I found the following recipes in a BHG cookie magazine I bought last year. Bottom photos do not belong to me or Zoëy's Collection.
Cherry-Cabernet Brownies1 cup dried cherries, chopped
1/2 cup Cabernet Sauvignon wine 3/4 cup butter, cut up 4oz unsweetened chocolate, chopped 2 cups sugar 3 eggs 1 tsp. vanilla 1 cup all-purpose flour 1/2 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt Red Wine Ganache 6oz semisweet chocolate, chopped 3 tbsp. butter, cut up 3 tbsp. red wine |
Preheat oven to 350 degrees F In a small saucepan combine cherries and wine. Bring to boil and remove from heat. Line a 13x9x2-inch baking pan with foil, (I found it best easiest to use foil) to over lap edges of the pan. Grease and flour the foil. Heat a medium saucepan melt butter and unsweetened chocolate over low heat until smooth. Stir in sugar, add eggs, "one at a time", and whisk well. Stir in vanilla. Stir together flour, baking powder, baking soda, and salt in a bowl. Stir bowl contents into chocolate mixture until combined. Stir in cherries. Pour into your prepared pan and bake for 30 minutes. Cool in pan and on wire rack or on unheated stove. Pour ganache evenly over brownie and let cool for 2 hours. (It did take 2 hours for the ganache to firm up). Cut into desired brownie size. Keeps fresh in the fridge for 3 days. |
Preheat oven to 350F.
Combine flour and cashews in food process or blender. Pulse until mixture turns into fine crumbs. Heat a saucepan and combine butter, sugar, and corn syrup; bring to a boil, stirring so that the sugar dissolves. Take off from heat and stir in vanilla. Take flour/cashew mixture and stir in sugar mixture. Once combined well, pour it into a bowl and let it cool for roughly 10 minutes. Line cookie sheet with parchment paper (important!). Using a teaspoon, scoop batter and drop on sheet about 3 inches apart. Bake for about 8 minutes. Let them cool on the sheet for a couple minutes and transfer to a wire rack. I used a spatula to transfer them carefully so they would not crumble. I tried making these without the parchment paper, and it was awful. They crumbled before I could lift them up. With the parchment paper, you can easily lift them up without having to ram your spatula under them to get them off. One recipe made me about 30 cookies. These are delicious! Try drizzling chocolate on them. |
Lacy Cashew Crisps2/3 cups all-purpose flour
1/2 dry roasted cashews (lightly salted) 1/3 butter 1/3 cup packed brown sugar 1/4 light colored corn syrup 1/2 tsp. vanilla |
Apple Cider Buttons1 cup butter, soften
6 tbsp. sugar 1 tbsp. instant hot apple cider mix 1 tsp. vanilla 1/4 tsp. salt 2 cups all-purpose flour 1 tbsp. milk 1/2 cup turbinado sugar (raw) |
Preheat oven to 375F. In a mixing bowling beat butter on medium high. Add sugar, cider mix, salt, and vanilla. Beat until combined. Beat in flour. Add milk slowly and beat until dough comes together. Shape your dough into 3/4inch balls. Roll them in turbinado sugar. Place them 2 inches apart on an ungreased cookie sheet. Use the bottom of a glass cup to press the balls down to 1/4 inch. Bake for 10-12 minutes, or until light brown. Cool on a wire rack. I am not a big fan of apple cider, so I was iffy on this recipe. I decided to try it because every other recipe from the magazine has been excellent. They came out pretty good! I really do enjoy them, especially with a nice cup of hot tea. I made about 40 cookies. |
Preheat oven to 350F. In a mixing bowl beat 1 cup of butter on medium to high for 30 seconds. Add brown sugar, sugar, baking powder, baking soda, cinnamon, and salt. Once combined, beat in eggs, orange peel, and vanilla. Beat in the flour, 1/2 cup at a time. Stir in the oats, carrots, and coconut. (pecans also if your using) On an ungreased cookie sheet, 2 inches apart, drop dough about 1 teaspoon in size. Bake them until edges are golden, about 12 minutes. Cool on a wire rack. Make Frosting- In a mixing bowl bear cream cheese, butter and vanilla until fluffy. Slowly add in the powder sugar until it reaches a good consistency. You want it to be spreadable, not running or chunky. When cookies are cooled, spread frosting on top of each cookie. When I saw this recipe I knew that I had to make them. I am so glad I did, they are divine! The fresh orange peel and shredded carrot really make these cookies. I made half with coconut flakes, and haklf without. I can't really tell the difference, honestly. One of my faves! |
Orange-Carrot Cookies
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Pumpkin Whoopie Pies3 cups all-purpose flour
1 tsp. salt 1 tsp. baking soda 1 tsp. baking powder 2 Tbsp. cinnamon 1/2 tsp. nutmeg 1 tsp. ground ginger 1 cup. oil 1 cup dark brown sugar 1 cup sugar 3 cup pumpkin puree 1 tsp. vanilla 2 eggs Cream Cheese Filling- 1/2 cup butter (1 stick) 8 oz. package cream cheese 3 cup powdered sugar 1 tsp. vanilla |
Preheat oven to 350F. In a mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. In a separate bowl, beat together the brown sugar, sugar, and soil. Add in the pumpkin puree and combine it well. Add on the vanilla and eggs and mix. Add flour mixture in slowly to combine. I used a cookie scoop about 1 tbsp. big. Line a cookie sheet with parchment paper, and drop batter about 1-2 inches apart. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean. Cool for a few minutes and transfer to a wire rack. *The batter will seem very runny/mushy, and I wanted to stop adding all the pumpkin, but keep to the recipe! It's okay!* Filling- Beat butter until fluffy. Add in the cream cheese and beat until smooth. Add in powder sugar, and vanilla; stir until combined. You can use a spoon to put in filling. If you want to be a little more fancy, put filling in a plastic baggy and snip the corner off. Then squeeze filling into the center. These are so good, I ate one and snuck in another. I didn't bake the entire batter, but I still ended up with about 15 pies. The kids loved them as well! If your not going to eat them right away, I would hold on filling it with frosting until you are ready to eat it. |