Search This Blog

Wednesday, June 27, 2012

Tropical Chews

Another Dairy Free Cookie!
Tropical Chews
3/4 cup Cream of Coconut (I used Coco Lopez)
1 cup of sugar
1 large egg
1/2 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cream of tarter
1 1/2 cups flour (or more if it looks too runny)
6 ounces dried pineapple cut into small raisin size bits
Toasted coconut
macadamia nuts (optional)
Preheat oven to 300
Combine cream of coconut, sugar, egg, and vanilla, beat well to mix.
In a separate bowl, combine flour, baking soda, salt and cream of tarter. Whisk well.
Combine with the cream mixture.
Use the medium scoop and scoop out tablespoon size balls of dough and roll in toasted coconut. Place on parchment lined  baking sheet.  Put a few macadamia nuts on top, pressing them in slightly

Bake 12 to 15 minutes until the edges are set. 
Let cool on the pan for a few minutes before removing to a wire rack to cool completely. 
Makes 20 cookies. 

These are dairy free cookies! 

Wednesday, June 20, 2012

Tahini Cookies

I have been on a search for dairy free cookies. This one fits the bill! That, and I  had left over tahini

Tahini Cookies

2 cups flour
1 1/4 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup tahini
2 large egg yolks
1/2 cup agave. I did not have agave. I did have apple syrup. I used that it was good. Maple syrup would be really good also
1/4 cup lemon juice
1/2 teaspoon vanilla
Sugar crystals for rolling

In a large bowl, whisk together flour, brown sugar, baking soda and salt. Set aside
In the bowl of a mixer, mix, tahini, agave or syrup, lemon juice, vanilla and the two egg yolks. Beat till just well combined. 
Add the flour mixture and beat well. 
Use the medium scoop, drop ball of dough into sugar crystals.  Place on parchment lined baking sheet.
Bake for 12 to 15 minutes

Makes 24 cookies. 

Wednesday, June 13, 2012

Hot Chocolate Cookies

Hot Chocolate Cookies
1 3/4 cups all purpose flour
1 cup instant hot chocolate mix. (I used the kind with mini marshmallows )
1 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons butter, softened
1/2 cup sugar
2 large eggs
1/4 cup milk
1 teaspoon vanilla
mini marshmallows
1 3/4 cups confectioner's sugar
6 tablespoons butter
1/4 cup milk
2 tablespoons cocoa powder
1 teaspoon instant espresso powder

Preheat oven to 350 
Line baking sheets with parchment paper
In a medium bowl, whisk together flour, hot chocolate mix, baking soda and salt
In the bowl of an electric mixer, beat butter and sugar together until light and fluffy. 
Add eggs one at a time. Mix in milk and vanilla. 
Add the flour mixture, and beat until just combined. 
Using the medium scoop, drop onto parchment lined baking sheets. 

Bake for 8 to 10 minutes. Remove from oven. Place 3 mini marshmallows (or more) on top of each warm cookie. Return to oven and bake another 2 minutes or until the marshmallows look puffy. 
Remove cookies from oven and let cookies cool on rack a couple minutes, then remove to wire rack to cool completely. 

Put the confectioner's sugar in a large mixing bowl. Set aside.
In a medium sauce pan, melt together butter, milk, cocoa, and espresso powder.   Bring to a boil over medium heat and cook for 1 minute. Remove from heat and cool for 5 minutes. 
Pour butter mixture into confectioner's sugar and beat until creamy. 
Immediately drizzle mixture over cooled cookies. 
I used a icing bag to drizzle the chocolate mixture on

This recipe is slightly adapted from Land O Lakes. 
I  have not tried to freeze them, but I suspect they do not freeze well. 
Makes 2 1./2 dozen. 

Wednesday, June 6, 2012

Chocolate Peppermint Drops

These are similar to the peppermint bon bons.

Chocolate Peppermint Drops
1/2 cup butter
1 cup brown sugar
1 large egg
1 teaspoon vanilla
1/2 teaspoon baking soda
2 cups flour
3/4 cup milk
2 ounces unsweetened chocolate, melted
1 cup peppermint chocolate flakes (I used left over Williams Sonoma Peppermint Hot Chocolate)
White chocolate melted with crushed pepper mint candies 

Preheat oven to 350. Line baking pans with parchment paper

Cream butter with brown sugar till light and fluffy. 
Add the egg and vanilla
Whisk together flour, baking soda and peppermint chocolate flakes
Add flour mixed to creamed mixture. Beat till just combined. 
Add the melted chocolate
Use the smaller medium scoop, drop onto parchment lined baking sheets. 

Occasionally, clean the scoop, it makes it easier. They cookie dough is a little sticky. 
Bake 10 to 12 minutes
Drizzle with the white chocolate and peppermint candy mixture. You can add a little cream to the chocolate to make it easier to drizzle. 

Makes 2 1/2 dozen