Monday Recipes

Nothing like yummy vegetarian food to get the week started off just right. Today's offerings include Taco Chili and Herbed Carrot Soup. Enjoy!

VEGETABLE FAJITAS

This is from the Vegetarian Times website (posted May 10, 2017), and begins, “Colorful, sizzling vegetables, a sprinkling of vegan cheese, and you've got yourself the perfect summer meal.”

Makes 4 servings.

To view this online, click here.

Ingredients

1 recipe Mojo Chili Marinade, click here for recipe (recipe also follows)

3 medium bell peppers (one red, yellow and green), quartered

1 large red onion, cut into 1/4-inch-thick slices

4 portobello mushroom caps

4 to 6 8-inch flour tortillas

Directions

Prepare marinade in large shallow glass bowl. Add vegetables, turning to coat. Let marinate for 30 minutes or up to 2 hours, stirring occasionally.

Preheat gas grill to medium-high or prepare a hot charcoal fire. Set fine-meshed grill rack on top to heat.

Lightly oil grill topper. Grill vegetables in batches until nicely browned and tender, turning often, 5 to 10 minutes. Transfer vegetables to shallow bowl when done. When all vegetables are grilled, cut into thin strips.

Place each tortilla on grill until warm or hot according to package directions. Transfer tortillas to serving plates. Spoon about 1 cup of vegetables onto tortillas. Top each serving with shredded vegan cheese, salsa and cilantro; roll up.

Nutrition Information: Calories: 250; Carbohydrate Content: 40 g; Fat Content: 7 g; Fiber Content: 4 g; Protein Content: 7 g; Saturated Fat Content: 2 g; Sodium Content: 270 mg

MOJO CHILI MARINADE

This is from the Vegetarian Times website (June 2, 2002). Makes 1 serving.

To view this online, click here.

Ingredients

2 tsp. grated orange peel

1/2 cup orange juice

1 Tbs. fresh lime juice

1/3 cup olive oil

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1 Tbs. chili powder

1 Tbs. minced garlic

2 Tbs. minced onion

Directions

In food processor or blender, combine all ingredients, and process until smooth and well blended.

Pour marinade into large bowl. Add vegetables or other foods to be marinated, turning to coat.

If preparing ahead, store in airtight container in refrigerator up to three days. Stir well before using.

Nutrition Information: Calories: 45; Carbohydrate Content: 2 g; Fat Content: 4 g; Sodium Content: 40 mg

HERBED CARROT SOUP



From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett



2 pounds of carrots, chopped

1 large onion, diced

6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking

2 cloves garlic, crushed

4 Tbs of butter

6 C of vegetable stock

Freshly grated mace or nutmeg

Salt & pepper to taste

Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.

Note: The original recipe called for vegetable or chicken stock.

SUGAR COOKIES

This absolutely yummy treat comes from Grace Parisi on the Today show’s website. It begins, “It's cookie swap season — but unlike gingerbread cookies, sugar cookies are perfect all year round, so bookmark this recipe for your next baby shower, Halloween, Valentine's day, or — my favorite — July 9, which is National Sugar Cookie Day!

“Cookies, rolled and cut into holiday shapes then festively decorated, are essential around the holidays. And these cookies in particular are fantastically delicious and easy to bake. Plus, decorating them is a snap and the whole family can involved.

“Simply choose from three simple decorations to make them your own, brush with an egg wash and sprinkle with sugar before baking, glaze with white icing (use a squeeze bottle for easy handling) or glaze with a mix of white and colored icings.

“Make-ahead tip: These cookies can be stored between sheets of wax paper in an airtight container for up to one week.”

Ingredients

2 sticks unsalted butter, softened (8 ounces)

1 cup sugar

2 large eggs, separated

1 teaspoon pure vanilla extract

1/2 teaspoon salt

2 1/2 cups all-purpose flour, plus more for rolling

2 teaspoons lemon juice

3 cups confectioners' sugar

Sanding sugar, sprinkles, nonpareils for decorating

Preparation

Make the dough.

In a standing electric mixer fitted with a paddle attachment, beat the butter with the sugar on medium speed until fluffy, about 2 minutes. Add the egg yolks, vanilla and salt and beat until combined. Add the flour and beat on low speed until moistened. Divide the dough into 3 discs, wrap them each in plastic and refrigerate until chilled, about 30 minutes.

Roll out and stamp the dough.

Preheat the oven to 350 degrees and line 3 baking sheets with parchment. Working with one disc of dough at a time, on a floured surface, roll the dough 1/4-inch thick. Stamp out as many cookies as possible.

Time to bake!

Transfer the cookies to a baking sheet, and spread them out about 1-inch apart. Gather the scraps and re-roll to make more cookies. Bake the cookies in the center of the oven until lightly browned, 12 to 14 minutes. Let them cool slightly, then transfer the cookies to wire racks to cool completely. Repeat with the remaining dough, re-rolling the scraps.

Make the glaze.

In a bowl, whisk the egg whites until frothy. Add the lemon juice and confectioners' sugar until smooth. Spread the white glaze over the cookies, covering them completely and let them dry.

Let's decorate!

Transfer the remaining glaze to a piping bag or a squeeze bottle with a tiny tip and pipe designs all over the cookies. Sprinkle with sanding sugar, if desired. Let the cookies dry completely, then transfer them to platters to serve.

How to make alternative decorations:

1. Lightly brush the unbaked cookies with a mixture of 2 egg yolks combined with 2 tablespoons of water. Let the egg wash dry slightly, then sprinkle with sanding sugar. Bake the cookies as directed above.

2. Divide the glaze into bowls and add food coloring to each. Glaze the cookies with one solid color then pipe dots or lines onto the wet glaze. Let the cookies dry completely before serving.

VELVEETA ULTIMATE MACARONI & CHEESE

This comes from Kraft Recipes, and begins, “Cheesy and easy, this homemade stove top macaroni and cheese is a big hit with kids.”

Total Time: 20 Minutes;Prep Time: 5 Minutes; Cook Time: 15 Minutes; Makes 4 servings

View this online here.

Ingredients

2 cups elbow macaroni, uncooked

3/4 lb. (12 oz.) VELVEETA®, cut into 1/2-inch cubes

1/3 cup milk

1/4 tsp. pepper

Directions

Cook macaroni in large saucepan as directed on package; drain well. Return to pan.

Stir in remaining ingredients; cook on low heat until VELVEETA is completely melted and mixture is well blended, stirring frequently.

TACO CHILI

This was posted on the Vegetarian Times website on January 6, 2001. Makes 8 servings.

Ingredients

2 cups soy crumbles

1/2 cup canned soybeans

15-oz. can corn, drained

2 (28-oz.) cans diced tomatoes

30-oz. can chili beans

1 medium onion, diced

1 medium green bell pepper, diced

2 pkgs. taco seasoning

1 1/2 tsp. chili powder

Preparation

In large saucepan, combine all ingredients. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, 30 to 45 minutes.

Serve with low-fat shredded cheese and tortilla chips.

Cookies

Is there anything better than homemade cookies? Today's offerings include Chocolate Cherry Oatmeal Cookies and Oatmeal Cranberry Chocolate Chip Cookies. Enjoy!

SUGAR COOKIES

This absolutely yummy treat comes from Grace Parisi on the Today show’s website. It begins, “It's cookie swap season — but unlike gingerbread cookies, sugar cookies are perfect all year round, so bookmark this recipe for your next baby shower, Halloween, Valentine's day, or — my favorite — July 9, which is National Sugar Cookie Day!

“Cookies, rolled and cut into holiday shapes then festively decorated, are essential around the holidays. And these cookies in particular are fantastically delicious and easy to bake. Plus, decorating them is a snap and the whole family can involved.

“Simply choose from three simple decorations to make them your own, brush with an egg wash and sprinkle with sugar before baking, glaze with white icing (use a squeeze bottle for easy handling) or glaze with a mix of white and colored icings.

“Make-ahead tip: These cookies can be stored between sheets of wax paper in an airtight container for up to one week.”

Ingredients

2 sticks unsalted butter, softened (8 ounces)

1 cup sugar

2 large eggs, separated

1 teaspoon pure vanilla extract

1/2 teaspoon salt

2 1/2 cups all-purpose flour, plus more for rolling

2 teaspoons lemon juice

3 cups confectioners' sugar

Sanding sugar, sprinkles, nonpareils for decorating

Preparation

Make the dough.

In a standing electric mixer fitted with a paddle attachment, beat the butter with the sugar on medium speed until fluffy, about 2 minutes. Add the egg yolks, vanilla and salt and beat until combined. Add the flour and beat on low speed until moistened. Divide the dough into 3 discs, wrap them each in plastic and refrigerate until chilled, about 30 minutes.

Roll out and stamp the dough.

Preheat the oven to 350 degrees and line 3 baking sheets with parchment. Working with one disc of dough at a time, on a floured surface, roll the dough 1/4-inch thick. Stamp out as many cookies as possible.

Time to bake!

Transfer the cookies to a baking sheet, and spread them out about 1-inch apart. Gather the scraps and re-roll to make more cookies. Bake the cookies in the center of the oven until lightly browned, 12 to 14 minutes. Let them cool slightly, then transfer the cookies to wire racks to cool completely. Repeat with the remaining dough, re-rolling the scraps.

Make the glaze.

In a bowl, whisk the egg whites until frothy. Add the lemon juice and confectioners' sugar until smooth. Spread the white glaze over the cookies, covering them completely and let them dry.

Let's decorate!

Transfer the remaining glaze to a piping bag or a squeeze bottle with a tiny tip and pipe designs all over the cookies. Sprinkle with sanding sugar, if desired. Let the cookies dry completely, then transfer them to platters to serve.

How to make alternative decorations:

1. Lightly brush the unbaked cookies with a mixture of 2 egg yolks combined with 2 tablespoons of water. Let the egg wash dry slightly, then sprinkle with sanding sugar. Bake the cookies as directed above.

2. Divide the glaze into bowls and add food coloring to each. Glaze the cookies with one solid color then pipe dots or lines onto the wet glaze. Let the cookies dry completely before serving.

GRANDMA'S PEANUT BUTTER COOKIES





One of Grandma Hallock’s cookie recipes.

1/2 C butter

1/2 C peanut butter

1/2 C sugar

1/2 C brown sugar

1 egg, well beaten

1 1/4 C flour

3/4 tsp. soda

1/2 tsp. baking powder

1/4 tsp. salt

Cream butter & peanut butter together. Add sugar & brown sugar gradually & cream thoroughly. Add egg. Sift flour once before measuring. Sift flour, soda, baking powder & salt together & add to creamed mixture. Chill dough well, then form into balls the size of walnuts. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake at 375 degrees for 10-12 minutes.

GRANDMA'S OATMEAL COOKIES



Another one of my grandmother's recipes. When it came to baking, cookies were her specialty. You can also find these in my e-cookbook, Off the Wall Cooking

1 C flour

1 C brown sugar

3 C quick cooking oatmeal (NOT the instant oats!)

1 C butter or margarine

1/4 C boiling water

1 1/2 tsp. baking soda

Mix flour & brown sugar. Add oatmeal; stir. Melt butter; add to dry ingredients. Mix baking soda into boiling water; add to other ingredients, stirring well. Place batter into loaf pan, lined with aluminum foil & place in freeze for several hours. Slice & bake at 375 degrees for 10 minutes.

Oatmeal Cookie dough, taken from the freezer; showing first cuts before baking



Then cut down the center, like so:



Placed on parchment paper-covered baking sheet, for easier handling



CHOC-PEANUT FROZEN COOKIES

From an old Weight Watchers' email.

POINTS® Value: 1; Servings: 16; Preparation Time: 5 min; Cooking Time: 10 min; Level of Difficulty: Easy

This recipe begins, “ If you love dark chocolate, you're bound to love these: a decadent way to cool off on a hot summer day.”

Ingredients

1/4 cup fat-free skim milk

2 Tbsp unsweetened cocoa, powder

2 Tbsp sugar

1/4 cup chunky peanut butter

1 cup uncooked old fashioned oats

2 tsp canola oil

Directions

Mix milk, cocoa powder and sugar in a small saucepan over low heat. Bring to boil, then remove from heat. Add peanut butter and stir into mix until melted. Stir in oatmeal and oil. Drop 16 spoonfuls onto a baking sheet lined with wax paper. Freeze for at least four hours; they are better the day after you make them. Yields one cookie per serving.

CHOCOLATE CHERRY OATMEAL COOKIES

From an old Weight Watchers' email. This begins, “Moist and chewy, chocolate and cherries make these cookies sinfully rich. Make the cookie dough ahead of time, freeze it and then bake anytime for that fresh-out-of-the-oven taste.”

POINTS® Value: 2; Servings: 36; Preparation Time: 15 min; Cooking Time: 12 min; Level of Difficulty: Moderate

Ingredients

3/4 cup all-purpose flour

2 Tbsp unsweetened cocoa

1 tsp baking soda

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 tsp table salt

3/4 cup butter, at room temperature

1/2 cup sugar

3/4 cup packed light brown sugar

2 large eggs

2 1/2 cup uncooked oatmeal

1/2 cup dried cherries

Directions

Preheat oven to 350ºF.

Combine flour, cocoa, baking soda, cinnamon, nutmeg and salt together in a small bowl; set aside.

Place room temperature butter into bowl of a mixer and mix with a paddle attachment until smooth, or beat with an electric mixer. Slowly pour granulated sugar in an even stream into butter and mix on high speed until fluffy, about 3 minutes. Pour in brown sugar, mix until incorporated and then scrape mixture down from sides of bowl.

Slowly beat in each egg one at a time until incorporated. Slowly beat in flour mixture until incorporated. Scrape mixture down from sides of bowl and stir in oatmeal and then dried cherries. (Note: Freeze dough at this point or continue to step 6 for baking.)

Scoop rounded teaspoonfuls of dough onto a nonstick sheet pan, a pan lined with parchment paper or a silicon baking mat about 1 1/2 inches apart. Bake for 10 to 12 minutes, until edges are set. Cool completely. Either serve cookies or stack between sheets of waxed paper in an air-tight container and freeze for up to two weeks before serving. Yields about 1 cookie per serving.

OATMEAL CRANBERRY CHOCOLATE CHIP COOKIES

This comes from One Green Planet's e-newsletter. This vegan, gluten-free, dairy free recipe makes 21 cookies. The recipe starts out, “The slight crunch from the brown sugar, the texture of the oats, and the tart from the cranberries, along with the decadence of the chocolate chips make this cookie very special indeed. If Santa's looking for a change-up from his traditional chocolate chip cookies, or if you're searching for a special treat to share with your loved ones, these holiday cookies are sure to touch that special place in your heart. Package them up with a pretty bow, made from any number of upcycled materials, and you'll have a meaningful homemade gift anyone would love to receive.”

The recipe writer mentioned several brands that he or she uses in this recipe; I've included these in parentheses, but if you have a favorite brand to use in place of what the recipe writer uses, feel free to. Be advised, though, that if using non-gluten-free flour, the recipe, of course, won't be gluten-free.

To view this online, click here.

1 Tbsp. Ground flaxseed meal

3 Tbsp. water

1 1/2 cups gluten-free old fashioned oats

1 1/2 cups gluten-free all-purpose flour (like Bob's Red Mill GF All Purpose Baking Flour)

1 tsp. baking soda

1/2 tsp. sea salt

2/3 cup vegan butter substitute (like Earth Balance Organic Whipped Buttery Spread)

3/4 cup brown sugar

4 oz. Package sweetened dried cranberries (such as Newman's Own Organic Dried Cranberries)

2/3 cup semi-sweet dairy-free chocolate chips

Preheat oven to 375 degrees F.

Line a baking sheet with a silpat to prevent sticking, if desired. (Note: I usually use parchment paper.)

In a small bowl, make a flaxseed egg by combining flaxseed meal and water, stir and set aside.

In a medium bowl, add dry ingredients: gluten-free oats, gluten-free flour, baking soda and salt. Whisk to sift and set aside.

In a large mixing bowl add vegan butter substitute and brown sugar and beat until fluffy.

Mix in flaxseed egg until combined.

Slowly mix in dry ingredients until combined.

Stir in cranberries and non-dairy chocolate chips.

Drip spoonfuls of cookie dough onto cookie sheet.

Bake approximately 10 – 12 minutes.

Cookies

Besides having a rare Saturday post (check out my sides post), I've added a second Saturday post. This one deals with one last batch of cookies, including Triple Chocolate-Cherry Cookies and Chocolate Peppermint Bars. Enjoy!

PUMPKIN CHOCOLATE CHIP COOKIES

This is from Lena Abraham in Delish, and begins, “As soon as October hits, there's no regular chocolate chip cookies in the Delish kitchen. Adding pumpkin puree and pumpkin pie spice upgrades our basic chocolate chip cookie dough into an amazing fall dessert. These will be a hit at any bake sale or dinner party.”

Yields: 35; Prep Time: 15 minutes; Total Time: 1 hour

To view this online, click here.

Ingredients

2 1/4 c. all-purpose flour

1 tsp. baking soda

1 tsp. pumpkin pie spice

1/2 tsp. kosher salt

1 c. (2 sticks) unsalted butter, softened

3/4 c. brown sugar

1/2 c. granulated sugar

3/4 c. pumpkin purée

1 large egg

2 tsp. pure vanilla extract

2 c. semi-sweet chocolate chips

Directions

Preheat oven to 375° and line two large baking sheets with parchment paper.

In a small bowl, whisk together flour, baking soda, pumpkin spice, and salt.

In a large bowl using a hand mixer, cream together butter and sugars until light and fluffy. Beat in pumpkin, egg, and vanilla extract until combined, then add flour mixture. Beat on low until no raw flour appears, then fold in chocolate chips. Refrigerate dough for 30 minutes.

Scoop 1” balls onto prepared baking sheets, 2 inches apart, and bake until puffed up and golden around edges, about 12 minutes.

ANISE-ALMOND BISCOTTI

This comes from page 61 of the October 2005 issue of Vegetarian Times. It starts off, “Ground almonds, often sold as almond flour, give these twice-baked cookies a light, crumbly crunch. If you grind your own almonds with a mini-chopper, the flavor will be more intense.” This vegan recipe makes about 32 cookies.

To view this online, click here.

1 Tbs. whole anise seeds

1 3/4 cups whole wheat flour

1 cup almond flour or 1 cup whole almonds, ground to a powder

1/2 cup extra virgin olive oil

1/2 cup pure maple syrup

1 Tbs. vanilla extract

1 Tbs. vanilla extract

1/2 tsp. salt

1/2 cup sesame seeds

Toast anise seeds in skillet over medium heat 3 minutes, or until fragrant. Transfer to coffee grinder or mini-blender, and crush to powder.

Combine pastry flour with almond flour or ground almonds in bowl. Whisk together oil, syrup, vanilla and salt in separated bowl. Stir oil mixture into flour mixture. Cover, and let rest 20 minutes.

Preheat over to 350 degrees F. Spread sesame seeds on work surface. Shape dough into 2 8-inch logs, packing dough tightly together so it doesn’t crumble. Roll logs in sesame seeds, and place on foil-lined baking sheet. Bake 45 minutes, or until browned and firm. Set baking sheet on wire rack, and cool 5 minutes.

Cut each log into 1/3-inch-thick diagonal slices with serrated knife. Place flat side down on foil-lined baking sheets. Bake 15 to 20 minutes, or until golden brown. Cool on wire racks. Store up to 2 weeks in airtight container.

Per cookie: 110 cal; 2 g protein; 7 g total fat (1 g sat. fat); 10 g carb; 0 mg chol; 37 mg sodium; 2 g fiber; 4 g sugars

SKILLET PEANUT BUTTER CINNAMON SPICE COOKIE

This comes from Rachael Hartley, RD, LD, CDE at VeryWellFit, and begins, “This decadent yet low-carb skillet peanut butter cinnamon spice cookie is the perfect treat for someone with diabetes. It takes less than ten minutes of prep time, has only five grams of sugar per serving, and is made with blood sugar lowering cinnamon. Most importantly, it’s delicious!”

Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Servings: 16.

To view this online, click here.

Ingredients

1 large egg

1 cup natural peanut butter

1/2 cup brown sugar

1/4 cup almond meal

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon salt

Non-stick spray

2 tablespoons peanuts, optional, for garnish

Directions

Preheat oven to 350 F.

In a large bowl, beat egg until slightly frothy. Whisk in the peanut butter, brown sugar, almond meal, vanilla extract, baking soda, cinnamon, ginger, and salt until well combined.

Spray an ovenproof skillet lightly with nonstick spray. Pour batter into the skillet and spread evenly with a spatula. If desired, sprinkle the top with a few peanuts and press down slightly.

Place cookie on a rack set in the center of the oven and bake 10-12 minutes until puffed and golden around the edges. Let cool 10 minutes before cutting and serving.

Ingredient Variations and Substitutions

“This is one of my favorite treats to make because I always have the ingredients on hand! Whenever I’m craving something warm, gooey and sweet, I know this skillet cookie is only 20 minutes away.”

Nut Butters

Even in your pantry is looking bare, this recipe is easy to adapt based on what you have on hand. You can use any type of nut butter—cashew butter and almond butter both work well. And if you’re in the unfortunate situation of running out of nut butter, you can make your own by blending a rounded cup of nuts with a tablespoon of oil in the food processor until if forms a creamy spread.

Sweeteners

I made these with brown sugar, which has a richer flavor than white sugar, although you could certainly substitute it in a pinch. You could also use pure maple syrup or honey, but be sure to reduce the oven temperature by 25 degrees and cook it a couple minutes longer to prevent burning.

Nut-Free Variation

If anyone in your household is nut free, you can still make this cookie—just swap in sesame butter and leave out the almond meal. Made with sunflower seeds, it’s perfect for those with tree nut allergies.

Vegan Variation

For a vegan version, use a chia seed egg. Mix 1 tablespoon chia seeds with 3 tablespoons water and let it sit to gel for about 10 minutes before mixing in the other ingredients.

This trick is a perfect one to remember next time you run out of eggs.

More Add-Ins

If you’re feeling extra decadent, load this cookie up with lots of healthy add-ins. In the mood for something chocolatey? Swap the almond flour for 1/4 cup cocoa powder, or stir in 1/2 cup chopped dark chocolate, which is rich in antioxidant polyphenols and flavanols. Want something fruity? Stir in a handful of frozen berries. This recipe is especially delicious with frozen wild blueberries.

Make an extra nutty cookie with different kinds of nuts and seeds, like walnuts, sunflower seeds, and almonds. Add a handful or two of dried fruit along with those nuts to make a granola inspired cookie. My favorite way to enjoy this cookie is with a handful of shredded dried coconut and dark chocolate chips.

Cooking and Serving Tips

This cookie is best when it’s slightly undercooked. The center might not look fully done when you take it out, but it will continue cooking as it cools.

Be sure to use a nonstick or well seasoned cast iron skillet to prevent sticking.

CHOCOLATE PEPPERMINT BARS

This is from Melissa Clark in The New York Times cooking e-newsletter, and begins, “A little-known fact: Creamy chocolate-covered peppermint patties are not hard to make at home. Here, the minty filling and chocolate coating are layered onto a cocoa-imbued shortbread base, which adds a cookie crunch to each bite. These keep well, so you can make them a week ahead; store airtight at room temperature. They also freeze well. The coconut oil makes the chocolate coating slightly shinier and a little more brittle in a good way, so use it if you have it. But if you don't have it on hand, you can omit it.”

Yield: 36 squares; Time: 1 hour 10 minutes, plus chilling.

This was featured in“Peppermint Patties Worthy Of Dessert” and can be viewed online here.

Ingredients

For the Chocolate Shortbread:

1 cup all-purpose flour

1/2 cupgranulated sugar

2 tablespoons unsweetened cocoa powder

1/4 teaspoon kosher salt

8 tablespoons unsalted butter (1 stick)

For the Peppermint Filling and Chocolate Top:

3 1/4 cups confectioners’ sugar

3 tablespoons unsalted butter, softened

1/4 cup heavy cream

2 1/4 teaspoons/10 milliliters peppermint extract, or to taste

9 ounces bittersweet chocolate (at least 60 percent cocoa solids), chopped

1/2 teaspoon coconut oil (optional)

Preparation

Heat oven to 325 degrees. Line a 9-inch-square baking pan with parchment paper, allowing 2 inches of paper to hang over the sides.

Make the shortbread: In a food processor, pulse together flour, sugar, cocoa powder and salt. Add butter and process until a smooth dough forms. Press dough evenly into the bottom of prepared baking pan. Bake until firm to the touch, and sides of the crust are beginning to pull away from the pan, about 25 minutes. Cool completely.

Make the filling: In a mixer fitted with the paddle attachment, combine confectioners' sugar, butter, cream and peppermint extract. Beat until mixture forms a thick, smooth paste. Press filling evenly over shortbread. Chill to set the filling for at least 1 hour and up to overnight.

Use parchment paper overhang to lift the shortbread and peppermint out of the baking pan and onto a cutting board. Cut into 1 1/2-inch squares (there should be 36 squares). Place squares on a rack placed over a parchment-lined sheet tray, and let them come to room temperature for about 15 minutes.

In the top of a double boiler or in a heatproof bowl set over a pan of simmering water, melt 7 ounces chocolate, stirring occasionally, until smooth. Remove from heat, add remaining 2 ounces chocolate and let sit for 2 minutes.

Add coconut oil, if using, and stir the chocolate until smooth. Spoon 1 teaspoon chocolate on top of a cut peppermint square, using the back of the spoon to spread chocolate to the edges. Be sure to fully cover the top of the square with chocolate. (Leave the sides exposed, though it's O.K. if some of the chocolate drips down.) Repeat with remaining squares.

Let squares sit at room temperature until chocolate is set, at least 1 hour.

TRIPLE CHOCOLATE-CHERRY COOKIES

This one comes from page 62 of the November 2014 issue of Vegetarian Times. It starts off, “Cocoa powder, cocoa nibs, dried cherries, and white chocolate chips come together in a rich, tender cookie that’s as easy to make as traditional chocolate-chip cookies.” Makes 36 cookies.

To view this online, click here.

1 1/2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1/4 tsp. baking soda

7 oz. (14 Tbs.) unsalted butter, softened

1 cup plus 2 Tbs. sugar

3 Tbs. strong coffee or espresso

1 1/2 cups dried cherries

1 cup white chocolate chips

1/2 cup cocoa nibs

Preheat oven to 350°F. Line baking sheets with parchment paper.

Sift together flour, cocoa powder, and baking soda in large bowl.

Cream butter and sugar in separate bowl with electric mixer. Add coffee, and beat until smooth. Beat in flour mixture. Stir in cherries, chocolate chips, and cocoa nibs.

Use 1-oz. (2 Tbs.) ice cream or cookie scoop to shape dough into balls, and place on baking sheet 2 inches apart. Bake 8 to 12 minutes, or until centers look dry. Cool on baking sheets, then transfer to storage container.

SUGAR COOKIES

This absolutely yummy treat comes from Grace Parisi on the Today show’s website. It begins, “It's cookie swap season — but unlike gingerbread cookies, sugar cookies are perfect all year round, so bookmark this recipe for your next baby shower, Halloween, Valentine's day, or — my favorite — July 9, which is National Sugar Cookie Day!

“Cookies, rolled and cut into holiday shapes then festively decorated, are essential around the holidays. And these cookies in particular are fantastically delicious and easy to bake. Plus, decorating them is a snap and the whole family can involved.

“Simply choose from three simple decorations to make them your own, brush with an egg wash and sprinkle with sugar before baking, glaze with white icing (use a squeeze bottle for easy handling) or glaze with a mix of white and colored icings.

“Make-ahead tip: These cookies can be stored between sheets of wax paper in an airtight container for up to one week.”

Ingredients

2 sticks unsalted butter, softened (8 ounces)

1 cup sugar

2 large eggs, separated

1 teaspoon pure vanilla extract

1/2 teaspoon salt

2 1/2 cups all-purpose flour, plus more for rolling

2 teaspoons lemon juice

3 cups confectioners' sugar

Sanding sugar, sprinkles, nonpareils for decorating

Preparation

Make the dough.

In a standing electric mixer fitted with a paddle attachment, beat the butter with the sugar on medium speed until fluffy, about 2 minutes. Add the egg yolks, vanilla and salt and beat until combined. Add the flour and beat on low speed until moistened. Divide the dough into 3 discs, wrap them each in plastic and refrigerate until chilled, about 30 minutes.

Roll out and stamp the dough.

Preheat the oven to 350 degrees and line 3 baking sheets with parchment. Working with one disc of dough at a time, on a floured surface, roll the dough 1/4-inch thick. Stamp out as many cookies as possible.

Time to bake!

Transfer the cookies to a baking sheet, and spread them out about 1-inch apart. Gather the scraps and re-roll to make more cookies. Bake the cookies in the center of the oven until lightly browned, 12 to 14 minutes. Let them cool slightly, then transfer the cookies to wire racks to cool completely. Repeat with the remaining dough, re-rolling the scraps.

Make the glaze.

In a bowl, whisk the egg whites until frothy. Add the lemon juice and confectioners' sugar until smooth. Spread the white glaze over the cookies, covering them completely and let them dry.

Let's decorate!

Transfer the remaining glaze to a piping bag or a squeeze bottle with a tiny tip and pipe designs all over the cookies. Sprinkle with sanding sugar, if desired. Let the cookies dry completely, then transfer them to platters to serve.

How to make alternative decorations:

1. Lightly brush the unbaked cookies with a mixture of 2 egg yolks combined with 2 tablespoons of water. Let the egg wash dry slightly, then sprinkle with sanding sugar. Bake the cookies as directed above.

2. Divide the glaze into bowls and add food coloring to each. Glaze the cookies with one solid color then pipe dots or lines onto the wet glaze. Let the cookies dry completely before serving.

Cookies

Here are six yummy cookie recipes to help you through the holiday season, including Holiday Swirled Sugar Cookies and Santa's Trash Cookies. Enjoy!

CHEESECAKE-STUFFED RED VELVET COOKIES

This comes from the Food Network Kitchen, and begins, “The classic flavors of red velvet cake are transformed into cookies with the cream cheese baked right inside.”

Total Time: 2 hours 45 minutes; Active Time: 30 minutes; Yield: 12 cookies; Level: Easy

To view this online, click here.

Ingredients

Filling:

One 8-ounce package cream cheese, at room temperature

1/3 cup granulated sugar

2 tablespoons sour cream

1 teaspoon pure vanilla extract

Cookies:

1 2/3 cups all-purpose flour, scooped and leveled (see Cook's Note)

1/4 cup unsweetened cocoa powder, scooped and leveled

1 teaspoon baking powder

1/2 teaspoon kosher salt

1/4 teaspoon baking soda

1 1/4 cups granulated sugar

1/2 stick (4 tablespoons) unsalted butter, melted

1 tablespoon buttermilk

1 teaspoon red food coloring

1 teaspoon pure vanilla extract

2 large eggs

Confectioners' sugar, for coating

Directions

Watch how to make this recipe.

Make the filling: Line a baking sheet with parchment paper. Beat the cream cheese, granulated sugar, sour cream and vanilla in a large bowl with an electric mixer on medium speed until smooth. Spoon 1 tablespoon of the filling at a time onto the parchment so that you have 12 dollops. Freeze until solid, about 2 hours.

Make the cookies: Sift together the flour, cocoa powder, baking powder, salt and baking soda in a medium bowl. Whisk together the granulated sugar, butter, buttermilk, food coloring, vanilla and eggs in another bowl. Fold the flour mixture into the sugar mixture with a rubber spatula until smooth. Cover the bowl with plastic wrap and refrigerate until chilled, about 30 minutes (it will still be soft).

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.

Coat your hands generously with confectioners' sugar and scoop a heaping tablespoon of the cookie dough into your hand. Put one of the frozen cream cheese dollops in the middle of the dough and place another tablespoon of the dough on top of the cream cheese. Shape the dough around it to completely enclose the cream cheese, and then roll to coat in the confectioners' sugar. Repeat with the remaining dough and cream cheese, coating your hands in confectioners' sugar as needed.

Place the cookies on the prepared baking sheets about 2 inches apart. Bake until the cookies are firm around the edges and can be easily lifted with a spatula, 10 to 12 minutes. Let the cookies cool on the trays for 10 minutes, and then transfer to a cooling rack and cool completely.

Cook's Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

SANTA’S TRASH COOKIES

This recipe is from Lindsay Conchar at Delish, and begins, “Even Santa has a naughty side.”

To view this online, click here.

Note: Linday’s blog, Life, Love and Sugar is definitely worth checking out. I’ll wait while you do that!

Total Time: 25 minutes; Cook Time: 8 minutes; Level: Easy; Makes: 28 cookies

Ingredients

3/4 c. cup unsalted butter, at room temperature

1/2 c. sugar

1/2 c. brown sugar

1 large egg

2 tsp. vanilla

2 1/4 c. all-purpose flour

1 tsp. baking soda

1/4 tsp. kosher salt

1/3 c. crushed potato chips

1/3 c. Crushed Pretzels

1/3 c. semi-sweet chocolate chips

3 tbsp. red and green sprinkles

Flaky sea salt, for garnish

Directions

Preheat oven to 350º and line two cookie sheets with parchment.

Cream together butter and sugars until light and fluffy, 3 to 4 minutes.

Mix in egg and vanilla.

In another large bowl, whisk flour, baking soda, and salt. Add dry ingredients to wet and mix until smooth. Dough will be thick.

Gently stir in chips, pretzels, chocolate chips, and sprinkles.

Make tablespoon size balls of dough. Slightly press them down onto the cookie sheet and sprinkle with sea salt.

Bake until edges are just starting to get golden, 7 to 8 minutes.

Remove from oven and let cool 2 to 3 minutes, then transfer to cooling rack to cool completely.

HOLIDAY SWIRLED SUGAR COOKIES

This also comes from the Food Network Kitchen. Total Time: 4 hours; Active Time: 1 hour; Yield: 24 cookies; Level: Easy

To view this online, click here.

Ingredients

Cookies:

2 3/4 cups all-purpose flour (see Cook's Note)

1/2 teaspoon baking powder

1/4 teaspoon fine salt

2 sticks (1 cup) unsalted butter, at room temperature

3/4 cup granulated sugar

1 teaspoon vanilla extract

1 large egg

Confectioners' sugar, for dusting

Royal Icing:

One 1-pound box confectioners' sugar

2 tablespoons meringue powder

Red and green gel food coloring

Edible glitter or sprinkles, for decorating, optional

Directions

Watch how to make this recipe.

Special equipment: a 2-inch round cookie cutter

For the cookies: Whisk together the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar with an electric mixer on medium speed in a large bowl until light and fluffy, about 4 minutes. Increase the mixer speed to medium high, add the vanilla and egg and beat until incorporated. Reduce the speed to low, add the flour mixture in 2 batches and beat until just combined. Shape the dough into a disk. Wrap and refrigerate until firm, about 1 hour.

Line 2 baking sheets with parchment paper. Generously dust a work surface with confectioners' sugar. Roll out the dough to a thickness of 1/2 inch, dusting with more confectioners' sugar as needed. (Return the dough to the refrigerator if it gets too soft.) Cut out shapes with a 2-inch round cookie cutter and arrange 2 inches apart on the prepared baking sheets. Reroll the scraps and cut out more cookies. Refrigerate the cookies until firm, about 1 hour.

Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake the cookies, rotating the pans halfway through, until lightly browned around the edges, 9 to 11 minutes. Let cool completely on the baking sheets.

For the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 7 tablespoons water and beat with an electric mixer on medium-high speed until soft glossy peaks form, adding up to 8 tablespoons water if necessary to make a smooth icing that thickly coats the back of a spoon.

Line a baking sheet with parchment and set a cooling rack on top.

Put 1/4 cup icing into each of 2 small bowls. Add 9 drops red food coloring to one bowl and stir until evenly combined. Add 2 drops green food coloring to the second bowl and stir until evenly combined. Pour the remaining white icing into a clean rimmed baking sheet and spread or shake to evenly coat it. Drizzle the red icing all over the white, then drizzle the green icing over both. One at a time, put the cookies face-side down in the baking sheet icing. Take the cookies out one at a time, shaking gently to let excess icing drip off, and place right-side up on the prepared cooling rack. Decorate with edible glitter or sprinkles if desired. Let the icing harden completely before serving, about 1 hour.

Cook's Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

EGGNOG BLOSSOMS

This comes from the Food Network Kitchen, and begins, “The spicy-rich flavors of eggnog (including nutmeg, cream and rum) add a new holiday twist to a classic cookie shape, and the striped chocolate candies on top make them even more festive.”

Total Time: 1 hour 30 minutes; Active Time: 30 minutes; Yield: 24 cookies; Level: Easy

To view this online, click here.

Ingredients

1 1/4 cups all-purpose flour (see Cook's Note)

1/4 teaspoon baking powder

1/4 teaspoon kosher salt

1 stick (8 tablespoons) unsalted butter, at room temperature

3/4 cup sugar

1 tablespoon heavy cream

1 to 1 1/2 teaspoons rum extract

1 small pinch ground cloves

1 large egg yolk

4 teaspoons freshly grated nutmeg

24 foil-wrapped striped milk chocolate-white chocolate drops, such as Hershey Hugs, unwrapped

Directions

Watch how to make this recipe.

Preheat the oven to 375 degrees F and line 2 baking sheets with parchment paper.

Whisk together the flour, baking powder and salt in a medium bowl until combined. Beat the butter and 1/2 cup of the sugar with an electric mixer on medium speed in a large bowl until creamy, about 1 minute. Add the cream, rum extract, cloves, egg yolk and 2 teaspoons of the nutmeg and beat until smooth. Add the flour mixture and mix on low speed until the dough just combines.

Roll the dough into twenty-four 1-inch balls using a 1/2-ounce ice cream scoop or a tablespoon. Combine the remaining 1/4 cup sugar and 2 teaspoons nutmeg in a small bowl. Roll the balls in the spiced sugar to coat, and then arrange 2 inches apart on the prepared baking sheets.

Bake the cookies, rotating the baking sheets front to back and top to bottom halfway through, until golden brown at the edges, about 14 minutes. Remove the baking sheets from the oven, place on wire racks and immediately press a chocolate drop in the center of each cookie while it is still soft and warm. Do not move the cookies until the chocolate has completely set and the cookies are cool, at least 1 hour.

Cook's Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

PEANUT BUTTER SNOWBALLS

This comes from the Recipe Lion Test Kitchen, and begins, “Peanut Butter Snowballs are a new twist on the classic snowball cookie recipe. This Christmas cookie recipe uses peanut butter in the filling and, instead of being dusted with powdered sugar, white chocolate coats the outside. Sprinkle the tops with silver sugar sprinkles if you want to go above and beyond (The sprinkles make them look super fancy). This 5 ingredient dessert recipe makes 24-30 balls, so make sure you share them. Otherwise, you may end up eating them all yourself before you know it!”
Makes: 24 snowballs; Chilling Time: 30 minutes.

To view this online, click here.

Ingredients

1 cup powdered sugar, plus 2 tablespoons

3 tablespoons soft butter

1/2 cup creamy peanut butter

12 ounces white chocolate candy coating

sprinkles for decorating

Instructions

Line a cookie sheet with parchment or waxed paper.

Combine 1 cup powdered sugar, butter and peanut butter in a large bowl, stirring until completely mixed and smooth.

Sprinkle the remaining powdered sugar on a clean work surface and form the dough into a log shape 12 inches long. Cut into inch pieces and roll each between your palms to make smooth balls. Place on the prepared bake sheet and chill in the refrigerator for 30 minutes.

In a medium bowl, melt the candy coating in 30 second intervals in the microwave, stirring until completely smooth. Dip the balls into the candy coating, return to the lined sheet and add sprinkles as desired while coating is still wet. Return to the refrigerator until ready to serve.

SUGAR COOKIES

This absolutely yummy treat comes from Grace Parisi on the Today show’s website. It begins, “It's cookie swap season — but unlike gingerbread cookies, sugar cookies are perfect all year round, so bookmark this recipe for your next baby shower, Halloween, Valentine's day, or — my favorite — July 9, which is National Sugar Cookie Day!

“Cookies, rolled and cut into holiday shapes then festively decorated, are essential around the holidays. And these cookies in particular are fantastically delicious and easy to bake. Plus, decorating them is a snap and the whole family can involved.

“Simply choose from three simple decorations to make them your own, brush with an egg wash and sprinkle with sugar before baking, glaze with white icing (use a squeeze bottle for easy handling) or glaze with a mix of white and colored icings.

“Make-ahead tip: These cookies can be stored between sheets of wax paper in an airtight container for up to one week.”

Ingredients

2 sticks unsalted butter, softened (8 ounces)

1 cup sugar

2 large eggs, separated

1 teaspoon pure vanilla extract

1/2 teaspoon salt

2 1/2 cups all-purpose flour, plus more for rolling

2 teaspoons lemon juice

3 cups confectioners' sugar

Sanding sugar, sprinkles, nonpareils for decorating

Preparation

Make the dough.

In a standing electric mixer fitted with a paddle attachment, beat the butter with the sugar on medium speed until fluffy, about 2 minutes. Add the egg yolks, vanilla and salt and beat until combined. Add the flour and beat on low speed until moistened. Divide the dough into 3 discs, wrap them each in plastic and refrigerate until chilled, about 30 minutes.

Roll out and stamp the dough.

Preheat the oven to 350 degrees and line 3 baking sheets with parchment. Working with one disc of dough at a time, on a floured surface, roll the dough 1/4-inch thick. Stamp out as many cookies as possible.

Time to bake!

Transfer the cookies to a baking sheet, and spread them out about 1-inch apart. Gather the scraps and re-roll to make more cookies. Bake the cookies in the center of the oven until lightly browned, 12 to 14 minutes. Let them cool slightly, then transfer the cookies to wire racks to cool completely. Repeat with the remaining dough, re-rolling the scraps.

Make the glaze.

In a bowl, whisk the egg whites until frothy. Add the lemon juice and confectioners' sugar until smooth. Spread the white glaze over the cookies, covering them completely and let them dry.

Let's decorate!

Transfer the remaining glaze to a piping bag or a squeeze bottle with a tiny tip and pipe designs all over the cookies. Sprinkle with sanding sugar, if desired. Let the cookies dry completely, then transfer them to platters to serve.

How to make alternative decorations:

1. Lightly brush the unbaked cookies with a mixture of 2 egg yolks combined with 2 tablespoons of water. Let the egg wash dry slightly, then sprinkle with sanding sugar. Bake the cookies as directed above.

2. Divide the glaze into bowls and add food coloring to each. Glaze the cookies with one solid color then pipe dots or lines onto the wet glaze. Let the cookies dry completely before serving.