Cookies - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with cookies.

If you love cookies, today's post is the perfect one for you. Check out the Perfect Black and White Cookies, the DoubleTree Signature Cookies, or any of the other yummy cookie recipes in today's post. Enjoy!

LEMON BUTTER COOKIES

This is from Diana Rattray on The Spruce Eats. Diana wrote, “These lemon butter cookies are delicious little snowballs full of vibrant lemon flavor. Fresh finely grated lemon zest and lemon juice flavor the cookies perfectly, and the powdered sugar coating makes them extra special. I add chopped walnuts to the cookies but they may be made with chopped pecans or no nuts at all.

“Bake these easy lemon butter cookies for a special occasion or family treat. They're perfect for a party or holiday. Bake them for Easter or a spring or summer event.

“The recipe is easily scaled up for a party or bake sale event. See the tips and variations for a few more ideas and tips for freezing cookies.”

Total: 30 mins; Prep: 15 mins; Cook: 15 mins; Yield: 2 to 3 Dozen (24 servings)

To view this yummy, lemony recipe online, click here.

Ingredients

1-3/4 cups all-purpose flour (8 ounces)

1/4 teaspoon baking soda

1/4 teaspoon cream of tartar

1/2 teaspoon salt

1/2 cup butter (unsalted, softened)

2/3 cup sugar (granulated)

2 teaspoon lemon peel (finely grated)

1 large egg

3 tablespoons lemon juice (fresh)

1/2 cup walnuts (finely chopped)

1/4 cup powdered sugar

Directions

Heat the oven to 350 F.

Line a baking sheet with parchment paper or grease the pan lightly.

In a medium bowl, combine the flour, baking soda, cream of tartar, and salt. Blend thoroughly with a spoon or whisk. Set aside.

In a large mixing bowl with an electric mixer, cream the butter and granulated sugar until light and fluffy, about 4 to 5 minutes.

Beat the egg and lemon zest into the creamed mixture, and then add the lemon juice.

Gradually stir the flour mixture into the first mixture until well blended.

Fold in the chopped walnuts.

With floured hands, shape the dough into small balls and arrange on the prepared baking sheet about 2 inches apart. The cookies will spread just slightly.

Bake the lemon cookies for about 12 to 16 minutes, or until the cookies are lightly browned on the bottoms.

Remove the cookies from the baking sheet to a rack and let them cool.

Using a mesh sieve or sifter, sprinkle the cooled cookies with confectioners' sugar.

Makes about 2 to 3 dozen cookies.

Tips and Variations

If you'll be freezing the cookies, omit the powdered sugar coating. Put the cookies in containers separated with sheets of wax paper and freeze for up to 4 months. Defrost the cookies and place them on a rack. Sift powdered sugar over them.

Omit the chopped walnuts or replace them with chopped pecans or toasted coconut.

Add a teaspoon of dried ground lavender flowers to the flour mixture.

If you are using salted butter, reduce the salt slightly to a scant 1/2 teaspoon.

DOUBLETREE SIGNATURE COOKIE

This came from the DoubleTree by Hilton's newsroom. The recipe begins, "For the first time ever, DoubleTree by Hilton is sharing the official bake-at-home recipe for the brand’s beloved and delicious chocolate chip cookie, so at-home bakers can create the warm and comforting treat in their own kitchens." Makes 26 cookies

To view this online, go to https://newsroom.hilton.com/static-doubletree-reveals-cookie-recipe.htm.

Ingredients

1/2 pound butter, softened (2 sticks)

3/4 cup + 1 tablespoon granulated sugar

3/4 cup packed light brown sugar

2 large eggs

1-1/4 teaspoons vanilla extract

1/4 teaspoon freshly squeezed lemon juice

2-1/4 cups flour

1/2 cup rolled oats

1 teaspoon baking soda

1 teaspoon salt

Pinch cinnamon

2-2/3 cups Nestle Tollhouse semi-sweet chocolate chips

1-3/4 cups chopped walnuts

Directions

Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.

Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.

With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.

Remove bowl from mixer and stir in chocolate chips and walnuts.

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.

Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.

Remove from oven and cool on baking sheet for about 1 hour.

Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.

STRAWBERRY MAPLE OAT COOKIES

This is from Crofter’s Organic, and was featured in the December 2018 issue of Taste For Life, which I’d picked up at one of my favorite places, Rollin’ Oats in St. Petersburg, Florida. If you’re ever in St. Pete (especially if you live nearby), check it out!

Anyway, the recipe begins, “This recipe is far from your grandma’s oatmeal cookie. These cookies are the epitome of summer - chewy oatmeal goodness bursting with juicy strawberry flavor all thanks to our strawberry premium fruit spread. Count us in. This flavor combination is one for the books and will take your cookie game to the next level. Not to mention, they’re healthier than your average cookie but shhh no one needs to know. That’s because they taste great. Give them a try and see for yourself! Yum!”

Serves 6 - 8; Prep Time: 10 minutes; Cook Time: 15 minutes.

Check them out online at https://croftersorganic.com/recipe/strawberry-maple-oat-cookies/.

Ingredients

1 cup rolled oats

3/4 cup whole wheat flour

1 teaspoon baking powder

1/4 teaspoon Himalayan salt

1 teaspoon Ceylon cinnamon

1/2 teaspoon cardamom powder

1/2 cup coarsely ground walnuts

1 egg

2 tablespoons coconut oil melted and cooled

1 teaspoon vanilla extract

1/2 cup maple syrup

1 cup Crofter’s Organic Strawberry Premium Fruit Spread

Directions

In a bowl, mix the dry ingredients - flour, oats, baking powder, and salt. Add spices and walnuts. Mix all together until combined.

In a separate bowl whisk the egg, coconut oil, vanilla, and maple syrup. Mix well with a whisk until well combined.

Add the dry ingredients to the wet mixture and mix. Finally, stir in the diced strawberries. Mix gently with a spoon. Let the mixture sit for few minutes.

Preheat oven to 356F (180C). Line a large baking sheet with parchment paper.

With a scoop or spoon, scoop the dough, and place it on the baking sheet. Arrange the cookies 2-inches apart. Slightly flatten the dough with the spoon.

Bake 12-15 minutes until the edges of the cookies begin to brown.

Remove cookies from the oven, and let them cool for few minutes on a baking sheet. Then transfer cookies to a wire rack to cool completely.

PERFECT BLACK AND WHITE COOKIES

This is from Melissa Clark at The New York Times cooking e-newsletter. Melissa wrote, “Tender, moist and scented with vanilla, almond and lemon, these classic confections popular all over the Midwest and the state of New York are more cake than cookie, with a fine crumb and velvet texture from the sour cream in the batter. Even better, they are glazed with both vanilla and chocolate, so you don’t have to pick favorites. These are best eaten within 24 hours of baking, when the cake is at its softest and the glaze at its snappiest. But if you store them in an airtight container at room temperature, they’ll be good for a few days longer.”

Yield: 12 to 14 cookies; Time: 1 hour, plus cooling

To view this online, go to https://cooking.nytimes.com/recipes/1020254-perfect-black-and-white-cookies.

Ingredients

For the Cookies:

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon fine sea salt

1/4 teaspoon baking soda

1/3 cup sour cream or whole-milk yogurt

1/3 cup whole milk

2 teaspoons vanilla extract

1 teaspoon finely grated lemon zest

1/4 teaspoon almond extract

1/2 cup unsalted butter (1 stick), at room temperature

3/4 cup plus 2 tablespoons granulated sugar

2 large eggs, at room temperature

For the Glaze:

2-1/2 cups confectioners’ sugar

Boiling water, as needed

1-1/2 tablespoons light corn syrup

1 teaspoon vanilla extract

Pinch of fine sea salt

2-1/2 ounces unsweetened chocolate, melted and cooled

2-1/2 tablespoons unsweetened Dutch-process cocoa powder

Preparation

Heat oven to 375 degrees. Arrange racks in top and bottom thirds, and line two rimmed baking sheets with parchment paper.

In a large bowl, whisk together flour, baking powder, sea salt and baking soda. In a medium bowl, whisk together sour cream, milk, vanilla, lemon zest and almond extract.

In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until combined, scraping the sides of the bowl as necessary.

Reduce speed to low and beat in 1/3 of the flour mixture, then 1/3 of the sour cream mixture. Repeat until both mixtures are incorporated, scraping sides of bowl as necessary. (Mixture will be the consistency of thick poundcake batter.)

Dollop heaping 1/4-cup scoops of batter onto prepared baking sheets, spacing them 2 inches apart. (You should have 12 to 14 cookies.) Bake for 6 minutes. Rotate the baking sheets. Continue to bake until the cookies have firmed up and spring back when lightly pressed in the center, 6 to 9 minutes. (They’ll brown only on the bottoms.) Take care not to overbake, or they will dry out.

Transfer baking sheets to wire racks and let cool for 15 minutes, then transfer cookies directly to racks to cool completely.

While the cookies cool, make the glaze: Place the confectioners’ sugar in a medium bowl and whisk in 3 tablespoons boiling water, the corn syrup, vanilla and salt. Continue to whisk, adding more boiling water as needed, until you have a thick yet spreadable frosting that is the texture of hot fudge sauce. (Too thick is preferable to too thin.) Flip each cookie over and spoon glaze over half of its flat side, spreading to edges with the back of the spoon. Place on wire rack to set. You will have vanilla frosting left over.

Whisk melted chocolate into vanilla frosting, then whisk in cocoa and enough room temperature water to make a thick yet spreadable glaze. Glaze the bare half of each cookie. Let glaze set for at least 1 to 2 hours before serving.

CHOCOLATE FUDGE COOKIES

This is from the infamous long-since-forgotten emailing list. Prep: 15 min.

This begins, “This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.”

Ingredients

1-1/2 cups unsalted butter

3 cups sugar

1/4 cup plus 2 Tbs. cocoa powder

3/4 cup milk

4 cups quick oatmeal

1 tsp. vanilla extract

2 cups walnuts, chopped

1 cup raisins (optional)

Directions

Combine butter, sugar and cocoa in heavy saucepan over medium heat. Stir until butter is melted and mixture is combined. Stir in milk. Increase heat to high and bring to boil. Let boil 1-1/2 minutes, stirring constantly. Remove from heat and stir in remaining ingredients until mixed thoroughly. Drop by tablespoonfuls onto waxed paper. Set aside to dry completely.

RAISIN OATMEAL COOKIES

This also comes from the infamous long-since-forgotten emailing list, though it looks like it might have been from a diabetic list.

Yield: 2-1/2 dozen cookies (1 per serving)

Ingredients

6 tablespoons margarine, softened

1/4 cup fat-free sour cream

1 egg

1 teaspoon vanilla

1 cup packed light brown sugar

1-1/2 cups quick-cooking oats

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 cup raisins for baking

Directions

Mix margarine, sour cream, egg, and vanilla in large bowl; mix in brown sugar. Mix in combined oats, flour, baking soda, baking powder, and cinnamon. Mix in raisins.

Drop dough onto greased cookie sheets, using 2 tablespoons for each cookie. Bake at 350 degrees F. until browned, 12 to 15 minutes. Cool on wire racks.

Nutritional Information Per Serving (1 cookie): Calories: 90, Fat: 2.7 g, Cholesterol: 7.1 mg, Sodium: 57 mg, Protein: 1.5 g, Carbohydrate: 15.3 g

Diabetic Exchanges: 1 Bread/Starch, 1/2 Fat

Taco Tuesday

It's time for another Taco Tuesday. Today's offerings include Mushroom, Corn and Poblano Soft Tacos with Avocado Cream and Spicy Grilled Tempeh Tacos with Frijoles Molidos and Homemade Sour Cream. Enjoy!

VEGETARIAN MUSHROOM TACOS

This was on the Runner’s World website (posted September 27, 2012), and begins, “Get the flavors of Tacos al Pastor, minus the meat...

“Back when I first became a vegetarian, I thought about meat all the time. I missed it. So I pulled the classic rookie-vegetarian move of trying to recapture the magic of my favorite meals through a steady intake of Chik Nuggets, Tofu Pups, and other dubious miracles of modern culinary science. Imitation meat products (well, and 'newly minted vegetarian smugness') were the staples of my new diet—a lifestyle I later learned goes by the glamorous name of 'junk-food vegetarianism.' Ah, the folly of herbivorous youth.

“Now, after more than 10 years off the meat wagon, I don’t fantasize about meat—or even unhealthy tofu substitutes—at all. I’ve found that some of the 'meatier' vegetarian meals can be made almost entirely from plants, eliminating the need for overly processed soy.

“That’s why I love these mushroom tacos. They have the rich flavor of a slow-cooked pork taco and a satisfying meaty texture. But unlike with pork, mushrooms start out tender and only take about 10 minutes or so on the stove. Plus mushrooms are cholesterol-free, fat-free, full of vitamins, and are rumored to have mystical cancer-fighting properties. It's hard to go wrong when you throw “cancer-fighting” into the mix.

“My partner invented this recipe based on the seasonings that go into Tacos al Pastor. Minus the pineapple and coke, but if you want to experiment with those too, knock yourself out. It's a fast and filling recipe that’s super easy to make for a large crowd.”

Recipe feeds 2-3 runners; Time needed: 30-45 minutes

View this online at https://www.runnersworld.com/nutrition-weight-loss/a20787900/recipe-vegetarian-mushroom-tacos/.

Ingredients

Pound of scrubbed assorted mushrooms (creminis and portabellos work well)

1 yellow onion

2 cloves garlic

6 small corn tortillas

1 orange

1 lime

1 teaspoon cumin

2 teaspoons dark chili powder

1 teaspoon oregano

3 tablespoons extra virgin olive oil

Salt to taste

Cilantro

Directions

Dice up one onion, setting aside three tablespoons for onion topping. Cut mushrooms into large chunks.

Heat oil in a large skillet over medium high-heat. Add onions and mushrooms and sauté for about 10 minutes until onions are tender and mushrooms begin to brown.

Mince garlic. Juice orange and lime. Reserve two wedges of lime.

Add garlic, cumin, oregano, and chili powder to onions and mushroom.

Saute for 30 seconds until garlic is aromatic, then add orange and lime juice, along with about a teaspoon of salt.

Cook for two to three minutes until the juice reduces.

Heat tortillas individually in a dry pan on the stove or all together wrapped in a towel in the microwave.

Spoon mushroom mix into tortillas and garnish with reserved raw onion and chopped cilantro. Enjoy!

SPICY GRILLED TEMPEH TACOS WITH FRIJOLES MOLIDOS AND HOMEMADE SOUR CREAM [VEGAN, GLUTEN-FREE]

This recipe comes from OneGreenPlanet, and is Dairy Free; Gluten-free; Vegan; Wheat Free.

To view this online, click here.

Ingredients

For the Tempeh and Tacos:

Tempeh, as needed

Spicy bean paste, as needed

Tortillas (gluten-free if necessary)

Pico de gallo

Guacamole

For the Frijoles:

6 cloves roasted garlic

4-5 cups cooked red beans

1 teaspoon sea salt

2 teaspoons cumin

Juice of 2 limes

1 teaspoon olive oil

1/4 teaspoon cayenne or chipotle

1/2 teaspoon smoked paprika

For the Sour Cream

1 cup raw, pre-soaked cashews

1 cup rejuvelac (see notes)

1/2 teaspoon coarse sea salt

Preparation

Brush the tempeh with the bean paste and then grill.

Lightly grill tortillas for about 30 seconds/side.

To make the sour cream, put all ingredients in a high-speed blender and run until very smooth. Then set out in a covered glass container to culture for at least 24 hours. Taste for sourness. Colder climates will require more time. 24 hours at 85°F is about perfect. Refrigerate until thickened.

To make the beans, roast your garlic or pan fry them whole in a skillet until brown. Then cook the beans a minute or two longer than normal, drain, but reserve your bean juice.

Mash the garlic cloves with a fork, then add the beans and spices over low heat. Allow them to simmer for a couple minutes while you go to work with a potato masher. Add the lime juice, olive oil, and bean juice to keep the mixture soft and workable.

Assemble tacos and add pico de gallo and guacamole.

Notes:

Rejuvelac is a fermented liquid you can buy online or make at home.

MUSHROOM, CORN AND POBLANO SOFT TACOS WITH AVOCADO CREAM

I originally found this at Oh My Veggies. The site has a mess of taco recipes from different places, which can be found here.

From Garnish with Lemon. View this online at http://www.garnishwithlemon.com/mushroom-corn-and-poblano-soft-tacos-with-avocado-cream/ Yields 5.

Ingredients

2 tablespoons olive oil, divided

1 (8-ounce) package mushrooms, sliced

1 cup chopped onion

1 teaspoon dried oregano

1 garlic clove, minced

1 teaspoon chili powder

1 teaspoon ground cumin

1 large poblano pepper, seeded and chopped (about 1/2 cup)

1 1/2 cups fresh or frozen corn

1 (14.5-ounce) can black beans, rinsed and drained

1/2 cup salsa

2 tablespoons fresh lime juice, divided

1 teaspoon hot sauce (or more, depending on your preference)

Kosher salt

10 taco-sized corn or flour tortillas

1 ripe avocado, peeled, pitted and diced

1/2 cup sour cream

Chopped fresh cilantro, for garnish

Directions:

Heat 1 tablespoon oil in a large skillet over medium heat. Add mushrooms to the pan and cook for 5 minutes, stirring occasionally. Add remaining tablespoon of oil to the pan. Stir in onions, oregano, garlic, chili powder, cumin and poblano pepper and cook for another 5 minutes, stirring occasionally. Add corn and beans to the skillet and cook for 5 minutes, stirring occasionally. Remove pan from heat and stir in salsa, 1 tablespoon lime juice and hot sauce. Season to taste with salt.

Place avocado, sour cream and remaining lime juice in a blender and blend until smooth. If avocado cream is too thick, add additional lime juice to reach desired consistency. Season to taste with salt.

Warm tortillas according to package directions. Spoon mushroom mixture into tortillas, garnish with avocado cream and chopped cilantro. Serve.

VEGAN POTATO TACOS (TACOS DE PAPA)

This is from Brittany Mueller, who runs I Love Vegan with her other half, William. The recipe begins, “This recipe has overhauled my taco game,” while writing, “Crispy fried tacos filled with smoky cumin-spiced potatoes, pico de gallo, avocado, tomato, and cilantro. Super easy and insanely delicious!”

Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 10 tacos

You can check out this recipe on their site at https://www.ilovevegan.com/vegan-potato-tacos-tacos-de-papa/. And while you’re there, be sure to sign up for their email updates. You won’t regret it!

Ingredients

1.5 lbs (1/2 bag) of The Little Potato Company’s Little Charmers (Creamer potatoes), halved

Salted water, for boiling potatoes

2 tbsp vegan butter or olive oil

3 cloves garlic, minced

1/2 tsp ground cumin

1 tsp salt

Black pepper, to taste

2 tbsp adobo sauce (from a can of chipotle peppers)

8–12 corn tortillas

Canola or sunflower oil, for frying tortillas

To serve: pico de gallo (salsa fresca), sliced avocado, chopped tomato, cilantro, and lime wedges

Directions

Add halved potatoes to a large pot of cold, salted water. Bring to a boil over high heat. Boil for 10-15 minutes, or until potatoes are tender. Drain.

Heat vegan butter or olive oil in a frying pan over medium heat. Add minced garlic and cook for 1 minute. Add drained potatoes and cook, stirring occasionally, for 5 minutes.

Add cumin, salt, black pepper, and adobo sauce. Stir well. Cook for about 5 minutes.

Mash 1/3-1/2 of the potatoes and mix well. Taste and adjust seasoning. Set aside.

Prep your desired toppings before frying corn tortillas.

In a large frying pan, heat a generous amount of oil over medium-high heat (1/4” deep.) Allow plenty of time for the oil to get up to temperature (if the oil isn’t hot enough your tacos will be greasy.) Add 1-2 corn tortillas (don’t crowd the pan) and fry for 20-30 seconds. Flip tortillas and fold them roughly in half, fry for 15-20 seconds, flip and fry the other side for 15-20 seconds (until both sides are golden brown.) Drain on a cooling rack with an absorbent kitchen towel (or paper towel) underneath to absorb excess oil.

While tacos are still hot, gently spread them open, add 1/4-1/3 cup potato filling. Top with pico de gallo, fresh avocado, chopped tomato, and cilantro. Serve with a wedge of lime.

Notes:

Crispy Tortilla Frying Tip:

Adjust the heat as needed. If the oil isn’t hot enough the tacos shells will cook too slowly and absorb excess oil. If the oil is too hot, the tortillas will get crisp too quickly and you’ll struggle to fold them over to make the classic crispy taco shell shape.

You don’t need much oil, about 1/4 inch in the pan will do. Add more as needed. To save on oil, use a smaller pan for frying.

Use tongs to flip and fold tortillas while frying.

SALSA ROJA BLACK BEAN TACOS

This yummy taco recipe was updated on the Vegetarian Times website on April 30, 2020. It begins, “Salsa roja is a cooked salsa made with skillet- or grill-blackened onions, tomatoes, and garlic. Serve in warmed corn tortillas.”

Makes 4 servings

View this online at https://www.vegetariantimes.com/recipes/salsa-roja-black-bean-tacos.

Ingredients

1 large onion, quartered, divided

2 round or plum tomatoes

2 cloves garlic, peeled

1 chipotle chile in adobo sauce, plus 1/2 tsp. adobo sauce

1 15-oz. can black beans, rinsed and drained

Preparation

Cut one-quarter of onion into 3 or 4 chunks. Chop remaining three-quarters of onion, and set aside.

Place medium skillet over medium-high heat. Char onion chunks, tomatoes, and garlic cloves in dry skillet 10 minutes, turning occasionally. Remove onion and garlic to plate while tomatoes continue 
to blacken. Break up tomatoes with wooden spoon or spatula; return onion and garlic to skillet. Add chipotle chile, adobo sauce, and 1 cup water. Bring to a simmer, reduce heat to medium-low, and simmer 15 minutes. Transfer to blender, and blend until smooth.

Wipe out skillet, and coat with cooking spray. Heat over medium heat. Add chopped onion, cover, and cook 5 minutes, or until translucent. Add beans and salsa roja, and cook 3 to 4 minutes, or until thickened.