Recipe: Meyer Lemon Crinkle Cookies

Meyer Lemon Crinkle Cookies

Adapted from White on Rice Couple

Yield: 24-36 cookies

Ingredients

1 1/2 c all-purpose flour

1/2 t sea salt or kosher salt

1/4 t baking powder

1/8 t baking soda

1/2 c unsalted butter, softened

1/2 c packed brown sugar

1/2 c sugar

1/2 t vanilla extract

1 egg

1 t meyer lemon zest (from one meyer lemon)

2 Tbsp fresh meyer lemon juice

1/4 c confectioners sugar

Instructions

Preheat oven to 350 degrees F. Line several cookie sheets with parchment paper

In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.

In a standing mixer, beat together the butter, brown sugar and sugar until light and fluffy. Beat in the vanilla, egg, meyer lemon zest and meyer lemon juice until well combined. Scrape down the sides of the bowl and mix again to make sure everything is incorporated.

Stir in the flour mixture until just combined, making sure to scrape the bottom to get all of the flour incorporated.

Sift the confectioners sugar onto a large plate. Form the dough into 1 inch sized balls. Roll the balls in confectioners sugar then place 2 inches apart on the lined sheet pans.

Bake for 9-11 minutes or until the bottoms of the cookies just begin to turn light golden and the tops of the cookies look matte (no longer shiny or wet looking). Remove from oven and allow to cool for a few minutes before transferring to a wire rack to finish cooling.  

Recipe: Cherry Pistachio Cookies

Cherry Pistachio Cookies

Adopted from bluejeangourmet.com

Yield: approximately 3 dozen

Ingredients

1 1/2 c all-purpose flour

3/4 c unsalted butter

1/4 c sugar

1 egg

1/2 c shelled and unsalted pistachios, chopped

1/2 c dried cherries

zest of one orange or lemon

1/4 t salt

course sugar 

Instructions

Preheat oven to 350 degrees F

In the bowl of a stand mixer, beat the butter, sugar and zest together on medium speed until well combined. Reduce the speed and add the egg, then the flour and salt until the mixture just comes together. Stir in the cherries and pistachios.

Divide the dough in half, rolling each section into a log about 2 inches in diameter. Roll in plastic wrap, then chill at least one hour before baking (or freeze for later use).

When ready to bake, line two baking sheets with parchment paper. Slice dough into pieces about 1/2 inch thick, then roll the edges of each piece in a bowl of course sugar before placing on cookies sheet.

Bake for 15-20 minutes or until cookies are golden brown around the edges. Transfer parchment to a cooling rack and allow to cool completely before storing in an airtight container.

Recipe: Peppermint Bark Cookies

Peppermint Bark Cookies

Adopted (partly) from Martha Stewart Living

Yield: 3 dozen cookies

Ingredients

Dark Chocolate Sugar Cookies

1 lb (good quality) white chocolate, coarsely chopped

8 large candy canes, crushed

Instructions

Prepare dark chocolate sugar cookies, as directed, using a 2 inch round cookie cutter.

Sift crushed candy, and separate larger pieces from dust, reserving both.

Melt chocolate in a heat-proof bowl set over a pot of gently simmering water. Remove from heat.

Dunk cookies into melted chocolate. Using a fork, turn to coat, let excess drip off, and gently scrape bottom against edge of bowl.

Place cookies on parchment-lined baking sheets, and sprinkle 1/4 teaspoon of either candy pieces or dust on top, before chocolate starts to set. 

Refrigerate until set, up to 3 hours. Decorated cookies are best served the same day.  

Recipe: Dark Chocolate Sugar Cookies

Dark Chocolate Sugar Cookies

Adapted from sweetapolita.com

Yield: approximately 30 cookies

Ingredients

6 c all purpose flour

1 1/4 dark cocoa powder

1 t salt

2 c (4 sticks) unsalted butter, softened

1 c light brown sugar

3 eggs, cold

2 t pure vanilla extract

Instructions

Preheat oven to 325 degrees F

In large bowl, sift together flour, cocoa powder and salt. Set aside.

In a standing mixer, cream butter and sugar until creamy. Beat in eggs, one at a time, until just combined.

Add flour mixture and mix on low speed until thoroughly combined. Add vanilla and mix in.

Shape dough into 2 disks, wrap each in plastic, and refrigerate until firm, at least 1 hour.

Roll the cookie dough out on parchment paper to 1/4 inch thick, dusting with flour as necessary. Slide the parchment paper and dough onto a cookie sheet, and refrigerate for about 15 minutes.

Remove rolled dough from the refrigerator and cut into the shape(s) of your choice. Place the cookies in the freezer for 15 minutes before baking.

Bake until cookie edges are just crisp, approximately 16 minutes.

Cool the cookies on the parchment for 10 minutes before removing the cookies.

Recipe: Sugar Cookies {for rolled cookies}

Sugar Cookies 

Adapted from The Sweet Adventures of Sugarbelle

Yield: 2-2 1/2 dozen cookies

Ingredients

1 c (2 sticks) unsalted butter, softened

1 1/2 c confectioner's sugar

 1 egg

2-3 t flavoring (vanilla, almond, etc)

2 1/2 - 2 3/4 c all-purpose flour

2 tsp baking powder

1 tsp salt

Instructions

Cream together the butter and confectioner's sugar.

In a separate bowl, crack the egg and add the flavoring. Add to the butter mixture and mix until well incorporated.

Sift the flour, baking powder and salt together. Add little by little to the butter mixture. The dough is ready when most of it sticks to the paddle. (When you touch it, the dough should have a little give but not stick to your fingers.)

This dough does not need to be refrigerated before using, but should rest for a few minutes to firm up.

Roll the cookie dough out on parchment paper to 1/4 inch thick, dusting with flour as necessary. Cut and bake at 400 degrees F for approximately 7-8 minutes. If the cookies start to brown, you have baked them too long.