School events, holidays, potlucks and parties are busy enough without making yourself crazy with complicated baking. This cookie recipe is easy to modify and makes bunch of small cookies. I
usually make three kinds of cookies from one batch. Divide this dough into portions and add different ingredients and you’ll have a batch of cookies for any occasion.
Tools:Blender / Vitamix or Food Processor or by hand, Oven, Baking Pans: 2 to 4 large cookie sheets – as many as your oven can handle at once Yield: about 12 dozen Baking time: 6 – 8 minutes. Assembly time 45 – 60 minutes Oven 400 F (preheat for at least 5 minutes)
2 Cups Butter softened
1 T. vanilla
4 eggs large – beaten
1 1/2 C. Sugar – Mexican Moreno sugar, organic “white” sugar or light Brown sugar (or a combination)
3 to 3 1/2 Cups flour – unbleached white or add in some whole grain if you prefer, though the texture will change.
2 t. cream of tartar
1/2 sea saltOptional ingredients:
1/2 C. colored sugar – roll teaspoon of dough in sugar before setting on baking sheet.
1 C. Chocolate drops – add to dough or insert large drops on top of single cookie
1 C. powdered sugar – when cookies are warm from the oven, put them in a paper bag and gently turn them in the sugar until completely coated. Repeat process again when they are cool if desired.
1 C. dried fruits and nuts – add to dough
spices – 2 t. cinnamon, 2 t. ginger, 1/2 cloves for spice cookies. Adjust amounts to taste.Directions:
Mix together dry ingredients in a large mixing bowl. Add only 2 1/2 cups flour to start.
In a mixing bowl whip butter with sugar until fluffy. Add vanilla and beaten eggs and whip for a few more seconds until everything is mixed. Reduce mixer speed to low and pour the dry mixture in gradually. The dough will stiffen, so you may need to finish mixing by hand. Add the flour slowly after 3 cups (or not at all if the dough is dry). Dough should be a little bit sticky but still easy to roll into balls
If you want to make more than one variety of cookie, divide the dough into portions and add the optional ingredients or plan for them depending upon the cookie you want.
Drop by small spoonfuls on greased baking sheets about 2 inches apart. Bake for 6 – 8 minutes and remove onto a rack to cool.
I warn people about the chili pepper in these cookies before I serve them. Mostly because I hate watching people gag while eating something I cooked for them. If you decide to eliminate the cayenne in these cookies, they’ll still taste great, they just won’t be as “interesting”.
Inspired by the Mexican version of hot chocolate this recipe has a well rounded chocolate flavor with an after-bite of heat. These thin cookies are wonderful with ice cream or coffee or my Creamsicle Flan.
Tools: Mixer or by hand, oven
Yield: aprox. 4 doz. thin cookies
¼ cup rounded unsweetened baking cocoa
1 rounded t. dry instant coffee granules
Optional: >1 to 2 teaspoons ground cayenne pepper (adjust for desired “hotness”). I use 1 teaspoon.
1 t. ground cinnamon
½ cup (1 stick) real butter, softened to room temp. (Use a little extra butter if you prefer butter on your baking pan.)
1 cup sugar
1 t. vanilla extract
1 cup flour (rounded is OK) or slightly more*
½ t. sea salt
Preheat the oven to 350 degrees (180 Centigrade). Butter or non-stick spray pans or put baking parchment on cookie sheets.
In a mixer at medium speed; combine cocoa, cinnamon, coffee, ground peppers, butter, sugar, eggs, and vanilla. Beat for approximately one minute or until mixture changes texture and appears “whipped”. No more than 3 minutes.
Gently stir in flour and salt combination until fully integrated. No more than 1 minute. *If you want the cookie to be a bit higher, add approx. 1/3 cup more flour.
Arrange by small teaspoonfuls on the cookie sheets and bake for 8-11 minutes. If using the convection feature on your oven, bake for 8 minutes and check immediately.
OPTIONAL: You can roll the small teaspoonfuls of dough in granulated sugar before putting them on the pan. The baked cookie will sparkle with the sugar granules (and you won’t drip powdered sugar on yourself when you eat them.)
Remove from cookie sheets immediately and cool on racks.
• Dredge in 1 cup powdered sugar OR
• Frost with Kahlua glaze – 1 cup powdered sugar with 2-3 T. Kahlua. Mix well and drizzle on the cooled cookies.