Thin Mint Cookies

 

¾ cups butter, softened

1 cup white sugar

1 egg

1 tsp. vanilla

¼ tsp. peppermint extract

1 ½ cups flour

¾ cups powdered unsweetened cocoa

1 tsp. baking powder

½ tsp. salt

 

Beat butter about a minute in a medium bowl with a hand or stand mixer. Add white sugar and beat until pale. Mix in egg and vanilla. Add peppermint extract and mix. Sift together dry ingredients and add gradually to the butter mixture. Divide dough in half and roll each piece of dough flat on a piece of parchment paper, about ¼ inch thick. Refrigerate both pieces of flattened dough for 1-2 hours. Using a 1 ½ to 2 inch round cookie cutter, cut round cookies and place on parchment lined baking sheets about an inch apart. Bake in 350 degree oven for 8-9 minutes, depending on the size of cutter used. Cool completely.

 

Coating:

Melt 12-14 ounces of chocolate melting wafers or chocolate chips in the microwave in a microwave safe bowl for 30 second intervals until fully melted. Mix ¼ teaspoon peppermint extract into the chocolate. Coat each cookie by dipping it in chocolate and let cool on parchment or wax paper.  If desired, decorate further by drizzling another color of melted chocolate, such as white, across the tops.

Adapted from inthekitchenwithmatt.com  Matt has some seriously delicious recipes and videos on his page--go check it out!

Garlic Herb Bread

 

Okay, so not the best picture! I think I added too much flour so it was too dry and cracked. The next batch I made, I didn't use all the flour (it is dry here in AZ) and it didn't crack but I forgot to take a picture! Next time--and there WILL be a next time! This is the most delicious herb bread I have ever tasted! 

1 Tbsp. instant yeast

1 cup warm water

1 tsp. salt

2 tsp. dried rosemary

1 tsp. dried basil

1tsp. dried oregano

6 minced garlic cloves (or 2 Tbsp. pre-minced)

 

2-2 ½ cups flour

1/3 cup freshly grated parmesan cheese

 

2 Tbsp. olive oil

1 Tbsp. butter

 

Stir together the first seven ingredients in a medium bowl. Add two cups of flour and parmesan cheese. Stir until combined. If dough is sticky, gradually add the other ½ cup flour until a smooth, elastic dough is formed (you may not need all of it). Knead a few times. Transfer to a greased medium bowl and cover with plastic wrap or damp towel. Let rise 1 hour or until doubled in size. Preheat oven to 375 degrees. Drizzle baking sheet with the 2 tablespoons of olive oil; spread around a bit. Shape two round loaves and place on the greased baking sheet. Let loaves rise 15-20 minutes. Place ½ tablespoon of butter on the top of each loaf and bake 18-20 minutes.

 

 

Adapted from thestayathomechef.com

Chocolate Chip Shortbread Cookies

 

1 cup butter, softened

2/3 cup powdered sugar

½ tsp. vanilla

2 cups flour

¾ cup mini chocolate chips

8 oz. melting chocolate melting wafers

 

Beat butter and powdered sugar in a bowl until light and fluffy (with either a hand or stand mixer). Add in vanilla and mix. Add flour just until mixed in. Fold in mini chocolate chips. Place dough in a one gallon re-sealable bag. With a rolling pin, roll the dough ¼ inch thick inside the bag. You could also roll between two sheets of parchment paper. Refrigerate on a flat surface for 1-2 hours. Remove the bag (I cut mine off) and cut dough into squares or rectangles with a butter knife or pizza cutter. Transfer pieces to a parchment lined baking sheet and bake for 18-20 minutes at 325 degrees. When cookies are done, melt the melting wafers in a microwave safe bowl at 30 second increments until melted. Dip 1/3 to ½ of each cookie in the chocolate or drizzle it on top. Let cool and serve.

 

thestayathomechef.com

Butter Sandwich Cookies

 

Cookies:

250g butter, softened (about 1 cup + 1 ½ Tbsp.)

50 g powdered sugar (about ½ cup)

225 g flour (about 1 ½ cups + 3 Tbps.)

25 g cornstarch (about 1/4 cup)

 

Filling:

1/3 cup softened butter

4 oz. homemade raspberry jam

1 cup powdered sugar

 

Beat butter and sugar until pale and fluffy. Sift flour and cornstarch on top and slowly beat in. Put dough in piping bag and pipe 24 shapes (swirls, hearts, etc.). Bake at 10 minutes in 375 degree oven. Let sit 5 minutes on the cookie sheet.

Mix together filling ingredients. Put in piping bag. Pipe bottom of one cookie and place another cookie on top, bottoms together.

Makes 12 sandwich cookies

 

 

Modified from the Great British Bake Off recipe

Chocolate Jar Cookies

 

In a quart canning jar, mix together and put in bottom:

1 ½ cups flour

½ tsp. baking soda

¼ tsp. baking soda

Next, layer these in this order, bottom to top:

½ cup cocoa powder

¾ cup white sugar

1/3 cup brown sugar

1 pkg. red and green M&Ms

1/3 cup white chips if there is room…

 

Put lid on and make “cute”. Give away as holiday gift with a tag that says the following:

 

Additional ingredients for cookie mix:

2/4 cup softened butter

2 large eggs, room temperature

1 ½ tsp. vanilla

 

Directions:

Beat butter, eggs and vanilla until well blended. Add jar contents and beat just until combined. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake at 350 degrees for 9-11 minutes.

tasteofhome.com

Split Pea Soup

 

1 cup dried split peas

1/3 cup dehydrated carrots

2 bay leaves

1 Tbsp. dehydrated onion

1 Tbsp. vegetable broth powder

½ tsp. salt

1/8 tsp. garlic powder

¼ tsp. pepper

¼ tsp. smoked paprika

¼ tsp. oregano

 

Place ingredients in a pressure cooker. Add 4 cups water. Secure lid and pressure cook for 11 minutes. Natural pressure release. Makes about 6 servings.

 

Adapted from littleblueplates.com

 

This can also be layered into a pint jar and given away as a gift.

Strawberry Cookie Cups

 

These were fun to make, but make sure the dough is cold enough or it is hard to manipulate into the mini muffin cups.

1 cup softened butter

1 ½ cups powdered sugar

1 large egg

1 ½ tsp. vanilla

2 ½ cups flour

3 oz. strawberry flavored gelatin (Jello)

1 tsp. baking soda

1 tsp. cream of tartar

 

Filling:

8 oz. cream cheese, softened

1 ½-3 cups powdered sugar

½ tsp. almond extract

 

Beat butter and powdered sugar until blended. Beat in egg and vanilla. Whisk flour, gelatin, baking soda and cream of tartar together. Gradually beat into butter mixture. Divide dough in half and wrap in plastic wrap. Refrigerate at least 2 hours. Roll one section of dough 1/8 inch thick and cut with 2 ¾ inch flower cookie cutter. Press gently into a mini muffin pan cup. Bake at 350 degrees for 5 min. and 30 seconds. Coo five minutes and remove from pan to cool completely. Mix filling ingredients until smooth. Pipe filling into center of each cup. (You can use a plastic storage back with the corner cut off or a pastry bag to do this.) Store in airtight container in the fridge.

 

Modified from tasteofhome.com