Triplevanillabeancookies Recipes

Steps:

• In a bowl with an electric mixer beat together butter, shortening, and 3/4 cup sugar until light and fluffy. With a knife halve vanilla beans lengthwise. Scrape seeds into butter mixture and beat in egg and vanilla extract until combined well. Sift flour, baking powder, and salt into mixture and beat until just combined.
• On a large sheet of wax paper form dough into a 10- by 2-inch log and roll up in wax paper. Chill dough until firm, at least 4 hours. Dough keeps up to 3 days wrapped in wax paper and foil.
• Preheat oven to 375°F.
• Put remaining 1/4 cup sugar on a platter. Remove wax paper and roll log in sugar (not all sugar will adhere to log). Cut log crosswise into 1/4-inch-thick slices and dip cut sides of slices in sugar on platter. Arrange cookies 1/2 inch apart on ungreased baking sheets and bake in batches in middle of oven 10 to 12 minutes, or until edges are pale golden. With a metal spatula transfer cookies to a rack to cool. Cookies may be made 2 days ahead (see note, above) and kept between sheets of wax paper in an airtight container.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicon mat or parchment paper.
• Mash the butter, white sugar, and brown sugar together in a large mixing bowl with a spatula until creamy and smooth, 2 to 3 minutes. Add the egg and vanilla; whisk vigorously for 20 to 30 seconds.
• Whisk the flour, salt, and baking soda together in a small bowl; dump into the butter mixture and mix until just combined. Fold the semi-sweet chocolate chips, white chocolate chips, and milk chocolate chips into the mixture. Arrange onto the prepared baking sheet using a small scoop or large spoon.
• Bake in the preheated oven until golden brown, about 10 minutes; remove from oven and allow to cool on the sheet for 10 minutes. Transfer to a wire rack to finish cooling completely.

Steps:

• Combine brown sugar, butter, white sugar, and salt in a large bowl; beat with an electric mixer until a creamy, deep brown mixture forms. Add egg and vanilla; beat until mixture lightens and becomes smooth, 10 to 15 seconds.
• Mix flour and baking soda together in a separate bowl. Add slowly to the wet ingredients until mostly incorporated, but some white traces of flour remain. Fold in milk chocolate, dark chocolate, and white chocolate using a spatula, not the mixer. Cover the dough and refrigerate for at least 30 minutes, or up to 48 hours.
• Preheat the oven to 350 degrees F (175 degrees C) when ready to bake.
• Divide cold dough into 2 1/4-ounce portions and place on a cookie sheet.
• Bake in the preheated oven until the edges start to look golden brown and crispy, 10 to 12 minutes. Do not overbake; the centers will not look fully done. Cool until cookies are set, about 30 minutes.

Steps:

• Cream together the butter, chilled shortening, and 3/4 cup of the sugar until light and fluffy.
• With a sharp knife halve vanilla beans lengthwise, then scrape the seeds directly into the butter mixture, mixing to combine.
• Beat in egg and vanilla extract until combined well.
• Sift together flour, baking powder, and salt; add to butter mixture and mix until just combined.
• Set a large sheet of waxed paper on a flat surface.
• Set dough onto the waxed paper and form dough into a 10x2" log.
• Roll up dough log in wax paper, seal ends with rubber bands, and chill until firm, at least 4 hours and up to 3 days (stick wrapped log into a plastic ziptop baggie to keep from drying out).
• Preheat oven to 375 degrees F.
• Pour remaining 1/4 cup sugar onto a shallow platter.
• Remove wax paper and roll dough log in sugar (not all sugar will stick).
• Cut dough into rounds,1/4" thick.
• Dip the cut sides of each cookie round into the remaining sugar on platter (add a little extra sugar if you need more).
• Arrange cookies 1/2" apart on ungreased cookie sheets and bake one batch at a time in the middle of your oven 10-12 minutes, or until edges are a very pale golden brown.
• Remove baked cookies to wire racks to cool.

Steps:

• Preheat the oven to 350*F.
• In a large bowl, combine almond butter, maple syrup, oil and almond extract until well blended.
• In a separate bowl, mix together flour, baking soda and salt.
• Add dry ingredients to wet ingredients, along with chopped almonds, and stir until just combined. Let sit for five minutes.
• Roll heaping tablespoons of dough into balls, flatten with palm of your hand to about 1/3 of an inch and place onto ungreased cookie sheet. (use parchment paper if desired).
• Bake for 8-10 minutes. Remove from cookie sheet and cool on wire rack.

Steps:

• Preheat the oven to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
• Add the butter and cream cheese to a large bowl, using a hand mixer, beat on medium-high speed until light and fluffy, about 30 seconds. Scrape down the bowl and add the egg and beat again until combined.
• In a separate medium bowl, add the flour, chives, baking powder, garlic powder, onion powder, salt and pepper. Add the flour mixture to the butter mixture and beat to combine. Fold the cheese and bacon in by hand.
• Spoon a 2 tablespoon sized ball onto the prepared baking sheet and gently press to slightly flatten. Sprinkle on a pinch of pepper. Repeat with the remaining dough.
• Bake until lightly golden, about 25 minutes. Serve with room temperature butter and jam if desired.

Steps:

• Preheat oven 375°F.
• In a medium bowl, whisk together whole-wheat pastry flour, baking soda, baking powder, salt, and cocoa powder. Set aside.
• In a large bowl, cream the butter until light and fluffy. Add in the sugar and beat until the mixture is a thick, frosting-like consistency. Add in the eggs, one at a time, making sure each egg is incorporated before adding in the next one. Add in the vanilla and mix until it is incorporated.
• Gradually add the dry ingredients to the wet ingredients, stirring after each addition until the flour is incorporated. The dough should be moist and uniformly brown.
• Stir in the espresso beans and chocolate chips by hand, mixing just until they are evenly distributed throughout the dough.
• Drop the dough by heaping tablespoons onto a cookie sheet.
• Bake for about 10 minutes on the middle rack. Don't overbake or they will dry out. It's best to underbake them just a bit.
• Allow to cool.

Steps:

• Cookies:.
• Mix the first 4 ingredients together.
• Blend in morsels.
• Chill for 1 hour.
• Shape in 1" balls.
• Place on parchment lined baking sheet.
• Bake 10-12 minutes at 375°F.
• Cool on a wire rack.
• Icing:.
• Mix sugar and vanilla extract, slowly adding water to make a smooth creamy consistency. Drizzle over cooled cookies and let harden. Enjoy!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat butter, white and brown sugars, shortening, fudge sauce, eggs, and vanilla together in a large bowl until light and fluffy.
• Combine flour, cocoa, baking soda, and salt in a bowl. Stir flour mixture into the butter mixture until well blended. Mix in the chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake in the preheated oven until just set (cookies will be very soft), 8 to 10 minutes. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In one 13x9 inch baking dish, melt the butter. Sprinkle the graham cracker crumbs over the melted butter . Top with the coconut, then the sweetened condensed milk and bake for 25 minutes or until golden brown.
• In a saucepan over low heat melt the chocolate chips and peanut butter together. Stir until creamy and pour over the baked bars. Let cool thoroughly then cut into bars. Garnish with more flaked coconut. Store bars in an airtight container.

Steps:

• Cream butter and powdered sugar.
• Add almond paste, egg and extract. Beat at medium speed until smooth.
• Add baking soda, cream of tartar, salt & flour. Mix until well blended.
• Shape into walnut sized balls and place on ungreased cookie sheet (line with parchment if you wish).
• Place 1 whole almond firmly onto top of each ball but do not flatten too far.
• Bake at 350 degrees for 9-10 minutes. (Do not allow to brown.).
• Cool on sheet for 1 minute, then move to wire racks to finish cooling.

Steps:

• Let cookie dough stand at room temperature for 5-10 minutes to soften. In a large bowl, combine the cookie dough and chips., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks. Store in an airtight container.