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MEXICAN HOT CHOCOLATE COOKIES

If you are a spicy and chocolate lover, you are going to be a big fan of these cookies. Watch and learn how to make Mexican Hot Chocolate cookies, you’ll find that it’s impossible to have just one of this deliciously crunchy-chewy cinnamon and spice chocolate cookie. Bake ahead! These cookies will stay fresh in an airtight container at room temperature for up to one week!

Mexican Hot Chocolate Cookies

2-1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1-3/4 cups sugar
2 large eggs
2 teaspoons cinnamon
1/2 teaspoon chile powder (optional)

*** For directions watch the video.

Want more chocolate cookie recipes? Try these…

Mexican Hot Chocolate Cookies

Outrageous Chocolate Cookies

Chocolate 'n' Cream Sandwich Cookies

Chocolate ‘n’ Cream Sandwich Cookies

Mint-Chocolate Sandwich Cookies

Mint-Chocolate Sandwich Cookies

Peanut-Butter Surprises

Peanut-Butter Surprises

Posted on Dec 9, 2014

3 INGREDIENTS SHORTBREAD COOKIES

Shortbread cookies are essentially just 3 simple ingredients: flour, sugar and butter. The secret to making the best shortbread cookies is all about how you incorporate the butter. Watch and learn how to make this super easy 3 ingredients shortbread cookies.

Shortbread Cookies
Yield: 16 cookies

1-1/4 cups all-purpose flour
3 Tablespoons granulated sugar
1/2 cup butter

1. Preheat oven to 325 degrees F. In a medium bowl stir together flour and granulated sugar. Using a pastry blender, cut butter into flour until mixture looks like coarse crumbs and just begins to stick together.
2. Using your hands, shape the mixture into a ball. Gently knead the dough until smooth by squeezing it and pressing it against the sides of the bowl. Don’t overwork the dough. For the most tender shortbread do the least amount of kneading necessary.
3. On a lightly floured surface, roll dough until 1/2 inch thick. To roll dough to a perfect thickness, lay two clean 1/2-inch-thick strips of wood on either side of dough. Rest the rolling pin on wood strips and roll dough.
4. Using a 1-1/2-inch cookie cutter, cut dough into circles. To get the most cookies out of each portion of dough, cut cookies as close together as possible, re-rolling scraps as necessary. When you press dough scraps together, try not to toughen the dough by over-handling it. Continue cutting until all dough is used. Place circles 1 inch apart on an un-greased cookie sheet.
5. Bake for 20 to 25 minutes or until bottoms just start to brown. Transfer to wire rack and let cool.

Change things up with these five variations…


Spiced Shortbread:
Prepare as directed, except substitute brown sugar for the granulated sugar and stir 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/8 teaspoon ground cloves into the flour mixture.

Cherry-Orange Shortbread:
Prepare as directed, except add 2 teaspoons finely shredded orange peel with the butter and stir in 1/3 cup snipped dried cherries after cutting in the butter.

Butter-Pecan Shortbread: Prepare as directed, except substitute brown sugar for the granulated sugar. After cutting in butter stir in 2 Tablespoons finely chopped pecans. Sprinkle mixture with 1/2 teaspoon vanilla before kneading.

Lemon-Poppy Seed Shortbread: Prepare as directed, except stir 1 tablespoon poppy seeds into flour mixture and add 1 teaspoon finely shredded lemon peel with the butter.

Cranberry Shortbread: Prepare as directed, except after cutting in butter, stir in 1/3 cup snipped dried cranberries.

Want more 3 ingredients cookie recipes? Try these…

3 Ingredients Nutella Brownies

3 Ingredients Nutella Brownies

3 Ingredient Thin Mints

3 Ingredients Thin Mints

3-Ingredient Nutella cookie

3 Ingredients Nutella cookies

3-Ingredient Pretzel Shortbread Cookies

3 Ingredients Pretzel Shortbread Cookies

Peppermint Crunch Sugar Cookies

Peppermint Crunch Sugar Cookies

3 ingredients Gingerbread Pinwheels recipe

Gingerbread Pinwheels

Posted on Dec 4, 2014

SHORTBREAD CANDY BARS RECIPE

Got leftover Halloween candies? Watch and learn how to turn your kids’ leftover chocolate candies and candy bars into these crumbly shortbread candy bars. These cookies can be stored in an airtight container, at room temperature, for up to 4 days.

Shortbread Candy Bars
Yield: 16 bars

You’ll need: an 8-inch square baking dish

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup packed light-brown sugar
1-1/4 teaspoons coarse salt
2 cups all-purpose flour, (spooned and leveled)
1 cup semisweet chocolate chips
2 cups assorted chocolate candies or roughly chopped candy bars (12 ounces)

*** For directions please watch the video.

Want more leftover Halloween candies recipes? Try these…

Leftover Halloween Candy Hand Pies

Leftover Halloween Candy Hand Pies

Leftover Halloween Candy Blondies

Leftover Halloween Candy Blondies

Leftover Halloween Candy Brownie Trifle

Leftover Halloween Candy Brownie Trifle

Posted on Nov 1, 2014

MERINGUE BONES RECIPE

Are you looking for a super easy Halloween recipe for your Halloween party??? Watch and learn how to make these super easy, light and airy meringue bones cookies. You need to let them bake low and slow until very dry to the touch. The meringue bones will keep in an airtight container for 1 to 2 days. It’s a fun way to spook the trick or treaters.

Meringue Bones Cookies

You’ll need:
A pastry bag fitted with medium-sized round tip.

2/3 cup egg whites
1-2/3 cups granulated sugar
1 teaspoon vanilla
Pinch salt

*** For directions watch the video.

For more Halloween recipes? Try these recipes.

Meringue bones

Halloween Ghost Meringue Cookies

Ghost Meringue Cupcakes

Ghost Meringue Cupcakes

Skeleton Cupcakes

Skeleton Cupcakes

Posted on Oct 28, 2014

MARSHMALLOW GHOSTS RECIPE

Watch and learn how to make these not so terrifying but so delicious marshmallow ghosts, a Halloween treat, worthy of any Halloween Party!

Marshmallow Ghosts

For the cocoa shortcrust pastry
1-1/5 cups (150 g) all-purpose flour
2/3 stick (75 g) butter
2 egg yolks
1/3 cup (65 g) granulated sugar
2 ¾ Tablespoons (15 g) unsweetened cocoa powder

For the marshmallow
Just over ¼ cup (70 ml) plus 2 Tablespoons water
2 ¼ cups (250 g) granulated sugar
1 vanilla pod
4 egg whites
¼ oz (8 g) gelatine sheet
Pinch salt

For decorating
½ oz (15 g) dark chocolate
3 Tablespoons fine white sugar

*** For directions watch the video.

Want more Halloween recipes? Try these…

marshmallow Ghosts

Ghost Cupcakes

White Chocolate Ghosts

White Chocolate Ghosts

Halloween Tuile Cookies

Halloween Tuile Cookies

Posted on Oct 21, 2014

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