Spoon Cookies Recipes

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COOKIE SPOONS RECIPE BY TASTY



Cookie Spoons Recipe by Tasty image

Here's what you need: cookie dough, all-purpose flour, rainbow sprinkles, milk chocolate chips, coconut oil, ice cream

Provided by Betsy Carter

Categories     Desserts

Yield 8 spoons

Number Of Ingredients 6

16 oz cookie dough, sugar cookie dough
¾ cup all-purpose flour, plus more for dusting
¼ cup rainbow sprinkles
2 cups milk chocolate chips
2 tablespoons coconut oil
ice cream, for serving

Steps:

  • Preheat the oven to 325˚F (160˚C).
  • Place the sugar cookie dough sheet on a lightly floured surface.
  • Sprinkle the flour over the dough and knead together.
  • Roll out the dough to a ¼-inch (6-mm) thick square.
  • Top with sprinkles and lightly roll out the dough again so the sprinkles become submerged in the dough.
  • Place a spoon on top of the dough and trace its shape with a paring knife. Reroll the dough as needed to cut out 8 spoons.
  • Arrange spoons upside-down on a parchment-lined baking sheet. Lightly grease with nonstick cooking spray.
  • Place each cookie spoon cutout on top of a spoon. Lightly press down to mold.
  • Bake for 25-30 minutes, or until the cookie dough is light brown.
  • Cool for 10 minutes before carefully removing the cookies from the spoons.
  • Microwave the milk chocolate chips and coconut oil together in a glass measuring cup or bowl in 30-second intervals, until the chips are completely melted.
  • Dip each cookie spoon in chocolate and let dry on a wire rack for about 10 minutes.
  • Serve with ice cream, if desired.
  • Enjoy!

Nutrition Facts : Calories 567 calories, Carbohydrate 70 grams, Fat 28 grams, Fiber 2 grams, Protein 6 grams, Sugar 44 grams

SPOON COOKIES



Spoon Cookies image

Provided by Celia Barbour

Categories     Cookies     Fruit     Dessert     Bake     Kid-Friendly     Jam or Jelly     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 30 sandwich cookies

Number Of Ingredients 9

2 sticks (1 cup) cold unsalted butter, cut into pieces
3/4 cup sugar
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt, slightly rounded
1/3 cup fruit preserves (your choice)
Special Equipment
a deep-bowled teaspoon (not a measuring spoon)

Steps:

  • Make dough:
  • Fill kitchen sink with about 2 inches of cold water. Melt butter in a 2- to 3-quart heavy saucepan over moderate heat and cook, stirring occasionally, until butter turns golden with a nutlike fragrance and flecks on bottom of pan turn a rich caramel brown, 10 to 12 minutes. (Butter will initially foam, then dissipate. A thicker foam will appear and cover the surface just before butter begins to brown; stir more frequently toward end of cooking.) Place pan in sink to stop cooking, then cool, stirring frequently, until butter starts to look opaque, about 4 minutes. Remove pan from sink and stir in sugar and vanilla.
  • Whisk together flour, baking soda, and salt in a small bowl and stir into butter mixture until a dough forms. Shape into a ball, wrap with plastic wrap, and let stand at cool room temperature 1 to 2 hours (to allow flavors to develop).
  • Form and bake cookies:
  • Put oven rack in middle position and preheat oven to 325°F.
  • Press a piece of dough into bowl of teaspoon, flattening top, then slide out and place, flat side down, on an ungreased baking sheet. (Dough will feel crumbly, but will become cohesive when pressed.) Continue forming cookies and arranging on sheet. Bake cookies until just pale golden, 8 to 15 minutes. Cool cookies on sheet on a rack 5 minutes, then transfer cookies to rack and cool completely, about 30 minutes.
  • Assemble cookies:
  • While cookies cool, heat preserves in a small saucepan over low heat until just runny, then pour through a sieve into a small bowl, pressing hard on solids, and cool completely.
  • Spread the flat side of a cookie with a thin layer of preserves. Sandwich with flat side of another cookie. Continue with remaining cookies and preserves, then let stand until set, about 45 minutes. Transfer cookies to an airtight container and wait 2 days before eating.

SPOON COOKIES



SPOON COOKIES image

Categories     Egg     Cookies

Number Of Ingredients 9

1 cup butter or margarine
1 cup white sugar
2 teaspoons vanilla extract
1 recipe - 6 eggs
4 teaspoons baking powder
5 cups all-purpose flour
1 package (17.5 ounce) multicolored sprinkles/jimmies
2 cups confectioners' sugar
1/4 cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  • Cream the butter or margarine with the white sugar until light and fluffy. Beat in the vanilla and eggs and mix well. Stir in the baking powder and flour. Drop dough by rounded spoonfuls onto the prepared baking sheets.
  • In a small bowl beat milk into the confectioners' sugar a tablespoon at a time until it is of a drizzling consistency.
  • Bake cookies at 350 degrees F (175 degrees C) for about 10 minutes.
  • Let cookies cool then drizzle with confectioners' sugar and milk glaze then sprinkle with candy sprinkles.

SPOON COOKIES: LUSIKKALEIVAT (FINLAND)



Spoon Cookies: Lusikkaleivat (Finland) image

Scandinavia is known for all kinds of cookies, mostly flavored with anise or lemon. The flavor we found most compelling in cookies from all over Scandinavia, however, was brown butter - it's nutty, rich and delicious, and pairs perfectly with a tart fruit jam. These cookies get their elegant shape from the teaspoons used to form them.

Provided by Food Network Kitchen

Categories     dessert

Time 1h25m

Yield about 32 sandwiched cookies

Number Of Ingredients 9

1 cup (2 sticks) unsalted butter
2 cups all-purpose flour
3/4 teaspoon baking powder
Pinch fine salt
1 large egg yolk
3/4 cup sugar
1 tablespoon pure vanilla extract
1/4 to 1/3 cup jam, such as a berry, plum or cloudberry
Confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
  • Melt the butter in a small, heavy-bottomed saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter browns lightly and smells slightly nutty, about 15 minutes. Transfer the butter to a medium bowl -- be sure to get all the tasty brown bits -- and cool slightly.
  • Meanwhile, whisk the flour, baking powder and salt in another medium bowl.
  • Whisk the egg yolk, sugar and vanilla into the cooled browned butter.
  • Stir the dry ingredients into the butter mixture to make a uniform but crumbly dough that looks like wet sand.
  • Scoop out dough with a small teaspoon (the kind you set the table with, not the ones you measure with). Rock spoon gently back and forth against the side of the bowl, packing the dough into the spoon, then scrape/slide the spoon against the inside of the bowl to make spoon-shaped cookies. Trim excess dough with your fingers and slide out onto the prepared pans, preserving their shape. (Try to make sure you form an even number of cookies, since these sandwich together.)
  • Bake cookies until just browned, about 12 to 15 minutes. Cool almost completely on the baking sheets, and then transfer cookies to a rack to cool.
  • When cool, spread 1/2 teaspoon jam on the flat side of a cookie, and then sandwich together with a second cookie. Repeat until all cookies have met their match. Lightly dust the cookies with the confectioners' sugar. Serve.
  • Busy baker's tips: The dough can be prepared several hours ahead and stored at room temperature. Freeze baked cookie halves wrapped tightly in plastic wrap, followed by aluminum foil for up to 2 weeks. When ready to serve, defrost at room temperature and assemble as desired. Store sandwiches in an airtight container for up to 3 days. Do not store with crisp cookies, as moisture from the jam will soften the texture of other crisp cookies.
  • Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved

STIR AND DROP SUGAR COOKIES



Stir and Drop Sugar Cookies image

These sweet and simple drop sugar cookies are bright, colorful, delicious, and take less than an hour to make the whole batch! This recipe is delightfully easy to make, with no needing or rolling required. Just mix up your dough, form your cookie balls and finish them with our secret effortless ingredient to get that sparkling color; sugar and gelatin mix. This go-to basic drop sugar cookie recipe makes about 48 cookies, perfect for whenever you want to quickly make a large batch of delicious and festive cookies.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 40m

Yield 48

Number Of Ingredients 9

3/4 cup sugar
2/3 cup vegetable oil
2 teaspoons baking powder
2 teaspoons vanilla
1/2 teaspoon salt
2 eggs
2 cups Gold Medal™ all-purpose flour
Additional sugar, if desired
Red and green fruit-flavored gelatins, if desired

Steps:

  • Heat oven to 400°F. In large bowl, mix 3/4 cup sugar, the oil, baking powder, vanilla, salt and eggs with spoon. Stir in flour.
  • Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Press bottom of glass onto dough to grease, then dip into additional sugar; press on balls until 1/4-inch thickness. Dip bottom of glass onto a wet paper towel, then dip into dry gelatin; press onto dough. Repeat until desired color appears.
  • Bake 8 to 10 minutes until light brown. Remove from cookie sheet to wire rack. Cool completely.

Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 45 mg

OLD TIME SOFT SUGAR COOKIES



Old Time Soft Sugar Cookies image

Delicious and easy drop sugar cookie!

Provided by Sharon Gerstman

Categories     Desserts     Cookies     Sugar Cookies

Time 30m

Yield 24

Number Of Ingredients 8

½ cup shortening
1 cup white sugar
1 egg
¾ cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt

Steps:

  • Cream together the shortening and the sugar. Stir in the egg, buttermilk and vanilla.
  • Combine the flour, baking soda and salt. Add the flour mixture to the creamed mixture and stir to combine. Chill dough in the refrigerator for 1 hour. Drop mixture by rounded teaspoons 2 inches apart on a lightly greased baking sheet. If desired sprinkle tops of cookies with white sugar before baking.
  • Preheat oven to 400 degrees F (205 degrees C).
  • Bake at 400 degrees F (205 degrees C) for 7 to 9 minutes or until set.

Nutrition Facts : Calories 114.5 calories, Carbohydrate 16.7 g, Cholesterol 8.1 mg, Fat 4.6 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 1.2 g, Sodium 85.8 mg, Sugar 8.8 g

WOODEN SPOON COOKIES



Wooden Spoon Cookies image

These are very easy and impressive. They from a Good Housekeeping dated 1996...they are different and SO wonderful that you will probably have to make several batches as they are eaten as fast as they are made!

Provided by all4sweets

Categories     Dessert

Time 32m

Yield 36 cookies approximately

Number Of Ingredients 5

3/4 cup blanched almond, ground
1/2 cup butter or 1/2 cup margarine, softened (one stick)
1/2 cup sugar
1 tablespoon all-purpose flour
1 tablespoon heavy cream (although I have used evaporated milk in a pinch)

Steps:

  • Preheat oven to 350F.
  • In 2-quart saucepan, combine ground almonds, butter, sugar, flour and cream.
  • Heat over low flame until butter melts.
  • keep mixture warm over very low flame.
  • Drop batter by rounded teaspoons, about 3-inches apart on cookie sheet.
  • (Do not place more than 6 on a cookie sheet, after they bake, they quickly have to be shaped before hardening) Bake cookies 5-7 minutes until edges are lightly brown and centers are just golden.
  • Remove from oven, and let cookies stand on cookie sheet 30-60 seconds, until edges set.
  • With metal spatula, quickly flip cookies over so the"lacy" side will show after being rolled.
  • Working quickly, roll each cookie into a cylinder around the handle of a wooden spoon.
  • If cookies become to hard to roll, return them briefly to often to soften.
  • As each cookie is shaped, remove from spoon handle; cool on wire rack.
  • Repeat until batter is used.
  • Makes about 3 doz.
  • cookies.

Nutrition Facts : Calories 53.1, Fat 4.2, SaturatedFat 1.8, Cholesterol 7.3, Sodium 19.2, Carbohydrate 3.5, Fiber 0.3, Sugar 2.9, Protein 0.7

SPOON COOKIES: LUSIKKALEIVAT (FINLAND)



Spoon Cookies: Lusikkaleivat (Finland) image

A recipe I found online at FoodTV for Finland recipes. These sound delicious and I think I would make some with the fruited jam and some with chocolate filling. Posting for ZWT6.

Provided by diner524

Categories     < 60 Mins

Time 55m

Yield 32 sandwich cookies, 8-10 serving(s)

Number Of Ingredients 9

1 cup unsalted butter (2 sticks)
2 cups all-purpose flour
3/4 teaspoon baking powder
1 pinch fine salt
1 large egg yolk
3/4 cup sugar
1 tablespoon pure vanilla extract
1/4-1/3 cup jam (such as a berry, plum or cloudberry)
confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
  • Melt the butter in a small, heavy-bottomed saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter browns lightly and smells slightly nutty, about 15 minutes. Transfer the butter to a medium bowl -- be sure to get all the tasty brown bits -- and cool slightly.
  • Meanwhile, whisk the flour, baking powder and salt in another medium bowl.
  • Whisk the egg yolk, sugar and vanilla into the cooled browned butter.
  • Stir the dry ingredients into the butter mixture to make a uniform but crumbly dough that looks like wet sand.
  • Scoop out dough with a small teaspoon (the kind you set the table with, not the ones you measure with). Rock spoon gently back and forth against the side of the bowl, packing the dough into the spoon, then scrape/slide the spoon against the inside of the bowl to make spoon-shaped cookies. Trim excess dough with your fingers and slide out onto the prepared pans, preserving their shape. (Try to make sure you form an even number of cookies, since these sandwich together.).
  • Bake cookies until just browned, about 12 to 15 minutes. Cool almost completely on the baking sheets, and then transfer cookies to a rack to cool.
  • When cool, spread 1/2 teaspoon jam on the flat side of a cookie, and then sandwich together with a second cookie. Repeat until all cookies have met their match. Lightly dust the cookies with the confectioners' sugar. Serve.
  • Busy baker's tips: The dough can be prepared several hours ahead and stored at room temperature. Freeze baked cookie halves wrapped tightly in plastic wrap, followed by aluminum foil for up to 2 weeks. When ready to serve, defrost at room temperature and assemble as desired. Store sandwiches in an airtight container for up to 3 days. Do not store with crisp cookies, as moisture from the jam will soften the texture of other crisp cookies.

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