BLACK GOLD COOKIES
Make and share this Black Gold Cookies recipe from Food.com.
Provided by ghostlyvision
Categories Drop Cookies
Time 50m
Yield 2 dozen
Number Of Ingredients 8
Steps:
- Sift flour with baking powder and salt, set aside. Melt 1¼ cups of the chocolate chips and the unsweetened chocolate in a double boiler or the microwave.
- Beat the butter, eggs, sugar and vanilla in a medium bowl for 4 minutes at medium speed. Scrape down sides and beat 2 more minutes. Add the melted chocolate and beat one minute more. Add the sifted dry ingredients and the remaining chocolate chips and beat just until mixed. Refrigerate the batter for 15 minutes.
- Preheat the oven to 325°.
- Place 1 heaping tablespoon of dough per cookie on greased cookie sheet, bake for 9 minutes (don't overbake). Cool on wire rack and try not to eat them all in one sitting.
- You can also add some nuts if you like, I've used pecans and macadamia and both worked very well.
BLACK GOLD COOKIES
Categories Cookies Coffee Mixer Chocolate Egg Dessert Bake Pecan Walnut Vanilla Double Boiler Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes twelve 3- to 4-inch cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F..
- In a double boiler or a metal bowl set over a pan of barely simmering water melt unsweetened chocolate, 9 ounces semisweet chocolate, and butter, stirring occasionally, and remove top of double boiler or bowl from heat.
- In a bowl with an electric mixer beat eggs with sugar until light and fluffy. Add espresso powder, vanilla, and chocolate mixture, beating until smooth.
- In a small bowl whisk together flour, baking powder, and salt and add to chocolate mixture, beating until just combined. Stir in remaining semisweet chocolate and nuts until combined well.
- Scoop out 1/2-cup measures of cookie dough, arranging them 3 inches apart on ungreased baking sheets. Bake cookies in batches in middle of oven 25 minutes, or until tops begin to crack (do not overbake). Cool cookies on a rack.
BLACK, WHITE AND GREEN COOKIES
Steps:
- For the cookies: Preheat the oven to 350 degrees F and line two rimmed baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
- Cream the butter and granulated sugar together with an electric mixer. Scrape the bowl and mix in the eggs. Scrape the bowl again and add the sour cream, vanilla and lemon zest. Mix to combine, then add the dry ingredients and mix until just combined-do not overmix.
- Using a 3-ounce ice cream scoop, scoop the batter for 6 cookies onto each prepared baking sheet. They will spread, so make sure there is plenty of room around each scoop. Bake, rotating the baking sheets once during baking so they bake evenly, until the edges of the cookies just start to brown, 15 to 18 minutes.
- Let the cookies cool for a few minutes, then transfer to a wire rack to finish cooling. If you don't cool on a rack the cookies can steam themselves and get gummy.
- For the icing: Whisk together the milk, corn syrup, vanilla and salt in a liquid measuring cup. Add the powdered sugar to the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer). Add the milk mixture and mix on low speed until combined. Increase the speed to high and whip until fluffy and smooth. Stir in the cardamom and lemon zest.
- Transfer 3/4 cup of the icing to a small bowl and whisk in the cocoa powder until well combined. Divide the remaining icing evenly between 2 more small bowls; add the pistachio paste to one of the bowls and whisk well to combine.
- To decorate: Spread the pistachio icing on half of the flat side of each cookie. Refrigerate the cookies for 5 minutes, then spread the other half of each cookie with the white cardamom icing. Drizzle the chocolate icing over the tops. Sprinkle with the ground pistachios, if desired.
- Let the icing set for 5 minutes in the fridge and enjoy!
POT O' GOLD COOKIES
These soft, buttery cutouts are always a hit, plus you can flavor the dough any way you like. I've used almonds, walnuts...even maraschino cherries. -Kerry Barnett-Amundson, Ocean Park, Washington
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in milk and extracts. , Combine the flour, almonds and salt; gradually add to creamed mixture and mix well. Shape into a 10-in. roll; wrap in plastic. Refrigerate overnight., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 325° for 14-16 minutes or until set. Remove to wire racks to cool. , Combine the icing ingredients; decorate cookies as desired. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 97 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 46mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
GOLD COOKIES
When I was a kid we made these cookies to use extra egg yolks. They are reminiscent of Snickerdoodles, but much better! Prep time includes chilling the dough.
Provided by mainecooncat
Categories Dessert
Time 2h12m
Yield 60 cookies, 60 serving(s)
Number Of Ingredients 10
Steps:
- Mix together shrtening, sugar and egg yolks.
- Stir in milk and vanilla.
- Add in flour, baking powder and salt.
- Chill dough.
- Roll into balls the size of walnuts and roll balls in mixture of nuts and cinnamon.
- Place 3 inches apart on an ungreased baking sheet.
- Bake at 400 degrees for 12-15 minutes, until golden brown, but still soft.
- Yields 5 dozen 2-inch cookies.
Nutrition Facts : Calories 59.3, Fat 3, SaturatedFat 0.6, Cholesterol 12.7, Sodium 13.5, Carbohydrate 7.7, Fiber 0.3, Sugar 5.1, Protein 0.6
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- In a medium size microwave-safe bowl or a 2 cup Pyrex measure, melt the butter on high for about 30 seconds. Add the chopped unsweetened chocolate and semisweet chocolate. Stir well and microwave at 50% power, stirring every 30 seconds, until melted. Set aside to cool slightly
- In a mixing bowl using an electric mixer, beat the eggs with the sugar for about 4 minutes or until light and fluffy and slightly thick. Add espresso powder, vanilla extract and chocolate mixture, beating until smooth.
- In a small bowl mix together flour, baking powder, and salt and add to chocolate mixture, beating until just combined. Stir in the nuts. Chill for about 20 minute or just long enough to cool down the mixture (only if it is warm). When mixture is no longer warm, stir in the chocolate chips or chunks. If mixture is still soft, return to the refrigerator until it is scoopable.
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