Author: almost_rosey

50 States, 50 Cookies: Washington

by // // No Comments

I used shredded apple as opposed to dried apple as I don’t really care for dried apple chunks in cookies. I think if I would have added raw sugar on top of the cookies while baking they would have been absolutely delicious.

Apple Pie Oatmeal Cookies from Bob’s Red Mill United States of Cookies

Ingredients
  • 1 cup Cold Butter
  • 1-1/4 cup Brown Sugar
  • 1/2 cup Granulated Sugar
  • 2 tsp Vanilla Extract
  • 1 Egg
  • 1 Egg Yolk
  • 1/2 tsp Salt
  • 1/2 tsp Baking Soda
  • 1/2 tsp ground Cinnamon
  • 2 cups Organic Unbleached White All-Purpose Flour
  • 1 cup Rolled Oats
  • 2 cups Dried Apples finely chopped about the size of chocolate chips
Instructions
  1. Preheat Oven to 375 degrees.
  2. In a medium sized saucepan brown 3/4 cup butter over medium heat until light brown and nutty smelling. Add brown butter to mixing bowl and add remaining 1/4 cup cold butter. Stir until butter has melted. Stir in both sugars, and vanilla, until well combined.
  3. Mix whole eggs with egg yolks and add to brown butter/sugar mixture.Beat on medium high speed 30 seconds. Let mixture rest 3 minutes. Mix another 30 seconds and rest for 3 minutes repeating until butter mixture becomes thick and pale yellow. Add salt, baking soda and cinnamon, mix for 30 seconds. Scrape down the sides of bowl. Add flour and oatmeal. Mix just until combined. Stir in dried apple.
  4. Drop Apple Pie Oatmeal Cookie Dough onto an ungreased baking sheet spaced about 2″ apart using a standard sized cookie scoop or a heaping tablespoon. Bake for 8-10 minutes until edges are lightly brown. Allow to cool for 1-2 minutes before removing to a cooling rack. Store cookies in an airtight container.

50 States, 50 Cookies: Minnesota

by // // No Comments

If you grew up in Minnesota than you know what a spritz cookie is. They are at every holiday get-together. I’ve always been a fan. I mean they are full of butter and many of them have sprinkles. Enough said. If you haven’t made these or even tried them I urge you to do so. You do need a cookie press (cookie gun) but otherwise they are supper easy. The trick is to have an ungreased or unlined cookie sheet. When you press the cookie onto the baking sheet it needs something to stick to or it becomes a blob. Everyone has there favorite shapes too. My only regret is I din’t have enough sprinkles to add.

Spritz Cookies from Bob’s Red Mill United States of Cookies

Ingredients
  • 1 cup Butter room temperature
  • 1/2 cup Granulated Sugar
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 1/4 tsp Almond Extract
  • 1/4 tsp Salt
  • 2-1/4 cups Organic Unbleached White All-Purpose Flour
Instructions
  1. Preheat oven to 400.
  2. In the bowl of a stand mixer, or with an electric mixer, cream together butter and sugar. Beat in egg, vanilla extract, almond extract, and salt until creamy.
  3. With the mixer on low, or with a wooden spoon, slowly beat in flour until just combined.
  4. Place dough in cookie press fitted with desired template. Pipe dough onto an ungreased cookie sheet. Decorate with desired sprinkles, candies, etc.
  5. Bake for 6-8 minutes, or until edges of cookies just start to turn light golden brown. Remove to a wire rack to cool for 5 minutes before removing from cookie sheet.

50 States, 50 Cookies: North Carolina

by // // No Comments

I’ve spent two years of my life in North Carolina. Not all in one sitting. My dad lives there so I would spend summers and the occasional christmas there. When you add it all up it’s a fair amount of time. I loved it there. I loved my summer friends. I have so many memories. Surprisingly enough, I never really ate sweet potatoes or pecan pie while there. I was more apt to be eating cheesecake in the summer months. Fact: I used to eat a whole cheesecake every summer over the course of a week while there. It’s one of my favorite cakes. Anyhow, sweet potatoes, sweet potato pie, and pecan pie are all things I love. These bars are supposed to bring it all together. I think the crust could have been a little sweeter but otherwise they weren’t bad.

Sweet Potato Pecan Pie Bars from Bob’s Red Mill United States of Cookies

Ingredients
  • for the crust
  • 1 cup Gluten Free 1-to-1 Baking Flour
  • 1/2 cup Gluten Free Rolled Oats
  • 1/2 cup Butter softened
  • 1/4 cup Organic Coconut Sugar
  • 1/2 tsp Salt
  • for the filling
  • 1-1/2 cup sweet potato puree
  • 3/4 cups Full-Fat Coconut Milk
  • 1/4 cup Maple Syrup
  • 1 tsp Vanilla Extract
  • 1 tsp ground Cinnamon
  • 1/2 tsp Salt
  • for the topping
  • 1-1/2 cup Chopped Pecans
  • 1/4 cup Organic Coconut Sugar
Instructions
  1. Preheat oven to 350 degrees F. Use a stand mixer to mix your crust together: butter, gluten free flour, oats, and salt. Press crust evenly into an 8×8” pan and bake for 15 minutes. Let crust cool for 10-15 minutes.
  2. While the crust is baking, whip up your filling by placing the sweet potato puree*, maple syrup, coconut milk, vanilla, cinnamon, and salt in a high speed blender. Blend until smooth. Pour the filling onto the cooled crust and spread evenly across. Bake for 15 more minutes.
  3. While the filling is baking, mix together the chopped pecans with coconut sugar. Top bars with the pecan/ sugar mix and press down with fingers. Bake for an additional 25 minutes, then remove from oven. Cool completely before slicing and serving.
Recipe Notes

*To make the sweet potato puree, I slice about 4 medium sweet potatoes in half (the long way) and roast for 30 minutes in a 400 degree F oven. Once soft, I peel the skins off and puree the roasted sweet potato flesh.

 

50 States, 50 Cookies: Tennessee

by // // No Comments

 

I love marshmallow. I love desserts with marshmallow. Growing up I used to eat store-bought moon pies and never even considered that I could make them for myself.  Once I started baking regularly I was always very scared to make homemade marshmallow. I heard it was difficult. It really isn’t. I’m no expert in making candies  and have no idea what the “soft ball stage” is or anything like that but I can read a thermometer. I’m sure the more I make things like this I’ll actually no what those terms mean.

Homemade Moon Pies from Bob’s Red Mill United States of Cookies

For the cookies

  • 1/2 cup unsalted butter softened
  • 1/2 cup Granulated Sugar
  • 1/4 cup Packed Light Brown Sugar
  • 1/2 tsp Salt
  • 1 large egg
  • 1 Egg Yolk
  • 1 tsp Vanilla Extract
  • 1-3/4 cups Unbleached White All-Purpose Flour
  • 1 Tbsp Corn Starch

For the filling

  • 2 Tbsp Water
  • 2 Tbsp Light Corn Syrup
  • 1/3 cup Granulated Sugar
  • 1 Egg White room temperature
  • 1/2 Tbsp Gelatin Powder
  • 1 Tbsp Cold Water
  • 1/4 tsp Vanilla Extract
  • For the chocolate glaze
  • 12 oz Semisweet Chocolate chopped
  • 1 Tbsp Vegetable Oil
Instructions
Make the cookies
  1. In a large mixing bowl, beat the butter, sugars, and salt together with an electric mixer on medium speed until well combined. Add the egg, egg yolk, and vanilla; beat until incorporated.
  2. In a medium bowl, whisk the flour and cornstarch together. Add it to the butter mixture and beat until fully incorporated. Gather the dough into a ball, cover with plastic wrap and refrigerate for at least 2 hours.
  3. Preheat the oven to 350°F. Scoop 1 tablespoon sized pieces of dough and roll them into balls. Place the balls of dough 2 inches apart on a baking sheet lined with parchment paper or silicon mat. Bake for 10 to 12 minutes or until the edges of the cookies are lightly browned.
  4. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the filling
  1. Combine the water, corn syrup, and sugar in a small saucepan fitted with a candy thermometer. Bring to a boil and cook to “soft-ball” stage, about 235°F.
  2. Meanwhile, in a large bowl, beat the egg white on medium speed until soft peaks form.
  3. Sprinkle the gelatin over the water and set aside to soften. Once the syrup reaches 235°F, add in the softened gelatin and mix until fully dissolved. With the mixer running on low, slowly pour the syrup into the beaten egg white. Add the vanilla. Turn the mixer to medium-high speed and continue to beat until stiff. (This may take around 3-5 minutes)
  4. Transfer the marshmallow to a pastry bag fitted with a round tip. Pipe a large kiss of marshmallow on the bottom side of half the cookies. Top with a second cookie to form a sandwich. Refrigerate for 30 minutes.
Make the glaze
  1. Add chocolate and oil to a heatproof bowl and set it over a pot of barely simmering water. Stir constantly until chocolate is melted and smooth.
  2. Working with one cookie at a time, use a fork to dip it into the bowl of melted chocolate. Flip it over to fully coat the cookie in chocolate. Tap off any excess and let it drip back into the bowl. Place the cookies on a wire rack set over a large baking sheet.
  3. Refrigerate until chocolate is set. Keep cookies stored in the refrigerator until ready to serve. Cookies with keep for up to 3 days stored in an airtight container.

50 States, 50 Cookies: Louisiana

by // // No Comments

I’ve never had bananas foster dessert. I like bananas & banana bread. I even like banana cream pie if it’s been made recently. The longer a banana cream pie sits the more the banana flavor seeps into the crust & cream filling. I don’t like that. I know I’m weird. It tastes different though from the first day you make it and day 3 or 4. My guy actually prefers it after its sat a couple days. He like the banana flavor seepage. Anyhow, this dessert is yummy & super decadent. You really only need a small amount. I didn’t do so well with the brûlée part but it wasn’t terrible for my first time.

Bananas Foster Cookie Bars

Ingredients

Pecan Sugar Cookie

  • 1 cup Butter softened
  • 1 cup Granulated Sugar
  • 1 Egg
  • 1-1/2 tsp Vanilla Extract
  • 1 tsp Almond Extract
  • 3 cups Organic Unbleached White All-Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 3/4 cup finely chopped Pecans

Rum Cream Cheese Frosting

  • 8 oz Cream Cheese softened
  • 6 cups Powdered Sugar sifted
  • 1-1/2 oz Spiced Rum
  • 1-2 Tbsp Milk (likely not needed, see instructions in step 7)

Banana Topping

  • 4 – 5 in small Bananas cuthalf across the middle and then cuthalf lengthwise (reference photos above)
  • 2 Tbsp Coconut Oil melted
  • 1 oz Spiced Rum
  • 1/2 cup Sanding Sugar or even “raw” sugar would work

 

Instructions
  1. Position a rack in the center position of your oven and preheat it to 350 degrees. Line a 9×13″ baking pan with parchment paper, leaving some hanging over the edges as your handles (important for removal of cookie bar – see photos above) and set aside.
  2. In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment (or in a mixing bowl with a hand-held mixer), cream together butter and sugar until slightly fluffy, about one minute.
  4. Add in the egg, vanilla extract, and almond extract, and beat on medium-high speed for an additional minute. Turn the speed to low and add in the dry mix 1/2 cup at a time, waiting until each addition is fully incorporated before adding in the next – you may want a rubber spatula handy for this to help scrape down the bowl as necessary.
  5. Once all of the dry mix has been added and is incorporated, turn the dough onto your prepared baking sheet and press it into an even layer in the pan (see photos above for reference).
  6. Spread the chopped pecans in an even layer on top of the dough and gently press the pecans into the dough using your hands. Place the cookies into the oven and bake for 20 – 25 minutes, until the edges are slightly brown. Remove from the oven and let cool in the pan on a wire rack for about 1 hour, until the cookie is room temperature (you don’t want to frost the cookie until it is completely cooled down).
  7. Prepare your frosting by creaming the cream cheese (in a stand mixer with a paddle attachment or with a hand-held mixer) until slightly fluffy, about 1 minute. Scraping down the bowl with a rubber spatula as necessary, add in the powdered sugar 1 cup at a time, waiting for each cup to be incorporated before adding in the next addition. Once the frosting begins to appear super thick (around the 4th addition of powdered sugar, most likely) add in the rum and then continue with the remaining two additions of powder sugar. You want the frosting to be sturdy, as in slightly thicker than traditional cake frosting. If it is too thick, add a 1/2 tablespoon of milk at a time, mixing between each addition, until you’ve reached the desired consistency.
  8. Transfer the frosting to a piping bag (or a zip-top bag) fitted with a piping tip (we used a #195 tip) or simply skip the piping tip and snip off the edge of your bag to begin piping. Pipe in swirls on top of the cooled cookie, ensuring you cover the entire base of the cookie.
  9. Combine the coconut oil and rum in a mixing bowl and toss in bananas to coat evenly.
  10. Place your bananas, cut side up, on top of the frosting in two even rows (see photos above). Sprinkle with a very generous amount of sanding sugar and use your brûlée torch to brûlée each banana individually, taking care not to flame the frosting as it will melt (which is also no big deal, it just looks prettier when the frosting is kept in tact).
  11. Once the bananas have all been torched, place the entire pan into the refrigerator for 30 minutes to one hour to let firm up. This step can be skipped if you are in a rush, but it makes cutting them way easier and will yield a prettier product.
  12. Use your parchment “handles” to remove the cookie from the pan and place onto a cutting board. Use a super sharp knife to cut the cookies into desired shapes. We did four rows down and seven across to yield 28 cookies. Serve just as they are or with a scoop of vanilla ice cream, and enjoy!

50 States, 50 Cookies: Michigan

by // // No Comments

I liked these cookies but they were nothing special.

Caramel Apple Cookies from Bob’s red Mill United States of Cookies

Ingredients
  • Cookies
  • 1/2 cup Butter room temperature
  • 1/2 cup Granulated Sugar
  • 1 cup Brown Sugar
  • 1 large Egg
  • 1 tsp Vanilla Extract
  • 1/2 cup Apple Cider
  • 2-1/2 cups Organic Unbleached White All-Purpose Flour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 tsp ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1 cup Shredded Apple
  • Caramel Glaze:
  • 1/4 cup Butter
  • 1/2 cup Brown Sugar
  • 2 Tbsp Apple Cider
  • 1/2 tsp Salt
  • 1/2 cup Heavy Cream
  • 2 cups Powdered Sugar
Instructions
For the Cookies
  1. Preheat oven to 350° degrees F and line baking sheet with parchment paper or spray with non-stick cooking spray.
  2. In large bowl, or stand mixer, cream together butter, sugar and brown sugar. Add egg and vanilla and mix until combined. Add apple cider and mix.
  3. Add flour, baking soda, salt, cinnamon, and nutmeg and mix until incorporated but don’t over mix. Fold in shredded apple.
  4. Using cookie scoop, or tablespoon, scoop out dough onto prepared baking sheet. Bake cookies at 350° F for 10-12 minutes.
  5. Remove from oven and let cool on baking sheet for 3-5 minutes then transfer to wire cooling rack to cool completely before frosting.
For Frosting:
  1. In small saucepan, over medium heat, add butter, brown sugar, apple cider, and salt. Heat, whisking constantly until sugar has dissolved. Add heavy cream and whisk to incorporate.
  2. Remove from heat, add powdered sugar and whisk until smooth. Let stand for 10-15 minutes while cookies bake and cool to allow mixture to thicken.
  3. Transfer to plastic baggie and cut off small portion of corner. Drizzle over cooled cookies.

50 States, 50 Cookies: Oregon

by // // No Comments

I’ve mentioned before on how I can’t get anything in my grocery store. It can get very frustrating with trying to bake. Due to my lack of ingredients I omitted the hazelnuts & sea salt. They were super good otherwise.

Chocolate Shortbread Cookies with Hazelnuts & Sea Salt from Bob’s Red Mill United States of Cookies

Ingredients
  • 12 oz Bittersweet Chocolate finely chopped (divided)
  • 1-3/4 cups Organic Unbleached White All-Purpose Flour
  • 1/2 cup Unsweetened Cocoa Powder
  • 3/4 tsp Baking Powder
  • 3/4 tsp Kosher Salt
  • 1 cup unsalted butter
  • 3/4 cup Granulated Sugar
  • 1 tsp Vanilla Extract
  • 1/2 cup chopped Hazelnuts
  • Flake Sea Salt
Instructions
  1. Sift together the flour, cocoa powder, baking powder and salt. Set aside.
  2. Cream together the butter and sugar in a stand mixer, using a paddle attachment, until light and fluffy. Slowly add in the flour mixture, until just combined.
  3. Add vanilla and half of the chopped chocolate and beat until mixed.
  4. Lightly flour your working surface and divide the dough in half. Roll each half of dough into a log, about 1” in diameter. Wrap in saran wrap and refrigerate for at least 1 hour, until firm.
  5. Preheat oven to 300 degrees.
  6. Slice the cookie logs into ¼-inch thick rounds and place on cookie sheets. Bake for 15-20 minutes. The cookies will still be slightly soft to the touch.
  7. Let sit for 5 minutes, then transfer to wire racks to cool completely.
  8. Line a baking sheet with parchment or wax paper.
  9. Microwave the remaining chopped chocolate in 30 second intervals until smooth. Dip each cookie in chocolate, then place on parchment paper. Before the chocolate hardens, sprinkle each cookie with chopped hazelnuts and a sprinkling of sea salt.

50 States, 50 Cookies: Utah

by // // No Comments

I’ve made a cookie like this before using my lemon essential oil. Those were better than these in my opinion but these were a very light & fresh tasting cookie.

Lemon Honey Cloud Cookies from Bob’s Red Mill United States of Cookies

 

Ingredients
  • 1/2 cup Granulated Sugar
  • 1/2 cup unsalted butter room temperature
  • 1 Tbsp Lemon Zest
  • 2 oz Cream Cheese room temperature
  • 1/3 cup Honey
  • 1/2 tsp Lemon Extract
  • 1/2 tsp Vanilla Extract
  • 1 Egg
  • 1-3/4 cup Unbleached White All-Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • For the glaze:
  • 1 cup Powdered Sugar
  • 2-3 Tbsp Fresh Lemon Juice
  • 1 Tbsp Lemon Zest
Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a baking mat; set aside.
  2. Using a mixer, beat the sugar, butter and lemon zest on medium speed until light and fluffy, about 2 minutes. Add the cream cheese and mix just until combined. Add the honey, extracts, and egg, mix until combined. In a medium mixing bowl, whisk together the flour, baking powder and salt. With mixing speed on low, gradually add the dry ingredients, mixing just until combined.
  3. Using a standard size cookie scoop (#40 or 1.5 tablespoons) drop the dough onto the prepared baking sheet. Place in the oven and bake for 12-14 minutes or until the edges begin to brown.
  4. Remove from the oven and allow to cool on the sheets for 2-3 minutes before transferring to a wire rack to cool completely.
  5. When the cookies are completely cool, in a small bowl whisk together the powdered sugar, lemon juice and zest. Dip the tops of the cookies in the glaze, swirl to remove any excess. Allow to sit for 5 minutes to allow the glaze to set.
Reci

50 Staes, 50 Cookies: Wisconsin

by // // No Comments

I ended up using cranberries in place of cherries & walnuts in place of pecans because that’s what I had in my pantry. These were OK. Nothing special. Maybe I will try using maraschino cherries in the future.

Buttery Bourbon Cherry Cookies from Bob’s Red Mill United States of Cookies

Ingredients
  • 2-1/4 cups Organic Unbleached White All-Purpose Flour divided
  • 1 tsp Baking Soda
  • 1 tsp Kosher Salt
  • 1 cup Butter softened
  • 1-1/4 cups dark Brown Sugar
  • 1 Egg
  • 1 Egg Yolk
  • 1/4 cup Bourbon
  • 1 cup frozen Cherries thawed, drained, and roughly chopped, preferably Door County Cherries
  • 1/2 cup finely chopped Pecans
  • 1 cup Powdered Sugar
  • 2 tsp Bourbon
  • 2 tsp Water
Instructions
  1. In a small bowl, whisk together 2 cups plus 2 tablespoons of the flour with the baking soda and salt. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine butter and brown sugar until creamy. Add the egg and egg yolk and beat for just a few seconds until the yolks are broken up and slightly mixed. Add the bourbon and mix until the liquid is incorporated. Add the flour mixture and pulse until just incorporated.
  3. In a small bowl, toss thawed, drained, chopped cherries with 2 tablespoons of flour. Add cherries and pecans to the dough and mix by hand with a wooden spoon, folding carefully so that they are just incorporated throughout and the entire dough isn’t purple. Cover the bowl with plastic wrap and refrigerate at least 2 hours or up to 24 hours.
  4. Preheat the oven to 350ºF. Line a baking sheet with a Silpat or parchment paper. Use a medium cookie scoop to drop dough onto the prepared pan about 2 inches apart. Bake 11-12 minutes or until the tops of the cookies no longer look wet and the edges are just beginning to brown. Allow to cool on the pan for about 5 minutes before removing to a cooling rack to cool completely.
  5. Once the cookies are cooled, prepare the glaze by whisking 1 cup powdered sugar, 2 teaspoons bourbon, and 2 teaspoons water in a small bowl until smooth. If the glaze is too thick, add a bit more water. If it is too wet add a bit more powdered sugar. Drizzle glaze over cooled cookies and allow to set before eating or placing in an airtight container to store.

50 States, 50 Cookies: Nebraska

by // // No Comments

If there ever was a cookie you should make it is this one. These are so gooey & salty sweet with the buttery toffee flavors. I have to restrain myself from making them all the time just as it’s so hard to stop yourself from eating them all.

Butter Brickle Cookies from Bob’s Red Mill United States of Cookies

Ingredients
  • 1/2 cup unsalted butter softened
  • 3/4 cup Brown Sugar
  • 1 cup Granulated Sugar
  • 1/2 tsp Salt
  • 1-1/2 tsp Vanilla Extract
  • 2 Eggs
  • 2-1/4 cup Organic Unbleached White All-Purpose Flour
  • 1 tsp Baking Soda
  • 8 oz Toffee Bits
Instructions
  1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
  2. Sift together flour, baking soda and salt, set aside. In your mixer cream butter until fluffy, about 2 minutes. Add in sugars and vanilla, mix well. Add in eggs, mix until combined. Gradually add in flour mixture, mixing until incorporated. Fold in toffee bits.
  3. Drop by rounded teaspoon full onto parchment lined cookie sheets. Bake 9-11 minutes or until slightly brown. Cool on wire racks.