Tag Archives: Cookies

S’mores? Yes please!

It all started with an invitation to a July 6th BBQ. Never one to show up empty handed, I immediately set out to find something fun to bring. One of the hosts threw down a challenge when asked “cookies or cupcakes?” His response, “Cookie Cupcakes of course.” Say what? Lots of cupcakes with cookie dough filling or sandwich cookie decorations were easily found but I go to thinking about BBQ and summer and childhood favorites when I stumbled on a series of smores inspired recipes.

20130705-170631.jpgMini S’mores “Cookies”

1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Whisk together in a small bowl, set aside.

1/2 cup room temperature butter
3/4 cup brown sugar
Cream together. I prefer to do this by hand.
Add
1 egg
1 teaspoon vanilla
3/4 cup graham cracker crumbs
1 cup chocolate chips

Combine well and then slowly add the flour mixture.

Use a greased mini muffin/brownie pan. Fill each space with about an inch ball of dough, flatten with your fingers.

Set your oven up so you have one rack close to the broiler and the other toward the middle of the oven.

Bake on middle rack at 350 degrees for 10 minutes.

Take out and immediately top each cookie with 1/2 large marshmallow. Turn oven to broil and place cookies on top rack. Watch closely as they will broil quickly. If you have a gas oven woth a boiler drawer it might be a little harder to keep an eye on. If you have a gas oven with a gas broiler in the oven be careful not to place the cookies too close.

Once the marshmallows have a delish carmel color to them remove from the oven and top each cookie with one piece of chocolate (I used regular hershey bars).

Let them cool completely in the muffin tin and remove with the help of an offset spatula.

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Glazed Lemon Cookies – fancy cookie that is easy to bake!

acme baking company glazed lemon cookie

At Acme Baking Company we get excited about baked goods that are easy to make and look great. These delicious glazed lemon cookies come up aces on both the ease and aesthetic fronts. Perfect little disks of crisp, delicate lemon cookie topped with a rich and bright glaze.

Glazed Lemon Cookies

Cookie Dough:
3/4 c. granulated sugar
2 tablespoons lemon zest
1 1/4 c. flour
1/4 teaspoon baking powder
1/4 teaspoon salt
12 tablespoons cold cubed butter
2 tablespoons fresh lemon juice
1 large egg yolk
1/2 teaspoon vanilla

In a food processor, blend the sugar and lemon zest until the sugar is yellow in color and slightly damp. Add the flour, baking powder and salt and blend until combined. Add the cubed butter and blend until the mixture looks like graham cracker crumbs.

Mix the lemon juice, egg yolk and vanilla in a glass with a pour spout. Pour as a steady stream into the dough mixture while the food processor is running. Let the dough continue to be processed until a ball forms.

acme baking company dough logAcme Baking Company wrapped dough log

Place a length of plastic wrap on your counter, transfer the dough to the plastic wrap and form a round log about 2 inches thick and 12 inches long. Wrap the plastic wrap around the dough and place in the fridge for at least 2 hours.

Cut the dough log into slices just shy of 1/4 inch thick. Place on a parchment lined baking sheet and bake at 325 degrees for 13-16 minutes until the edges begin to brown.

Let the cookies cool on until firm on cookie sheets then transfer to a cooling rack.

Glaze:
2 tablespoons lemon juice
2 tablespoons cream cheese
1 1/2 c. (6oz) powdered sugar

Whisk together the lemon juice and cream cheese until completely smooth. This took my a while and was definitely a forearm workout. Once complete smooth add the powdered sugar. If the mixture is a little too stiff (mine was) add a little bit of water (a couple of teaspoons max) and whisk until incorporated. Don’t be tempted to add more water, the mixture will come to the right consistency.

Spread about 1 tablespoon of glaze on each cookie disk. Spread the edges using the back of a spoon. Let the glaze set completely, this could take up to an hour.

Snickerdoodle! Just the name sounds fun

I think there are four cookies in everyone’s arsenal of go-tos. Chocolate chip is always at the top of the list, followed by peanut butter, oatmeal and the snickerdoodle! The snickerdoodle is second on my list of faves – it is a simple cookie with only 8 ingredients (if you count the cinnamon in the topping.)

I seem to be in a timewarp lately, baking all my childhood favorites. This recipe only incredibly slightly modified comes from a cookbook called Cookies which was published in 1980! I was four years old when this book came out and for some reason my mom had two copies so when I moved out, I took one. Shhhh, don’t tell my brother.

Snickerdoodles

1 c. butter
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
1 1/2 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

Coating

3 tablespoons sugar
1 tablespoon cinnamon

Method

I like to cream the sugar and butter together, then add the eggs one at a time. To keep things simple I throw in the baking soda and salt – let them mix a minute and then add the flour all at once. Don’t mix it too long, just until the flour is incorporated.

Make 1 inch balls of dough, roll in cinnamon sugar mixture place on baking sheet. Normally I line my sheets with parchment but for some reason snickerdoodles always turn out better if I line the pans with tin foil, shiny side down.

Bake at 375 for 10 to 12 minutes.

Should make about 3 dozen cookies