Cookies and Cream Brownie Bites

Ingredients

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2/3 cup unsweetened cocoa powder
• 2 eggs
• 2 teaspoons vanilla extract
• 1 tablespoon brewed coffee
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• About 28 Mini Oreos (bite sized)
• About 28 Cookies ’n Cream Hershey’s Kisses, unwrapped

Instructions

1. Preheat oven to 350°F. Spray mini cupcake pans with cooking spray or use mini cupcake liners. Place one Mini Oreo in each cavity.
2. Stir together melted butter, sugar, and cocoa. Stir in eggs, vanilla extract, coffee or water, and salt. Carefully stir in flour. (The coffee just adds a richness to the brownies, but you can use water if you prefer.)
3. Place about 1 tablespoon of batter in each cupcake cavity or liner, on top of the Oreo. Bake for 9-12 minutes, until the tops lose that shiny, wet look.
4. Let them cool for just a minute, then place one Kiss in the center of each brownie bite. Do not move or jiggle your pans or try to remove the bites before the Kiss has completely re-hardened or it will collapse. Cool completely, gently remove from the pan (a knife can help loosen if needed).
5. Store in an airtight container at room temperature. They can be frozen for up to 3 months.

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Chocolate Pinwheel Cookies

36 servings

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 1/2 cup packed brown sugar
• 2 eggs
• 3 teaspoons vanilla extract
• 3-3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 1/4 cup baking cocoa

Instructions:

1. In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well.
2. Divide dough in half; add cocoa to one portion. Divide each portion in half. On a baking sheet, roll out each portion between waxed paper into a 12-in. x 10-in. rectangle. Refrigerate for 30 minutes.
3. Remove waxed paper. Place one chocolate rectangle over a plain rectangle. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic wrap. Repeat with remaining dough. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/4-in. slices.
4. Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. 

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Homemade Milano Cookies

Ingredients

·         12  tablespoons unsalted butter, softened

·         2 1/2  cups powdered sugar

·         7/8  cup egg whites (from 6-7 eggs)

·         2  tablespoons vanilla extract

·         1 1/2 cups Gold Medal™ unbleached all-purpose flour

·         1/2  cup heavy cream

·         8 ounce semisweet chocolate, chopped

·         Zest from 1/4 orange

    Instructions 

1.    Preheat oven to 350°F and line four or more baking sheets with silicone mats or parchment paper (use as many baking sheets as will fit in your oven).

2.    In a large bowl or bowl of a stand mixer, cream the butter. Add sugar and mix until combined.

3.    Add egg whites gradually, then mix in the vanilla. Add flour and mix until just combined.

4.    Using a piping bag fitted with a 1/4 plain tip, pipe 2-inch sections of batter onto the baking sheets about 2 inches apart. Bake in oven for 10 minutes or until edges are a light golden brown. Remove from oven and let cool completely on baking sheet.

5.    To make the filling: In a small saucepan, scald the heavy cream (bring it to about 180°F). Pour scalded cream over chopped chocolate in a large bowl and whisk to melt. Add zest and stir.

6.    Spoon a thin layer of filling on the flat side of half the cookies. Press the flat side of another cookie down lightly on top of the filling. Repeat with remaining cookies. Place cookies in refrigerator for 10 minutes to set filling.

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Glazed Lemon Sugar Cookies

Serves: 2½ dozen

Ingredients

For the Cookies:

·         1/2 cup butter

·         1 cup sugar

·         ½ tsp vanilla

·         1 egg

·         1 Tbsp. lemon zest

·         1 Tbsp. fresh lemon juice

·         1½ cups flour

·         ¼ tsp baking powder

·         ⅛ tsp baking soda

·         ¼ tsp salt

Garnish:

·         1/2 cup powdered sugar for rolling

For the Glaze:

·         1½ tablespoons water

·         ¾ cup - 1 cup powdered sugar

Instructions

For the Lemon Cookie Dough:

1.    Preheat oven to 350 degrees F. In a large mixing bowl, cream butter and sugar. Beat in vanilla, egg, lemon zest, and lemon juice. Slowly add flour, baking powder, soda, and salt. Stir well to combine. Use a cookie scoop or roll dough in 1″ balls, then roll in powdered sugar. Place on lightly greased baking sheets. Bake at 350° for 9-11 minutes, or till set and crackly. After a couple minutes, remove to cooling racks to cool completely.

For the Glaze:

2.    In a small bowl, heat water in microwave for 30 seconds. Slowly add powdered sugar until a thick consistency forms. Drizzle over cookies.

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Just 3 ingredients for those super delicious cookies.

INGREDIENTS:

1 cup (2 sticks) butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour

DIRECTIONS:

Preheat oven to 350 degrees F. Prepare two large baking sheets lined with parchment paper or a Silpat.

In a large bowl, cream together butter and sugar. Add flour and continue to mix until mixture forms a soft dough (it will be crumbly at first, but keep mixing and it will form a dough). Form dough into a cohesive ball with your hands.

Roll dough 1/4-inch thick on a surface dusted with flour or powdered sugar* with a well-dusted rolling pin. Cut into rounds and place on prepared baking sheets. Repeat as necessary.

Bake for 16-18 minutes, or until cookies are pale golden brown. Let cool on baking sheets.

Enjoy!

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