Archive for the ‘Cookie Sheet’ Category
It’s almost too good to be true! I’m sure you’re aware of the low carb fad…low taste is more like it! Not so fast though; there are some low carb treats that please the taste buds without expanding your waistline. This amazing dessert substitutes almond flour for traditional wheat flour–and produces light, delicate coffee flavored cookies - simply amazing!
Almond Espresso Shortbread Cookies (Directions): Combine almond flour, butter, sugar and instant espresso; mix in a mixer for about 2 minutes. Add salt, vanilla or coffee extract and continue to mix for 30 seconds. Form about 24 cookies, and flatten each cookie dough using the back of a fork. Place cookie dough on a cookie sheet lined with parchment paper. Bake at 375 degrees for 15 minutes. Rotate once during baking. Cool cookies on rack before serving or storing.
Ingredients
* 2 cups almond flour
* 1/4 cup sugar
* 1 stick softened butter
* 1/4 teaspoon salt
* 1/4 teaspoon vanilla extract or
* coffee flavored extract
* 1 tablespoon instant espresso
My Italian Grandpa used to cook an array of delicious Italian and Italian Amercian dishes for us. Man those were great times! Here’s my current attempt to combine the best of Grandpa’s classic recipes into a hearty sandwich stuffed with ham, pepperoni, olives and lots of mozzarella cheese.
Italian Crescent Braid (Directions): Heat oven to 375 degrees. Spray a cookie sheet with cooking spray. In large bowl, mix all ingredients except dough and Parmesan cheese. If using crescent rolls, unroll dough onto cookie sheet. Press to form into a 13 X 7 inch rectangle, pressing perforations to seal. If using a dough sheet, unroll dough onto cookie sheet, then press to form into a 13 X 7 inch rectangle. Spoon ham mixture in 3 inch wide strip lengthwise down center of dough. With scissors or sharp knife, make cuts about 1 1/2 inches apart on long sides of dough to within 1/2 inch of filling. Alternately cross strips over filling. Tuck ends under and press to seal. Sprinkle dough with Parmesan cheese. Bake 23-30 minutes or until deep golden brown then cool 5 minutes. Cut crosswise into slices to serve.
Ingredients
* 1 cup chopped cooked ham
* 1/3 cup pepperoni slices
* 2 Roma tomatoes, chopped
* 1 cup shredded mozzarella cheese-4 oz
* 1 2 1/4 oz can sliced ripe olives, drained
* 1/3 cup tomato pasta sauce
* 1 8 oz can refrigerated crescent dinner rolls or 1 8 oz can refrigerated flaky dough sheet
* 1-2 tablespoons grated Parmesan cheese
My kids love these cookies so much I have to hide them so they’ll last longer than a day. The problem is, for the sake of my expanding waistline, maybe I should have them hidden from me as well. These yummy rum flavoring and butterscotch morsels are great for socials and absolutely delicious with a fresh cup of coffee.
Butterscotch Rolls (Directions): Cream butter, salt and 1/2 cup sugar until fluffy. Add rum extract and gradually blend in flour until well mixed. Mix in butterscotch bits and pecans. Shape dough with hands into 1 inch balls. Place on ungreased cookie sheet. Bake in preheated 325 degree oven for about 18 minutes or until a very delicate brown.
Ingredients
* 3/4 cup soft butter or margarine
* 1/4 tsp salt
* 1/2 cup sifted powdered sugar
* 1/2 tsp rum extract
* 1 3/4 cups sifted all purpose flour
* 1 cup butterscotch flavored morsels
* 1 cup finely chopped pecans
* Sifted powdered sugar
They’re my weakness, my vice, and I won’t even attempt to deny it. I try to avoid them, but during the holidays it’s practically impossible. People are always offering me…cookies! It’s hard to tell what cookie is my favorite; it’s almost like picking a favorite child. 
Sometimes I think that its chocolate chip cookies; sometimes I think it is sugar cookies. Sometimes I think it is butter cookies! Oh, there are just too many good cookies out there to decide! However, if I were was absolutely forced, to narrow it down to one type of cookie, I would have to go with Caramel Christmas Cookies.
Caramel Christmas Cookies (Method): Prepare a 12 x 9 (or larger)-inch cookie sheet/baking pan. Thoroughly stir together the flour, spices, sugar and salt; set aside. In a large mixing bowl, beat together shortening and eggs until creamy. Beat in milk and rum. Gradually stir flour mixture into egg mixture. Stir in chips and nuts. Pour the batter into the prepared baking pan. Bake at 350F for 25 to 30 minutes or until the cookies start to pull from the sides of the pan. Allow to cool to room temperature and cut into 24 bars.
Ingredients: 1-1/2 cup all-purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 3/4 cup granulated sugar pinch of salt, 2/3 cup solid vegetable shortening, 3 large eggs, 1/4 cup milk 3 tablespoons rum, 2/3 cup caramel chips (or toffee, or butterscotch), 1/2 cup coarsely chopped macadamia nut.
Boy do I have an incredible holiday treat for you! This recipe will create, absolutely, without a doubt, The Best Chocolate Cookie Sheet Cake ever. It’s moist beyond imagination, chocolaty and rich like no tomorrow, and 100% of the time, causes moans and groans from anyone who takes a bite!
Chocolate Cookie Sheet Cake Recipe
1. In Large bowl, sift Flour with Sugar, Salt & Cinnamon set aside.
2. In Sauce pan on stove top, mix Butter, Water & Cocoa, bring just to boil (do not boil) pour over flour mixture above.
3. In another bowl, mix well beaten eggs, baking soda, Buttermilk & Vanilla, then add to above mixture, mix well.
4. Then pour into greased & floured Cookie Sheet Pan 13 x 19 x 2 (this is a Wilton pan, the pan my grandmother used overflowed every time, this one never does).
5. Preheat oven to 350 degrees, Bake for 20 minutes.
6. In a sauce pan, put Butter, Cocoa, Milk, over low heat, DO NOT BOIL, when well mixed, remove from heat, and add Powdered Sugar, Cinnamon and Pecans.
7. Spread on HOT Cake.
8. Put cake back into oven for additional 5 minutes longer. (I usually put it on Broil, to bubble the icing, be careful not to burn).
9. This does mess up lots of containers but it is well worth it and you really do have to follow these steps to have it come out correctly.
The only problem is, this cake is so good, I can’t make it too often or I would sit and eat till it was gone; but when I do, you better believe I enjoy every bite!