DIPPED SPICE COOKIES
A hint of orange and a sprinkling of spices lend old-fashioned goodness to these delightful treats. The logs are dipped in melted chocolate and sprinkled with nuts for a special look.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, beat the cookie dough, flour, brown sugar, orange juice, cinnamon, ginger and orange zest until combined. Shape teaspoonfuls of dough into 2-in. logs. Place 2 in. apart on ungreased baking sheets., Bake at 350° for 8-10 minutes or until edges are golden brown. Remove to wire racks to cool., In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip one end of each cookie into melted chocolate, allowing excess to drip off; sprinkle with walnuts. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 110 calories, Fat 5g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 53mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
SCREAMING SPICE COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield about 20 cookies
Number Of Ingredients 14
Steps:
- For the cookies: Whisk the flour, baking soda, pumpkin pie spice, and salt together in a medium bowl.
- Beat the butter in a large bowl with a handheld mixer until fluffy. Scrape down the sides of the bowl, add the sugars, and continue beating until light, about 3 minutes. Add egg and vanilla extract, beating until smooth. Gradually add the dry ingredients while mixing slowly to make a smooth dough. Divide dough in half and press each half into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.
- Transfer 1 disk of dough to a floured work surface and roll about 1/4-inch thick. Cut into cookies with a pinched tuna can (see below). Transfer cookies with an offset spatula to a nonstick or silicon lined baking sheet.
- Cut out eyes and a mouth with a pastry tip, fat straw, or a knife. Press the lollipop sticks into the narrow end of each cookie, if using. Repeat with remaining dough. Press excess dough together, roll and cut into cookies. Refrigerate cookies for at least 30 minutes.
- Evenly space the racks in the oven and preheat to 350 degrees F. Put the candies in a small plastic bag and hit with a rolling pin to break into little pieces.
- Bake the cookies just until they are set, about 20 minutes. Remove baking sheets from the oven and carefully sprinkle the broken candies into the eyes and mouth of the cookies. Continue to cook until the candy liquefies, about 3 minutes more. Cool cookies on pan for 10 minutes before removing from the pan. Cool cookies on a rack.
- For the icing: Whisk the water, egg white powder and orange extract in a medium bowl until foamy but smooth. Gradually whisk in the confectioners' sugar to make a smooth icing. Spread a layer of icing over the entire surface of the cookies with the back of a teaspoon. Let rest until the icing sets, about 30 minutes. Serve or store in a covered container for up to 3 days.
DUTCH SPICE COOKIES
Provided by Food Network Kitchen
Time 3h30m
Yield about 16 cookies
Number Of Ingredients 13
Steps:
- Sift the flour, cinnamon, baking soda, nutmeg, anise, cloves, ginger, salt and pepper into a medium bowl, then whisk to combine.
- Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Reduce the mixer speed to low; add half of the flour mixture and beat until combined, scraping down the bowl as needed. Add 3 tablespoons water and the remaining flour mixture and beat until just combined. Turn out onto a piece of plastic wrap, pat into a disk, wrap and refrigerate until firm, about 1 hour.
- Dust the dough with confectioners' sugar, then transfer to a piece of parchment paper and roll out until 1/4 inch thick. Cut into shapes using 2-to-3-inch cookie cutters. Transfer the cutouts to 2 ungreased baking sheets and press sliced almonds decoratively on top. Freeze until firm, about 1 hour.
- Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Transfer the cookies to the oven and reduce the temperature to 275 degrees F; bake, switching the position of the pans halfway through, until crisp and golden, 45 to 50 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.
CHOCOLATE-DIPPED COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield about 24 cookies
Number Of Ingredients 8
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to medium low; beat in the flour mixture in 2 batches until combined.
- Transfer the batter to a resealable plastic bag and snip the corner to create a 1/2-inch opening. Pipe the batter into 1/2-by-3-inch strips, about 2 inches apart, on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden around the edges, about 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
- Line a baking sheet with parchment. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Dip the cookies halfway in the chocolate, letting the excess drip off, then place on the prepared baking sheet. Refrigerate until the chocolate just sets, 10 to 15 minutes.
SPICE COOKIES
This recipe was my mother's grandmother's recipe. Spicy soft cookies with currants. Originally from England. Enjoy, they won't last long.
Provided by Angie Kitcher
Categories Desserts Cookies Spice Cookie Recipes
Time 26m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
- Combine sugar, butter, eggs, cinnamon, nutmeg, and cloves in a bowl; beat with an electric mixer until creamy. Combine flour, currants, and baking soda in a separate bowl. Stir into the butter mixture alternately with tablespoons of milk until the flour is fully incorporated.
- Drop spoonfuls of batter onto the prepared baking sheets. Press down lightly with a fork. Dip fork in sugar or water if it sticks.
- Bake in the preheated oven until golden brown, 10 to 15 minutes. Let stand on the baking sheets for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 110.4 calories, Carbohydrate 16.8 g, Cholesterol 18.3 mg, Fat 4.3 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 2.6 g, Sodium 72.1 mg, Sugar 8.6 g
COOKIE BUTTER SPICE COOKIES
These soft and delicious spice cookies pack a double dose of cookie butter for the ultimate dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In large bowl, stir cookie mix, softened butter, egg, pumpkin pie spice, nutmeg and 1/2 cup of the cookie butter until soft dough forms. Shape dough into 24 (1 1/2-inch) balls. Place 2 inches apart on ungreased cookie sheets.
- Bake 8 to 10 minutes or until edges are set and light golden brown. Cool 2 minutes; transfer to cooling rack to cool completely.
- In small microwavable bowl, microwave remaining 2 tablespoons cookie butter uncovered on High 20 to 25 seconds or until smooth and melted. Stir in powdered sugar and 1 tablespoon milk; add remaining milk 1 teaspoon at a time as needed until smooth and drizzling consistency. Drizzle evenly over cooled cookies.
Nutrition Facts : Calories 170, Carbohydrate 23 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 14 g, TransFat 0 g
SUGAR AND SPICE COOKIES
These are my favorite cut-out cookies. Sweet and spicy, they're a wonderful Christmas treat. I've been making them every Christmas for almost 15 years now. You can make the dough up to 3 days ahead of time.
Provided by BJREEVE
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 2h
Yield 50
Number Of Ingredients 9
Steps:
- Mix the flour, the baking powder, cinnamon, nutmeg, and cloves together in a bowl.
- Cream the butter and brown sugar together with an electric mixer in a large bowl until smooth; beat the egg and vanilla extract into the butter mixture. Add the flour mixture in small amount to the butter mixture, beating each addition until blended. Form the dough into a ball, wrap with plastic wrap, and refrigerate at least 1 hour or up to 3 days.
- Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets.
- Roll the dough out on a floured work surface with a rolling pin to about 1/8-inch thickness. Cut with 2-inch cookie cutters. Arrange the cut cookies onto the prepared baking sheets.
- Bake in the preheated oven until the edges begin to brown, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 50.8 calories, Carbohydrate 7.8 g, Cholesterol 8.6 mg, Fat 2 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 1.2 g, Sodium 25.6 mg, Sugar 4.3 g
A SPICE COOKIE TO SHARE
The only thing better than a plate of cookies is one big cookie meant to be shared by everyone around the table. It's the kind of dessert that will encourage your friends and family to linger at the table and to keep the conversation going. It's a brown-sugar cookie redolent of ginger, honey, cinnamon and clove that carries the scent of the season and tacks between crisp and slightly chewy, between gingersnap and gingerbread. That it has ground coffee in it marks it as a sweet for grown-ups. It's a roll-out cookie, but not a fussy one - any shape works and ragged is better than perfect. I usually sprinkle the cookie with sanding sugar, but you can drizzle it with melted chocolate or frost it, if you'd like. For extra fun, put out chocolate or caramel sauce (or both) and invite everyone to dip.
Provided by Dorie Greenspan
Categories cookies and bars, dessert
Time 45m
Yield About 8 servings
Number Of Ingredients 14
Steps:
- Whisk together the flours, coffee and spices; set aside.
- Working with a mixer fitted with a paddle attachment (or a hand mixer), mix the pieces of cold butter, both sugars and the salt on low speed for about 3 minutes, until the mixture forms clumps and then comes together. You'll see pieces of butter here and there - you're supposed to. Add the dry ingredients all at once, and then pulse the mixer on and off, just until the risk of flying flour has passed. Mix on low-medium speed until you've got a bowl of crumbs, about 3 minutes. Lightly whisk the egg and honey together. With the mixer on low, add the egg mixture gradually, and then continue to mix until the dough forms clumps. Squeeze a bit of the dough, and it will hold together. Reach into the bowl, and press the dough into a ball. Turn it out onto a sheet of parchment paper.
- Press the dough down, cover it with another sheet of paper and roll it out until it's about 1/8-inch thick. It can be any shape - round, oval, rectangular, raggedy-edged or pristine. It will probably be about 12-by-15 inches, but the thickness is more important than the dimensions. Being neat doesn't buy you anything with this cookie. Slide the sandwiched dough onto a baking sheet, and refrigerate it for at least 1 hour (or up to 3 days). If you prefer, you can wrap the dough well and freeze it for up to 2 months; keep it at room temperature for about 20 minutes before baking.
- When you're ready to bake, center a rack in the oven, and heat it to 350. Remove the top sheet of paper; leave the dough on the paper-lined baking sheet. If you're using the sanding sugar, sprinkle the dough with about 2 tablespoons' worth.
- Bake the cookie for 20 to 24 minutes - the edges will be darker than the middle. Press the center of the cookie, and it should be firm with just a tiny bit of give; it will feel firmer as you work your way out. Transfer the baking sheet to a rack, and allow the cookie to come to room temperature. If you're not eating it immediately, you can wrap the cookie well, and keep it at room temperature for about 4 days. Make sure the room is dry - humidity is a crisp cookie's nemesis.
- You can serve the cookie whole, letting everyone break off pieces (of course, there will be crumbs - they're part of the cookie's charm), or you can break or cut it in the kitchen and serve the pieces as you would any cookie. Chocolate or caramel sauce (or both) for dipping is optional, but scrumptious.
Nutrition Facts : @context http, Calories 290, UnsaturatedFat 4 grams, Carbohydrate 40 grams, Fat 13 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 87 milligrams, Sugar 17 grams, TransFat 0 grams
ITALIAN CHOCOLATE SPICE COOKIES
I recently found this old family recipe in my mom's kitchen. I made a few adjustments to streamline the process, and the cookies turned out wonderfully. -Shawn Barto, Winter Garden, Florida
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in eggs, milk and vanilla. In another bowl, whisk flour, cocoa, cinnamon, baking soda, baking powder and cloves; gradually beat into creamed mixture. Stir in walnuts., Shape level tablespoons of dough into balls; place 1 in. apart on ungreased baking sheets. Bake until bottoms are light brown, 10-12 minutes. Remove from pans to wire racks to cool completely., For glaze, in a large bowl, mix confectioners' sugar, corn syrup and enough milk to reach desired consistency. Dip tops of cookies into glaze; if desired, decorate with sprinkles. Let stand until set. Store between pieces of waxed paper in airtight containers.
Nutrition Facts : Calories 99 calories, Fat 4g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 57mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
FROSTED SPICE COOKIES
This recipe has been handed down through many generations of my husband's family. The cookies were always in his grandmother's cookie jar when he'd visit. Today, he enjoys them more than ever—and so do I. —Debbie Hurlbert, Howard, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5.50 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg; beat in molasses and buttermilk. Combine the flour, baking powder, baking soda, cinnamon, ginger and salt; gradually add to creamed mixture and mix well. Stir in the walnuts, raisins and dates. Chill for 2 hours or until easy to handle. , On a floured surface, roll out dough to 1/4-in. thickness. Cut with a 2-1/2-in. round cookie cutter. , Place on greased baking sheets. Bake at 350° for 12-15 minutes. Cool completely. , For frosting, beat all ingredients in a small bowl until smooth. Spread over cooled cookies; let dry completely.
Nutrition Facts : Calories 149 calories, Fat 5g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 94mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
SPICE COOKIES WITH PUMPKIN DIP
My husband and two kids are sure to eat the first dozen of these cookies, warm from the oven, before the next tray is even done. A co-worker gave me the recipe for the pumpkin dip, which everyone loves with the cookies. -Kelly McNeal, Derby, Kansas
Provided by Taste of Home
Categories Appetizers Desserts
Time 30m
Yield about 20 dozen (3 cups dip).
Number Of Ingredients 17
Steps:
- Cream butter and granulated sugar until light and fluffy. Beat in eggs and molasses. Combine next 6 ingredients; add to creamed mixture and mix well. Chill overnight. , Shape into 1/2-in. balls; roll in additional sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° until edges begin to brown, about 6 minutes. Cool 2 minutes before removing to a wire rack. , For dip, beat cream cheese until smooth. Beat in pumpkin pie mix. Add confectioners' sugar, cinnamon and ginger; mix well. Serve with cookies. Refrigerate leftover dip.
Nutrition Facts : Calories 108 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 147mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
REALLY NICE SPICE COOKIES
I used the Nice Spice Cookie recipe minus the lemon zest and I added almost 1/2 cup of Dark Brown Sugar which gave the cookies a very different flavor.
Provided by Passion Jones
Categories Desserts Cookies Spice Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter, light brown sugar and dark brown sugar until smooth. Beat in the egg until well blended. Combine the flour, cinnamon, nutmeg and ginger; stir into the creamed mixture to form a stiff dough. Knead lightly in the bowl for a few turns. Shape dough into 25 small balls. Place balls 2 inches apart onto the prepared cookie sheets and flatten slightly.
- Bake for 8 to 10 minutes in the preheated oven, or until golden.
Nutrition Facts : Calories 91.9 calories, Carbohydrate 9.2 g, Cholesterol 23 mg, Fat 6 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 3.7 g, Sodium 5.5 mg, Sugar 5.9 g
SPICE COOKIES WITH PUMPKIN DIP
Make and share this Spice Cookies with Pumpkin Dip recipe from Food.com.
Provided by CORRIN
Categories Dessert
Time 1h6m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- In a large mixing bowl cream butter,sugar.
- Add eggs one at a time, beating well.
- Add molasses mix well.
- Combine flour,soda,pumpkin spice and salt.
- Add to creamed mixture and mix well.
- Chill overnight.
- Shape into 1/2 in.
- balls, roll in sugar.
- Place on ungreased baking sheet.
- Bake 375 for 6 minutes or till edges are brown.
- FOR DIP:Beat cream cheese till smooth,add pumpkin mix beat well,add sugar and spices beat untill smooth.
- store leftover dip in the refrigerator.
- Makes 3 cups dip.
LAUREN'S SPICE COOKIES
Provided by Lauren Diamond
Yield Makes about 30 cookies
Number Of Ingredients 10
Steps:
- In a large bowl with an electric mixer beat together the oil, the molasses, 1 cup of the sugar, and the eggs until the mixture is smooth. In a bowl stir together the flour, the baking soda, the cinnamon, the ginger, the cloves, and the mace and add the mixture to the molasses mixture. Beat the mixture until it is combined well and chill the dough, covered, overnight. Form the dough into 1 1/2-inch balls and roll the balls in the remaining 1/4 cup sugar to coat them well. Bake the balls 3 inches apart on buttered baking sheets in the middle of a preheated 350°F. oven for 10 to 12 minutes, or until the tops crack. Transfer the cookies to racks and let them cool.
NICE SPICE COOKIES
Steps:
- Preheat oven to 350 degrees F. Lightly grease two baking sheets.
- In a large bowl beat the butter and sugar with an electric mixer until mixture is creamy and light.
- Add the egg, a little at a time, beating well between each addition. Add the lemon zest.
- Add the sifted flour and spices and, using a wooden spoon, stir well until the mixture forms a stiff dough.
- Knead dough lightly in the bowl and, using your hands, shape the dough into 25 small balls.
- Place the balls on the greased baking sheets, leaving room between each to spread during baking.
- Flatten each cookie slightly with the prongs of a fork dipped in flour. Press the fork in two directions to make a crisscross pattern.
- Bake for 10 minutes until golden. Remove from oven and let cool on a heatproof surface for five minutes. Then, with a spatula, transfer cookies to a cooling rack until cold.
Nutrition Facts : Calories 161.4 calories, Carbohydrate 12.5 g, Cholesterol 46 mg, Fat 12.1 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 7.5 g, Sodium 9.4 mg, Sugar 6.1 g
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