Tag: Cookies

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Tom Thumb Cookie Bars

  • 1/2 c. butter
  • 1 c. flour
  • 1/2 c. brown sugar

Preheat oven to 350F. Mix first three ingredients and press into greased 9″ x 13″ pan. (A food processor makes this very easy. Process until butter is well incorporated.) Bake 10 minutes.

  • 1 c. brown sugar
  • 2 Tbs. flour
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. vanilla
  • 2 eggs
  • 1 c. chopped walnuts
  • 1 1/2 c. shredded coconut

Mix dry ingredients in the food processor, then mix in eggs and vanilla. In separate mixing bowl (if using the food processor), stir together walnuts and coconut. Pour in the wet stuff and stir to combine. (If you’re making this by hand, just use the mixing bowl for everything.) Spread over first layer after it has baked.

Bake 20 minutes longer at same temperature, until light golden brown. Cool completely and cut into bars.

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Oatmeal-Chocolate Sandwich Cookies

  • 1 1/2 c. (3 sticks) butter, softened
  • 1 c. sugar
  • 1/4 c. orange-flavored liqueur
  • 3 c. rolled oats, uncooked
  • 2 c. all-purpose flour
  • 1 12 oz. pkg. semi-sweet chocolate chips
  • 2 Tbs. butter

Preheat oven to 350. Beat butter and sugar until light and fluffy; blend in liqueur. Add oats and flour, mixing well; refrigerate 10 minutes. Shap into 1-inch balls. Place on ungreased cookie sheet; press into 2-inch circles. Bake 10-12 minutes or until edges are light golden brown. Remove from cookie sheet; cool completely.

Combine chocolate chips and butter in microwave-safe bowl. Microwave on high 1 minute; stir until smooth. If necessary, microwave in 20-second increments, but stop before chocolate is completely melted; it will continue to melt as you stir. Spread 2 tsp. chocolate on flat side of half the cookies. Top with remaining cookies. Drizzle with remaining chocolate. Refrigerate 10 minutes. Store tightly covered in cool, dry place. Makes about 2 1/2 dozen.

Recipe from Quaker Oats and Nestle chocolate chips.

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Chocolate Peppermint Bark

Makes about 24 irregularly shaped cookies. Recipe from Rose’s Wheatfree Bakery in Chicago.

Cookie base ingredients

  • 1 1/2 cup gluten-free all-purpose flour mix
  • 3/4 tsp baking soda
  • 1 tsp xanthan gum
  • 1/2 tsp salt
  • 1/2 cup unsweetened Dutch-processed cocoa powde
  • 1 cup (2 sticks) unsalted butter, melted and cooled slightly
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 Tbs water
  • 2 tsp vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 tsp peppermint extract (optional)

Topping ingredients

  • 1 1/2 cups semi-sweet chocolate chips
  • 3/4 cup (about 5 ounces) crushed peppermint candy (crush in a plastic bag with a rolling pin)

Directions

  1. Preheat the oven to 350 degrees. Prepare the cookie base. In a medium bowl, stir the flour, baking soda and salt together. Sift the cocoa powder into the flour mixture and set aside.
  2. In a large bowl using an electric mixer on low speed, mix the melted butter, granulated, sugar, brown sugar, water and vanilla until smooth about 30 seconds. Stop the mixer and scrape the bowl as needed during mixing. Add the flour mixture, mixing just until the flour is incorporated. Stir in the chocolate chips.
  3. Using a cookie sheet lined with parchment paper, spread half of the dough on to a cookie sheet leaving a 3 inch border on all sides. Use the palms of your hands to help pat it into an even layer. It should be about a 1/4 inch thick and about 11 by 8 inches rectangular shape. Repeat with the remaining cookie dough on the second baking sheet.
  4. Bake one baking sheet at a time until the top looks dull, not shiny and feels evenly firm at the edges and center, about 14 minutes. As soon as each baking sheet comes out of the oven, sprinkle 3/4 cup of the chocolate chips over the cookie slab. Let the chocolate chips sit for 5 minutes to soften and melt. Then use a small metal spatula to spread the chocolate over the cookie, covering most of the cookie. While the chocolate is still warm, sprinkle half the peppermint candy evenly over the slab.
  5. Let the cookie bark cool on the baking sheets on a wire rack until the chocolate topping is firm, about 2 hours. The cookie will become crisp as it cools Break each cookie slab into about twelve 5 to 6 inch irregular pieces. The cookies can be stored between sheets of wax paper in a tightly covered container at room temperature for up to 5 days.
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Ginger Almond Slices (Icebox Cookies)

I adapted this recipe adapted from Gwen’s Almond Slices, a Good Housekeeping recipe.

Ingredients

  • 1 3/4 cup(s) sugar
  • 1 cup (2 sticks) butter, softened
  • 1/4 cup light (mild) molasses
  • 1 Tbs. ground ginger
  • 1 Tbs. vanilla extract
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 large eggs
  • 4 cups all-purpose flour
  • 2 cups sliced almonds
  • 1 cup chopped candied ginger

Directions
In large bowl, with mixer at medium speed, beat sugar, margarine or butter, molasses, ginger, vanilla, baking soda, salt, eggs, and 2 cups flour.

With wooden spoon, stir in almonds and remaining 2 cups flour, if necessary, use hands to mix thoroughly, as dough will be very stiff.

Divide dough in half. Shape each half into 10″ by 3″ by 1″ brick, wrap each brick with plastic wrap. (Dough can be frozen at this point if you don’t want to bake it all now.) Refrigerate 4 hours or until firm enough to slice.

Preheat oven to 400 degrees F. Grease large cookie sheet. With serrated knife, cut 1 brick into scant 1/4-inch-thick slices. (If using frozen dough, thaw only enough to slice. You may need to bake a couple minutes longer if baking frozen slices.) Place slices, 1 inch apart, on cookie sheet. Bake 10 minutes or until golden. Transfer cookies to wire rack to cool. Repeat with remaining brick. Store cookies in tightly covered container up to 2 weeks.

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Double Chocolate Cookies (gluten free)

I modified this recipe from the original, Chocolate Peppermint Bark.

  • 1 1/2 cup gluten free flour mix (I used Bob’s Red Mill)
  • 3/4 tsp baking soda
  • 1 tsp xanthan gum
  • 1/2 tsp salt
  • 1/2 cup unsweetened Dutch-processed cocoa powder
  • 1 cup (2 sticks) unsalted butter, melted and cooled slightly
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 Tbs water
  • 2 tsp vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 tsp peppermint extract (optional)

Directions:
Preheat the oven to 350 degrees. Prepare the cookie base. In a medium bowl, stir the flour, xanthan gum, baking soda and salt together. Sift the cocoa powder into the flour mixture and set aside. In a large bowl using an electric mixer on low speed, mix the melted butter, granulated sugar, brown sugar, water, vanilla (and peppermint extract, if using) until smooth about 30 seconds. Stop the mixer and scrape the bowl as needed during mixing. Add the flour mixture, mixing just until the flour is incorporated. Stir in the chocolate chips.

Line a cookie sheet (or two) with parchment paper. Using small scoop or tablespoon, drop dough onto prepared sheet, leaving a couple inches between cookies. Use your fingers to gently flatten the dough to about 1/4” thick.

Bake one baking sheet at a time until the tops look dull, not shiny and feels evenly firm at the edges and center, about 14 minutes. Cool on a wire rack until crisp. Store between sheets of wax paper in a tightly covered container at room temperature for up to 5 days.