This month’s membership meeting was extra sweet with a festive cookie exchange! Members brought their favorite cookies for everyone to sample and shared the recipes, which we’re excited to feature in this blog. Keep reading to discover the delicious treats and try the recipes for yourself!
Looking for the perfect treat to satisfy your sweet tooth? Try the signature Chocolate Peppermint Cookies recipe from Andon Reid Bed and Breakfast.
Chocolate Peppermint Cookie
Serves: 30
Ingredients
1 cup Cold Butter (cut into cubes)
1 cup Brown Sugar
2/3 cup Sugar
2 large Eggs
1 teaspoon Vanilla Extract
1⁄2 cup Unsweetened Cocoa Powder 2 1⁄2 cups Flour (may use 1 cup of cake flour plus 1 1/2 cups of all purpose flour)
1 teaspoon Cornstarch
34 teaspoon Baking Soda
3/4 teaspoon Salt
1 1⁄2 cups Chocolate Chips
10-ounces Ghirardelli's Peppermint Bark Baking Chips
Crushed peppermint candy canes
Instructions
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream together butter, brown sugar, and sugar for 4 minutes
until light and fluffy. Scrape the sides of the bowl halfway through. Add eggs and vanilla and mix for 1 minute longer.
3. Fold in cocoa powder, flour, cornstarch, baking soda, and salt. Fold in chocolate chips
and peppermint baking chips.
4. Use medium sized cookie scoop and scoop out cookie dough. Roll top in crushed candy canes
5. Bake for about 12-14 minutes. These cookies will be slightly underbaked and will
continue to bake on the baking sheet once the cookies are removed from the oven. Let sit for at least 10 minutes to allow time for the cookies to set-up.
Craving something sweet and delightful? Try the signature Coconut Macaroons recipe from Bent Creek Lodge..
Coconut Macaroons
Yield: 26 golf ball size cookies
Ingredients
1 can sweetened condensed milk
1 Tbsp Vanilla
1/3 cup Egg whites (2 eggs)
7 cups Sweet coconut
1 cup chocolate chips
Instructions
Preheat oven to 350*
Mix condensed milk, vanilla, & egg whites together in mixing bowl fitted with paddle attachment.
Add coconut and mix well.
On half sheet pan lined with a Silpat silicone baking mat or parchment paper, use ice cream scoop to form firmly packed balls. They will not spread out when baked, so you can place them close together.
Bake 30-35 minutes. May need to rotate pan halfway through baking. Bake until brown on the top and bottom. Let them cool on the pan and freeze for 1 hour before applying chocolate.
Melt chocolate in the microwave. Dip just the bottom of the cookies in the chocolate and return to freezer for 2 minutes, just enough for chocolate to harden.
Using a spatula, drizzle chocolate over the top of the cookies and return to freezer again until the chocolate hardens.
Store macaroons in airtight container in the freezer. Best if served cold.
Searching for a cozy and flavorful treat? Try the signature Earl Grey Snickerdoodles recipe from Oakland Cottage Bed and Breakfast.
Earl Grey Snickerdoodles
Yield: about 8-10 cookies
Ingredients
1/2 cup unsalted butter, room temperature
2/3 cup granulated sugar
2 teaspoons vanilla extract
1 large egg
1 2/3 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon cream of tartar
1/2 tablespoon finely ground looseleaf earl grey tea
1/4 teaspoon salt
Cinnamon-Sugar Topping
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
Drizzle
1 teaspoon finely ground looseleaf earl grey tea
1/2 cup powdered sugar
1 tablespoon milk (or milk alternative)
Instructions
Preheat oven to 350 degrees F. Line a baking sheet with a silicone mat or parchment paper
and set aside.
In a large bowl, cream together the butter and sugar for 2-3 minutes on medium high speed until lightened in color and fluffy. Add in the vanilla extract and the egg, then mix on high until incorporated.
In a separate bowl, whisk together the flour, baking soda, cream of tartar, looseleaf tea, and salt. Add the dry ingredients to the wet ingredients, then mix on low until combined.67
In a small bowl, mix the cinnamon and sugar for the topping. Roll the cookie dough into balls, and then roll in the cinnamon-sugar topping. Transfer the cookie dough balls onto the prepared baking sheet, at least 2 inches apart.
Bake for about 13-14 minutes.
Let the cookies cool for 5-10 minutes on the pan before transferring to a cooling rack.
To make the drizzle: in a small bowl combine the looseleaf tea, powdered sugar, and milk. Add more milk or powdered sugar as needed until your desired consistency has been reached. Drizzle over the cookies and serve!
Adapted for Oakland Cottage Bed and Breakfast
These cookies are a huge favorite among our guests. They are a homemade version of the classic American supermarket cookies. They are hinted with a touch of molasses which elevates ever so slightly. The crème filling is super easy to whip up and sandwich between the 2 cookies. They are truly a delight.
Oatmeal Crème Pies
Servings: 30 Cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients (for cookie)
1 cup unsalted butter, room temperature
2 cups brown sugar (can use dark brown or light brown sugar)
2 tbsp molasses
2 eggs
2 tsp vanilla extract
21⁄2 cups all-purpose flour
1 cup old fashioned oats
1 1⁄2 tsp baking soda
1 tsp salt
Ingredients (for crème filling):
1⁄2 cup unsalted butter, room temperature
4 tablespoons shortening
4 cups powdered sugar
4 tbsp heavy cream
Pinch of salt
2 teaspoon vanilla extract
Instructions
Preheat the oven to 350 degrees.
Using a stand mixer or a hand held mixer cream the butter and sugar together until soft, light pale and fluffy. Then add in the molasses.
Add in the eggs, vanilla extract and mix well until fully incorporated.
Add in the flour, mix well. Add in the oats, baking soda and salt until fully incorporated.
Use a large tablespoon scoop and drop a ball of dough onto a cookie sheet lined with parchment paper.
Bake for 9-11 minutes depending on the strength of your oven. When they come out of the oven use a circular object in your kitchen to round off your cookies. This will help you have more round cookies when you go to match them up for each
sandwich. Let them cool completely.
While the cookies cool make the crème filling.
To make the crème filling cream the butter and shortening together until pale and fluffy. Add in the powdered sugar and cream until fluffy. Add in the vanilla extract, heavy cream and salt.
Pipe the crème filling onto the backside of the cookies and put another one on top of the crème piped cookie. Push them down together and repeat with the rest of the cookies.
Treat yourself to a sweet and buttery delight with the Pecan Bars recipe from Pinecrest Bed & Breakfast, a delicious take on a Cooks Illustrated classic.
Pecan Bars
Crust
1 c all purpose flour
1/3 c packed light brown sugar
1/4 c toasted pecans, chopped course
1/2 t salt
1/4 t baking powder
6 T cold unsalted butter, cut into 1/2” pieces
Pecan Filling
4 T unsalted butter
1/2 c light brown sugar
1/3 c light corn syrup
1 T bourbon
2 t vanilla extract
1/2 t salt
1 large egg, lightly beaten
2 c toasted pecans, chopped course
Instructions
For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Spray a 9" square baking pan with nonstick cooking spray. Fold two pieces of heavy duty foil lengthwise to measure 8" wide. Fit 1 sheet in bottom of greased pan, pushing it into corners and up sides of pan (overhang will help removal of baked bars.) Fit second sheet in pan in the same manner, perpendicular to first sheet. Spray again with nonstick cooking spray.
Place flour, brown sugar, pecans, salt and baking powder in food processor fitted with knife blade. Process mixture until it resembles coarse cornmeal, about five 1-second pulses. Add butter and pulse until mixture resembles sand, about eight 1-second pulses. Pat mixture evenly into prepared pan and bake until crust is light brown, about 18 minutes.
While crust bakes, make filling by melting butter in medium saucepan over low heat. Once melted, add brown sugar, corn syrup, bourbon, vanilla, salt and egg; whisk until combined. Add chopped pecans and stir.
Pour filling on top of hot crust and spread evenly. Bake until top is brown and cracks start to form across surface, 22 minutes. Let bars cool completely before removing from pan using foil handles to transfer to cutting board.
Satisfy your sweet tooth with the irresistible Chocolate-Covered Cherry Cookies recipe.
Chocolate-Covered Cherry Cookies
Preparation: approx. 90 min
Cook Time: 15 min
Makes: 15 Servings
Yield: approx. 30 cookies
Courtesy of Food Network
Ingredients
1 cup Flour All Purpose
1/2 cup unsweetened cocoa Dutch processed
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons almond paste
1/2 cup sugar
6 tablespoons butter unsalted at room temp
1/2 teaspoon vanilla extract
1 piece eggs large
30 pieces sweet cherries Well drained good quality cherries in syrup (approx. 14 oz jar Reserve some syrup Glaze
1/2 cup sugar
4 ounces chocolate Dark Chocolate chips
2 tablespoons Cherry syrup Reserved from the cherries
1/4 cup water
Instructions
Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
Line 2 baking sheets with parchment paper
Whisk together the flour, cocoa, baking powder and salt in a bowl until evenly combined; set aside
Break the almond paste into small pieces in the bowl of a stand mixer, add sugar and beat on low speed until the paste forms small crumbles in the sugar, about 2 minutes. Add half of the butter and continue beating until the mixture starts forming large clumps and wiping the sides of the bowl.
Add the remaining butter, increase the speed to medium high and beat until pale and fluffy, about 3 minutes.
Add the vanilla, egg and beat until smooth
Add the dry ingredients and beat on low until the dough just comes together.
Scoop 30 tablespoon-size portions of dough, roll into balls and divide between the prepared baking sheets, spacing them evenly apart.
Press a cherry in the center of each dough ball, then refrigerate the cookies on the baking sheets for 30 minutes
Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookie are puffed and set at the edges, 12-15 minutes. Cool the cookies on the baking sheets for 1 minute, then transfer them to a wire rack to cool completely.
For the glaze: Combine the sugar, 2 tablespoons of the reserved cherry syrup and 1/4 cup water in a small saucepan and bring to a boil, stirring to dissolve the sugar. Remove the saucepan from the heat, add the chocolate chips and stir slowly until smooth.
Using a teaspoon, spoon the chocolate glaze over the cherry of each cookie, letting it drip down the sides. Allow the glaze to set before serving.
Store the cookies in a single layer in an airtight container for up to 5 days
We hope you enjoy these recipes.
Whether you're craving something rich and chocolatey, nutty and buttery, or uniquely spiced, these signature recipes from our cherished bed and breakfasts are sure to bring a touch of warmth and flavor to your kitchen. Try them out, share them with loved ones, and savor the delicious memories they create!
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