This Saturday: Pepper Place Farmers Market and Gluten-Free Cookies
June 10, 2010
Come see me this Saturday, June 12th at Pepper Place Farmers Market and my Gluten-Free Peanut Butter Chocolate Chips Cookies. It’s a great way to spend saturday morning purchasing the best of the best in fresh produce, flowers and other great items. I went last weekend, and I purchased the most delicious and fresh blackberries, squash, tomatoes and peaches. Hope to see some local friends there.
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Light and Fabulous: Passover Crescent Cookies
March 28, 2010
Every year my sister, Julie, bakes with her college friend, Toby, and they make dozens and dozens of wonderful Passover desserts. I’m in awe when I go see what they have cooked up in the kitchen in just one day. They are always trying new Passover dessert recipes, but some have been passed to them by their other college friend, Elaine. Elaine’s mother, Joan May, told them about this recipe for Crescent Cookies a few years ago. Since then, this recipe has been a staple dessert on Passover in Julie’s and Toby’s homes. Sometimes they dip them in chocolate, but I personally like them with a small dusting of powdered sugar. They are airy, light and so incredibly addictive. They taste nothing like a Passover cookie (no offense to Passover). They are great and only 5 ingredients. Thank you Toby, Julie, Elaine and Joan for letting me share this recipe with my readers.
Passover Crescent Cookies
Prep:
15 minutes
Cook:
10 minutes
Ingredients
1 cup butter, softened
1 cup sugar
1 egg
11/2 cups ground pecans
13/4 cup matzoh cake meal
Confectioners sugar or Semisweet chocolate chips (optional)
1 cup sugar
1 egg
11/2 cups ground pecans
13/4 cup matzoh cake meal
Confectioners sugar or Semisweet chocolate chips (optional)
Preparation
1. Preheat oven to 375F.
2. Cream butter, sugar and egg until blended. Add nuts and cake meal, mixing well. Shape dough into crescents and place on a lightly greased baking sheet. (Note: These expand so made them smaller than you want.)
3. Bake at 375F for 10 minutes or until lightly browned. Dust with powdered sugar or melt chocolate and dip in chocolate.
2. Cream butter, sugar and egg until blended. Add nuts and cake meal, mixing well. Shape dough into crescents and place on a lightly greased baking sheet. (Note: These expand so made them smaller than you want.)
3. Bake at 375F for 10 minutes or until lightly browned. Dust with powdered sugar or melt chocolate and dip in chocolate.
3 Responses to “Light and Fabulous: Passover Crescent Cookies”
Alison Lewis says:
March, 29 2010at 07:07 am
yes, that is correct.
Rhonda says:
March, 29 2010at 06:40 am
For Passover, you mean Matzah Cake Meal, correct?
Kristi Rimkus says:
April, 07 2010at 09:09 am
I don't bake often, but these look like something I could handle. I think I agree with you, I would probably prefer them without the chocolate. Thanks for the recipe!
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Easter Egg Shortbread Cookies and Cookie Decorating with Kids
March 22, 2010
I love baking kid’s treats, and Easter is a perfect time to make delicious confections. These Shortbread Cookies make decorating cookies so fun! I love to use Ina Garten (Barefoot Contessa’s) recipe for Shortbread Cookies. I omit the chocolate instructions and use Easter egg cookie cutters. My daughter, Leigh, decorated these and had a blast making them. I used store-bought icing and sprinkles to make life a little easier.
Easter Egg Shortbread Cookies
Prep:
30 minutes
Cook:
25 minutes
Yield:
20 cookies
Ingredients
3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
Colored icing and sprinkles
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
Colored icing and sprinkles
Preparation
1. Preheat the oven to 350 degrees F.
2. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
3. Roll the dough 1/2-inch thick and cut with a 3-inch Easter egg cookie cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Decorate as desired.
2. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
3. Roll the dough 1/2-inch thick and cut with a 3-inch Easter egg cookie cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Decorate as desired.
2 Responses to “Easter Egg Shortbread Cookies and Cookie Decorating with Kids”
Miranda says:
March, 22 2010at 11:46 am
awwww...so cute. i want to do things with my kiddos too. This is adorable!
Carolyn Jung says:
March, 23 2010at 05:02 pm
These are so adorable! Perfect for kids of any age -- including me! ;)
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Easy Cookies for Passover with a Twist: Mandel Bread with Chocolate Chips
March 21, 2010
Mandel Bread, or mandelbrot, is a crisp cookie that is similar in texture to biscotti. Since flour cannot be used during Passover, this recipe is made with matzo cake meal and potato starch (both can be found with the Passover section in your grocery). Mandel Bread with Chocolate Chips is really easy to prepare and always a family favorite on Passover. It’s great as a light dessert or even breakfast, dipped in coffee.
Passover Mandel Bread with Chocolate Chips
Prep:
20 minutes
Cook:
40 minutes
Yield:
3 dozen
Ingredients
4 large eggs
11/2 cups sugar, divided
1/2 cup vegetable oil
1 tablespoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon almond extract
1/2 cup potato starch
1/2 cup matzo cake meal
1/2 teaspoon salt
1/2 cup chopped nuts
1/2 cup chocolate chips
1 tablespoon ground cinnamon (optional)
11/2 cups sugar, divided
1/2 cup vegetable oil
1 tablespoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon almond extract
1/2 cup potato starch
1/2 cup matzo cake meal
1/2 teaspoon salt
1/2 cup chopped nuts
1/2 cup chocolate chips
1 tablespoon ground cinnamon (optional)
Preparation
1. Beat together eggs and 1 cup sugar at medium speed with an electric mixer until blended. Combine oil and next 3 ingredients; gradually add to egg mixture, beating until fluffy.
2. Stir together potato starch, matzo cake meal and salt; fold into egg mixture. Stir in nuts and chocolate chips. Pour batter into 2 greased 9- x 5-inch loafpans.
3. Bake at 350F for 25 minutes or until a wooden pick inserted in center comes out clean. (Loaves will be about 1 inch thick). Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
4. Stir together remaining 1/2 cup sugar and cinnamon, if desired.
5. Cut each loaf into 1/2-inch-thick slices; place slices on an ungreased baking sheet. Sprinkle with cinnamon mixture.
6. Bake at 325F for 15 minutes or until golden browned.
2. Stir together potato starch, matzo cake meal and salt; fold into egg mixture. Stir in nuts and chocolate chips. Pour batter into 2 greased 9- x 5-inch loafpans.
3. Bake at 350F for 25 minutes or until a wooden pick inserted in center comes out clean. (Loaves will be about 1 inch thick). Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
4. Stir together remaining 1/2 cup sugar and cinnamon, if desired.
5. Cut each loaf into 1/2-inch-thick slices; place slices on an ungreased baking sheet. Sprinkle with cinnamon mixture.
6. Bake at 325F for 15 minutes or until golden browned.
2 Responses to “Easy Cookies for Passover with a Twist: Mandel Bread with Chocolate Chips”
Toby says:
March, 22 2010at 10:18 am
Alison, what does the loaves will be one inch thick mean? after it bakes a bit in the loaf pan? Hope you have a good Pesach....Toby
Alison Lewis says:
March, 22 2010at 11:17 am
yes, after it cooks! You too!
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Talk of the Town Nashville: Chocolate Chipotle Cookies
December 10, 2009
Yesterday I has the awesome opportunity once again to be on “Talk of the Town Newschannel 5 in Nashville making this recipe for Chocolate Chipotle Cookies. I developed this recipe for Wisconsin Milk and Marketing Board and http://butterisbest.com working on a “regional holiday cookie” recipe project. This recipe represented the Southwest with the chipotle chocolate twist. Everyone at the station went wild over these cookies. They are wonderful for Christmas gifts or for a holiday cookie swap . Here’s the link from the television spot.
http://www.newschannel5.com/Global/category.asp?C=85286
Chocolate Chipotle Cookies
Prep:
25 minutes
Cook:
12 minutes
Yield:
3 dozen
Ingredients
8 ounces dark chocolate morsels (11/3 cups)
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon ground chipotle seasoning
3/4 cup butter, softened
1 cup light brown sugar
1 cup chopped pecans, toasted
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon ground chipotle seasoning
3/4 cup butter, softened
1 cup light brown sugar
1 cup chopped pecans, toasted
Preparation
1. Preheat oven to 325F.
2. Microwave chocolate on HIGH heat for 45 seconds; stir. Reheat in 15 second intervals, stirring until melted or heat chocolate over a double-boiler, stirring until melted.
3. Combine, flour, cinnamon and chipotle in a medium bowl; Set aside.
4. Beat butter at medium speed of an electric mixer until creamy. Add brown sugar and beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in pecans.
5. Shape dough into 1-inch ball; place 2 inches apart on ungreased cookie sheets. Flatten bottom with a glass dipped in sugar.
6. Bake for 10 to 12 minutes or until edges are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
2. Microwave chocolate on HIGH heat for 45 seconds; stir. Reheat in 15 second intervals, stirring until melted or heat chocolate over a double-boiler, stirring until melted.
3. Combine, flour, cinnamon and chipotle in a medium bowl; Set aside.
4. Beat butter at medium speed of an electric mixer until creamy. Add brown sugar and beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in pecans.
5. Shape dough into 1-inch ball; place 2 inches apart on ungreased cookie sheets. Flatten bottom with a glass dipped in sugar.
6. Bake for 10 to 12 minutes or until edges are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
One Response to “Talk of the Town Nashville: Chocolate Chipotle Cookies”
Ginny Hutchinson says:
December, 11 2009at 08:11 am
Do you get the Chipotle seasoning at the regular grocery store or somewhere else?
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Creative Holiday Cookies: Fennel Pistachio Cookies
December 07, 2009
These Fennel-Pistachio Cookies are so delicious. I know it sounds a little strange, but the combination of fennel seeds, lemon zest, and amaretto, is incredible. See me on Tuesday morning CBS 42 in Birmingham on “Wake Up Alabama” between 6 and 7 a.m making Chipotle Chocolate Cookie as well as these and Cinnamon Chai cookies. I developed this recipe for http://butterisbest.com. Butter is great to use for holiday baking, especially cookies.
Fennel-Pistachio Cookies
Prep:
20 minutes
Cook:
10 minutes
Yield:
2 dozen
Ingredients
1 cup (2 sticks) butter, softened
1 1/2 cups sugar
1 egg
2 tablespoons amaretto or almond extract
1 tablespoons lemon zest
1 1/2 teaspoons fennel seeds
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup pistachio nuts, chopped, plus extra for garnish (optional)
1 1/2 cups sugar
1 egg
2 tablespoons amaretto or almond extract
1 tablespoons lemon zest
1 1/2 teaspoons fennel seeds
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup pistachio nuts, chopped, plus extra for garnish (optional)
Preparation
1. Preheat oven to 350°F. Beat butter with an electric mixer at medium speed until creamy. Gradually add sugar; mix well. Add egg; beat well. Add amaretto, lemon zest and fennel seeds; mix to combine.
2. In a medium bowl, combine flour, baking powder and salt; gradually add to butter mixture; beat well. Stir in pistachio nuts (dough will be stiff).
3. Shape dough into 1-inch balls; place 2 inches apart on ungreased baking sheets. If desired, flatten balls slightly and sprinkle with additional chopped pistachios.
4. Bake for 10 minutes or until lightly browned. Cool slightly on baking sheets; remove to cooling racks and cool completely. Store in an airtight container at room temperature for up to 1 week.
2. In a medium bowl, combine flour, baking powder and salt; gradually add to butter mixture; beat well. Stir in pistachio nuts (dough will be stiff).
3. Shape dough into 1-inch balls; place 2 inches apart on ungreased baking sheets. If desired, flatten balls slightly and sprinkle with additional chopped pistachios.
4. Bake for 10 minutes or until lightly browned. Cool slightly on baking sheets; remove to cooling racks and cool completely. Store in an airtight container at room temperature for up to 1 week.
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Holiday Cookies with a Kick: Chocolate Chipotle Shortbread Cookies
November 17, 2009
I live in interesting (and fortunate) life as a Recipe Developer creating Christmas recipes in the heat of July and summery recipes and grilling during winter. I created this recipe last summer for a “REAL BUTTER” recipe project coming up with “regional” cookie ideas and recipes. I’m not from the west, but I thought a touch of chipotle mixed with chocolate in a shortbread-type cookie would rock. They did! My assistant, Alacia, has been a fan of chipotle ever since. You can’t go wrong with Chocolate Chipotle Shortbread Cookies. They are perfect for holidays or anytime of the year.
Chocolate Chipotle Shortbread Cookies
Prep:
25 minutes
Cook:
12 minutes
Yield:
3 dozen
Ingredients
8 ounces dark chocolate morsels (11/3 cups)
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon ground chipotle seasoning
3/4 cup butter, softened
1 cup light brown sugar
1 cup chopped pecans, toasted
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon ground chipotle seasoning
3/4 cup butter, softened
1 cup light brown sugar
1 cup chopped pecans, toasted
Preparation
1. Preheat oven to 325F.
2. Microwave chocolate on HIGH heat for 45 seconds; stir. reheat in 15 second intervals, stirring until melted or heat chocolate over a double-boiler, stirring until melted.
3. Combine, flour, cinnamon and chipotle in a medium bowl; Set aside.
4. Beat butter at medium speed of an electric mixer until creamy. Add brown sugar and beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in pecans.
5. Shape dough into 1-inch ball; place 2 inches apart on ungreased cookie sheets. Flatten bottom with a glass dipped in sugar.
6. Bake for 10 to 12 minutes or until edges are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
2. Microwave chocolate on HIGH heat for 45 seconds; stir. reheat in 15 second intervals, stirring until melted or heat chocolate over a double-boiler, stirring until melted.
3. Combine, flour, cinnamon and chipotle in a medium bowl; Set aside.
4. Beat butter at medium speed of an electric mixer until creamy. Add brown sugar and beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in pecans.
5. Shape dough into 1-inch ball; place 2 inches apart on ungreased cookie sheets. Flatten bottom with a glass dipped in sugar.
6. Bake for 10 to 12 minutes or until edges are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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Reduced-Fat Desserts for Parties: Dark and Semisweet Chocolate Brownies
November 11, 2009
I have a lot of of television cooking segments coming up next month in Birmingham and Nashville. One of which is making “lower” fat desserts. Everyone wants ideas for great, easy desserts to take to a party, and if they are reduced-fat, even better. I like to use a combination of dark and semisweet chocolate and all egg whites in these Dark and Semisweet Chocolate Brownies. Feel free to make them with or without nuts but just remember: keep a glass of cold milk (or red wine) nearby.
Dark and Semisweet Chocolate Brownies
Prep:
15 minutes
Cook:
20 minutes
Yield:
2 dozen
Ingredients
1 cup semisweet morsels
1/2 cup butter, cut into pieces
4 egg whites
11/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1 cup dark chocolate morsels
1/2 cup chopped nuts (optional)
1/2 cup butter, cut into pieces
4 egg whites
11/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1 cup dark chocolate morsels
1/2 cup chopped nuts (optional)
Preparation
1. Preheat oven to 350F. Lightly grease a 13- x 9-inch baking pan.
2. Melt 1 cup semisweet morsels in a large heavy-duty saucepan over low heat; stir until smooth. Remove from heat; stir in egg whites. Stir in flour, sugar, vanilla and baking soda. Stir in dark chocolate morsels and nut, if desired. Spread in prepared baking pan.
3. Bake for 18 to 20 minutes or until a wooden pick inserted in center comes out slightly sticky. Cool completely in pan on a wire rack. Cut into bars.
2. Melt 1 cup semisweet morsels in a large heavy-duty saucepan over low heat; stir until smooth. Remove from heat; stir in egg whites. Stir in flour, sugar, vanilla and baking soda. Stir in dark chocolate morsels and nut, if desired. Spread in prepared baking pan.
3. Bake for 18 to 20 minutes or until a wooden pick inserted in center comes out slightly sticky. Cool completely in pan on a wire rack. Cut into bars.
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Leigh and Zachary’s Favorite Chocolate Chip Cookies
October 16, 2009
Everyone thinks Leigh and Zachary, my middle and youngest children, are twins. They are actually two years apart, but they are so close in size that I get that question all of the time. They are both incredible kids and are huge food lovers as well as helpful in the kitchen. This is one of their favorite chocolate cookies from Southern Living magazine. If you’re looking for a wonderful but basic Chocolate Cookie recipe, look no further.
Classic Chocolate Chip Cookies
Prep:
30 minutes
Cook:
14 minutes
Yield:
5 dozen
Ingredients
3/4 cup butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
11/2 teaspoons vanilla extract
21/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
11/2 (12-ounce) packages semisweet chocolate morsels
Parchment paper
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
11/2 teaspoons vanilla extract
21/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
11/2 (12-ounce) packages semisweet chocolate morsels
Parchment paper
Preparation
1. Preheat oven to 350°. Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until creamy. Add eggs and 1 1/2 tsp. vanilla, beating until blended.
2. Combine flour, baking soda, and salt in a small bowl; gradually add to butter mixture, beating just until blended. Beat in morsels just until combined. Drop by tablespoonfuls onto parchment paper-lined baking sheets.
3. Bake at 350° for 10 to 14 minutes or until desired degree of doneness. Remove to wire racks, and cool completely (about 15 minutes).
2. Combine flour, baking soda, and salt in a small bowl; gradually add to butter mixture, beating just until blended. Beat in morsels just until combined. Drop by tablespoonfuls onto parchment paper-lined baking sheets.
3. Bake at 350° for 10 to 14 minutes or until desired degree of doneness. Remove to wire racks, and cool completely (about 15 minutes).
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Kid’s Favorite Fall Treat: Pumpkin Maple Cookies
August 14, 2009
I just finished up a huge holiday cookie recipe project, and these Pumpkin Maple Cookies were my kid’s favorite. The pumpkin flavor combined with maple syrup, nutmeg and cinnamon is fabulous, and they are moist and not too sweet. School starts next Tuesday, and these are perfect for school lunches, fall, Christmas or anytime of the year.
Pumpkin Maple Cookies
Prep:
30 minutes
Cook:
15 minutes
Yield:
31/2 dozen
Ingredients
21/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup butter, softened
11/2 cups sugar
1 cup canned pumpkin
1 egg
1 tablespoon maple syrup
Cream Cheese Glaze
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup butter, softened
11/2 cups sugar
1 cup canned pumpkin
1 egg
1 tablespoon maple syrup
Cream Cheese Glaze
Preparation
1. Preheat oven to 350F.
2. Combine flour, baking powder, baking soda, cinnamon nutmeg and salt in a medium bowl; set aside.
3. Beat butter at medium speed of an electric mixer until creamy. Add sugar and beat until blended. Beat in pumpkin, egg and maple syrup until smooth. Gradually add flour mixture. Drop by rounded tablespoonfuls onto lightly greased baking sheets.
4. Bake for 15 minutes or until edges are firm. cool on baking sheets 2 minutes; remove to wire racks and cool completely. Drizzle glaze over cookies, if desired.
For the glaze, combine 1 cup sifted powdered sugar, 2 tablespoons maple syrup and 1 tablespoon water and 1/4 teaspoon vanilla in a small bowl until smooth. If too think, add more water 1/8 teaspoon at at time. Drizzle cookies with glaze or place glaze in a zip-top plastic bag; cut a hole in the corner and drizzle.
2. Combine flour, baking powder, baking soda, cinnamon nutmeg and salt in a medium bowl; set aside.
3. Beat butter at medium speed of an electric mixer until creamy. Add sugar and beat until blended. Beat in pumpkin, egg and maple syrup until smooth. Gradually add flour mixture. Drop by rounded tablespoonfuls onto lightly greased baking sheets.
4. Bake for 15 minutes or until edges are firm. cool on baking sheets 2 minutes; remove to wire racks and cool completely. Drizzle glaze over cookies, if desired.
For the glaze, combine 1 cup sifted powdered sugar, 2 tablespoons maple syrup and 1 tablespoon water and 1/4 teaspoon vanilla in a small bowl until smooth. If too think, add more water 1/8 teaspoon at at time. Drizzle cookies with glaze or place glaze in a zip-top plastic bag; cut a hole in the corner and drizzle.
One Response to “Kid’s Favorite Fall Treat: Pumpkin Maple Cookies”
healthy food says:
August, 14 2009at 10:08 pm
[...] Kid’s Favorite Fall Treat: Pumpkin Maple Cookies I just finished up a huge holiday cookie recipe project, and these Pumpkin Maple Cookies were my kid’s favorite. The pumpkin flavor combined with maple syrup, nutmeg and cinnamon is fabulous, and they are moist and not too sweet. School starts next Tuesday, and these are perfect for school lunches, fall, Christmas or anytime of the year. Up? 0 Comments Leave a Comment [...]