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WHITE CHOCOLATE CRANBERRY BUTTER COOKIES

They’re not too sweet, a little chewy from the cranberries, soft, and crumbly like your traditional butter cookie. Without a doubt it’s easy to lose track how many you’ve eaten in one sitting. I swear they magically appear in my hand, I’m not sure how it happens.

I love things during the holidays for a classy look on some dessert options but not much has stopped me from making these during any other time of the year in the past. If you’re in the mood for any kind of cook at any time of year, no one can tell you no and stop you! Just a fair warning, you’ll probably want to double up the recipe. You’ll see why! 🙂


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WHITE CHOCOLATE CRANBERRY BUTTER COOKIES
Servings
dozen
Ingredients
Servings
dozen
Ingredients
Instructions
  1. Preheat oven to 350 F degrees.
  2. Combine the flour and baking powder in a large bowl and set aside. 
  3. Cream the sugar and butter in your stand or hand held mixer then add the egg and extracts until well combined. 
  4. Gradually add the flour mixture to the sugared butter and beat until just combined. Make sure to scrape down the sides of the bowl, especially the bottom.
  5. Add the chopped white chocolate chips and cranberries. Use a large spoon to fold everything together in the cookie dough.
  6. Line a baking sheet with parchment paper. Use a medium (1.5 tablespoon) cookie dough scooper to scoop each butter cookie onto the baking sheet. Use the back of a teaspoon and flatten the center of the cookie with an imprint.
  7. Bake at 350 F degrees for about 10 to 12 minutes.  Let them sit a few minutes to cool before removing.

LOW CARB CHOCOLATE CHIP COOKIES

These cookies are made with almond flour (blanched, but almond meal works too), and you’ll find that almond flour bakes a little bit darker than your usual all-purpose flour. So, don’t let the dark edges that appear almost burnt turn you away. These are crunchy, crumbly on the outside with a nice caramel flavor with a soft center. And I kid you not they taste even better frozen. Which is the weirdest thing I have ever heard of but it’s no joke. The best part about that is you can make a huge batch of these, keep in the freezer for longer shelf life, eat frozen or let them thaw. And, if you want them to taste like they’re fresh out of the oven you can stick a few in the microwave for 5-10 seconds depending on your microwave.

I’ve been on a mission the last few months to find healthier alternatives to pretty much anything edible without so much sugar and refined carbohydrates. Had I not gone on that mission I would’ve never discovered how amazing going keto with a chocolate chip cookie recipe would be. It’s so amazing that quite frankly, I don’t care to have another regular chocolate chip cookie ever again. For the brown sugar substitute, there are tons of brands with different ingredient options out there that you can choose from. But personally I like the ones that use stevia.

The carb count is ridiculously low at about 40 grams of carbs for the entire batch of approx. 3 dozen cookies should you use chocolate chips sweetened with stevia like Lilly’s Chocolate Chips. Which means just a few carbs per cookie max. Just keep in mind though, while these are much healthier to eat, they still are high calorie so that doesn’t mean you can eat a ton of them and not gain some weight! Lastly, when using a cookie dough scooper to portion out the cookies I like to use a spoon wrapped in plastic wrap to squash them a little for a proper cookie shape. Although, you don’t have to! If you don’t, you’ll want to bake them an extra minute or two so the center gets cooked through.

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LOW CARB CHOCOLATE CHIP COOKIES
Servings
dozen
Ingredients
Servings
dozen
Ingredients
Instructions
  1. In a large bowl mix the almond flour, baking soda, baking powder, and salt together. Set aside.
  2. Combine the butter, coconut oil, and brown sugar substitute together in a standing mixer. Then, add the vanilla extract and eggs.
  3. Once everything is mixed well, add the flour in two parts.
  4. Toss in the chocolate chips and use a large spoon to mix them into the dough.
  5. Use a tablespoon cookie dough scooper to evenly portion out the cookies onto a baking sheet with parchment paper.
  6. Bake at 375 F degrees for about 11-13 minutes. Let cool before transferring to a plate.

ANISE PIZZELLE

I don’t think you can get anymore ancient and traditional with an Italian sweet treat than a Pizzelle! These scrumptious things that tastes similar to a waffle cone go way back into ancient Rome where they used the pizzelle iron over open fire. Nowadays, luckily we have electric ones that make the whole process super fast with hardly any mess. You’ll find these during Christmas time, Easter and other special occasions. You can make other flavors other than anise, such as vanilla, hazelnut, chocolate and lemon. Also when they’re still hot you can wrap them around a wooden dowel to make cannoli shells, shape into a waffle cone, bowl, pretty much anything you want.

You can find a Pizzelle Press pretty much anywhere on the internet for about $50. Amazon.com is always the best way to go but you can also find them at gourmet stores like Sur La Table where I found my Pizzelle Pro Toscano by ChefsChoice.

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ANISE PIZZELLE
Servings
cookies
Ingredients
Servings
cookies
Ingredients
Instructions
  1. In a large bowl whisk the flour, baking powder, and anise seeds together.
  2. With an electric stand mixer beat the eggs and sugar together for about 2-3 minutes until fluffy.
  3. Add the butter, vanilla extract, and anise extract. Once they’re well incorporated then add the bowl of flour and baking powder in two parts; giving the wet ingredients a chance to absorb the flour.
  4. Bake one tablespoon full of the batter on each mold for about 30 seconds. Use a metal spatula to remove the pizzelles and place on a rack to cool.
Recipe Notes

When placing the batter on the molds, place it more off-centered towards the back of the circular mold so that when you close the top it will press evenly.

PIGNOLI COOKIES

These are my number one absolute favorite cookie of all time. They remind me of childhood. They remind me of good times during the holidays. It reminds me of the massive gatherings during the holidays with family and amaretto is my favorite flavor. Pignoli means “pine nuts” in Italian hence the pine nuts topped on these unique cookies. They’re most commonly found in Sicily but you can pretty much find them anywhere during the holidays. Because pine nuts are expensive and so is almond paste (the main ingredient), these are typically made only during the holiday season or a special occasion.

While pignoli cookies are a more of a luxury to make than your typical average cookie, they are super easy to make and require not a whole lot of time at all. The outside should have a light crusty crunch that leads you to a center right under the pine nuts to a chewy bite that will melt in our mouth like heaven! If you love almond paste, amaretto (almond) liqueurs then without a doubt you’ll be wanting to make these every year.

When you’re making the dough, you’ll come to find that it’s very sticky and difficult to use a spoon to place the cookies on a baking sheet without creating a big ole mess. So, save yourself the TIME & STRESS and go buy yourself a medium-sized cookie dough scooper (holds about 1.5 tablespoons in a scoop)! You can find these almost anywhere nowadays. I got mine through Amazon Prime for about $6 and it showed up in two days. The OXO Good Grips brand for this particular baking tool is fantastic and does not rust!

Print Recipe
PIGNOLI COOKIES
Servings
cookies
Ingredients
Servings
cookies
Ingredients
Instructions
  1. Have ready two large cookie sheets lined with parchment paper and a medium cookie dough scooper (1.5 tablespoons).
  2. Crumble up the almond paste with your fingers into a bowl of a standing mixer. Then, run it through together with the sugar until it’s almost incorporated (It will appear as pebbles covered in sugar).
  3. Add one egg white at a time until the dough smoothes out. Then, add in the powdered sugar, flour, and almond extract until it’s well mixed together. The dough will appear sticky and very moist.
  4. Use the cookie dough scooper to place the cookie dough onto a cookie sheet. Cover the top of each one with pine nuts (about 15-20 pine nuts each).
  5. Bake at 350 F degree for about 10 - 12 minutes or until the bottom edges are golden.

PUMPKIN SNICKERDOODLES

I’m pretty new to a Snickerdoodle. And I’ll say it’s not easy to forget its light fluffiness of amazing cinnamon sugar even when you’ve only had it once. It’s really a perfect all year ’round cookie for any occasion. But like with almost everything else, you can amp it up for the Fall season and make it a Pumpkin Snickerdoodle! Uhhhh… YUMMM!!! These things are so easy to make. You can make your baking process go by smooth if you purchase one of those cookie dough scoopers to perfectly portion out the dough. They’re dirt cheap pretty much everywhere.


Print Recipe
PUMPKIN SNICKERDOODLES
Servings
dozen
Ingredients
TOPPING
Servings
dozen
Ingredients
TOPPING
Instructions
  1. Line your cookie sheets with parchment paper and preheat the oven to 325 F degrees.
  2. In a standing mixer, thoroughly combine the butter, pumpkin puree, sugar, dark brown sugar, eggs, and vanilla extract.
  3. In a large bowl mix together the flour, cream of tartar, baking soda, ground cinnamon, nutmeg and ginger. Add the dry to the wet ingredients in three parts. Don't over mix.
  4. Using a medium cookie dough scooper (1.5 tablespoon) place each individual ball of cookie dough on the cookie sheet with a few inches of space in between. Generously sprinkle the tops of each one with the cinnamon, sugar and a white chocolate chip in the center.
  5. Bake for about 12 minutes or until just lightly golden.