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    The Cookie Tray
    The Cookie Tray
    The Cookie Tray
    Ebook304 pages1 hour

    The Cookie Tray

    By Holly Sinclair

    ()

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    About this ebook

    Cookies and Brownies and Candies, oh my! With a collection of over 150 cookie recipes, more than 30 brownie and blondie recipes, and over 30 candy recipes, you can create a delightful array of sweet offerings to fill your dessert tray. 

     

    From classic choices like Butter Cookies, Ginger Snaps, Snickerdoodles, and Thimble Cookies to more fancy options such as Macaroons, Chocolate Meltaways, Angel Wings, Napoleonhattars, Lemon Drop Cookies, and Tropical Snowballs, there is something to suit every taste.

     

    Elevate your spread further with delectable treats like Black Russian Brownies, Butter Pecan Blondies, Coffee Balls, and White Chocolate & Lemon Truffles.

    Your dessert display is sure to steal the show at any gathering or event!

     

    Revision: 2024 new cover

    LanguageEnglish
    PublisherHolly Sinclair
    Release dateMar 1, 2021
    ISBN9781393273059
    The Cookie Tray
    Author

    Holly Sinclair

    Holly started cooking in her preteens with family dinners. The meals had themes such as Chinese or French, or they were 5-course feasts (apps, soups, salads, entrees, and desserts). The recipes were straightforward and the flavors simple. When she started cooking as an adult, there was a lot of experimentation, which lead to several inedible meals. Time, patience, and practice gave Holly the ability to blend and create new recipes. The cookbooks began as scraps of paper, quick notes, and favorite family recipes stuffed into a box. In an effort to organize them, they became documents, and finally cookbooks.

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      Book preview

      The Cookie Tray - Holly Sinclair

      title-cookie

      Holly Sinclair

      Also by Holly Sinclair

      365 Nights : Menus & Recipes for Every Night of the Year

      World Cuisine at Home

      The Breakfast Collection

      Snack Attack

      Afternoon Tea

      The ABC's of Appetizers

      The ABC's of Beverages

      The ABC's of Desserts

      The ABC's of Sandwiches

      Visit the author's website at

      iamhrsinclair.com

      Revised

      The Cookie Tray

      Copyright © 2009, 2015, 2021, 2024 All rights reserved.

      No portion of this publication may be reproduced in any form or by any means, electronically or mechanically, including photocopying and information storage and retrieval systems, without permission in writing from the author.

      Written by Holly Sinclair

      Cover and book design by Holly Sinclair

      Techniques for Successful Cookies

      Always read the entire recipe first.

      Ingredients should be at room temperature unless otherwise stated.

      Use large eggs, unsalted butter, and pure vanilla extract.

      Once flour is added to the batter, mix until just combined. Over mixing will develop the gluten in the flour producing harder cookies.

      Keep egg whites free of any yolk. Beat at room temperature to ensure good volume. Equipment needs to be clean and free from grease.

      When deep-frying, only fry a few cookies at a time. Too many cookies will drop the temperature of the oil producing oily cookies.

      When deep-frying always use a flavorless oil, not olive oil, so the oil does not impart flavor to the cookie.

      Roll lightly floured dough between two pieces of wax paper. This way you don't need to keep adding flour, which can make the final product dry. To make it easier to lift the dough off the wax paper, peel away one layer of waxed paper, then put it back on, turn dough over and peel off the second layer. Alternatively, flour with powdered sugar.

      When rolling out dough, roll from the center out, turn slightly, and then roll from the center out again. This method will create more uniformity in the thickness of the dough.

      Always leave enough room all around the cookies on the baking sheet to allow the heat to flow freely and cook cookies evenly.

      Let baking sheet cool before placing on new cookie dough. This will keep the cookies from spreading too much.

      Use light colored baking sheets. Darker sheets will produce darker cookies.

      Place baking sheets in the center of the oven.

      Store cookies in an airtight container once they are completely cooled (unless specified otherwise). Store different types of cookies separately. Crisp cookies will absorb the moisture from soft cookies, and mild cookies will pick up the flavor from spicy cookies. Most cookies keep for two weeks, but taste best when first baked. Cookies topped or filled with chocolate cream, cream cheese, or whipping filling should be refrigerated.

      Keep in mind the amount of cookies a recipe makes will vary in the amount they make depending on the size of your cookies.

      Classic Cookies

      Biscotti

      oven: 350°F

      bake: 20 minutes, then 20-25 minutes

      makes: 2 dozen

      origin: Italy

      1-3/4 cups all-purpose flour

      2 teaspoons baking powder

      2 eggs

      3/4 cup granulated sugar

      1/3 cup butter, melted

      2 teaspoons vanilla

      1 teaspoon almond extract

      2 teaspoons finely grated orange zest

      3/4 cup unblanched whole almonds

      1 egg white, slightly beaten

      Biscotti are twice-baked cookies typically dunked in coffee for consumption.

      Sift flour and baking powder together. Set aside. Beat eggs, sugar, and butter together until fluffy. Beat in vanilla, almond extract, and orange zest. Stir in almonds. Stir into the flour mixture until a soft sticky dough forms. Transfer dough to a lightly floured surface, and form into a smooth ball. Divide dough in half. Shape each half into a 12-inch log. Transfer to an ungreased baking sheet. Brush with slightly beaten egg white. Bake 20 minutes. Remove from the oven, and cool on pan 5 minutes. Transfer logs to a cutting board. Using a serrated knife, cut logs diagonally into 3/4-inch thick slices. Place slices cut side down on the baking sheet, and bake 20-25 minutes longer or until golden. Transfer to a wire rack and cool.

      Variations:

      Chocolate Chip: add 1/2 cup mini chocolate chips

      Chocolate Chocolate Chip: add 1/4 cup unsweetened cocoa powder and 1/2 cup mini chocolate chips

      Espresso: add 1/4 cup unsweetened cocoa powder, 1 teaspoon espresso powder, 1/2 teaspoon cinnamon, drizzle cooled cookies with melted chocolate

      Nutty Cranberry: substitute almonds with pistachios and add 1/2 cup dried cranberries, drizzle cooled cookies with melted white chocolate

      Hazelnut: substitute almonds with hazelnuts and add 1/2 cup chocolate chips

      Anise: substitute almond extract with anise extract

      Spiced: add 1/4 teaspoon nutmeg and drizzle cooled cookies with melted chocolate

      Butter Cookies

      oven: 325°F

      bake: 16-18 minutes

      makes: 4 dozen

      origin: Europe

      1 cup butter

      3/4 cup granulated sugar

      1-1/2 teaspoons vanilla

      1/4 teaspoon salt

      1 egg yolk

      2 cups all-purpose flour

      Beat butter, sugar, vanilla, and salt together until smooth and creamy. Beat in egg yolk. Stir in flour until well combined. Scrape dough onto a lightly floured board. Knead a few times, just until dough becomes smooth. Roll into a log and wrap in plastic wrap.* Refrigerate several hours. Grease baking sheets. Unwrap dough and cut into 1/8-inch thick slices. Place on baking sheets an inch apart. Bake until the edges just begin to turn golden brown. *Alternatively, roll out the dough, cut with shaped cookie cutters, and bake.

      Chocolate Fudge Cookies

      oven: 350°F

      bake: 7-9 minutes

      makes: 5 dozen cookies

      origin: unknown

      3/4 cup butter

      4 oz. unsweetened baking chocolate

      2 cups granulated sugar

      1-1/2 cups all-purpose flour, divided

      1/2 cup unsweetened cocoa powder

      4 eggs

      2 teaspoons baking powder

      1/2 teaspoon salt

      1-1/2 cups semi-sweet chocolate chips

      Melt butter and unsweetened baking chocolate in a saucepan over low heat, stirring occasionally, until smooth. Let cool, about 20 minutes. Beat melted chocolate mixture with sugar, 1 cup of the flour, cocoa powder, eggs, baking powder, and salt until well combined. Stir in the remaining 1/2 cup of flour and chocolate chips. Cover and refrigerate at least 2 hours. Shape dough into walnut-sized balls, and place 2 inches apart onto ungreased baking sheets. Bake until edges are set and cookies begin to crack on top. Let stand 2 minutes, then transfers to wire racks.

      Chocolate Chip Cookies

      oven: 375°F

      bake: 8-10 minutes

      makes: 3 dozen

      origin: United States

      3/4 cup granulated sugar

      3/4 cup packed brown sugar

      1 cup butter, softened

      2 eggs, beaten

      1 teaspoon vanilla

      2-1/4 cups all-purpose flour

      1 teaspoon baking soda

      3/4 teaspoon salt

      2 cups semisweet chocolate chips

      Beat sugar, brown sugar, and butter until light and fluffy. Beat in eggs and vanilla. Stir in flour, baking soda, and salt. The dough will be stiff. Stir in chocolate chips. Drop dough by rounded tablespoonfuls 2 inches apart onto an ungreased baking sheets. Bake until light brown. Let cool completely, then remove from baking sheet.

      Oatmeal Cookies

      oven: 375°F

      bake: 9-11 minutes

      makes: 4 dozen

      origin: Scotland

      2/3 cup granulated sugar

      2/3 cup packed brown sugar

      1/2 cup butter, softened

      1/2 cup solid vegetable shortening

      2 eggs

      1 teaspoon vanilla

      3 cups oats*

      1 cup all-purpose flour

      1 teaspoon ground cinnamon

      1 teaspoon baking soda

      1/2 teaspoon baking powder

      1/2 teaspoon salt

      1 cup raisins, optional

      Beat sugar, brown sugar, butter, and shortening until light and fluffy. Beat in eggs and vanilla. Stir in oats, flour, cinnamon, baking soda, baking powder, and salt. Stir in raisins. Drop dough by rounded tablespoonfuls 2 inches apart onto an ungreased baking sheets. Bake until light brown. Immediately remove from baking sheet and cool on wire rack.

      *uncooked quick or old fashioned oats may be used

      Variation: add 1 cup raisins

      Florentines

      oven: 350°F

      bake: 12-15 minutes

      makes: 3 dozen

      origin: Italy

      3/4 cup ground almonds or pecans

      1/4 cup all-purpose flour

      1/2 cup butter

      1/3 cup sifted powdered sugar

      5 tablespoons heavy whipping cream

      3 tablespoons candied orange peel

      3 oz. chopped semi-sweet chocolate

      2 oz. chopped bittersweet chocolate

      1/2 teaspoon solid vegetable shortening

      Lightly grease baking sheets. Combine ground nuts and flour. Set aside. In a saucepan, bring butter, sugar, and cream to a boil. Remove from heat and gradually stir in flour-nut mixture. Stir in candied orange peel. Batter will be very thin. Drop by the spoonful onto baking sheets 3 inches apart. Spread batter into 2 inches rounds. Bake until edges start to brown. Don't worry if centers are still bubbly. Cool on baking sheets on wire racks. Melt semi-sweet chocolate, bittersweet chocolate, and vegetable oil together. Place cooled cookies upside down on wire racks. Brush bottoms with melted chocolate.

      Ginger Snaps

      oven: 375°F

      bake: 12 minutes

      makes: 4 dozen

      origin: Europe

      1 cup packed brown sugar

      3/4 cup solid vegetable shortening

      1/4 cup molasses

      1 egg

      2-1/4 cups all-purpose flour

      2 teaspoons baking soda

      1 teaspoon ground ginger

      1 teaspoon ground cinnamon

      1/2 teaspoon ground cloves

      1/2 teaspoon salt

      granulated sugar

      Cream brown sugar, shortening, molasses, and egg until fluffy. Set aside. Sift the remaining ingredients together. Stir into the wet ingredients. Form dough into 1-inch sized balls. Roll balls in granulated sugar. Place 2 inches apart on baking sheets and bake.

      Joe Froggers

      oven: 375°F

      bake: 10-12 minutes

      makes: 3 dozen

      origin: United States

      4 cups all-purpose flour

      1 teaspoon baking soda

      1 teaspoon baking powder

      1/2 teaspoon ground nutmeg

      1/2 teaspoon ground ginger

      1/2 teaspoon ground cloves

      pinch of salt

      1/2 cup solid vegetable shortening

      1 cup packed light brown sugar

      1/2 cup water

      1 cup molasses

      1 teaspoon cider vinegar

      1/2 cup powdered sugar

      1 teaspoon lemon extract

      1-3 tablespoons water

      Sift flour, baking soda, baking powder, nutmeg, ginger, cloves, and salt together. Set aside. Cream shortening and sugar until smooth and fluffy. Gently beat in water, molasses, and vinegar. Stir in the dry ingredients. Cover and refrigerate two hours. Lightly grease baking sheets. Roll out dough between two pieces of wax paper until 1/4-inch thick. Carefully remove the top sheet of wax paper. Cut into 3-inch circles and place on baking sheets

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