Cyclops Cookies Recipes

CYCLOPS COOKIES (VEGAN)

Steps:

• Mix together the flour and cinnamon. In separate large bowl cream together shortening, margarine and powdered sugar. Gradually add in the flour/cinnamon mixture. Fold in the chopped nuts.
• Roll out on floured surface to 1/4 inch thickness and cut out cookies with a 2 inch round cookie cutter. Place 1 inch apart on ungreased cookie sheet.
• Put one single chocolate chip in the center of each cookie. Bake 8-10 minutes at 400 degrees F (205 degrees C) until lightly colored. Cool on wire racks.

CYCLOPS SHAKSHUKA FOCACCIAS

Steps:

• Position an oven rack in the lower third of the oven. Preheat the oven to 475 degrees F.
• To form the Focaccia Dough, press your middle three fingers in the center of each dough ball, stretching and pressing outwards until you have a 5- to 6-inch round with a flat center and 1/2 inch or so of border. The dough should be a bowl for the sauce and egg. Drizzle each with olive oil and massage the oil into the dough.
• Spoon 2 to 3 tablespoons of the Sauce into the center cavity of each round (making sure to get the sausage pieces), then crack an egg in the center of each. Bake until the dough is lightly golden and the egg is just set but still a little jiggly, 12 to 14 minutes.
• Drizzle the focaccias with olive oil and season the eggs with a crack of black pepper and a sprinkle of flake salt. Top with cilantro, parsley and crumbled feta.
• Line two baking sheets with parchment paper and grease each with 2 tablespoons of olive oil. Set aside.
• In the bowl of a stand mixer, add the flour, yeast and kosher salt and whisk to combine. Add the water and remaining 1/4 cup of olive oil and mix with the dough hook until a dough forms, scraping down the sides as needed. Knead on medium speed for 12 to 15 minutes.
• Lightly flour a work surface. Scrape the dough out onto the floured surface and form into 8 equal-sized balls. Place 4 dough balls onto each prepared baking sheet and then drizzle oil onto each dough ball. Cover each with a towel and allow to rise in a warm place until doubled in size, about 1 hour.
• Heat a saucepan over medium heat. Add the breakfast sausage, breaking it up with a wooden spoon. Season with the kosher salt, red pepper flakes, paprika, cumin, coriander, black pepper and cinnamon. Cook until the meat is browned and the spices are toasted, 5 to 7 minutes. Add the garlic and cook for 1 to 2 minutes until fragrant. Add the tomato sauce and peppers and stir to combine. Add the honey and stir to thoroughly incorporate. Cook the sauce, uncovered, for 5 to 8 minutes until thickened. Season to taste. Remove from the heat and set aside to cool.

GRANDMA KRAUSE'S COCONUT COOKIES

Steps:

• In a large bowl, beat shortening and sugars until blended. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into sugar mixture. Stir in oats and coconut., Divide dough into 4 portions. On a lightly floured surface, shape each into a 6-in.-long log. Wrap in waxed paper; freeze 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/2-in. slices, reshaping as needed. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 5 minutes. Remove to wire racks to cool., Freeze option: Place wrapped logs in a freezer container; return to freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Prepare and bake as directed.

CYCLOPS COOKIES

Steps:

• In a large mixer bowl beat the butter or margarine and peanut butter with an electric mixer on medium speed for about 30 seconds. Add 1/2 cup of the white sugar and the brown sugar and beat until fluffy. Add the egg, milk and vanilla and beat well.
• In a medium mixing bowl stir together the flour baking powder, salt and baking soda. With the mixer on low speed gradually add the flour mixture to the peanut butter mixture. Beat until well combined. Cover and chill dough for 1 hour.
• Preheat oven to 375 degrees F (205 degrees C).
• Shape dough into 1 inch balls. Roll balls in additional sugar. Place about 2 inches apart on ungreased cookie sheets.
• Bake at 375 degrees F (205 degrees C) for 10 to 12 minutes or until the edges are firm. Immediately press a chocolate kiss atop each cookie. Transfer cookies to a cooling rack and let cool.

MONSTER COOKIES

Steps:

• Heat oven to 350 degrees. In a small bowl combine flour, baking powder, salt and rolled oats. Set aside. In the bowl of an electric mixer combine butter, light brown sugar and superfine sugar. Beat until creamy. Add egg and vanilla, and beat again until smooth.
• Add flour mixture to butter mixture, and beat until smooth. By hand, fold in chopped pecans and M&M's.
• Roll quarter-cup measures of dough into balls and flatten them into fat disks (about 1/2 inch thick). Place on a parchment-lined or greased baking sheet, about 6 at a time, so they have room to spread.
• Bake until cookies are risen, dry on surface and very lightly browned, 15 to 20 minutes. They will be too soft to lift from baking sheet. Set aside to harden for 5 minutes, then transfer to a wire rack to cool.