Cookies – Page 3 – mythankfultable.com

Chocolate Brownie Turtle Cookies

February 6, 2018 by chrissy@mythankfultable.com

Chocolate Turtle Cookies

Of all the pretty cookies in the world, the ones worthy of those you love and hold dear, the ones you are willing to work your kitchen goddess skills for, these are that cookie.

However, unlike to course of true love, these go pretty smoothly, and quickly, considering they have to be rolled, filled, drizzled…you get the picture.

While I bake (the actual process of baking) for myself, the end result (what I bake) is rarely for me. I would rather give it away or share it. I don’t need to eat the treats, I refuse to buy bigger pants. What I need is to create the treats, then write about them. That’s my thing. The eating of the thing is a bonus. Which is why, my staff room has become my taste tester location. These cookies, however, sing out, “I LOVE YOU CHRISSY!! COME TO ME!!” These cookies, I made for me. (I didn’t eat them all, I promise).

Did I mention they taste like a tiny chocolate caramel turtle brownie instead of a cookie? Soft, with a slight caramel chew, and a chocolate drizzle to top it all off?

They are so pretty, and decadent, and my only regret is I didn’t make a double or triple batch.

The dough is rolled and chilled. When ready to bake, the dough balls are rolled in egg white and chopped pecans, placed on a cookie sheet and they are given an indentation to hold future caramel. One can use a spoon to do this, or, use that opposable thumb you were fortunately given. I actually re-indented post bake to make sure those babies held all of the caramel.

Now, a note on pecans. I used chopped pecan pieces. I then gave a few pecans a whirl in the processor so they were smaller. Those cookies came out looking more “pecan dusted” over “pecan accented.” The choice is yours. I liked the look of the bigger pieces, but that’s me.

Bake, then set to cool, make your caramel and fill. Then a simple chocolate drizzle is added to say, “Hey baby, you know you want me.”

I made these for the holidays and saved this recipe for now because quite frankly, if you only made these for Valentine’s Day, you would communicate effectively, “Yes, I do indeed love you.”

If you need to break up the task of making these (and I love this when baking anything that requires multiple steps…thus my profound respect for biscotti, so easy). I say, mix and roll day one, roll in pecans and bake and indent, then caramel and drizzle. This can be spread over a few hours or a few days. The cookies keep in an air tight container and the caramel can be added right away or the next day, your choice.

Once the chocolate is drizzled and cooled, the cookies can even be stacked. The drizzle acts as a protective layer between caramel and therefore “stickage” is minimal. I stored mine between layers of parchment, and don’t think I wasn’t tempted to lick the caramel off the parchment before I threw it away. No shame, no judgement.

Sometimes we bake for those we love. Sometimes the person we love and who we bake for is ourself. Because, it all starts with what we love, which should be ourselves. Because we are worth making beautiful things for just us. That, is a wonderful thing.

I hope you enjoy this recipe (you will), and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe.

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Chocolate Brownie Turtle Cookies

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Fudgey chocolate cookies rolled in pecans and topped with a soft caramel center. Additional chocolate drizzle adds the final touch!

Author: chrissy@mythankfultable.com

Ingredients

Scale

1/2 Cup Butter
2/3 Cup Sugar
1 Large Egg, separated
2 Tablespoons Milk
1 Teaspoon Vanilla Extract
1/3 Cup Dark Cocoa Powder
1 Cup Flour
1/4 Teaspoon Salt
1 1/4 Cup Chopped Pecans

Caramel Filling:

14 Caramel Candies
3 Tablespoons Heavy Cream

Chocolate Drizzle:

1/2 Cup Semi Sweet Chocolate
1 Teaspoon Shortening

Instructions

In a mixer, combine butter and sugar until light and fluffy.
Add egg yolk, milk, and vanilla extract. Mix until incorporated.
Add salt, cocoa powder, and flour.
Refrigerate dough for a few hours or overnight.
Roll dough into balls, dip in egg white, and roll in chopped pecans.
Place dough onto parchment lined or Silpat lined baking sheet.
Make a small indentation in each ball of dough.
Bake at 325* for 12-14 minutes or until set.
Prepare caramel filling by combining caramels and heavy cream in a microwave safe bowl or on the stove top.
Fill the indentations with caramel filling.
Drizzle chocolate drizzle over the cookies.

Dark Chocolate Tart Dried Cherry Biscotti

January 31, 2018 by chrissy@mythankfultable.com

Dark Chocolate Tart Dried Cherry Biscotti

Ok ok, I know I am slightly, no totally on a biscotti kick. I am utterly and completely in love with not only the simplicity of this cookie, but also the tenacity and survival skills it has. A biscotti can outlast a sugar cookie, a salted caramel cookie, a brownie, you name it. In the world of survival of the fittest, the biscotti reigns supreme.

This biscotti combines a simple dough with the integration of tart dried cherries and really dark chocolate.

Now, in my brain, dark chocolate, especially 90% dark chocolate is not sweet at all, and has antioxidants, and over all is healthy (er) than say, a snickers bar…though if I can incorporate a snickers into biscotti, I will.

The unsweetened cherries (which are a perfect snack food on their own) chopped up give the extra chew and slight sweetness to match the cookie base and dark chocolate melty chunks.

This was by far the driest (though I don’t really let them get that dry), crunchiest of my biscotti, and I am not sure why. I pretty much keep a hawk eye on the oven, and even though I timed it- the make up of these cookies make them more traditional on the biscotti spectrum. I also decided to melt dark chocolate chips (which were a lower percentage and therefore sweeter though still

less than semi sweet) to drizzle, which balanced out the flavors.

If you are a dried tart cherry fan, which I am, you will love the slight chew and dark jewel tone of the cherry bits offset by the melted dark chocolate. This biscotti could have even gotten away with a few crushed sea salt flakes on top, just to add a little more, if you are looking to go there.

I feel like compared to the chocolate peppermint biscotti, these seem more on the healthy side…even though there is butter and sugar and chocolate involved. In any event, eating one of these won’t leave you feeling un-satiated when it comes to the dessert realm. Nothing is worse than a dessert that seems healthy and still makes you sad when you taste it. I repeat, melted dark chocolate chunks = no disappointment.

This biscotti recipe will keep for more than a week in an airtight container, and will freeze beautifully as well (don’t do the drizzle until after you thaw.

If you are looking for a valentine sweet that is not so sweet, this may be the dessert for you.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

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Dark Chocolate Tart Dried Cherry Biscotti

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Author: chrissy@mythankfultable.com

Ingredients

Scale

½ Cup Butter
1 Cup Sugar
½ Teaspoon Baking Powder
½ Teaspoon Baking Soda
1 Teaspoon Vanilla Extract
3 Eggs
2 Cups of AP Flour
¾ Cup Dried Tart Cherries, chopped into small pieces
1 Bar (3.5 Ounce) 90% Dark Chocolate, chopped fine

Drizzle (optional)

1 Cup Dark Chocolate morsels
1–2 Tablespoons of shortening

Instructions

Preheat oven to 325*
In a mixer, beat butter and sugar together until light and fluffy.
Add eggs, vanilla extract, and combine.
Add baking powder, baking soda, salt to mix, then slowly add flour.
Mix well and fold in cherries and chocolate.
Transfer dough onto a lightly floured surface and shape into two logs approximately 8-10 inches long.
Bake for 20-25 minutes or until lightly browned.
Remove tray from the oven and allow to cool for ten minutes.
Slice at an angle approximately one inch thick.
Replace biscotti on the cookie tray slice side down.
Continue to bake for an additional 20 minutes, flipping over after approximately ten minutes to cook on both sides.
Remove biscotti from the oven and allow to cool on a wire rack completely.
If you want a little extra, melt some dark chocolate chips with 1-2 Tablespoons of shortening and drizzle on one sliced side of biscotti

Maraschino Cherry and Almond Biscotti

January 23, 2018 by chrissy@mythankfultable.com

Maraschino Cherry and Almond Biscotti

Every year I make this sweet little cream cheese cookie with a cherry half on top. It is an old Pennsylvania recipe that I make during the holidays without fail, except for this year.

I did, however, buy the ingredients to make these cookies, which included maraschino cherries. You know, the glass jar filled with ruby red cherries that glisten in their sugary sweetness. Long stems and future sundae toppers/Shirley Temple makers. You can’t really find them in the same place at grocery stores…some are with the ice cream toppings and some are in the baked good aisle and some you just have to stop and ask the clerks to find.

I know that artificially red colored anything is bad. I know it is not for the every day experience. I also know, when making these cookies I had at least one cherry while I was chopping them up.

I am a 1972 born and raised human. I never wore a seat belt as a child. I sat in the front seat, breathed in an abundance of second hand smoke, and never wore a helmet while bicycle riding until I was nineteen. I lived in a time where my parents had no idea where I was during the summer from lunch until street lights came on. So, a red maraschino cherry was definitely a part of my childhood. Along with slush puppies, striped knee socks, games of four squares, and feathered hair. Throw Fonzie in there, Love Boat, and Saturday morning cartoons, you now see a glimpse into my childhood.

Fast forward; I have used a seatbelt every time I enter a car since the late 80’s. My children wear bicycle helmets, and we do not find ourselves around much second hand smoke. We are pretty boring. I’m thrilled with this. The internet, laptops, cell phones, have invaded our lives, and with them, different dangers.

I do still buy maraschino cherries. They are just a little sentimental part of my life that I keep in the pantry. I haven’t made a Shirley Temple, I don’t think, in the last ten years. We don’t even have ice cream sundaes often, but I did make these cookies, and they are delicious.

Almond and cherry are like the peas and carrots of the baking world. This original recipe from www.culinaryhills.com not only incorporated sliced almonds (roughly chopped) it also includes almond extract. The sweet pink color and the slight chew from the small pieces of cherry make this another visually appealing as well as tasty biscotti. I, of course, added more cherries than the original recipe. I also added a white chocolate drizzle because it looked pretty and added a little more sweet to the finished product.

I intentionally leave my biscotti with a little chew to them, as I don’t want a brick-like finished product. I do know most biscotti have the hard crunch to them and I like mine just shy of that. The final baking time determines how dry the cookies end up, so you determine that when you bake your own.

These would make a very sweet valentine cookie, and if you are going to crack open one of those jars of red wonder, why not in the name of love? You could sing Tainted Love to go with your ethical stand on red food dye? No?

If I were to mix up my cookie tray, these would be a keeper. Throw in an almond or orange with dark chocolate biscotti, or a double chocolate biscotti and you have a range of colors and flavors.

I like that biscotti keep nicely in an air tight container for more than a week, if you can keep them around that long (last time I did breakfast at school they were gone before the first lunch wave). They can nestle in an air tight container or even be frozen and keep their integrity. And I am all about integrity, especially in a cookie. Ok, more of in my humans, but if a cookie can not crumble that works too.

Sometimes we take a detour, and we find ourselves in a place we don’t expect but find pleasantly surprising. That’s where the journey with my maraschino cherries ended up. Instead of becoming a cream cheese classic, they became a biscotti that will make another appearance in my kitchen. Wherever you go, wear your seatbelt, or a helmet…we aren’t in the eighties anymore.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

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Maraschino Cherry and Almond Biscotti

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Original biscotti base recipe from www.culinaryhills.com (I made some minor adjustments)that incorporates sweet maraschino cherries and slivered almonds. White Chocolate drizzle gives the added layer of sweetness.

Author: chrissy@mythankfultable.com

Ingredients

Scale

½ Cup Butter
1 Cup Sugar
2 Teaspoons Almond Extract
2 Eggs
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
½ Teaspoon Salt
3–3 1/2 Cups of Flour
1 Cup Maraschino Cherries, chopped
1 Cup Slivered Almonds, roughly chopped

Drizzle (optional)

1 Cup White Chocolate Chips
2 Tablespoons Shortening

Instructions

Preheat oven to 350*
In a mixer, beat butter and sugar together until light and fluffy.
Add eggs, almond extract, and combine.
Add baking powder, baking soda, salt to mix, then slowly add flour.
Mix well and fold in maraschino cherries and chopped almonds.
Transfer dough onto a lightly floured surface and shape into two logs approximately 8-10 inches long.
Bake for 20-25 minutes or until lightly browned.
Remove tray from the oven and allow to cool for ten minutes.
Slice at an angle approximately one inch thick.
Replace biscotti on the cookie tray slice side down.
Continue to bake for an additional 20 minutes, flipping over after approximately ten minutes to cook on both sides.
Remove biscotti from the oven and allow to cool on a wire rack completely.

Drizzle

In a microwave safe bowl, melt white chocolate chips with 1-2 Tablespoons of shortening and drizzle on one sliced side of biscotti

Amaretto Biscotti with Almond Drizzle

January 19, 2018 by chrissy@mythankfultable.com

Amaretto Biscotti

I love anything that uses almond extract. It doesn’t need to have actual almonds, it just needs to taste like almonds as far as I am concerned. So, when I saw a recipe for an amaretto biscotti, it made perfect sense to marry my new obsession with biscotti with almond and more almond.

This recipe calls for both Amaretto liquor, as well as almond extract. The additional drizzle of almond on top makes for the perfect biscotti, with coffee, with tea, with traffic lights on the way to school, you name it.

Amaretto Biscotti

Light, easy to prepare, and the aroma is wonderful. I am amazed that I didn’t make a biscotti before last month. Just combine the ingredients in a mixer, form into logs of dough, bake, slice, bake again. The drizzle is really for looks but I am not kidding when I say it really does put it over the top.

You can throw chopped almonds or just about anything into this biscotti dough, like finely chopped chocolate, because it is versatile and handles the additional fillings nicely. This recipe is simple and for me, that was perfection.

Amaretto Biscotti

The second baking time is when the biscotti gets its crunch-and for me it is a fine line of baking enough or too much. I like my biscotti to have a little tooth. Each baker has his or her own desired crunch level. I time it so the biscotti are dried out but still have just a little tenderness.

After cooling, combine the drizzle ingredients to the desired consistency and drizzle with a spoon. Allow time for drizzle to set. Store in an air-tight container.

As always, I hope you enjoy this recipe and thank you for coming to the table!

Chrissy

Click below for a printable recipe.

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Amaretto Biscotti with Almond Drizzle

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Author: chrissy@mythankfultable.com

Ingredients

Scale

½ Cup Butter
1 Cup Sugar
2 Large Eggs
2 Tablespoons Amaretto Liquor
2 Teaspoons Almond Extract
½ Teaspoon Salt
2 Teaspoons Baking Powder
2 ¼ Cup All Purpose Flour

Drizzle:
1 Cup Confectioner’s Sugar
1 Tablespoon Almond Extract
1–2 Tablespoons heavy cream

Instructions

Preheat oven to 350*.
In a mixer, beat butter and sugar until light and fluffy.
Add eggs, extract, and liquor and combine.
Add baking powder and salt to mixture.
Slowly add flour and combine.
Turn dough out onto a lightly floured surface.
Divide dough into two long rolls, and place on a silicone mate or parchment lined baking sheet.
Bake for 20-25 minutes, until slightly golden and puffed in appearance.
Remove from cookie sheet and cool for 10-15 minutes.
Slice on an angle approximately one inch thick.
Reduce oven temperature to 325*
Place cookies slice side down on cookie sheet and bake for an additional 20 – 25 minutes or until desired “baked-ness”. (I like my biscotti to have a little chew to it- not a lot).

If Drizzle is desired, mix ingredients until desired consistency (I add the heavy cream slowly until it is where I want it in thickness). Drizzle on biscotti.

Caramel Filled Snickerdoodles

January 11, 2018 by chrissy@mythankfultable.com

Caramel Filled Snickerdoodles

The month of December was jam packed with all things holidays and programs of one thing or another. As I am writing this, this recipe was made almost three weeks ago but I haven’t had the time or the stamina to write.

I will say this, if you aren’t a snickerdoodle fan (which I wasn’t before this cookie), you may change your mind. I found this recipe on www.sallysbakingaddiction.com and was interested. Anything caramel gets my attention, what can I say? Surround it in a buttery soft cookie and roll it in sugar and cinnamon…you have my attention.

Caramel Filled Snickerdoodles

This recipe was intended for a girls night filled with baking and movies and pajamas. Due to a wrestling tournament, it became one type of cookie on my end, and one movie (and I fell asleep with the dog on the couch fifteen minutes in) but the pajamas and the friendship are the kind where I can do that. My friend and her daughter love me and my daughter even if we are late and can only watch one movie. Life is good.

Caramel Filled Snickerdoodles

For this recipe, you measure out balls of dough into tablespoon sized servings, roll them and refrigerate. Then, taking a half a caramel, you smoosh it between two balls of dough and roll to cover. The ball of dough is

then rolled in a sugar and cinnamon mixture, and baked.

Caramel Filled Snickerdoodles

I think it is important to comment here that if you are using older caramels, the cookie will look sort of, well, breast like. As in, the carmels stay more firm and look rather like nipples. I know. I said breast and nipple in one blog post. So, that said, make sure your caramels are fresh.

Fortunately, the nipples dispersed as the cookies continued to bake and all was well. The soft melty caramel and the sugary sweetness of the cookie made for a nice treat.

Another point to make is be sure to store these in an airtight container- as the buttery chewy texture will turn to a firmer cookie if left out without being covered.

As far as friendships and girls nights and baking go, this was a success. For the snickerdoodle lover it definitely hits the spot. For the newbie covered, I am sold.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Caramel Filled Snickerdoodles

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Caramel Filled Snickerdoodles

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Original recipe from www.sallysbakingedition.com. These soft chewy snickerdoodle cookies are filled with a sweet, melty caramel center.

Author: chrissy@mythankfultable.com

Ingredients

Scale

1 Cup Butter, softened
1 Cup White Granulated Sugar
2/3 Cup packed Brown Sugar
2 Eggs
2 Teaspoons Vanilla Extract
1 Teaspoon Cream of Tartar
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
3 Cups Flour
12 Soft Caramels, cut in half

Topping:

1/4 Cup Granulated Sugar
1 1/2 Teaspoon Cinnamon

Instructions

Combine flour, baking powder, baking soda, cream of tartar, and salt together.
In a mixer, combine butter and sugar until light and fluffy.
Beat in eggs and vanilla extract. Scrape down the sides of bowl as needed.
Slowly incorporate dry ingredients until combined.
Scoop and roll 1 teaspoon sized balls of dough.
Refrigerate for a few hours up to three days.
Preheat oven to 325*
Take one ball of dough, place a 1/2 Caramel and cover with another ball of dough, rolling together until caramel is covered.
Roll completed ball in topping mixture.
Bake for 11 – 12 minutes on a silpat or parchment lined baking sheet.
Allow cookies to cool additional time on the cookie sheet, then transfer to cooling rack and cool completely.

Mimi’s Gingersnaps

January 8, 2018 by chrissy@mythankfultable.com

Soft Chewy Ginger Cookies

Anything Mimi makes is delicious. This recipe was originally a cookie swap cookie from my best friend, and the recipe I have is written in my notes is from Mimi. I think we all make them slightly different, but this is the recipe as I got it.

The only thing I do differently (which, I believe so does said person who gave me the recipe) is I am heavy handed when it comes to the spices. As in, use the recipe as a suggestion, and go overboard with all things ginger, cinnamon, and clove. (ok, maybe not so much the clove). I have been known to either heaping spoonful the measurement or even double the spice as written in this recipe, so buyer beware. You can do this recipe as is and it will be wonderful. You can amp up the spices and it will be a cross between a ginger cookie and death by ginger (my preferred cookie).

For me, ginger is a spectacular flavor. I am currently (and have been) in love with David’s Organic Super Ginger Tea. My daughter says it’s like drinking fire. I say, bring it. There is nothing better than ginger with chicken, ginger in my tea, or ginger in my cookie.

Soft Chewy Ginger Cookies

I’ve said it before and I will say it again, if you are going to consume something that is considered indulgent, it should be worth it. So for me, a gingersnap that is meh, I don’t want to bother with. If it is coming out of my kitchen, I want it to be a ginger snap.

Soft Chewy Ginger Cookies

So, soft or snappy? That’s up to you. I like them both. These tend to be chewy, which I love. They can get harder the longer you bake them, and do get a little harder as they cool, but overall, this is a chewy ginger cookie. This batch that I photographed tended to be more spread out than usual- but the taste was exactly the same. The chewy factor was also the same even though I have made these where they do look puffier.

The combination of shortening, molasses, spices, oh my. So good. I roll mine out and refrigerate before baking but you don’t have to. They bake at 300* which is low heat, even by my standards, but this is magic in the works. If Mimi says bake at 300*, I bake at 300*.

When you bake these, your kitchen will make you remember everything about Hansel and Gretel and the Gingerbread Baby (which you must read if you haven’t yet) and for me, home. I loves me a good cookie, but these specifically make me think of my friend and her family and so they are like the soft blankie equivalent in the realm of cookies. You just need them on your tray.

I treat these cookies like I do mint cookies. I keep them separate until the last minute. I don’t want anything messing with the burst of spice.

They are also an easy cookie to bake. One mix, roll in sugar, and bake. Which is partially why they are my go to cookie for cookie swaps. Unlike the multi-step cookies I have shared lately, these are a must make, true as can be cookie. Or as my son’s friend says, “Momma, we gotchu.” cookie.

Some things are snappy and spicy, some people are snappy and spicy. We need them all on the cookie tray. It adds to the mix. I find myself more of a gingersnap person in life, which works for me.

I hope you enjoy this recipe, and as always, thank you for coming to the table.

Chrissy

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Meme’s Gingersnaps

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★★★★

4 from 1 reviews

Author: chrissy@mythankfultable.com

Ingredients

Scale

¾ Cup Crisco
½ Teaspoon Salt
1 Cup Sugar
1 Egg
½ Cup Molasses
2 Cups Flour
3 Teaspoon Baking Soda
1 Teaspoon Cinnamon
1 Teaspoon Ginger
½ Teaspoon Cloves

Instructions

Mix shortening and sugar until light and fluffy.
Add eggs and molasses and beat again.
Add dry ingredients and mix well.
Roll into balls and then roll in additional sugar.
Bake at 300* for 12-15 minutes. Remove to wire rack to cool.
Cookies will be a little soft and turn hard after cooling.

Mexican Hot Chocolate Cookies

December 28, 2017 by chrissy@mythankfultable.com

Mexican Hot Chocolate Cookies

This time of year tends to lean to the crazy side of things. Food, family, friends, programs, ending semesters, grading, finals, shopping, busy busy busy.

This is in addition to regular life stuff, like sports and work and feeding your family, so imagine my sadness when I realized that the blog hasn’t really gotten attention in a week. Then more sadness when I realized that this cookie has a grand total of two pictures for the whole blog. I guess, in the midst of photographing and recipe typing, this cookie got the short end of the stick. Kind of makes me sad, because of the cookies with the most surprise, this one is delish.

Imagine a dark chocolate cookie, rolled in a mixture of sugar, cinnamon, and two kinds of chili powder. Then baked to a soft dark sweet and spicy treat. You have this cookie.

Originally by Martha Stewart in her glory (yes I own almost every one of her cookbooks), the cookie calls for unsweetened cocoa powder. I have baked it with Dutch process and Dark Cocoa and hands down, my family prefers the darker chocolate flavor. I have also upped the spice factor by adding both Ancho and Chipotle, and increased the amounts, but trust me, with the sugar and the cinnamon, the subtle heat that happens with this cookie is more of a “Oh Wow” than “What the heck?”

As an aside, these spices are from the Atlantic Spice Company, an awesome little shop in North Truro, Massachusetts. This is in the Outer Cape Cod, at the junction of 6 and 6A. A must stop if you love to cook and are on the Cape. They have an amazing selection of spices and teas as well as the very cool gift selection for the culinary artist in your family (many items in my stocking came from the Atlantic Spice Company and I was very pleased).

In all fairness, I do typically warn the consumers of what is what on a cookie tray. My mom is not a fan. Spicy is not her thing. So, in respect for those who want to stay to the safe side of the cookie tray, let your guests know.

If you are the type who loves a little kick, and likes to be inspired, then this is the cookie for you. You can’t go wrong with a spicy dark chocolate chewy cookie that has just the subtlest hints of red flecks amongst the sugar. The cinnamon also rounds this out, so it is just a flavor boom of a cookie.

I also continue to bake my cookies at the lower temperature (I know, who do I think I am to mess with Martha Stewart on a recipe?) to keep them soft and I find that these are the kind of cookies you bake, and serve. As in, tender and break easily after the first day. So if you are planning to bake and freeze or bake and leave out…maybe do another kind of cookie. The good thing is, this dough doesn’t require chilling after mixing and before baking, so you can do this in one setting.

The soft chocolate crinkly top with the mix of sweet and heat makes this the perfect bring along to something like a Super Bowl party, where the folks who are clinging to the wings platter might enjoy spice with their cookie, or an event were foodies who like to try something new are up for a new dessert. I say, it takes all kinds of cookies to make up a tray.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

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Mexican Hot Chocolate Cookies

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Author: chrissy@mythankfultable.com

Ingredients

Scale

2 ¼ Cup Flour
½ Cup Dark Cocoa Powder
2 Teaspoons Cream of Tartar
1 Teaspoon Baking Soda
½ Teaspoon Coarse Salt
1 Cup Butter
1 ¾ Cup White Granulated Sugar
2 Large Eggs

2 Teaspoons Cinnamon
½ Teaspoon Ancho Chili Powder
1/2 Teaspoon Cayenne/or Chipotle Chili Powder (If you are going to go easy, this is the place to do it).

Instructions

In a medium bowl, sift together flour, cocoa, cream of tartar, baking soda, and salt. Set aside.
In an electric mixer, combine butter and 1 ½ Cups of sugar until light and fluffy.
Scrape down sides of the bowl, beat in eggs until combined.
With mixture on low, slowly combine dry mixture until combined.
Refrigerate dough for a few hours up to two days.
In a bowl, combine ¼ Cup Sugar, Cinnamon, and Chili Powder
Scoop dough into balls and roll into cinnamon sugar mixture.
Place dough balls on parchment lined cookie sheets.
Bake at 325* for approx. 10 minutes. Bake until cookies are set in the center and are beginning to crack.
Let cookies slightly cool on cookie sheets then transfer to wire rack to cool completely.

Notes

Yield 32 Cookies

White Chocolate Raspberry Cookies and Is it Fixable?

December 27, 2017 by chrissy@mythankfultable.com

White Chocolate Raspberry Cookies with White Chocolate Drizzle

Do you have a recipe you have made for years and everyone likes it and even expects it to appear annually? For me, that would be this cookie. This White Chocolate Raspberry Cookie that has been baked by myself since 1995.

It is not only beautiful, it is also delicious.

A combination of white chocolate that finds itself not only in the form of chunks in the cookie as well as drizzled on top, it is actually melted into the batter, providing the smooth, sweet texture of a regular cookie the extra flavor boost to take it next level.

Then there is the addition of a perfect ruby of seedless raspberry preserves in the middle. It is a decadent cookie. It is a break it in to steps cookie, but it is worth it.

White Chocolate Raspberry Cookies

I think the part of this cookie that is interesting is that it can be broken down into steps. Make the dough and either form into logs to slice (later) or roll into balls to refrigerate. They can stay in the refrigerator for a few days, well wrapped.

White Chocolate Raspberry Cookies

Then bake. Again, put them in an air tight container and you can walk away. Then, right before you are ready to assemble cookie tray or deliver, top with the raspberry and white chocolate drizzle. They are the queen of the cookie tray.

And now the heart of the matter: They are not my favorite cookie. I almost didn’t make them this year.

What? What kind of sales pitch is this? It isn’t.

White Chocolate Raspberry Cookies

I love these cookies. They are just the perfect combination of flavor and tenderness, I make them smaller on purpose because of the sweetness, and they are so so pretty.

I think, like a great dog or a long time friend, they hold the comfort of the familiar. I make them every year. It is a constant. It is respected and I treat it with the same level of love my other cookies get. The pride is still there when they turn out the way they should.

They are not the sea salt caramel I have been bubbly over, they are not the new and shiny. They are the old and shiny. The cookie I am expected to make because they are my cookie.

With a blog I want everything to be new and exciting. However, these are my been doing it forever and not exciting. But that’s me. We’ve been in this baking game together for two decades now, this me and this cookie.

Now you, if you have never had one, or even if you have, you will have butterflies. Trust me, you’ll love them.

Funny thing is, I am not a recipe hoarder. I had no idea people wanted to know how to make these. I don’t remember anyone asking for the recipe…But I am HAPPY to share it. Actually, the recipe comes from my Better Homes and Garden Cookbook. One of the oldest cookbooks in my pantry. It opens to this recipe because it’s one of those recipes. The kind where the book has the splatter and water wear…you know what I mean.

The secret to these cookies is cooking at a low temperature. It is white chocolate and butter friends, both brown easily. Nobody wants a hard brown bottom cookie. Nobody. So you have to watch. One batch will be ready in eleven minutes, the next time you make these they can be ready in ten or twelve. Bake on parchment or silpat lined cookie sheet. Bake at 325*.

A double batch of this recipe can yield four dozen smaller cookies. You want to keep them on the smaller side because they have a cookie/confection like quality. It’s the white chocolate that makes it so.

Also, the dough can seem like it isn’t what it should be, but it will be, trust and have faith. The combination of butter and white melted chocolate give the dough an almost drier consistency when you are rolling the balls or into logs to slice (when I slice them, I make them 1/4″ thick…I don’t use a ruler for this). They will get into the oven and suddenly transform to white, soft, buttery velvet cookies.

Maybe the stress on my relationship with this cookie is because I want them to be the perfect cookie every time. People expect it. I expect it. Which is why they almost didn’t get made this year. What if the batter decides to look dry again? What if the bottoms are brown? What if the drizzle looks like ploopy white globs of goo? (It’s happened). What if I melt the chocolate wrong and it burns and that smell…oh that smell… See? A million things could go wrong.

A million things don’t go wrong. And if they did, it’s cookies. It isn’t life altering.

I have a phrase I use A LOT. “Is it fixable?” Is it? If it is, then fix it. If it isn’t, then solve it or start over.

I use this phrase with my own children: Spills? Scratched the car’s paint (but didn’t get hurt)? Said the wrong thing (and need to apologize)?

I use this at school: Wrote something incorrectly? Read something that didn’t make sense? Need to pick things up that tipped over accidentally?

I use this for myself: Long day? Stressed? Too many things to do on the list? Can’t be the perfect (fill in the blank here my titles range all over the place)?

If we can’t fix it, it’s a problem. If we can fix it, then there is a path to take. Some things can’t be fixed. Like when cookies don’t turn out like the picture, or you can’t go back and redo a situation the right way. So you do your best to make it better, or toss the crappy cookies out and start over. It’s butter and sugar people. Let’s not be worried about the small stuff.

Which is why, in the end, these beautiful cookies are on my cookie tray for Christmas. Or, in this case were, and you can make them before the new year or for Valentines Day, because they have hearts and love all over them.

This blog, and it’s author will and are going to be streamlining and lightening up. Literally. But for the next nine recipes or so, we are packing in the sugar and the sweetness because there is a time in life for sweetness.

There is a time for softness, and kindness, and beautiful. So we make the cookie that people want. Because when you hand over these cookies to someone who loves them, it makes you feel like a better human being. We need more of that in our world. People who feel like they can fix and be better human beings. Including myself.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe.

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White Chocolate Raspberry Cookies

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Author: chrissy@mythankfultable.com

Ingredients

Scale

8 Ounces White Baking Bar or White Chocolate Chips (chopped)
½ Cup Butter
1 Cup Granulated Sugar
1 Teaspoon Baking Soda
¼ Teaspoon Salt
2 Eggs
2 ¾ Cup Flour

½ Cup Seedless Raspberry Jam
3 Ounces White Chocolate Baking Bar
½ Teaspoon Shortening

Instructions

Divide 8 ounces of white chocolate baking bar or white chocolate chips into 2- four ounce segments- melting four ounces and reserving the other four ounces to add to the dough as chips or chunks. Set the melted white chocolate aside to cool.
In a mixer with a paddle attachment, beat butter until light and fluffy. Add sugar and cream together.
Add baking soda and salt. Beat until combined.
Add eggs and melted white chocolate.
Beat in as much flour as you can with mixer. Then add remaining flour by hand stirring with a wooden spoon.
Stir in remaining 4 ounces of chopped white chocolate or white chocolate chips.
Roll dough into logs and wrap in parchment or wax paper and chill.
Slice logs into slices and bake at 325* for 8-10 minutes.
When fresh from the oven, make small indentation with a spoon in the middle of the cookie.
Allow to cool. Cookies will store in an airtight container for up to three days or freeze up to a month. If freezing, freeze cookies as is, and decorate with jam and white chocolate before serving.
Right before serving, melt raspberry jam in a sauce pan. Spoon ½ teaspoon of jam onto each cookie.
In a saucepan, combine remaining white chocolate and shortening until melted.
Drizzle white chocolate mixture over jam on each cookie, forming a drizzle. When I do this, I try to cover the jam so that the cookies are able to stack slightly without getting “jammy.”

Double Chocolate Peppermint Biscotti and Being Kind

December 16, 2017 by chrissy@mythankfultable.com

Double Chocolate Peppermint Biscotti

In a time of year where stress is running high and we are making lists, and scurrying to do this and that amidst all the other stuff we already do, we can get lost in the “do” and lose sight of the bigger picture. The being kind part.

So, I have a sarcastic side and sometimes make comments I maybe shouldn’t. If you do know this about me, it’s because I am close enough to you to show you my cold heart (welcome to the club). I am from Massachusetts, I am my father’s daughter, sarcasm is a part of my DNA. In fact, I have a sweatshirt that belonged to my father: National Sarcasm Society…Like We Need Your Support.

However, there is a fine line. I need to watch it. In my years of teaching I have picked up the saying, “Is it truthful? Is it necessary? Is it kind?”

I find lately, my three question filter needs to be reapplied. I find myself in lines of unhappy people, crowded spaces, and faces are grumpy. I may not like it, but I can try to fix it.

So, I am making it my personal challenge to be kind ON PURPOSE. I know, mic drop.

Should be a given, but needs to be in the forefront of my brain because otherwise…I’m adding to the problem. Some things may be true, but not kind or necessary. Sometimes, shutting my mouth is the better choice. That goes in conversation, that goes on social media, it’s just a good idea.

Now, for these cookies…

These biscotti are dark chocolate with a mix of vanilla and peppermint extract and an additional boost of chocolate morsels. Baked twice, and drizzled with white chocolate and crushed peppermints, they are so perfect for the holidays.

They are a little heavier than the regular biscotti, but the trade off is richer chocolate flavor and a combination of three kinds of chocolate.

Dark chocolate base, semi sweet morsels, and white chocolate drizzle.

Add the peppermint crunch that kind of melts and gives the chew to the crisp cookie, it is a winner.

The test of a great cookie is when you take a taste, walk away, and think, “Wow, give me another bite of that.” These are good without being a side kick to a warm drink- but pair it with coffee and I am a happy girl.

Double Chocolate Peppermint Biscotti

I won’t carry on with my soap box sermon on being kind, (I need to post this recipe asap) but suffice it to say when you stop and actually try to change your mindset, you actually are the one who is gifted the blessing.

So bake these cookies and be nice out there friends, we still have a week to go!

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

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Double Chocolate Peppermint Biscotti

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Chocolate biscotte with chocolate chips and a white chocolate drizzle and crushed candy canes!

Author: chrissy@mythankfultable.com

Ingredients

Scale

Biscotti:

1/2 Cup (One stick) Butter
1 1/4 Cup Granulated White Sugar
2 Eggs
3/4 Cup Dark Cocoa Powder
1/2 Teaspoon Vanilla Extract
1/2 Teaspoon Peppermint Extract
1/2 Teaspoon Salt
1 Teaspoon Baking Soda
2 Cups of Flour
1 12 ounce bad of Semi-Sweet Morsels

Topping:

1 Cup of White Chocolate
6 Crushed Candy Canes (you will have extra – but that’s ok too!)

Instructions

With a mixer, beat together butter and sugar until light and fluffy.
Mix in dark cocoa powder.
Add eggs and extracts, mix until combined.
Add in salt, baking soda, mixing well, then add in flour slowly.
Fold in chocolate chips.
Turn dough out onto a lightly floured surface.
Form two 14X4″ logs and place on a parchment or silpat lined cookie sheet.
Bake at 325* for 30-35 minutes.
Allow dough to cool slightly and slice on an angle approx. 1/2 to 3/4 inches.
Flip cookies- cut side up and bake for an additional 5-10 minutes.
Allow the cookies to cool.
Crush candy canes (I use a ziploc baggie and a hammer for this…)
Melt white chocolate and drizzle over cooled cookies.
Sprinkle crushed candy canes while the white chocolate is still melty.

Eggnog Biscotti with Rum Glaze (Even if You Don’t Like Eggnog or Hallmark Movies)

December 15, 2017 by chrissy@mythankfultable.com

Eggnog Biscotti with Rum Glaze

Eggnog is one of those things I associate with the holidays even though I may only take a taste. If I had to choose flavors and food items to have in my arsenal of holiday goodies, I have to admit, eggnog would get a nod, a, “Oh eggnog is out, it’s the holidays” (in a sing-song voice) but then my shopping cart and I would keep-on-a-walking.

I don’t want to come out and say I don’t like eggnog. It’s a texture thing. It’s a I’m-not-a-milk-drinker thing. But, I’m kinda not a fan. However, at my latest cookie swap with my amazing baker friends I came across a new to me cookie – an Eggnog Log.

Eggnog Biscotti

I will be baking these for the blog soon (especially since I bought eggnog for this biscotti recipe), but the knock out flavor those cookies delivered may have changed my mind.

What a cool tasting cookie. Nutmeg, festive, sweet, and my wheels got spinning. Of course you also know I am slightly obsessed with biscotti and my new love of baking them now that they don’t terrify me. So, in my recipe search I came across this recipe for a glazed Eggnog Biscotti, which required the addition of a new Rum Extract to the baking pantry. Sign me up.

Eggnog Biscotti

Again, biscotti is a simple process comparatively. Where you would chill the dough with any other cookie, you bake biscotti the first time right away. Where you would scoop or roll, you are slicing with a knife. Where you would be exchanging one tray of baked cookies for the next, you are cooking the whole batch at one time. It’s pretty cool. Oh, and the smell these cookies give off when baking is perfection. It tastes like what you would imagine the Hallmark movie houses smelling like…

Ok, I don’t actually watch Hallmark movies but everyone around me does. I’ve seen enough to know. Give me my on-demand of Playing House Seasons 1-3 and I am happy. I’ve also been sucked into the Stranger Things series by my son, who told me we need to watch it. Which, I agree we do. (I am only up to episode four in season one).

But back to the biscotti.

Eggnog Biscotti

This biscotti is mixed up, formed into logs, baked, sliced on an angle, and baked a second time at a lower temperature until dry and lightly golden.

Then, the glaze is a simple mixture of confectioners sugar, eggnog, and rum extract.

I will say, give yourself time for the glaze to dry before packing these beauties up. I personally don’t like sugary sugary glazes, as in, all you taste is the sugar. So- I made my glaze/drizzle a little thinner. It was worth waiting for the glaze to dry to eat it. Although, who are we kidding, I tasted it as soon as it was on the completed batch. Listen, you will smell these and you will want to eat them.

What I really liked about this biscotti is I connected with fellow eggnog haters, I mean, other people who don’t swig eggnog like water. People who said, just like me, “You know, I don’t really like eggnog, but these, these I like.” Which is a great thing. Just like the day someone says, “I really don’t like vegetables but I like your Brussels sprouts.” Major win.

Even if you don’t LOVE eggnog, you will LOVE this recipe. If a recipe could give you a kiss in the snow or save a town of Christmas toy makers, or find the perfect new nanny, like on Hallmark…this is that cookie. Or, at least, make your house smell like Hallmark movies and make your cookie platter diverse.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

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Eggnog Biscotti with Rum Glaze

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Delicious biscotti with eggnog, delicious nutmeg and rum notes. Eggnog and rum drizzle. Original recipe by Brandie Valenzuela, with slight modifications.

Author: chrissy@mythankfultable.com

Ingredients

Scale

For Biscotti:

1 Stick or 1/2 Cup Butter
1 Cup Granulated Sugar
2 Eggs
2 Teaspoons Rum Extract
1/2 Cup Eggnog
2 Teaspoons Baking Powder
1 Tablespoon Nutmeg (I used fresh nutmeg with a microplane)
1/2 Teaspoon Salt
3 1/4 Cup Flour

Glaze:

1 Cup Powdered Sugar
1 Teaspoon Rum Extract
2–3 Tablespoons of Eggnog

Instructions

Preheat Oven to 350*
Line a large baking sheet with parchment paper or silicone baking sheet.
In a mixer, cream together butter and sugar until light and fluffy.
Add eggs, and mix until combined.
Add eggnog and rum extract.
Add salt, baking powder, and nutmeg to the mix.
Slowly incorporate flour and mix until well combined.
On a floured surface, divide the dough to into two portions.
Shape dough into two long rolls/rectangles, approximately 12-14 ” long.
Place dough on the cookie sheet, with a few inches apart (dough rises as it bakes).
Press down on each roll until it is 1/2″ high.
Bake for 25 minutes at 350* and the biscotti is golden brown.
Allow biscotti to cool, then transfer to a cutting surface and cut on the diagonal.
Reduce oven to 325*
Return biscotti to the oven, cut side up for a second baking time of 10 minutes on each side. Finished cookies should be slightly crunchy and golden brown.
Cool cookies completely.
To make drizzle, combine ingredients to the right consistency.
To drizzle the biscotti, use either a small spoon or fork and drizzle over biscotti.
Allow glaze to dry before packaging up.