Swissalpscookies Recipes

Steps:

• Heat oven to 300°F
• Beat egg whites and cream of tartar in large bowl with mixer on high speed 3 to 5 minute or until soft peaks form.
• Beat in granulated sugar, 1 tablespoons at a time, until stiff peaks form.
• Mix chocolate and flour; gently stir into egg whites.
• Drop tablespoonfuls of egg white mixture, 1 inch apart, onto 2 parchment paper-covered baking sheets.
• Bake in top and bottom thirds of oven 24 to 26 minute or until light golden brown, rotating baking sheets after 12 minute
• Transfer to wire racks; cool completely.
• Sprinkle with icing sugar.

Steps:

• You will need 2 cookie sheets or jelly-roll pans lined with parchment or foil.
• To make the dough, beat the butter by hand in a medium bowl just until it is evenly softened. Quickly beat in the melted chocolate, then the flour. Continue to mix until the dough is smooth.
• Scrape the dough out onto a piece of plastic wrap and press it into a rectangle about 1/2-inch thick. Wrap and chill the dough until it is firm -- about an hour.
• While the dough is chilling, make the filling. Combine the cream, butter and corn syrup in a saucepan and bring to a boil over low heat. Remove from heat and add both chocolates. Shake the pan gently to submerge chocolate in the hot liquid. Let stand 5 minutes, then whisk smooth and scrape filling into a bowl. Let stand at room temperature or in the refrigerator until of spreading consistency.
• To bake the cookie bases, set racks in the upper and lower thirds of the oven and preheat to 350 degrees.
• If the dough is very hard, pound it gently with the rolling pin to soften it so that it rolls out more easily. Divide dough in half and, on a floured surface, roll one half about 1/16-inch thick. Use a fluted, round 2-inch cutter to cut the dough into cookies. Place them on prepared pans as they are cut, leaving about an inch between the cookies. Repeat with the remaining dough. Save all the scraps. Reroll the scraps and cut more cookies.
• Bake the cookies 12 to 15 minutes, until they are firm and slightly colored. Cool the cookies in the pans on racks.
• When cookies and filling have cooled, arrange half the cookies, flat side up. Place a dab of filling on them and cover with the remaining cookies, flat sides together. Dust cookies very lightly with confectioners' sugar before serving

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Make a deep indentation in the center of each cookie. Bake at 350° for 10-12 minutes or until the edges just start to brown. Remove to wire racks to cool completely. For the filling, in a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add pecans and coconut. Spoon 1/2 teaspoon into each cookie. For topping, in a microwave-safe bowl, melt chocolate chips and butter with water; stir until smooth. Stir in sugar. Drizzle over cookies.

Steps:

• Preheat the oven to 350 degrees F; position the rack in the middle of the oven. Line three rimmed baking sheets with parchment paper.
• In a large bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt until thoroughly combined. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars together on medium speed until light and fluffy. Meanwhile, in a small bowl, lightly beat together the egg, maple syrup, and vanilla. Add the egg mixture to the whipped butter-sugar mixture and mix until combined on low speed.
• Add the flour mixture and mix on medium speed until combined. Scrape down the paddle to get every bit of the dough into the bowl. Fold in the chocolate chips. Scoop golf ball-sized balls of the dough with an ice cream scoop and place them on the prepared pans, leaving 2 inches between the cookies on all sides. (You should be able to fit 6 cookies on each half-sheet at a time.)
• Bake for about 5 minutes, or until the cookies start to spread. Remove the pans from the oven and place 4 marshmallows on top of each cookie, gently pressing them into the dough. Return the cookies to the oven and bake for 10 minutes more, or until the cookies are golden and set around the edges and still a little soft in the center.
• Transfer the cookies to a wire rack and let cool completely. Store the cookies at room temperature in a tightly sealed container for up to 1 week.

Steps:

• Shake ingredients together with ice, strain and pour into a chilled glass.