New recipes

Satisfaction Cookies

Satisfaction Cookies

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Satisfaction is a fruit-and-cheese plate all in one cookie. For a strong blue cheese, use peaches.


  • 3/4 Cups unsalted butter, softened
  • 1 Cup light brown sugar, packed
  • 1 large egg
  • 1 Teaspoon lemon juice
  • 2 1/4 Cups all-purpose flour
  • 1/4 Teaspoon ground ginger
  • 1 1/2 Teaspoon baking soda
  • 1/4 Teaspoon salt
  • 1 Tablespoon fresh ginger root, minced
  • 1/2 Teaspoon finely chopped thyme
  • 2 Bartlett pears, unpeeled and roughly chopped
  • 1/4 Teaspoon cracked black pepper
  • 1/2 Cup chopped walnuts
  • 1/3 Cup crumbled blue cheese


Calories Per Serving164

Folate equivalent (total)39µg10%

Recipe: Cicada cookies

The emergence of 17-year cicadas offers the adventurous cook an opportunity to bake these treats from the 2004 cookbook "Cicada-Licious: Cooking and Enjoying Periodical Cicadas," from Jenna Jadin and the University of Maryland Cicadamaniacs.

"Overall, over 1,000 insect species are eaten by humans," writes Jadin. Cicadas in particular have been a staple food for Australian Aborigines, New Guineans, Siamese, and American Indians, and were considered a delicacy in ancient Greece and Rome, as well as in modern-day Japan.

The advantages of dining on insects? "Most insects are cheap, tasty and a good natural protein source," she notes. "Additionally, they are far cleaner than other creatures: grasshoppers and crickets eat fresh, clean, green plants whereas crabs, lobsters and catfish eat any kind of foul, decomposing material. Finally, insects are low in cholesterol and low in fat."

Her recipe for Emergence Cookies is below. "These should look like cicadas emerging out of a little pile of chunky mud!"

Emergence Cookies feature a peculiar ingredient: Cicadas, a protein source that is low in fat and cholesterol. CBS News

Emergence Cookies

1/2 cup shortening
3 eggs
1 1/2 cups sugar
4 oz. unsweetened chocolate, melted and cooled
2 tsp. baking powder
2 tsp. vanilla
2 cups all-purpose flour
An additional 1/3 cup sugar
1 beaten egg white
1/2 cup coarsely chopped nuts (optional)
About 60 parboiled dry roasted cicadas (roast for only 8 minutes so that they retain some moisture)

1. In a large bowl, beat shortening with eggs, the 1 1/2 cups sugar, cooled chocolate, baking powder, and vanilla until well combined, scraping sides of bowl.

2. Gradually stir in flour till thoroughly combined. Stir in the nuts. Cover and chill for 1-2 hours or until dough is easy to handle.

3. Meanwhile, stir together the 1/3 cup sugar and beaten egg white. Place cicadas on waxed paper brush with egg white mixture and set aside.

4. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Place a cicada on top of each ball, pressing lightly.

5. Bake in a 375° oven for 8-10 minutes or until edges are set. Transfer to a rack to cool.

From "Cicada-Licious: Cooking and Enjoying Periodical Cicadas" (University of Maryland), 2004. Reprinted by permission.

Disclaimer: The University of Maryland and the Cicadamaniacs do not advocate eating cicadas without first consulting with your doctor. While many people do eat cicadas, there is no guarantee that they are safe for every person to eat. As with all foods, it is possible that certain individuals will have allergic reactions to substances within the cicada.

Baking 101: The basics of baking (Tips for successful baking)

When I was learning how to bake, I made A LOT of mistakes. Neither of my parents had ever baked anything… and I had no one to show me the right way to do things. So I just did things… a lot… over and over until I got it right. In the process, I have learned a lot about what to do vs. what not to do. Some of the things that I will mention may seem very elementary to an accomplished baker… but for the typical person who bakes occasionally… some of this might be relevant information. (I know it would have been helpful for me when I first started baking!)

I get questions and comments sometimes regarding recipes and why they have failed for a particular person – many of those problems can be fixed by following the procedures here. I’m always happy to answer comments/questions that I get via email, but I figured it would be helpful to have a baking “how to” for reference.


For most baking recipes, you will want to start with room temperature ingredients (if there is no mention of temperature in the recipe). Remove your ingredients from the refrigerator about an hour or so before baking to get the chill out. (***The exception to this would be if you are making a pastry (pie crust, biscuits, etc.) – in that case you typically want to start with cold butter.***) If you start out with cold ingredients instead of room temperature ingredients, the starting temperature of your cake batter (for example) will be colder than expected, and it will take longer to bake. As a result, you might end up under-baking your cake (the outside might be done, but the inside might be under-cooked or raw causing the center to possibly collapse upon cooling).

Leave your ingredients out on the counter about 1 hour or so before baking.

Read the recipe first, and make sure that you have all the ingredients you need before starting – there is nothing worse than being in the middle of mixing a cake, only to realize you are out of milk, or you are a few eggs short! Pay particular attention to the body of instructions – a recipe may call for 2 c. of milk in the ingredient list, but only want you to add 1 c. to start, and use the other 1 c. for something else – make sure you know beforehand where your ingredients are going. (Read ALL the instructions from start to finish!)

Read the ingredients list and all the instructions from beginning to end, before attempting a recipe.

Also, make sure your ingredients are fresh – particularly the leavening agents. If your yeast is dead, your bread will not rise. If your baking soda or baking powder have gone flat – same thing, you will not get any CO2 bubbles to help your cake rise.

Baking Soda flat? Well then your cake will be flat too! Always use fresh leavening ingredients!


If it is your first time making a particular recipe, do it without any substitutions! I can’t tell you how many recipes fail because of a substitution… so before you start tinkering, make sure you know what the actual recipe is like exactly as written. Once you get the hang of a particular recipe, then you can start experimental substitutions, to see what you can get away with. Some recipes are very forgiving, and you can make a lot of substitutions, and some recipes are very finicky and don’t do well at all with substitutions. So just keep in mind, just because one substitution has worked for you in the past with a different recipe – it may not work this time. Be particularly careful when changing the ratio of fat:sugar:flour:eggs. These are your structural ingredients, so too little (or too much) of one (out of proportion with the other ingredients) can cause major structural failure.

When substituting flour, note that not all flours react the same. Lower protein flours (cake) tend to be softer and produce a more delicate texture while higher protein flours (bread flour) are “harder” and produce more gluten for a chewier texture. So if your recipe calls for cake flour and you use bread flour instead, you will have a problem! If you do need to substitute flours:

1 c. cake flour = 3/4 c. all purpose flour + 2 T. all purpose flour + 2 T. cornstarch

1 c. bread flour = 3/4 c. all purpose flour + 3 T. all purpose flour + 1 T. vital wheat gluten

Whole grain flours also tend to be denser, causing a drier baked good. My rule of thumb for substituting with whole wheat flour is to only substitute for up to half of the all purpose flour, while not altering any of the other ingredients. For example, if you are trying to make a “healthy cake”, and you use half whole wheat flour, reduce the sugar, and substitute the oil with applesauce… you will not have a cake in the end, you will have something that resembles (and tastes like) cardboard. So don’t try to substitute or reduce too many things – in the end, you won’t want to eat it, and will have wasted ingredients. Next time, make a smaller substitution, and just eat a smaller portion of your baked good.


I’ve mentioned before that baking is not so much an art as it is a science – organic chemistry to be exact. That means that you can’t really “eyeball” the ingredients you are relying on to produce a structure… you need to measure the quantities precisely and methodically, so that you get the same results every time you bake. You also need to make your measurements with the right tools.

Use the right tools to measure your ingredients!

Use volumetric cups for measuring dry ingredients like flour, sugar, or other dry goods. Use pyrex measuring cups with a spout for any liquid ingredients. And for small quantities that call for “teaspoons” or “Tablespoons” – use actual spoon measuring sets – do NOT use the small or large spoons from your cutlery set.

Use a spoon (or even the edge of the measuring cup) to stir up or fluff up the flour. Scoop the loosened flour into the cup (gently), allowing the flour to be slightly overfilled. Use a flat edge (chopstick, back of a butter knife, etc.) to sweep the overfilled flour back into the bag.

***At no point do you want to tamp the flour down, or hit the measuring cup against something to “settle” or “level” the flour. If you do this, you will actually pack the flour granules tighter together, so that you end up with more flour than your recipe is actually calling for.***

Place your measuring cup on a flat even surface (do not hold the cup in your hand as this will most likely tilt the cup, and you will not get an accurate measurement). Pour the liquid into the measuring cup to the desired measurement mark. Bend down to eye level with the measuring cup, and make sure the meniscus of the liquid touches the line.

Be careful with teaspoons vs. tablespoons! Make sure you know which the recipe calls for, and use the appropriate measure. Many recipes can be completely ruined by using the wrong amount of baking soda, for example. These are the standard abbreviations used:

tsp.” – teaspoon (4.92892 mL)

T.” – Tablespoon (14.7868 mL)

Use actual measuring spoons (on left), do NOT use cutlery spoons (on right).

***Never use the small and large spoons in your cutlery set to measure teaspoons or Tablespoons in baking. Cutlery spoons are not going to give you a standard measurement. So when a recipe calls for “tsp.” or “T.”, use an actual measuring spoon set!***


Generally, your recipe will tell you how to do this – what order to mix the ingredients, how long, and until what point. If you don’t have a good set of instructions to rely on, then I analyze the recipe to see what it is for and what the ingredients are.

If you are making some kind of “cake” like item or cookies, and your ingredients call for BUTTER, then you will want to use the CREAMING METHOD: Basically, you start out by blending the sugar into the butter for a several minute time period in order to create “bubbles” in the butter mixture. This step will make your butter mixture light and fluffy, with the air bubbles causing it to expand in volume slightly (much like whipped cream is expanded in volume). These air bubbles are important because they will expand further with the heat of baking to help provide lift (rise). Once you have creamed the butter and sugar, then usually you will add the eggs in gradually (one at a time), and incorporate them completely, before moving on to adding the rest of the ingredients. (Under creaming your butter will often result in a flat cake, or cake that doesn’t rise properly.)

Cream the butter and sugar until light and fluffy before adding eggs and other ingredients.

If you are making some kind of cake, quick bread (e.g. pumpkin bread), pancake, or muffin using OIL, then you will want to use the MUFFIN METHOD: Mix all the liquid ingredients together (in this case, sugar counts as a “liquid” – so mix the sugar into the liquids). Then, sift all the dry ingredients together (including the salt, leavening like baking soda or baking powder, and any dry spices like ground cinnamon. To “sift”, you can run all the ingredients through a traditional sifter, or you can do what I do… put all the dry ingredients into a bowl and use a wire whisk to mix it all up together so that you have an even mixture. (There is nothing worse than biting into a piece of cake and tasting a lump of baking soda – so make sure you mix everything together well and that no lumps of anything remain. ).

In the final (MUFFIN METHOD) step, you mix the liquid ingredients and the dry ingredients – just until mostly incorporated. You want to avoid over-mixing, and make sure you STOP MIXING right when the ingredients have come together. For certain recipes (like pancakes), you may even want to stop mixing if there are still a few lumps. (Over-mixing develops gluten, which will toughen the texture of your cake.)

Just mix the dry into the wet. only until combined, then STOP! Do not over mix!

If you are making some kind of pastry (like pie crust), scone, or biscuit, then you will usually want to use the BISCUIT METHOD: Cut the COLD solid fat (butter, shortening, lard, etc.) into the flour & dry ingredients using a food processor, pastry blender, or even two knifes. Once the mixture resembles crumbs, you add the liquid and knead it just until the dough comes together.

For pastry, you cut the butter into the flour (and dry ingredients) first, then add the liquid last to form a smooth dough.


COOKIES : For cookies, I find that the best method is to bake on a sturdy Aluminum Cookie Sheet with a Silicone Baking Liner. Otherwise, use Parchment Paper to line your cookie sheets, or non-stick foil. You can also use non-stick cookie sheets, or grease your cookie sheets with butter or shortening – but I find that the cookie bottoms tend to burn sometimes when baking directly on top of the metal (and tend to stick more).

CAKE PANS : I prefer to spray the inside of the pan (bottom and sides) with Pam for Baking Spray. Cakes come out perfect for me every single time I use this spray – however – because the spray contains lecithin, you may end up a with a gummy residue on the pan areas that you oversprayed. So try only to spray the areas of the pan that the cake batter will actually touch – try not to spray the tops or sides of the pan that will not come in contact with the batter. I really prefer the spray – especially when it comes to intricate pans that may have small details, cracks, and crevices (like a fancy bundt pan).

The other method that I use is to grease the pan entirely with some sort of fat (butter, shortening, or oil), then add a small amount of flour (unsweetened cocoa powder if making a chocolate cake). Tap the pan (while rotating it) over the sink, making sure you get a fine coating of flour over every inch of the pan that will come in contact with the batter. Tap out the extra flour before filling with batter. I’ll mainly use this method with loaf pans, or something that is fairly “straight”.

LAYER CAKES : If you are making round cake layers (especially if this is a cake that you want to decorate, then I grease and flour the entire pan sides and bottom with either of the above methods, but add a circle of waxed paper into the bottom. (Trace the bottom of the pan onto waxed paper, then cut out the circle slightly smaller so that if fits into the bottom of the pan. Grease the pan, then add the waxed paper on top of the greased bottom.) When you remove your cake from the pan, you can slowly peel the waxed paper off the cake layer – leaving it nice and smooth (It also helps to remove the cake from the pan without it breaking).

You can see when you invert the cake, the bottom comes out undamaged because of the waxed paper circle. Once you remove the cake from the pan, gently peel the waxed paper off the cake surface.

***Pay attention to the instructions in your recipe though – for certain recipes (like chiffon or sponge cakes) it is very important that you leave the cake pan UNGREASED so that the cake has some structure and support to cling to while baking and cooling.***


PREHEAT THE OVEN : Unless your recipe calls for a start in a cold oven, then preheat your oven ahead of time (about 15-20 minutes). You want the oven to be nice and hot so that when you put your cake or cookies inside, the baking process starts immediately. If you start with a cold oven, you might find it takes longer to bake – or your outside is done while the inside is still under done.

My oven has a preheat cycle. Once the cycle is done, I let the oven preheat another 10 minutes or so.

ENSURE EVEN HEATING : Not all ovens are the same, so always look at recommended baking times as guidelines, not as strict rules! If your oven runs hotter or colder, you may need to alter how long you bake for. Also, some ovens cycle on and off – so the heat may not be evenly applied over a period of time. My remedy for this is to leave a ceramic pizza stone in the bottom of the oven at all times. The pizza stone will heat up during the preheat, then will help keep the oven temperature constant throughout the baking period. If you don’t have a pizza stone, you can use a clean unglazed ceramic tile. With certain recipes, you may also need to rotate your pans: front to back, top to bottom shelf and vice versa to ensure even baking.

Here's my pizza stone when it was nice and new. After use, the stone will become discolored. that's ok, it still works!

OPENING THE OVEN TO CHECK PROGRESS : Remember, baking times are GUIDELINES, not proclamations! Not all ovens are the same, and atmospheric conditions will also change how fast your items will take to bake. So check your baked goods for doneness before removing from the oven. If you are making a simple cake or cookie recipe, you can usually open the oven to check a few minutes before the suggested time. For example, if making cookies and baking time is 10-12 minutes, I would start checking around the 8-9 minute mark. For a cake that says to bake 55-60 minutes, I would probably start checking around 45 minutes. But…. make it quick. Don’t leave the oven open for too long, because you will let all the heat escape. Just open the oven, reach in carefully and poke the top of the cake with your finger, and CLOSE THE DOOR IMMEDIATELY.

If you are making any type of cake that is leavened with egg white foam – an angel cake, chiffon cake, or any other egg leavened item (like a souffle)… do not do this at all. If you open the oven door prematurely, the loss of heat will cause your cake to collapse, as the protein structure may not be set yet!

HOW TO CHECK FOR DONENESS : The method I use the most, is to poke the top (center) of the cake with a clean finger. If the cake feels spongy – and it springs back when touched, then it’s done. If the cake feels soft, and your finger sinks in – or if you make a small dent that does not spring back, it needs to bake a little longer. If you mistakenly remove a cake before the inside of the center is set, then it will usually collapse while cooling. So make sure that your cake is actually done before removing.

Another method you can use is to insert a wooden toothpick into the center, and see if it comes out “clean”. Sometimes this method works for me, and sometimes it doesn’t – it just depends, so I prefer the finger method.

FOLLOW INSTRUCTIONS FOR COOLING : A recipe will usually tell you how long to let the baked goods cool before removing from the pan. My typical rule of thumb (if there are no instructions) is to leave cakes to cool in the pan for 5-10 minutes before inverting to cool on a wire rack, or to let cookies sit on the sheet about 2-3 minutes before carefully sliding them onto a wire rack with a flat metal spatula.

For egg white leavened cakes (like angel or chiffon), there may be an additional step requiring you to hang the cake upside down while cooling. If your recipe says to do this – and you don’t – you might find that your cake has collapsed in the end. So follow the instructions for cooling if your recipe gives any! A friend of mine tried my Banh Bo Nuong recipe (Vietnamese Honeycomb Cake), and lamented that “it didn’t work” even though she followed ALL the instructions (or so she said.) I asked her, “Did you let it cool upside down? Did you use an UNGREASED pan?” And she looked at me like I had 3 heads. No, she didn’t. She just didn’t know or realize how important those parts of the instructions were. So remember, if the recipe gives you some specific instructions on how to cool the cake properly – follow them! The author probably put those instructions there for a good reason!

GLAZING/FROSTING/DECORATING : Wait until your cake or cookies are completely cool (without even a hint of warmth) before attempting to frost or decorate. If your cake is still warm, it will cause the frosting to melt and slide off – so be patient – let your cake cool before assembling it! (When making large sheet cakes, I often will bake the cake layers a week in advance and then freeze them, tightly wrapped in plastic. Then, the night before the event, I will frost and decorate the frozen cake layers – it’s actually much easier to work with frozen cake!)

Once in awhile a cake recipe will call for a glaze or soak to be applied while still warm – in that case, follow the instructions as written.

This is a Caribbean Rum Cake that calls for soaking with warm rum glaze while still hot (during the cooling process)

I hope these instructions have been useful to anyone still reading at this point! Like I said, I wish that someone had told me all these things before I started learning how to bake – I had to learn it myself the hard way from trial and error. Baking really isn’t that hard once you get the hang of what you are doing, and understand the properties of the ingredients you are working with. But of course, if I left any questions unanswered, feel free to shoot me an email or leave a comment below. I don’t know everything… but I will try to help where I can!

If you are interested in learning more, I highly recommend the book “BakeWise: The Hows and Whys of Successful Baking” by Shirley Corriher – she’s an amazing author who really explains the WHY of things in baking very well, in part because of her experience as a research biochemist combined with her French culinary training. If you’ve ever watched Alton Brown’s show “Good Eats” (now in re-runs on the Food network), you’ll recognize Shirley Corriher as the “Food Scientist” who had a recurring role… when I read “Bakewise”, I couldn’t help “hearing” the text in her voice!

The Spruce / Jennifer Perillo

If you're craving a fall cookie recipe, these applesauce cookies are it. They're not cloyingly sweet, nor overly spiced as some fall desserts can be. Although they feature cinnamon, these are light enough to be enjoyed anytime of year. The applesauce lends these cookies a springtime freshness, and their cake-like quality helps them keep for for several days. Best of all, they come together in just 30 minutes.

Easy Cookie Recipes to Satisfy Chocolate Cravings

Do you ever have days when you just need a cookie studded with melty chocolate chips? Same. On those days, I turn to these easy cookie recipes to get me through. Still need more chocolate? Make these Homemade Brownies next.

Vegan Chocolate Chip Cookies
Of all the easy cookie recipes out there, I make this one the most. To me, it yields the perfect chocolate chip cookies. They have crisp edges, soft and chewy middles, and gooey chocolate in every bite.

Cranberry Cookies
My holiday twist on classic chocolate chip cookies! Dried cranberries and pistachios fleck them with red and green. Swap white chocolate chips for regular ones to make these cookies even more festive.

Flourless Almond Chocolate Chip Cookies, page 241 of Love & Lemons Every Day
Don’t forget the flaky sea salt! It takes these nutty, chocolatey cookies to a whole new level. Sure, they’re vegan and gluten-free, but they’ll rival any cookies made with butter or eggs.

Keto Lemon Cookies With Lemon Frosting

Beth Lipton/Eat This, Not That!

These delicious and fragrant keto lemon cookies get a double dose of lemon flavor. There are zest and juice in the cookie dough, along with some more lemon juice in the frosting and a pinch of salt to really emphasize the zestiness (adding salt is the trick to helping bring out flavor from other ingredients). You'll want to let the lemon aroma fill your kitchen!

50 Bar Cookies

1. Chocolate Chip Cookie Bars Beat 2 sticks softened butter and 1 cup each granulated and light brown sugar with a mixer on medium-high speed until fluffy add 3 eggs and 1 1/2 teaspoons vanilla. Reduce the speed to low. Add 3 cups flour and 3/4 teaspoon each baking soda and salt beat until combined. Stir in one 12-ounce bag chocolate chips. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes.


2. M&M Bars Make Chocolate Chip Cookie Bars (No. 1), replacing the chocolate chips with 1 1/2 cups M&M's and 1 cup mini chocolate chips.


White Chocolate–Macadamia Nut Bars (No. 3)

3. White Chocolate–Macadamia Nut Bars Make Chocolate Chip Cookie Bars (No. 1), using 1 tablespoon vanilla and replacing the chocolate chips with 1 cup each white chocolate chips and crushed salted macadamia nuts.


Glazed Cappuccino Bars (No. 4)

4. Glazed Cappuccino Bars Make Chocolate Chip Cookie Bars (No. 1), adding 2 tablespoons instant espresso powder with the butter. For the glaze, whisk 1 cup confectioners' sugar with 1 to 2 tablespoons hot water and 1/2 teaspoon vanilla until smooth drizzle over the cooled bars.


5. Maple-Cinnamon Bars Make Chocolate Chip Cookie Bars (No. 1), replacing 1/2 cup of the brown sugar with pure maple syrup. Add 1/4 teaspoon maple extract with the vanilla and replace the chocolate chips with one 10-ounce bag cinnamon baking chips.


Banana-Chocolate Bars (No. 6)

6. Banana-Chocolate Bars Make Chocolate Chip Cookie Bars (No. 1), adding 1 mashed large overripe banana with the eggs omit the baking soda and chocolate chips. Dollop 1/2 cup chocolate-hazelnut spread onto the batter in the pan and swirl. Bake 30 to 35 minutes.


7. Chocolate-Mint Bars Make Chocolate Chip Cookie Bars (No. 1), replacing the chocolate chips with crushed chocolate-mint sandwich cookies.


Cherry–Chocolate Chunk Bars (No. 8)

8. Cherry–Chocolate Chunk Bars Make Chocolate Chip Cookie Bars (No. 1), adding 1/4 teaspoon almond extract with the vanilla and replacing the chocolate chips with 1 1/4 cups each chocolate chunks and chopped dried cherries.


9. Sugar Cookie Bars Melt 2 sticks butter let cool slightly. Whisk in 1 1/2 cups sugar, 3 eggs and 1 tablespoon vanilla. Stir in 2 cups flour and 1/4 teaspoon salt. Bake until the edges are set but the center is soft, about 25 minutes.


10. Birthday Cake Bars Make Sugar Cookie Bars (No. 9) fold 1/2 cup rainbow sprinkles into the batter before baking. Spread vanilla frosting over the cooled bars top with more sprinkles.


11. Snickerdoodle Bars Make Sugar Cookie Bars (No. 9), adding 1 1/2 teaspoons cream of tartar with the flour. Sprinkle with 1/4 cup cinnamon sugar before baking.


12. Apple Pie Bars Saute 2 diced peeled Golden Delicious apples in 1/2 stick butter with 1 tablespoon sugar and 1 teaspoon apple pie spice until softened. Make Sugar Cookie Bars (No. 9), stirring the apples into the batter. Sprinkle with coarse sugar before baking.


13. Chai Tea Bars Make Sugar Cookie Bars (No. 9), adding the contents of 2 chai tea bags with the flour. For the glaze, whisk 1 cup confectioners' sugar with 1 to 2 tablespoons hot brewed chai tea and 1/2 teaspoon vanilla until smooth drizzle over the cooled bars.


Ginger-Molasses Bars (No. 14)

14. Ginger-Molasses Bars Make Sugar Cookie Bars (No. 9), using only 1/2 cup granulated sugar and adding 1/2 cup each light brown sugar and molasses add 1 teaspoon ground ginger with the flour. Sprinkle with chopped crystallized ginger before baking.


Oatmeal-Raisin Cookie Bars (No. 15)

15. Oatmeal-Raisin Cookie Bars Pulse 2 sticks softened butter with 3/4 cup each granulated sugar and brown sugar in a food processor until combined. Add 2 1/2 cups rolled oats, 1 1/2 cups flour and 1 teaspoon each baking powder and salt pulse to combine. Add 2 cups raisins, 2 eggs and 2 teaspoons vanilla pulse until large clumps form. Bake until the edges are set but the center is soft, about 35 minutes.


16. Oatmeal-Fig Bars Make Oatmeal-Raisin Cookie Bars (No. 15), replacing 3/4 cup of the all-purpose flour with whole-wheat flour and the raisins with chopped dried figs.


Oatmeal Shortbread Bars (No. 17)

17. Oatmeal Shortbread Bars Mix 2 cups flour with 1 1/2 cups rolled oats, 1 cup confectioners' sugar, 1 teaspoon baking powder and 1/2 teaspoon salt. Work in 3 sticks softened butter with your fingers until large clumps form. Bake until lightly browned, 30 minutes.


Linzer Shortbread Bars (No. 18)

18. Linzer Shortbread Bars Make Oatmeal Shortbread Bars (No. 17), replacing the oats with 3/4 cup almond flour and using only 2 sticks butter. Press two-thirds of the dough into the prepared pan spread with 1 1/4 cups seedless jam and crumble the remaining dough over the top. Bake until lightly browned, 40 to 45 minutes.


19. Pumpkin Spice Bars Make Oatmeal Shortbread Bars (No. 17), using 2 1/2 cups flour and adding 1 1/2 teaspoons pumpkin pie spice with the flour. Press three-quarters of the dough into the prepared pan spread with 1 1/2 cups pumpkin butter and crumble the remaining dough over the top. Bake until lightly browned, 40 to 45 minutes.


20. Pecan Pie Bars Mix 3 cups finely ground vanilla wafers with 1/4 cup granulated sugar and 1 1/2 sticks melted butter. Press into the prepared pan bake 10 minutes. Let cool completely. Whisk 1 cup light corn syrup with 1/2 cup brown sugar, 1/2 stick melted butter, 3 eggs, 1 teaspoon vanilla and a pinch of salt pour over the crust and top with 2 cups roughly chopped pecans. Bake until the edges are set but the center is still loose, 25 to 30 minutes. Let cool, then chill until set.

Related Video

The recipe was too good. I tried it out and it was really tasty and nice. Like another review if you want it to be chewier make it a thicker slice! Really yummy and everyone loved it.

I made these last week, came out perfect. This week, I did again and replaced 1/3 c of flour with 1/3 c of 100% natural cocoa powder (do not used Dutch process). Because all I had on hand was Hershey’s special dark, I added 1 T more sugar, and 1 T more butter. I also added a pinch more baking powder. I rolled into balls, flattened a bit. Baked on parchment lined cookie sheets at 350 for 12-15 minutes and let sit on cookie sheet for about another 3 minutes. You can slide your whole piece of parchment to cooling rack if you choose. If you accidentally get them too hard, when storing put in a piece of white bread over night. your bread will be hard as a rock the next day but cookies softer! Thank

Everything looked promising and was going fine, but following this advice ruined most of my batch: "Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. ' My JennAir oven burned the cookies in the lower part of the oven after just five minutes. Will use only the top oven rack next time.

Wow! What a simple yet delicious recipe!! I had a late night craving for a sweet treat and this recipe was just the ticket! I followed the recipe as is with the exception of substituting coconut oil for butter (didn't have any) and I had to forego the vanilla (didn't have any). However, those minor changes did not take away any of the yummy goodness of this recipe! I especially loved eating them right out of the oven (so soft and gooey!) but they were just as good the next day too after hardening. Thanks so much for sharing this simply amazing recipe!

Delish! These are a great simple cookie. I did add coarse sugar before cooking and they turned out perfect. Note, do not roll out the dough flat, roll into a log shape. Easy, easy and tasted so good.

FOUR FORKS RATING for this recipe. I made these and they were perfect. Very easy and delicious. Definitely, will make them again :) My family loved them. Me too!!

This is a great basic recipe, easy to make. I cut the sugar to only 1/3 cup and then sprinkled little sugar in the raw on the top of each cookie prior to baking. Results fantastic, delicate, buttery, little crunchy, kept about 8 min. Longer in the oven then in the recipe. Will keep the recipe and share with friends.

Other people seem to be having a problem leaving a ɿorks rating' for reviews, myself included. There is nothing visible to ɼlick on' in order to give the ɿorks rating'. If I could I would have left a FOUR FORKS RATING for this recipe. The flavor of these cookies makes me think of Christmas time. Although I will certainly make these and time of year and decorate for any occasion. Classic, buttery tasting, slightly crisp & slightly crumbly. I added 1/2 tsp. more vanilla than the recipe said . I don't think my first review posted at all so I am submitting the same again

I had to post this again because the first review didn't post the 4 forks rating! I made these and they were perfect. I used 1/2 tsp of almond extract along with the vanilla. I understand why so many folks had issues with these. The instructions clearly state to "roll" the dough into a log or balls. NOT to roll out the dough. Following instructions is key to a great recipe. Cooks notes at the bottom of the recipe are helpful as well. I will certainly make these again.

I made these and they were perfect. I used 1/2 tsp of almond extract along with the vanilla. I understand why so many folks had issues with these. The instructions clearly state to "roll" the dough into a log or balls. NOT to roll out the dough. Following instructions is key to a great recipe. Cooks notes at the bottom of the recipe are helpful as well. I will certainly make these again.

I made these for my homeroom students for St. Patrick's day. My students LOVED them. I didn't even add sprinkles or color or anything (none in the house) and they were gobbled up. Very easy and delicious. I did add 1 tsp of vanilla instead of 1/2. I love vanilla in cookies. I will make them again, definitely.

I was looking for a quick cookie recipe for a bake sale and made these. I rolled them in colored sugar (green for St. Patrick's Day), and baked right away w/out chilling. I think they're wonderful! I added a full tsp. of vanilla but wouldn't change a thing. No problem with texture or taste- a wonderful little cookie, and the colored sugar makes them look like little jewels.

I had to write this after discussing the difference between this recipe and the Christmas Cutouts recipe also on epicurious. I always use the latter recipe and by accident used this one instead for my last batch. I have to tell you this one pales in comparison. It must be the ratios and the added sour cream. If you are looking try another cut out cookie recipe, I recommend Christmas Cutouts with Vanilla Icing.

When this recipe was first printed in gourmet in 2003 it gave you 5 different cookies that can be made from the basic dough. All of the recipes are fabulous. I don't even refrigerate the dough, I use a # 20 scoop, push down on dough slightly and bake. My customers love them.

PS I used KerryGold Irish butter. Of course, using delicious, flavorful butter makes a difference!

This is the best Christmas cut-out cookie recipe I've found yet: tastes like a butter cookie, rather than floury or just plain sweet. We baked for only 10 minutes - remove from oven just when beginning to color at edge. We sugared before baking very easy, very good!

Not a Baker and this is an easy & simple recipe. Used wax paper to form dough instead of plastic. Definitely will make it again but thicker slice for chewier inside.

Just made these today and they are very good. I used the roll into a ball/rollin sugar method and the dough was fine. The only thing was that I baked for about 12 minutes and the cookies on the second sheet that were in a little longer started to burn. So beware. I see that other recipies bake at 350 and I might try next time. But overall a very good cookie and very easy.

Overall a good recipe but I ran into the same problem as others - dough being too crumbly or not soft enough. The cookies didnt flatten out as well but tasted great. It is great recipe to add other flavours into. I put some dried lavender and it tastes great. Next time though, I might add more butter and just bake them instead of chilling and baking.

This is a perfect recipe for cookie cutter cookies. A perfect balance between crispy and soft. Delicious!

I love the flavor of the cookies and the way they melt in your mouth.

I love its flavor and its easy to make

Added 1/2 tsp. of lemon juice and put the log of dough in the freezer for 45 minutes. My slices were 1/4-1/2 inch thick and baked for about 14 minutes. Decorated with sprinkles. Good cookies, but not amazing. Thought there was too much baking powder flavor. Maybe I'll try it again exactly as according to recipe next time?

These cookies turned out delicious! after a day they turned a little hard so if you like a chewier cookie, undercooking them will work. When putting the dough on cookie sheets, careful not to let the dough get warm or it will get crumbly and hard to manage. Putting the warm dough in the fridge for 10-20 mins helps with this problem. Overall, a great recipe I will use many times!

I've been making these sugar cookies since the recipe appeared in the magazine. I think they're delicious and go great with lemon curd.

Recent Posts

I’m a special diets recipe developer, 300 hr Yoga Instructor, Mindfulness Teacher, Photographer and founder of Will Frolic for Food. Will Frolic for Food is woven from the idea that food, wellness and lifestyle should be simple, authentic, joyful, nourishing and non-dogmatic.

Whether you are living with food sensitivities, choosing to eat an alternative diet or simply seeking well-being — welcome!

As you explore the blog you’ll find healthy recipes, advice, DIY’s, fitness resources and personal stories about my own healing journey. I’m here for you: inspiring and empowering you with the balanced approach that has helped me evolve from surviving to thriving!

Feeling Down? Scientists Say Cooking and Baking Could Help You Feel Better

Cooking or baking has become a common cure for stress or feeling down, but there might actually be some science to why small creative tasks might make people feel better. According to a new study, a little creativity each day can go a long way towards happiness and satisfaction in the bustle of daily life.

Related Content

The study, published in the Journal of Positive Psychology, suggests that people who frequently take a turn at small, creative projects report feeling more relaxed and happier in their everyday lives. The researchers followed 658 people for about two weeks, and found that doing small, everyday things like cooking and baking made the group feel more enthusiastic about their pursuits the next day, Daisy Meager reports for Munchies.

“There is growing recognition in psychology research that creativity is associated with emotional functioning,” Tamlin Conner, a psychologist with the University of Otago in New Zealand and lead author on the study tells Tom Ough for The Telegraph. “However, most of this work focuses on how emotions benefit or hamper creativity, not whether creativity benefits or hampers emotional well-being.”

By following detailed diaries kept by the study subjects, Connor found that in addition to feeling happier, people who worked on little creative projects every day also felt they were “flourishing”—a psychological term that describes the feeling of personal growth. That could mean that the good feeling that comes with pulling a freshly-baked loaf of bread out of the oven could carry over into the next day, making that baker more likely to keep on with their little acts of creative cooking, Ough writes.

This isn’t the first time researchers have drawn a line connecting making food with positive feelings. In recent years, psychologists have started spending more time exploring cooking and baking as a therapeutic tool to help people dealing with things like depression and anxiety, Meager reports.

"When I'm in the kitchen, measuring the amount of sugar, flour or butter I need for a recipe or cracking the exact number of eggs—I am in control,” baker John Whaite, who won "The Great British Bake Off" in 2012, told Farhana Dawood for the BBC. “That's really important as a key element of my condition is a feeling of no control."

For people like Whaite, who was diagnosed with manic depression in 2005, baking can help their mood by providing small tasks to focus on in a manner similar to meditation. In order to put together a good meal, cooks have to be constantly in the moment, adding ingredients, adjusting the heat of the stove and tasting their food to make sure everything will come out alright—all of which can be helpful techniques in treating some forms of mental illness, wrote Huma Qureshi for The Guardian in 2013.

“A lot of us turn to baking when we're feeling low,” Melanie Denyer, the founder of the Depressed Cake Shop, a bakery designed to draw awareness to mental health conditions, tells Dawood. “Some of us even started baking because they were ill and needed something simple as a focus. And there is genuinely something very therapeutic about baking.”

Baking may not be a be-all-end-all cure for mental illness, but anyone in need of lifted spirits should consider pulling out the flour and warming up the oven.

About Danny Lewis

Danny Lewis is a multimedia journalist working in print, radio, and illustration. He focuses on stories with a health/science bent and has reported some of his favorite pieces from the prow of a canoe. Danny is based in Brooklyn, NY.

Watch the video: 32 RECIPES THAT WILL MELT IN YOUR MOUTH (June 2022).