Time 18m Yield 30 cookies Number Of Ingredients 10 Steps:
- Preheat oven to 350°F Coat 2 baking sheets with cooking spray, or line with parchment paper.
- Blend walnuts in food processor 30 seconds, or until ground into a fine meal. Add canola oil, and blend 2 to 3 minutes more, or until mixture has the consistency of natural peanut butter, scraping down sides of food processor occasionally. Transfer to bowl.
- Whisk together brown sugar and ½ cup water in small saucepan, and bring mixture to a boil. Pour brown sugar mixture over ground walnut butter, add vanilla extract, and stir until no lumps remain.
- Whisk together oat flour, baking soda, salt, and cinnamon in separate bowl. Stir oat flour mixture into walnut mixture. Cool 10 minutes. Fold in oats, then chocolate chips.
- Shape cookie dough into 2-inch balls, and place 2 inches apart on prepared baking sheets. Flatten cookies with bottom of drinking glass dipped in water. Bake 8 to 10 minutes, or until cookies begin to brown and tops look dry. Cool 3 minutes on baking sheets, then transfer to wire rack to cool completely.
Yield Makes one 12 1/2-inch tart Number Of Ingredients 10 Steps:
Heat oven to 350 degrees. Butter a 12 1/2-inch heart-shaped cake pan. Dust the bottom and sides with flour; tap to remove any excess. Set aside. In a medium bowl, whisk together the flour, baking soda, and salt; set aside. In a large bowl using a wooden spoon, combine the butter, both sugars, and vanilla; beat until fluffy, about 5 minutes. Add the egg, and mix until combined. Add the reserved dry ingredients and mix until just combined. Stir in the chocolate chips. Using your fingers, press dough into the bottom of the prepared pan in an even layer. Bake until light golden brown, about 25 minutes. Transfer to wire rack to cool, about 10 minutes. Invert pan to release cookie and return to wire rack to cool completely, top side up. Allow to cool completely before decorating. Transfer ganache to a medium pastry bag fitted with an Ateco plain #7 tip. Pipe desired decoration onto cookie.
Time 27m Number Of Ingredients 8 Steps:
Cream together the butter and sugars. Add the egg yolk and vanilla. Sift together the flour and salt, and add to the butter and sugar mixture one cup at a time, until completely incorporated. Dough should have a crumbly consistency that you can easily shape into a ball. Gently fold in the chocolate chips. You can use your mixer, but I recommend doing this with your hands, so you don’t break up the chips. Shape dough into a slightly flattened disc, wrap in plastic wrap, and chill for at least thirty minutes. Roll dough onto lightly floured parchment paper, cut into shapes with a 2-inch heart shaped cutter. Place cookies onto a parchment lined baking sheet and pace in the refrigerator for about 10 minutes. This will help prevent spreading. Meanwhile, preheat oven to 350°. Place chilled cookies into preheated oven and bake at 350° for 10-12 minutes or until golden brown. Remove from oven and allow to cool 2 - 3 minutes. Carefully, transfer to a wire rack and allow to cool completely.
Time 30m Yield 24 Number Of Ingredients 13 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Line a large cookie sheet with parchment paper. Combine butter, brown sugar, and white sugar together in a large mixing bowl. Break down butter with a large spoon and mix to dissolve sugar to form a smooth paste. Beat eggs in a small bowl until light and frothy. Add to sugar mixture and beat with an electric mixer on medium speed until light and creamy. Continue to beat on medium speed and add oats, graham cracker crumbs, hemp hearts, chocolate chips, and almond extract. Combine well. Combine flour, ginger, and baking powder in a bowl and blend well. Add to cookie dough and distribute evenly. Drop teaspoonfuls of dough 2 inches apart on the prepared cookie sheet. Bake in the preheated oven until light brown, about 10 minutes. Remove from the oven and place on a wire rack to cool completely before storing in a container.
Time 1h Yield 3 dozen. Number Of Ingredients 10 Steps:
In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, orange zest and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well., Divide dough in half. Shape into a ball, then flatten into a disk. Wrap each in plastic wrap and refrigerate for 1 hour or until firm., On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 325° for 13-15 minutes or until edges are golden brown. Remove to wire racks to cool completely., In a microwave, melt chocolate chips; stir until smooth. Repeat with white chocolate. Frost half of the cookies with semisweet chocolate and the remaining half with white chocolate. Immediately decorate as desired with sprinkles. Let stand until set. Store in an airtight container.
Time 1h Yield 24 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Time 1h29m Number Of Ingredients 10 Steps:
In a large bowl with a hand mixer (or stand mixer), cream together butter, granulated sugar, and brown sugar. Add eggs and vanilla extract and beat until fluffy, about a minute. In a separate bowl, sift (or whisk) together the flour, baking powder, and salt. Add dry ingredients into butter mixture and mix until just combined. Add mini chocolate chips and sprinkles and mix until evenly incorporated. Shape dough into two round discs and wrap in wax paper. Refrigerate for one hour, or up to 24 hours (dough can be made a day ahead of time). Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Remove one disc of dough at a time from the refrigerator. Dust counter top, rolling pin, and top of dough with flour. Roll dough out to ¼" thickness, dusting with additional flour as needed to prevent sticking. Using a medium (2-3 inch) cookie cutter, cut into hearts and place onto prepared baking sheet about 1 inch apart. Bake cookies for 9-11 minutes, OR until cookies just begin to lightly brown around edges. Remove from oven and allow to cool for 5 minutes on baking sheet before transferring to a cooling rack to cool completely.
Time 1h Yield 22 Number Of Ingredients 5 Steps:
Heat oven to 375°F. In medium bowl, stir cookie mix, flour, butter and egg until well blended. Roll into 1 1/4-inch balls. Spray cookie cutter with cooking spray; place on ungreased cookie sheet. Press dough ball evenly into cutter. Remove cutter; reshape dough if necessary. Continue making heart-shaped cookies, placing 2 inches apart on cookie sheet. Spray cookie cutter as needed with cooking spray. Bake 6 to 8 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheet.
Time 40m Yield 12-24 Cookies Number Of Ingredients 8 Steps:
In a small mixing bowl, cream butter and sugar. Beat in vanilla. Combine the flour and cocoa; gradually add to creamed mixture. On a lightly floured surface roll the dough to 1/4-inch thickness. Cut with a heart-shaped cookie cutter placing 2-inches apart on ungreased cookie sheet. Bake at 350°F for 8-10 minutes. Remove to wire racks to cool. In a microwave safe bowl, heat vanilla chips and 1 Tablespoon of shortening until melted, stirring frequently. Dip both sides of the cookie into melted mixture (so you make a V-shape from the point of the cookie out to the middle of both rounded tops). In another microwave safe bowl, melt chocolate chips and remaining shortening, stirring frequently. Drizzle over the cookies. Place on wire rack to dry.
Time 40m Yield about 2 dozen. Number Of Ingredients 8 Steps:
In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour and cocoa; gradually add to creamed mixture and mix well. , On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a 3-in. heart-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. , Bake at 375° for 8-10 minutes or until firm. Remove to wire racks to cool., In a microwave, melt vanilla chips and 1 tablespoon shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Dip both sides of cookies into melted mixture; allow excess to drip off. Place on waxed paper; let stand until set. , In a microwave, melt the chocolate chips and remaining shortening; stir until smooth. Drizzle over the cookies. Place on wire racks to dry.
Time 22m Yield Makes 25 to 30 cookies Number Of Ingredients 0 Steps:
Put the butter and sugar in a bowl. Using an electric beater, mix until the mixture resembles breadcrumbs. Add in the egg and vanilla essence. Beat until the ingredients are combined and the mixture looks smooth, but not creamy. Sift and fold in the flour. Roll the dough into a ball. If feels too sticky, add upto 25g more flour. Wrap in clingfilm and chill for 30 minutes. Meanwhile, line 2 baking trays with parchment. Preheat the oven to 170 degrees C/ fan 150 degrees C/ 338 degrees F. Roll out the dough until it is 1cm thick. Use a 5cm by 6cm heart shaped cutter and a 5cm star cutter to stamp out lots of shapes. Lay them on the tray and gently press chocolate chips into each one. Bake for 5 to 10 minutes until golden-brown and slightly soft. Set to cool and enjoy!
Time 2h45m Yield 18 Number Of Ingredients 11 Steps:
Line a small, rimmed baking sheet with parchment paper. Using a 1/4-ounce (1/2 tablespoon) cookie scoop, portion hot fudge into 18 balls; place on prepared baking sheet. Freeze, uncovered, until firm, at least 30 minutes, up to 12 hours. Meanwhile, whisk together flour, baking soda, and salt in a small bowl. Beat together butter, white sugar, and brown sugar in the bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. With mixer on low, add eggs, one at a time, beating until just combined after each addition. Beat in vanilla until just combined. With mixer on low, gradually add flour mixture, beating until just combined. Gently fold in chocolate chips until evenly distributed. Cover cookie dough with plastic wrap and refrigerate until firm, at least 30 minutes or up to 12 hours. Preheat the oven to 375 degrees F (190 degrees C). Line 3 large, rimmed baking sheets with parchment paper. Using a 1-ounce (2 tablespoon) cookie scoop, portion 1 scoop of chilled cookie dough, and place in the palm of a floured hand. Using a floured thumb, gently create a cavity in the center of the cookie dough. Place 1 frozen fudge ball in center cavity; scoop an additional cookie dough portion, and place on top of fudge ball, wrapping excess dough around fudge ball and rolling in hands to seal. Place on a prepared baking sheet; repeat process with remaining dough and fudge balls, placing 4 inches apart on prepared baking sheets (6 per sheet). Refrigerate, uncovered, until firm, at least 30 minutes, up to 12 hours. Bake one baking sheet at a time in the preheated oven, until golden brown, 14 to 16 minutes. Let cool on the baking sheet for 5 minutes. Serve warm or transfer cookies to a wire rack and let cool completely, about 30 minutes more. Repeat with remaining stuffed cookie dough balls.
