Recipes for Cookies
Strawberry and Lemon Curd Trifle Ingredients:
Pound Cake (homemade or store bought)
- 1 1 / 2 cup strawberry sauce
- 1 / 2 teaspoon pure vanilla extract
- 1 / 2 pound fresh strawberries, sliced
- 2 to 3 tablespoons granulated white sugar
- 1 1 / 2 cups lemon curd
- 1 1 / 2 cups heavy whipping cream
- 4 crushed Amaretti cookies or shortbread cookies
How to make Strawberry and Lemon Curd Trifle
- Make the whipping cream by blending cream, sugar, and vanilla with a hand mixer Until stiff peaks form.
- Place slices or pound cake in the bottom of the trifle bowl and fill in any gaps with pieces of the cake.
- Pour half of the strawberry sauce over the pound cake and top with the strawberry sauce half of the sliced strawberries.
- After That, pour half of the lemon curd over the strawberries and top with half of the whipped cream.
- Repeat the layers.
- Please tick and Cover for 8 and up to 24 hours to allow the flavors to mingle.
- Just before serving, sprinkle the top of the trifle with the crushed Amaretti cookies or shortbread.
- Strawberry and Lemon Curd Trifle is ready to serve.
Mini Chip Snowball Cookies Ingredients:
- 1 1/2 cups (3 sticks) butter or margarine, softened
- 3/4 cup powdered sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 3 cups all-purpose flour
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
- 1/2 cup finely chopped nuts
- Powdered sugar
How to make Mini Chip Snowball Cookies:
- PREHEAT oven to 375° F.
- BEAT butter, sugar, vanilla extract and salt in large mixer bowl until creamy. Gradually beat in flour; stir in morsels and nuts. Shape level tablespoons of dough into 1 1/4-inch balls. Place on ungreased baking sheets.
- BAKE for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar, if desired. Store in airtight containers.
Butter Cookie Ingredients:
- 1 cup butter
- 1 cup white sugar
- 1 egg
- 2 2/3 cups all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
How to make Butter Cookie:
- In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour and salt; stir into the sugar mixture. Cover dough, and chill for at least one hour. Chill cookie sheets.
- Preheat oven to 400 degrees F (200 degrees C). Press dough out onto ungreased, chilled cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. Remove from cookie sheets to cool on wire racks.
Peanut Butter Cup Cookies Ingredients
1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup peanut butter
- 1/2 cup packed brown sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 40 miniature chocolate covered peanut butter cups, unwrapped
How to make Peanut Butter Cup Cookies
- Preheat oven to 375 degrees F (190 degrees C).
- Sift together the flour, salt and baking soda; set aside.
- Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
- Shape into 40 balls and place each into an ungreased mini muffin pan.
- Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
- 2 cups heavy cream
- 1 cup milk
- 2/3 cup sugar
- Pinch of Salt
- 4 teaspoons instant coffee (get decaf)
- 6 egg yolks
- 10 oreo cookies, crushed
- 1 ounce (2 Tbsp) Mount Gay rum, or other golden rum
How to make Coffee Oreo Cookie Mount Gay Ice Cream Recipe:
- Heat 1 cup of the cream, 1 cup of milk, sugar, and a pinch of salt in a medium saucepan on medium heat until steaming, but not boiling. Stir in the instant coffee until it is dissolved.
- Pour the remaining 1 cup of cream into a medium size metal bowl, set in an ice water bath in a larger bowl. Set a mesh seive on top of the bowls. Set aside.
- In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk, cream, coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Pour the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula so that you can run your finger across the coating and have the coating not run. Be patient. This step can take 5 to 10 minutes.
- Pour the custard through the seive and stir it into the chilled cream. Chill mixture thoroughly in the refrigerator.
- When thoroughly chilled and ready to put into your ice cream maker, add the rum and the crushed oreo cookies. Process the mixture in your ice cream maker according to the ice cream maker directions. Transfer mixture to a plastic storage container and freezer in your freezer until firm, at least 6 hours.
- 2-1/2 cups all purpose flour
- 2 tbsp granulated sugar
- 2-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup cold butter, cubed
- 1 cup buttermilk
- 1 egg
- In bowl, whisk together flour, sugar, baking powder, baking soda and salt.
- Using pastry blender or 2 knives, cut in butter until in coarse crumbs.
- Whisk buttermilk with egg; stir into flour mixture with fork to make soft dough.
- With lightly floured hands, press dough into ball.
- On lightly floured surface, knead gently 10 times.
- Pat into 3/4-inch (2 cm) thick round.
- Using floured 2-1/2-inch (6 cm) round cutter, cut into rounds.
- Place on parchment paper-lined or floured rimless baking sheet.
- Bake in 400°F (200°C) oven until golden, 12 to 15 minutes.
- Let cool and store in airtight container for up to 24 hours or wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks.
- Buttermilk Biscuits is ready to serve.