Honey Wheat Cookies

Every Friday someone in my office brings breakfast – we have about 50 employees so it works out well that everyone does it about once a year.  This past Friday was my turn.  Usually I bring my Grandmother’s hash brown casserole – everyone loves it and actually asks for it!  But, earlier this week we had a presentation all about wellness and I felt like bringing a casserole full of potatoes, cheese, butter, creamy soup and bread crumbs might not mesh well with the wellness presentation.

So, I went in search of things I could make that were healthier.  I came across these cookies on Stylish Cuisine.  The original recipe is from Dorie Greenspan’s book Baking from My Home to Yours.

I managed to substitute margarine and Splenda for the butter and sugar in this recipe and it still turned out fantastically!  I can only imagine how great they are with butter and real sugar!

Don’t be scared of the wheat germ.  We usually have it in the house and will put it on oatmeal or in smoothies – it’s really quite good and you can barely taste it in the cookie (to me, the biggest flavors in these cookies were the lemon and honey).  So tasty!

INGREDIENTS
1 3/4C. All purpose flour
1C. Wheat germ
1t. Baking powder
1/4t. Salt
1/2C. Sugar
2t. Grated lemon zest
1 stick (8T.) Unsalted butter, at room temperature
1/2C. Honey
1 Large egg

DIRECTIONS
Whisk together the flour, 1/2C. of the wheat germ, the baking powder and salt.

Working in the bowl of a stand mixer or in a large bowl, run the sugar and lemon zest together with your fingers until the sugar is moist.  Add the butter and, using the paddle or whisk attachment of a hand mixer, beat on medium speed for about 2 minutes, until creamy or smooth.  Add the honey and beat for another minute or two.  Add the egg and beat for about 2 minutes more, until you have a smooth, light , fluffy mixture.

Reduce the mixer speed to low and add the dry ingredients in 2 portions, mixing only until each addition disappears.  Scrape the dough out onto a large piece of plastic wrap and wrap well.  Chill the dough for at least 2 hours, or for up to 2 days.

Getting ready to Bake: Center a rack in the oven and preheat the oven to 350 degrees F.  Line two baking sheets with parchment or silicone mats.

Put the remaining 1/2C. wheat germ into a bowl.  Remove the chilled dough from the fridge and, working with a spoonful of it at a time, roll the dough between your palms into 1-inch balls.

Drop each ball into the wheat germ and turn to coat, then place the balls on one of the baking sheets, leaving about 1 inch of space between them(these don’t spread).  Use your palm or the bottom of a glass to gently flatten each cookie.

Bake the cookies one sheet at a time, for 10 to 12 minutes, or until they are just firm to the touch.  Transfer the cookies to a rack to cool to room temperature.  Repeat with remaining dough.

Storing: The cookies will keep at room temperature for about 3 days or wrapped airtight in the freezer for up to 2 months.

Husband Rating – 4 out of 5 – “Surprisingly delicious!!”

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Spumoni Chunk Cookies

I saw these cookies in the 2009 Betty Crocker Christmas Cookies booklet and thought they would be perfect for the upcoming Cookie-Off at my office (everyone brings in cookies, we all taste and vote on the best).  But, before I bring them to the office for the big contest I have to make a test batch, right?

I’m so glad I did.  These are wonderful!  Not too sweet, a tad salty, super-chunky with delicious fruit, nuts and chocolate!  I think we have a winner!

(My first pic with my new light box – what do you think?)

INGREDIENTS
1  (1 lb 1.5 oz) Betty Crocker sugar cookie mix pouch
1/2C. Butter, softened
1 Egg
1C. Dried cherries, coarsely chopped (I used craisins b/c Christopher hates cherries)
1C. Semisweet chocolate chunks
1C. Salted dry-roasted pistachio nuts, coarsely chopped

DIRECTIONS
Heat oven to 375°F.

In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in cherries, chocolate chunks and nuts.

On ungreased cookie sheets, drop dough by heaping tablespoonfuls about 2 inches apart.

Bake 10 to 12 minutes or until edges are golden brown.

Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.

Husband Rating – 4 out of 5 – I think I’d like these better without the nuts.

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Nutella Hazelnut Cookies

For the last 2 years I have been chatting with a wonderful group of girls online.  The one thing that brought us together – we were all married in May 2008.  These girls are just wonderful!  We’re all going through the same ups and downs of newleywed-dom together and it’s so nice to chat with them every week.

This year we decided to do a sweet treat exchange before the holiday season began.  Using Elfster, names were drawn and we went along our merry way, baking up a storm.

I have a new found love for Nutella, so I decided to make these cookies (from Visions of Sugarplums) for my secret sweet treat exchange gal.  Of course I had to taste test one of the cookies when they came out…just to make sure they were OK.  And they were!  Not too sweet and slightly crunchy.  I sure hope she likes them!

One note – these cookies spread out a lot!  Make sure to leave plenty of room in between cookies before baking.

INGREDIENTS
1/2C. Unsalted Butter
2oz. Unsweetened Chocolate, coarsely chopped
1 1/3C. Granulated Sugar
1 3/4C. All-purpose flour
1t. Baking Soda
3/4t. Salt
3/4C. Nutella
2 Large Eggs
2t. Vanilla Extract
1C. Coarsely Chopped Hazelnuts, toasted

DIRECTIONS
Preheat oven to 350 degrees.

Melt butter in a small saucepan over medium heat; cook butter, whisking frequently, until it turns golden brown and foams, about 3-4 minutes. Remove from heat and whisk in chocolate until melted. Place sugar in a large mixing bowl; add butter-chocolate mixture, and beat using a mixer on medium speed, until well combined and grainy – about 2 minutes.

In a medium mixing bowl, sift together flour, baking soda and salt and set aside.

Beat Nutella, eggs and vanilla into sugar mixture, until well combined, about 1-2 minutes.

Reduce mixer speed to low and beat in flour mixture until just combined; stir in hazelnuts until combined.

Roll tablespoons of dough into balls, place on cookie sheets, and flatten slightly using palms of hands. Bake for 12-14 minutes, or until set and slightly crisp. Cool 2 minutes before transferring to wire racks to cool completely.

Husband Rating – 3.5 out of 5 – Pretty good.

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Dark Chocolate Butterscotch Bars

Another sweet treat for my secret sweet treat exchange gal!

I saw these bars on Dinners for a Year and Beyond and while they looked delicious, I was puzzled by the lack of actual butterscotch.  So, I decided to make up for this by using half chocolate chips and half butterscotch chips.  Perfect!

INGREDIENTS
1C. Unsalted Butter, softened
1 3/4C. Brown Sugar, packed
1T. Vanilla Extract
2 Eggs
1C. Dark Chocolate Chips
1C. Butterscotch Chips
2 1/2C. Flour
1t. Baking Powder
1t. Salt

DIRECTIONS
Preheat oven to 350 degrees. Prepare a 9×13 baking dish and set aside.

Beat butter, brown sugar, and vanilla extract in a large bowl until creamy.

Combine flour, baking powder, and salt – set aside.

Beat eggs into the butter and sugar mixture.

Gradually beat flour mixture into butter mixture. Stir in 1/2C. of the chocolate chips and 1/2C. butterscotch chips.

Spread into prepared pan and sprinkle remaining chips on top.

Bake for 30 – 40 minutes or until a toothpick inserted in the center comes out clean. Cool in pan.

Husband Rating – 3.5 out of 5 – Very good, verging on too sweet.

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Classic Toll House Chocolate Chip Cookies

This week one of my very best friends, Adam, is having a birthday.  Unfortunately, I cannot be there to celebrate with him so I decided to bake up some chocolate chip cookies and send them along – nicely packaged in a reusable Tupperware container and plenty of paper towels to avoid breakage while in transit.

I have always had good luck with the classic Toll House chocolate chip cookie recipe, and that’s what I used today.  They’re slightly crispy, slightly chewy – in my opinion, the perfect cookie!

INGREDIENTS
2 1/4C. All-purpose flour
1t. Baking soda
1t. Salt
1C. Butter, softened
3/4C. Granulated sugar
3/4C. Packed brown sugar
1t. Vanilla extract
2 Large eggs
12oz. Semi-Sweet Chocolate Morsels
1C. Chopped nuts (did not use)

DIRECTIONS
Preheat oven to 375.

Combine flour, baking soda and salt in small bowl.

Cream butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl.

Add eggs, one at a time, beating well after each addition.

Gradually beat in flour mixture.  Stir in chocolate chips and nuts (if using).

Drop by rounded tablespoons onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown (mine took about 13 minutes, I think I just made them too big).

Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

 

Happy Birthday Dork!

 

 

 

 

Us at my wedding.

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Witch Hat Cookies

Aren’t these just too cute?  One of my co-workers gave me the idea and I just had to try it out for my Nephew’s first Halloween Party tomorrow.

They were so easy to make – perfect for a kid’s Halloween party.

INGREDIENTS
1 Package Chocolate Striped Shortbread Cookies
1 Bag Hershey’s Kisses (I used the caramel filled ones)
Orange icing

DIRECTIONS
It’s simple, unwrap Kisses, place over hole on cookie and pipe icing around the seam.  That’s it!  So easy!

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Samoas Bars

I love girl scout cookies…especially samoas.  There’s something about the combination of chocolate, coconut and caramel that I just love.  Unfortunately, my co-worker’s Granddaughter – my only source of said cookies – only sells them one precious time per year.  But, after finding this recipe on Beantown Baker I can fulfill my samoas craving whenever it hits.

These do take a bit of time, as each step has to cool completely before you put them together, but it’s definitely worth it!  I skipped the step at the end where you dip the bottom of the shortbread into the chocolate…mine was a little too crumbly to do that…but they’re absolutely delicious even without it.

INGREDIENTS
Cookie Base:
1/2C. Sugar
3/4C. Butter, softened
1 Egg
1/2t. Vanilla extract
2C. All purpose flour
1/4t. Salt

Topping:
3C. Shredded coconut (sweetened or unsweetened) – I used sweetened
12-oz Chewy caramels – I used the Kraft caramel bits
1/4t. Salt
3T. Milk
10 oz. Dark or semisweet chocolate

DIRECTIONS
First, make the crust.

Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.

In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepared pan and press into an even layer.

Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

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.

Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.

When cooled, cut into 30 bars with a large knife or a pizza cutter.

Once bars are cut, 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 bar into the chocolate and place on a clean piece of parchment or wax paper – I used a spoon to spread some melted chocolate on the bottom of each bar. I then laid them chocolate side up to set the chocolate.

Transfer all remaining chocolate into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.

Let chocolate set completely before storing in an airtight container.

Makes 30 bar cookies.

Husband Rating – 4 out of 5 – “Almost as good as the original.  The guys at work loved these too!”

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Snickerdoodle Cookies

Ya know, I’m beginning to think I’m not as bad of a baker as I originally thought.

Tonight’s attempt at Snickerdoodles (from the August 2009 Betty Crocker Cookies & Bars Magazine) was a success!  Christopher was so excited…now he can have his favorite cookies whenever he wants!

INGREDIENTS
1 1/2C. Sugar
1C. Butter or margarine, softened
2 Large eggs
2 3/4C. All-purpose flour
2t. Cream of tartar
1t. Baking soda
1/4t. Salt
1/4C. Sugar
1T. Ground cinnamon

DIRECTIONS
Heat the oven to 400°F.

In a large bowl, beat 1 1/2 cups sugar, the butter and eggs (I used my KitchenAid mixer) on medium speed until well mixed. With wooden spoon, stir in flour, cream of tartar, baking soda and salt until mixed.

In small bowl, mix 1/4 cup sugar and the cinnamon.

For each cookie, shape dough into 1 1/4-inch ball. Roll balls in cinnamon-sugar mixture. On ungreased cookie sheets, place balls 2 inches apart.

Bake 8 to 10 minutes or until set. Immediately remove cookies from cookie sheets to cooling rack.

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Husband Rating – 5 out of 5 – “My favorite!!”

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