Nightynightcookies Recipes

CLASSIC FORGOTTEN COOKIES WITH VARIATIONS

Steps:

• Gather the ingredients. Preheat the oven to 350 F and line a cookie sheet with foil and grease it with butter.
• Beat the egg whites until foamy. You can do this by hand with a whisk , but it's much faster to use a hand mixer or a standing mixer on medium speed.
• Gradually add the sugar and continue beating the egg whites until they hold stiff peaks .
• Add the vanilla and salt. Blend well.
• Using a spatula, fold in the pecans and chocolate chips by hand.
• Drop dough by teaspoonfuls onto the prepared cookie sheet.
• Put the cookies in the preheated oven and then turn the oven off .
• Leave the cookies in the oven overnight, keeping the door closed so the heat doesn't escape too quickly, for about 10 hours.

NITEY NIGHT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat egg whites with an electric mixer until soft peaks form. Gradually add sugar and beat until stiff peaks form. Fold in the pecans and chocolate chips. Drop by teaspoonfuls onto a prepared cookie sheet. Put cookies into the preheated oven and turn off the oven, keeping the door shut. Do not open the door until the next morning. Then the cookies should be done. It is best to do this at bedtime so the waiting is easier.

NIGHTY NIGHT COOKIES

Steps:

• Beat egg whites til firm and white.
• Gradually add in sugar.
• Stir chips and nuts in by hand.
• Drop by spoonfuls onto foil lined cookie sheets.
• Place in oven that has been pre-heated to 350.
• Turn oven off, and let set overnight.

NEAPOLITAN HOLIDAY COOKIES

Steps:

• Preheat the oven to 350 degrees F. Coat 3 quarter-sheet pans (or three 13-by-9-by-2-inch jelly roll pans) with cooking spray. Line each pan with parchment paper and coat the paper with cooking spray as well.
• Place the almond paste in the bowl of a stand mixer. Break it up into small pieces with a fork. Fit the mixer with the paddle attachment and add the butter and sugar to the bowl. Beat the mixture on high speed until light and fluffy, about 7 minutes. Reduce the speed to medium, add the egg yolks, and beat until incorporated. Turn the mixer off and stir in the flour with a wooden spoon until well combined. Transfer the mixture to a medium bowl.
• Clean the mixer bowl thoroughly and fit the mixer with the whisk attachment. Beat the egg whites on high speed until stiff peaks form. Fold the egg whites into the batter until thoroughly blended.
• Transfer 1 1/2 cups of the batter to a medium bowl, then transfer another 1 1/2 cups of the batter to a second medium bowl. Add the red food coloring to one of the bowls and stir until the batter is tinted throughout. Add the green food coloring to the second bowl and stir until the batter is tinted throughout. Scrape each of the three batters into one of the prepared pans, using the spatula to spread the batter to the edges. Bake, rotating and switching the positions of the pans halfway through, until the edges are golden, 12 to 14 minutes. Let cool in the pans for about 5 minutes, then invert onto cooling racks and allow to cool completely.
• To assemble, place the green layer on a large cutting board or a large inverted baking sheet lined with wax paper. Spread the raspberry jam evenly over the top. Place the yellow layer on top and spread with the apricot preserves. If there are large chunks of apricots, remove and chop them up to make them more spreadable. Top with the red layer. Cover with plastic wrap and place a heavy cutting board on top to weight it down. Refrigerate overnight.
• Place the chocolate chips in a microwaveable bowl and melt in the microwave on low power about 2 minutes. Spread the chocolate on top of the cooled cake and let dry slightly. Trim the rim of the cake with a serrated knife to make clean edges. Cut the cake crosswise into twelve 1-inch-wide strips, then cut lengthwise into 1 1/4-inch strips. The cookies will keep, covered, up to 1 week.

NEAPOLITAN COOKIES I

Steps:

• In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Divide dough equally into three small bowls. Add almond extract and red food coloring to one portion; stir until thoroughly mixed. Mix chocolate into second bowl, and walnuts into the third bowl.
• Line a 9x5 inch loaf pan with waxed paper, and spread almond dough evenly in the bottom of the pan. Spread the walnut dough evenly over the almond layer, and top with chocolate dough layer. Cover layered dough with waxed paper, and place in the refrigerator until firm, about 4 hours.
• Preheat oven to 350 degrees F (175 degrees C). Turn out chilled dough by inverting pan; peel off waxed paper. With sharp knife, cut dough lengthwise in half. Slice each half of dough crosswise into 1/4 inch slices. Place slices on cookie sheet one inch apart.
• Bake 10 to 12 minutes in the preheated oven, until light brown. Remove to wire racks to cool.

OVERNIGHT COOKIES

Steps:

• Preheat oven to 350°F.
• Beat egg whites until frothy.
• Add salt and cream of tartar, and beat until stiff, but not dry.
• Gradually add sugar, continueing to beat until very shiny and stiff.
• Add vanilla and almond extract.
• Fold in pecans and chocolate chips.
• Drop by the teaspoon onto greased cookie sheets, and place in preheated oven.
• Immediately turn off the heat and leave until morning.
• Do NOT open the oven (bakes on retained heat).
• Store in an air-tight container if there are any left over.

CHOCOLATE CHIP COOKIES: THE LATE NIGHT BITE RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before dissolving back into the mixture.
• Sift in the flour and baking soda, then fold with a spatula to combine. (Be careful not to overmix, as the gluten in the flour to toughen resulting in cakier cookies.)
• Fold in the chocolate chunks.
• Chill the dough for at least 30 minutes or, for a more intense, toffee-like flavor and deeper color, chill overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto the prepared baking sheet, leaving at least 4 inches (10 centimeters) of space between cookies and 2 inches (5 centimeters) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown. Top each cookie with a pinch of sea salt as soon as they come out of the oven, then let cool completely.
• Serve with a glass of milk.
• Enjoy!

BONFIRE NIGHT COOKIES

Steps:

• Beat the butter and sugar together with an electric whisk for 4-5 mins until light and fluffy. Beat in the egg until combined. Add the flour, cocoa powder, cinnamon and ginger, and continue to beat until the mixture comes together into a dough. Put the dough between two pieces of baking parchment and roll out to a 6mm thickness using a rolling pin.
• Heat the oven to 200C/180C fan/gas 6. Remove the top layer of parchment and cut out cookies using a 6cm round or star cutter. Re-roll the offcuts and continue to cut out cookies until all the dough has been used (you should get 20-22, depending on the cutter).
• Arrange the cookies on a large baking sheet lined with baking parchment, spacing them at least 2cm apart (you may need two baking sheets). Bake for 7-10 mins until slightly golden at the edges. Leave to cool on the baking sheet for 10 mins, then transfer to a wire rack to cool completely.
• Once cool, make the icing. Beat the egg white with an electric whisk until just starting to froth up, about 1 min. Add the icing sugar, 1 tbsp at a time, whisking continuously at a medium-high speed until combined. Add the lemon juice and whisk to stiff peaks, about 5 mins - the icing should be shiny. Add more icing sugar if needed to help it stiffen up.
• To decorate, divide the icing into bowls and colour with the gel food colourings (we left some icing white, then coloured three bowls with blue, yellow and red). Spoon the coloured icing into separate piping bags fitted with small round nozzles (or snip off the ends). Pipe lines on the biscuits to create firework-like 'burst' patterns or swirls. While the icing is wet, decorate with star sprinkles, if you like. Leave to set slightly, then serve. Will keep in an airtight container for up to a week.