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http://www.projectfoodie.com/cookbook-recipes/recipe/cream-cheese-shortbread-with-toasted-walnuts.html

 

Makes about 36 cookies

 

  • 1 cup walnuts
  • 2 cups all-purpose flour
  • 1 teaspoon table salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract

Tip: If you can find dulce de leche at your market and you’re in a sassy mood, go ahead and sandwich two of these cookies together with some of the caramel spread.

 

1. Preheat the oven to 350°F.

2. Place the walnuts on a baking sheet and toast them in the oven for about 10 minutes. Let the nuts cool (leave the oven on). When the walnuts are cool enough to handle, put them in a food processor and pulse 2 or 3 times, until all of the large pieces have been chopped.

3. In a medium bowl, whisk together the flour and salt. Add the chopped walnuts, and stir to combine.

4. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, cream cheese, and sugar on medium speed until the mixture is light yellow and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the vanilla and mix on medium speed for 1 minute. Reduce the mixer speed to low, add the flour mixture, and mix for 20 seconds. Take the mixing bowl off the mixer and finish mixing the dough with a rubber spatula.

5. Scoop out a small round of dough, about 1 ½ tablespoons in size. Roll the scoop into a ball, place it on a parchment paper-lined baking sheet, and gently press the ball. Repeat, leaving 1 inch between cookies.

6. Bake the cookies for 14 to 16 minutes, until they are light brown around the edges. Transfer the cookies to a wire rack and let them cool.

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http://bunsinmyoven.com/2012/01/11/brown-butter-chocolate-chip-cookies/

Ingredients

  • 1 cup unsalted butter
  • 1/2 cup white sugar
  • 1 3/4 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 3 cups all purpose flour
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 lb chocolate chips/chunks
  • 1 cup chopped pecans

Instructions

  1. Begin by melting the butter in a small sauce pan over low heat, stirring constantly. The butter will foam and then once the foam subsides you will notice small dark flecks in the butter. Continue stirring until the butter has reached a dark brown color without burning. (I take it just to the edge of burning, but you can stop sooner.) Pour the butter in a small bowl and refrigerate until hardened again.
  2. Once the butter has hardened back up, cream it together with the sugars in the bowl of a stand mixer.
  3. Add the eggs one a time, mixing until fully incorporated.
  4. Beat in the vanilla and mix until light and fully.
  5. Combine the flour, baking soda, and salt in a small bowl and stir to combine.
  6. With your mixer on low, slowly add the flour to the butter mixture.
  7. Continue mixing until just incorporated. Do not overmix.
  8. Dump in the chocolate and mix for another couple of seconds to combine.
  9. Drop spoonfuls of dough onto a parchment lined baking sheet.
  10. Bake for 12 minutes in a 350 degree oven.