Cookie Countdown November 30 Angeletti

Angeletti

Makes 36 cookies| Hands-On Time: 30m| Total Time: 1hr 00m

Ingredients

• ·     8  tablespoons  (1 stick) unsalted butter, melted
• 1/2  cup  granulated sugar
• 1/2  teaspoon  pure vanilla extract
• 2  large eggs
• 2  cups  all-purpose flour, spooned and leveled, plus more for rolling the dough
• 2  teaspoons  baking powder
• 1/4  teaspoon  kosher salt

Glaze:

1 1/3  cups  confectioners’ sugar

1/2  teaspoon  pure vanilla extract

2  tablespoons  multicolor nonpareil sprinkles, for decoration (optional)

Directions

Heat oven to 375° F.

In a medium bowl, whisk together the butter, granulated sugar, vanilla, and eggs until blended.

Add the flour, baking powder, and salt and mix until just combined (do not over-mix).

With floured hands, roll level tablespoonfuls of the dough into balls and place on parchment-lined baking sheets,

spacing them 2 inches apart. 

Bake until puffed and the bottoms are pale golden, 7 to 8 minutes.

Transfer to a rack to cool completely.

Make the glaze: In a small bowl, whisk together the confectioners’ sugar,

2 tablespoons water, and the vanilla until the mixture forms a thick but pour-able glaze (add more water if necessary).

Dip the top of each cookie into the glaze and let set, rounded side up, on a rack set over a piece of parchment paper. 

Sprinkle with non-pareils, if using.

Allow the glaze to set, about 20 minutes.

 Store the cookies in an airtight container at room temperature for up to 5 days.

During this Holiday Season we all get a bit overwhelmed.. We can help with some of your preparations... Visit us at Harmonizing Homes, LLC or 

Shore Chicy Designs  or call  917-699-1262..we will be providing you a recipe a day for the next 24 days...Happy Baking

Cookie Count Down November 29th

Pecan Sandy Cookies

Makes 24 cookies| Hands-On Time: 20m| Total Time: 2hr 00m

Ingredients

       2  cups  all-purpose flour, spooned and leveled

       4  teaspoon  kosher salt

    1  cup  (2 sticks) unsalted butter, at room temperature

    1/2  cup  confectioners’ sugar

    1/2  cup  granulated sugar

    1  teaspoon  vanilla extract

    1  cup  chopped pecans

Directions

     Heat oven to 350° F. In a medium bowl, whisk together the flour and salt.

    With an electric mixer, beat the butter and sugars on medium-high speed until light and fluffy. Beat in the vanilla. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated (the dough will be crumbly). Mix in the pecans. Roll heaping tablespoons of the dough into balls and place on parchment-lined baking sheets, spacing them 1 inch apart. Bake until the edges are golden, 18 to 20 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Note: Total Time includes cooling time.

During this Holiday Season we all get a bit overwhelmed.. We can help with some of your preparations... Visit us at Harmonizing Homes, LLC or S

hore Chicy Designs  or call  917-699-1262..we will be providing you a recipe a day for the next 24 days...Happy Baking

Cookie Count Down - November 28th

Toffee Oat Chocolate Chip Cookies 

Ingredients

·         2  cups  all-purpose flour, spooned and leveled

·         1 1/2  cups  old-fashioned rolled oats (not quick-cooking)

·         1/2  teaspoon  baking soda

·         1/2  teaspoon  kosher salt

·         1  cup  (2 sticks) unsalted butter, at room temperature

·         1  cup  packed light brown sugar

·         1/2  cup  granulated sugar

·         2  large eggs

·         2  teaspoons  pure vanilla extract

·         4  1.4-ounce chocolate-covered toffee candy bars (such as Heath or Skor bars), finely chopped

·         1  cup  semisweet chocolate chips

Directions

1.     Heat oven to 375° F. Line 2 large baking sheets with parchment.

2.     In a medium bowl, stir together the flour, oats, baking soda, and salt.

3.     With an electric mixer, beat the butter and sugars on medium-high speed until creamy, 2 to 3 minutes. One at a time, beat in the eggs, then beat in the vanilla. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined (do not overmix). Stir in the toffee pieces and chocolate chips.

4.     Drop tablespoonfuls of the dough onto the prepared baking sheets, spacing them 2 inches apart. Bake until golden, about 8 minutes. Let cool slightly in the pans, then transfer to a wire rack to cool completely.

5.     Storage suggestion: Keep the cookies at room temperature in an airtight container for up to 5 days. 

   During this Holiday Season we all get a bit overwhelmed.. We can help with some of your preparations... Visit us at Harmonizing Homes, LLC or 

Shore Chicy Designs  or call 917-699-1262 ..we will be providing you a recipe a day for the next 24 days...Happy Baking

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