A Craving For Cookies!

What’s not to like about cookies? Sweet little delectable single-sized morsels that come in a million different varieties, with a version loved by every taste bud.

Making the perfect cookie can be an art form that requires patience and perfect timing. Whether it’s a healthy version or the sinful type, they are one of life’s most enjoyable and guilty (or not!) pleasures. Here are recipes for five varieties that are sure to please!

Dried Cranberry and Pistachio Shortbread Cookies

This delicious cookie is sweet, crunchy and creamy all at once!

  • 1 cup softened, unsalted butter
  • 1/2 cup confectioners sugar
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/2 tsp kosher salt
  • 1/4 cup dried cranberries
  • 1/4 cup shelled pistachio nuts (or your choice of nut, pecans or walnuts work well)

Using the paddle attachment of a stand mixer (or a handheld mixer), combine confectioners sugar with butter at medium speed until creamy. › Mix in vanilla. › In a separate medium-sized bowl, sift together flour and salt. › On low speed, gradually add flour mixture to butter mixture. › Fold in cranberries and pistachios. › Turn out dough on a floured surface, and shape into a disk. › Wrap and refrigerate for at least 30 minutes. › Preheat oven to 350°F. › Line a baking sheet with silpat or parchment paper. › Roll out dough on a floured surface into a 1/4-inch thickness. › Cut out round disks (1 1/2-inch rounds work well), and place on prepared pans. › Bake for 12 minutes. Every oven varies, so watch carefully not to burn. › Remove from oven, and place cookies on a wire rack to cool.

 

Super Easy Dark Chocolate Peanut Butter Cookies

Sinfully rich and satisfying!

  • 1 cup dark chocolate peanut butter (available at Earth Fare)
  • 1 cup organic cane sugar
  • 1 large organic egg
  • 1 tsp vanilla extract

Preheat oven to 325°F. › Beat all ingredients in a mixer until blended. › Shape dough into 1-inch balls. › Place 1 inch apart on parchment- or silpat-lined cookie sheet. › Using the tines of a fork, flatten cookies. › Bake for 15 minutes. › Transfer to wire rack to cool.

 

Raspberry Thumbprints

A rich, fruity cookie that tastes as delicious as it looks!

  • 1/2 cup chopped walnuts
  • 1 cup softened unsalted butter
  • 1 cup confectioners sugar
  • 2 cups all-purpose flour
  • 1/4 tsp kosher salt
  • 1/4 tsp ground cloves
  • 1/4 tsp ground cinnamon
  • 1/2 cup raspberry preserves
  • fresh raspberries for garnish

Preheat oven to 325°F. › Process chopped walnuts in a food processor until finely ground. › Beat butter at medium speed in a stand mixer until creamy. › Gradually add confectioners sugar to butter. › Combine flour, salt, spices and walnuts, and gradually add to butter and sugar mixture. › Shape dough into 3/4-inch balls, and place on parchment- or silpat-lined baking sheet. › Press thumb into the center of each ball making an indentation. › Place on baking sheets about 1 inch apart, and bake for 15 minutes. › Transfer cookies to a wire rack to cool. › Once cooled, spoon a dollop of preserves into each indentation, and top with a fresh raspberry.

Classic Sugar Cookies

A perfectly simple recipe as is or for making your favorite decorated cookies.

  • 1 cup softened butter
  • 1 cup organic granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1/4 tsp kosher salt
  • 1/4 cup turbinado sugar for dusting

Preheat oven to 350°F. › Beat butter at medium speed until creamy. Gradually add sugar until blended. › Add egg and vanilla, and blend. › Combine flour and salt in a medium bowl. › Gradually add flour mixture to butter and sugar. › Divide dough into two disks. › Wrap, and refrigerate to chill for 1 hour. › Roll out each disk into a 1/4-inch thickness on a floured surface. › Cut dough in desired shapes with cookie cutters. › Place on cookie sheets lined with parchment or silpat. › Bake for 8 to 10 minutes, being careful not to burn. › Remove from oven when golden, and immediately sprinkle with turbonado sugar, or cool to decorate as desired. › Wait 2 minutes, and then transfer cookies to a wire rack to cool.

 

Double Chocolate Brownie Cookie

If you are in need of a chocolate fix, look no further!

  • 1/2 cup butter
  • 4 oz unsweetened chocolate baking squares, chopped
  • 3 cups dark chocolate morsels, divided
  • 1 1/2 cups all purpose flour
  • 1/2 tsp aluminum-free baking powder
  • 1/2 tsp kosher salt
  • 4 large organic eggs
  • 1 1/2 cups organic cane sugar
  • 2 tsp vanilla extract
  • 2 cups chopped pecans

Preheat oven to 350°F. › Combine butter, unsweetened chocolate and 1 1/2 cups of chocolate morsels in a heavy saucepan over low heat, stirring constantly until melted, and then set aside to cool. › Combine flour, baking powder and salt in a bowl, and set aside. › Beat eggs, sugar and vanilla, and gradually add flour mixture. › Add chocolate mixture, and mix until blended. › Stir in remaining morsels and pecans; blend until combined. › Drop dough by 2 tablespoonfuls 1 inch apart on baking sheets lined with parchment or silpat. › Bake for 10 minutes. › Transfer cookies to wire racks to cool completely.

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