cookies

Bready or Not Original: Soft Maple Sugar Cookies

Posted by on May 27, 2020 in Blog, Bready or Not, cookies, maple | 0 comments

Soft Maple Sugar Cookies! That’s right, this recipe combines two of the best things ever for an original treat.

Bready or Not Original: Soft Maple Sugar Cookies

It has been way too long since I offered up a maple-flavored treat. These are so good, they make up for that lapse in a major way.

Bready or Not Original: Soft Maple Sugar Cookies

These are soft, chewy cookies. Maple flavor is built into the dough, and the drizzle of glaze adds a touch more.

Bready or Not Original: Soft Maple Sugar Cookies

I wish I could say how long these cookies will keep, but I don’t know. They stayed delicious for at least one full day, then they went to my husband’s work and were goooooooone.

Bready or Not Original: Soft Maple Sugar Cookies

You’ll have to bake them yourself and see how long they last!

Bready or Not Original: Soft Maple Sugar Cookies

 

Bready or Not Original: Soft Maple Sugar Cookies

These cookies combine classic chewy sugar cookies with lovely maple flavor. Recipe makes about 57 cookies using a teaspoon scoop.
Course: Dessert, Snack
Keyword: cookies, maple
Servings: 57 cookies
Author: Beth Cato

Equipment

  • teaspoon scoop
  • parchment paper

Ingredients

Dough

  • 1/2 cup unsalted butter softened 1 stick
  • 1/2 cup shortening
  • 1 1/2 cups white sugar
  • 1/4 cup brown sugar packed
  • 1/4 cup pure maple syrup
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple flavor
  • 1 3/4 cups all-purpose flour

Glaze

  • 1/4 cup unsalted butter half stick
  • 2 cups confectioners' sugar plus more is needed for thickness
  • 1/4 cup half & half or milk
  • 3 Tablespoons maple syrup

Instructions

  • Preheat oven at 300-degrees. In a large bowl, beat together butter and shortening. Add both sugars, maple syrup, baking soda, cream of tartar, and salt. Beat for about 2 minutes, scraping bottle of bowl often. Add egg yolks one at a time, followed by vanilla extract and maple flavor. Mix in flour until just combined.
  • Use a scoop or spoon to dollop dough onto a parchment paper-lined cookie sheet, spacing out to account for spread. Bake for 11 to 16 minutes. Let set on cookie sheet for 10 minutes, then transfer to a rack to completely cool.
  • Once all cookies are baked and cooled, move them back to the parchment-covered pan, close together, before mixing glaze.
  • In a small bowl, melt butter in microwave. Add the confectioners' sugar to bowl, followed by half & half and maple syrup. Stir. Add more sugar, if needed, to form a thick consistency. Drizzle all over cookies. Let set for 30 minutes to 1 hour before moving to sealed containers.

OM NOM NOM!

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    Bready or Not Original: Cookie Butter and Jelly Bars

    Posted by on May 13, 2020 in biscoff spread, Blog, blondies, Bready or Not, breakfast, cookies | 0 comments

    Cookie butter and Jelly Bars! These things are soft and chewy, creating a whole casserole dish-worth of luscious goodies.

    Bready or Not Original: Cookie Butter and Jelly Bars

    As often as I’ve advocated for cookie butter on Bready or Not, it seems people are always discovering it for the first time. Lucky you! It’s essentially pulverized cookies in spreadable form.

    Bready or Not Original: Cookie Butter and Jelly Bars

    You can find generic versions or Biscoff brand at places like Walmart, Target, and Sprouts, and Trader Joe’s is famous for their Speculoos jars.

    Bready or Not Original: Cookie Butter and Jelly Bars

    In these bars, cookie butter adds incredible softness and amps up the cookie flavor. That’s right, it has this weird ability to make cookies taste more like cookies.

    Bready or Not Original: Cookie Butter and Jelly Bars

    Use whatever jelly or jam or preserves you want. Try not to spread it to the very edge, as it can be very sticky on the foil, even if it’s well-greased.

    Bready or Not Original: Cookie Butter and Jelly Bars

     

    Bready or Not Original: Cookie Butter and Jelly Bars

    Cookie butter pairs with jelly just as well (if not better) as peanut butter does, but is nut-free for those with allergies. These bars are soft, chewy, and delicious, sweetened just-enough by your choice of jelly or preserves.
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Keyword: bars, cookie butter, cookies
    Author: Beth Cato

    Ingredients

    • 1 cup unsalted butter 2 sticks, room temperature
    • 1 1/2 cups white sugar
    • 1 teaspoon vanilla extract
    • 2 large eggs
    • 2 cups creamy cookie butter
    • 3 cups all-purpose flour
    • 1 teaspoon baking powder
    • 13 ounce jelly or preserves or jam, about 1 1/2 cups

    Instructions

    • Preheat oven at 350-degrees. Line a 13x9 baking pan with foil and apply nonstick spray or butter.
    • In a big bowl, cream together butter and sugar until light and fluffy, scraping bottom of bowl as necessary. Follow up with the eggs, vanilla, and cookie butter, until blended.
    • Gradually mix in the flour and baking powder.
    • Spread about 2/3 of the batter in the prepared pan. Spread the jelly but not quite to the edges. Dollop the remaining dough all over the top.
    • Bake for 25 to 30 minutes, until the surface is golden and not jiggly, with the middle passing the toothpick test.
    • Cool completely at room temperature or in the fridge. Use foil to lift contents onto a cutting board to parcel into bars. Store in a sealed container with waxed paper or parchment paper between the layers, either in the fridge or on the counter.

    OM NOM NOM!

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      Bready or Not: Lemony Glazed Shortbread Bars

      Posted by on May 6, 2020 in Blog, Bready or Not, cookies, lemon | 0 comments

      April’s lemon theme lingers into May with this week’s luscious Lemony Glazed Shortbread Bars.

      Bready or Not: Lemony Glazed Shortbread Bars

      These things rely fully on lemons, no bottled lemon extract or flavor required. Get a lot of lemons. You need 6, maybe 7 medium or small lemons, or 4 giant lemons. Better to have leftover zest or juice rather than not enough.

      Bready or Not: Lemony Glazed Shortbread Bars

      This dough is incredibly fun to work with, too. Thanks to the cornstarch with the flour, the result is soft and pliable like Play-Doh.

      Bready or Not: Lemony Glazed Shortbread Bars

      Most recipes I post that include glaze require the baked good to be completely cool first. Not so here. Make the glaze as soon as the dish is baked and put it on promptly. That means the glaze melts a bit after it’s spread on top, fusing with the bars.

      Bready or Not: Lemony Glazed Shortbread Bars

      With so much lemon infused into these bars, these things ends up smelling so summer and fresh, and the taste…! If you love lemon, these shortbread bars are totally for you.

      Bready or Not: Lemony Glazed Shortbread Bars

      These lovely bars are infused with lemon flavor. A lot of lemons are required. Read the ingredients list carefully, as zest is needed in the dough while juice is needed in both the dough and glaze. Make sure there is enough.
      Course: Breakfast, Dessert, Snack
      Cuisine: American
      Keyword: bars, cookies, lemon, shortbread
      Author: Beth Cato

      Ingredients

      Bars

      • 3 cups all-purpose flour
      • 1/3 cup cornstarch
      • 1 1/4 cups confectioners' sugar
      • 1/4 cup finely shredded lemon zest from 4 giant lemons or about 6 large lemons
      • 1 1/2 cups unsalted butter 3 sticks, room temperature
      • 1 Tablespoon lemon juice
      • 1/2 teaspoon salt
      • 1/2 teaspoon vanilla extract

      Glaze

      • 2 1/2 cups confectioners' sugar
      • 3 Tablespoons lemon juice
      • 1 Tablespoon light corn syrup
      • 1/2 teaspoon vanilla extract use clear extract if available, as regular will tint glaze a bit

      Instructions

      • Preheat oven at 300-degrees. Line a 13x9 pan with foil and apply nonstick spray or butter.
      • In a bowl, sift together flour and cornstarch; set aside.
      • In another bowl, combine the confectioners' sugar and lemon zest. Using fingers, break apart the zest within the sugar to distribute the threads and release the oils. The result should be more yellow in coloration and quite fragrant.
      • In a big bowl, beat together the butter, lemon juice, salt, and vanilla extract until it becomes creamy, scraping bowl as needed. Gradually mix in the sugar and zest. Slowly work the flour/cornstarch mix into the big bowl. The dough should become pliable and cling together, until it can be formed into a ball.
      • Press dough evenly into the pan. Bake for 40 minutes.
      • Immediately make glaze. Stir together everything to form a thick, spreadable glaze; thicken with more sugar, if necessary, or add extra lemon juice or water to loosen it. Spread glaze over bars.
      • Cool completely, stashing dish in fridge to speed process if desired.
      • Use foil to lift contents onto a cutting board. Slice into bars. Store in a sealed container, with waxed paper between stacked layers, either at room temperature or in the fridge. Keeps for at least 2 days.

      OM NOM NOM!

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        Bready or Not Original: Cranberry Lemon Biscotti

        Posted by on Apr 15, 2020 in Blog, Bready or Not, breakfast, chocolate, cookies, lemon | 0 comments

        This lemon-themed month needs some breakfast food. How about some Cranberry Lemon Biscotti?

        Bready or Not Original: Cranberry Lemon Biscotti

        The lemon here isn’t hardcore. Zest throughout the dough adds freshness, and the dried cranberries are soaked in the juice to rehydrate. This gives the cranberries an especially pleasant zing.

        Bready or Not Original: Cranberry Lemon Biscotti

        For years, I was intimidated by biscotti, but now I enjoy coming up with a couple new recipes a year. Really, the trickiest thing about this is how sticky the dough is when it’s time to shape it.

        Bready or Not Original: Cranberry Lemon Biscotti

        I like the addition of white chocolate drizzle to add a touch more sweetness, but that’s optional.

        Bready or Not Original: Cranberry Lemon Biscotti

        The end result is a biscotti with a bright, sunny flavor that complements plump, tart cranberries, all in crispy, bready form that’s especially good dunked in coffee or tea!

        This recipe is midway through my April of lemon recipes!
        Lemon Sour Cream Bundt Cake
        Glazed Lemon Ginger Bars
        Cranberry Lemon Biscotti [today]
        Cream Cheese Stuffed Lemon Bundt Cake
        Lemon Frangipane

        Bready or Not Original: Cranberry Lemon Biscotti

        This biscotti is full of bright, sunny flavor complemented by plump, tart cranberries. They are especially good dunked in coffee or tea!
        Course: Breakfast, Snack
        Cuisine: Italian
        Keyword: biscotti, chocolate, cookies, lemon
        Author: Beth Cato

        Ingredients

        • 1 lemon
        • 3/4 cup dried cranberries
        • 2 cups all-purpose flour
        • 1 1/4 teaspoon baking powder
        • 1 teaspoon ground cinnamon
        • 1/4 teaspoon salt
        • 2 eggs
        • 3/4 cup white sugar
        • 1/3 cup vegetable oil
        • 1 teaspoon vanilla extract
        • 1 teaspoon lemon extract
        • 4 ounces white chocolate optional, to drizzle on top

        Instructions

        • Preheat oven at 350-degrees. Zest and juice lemon. Set aside zest, and soak cranberries in juice.
        • Line a large baking sheet with parchment paper.
        • In a medium bowl, mix together flour, baking powder, cinnamon, and salt. Set aside.
        • In a large bowl, beat eggs with white sugar. Add oil, vanilla extract, lemon extract, and zest. Gradually mix in the dry ingredients.
        • Drain lemon juice out of cranberries; discard juice. Fold cranberries into dough to equally distribute.
        • Divide dough in half. Place each piece spaced out on parchment. Dough will be very sticky, so shape with plastic spatula or greased or floured hands into 1-inch high flat rectangular logs.
        • Bake for 20 minutes. Remove from oven and let set for 5 minutes. Use a long bread knife and slice down--don't saw--into long, even cookies. Space out cookies upright, if possible, or lay on sides.
        • Bake for another 20 to 25 minutes; if cookies are laying on sides, flip them to other side halfway through. Biscotti should be golden and somewhat crisp.
        • Let biscotti sit out for anywhere from 30 minutes to several hours so that they can cool off and dry out even more.
        • If adding white chocolate on top, melt chocolate in microwave or on stovetop (keep in mind, white chocolate can burn fast!). Use a fork to drizzle chocolate, or dip an end of each biscotti into the chocolate. Let set again for an hour or so, then pack into sealed bags or plastic containers.
        • Biscotti can keep in sealed containers for as long as a month.

        OM NOM NOM!

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          Bready or Not Classic: Oatmeal Cream Pies

          Posted by on Apr 13, 2020 in Blog, Bready or Not, breakfast, cookies, pie | 0 comments

          I prepared two classic recipes to repost while I was on vacation this summer. That isn’t happening now. Therefore, I’m sharing them earlier with the hope that my fellow #stressbakers can enjoy them. Eat well and stay safe out there!

          Today I present something seriously delicious: Oatmeal Cream Pies, aka Sandwich Cookies.

          Bready or Not: Oatmeal Cream Pies

          These things are about the size of a sandwich, too, and about as filling because of the chewy oatmeal cookies. You have two tablespoons worth of dough with a teaspoon of marshmallow cream between them. So yeah.

          Bready or Not: Oatmeal Cream Pies

          I don’t think I’d make smaller cookies, though, for sheer reasons of space and time. The recipe makes over four dozen cookies, which makes for over two dozen sandwich cookies. This is a recipe to make for a lot of hungry adults or kids!

          Bready or Not: Oatmeal Cream Pies

          If you love commercial-made cream pies like the ones from Little Debbie, these homemade ones will blow your mind. They have that same taste and texture, but with some extra chewy freshness.

          Bready or Not: Oatmeal Cream Pies

          I highly advise that you use tablespoon and teaspoon scoops for this recipe, too. It helps a lot if the cookies are of uniform size and that the amount of filling is equally distributed.

          Bready or Not: Oatmeal Cream Pies

          Modified from Taste of Home.

          Bready or Not: Oatmeal Cream Pies

          Bready or Not: Oatmeal Cream Pies

          These taste like Little Debbie's Oatmeal Pies, but incredibly fresh. The cookies are chewy, and the filling is perfectly sweet--like a fluffier Oreo filling. These are time-consuming to make simply because of the sheer number of cookies. Modified from Taste of Home Feb/March 2001 issue.
          Course: Dessert, Snack
          Cuisine: American
          Keyword: cookies, oats, sandwich cookies
          Servings: 30 cream pies
          Author: Beth Cato

          Ingredients

          Cookies:

          • 1 1/2 cups shortening
          • 2 2/3 cups brown sugar packed
          • 4 large eggs
          • 2 teaspoons vanilla extract
          • 2 1/4 cups all-purpose flour
          • 2 teaspoons ground cinnamon
          • 1 1/2 teaspoons baking soda
          • 1 teaspoon salt
          • 1/2 teaspoon ground nutmeg
          • 4 cups old-fashioned rolled oats

          Filling:

          • 3/4 cup shortening
          • 3 cups confectioners' sugar sifted
          • 7 oz marshmallow creme 1 jar
          • 1 - 3 Tablespoons milk or half & half

          Instructions

          • Preheat the oven at 350-degrees. In a large bowl, cream together the shortening and brown sugar until they are light and fluffy. Beat in eggs, one at a time, followed by the vanilla extract.
          • In another bowl, combine the flour, cinnamon, baking soda, salt and nutmeg; gradually add this dry mix to the creamed mix. Stir in oats. If you're using a stand mixer, you'll probably need to stir the last of the oats in by hand. This is a lot of dough!
          • Use a tablespoon scoop to dole out the dough onto a cookie sheet, keeping two inches between each spoonful. These will spread.
          • Bake for 10 to 12 minutes; they brown very fast, so keep an eye on them at the end. Remove them when they are turning golden brown. Let sit on cookie sheet for 10 minutes before transitioning them to a rack to cool.
          • To make the filling, start by sifting the confectioners' sugar into a large bowl. Add the shortening and marshmallow crème. Add a tablespoon of milk and gradually add more as needed to get it to spreadable consistency. Use a heaping teaspoon to dollop filling onto the base of a cookie. Spread it with a knife, top with another cookie, and press together to get cream to the edges.
          • End result: about 30 large sandwich cookies.
          • OM NOM NOM!
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          Bready or Not Original: Glazed Lemon Ginger Bars

          Posted by on Apr 8, 2020 in Blog, blondies, Bready or Not, cookies, lemon | 0 comments

          These Glazed Lemon Ginger Bars are zippy and fresh, perfect to serve at the holidays and year-round!

          Bready or Not Original: Glazed Lemon Ginger Bars

          I firmly believe good food should be enjoyed whenever. I suppose some people would try to classify these as a Christmassy thing because they are a kind of gingerbread bar. To that, I say NOPE.

          Bready or Not Original: Glazed Lemon Ginger Bars

          I’m rebellious. It’s April. Ginger is an awesome spice. It should be confined to no season. Be free, ginger!

          Bready or Not Original: Glazed Lemon Ginger Bars

          These bars aren’t all about the ginger, though. The spices here are nuanced and delicious, and the lemon plays a pretty big part in the crisp glaze.

          Bready or Not Original: Glazed Lemon Ginger Bars

          Try to make these things at least a day ahead of when they will be served, too, as they taste even BETTER after sitting in the fridge. I say that, but they are pretty awesome while fresh, too.

          Bready or Not Original: Glazed Lemon Ginger Bars

          This is the second entry in my April of lemon recipes. Here’s what else you can look forward to this month!

          Lemon Sour Cream Bundt Cake
          Glazed Lemon Ginger Bars [you are here]
          Cranberry Lemon Biscotti
          Cream Cheese Stuffed Lemon Bundt Cake
          Lemon Frangipane

          Bready or Not Original: Glazed Lemon Ginger Bars

          These Glazed Lemon Ginger Bars are zippy and fresh, perfect for any time of year! One large lemon should provide enough juice and zest for the glaze. Helpful hint: these taste even better after sitting in the fridge for a day!
          Course: Dessert, Snack
          Keyword: bars, gingerbread, lemon
          Author: Beth Cato

          Equipment

          • 13x9 pan

          Ingredients

          Bars

          • 10 Tablespoons unsalted butter softened
          • 3/4 cup brown sugar packed
          • 1/2 cup molasses
          • 1 large egg
          • 2 cups all-purpose flour
          • 2 teaspoons ground ginger
          • 1/2 teaspoon baking soda
          • 1/2 teaspoon baking powder
          • 1/2 teaspoon ground cinnamon
          • 1/4 teaspoon salt
          • 1/2 cup dried cranberries

          Glaze

          • 1 Tablespoon unsalted butter melted
          • 1 cup confectioners' sugar plus more as needed
          • 5 teaspoons lemon juice
          • 3/4 teaspoon vanilla extract
          • 1/2 teaspoon lemon zest finely grated

          Instructions

          • Preheat oven at 350-degrees. Line a 13x9 pan with aluminum foil and apply nonstick spray or butter.
          • In a large bowl, cream together butter and brown sugar until light and fluffy. Add molasses and egg.
          • In a separate bowl, mix together the dry ingredients: flour, ginger, baking soda, baking powder, cinnamon, and salt.
          • Gradually mix dry ingredients into the wet, until just combined. Fold in the dried cranberries.
          • Pour batter into prepared pan and even out. Bake for 20 to 25 minutes, until middle passes toothpick test. Cool completely.
          • To make the glaze, in a small bowl melt the butter. Add the confectioners' sugar, lemon juice, and vanilla extract. Stir to create a thick, spreadable consistency, adding more sugar if needed to thicken or more lemon juice or water to thin. Spread atop bars. Sprinkle zest over the top. Let glaze set before cutting.
          • Store bars sliced, with waxed paper between layers, in sealed container in fridge. Note that these bars taste even better after chilling for a day! They keep well for several days, too.

          OM NOM NOM!

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