making it in midtown: 2012

Friday, December 14, 2012

Chai Spiced Sugar Cookies

This is a great recipe.

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups white sugar
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/4 teaspoon finely ground black pepper
1 cup unsalted butter, softened
1 egg
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees.

Line a baking sheet with parchment paper, set aside.

Mix together flour, baking soda, baking powder and salt.

Combine sugar, cinnamon, ginger, cardamom,

allspice and black pepper.

Set aside 1/4 cup of the sugar-spice mixture

for rolling the cookies.

Beat the butter and sugar-spice mixture until

light and fluffy, about 3 minutes.

Beat in egg and vanilla extract.

Slowly blend in dry ingredients.

Scoop 2 teaspoons balls.

Roll ball in sugar-spice mixture.

Place on prepared baking sheet about 1 1/2 inches apart.

Bake in preheated oven for 8 to 10 minutes.

Let stand on baking sheet two minutes before removing

to cool on wire racks.

Reese's Krispies

One part Reese's Cup. One part Rice Krispy Treat.

1 Cup Sugar

1 Cup Corn Syrup

1 1/3 Cup Creamy, Peanut Butter

4 1/4 Cup Rice Krispies

1 Pinch of Salt

4 Reese's Peanut Butter Cups, chopped

1 Handful Chocolate Chips

Melt the sugar, corn syrup, and peanut butter until smooth and evenly combined.

Remove from heat & add salt, cereal & choc chips. Wait about 1 min & add candy.

Drop onto wax paper & cool.

Mint Chocolate Chip Cookies

I'm not a big Mint Chocolate girl but most everyone else I know loves the combo.

I found these on this blog.

2 3/4 cup flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter (at room temperature)
1 1/2 cup sugar
1 egg
1 tsp mint extract
15-20 drops green food coloring
1 bag of Andes mints (chopped)

Preheat oven 375 degrees.

Mix dry ingredients

(flour, baking soda, baking powder and salt)

together and set aside.

Cream together the butter and sugar until smooth.

Beat in egg and mint extract.

Slowly blend in the dry ingredients.

Add green food coloring and mix until evenly colored.

Do one drop at a time. It's easy to over color.

Fold in the chopped Andes mints.

Bake for 8-10 minutes.

I burnt the bottoms slightly. Be careful.

They taste just like Mint Chocolate Chip ice cream!

Confetti Compost Cookies

My attempts at the craziest cookies on Pinterest.

1 1/2 sticks (12 tablespoons) of unsalted butter, melted and cooled
1 cup loosely packed brown sugar
1/2 cup granulated sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup crushed salt and vinegar potato chips
3/4 cup chocolate chunks
1/2 cup crushed salted pretzels
1/3 cup graham cracker crumbs
1/3 cup chopped heath bar
1/3 cup peanut butter chips
1/3 cup assorted sprinkles
1/2 tablespoon coffee grounds (yes, actual grounds!)

I 1/2'd all the ingredients and it made 19 pretty big cookies.

Preheat oven to 325 degrees F. In a bowl, mix together flour, baking soda and salt, then set aside.

In another bowl, whisk the cooled butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed and smooth. Gradually add in dry ingredients and mix with a spoon until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to help at one point. Fold in all of your add-in's here, using a spoon and also your hands to bring it together. I literally smashed the ingredients into the dough.

Roll dough into 1 1/2-inch balls and place on a nonstick baking sheet (I actually used this method of stacking the dough) about 2 inches apart. Bake for 9-12 minutes, or until the middles are just set. Don’t over bake! Let cool almost completely

[recipe idea from the milk cookbook, recipe slightly adapted from giant rainbow cookies].