GourmAndrea

St Patrick's Day Cookies

I fell in love with the look of these cookies I got the recipe here. If you closed your eyes and tasted these cookies and tried to imagine what they would look like you would picture white sugar cookies but they are so fun and colorful, I love them!

St Patrick's Day Cookies makes approx 36

1 cup softened butter 
1 cup sugar 
1 egg 
1 teaspoon peppermint or almond extract or vanilla
1/2 teaspoon baking soda
2-1/3 cups all-purpose flour, plus 1 tablespoon to add to chocolate dough, if needed
1/3 cup chocolate chips  
2 tablespoons baking cocoa 
Sugar for rolling dough in 
Green coloring (I used 40 drops!)

1.) Cream together butter and sugar until fluffy 3-5min

2.) Beat in egg and extract

3.) Slowly stir in flour and baking soda

4.) Melt chocolate chips in a bowl over water or microwave 

5.) Divide dough in half mix melted chocolate and cocoa into half and green food coloring into other half.

6.) Take 1/2 tbsp of chocolate dough then 1/2 tbsp of green dough then put them together and roll into a ball then roll around in sugar.

7.) Put them on parchment lined baking sheet and use a glass to flatten balls to 1/4" thickness.

8.) Bake at 350F for 8-10 min, cool a few in on sheet then transfer to rack.

Chocolate Butterscotch Cookies

These are my husbands favorite type of cookies. I could care less about them (probably a good thing:) I like my cookies soft he likes them crispy, you know how it is! Igot this recipe from food.com and the only change I made was to double the vanilla.

Chocolate Butterscotch Cookies

Makes 36

2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
2/3 cup cocoa
1 cup butter or 1 cup margarine, softened
3/4 cup sugar
2/3 cup brown sugar, packed
2 teaspoon vanilla
2 eggs
12 ounces butterscotch chips
Directions:

1.) Preheat oven to 350 degrees.

2.) Combine flour, baking soda, salt, and cocoa in mixing bowl.

3.) Beat butter, both sugars, and vanilla until creamy.

4.) Beat in eggs.

5.) Gradually add flour mix.

6.) Stir in butterscotch chips.

7.) Drop by large tablespoonful onto ungreased cookie sheets.

8.) Bake 9-11 minutes, or until slightly set.

9.) Cool on cookie sheets another 2 min, than remove to wire racks.

Black and White Cookies-Joy Of Baking

I made these cookies for a mom group get together. I had never heard of them but I guess? they are a big thing in New York and you can get them at just about every coffee shop. The thing that makes them a little different is you actually frost the flat side of the cookie instead of the usual dome top. I got this recipe fom Joy Of Baking (fave site) and here is a link to the recipe. There is also a short history about the cookies there as well.

I found that these cookies flavor improved on the second and became incredible by the third day so feel free to make them ahead of time. I frosted them quite quickly and sloppily but if you have the time they could look gorgeous! Next time I think I will try to add a pinch of cinnamon to the cookie batter. 

Rolo Cookies

MMmmm These are my favorite cookies, I adore them! They are soft brownie like cookies and they have a Rolo chocolate tucked away in the center; genious! :) I got this recipe from my Alley-Mate (Thank you Delta!) she brought some over at Christmas and she had them in the cutest gingerbread man baggies that I assumed they were commercial (and wondered why commercial cookies tasted good) and asked her where she bought them. But alas here and her mom make them every year and she was kind enough to give me the recipe yay! I think I may make them at Halloween with all the extra chocolates I have because I did some with Reeses and some with Caramilks this time and they were all super good.

ROLO COOKIES

2 1/2 cups flour

3/4 cup cocoa

1 tsp baking soda

1 cup granulated sugar

1 cup brown sugar, packed

1 cup butter, softened

2 tsp vanilla extract

2 eggs

40 Rolo Candies (4 rolls)

A bit of sugar for rolling  cookies in

Large bar of white chocolate for dizzling tops

1.) Preheat oven to 375F

2.) In a small bowl combine flour,cocoa,baking soda blend well.

3.) In a large bowl beat sugar,brown sugar and butter until light and fluffy add eggs then vanilla; beat well. blend in flour mixture.

4.) Use 1 tbsp of dough for each cookie then wrap around Rolo Candy and roll tops in sugar.

5.) Bake for 7 to 10 min on ungreased cookie sheet or a parchment lined sheet.

6.) When cool drizzle with white chocolate (if chocolate is taking awhile to set put it in fridge for 20 min or so.) 

*Note: I would prep and shape these then let them sit for about 30 min before baking I found the rise and shape were much better on the cookies that rested awhile

Chocolava Cookies-Julie Van Rosendaal

Cookie craving anyone? For a couple days I have been fighting it and with my pregnancy due date in a couple days I am going to blame it on that :) So it was fate today that The Edmonton Journal Food section (I love that section) had an incredibly simple,fast recipe in todays paper it pulled me in.

These cookies have it all chocolate,soft middles,crispy edges and the best part 3 different kinds of sugar yum! The article says something about them being low in fat so that should impress all the 80's dieters haha.

Chocolava Cookies-Julie Van Rosendaal

Makes 20 cookies 

1 1/3 cups all purpose flour

1 cup sugar

1/3 cup packed brown sugar

1/2 cup cocoa, sifted

1 tsp baking powder

1/4 tsp salt (heaping if you use unsalted butter)

1/4 cup butter, softened

2 large eggs, lightly beaten

2 tsp vanilla extract

icing sugar for rolling

1.) Preheat oven to 350F

2.) Combine flour,sugar,brown sugar,cocoa,baking powder and salt.

3.) Add the butter and whisk or pastry cut it in until it is well mixed and crumbly.

4.) Add eggs and vanilla and stir until dough comes together, requires a bit of arm strength but keep going it will come together.

5.) Place a few heaping spoonfuls of icing sugar into a shallow dish. Shape the dough into 1 1/2 inch balls and roll in icing sugar. Put on a baking sheet that has been sprayed with non stick pray 2" apart. 

6.) Bake for 12-14 min until edges are just set and center is still soft. Let cool on pan a few minutes then transfer to cooling rack.

Per cookie: 111cal 2.6g fat