Cookie Recipes

Spicy Hot Chocolate Cookies 

Recipe compliments of Ali’s Cookies

This gourmet cookie boutique is dedicated to baking “the old fashioned way” – hand-scooped and made from scratch, using only the finest ingredients. Baker Ali Rosengarten of Ali’s Cookies in Marietta, Ga., serves these festive cookies, reminiscent of Mexican hot chocolate, as a way to spice up traditional holiday gatherings. Make these cookies (recipe serves 24 to 36) for your holiday party this year, or leave it to the experts. Visit one of two locations: 1255 Johnson Ferry Road, Marietta, 770-971-8566; 4511 Olde Perimeter Way, Suite 300, Dunwoody, 770-350-2547 or visit Ali’s Cookies online.
 
For the dough
1 cup unsalted butter or margarine
1 cup brown sugar, firmly packed
1 cup granulated sugar
2 large eggs
1 teaspoon cayenne pepper (more or less to taste)
1 cup Dutch cocoa powder
1 teaspoon baking soda
½ teaspoon salt
2 cups all-purpose flour
1 cup semi-sweet chocolate chips
Red decorating sugar

Preheat oven to 350 F. In a large mixing bowl using the paddle attachment, cream together the butter, brown sugar and granulated sugar until liquid. Add eggs one at a time, blending well after each addition. Scrape down the sides of the bowl with a spatula. Add cayenne pepper, cocoa powder, baking soda and salt. Blend well to completely and evenly incorporate. Add the flour and chocolate chips and blend just until the white of the flour disappears. Be careful to not over mix. Wrap the dough for 1 hour.

For the cookies
Scoop the dough with a 1-ounce ice cream scoop onto a sheet pan or cookie sheet and sprinkle with red decorating sugar. Bake 10 to 12 minutes until just crisp around the edges, turning each cookie halfway through the baking process. Decorate with additional red decorating sugar, if desired, and enjoy with coffee, eggnog or a glass of milk.

 

Carolina Delight

Recipe submitted by Arlene Gunter of Duluth

1 stick unsalted butter
2 blocks semi-sweet baking chocolate
2 cups granulated sugar
1/3 cup cocoa
½ cup milk
1 teaspoon vanilla
2 ½ cups quick cooking oats
½ cup peanut butter
½ teaspoon salt

Combine the butter, chocolate, sugar, cocoa and milk. Bring this to a boil, and do a full, rolling boil for 2 minutes. Remove from heat and add the vanilla, oats, peanut butter and salt. Mix well and drop onto parchment paper. Let cool on countertop until set.

 

Emily G’s Peanut Butter and Jam Bars

Recipe compliments of Emily Meyer

Emily G’s is an Atlanta-based gem of a jam company that has built a reputation for creating some of the best and most unique jams in the country. Owner and chef Emily Meyer recently won a silver award in June for her Three Pepper Relish at the Fancy Food Show, North America’s largest specialty food and beverage event. For a list of local retailers and a list of unique and delicious recipes for each of the 18 Emily G’s jam flavors, visit emilygs.com.

1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
6 tablespoons softened unsalted butter
1/2 cup of sugar
1 egg
1 cup creamy peanut butter
12 teaspoons vanilla extract
1 cup Emily G’s Jam
2/3 cup salted peanuts, chopped

Heat oven to 350 F. Place nonstick aluminum foil in the bottom and overhanging sides of a 9 x 13 x 2-inch baking dish. Set aside. In a medium bowl, stir together flour, baking powder and salt until well blended. Beat butter and sugar on medium high-speed until fluffy (about 2 minutes). Add egg and beat until incorporated. Add peanut butter and beat well until blended, about 2 minutes.

On low speed, add in flour and beat just until blended. Stir in vanilla extract. Spread into prepared pan and bake at 350 F for 30 minutes. Remove from oven, spread with jam and sprinkle with peanuts: bake an additional 5 minutes. Cool completely on a wire rack, then lift from pan using aluminum foil. Cut into 18 bars.

 

Gerri’s Deluxe Oatmeal Raisin Cookies

Recipe submitted by Gerri Dunne

1 cup butter, softened
1 cup brown sugar, firmly packed
½ cup granulated sugar
2 eggs
1 teaspoon vanilla
1 ½ cup all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
3 cups uncooked Quaker Oats (quick or old-fashioned)
1 cup raisins
1 cup walnuts, coarsely chopped
½ cup coconut

Heat oven to 350 F. Beat butter and add both sugars until creamy. Add eggs and vanilla, then beat well. Add combined flour, baking soda, cinnamon and salt. Mix well. Stir in oats, raisins, walnuts and coconut. Mix well. Drop by rounded tablespoons onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool for 1 minute on cookie sheet, then remove to wire rack. Yields approximately 4 dozen.

 

Mini Gingerbread Houses

Recipe compliments of Debbie Rosen

28 gingersnaps
4 scoops Blue Bell Gingerbread House Ice Cream (approximately ½ cup each)
Decorating icing
Candies for decorating, optional

Line a baking tray with foil or plastic wrap. Place four cookies on the lined tray, flat-side down. Place a scoop of ice cream on top of each cookie. Working quickly, place four cookies around the sides of each scoop to make the walls of the houses (the edges of the cookies should be touching). Break a small piece off the remaining eight cookies to form straight edges. Use two cookies on each house to make a roof. Make sure that there is enough ice cream inside the house to hold the roof up!  

Cover and freeze for 4 – 24 hours. Before serving, remove from freezer and, working quickly, use icing to cover the edges of the cookies to make the house edges look square. Decorate with candies if desired. Serve immediately. Makes 4 servings.

Note: The houses can be made with square pieces of speculoos cookies (cookies broken in half) or cinnamon-coated graham crackers (small rectangle broken in half). These will be almost bite-size. For larger houses, use two speculoos cookies or one graham square per side. Decorate as above.

 

Mochadamia Cookies

Recipe submitted by Drew Appleby

This cookie was a finalist in the Indianapolis Star’s 1999 Holiday Cookie Contest.

1/4 cup coffee liqueur
2 tablespoons instant coffee
1 1/3 cup shortening
2 cups dark brown sugar
2 eggs
2 teaspoons vanilla
4 1/2 cups flour
2 tablespoons baking powder
1 teaspoon salt
1 teaspoon nutmeg
1 tablespoon cinnamon
3 cups mini-chocolate chips
1 cup chopped macadamia nuts

Heat oven to 375 F. Mix the instant coffee and coffee liqueur in a small bowl. Whisk the flour, baking powder, salt, nutmeg and cinnamon together in a bowl. Cream the shortening and sugar in large stand mixer until light and fluffy. Beat in the eggs, vanilla and coffee mixture. Mix in the flour mixture until a dough forms. Stir in the chocolate chips and chopped nuts. Drop with a #50 scoop (one tablespoon) 1-inch apart on a greased cookie sheet. Bake for 12 minutes. Cool on the cookie sheet for 3 minutes, and remove to a rack to cool completely. Yields 100 cookies!

 

Peppermint Pie with Chocolate Sauce

Recipe compliments of Debbie Rosen

For the pie
1½ cups chocolate wafers, crushed
1/3 cup melted butter
1½ quarts Blue Bell Peppermint Ice Cream, slightly softened
3 egg whites
¼ teaspoon cream of tartar
½ cup sugar

For the chocolate sauce
6 ounces semi-sweet chocolate chips
½ cup butter, cut into pieces

Preheat the oven to 350 F. In a 9-inch pie plate, combine crushed wafers and butter. Press mixture against the bottom and side to form a crust and bake 6 to 8 minutes. Let crust cool completely on a wire rack. Place in freezer for at least 30 minutes. Remove crust from freezer and fill with ice cream, mounding it slightly in the center. Return to freezer while preparing the meringue.

In a small bowl with mixer at high speed, beat egg whites and cream of tartar until foamy. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until sugar is completely dissolved and whites are stiff but not dry. Spread meringue over ice cream, sealing it well to the crust. Place in freezer for at least 8 hours or up to 3 days.

To serve, preheat the oven to 475 F. Melt chocolate and butter in a microwave-safe dish at low power for approximately 2 – 3 minutes. Stir until blended and keep warm. Bake pie in oven about 2 minutes, just until the meringue turns golden. Drizzle 3 tablespoons of chocolate sauce over pie.  Serve immediately with remaining sauce.  Makes 8 – 10 servings.