CHEWY NOELS
My mother used to make these at Christmas every year. After dusting them with powdered sugar she would pipe N-O-E-L in green icing on the tops of each one.
Provided by dicentra
Categories Bar Cookie
Time 30m
Yield 18 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Melt the butter in a 7x11 inch baking dish, and tilt the pan to coat all of the sides; set aside.
- In a medium bowl, stir together the brown sugar, flour, and baking soda.
- Mix in the eggs and vanilla until smooth, then stir in the walnuts. Pour over the melted butter.
- Bake in the preheated oven for 20 minutes, or until the edges begin to brown.
- Cool, then cut into squares, and dust with confectioners sugar.
Nutrition Facts : Calories 122.8, Fat 6.1, SaturatedFat 1.4, Cholesterol 26.9, Sodium 30.6, Carbohydrate 16.1, Fiber 0.5, Sugar 13.6, Protein 1.9
NOEL COOKIES
Our daughter simply adores these cookies. They are only ever made for Christmas, so that in itself makes them special. These freeze very well, so you can bake ahead and hide. Too bad I can't hide them from myself. :) I think this may have been a Robin Hood recipe from many years ago, but I'm not completely certain.
Provided by Diana 2
Categories Drop Cookies
Time 35m
Yield 30 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350*.
- Cream butter and sugar. Mix in the egg and extract.
- In a separate bowl, mix together flour, baking powder and salt. Stir into the creamed mixture.
- Stir in the chocolate chips, coconut and cherries.
- Drop by teaspoons on a parchment lined cookie sheet.
- Bake for 15 minutes or until edges are slightly golden in colour. Cool slightly before removing to a wire cooling rack.
Nutrition Facts : Calories 128.6, Fat 8.6, SaturatedFat 6.2, Cholesterol 15.2, Sodium 71.7, Carbohydrate 13.1, Fiber 1.4, Sugar 8.5, Protein 1.3
NO BAKE CHEWY TRUFFLE COOKIES
These chewy sweet cookies start with dried dates for a natural sweetness, instead of the traditional combination of milk and sugar, and then get mixed with some cocoa, reduced-fat peanut butter and ground whole wheat graham crackers for a quick satisfying treat.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 24 cookies
Number Of Ingredients 12
Steps:
- 1. Combine the dates, water, and lemon juice in a medium saucepan. Simmer over medium heat breaking up any large pieces of dates with a spoon, until the mixture resembles a thick paste, 15 to 20 minutes. Stir in the honey, peanut butter, cocoa powder, butter and salt until evenly combined. Stir in the graham crackers and oats. Remove from heat.
- 2. Lightly mist a baking sheet with cooking spray. Drop level tablespoons of the cookie mixture onto the prepared pan. Refrigerate until just chilled and set, about 20 minutes.
- 3. Put desired optional toppings in small bowls. Roll each cookie in desired topping and flatten slightly into a plump disk. Cover and refrigerate until firm. Serve chilled.
Nutrition Facts : Calories 67, Fat 1.5 grams, SaturatedFat .5 grams, Cholesterol 1 milligrams, Sodium 59 milligrams, Carbohydrate 13 grams, Fiber 1 grams, Protein 1 grams
THE BEST CHEWY CHOCOLATE CHIP COOKIES
We skipped the white sugar and went all in with dark brown sugar, which gives our cookies the ideal chewiness and perfect level of sweetness. Paired with the right amount of semisweet chocolate chips, this treat is a definite winner. The recipe makes a lot of cookies, but in our opinion, this is never a problem!
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 3 1/2 dozen
Number Of Ingredients 9
Steps:
- Sift the flour, salt, baking powder and baking soda into a large bowl.
- Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Stir in the chocolate chips by hand.
- Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Use a 1-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart. Chill the remaining dough while you bake the first batch.
- Bake at 375 degrees until the cookies are golden around the edges but still soft in the middle, 12 to 15 minutes. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely. Cool the baking sheets completely, then line with parchment paper and repeat the scooping and baking process with the remaining dough.
NOEL COOKIE GEMS
From Exeter, California, Patsy Noel pens, "I found these cookies when my husband and I were dating. Since our last name is Noel, I whip up a batch every Christmas. They're a cinch to assemble and freeze, saving time during the holiday rush, and can be filled with other jams for a change."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, salt, baking powder and baking soda; gradually add to creamed mixture alternately with sour cream, beating well after each addition. Shape into 1-1/4-in. balls; roll in nuts. , Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make a 3/8- to 1/2-in.-deep indentation in the center of each ball. Fill with jam. , Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks.
Nutrition Facts : Calories 211 calories, Fat 10g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 122mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.
CHEWY CHRISTMAS COOKIES
Chewy cookies full of dates, nuts, raisins and candied cherries, but no citron. Given to me by my Kentucky friend Shirley Taylor.
Provided by SUSIE WILLIAMS
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 75
Number Of Ingredients 14
Steps:
- In a medium bowl, combine the golden raisins, dates, red and green candied cherries, pecans and grape juice. Set aside to soak. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter, brown sugar, vanilla, and egg yolks until light and fluffy. Combine the flour, baking soda and baking powder; stir into the creamed mixture. Mix in the dried fruit mixture. Beat egg whites to stiff peaks; fold into the dough. Scoop cookies with a small ice cream scoop onto prepared cookie sheets. Pat down slightly.
- Bake for 10 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 114.4 calories, Carbohydrate 16 g, Cholesterol 11.4 mg, Fat 5.6 g, Fiber 0.9 g, Protein 1.3 g, SaturatedFat 1.2 g, Sodium 30.1 mg, Sugar 11.4 g
CHEWY NOEL COOKIES
Festive Christmas cookie bars. Use the decorator frosting recipe here on Cookierecipe.com to tint green and write 'Noel' on top of each bar.
Provided by Steph
Categories Bar Cookies
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a 9x9x2 inch baking pan, melt the butter or margarine.
- Stir together the brown sugar, nuts, flour and salt. Add the eggs and vanilla. Carefully pour the flour and egg mixture oven the melted butter. DO NOT STIR!
- Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Sift confectioners'' sugar over top. Placed waxed paper under wire rack, immediately invert pan onto rack. Let bars cool then dust again with confectioners' sugar. Cut into bars and write Noel on each bar with green decorator icing.
Nutrition Facts : Calories 189 calories, Carbohydrate 25.4 g, Cholesterol 36.1 mg, Fat 9.1 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 2.1 g, Sodium 68.1 mg, Sugar 21.4 g
THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY
There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!
Provided by Alvin Zhou
Categories Desserts
Time 1h5m
Yield 12 cookies
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
- Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
- Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
- Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
- Bake for 12-15 minutes, or until the edges have started to barely brown.
- Cool completely before serving.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams
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