Baking

50 States, 50 Cookies: Louisiana

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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

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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

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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

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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

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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

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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.

50 States, 50 Cookies: New Mexico

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If you talk to people about licorice, I mean black licorice, or anise flavored things you will find there is a great divide. There aren’t too many people that are indifferent. They either think it’s super delicious or they think it’s downright vile.

I really like it. I think it stems from the fact that I grew up eating specken dicken on new year’s day. It is metwurst sausage pancakes flavored with anise. I know…sounds crazy. It is super yummy though. Anyhow, these cookies are almost like a snickerdoodle with a subtle anise flavoring. Not bad. I prefer regular snickerdoodles and pfferneuse cookies though.

Biscochitos from Bob’s Red Mill United States of Cookies

 

Ingredients
  • 1/2 cup Butter softened
  • 1/2 cup Shortening
  • 1 cup Granulated Sugar
  • 1 large Egg
  • 1 Tbsp Vanilla Extract
  • 1 tsp Anise Seed or use Caraway Seed as a substitute
  • 2-1/2 cups Unbleached White All-Purpose Flour
  • 1/2 tsp Salt
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • For rolling:
  • 1/4 tsp ground Cinnamon
  • 1/4 cup Sugar
Instructions
  1. In a stand mixer, cream together butter, shortening, sugar, egg and vanilla until fluffy. Add flour, anise, salt, baking powder, and baking soda and mix until incorporated.
  2. Form dough into two cylinders about 2 inches in diameter. Wrap tightly in plastic wrap and chill for 2 hours or overnight.
  3. Preheat oven to 350 degrees Fahrenheit. Combine sugar and cinnamon in a small bowl and set aside. Cut cylinders into about 1/4″ discs, roll each disc in the cinnamon sugar mixture around the outsides, and place on an un-greased cookie sheet, leaving 1″ gaps between each. Bake for approximately 12-13 minutes. Just after removing them from the oven, roll each disc, around the edges, in more cinnamon sugar for better coverage.
  4. Let cool on racks and store at room temperature in an air-tight container.

50 States, 50 Cookies: Hawaii

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I was excited for these cookies. Macadamia & White Chocolate Cookies are one of my all time favorite cookies. These were OK but I will stick with my traditional recipe.

Macadamia Nut Shortbread Cookies dipped in white chocolate from Bob’s Red Mill United States of Cookies

Ingredients
  • Shortbread Cookies:
  • 1/2 cup unsalted butter softened (vegan butter or coconut oil can also be use, but cookies may spread a little more)
  • 1/3 cup Maple Syrup
  • 2 cups Gluten Free 1-to-1 Baking Flour + extra for dusting
  • 1 cup finely chopped Macadamia Nuts
  • 1/3 tsp Salt
  • 1 tsp Vanilla Extract
  • White Chocolate:
  • 8 oz quality White Chocolate chopped
  • 1 Tbsp Palm Shortening or 2 tsp coconut oil
  • 1/4 – 1/2 cup Shredded Coconut cacao nibs, sprinkles, etc. for sprinkling
Instructions
  1. In a large mixing bowl, combine softened butter and maple syrup. Mix until well blended.
  2. Add 2 cups of flour and salt. Blend until well incorporated, about 1-2 minutes, and then mix in vanilla extract and macadamia nuts. If your dough is too dry for some reason, you can add a splash of water to bring it together; too loose add flour a tablespoon at a time until it forms a soft dough.
  3. Roll dough between to large pieces of parchment paper. Dust with a little flour if it gets sticky. Use any cookie cutter to cut out shapes and place 2-inches apart on a parchment lined baking sheet.
  4. Place pans in the refrigerator for at least 30 minutes to chill the dough. This helps the cookies hold their shape.
  5. Ten minutes before baking, preheat oven to 350F. Bake in the preheated oven for 12-15 minutes, or until edges are lightly browned and center is set. The cookies will be pretty light in color.
  6. Allow to cool slightly on the pan and then transfer cookies to a rack to cool thoroughly. They can be crumbly if handled when they’re hot.
  7. While cookies are cooling, begin to melt your chocolate. Place chocolate and oil in a heat-safe bowl over a pot of simmering water. Stir constantly until chocolate and oil are melted and mixture is smooth.
  8. Dip cooled cookies halfway into the melted chocolate and place on parchment paper or a wire rack. Sprinkle immediately with shredded coconut or other topping of choice before chocolate hardens.
  9. Stack finished cookies in an airtight container between pieces of parchment or wax paper. Makes about 2½ to 3 dozen cookies, depending on the cutter you use.

50 States, 50 Cookies: Georgia

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I love snickerdoodles. Who doesn’t? I was excited for these cookies. I thought the peach would give them a slightly sweet peace flavor & I thought the sweet potato aspect would be a nice way to bump up the nutrition.

I was wrong. Way wrong. These cookies were absolutely inedible. They had zero flavor.

Peach Snickerdoodles from Bob’s Red Mill United States of Cookies

 

Ingredients
  • 3/4 cup Organic Coconut Sugar
  • 3/4 cup Coconut Oil softened
  • 1/2 small Sweet Potato cooked and mashed
  • 1/4 cup Peach Preserves
  • 1-1/2 tsp Almond Extract or vanilla extract
  • 2-1/2 cups Gluten Free 1-to-1 Baking Flour
  • 1/2 tsp ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1/8 tsp Ground Ginger
  • 1/8 tsp ground allspice
  • 1/8 tsp Sea Salt
Instructions
  1. Preheat your oven to 350*F.
  2. In a stand mixer, combine the coconut sugar, oil, mashed sweet potato, preserves, and vanilla extract until thoroughly combined.
  3. In a separate bowl combine the flour, cinnamon, nutmeg, ginger, allspice, sea salt together.
  4. Using the stand mixer, slowly start combining the dry ingredients to the wet ingredients until smooth dough forms.
  5. Place dough on a long piece of parchment paper and roll into a log the width of the bottom of a coffee mug and place (while still wrapped in parchment paper) in the freezer to chill for 10 minutes.
  6. Remove from the freezer, slice into ½” rounds and place on parchment paper lined baking sheets. Sprinkle with cinnamon sugar if desired and bake for 18-22 minutes or until the edges have turned golden brown.
  7. Allow to cool on a cooling rack before enjoying!
Recipe Notes

A quick cinnamon sugar topping: Combine 3 TBSP coconut sugar with 1¼ tsp ground cinnamon.

50 States, 50 Cookies: South Carolina

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I love gingersnaps. I like them crunchy & I like them soft & pillowy. These are the soft & pillowy kind. I thought the concept of adding nutella to the ginger flavor was bizarre so only made half with the filling. I actually preferred the unfilled gingersnaps. I just don’t think nutella meshes well with strong gingersnap cookie flavor. I will be keeping this recipe on hand for Christmas season.

Ooey Gooey Gingersnaps from Bob’s Red Mill United States of Cookies

Ingredients
  • 3/4 cup softened Butter
  • 1 cup Brown Sugar
  • 1 Egg
  • 1/3 cup Molasses
  • 2-1/4 cup Organic Unbleached White All-Purpose Flour
  • 1 tsp ground Cinnamon
  • 1 tsp Ground Ginger
  • 1/2 tsp Ground Cloves
  • 1/4 tsp Salt
  • 1 tsp Baking Powder
  • Hazelnut Spread chocolate, caramel, or any other filling you would like
  • Granulated Sugar for sprinkling
Instructions
  1. To make your cookies, first combine dry ingredients in a bowl and set aside. Next, mix butter, sugar, molasses and the egg in a large bowl.
  2. Add in the dry ingredients slowly while mixing. Continue mixing until everything is evenly blended. Your dough might get a little thick/stiff, but that’s what makes it stay so pillowy through baking!
  3. Once that is finished, grab a cookie sheet lined with a silicone baking mat and spray it with a little nonstick spray. Now, take little handfuls of dough (about 2 tbsp each) and roll them into balls. If you don’t want to stuff them, go ahead and put them on your baking sheet. If you do want to stuff them, take each individual ball and poke a finger in the middle, making a “bowl” shape. Spoon in a bit of your hazelnut spread (or squeeze in with a corner cut off of a zip top bag). You don’t want to add too much, so make sure none is spilling out.
  4. Next, just close up your ball by pressing both sides together. Once closed, roll it a few times to make it back into a ball, and then dip in some sugar.
  5. Place on your baking sheet and bake for 10 minutes at 375 degrees. When they come out, they will be light, fluffy little pillows of goodness! Let them cool, and then serve!