Posts Tagged ‘Butter Cookies’

Cinnamon Butter Fingers With Chocolate Drizzle

Cakes and Cookies

I’m not always patient. In fact, most of the time I just want things to be ready in like 5 minutes, but we all know that’s not always possible (except when you make an omelet).

So the other day I craved for something sweet with my tea, I figured that by now I should sort of know what I’m doing in the kitchen and decided to just mix up something and hope for the best.

Let me tell you, it was worth the risk (calculated risk that is).

I came up with these finger cookies, and they are delicious. Not only that they taste really good, they made the house smell amazing and the kids super happy, because hey – cookies with chocolate, after 7pm, that’s a real treat.

Apparently, sometimes being impatient brings out the creative side in you.

these are whole wheat cookies so you can call them healthy if you really need another excuse to make them. they’re easy and can even be made with the kids (which might take longer – don’t say I didn’t warn you). Either way – they are a great coffee/tea companion.

Whole Wheat Cinnamon butter fingers Drizzled With Chocolate

Whole Wheat Cinnamon butter fingers Drizzled With Chocolate

Whole Wheat Cinnamon Butter Fingers With Chocolate Drizzle
Author: 
Recipe type: Dessert
Cuisine: Wholesome Desserts
 
Easy peasy finger cookies, made with whole wheat and drizzled with chocolate. the smell of cinnamon will probably make you want to eat them all before they're even baked.
Ingredients
  • 2 Cups Whole Wheat Flour
  • 100gr Butter (Room Temperature)
  • 2 Eggs
  • 4 ½ Tbsp Sugar
  • 2 Tbsp Cold Water
For the Cinnamon Coating:
  • 5 Tbsp Sugar
  • ½ Tbsp Ground Cinnamon
For the Chocolate Drizzle:
  • ¾ Cup Semi-Sweet chocolate Chips
  • 1 tsp Vegetable Oil
Instructions
  1. Preheat oven to 375F (180C)
  2. Mix the flour, butter, eggs and sugar and after they are all combined, gradually add the 2 Tbsp cold water to help the dough stick together and become softer.
  3. Divide the dough into 4 pieces and roll each piece into one long finger, about 1 cm/ ½ Inch thick
  4. Cut the long finger into small fingers, about 5cm/ 2 inch long. Repeat with the other pieces of dough.
  5. In a separate plate, mix the sugar and cinnamon for coating
  6. Roll each finger in the cinnamon-sugar mix and place on a parchment paper layered baking sheet
  7. Bake 17-20 minutes in the preheated oven
  8. While the cookies are baking, melt the ¾ cup chocolate chips in a small sauce pan, over medium heat while stirring constantly to avoid burning the chocolate
  9. While stirring, add in the 1 tsp oil and keep mixing until you get a smooth chocolate mix
  10. Remove the cookies from the oven and let them cool a bit (about 5 minutes)
  11. Using a fork, dip the fork in the melted chocolate and drizzle freely over the cinnamon fingers while they are still on the baking sheet
  12. Once you’re done drizzling, let the drizzled cookies cool completely. If you want to expedite the cooling process and make sure the chocolate is set, place the baking sheet in the fridge for 15 minutes.
  13. After cooling and after the chocolate drizzle is stiffens, cookies can be stored in an airtight container.

Whole Wheat Cinnamon butter fingers Drizzled With Chocolate

I’m not always patient. In fact, most of the time I just want things to be ready in like 5 minutes, but we all know that’s not always possible (except when you make an omelet). So the other day I craved for something sweet with my tea, I figured that by now I should sort […]

Read More

Lemon Meringue Butter Cookies

Cakes and Cookies

T’is the season for baking, or so they say, but really every season is a season for baking.

I know, I know it’s a tradition thing, but I don’t need a specific season to bake, or more specifically bake cookies.

Everywhere you look there’s cookies for the holidays, if it’s online, in-store, on brand websites, social media, it’s all over the place. But really, I think that the season of baking was made up because there was nothing better to do in this cold 🙂

Take me for example, it’s Sunday today and I can finally rest and basically do nothing, but what do I do? bake. And why? for 3 main reasons:

1. The kids

2. I like it

3. It’s so cold out and utilizing the oven seems like a nice getaway from the cold

Three weeks ago I bought a Lemon & Lime Marmalade from Pete’s Frootique in Downtown Halifax. It was on sale, and the best part was that it was all natural. No colors, no nothing, I had  to grab it.

When I bought it I had a cookie idea in mind, a simple idea that might end up looking like a million dollars. Today, three weeks later, I changed my mind last minute and ended up with an even better result.

After my son tasted these he gladly declared that I no longer need to make him lemon meringue pie, I can always just make these Lemon Meringue cookies. I also made them with homemade raspberry jam and although it tasted a bit sweeter they were so good. So good that it only took the kids and hubby about 2 hours to completely devour 45 cookies. Lucky for me (and you) I was able to snap some pictures.

So there you have it. The perfect lemon/raspberry meringue cookies. Whether it’s that season or not – these will always be a hit.

Lemon Meringue Butter Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

Lemon Meringue Butter Cookies
Author: 
Recipe type: Cookies
Cuisine: Pastries
Prep time: 
Cook time: 
Total time: 
Serves: 45 Cookies
 
Lemon Meringue Pie in a cookie. That's right! Butter cookies with lemon or raspberry and meringue. A surprisingly fun and easy recipe that ends up looking like a million dollars.
Ingredients
For the Cookies:
  • 2 Cups All Purpose Flour
  • 125gr Butter
  • 1 Cup Icing Sugar
  • 2 Egg Yolks
  • 5 Tbsp Water
For the filling:
  • Lemon Marmalade
  • (And/ Or) Raspberry Jam
For the Meringue:
  • 2 Egg Whites
  • ¼ Cup Icing Sugar
Instructions
  1. Preheat oven to 350F (180C) and layer a baking sheet with parchment paper.
  2. To quickly soften the butter, grate or cut into small cubes into the mixing bowl.
  3. In a stand mixer bowl combine the flour, butter, icing sugar and egg yolks. Mix until you get a crumbly mix (that resembles sand).
  4. Gradually and while mixing, add one tablespoon water at a time until the dough turns into one soft ball and everything is fully combined. Careful not to over mix it. Stop mixing once it’s all combined into dough.
  5. Using a teaspoon, scoop the dough one teaspoon at a time and roll each scoop of dough into a small ball. Place on a parchment paper layered baking sheet making sure the balls are about 1 inch apart.
  6. Gently press on each ball using the back of your palm to create a disc shaped cookie.
  7. Bake in the preheated oven for 7-9 minutes. Bottom of cookies should be golden when they are ready.
  8. Place the cookies on a wire rack to cool completely.
  9. Once cooled, spread a thick layer of lemon marmalade/ raspberry jam on each cookie and place back onto the baking sheet..
  10. Prepare the meringue by whipping the egg whites and icing sugar together on medium-high speed until stiff peaks form. You should get a firm and sable meringue.
  11. Using a piping bag (or a Ziploc bag with a cut opening on the bottom), pipe a bit of meringue on each marmalade/ jam covered cookie.
  12. Place the cookies back into the (still) preheated oven for 5 minutes or until meringue is golden.
  13. Remove from the oven, let cool and serve.
  14. Store in an airtight container in one layer.

Lemon Meringue Butter Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

T’is the season for baking, or so they say, but really every season is a season for baking. I know, I know it’s a tradition thing, but I don’t need a specific season to bake, or more specifically bake cookies. Everywhere you look there’s cookies for the holidays, if it’s online, in-store, on brand websites, […]

Read More

Honey Tahini Spelt Cookies

Cakes and Cookies

Trying to switch ingredients to create a healthier version is not always easy but it is always challenging – I love challenges.

When I say challenging I mean that the all purpose flour needs to be replaced with spelt flour or gluten free flour, sugar with honey or other natural sweeteners, oil/fat with natural and preferably non dairy oil/fat substitutes and so on.

The thing is that it may sound easy but not all ingredients behave the same as their substitutes. For example, Spelt flour has a low level of Gluten and as such will often result in crumbly or dry cookies, cakes and breads. It also requires fewer liquids as it doesn’t absorb as much as regular flour.

Sugar can be substituted with honey but honey is sweeter and it’s liquid and as such will need to be used in smaller amounts. So you see, it’s a whole religion this healthy living thing. But at the end of the day it’s worth it because everyone gets to enjoy yummy cookies that cause MUCH less damage to our body.

I’m not here to preach for healthy living but I do think that we all need to be open- minded and try new things. I think we need to be more aware of what the products on the supermarket shelves are made of and I think it’ll be best for everyone to just generally treat their body the best they can.

I just recently found out that for children for example – their nutrition by age 5 will determine their base for growing and developing. So although my kids are now older than 5, I still think that if not for ourselves, we do need to take care of our children and provide them with the best building blocks we can, so they grow strong, healthy and aware.

And now, I’ll stop being so serious and tell you that these cookies are AWESOME! Honey, Tahini, Spelt! So good! These turn nice and soft and addictive. Melt in your mouth round pleasures.

 

Honey Tahini and Spelt Cookies

Honey Tahini Spelt Cookies
Author: 
Recipe type: Desserts
Cuisine: Helthy Living, Low Gluten
Prep time: 
Cook time: 
Total time: 
Serves: 40 Cookies
 
Soft, Sweet and healthier cookies. Although these require 45 minutes to chill they are worth it!
Ingredients
  • 125gr Butter – Cubed (at room temperature)
  • ⅓ Cup Honey
  • 1 tsp Vanilla Extract
  • ½ Cup Raw Tahini
  • ½ tsp Ground Cinnamon
  • 1½ Cups Spelt Flour
  • ½ tsp Baking Powder
  • Walnuts – Optional
Instructions
  1. Mix the butter and honey together until well blended and add the tahini, vanilla and cinnamon.
  2. Add the flour and baking powder to the mix and stir until all the ingredients are fully combined.
  3. Place the dough in the fridge for 45 minutes.
  4. Preheat oven to 370F (180C)
  5. After 45 minutes scoop ½ teaspoon at a time and roll into balls. Press a walnut into the center of each cookie (optional).
  6. Place the balls about 1 inch apart from each other on a parchment paper layered baking pan and into the oven for 10 minutes or until golden brown.

Honey Tahini and Spelt Cookies

Update and disclosure: I also entered this recipe to the 2nd annual cookie contest (Christmas In July) sponsored by “Eat In Eat Out Magazine” (www.eatineatout.ca).

As a proud member of FBC (www.foodbloggersofcanada.com) I am entitled to participate in this contest (Contest Page) so I figured – Why not? :) Wish me luck!!

Trying to switch ingredients to create a healthier version is not always easy but it is always challenging – I love challenges. When I say challenging I mean that the all purpose flour needs to be replaced with spelt flour or gluten free flour, sugar with honey or other natural sweeteners, oil/fat with natural and […]

Read More

Butter Chocolate Thumbprint Cookies – Tiny Bites As A Big ‘Thank You’

Cakes and Cookies

It’s the end of the school year, and I always like to send something for the teachers. I mean, yeah we may not be 100% happy with how they dealt with things throughout the year but overall we need to keep in mind that these are the people our children spend most of the day with and that whatever they do and however they do it, it’s not always easy. So a simple thank you note or a small gift is something I personally believe is in order.

So I was wrecking my brain with what to give this year and decided to get it from my favorite place – my kitchen! I baked a few dozens of these bite size butter cookies, got pretty glass jars and wrote a little thank you note to go with it.

I’m kind of a crafty person so the process of making the gift is sometimes something I choose over just going to store and buy something made, but that’s the good ole crazy me.

The jars were all set yesterday and today I sent the kids to school with them. Hopefully the teachers are going to get them in one piece.

These cookies were a great fit for a gift because they only consist of 4 ingredients, they are easy and quick to prepare, they bake for about 10-15 minutes only and most importantly they look great and do not have any allergenic ingredient in them (eggs on nuts) so I could safely send the to school.

And now, I’ll wait until I pick up the kids from school to hear what the teachers had to say 🙂

Butter Chocolate Thumbprint Cookies

 

 

Butter Chocolate Thumbprint Cookies - Tiny Bites As A Big 'Thank You'
Author: 
Recipe type: Dessert
Cuisine: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 60 Cookies
 
Great melt-in-your-mouth bite size cookies that are made from 4 ingredients. Quick bake, quick make and super quick eat.
Ingredients
  • 220gr Unsalted Butter – melted
  • 2 Cups All Purpose Flour (240gr)
  • 1 Cup Corn Starch (100gr)
  • ¾ Cup Icing Sugar (60gr)
  • Semi Sweet Chocolate Chips
Instructions
  1. Preheat oven to 325F (160C)
  2. Cover baking sheet with parchment paper
  3. Place all the ingredients in a mixer bowl (can also be mixed by hand) and mix until you get a soft dough ball.
  4. Scoop ½ tsp and roll into small ball and place on the parchment paper covered baking sheet. Repeat with the rest of the dough and make sure you place cookie balls 1 inch apart from each other.
  5. Place one chocolate chip on top of each cookie and while you do that, press it gently into the cookie with your thumb (to create a small thumbprint)
  6. Place in the preheated oven for 12-14 minutes or until the cookies start to get a very light golden color.

 

Butter Chocolate Thumbprint Cookies

Update and disclosure: I also entered this recipe to the 2nd annual cookie contest (Christmas In July) sponsored by “Eat In Eat Out Magazine” (www.eatineatout.ca).

As a proud member of FBC (www.foodbloggersofcanada.com) I am entitled to participate in this contest (Contest Page) so I figured – Why not? :) Wish me luck!!

Idea for end of school gift

It’s the end of the school year, and I always like to send something for the teachers. I mean, yeah we may not be 100% happy with how they dealt with things throughout the year but overall we need to keep in mind that these are the people our children spend most of the day […]

Read More

Black and White Butter Cookies

Cakes and Cookies

We had such a relaxing weekend. We actually didn’t do anything! We just ate, watched TV, had a movie night and basically just chilled. Of course, our lack of motivation to do something else was a direct result of the wintery weather outside. It was way too cold and way too wet to think about an outdoor activity or about any activity as a matter of fact; so what do you think I did? Yup! Baked; Come on…when the winds are blowing it’s time for cookies and milk isn’t it? And so, I did just that. Took me maybe 5 minutes to prepare the batter, gave it another 30 minutes in the fridge and about 20 minutes after I had freshly baked cookies. The best kind of cookies – Simple!

 

Black and White Butter Cookies
Author: 
Recipe type: Dessert, Cookies
Serves: 60 Cookies
 
Great butter cookies with minimum work and maximum results.
Ingredients
  • 200 grams butter – melted
  • 2½ Cups All Purpose Flour
  • 2 tsp Baking Powder
  • 1 tsp Vanilla Extract
  • ¾ Cup White Sugar
  • 2 Eggs
  • 1 tsp Unsweetened Cocoa Powder
Instructions
  1. Place all ingredients in a mixer bowl and mix well until combined.
  2. Divide dough in 2. Place one half aside and to the other half add 1 tsp unsweetened cocoa powder and mix well until combined.
  3. Place both dough halves in the fridge for about 20 minutes.
  4. To shape the cookies, take ½ tsp from the light dough and ½ from the dark dough and create a small ball.
  5. Place on baking sheet lined with baking paper and flatten with your fingers.
  6. Place in pre-heated oven for 15 minutes until edges are starting to become brown.
  7. Remove from oven, let cool and keep in sealed container for freshness.

 

We had such a relaxing weekend. We actually didn’t do anything! We just ate, watched TV, had a movie night and basically just chilled. Of course, our lack of motivation to do something else was a direct result of the wintery weather outside. It was way too cold and way too wet to think about […]

Read More

Caramel Creme Cookies – With or Without Caramel

Cakes and Cookies | Videos

My all time favorite cookies are cookies originated in Argentina; they’re called “Alfajores”. I always thought that they are hard to make and therefore never made them before. The Alfajores are basically sandwich cookies filled with caramel crème (Dolche De Leche), and the cookies are made of soft, melt in your mouth dough.

In fact, it is so “melt in your mouth” that some people call it “flour cookies” 🙂 just because the dough is so flaky and floury. I have this old recipe I’ve been making for years now, for butter cinnamon cookies. These cookies are so good! Back in the days when we had our own restaurant, people used to come over and buy coffee just for the sake of a cookie, they were very successful. The great thing about these cookies is that they melt in your mouth but they are not too floury, and of course, they taste like butter 🙂

So what I did is use that old recipe and add the caramel crème filling to it, and guess what? Yup, I came up with my own version of Alfajores, my own Caramel Crème Cookies. You are going to love this recipe. You can make the cookies and fill with crème or just roll them into mall balls, bake, sprinkle with icing sugar and serve. A 2 for 1 deal – Sweet!

Here’s a video tutorial on how to make these and how they end up looking:


Caramel Creme Cookies - With or Without Caramel
Author: 
Recipe type: Dessert, Cookies
Serves: 50 Cookies - or 25 Sandwich Cookies
 
Great butter and caramel flavor in one cookie. You will love this, with or without the caramel filling.
Ingredients
  • 220gr Unsalted Butter – Room temperature or melted
  • 2 Cups All Purpose Flour (240gr)
  • 1 Cup Corn Starch (100gr)
  • 1 tsp Baking Powder
  • ¾ Cup Icing Sugar (or fine white sugar)
  • 1 Can Carmel Crème (Dolche De Leche) – for filling
Instructions
  1. Preheat oven to 325F (160C)
  2. In a mixer bowl, place all ingredients (except for the Caramel Crème) and mix until combined. If you are using melted butter, place dough in refrigerator for about 15-20 minutes before moving on.
  3. In a teaspoon, take dough and form into small balls. Flatten balls until they are about ½cm thick and place on parchment layered baking pan. If you do not want to fill the cookies, you can roll into small balls and place on baking pan.
  4. Place in oven for baking for about 15-20 minutes until golden. Put cookies aside to cool – do not touch them before they cool off.
  5. Divide cookies in groups of 2 and spread some caramel crème on one cookie and cover with the other.
Notes
Optional – You can roll the cookies on their side, in fine shredded coconut.

 

Update and disclosure: I also entered this recipe to the 2nd annual cookie contest (Christmas In July) sponsored by “Eat In Eat Out Magazine” (www.eatineatout.ca).

As a proud member of FBC (www.foodbloggersofcanada.com) I am entitled to participate in this contest (Contest Page) so I figured – Why not? 🙂 Wish me luck!!

My all time favorite cookies are cookies originated in Argentina; they’re called “Alfajores”. I always thought that they are hard to make and therefore never made them before. The Alfajores are basically sandwich cookies filled with caramel crème (Dolche De Leche), and the cookies are made of soft, melt in your mouth dough. In fact, […]

Read More