Cookies fit for a Conqueror.
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A lot of people requested the recipes rather than, or in addition to, the cookies. So, this is the post for that!
Mint Chocolate Chip Clusters -- the tradition
1 cup butter
1 cup dark brown sugar
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla
1 teaspoon spearmint extract
2 teaspoons baking powder
dash salt
pinch cinnamon
2 3/4 cups flour
1 package semisweet chocolate chips
1 large package Junior Mints OR 1 package thin mint candies (such as Andes) OR three large peppermint patties -- frozen
Oven to 350.
Cream the butter and sugars until fluffy and uniform. Beat in the eggs and extracts, then the dry ingredients. Fold in the chocolate and candies and make sure they're all evenly dispersed.
For teaspoon cookies -- 8 minutes
For tablespoon cookies -- 12 minutes
For cookiecake (in 3 nine-inch-round pans) -- 23 minutes
Sweet Vengeance -- butterscotch overkill, the other tradition
1 cup butter
1 1/4 cups dark brown sugar
1 cup strong molasses
2 eggs
1 teaspoon vanilla extract
2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
1 3/4 cups flour
3 cups whole oats
1 package milk chocolate chips
1 package butterscotch chips
Oven to 350.
Cream the butter, sugar, and molasses. Beat in the eggs and extract. Blend in the spices, leavener, and flour, then the oats. If the mixture is still too sticky, add more flour, up to a half cup. Fold in the chips.
For teaspoon cookies -- 7 minutes
For tablespoon cookies -- 10 minutes
For cookiecake (in 4 nine-inch-round pans) -- 20 minutes
Little Mindfucks -- cinnamon, toffee, and pecan rolls
Combine and set aside:
1 cup dark brown sugar
1 package toffee bits
1 cup crushed pecans
2 teaspoons cinnamon
Use TWO TIMES your favorite pie crust recipe for a two-crust pie. Roll a section of the crust into an eight-inch wide rectangle (a layer of wax paper underneath helps with this part). Leaving some space at the ends for sealing, spread the crust with a thin layer of softened butter, then spread the pecan mixture over that. Carefully roll the rectangle as you would a jellyroll and seal up the ends. Cut the rope into 3/4-inch tall cookies. Repeat as necessary.
Oven to 375. Bake ten minutes. These tend to stick, so be careful!
The Vayne Cookies -- double dark chocolate sandwiched around lemon rind buttercream
I advise you to make the icing first and cool it, perhaps overnight.
For the icing:
1 cup butter
Juice and minced rind of one large lemon
1/2 teaspoon vanilla extract
6 tablespoons boiling water
32 ounces powdered sugar
With an electric mixer, combine the butter with the lemon juice and rind, then add the vanilla and boiling water. Beating on high, add the sugar in increments. If the texture is too thick, add more hot water.
For the cookies:
1 cup butter
1 1/2 cups white sugar
1/2 teaspoon almond extract
2 tablespoons frangelico liquor
2 eggs
1 cup extra dark cocoa powder
1 teaspoon salt
2 teaspoons baking powder
dash cinnamon
2 1/2 cups flour
11 ounces of dark chocolate pieces (I use Hershey's Extra Dark Kissables--they bake effectively. Richer and more pretentious chocolate might be in order.)
Oven to 350.
Cream the butter and sugar, beat in the extract, eggs, and frangelico. Meld it with the cocoa, then the dry ingredients and the chocolate pieces.
Bake teaspoon-sized cookies for 11 minutes.
Once cookies are mostly cool, sandwich two cookies around dollops of the lemon buttercream, as with an oreo.
Warm Fuzzies -- spicy pumpkin cookies with craisins and apricot
1 cup butter
1 cup white sugar
1 up dark brown sugar
2 eggs
2 teaspoons vanilla extract
1 15 ounce can pure pumpkin
4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon cloves
1 teaspoon ground ginger
3 cups raisins, craisins, chopped dried apricots, and dried dates, in any combination
Oven to 375.
Cream the butter and sugars. Beat in the eggs and extract, then the pumpkin, the spices, and the flour. Fold in the dried fruit.
Bake at tabespoon sized for 14 minutes.
Confected Nethicite -- sparkly little blue curacao scones
4 eggs
3/4 cup white sugar
1 cup blue curacao
1/2 cup melted butter
1 tablespoon vanilla extract
4 cups all-purpose flour
1/4 cup baking powder
1/2 teaspoon salt
1/2 cup all-purpose flour
Blue food coloring
Blue clear sprinkles
Oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a medium bowl, beat together the eggs, sugar, melted butter, blue curacao, and extract until smooth. In a large bowl, stir together the flour, salt, baking powder and salt. Make a well in the center of the dry ingredients and pour the liquid mixture into it. Mix well until a soft dough is formed. Stir in the extra 1/2 cup of flour if necessary. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet, and flatten slightly.
Bake for 10 to 15 minutes in the preheated oven, until firm. Cool on wire racks.
Princess Daisies -- cherry and white chocolate droplets
1 cup butter
1 cup white sugar
1/2 cup dark brown sugar
2 eggs
1 1/2 teaspoons vanilla extract
2 teaspoons baking powder
dash salt
dash cinnamon
2 3/4 cups flour
1 package white chocolate chips
1 10 ounce jar of maraschino cherries, drained
Oven to 350.
Cream the butter and sugars, beat in the eggs and extract, blend in the leavener, spices, and flour. Using an electric mixer on low speed, fold in the cherries so that they chop up in the process, then the white chocolate.
For teaspoon cookies -- 8 minutes
For tablespoon cookies -- 12 minutes
For cookiecake (in 3 nine-inch-round pans) -- 23 minutes
Final Battle -- Ultima v. Meteor in the battle of richness
Prepare the two doughs:
Ultima
1 1/2 cups white sugar
1 cup butter
2 eggs
1 tablespoon lemon juice
1 1/2 teaspoons vanilla
dash cinnamon
1 teaspoon salt
2 teaspoons baking powder
2 3/4 cups flour
1 cup blue and white and maybe green sprinkles
1 package white chocolate chips
Cream the butter and sugar, then beat in the eggs, vanilla, and lemon juice. Incorporate the cinnamon, salt, and leavener. Add the flour in increments until the dough is dry enough to not stick between your fingers. Fold in the sprinkles and chips, then add in any extra flour to make the dough hold together. (If it ever gets too dry, a dash of lemon juice does the trick.)
Meteor
1 1/2 cups white sugar
1 cup butter
2 eggs
1 tablespoon lemon juice
1 1/2 teaspoons vanilla
3/4 cup cocoa powder
dash cinnamon
1 teaspoon salt
2 teaspoons baking powder
2 1/4 cups flour
1 cup red and orange and gold sprinkles
1 package caramel and chocolate chips (Nestle makes these)
Same general procedure as Ultima, just add the cocoa in as well.
Set the oven to 350.
It does not matter how you swirl the two doughs, so long as they are marbled and fused. I like making ropes, twisting them, and then forming sections of the twist into balls. But.
For teaspoon cookies -- 8 minutes
For tablespoon cookies -- 12 minutes
For palm-sized deli cookies -- 18 minutes
For cookiecakes (in 6 nine-inch-round pans) -- 23 minutes
.
There. Whew!
A lot of people requested the recipes rather than, or in addition to, the cookies. So, this is the post for that!
Mint Chocolate Chip Clusters -- the tradition
1 cup butter
1 cup dark brown sugar
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla
1 teaspoon spearmint extract
2 teaspoons baking powder
dash salt
pinch cinnamon
2 3/4 cups flour
1 package semisweet chocolate chips
1 large package Junior Mints OR 1 package thin mint candies (such as Andes) OR three large peppermint patties -- frozen
Oven to 350.
Cream the butter and sugars until fluffy and uniform. Beat in the eggs and extracts, then the dry ingredients. Fold in the chocolate and candies and make sure they're all evenly dispersed.
For teaspoon cookies -- 8 minutes
For tablespoon cookies -- 12 minutes
For cookiecake (in 3 nine-inch-round pans) -- 23 minutes
Sweet Vengeance -- butterscotch overkill, the other tradition
1 cup butter
1 1/4 cups dark brown sugar
1 cup strong molasses
2 eggs
1 teaspoon vanilla extract
2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
1 3/4 cups flour
3 cups whole oats
1 package milk chocolate chips
1 package butterscotch chips
Oven to 350.
Cream the butter, sugar, and molasses. Beat in the eggs and extract. Blend in the spices, leavener, and flour, then the oats. If the mixture is still too sticky, add more flour, up to a half cup. Fold in the chips.
For teaspoon cookies -- 7 minutes
For tablespoon cookies -- 10 minutes
For cookiecake (in 4 nine-inch-round pans) -- 20 minutes
Little Mindfucks -- cinnamon, toffee, and pecan rolls
Combine and set aside:
1 cup dark brown sugar
1 package toffee bits
1 cup crushed pecans
2 teaspoons cinnamon
Use TWO TIMES your favorite pie crust recipe for a two-crust pie. Roll a section of the crust into an eight-inch wide rectangle (a layer of wax paper underneath helps with this part). Leaving some space at the ends for sealing, spread the crust with a thin layer of softened butter, then spread the pecan mixture over that. Carefully roll the rectangle as you would a jellyroll and seal up the ends. Cut the rope into 3/4-inch tall cookies. Repeat as necessary.
Oven to 375. Bake ten minutes. These tend to stick, so be careful!
The Vayne Cookies -- double dark chocolate sandwiched around lemon rind buttercream
I advise you to make the icing first and cool it, perhaps overnight.
For the icing:
1 cup butter
Juice and minced rind of one large lemon
1/2 teaspoon vanilla extract
6 tablespoons boiling water
32 ounces powdered sugar
With an electric mixer, combine the butter with the lemon juice and rind, then add the vanilla and boiling water. Beating on high, add the sugar in increments. If the texture is too thick, add more hot water.
For the cookies:
1 cup butter
1 1/2 cups white sugar
1/2 teaspoon almond extract
2 tablespoons frangelico liquor
2 eggs
1 cup extra dark cocoa powder
1 teaspoon salt
2 teaspoons baking powder
dash cinnamon
2 1/2 cups flour
11 ounces of dark chocolate pieces (I use Hershey's Extra Dark Kissables--they bake effectively. Richer and more pretentious chocolate might be in order.)
Oven to 350.
Cream the butter and sugar, beat in the extract, eggs, and frangelico. Meld it with the cocoa, then the dry ingredients and the chocolate pieces.
Bake teaspoon-sized cookies for 11 minutes.
Once cookies are mostly cool, sandwich two cookies around dollops of the lemon buttercream, as with an oreo.
Warm Fuzzies -- spicy pumpkin cookies with craisins and apricot
1 cup butter
1 cup white sugar
1 up dark brown sugar
2 eggs
2 teaspoons vanilla extract
1 15 ounce can pure pumpkin
4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon cloves
1 teaspoon ground ginger
3 cups raisins, craisins, chopped dried apricots, and dried dates, in any combination
Oven to 375.
Cream the butter and sugars. Beat in the eggs and extract, then the pumpkin, the spices, and the flour. Fold in the dried fruit.
Bake at tabespoon sized for 14 minutes.
Confected Nethicite -- sparkly little blue curacao scones
4 eggs
3/4 cup white sugar
1 cup blue curacao
1/2 cup melted butter
1 tablespoon vanilla extract
4 cups all-purpose flour
1/4 cup baking powder
1/2 teaspoon salt
1/2 cup all-purpose flour
Blue food coloring
Blue clear sprinkles
Oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a medium bowl, beat together the eggs, sugar, melted butter, blue curacao, and extract until smooth. In a large bowl, stir together the flour, salt, baking powder and salt. Make a well in the center of the dry ingredients and pour the liquid mixture into it. Mix well until a soft dough is formed. Stir in the extra 1/2 cup of flour if necessary. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet, and flatten slightly.
Bake for 10 to 15 minutes in the preheated oven, until firm. Cool on wire racks.
Princess Daisies -- cherry and white chocolate droplets
1 cup butter
1 cup white sugar
1/2 cup dark brown sugar
2 eggs
1 1/2 teaspoons vanilla extract
2 teaspoons baking powder
dash salt
dash cinnamon
2 3/4 cups flour
1 package white chocolate chips
1 10 ounce jar of maraschino cherries, drained
Oven to 350.
Cream the butter and sugars, beat in the eggs and extract, blend in the leavener, spices, and flour. Using an electric mixer on low speed, fold in the cherries so that they chop up in the process, then the white chocolate.
For teaspoon cookies -- 8 minutes
For tablespoon cookies -- 12 minutes
For cookiecake (in 3 nine-inch-round pans) -- 23 minutes
Final Battle -- Ultima v. Meteor in the battle of richness
Prepare the two doughs:
Ultima
1 1/2 cups white sugar
1 cup butter
2 eggs
1 tablespoon lemon juice
1 1/2 teaspoons vanilla
dash cinnamon
1 teaspoon salt
2 teaspoons baking powder
2 3/4 cups flour
1 cup blue and white and maybe green sprinkles
1 package white chocolate chips
Cream the butter and sugar, then beat in the eggs, vanilla, and lemon juice. Incorporate the cinnamon, salt, and leavener. Add the flour in increments until the dough is dry enough to not stick between your fingers. Fold in the sprinkles and chips, then add in any extra flour to make the dough hold together. (If it ever gets too dry, a dash of lemon juice does the trick.)
Meteor
1 1/2 cups white sugar
1 cup butter
2 eggs
1 tablespoon lemon juice
1 1/2 teaspoons vanilla
3/4 cup cocoa powder
dash cinnamon
1 teaspoon salt
2 teaspoons baking powder
2 1/4 cups flour
1 cup red and orange and gold sprinkles
1 package caramel and chocolate chips (Nestle makes these)
Same general procedure as Ultima, just add the cocoa in as well.
Set the oven to 350.
It does not matter how you swirl the two doughs, so long as they are marbled and fused. I like making ropes, twisting them, and then forming sections of the twist into balls. But.
For teaspoon cookies -- 8 minutes
For tablespoon cookies -- 12 minutes
For palm-sized deli cookies -- 18 minutes
For cookiecakes (in 6 nine-inch-round pans) -- 23 minutes
.
There. Whew!