My new SIL bought me a handful of baking cookbooks a couple months ago so I wouldn't have to always have to be referring back to my phone -haha! I guess she didn't realize that I was usually referring to my blog's recipe list, but I would never turn down a gift. Especially when there are cupcakes splashed all over the covers.
The first recipe me that drew me in was actually this cookie recipe. I love the flavor of coffee so I thought this might be delicious new treat. I brought these cookies in to share with my coworkers and get some feedback because I'm always my toughest critic. I thought these tasted light, but not coffee flavored enough for me. They all agreed that they liked the texture of the cookies, but there were mixed feelings on whether these cookies were coffee flavored enough or not. I definitely think I would add more instant coffee next time and after a suggestion from a coworker for chocolate chips, I think this could be a yummy mocha cookie!
- 4 tsp. instant coffee grounds
- 1 tbs. hot water
- 1 cup butter
- 1/4 cup superfine sugar
- 1 egg yolk, lightly beaten
- 2 cups all-purpose flour
- pinch of salt
Preheat the oven to 375F. Scoop the instant coffee grounds into a small bowl with the hot water to create a paste. Place the butter and sugar in a large bowl and beat together until light and fluffy, then beat in the egg yolk and cappuccino paste. Sift together the flour and salt into the mixture and stir until combined. Halve the dough, shape into balls, wrap in plastic wrap and chill for 30-40 minutes.
Line 2 large baking sheets with parchment paper. Unwrap the dough and scoop with a 1oz. ice cream (cookie dough) scoop. Place them on the baking sheets, spaced well apart. Bake in the preheated oven 10-12 minutes, or until golden brown. Let cool slightly, then transfer to wire racks.
So this little guy's bangs had gotten OUT. OF. CONTROL. I think he was giving (younger) Bieber a run for his money and so his mama asked me to come over to trim his bangs. I bet you didn't know I cut hair too. Well I don't, but I'm always the one who cuts the bangs for all the dogs. All of them and there are a lot. I've had practice, but I knew that holding his chin or wrestling with him wasn't going to cut it...
Enter these double funfetti cookies. The perfect distraction for two little boys who have never had a cookie before. We already know that Henry has a BIG sweet tooth so it was easy to trick him. He actually saw them inside the tupperware across the room and was trying to get them off the TV console. A boy after my own heart.
Didn't even notice the scissors - he loves the cookie! So good he needed one for each hand.
Double Funfetti Shortbread Cookies
- 4 oz. (113 grams) unsalted butter, room temperature
- 1/3 (39 grams) cup confectioners' sugar
- 1 tsp. vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 cup (140 grams) all-purpose flour
- 1/3 cup (58 grams) sprinkles, plus some additional for topping
- For dipping: 4 oz. (113 grams) good quality white chocolate chocolate, chopped
- With an electric mixer, beat the butter and confectioners' sugar on medium for about 3 minutes, or until smooth. Beat in the vanilla extract and almond extract.
- With the mixer on low, beat the flour in until it just disappears into the butter mixture. Do not overmix.
- Fold in the sprinkles. (I used my hand to knead them in gently).
- Transfer the dough into a gallon sized ziploc or freezer bag. On a flat surface, use a rolling pin to roll the dough out about 1/4 inch thick. Chill the dough until firm (about 2 hours).
- Preheat the oven to 325 degrees fahrenheit and line a cookie sheet with parchment paper.
- When the dough is ready, take it out of the fridge, slit the plastic bag and remove the dough. Use a cookie cutter to cut out shapes, or use a knife to cut the dough into squares.
- Bake the cookies for about 18-20 minutes, or until the edges just begin to brown. Cool completely on wire racks.
- In a double boiler, melt the white chocolate.
- Allow the melted chocolate to cool slightly, then dip the cookies into the chocolate, and top with additional sprinkles. Transfer onto a sheet on parchment or waxed paper to cool.
Baby J was slightly less impressed so these twins are a tough crowd! You may just have to make these and decide for yourselves. :)
A friend of a friend very generously moved the content of my blog from tumblr to wordpress for me recently. For FREE. I obviously couldn't let that kindness go unrewarded and luckily for me, this was a tech genius with a B-I-G sweet tooth. My wifey has asked his wife if he's part elf because he knows how to indulge in all sweets that come across his desk. Haha! Saturday night, with the help of my beautiful assistant, I made another attempt at stuffed cookies. This time with Reese's Peanut Butter in the miniature size. It was definitely much easier than the s'more stuffed cookies I made a few months ago, equally delicious - just easier.
Next time I make these (and pb fans take note) I will definitely use the original sized cups. There just wasn't enough peanut butter to do justice to their name.
- 2 sticks softened butter
- 1 Cup granulated sugar
- 3/4 Cup brown sugar
- 2 large eggs
- 1 Tablespoon pure vanilla
- 3 1/2 Cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 10 oz bag chocolate chips
1. Preheat oven to 350 degrees F. In a stand or electric mixer, cream butter and sugars until well combined. Add eggs and vanilla until well combined.
2. Place flour, baking soda and salt in large bowl; mix then slowly add to wet ingredients. Add chocolate chips to combine. Using a cookie scoop take one scoop of cookie dough and place on top of snack size candy bar. Take another scoop of dough and place on bottom of candy bar. Seal edges together by pressing and cupping in hand until candy bar is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. Let cool for 5 minutes before transferring to cooling rack. Serve with a tall glass of milk, enjoy!
Makes 25 cookies.
Thank you again Justin! More treats are definitely in your future :)
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