Cookies!

Hello friends!

This weekend was a super busy one :). I took Erin’s advice and started tackling my to-do list, but I will talk about that tomorrow.  For now I wanna share the recipe of the cookies Lauren and I made on Saturday night 🙂

Dirty Snowball cookies via Savvy mom

20121215_203924

You’ll Need

  • 1¼ cup sweetened coconut
  • 1 cup rolled oats
  • ¼ cup mini chocolate chips
  • ½ cup sugar
  • 2 egg whites
  • 1 tsp vanilla

Prep and Cook

  1. Preheat the oven to 325°F.
  2. Combine the coconut, oats, chocolate chips and sugar in small bowl and stir to combine.
  3. Add the egg whites and vanilla, and mix together with the dry ingredients, using your hands.
  4. Using a teaspoon and your hands, form macaroons into 1 inch mounds and place them on a parchment-lined baking sheet, about 1 inch apart.
  5. Bake for 13 to 15 minutes, or until golden brown around the edges. Allow to cool completely before transferring them to a cooling rack.20121215_203916

 

Jam Shortbread Thumbprints

20121215_203903

  • 3/4 pound (1 1/2 cups or 3 sticks) unsalted butter at room temperaturr
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • Jam or jelly of your choosing
  1. Roll shortbread into 1-inch balls and place on a cookie sheet. Flatten slightly with your palm.
  2. Make a small indentation in the top of the cookie using your thumb or finger. Spoon about a 1/4 teaspoon of jam into the hole.Chill for 30 minutes.
  3. Preheat the oven to 350°F. Bake for about 10-12 minutes and golden on the bottoms.

And the star of the show.. seriously these are amazing!

 

Hot Chocolate Cookies

 

20121215_224911

Ingredients

  • 1 stick (4 oz.) unsalted butter
  • 7 3 1/2 ounce bars  semisweet chocolate12 oz. chopped, 7.5 oz. cut into 1-inch squares and the rest for garnish
  • 1 1/2 cups flour
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups (packed) light brown sugar
  • 3 eggs, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 30 marshmallows

Directions

  1. In a medium saucepan, melt the butter and chopped chocolate, stirring frequently, over medium heat. Let cool for 15 minutes.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
  3. Using an electric mixer, beat the sugar, eggs and vanilla at low speed until smooth, 2 minutes. Mix in the cooled chocolate mixture just until blended. Add the flour mixture in 2 batches, mixing on low speed until just combined. Refrigerate the dough for at least 1 hour. (If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.)
  4. Position a rack in the upper third of the oven; preheat to 325 degrees . Line 2 large cookie sheets with parchment. Using a tablespoon, scoop the dough and roll between your palms to form 1-inch balls. Arrange about 16 balls 2 inches apart on each cookie sheet, flattening slightly. Bake until the tops of the cookies crack, about 12 minutes.
  5. Meanwhile, snip 8 marshmallows in half crosswise and stick 1 square of chocolate onto each of the cut sides.
  6. Remove the cookie sheets from the oven; gently press a marshmallow half, chocolate side down, into each cookie. Bake until the marshmallows are just softened, about 4 minutes. Transfer the pans to racks to cool for 5 minutes; grate the remaining chocolate over the hot cookies. Using a spatula, transfer the cookies to the racks; let cool. Repeat the process with the remaining dough, marshmallows and chocolate. Bake each batch on a clean sheet of parchment.

I love cookies 🙂 Share some cookie recipes with me 🙂

I hope everyone has a great day!

Cheers!

4 thoughts on “Cookies!

Thoughts?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s