Farm Cookies Recipes

Steps:

• Preheat oven to 375 degrees.
• In small bowl, mix together flour, baking powder, baking soda, and salt. Mixing well after each addition. Set aside.
• In large bowl, mix butter, both sugars, eggs, and vanilla. Mixing well after each addition. Add flour mixture and mix until blended.
• Add oatmeal, cornflakes, coconut, and nuts. Dough will be stiff. Roll dough into 1 inch balls and place onto ungreased cookie sheet. Slightly flatten balls of dough with bottom of glass.
• Bake for 8-10 minutes or until done.

Steps:

• Preheat oven to 375 degrees.
• Whip together sugar and butter.
• Mix in milk, egg and vanilla.
• Slowly add baking soda, salt cinnamon and flour.
• Mix in oatmeal until thoroughly blended.
• Roll into balls and flatten on cookie sheet 1-2 inches apart, about 1/4 inch thick.
• Bake for 8-10 minutes or until golden brown.
• Remove from oven and let cool for 1 minute then move to cool rack.

Steps:

• Preheat the oven to 350 degrees F and line 2 baking sheets with parchment.
• In the bowl of a stand mixer, cream together the butter, sugar and salt until pale and fluffy, about 3 minutes. Beat in the egg and vanilla and almond extracts. Gradually mix in the flour until combined.
• Turn the dough out onto a lightly floured surface. (Alternatively, you can divide it in half, wrap it in plastic wrap and refrigerate it for up to 2 days before proceeding to the next step.) Roll out the dough until it's 3/16 inch thick. Cut out twelve 3-inch circles using a cookie or biscuit cutter. Use a 3/4- to 1-inch-wide star cookie cutter or smaller circle to cut out a hole in the center. Place the cookies on one of the prepared baking sheets. Reroll the dough and cutouts and punch out 12 more 3-inch circles. Place the circles on the second baking sheet.
• Bake the cookies until set but still pale, about 10 minutes. Cool completely on a wire rack.
• In a double boiler, melt the white chocolate chips. Stir in the pistachios and a drop of green food coloring, if desired.
• Once the cookies are cool, spread a thick layer of the white chocolate in the center of a cookie and then squish into a sandwich with one of the cutout cookies. Sprinkle the center with additional pistachios and/or sprinkles, if using. Repeat with the remaining cookies. Let stand at room temperature or in the fridge until set, about 5 minutes.

Steps:

• Place an oven rack in the middle position of the oven and preheat to 350 degrees F. Line a rimmed cookie sheet with parchment paper.
• In a large bowl, whisk together the coconut oil, sugars and salt until thoroughly combined and creamy. Add the egg yolks, one at a time, whisking to incorporate, then whisk in the almond extract. Add the almond flour and mix to combine using a rubber spatula or wooden spoon. Add the all-purpose flour and sprinkle in the baking soda. Mix until just combined. (The dough will be stiff.) Fold in the sprinkles.
• Into a bowl with the reserved egg whites, add a splash of water (about 1 teaspoon) and whisk to incorporate. Set aside.
• Using a 1 1/2-ounce ice cream scoop, scoop out a level portion of the dough and place on the prepared cookie sheet. Repeat with the remaining dough, evenly spacing them apart. Press gently to flatten each dough ball to a healthy 1/2-inch thick. Brush the egg wash on the cookies, then top with additional sprinkles. Bake until lightly golden, begin checking at 12 minutes.
• Let cool on the cookie sheet for 10 minutes, then cool completely on a rack. Store in an airtight container.

Steps:

• Melt shortening, pour over sugars. Mix well.
• Add eggs and vanilla and mix well.
• Stir dry ingredients together and add to sugar mixture. Mix lightly.
• Add oatmeal, cereal, coconut, chocolate chips, and nuts and mix well.
• Drop by tablespoon on greased cookie sheet.
• Bake at 350°F for 10 to 12 minutes.
• I use my cookie scoop and get 4 dozen yummy cookies!

Steps:

• Place an oven rack in the middle position. Preheat the oven to 350 degrees F.
• Line 2 baking sheets with parchment paper or a silicone mat and set aside.
• Place another baking sheet, plate or airtight container in the freezer.
• In a large bowl, whisk together the almond butter, brown sugar, coconut oil, granulated sugar vanilla, cinnamon and salt in until creamy, about 30 seconds. Add the eggs one at a time, whisking well after each addition. Add the oats and baking soda and mix to combine. Add the popcorn, chocolate-covered raisins, nonpareils and candy-coated chocolates. Using a rubber spatula, gently fold in until evenly incorporated.
• Scoop 1/4-cup-sized balls of dough (about the size of a plum) onto the baking sheets 2 inches apart (see Cook's Note). Dot each cookie with a few pieces of popcorn and candy. Sprinkle each with a pinch of flaky salt, if desired. Bake until lightly browned and just set in the center, begin checking for doneness at 14 minutes. These cookies have a tendency to spread into uneven blob shapes in the oven, so I like to shape them back into circles as soon as they come out of the oven using an inverted bowl on top of the cookies to gently curve the edges back into alignment. Let cool on the pan completely (well, enjoy one or two while they're still warm but then let the rest cool on the pan).
• While the cookies cool, remove the ice cream from the freezer to slightly soften. Scoop 1/3 cup of ice cream onto the flat, bottom side of half the cookies. Top with another cookie and gently press down to flatten. Place the ice cream sandwich in the freezer on the cold baking sheet, plate or container. Repeat with the remaining cookies and ice cream.
• Keep frozen until ready to enjoy!

Steps:

• For the pudding: Combine the granulated sugar, flour and salt in a medium saucepan. Whisk in the egg yolks, then the heavy cream. Heat over medium heat, stirring constantly, until the mixture is thickened and coats the back of a spoon, about 5 minutes. Remove from the heat.
• Add the vanilla and most of the orange zest (save some for garnish), pour into a heat-safe bowl and cover with plastic wrap so that it touches the surface of the pudding. Refrigerate until cooled, at least 1 hour and up to overnight.
• For the rugelach: Preheat the oven to 425 degrees F.
• Roll the pie dough out on a lightly floured surface to a large round, about 1/4 inch thick. Brush the dough with the egg wash, then sprinkle the granulated sugar, cinnamon and half of the walnuts in a light even layer across the dough. Using a pizza cutter or knife, cut the dough into 8 triangular wedges. Roll up each section starting with the wide end. Transfer the rugelach to a parchment-lined baking sheet and space them 1 inch apart. Lightly brush the top of the rugelach with the egg wash and sprinkle with the turbinado sugar, flaky salt and the rest of the walnuts.
• Bake until golden brown; start checking for doneness at 15 minutes. Let cool completely on the pan or a cooling rack.
• For the whipped cream. In a stand mixer fitted with a whisk attachment, beat the heavy cream and powdered sugar to stiff peaks.
• For the assembly: Roughly chop half of the rugelach cookies, leaving the rest intact.
• In a large bowl, fold together the whipped cream and pudding. Add the marshmallows, apples and chopped rugelach and mix together. Top with the intact rugelach, some marshmallows, the remaining orange zest and a few more toasted nuts. Refrigerate until ready to serve.

Steps:

• For the cookies: In a medium bowl, combine the flour, lavender, baking powder and salt and set aside.
• In a stand mixer fitted with a paddle attachment or in a large bowl with an electric mixer beat together the butter and both sugars until pale and fluffy, about 5 minutes. Beat in the lemon zest. Add the eggs, one at a time, beating after each, and then beat in the vanilla. Add the flour mixture to the butter mixture, mixing on low until blended.
• Turn the dough out onto the counter and divide into 2 large discs. Wrap each in plastic wrap and refrigerate for 1 hour up to 2 days.
• When ready to bake preheat the oven to 375 degrees F and line 2 baking sheets with parchment or a silicone mat.
• Working with 1 dough disc at a time, roll it out on a lightly floured surface to 1/2-inch-thick. Use a 3-inch round cookie cutter to cut out circles. Transfer to the prepared baking sheets spacing 1-inch apart. Gather and re-roll the scraps and cut out more circles.
• Bake until the cookies are just thinking about starting to turn brown, start checking at around 12 minutes. Let cool on the baking sheets for 5 minutes and then transfer to a wire rack to cool completely.
• Meanwhile, for the buttercream: In a stand mixer fitted with a paddle attachment or in a large bowl with an electric mixer, beat together the powdered sugar and butter until smooth. Divide the buttercream amongst individual bowls (I suggest 5 or 6) and stir food coloring into each. Transfer to pastry bags fitted with tiny round or star tips.
• For the glaze: Whisk together the powdered sugar, corn syrup, milk, vanilla, salt and a few drops of food coloring, if using, until very smooth. You're going for the consistency of a thick glue. If it's too thick-- add a couple more drops of milk and if it's too thin-- add a few spoonfuls of powdered sugar.
• Assemble the cookies: Dip the tops of each cooled cookie into the glaze, letting any excess drip off, and then place on a wire rack to dry. After a few minutes, once they're mostly dry to the touch (completely dry isn't necessary) you can go ahead and pipe on buttercream decorations. Go the freehand route or use cookie cutters to press indentations into the glaze which can serve as an outline for your decorations.
• Let dry and enjoy!

Steps:

• Pre-heat oven to 350* and line your cookie sheets with parchment or grease them well.
• Sift flour, soda, salt and powder together and set aside.
• Cream sugars and shortening together until light and fluffy. Add eggs and vanilla.
• Add dry ingredients to creamed and mix well. Add coconut and cornflakes and mix slowly just til mixed inches.
• Drop by spoonful onto the parchment and bake 8 - 10 minutes until delicately browned. (I use a cookie scoop and get just over 4 dozen cookies and bake them for about 11 minutes).
• These freeze well either *raw or **baked.
• *To freeze the raw dough just scoop onto parchment and freeze on the tray. Bag up the frozen balls and store in the freezer for up to 6 months in a freezer bag. Be sure to mark the bag with what they are and how long to bake them. Defrost them in the refrigerator and bring them to room temperature while you preheat the oven.
• **To freeze them after baking, wrap them in plastic and store in a freezer bag for up to 6 weeks.

Steps:

• Toast almonds- spread on baking sheet and insert in preheated 350*F oven, stirring frequently, for about 10 minutes or until nuts are lightly toasted to pale golden brown Process almonds in food processor with the 3 tbs of sugar until almonds are finely ground.
• Set aside.
• Sift the flour, baking powder and salt onto a sheet of wax paper or into a bowl.
• Set aside.
• Cream butter with remaining 3/4 cups sugar until mixture is light in colour and texture (at least 3 minutes).
• Beat egg and almond extract;then the almond mixture into to butter mixture until just smooth.
• On a low speed, beat in flour mixture until just smooth.
• Cover dough tightly in plastic wrap.
• Refrigerate at least 2 hours (or until well chilled) or up to 5 days.
• Position racks in oven to center and top third of oven and preheat to 350*F.
• Line 2 large baking sheets with parchment paper or lightly butter them.
• Portion dough into 80 pieces, about 1 tsp each.
• Roll into balls.
• (I have heard that you can put two bits of dough in one hand and roll them into 2 balls between your palms, which will cut your rolling time in half.) Place balls about 1 1/2 inches apart on baking sheets.
• Do not crowd.
• It is likely that 3 sheets will be needed to bake all of the cookies.
• Bake, switching the position of the sheets from top to bottom and front to back after about 5-6 minutes.
• Cook another 5-6 minutes, or until lightly browned all over.
• Let cookies cool on the sheets for about 3 minutes, then transfer to cooling racks and cool completely.
• Melt chocolate (a double boiler is recommended, but any method is fine).
• Spread about 1/2 tsp on the underside of a cookie, then lightly sandwich between another cookie.
• Alternatively-a parchment cone can be filled with melted chocolate and the chocolate can be piped onto cookies before being sandwiched.
• Refrigerate cookies breifly to set chocolate, but they can be stored in an airtight container at room temperature for some time.
• **Fora fancier cookie** Lightly brush each cookie with an egg glaze (beat 1 egg+ 1 tsp water) and top with a few sliced almonds before baking.