Tag: tsp vanilla

GLAZED PUMPKIN COOKIES

These cookies are a “must-make” for the Holiday season. They are soft, moist and so yummy.

GLAZED PUMPKIN COOKIES

INGREDIENTS

2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup margarine or butter, softened
1 1/2 cups sugar
1 cup pumpkin
1 egg
1 tsp vanilla
nuts and/or chocolate chips (optional)

Preheat the oven to 350 degrees F.

In a medium sized bowl, take the first five ingredients (flour, soda, salt, cinnamon and nutmeg) and mix together thoroughly. Set aside.

In another bowl or stand mixer bowl, mix together the margarine, sugar, pumpkin, egg, vanilla and optional chocolate chips or nuts. The margarine may look lumpy and not blended well into the mixture. This is ok because when we add the flour mixture it will blend together just fine.

Add the flour mixture in 2 – 3 batches, mixing thoroughly each time.

Using a spoon or cookie drop, drop cookie batter on to a lightly greased cookie sheet. Place cookies at least 2 inches apart to allow for spreading during baking.

Bake for 15 minutes.

Place baked cookies onto a cooling rack and place the cooling rack on top of the cookie sheet. (See image below) This will help catch the glaze that falls off the cookies.

GLAZE INGREDIENTS

2 cups (16oz) powdered sugar
3 tbsp. milk (may end up using more, depending on consistency)
1 tbsp. butter or margarine
1 tsp vanilla

Mix all ingredients together in a small bowl. If you find the mixture to be too thick (shows up bright white on the cookies) add some more milk until it becomes more transparent on the cookies. It will dry a little whiter on the cookie.

Allow to dry. Grab a glass of milk and enjoy!! With the Holiday season approaching, this is the perfect treat for neighbor and teacher gifts. Here is a printable for you to attach to the gift. Just right click, save and print from your computer.

Makes approximately 36 cookies.

GRANDMOTHER’S SECRET TEA CAKE RECIPE WITH GLAZE

Light! Fluffy! Perfect after dinner with a cup of tea or a mid-afternoon snack!!!

Ingredients:

1/2 cup butter, soft

1/2 tsp. salt

1 tsp vanilla

3/4 c. sugar

2 1/2 tsp. baking powder

3/4 c. milk

2 eggs, separated

2/3c. sifted cake flour

1 1/3 cups graham cracker crumbs

Glaze:

1 cup powdered sugar whisked with 2 Tablespoons milk (add more sugar to thicken and more milk to thin it)

Directions:

In a mixer, combine butter, salt and vanilla and combine. Add sugar and blend. Add the egg yolks. Combine the flour, baking powder and graham cracker crumbs in a bowl. Add this mixture to the mixer, alternating with the milk. In a separate bowl, beat the egg whites until stiff and gently fold into the batter. Pour into a buttered and floured bundt pan and bake at 375 for approx 20 mins or until a toothpick inserted comes out clean. Let cool and then glaze!

THE MOST INSANE CHOCOLATE PEANUT BUTTER COOKIE EVER!!!!!!

INGREDIENTS:
1 cup + 1 Tbsp all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
8 ounces semi-sweet chocolate chips
2 eggs
1 tsp vanilla extract
5 Tbsp unsalted butter, softened to room temperature
3/4 cup light brown sugar
1/4 cup sugar
1 cup peanut butter chip chips
1/2 cup milk chocolate chips
1/2 cup dark chocolate chips

Sift together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.

Melt the 8 ounces of chocolate chips in the microwave until smooth.

In
a small bowl, whisk the eggs and vanilla. Set aside. With an electric
mixer, beat the butter until smooth and creamy – about 1 minute. Beat
in the sugars.

Mix in the beaten egg/vanilla until
incorporated. Add the chocolate and beat until combined. Add the dry
ingredients on slow speed. Fold in the chocolate chips and pb chips.

Chill dough for at least 30 minutes. Preheat oven to 350 degrees F.

Scoop
about 2 Tbsp of dough and roll into a ball. Bake for about 10 minutes,
or until the cookies have just begun to set with the centers still
appearing very soft. I also like to make them even BIGGER and bake 1-14 mins. They will firm up as they cool.

Allow cookies to cool on baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.

adapted from Cooks Illustrated