cookies

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  • Pecan Crescents

    Weekly Recipe: 
    NonWeekly
    [title]
    Soft, flavorful, and gluten-free—a holiday treat the whole family can enjoy decorating and eating.

    COOKIES:

    2 cups almond flour

    1 cup finely chopped pecans

    2 tablespoons coconut flour

    ½ teaspoon baking powder

    ¼ teaspoon salt

    ½ cup butter, softened

    ½ cup granulated sugar, Swerve Sweetener, or other sugar substitute

    1 large egg

    1 tablespoon molasses (optional)

    ½ teaspoon vanilla extract

    25 drops stevia extract

    VANILLA GLAZE:

    ⅔ cup powdered sugar, Swerve Sweetener, or other sugar substitute

    6 to 8 tablespoons heavy cream

    ½ teaspoon vanilla extract

    Preheat oven to 325 degrees and line 2 baking sheets with parchment paper. In a medium bowl, whisk together almond flour, chopped pecans, coconut flour, baking powder, and salt. In a large bowl, beat butter with sugar until light and fluffy, about 2 minutes. Beat in egg, molasses, vanilla, and stevia extract. Beat in almond flour mixture until dough comes together. Form dough into ¾-inch balls, then roll between palms and shape into crescents. Set on prepared baking sheets and bake 18 minutes, or until just lightly golden brown. They will not be firm to the touch, but will firm up as they cool. Remove from oven and let cool. For the glaze, whisk powdered sugar with ¼ cup cream and vanilla extract until smooth. Add more cream 1 tablespoon at a time until a thin but spreadable consistency is achieved. Spread on cooled cookies and decorate as desired. MAKES 40 COOKIES

    Source: Reprinted with permission from Carolyn Ketchum. View more recipes at alldayidreamaboutfood.com

  • Cranberry Rosemary Shortbread

    Weekly Recipe: 
    NonWeekly
    [title]
    This quick and easy recipe is both low-carb and gluten-free, and it makes a great last-minute addition to your holiday dessert table.

    SHORTBREAD:

    2 cups almond flour

    ¼ cup granulated sugar, erythritol, or other sugar substitute

    ½ cup butter

    1 teaspoon xanthan gum

    ⅛ teaspoon cayenne pepper

    ¼ cup unsweetened dried cranberries, minced

    1 tablespoon fresh rosemary, minced

    GLAZE:

    ¼ cup powdered sugar, erythritol, or other sugar substitute

    ½ teaspoon orange zest

    1 ½ tablespoons orange juice

    Preheat the oven to 350 degrees. In a food processor, combine all shortbread ingredients. Pulse until mixture resembles fine crumbs and just begins to clump together. Press mixture evenly and firmly into a 10-inch diameter glass or ceramic tart pan. With a sharp knife, score into 16 even wedges. Bake 18 minutes, until light golden brown, and then turn off oven. Prop oven door open and let sit until oven is cool, about 1 hour. Carefully recut the shortbread along the score marks. For the glaze, whisk together the powdered sugar, orange zest, and orange juice in a small bowl until smooth. Drizzle over cooled shortbread in pan. SERVES 16

    Source: Reprinted with permission from Carolyn Ketchum. View more recipes at alldayidreamaboutfood.com

  • Snickerdoodles

    Weekly Recipe: 
    NonWeekly
    [title]
    Makes 3 dozen cookies

    COOKIE BATTER:

    ¼ cup unsalted butter, softened

    ¼ cup trans-fat-free shortening

    ¾ cup Sugar In The Raw Organic White

    1 large egg

    1 ⅓ cups unbleached all-purpose flour

    1 teaspoon cream of tartar

    ½ teaspoon baking soda

    ¼ teaspoon salt

    CINNAMON SUGAR:

    2 tablespoons Sugar In The Raw Organic White

    2 teaspoons ground cinnamon

    Place a rack in the center of the oven. Preheat the oven to 375 degrees. In a small mixing bowl, combine the flour, cream of tartar, baking soda, and salt. In a larger bowl, use an electric mixer on medium-high speed to beat the butter with the shortening. Add the sugar and beat for 3 minutes. Add the egg and beat for 3 to 4 minutes, until the mixture feels just slightly gritty when rubbed between your thumb and finger. Add the flour mixture and beat on low speed to combine. The dough should feel soft and silky. A scant tablespoon at a time, roll the batter between your fingers, shaping it into 1½-inch balls. Roll each ball in the cinnamon sugar, coating it completely, and set it on an ungreased, light-colored baking sheet, spacing the balls 2 inches apart. Bake for 12 minutes, until the cookies are golden and their tops are cracked. Transfer the cookies to a wire baking rack to cool. Store in an airtight container for up to 1 week. Source: In the Raw

  • Sugar Cookies

    Weekly Recipe: 
    NonWeekly
    Makes 48 cookies

    2 cups unbleached all-purpose flour

    ½ teaspoon baking powder

    ¼ teaspoon salt

    10 tablespoons (1 ¼ sticks) unsalted butter, softened

    ⅔ cup sugar

    1 large egg plus 1 yolk, at room temperature

    1 teaspoon vanilla extract

    ⅔ cup Monk Fruit In The Raw Bakers Bag

    ⅓ cup Sugar In The Raw, for decoration

    In a bowl, combine the flour, baking powder, and salt and set aside. In a large bowl, use an electric mixer on medium-high to beat the butter about 2 minutes, until fluffy. Add the sugar and beat for 3 minutes. Add the egg, then the yolk and vanilla, beating well between additions. Add the monk fruit and beat until just combined. Reduce the beater speed to low and gradually add the dry ingredients, beating until the mixture is clumpy. Use a flexible spatula to complete mixing the dough by hand. Turn the dough out onto a counter and divide it in half. The dough will be soft and sticky. Shape each half into a log 6 inches long and 2 inches in diameter. Wrap the logs in plastic wrap. Chill the dough for at least 2 hours, and up to 3 days. To bake the cookies, center a rack in the oven. Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper. Place the Sugar In The Raw in a small bowl. With a sharp, thin knife, cut each log into ¼-inch slices. One at a time, lightly press one side of the cookies into the Sugar In The Raw, then place it sugar-side up on the prepared cookie sheet, leaving 1 ½ inches between cookies. Bake for 11 to 13 minutes, until the cookies are firm when pressed in the center and evenly pale gold in color. Let the cookies rest for 1 minute on the baking sheet. Transfer the cookies to a wire rack and cool completely. Keep cookies tightly covered in a tin for up to 1 week. Source: In The Raw

  • Pecan Sandies

    Weekly Recipe: 
    NonWeekly
    [title]
    These cookies are simple to make and delightfully light—with a slight nutty crunch!

    2 ½ cups pecan halves, divided

    ½ cup packed brown sugar

    ¼ cup powdered sugar

    1 ½ cups Bob’s Red Mill Pastry Flour

    ½ teaspoon salt

    12 tablespoons butter (1 ½ sticks), chilled, cut into 1/2-inch cubes

    1 egg yolk

    Process 1 ½ cups pecans and sugars in a 10-12 cup food processor for 10 2-second pulses. Add flour and salt and process for 5 seconds. Add butter and pulse until mixture resembles coarse sand, about 10 2-second pulses. Add egg yolk and process until dough forms into a ball. Turn dough onto a 16-inch long piece of plastic wrap and shape dough into a 12-inch cylinder. Wrap dough in plastic wrap and refrigerate for 1 hour. Preheat oven to 325 degrees. Grease 2 baking sheets. Unwrap dough and cut into ¼-inch rounds, turning dough after each slice to keep cylinder from flattening. Place on prepared baking sheets 1 inch apart. Using remaining pecans, gently press 1 pecan into each cookie. Bake for 22 minutes or until golden brown. Cool on baking sheet for 5 minutes. Move to wire rack to cool completely. MAKES 32 COOKES

    Source: Bob’s Red Mill

  • Organic Chocolate Crumble Bars

    Weekly Recipe: 
    NonWeekly
    [title]
    MAKES 18 BARS

    1 cup (2 sticks) organic butter, softened

    1 ¾ cup organic all-purpose flour

    ½ cup organic cane sugar

    ¼ teaspoon kosher salt

    2 cups organic semi-sweet or dark chocolate chips

    1 (14-ounce) can California Farms Organic Sweetened Condensed Milk

    1 teaspoon organic vanilla extract

    1 cup organic chopped nuts (optional)

    Preheat oven to 350 degrees. Grease a 9x13-inch pan. In a large mixing bowl, beat butter until creamy. Beat in flour, sugar, and salt until crumbles form. Flour your fingers and press 2 cups of crumb mixture onto bottom of baking pan; set remaining mixture aside. Bake 10 to 12 minutes or until edges are golden brown. In a small saucepan, combine 1 cup chocolate chips with condensed milk. Warm over low heat, stirring until smooth. Stir in vanilla extract. Spread over hot crust. Stir nuts, if using, and remaining chocolate chips into reserved crumble mixture; sprinkle over chocolate filling. Bake 25 to 30 minutes or until center is set. Let cool in pan. Cut and serve once cool. Source: California Farms

  • Iced Pumpkin Cookies

    Weekly Recipe: 
    Weekly
    [title]
    Makes 4 to 5 dozen cookies

    COOKIES:

    1 cup butter, softened

    ½ cup sugar

    ½ cup packed brown sugar

    1 egg

    1 cup canned pumpkin

    2 ¼ cups Pamela’s Baking & Pancake Mix

    1 teaspoon baking powder

    ½ teaspoon baking soda

    ½ teaspoon salt

    1 ½ teaspoon ground cinnamon

    1 teaspoon ground ginger

    ½ teaspoon ground nutmeg

    ¼ teaspoon cloves

    1 cup chopped walnuts

    1 cup sweetened dried cranberries

    1 cup vanilla or white chips (optional)

    ICING:

    ¼ cup butter, softened

    2 cups powdered sugar

    3 tablespoons milk

    Preheat oven to 350 degrees. In large mixing bowl, cream butter and sugars. Beat in egg and pumpkin. Combine the flour with other dry ingredients in a separate bowl. Gradually add to creamed mixture. Stir in walnuts and cranberries, and the chips, if using. Drop by the tablespoonful 2 inches apart onto cookie sheets lined with parchment paper. Bake for 15 to 18 minutes, or until lightly browned. Remove to wire racks to cool.

    In a small mixing bowl, combine icing ingredients and beat until smooth. Drizzle over cooled cookies.

    Chef ’s Notes: Cookies will be plump and upright, or you can smooth them down with a small rubber spatula for a cookie shaped more like a chocolate chip cookie.

    Source: Pamela’s Products Inc.

  • In Season: Chestnuts

    Whether you roast your chestnuts over an open fire or boil them, these nuts—the edible fruit produced by a handful of deciduous trees and shrubs—can make a great addition to your meals as the holiday season approaches.

  • Blossom Into Veganism

    Mayim Bialik, PhD, is an award-winning actress, neuroscientist, and author—but above all, she’s a mom. A mom who was inspired by her two young sons to author her new cookbook, “Mayim’s Vegan Table: More Than 100 Great-Tasting and Healthy Recipes From My Family to Yours,” to help busy parents discover fun, healthy, and easy vegan meals for the whole family.

    Mayim Bialik on her new cookbook and raising a vegan family
    By Samantha Fischer
  • Cook’s Corner: The Perfect Desserts

    Last month we featured a multitude of recipes that are great for your holiday parties. This month, we wanted to give you some great dessert options for any festivity you run into! Because desserts are abundant and basically unavoidable, you’ll want to perhaps prepare and bring your own desserts that are healthier than the standard fare and just as enjoyable.

    Cookie recipes for any social occasion
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