Friday, December 7, 2012

Foodie Friday: C is for Cookie...

This weekend is our church's annual Christmas cookie sale. Having nothing else to do during the day (minus a custom order I just received), I have been baking up a storm. Here are some recipes I've found—all off of Pinterest—that are stress-free in the kitchen and flaw-free in your mouth.

Nutella Cookies

Oh, you heard correctly! Nutella cookies. Two ingredient Nutella cookies.

One cup Nutella + one egg + 375 F for 8 to 10 minutes =

Bonus points: these are (obviously) gluten-free! If you are trying to bake around someone with special dietary needs this holiday season, put these cookies at the top of your list. And make a few batches because everyone will want these. Unless they are a weirdo who hates Nutella, like Lawyer Mom.

Mint Chocolate Cookies

"My kids are HUGE fans of mint chocolate ice cream." writes Crafty Girl. What a coincidence, so am I! As soon as I saw this photo on Pinterest, I knew I had to try them:

The green food coloring is just perfection; the mint extract in the dough is a nice touch that makes it very minty. Here, for the link phobic, is Crafty Girl's (sister's) Mint Chocolate Cookie recipe (it's a bit more involved than the Nutella cookies):

  • 2 3/4 cup flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter (at room temperature) (Ed. note: I use salted and they came out just as fine)
  • 1 1/2 cup sugar
  • 1 egg
  • 1 tsp mint extract
  • 15-20 drops green food coloring
  • 1 bag of Andes mints (chopped)
  • Preheat oven 375 degrees.  
  • Sift the dry ingredients (flour, baking soda, baking powder and salt) together and set aside.  
  • Solicit your kids to unwrap the Andes mints...or, for the childless, do it yourself. Then, chop them up.
  • In a large bowl, cream together the butter and sugar until smooth. 
  • Beat in egg and mint extract. 
  • Gradually blend in the dry ingredients. Add green food coloring and mix until even colored.  
  • Last, but not least, fold in the chopped Andes mints.
  • Roll rounded teaspoonfuls of dough into balls, flatten, and place onto ungreased cookie sheets.
  • Bake for 8-10 minutes.  Let stand on cookie sheet for 2 minutes before moving them to wire racks to cool. 

Molasses Snickerdoodles

Much as I love chocolate, I figured the next batch should should be a touch less so. Just for variety's sake. Nothing can stop my incurable sweet tooth, however. NOTHING! So these snickerdoodles from Jen's Favorite Cookies are the next on my agenda today:

  • ¾ cup shortening
  • 1 cup sugar
  • ¼ cup molasses
  • 1 egg
  • 2 tsp. baking soda
  • ½ tsp. cloves
  • ½ tsp. ginger
  • 1 tsp. cinnamon
  • ½ tsp. salt
  • 2 cups flour

  1. Cream shortening, sugar, molasses and egg.
  2. Sift dry ingredients together, then add to sugar mixture and mix until combined.
  3. Form into balls and roll in sugar. Place on baking sheet and bake at 375 degrees for 7-9 minutes.

So there you have it! These are going to be my cookies for the season. What are yours?

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