I am so excited to share these sweet and delicious Valentine inspired cookies with you! One of my best friends (Katy Weaver- she’s an awesome photographer BTW) recently went to Costa Rica for... READ MORE
I am so excited to share these sweet and delicious Valentine inspired cookies with you! One of my best friends (Katy Weaver- she’s an awesome photographer BTW) recently went to Costa Rica for an awesomely warm and relaxing vacation (can you tell I am jealous?). Although I couldn’t join her, she thoughtfully brought me back a container of Guava Jelly. She told me, “I figured you could bake something with this!”…And boy, Katy was right! The guava jam is reminiscent of my old favorite natural fruit roll ups: sweet, tangy and slightly tart. I might actually be addicted to these cookies and I might have ruined all of my friends too.I’m also really excited about these cookies because Bobs Red Mill recently came up with a new delicious flour made of hazelnuts! Hazelnut flour is like adding a bonus to your baking, more protein, healthy fats and a super delicious nutty flavor! If you can’t find this flour in your stores yet, you can carefully grind up hazelnuts in your food processor (be careful not to heat it – to prevent creating hazelnut butter). I consider myself very lucky because I grew up in Milwaukie- which is the hometown of Bobs Red Mill! They have an awesome bulk section and carry so many different types of flours to bake with! They are also very gluten-free friendly! If you live in Oregon- I suggest you check it out at your earliest convenience!
You can turn these cookies into any shape you please- they would even work for Super Bowl Sunday if you have football cookie cutters! Or if you are super artsy, you can cut each one out individually!
Check out the recipe below, enjoy, and let us know what you think!!
- 1 cup unsalted butter (room temperature)
- 1 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 & 1/2 cups all-purpose flour (sifted)
- 1/2 cup hazelnut flour (or ground hazelnuts)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- Guava or Raspberry Jam (or your favorite)
- Powdered Sugar for sprinkling
- 1. In a large bowl beat butter until smooth. Add sugar and beat for 2 minutes or until smooth. Then add eggs one at a time, beating well after each addition. Set aside.
- 2. In a medium sized bowl whisk together: sifted flour, hazelnut flour, cinnamon, and salt.
- 3. Add the dry ingredients to the wet in two additions and mix together until smooth.
- 4. Spilt dough into two servings and then cover with plastic wrap and refrigerate for about an hour or until batter is somewhat hard and won’t melt easily in your hands.
- 5. After an hour, preheat the oven to 350 degrees F.
- 5. On a lightly floured clean surface (I used a silicone baking mat), roll out your dough into 1/8” thickness and cut all cookies with your favorite cookie cutters; I used hearts for Valentines Day! In half of the cookies, use a smaller cookie cutter to remove the center.
- 6. Bake on an un-greased cookie sheet for 10-12 minutes until edges are golden brown. Remove from oven and let sit for 2 minutes. Using a spatula, place cookies on a wire rack to cool.
- 7. When cookies are cool, spread 1 teaspoon of your favorite jam over the bottom of the solid cookies. Using a sifter, sprinkle cutout cookies with powdered sugar and place on top of the jam covered cookie.
- 8. Enjoy!!
Baked by Michelle for MoreChocolate.net
It’s that wonderful time of year again! This weekend we picked out a big Christmas tree and set it up right in front of the window in our house! I can’t forget to mention that I also put up my mini pink Christmas Tree a few weeks ago- which I decorated with adorable homemade star ornaments from my East Coast Mom! We have a few presents under the tree, but I still have lots more wrapping to do! But lets get to the baking first….
- 1 & 1/4 cups flour (I use Bob's Red Mill whole wheat pastry flour)
- 1/2 cup unsweetened cocoa powder (sifted)
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 10 tablespoons unsalted butter (room temperature)
- 1 large egg
- 1 cup unsalted butter (room temperature)
- 4 cups powdered sugar (sifted)
- 1 teaspoon vanilla
- 1 tablespoon milk
- Holiday Sprinkes
- 1. Preheat oven to 375 degrees F.
- 2. In a large bowl, mix the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- 3. In a separate bowl, beat the butter until smooth. Add the sugar and beat until creamy. Then add the egg and beat again until creamy.
- 4. Add the butter/sugar/egg mix to the dry ingredients and mix together with a processor, beaters or by hand.
- 5. Using a cereal spoon, make a small ball of dough and place on a cookie sheet with 2 inches between each cookie. (I like to use a silicone baking mat which cooks more evenly and provides a great nonstick surface.)
- 6. Bake for 10-11 minutes and let sit for 3 minutes, then place cookies on cooling rack.
- 7. While cookies are baking, make the frosting.
- 1. In a large clean bowl, beat butter until smooth.
- 2. Add sifted powdered sugar 1 cup at at time and beat until smooth.
- 3. Add vanilla and milk and beat until light and fluffy.
- 4. When cookies are room temperature, fill a frosting bag or sandwich baggie with frosting and pipe a round ball of frosting into the middle of one cookie. Press an equal sized cookies on top so the filling spreads evenly in all directions. (You will figure out how much you want between each cookie.)
- 5. Carefully press sprinkles into the sides of the cookies so they stick.
- 6. Enjoy!! The Oreos store well for up to 5 days!