or extract
1/3 cup whipping cream
 

Preheat oven to 425°F.  Line the baking sheet with parchment paper.

1.    On a Lightly Floured Surface unfold and roll one puff pastry sheet into a 12x10-inch rectangle.  Cut each sheet crosswise into sixteen 10x3/4-inch strips.

 

⦁    Wrap each strip of dough around a greased cream horn mold or cannoli tube*, overlapping layers slightly. Arrange on prepared pan spacing 1 inch apart.

TIP:  To BROWN the cones beautifully, beat together Egg White and 
Water. Brush over pastries and sprinkle with sugar BEFORE BAKING

 

 

MACARONS

 

THIS IS PROBABLY THE COOKIE OF ALL COOKIES TO-DATE.  IT IS TASTY, PRETTY, AND LIMITED ONLY BY THE BAKER’S OWN CREATIVITY. NO AMATEURS NEEDED HERE.  IF YOU HAVEN’T TAKEN AT LEAST ONE BAKERY CLASS, THIS COULD STILL WORK - JUST, PAY CAREFUL ATTENTION.  THIS RECIPE WILL GET AT LEAST A FEW FLAVORS AND COLORS OF THE MACARON SPECTRUM DONE FOR YOU.
IN ADDITION TO THE INGREDIENTS, HERE ARE A FEW EQUIPMENT RECOMMENDATIONS:
 

⦁    Glass Or Metal Mixing Bowls. Avoid Rubber, Plastic, Or Silicone Bowls, Which May Be Harboring Hidden Grease And Can Hinder Your Meringue
⦁    Kitchen Scale. Important For Ensuring Your Ingredients Are Weighed Properly. A Kitchen Scale Is Inexpensive And Will Improve All Of Your Baking. 
⦁    Electric Mixer. A Must For The Meringue. I Typically Use My Hand-Held Mixer Because I Feel I Can Keep A Better Eye On The Meringue, But A Stand Mixer Would Work Just Fine, Too. Don’t Try To Hand-Whip This One.
⦁    Sifter Or Fine Mesh Sieve. Helpful To Sift Out Any Lumps In The Almond Flour Or Powdered Sugar.  An Old-Fashioned ⦁    Crank Sifter is great. 
⦁    Piping Bag With Piping Tip. If You Don’t Know Anything About Piping Bags, It Is A Good Time To Learn Some Simple Sizes. Try the ⦁    Large Disposable Piping Bags Fitted With An Ateco 804 Tip (Though A Similar-Sized Tip Would Work As Well!). 
⦁    Parchment Paper. Use This For Lining Your Baking Sheets, Be Sure To Trim It If Needed So It Fits Neatly Into The Tray. Silpat May Alternatively Be Used, But Parchment Is Preferred.
⦁    Baking Sheets. Use Standard Cookie Sheets.
 

Another Note On The Kitchen Scale: Every French Macaron Bakers Always Stress The Importance Of Using Weights Rather Than Cups And Insists Your Macarons Won’t Turn Out Without Scales. 
 

We’ve Included Measurements In Both Weights And Cups, But, Weights Are Preferred, And If You Are Using Cups And Find Yourself Struggling, This Is The First Change You Should Make.
 

Macarons Come In A Variety Of Colors With A Variety Of Fillings And Flavors.  One is included.

 

How to Make French Macarons

 

Ingredients:

1 3/4 cups confectioners' sugar

1 cup almond flour

3 large egg whites, at room temperature

1/4 teaspoon cream of tartar

Pinch of salt

1/4 cup superfine sugar

2 to 3 drops gel food coloring (see options below)

1/2 teaspoon vanilla, almond or mint extract

Assorted fillings (see options below)

​

Instructions:

Gather All Of Your Ingredients And Materials (First Page) In Advance And Read Through The Steps Carefully, That Way You Can Move Smoothly And Efficiently Through The Steps.
Step 1 - Preparation
 
⦁    Separate the egg whites. If you’re fancy, use an egg separater, but I just crack the egg in half and pass the yolk back and forth between the shell halves until the white has dropped into a bowl. Pour that white into your clean, dry measuring cup and repeat until you have enough! Always crack and separate your eggs over a different bowl than your measuring cup — it would be a shame for a drop of yolk to fall through and contaminate all of your whites!
⦁    Age the egg whites. Cover your egg whites with plastic wrap and poke holes in the plastic wrap, then let the egg whites sit for at least 24 hours before using. This allows some of the water to evaporate, it dries the whites a bit and can lend itself to a sturdier meringue. This step isn’t strictly mandatory, but it’s a little bit of extra insurance, especially if you’re a beginner.
⦁    Sift. Sift the powdered sugar and almond flour and discard any lumps that won’t fit through the sieve. This combines and aerates the ingredients, and importantly it helps keep you from having rough and bumpy shells. If you have a great deal of lumps that won’t fit through the sifter, you’ll have to discard and replace them with more almond flour or powdered sugar. 
⦁    Whisk. Whisk together the almond flour and powdered sugar until well-combined.
Step 2 -  Meringue
Note:  Equipment (Bowls, Mixer, et al) must be clean, dry and grease free.
This step will be familiar to those of you who have dabbled with my meringue cookies or angel food cake. Meringue can be fussy and even rainy weather can interfere with stiff peaks, but you’ve set yourself up for success in the preparation step and you have all of your ingredients and equipment ready. You’ve got this!
 

⦁    Add a stabilizer. Beat the egg whites until foamy (about 30 seconds or so) then add the cream of tartar and salt and beat for about 30 seconds longer. Don’t panic if the cream of tartar isn’t completely dissolved and you see bits of it — it’ll break up completely once we start adding the sugar.
⦁    Dissolve the sugar. Add the sugar gradually. I recommend keeping your mixer on medium-speed and adding granulated sugar just a tablespoon at a time, whisking it into the egg whites for 30 seconds before adding the next tablespoon. Once you’ve added all your sugar, your whites will likely be opaque and approaching soft peaks.
⦁    Add flavor & color. Once you’ve added all your sugar and the whites are opaque and beginning to thicken, add vanilla (or your preferred flavor) extract and food coloring (if desired).
⦁    Stiff peaks. Continue to beat until you’ve reached stiff peaks. At this stage, the meringue will be thick, glossy, and smooth and the beater will leave sharply defined trails in its wake. Lift the beater out of the bowl. The peak that forms (both in the bowl and at the end of the whisk) should be sturdy and straight and not fold over on itself. 

Step 3 – Batter
 

⦁    Add the almond flour and powdered sugar to the meringue. Fold in 2 – 3 equal parts of each.
⦁    Macaronage. The goal at this step  is to deflate the batter and take  out some of the air created in our meringue stage. To do this, scrape the sides and bottom of the bowl with your spatula, but also smoosh the batter against the side of the bowl to help with deflating. It’s important to note that there is a balance; we don’t want to deflate too much air, or we’ll run into issues because of this. 
⦁    Test the batter. Lift your spatula out of the batter and see if you can make a figure 8 with the batter that ribbons from the spatula (if the batter doesn’t flow nicely from the spatula, it’s not ready, keep mixing). Count off 15 seconds, if the 8 hasn’t budged, keep mixing.
⦁    Batter is ready. If the 8 does budge and begins to fade back into the batter but doesn’t completely lose its definition after 15 seconds (illustrated in photo 4 above), you’re good to proceed! Once your batter meets all the above criteria, it’s ready to go and you can pour it into your piping bag.
Step 4 - PIPING & BAKING FRENCH MACARONS
 

⦁    Pipe the batter. Pour the batter into a large piping bag fitted with an open tip and pipe 1 -½″ circles, spacing them about 2″ apart. Hold the bag straight up and down, perpendicular to the baking sheet. Squeeze the bag firmly and to finish the macaron, flick your wrist in a “C” motion to minimize any peaks. 
⦁    Eliminate any air bubbles. Very firmly bang the pan against your counter 4 or 5 times. You should see tiny air bubbles rise to the surface and burst and any peaks should settle.
⦁    Rest. The surface of the macarons must dry to a smooth skin before you can bake them (otherwise they may volcano, or you could run into other issues!). Let them rest about 30-60 minutes while your oven preheats and make sure you can lightly run your finger over the surface of a macaron (it should feel dry!) before baking.
⦁    Bake. All ovens vary, but I find my macarons need to bake for about 10-11 minutes. Bake in the center rack, and since most ovens do not bake evenly I recommend turning the tray halfway through baking. Let the macarons cool completely on the baking sheet before proceeding.
 

Step 5 - FILLING MACARON SHELLS
 
⦁    Pair & fill. Pair your macaron shells, making sure you match up shells that are the same size. Pipe your filling of choice onto the bottom of one shell.
⦁    Sandwich the filling with another macaron of the same size. Lightly press the shells together to make your macarons. 
 

You’ve done it! You’ve made beautiful French macarons! Congratulations! Or, if yours turned out not-so beautiful, just eat the evidence and try again. No one needs to know.
 

 

WHITE CHOCOLATE BUTTERCREAM FILLING

 

Ingredients:
6 Oz White Chocolate¹ Chopped Into Small Pieces
1 Cup Unsalted Butter² Softened To Room Temperature (But Not So Soft That It’s Melty/Greasy) 
2 Cups (250 G) Powdered Sugar
½ Teaspoon Vanilla Extract
⅛ Teaspoon Salt
2 Tablespoons Heavy Cream
 

Instructions:
1.    Place white chocolate in a small, heat-proof bowl and heat for 30 seconds. Stir very well, then return to microwave and heat in 15-second increments, stirring very well in between, until chocolate is completely smooth and melted.
2.    Set chocolate aside to cool for at least 15 minutes and no longer warm to the touch (otherwise it will melt the butter and you’ll have a greasy mess).
3.    While chocolate is cooling, place softened butter in the bowl of a stand mixer (or you may use a large bowl and an electric hand mixer) and beat until creamy and well-whipped.
4.    With mixer on low-speed, gradually add melted, cooled chocolate and stir well.
5.    Gradually add powdered sugar , scraping down the sides and bottom of the bowl periodically to ensure that all ingredients are well combined.
6.    Sprinkle in salt and vanilla extract and stir well.
7.    With mixer on low-speed, gradually add 2 tablespoons heavy cream to frosting. 
8.    Gradually increase speed to high and beat for 30-60 seconds or until desired consistency is reached (should be light, creamy, fluffy, and slightly increased in volume). If you beat too much air into the icing and would like a smoother frosting, use a spatula to cut through the batter and work out any air bubbles.
9.    Pipe or spread frosting onto prepared, cooled baked goods.
 

Note: What other fillings can be used  for French Macarons? You can be creative with fillings, but most are cream-based in a variety of flavorings and colors.  Try these (on-line) recipes as well: Chocolate Frosting, Chocolate Ganache, Swiss Meringue Buttercream, Lemon/Lime Frosting

 

 

OATMEAL RAISIN COOKIES

 

Ingredients:

    1 Cup Unsalted Butter, Softened to Room Temperature

    1 Cup Packed Brown Sugar (light or Dark Brown ok)

¼ Cup Granulated Sugar

2 Large Eggs

1 Tablespoon Pure Vanilla Extract

1 Tablespoon Dark Molasses (Unsulphured – Avoid Black Strap)

1-1/2 Cups of All-Purpose Flour (Spooned nd Leveled)

1 Teaspoon Baking Soda

1 And ½ Teaspoons Ground Cinnamon

½ Teaspoon Salt

3 Cups Old Fashioned Whole  Rolled Oats

1 Cup Raisins

Optional:  ½ Cup Chopped Toasted Walnuts

 

Instructions:

⦁    Using A Hand Mixer Or Stand Mixer Fitted With Paddle Attachment, Cream The Softened Butter And Both Sugars Together On Medium Speed Until Smooth (About 2 Minutes).  Add The Eggs And Mix On High Until Combined, Abut 1 Minute.  Scrape Down The Sides And Bottom Of The Bowl As Needed.  Add The Vanilla And Molasses And Mix On High Until Combined.  Set Aside.

⦁    In A Separate Bowl, Whisk The Flour Baking Soda, Cinnamon, And Salt Together.  Add To The Wet Ingredients And Mix On Low Until Combined.  Beat In The Oats, Raisins, And Walnuts (If Using) On Low Speed.  Dough Will Be Thick And Very Sticky.  Chill The Dough For 30 To 60 Minutes In The Refrigerator (Do A Full Hour To Keep The Cookies From Spreading Too Much).  If Chilling For Longer (Up To 2 Days Ok), Allow To Sit At Room Temperature For At Least 30 Minutes Before Rolling And Baking.

⦁    Preheat Oven To 350 Degrees F.  Lie Two Large Baking Sheets With Parchment Paper Or Silicone Baking Mats.  Set Aside

⦁    Roll Balls Of Dough (About 2 Tablespoons Of Dough Per Cookie) And Place 2 Inches Apart On The Baking Sheets.  Use A Cookie Scoop If Available Because The Dough Can Be Very Sticky.  Bake For 12 – 14 Minutes Until Lightly Browned On The Edges.  The Centers Will Look Very Soft And Under-Baked.  Remove From Oven And Let Cool On The Baking Sheet For 5 Minutes Before Transferring To A Wire Rack To Cool Completely.  The Cookies Will Continue To “Set” On The Baking Sheet During This Time.
 

 

PINWHEEL SWIRL COOKIES
 
Ingredients:
   2 ¼ Cups All-Purpose Flour
   1 Teaspoon Baking Power
   1 Teaspoon Kosher Salt
   1 Cup (2 sticks) Butter, Softened
   1 Cup Granulated Sugar
   1 Large Egg
   ¾ Teaspoon Almond Extract
   Red Food Coloring
   Sprinkles
 

Instructions:
⦁    In A Medium Bowl, Whisk Together Flour, Baking Powder, And Salt. In A Large Bowl Using A Hand Mixer (Or In The Bowl Of A Stand Mixer, Fitted With A Paddle Attachment), Beat Butter And Sugar Together. Add Egg And Beat Until Incorporated, Then Add Extract. Add Dry Ingredients And Beat Until Just Combined.
⦁    Divide Dough In Half, Keeping One Half In Mixing Bowl. Add Red Food Coloring And Mix Until Desired Color Is Reached. Shape Each Dough Into A Square That Is Roughly ½” Thick. Wrap In Plastic Wrap And Refrigerate Until Firm, About 30 Minutes. 
⦁    Place Red Dough Between Two Sheets Of Parchment Paper And Roll Into A Rectangle That’s About 1/4" Thick. Repeat With White Dough. Take Top Sheet Of Parchment Paper Off Of Each Dough. Place Red Dough On Top Of White Dough, Dough Sides Facing Each Other. Gently Press On Top Of Dough To Help Seal Together. 
⦁    Remove Top Parchment Paper And Trim Sides To Match Up Evenly. Starting On A Long Side, Use The Bottom Parchment Paper To Help Roll Dough Tightly In To A Log. Roll Log On The Counter A Few Times To Help Seal The Edge. Wrap In Plastic Wrap And Refrigerate Until Firm, At Least 1 Hour And Up To Overnight. 
⦁    After the two colors have been rolled into a log, pour sprinkles onto a medium plate or a flat pan with a rim.  Roll the log over the sprinkles
⦁    Preheat Oven To 350°. Line 2 Large Baking Sheets With Parchment Paper. Place Sprinkles On A Medium Plate. Using A Sharp Knife, Slice Cookies 1/2” Thick And Roll Edges In Sprinkles where needed. Place On Baking Sheets 2” Apart. 
⦁    Bake Until Edges Are Set And Just Starting To Turn Golden, 10 Minutes. 

 

PUMPKIN SPICE LATTE COOKIES
 

Ingredients:
3 Cups White Whole-Wheat Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Salt
2 Large Eggs
1 (15 Ounce) Can Unseasoned Pumpkin Puree
2 Cups Light Brown Sugar
1 Cup Grapeseed Or Canola Oil
3 Tablespoons Milk, Divided
1 Tablespoon Pumpkin Pie Spice Plus 1 Teaspoon, Divided
3 Teaspoons Instant Espresso Powder, Divided
1 Teaspoon Vanilla Extract
8 Ounces Reduced-Fat Cream Cheese, Softened
4 Tablespoons (1/2 Stick) Butter, Softened (Try Salted

    French Butter if Available)
1 Cup Confectioners' Sugar

 

Instructions:
Preheat Oven To 375 Degrees F. Line 2 Baking Sheets With Parchment Paper.
1.    Whisk Flour, Baking Powder, Baking Soda And Salt In A Medium Bowl.
2.    Beat Eggs, Pumpkin, Brown Sugar And Oil In A Stand Mixer Or With An Electric Hand Mixer Until Well Combined, About 1 Minute.  Add 2 Tablespoons Milk, 1 Tablespoon Pumpkin Pie Spice, 2 Teaspoons Espresso Powder And Vanilla And Beat Until Well Combine, About 1 Minute.  Add The Flour Mixture In 3 Parts, Mixing Until Just Combined After Each Addition.
3.    Using 2 Tablespoons Per Cookie, Drop Mounds Of The Dough Onto The Prepared Pans, At Least 2 Inches Apart.  Bake The Cookies Until Firm And Dry To The Touch, 12 To 14 Minutes.  Let Cool On The Pans For 5 Minutes, Then Transfer To A Wire Rack To Cool Completely, About 20 Minutes.  Repeat With The Remaining Dough
4.    Beat Cream Cheese, Butter And Confectioners Sugar In A Stand Mixer Or With An Electric Hand Mixer Until Very Smooth, About 2 Minutes.  Add The Remaining 1 Tablespoon Milk And 1 Teaspoon Each Pumpkin Pie Spice And Expresso Powder In A Small Bowl; Beat Until Combined, About 30 Seconds.  Spread The Frosting On The Cookies.
       

Note: Can Be Refrigerated For Up To 3 Days.  

 

 

RASPBERRY CHEESECAKE COOKIES

 

Ingredients:
COOKIE DOUGH (Use A Scale If Available):
1 Cup (220 G) Unsalted Butter Room Temp.

1 Cup (110 G) Granulated Sugar

1 Egg Room Temp.

1 Egg Yolk Room Temp.

2⅔ (330 G) Cups All Purpose

¾ Teaspoon Salt

1½ Teaspoon Baking Soda

1 (140 G) Cup Fresh Raspberries
   

CREAM CHEESE FILLING:
¾ Cups Cream Cheese Such As Philadelphia Brand

 ¼ Cups  Powdered Sugar Sifted

 

Instructions:
CREAM CHEESE FILLING
1.    Whip Cream Cheese With Powdered Sugar For A Few Minutes, Then Pipe Or Spoon 12 Equal-Sized Balls On A Parchment Paper Or Silicone Baking Mat
2.    Gently Flatten The Top Of The Balls So The Cream Cheese Filling Looks Sort Of Round But A Bit More On The

 

Flat Side. Freeze For 30-60 Minutes

 

COOKIE DOUGH
1.    With An Electric Hand Mixer, Whip Room-Temperature Butter With Sugar For A Few Minutes.
2.    Mix In The Egg And Egg Yolk, Just Until Combined.
3.    Sift Flour, Salt, And Baking Soda Together, Then Fold The Flour Mixture Into The Wet Ingredients Using A 2.    Rubber 3.    Spatula Just Until Combined. Do Not Overmix.
4.    Fold In Raspberry Just Until Combined, Do Not Mash Them Into The Dough As It Can Make The Dough Wet. Leave Some Raspberries For Later So You Can Place More On Top Of The Half-Baked Cookies
5.    Prepare 2 Baking Pans With Parchment
6.    Divide The Dough Into 24 Equal Balls (Using A 5.    Digital 5.    Scale Is Handy) And Chill If Necessary (If Too Soft).
7.    Take One Cookie Dough Portion, Place It Onto The Parchment Paper And Gently Flatten The Top. The Diameter Of The Cookie Dough Should Be Bigger Than The Diameter Of The Frozen Cream Cheese Filling.
8.    Take One Frozen Cream Cheese Filling And Place It On Top Of The Cookie Dough. Take Another Cookie Dough Portion And Gently But Firmly Seal The Frozen Cream Cheese Filling Inside With The Bottom Piece Of Cookie Dough.
9.    Continue With The Rest, Until You Have 12 Cream Cheese Filled Cookies
10.    Let Them Rest In The Fridge For An Hour, Or for 20 Minutes In The Freezer
 

BAKING
0.    Pre-heat oven to 175C / 347°F (no fan)
1.    Bake the cookies for 25-30 minutes in the following way: Bake for 15 minutes then place some more raspberries on top, then bake them for further 10-15 minutes. 
2.    Let the cookies rest for a few minutes, then carefully remove them from the parchment paper and let them cool on a 2.    Cooling rack. The Cookies will further set as they cool. Sprinkle them with crushed Graham crackers (as cheesecake crust) freeze dried raspberries. 
3.    Serve the cookies while they are slightly warm.
4.    Store refrigerated in an airtight container for 2-3 days. 

Notes:
⦁    Measure your ingredients with a Digital scale for accuracy
⦁    Do not use frozen raspberry in this recipe as it would make the cookies too moist/wet 
TECHNIQUE NOTES:
⦁    Respect the chilling and freezing time in the recipe, do not skip it or you won't be able to fill the cookie dough with the cream cheese filling
⦁    Do not add more raspberries to the cookie dough as it might make it too wet

​

 

RUSSIAN TEA CAKES
 

Ingredients:
1 Cup (224g) Unsalted Butter, Room Temperature
1 1/2 Cups (173g) Powdered Sugar, Divided
2 Tsp Vanilla Extract
2 1/4 Cups (293g) All-Purpose Flour
1/2 Tsp Salt
3/4 Cup (85g) Finely Chopped Nuts (any kind will do)

 

Instructions:

⦁    Preheat Oven To 375°F (190°C) And Line A Cookie Sheet With Parchment Paper Or A Silicone Baking Mat.

⦁    In A Large Mixer Bowl, Beat The Butter And 1/2 A Cup (58g) Of Powdered Sugar Together Until Smooth.

⦁    Add The Vanilla Extract And Mix Until Smooth.

⦁    Add The Flour And Salt And Mix On Low Speed Just Until The Dough Comes Together.

⦁    Stir In The Chopped Nuts.

⦁    Scoop Tablespoon Sized Balls Of Dough And Shape Into A Ball. Refrigerate For About 1 Hour, Then Place On The Prepared Cookie Sheet 1-2 Inches Apart.

⦁    Bake For 7-10 Minutes, Or Until The Bottoms Are Just Lightly Brown.

⦁     Remove From The Oven And Allow To Cool For A Few Minutes, Until You Can Handle Them.

⦁     Add The Remaining 1 Cup (115g) Of Powdered Sugar To A Small Bowl And Roll Each Cookie In It Until Well Coated. The Sugar Will Melt A Little Bit. Allow The Cookies To Cool Completely, Then Re-Roll In Powdered Sugar.

⦁     Store In An Airtight Container For Up To A Week.

 

 

SUGAR COOKIES (Basic)

​

Ingredients:

1 Cup Unsalted Butter, Room Temperature
2/3 Cup +3 Tablespoons Granulated Sugar, Divided
2 Cups +1 Tablespoon All-Purpose Flour, Spooned, Leveled
Optional:  1 Teaspoon Vanilla (Recommended)
Optional:  Rainbow Sprinkles, Nonpareils (Recommended)

​

Instructions:

⦁    Preheat Oven To 325 F.  Line 2 Large Baking Sheets With
Parchment Paper.

⦁    In A Medium Bowl, Using  A Handheld Electric Mixer, Beat

    Together Butter And 2/3 Cup Sugar Until Combined (It Will Be

    A Little Gritty – That’s Ok)  

⦁    Add In Flour And Blend Well (Then Blend In The Vanilla, If Using)

⦁    Using A Cookie Scoop, Roll The Doug Into 1-Inch Balls

⦁    Gently Rolls The Balls In The Remaining 3 Tablespoons Of Sugar

    Until Lightly Coated; Transfer To The Baking Sheets 2 Inches Apart

⦁    With The Bottom Of A Measuring Cup Or Glass, Press Down On The Balls To Flatten.  Sprinkle With Some Nonpareils (If Using) And Lightly Press Down Again Just So They Stick.  (The Dough Should End Up Being Between An 1/8 – ¼ Inch Thick, So 3/16 To Be Exact.  They Will Look Pretty Small In Circumference, But They Will Spread A Bit To A Normal Size Cookie.

⦁    Bake For 14 – 16 Minutes Or Until Just Slightly Golden Around The Edges And On The Bottom

⦁    Remove From The Oven And Let Rest On The Baking Sheets For At Least 10 – 15 Minutes (Don’t Skip This Step)  Then Eat Or Transfer To A Cooling Rack To Cool.

​

SUGAR COOKIES ‘CUT-UPS’
COOKIE CUTTER AND ICING SUGARS

 
Ingredients:
2 1/4 Cups (All-Purpose Flour (Spooned And Leveled), Plus More As Needed For Rolling And Work Surface
1/2 Teaspoon Baking Powder

1/4 Teaspoon Salt
3/4 Cup (12 Tbsp; 170g) Unsalted Butter, Softened To Room Temperature
3/4 Cup Granulated Sugar
1 Large Egg, At Room Temperature
2 Teaspoons Pure Vanilla Extract
1/4 Or 1/2 Teaspoon Almond Extract (Optional, But Makes The Flavor Outstanding)*
EASY ICING
3 Cups (360g) Confectioners’ Sugar
1/2 Teaspoon Pure Vanilla Extract (Omit And Replace With Water For Stark White Icing)    
2 Teaspoons Light Corn Syrup*
4.5–5 Tablespoons (67–75ml) Room Temperature Water
Pinch Salt*
Optional: Gel food coloring or Dry food coloring can be used, along with  sprinkles and sugar beads (dragees) for decorating

 

Instructions:
⦁    Make Sure You Have Allotted Enough Time (And Enough Counter Space!) To Make These Cookies. The Cookie Dough Needs To Chill, The Cookies Need To Cool Completely, And The Icing Needs 24 Hours To Completely Set. If Enjoying Right Away And Hardened Icing Isn’t A Concern, You’ll Only Need About 3–4 Hours To Make These.
⦁    Make The Cookie Dough: Whisk The Flour, Baking Powder, And Salt Together In A Medium Bowl. Set Aside.
⦁    In A Large Bowl Using A ⦁    Handheld Or A ⦁    Stand Mixer Fitted With A Paddle Attachment, Beat The Butter And Sugar Together On High Speed Until Completely Smooth And Creamy, About 2 Minutes. Add The Egg, Vanilla, And Almond Extract (If Using), And Beat On High Speed Until Combined, About 1 Minute. Scrape Down The Sides And Up The Bottom Of The Bowl And Beat Again As Needed To Combine.
⦁    Add The Dry Ingredients To The Wet Ingredients And Mix On Low Until Combined. Dough Will Be A Bit Soft. If The Dough Seems Too Soft And Sticky For Rolling, Add 1 More Tablespoon Of Flour.
⦁    Divide The Dough Into 2 Equal Parts. Place Each Portion Onto A Piece Of Lightly Floured Parchment Paper Or A Lightly Floured Silicone Baking Mat. With A Lightly Floured Rolling Pin, Roll The Dough Out To About 1/4-Inch Thickness. Use More Flour If The Dough Seems Too Sticky. The Rolled-Out Dough Can Be Any Shape, As Long As It Is Evenly 1/4-Inch Thick.
⦁    Lightly Dust One Of The Rolled-Out Doughs With Flour. Place A Piece Of Parchment On Top. (This Prevents Sticking.) Place The Second Rolled-Out Dough On Top. Cover With Plastic Wrap Or Aluminum Foil, Then Refrigerate For At Least 1–2 Hours And Up To 2 Days.
⦁    Once Chilled, Preheat Oven To 350°F (177°C). Line 2–3 Large Baking Sheets With Parchment Paper Or Silicone Baking Mats. Carefully Remove The Top Dough Piece From The Refrigerator. If It’s Sticking To The Bottom, Run Your Hand Under It To Help Remove It. Using A Cookie Cutter, Cut The Dough Into Shapes. Re-Roll The Remaining Dough And Continue Cutting Until All Is Used. Repeat With Second Piece Of Dough. (Note: It Doesn’t Seem Like A Lot Of Dough, But You Get A Lot Of Cookies From The Dough Scraps You Re-Roll.)
⦁    Arrange Cookies On Baking Sheets About 3 Inches Apart. Bake For 11–12 Minutes Or Until Lightly Browned Around The Edges. If Your Oven Has Hot Spots, Rotate The Baking Sheet Halfway Through Bake Time. Allow Cookies To Cool On The Baking Sheet For 5 Minutes, Then Transfer To A Wire Rack To Cool Completely Before Decorating. No Need To Cover The Cookies As They Cool.
⦁    THE ICING: Using A Fork, Stir The Confectioners’ Sugar, Vanilla, Corn Syrup, And 4.5 Tablespoons (67ml) Of Water Together In A Medium Bowl. It Will Be Very Thick And Almost Impossible To Stir. Switch To A Whisk And Whisk In 1/2 Tablespoon (8ml) More Of Water. If You Lift The Whisk And Let The Icing Drizzle Back Into The Bowl, The Ribbon Of Icing Will Hold Shape For A Few Seconds Before Melting Back Into The Icing. That Is When You Know It’s The Right Consistency And Is Ready To Use. If It’s Too Thick (Sometimes It Is), Whisk In Another 1/2 Tablespoon (8ml) Of Water Or A Little More Until You Reach The Proper Consistency.
⦁    If You’re Tinting The Icing Another Color, Stir In The Food Coloring. You Can Pour Some Icing Into Different Bowls If Using Multiple Colors. When Tinting Icing, Use Only 1–2 Drops At First, Stir It In, Then Add More As Needed To Reach Your Desired Color. Remember, Color Darkens As Icing Dries.
⦁    DECORATING THE COOKIES: You Can Dip The Cookies Into The Icing Or Use ⦁    Squeeze B⦁    o⦁    ttles/Tubes or Piping Bag (⦁    Reusable Or ⦁    Disposable), Fitted With Piping Tips (I Usually Use ⦁    Wilton Piping Tip #4). Decorate Your Cookies As Desired. If Using The Squeeze Bottles Or Piping Tips, I Usually Outline Cookies With Icing First, Then Fill In The Middle. If Adding Sprinkles On Top Of The Icing, Add Them Right After Applying Icing On Your Cookie.
⦁    Let Icing Dry/Set: Feel Free To Enjoy Cookies Before Icing Completely Dries. Icing Dries In 24 Hours. No Need To Cover The Decorated Cookies As You Wait For The Icing To Set. If It’s Helpful, Decorate The Cookies Directly On A Baking Sheet So You Can Place The Entire Baking Sheet In The Refrigerator To Help Slightly Speed Up The Icing Setting. Once The Icing Has Dried, These Cookies Are Great For Gifting Or For Sending.
⦁    Cover And Store Decorated Cookies For Up To 5 Days At Room Temperature Or Up To 10 Days In The Refrigerator.

 

SUGAR COOKIES CREAMY (Deluxe)

 

Ingredients:
3 Cups All-Purpose Flour (Spooned & Leveled)
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Cup (2 Sticks) Unsalted Butter, Soft, Room Temperature
1 And 1/2 Cups Granulated Sugar
2 Large Eggs, At Room Temperature
1 Cup Full-Fat Sour Cream, At Room Temperature
2 Teaspoons Pure Vanilla Extract
1/2 Teaspoon Almond Extract

 

Instructions:

⦁    Whisk The Flour, Baking Powder, Baking Soda, And Salt Together. Set Aside.

⦁    In A Large Bowl Using A Hand Mixer Or Stand Mixer Fitted With A Paddle Attachment, Beat The Butter And Granulated Sugar Together On High Speed Until Smooth And Creamy, About 2 Minutes. Scrape Down The Sides And Up The Bottom Of The Bowl With A Rubber Spatula As Needed. Add The Eggs, Sour Cream, Vanilla Extract, And Almond Extract. Beat On Medium-High Speed Until Combined. The Mixture May Look Curdled; That’s Ok. Scrape Down The Sides And Up The Bottom Of The Bowl As Needed. With The Mixer On Low Speed, Mix In The Dry Ingredients Until Combined. The Dough Will Be Very Thick, Creamy, And Silky. Cover Dough Tightly With Aluminum Foil Or Plastic Wrap And Chill For 1 Hour And Up To 2-3 Days.

⦁    Preheat The Oven To 350°F (177°C). Line Two Large Baking Sheets With Parchment Paper Or Silicone Baking Mats. (Always Recommended For Cookies.) Set Aside.

⦁    Remove Cookie Dough From The Refrigerator. Measure Cookies To Be 1.5 Tablespoons Each.

    I Recommend Small Cookie Scoop. Arrange 3 Inches Apart On The Baking Sheets.

⦁    Bake For 13-14 Minutes Or Until A Cookie Springs Back When Lightly Poked With Your Finger. (That’s How I        Test Them!) Remove From The Oven And Allow Cookies To Cool On The Baking Sheet For 5 Minutes Before Transferring To A Wire Rack To Cool Completely Before Frosting.

⦁    Prepare Frosting (I Use Vanilla Buttercream) And Spread Onto Each Cooled Cookie. Garnish With Sprinkles, 

⦁    Frosted Cookies Will Stay Fresh Covered At Room Temperature For 2 Days Or Refrigerate up to 1 Week.
 

BUTTER CREAM FROSTING

 

Ingredients:
1 Cup Unsalted Butter, Softened
2 Teaspoons Vanilla Extract
½ – 1 ½ Teaspoons Almond Extract  - Adjust To Your Taste ¼ Teaspoon Salt
3 Cups Powdered Sugar
Food Coloring
 

Instructions:
⦁    In A Large Bowl, Whip Unsalted Butter (1 Cup; I.E. 2 Sticks) For 3-4 Minutes Until Light And Fluffy On High Speed. 
⦁    Whip In Vanilla Extract, Almond Extract And Salt 
⦁    On Medium/Low Speed Begin Add In Powdered Sugar (3 Cups) Half Cup At A Time Until All Is Incorporated.
⦁    Mix At High Speed For 2-3 Minutes Until Nice And Creamy.
⦁    Spread On Top Of Cookies Or Place Frosting In A ⦁    Large Piping Bag With A ⦁    Large Star Tip To Achieve A More Intricate Design. To Pipe The Swirl, Start From The Inside And Swirl To The Outside.
⦁    Makes 2 Cups Of  Frosting, Which Is Enough To Generously Frost About (24) 2.5″ circle cookies.
⦁    To make a light pink (blush) icing, dip a toothpick in red food coloring, then swirl the toothpick through the uncolored batch.  Blend well.

 

 

WHITE CHOCOLATE MACADAMIA NUT COOKIES
 

Ingredients:
2 1/2 Cups (325g) All-Purpose Flour (Use A Scale)
1 Tsp Baking Soda
1/2 Tsp Salt
3/4 Cup (168g) Unsalted Butter, Room Temperature
1 Cup (225g) Light Brown Sugar
1/2 Cup (104g) Granulated Sugar
1 Large Egg
1 Large Egg Yolk
2 Tsp Vanilla Extract
1 1/4 Cup (211g) White Chocolate Chips
1 Cup (120g) Roasted Salted Macadamia Nuts, Chopped
1–2 Tsp Of Milk

 

Instructions:
⦁    Combine The Flour, Baking Soda And Salt In A Medium

    Sized Bowl And Set Aside.
⦁    Cream The Butter And Sugars Together In A Large Mixer Bowl On Medium Speed Until Light In Color And Fluffy. Scrape Down The Sides Of The Bowl While It’s Mixing A Few Times, As Needed. You Should Be Able To See The Change In Color And Texture Happen And Know It’s Ready.
⦁    Add The Egg And Egg Yolk One At A Time And Mix Until Well Combined After Each Addition.
⦁    Add The Vanilla Extract And Mix Until Well Combined.
⦁    Add The Dry Ingredients And Mix Until The Dough Is Just Combined. Do Not Over Mix.
⦁    Add A Teaspoon Of Milk And Combine On Low Speed Just Until Incorporated. Use A Rubber Spatula To Finish Combing The Dough And Help It Come Together. Add An Additional Teaspoon Of Milk Only If Really Needed To Help The Dough Come Together. You Don’t Want To Add Too Much Liquid And End Up With Cookies That Spread Too Much.
⦁    Stir In The White Chocolate Chips And Macadamia Nuts.
⦁    Create 2 Tablespoon-Sized Balls Of Cookie Dough Until All The Cookie Dough Has Been Used.
⦁     Refrigerate The Cookie Dough For At Least 2-3 Hours Or Overnight. After Refrigerating Them, Let Them Sit At Room Temperature For About An Hour Before Baking To Come Closer To Room Temperature.
⦁    Preheat Oven To 350°F (180°C). Line Baking Sheets With Parchment Paper Or Silicone Baking Mats.
⦁    Bake Cookies For 8-9 Minutes. Remove Just As The Edges Begin To Turn Golden. Don’t Over Bake. The Cookies Will Be A Little Puffy When You Take Them Out Of The Oven But Will Fall A Bit As They Cool. For Tips And Troubleshooting Help, Check Out The Post Above Or See The Video.
⦁    Remove Cookies From The Oven And Allow To Cool On Baking Sheets For 4-5 Minutes Before Transferring To A Wire Rack To Cool Completely. If The Cookies Have Spread A Little More Than You Like, You Can Use A Spoon To Gently Push The Sides In A Bit.

​

​

SOUTHERN TEACAKES (US)

Old Fashioned Southern Tea Cakes is a classic, vintage

recipe. A cross between a cookie and cake, not too

sweet, and utterly delicious.

​

Ingredients:

• 1 cup Butter (softened, 2 sticks)

• 2 cups Sugar

• 3 Eggs (room temperature)

• 2 tablespoons Buttermilk

• 5 cups All-Purpose Flour

• 1 teaspoon Baking Soda

• 1 teaspoon Vanilla

• add additional Sugar (for sprinkling)

 

Instructions:

⦁ Using a mixer, cream the butter until soft.

⦁ Gradually add the sugar to the butter, beating well.

⦁ Add the eggs one at a time, beating well.

⦁ Add the buttermilk and beat well again.

⦁ In a medium bowl, mix ingredients thoroughly. Drop by tablespoonfuls

   2-1/2 in. apart onto greased baking     sheets. Bake at 350° for 15-20 minutes.

​