Tag Archive for: Cookie Recipe

Christmas + Ornament Cookie Countdown 11/29

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Yin/Yang Christmas Brookies + Alleluia Ornament

Let Art Inspire
Christmas + Ornament Cookie Countdown
 by Canada Goose Gallery
Christmas-cookie-countdown-canada-goose-gallery
INGREDIENTS
FOR THE BROWNIE
1/2 c. (1 stick) melted butter
3/4 c. granulated sugar
1/2 c.  unsweetened cocoa powder
2 large eggs
1/2 tsp. pure vanilla extract
1 c. all-purpose flour
1/2 tsp. kosher salt

FOR THE CHOCOLATE CHIP COOKIE

Alleluia porcelain ornament by artist P Buckley Moss features a horse and sleigh with family and Christmas tree in the sleigh. Shades of rust in the horse, cherry red in the sleigh and blues, white and aqua in the background.

Alleluia limited edition ornament by American Artist P Buckley Moss at Canada Goose Gallery in Waynesville, Ohio All Ornaments

1/2 c. (1 stick) butter softened
1/2 c. packed brown sugar
1/4 c. granulated sugar
1 large egg
1 tsp. pure vanilla extract
1 1/2 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 c. chocolate chips

Flaky sea salt, for sprinkling

DIRECTIONS
  1. Preheat oven to 350° and line two large baking sheets with parchment paper. solemate-socks-canada-goose-gallery26
  2. Make brownie cookie: In a large bowl, whisk together melted butter, sugar, and cocoa powder. Add eggs and vanilla and whisk until glossy. Add flour and salt and whisk until just combined. Refrigerate while you make the chocolate chip cookie dough.
  3. Make chocolate chip cookie: In another large bowl using a hand mixer, beat together butter and sugars until light and fluffy. Add egg and vanilla and beat until combined. Add flour, baking soda, and salt and beat until just combined, then fold in chocolate chips.
  4. Make brookie: Using a small cookie scoop, form a heaping scoop of each dough into balls. Take one brownie ball and one cookie dough ball and roll them together. Repeat with remaining doughs.
  5. Place on prepared baking sheet 2″ apart, then flatten slightly and sprinkle with sea salt. Bake until golden around the edges and just set, 10 minutes. Let cool 5 minutes before transferring to a wire rack, then let cool completely.

Solemate Socks, Hats, Mittens

Christmas + Ornament Cookie Countdown: November 28

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Christmas Pinwheel Cookies
Let Art Inspire
Christmas + Ornament Cookie Countdown: November 28
by Canada Goose Gallery
Christmas-cookie-countdown-pinwheels
INGREDIENTS
2 1/4 c.  all-purpose flour
1 tsp.  baking powder
1/2 tsp.  kosher salt
1 c.  (2 sticks) butter softened
1 c.  granulated sugar
1  large egg
3/4 tsp.  almond extract

Red food coloring

Sprinkles

 

DIRECTIONS
  1. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl using a hand mixer (or in the bowl of a stand mixer, fitted with a paddle attachment), beat
    ornament-pbuckleymoss-limitededition-

    “Winter Together” Onrmanet by P. Buckley Moss  All Ornaments

    butter and sugar together. Add egg and beat until incorporated, then add extract. Add dry ingredients and beat until just combined.

  2. Divide dough in half, keeping one half in the mixing bowl. Add red food coloring and mix until the desired color is reached. Shape each dough into a square that is roughly ½” thick. Wrap in plastic wrap and refrigerate until firm, about 30 minutes.
  3. Place red dough between two sheets of parchment paper and roll into a rectangle that’s about 1/4″ thick. Repeat with white dough. Take a top sheet of parchment paper off of each dough. Place red dough on top of white dough, dough sides facing each other. Gently press on top of the dough to help seal together.
  4. Remove top parchment paper and trim sides to match up evenly. Starting on a long side, use the bottom parchment paper to help roll dough tightly into a log. Roll log on the counter a few times to help seal the edge. Wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to overnight.
  5. Preheat oven to 350°. Line 2 large baking sheets with parchment paper. Place sprinkles on a medium plate. Using a sharp knife, slice cookies 1/2” thick and roll edges in sprinkles. Place on baking sheets 2” apart.
  6. Bake until edges are set and just starting to turn golden, 10 minutes.

solemate-socks-canada-goose-gallery28

Solemate Socks, Scarves, Mittens

Thanksgiving Melt-In-Your-Mouth Pumpkin Cookies Recipe

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Melt-In-Your-Mouth Pumpkin Cookies Recipe

FamilyGathering-p-buckley-moss

“Family Gathering” by P. Buckley Moss

At home this Thanksgiving we can bake these melt-in-your-mouth pumpkin cookies!

prep time 30 MINUTES
cook time 10 MINUTES

Ingredients

  • 2 cups butter, softened
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 eggs
  • 2 teaspoons vanilla
  • 15-ounce can pumpkin
  • 4 cups all-purpose flour

Frosting

  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 3 to 4 cups powdered sugar (add until desired consistency/firmness)
  • ground cinnamon sprinkled on top (optional)

Instructions

  1. Preheat oven to 350 degrees. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds.
  2. Add granulated sugar, baking powder, baking soda, salt, 1 teaspoon cinnamon, and nutmeg.
  3. Beat until combined.
  4. Beat in the eggs and 2 teaspoons of vanilla until combined.
  5. Beat in pumpkin. Beat in as much of the flour as you can with the mixer.
  6. Stir in the remaining flour with a wooden spoon.
  7. Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets.
  8. Bake for 10 to 12 minutes or until tops is set.
  9. Transfer to wire racks to cool.

For frosting:

  1. In a small saucepan heat the 1/2 cup butter and brown sugar until melted and smooth.
  2. Transfer to a medium bowl.
  3. Stir in milk and 1 teaspoon of vanilla.
  4. Beat in powdered sugar until smooth.
  5. Spread frosting on cookies.
  6. Sprinkle with additional cinnamon if desired.

 

Comfort & Inspire Thanksgiving Cookie Recipe

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Cookie of the Week: Cinnamon-spiced sugar cookies with browned butter frosting

Keyword: fall cookies, pumpkin cookies

Super cute pumpkin-shaped sugar cookies…soft, sweet, loaded with cinnamon flavor, so delicious and so easy! Because it’s basically October…and time for all things pumpkin!

 prep time 20 minutes
 cook time 15 minutes
 total time 35 minutes
 servings 60 cookies
 calories 123 kcal

INGREDIENTS

shoppingcompanions-p-buckley-moss

Title: Shopping Companions by P. Buckley Moss

3 sticks (1 1/2 cups) unsalted butter, softened
1 1/4 cups granulated sugar
1 tablespoon pure vanilla extract
2 eggs, at room temperature
4 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt

BROWNED BUTTER FROSTING
1 stick (1/2 cup) salted butter
2 cups confectioners sugar
1 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
cinnamon sugar, for sprinkling

INSTRUCTIONS
1. In a large mixing bowl, cream together the butter, sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the eggs, one at a time, and mix until evenly combined. Add the flour, baking soda, cinnamon, nutmeg, and salt, beating until combined and the dough forms a ball.

2. Generously flour your work surface. Divide the dough in half and flatten each half into a disk. Roll out the dough to 1/4 inch thickness. Make sure you are using enough flour or your dough will stick. Cut out the cookies into your desired shapes. Carefully transfer the cookies to a parchment-lined baking sheet. Cover the baking sheet and place the sheet in the freezer, freeze until very firm, about 15-20 minutes. Roll out the leftover scraps, and repeat with the remaining disk of dough.

3. preheat oven to 350 degrees. Bake the cookies on the middle rack of the oven for 8-12 minutes (for soft cookies) or until just lightly golden brown. Do not over bake. Cool on the baking sheet for five minutes and then transfer to a wire cooling rack to cool completely.

4. To make the frosting. Add the butter to a medium pot. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and let cool for 5 minutes. Whisk in the powdered sugar, 2 tablespoons water, the vanilla, and cinnamon until smooth, adding 1 tablespoon of water to thin the frosting as needed. If the frosting gets too thin, just add a little more sugar and if it gets too thick, add a splash of water. The frosting should be thin enough to drizzle but think enough to hold it’s shape.

5. Frost each cooled cookie. If making pumpkins, I used melted chocolate to draw on the pumpkin “leaves”. Sprinkle lightly with cinnamon sugar. Keep cookies covered in an airtight container for up to 4 days.

Thanksgiving Cookie Countdown: Pumpkin Spice Cookie Cutouts

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Thanksgiving Cookie Countdown has begun!!

This week’s newsletter started off our Cookie Countdown Season!

We hope you enjoy this delicious recipe.  Let me know how they come out.

Post a pic on Facebook: https://www.facebook.com/pg/CanadaGooseGallery/

Here is the Recipe: Pumpkin Spice Cut-Out Cookies

prep 

  • cook 
  • inactive 
  • total 
  • yield 2 dozen cookies

pumpkin-spice cookie-recipe-1

Ingredients

For the Cookies:

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin spice
  • 1 cup Crisco® all-vegetable shortening (1 baking stick)
  • 1 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 tablespoons whole milk
  • 2 teaspoons vanilla extract

For the Thin Icing:

  • 2 cups confectioners’ sugar, sifted
  • 2 tablespoons warm water, more if needed
  • 1/8 teaspoon salt
  • Food coloring, optional (see post for more on how I decorated these cookies)
  • For the Thick Icing:
  • 2 teaspoons lemon juice
  • 2 egg whites
  • 4 cups confectioners’ sugar, sifted
  • Food coloring, optional

Instructions

pumpkin-spice cookie-recipe-2For the Cookies:

  • Preheat oven to 350 degrees (F). In a medium bowl, whisk together the flour, baking powder, salt, and pumpkin spice until well combined. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine the shortening and sugar and beat on high speed until light and fluffy, about 3 to 5 minutes, scraping down the sides of the bowl as needed. Beat in the egg, milk, and vanilla. Reduce the mixer speed to low and gradually beat in the flour, mixing just until combined.
  • Using lightly floured hands, divide the dough in half. It will be a little crumbly, but will easily come together when pressed. On a lightly floured work surface, roll each half to a 1/4-inch thickness for crispy cookies or 3/8-inch thickness for softer cookies.
  • Cut with 3-inch candy corn and pumpkin shaped cookie cutters. Carefully place cookies 2 inches apart on prepared sheets.
  • Bake, one sheet at a time, for 10 to 11 minutes, or until the cookies have puffed up and are golden brown at the edges. Allow cookies to cool for 2 minutes on the baking sheet before transferring them to a cooling rack to cool completely.

For the Thin Icing:

  • In a medium bowl, combine the confectioners’ sugar, water, salt, and food coloring (if using); whisk well. If the icing appears too thin to hold its shape, add a little more confectioners’ sugar; if the icing appears a little too thick to easily pipe, add a little more water. You can play around here until you reach your preferred consistency.
  • Pour the icing into a piping bottle and decorate cookies as desired.

For the Thick Icing:

  • In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using a handheld electric mixer, beat together the lemon juice and egg whites on low speed until just combined.
  • Gradually add in the confectioners’ sugar, about a 1/2 cup at a time, beating well after each addition.
  • Divide the frosting in several bowls, and color as needed.

Notes

Recipe by Baker by Nature at https://bakerbynature.com/pumpkin-spice-cut-cookies/