MIDNIGHT SNACK COOKIES
Steps:
- Position 2 oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Combine the butter, brown sugar and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment and mix on medium speed until fluffy, about 2 minutes. Scrape the paddle, sides and bottom of the bowl with a rubber spatula, then add the peanut butter and beat on medium until smooth, about 1 minute.
- Add the egg and mix on medium speed until combined. Add the bourbon and vanilla and mix on low to incorporate. Scrape the paddle and bowl with the rubber spatula.
- Add the flour, baking powder, baking soda and salt and mix on low until just combined. Scrape the paddle and bowl with a rubber spatula. Add the oats and chocolate-covered pretzels and mix on low until just incorporated. Scrape the paddle and bowl with the rubber spatula to make sure the dough is uniform.
- Using a 2-ounce ice cream scoop or 1/4-cup measuring spoon, scoop 6 mounds of dough onto each of the prepared baking sheets. Place 1 square of chocolate on top of each mound.
- Bake until the cookies have spread and are lightly browned around the edges, 16 to 18 minutes, rotating and switching the positions of the baking sheets after 8 minutes.
- Remove the sheets from the oven and immediately mist each cookie with 2 or 3 pumps from the spray bottle of bourbon. Let the cookies cool on the tray, about 15 minutes.
MIDNIGHT MOON COOKIES
Inspired by an Edgar Allan Poe story in which a demonic cat is "graven in bas-relief upon the white surface" of a wall, these cakey black-and-white cookies feature the chocolate silhouette of a fur-raised feline set against a full moon of glossy icing.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 10 cookies
Number Of Ingredients 14
Steps:
- Make the cookies: Preheat oven to 350 degrees. Coat 2 baking sheets with cooking spray, line with parchment, and coat parchment. Sift flours, baking powder, and salt into a medium bowl.
- Beat butter and granulated sugar with a mixer on high speed until pale and fluffy, about 3 minutes. Reduce speed to medium, and add eggs, 1 at a time, beating well after each addition, then add vanilla. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with milk, starting and ending with flour.
- Transfer batter to a pastry bag fitted with a 1/2-inch round tip. Pipe batter into ten 1/2-inch-thick, 3 1/2-inch-wide rounds, spacing them 1 1/2 inches apart on baking sheets. Bake cookies until firm but not browned on bottoms, 9 to 10 minutes. Transfer parchment with cookies to wire racks, and let cool.
- Make the cats and icing: Place melted chocolate in a pastry bag fitted with the smallest round tip. Tape 10 cat templates onto a baking sheet, then tape waxed paper over templates to baking sheet. Pipe chocolate on center and legs of 1 cat. Using a toothpick, spread chocolate to edges for fur. Repeat with remaining cats and chocolate. Freeze until hard, about 10 minutes.
- Meanwhile, sift confectioners' sugar into a large bowl. Add boiling water in a slow, steady stream, whisking constantly until mixture is smooth. Add butter, and whisk until smooth, adding more water if needed to thin.
- Remove cats from freezer, and cut waxed paper around each cat. Return to freezer. Spread a thin layer of icing on flat side of 1 cookie. Peel waxed paper from 1 cat. Using a small offset spatula, flip a cat, smooth side up, then center on icing. Repeat with remaining cookies, icing, and cats.
MIDNIGHT COOKIES
From "The Ultimate Cookie Book" by Catherine Atkinson. These cookies can be made the night before and left in a switched-off oven overnight.
Provided by the_cookie_lady
Categories Drop Cookies
Time 6h20m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 and line a baking sheet with baking parchment.
- Put the egg white in a large, clean, grease-free bowl and whisk until stiff peaks form.
- Add the sugar to the whisked egg white, a spoonful at a time, whisking well between each addition until the sugar is fully incorporated. The mixture should be completely smooth and glossy in appearance. Use an electric mixer for speed.
- Fold in the almonds, chocolate chips, cherries and coconut. Place 9 spoonfuls on the baking sheet. Place in the oven, close the door, then turn off the oven. Leave cookies overnight (or atleast 6 hours) and don't open the door. Serve the cookies for breakfast.
Nutrition Facts : Calories 118.4, Fat 5.6, SaturatedFat 2.6, Cholesterol 0.4, Sodium 25.4, Carbohydrate 16.4, Fiber 1, Sugar 15.2, Protein 1.8
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- Make smooth dough balls, about 1 1/2 inch in diameter, rubbing between palms to smooth the surface of the balls. Place on cookie sheets, about 2 inches apart. Press down slightly on dough so the dough balls form thick round disks rather than perfectly round balls. Cookies will not spread much during baking so make sure to smooth edges and surface of dough.
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