Posts Tagged: brown sugar

Butter Cookie Recipes / Sugar Cookie Recipes — No Comments
8
Jan 12

Oatmeal Cookie Recipe

Oatmeal Cookie Recipe

INGREDIENTS

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
raisins or nuts (optional)

DIRECTIONS

1. In a medium bowl, cream together white sugar, butter, and brown sugar. Beat in eggs one at a time, then stir in vanilla.

2. Combine flour, cinnamon, baking soda,and salt. Stir into the creamed mixture. Mix in oats. If you are using nuts or raisins, mix into dough, combining well. Cover, and chill dough for at least one hour.

3. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into balls, and place 2 inches apart on cookie sheets.

4. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Makes approx. 36-60 cookies, depending on how large or small you make them.

Butter Cookie Recipes / Sugar Cookie Recipes — No Comments
11
Jun 09

Agression Cookies

2 cups unsalted butter, room temperature
1 cup sugar
2 cups light brown sugar
4 eggs
1 tbsp vanilla (this brand with a long name, sold at
William Sonoma)
4 1/2 cups flour
2 tsps baking soda

With thick Chinese meat cleaver, hack to pieces:
24 oz semi-sweet chocolate bar
12 oz white chocolate bar
14 oz macadamia nuts

Note: You may substitute chocolate and white chocolate
chips for the bars if you are not feeling particularly
angst-ridden.

Preheat oven to 375 degrees. In a large bowl, thrash
butter and sugars until uniform. Beat in eggs and vanilla.
Add flour and baking soda; whip until smooth. Toss in
chocolate chunks and nuts. To avoid the “chocolate chip
cookie cooked under a steam roller” look, refrigerate the
cookie dough for a couple of hours before baking.

Throw batter by tablespoons full onto an ungreased
baking sheet–aim so that the cookies land 2 inches apart.
Bake until golden, about 10-12 minutes. Using a spatula,
pry the cookies loose from the baking sheet, and allow
them to vent on wire racks.

Butter Cookie Recipes / Chocolate Cookie Recipes / Sugar Cookie Recipes — No Comments
8
Jun 09

Caribbean Coco-Almond Bars Recipe

Ingredients:
Cookie crust:
3/4 cup all-purpose flour
1/3 cup light brown sugar, firmly packed
1/4 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
3/4 cup toasted and finely chopped almonds (about 3 oz.)*
1 Tbsp. dark rum**
Coconut filling:
1 1/2 cups medium shred unsweetened coconut***
1/2 cup sweetened condensed milk
2 Tbsp. unsalted butter
2 Tbsp. dark rum
1/4 tsp. salt
Chocolate layer:
3 Tbsp. unsalted butter
4 oz. bittersweet chocolate (at least 60% cocoa), chopped
2 Tbsp. heavy cream or evaporated milk
Additional 1 cup shredded coconut and/or sliced almonds

*To toast almonds, place nuts in a single layer in an ungreased shallow pan. Bake at 350°F for 5 to 10 min., or until golden brown. Remove from pan to cool.
**Fruit juice (such as orange juice) may be substituted for dark rum.
***Unsweetened coconut can be found at many specialty and health food stores.

Directions:
1. Preheat oven to 350°F. Line an 8×8-in. square pan with foil that extends over edges of pan; butter foil.
2. In a food processor fitted with a metal blade or in a large bowl with a pastry blender, combine first 5 ingredients; add butter in small intervals while mixing until texture resembles cornmeal. Add nuts and rum; blend.
3. Press dough firmly and evenly into pan. Bake until crust deflates (it will puff at first) and edges are barely firm to touch, about 15 min. Cool slightly on wire rack.
4. As crust cools, blend filling ingredients together in a bowl. When crust is firm and still warm, spoon on filling; spread evenly. Return pan to oven and bake until edges turn golden, about 15 min. Remove and cool in pan on wire rack.
5. Make chocolate layer by combining all ingredients in a small saucepan over low heat or microwave-safe bowl. Heat (in 30 sec. intervals, if in microwave) while whisking until melted and smooth. Pour hot topping over filling; spread evenly. If desired, sprinkle coconut and/or almonds evenly over top while chocolate layer is still hot.
6. Refrigerate for 4 hrs. or overnight before bringing to room temperature and cutting into bars.

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