No Bake Chocolate Raspberry Bites

Made by Lori

Spread Raspberry jam between two layers of Chocolate Wafers 
add a thick layer of Chocolate Icing on top and let it drip over the side for effect
Decorate if desired

 If you enjoy crispy cookies, enjoy them immediately. If you prefer a softer cookie, allow the cookies to sit over night.

That's Amore!

 

Bittersweet Chocolate Decadence Cookie

Made by Kathy

 

recipe from Alice Medrich (chocolate expert)

1/4 cup all purpose flour - do not add more
1/4 teaspoon baking powder
1/8 teaspoon kosher salt
8 oz bittersweet chocolate, I used Ghiradelli Bittersweet Cacao Chocolate Chips
2 tablespoons butter
2 eggs
1/2 cup sugar
1 teaspoon vanilla
2 cups pecans, chopped (or walnuts)
6 ounces semi sweet chocolate chips

Preheat oven to 350 degrees. Mix together flour, baking powder and salt and set aside.

Melt 8 oz of chocolate along with the butter in a double boiler (or in the microwave, 1 minute at a time at 50% power). Set aside the melted chocolate to cool slightly.

In a glass bowl, whisk together the eggs, sugar and vanilla until thoroughly blended. **Place over a simmering pan of water and continue whisking until lukewarm. Stir the warm eggs into the melted chocolate. Add the flour mixture and then add the chocolate chips and chopped nuts. (**I let the eggs sit on the counter 30" before beginning. Then you can avoid the heating eggs step. You just don't want to add something really cold to warm chocolate or it will seize up.)

Scoop rounded tablespoons of the dough onto a parchment or silpat lined baking sheet. Bake until the cookie looks barely dry on the outside. It should still be gooey on the inside*. This took just 10 minutes in my oven. Remove pan to a wire rack. The inside of the cookies will be soft when you place them on the rack, but they will firm up as they cool. Enjoy!

* Be careful not to overcook these cookies. Remove them slightly underdone. 



Sugar Cookie Bars

Made by: Natalie

Bars:

3/4 cup butter, softened

3/4 cup sugar

1/4 cup powdered sugar

2 large eggs

1 tsp vanilla

1/2 Tbsp lemon zest

2 1/4 cups flour

1 tsp baking powder

1/2 tsp salt

Frosting:

6 Tbsp butter, softened

2 1/2 cups powdered sugar

3 Tbsp milk or cream

1/4 tsp vanilla

Sprinkles

Preheat oven to 375.  In a large bowl, cream butter, sugar and powdered sugar until light and fluffy.  Add eggs and vanilla and mix for 1-2 minutes.  Stir in remaining ingredients.

Press cookie mixture evenly into greased 9x13 pan.  Bake for 10-13 minutes, until barely set and no color around the edges.  Cool completely.

For frosting: cream buter and powdered sugar until smooth.  Add vanilla.  Add milk/cream and mix until the frosting is light and fluffy. Add food coloring if desired, spread onto cookies and enjoy!

SOURCE:  Mel's Kitchen Cafe

Sugar Cookies

Made by: Natalie

1 1/2 cups (3 sticks) butter, softened to cool room temperature
1 1/2 cups granulated sugar
1/2 cup powdered sugar
4 large eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1 tablespoon lemon zest (from about 1 lemon)
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Preheat oven to 400 degrees.

In a large bowl, cream together the butter and sugars for 3-4 minutes, until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Add vanilla extract, almond extract and lemon zest; mix. Add two cups flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft.

The dough can be wrapped in plastic wrap and kept in the refrigerator for up to a week or it can be rolled out right away. Dust a counter with powdered sugar or flour and roll the dough to desired thickness.  Cut the dough into shapes. Place the cookies on a lined or lightly greased baking sheet. Bake for 7-8 minutes.  Do not allow for any browning at all for a melt in your mouth cookie.

Cool the cookies completely on a wire rack before frosting. 

*The baked cookies (unfrosted) can be stored in a tupperware or ziploc bag in the freezer for up to a month. Uncooked dough can also be stored in freezer for up to a month.  When removing from freezer, allow to defrost in the refrigerator for 12-15 hours , and then let it sit on the counter for 30 minutes before rolling out.

*Recipe found at Mel's Kitchen