Double Chocolate Icebox Cookies Recipe - LeGourmetTV
LeGourmetTV Is Now Glen & Friends Cooking!
Similar to French cookies called sablés, these have a slightly sandy texture and rich flavour.
Ingredients
½ cup (125 mL) unsalted butter, softened
⅔ cup (150 mL) granulated sugar
1 tsp (5 mL) vanilla
1 cup (250 mL) all-purpose flour
⅓ cup (75 mL) cocoa powder
½ tsp (2 mL) baking powder
¼ tsp (1 mL) kosher salt
3 oz (85 g) bittersweet chocolate, cut in small chunks
Method:
In bowl, cream butter with sugar; beat in vanilla.
Whisk flour, cocoa powder, baking powder and salt; then stir in butter mixture in 2 additions.
Stir in chocolate to make crumbly dough.
On plastic wrap, form dough into 1½ (4 cm) diameter log; wrap in plastic wrap and chill for 1-2 hours.
Slice log into ½ (1 cm) thick rounds. Place, 1 (2.5 cm) apart on a baking sheet.
Bake, 1 sheet at a time, in 325ºF (160ºC) oven until edges are dry but centre is still a bit moist, about 12 minutes.
Let cool on pan on rack for 5 minutes.
Transfer to rack & let cool completely. (Store in airtight container for up to 1 week or freeze for up to 1 month.)
- Le Gourmet TV is all about food, cooking, recipes, cocktails, and more.
Subscribe to our channel:
Website:
Twitter:
FB:
Insta:
Making Hong Kong Egg Tarts:
-~-~~-~~~-~~-~-
Please watch: ???? How To Make Bacon And Pea Pasta - Not Carbonara || Glen & Friends Cooking BEST LUNCH EVER!!!
-~-~~-~~~-~~-~-
International Cookie Day: Fruit & Nut Cookies | Fruit & Nut Cookies Recipe | The Foodie
Nothing can beat the smell of freshly baked cookies, and what’s the better way to celebrate International cookie day than delightful homemade cookies, Try our simple yet delicious fruit and nut cookies recipe and enjoy this special day with these goodies. Well, now you get enough excuses to eat extra cookies.
#CookieDay #Cookies #TheFoodie
SUBSCRIBE To The Foodie
Click Here ►
& CLICK On The Bell Icon To Receive All The Latest Updates.
The Foodie is the perfect destination for all the food lovers. One place for all the Indian food recipes, Veg and Non-veg Recipes, Fusion food recipes, food hacks, challenges, Food vlogs, Street food review & more.
Follow us on other social media handles:
Website ►
Instagram ►
Facebook ►
Twitter ►
Pumpkin Refrigerator Cookies | September Cookie of the Month
PRINT the recipe:
SUBSCRIBE for more great videos!
Like my page on Facebook:
Visit my website:
Check me out on Instagram:
------------------------------
FOR THE COOKIES
- 1/2 cup butter, room temperature
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup pumpkin
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 2 3/4 cups flour
- 1/2 cup finely chopped pecans
FOR THE GLAZE
- 1-2 tablespoons milk
- 2 teaspoons molasses
- 1 teaspoon cinnamon
- 1/2-1 cup powdered sugar
FOR THE COOKIES
Beat the butter and the sugars until light and fluffy.
Mix in the egg, vanilla, salt, and baking soda.
Add the pumpkin and mix until incorporated. The batter may look curdled but that's normal.
Stir in the spices and flour and completely incorporate.
Finish by stirring in the pecans.
Divide the dough into two sections and make logs on parchment paper. Roll up and place in the freezer or refrigerator until well chilled and firm. If you want to keep in the freezer, make sure logs are in an airtight container. Once chilled, preheat oven to 350 degrees.
Slice 1/4-inch cookies and place on an ungreased cookie sheet.
Bake 10-12 minutes until puffed and firm to the touch.
Remove from oven and cool on the baking pan for five minutes then on cooling racks until room temperature. If you want to add a glaze, glaze once the cookies are room temperature.
FOR THE GLAZE
Mix ingredients until a smooth glaze with no lumps is achieved. Adjust milk and sugar to achieve a smooth and fluid glaze.
Dip the top of the cookie in the glaze then finish with sprinkles, if desired. The glaze will harden and the cookies will be devoured!
Double Almond Refrigerator Cookies with Chef Gail Sokol
Chef Gail's riff on a typical refrigerator cookie (remember the ones that you'd find in bakeries? with the fudge on top?) includes double almond flavor and ganache -- a recipe not to miss!
Here's the recipe:
Don't forget to subscribe for more tips, tricks, videos, and recipes!
Pinwheel cookies: beautiful and delicious!
INGREDIENTS
400g (3 1/3 cups) flour
7g (1 1/2 tsp) baking powder
1/2 tsp salt
220g (1 cup) butter
200g (1 cup) sugar
2 eggs
1 1/2 tsp vanilla extract
60g melted chocolate
METHOD
1. In the bowl mix together butter with sugar, add in eggs and vanilla extract, then add in flour, baking powder, and salt.
2. Divide the dough into two pieces and add melted butter to the second.
3. Roll out each dough and cover the white one with the dark one, wrap it, and refrigerate for 2 hours.
4. Cut it into slices and transfer it to the baking pan.
5. Bake at 190°C (375°F) for 12 minutes.
--------------------------------------------------------------
About us:
‘Cookist’ offers you everyday fresh, fun and easy recipes. You can find the best quick and easy to make recipes, simple meal planning ideas and cooking techniques.
Subscribe to Cookist:
Enjoy with us:
Follow us:
Facebook:
Instagram:
For any content use please feel free to contact
licensing@ciaopeople.com
Cookist wow’s second cookbook is here! ????
Buy it on Amazon to discover the 50 easiest and most delicious recipes ever + 16 exclusive recipes you can’t miss out on ????
How to Make Icebox Cookies
A simple recipe for old-fashioned Icebox Cookies (AKA Refrigerator Cookies). This recipe uses only a few basic ingredients but must be chilled for at least 4 hours before baking.
Full Printable Recipe:
Ingredients
1 cup unsalted butter softened (226g)
1 ½ cups granulated sugar 300g
1 large egg room temperature preferred
1 teaspoon vanilla extract
2 ½ cups all purpose flour 315g
1 teaspoon baking powder
¾ teaspoon salt
Optional add-ins sprinkles, non pareils, chopped nuts, chopped chocolate
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link):
Cookie sheets (Affiliate Link):
Instructions
00:00 Introduction
Roll sprinkles into some, mini chocolate chips into others, others plain. Nuts?
00:21 Cream together butter sugar egg and vanilla. Scrape down the sides and bottom of the bowl with a spatula to make sure all ingredients are well-combined.
01:08 Dry ingredients whisk together separately then add to the butter mixture with mixer on low-speed.
01:42 If stirring in any add-ins, mix them in here.
02:03 Divide dough into two halves and lightly flour your hands. Form each half into a log about 1 1/2 - 2” in diameter. To roll in sprinkles (as seen in the photos, pour several tablespoons of non pareils into a pie plate and roll the dough through the sprinkles until the outside is completely covered.
02:46 Wrap dough logs in plastic wrap and refrigerate. To prevent the dough from getting a severely flat edge I like to place it on a plush folded hand towel while it chills. Chill dough for at least 4 hours, preferably overnight and up to one week.
03:31 When you are ready to bake, preheat oven to 350F (175C). Remove dough from the refrigerator and slice into ¼” slices.
04:05 Transfer to a parchment-lined baking sheet, spacing cookies at least 2 inches apart.
04:18 Bake on 350F for 10-12 minutes or until edges are just beginning to turn a light golden brown.
Enjoy!
Facebook:
Instagram:
Pinterest:
Email List: