2015 Nutmeg and Cookies Recipes

Saint Louis Armstrong Beach Praline Cookies

1 cup flour

1 cup dark brown sugar

1 egg

1 cup chopped pecans

½ cup butter softened

1 tsp vanilla

Preheat oven to 350 degrees

Prepare cookie sheets with lining.

Mix all ingredients together in a large bowl.  Mix well.

Roll cookie dough into balls and place at least two inches apart.

Bake for 14 minutes and let cool before eating.

Makes over two dozen.

White Fur Flying Dog cookies:

1 8oz bar of cheddar cheese shredded

1 ½ cups of oats

4 oz unsweetened applesauce

1 cup natural peanut butter

1 tsp baking powder

2 eggs

Prepare lined cookie sheets.  Mix all ingredients in a large bowl.  Mix well.  Form dough into 1 inch balls and place on prepared cookie sheet.  Bake for 20 minutes.  Cool cookies before sharing with your best friend.  WOOF!  Recipe makes around 36 cookies.

Tuesdays At The Castle Biscotti

1 ¼ cups whole wheat flour

1 ¼ cups yellow cornmeal

½ teaspoon baking powder

½ teaspoon coarse salt

6 tblspns coconut oil

1 cup sugar

2 lg eggs

¾ cup chocolate chips

1 cup almonds slivers

Preheat oven to 350 degrees.  Whisk together flour, cornmeal, baking powder and salt.  Put coconut oil in the bowl on an electric mixer fitted with the paddle attachment.  Mix on medium speed until smooth.  Add sugar and mix.  Mix in eggs one at a time, until well combined.  Reduce speed to low.  Add chocolate chips and almond slivers and mix until combined.

Transfer dough to baking sheet lined with parchment paper.  Pat into a log that is roughly 14 by  3.5 inches.  Bake until firm, lightly browned and slightly cracked on top.  30-35 minutes.  Let cool on a wire rack, about 15 minutes.

Transfer log to a cutting board.  Using a serrated knife, cut on the diagonal into ½ inch thick slices.  Arrange slices on a baking sheet lined with parchment.  Bake cookies, rotating sheet halfway through until they begin to brown at the edges, 15-18 minutes.

Unwanteds Linzer Cookies

1 cup coconut oil

1 cup confectioners sugar

2 cups plus 2 tablespoons whole wheat flour

1 teaspoon vanilla extract

½ cup of your favorite, colorful filling

Preheat oven to 400 degrees.  Prepare cookie sheet with parchment or baking liner.  Mix all ingredients except fruit filling.  Dough will be crumbly like pie crust dough (if dough is too crumbly add a little more coconut oil). 

Work dough into 2 balls.  Flatten balls into 2 disks.  Wrap disks in wax paper and chill for 20 minutes.  Roll disks flat.  Us a round cookie cutter or glass to cut circles.  Make sure to cut an even amount of cookies.

In half the cookies cut a smaller circle into the cookie so it looks like a donut.  Remove smaller circles and either bake or rework dough to make more linzer cookies.

Bake cookies for 10-12 minutes.  Let cool.  On the solid circle spread fruit filling over cookie then top with donut shaped cookie.

Shadow Chocolate Covered Digestive Cookies

¾ cup whole wheat flour

¼ cup all-purpose flour

½ teaspoon baking powder

1 tablespoon rolled oats

4 tablespoon butter

4 tablespoons brown sugar

4 tablespoons milk

1 cup cchocolate chips

1 tablespoon agave syrup

Preheat oven to 375.  Grease cookie sheet.

In a large bowl sift together the flour and baking powder.  Mix in the oatmeal.. Cream together the butter and the sugar and add to mixture.  Stir in the milk until mixture forms a thick paste.

Knead dough  on a floured surface until smooth.  Roll out dough to approximately 1/8 inch thickness.  Cut into 2 ½ inch rounds with cookie cutter.  Transfer to cookie sheets and prick with a fork.

Bake 15-18 minutes or until golden.  Let cool on the wire rack.

Microwave chocolate chips and agave syrup together for one minute.  Stir till chocolate is smooth.  Spread melted chocolate on cookies.  Let chocolate harden.

Walls Within Walls Black and White Cookies

1 ¼ cups all-purpose flour, ½ teaspoon baking soda

½ teaspoon salt

6 tablespoons unsalted butter softened

½ cup granulated sugar

1 large egg

¾ teaspoon vanilla extract

1/3 cup lowfat buttermilk

2 cups confectioners sugar

1 tablespoon plus 1 teaspoon agave syrup

2 ½ teaspoons fresh lemon juice

1 heaping tablespoon unsweetened cocoa powder

Preheat oven to 350 degrees.  Line two baking sheets with parchment paper.  Sift flour, baking soda and salt into a bowl, set aside.  In the bowl of an electric mixer fitted with the paddle attachment mix butter until creamy, about two minutes,  Add granulated sugar; mix until fluffy about 3 minutes.  Mix in egg and ½ teaspoon vanilla.  Mix in flour mixture in 3 batches alternating buttermilk.

Roll tablespoons of dough into balls (or use a ½ oz capacity ice cream scoop);  place them 2 inches apart on lined sheets.  Bake until bottoms turn golden, about 10 minutes.  Transfer to wire racks.  Let cool.

Whisk confectioners sugar, agave syrup, lemon juice, remaining ¼ teaspoon vanilla and 1 tablespoon water in a small bowl until smooth.  If necessary add more water (icing should be a bit thicker than honey).  Transfer  half to a small bowl.  Stir in cocoa; if necessary thin with water.  Spread white icing on half  o f each cookie’s flat side and cocoa icing on the other half.

Let cookies set at at least 30 minutes.

Liar and Spy AND Spy School Explosive Cookies

3oz raisins

¼ cup of hot sauce

2 ½-3 cups of all-purpose flour, sifted

2 teaspoons baking powder

½ teaspoon salt

¼ cup cocoa powder

1 stick of butter softened to room temperature

1 cup of sugar

2 eggs-well beaten

1 teaspoon vanilla extract

Soak raisins in hot sauce overnight.

Preheat oven to 375 degrees.  Prepare cookies sheets with baking liners.

Sift together flour, baking powder, salt and cocoa powder.  Cream butter and sugar together until it is lght and fluffy.  Add eggs and beat well.  Add vanilla extract.

Gradually add flour mixture until dough leaves the side of the bowl.  Chill cookie dought for at least 15 minutes.

Roll dough out.  Make a circle with cookie cutter or drinking glass.  Spoon some fo the raisins soaked in hot sauce on the cookie circle and wrap the dough around the raisins to cover and hide secret ingredient. 

Bake cookies on prepared sheets for 8-10 minutes.

Let cool and tase the explosion!

King of The Mound Oatmeal Cookies

½ cup (1 stick) plus 6 tablespoons softened butter

¾ cups firmly packed brown sugar

½ cup granulated sugar

2 eggs

1 teaspoon vanilla

1 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon salt (optional)

3 cups Quaker oats (quick or old fashioned, uncooked)

Preheat oven to 350 degrees.  In a large bowl beat butter and sugars on medium speed of electric mixer until creamy.  Add eggs and vanill and beat well.  Add cobined flour, baking soda, cinnamon and salt mix well.  Add oats, mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.  Bake 8-010 minutes or until gogolden brown.  Cool 1 minute on cookie sheets.  Remove to wire rack.

Cool completely.  Store tightly covered.

Joshua Dread Zombie Cookies

1 package of very soft or silken tofu
1/2 cup coconut oil (melted)
1 1/2 cup sugar plus more for rolling
1/2 cup cocoa powder
1 tbsp vanilla
1 tbsp coconut milk
3 cups whole wheat flour
1 tsp baking soda
1 tsp salt

Preheat oven to 350 degrees.  Prepare cookie sheet with parchment paper or baking mat.

Blend in blender: tofu and coconut oil until smooth.
Pour tofu mixture in to mixing bowl.  Add sugar, cocoa powder and vanilla to tofu mixture.  Stir well.

Add dry ingredients, flour, baking soda and salt to wet mixture.  Stir until dry ingredients are mixed in.  Add coconut milk and mix again.

Pour sugar into small bowl.

Roll dough into 2 inch balls.  Then roll cookie balls into sugar.

Place on cookie sheet 1 inch apart and bake for 13 minutes.  Cool and eat!