Category: Cookies

2¼ cups bread flour
2 teaspoons baking powder
8-ounce package cream cheese
1 stick unsalted butter, softened
1½ cups granulated sugar
1 tablespoon pure vanilla extract
½ teaspoon sea salt
1 egg plus 1 egg yolk
1 cup confectioners’ sugar, sifted, for rolling & dusting cookies

Whisk together flour and baking powder. Set aside.

Cream together cream cheese and butter until well blended, creamy and smooth. Add in sugar, vanilla and salt; mix until well combined and light and fluffy. Add egg and egg yolk and beat in well until creamy and light, about 1 to 2 minutes on medium speed.

Gradually add flour mixture and mix until just fully incorporated. Dough will be very sticky. Cover work bowl and refrigerate at least 2 hours or overnight.

Preheat oven to 325ºF.

Roll 1-inch dough ball in confectioners’ sugar to lightly coat. Place dough balls on prepared baking sheets lined with parchment paper at least 2 inches apart.

Bake in preheated oven until cookies have spread into round cookie shapes and are puffed and crackly, about 14 minutes. Do not overbake. The cookies will still be soft in the centers. If they start to brown around the edges, they have baked too long. The underside of the cookies should be only very lightly browned.

10 tbsp. salted butter, softened
1/2 cup sugar
1 egg
2 cups flour

In a bowl, use a hand mixer on medium speed to beat together butter and sugar until pale and fluffy, 2—3 minutes. Add egg and beat until smooth. Add flour and mix on low speed until just combined. Transfer dough to a work surface and form into a ball; halve ball and form each half into a flat disk. Wrap disks separately in plastic wrap and refrigerate until chilled, 1 hour.

Heat oven to 350º. Transfer one disk to a lightly floured work surface; using a rolling pin, roll out to 1/4″ thickness. Using a 1 1/2″ round or fluted cookie cutter, cut out rounds and transfer to parchment paper-lined baking sheets, spacing them 1″ apart; repeat with remaining dough disk. Bake, rotating baking sheets top to bottom and front to back halfway through cooking, until cookies are set but not browned, 8—10 minutes. Let cool before serving.

1 1/2 cups butter, softened
1 cup granulated sugar
1 cup brown sugar
4 eggs
2 1/2 teaspoons vanilla
1 teaspoon lemon juice
3 cups all-purpose flour
3/4 cup old-fashioned oatmeal, uncooked
3/4 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
3 cups semi-sweet chocolate chips
1 1/2 cups chopped walnuts

Preheat oven to 375 degrees. Line baking sheets with parchment paper.

Place the butter in a large bowl and cream lightly with an electric mixer.  Add the sugars and beat on medium speed for about 2 minutes.  Add the eggs, one at a time, beating well after each addition.  Add the vanilla and lemon juice and mix well.

In a separate bowl, stir together the flour, oatmeal, baking soda, salt and cinnamon. Add to the creamed butter mixture and stir well to blend.

Add chocolate chips and walnuts and stir to combine.

Using a 1/4 cup measure or a 2-oz ice cream scoop, drop the batter on the parchment-lined pans, leaving 2 -3 inches between each cookie. Bake for 13 – 15 minutes or until lightly browned around the edges. Remove from parchment and cool on wire racks.

3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk

Powdered sugar, for rolling out dough. Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

1/2 cup butter
4 ounces unsweetened chocolate
4 eggs
2 teaspoons vanilla
2 tablespoons instant coffee
2 cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
sifted powdered sugar

Melt butter and chocolate in sauce pan over low heat. Set aside.

In a bowl combine eggs, vanilla, coffee and sugar. Beat on a high speed until mixture is light and fluffy. Set aside.

Combine flour, baking powder and salt together and sift twice. Alternately add dry ingredients and chocolate mixture to egg mixture. Chill until batter is firm.

Preheat oven to 350F. Shape chilled batter in one-inch balls and roll in powdered sugar. Arrange in non-greased cookie sheet 2″ to 3″ apart and bake for 10 minutes. Remove from tray and cool on a wire rack.

1 cup Butter
3/4 cup Powdered sugar
1 teaspoon Vanilla
2 cups Sifted flour
3/4 cup Chopped macadamia nuts
1 cup Milk chocolate chips, or 1 cup semisweet chocolate chips
1-1/2 teaspoons Vegetable shortening

In large mixing bowl, beat butter, sugar and vanilla until light and fluffy. Gradually stir in flour until well blended. Stir in macadamia nuts.

Place dough on wax paper and shape into a roll two inches in diameter.

Wrap in paper and foil and chill at least two hours or overnight.

Preheat oven to 300 degrees.

Cut roll into slices approx. 1/4 to 1/2 inch thick. Bake on non-greased baking sheet for 20 minutes or until cookies begin to brown. Remove from oven; cool on wire rack.

Meanwhile, in a small bowl melt chocolate chips (microwave works well) and stir in shortening. Mix well. Dip one end of each cookie into chocolate mixture and place on wax paper.

Refrigerate cookies until chocolate hardens. Store in cool place.

2 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup light brown sugar, firmly packed
1/2 cup white sugar
1 cup salted butter, softened
1 large egg
1 teaspoon creme de banana liqueur or pure banana extract
3/4 cup (1 medium) mashed ripe banana
2 cups (12 ounces) semisweet chocolate chips
1 cup (4 ounces) chopped walnuts

Preheat oven to 300° F.

In medium bowl, combine flour, soda and salt. Mix well with a wire whisk. Set aside.

In large bowl with an electric mixer blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add egg, liqueur and banana, and beat at medium speed smooth.

Add the flour mixture, 1 cup of the chocolate chips and the walnuts, and blend at low speed until just combined. Do not over mix.

Drop by rounded tablespoons onto non-greased cookie sheets, 2 inches apart. Sprinkle cookies with chocolate chips, 6 to 8 per cookie. Bake 25-27 minutes or until cookie edges begin to brown. Transfer immediately to a cool surface with a spatula.