Lemon Meltaway Cookies from The Domestic Rebel

Lemon Meltaway Cookies - made dough November 3, 2023 from The Domestic Rebel 

1 cup (2 sticks) unsalted butter, room temperature

3/4 cup granulated sugar

1 large egg

zest of one medium lemon

1/2 teaspoon baking powder

1/4 teaspoon salt

2 cups all-purpose flour

Lemon Icing

2 cups confectioners' sugar

3 tablespoons fresh lemon juice

1. Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 1 minute. Add egg and lemon zest; mix until combined, about 30 seconds.
3. Add baking powder and salt, mix to combine. Add flour, 1/2 cup at a time, mixing on low speed until just combined.
4. Portion into small dough balls and flatten slightly. Evenly space on baking sheet. Bake for 8-10 minutes until edges are set and middles no longer look raw. Let rest on baking sheet for 5 minutes then transfer to wire rack to cool completely.
5. Make the glaze: in a medium bowl, whisk together the confectioners' sugar and lemon juice until well combined. Spread glaze on tops of cooled cookies and let glaze set.

Most lemon cookies typically use the zest to flavor the cookie dough but few need the lemon juice so you end up with a naked lemon missing its yellow skin and only left with the white pith. Unless you use the juice to make the glaze. Problem solved.

I liked this cookie and it's perfect when you need a simple, no-fuss lemon cookie for your table. It's not too sweet or too tart and the texture is not too light or too dense. It's a good "tea cookie". If you want the glaze to set (and I do), keep a light hand in adding the lemon juice. Whisk it with the powdered sugar and stop when the glaze is still a little on the thick side so it'll set once it's drizzled or spread over the cookie. If you use too much juice, add more powdered sugar until it's the consistency you want.

Cinnamon Roll Cookies from Cookies and Cups

Cinnamon Roll Cookies - made dough September 26, 2023 from Cookies and Cups 

Filling

1/4 cup butter, melted

1/3 cup dark brown sugar

1 1/2 teaspoons cinnamon

Cookie dough

3/4 cup butter, room temperature

3/4 cup granulated sugar

1 large egg

2 teaspoons vanilla

3 tablespoons heavy cream

1 teaspoon baking powder

1/2 teaspoon salt

2 1/4 cups all-purpose flour

Icing

1 cup powdered sugar

2 tablespoons butter, melted

1-2 tablespoons milk

1. Filling: in a medium bowl, combine melted butter, dark brown sugar and cinnamon until evenly mixed. Set aside.
2. Cookie dough: in the bowl of a stand mixer fitted with the paddle attachment, cream together butter and granulated sugar until light and fluffy, 1-2 minutes. Add egg, vanilla and heavy cream, mixing until combined.
3. In a small bowl, whisk together baking powder, salt and flour. Add dry ingredients to butter mixture and mix on low speed until just combined.
4. On a lightly floured piece of parchment paper, roll out the dough into a 15 x 10-inch rectangle. Spread filling mixture evenly over the dough, leaving an inch around the edges. Roll from the long edge into a tight roll.
5. Cut the dough into 10 equal slices. Roll each slice into a ball, cover and freeze for 20 minutes.
6. Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Evenly space 5 dough balls on the baking sheet; leave the other dough balls in the freezer while the first batch bakes.
7. Bake cookies for 15-17 minutes or until edges are golden brown and middles no longer look raw. Remove from oven and let rest on baking sheet for 5 minutes before transferring cookies to wire rack to cool completely.
8. Icing: in a small bowl, whisk together powdered sugar, melted butter and milk, adding more or less milk until desired consistency is reached. Dip or drizzle cooled cookies with icing.

This is meant to be the cookie version of a cinnamon roll. You make the cookie dough, roll out to a rectangle, spread with a cinnamon sugar mixture, roll up into a log like you do when making cinnamon rolls and slice. Unlike with real cinnamon rolls, you roll each slice into a dough ball and bake like any other cookie dough.

Because you roll the slices into balls, the cinnamon filling is randomly disbursed in each ball, depending on the roll. Fortunately the cinnamon doesn't leak out even when exposed. I did do the swirling trick to tidy up some of the (minor) cinnamon leakage.

Then it's back to the cinnamon roll similarities with a frosting for the cookies.

It's a good concept and this was a pretty good cookie. If you want it to be closer to an actual cinnamon roll, you could go with more of a cream cheese frosting and/or sprinkle some ground cinnamon on top of the cookies.

The taste test cookie I kept for myself before giving the rest away was the end of the cookie log so it didn't have as much of the cinnamon filling. So my taste test cookie was more like a vanilla butter cookie with a little cinnamon. Still good though.

Copycat Red Velvet Oreos from Dixie Crystals

Copycat Red Velvet Oreos - made dough October 27, 2023 from Dixie Crystals 

Cookies

1/2 cup unsalted butter, softened

1/2 cup powdered sugar

1/2 teaspoon vanilla extract

pinch of salt

1 cup all-purpose flour

2 tablespoons cocoa powder

red gel food coloring

Filling

1/4 cup unsalted butter, softened

1/4 cup shortening

1/2 teaspoon vanilla extract

1 3/4 cups powdered sugar

1. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and powdered sugar until well combined and creamy, 2-3 minutes. Add vanilla extract and salt; mix until combined. Add a drop of red food coloring and mix to combine.
2. In a separate bowl, whisk together flour and cocoa powder. Add to butter mixture in 2 additions, mixing on low speed. Add red food coloring, drop by drop, mixing on low speed, until desired uniform colored is achieved.
3. Divide dough in half and roll each half between two sheets of parchment to 1/4" thickness. Wrap in plastic wrap and chill for at least 30 minutes.
4. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper.
5. Remove chilled dough from refrigerator, stamp or roll with embossed rolling pin and cut into small rounds with a round cookie cutter. 
6. Evenly space round, stamped cookies on the baking sheets. Bake 12 minutes. Remove from oven and let rest on baking sheet for 5 minutes then transfer cookies to wire rack to cool completely.
7. Make the filling: Cream together butter and shortening until uniform and well combined. Add vanilla and mix to combine. Add powdered sugar in 2-3 additions, beating after each addition until combined.
8. Place filling in piping bag fitted with icing tip #10 and pipe onto the bottoms of half the completely cooled cookies. Top with remaining cookies.

I've never had the (storebought) Red Velvet Oreos before so I don't know how well these compare to the real thing. I also only ate a tiny runt cookie that was the tail end of the dough and barely made enough to make a tiny stamped cookie.

What I did have was pretty good. Although I didn't make the filling from the original recipe that I've included here. I had some cream cheese frosting left from a banana cake I made for a local get together so I used that instead. I'm less impressed with how well the dough held the stamped impressions though. It's hard to tell from the pictures but this dough seems more suited for stamps with larger impressions and not finer details like lettering. I'll have to try this recipe again with different stamps. These were a test run for a Christmas cookie exchange I'm hosting in December and I didn't have a chance to take more pictures before I gave them away to the employees of a local nonprofit. Another reason to try them again.

Coconut Bundt Cake from Chef in Training

Coconut Bundt Cake - made November 3, 2023 from Chef in Training

1 box white cake mix, dry, not prepared

1 3.4-ounce box instant vanilla pudding mix

4 eggs

1/2 cup sour cream

1/2 cup granulated sugar

3/4 cup oil

3/4 cup water

1 teaspoon coconut extract

1 cup sweetened coconut flakes

Cream Cheese frosting

12 ounces cream cheese, softened

4 cups powdered sugar

1 teaspoon vanilla

1/4 teaspoon salt

1/2 cup toasted coconut

1. Preheat oven to 350 degrees F. Grease and flour a bundt pan; set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine cake mix, pudding mix, eggs, sour cream, sugar, oil, water and coconut extract; beat for 3 minutes. Stir in coconut.
3. Pour into prepared Bundt pan and smooth top. Bake for 45-50 minutes or until a toothpick inserted in the thickest part of the cake comes out with a few moist crumbs.
4. Cool for several minutes and loosen sides of pan with small spatula. Invert onto a serving plate and cool completely.
5. Make frosting: Combine all ingredients in a mixing bowl and beat on high until smooth. Spoon frosting into a piping bag and pipe the frosting over the top. Sprinkle with toasted coconut.

November 15 is National Bundt Day so this seems like a good day to share this recipe. This cake is supposed to have cream cheese frosting but I had run out of powdered sugar at the time I made it so I made do with a sprinkling of the remaining spoonful of powdered sugar that I had left.

Fortunately, this cake actually doesn't really need a frosting (says the non-frosting person). It was light and cakey with a good chewiness from the coconut. Since the base is a cake mix, it's super easy to make. Just throw all the ingredients into a mixing bowl, mix, pour into the Bundt pan and bake. Plus that it also came out of the pan easily and intact. It was delicious. I liked both the flavor and the texture. Definitely a keeper. So says the non-cake-mix baking snob. Happy National Bundt Day!

Lemon Snowball Cookies from Lifestyle of a Foodie

Lemon Snowball Cookies - made dough October 20, 2023 from Lifestyle of a Foodie

1 cup butter

2/3 cup powdered sugar

1/2 teaspoon vanilla extract

1 teaspoon lemon extract

zest of 1 lemon

1 tablespoon lemon juice

2 1/4 cups all-purpose flour

1/2 teaspoon salt

yellow gel food coloring, optional

3/4 cup powdered sugar for rolling

1. Preheat oven to 325 degrees F. Line baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and powdered sugar until well combined and fluffy. Add vanilla extract, lemon extract, lemon zest, lemon juice and a tiny amount of yellow food coloring if using. Mix until combined.
3. Add flour and salt, mixing on low speed until combined and dough forms.
4. Portion dough into small cookie dough balls and evenly space on baking sheets. Bake for 20 minutes. 
5. Remove from oven and roll hot cookies in powdered sugar then place on wire rack to cool completely. Once cooled, roll cookies again in powdered sugar.

The tl;dr on these? Delicious. They look like Mexican wedding cakes, Russian tea cakes, buttery tea balls or any other name you would normally give to buttery balls, typically packed with toasted pecans.

However, these are the lemon version, no nuts. But just as good. The principle is the same in that you roll the cookies in powdered sugar right out of the oven. The heat melts some of the powdered sugar into the cookie. Then once it's completely cool, you roll it in powdered sugar again. This time most of the sugar will adhere, creating a "snowball". A really good lemon one.

This is a great cookie for the holidays, especially if you have gift recipients or party goers who are allergic to nuts. I did use a few drops of lemon food color to make a really lemony yellow cookie. No need to use any food color at all as it won't affect the taste. I just wanted to see how it would look as lemony yellow cookie against the white of the powdered sugar.

Biscoff Butter Cookies from Cambrea Bakes

Biscoff Butter Cookies - made dough October 14, 2023 from Cambrea Bakes 

1/2 cup unsalted butter, room temperature

1/3 cup cookie butter

2/3 cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

extra cookie butter for tops

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, cookie butter and brown sugar until light and creamy, 2-3 minutes.
2. Mix in egg and vanilla on low speed until combined.
3. Add flour, salt and baking soda, mixing on low speed until combined.
4. Portion dough in golf-ball size dough balls. Make a slight indent in the center and fill with a teaspoon of cookie butter. Cover and chill for an hour or overnight.
5. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper and evenly space dough balls. Bake 10-12 minutes or until edges are set. Remove from oven and let rest on baking sheet for several minutes before transferring to wire rack to cool completely.

I've made multiple biscoff cookie recipes and most of them turn out well, although some don't have a strong cookie butter flavor. This one does and the genius of ensuring that is the dollop of cookie butter that's placed on top of each cookie before baking. 

Because then you're literally biting into a pool of cookie butter on top. Genius, I say. The cookie base itself is also quite good, moist, brown sugar-y and cookie-butter-y.

To make sure there's enough cookie butter, I made small indents in the center of each cookie dough ball, chilled then, then before baking, I placed a dollop of cookie butter in each indent. That way the cookie butter stayed mostly in the middle and even the parts that spread out over the top of the cookie didn't run too much (or at all) down the sides. So all the cookie butter goodness was concentrated on top of the cookie.

Stamped Cookies #33 Buttery Shortbread Cookies from Weekend at the Cottage

Stamped Cookies #33 Buttery Shortbread Cookies - made dough October 27, 2023, modified from Weekend at the Cottage

3/4 cup old-fashioned rolled oats

2 1/2 cups unbleached all-purpose flour

1/2 cup cornstarch

1 1/4 cups confectioners' sugar

1/2 teaspoon kosher salt

1 1/8 cups (17 tablespoons) unsalted butter, chilled and cut into 18 tablespoons

1 egg white (if dough is too dry or floury)

1 teaspoon vanilla butter emulsion (if dough is too dry or floury)

granulated or icing sugar for sprinkling

1. Preheat oven to 300 degrees F. Line baking sheets with parchment paper.
2. Pulse oats in food processor until finely chopped. Transfer to mixing bowl and add flour, cornstarch, sugar and salt.
3. Transfer back to food processor and add butter pieces. Run on low setting until shortbread dough forms
4. Turn out dough onto workspace and divide in half. Wrap one half in plastic wrap and place in refrigerator. Roll out second half into desired thickness and cut or stamp out cookies. Transfer stamped cookies to lined baking sheet and chill or freeze while you roll out and stamp the second half of the dough.
5. Bake cookies, one sheet at a time, for 10 minutes or until lightly golden. Remove from oven and let rest on baking sheet for several minutes before transferring cookies to wire rack to cool completely. Sprinkle with granulated or icing sugar if desired.

New cookie stamp alert! This time, this set of silicone Disney cookie stamps. They're available from Williams Sonoma as of this writing. After Snoopy and Hello Kitty (and friends), I can't resist a good Disney stamp.

You can see this recipe held the stamped impressions beautifully. The dough was a little hard to work with as it was rather dry. I had to switch from using my food processor to my Kitchen Aid stand mixer and I had to add a teaspoon of vanilla butter emulsion and an egg white before the dough came together. Otherwise it was just a floury mixture that didn't bind together. I suggest trying to make the recipe without the emulsion and the egg white and only adding one or both of those if your dough won't come together without it.

The upside is the impressions held so well after baking. The downside? This doesn't have a lot of flavor. That's the challenge of some of the stamped cookie recipes. You can get around it a couple of ways. One is to make the cookies thinner and then sandwich them with nutella or cookie butter to amp the flavor of the whole cookie. The other is to use a flavored oil or extract to add more flavor. I made mine too thick so next time I'm going to roll out the dough much thinner and make these as sandwich cookies.

Kit Kat Cookies from Imperial Sugar

Kit Kat Cookies - made dough November 1, 2023 from Imperial Sugar

3/4 cup unsalted butter, room temperature

3/4 cup light brown sugar

1/4 cup extra fine granulated sugar

1 egg

1 egg yolk

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1 teaspoon kosher salt

2 cups all-purpose flour

1 1/2 cups (8 ounces) Kit Kat bars, coarsely chopped, plus more for garnish

3/4 cup chopped chocolate or chocolate chips, melted and slightly cooled but still liquid (I used Nutella)

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar and granulated sugar on medium speed for 2 minutes.
3. Add egg, egg yolk, vanilla, baking soda and salt; mix for 1 minute until combined, scraping down the sides and bottom of bowl to keep mixture even textured.
4. Add flour, 1 cup at a time, mixing on low speed after each addition until just combined. Do not overmix. Fold in chopped Kit Kat bars, disbursing evenly.
5. Remove bowl from mixer and drizzle in melted chocolate. Using the back of a wooden spoon, swirl melted chocolate throughout cookie dough, leaving ribbons of chocolate. Alternatively, dollop Nutella on top of dough before scooping. 
6. Portion dough into golf-ball-size dough balls and evenly space on baking sheets. Bake for 9-10 minutes until edges are lightly golden.
7. If desired, immediately press extra chopped Kit Kat bars onto tops of warm cookies. Transfer to wire rack to cool completely.

I'll be incorporating candy bars into my baking for awhile. In fact, while I was waiting for trick or treaters to show up on Halloween night, I was already surfing Pinterest for recipes on how to use up the specific candy I had bought. 

I figured it would be easy enough to add Baby Ruths and Snickers to brownies but I wanted something different for Kit Kats. I like Kit Kats well enough but rarely eat them. Okay, I rarely eat "grocery store chocolate" in general but when I do, I prefer something with caramel like $100,000 bars.

But I have nothing against Kit Kats and was glad to try out this recipe. It turned out really well, like a really good milk chocolate chip cookie but with Kit Kats instead of chocolate chips.

The original recipe called for melting chocolate chips and swirling them into the cookie dough before scooping. I made it easy on myself and just dolloped Nutella on top of the cookie dough, scooped out dough balls, dolloped more Nutella on top of the remaining dough and scooped some more. That way I ended up with generous pockets of Nutella in each dough ball.

Chop the Kit Kats coarsely and fold in by hand after you've finished mixing the dough and before dolloping the Nutella on top. You don't want the Kit Kats to be crushed or crumbled too much. Reserve a handful of the chopped Kit Kats to press onto the newly baked cookies as soon as you take them out of the oven. 

This was delicious. Stayed thick, had crisp edges and the Kit Kats added both the sweetness of milk chocolate and a slight crunch from the wafers inside. And you can never go wrong with pockets of Nutella in the cookie.