Checkerboard Cookies aka Brysselkex

Checkerboard Cookies

Difficulty: Easy

Time: 2hrs

Number of servings: about 40 cookies

Ingredients:

Vanilla Dough
27 oz butter *room temperature
10 oz powdered sugar
35 oz bread flour
a few drops of vanilla extract

1 egg, for egg wash 

Directions:

Vanilla Dough
1. Cream the butter and sugar in a bowl until white and fluffy.
2. Add beaten egg little by little and mix well.
3. Add a few drops of vanilla extract and mix well.
4. Sift in cake flour, then mix well with a spatula. When the dough starts to crumble, use your hands to mix tougher until formed. 

5. Divide into the number of colors you would like, make each ball the same size. Color each dough to your desired color. 

6. Roll each dough into a rectangle shape and the same thickness! This is key to have great looking cookies. Place in freezer for 15-20 minutes. 

Assembly
1. Bring out you desired first color dough, egg wash it and place the second color dough. Repeat till all your dough in layered.
2. Trim the edges if needed. Save the scraps for a border (by mixing in a tablespoon of cocoa, or color to a darker shade).

3. Cut the stack into even log shape, this will be the shape of the cookie, the thickness  will come later.

4. You can cut the logs into strips and rotate to get a checker board pattern. Just egg wash them together. 

5. For a border, roll one piece of dough to wrap the log leaving the ends exposed.
6. Preheat the oven to 350F. Slice the dough into 1/4" thick. Place them on a baking sheet lined with parchment paper.
7. Bake at 350F for about 15 minutes or until the edges turn slightly brown. Cool the cookies on the baking sheet or a wire rack. 

Cookie Monster Ice Cream Blocks

2 cups Heavy Whipping Cream

1 teaspoon Vanilla Bean Paste

6 drops Blue Food Coloring

14 oz. Sweetened Condensed Milk

30 mini Chocolate Chip Cookies

Cut cookies into quarters or small chunks.

Pour cream and vanilla in a mixing bowl and whip on medium speed until stiff peaks are formed, adding the food color, adjust the recipe to your desired Cookie Monster color, add in the condesed milk, mix well. Fold in the cookies.

Spoon into desired molds. A loaf bread pan works well. Freeze over night!

 

Tiger Cookies

My husband made me cookies last night. they were amazing.

Tiger Cookies

2 1/4 cups all-purpose flour

1 tsp baking soda

1 tsp salt

1 cup softened butter

3/4 cups sugar

3/4 cups brown sugar

1 tsp vanilla extract

2 large eggs

1 2/3 cups chocolate chips

1/4 peanut butter

2 cups broken pretzels

Preheat oven to 375 degrees

Combine flour, salt, and baking soda in a small bowl.

Beat butter, sugar, brown sugar, and vanilla extract in a large mixer bowl until creamy. Add eggs one at a time. Add peanut butter.

Gradually beat in flour mixture. Stir in chocolate chips and pretzel bits.

Drop tablespoons of dough on ungreased baking sheets.

Bake for 10-12 minutes or until golden brown. Cool on baking sheets for 2 minutes.

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PISTACHIO SHORTBREAD COOKIES WITH DARK CHOCOLATE DRIZZLE

Pistachio Shortbread Cookies with Dark Chocolate Drizzle

Pistachio Shortbread Cookies:

3 sticks unsalted butter, very softened

1 cup sugar, plus extra for sprinkling

1 tsp vanilla extract

3 cups all-purpose flour

1/4 cup pistachios, very finely chopped

1/8  tsp salt

Chocolate drizzle:

6 oz dark chocolate

1 Tbs Butter

1/4 cup pistachios, coarsely chopped

Procedure:

1 In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and 1 cup sugar until combined.

Then add the vanilla.

2 Next add the flour, pistachios, and salt to the mixture. Mix on low speed until the dough starts to come together. Shape the

dough into a flat disc, wrap in plastic and chill for at least 30 minutes.

3 Once the dough is chilled, preheat the oven to 350 degrees F.

4 On a lightly floured surface roll out the dough so that it is -inch thick. Cut out the cookies with a round cookie cutter or

the top of a round glass. Place the cookies on a parchment lined baking sheet and sprinkle with sugar. Bake for 15

minutes, until the edges begin to brown. Allow to cool at room temperature.

5 For the drizzle, melt the chocolate chips and shortening in a microwavable bowl (or in a double broiler). Allow the

mixture to cool slightly, then transfer to a plastic bag. Snip off a tiny portion of one corner of the bag and drizzle the

chocolate on top of the cookies. Sprinkle with chopped pistachios for a garnish.

6 And that completes your cookies. Grab a cup of milk, coffee, or tea and enjoy!

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Peanut Butter Cookies

Easy and quick, 5 ingredients and you're good to go! Gluten free too

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Eggnog Snickerdoodles

Eggnog Snickerdoodles Cookies

You can keep your decorated, stained glass, death-by-chocolate, triple-dunked biscotti bombs, or whatever this holiday season’s must-bake cookie will be.
Any time of year — and especially this time of year — I’ll take the delicious simplicity of a chewy, soft and sweet snickerdoodle over just about any fancy, overwrought confection. Even better is to pair that simple, under appreciated cookie with the most perfect of holiday beverages — eggnog.
This year, I wondered what would happen if I blended these two classic treats. That’s right ... An eggnog snickerdoodle. It totally makes sense. Though overtly rich and creamy, at heart eggnog is about clean vanilla creaminess with just a hint of holiday spice. You could easily say the same of snickerdoodles, which are a rich, buttery cookie with a clean vanilla taste and a light dusting of cinnamon-sugar on the outside.

Eggnog Snickerdooodles

Ingredients

3 cups all-purpose flour

2 tsp cream of tartar

1 tsp baking soda

½ tsp salt

¾ cup (1 ½ sticks) butter

2 cups sugar, divided

¼ cup plain eggnog

1 Tbs dark rum or brandy

1 tsp vanilla extract

2 large eggs

2 tsp cinnamon

½ tsp grated nutmeg

Preparation

1 In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside.

2 In a large bowl, use an electric mixer on high to beat the butter and 1½ cups of the sugar until light and fluffy. Reduce the

mixer speed to low and slowly drizzle in the eggnog, rum and vanilla, mixing until completely incorporated. Add the eggs,

then beat until well mixed.

3 Add the dry ingredients and mix thoroughly. Cover the bowl and refrigerate for an hour.

4 When ready to bake, heat the oven to 350 degrees. Line a baking sheet with parchment paper.

5 In a small bowl, mix together the remaining ½ cup of sugar, the cinnamon and nutmeg.

6 Working with a tablespoon of dough at a time, roll the dough between your hands to form balls. Roll each ball in the sugar

mixture to coat evenly, then arrange on the prepared baking sheet, leaving two inches between the cookies on all sides.

Bake for eight to 12 minutes, or until lightly golden, but still soft at the center. Transfer to a rack to cool.

Servings: 36

Cooking Times: 12 min

Preparation Time: 1 hour

Nutrition Facts:

Serving size: 1/36 of a recipe (1.1 ounces). Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories 123.45

Calories From Fat (31%) 38.35

% Daily Value

Total Fat 4.36g 7%

Saturated Fat 2.62g 13%

Cholesterol 22.96mg 8%

Sodium 72.97mg 3%

Potassium 47.57mg 1%

Total Carbohydrates 19.56g 7%

Fiber 0.36g 1%

Sugar 11.33g

Protein 1.54g 3%

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Pecan Shortbreads

Pecan Shortbread's with Milk

For more go to : www.mymackandcheese.com