Cookie recipes
I really did mean to post all my cookie recipes before I packed them all up and gave them away and yes…we ate them. There are only a few left and they’ve been shoved around the cookie tray for days now and I’m so sick of them I can’t bear it. But as a woman of my word I will post the recipes, sans photos.
Double Chocolate Pecan Biscotti
adapted from Gourmet Magazine, December 1994
2 cups unbleached flour
1/2 cup dutch cocoa powder
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons butter, softened
1 cup sugar
2 large eggs
1 cup coarsely chopped pecans
1 cup chocolate chips
Preheat oven to 350
In a bowl whisk together the dry ingredients. In your mixer bowl beat the butter and sugar until light and fluffy. Add the eggs and beat well. Slowly add the dry ingredients and mix well. Add the pecans and chocolate chips, again mix well.
Turn the dough out onto a lightly floured counter top. Form the dough into two flattened logs about 12 inches long and about an inch or so in depth. Mine are usually 12″ x 4″ x 1″. carefully transfer them to a parchment lined baking sheet.
Bake for 35 minutes or until firm to touch. Remove from oven and allow to cool on the baking sheet for 5 minutes. Cut diagonally into 1/2″ to 3/4″ slices, depending on how you like them. Arrange on the baking sheet with a cut side down and bake for about 10 minutes or until crisp.
Cool on a rack.
I also made my mom’s Butterballs. Everyone makes these but here’s my version:
2 cups butter, softened
6 tablespoons sugar
4 teaspoons vanilla
4 cups unbleached flour
2 cups pecans, chopped
Preheat the oven to 350.
Cream the butter and sugar until fluffy. Add the vanilla and mix well. Add the flour slowly and mix well. Add the pecans. Once this is mixed, but not over-mixed you should give it 20 minutes or so in the refrigerator to firm up. Once that is done you can the dough into balls the size of quarters. Place them on a cookie sheet lined with parchment paper. Bake for 35 minutes. Allow them to cool and then roll them in powdered sugar.
The other cookie’s I made included Barmy Baker’s Chocolate Crinkles, Tummy Treasure’s Ginger Cookies (to which I added a tablespoon of cardamom), Barmy’s caramels, and some truffles from Smitten Kitchen, and this toffee, and Elise’s pecan pie
Obviously this food blogging has made me insane because there is no way any of us needed to eat all of that. But now that we’ve got that behind us we can go forward.
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Thanks for providing “printer-friendly” versions, it comes in handy. I took your Egyptian Chicken to work for our Christmas Buffet and it won rave reviews. Of course everyone wanted the recipe and now I can print it out in a flash. I’m glad you didn’t publish your cookie recipes until now…I already ate too much so I’ll tuck these away for next year!
Pam, Lovejoy the dog just found a stash of cookies that I left on a table. He has powdered sugar from the butterballs on his little face. So now we are off to walk off our cookies. Take care.