Posts Tagged ‘Cookies’

Quick and Easy Cookie Butter Cookies – Only 3 Ingredients Too

Cakes and Cookies

Having 2 growing kids (now 8 and 11) I find  they tend to want to munch on something more often. Maybe it’s boredom, maybe growth, maybe both, not sure. What I do know is that I need to make sure they are either busy or munching, or both – busy munching 🙂

To make sure that everyone’s happy I made these small cookies with my cookie butter.

Oh, did I not tell you yet? I found COOKIE BUTTER at the grocery store! after years of anticipation and a few parcels from overseas containing this amazingly tasty cookie butter, I finally found some here, in Halifax, at the grocery store. And with the risk of having this sound like I have no life (swear to god I do) – I was thrilled!

I made cookie butter cookies (now, try saying that 3 times fast) and the great thing is that surprisingly they are not too sweet (I hate it when it’s too sweet) and they only require 3 ingredients.
It took me 5 minutes to whip up the cookie batter and 10 more minutes to bake. In only 15 minutes I had happy-busy- munching kids. Oh, and cookies of course.

 

Cookie Butter Cookies

 

Quick and Easy Cookie Butter Cookies - Only 3 Ingredients Too
Author: 
Recipe type: Dessert
Cuisine: Cookies
Prep time: 
Cook time: 
Total time: 
 
Easy and fast with only 3 ingredients. These cookies will satisfy your sweet tooth while not beint too sweet at all.
Ingredients
  • 4 Tbsp Cookie Butter
  • 4 ½ Tbsp Whole Wheat Flour
  • 1 Egg
Instructions
  1. Preheat oven to 375F (185C)
  2. Place the 3 ingredients in a bowl and mix until fully combined. If the batter feels too soft to shape, place it in the fridge for 10-15 minutes.
  3. Scoop 1 tsp at a time and shape into balls and place on a parchment paper layered baking sheet about 2 inches apart.
  4. Press the center of each cookie with your thumb.
  5. Bake for 10 minutes in a preheated oven or until golden brown.

 

Cookie Butter Cookies

Having 2 growing kids (now 8 and 11) I find  they tend to want to munch on something more often. Maybe it’s boredom, maybe growth, maybe both, not sure. What I do know is that I need to make sure they are either busy or munching, or both – busy munching 🙂 To make sure […]

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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 […]

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Easy Spelt Biscotti

Cakes and Cookies

Biscotti. Biscotti. Biscotti.

It’s almost as if you say it enough times you’ll sound more sophisticated right? especially saying it with an Italian accent 🙂

I’m not sure why, but lately I’m seeing many biscotti recipes and mouth watering photos, of course it had to take a toll and here I am, writing about the biscotti I made.

But not just ANY biscotti, these are made with Spelt flour and honey, which means they’re kind of, sort of better for you if you need another reason to eat them.

I just used (again) whatever I had at home and so can you, you can sub the walnuts with a different kind of nut and the dates with your favorite chopped dried fruit, how amazingly convenient is that?

My biscotti also have a lemony aroma with a hint of cinnamon. the more the merrier I say.

Just keep in mind that Spelt flour is more crumbly than all purpose flour due to its lower gluten, so when you slice the biscotti, use a bread knife and make sure you don’t slice too thin.
And now, I’ll go away and leave you with this recipe.

Easy Spelt Biscotti

 

Easy Spelt Biscotti
Author: 
Recipe type: Dessert, Spelt
Cuisine: Italian, Healthy
 
So easy and so perfect with a cup of tea. And the best thing is that they're made with honey and spelt so they're good for you, eh.
Ingredients
  • ¼ Cup Honey
  • ½ tsp Vanilla Extract
  • 1 Egg + 1 Egg Yolk
  • ½ Lemon - Juiced
  • Zest from ½ lemon (same lemon you juiced)
  • 1 ⅓ Cup Spelt Flour (175gr)
  • ¼ tsp Baking Soda
  • 1 Tsp Baking Powder
  • ¼ tsp Salt
  • ½ Cup Walnuts (whole or halved)
  • ¼ Cup Whole Almonds (non salted or roasted)
  • ¾ Cup Chopped Pitted Dates
Instructions
  1. Preheat oven to 350F (175C)
  2. In a mixing bowl, whisk the honey with the vanilla, egg, egg yolk, lemon juice and lemon zest.
  3. Add in the flour, baking soda, baking powder, salt, walnuts, almonds and dates and mix everything well together until fully combined.
  4. Empty the bowl into a loaf pan covered with parchment paper.
  5. Smooth the batter using wet hands. Smooth and straighten the top.
  6. Place in the preheated oven for 25-30 minutes.
  7. Remove from oven and take out of the loaf pan. Let the cake cool completely before continuing.
  8. Preheat oven to 300F (150C) and prepare a large flat baking tray covered with parchment paper.
  9. Once cool, Slice the biscotti cake into 1cm thick slices and place the slices on the prepared baking tray.
  10. Bake in the oven for 20-25 minutes or until slices are dry.
  11. Cool and store in an airtight container.
Notes
**Note: best results when using convection oven, but a regular oven will work as well (time may vary a few minutes give or take)**

 

Easy Spelt Biscotti

Easy Spelt Biscotti

Biscotti. Biscotti. Biscotti. It’s almost as if you say it enough times you’ll sound more sophisticated right? especially saying it with an Italian accent 🙂 I’m not sure why, but lately I’m seeing many biscotti recipes and mouth watering photos, of course it had to take a toll and here I am, writing about the […]

Read More

Almond Brown Sugar Spelt Cookies

Cakes and Cookies

Me and my Spelt flour again – yay! 🙂

This time, there is no real story behind these cookies other than the fact that I REALLY wanted something sweet and crunchy for dessert. These cookies were perfect because the dough needs to be stored in the fridge for 2 hours prior to making the cookies, and that gave me enough time to finish eating (and preparing) dinner and then move to next favorite thing which is making these cookies.

They are easy to make and the best part is (aside from the flavour) that you can make the dough, roll it into a tube (kind of like a sausage) and freeze for up to a couple of months, and then when you have company over or when you have that sweet tooth craving, all you need to do is remove the dough from the freezer, slice it and bake it and within minutes you got yourself freshly baked cookies.

Now how’s that for a huge bonus feature. You’re welcome.

Almond Brown Sugar Spelt Cookies

Almond Brown Sugar Spelt Cookies

Almond Brown Sugar Spelt Cookies
Author: 
Recipe type: Cookies
Cuisine: Spelt Flour, Desserts
Cook time: 
Total time: 
Serves: 60-65 cookies
 
Great brown sugar cookies made from spelt flour and almond flavored. Easy and fun to make and can be stored in the freezer for later, much later.
Ingredients
  • 2 Cups Spelt Flour (Whole Grain)
  • ½ Cup Powdered Sugar
  • Lemon zest from 1 lemon
  • 150gr Butter (⅔ cup) - Cubed
  • 1 tsp Almond Extract
  • 6 tsp Water
  • ¾ Cup Blanched Sliced Almonds (break them between your hands a bit)
  • ½ Cup Brown Sugar - For Coating
Instructions
  1. In a stand mixer bowl place the flour, powdered sugar and lemon zest and mix together
  2. Add in the cubed butter and almond extract and mix well until you get a grainy texture (like sand)
  3. Add in the water, one tablespoon at a time until the dough all sticks together into one dough ball and is no longer grainy (do not mix for too long, only until a dough ball forms)
  4. Add in the sliced almonds and give it a short mix until they are blended in evenly.
  5. Pour the dough out onto your working surface and divide it into 4 equal parts
  6. Roll each part into a tube/sausage shape 1 ¼ inches thick (3cm) and about 6 ½ inches long (16cm).
  7. Sprinkle a quarter of the ½ cup brown sugar for coating and roll each tube in the brown sugar until well and evenly coated.
  8. Place the 4 sugar coated dough tubes in the fridge (cover with plastic wrap) for 1 ½ - 2 hours.
  9. Before removing the dough from the fridge, preheat the oven to 350F (180C) and line a baking sheet with parchment paper.
  10. Take the dough out from the oven (work on one tube at a time to avoid heating of the other tubes) and using a sharp knife slice each tube into thin circles about ¼ inch (½ cm).
  11. Place the sliced cookies on the layered baking sheet and bake in the preheated oven for 10-12 minutes or until cookies start to brown a bit.
  12. Let the cookies cool completely before moving them to the cookie jar.
Notes
**To freeze the dough and use at a later time - roll into tubes, coat with the sugar and freeze wrapped in plastic wrap for up to 2 months**

Brown Sugar Almond Cookies

Almond Brown Sugar Spelt Cookies

Almond Brown Sugar Spelt Cookies

Me and my Spelt flour again – yay! 🙂 This time, there is no real story behind these cookies other than the fact that I REALLY wanted something sweet and crunchy for dessert. These cookies were perfect because the dough needs to be stored in the fridge for 2 hours prior to making the cookies, […]

Read More

Coconut Vanilla Jam Sandwich Cookies

Cakes and Cookies

For this next recipe, surprisingly there is no story to tell.

Frankly it’s quite simple. I woke up this last Saturday morning with the urge to bake cookies. And not just any cookies, the kind that looks like a million bucks but only takes a short while to make.

So not only that I made these cookies, I was also able to make them from Spelt Flour AND with my favorite baking partner in the whole world – my daughter.

These cookies may seem like a lot of work, but in fact they are easy to make; so easy and fun, you can share the fun with your kids. Let them add the ingredients, measure, mix, roll into balls, flatten with they’re little hands and decorate using a fork.

After the cookies are ready, let your child spread the icing, the jam and the love around.

Just seeing the pride in my daughter’s eyes when the whole family devoured these cookies 10 minutes after they were done was worth everything.

So here, sandwich cookies with vanilla and jam, made with spelt flour but can be substituted with all purpose flour.

 

Coconut Vanilla Jam Sandwich Cookies made with Spelt Flour

 

Coconut Vanilla Jam Sandwich Cookies made with Spelt Flour

 

Coconut Vanilla Jam Sandwich Cookies
Author: 
Recipe type: Dessert
Cuisine: Spelt Flour Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 21 Sandwich Cookies
 
Great sandwich cookies that can easily be made with the kids. I made these with Spelt Flour but it is 100% substitutable with all purpose.
Ingredients
For the Cookies:
  • 200gr Butter – Softened (I grate my butter to speed up things)
  • ½ Cup Light Brown Sugar
  • ½ tsp Vanilla Extract
  • 1 Egg
  • 2 Cups Spelt Flour (Can be substituted with all purpose)
  • 1 tsp Baking Powder
  • 1 Cup Unsweetened Shredded Coconut
For the Vanilla Filling:
  • 50gr Butter – Softened
  • ¼ tsp Vanilla Extract
  • ½ Cup Powdered Sugar (Icing Sugar)
  • 2 tsp Milk
For the Jam Filling:
  • Your favorite jam (I used Blueberry and Apricot)
Instructions
  1. Preheat the oven to 375F (180C)
  2. Layer a large baking pan with parchment paper
  3. In a stand mixer bowl, put the softened butter, brown sugar and vanilla extract and whip until light and fluffy.
  4. Add in the egg and whip a bit more until the egg is fully combined with the butter (careful, don’t over mix it)
  5. Add in the flour, baking powder and coconut into the whipped butter and mix (don’t whip) until all the ingredients are fully combined and you get an even, soft dough batter.
  6. Scoop 1 tablespoon batter at a time and roll into a ball. Place the cookies balls on the baking sheet about 1- 1 ½ apart from each other.
  7. Gently flatten each cookie ball with you hand and decorate with stripes by gently pressing a fork onto each cookie (optional decoration but it looks pretty).
  8. Place the cookies in the preheated oven for about 12 minutes or until golden brown (note that Spelt Flour tends to take less baking time so keep an eye open).
  9. When cookies are ready, remove from oven and let them completely cool down before filling.
Prepare the Vanilla Icing:
  1. While the cookies are cooling off, Whip the butter, vanilla extract and icing sugar until they’re light and fluffy.
  2. Add in the milk and keep whipping for another 1-2 minutes until you get a nice, white, spread consistency mix (aka Icing 🙂 )
Assemble the Cookies:
  1. Take each pair of cookies, spread vanilla icing on one cookie and some jam on the other cookie and close them together to form a sandwich.

 

Coconut Vanilla Jam Sandwich 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!!

Coconut Vanilla Jam Sandwich Cookies made with Spelt Flour

For this next recipe, surprisingly there is no story to tell. Frankly it’s quite simple. I woke up this last Saturday morning with the urge to bake cookies. And not just any cookies, the kind that looks like a million bucks but only takes a short while to make. So not only that I made […]

Read More

Cookies And Lemon Cheesecake Balls

Cakes and Cookies | Sweets

My dear husband really wanted me to make him a cheesecake. So like a good loving wife, I immediately went out and bought 2 packs of cream cheese for my cheesecake recipe.

This happened 2 weeks ago, and guess what? The cream cheese containers were still in my fridge, up until yesterday when I finally made up for NOT making the cheesecake.

My intentions were good! Swear to god, but life got in the way and the bottom line is that there was no cheesecake.

So yesterday I finally made up my mind to make a cheesecake, but one look at the fridge made me realize that even if do end up making that cheesecake, chances are that I’m not going to have any space to store it. Did I already mention I need a bigger fridge?

But fear not, there WAS cheesecake at the end of the day, just smaller, much smaller, in fact the cheesecake was served in balls (conveniently stored in a container), bites if you will; And it was so good I’m actually thinking “how the heck have I never thought of it sooner?”

It was perfect! No-bake cheesecake, rolled into balls with the perfect flavor and so easy to make, my daughter helped rolling the balls.

It’s basically cheesecake ingredients rolled into bite sized balls and covered with cookie crumbs. I’m also thinking that if I want to make it fancy I can just serve it with strawberry syrup on top or chocolate even. This is exactly what I like; easy stuff that looks like you spent the entire day making. Simple yet impressive!

These cheesecake balls have cookies inside and outside and if you want, you can get creative and cover them with sprinkles, shredded coconut, nuts and so much more.

Everyday available ingredients that turn to a cheesecake fiesta; that’s the bottom line here.

 

Cookies and Lemon Cheesecake Balls

 

Cookies and Lemon Cheesecake Balls

 

4.0 from 1 reviews
Cookies And Lemon Cheesecake Balls
Author: 
Recipe type: Dessert
Cuisine: Cheesecake
Serves: 45 Balls
 
Instead of struggling to find space for a whole cake, why not go with something smaller that tastes divine? These cheesecake bites are easy, yummy and space savers.
Ingredients
  • 450gr Cream Cheese
  • 150gr Sour Cream (the thicker the better)
  • 300gr Tea Biscuits/ Sweet Graham Crackers
  • ½ Cup Sugar
  • 3 Tbsp Corn starch
  • Zest from ½ Lemon
  • 1 tsp Vanilla Extract
  • Cookie Crumbs/ Coconut/ Sprinkles – for coating
Instructions
  1. Place the tea biscuits in a large Ziploc bag and smash into little pieces (the smaller the better – but not completely ground) – I use a rolling pin and simply rolled the pin on top of the cookies in the bag until the were crumbs.
  2. Place the cookie crumbs along with the rest of the ingredients in a large bowl and mix together until combined into an even mix.
  3. Prepare a small bowl with additional cookie crumbs/ coconut or any other topping for coating the cheesecake balls
  4. Using 2 teaspoons scoop the cheese batter and drop into the bowl with the cookie crumbs (or any other chosen coating)
  5. Roll in the coating crumbs and form a ball.
  6. Repeat with the rest of the mix and store in an airtight container in the fridge.

 

Cookies and Lemon Cheesecake Balls

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 dear husband really wanted me to make him a cheesecake. So like a good loving wife, I immediately went out and bought 2 packs of cream cheese for my cheesecake recipe. This happened 2 weeks ago, and guess what? The cream cheese containers were still in my fridge, up until yesterday when I finally […]

Read More

Fresh Mint Lime & Cookies with Lemon Drizzle

Cakes and Cookies

What’s your favorite ingredient in the summer? For me it’s definitely lemon, or lime, or just generally sour and refreshing.

Yesterday I decided that the limes in my fridge were there for too long and that I need to put them into proper use. So I did, I made cookies, and to make them even better I added my second favorite ingredient which is fresh mint leaves.

The mint is actually one of my favorites year round. It goes really well in salads and smoothies in the summer and also goes wonderfully in my tea on a cool autumn or winter night.

To make my cookies even better I decided to give it some more lemony flavor and drizzled with lemon glaze. The result? Well…2 baking sheets full of cookies, 2 happy kids and as of this morning, 1 ½ baking sheets gone missing….hmmm.

So give this a try, you’ll love it, it’s so easy and just refreshingly good!

Fresh Mint and Lime Cookies Drizzled With Lemon Glaze

Fresh Mint and Lime Cookies Drizzled With Lemon Glaze

Fresh Mint and Lime Cookies with Lemon Drizzle
Author: 
Recipe type: Dessert
Cuisine: Cookies, Sweets
Serves: 54 Cookies
 
Entertaining this summer? Looking for a refreshing treat? You got it. These fresh mint and lime cookies are the best!
Ingredients
For the cookies:
  • 200gr Cold Butter – Cubed
  • 2 Cups (300gr) All Purpose Flour
  • ¾ Cup (185gr) White Granulated Sugar
  • Zest from 1 Fresh Lime (you can use lemon)
  • ⅛ Cup Fresh Lime (or lemon) Juice
  • ½ Cup Fresh Mint Leaves (About 7 Sprigs – Just the leaves)
  • 3 Tbsp Water
For the Lemon Glaze:
  • 1 Cup Powdered Sugar
  • 1 Tbsp Fresh Lemon Juice
  • 2 Tbsp Milk
Instructions
Prepare the Cookies:
  1. Place the flour, sugar, ½ of the Butter (100gr), the lime zest and the lime juice in a large mixer bowl.
  2. Place the other ½ of the Butter (100gr) and the Fresh Mint Leaves in a food processor (or Chopper) and grind until combined (you will have butter with tiny green pieces in it)
  3. Add the mint butter to the mixer bowl and mix well
  4. The mixed dough will have coarse sand texture, so add 3 tbsp water one after the other
  5. You should now have well mixed dough the separates from the bowl sides
  6. Divide the dough into 2 balls and roll each until you get a 10 inch long roll
  7. Take the 2 rolls and place in the freezer for 20 minutes
  8. Preheat oven to 350F (175C) and prepare 1-2 baking sheets layered with parchment paper
  9. After 20 minutes remove rolls from freezer and quickly (you don’t want them to completely thaw, when they are frozen it is much easier to slice) slice them into round cookies about ½ inch thick each and place on parchment paper layered baking sheets.
  10. Make sure the cookies are placed at least 1½ inch apart
  11. Bake for 10-12 minutes until the cookies begin to get a golden brown color on the edges
  12. Remove from oven and let cool completely. Do not move the cookies until they are cool. When you remove them you will notice they are soft, that’s fine, they will become nice and crispy after they’re cooled.
Prepare the Lemon Glaze:
  1. Whisk (or stir well using a fork) all the ingredients together until smooth.
Glaze the Cookies:
  1. After the cookies are cool, pick up some glaze with a fork and drizzle on the cookies.

Fresh Mint and Lime Cookies Drizzled With Lemon Glaze

 

What’s your favorite ingredient in the summer? For me it’s definitely lemon, or lime, or just generally sour and refreshing. Yesterday I decided that the limes in my fridge were there for too long and that I need to put them into proper use. So I did, I made cookies, and to make them even […]

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
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