Entries Tagged as 'cookies'

Pumpkin Cookies with Browned Butter Icing

September 29th, 2013 · 1 Comment

I revisited these cookies yesterday for Brian and Jill’s housewarming barbecue. I first made the pumpkin cookies with browned butter frosting in 2011 and remembered how good they were! I thought they’d be a good cookie for transitioning into fall, the only problem being that it ended up being like 83 degrees out yesterday! Oh well. They were still just as good. Time consuming to make, I had to take a nap after, but worth it.

Jill, Brian and Halle moved up to Evanston earlier this year. They had some work done on the house they bought and were finally ready to invite people over. They’re house is great, and I loved their big deck and yard. Everyone seems happy, including Vegas, they’re big yellow lab! This was only my second visit to Evanston in almost ten years in Chicago! On my first visit, I bought a car. Can’t wait for our next visit!

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Halle and Quinn running around the backyard before the onslaught of about 20 kids, which was enough to give expectant parents heart palpitation.

Pumpkin Cookies with Brown Butter Icing
From: Martha Stewart Living, October 2004

These pillowy spice cookies transform pumpkin pie flavors into portable treats. Makes about 6 dozen.

For The Cookies:
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoons coarse salt
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
3/4 teaspoon ground nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 1/4 cups packed light-brown sugar
2 large eggs
1 1/2 cups canned solid-pack pumpkin (14 ounces)
3/4 cup evaporated milk
1 teaspoon pure vanilla extract

For The Icing:
4 cups confectioners’ sugar, sifted
10 tablespoons (1 1/4 sticks) unsalted butter
1/4 cup plus 1 tablespoon evaporated milk
2 teaspoons pure vanilla extract

Make cookies: Preheat the oven to 375 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside.

Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk, and vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.

Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.

Make icing: Put confectioners’ sugar in a large bowl; set aside. Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Immediately add butter to confectioners’ sugar, scraping any browned bits from sides and bottom of pan. Add evaporated milk and vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time.

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Praline Cookies

March 15th, 2013 · 1 Comment

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Jen and Chad hosted a New Orleans-themed Superbowl party a while back. I was bringing cookies and wanted to stay on theme, so I made praline cookies.

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Here‘s an interesting history of pralines. I definitely think New Orleans when I see them. I even learned to make pralines once while I was visiting.

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Aunt Mary Dillon’s Praline Cookies
From: Martha Stewart Living, February 2000

Yield Makes 3 dozen

1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter
2 1/2 cups light-brown sugar, firmly packed
1 large egg
1 teaspoon pure vanilla extract
1/2 cup heavy cream, plus more if necessary
1 cup sifted confectioners’ sugar
1 cup pecan halves, toasted and broken into large pieces

Preheat the oven to 350 degrees. Sift together flour, baking powder, and salt in a medium bowl. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 1/2 cups light-brown sugar on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla. Beat until fully combined. Add dry ingredients, and beat on low speed until combined.

Drop batter in rounded teaspoons onto ungreased baking sheets about 2 inches apart. Bake until firm and barely golden, 10 to 12 minutes. Transfer pan to a wire rack to cool for 5 minutes, then transfer cookies from pan to wire rack.

In a small saucepan, combine remaining 1 cup light-brown sugar and cream. Bring to a boil over medium heat. Cook, stirring constantly, for 2 minutes. Remove from heat. Add confectioners’ sugar, and whisk until smooth. (If frosting thickens, thin with cream.) Add pecan pieces. Place cookies on a cooling rack over a lined baking pan. Spoon about 1/2 teaspoon praline mixture onto each cookie.

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Big Soft Ginger Cookies

December 30th, 2012 · No Comments

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I made these cookies for Christmas because my mom told me that Jess now loves gingersnaps. And my dad is always a big fan of spiced cookies. And I like them now and again. They turned out thinner than I’d expected, but they were very soft and chewy. I liked them a lot and would make them again.

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Big Soft Ginger Cookies
From: All Recipes

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

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