The Great Cookie Bake

Oven at 375° - 3 Dozen (6 Batch) - 12 Min 

INGREDIENTS

3/4 cup shortening

1 cup white sugar

4 tablespoons molasses 

1 egg (room temp)

1 teaspoon cinnamon

1 teaspoon ground ginger

2 cups all-purpose flour

1/2 teaspoon salt

2 1/2 teaspoon baking soda

DIRECTIONS

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and eggs.

• Combine flour, cinnamon, ginger, baking soda, and salt; gradually add to the creamed mixture and mix well. Incorporate into wet mix gradually.

• Refrigerate dough until chilled for at least 1 hour.

• Preheat oven to 375°.

• Roll into 1-in. balls and roll in sugar. Place on ungreased baking sheets. Bake for 12 minutes or until set.

NOTES

Oven at 350° - 2 Dozen (2 Batches) - 10 Min

INGREDIENTS

3 cups all-purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup unsalted butter, softened

1 cup sugar

1 extra large eggs, beaten

1 tablespoon vanilla extract (hold for checkerboard cookies)

Powdered sugar, for rolling out dough

DIRECTIONS

Preheat oven to 350 degrees F. (after the dough has chilled)

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in a large bowl of electric stand mixer and beat until light in color. Add egg and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap it in waxed paper, and refrigerate for 2 hours.

Sprinkle the surface where you will roll out the dough with powdered sugar. Remove 1 wrapped pack of dough from the refrigerator at a time, sprinkle a rolling pin with powdered sugar, and roll out the dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If the dough has warmed during rolling, place a cold cookie sheet on top for 10 minutes to chill. Cut into the desired shape, place at least 1 inch apart on a greased baking sheet, parchment, or silicone baking mat, 

Bake for 10 minutes or until cookies are just beginning to turn brown around the edges, rotating the cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in an airtight container.

NOTES

Beth's Checkerboard Cookies

• 2 1/4 teaspoon instant espresso powder

• 2 Oz bitter-sweet chocolate 

• 1 tablespoon cocoa powder

Split the dough in half and mix in the extra three ingredients into one half and the vanilla into the other half of the dough. 

Form into two squared blocks 2" tall and wide and 6" long.

Refrigerate for at least two hours or overnight.

Cut each block into the desired checkering and refrigerate for 30 minutes.

Cut into 1/4" slices, place on parchment paper, and bake for 10 minutes.

Oven at 350° -  4 Dozen (3 Batches) - 12-14 Minutes

INGREDIENTS FOR THE COOKIES

• • 4 cups - all-purpose flour, plus more as needed

  • 2/3 cup - cornstarch

  • 1 teaspoon - kosher salt

  • 2 cup - unsalted butter (4 sticks), softened

  • 1 cup -  granulated sugar

  • 2 oranges

  • 2 lemons

  • 1 teaspoon - vanilla extract

  • 1 teaspoon - lemon extract

INGREDIENTS FOR THE GLAZE

• • 1 1/2 cups - sifted confectioners’ sugar

  • 2 tablespoons - melted butter

  • 2 tablespoons - fresh orange juice, plus more as needed

DIRECTIONS

Step 1

• Prepare the cookies: Add flour, cornstarch and salt to a medium bowl, and whisk to combine. Set aside.

Step 2

• Combine butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Zest half the orange and half the lemon directly into the bowl. Reserve the lemon and orange for the glaze. Cream the butter mixture on medium-high speed until light and fluffy, 2 to 3 minutes. Add vanilla and lemon extracts and beat on medium speed until well combined, scraping the bowl a few times as needed.

Step 3

• Add the flour mixture to the butter mixture and beat on low speed just until combined. Scrape the bowl and fold a few times to make sure everything is well combined. Wrap dough in plastic wrap, flatten into a disk, and chill until firm, at least 1 hour, and up to 3 days.

Step 4

• Heat oven to 350 degrees. Cut dough in half and let one piece warm up for 30 minutes if it has chilled longer than an hour. Return the other half to the refrigerator. Portion the dough into pieces roughly the size of walnuts (a scant 2 tablespoons/about 35 grams), then roll each piece into a ball between your hands. One at a time, dip a ball of dough into flour and set on work surface. If dough balls soften too much, return them to the refrigerator to firm up for a few minutes. You want it cool, but malleable. Dip cookie stamp in flour, and press down on the ball of dough until it is about ¼-inch thick. Remove stamp. (If dough sticks to stamp, carefully peel it off. Don’t worry about excess flour as you will brush it off after chilling.) Trim the edges using a 2-inch cookie cutter, and transfer dough rounds to 2 parchment- or silicone mat-lined baking sheets, arranging them about 1½ inches apart. Repeat with remaining dough.

Step 5

• Once you have stamped out all the cookies, knead together the scraps to make a few more. Chill in the freezer until very firm, about 10 minutes. When cold, brush off any excess flour with a dry pastry brush.

Step 6

• Bake until cookies just start to turn golden underneath, 12 to 14 minutes, switching the baking sheets from front to back and top to bottom halfway through baking time.

Step 7

• Make the glaze while the cookies bake: Zest the remaining skin from the reserved lemon and orange into a small bowl. Add the confectioners’ sugar, butter and orange juice and whisk until smooth. If glaze is too thick, add more orange juice. If it is too thin, add more confectioners’ sugar. It should be the consistency of thin custard.

Step 8

• Let the cookies cool for a few minutes on the baking sheets, and transfer to a wire rack set over a parchment- or wax paper-lined baking sheet. Pick up a cookie, and using the back of a small spoon, spread a generous teaspoon of glaze on a cookie, letting any excess drip onto the next cookie. Repeat until all the cookies are glazed. Cool completely. Cookies will keep in an airtight container at room temperature for up to 1 week.

NOTES

Use cast-iron cookie stamps to leave imprints on this beautifully textured shortbread, which is flavored with tangy orange and lemon zests. The stamps, which are available online, are a fun way to shape and decorate cookies without much effort. (Don’t be afraid to be generous with the flour, on the cookie balls and on the stamps themselves, shaking off excess so you still get a clean imprint.) But if you don’t have stamps, you can roll and cut the dough using a simply shaped cutter, or roll the dough into a log for slice-and-bake cookies.

Oven at 375° - 2 Dozen (2 Batches) - 10 Min

INGREDIENTS

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 cup butter softened (226g)

1 cup dark brown sugar firmly packed

½ cup granulated sugar (100g)

2 eggs large

1 teaspoon vanilla (5ml)

3 cups rolled oats (270g)

11-ounce package of Butterscotch Morsels

DIRECTIONS

• Preheat oven to 375F

• In a medium bowl whisk together the flour, baking soda, salt, and cinnamon then set aside.

• Combine butter and sugars in the mixer and beat until light and fluffy.

• Scrape the bowl down and add the vanilla and eggs one at a time.

• Add flour mixture and mix on low until almost combined then add the oats and butterscotch morsels and mix on low until just combined.

• Use a spatula to fold in any unmixed bits then portion out two-tablespoon-sized pieces and place on parchment-lined baking sheets allowing about 3 inches in between.

• You can bake straight away but I prefer to freeze the rolled cookies for 10 minutes before baking at 375F for 10 minutes.

NOTES

• After preparing the dough freeze it for 10 minutes before baking so it holds its shape and doesn't spread too much.

• Make sure to use old-fashioned rolled oats (not Instant)

• Make sure to measure your flour correctly for accurate results.

• Use unsalted butter because salt is added to this recipe. 

• Let the cookies rest for 5-10 minutes before moving to a cooling rack to cool completely.

Oven at 350° -  3 Dozen (2 Batches) - 20 Minutes

INGREDIENTS

   DOUGH

• 3 oz. Cream cheese

• 1 c. Butter

• 2 c. AP flour

• ⅓ c. Granulated sugar

Cream together and chill for 1 hr

FILLING

• 4 oz. Melted dark chocolate 

• 14 oz.(1 can) Sweet n condensed milk

• ⅓ c. Coconut-toasted

• 2 eggs- beaten

• ⅓ c. Granulated sugar

DIRECTIONS

Preheat oven to 350F (180C).

Place the cream cheese, sugar, butter, and flour in a bowl and mix to combine them.

With wetted hands or a spoon, press the coconut mixture into eight 3/4 cup (6 fl oz) capacity, deep muffin tins, covering the base and sides to make a shell.

Place in a preheated oven and bake for 8-10 minutes or until the shells start to turn a light golden color.

Cool the shells for 1 minute, then gently remove them from the tin and place them on a wire rack to cool.

Make the filling while the bases are cooking.

Place the coconut, eggs, sugar, condensed milk, and dark chocolate over medium heat and heat until almost boiling.

Pour the chocolate filling into the coconut tart shells and place in the freezer for 10 minutes or until the chocolate filling is set.

NOTES

Oven at 375° -  4 Dozen (2 Batches) - 10-12 Minutes

INGREDIENTS

• 1/2 cup finely chopped dried mango

• 1/3 cup finely chopped pistachios

• 1 1/2 teaspoons vanilla extract

• 3 cups all-purpose flour

• 1/2 cup 60% cacao bittersweet chocolate baking chips, melted and cooled

• 1/3 cup miniature semisweet chocolate chips

• 2 teaspoons grated orange zest

• 1 cup butter, softened

• 2 tablespoons 2% milk

• 1 large egg, room temperature

• 1 cup sugar

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon salt

DIRECTIONS

Step 1

• Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, milk, and vanilla. In another bowl, whisk together flour, baking powder, and salt; gradually add to the creamed mixture.

Step 2

• Divide dough in half. Mix melted chocolate into 1 half; stir in miniature chips. Mix mango, pistachios, and orange zest into the remaining dough.

Step 3

• Line an 8x4-in. loaf pan with waxed paper, letting ends extend over sides. Press half the chocolate dough onto the bottom of the pan; top with half the mango dough—repeat layers.

Step 4

• Lifting with waxed paper, remove dough from pan; fold paper over dough to wrap completely. Refrigerate dough in pan until firm, 2 hours or overnight.

Step 5

• Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-inch.-thick slices; cut each slice crosswise into thirds. Place 2 in. apart on ungreased baking sheets.

Step 6

• Bake until edges are lightly browned, 10-12 minutes. Remove from pans to wire racks to cool.

NOTES

Stovetop - 3 Dozen (2 Batches) - 15 Min 

INGREDIENTS

▢1 cup butter (2 sticks)

▢4 cups granulated sugar

▢2 cups light corn syrup

▢24 ounces evaporated milk* (2 cans)

▢1 teaspoon vanilla extract

DIRECTIONS

How to make Homemade Caramels:

Combine: Add butter, sugar, and Karo syrup to a large heavy-bottom saucepan then stir over medium heat until mixture begins to boil, about 5-10 minutes.

Add Evaporated Milk: Gradually add the evaporated milk, one can at a time, taking about 12-15 minutes per can, while stirring constantly. Keep the mixture at a constant boil, otherwise, your caramels can curdle.

Caramelize: Stir the mixture constantly, scraping the sides occasionally, until it reaches a firm ball stage. I don’t rely on a candy thermometer. I use the ice water test: Drop a spoonful of the hot caramel into a cup of ice water then mold the caramel with your fingers into a ball. You will know the caramels are ready when they feel pretty firm and pliable. Remove from heat then stir in vanilla.

Cool: Pour caramels into prepared pan then refrigerate until cooled and hardened. (Best if you refrigerate them overnight, or for several hours. They will be easier to cut and wrap). 

Cut: I like to use a stainless steel scraper to get perfectly even lines.

Wrap: The caramel will seem hard in the fridge after they’re set, but they should be soft at room temperature. Cut soft caramels into small pieces then wrap like a tootsie roll in wax paper, if desired.

NOTES

• SLOWLY stir in evaporated milk: This should take about 15 minutes per can, pouring in a little bit at a time (or warm your evaporated milk a little, to make the process faster). The caramel must maintain a constant boil the entire time.

• Maintain steady heat: Keep your burner/stove on medium heat to avoid temperature changes. Maintaining heat the same is why the milk gets added so slowly.

• Candy Thermometer vs Ice Water Test: depending on your location (altitude and humidity) 238°F may not be the perfect temperature for you. The best (and easiest) way is using the ice water method. Drop a spoonful of the hot caramel into a cup of ice water then mold the caramel with your fingers into a ball. You will know the caramel candy recipe is ready when it feels pretty firm and pliable.

• Wrap them cold – I like to make them 24 hours ahead of time so they can get nice and cold in the fridge, making them easier to cut and wrap.

350 Degrees - 9” x 12” - (2 Batches) - 25-30 Minutes

INGREDIENTS

• 1 1/2 cups of graham cracker crumbs

• 1/2 cup butter

• 1 cup chocolate chips

• 1 cup butterscotch chips

• 1 cup sweetened flaked coconut

• 1/2 cup nuts of choice

• 14 oz can of sweetened condensed milk

DIRECTIONS

1. Preheat oven to 350 degrees. Spray a 9×13 inch baking pan with cooking spray or line with parchment paper and set aside.

2. Melt butter in a small saucepan. Remove from heat and stir in graham cracker crumbs until throughly combined. Press into the bottom of a 9×13 inch baking pan to form the crust.

3. Evenly sprinkle remaining ingredients one by one over the crust to form layers, beginning with the chocolate chips, followed by the butterscotch chips, coconut, and walnuts. Pour the condensed milk evenly over the top, and spread with a rubber spatula to make sure it's evenly distributed.

4. Bake in preheated oven for 25-30 minutes until edges are golden brown and the middle is set.

5. Allow to cool completely before slicing. Enjoy!

Oven at 375° - 2 Dozen - 10 Min

INGREDIENTS

1 cup butter, softened

1 cup confectioners' sugar

1 cup white sugar

1 cup cooking oil

2 eggs (room temp)

1 teaspoon vanilla extract

4-1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon cream of tartar

1 teaspoon baking soda

Decorate with colored sugar

DIRECTIONS

• In a large bowl cream; butter, sugar, eggs, oil, and powdered sugar until light and fluffy. Beat in vanilla. 

• Combine flour, baking soda, tartar, and salt; gradually add to the creamed mixture and mix well. 

• Roll into 1-in. balls, dip into colored sugar, press down flat with a glass. Optional: Press with a pattern.

• place on ungreased baking sheets. Bake 10 minutes at 375 degrees or until set. 

NOTES

• Dip the glass in sugar before pressing the cookie.