Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

For the cookies

• 2 cups flour
• 1/2 cup confectioners’ sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup skin-on whole almonds, toasted (see NOTE)
• 1/2 cup sugar
• 16 tablespoons (2 sticks) unsalted butter, at room temperature
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 1/2 cups flaked unsweetened coconut

For the filling

• 7 ounces caramel candies, such as Kraft or Brach’s
• 1/4 cup low-fat or regular coconut milk
• 1/2 teaspoon coconut extract

Directions:

For the cookies: Combine the flour, confectioners’ sugar, baking powder and salt in a medium bowl.

Combine the almonds and sugar in the bowl of a food processor; process until the almonds are finely chopped. Transfer to the bowl of a stand mixer or hand-held electric mixer.

Add the butter and egg yolk; beat on medium speed until well combined, then add the vanilla extract. Stop to scrape down the sides of the bowl, then add the flour mixture in three additions, beating on low speed after each addition until well combined. Cover the bowl with plastic wrap and refrigerate for about 1 hour or until the dough is firm.

When ready to bake, preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper. Spread the coconut on a plate.

Use your hands to roll tablespoon-size pieces of the chilled dough into 1 1/4-inch balls. Roll the balls in the coconut, pressing gently so the coconut coats each ball. Place the balls 2 inches apart on the lined baking sheets.

Use a fingertip or the handle of a wooden spoon to make an indentation at the center of each ball. Bake one sheet at a time for 15 to 18 minutes, until the cookies are golden brown around the edges.

Transfer the baking sheet to wire racks to cool (with the cookies still on the sheet); quickly use the back of a rounded measuring teaspoon to reinforce the indentation in each cookie. Let the cookies cool completely. Repeat as needed to use all the dough.

For the filling: Combine the caramels and coconut milk in a microwave-safe bowl. Microwave on HIGH for 1 minute, then remove to stir the contents. Return to the microwave and microwave on HIGH for 1 minute. Remove and stir until smooth, then add the coconut extract.

Fill each cookie indentation with 1/2 teaspoon of the caramel-coconut filling. Store carefully between sheets of wax paper or parchment paper, as the filling does not set firmly.

Makes about 3 dozen cookies.

Nutrition:

Substitutions:

NOTE: To toast skin-on almonds, cook them in a heavy, dry skillet (preferably cast-iron) over medium-high heat, stirring constantly, for 2 to 3 minutes, until they are slightly darker in color and begin to smell toasty. Watch carefully; nuts can burn quickly. Transfer to a dish to cool.

Recipe courtesy of The Washington Post.

Read my review of this recipe.

Ingredients:

• About 2 1/4 cups (225 grams) flour
• 11 tablespoons (77 grams) unsweetened cocoa powder, sifted (not Dutch-process)
• 3 tablespoons (16.8 grams) plus 1 tablespoon (5.6 grams) instant espresso powder
• 2 teaspoons baking powder
• 11 1/2 tablespoons (scant 1 1/2 sticks; 167 grams) unsalted butter, at room temperature
• About 1 cup (200 grams) plus 1/2 cup (113 grams) sugar
• 1 tablespoon vanilla extract
• 2 large eggs
• 14 ounces milk chocolate, coarsely chopped

Directions:

For the cookies: Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.

Combine the flour, cocoa powder, 3 tablespoons of the instant espresso powder and the baking powder in a medium bowl; whisk to mix well.

Combine the butter and 1 cup of the sugar in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed for 5 minutes, until light and fluffy. Add the vanilla extract, then the eggs one at a time, beating well after each addition. Reduce the speed to low, then add the flour mixture; beat until almost all streaks of flour are gone. Stop the mixer to add the milk chocolate chunks; beat on low speed until just combined.

For sprinkling: Combine the remaining 1/2 cup sugar with the remaining tablespoon of instant espresso powder in a shallow bowl; mix well.

Scoop the dough into mounds (about 1 tablespoon), then dip or roll them in the sugar-espresso mixture. Place them 2 inches apart on the lined baking sheets. Bake one sheet at time for 10 minutes, until the cookies are softly set, then cool completely (still on the sheet) on a wire rack. Repeat as needed to use all the dough.

Makes about 3 dozen cookies.

Nutrition:

Substitutions:

Recipe courtesy of The Washington Post.

Read my review of this recipe.

Ingredients:

• 1 1/4 cups sweetened flaked coconut
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 1/4 cups powdered sugar, divided
• 1 1/2 teaspoons vanilla extract
• 3/4 teaspoon coconut extract
• 2 1/4 cups all purpose flour
• 1 1/2 tablespoons grated orange peel
• 1/2 teaspoon salt

Directions:

Preheat oven to 350°F. Bake coconut on rimmed baking sheet until light golden, stirring occasionally, about 12 minutes.

Using electric mixer, beat butter, 1/2 cup powdered sugar, and both extracts in bowl to blend well. Beat in flour, orange peel, and salt. Stir in coconut. Using 1 level tablespoon dough for each cookie, roll dough between palms of hands into balls. Cover and chill at least 1 hour and up to 1 day.

Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Place dough balls on prepared sheets, spacing 1 inch apart. Bake until golden on bottom but pale on top, about 18 minutes. Transfer cookies to racks; cool 5 minutes. Place remaining 1 3/4 cups powdered sugar in a sifter. Sprinkle cookies with sugar, coating generously.

Makes about 3 dozen cookies.

Nutrition:

Substitutions:

Recipe courtesy of Bon Appetit.

Read my review of this recipe.

Ingredients:

• 2 3/4 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) butter (no substitutions), softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• Green and red paste food coloring
• 5 ounce white chocolate, melted
• Green and red sprinkles

Directions:

Combine flour, baking soda, and salt. In large bowl, with mixer on medium speed, beat butter and sugar 1 minute or until creamy, occasionally scraping bowl with rubber spatula. Add egg and vanilla; beat until well mixed. Reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl.

Divide dough in half; transfer half to another bowl. Stir peppermint extract into 1 portion of dough. Divide peppermint dough in half; transfer half to another bowl. Tint 1 portion green, the other red.

Preheat oven to 350 degrees F. Line 9″ by 9″ metal baking pan with plastic wrap, extending wrap over 2 sides of pan. Pat plain dough in pan. Freeze 10 minutes. Pat green dough over half of plain dough; pat red dough over remaining plain dough. Freeze 10 minutes.

Lift dough from pan using plastic wrap; place on cutting board. Cut dough into thirds so that one-third is all red on top, one-third is all green on top, and middle third is half red and half green. Cut each third crosswise into 3/8-inch strips. Twist strips and place, 1 1/2 inches apart, on ungreased cookie sheet. Bake 11 to 13 minutes or until golden-brown. Transfer to wire rack to cool. Repeat.

Dip one end of each cookie into chocolate and place on waxed paper. Decorate chocolate with sprinkles. Refrigerate cookies 15 minutes to set.

Store cookies in tightly sealed container, with sheets of waxed paper between layers, at room temperature up to 1 week or in freezer up to 3 months.

Makes about 5 dozen cookies.

Nutrition:

Substitutions:

Recipe courtesy of Good Housekeeping.

Read my review of this recipe.

Ingredients:

• 1 tablespoon olive oil
• 1 cup onions, diced
• 1 cup carrots, diced
• 1 cup frozen green beans, Italian-cut
• 1 cup celery, minced
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 30 ounces cannelloni beans, drained
• 30 ounces diced tomatoes
• 2 tablespoons fresh parsley, minced or 1 tablespoon dried parsley
• 1 1/2 teaspoons dried oregano
• 1 teaspoons salt
• 1/2 teaspoon ground pepper
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 4 cups fresh baby spinach
• 4 ounces (1 cup) small shell pasta
• Water, as needed

Directions:

Heat olive oil over medium heat in a large soup pot. Saute onion, celery, garlic, green beans, and carrots in the oil for 5 minutes or until onions begin to turn translucent. Add vegetable broth to pot, plus tomatoes, beans, and spices. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
Add spinach leaves, pasta, and, if needed, 1-3 cups of water, and cook for an additional 20 minutes or until desired consistency.

Makes about 12 cups (8 servings).

Nutrition:

Substitutions:

Recipe courtesy of Olive Garden Copy Cat Recipes.