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THE SEMISWEET SISTERS

Two sisters who love to bake...

Archives for March 2019

Quick and Easy Easter Shortbread Cutout Cookies

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Quick and Easy Easter Shortbread Cutout Cookies.

No Refrigeration dough!! Just mix up dough, roll out, and bake!

Roll out dough to 1/4 inch, maybe a tad thicker. Use any cookie cutter you like and then bake. If dough is too sticky, sprinkle a little more flour on the counter and dough.

Baking times may vary a little depending on the thickness and size of cutters you use. You just want to see a little golden on the edge and then they are done.

Mix up icing and then dip the cookie face down in the icing and place on rack or parchment paper.


Quick and Easy Easter Shortbread Cutout Cookies
 
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Recipe type: dessert
Serves: 15-20
Ingredients
  • Cookies:
  • 1 cup soft salted butter
  • ½ cup powdered sugar
  • 1 teaspoon vanilla
  • 2 cups flour
  • Icing:
  • 2 cups powdered sugar (more as needed to get the consistency you like)
  • ½ teaspoon almond extract
  • ⅓ cup milk
  • food coloring (optional)
Instructions
  1. Preheat oven to 325 degrees. Line pans with parchment paper.
  2. Mix butter, sugar, vanilla and flour in large bowl until it all comes together.
  3. sprinkle some flour or powdered sugar on the counter and roll out the dough to about ¼ inch thickness. If it's too sticky just sprinkle with a little flour or powdered sugar.
  4. Cut out and place on cookie sheet.
  5. Bake 12-14 mins or until the edges just start to get lightly golden. Cooking time may vary a little depending on how thick and how large the cut out is. Cool.
  6. Mix icing ingredients and dip cookies in icing.

 

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Soft Brown Sugar Yogurt Cookies

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Soft Brown Sugar Yogurt Cookies.

These cookies remind me of an old fashioned sugar cookie that my Grandma used to make. I wish she was still around so I could have her try them because I know she would like these. They are a very soft cake like cookie. You could sprinkle the tops with sugar or sprinkles if you want.

I used stonyfield organic whole milk vanilla yogurt for this recipe but you could also you Greek yogurt or low fat. Recipe makes about 45-50 cookies. You can cut the recipe in half if you want a small batch. If dough is too sticky then try refrigerating it for 20 minutes. I used a small cookie scoop to make these and the dough was a little sticky but it worked fine with the scoop.

Soft Brown Sugar Yogurt Cookies
 
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Serves: 50
Ingredients
  • 2-3/4 cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 1 egg
  • ⅓ cup vanilla yogurt
  • 1 cup salted butter, softened
  • ½ teaspoon vanilla extract
Instructions
  1. Preheat the oven to 375°F. Grease cookie sheets.
  2. Using an electric mixer cream the butter, brown sugar and granulated sugar together. Add the egg, vanilla and the yogurt, and continue mixing.
  3. Mix in the flour, baking soda, and baking powder.
  4. Roll or scoop dough into 1 inch balls. Place 2 inches apart on cookie sheet.
  5. Bake for 10-12 minutes until edges are just starting to turn golden brown.
  6. Allow the cookies to rest for a minute before removing them to wire racks to cool completely.

post contains amazon affiliate link.

 

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Dark Chocolate Guinness Brownies

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Dark Chocolate Guinness Brownies.

Thought I would give these a try for St. Paddy’s Day and I’m so glad I did, LOVE THEM! The only downfall is that you have to use 3 bowls, and I hate doing the dishes!!

I did use Guinness beer but any stout or even chocolate stout will work for this. If you can, use a dark cocoa powder or a dutch cocoa powder.


Dark Chocolate Guinness Brownies
 
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Author:
Recipe type: dessert
Serves: 20
Ingredients
  • 1 cup flour
  • ¾ cup dark or dutch cocoa powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 3 cups semi-sweet chocolate chips
  • 6 tablespoons butter
  • 1¼ cup Guinness Beer or similar stout
  • 1 cup sugar
  • 4 eggs room temp.
  • *additional ½ cup chocolate chips to sprinkle on top
Instructions
  1. Preheat oven to 350 degrees. Grease a 9x13 pan.
  2. In small bowl stir flour, cocoa power, salt, baking soda and baking powder. Set aside.
  3. In another small bowl add the chocolate chips and set aside. In small sauce pan over medium heat, add beer and butter. When butter is melted, add mixture to the bowl of chocolate chips and keep stirring until all the chips are melted. Set aside and let cool for 10 mins.
  4. In large bowl add sugar and eggs then beat for 3 mins. until light and fluffy. Once the chip mixture has cooled for 10 mins, slowly stir it into the egg mixture. Once that is combined, slowly stir in the flour mixture.
  5. Pour into greased pan, sprinkle with additional chocolate chips. Bake 26-30 mins. or until toothpick comes out with moist crumbs. Let cool.

 

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Chocolate Chip Coffee Cake

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I love coffee cake and I love anything with chocolate chips.  I don’t know why it’s taken me all these years to put the two together!!! YUMMMM!

My daughter asked if there was coffee in the cake, nope! This is what wikipedia had to say about it, “Coffee cake, which can also be known as gugelhupf or kuchen, evolved from other sweet items. In the 17th century, Northern/Central Europeans are thought to have come up with the idea of eating sweet cakes while having their coffee.”

My dog thought she would like some too! :)

 

Chocolate Chip Coffee Cake
 
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Author:
Recipe type: dessert
Serves: 16
Ingredients
  • ½ cup vegetable oil
  • ½ cup sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 2¼ cups flour
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • Topping:
  • ¼ cup brown sugar
  • ¼ cup sugar
  • 1 teaspoon cinnamon
  • * 1 cup mini chocolate chips
Instructions
  1. Preheat oven to 350 degrees, grease 9x13 pan.
  2. In large bowl mix oil, sugars, eggs, sour cream, and vanilla. In small bowl combine flour, baking powder and baking soda. Slowly stir this mixture into the large bowl. Mix until combined.
  3. Mix the topping ingredients together (NOT the chocolate chips).
  4. Add HALF the batter into the pan, the sprinkle HALF the topping mixture on top. Take remaining batter and drop by spoonfuls all over, then take the back of a spoon and spread it around. Sprinkle remaining topping all over top, then sprinkle chocolate chips on top of that.
  5. Bake 22-26 mins or until toothpick inserted in center comes out clean.

 

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