Goldys Nuthouse Cookies Recipes

COPYCAT LOFTHOUSE COOKIES

Steps:

• For the cookie dough: Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment.
• Whisk the cake flour, baking powder, baking soda and salt in a medium bowl. Mix the granulated sugar, butter and sour cream in the bowl of an electric mixer on medium-high speed until smooth, light and fluffy, about 3 minutes. Add the vanilla and egg and mix until combined. Reduce the speed to low, add the flour mixture and mix until just combined, about 1 minute.
• Using a 2-tablespoon ice cream scoop, drop level scoopfuls of dough onto the prepared baking sheets, making sure to leave 2 inches between each cookie. Dip the bottom of a glass cup into some cake flour. Gently press the cup on top of each mound of dough and flatten until you get a 1 1/2-inch circle, flouring the bottom of the cup as needed. Use a wet finger to smooth out any rough sides.
• Bake until the cookies puff up and are pale yellow and barely starting to brown on the bottoms, about 20 minutes. Let cool on the baking sheets for 1 minute, then transfer to a wire rack to cool completely, about 1 hour.
• For the frosting: Meanwhile, mix the confectioners' sugar, butter, cream, vanilla and 2 drops of the pink food coloring in the bowl of an electric mixer. Mix until light, fluffy and almost doubled in size, about 3 minutes.
• Frost the cookies with the frosting and sprinkle with confetti sprinkles.

GOLDY'S NUTHOUSE COOKIES

Steps:

• Blend the almonds, baking soda, salt, cake flour and all purpose flour; set aside.
• In a large mixing bowl, beat the unsalted butter until creamy, about 5 minutes.
• Add the confectioners' sugar and beat on medium low until very creamy, about 5 minutes.
• Reduce the speed to low; add the egg and vanilla; continue to beat until well blended.
• Stir in the flour mixture just until well combined; do not overbeat.
• Divide the batter into 3 equal parts and equally distribute them in the bottom of zipper plastic freezer bags.
• Roll each section of the dough into logs.
• Zip the bags closed and place them in the freezer overnight.
• Preheat oven to 350 degrees Fahrenheit.
• Remove 1 log at a time from the freezer.
• While each log is still frozen, place it on a cutting board.
• Use a large sharp knife to divide each log into 24 equal pieces.
• Place 12 cookies on an ungreased Silpat, or parchment paper, on top of a cookie sheet.
• Flatten each cookie slightly with the palm of your hand.
• When the first 2 dozen cookies are baked and cooling, you may start on another roll.
• The cookies hold together better, cook more evenly, and develop a better texture if they are placed in the oven while still frozen.
• Bake one sheet at a time for 10 minutes or until golden brown on the edges.
• Rotate the cookie sheets from front to back after 5 minutes.
• Cool completely on racks.

GOLDY'S NUTHOUSE COOKIES

Steps:

• Blend the almonds, baking soda, salt, and flours; set aside. In a large mixing bowl, beat the butter until creamy, about 5 minutes. Add the sugar and beat on medium low until very creamy, about 5 minutes. Reduce the beater speed to low and add the egg and vanilla; continue to beat until well blended. Stir in the flour mixture just until well combined; do not overbeat. Divide the batter into 3 equal pieces and equally distribute them in the bottom of zipped plastic freezer bags. Roll each section of the dough into logs. Zip the bags closed and place them in the freezer overnight. Preheat the oven to 350°. Remove one log at a time from the freezer. While each log is still frozen, place it on a cutting board. Use a large, sharp knife to divide each log into 24 equal pieces. Place 12 of the cookies on an ungreased Silpat sheet on top of a cookie sheet. Flatten each cold cookie slightly with the palm of your hand. When the first two dozen cookies are baked and cooling, you may remove another roll from the freezer and start on it. (The cookies hold together better, cook more evenly, and develop a better texture if they are placed in the oven while they are still frozen.) Bake one sheet at a time for about 10 minutes, or until the cookies have turned golden brown at the edges. Rotate the cookie sheets from front to back after 5 minutes. Cool completely on racks.

ORIGINAL NESTLE® TOLL HOUSE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
• Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

TOLL HOUSE COOKIES

Steps:

• COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
• BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
• PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.
• FOR HIGH ALTITUDE BAKING (>5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.

GOLDIES

Steps:

• Preheat the oven to 350°F. Spray 2 éclair pans with organic cooking spray and dust them with cocoa powder; set aside. Fit a small pastry bag with a size-12 tip and set aside.
• Using a ladle, fill each prepared éclair mold two-thirds full with cake batter. Bake for exactly 18 minutes. A cake tester should come out clean.
• Let the cake sit in the pans for 5 to 10 minutes. Then hold each pan upside down and gently coax the Goldies out. Place them upside down on a wire rack and allow to cool completely.
• Once they have cooled, use a serrated knife to trim off the domed excess cake on the bottom of each Goldie. Eat the scraps as a reward for your hard work, but be careful: they're addictive!
• Fill the pastry bag with buttercream . One at a time, turn the cakes over and starting at one end, insert the piping tip almost an inch deep and insert a bit of cream. Do this every 1/2 inch. You should end up with 3 or 4 holes in the bottom of each Goldie where you've inserted the buttercream. (My motto is "A bite of cream in every bite!") When all the Goldies are filled, cover them with plastic wrap and chill in the refrigerator for at least 15 minutes.
• While the Goldies are chilling, prepare theMelted Chocolate Ganache . As it cools, set up a work area by covering a baking sheet with parchment paper.
• One at a time, with the rounded side facing down, dip the Goldies halfway into the ganache. Flip them over and place them upright on the parchment paper. Use a small spatula to spread the chocolate over all sides of the Goldies except the bottom. Once they are coated, return the Goldies to the refrigerator to allow the coating to set, about 20 minutes.
• Place the Goldies on a serving tray or in individual éclair wrappers. Using a 1-inch brush, lightly brush gold metallic powder on top of the Goldies, going back and forth to ensure they're covered completely in gold.
• to decorate
• Besides dusting the ganache with metallic powder, you can simply drizzle melted white chocolate on top of the dark ganache for contrast; or after coating the Goldies with the ganache, freeze them for 10 minutes and then dip them halfway in warm melted white chocolate-a twist on the black and white cookie.