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Archive for the ‘Desserts – cookies’ Category

Iced pumpkin cookies

Posted by moderndaygourmet on September 27, 2009

2 1/2 cups flour
1 tsp baking powder
1 tsp soda
2 1/2 tsp pumpkin pie spice
1/2 tsp salt
1/2 cup butter
1 1/2 cup sugar
1 cup pumpkin
1 egg
1 tsp vanilla

2 cups powdered sugar
3 tablespoons milk
1 tablespoon melted butter
1 tsp vanilla

Mix dry ingredients (flour through salt) and set aside. Cream butter and sugar until combined; add pumpkin, egg and vanilla. Add dry ingredients and mix until combined. Drop by tablespoonfuls onto cookie sheet and bake at 350 for 15-20 minutes. Remove onto rack to cool and once cooled, spread with icing.


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Mediterraneo bars

Posted by moderndaygourmet on December 24, 2007

Crust (recipe follows)
1/4 cup sugar
2 tablespoons flour
2 large eggs
1/2 cup apricot preserves
1/3 cup fresh lemon juice
1/2 cup almond slices, finely chopped,plus 1/4 cup slices for garnish
Glaze (recipe follows)

While crust is baking, stir together sugar and flour in a medium bowl. Whisk in the eggs. Stir in the apricot preserves, breaking up any large pieces. Mix in the lemon juice. When the crust is ready, reduce heat to 300, slide the rack out without removing the pan, and pour the filling over the hot crust. Bake for 20 to 25 minutes until the topping no longer jiggles in the center. During the last 5 minutes, sprinkle on chopped almonds.

When done, set on a wire rack and cool completely in the pan. Drizzle the glaze across the surface. Lift the foil liner, and transfer to a cutting board. Use a long, sharp knife to cut into bars. Poke 3 or 4 sliced almonds into a fan design on each bar. Makes 16.

Crust: Melt 8 tablespoons unsalted butter in a saucepan over medium heat. Remove from heat, and stir in 1/4 cup sugar, 1/4 cup finely chopped almonds, 3/4 teaspoon vanilla and 1/8 teaspoon salt. Add 1 cup minus 2 tablespoons flour. Mix until just incorporated.

Line an 8×8 inch pan with foil, allowing foil to have flaps over two opposite sides. Mist with nonstick spray. Press crust into pan and bake for 25 to 30 minutes at 350 until crust is well browned on the edges and lightly browned at the center.

Glaze: Combine 1 cup powdered sugar with 1 tablespoon Amaretto. Add 1 to 3 teaspoons water gradually to thin until a drizzling consistency is obtained.

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Hazelnut sandwiches

Posted by moderndaygourmet on December 24, 2007

1/2 cup hazelnuts (toasted, skinned, cooled)
1/4 cup plus 3 tablespoons sugar (divided use)
3/4 cup plus 2 tablespoons flour
1 stick butter (cold, cut into pieces)
1 (13 ounce) jar Nutella

Pulse nuts with 1/4 cup sugar in food processor until nuts are finely ground. Add flour and pinch of salt, pulsing until combined. Add butter, and pulse until dough forms a ball. Divide dough in half and roll into 2 logs about 1 inch wide on a floured surface. Wrap in plastic wrap and chill for at least 1 hour.

Cut logs into 1/2 inch slices and place on baking sheet. Bake about 12 minutes at 350 until bottom edges turn a pale golden color. Cool on baking sheet for 2 minutes. Dip tops of warm cookies in remaining 3 tablespoons sugar; cool completely on rack.

Spread Nutella on half of the cookies and sandwich with the remaining cookies. Makes 15-18 sandwiches.

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Posted by moderndaygourmet on December 24, 2007

1 cup flour
1 teaspoon baking powder
1 (8 ounce) can crushed pineapple, drained very well
1 (14 ounce) can sweetened condensed milk
7 ounces sweetened coconut
1/2 cup butter, melted
1/2 cup almonds, toasted and chopped
1 teaspoon grated lemon peel
1/4 teaspoon almond extract
1 cup caramel ice cream topping
36 toasted whole almonds

Combine flour and baking powder; set aside. In large bowl, combined drained pineapple, condensed milk, coconut, butter, chopped almonds, lemon peel and almond extract. Mix well. Sprinkle flour and baking powder over pineapple mixture and mix well. If dough appears runny, add extra coconut to thicken it.

Drop by heaping tablespoon onto greased cookie sheet . Dough should mound. Bake for 12 to 15 minutes at 350 until lightly browned.

Let cool completely. Drizzle with with caramel. Top with a whole almond. Makes 2 1/2 to 3 dozen.

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Drop in and Decorate (cookies for donation)

Posted by moderndaygourmet on December 18, 2007

How cool is this? On another blog I found a link to Drop in and Decorate.

I think that would be loads of fun. Host a party and decorate cookies with friends and family, then donate them to a charitable organization, shelter, or other place in need.

Apparently this is done a lot at Christmas time but I almost think that another time would be better. Some other time of year when everyone else isn’t donating too. Good to spread the love over the whole year, not just December.

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Chocolate Hazelnut Cookies

Posted by moderndaygourmet on August 31, 2007

This is another Food Network recipe, from Everyday Italian.  I usually don’t bother with using orange sugar; I just use regular.  I think she made this recipe right before Halloween or something so that’s why it calls for orange colored sugar.

1 3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate hazelnut spread (recommended: Nutella)
1/2 cup butter, softened (1 stick)
1/2 cup sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup orange sprinkles, or orange sugar
1 (9-ounce) package of chocolate candy kisses, unwrapped (recommended: Hershey’s)

Preheat the oven to 375 degrees F.
In a medium bowl, combine flour, baking soda, and salt. Set aside.

In another medium bowl, place the chocolate hazelnut spread, butter, and both sugars. Using a hand mixer, cream the ingredients together, about 3 minutes. Add the
egg and vanilla and blend until incorporated. Stir in the dry ingredients, just until incorporated.

Shape the cookie dough into walnut-sized balls. Rolls the balls in the orange sprinkles or orange sugar, pressing to adhere. Place the cookies on a heavy cookie sheet about 4 inches apart. Bake for 8 minutes. Remove the cookies from the oven. Quickly place a chocolate kiss in the middle of each cookie. Return the cookies to the oven and bake for another 3 minutes. Cool the cookies on a wire rack.

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Laura Bush Cookies

Posted by moderndaygourmet on August 31, 2007

Well, according to the internet this is Laura Bush’s recipe.  And we all know the internet is always reliable info, right?  Whatever the case, these are yum. 

3 cups all-purpose flour
1 tablespoon. baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 1/2 cups (3 sticks) butter, at room temperature
1 1/2 cups granulated sugar
1 1/2 cups packed light-brown sugar
3 eggs
1 tablespoon vanilla
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans (8 ounces)

1. Heat oven to 350 F.

2. Mix flour, baking soda, cinnamon and salt in bowl.

3. In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars; beat to combine, 2 minutes.

4. Add eggs, one at a time, beating after each. Beat in vanilla.

5. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans.

6. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.

7. Bake in 350 F oven 17 to 29 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool.

Note: For 6 dozen small cookies, use 2 tablespoons dough for each. Bake at 350 F for 15 to 18 minutes.

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Posted by moderndaygourmet on August 31, 2007

This is from Cooking Light. Now I know cookies aren’t really “light” but I suppose everything is relative. This is one of my very favorite cookies.

7 tablespoons butter
1 cup white sugar, divided
1/4 cup brown sugar
2 tablespoons honey
1 egg
1 tablespoon ginger
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon vanilla
2 cups flour

Cream butter, brown sugar, and 3/4 cup white sugar. Add egg, vanilla, and honey. Sift together flour, soda, salt, ginger and add to butter/sugar mixture. Put in freezer for 30 minutes. Put remaining 1/4 cup sugar into a bowl. Spray hands with cooking spray and roll dough into 1 inch balls. Roll in sugar. Bake at 350 for 12 minutes. Makes 2 dozen.

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Cherry Pom Poms

Posted by moderndaygourmet on August 31, 2007

These are fun cookies and kind of unusual so I like to make them for parties and such.  My brother in law raved about these at Christmas one year.  Since they’re red, they’re a good choice for holiday things.

1 cup flour
1/2 teaspoon baking powder
1/2 cup oil (I use canola)
3 tablespoons cherry jello mix
1 small box (4 servings) vanilla pudding mix
2 eggs, separated
3 tablespoons milk
1/2 teaspoon almond extract
3/4 cup chopped walnuts
2 3/4 cups shredded coconut, divided
1 teaspooon water

Mix oil, jello, pudding, and egg yolks. Combine with flour and baking powder. Add milk and almond extract. Stir in nuts and 3/4 cups coconut. Form into balls. Whip water and egg whites to make an eggwash. Roll balls in the eggwash and then in some shredded coconut. Bake at 350 for 12-15 minutes.

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Chocolate Shortbread

Posted by moderndaygourmet on August 30, 2007

Found this in a dessert recipe cookbook I have.  For the Super Bowl, I cut them in football shapes and decorated with white icing to look like little footballs.

1 cup butter (2 sticks), softened
1 cup light brown sugar
1 teaspoon vanilla
2 1/2 cups flour
2 tablespoons cocoa

Cream butter and sugar till fluffy. Add vanilla. Add flour and cocoa; mix till all combined.

Roll out between 2 sheets of waxed paper to 1/4″ thickness and refrigerate 30 minutes. Cut out shapes and put on nonstick cookie sheet (or use cooking parchment paper), then refrigerate another 15 minutes so the shapes hold.

Bake at 350 for 12 minutes, turning the cookie sheet around when halfway done.

If you like, you can leave out the cocoa to make plain shortbread.

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