Search Results: cookies

Chocolate Toffee and Butterscotch Chip Cookies

Chocolate Toffee and Butterscotch Chip Cookies

I live a fairly standard, and boring life at this point in time. Don’t get me wrong, I don’t get that bored and I do everything I can to remain active, and occupied. It’s in my DNA and I often tell my wife that I […]

Chocolate No Bake Cookies with Cranberries and Pepitas

Chocolate No Bake Cookies with Cranberries and Pepitas

I grew up eating this style of cookie. Granted my grandma made some darn good, and probably the best oatmeal cookies that I have ever eaten, but my dad of all people turned me on to these chocolate no bake cookies. I remember watching him […]

Glazed Italian Cookies

Glazed Italian Cookies

Butter. Sugar. Flour. Baking Soda. Baking Powder. Eggs. Extracts. Those are the basic ingredients that I have been dealing with for nearly three weeks, among a few others such as Cocoa powder, salt, and more butter. My cookie game is on point, at least I thought it was until I decided to come up with this glazed Italian cookie that I thought was going to fail, but I was completely wrong.

Most every time we frequent our favorite Italian grocery and deli, Glorioso’s we tend to visit their baked goods area and pick up a good dozen of their cookies. Everyone in the family loves them. They are great alone, and a perfect snack with an afternoon coffee, so I decided to come up with a batch that I was hoping would come close, and I did a pretty darn good job.

Glazed Italian Cookies Recipe
Glazed Italian Cookies Recipe

Let’s get started.

Ingredients:

  • 1 1/2 sticks of unsalted butter, room temperature
  • 1 1/4 cup granulated sugar
  • 6 whole eggs, room temperature
  • 1/2 cup milk
  • 6 tsp baking powder
  • 5 cups all purpose flour, possibly more
  • 1/2 tsp salt
  • 2 tsp lemon extract
  • parchment paper, optional but recommended
  • 1 tbsp unsalted butter, melted
  • 2-4 cups of powdered sugar
  • 5-7 tbsp milk
  • colored sprinkles, optional

This is a great cookie dough recipe and you can adjust your extract accordingly whether you want vanilla, almond, lemon (preferred), or other to your taste.

Keep in mind that you need to be care when adding the lemon extract as it can be a bit ‘chemical’ tasting if you go too far. You can always zest a lemon and add that in for an extra kick as well.

Start by preheating your oven to 400 degrees. Line a baking sheet, or two with parchment paper.

Get a mixing bowl ready as your main mixer, then another bowl for sifting some dry ingredients. There is something about sifting that I really love. I’m not sure what it is. Maybe it is the fine powder coming out of it, or maybe it was a memory of being a kid and seeing my elders use them in baking, not sure.

Glazed Italian Cookies
Glazed Italian Cookies

To the mixing bowl, add in the butter and sugar. Put the mixer on medium-low and begin creaming the butter. During this time sift your flour, baking powder, and salt. Crack your eggs into a separate bowl to prevent any shells from getting in the batter.

Add the lemon extract to to the butter and sugar, then start slowly adding in the eggs, one at a time. Once all of your eggs are nicely mixed into the butter, slowly begin adding the flour. Mix on medium until you have a nice batter. Stop and scrape down the sides, and mix some more. Add more flour if needed to form a nice, thick and somewhat sticky dough.

I placed all of my dough into a piping bag, but you can use your hands and form these into 2 inch log shapes if you want. I placed mine in a gallon sized ziplock, clipped off the corner to the size I was going form, and piped strips onto the parchment paper.

Once all of your dough is used, place into the oven for about 9-11 minutes until golden brown.

While the cookies are baking, make the glaze. Take the melted butter, powdered sugar, and milk and whisk in a mixing bowl. Mix, feeling free to add a bit more sugar or milk until you have your desired consistency.

Once the cookies are baked, remove them from the oven and transfer them to a wire rack. Let these cool for about 30 minutes before adding the glaze. I simply add the same parchment paper under the cooling rack to catch excess glaze.

Take a cookie strip and cut them into bite sized pieces. Dip each piece into the glaze, the put on the rack. Repeat. Sprinkle your decorations if you desire, and let the glaze set. I let these sit out overnight, then bagged them for later use.

When my wife and daughter came home, they said something along the lines of ‘Oh boy, what are these!?’, then upon biting into them they knew right away where I was headed, and that was the Italian cookie. Addicting, but well worth it, these Italian glazed cookies will be a real hit, especially this time of year. Enjoy!

Christmas Cookies – Pretzel and Hershey Kiss Bites

Christmas Cookies – Pretzel and Hershey Kiss Bites

It is holiday season, and one thing that I probably would never thought I would really get into from a cooking experience is baking cookies. I think that ‘time’ is currently on my hand and when I heard my wife and daughter talking about making […]

Ranger Cookies

Ranger Cookies

If there was one cookie I truly loved it was a cookie, a straight up oatmeal cookie, that my grandma made. I tried to recreate them off of her recipe many years back and they were just not the same. Maybe it was grannie’s touch, […]

Thumbprint Cookies

Thumbprint Cookies

As I noted in my previous post with the easy homemade turtles, I am not one for baking sweet treats, but this time of year always gets me, especially with my youngest daughter. She has that baking spirit in her, loves falling measurements (I do not), and has that look in her eye as though she just wants more and more Christmas cookies. I’ve done my share in the past, and typically only knock out one or two cookies per holiday season, but I decided I needed to make another cookie for her, along with her help, and decided to almost create a shortbread style thumbprint cookie.

Simple Thumbprint Cookies

Simple, easy, and quick. Perfect for me, and my daughter.

Let’s get started.

Ingredients:

  • 12 tbsp unsalted butter, room temperature
  • 1/2 cup powdered sugar
  • 1/4 tsp salt
  • 1 1/2 tsp vanilla extract
  • 1/4 cup milk
  • 1 1/4 cup of flour
  • Hershey Kisses

Preheat your oven to 350 degrees.

Get a mixer out with a paddle attachment. Add the butter, salt, powdered sugar, salt, and vanilla, and beat on medium heat until it gets nice and creamy. Slowly pour the flour, continuing on medium heat. Once the flour is incorporated and a bit thick, slowly add in the milk and incorporate until you have a nice cookie dough.

Roll these into about teaspoon to tablespoon style balls, forming them with a pit of pressure as the dough is a bit rough. Place onto a non-greased cookie sheet, continuing until all balls are formed.

Place the cookie sheet into the preheated oven and cook for about 8-10 minutes, then remove and to each cookie, make a thumbprint in the middle of each cookie. They will be a bit hot, but my daughter could handle the heat, so it’s not all that bad.

How to make thumbprint cookiesReturn the cookie sheet back into the oven, and cook for about another 10 minutes or so, or until the edges get a bit golden brown.

During this time, start unwrapping the Hershey chocolate kisses.

Remove from the oven, and begin placing a Hershey kiss into each thumbprint.

Let them cool a bit, then pour yourself a nice glass of milk, and enjoy. These cookies, as though they are a bit dry like a shortbread style cookie, are simple, delicious, and perfect for the holidays. Merry Christmas everyone!