I'm baking today for a friends Birthday party ..I was asked to bring the cookies. Here are two great recipes I love! One is from the Gourmet Magazine and one is from my friend Shandy! I hope you enjoy them as much as I do!!
I did not have any rollos on hand so I used mini Reese's Peanut Butter cups! Oh man are these good!!!
Caramel Filled Chocolate Cookies with White Chocolate Glaze
Ingredients
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1 c. butter, softened
1 c. plus 1 Tablespoon sugar, divided
1 c. packed brown sugar
2 eggs
1 t. vanilla extract
2 1/2 c. all-purpose flour
3/4 c. baking cocoa
1 t. baking soda
1 1/4 c. chopped pecans, divided
1 package (13 oz.) Rolo candies
4 squares (1 oz. each) white baking chocolate, melted
How to make it
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In a mixing bowl, cream butter, 1 cup sugar and brown sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda; gradually add to the creamed mixture, beating just until combined. Stir in 1/2 c. pecans.
Shape a tablespoonful of dough around each candy, forming a ball. In a small bowl, combine the remaining sugar and pecans; dip each cookie halfway. Place nut side up 2-inches apart on greased baking sheets.
Bake at 375 degrees F. for 7-10 minutes or until tops are slightly cracked. Cool for 3 minutes before removing to wire racks to cool completely. Drizzle with melted white chocolate.
This recipe should make about 5 dozen cookies =D
Lemon Sandwich cookies
1 1/3 cup all purpose flour
2/3 cup cornstarch
1/4 tsp. salt
2 sticks unsalted butter, softened
1/2 cup powdered sugar
1 tablespoon grated lemon zest
1 tsp. vanilla
sanding sugars
Filling:
1 cup powdered sugar
1tbs. grated lemon zest
1 tbs. fresh lemon juice
2 tbsp light corn syrup
1/2 stick unsalted butter, softened
Directions:
Preheat oven to 350*. Line two large baking sheets with parchment paper. Whisk together flour, cornstarch, and salt. beat together butter and powdered sugar until pale and fluffy. Beat in zest and vanilla. At low speed, mix in flour mixture just until a soft dough forms. Put sanding sugars in bowls. Roll a scant tsp. of dough into a ball and drop into sugar, turning to coat. reshape if necessary and transfer to a baking sheet. Repeat, spacing balls 3/4 " apart. bake until tops are slightly cracked but still pale, about 12-15 minutes. Bottoms will be pale golden. Cool cookies on a rack completely.
Beat together the filling ingredients until well combined. Put filling on half of the cookies(about 1 tsp) then sandwich with remaining cookies. Press gently.
Store in a container at room temperature for 4 days.
I did not have any rollos on hand so I used mini Reese's Peanut Butter cups! Oh man are these good!!!
Caramel Filled Chocolate Cookies with White Chocolate Glaze
Ingredients
--------------------------------------------------------------------------------
1 c. butter, softened
1 c. plus 1 Tablespoon sugar, divided
1 c. packed brown sugar
2 eggs
1 t. vanilla extract
2 1/2 c. all-purpose flour
3/4 c. baking cocoa
1 t. baking soda
1 1/4 c. chopped pecans, divided
1 package (13 oz.) Rolo candies
4 squares (1 oz. each) white baking chocolate, melted
How to make it
--------------------------------------------------------------------------------
In a mixing bowl, cream butter, 1 cup sugar and brown sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda; gradually add to the creamed mixture, beating just until combined. Stir in 1/2 c. pecans.
Shape a tablespoonful of dough around each candy, forming a ball. In a small bowl, combine the remaining sugar and pecans; dip each cookie halfway. Place nut side up 2-inches apart on greased baking sheets.
Bake at 375 degrees F. for 7-10 minutes or until tops are slightly cracked. Cool for 3 minutes before removing to wire racks to cool completely. Drizzle with melted white chocolate.
This recipe should make about 5 dozen cookies =D
Lemon Sandwich cookies
1 1/3 cup all purpose flour
2/3 cup cornstarch
1/4 tsp. salt
2 sticks unsalted butter, softened
1/2 cup powdered sugar
1 tablespoon grated lemon zest
1 tsp. vanilla
sanding sugars
Filling:
1 cup powdered sugar
1tbs. grated lemon zest
1 tbs. fresh lemon juice
2 tbsp light corn syrup
1/2 stick unsalted butter, softened
Directions:
Preheat oven to 350*. Line two large baking sheets with parchment paper. Whisk together flour, cornstarch, and salt. beat together butter and powdered sugar until pale and fluffy. Beat in zest and vanilla. At low speed, mix in flour mixture just until a soft dough forms. Put sanding sugars in bowls. Roll a scant tsp. of dough into a ball and drop into sugar, turning to coat. reshape if necessary and transfer to a baking sheet. Repeat, spacing balls 3/4 " apart. bake until tops are slightly cracked but still pale, about 12-15 minutes. Bottoms will be pale golden. Cool cookies on a rack completely.
Beat together the filling ingredients until well combined. Put filling on half of the cookies(about 1 tsp) then sandwich with remaining cookies. Press gently.
Store in a container at room temperature for 4 days.
4 comments:
These are both fabulous looking cookies - chocolate and lemon are my favorite flavored. You have a lucky friend!
These look great! Your friend is very lucky!
Love the peanutbutter cup idea for the cookies! I happen to be making Dorie's chocolate ganache ice cream, using cut-in-half peanutbutter cups as a mix-in. Happy baking and I know everyone will love all the cookies you are bringing. Sharing is such a great feeling, isn't it?
Great variety, love the 2nd colorful ones.
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