How To make Mrs. F Double Dipped Chocolate Shortbread Cookies

Healthy Cookies; Easy to Make Healthy Cookie Recipe

Looking for a healthy treat? My daughter and I bake our favorite healthy cookies that hit the spot when looking for a sweet treat. The Peanut Butter and Peanut Butter Chocolate cookies are easy to make healthy cookies with just 4-5 ingredients that can be made within 20 minutes. This is a plant-based dessert, and vegan dessert for those who are looking for plant-based recipes and vegan recipes. We hope you enjoy them as much as we do.

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Chocolate Caramel Thumbprint Cookies ????

This cookie recipe is the best for these cookies. The cookie dough recipe is superior to others on youtube. So, they are chocolatey, crispy, crunchy and have a nice toasted pecan flavor to them. The caramel is what makes the cookies so good, with all the flavor and texture combinations!

Chocolate Caramel Thumbprint Cookies
1/2 c. butter, room temp
1/2 c. Sugar
2 ounces of semi sweet chocolate, melted
1 egg yolk
2 tsp. Vanilla extract
1 1/4 c. All-purpose flour
1 tsp. Baking soda
1/4 tsp. Salt
1/2 cup finely chopped pecans
16 caramels
2 1/2 T. Whipping cream
2/3 cup semisweet chocolate morsels
2 tsp. Butter or Shortening
1Using a mixer, beat the butter on medium speed, gradually add in the sugar, then the melted butter and egg yolk. Beat until well blended. Stir in the vanilla.
Add in the flour, salt and baking soda. Cover and chill for one hour.
Shape the dough into 1 inch balls and space them about two inches apart on a baking sheet lined with parchment paper. Press your thumb down into the balls, leaving an indentation.
Bake at 375 degrees F for 12-15 minutes until set.
Meanwhile combine the caramels and whipping cream in a double boiler over simmering water. Cook over medium-low and stirring constantly until caramels melt and are smooth.
Remove cookies from the oven and let stand a minute or two and then press the centers again as the centers puff up in the oven. Spoon about 1 tsp. of caramel into the center of each cookie. Remove cookies to a wire rack and let cool.
Place chocolate morsels in a glass measuring cup to melt the semi sweet chocolate morsels with the shortening or butter. Microwave for 30 seconds, take out and stir and place back in microwave for 15-30 more seconds. Then place the semi sweet chocolate in a zip lock baggie and snip the corner and drizzle over the cookies. Makes 2 dozen cookies.

Orange Chocolate Chip Cookies Recipe

These cookies really do taste like an orange slice dipped in chocolate. This recipe is so easy and so good. It is even worth zesting am orange.

Orange chocolate Chip Cookies
1 cup butter, softened -
2 eggs
1 pinch sea salt
1 1/2 cups raw sugar
1 teaspoon vanilla -
1 1/2 teaspoons orange extract -
1 teaspoon orange zest
2 1/4 cups flour
1 teaspoon baking soda
2 cups chocolate chips

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Professional Baker Teaches You How To Make BISCOTTI!

Biscotti is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!

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Recipe

Yield: About 3 dozen
Prep Time: 20 minutes
Cook Time: 55 minutes

Ingredients

¾ cup (150 g) granulated sugar (caster sugar)
½ cup (125 mL) vegetable oil
2 large eggs
2 tsp (10 mL) finely grated lemon zest
¾ tsp (4 mL) pure almond extract
¾ cup (120 g) whole raw almonds
½ cup (65 g) dried cranberries
1 ¾ cups (265 g) all-purpose flour (plain flour)
2 tsp (10 mL) baking powder
½ tsp (2 mL) fine salt
½ tsp (2 mL) ground nutmeg
1 egg whisked with 2 Tbsp (30 mL) water, for brushing

Directions

1. Preheat the oven to 325 F (160 C) and line a baking tray with parchment paper.

2. In a large mixing bowl, whisk the sugar, oil, eggs, lemon zest and almond extract together. Stir in the almonds and dried cranberries.

3. Sift the flour, baking powder, salt and nutmeg in a separate bowl, add this to the wet mixture and stir until completely blended. Shape the dough into 2 logs about 12-inches long, place on the baking tray and pat down to flatten (you can flour your hands to prevent sticking). Brush the logs with the egg mixture and bake for about 35 minutes, until a rich golden brown. Cool the logs on the baking tray a little bit, but so they are still warm to the touch.

4. Using a serrated knife, slice the logs into cookies just over ½-inch thick. Place these back on the baking tray, leaving just a little space between them (you may need a second baking tray) and return them to the oven to bake about 20 minutes, until lightly browned. Remove from the baking tray to cool completely.

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