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Cookies and Pastry
Aaron Sanchez's Mexican Brownies
Ingredients
2 sticks unsalted butter, plus more for greasing
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
2/3 cup good-quality unsweetened cocoa powder
1 cup all-purpose flour
1 teaspoon
ground Mexican cinnamon (canela)
1/4 teaspoon pequin chili powder or cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
Directions
Preheat the oven to 350 degrees. Line a 9-by-13-inch baking
dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter.
Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from
the heat and let cool slightly. Add the sugar, eggs and vanilla to the saucepan and stir with a wooden spoon until combined.
Add the cocoa, flour, cinnamon, chili powder, salt and baking powder and mix until smooth. Spread the batter in the prepared
pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.
Photograph by Kate Sears
Read more at: http://www.foodnetwork.com/recipes/aaron-sanchez/aaron-sanchezs-mexican-brownies-recipe.html?oc=linkback
Best Chocolate Chip Cookies
On Sale What's on sale near you.
Directions - Prep 20m
-
Cook 10 m -
Ready
In 1 h - Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate
chips, and nuts. Drop by large spoonfuls onto ungreased pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
- http://m.allrecipes.com/recipe/10813/best-chocolate-chip-cookies/
Chewy Sugar Cookies
2 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 1/4 cups butter, softened
2 cups white sugar 2 eggs 2 teaspoons vanilla extract 1/4 cup white sugar for decoration -
Prep 10
m -
Cook 15 m -
Ready In 25
m - Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour, baking soda, and salt; set aside.
- In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Gradually stir in the dry ingredients until just blended. Roll the
dough into walnut sized balls and roll the balls in remaining 1/4 cup of sugar. Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly.
- Bake for 8 to 10 minutes
in the preheated oven, until lightly browned at the edges. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Classic Peanut Butter Cookies
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
Directions - Prep 15 m
-
Cook
10 m -
Ready In 1 h 25m
- Cream
butter, peanut butter, and sugars together in a bowl; beat in eggs.
- In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator
for 1 hour.
- Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes
or until cookies begin to brown.
- http://m.allrecipes.com/recipe/10275/classic-peanut-butter-cookies/?deferred={%22ingredientid%22:16339,%22recipeid%22:10275,%22servings%22:24,%22deferredActionName%22:%22AddIngredientToShoppingList%22}&LoginReferringAction=&LoginParams=&AnalyticsEvent=Login%20Completed
Cream-filled Profiteroles with Chocolate Sauce
Ingredients PROFITEROLES: - Special equipment: 2 pastry bags with straight pastry tips
- Cook's Notes: Profiteroles can be baked in advance and frozen. If freezing, poke a hole in the bottom of them in advance of freezing with a pastry tip so they can be filled easily once thawed. The chocolate sauce makes about 4 cups.
It can be halved to make less, or stored in the refrigerator for up to 1 week for use in other recipes.
Directions For the profiteroles: Preheat the oven to 400 degrees F. Line a baking
sheet with parchment paper.
Combine 1 cup water, the butter, salt and sugar in a 4-quart pot and bring to a boil. Gradually add the flour while
stirring constantly. Stir the mixture vigorously over low heat until it forms a loose dough. Be careful not to scorch the bottom of the pot. Remove from the heat and stir briefly to dry out, returning to the heat for 2 minutes more. Remove from the heat and
transfer to a bowl.
Add 4 of the eggs one at a time and stir, waiting until each egg is fully incorporated before adding the next. Test the dough to see if the texture is correct: the dough should be suspended in a thread between
two fingers when pinched and separated. (If this doesn't happen, add another egg.)
Transfer the mixture to a piping bag fitted with a straight pastry tip. Pipe out quarter-size rounds onto the baking sheet, spaced about 1-inch
apart.
Wet your fingertips with water and press down the tips of the rounds to flatten them. Make an egg wash by beating the remaining egg
with a fork in a small bowl. Gently brush the egg wash over the tops of the dough rounds.
Bake until the dough has puffed up and the tops are
nicely browned, 8 to 12 minutes. Lower the heat to 300 degrees F and let sit in the oven for another 5 minutes. Transfer to a rack to cool. A well-cooked profiterole
should be hollow on the inside and still a little soft inside. Let cool completely.
Whip the heavy cream to stiff peaks in a large bowl. Fit a second pastry
bag with a straight or star tip and fill with the whipped cream. Cut the profiteroles in half horizontally and fill with the whipped cream. Top with the lid. Set aside
in the refrigerator until ready to serve.
For the chocolate sauce: Heat the cream in a pot until just scalded. Pour the cream over the chopped chocolate. Tap the bowl to allow the cream to settle. Wait 2 minutes, and then stir
vigorously with a whisk until smooth and emulsified. Set aside to cool or until ready to serve. Serve about 1/2 cup of the sauce with the profiteroles.
Gingerbread Cookies
Ingredients
6 cups all-purpose flour, plus extra for kneading
6 tablespoons baking powder
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
1 tablespoon
ginger
Pinch of salt
5 tablespoons butter
3/4 cup honey
1 3/4 cups sugar
Juice of 2 lemons
Zest of 1 lemon
Zest of 1 orange
2 eggs
Directions
Preheat the oven to 325 degrees
F.
Sift the flour, baking powder, spices and salt together in a large bowl, and set aside.
In a small saucepan combine the butter, honey, sugar, lemon juice and the lemon and orange zest. Bring this to medium heat and cook until the
butter has melted and the sugar has dissolved. Let cool to about room temperature and beat in the eggs.
Make a well in the flour/spice mixture and add the egg/sugar mixture to the well. Using a fork, begin to gradually incorporate the flour into
the egg mixture. When the flour has mostly been incorporated, turn the mixture out onto a clean work surface and gently knead until the mixture is smooth and homogenous. Knead in a little more flour if the dough seems sticky. Chill dough for 1 hour or overnight.
Using a rolling pin, roll the dough to an even thickness of about 1/4-inch. Cut into desired shapes with cookie cutters. Place on a lightly greased or parchment-lined cookie sheet and bake for 20 to 25 minutes or until the cookies are firm and
lightly browned. Let the cookies cool for 3 to 4 minutes and transfer to a cooling rack.
When the cookies are completely cool decorate, as desired.
Cook's Note: If you are planning to hang the cookies, make a hole for the string before
baking.
Recipe courtesy Anne Burrell for 12 Days of Cookies 2008
Read more at: http://www.foodnetwork.com/recipes/anne-burrell/gingerbread-cookies-recipe.html?oc=linkback
Homemade Lady Fingers
Ingredients
2 tablespoons butter
3/4 cup plus 2 tablespoons sifted flour
4 egg yolks
1/2 cup sugar
4 egg whites, beaten until stiff
Pinch of salt
1 teaspoon vanilla
powdered sugar for
dusting
Directions
Preheat the oven to 350 degrees F. Grease and flour 2 baking sheets with 2 tablespoons butter and 2 tablespoons of flour. Mark parallel lines in the flour across the width of the tray about 4 inches apart. Put the
eggs and sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes, using the mixer. Add the egg whites, remaining 3/4 cup
flour, salt and vanilla, fold to mix thoroughly so the mixture is smooth. Fill a large pastry bag with a 3/4-inch plain tube with the mixture. Pipe fingers about 4 1/2-inches in length on to the baking sheet, using the lines as a guide. Dust the ladyfingers
with powdered sugar. Bake until for 15 to 18 minutes, or until just firm on the outside and soft in the center
**Recipe adapted from LaVarenne Practique Cookbook, by Anne Willan, published by Crown
Read more at: http://www.foodnetwork.com/recipes/homemade-lady-fingers-recipe.html?oc=linkback
Lemon Bars
CRUST
2 c all purpose flour
1 c butter softened (no substituting)
1/2 c powdered sugar
FILLING
4 eggs (slightly beaten)
2 c sugar
4 Tbsp flour
6 Tbsp lemon juice (i
use bottled)
FROSTING
1/2 c butter (softened)
1 c powdered sugar
1 tsp milk
2 Tbsp cold water
Directions
1 MIX CRUST INGREDIENTS WITH FORK AS YOU WOULD FOR A PIE CRUST. PAT INTO A 9X13 PAN WHICH HAS BEEN
GREASED AND FLOURED. BAKE AT 350 DEGREES FOR 15 MINUTES.
2 AS CRUST IS BAKING. MIX FILLING. AFTER CRUST HAS BAKED 15 MINUTES, POUR FILLING OVER CRUST AND CONTINUE BAKING FOR 25 MINUTES. COOL BARS COMPLETELY
3 MAKE FROSTING BY BEATING
BUTTER, POWDERED SUGAR AND MILK FOR 6 TO 8 MINUTES ON HIGH SPEED. THEN ADD 2 TBLSP. COLD WATER ONE AT A TIME. BEAT UNTIL SMOOTH. SPREAD OVER COOLED BARS.
Oatmeal Raisin Cookies I
- 2 eggs
- 1 teaspoon vanilla
extract
- 1 1/4 cups all-purpose flour
-
-
Prep 15 m -
Cook 10
m -
Ready In 1 h - Preheat
oven to 375 degrees F (190 degrees C).
- In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour,
baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
- Bake 8 to 10 minutes in the preheated
oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.
- http://m.allrecipes.com/recipe/10264/oatmeal-raisin-cookies-i/
Peanut Butter Blossom Cookies Recipe
Peanut Butter Blossom Cookies Recipe - 48 Hershey's Kisses chocolates
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon
salt
- 1/2 cup shortening
- 3/4 cup creamy peanut butter
- 1/3 cup sugar
- 1/3 cup packed light brown sugar
- 1 egg
- 2
tablespoons milk
- 1 teaspoon vanilla extract
- Granulated sugar for rolling cookie balls
- Preheat oven to 375 degrees. Line cookie sheets with parchment paper or silicone liners.
- Remove foil from the chocolate Kisses.
- In a small bowl combine the flour, baking soda and salt with a whisk until well blended; set aside.
- In a large bowl beat the shortening and peanut butter with an electric mixer on medium speed until
well blended.
- Add 1/3 cup sugar and brown sugar and beat until fluffy.
- Add egg, milk, and vanilla and beat until well blended.
- Gradually beat the flour mixture into the peanut butter mixture with the mixer on low speed, just until
combined.
- Shape the dough into 1-inch balls.
- Roll the balls in granulated sugar.
- Place on lined cookie sheets about 2 inches apart.
- Bake 8 to 10 minutes or until lightly browned.
- Remove from the oven and immediately
press a chocolate Kiss into the center of each cookie. (Cookies will crack around the edges.)
- Remove the cookies with a spatula to a wire rack to cool completely.
This recipe yields about 4 dozen Peanut Butter Blossom Cookies.
Pecan Squares
Ingredients 2 cups all-purpose flour 2/3 cup powdered sugar 3/4
cup butter, softened 1/2 cup firmly packed brown sugar 1/2 cup honey 2/3 cup
butter 3 tablespoons whipping cream 3 1/2 cups coarsely chopped pecans
Sift together 2 cups flour and 2/3 cup powdered sugar. Cut in 3/4 cup softened butter using a pastry blender or fork just until mixture resembles coarse meal. Pat mixture on bottom and 1 1/2 inches up sides of a lightly greased
13- x 9-inch baking dish. Bake at 350° for 20 minutes or until edges are lightly browned. Cool. Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a saucepan over medium-high heat. Stir in pecans, and pour hot filling
into prepared crust. Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool completely before cutting into 2-inch squares. Judy Russell, Birmingham, Alabama
Triple Gingersnappers
Ingredients 2 tablespoons light brown sugar 2 teaspoons dark molasses 1 large egg white 2 tablespoons
grated fresh ginger 1 1/3 cups all-purpose flour 1 tablespoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon
baking soda 1/4 teaspoon table salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/3 cup
crystallized ginger, minced Preparation 1. Beat first 4 ingredients at medium-high speed with an electric mixer 30 seconds. Add egg white and fresh ginger; beat 1 minute. Sift together flour and next 6 ingredients. Add flour mixture to butter
mixture; beat at low speed 30 seconds. Scrape bowl; fold in crystallized ginger. 2. Divide dough into 2 disks; wrap tightly in plastic wrap. Chill 4 hours to 3 days. Unwrap 1 dough disk; generously flour both sides. Place between 2 pieces of parchment
paper, and roll to 1/8-inch thickness. Chill 30 minutes. Repeat with remaining dough disk. 3. Cut chilled dough with a 2 1/2-inch round cutter; place cookies 2 inches apart on parchment paper-lined baking sheets. Chill 15 minutes. 4. Preheat
oven to 350°. Bake, in batches, 12 minutes. Rotate pans front to back; bake 4 more minutes. (Cookies will puff up and collapse.) Cool completely on parchment paper on wire racks.
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