Flourless Fudge Cookies

{Photo & Recipe credit: chocolateandcarrots.com}
I'll be honest, I didn't think these would taste as good as they did when I read the recipe.  I was pleasantly surprised. This is something I'll definitely be making again.

Preheat oven to 350.

• 3 C powdered sugar
• 2/3 C unsweetened cocoa powder
• 1/8 tsp. salt
• 2 to 4 large egg whites, at room temperature
• 1 Tbsp. pure vanilla extract
• 1/2 C 60% cacao chocolate chips

Combine dry ingredients. Mix in the vanilla and 2 egg whites.  You're looking for brownie batter consistency. If more liquid is needed, add a 3rd egg white and mix well, add the 4th if necessary.  {I only ended up needing 3 egg whites.}

Fold in the chocolate chips.
Drop spoonfulls of batter onto a very well greased cookie sheet.
Bake 12 minutes. Remove carefully after letting them cool for a few minutes on the cookie sheet.

Mine didn't turn out nearly as pretty as the photo above, but they were chewy and fudgy and somehow at the same time light and crispy. A very satisfying chocolate dessert!

Homemade Samoas

Homemade Samoas

Cookies
1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
up to 2 tbsp milk

Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.

Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.

Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
8 oz. dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.

While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
Let chocolate set completely before storing in an airtight container.

Makes about 3 1/2-4 dozen cookies.

Note: These cookies are fairly time consuming to make, but if you take your time and have fun with them, the results will be worth it. That said, if you want something a little bit quicker, try baking a batch of Samoas Bars instead, which require no rolling and cutting of the dough!

World's Best Butter Cookies

Oven temp: 325 degrees
Prep time: 15 minutes
Yields: 48 cookies

• 8 ounces unsalted butter
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 1/2 teaspoons pure vanilla extract
• 1 large egg yolk
• 2 cups all-purpose flour

Beat the butter, sugar, salt and vanilla together until smooth and creamy.
Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once.
Add the flour and mix just until incorporated.

Scrape onto a lightly floured board and knead a few times, just until the dough smooths out.
Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze.

Before baking, preheat the oven to 325°F.
Line your baking sheets with parchment.
Slice the dough into slices about 1/8" thick and place them on the sheets about an inch apart(they won't be spreading very much, but they need air room around each cookie).

Bake until JUST beginning to turn golden around the edges, about 16-18 minutes. You can top with icing or jam, dip in chocolate or drizzle with a lemon glaze. Or just enjoy them as is.

Lisa's Thumbelina Cookies

Preheat oven: 350 degrees

• 1 stick room temp butter
• 1/4 C. sugar
• 1 egg - separated
• 1 tesp. vanilla
• 1 C. flour
• 1/2 tesp. salt
• very finely chopped walnuts
• 1 tub cream cheese frosting
• food coloring to dye frosting if desired

Cream together: butter, sugar, egg yolk, and vanilla.
Slowly add in flour and salt.

Shape dough into walnut size balls. Dip into egg whites, roll in finely chopped walnuts.

Place on cookie sheets and dent the center of each cookie in with your thumb.

Bake 5 minutes @ 350. Take out of oven and very carefully dent each cookie with your thumb again. Return to oven and bake 10-15 minutes longer.

Cool and frost with cream cheese frosting.

These came from my friend Lisa Bachynsky who has been making them since she was a little girl. They are SOOO good!

Mom's Oatmeal Cookies

Preheat oven to: 350 degrees
Bake time: 12-15 minutes

Cream together:

• 3/4 cup Crisco
• 1 cup brown sugar
• 1/2 cup sugar
• 1 egg
• 1/4 cup water
• 1 tesp. vanilla
• 1 tesp. cinnamon

Add: (mix well)

• 3 cups oats
• 1 cup flour
  
• 1 tesp. salt
• 1/2 tesp. baking soda

optional: add 1 cup of raisins or dried cranberries at the end.

Make sure batter is slightly tacky. Bake on a greased cookie sheet for 12-15 minutes. Do not overbake.

Makes aprox. 5 dozen.

Mom's Peanutbutter Cookies

Preheat oven to: 375 degrees
Bake time: 12-14 minutes

Cream together:

• 1 cup Crisco
• 1 cup real butter (2 sticks); softened to room temp.
  
• 2 cups peanut butter
• 2 cups sugar
• 2 cups brown sugar
• 4 eggs

Add in:

• 2.5 cups flour (slowly)
• 1.5 tesp. baking soda
• 1 tesp. baking powder
• 1.2 tesp. salt

Use an ice cream scoop to scoop onto greased cookie sheet. Press down with sugared fork before baking. Bake for 12-14 minutes. Do not overbake!

Mom's Chocolate Chip Cookies (the BEST)

Toll House (Adapted)
Preheat oven: 350 degrees
Bake time: 10-14 minutes

To make a double batch (and why would you make a single, when you can make a double?)
Cream together:

• 1 cup Crisco
• 1 cup butter (2 sticks); softened to room temp.
• 4 eggs
• 1.5 cup sugar
• 1.5 cup brown sugar
• 4 tesp. vanilla

Add:

• 1 tesp. baking soda
• 1.5 tesp. salt
• 4 cups flour (slowly)
  

Once mixed together, dough should be tacky, not stiff.
Stir in chocolate chips (aprox. 1 bag), nuts, toffee bits, etc at the end.

Use a small ice cream scoop to scoop dough balls onto a greased cookie sheet. Bake 10-14 minutes.
If you have extra dough, you can scoop it into balls, and place in the freezer in a zip-top bag. Then bake a few whenever you need a sweet fix. :)

Sugar Cookies & Royal Icing

Prep time: 15 min.

Chill time: 24 hours is best

Bake time: 6-8 min.

Cookies:

• 1/2 c. butter


• 1/2 c. shortening


• 1 c. sugar


• 3 eggs


• 3 1/2 c. flour


• 1 tsp. soda


• 2 tsp. cream of tarter


• 1 1/2 tsp. vanilla

Cream butter, shortening and sugar in electric mixer. Add eggs. Mix in the rest of the ingredients. Cover and chill dough overnight (or for about 24 hours is better). Roll and cut into desired shapes, using plenty of flour on your board.

Bake 6-8 minutes at 400.

Icing:

• 2 egg whites


• 2 teaspoons lemon juice


• 2 1/2 - 3 cups of powdered sugar

Whip egg whites till frothy, add lemon juice and then add powdered sugar one cup at a time. Add food coloring. And ice cookies once they've cooled until your little heart's content.

Double-Delight Peanut Butter Cookies

Recipe created by Carolyn Gurtz, winner of the 2008 Pillsbury Bake-Off Contest. I got this off Oprah. It's a twist on the classic peanut butter cookie! Crunchy outside, creamy inside, with just a hint of cinnamon.

Makes 24 cookies

Ingredients:

• 1/4 cup dry-roasted peanuts , finely chopped
• 1/4 cup sugar
• 1/2 tsp. ground cinnamon
• 1/2 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1 roll (16.5 ounces) refrigerated peanut butter cookies , well chilled
• no-stick cooking spray

Heat oven to 375°. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.

In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 balls, about 1 inch each.

Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.

Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with cooking spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.

Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.

Chocolate Cake Mix Cookies

Prep Time: 15 minutes

Bake Time: 10 minutes

Ingredients:

• 18 oz. pkg. chocolate cake mix
• 1/2 cup butter, softened
• 1 egg
• 1 T. water
• 1/2 C. chocolate chips or chopped nuts (optional)
  

Preparation:

Preheat oven to 350 degrees. In a large bowl, combine all ingredients at low speed until dry ingredients are moistened and dough is thoroughly mixed. Drop dough by rounded tablespoonfuls 2" apart onto ungreased cookie sheets. Bake at 350 for 9-12 minutes. Cool two minutes on cookie sheets, then remove to wire racks to cool.

These are so easy and fast you can whip them up on a whim when you need a good chocolate fix. They are my new favorite easy dessert for any night of the week. Plus, if you are a good coupon-clipper, you can get cake mixes usually under $1. That makes this a cheap treat too!

America's Test Kitchen Best Chocolate Chip Cookies

Preheat oven to 325.

Cream together:

• 1 C brown sugar
  
• 1/2 C sugar
• 1 1/2 sticks butter

Add:

• 1 egg + 1 egg yolk
• 2 1/4 C flour
• 1/2 tesp. salt
• 1/4 tesp baking soda

Mix all ingredients well, then add 1 bag chocolate chips at very end. Make dough into balls, split balls in half, put rough sides facing up then press together on greased cookie sheet.
(You can also add chopped nuts if you like them.)

Bake at 325 for 15 - 18 minutes.

I got this from America's Test Kitchen about 5 years ago. We loved them when we tried them! They are not anything like your typical Toll House cookies, but are a very nice addition to a cookie recipe list. They turn out bigger and thicker and work very well as part of ice cream sandwiches. Make sure when you scoop out the dough balls, that you break them in half, lay the two sides beside each other, the press them together with the rough side facing up. Thus forming one piece of dough with a rough top. Something about doing this gives them a really nice texture.