2016 Nutmeg and Cookies Recipes

One Dog and His Boy scones

Ingredients:

2 cups of flour

1/4 cup of sugar, plus sugar for sprinkling

2 1/2 teaspoons of baking powder

1/2 teaspoon salt

1/2 cup of chocolate chips

1 1/4 cup of heavy cream

1 teaspoon milk for brushing tops

Directions:

1. Preheat oven to 425 degrees.

2. Prepare a baking sheet with baking liner.

3. In a large bowl whisk flour, sugar, baking powder and salt together thoroughly.  Stir in chocolate chips.

4.  Make a well in the center and pour heavy cream in it.

5. Use a rubber spatula to push the dry ingredients from the side of the bowl into the well, cutting and turning the mixture just until the dry ingredients are almost entirely moistened and the dough looks rough and shaggy.

6. Gather the dough into a lump and knead gently against the sides of the bowl five or more times pressing in the loose pieces until the dough comes together (it should not be smooth) and the sides of the bowl are fairly clean.

7. On cookie sheet pat the dough into 8 1/2 inch round about 3/4 inches thick.  Cut into 12 wedges.

8. Brush tops with milk and sprinkle lightly with sugar.

9. Bake until the tops are golden brown, 12 to 15 minutes.

10. Let cool.

ENJOY!

Winterling cookies

Ingredients

11/2 cups of flour

2 teaspoons of baking powder

2 teaspoons of cinnamon

1 teaspoon of salt

2 eggs

1/3  cup of Marsala cooking wine or grape juice

1/2 cup of dried cherries

1/4 cup of raisins

1/4 cup of flax seed

1/4 cup slivered almonds

1/4 cup of chopped up pecans

1/4 cup of chocolate chips

3 tablespoons of honey

Put dried cherries and raisins in air tight container with a just enough Marsala wine to cover dried fruit, soak overnight.

Stir flour,baking powder,cinnamon, and salt together in large mixing  bowl. Beat 1 egg with Marsala wine or grape juice in a small bowl. Stir wine mixture into the flour bowl. Mix in nuts and dried fruit into flour bowl. Add honey to mixture. With your hands in the bowl knead the dough, dough will be wet. Refrigerate cookie dough for an hour or more.

Preheat oven to 250 degrees Fahrenheit.

Line cookie sheet with parchment paper.

Place slightly rolled cookies on sheet about an inch apart.

Make egg wash; 1 egg beaten with a little water.

Brush egg wash on cookies.

Bake for 20 minutes. Then raise oven temperature to 350 degrees Fahrenheit. Bake cookies for another 12 minutes.

Let cool. Makes about 14 cookies

ENJOY!

Flora and Ulysses: the Illuminated Adventures Thumbprint Cookies

Ingredients:

2 ½ to 3 cups of sifted all purpose flour
2 teaspoons of baking powder
½ teaspoon salt
 1 stick of butter, softened at room temperature
 1 cup of sugar
 2 eggs well beaten
 1 teaspoon of vanilla extract
 ¾ cup chopped nuts
1 jar of raspberry jelly
Directions:

1. Preheat oven to 375 degrees
2. Prepare cookie sheets with baking liners
3. In a medium sized bowl sift together flour, baking powder and salt then set aside.
4. Cream butter and sugar together until it is light and fluffy. Add eggs and beat well. Add the vanilla.
5. Gradually add flour mixture to the creamed butter until the dough leaves the side of the bowl.
6. Chill cookie dough for a minimum of 15 minutes.
7. Roll dough into 1 inch balls and roll in nuts.
8. Place nut ball on cookie sheet and with your thumb make an indentation and fill with raspberry jelly.

Cool and ENJOY!



Elvis and the Underdogs Banana Split Cookies

 Ingredients:

2 cups of flour
1 stick of butter
2 ripe bananas mashed
1/4 teaspoon cinnamon
1 teaspoon baking soda
1 egg
1/4 cup brown sugar
2 teaspoons vanilla
1/4 teaspoon salt
1 1.7oz dark chocolate bar
1/4 teaspoon agave syrup
1/2 cup powdered sugar
2 teaspoons hot water
1 jar of maraschino cherries

Directions:

1. Pre-heat oven to 350 degrees.
2. Line 2 cookie sheets with baking mats
3. Cream butter and brown sugar until light and creamy.  Add egg and 1 teaspoon vanilla to mixture and combine well.
4. Mix in cinnamon to mashed bananas.
5. Gradually add flour, baking soda, and salt to mixture.
6. Add in mashed bananas.
7. Drop cookie dough on baking sheets about two inches apart.
8. Place one maraschino cherry in the middle of each cookie.
9. Bake for 12-14 minutes.
10. While cookies are baking, make chocolate drizzle by melting dark chocolate bar with agave syrup in microwave for about 1 minute.  Stir melted chocolate.
11. Mix hot water, powdered sugar and 1 teaspoon of vanilla together until mixture is smooth.
12.  Drizzle melted chocolate and powdered sugar mixture on baked cookies.
13.  Let cool.  Yield about two dozen.
ENJOY!

The Ghosts of Tupelo Landing Snickerdoodle Cookies

Ingredients:

2 3/4 cups of flour

2 teaspoons of baking powder

1/2 teaspoon salt

2 sticks of butter

1 1/2 cups plus 2 tablespoon

2 eggs

1 tablespoon of cinnamon

Directions:

1. Preheat oven to 350 degrees.

2. Prepare 2 cookie sheets with baking mats.
3. Sift together flour, baking powder, and salt.  Set aside.
4. Mix 2 tablespoons of sugar with cinnamon in a small bowl.  Set aside.
5. Cream butter and 1 1/2 cup of sugar until light and fluffy.
6. Add eggs to creamed butter and mix.
7. Gradually add sifted flour mixture to creamed mixture.  Mix until combined.
8. Roll cookie dough in 1 inch balls in cinnamon sugar mixture.
9. Place cookie balls at least 2 inches apart on baking sheet.
10. Bake for 15 minutes.  Cool. Yield about 3 dozen cookies.
ENJOY!

 

        One and Only Ivan Banana Cookies

Ingredients:

2 cups of flour

1 teaspoon baking soda

1 stick of butter, softened

1 egg

1/2 cup of brown sugar

2 ripe bananas, mashed

1 teaspoon vanilla

1/4 teaspoon salt

2/3 cup of yogurt covered raisins

Directions:

Preheat oven to 350 degrees.

Line two cookie sheets with baking mats.

Cream the butter and brown sugar until light and creamy.  Add egg and vanilla to mixture and combine well.

Gradually add flour, baking soda, salt.

Mix in mashed bananas.  

Fold in yogurt raisins.

Drop cookie dough on cookie sheets, about two inches apart.

Recipe makes about two dozen cookies.

Bake for 12-14 minutes.

COOL AND ENJOY!

Blossoming Universe of Violet Diamond Red Velvet Cookies

Ingredients

3 ounces 70% dark chocolate chopped

1 stick of unsalted butter

2/3 cup packed brown sugar

1/3 cup sugar

1 egg

1 teaspoon red food coloring

1 teaspoon vanilla extract

2 cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

1 cup sour cream

1 cup chocolate chips

Cream cheese frosting is optional

Directions

Preheat oven to 375 degrees. Line two cookies sheets with baking mats.

Melt 3 ounces of chocolate in microwave or double boiler, stir till smooth and let cool.

Cream the butter with brown and white sugar until light and fluffy. Beat in egg, food coloring, and vanilla. Make sure mixture is well blended.

In a separate bowl mix the dry ingredients (flour, baking soda, and salt).

Add dry mixture to creamed mixture alternating by adding sour cream. Add melted chocolate to mixture blend well. Stir in chocolate chips.

Drop cookie dough by dollops on to prepared cookie sheets. Leave room for spreading.  Yield two dozen cookies.

Bake for ten minutes. Shut off oven and let in oven for another five minute. Cookie is done when cookie bounces make from touch. Cool and frost cookie if desires.

                                  PIE Pecan Tassie Cookie

FOR THE DOUGH: 
• 1/2 cup pecans 
• 1/2 cup (4 ounces) mascarpone or cream cheese 
• 1/4 cup (1/2 stick) unsalted butter, softened 
• 3/4 cup all-purpose flour 
• Pinch of salt 

FOR THE FILLING: 
• 1 large egg 
• 1/4 cup packed light-brown sugar 
• 2 tablespoons pure maple syrup 
• 2 teaspoons pure vanilla extract 
• 1 tablespoon cocoa powder
• 1 tablespoon unsalted butter, softened 
• 1/4 teaspoon salt 
• 3/4 cup pecans, toasted and coarsely chopped 

Directions 
1. Preheat oven to 350 degrees. Make the dough: Process 
pecans in a food processor until finely ground (you should have 
about 1/2 cup); set aside. Put mascarpone or cream cheese and 
butter into the bowl of an electric mixer fitted with the paddle 
attachment. Mix on medium-high speed until well blended. Add 
flour, ground pecans, and salt; mix just until dough comes 
together. Alternatively, stir together ingredients with a wooden 
spoon in a large bowl. 

2. Roll dough into eighteen 1-inch balls, and press into 
bottoms and up sides of cups of mini-muffin tins. 

3. Make the filling: Whisk the egg, sugar, maple syrup, vanilla, 
butter, cocoa  powder, and salt in a small bowl. Stir in pecans. 
Spoon about 1 1/2 teaspoons filling into each muffin cup. 

4. Bake pecan tassies until crust begins to turn golden, about 
20-22 minutes. Let cool completely in tins on wire rack. Unmold. 
Pecan tassies can be stored in single layers in airtight containers 
up to 3 days. 

LIESL & PO Death by Chocolate Cookies

Ingredients:

5oz of dark chocolate
1 stick unsalted butter
1 1/2 cup butter
2 eggs
1 cup flour
1/2 cup cocoa powder
1 teaspoon cinnamon
1/8 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
3/4 cup of chocolate chips
1/8 of a teaspoon agave

Directions:

1.  Preheat the oven to 325 degrees.
2.  Prepare two cookie sheets with baking liner or 
parchment.
3.  Melt stick of butter with 4oz of chocolate.  Whisk 
all the dry ingredients, except sugar, together in a 
bowl, set aside.
4. In an electric mixer, mix eggs, sugar and vanilla 
on medium speed.
5. Mix in cooled, melted chocolate.  Save the bowl 
for making chocolate drizzle.
6.  Mix dry ingredients in slowly.
7.  Fold in chocolate chips.
8.  Drop cookies on sheets and bake for 15 minutes.
9.  While cookies are baking, make chocolate 
drizzle by melting 1oz of dark chocolate with agave.  
Stir drizzle.  Drizzle on cooled cookies. 
Recipe makes about 2-3 dozen cookies depending 
on the size of the cookies.


ENJOY!