Need a great cookie recipe... - Page 2

Lisa · 12-07-2006, 02:33 PM

My mom sent me these...we are gonna try making both

Whoppee Pie

Ingredients
2 ounces unsweetened chocolate, chopped
4 ounces semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/4 cup natural cocoa powder, such as Hershey's or Scharffen Berger
1/2 teaspoon baking powder
3/4 teaspoon fine salt
18 large marshmallows (not minis)

Instructions
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking sheet.

Put the unsweetened and semisweet chocolates and butter in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, about 2 minutes more. (Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)

Whisk the sugar, eggs and vanilla into the chocolate mixture until smooth.

Sift the flour, cocoa, baking powder and salt into another bowl. Gradually whisk the dry ingredients into the wet ingredients until moistened. Switch to a rubber spatula and finish folding the batter together; take care not to over-mix.

Use a small cookie scoop or spoon to drop a heaping tablespoon of batter onto the prepared pan. Repeat to make 36 cookies, spacing them about 1-inch apart. Bake until the cookies spring back when lightly touched, about 6 minutes.

Cool the cookies slightly. Transfer half of the cookies to a rack. Turn the remaining cookies on the pan over, so they lay flat side up. Place a marshmallow on top of each flipped cookie and return pan to the oven. Cook just until the marshmallow begins to soften and puff, about 3 minutes. Cool marshmallow topped cookies slightly, about 2 minutes. Top with the remaining cookies, pressing lightly to make sandwiches. Cool whoopee pies completely on wire racks. Serve.

Store in tightly sealed container for up to 1 week.

Chocolate Cheesecake Candy Cane Bars

Crust:
20 chocolate wafer cookies
3 tablespoons unsalted butter, melted
1 tablespoon sugar
1/2 teaspoon ground coffee beans
1/4 teaspoon fine salt

Filling:
8 ounces semisweet chocolate, finely chopped
8 ounces cream cheese, room temperature
2/3 cup sugar
1/2 cup sour cream
2 large eggs, room temperature

Glaze:
4 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon light or dark corn syrup
2 tablespoons sour cream, room temperature
1/2 cup crushed candy canes (see Cook's Note)

Instructions
Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil.

For the crust: Process the chocolate wafers in a food processor with the butter, sugar, coffee and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.

Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water and stir occasionally until melted and smooth.)

Blend the cream cheese, sugar and sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.

Pour the filling evenly over the crust. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, 25 to 30 minutes. Cool on a rack.

For the Glaze: Put the chocolate, butter and corn syrup in microwave safe bowl. Heat glaze in the microwave at 75 percent power until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, then refrigerate overnight.

Cut into small bars or squares. Serve chilled or room temperature.

Store covered in the refrigerator for up to 5 days.

Tricia · 12-07-2006, 04:39 PM

Sugar cookies soft and fluffy not hard and crispy ones

3 C Sugar
1 C butter flavored crisco
1 C milk
4 eggs
1 tsp baking powder
1tsp baking soda
7 C flour
1 tsp vanilla

Cream Crisco and sugar mix until creamy, add eggs,beat until mixed, add milk and vanilla. The mixture will be lumpy. Kindy weird but just wait. Add baking powder and soda. Slowly add flour 1 cp at a time. IT will get REALLY thick. If you don't have a stand mixer you will probably need to hand mix b/c it is too thick for an ordinary hand mixer.

Then wet your fingers scoop a teaspoon full on a spoon and scrape it off w/ your fingers so that you have the scooped dough on your two first fingers then. Dip in sugar crystals.

Cook at 350 for 10-12 mins. Mine took 11 this last batch.

I do red, green and non perils. I used to do rainbow sprinkles but no body ate them.

The recipe makes about 7 1/2 dozen. It is easy to cut in half but I never have.

They are unlike any sugar cookies. This is an old family recipe.

belinda · 12-08-2006, 10:11 AM

Thanks Tricia!