13 Yummy Cake Box Cookie Recipes

cake box roiund up final

Check out these 13 fabulous cake box cookie recipes from some pretty fabulous bloggers! With all the hustle and bustle with the holidays, this is exactly the kind of recipe that I enjoy. I am so in love with cake box cookie, they are quick, easy, and delicious! I hope you will give a few of these a try! and if you do I would love to know which ones you tried and what you thought of them. I hope you have a very merry Christmas filled with lots of love and cookies, of course 😉

p.s. Santa loves cake box cookies, too 😉

1.) Orange Cake Box Cookies – Burlap Kitchen

2.) Double Chocolate Coffee Cookies – Burlap Kitchen

3.) Chocolate Christmas Cake Box Cookies – Ann’s Entitled Life

4.) Birthday Cake Oreo Cake Box Cookies –  Fantastical Sharing of Recipes

5.) Death by Chocolate Sea Salt Cookies – Fantastical Sharing of Recipes

6.) Frozen inspired Cake Box Cookies – Fantastical Sharing of Recipes

7.) Egg Free Cake Box Cookies –  Three Different Directions

8.) Chocolate cake Box cookies in a Jar –  Freebie Finding Mom

9.) Reese’s Pieces Cake Box Cookies in a Jar – Freebie Finding Mom

10.) Mint Crinkle Cookies – Sarah’s Bake Studio

11.) Lemon White Chocolate Chip Cookies – Sarah’s Bake Studio

12.) Gooey Strawberry Cookies – Baking with Mom

13.) Easy 4 ingredient Cookie Recipe – Become a Coupon Queen

13 Christmas desserts that are 5 ingredients or less

Christmas Round up

 

Easy Cheesecake Truffles –  Three Different Directions

Easy Candy Cane Fudge –  Mama Likes to Cook

Frozen Berry Meringue – A Lady in France

Cherry Cheese Cake Trifle –  Freebie Finding Mom

Rein Deer Marshmallow Pops – Freebie Finding Mom

Chocolate Christmas Cookies in a Jar –  Freebie Finding Mom

5 minute Chocolate Pudding – Carmela Pop

Snowmen Oreo Cookies – Living Sweet Moments

Midnight Crunchies – Brittany’s Pantry

Brown Sugar Shortbread ( The 5 minute Christmas Cookie) – Brittany’s Pantry

Peppermint Chocolate Chip Cookies – Brittany’s Pantry

Mission Fig Bites – Brittany’s Pantry

Homemade Buckeyes – My heavenly Recipes

Peanut Butter & Hazelnut Cookies

peanut Butter Hazelnut cookies Final

Ingredients:

1- Cup butter

1/4- Cup shortening ( I use crisco)

3/4- Cup Peanut Butter

1/2- Cup Hazelnut spread ( Nutella)

3/4- Cup Brown Sugar

2- eggs

1- teaspoon vanilla

1- Cup sugar

1- teaspoon baking soda

1- teaspoon salt

3- Cups Flour

1- Cup of sugar for rolling

For the Icing :

1- bag of semi sweet chocolate chips ( 2 cups)

4- Tablespoons Hazelnut spread ( Nutella)

1/2- Cup hazelnuts ( Crushed)


Directions:

Preheat oven to 375 degrees

In a medium sized mixing bowl add the first 10 ingredients ( everything except the flour).  Mix well with a wooden spoon. Add in all 3 cups of flour and mix till it looks like cookie dough. ( I am not one to separate the wet and dry ingredients so, when making cookies, I always add the flour last.) Chill cookie dough for about 20 minutes. Roll cookie dough into balls using half tablespoons. Roll into sugar and place cookies on a GREASED cookie sheet. Make the cute little crisscross on the cookies with a fork. Bake for 7-10 minutes or until cookies are cooked all the way (Mine were perfect at 8 minutes). Let cookies cool completely.

Icing Directions:

Pour chocolate chips and 1 cap full of vegetable oil into a microwave safe bowl. Microwave for 30 seconds at a time, stirring the chocolate chips after every 30 seconds. When the chocolate chips are almost completely melted add 4 tablespoons of hazelnut spread ( Nutella) and heat for an additional 30 seconds. Stir well. Place about 1/2 teaspoon of chocolate onto each cookie and smooth with a spoon, top with crushed hazelnuts. Cool in the refrigerator until chocolate hardens. Store in a cool place.

Monster Chocolate Chip Cookies

Monster Chocolate chip cookies

 

 

Sometimes it’s just fun to eat an obnoxiously big cookie. These cookies are just that! There is no rule that says you HAVE to make them this big, but why wouldn’t you? Sometimes you have to break the rules and make big cookies =P

I have been experimenting with these cookies a lot! Here is what I discovered.. If you bake them on an air-bake cookie sheet they get flat, still good, but flat. If you bake them on a dark cookie sheet that is NOT an air-bake they get more on the fluffy side. So it is up to you, do you like flat cookies or fluffy cookies? I like all cookies! flat, fluffy, big, little, I like them all. LOL. These cookies are also great to hand out as gifts. I like to make them and wrap them individually in plastic wrap.

Monster Chocolate Chip Cookies

Ingredients:

2 Cups (4 sticks) Butter

1/3 Cup crisco

1 3/4 Cup brown sugar

1 3/4 Cup sugar

4 eggs

3 tsp. vanilla

5 1/2 Cups flour

2 tsp. baking soda

1 1/2 tsp. salt

2 bags chocolate chips

Directions:

Pre-heat oven to 375 degrees

In a large mixing bowl add butter, crisco, brown sugar, sugar, eggs, and vanilla. Use a hand mixer to cream together. Once creamed together, add flour, baking soda, and salt; mix well with a wooden spoon. Once everything is mixed well and it looks like cookie dough, add both bags of chocolate chips, mix well. Chill dough in the fridge for about 20 minutes. For monster cookies, drop by ice cream scoops full. Depending on the size of your cookie sheets, you may only be able to make 2-4 cookies at a time. For normal sized cookies drop by tablespoons full.

Monster cookies bake at 375 degrees for 14-16 minutes or until edges are brown and center is cooked.

* I always make the monster cookies, but for normal sized cookies bake at 375 degrees but reduce the cooking time. I would try 8 minutes. =)

~Cookie Monday~ Chocolate Chip Sprinkle Cookies * Guest Post from Butter Basil and Breadcrumbs

 

As most of you know, Cookie Monday was passed on to me by my good friend Prudy, from Butter Basil and Bread- crumbs. Prudy and I started blogging around the same time; it has been such a pleasure learning and growing with her. I am always anxious to see what she has cooked up! and today she is sharing her recipe for Crispy Chocolate Chip Sprinkle Cookies. Can you say yum??!

Prudy, take it away my friend…

sprinkle cookies (Prudy)

 

It is such a pleasure to be back at the Burlap Kitchen for another Cookie Monday!  
Because it has been so nice outside, and everyone’s spirits are high, I wanted to make something a little more festive, so I thought that these delicious Crispy Chocolate Chip Sprinkles Cookies would be the perfect cookie to make Cookie Monday a happy and festive day! 
If you like crispy cookies, then these are the cookie for you!
Don’t let the instructions scare you away… these cookies are so quick and easy to bake!  Believe me, if you know me…then you know that I cannot bake. Well, I bake, but I usually stick to the basics like these chocolate chip cookies.  It’s definitely the sprinkles that make them pretty, and make it look like I worked in the kitchen all day and all night, when in fact, they only take about an hour from start to finish! 
Thank you, Emily…for inviting me back. I’m thrilled to be here…and hope that you like these cookies!  
Crispy Chocolate Chip Sprinkles Cookies
2/3 cup vegetable shortening
1 1/2 cups packed brown sugar
1 tablespoon milk
2 tsp vanilla
2 eggs
1 3/4 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 cup mini chocolate chips
1 cup chocolate chips (milk, dark, or white..your preference)
1/2 cup colored sprinkles (Jimmies)
1/2 cup finely chopped walnuts

Heat the oven to 350 degrees.

  • Line two baking sheets with parchment paper. 
  • In mixing bowl, beat together the shortening, brown sugar, milk and vanilla until creamy. Add the eggs, one at a time, beating well between additions. 
  • In a small bowl, sift together the flour, salt, and baking soda, and gradually add to the egg mixture just until blended.
  • Stir in the chocolate chips.
  • Spoon the cookie dough into a pastry bag with a #807 Ateco tip,  Pipe 3 inch lengths of the cookie dough onto the baking sheets, about 2 inches apart.  (I was able to fit nine lines of cookie dough onto one baking sheet). 
  • Bake for 8 minutes (or until the cookies are set).  Cool for 2 minutes on the baking sheet before removing to a cooling rack.  Cool completely. 
  • On a small plate, combine the sprinkles and walnuts.  
  • Melt the chocolate chips in a microwave safe bowl.  Cook in the microwave for 1 minute, remove and stir.  There will still be clumps of chocolate chips, but they will melt as the chocolate continues to sit. If they don’t seem to melt quickly enough, place back into the microwave for 15 seconds, remove, and stir.
  • Spread the melted chocolate all around the edges of the cookie, and then dip into the walnut/sprinkle mixture.  Let dry on a cooling rack in a single layer about 1 hour. 
  • Store in a covered plastic container for up to one week. 
  • Enjoy!
sprinkle cookies 2 (Prudy)

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~Cookie Monday~ Popcorn chocolate chip cookies with… *Guest post from A cookie Named Desire

 

Today’s #Cookie Monday guest post is from A Cookie Named Desire. I came across Amanda’s page a few weeks ago and knew I had to snatch her up for a #Cookie Monday post. I am so glad she agreed because these cookies look fantastic!

Take it away my friend,

popcorn-chip-pretzel-cookies

Happy Monday! I know what you are thinking, “Who in the heck is this person who dares to put “Happy”and “Monday” in the same sentence together?” Welp, my name is Amanda and I blog over at A Cookie Named Desire and I am all about dessert and baking. I love fun and decadent desserts, but I also like to throw in a sophisticated edge here and there. I love cooking and baking from scratch and exploring all the delicious things life has to offer.   Emily was kind enough to invite me over to share a cookie recipe with you and I could not be any more excited! Cookies are kind of my favorite thing (Hello, my blog is a Cookie Named Desire after all!) I decided to share with you, one of my favorite cookies ever. They are sweet and super salty and totally overloaded with deliciousness.

Get this: chocolate chip cookies stuffed with cocoa nibs, pretzels, potato chips, and buttery popcorn.

Holla!

These cookies are basically the best junk-food dessert treat EVAH. It’s when you really want to chow down with a ton of snacks, but in a single, portable bite. I don’t know about you, but that’s kinda the story of my life.

They remind me a little bit of the compost cookies from Momufuku Milk Bar, but with a few different twists. These are actually a twist on my movie theater cookies I made for my own blog a while back where I used buttered popcorn as the basis of my chocolate chip cookies. I loved it so much, I just knew I had to use that concept again for you, but take it to a whole other level. I’ve got to tell you, these are epic.

I hope you enjoy the cookies, and maybe stop on over to A Cookie Named Desire and see what else I am baking up!

2 1/3 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon cornstarch

1/4 teaspoon salt

1 cup (2 sticks) unsalted butter room temperature

¾ cup semi-packed brown sugar

½ cup sugar

1 egg, plus 1 yolk

1 teaspoon vanilla extract

½ bag (about 3 cups) buttered popcorn

¾ cups crushed pretzels

¾ cup crushed ruffled potato chips

¾ cup mini chocolate chips

¼ cup cocoa nibs (optional, but recommended)

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Preheat the oven to 350 degrees.Line two baking sheets with parchment paper.

In a medium bowl, mix together the flour, baking soda, cornstarch, and salt together. Set aside.

In a mixer, beat the butter and both sugars together until light and fluffy. Add in the egg and yolk, then the vanilla.

Slowly add the flour mixture into the wet ingredients and mix until just combined.

Fold in the popcorn. It will seem as though it is an impossible task, but the popcorn will break down and incorporate into the dough. Fold in the remaining ingredients until incorporated.

Measure out the dough into one tablespoon balls and place on the baking sheet about an inch apart. Bake for about 8 – 9 minutes, or until a light golden brown.

popcorn-pretzel-chip-cookies

 

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Cookie Monday!~Peanut Butter Sandwich Cookies~ Guest Post From Butter Basil & Breadcrumbs

 

Cookie 1
 Today I am running out of time to get this posted! But I wanted to quickly take some time and thank Prudy from Butter Basil & Breadcrumbs  for this delicious #Cookie Monday Post! =)
Take it away my friend:
Prudy
I was so happy when Emily asked me to share a recipe for cookie Monday…It is such a pleasure to be here!  
Emily and I met quite a few months ago, and became fast friends. She’s been such a joy, and such a wonderful help to me in these last few months, teaching me everything she has learned about blogging. I truly enjoy our friendship, and feel blessed to have met her. 
So when Emily asked me to share a cookie recipe, I was more than happy to join in on the fun!  I wanted to make something special for Emily, because I adore her… and I decided to go with a peanut butter sandwich cookie with peanut butter and chocolate fudge swirl filling. 
Because I can’t bake to save my life, it had to be an easy cookie, but one that would look like it took all day in the kitchen.,. You know, like I know what I’m doing in the baking department.  And if anyone of you are anything like me… then this is the cookie for you!  It’s easy.  It’s pretty.  And it’s delicious!  
It’s the cookie to impress.
Thank you, Emily…for including me on Cookie Monday…It is truly an honor to be here… and even more so to call you my friend..
Peanut Butter Sandwich Cookies with Peanut Butter and Chocolate Fudge Swirl Filling

 

The Peanut Butter Cookie
1/2 cup butter
1/2 cup vegetable shortening (such as Crisco)
1 cup peanut butter
2 eggs
1 tsp vanilla
1 1/4 cups brown sugar
3/4 cup granulated sugar
2 1/2 cups flour
2 tsp baking soda
1 tsp salt
 Small bowl of granulated sugar for rolling the cookie dough
Preheat oven to 350 degrees.  Line two baking sheets with parchment paper.
In a small mixing bowl, combine the flour, baking soda, and salt.  Set aside until ready to use.
In a large mixing bowl, cream together the butter, vegetable shortening, peanut butter, eggs, vanilla, brown sugar, and granulated sugar until fluffy.
Add the flour mixture to the creamed mixture, and beat until fully combined.
Roll the dough into 1” balls, and roll around in granulated sugar.  Place the cookie dough balls about 2” apart onto the parchment paper lined baking sheet, and with a fork, press lightly to flatten each ball with a criss-cross pattern.
Bake for 10-12 minutes.  Remove from the oven, and let sit for 3 minutes before removing from baking sheet. Cool completely on a cooling rack.
Fill a pastry bag with half peanut butter filling, and half chocolate fudge filling.  Choose two cookies that are the same size, and begin filling them by piping the filling onto the bottom of one cookie, and top it off with the second cookie, making sure the the bottoms of the cookies are to the inside of the sandwich.  Repeat with remaining cookies.
Store in a plastic container with a lid for up to a week (if they last that long!).  Makes 3 dozen sandwich cookies.

 

The Peanut Butter Filling
6 cups powdered sugar
1 cup peanut butter
1/2 tsp salt
2 tsp vanilla
1/4 to 1/3 cup milk
Combine all ingredients in a large mixing bowl.  Start with 1/4 cup milk, and slowly add more until the filling reaches the consistency you desire.  (You want it to be light enough to pipe through the pastry bag, but thick enough to hold the sandwich together. Mix on high speed until light and fluffy.

 

The Chocolate Fudge Filling
3 cups powdered sugar
1 cup dark cocoa powder
1/2 cup butter
1/4 tsp salt
1 tsp vanilla
1/4 to 1/3 cup milk
Combine all ingredients in a large mixing bowl.  Start with 1/4 cup milk, and slowly add more until the filling reaches the consistency you desire.  (You want it to be light enough to pipe through the pastry bag, but thick enough to hold the sandwich together. Mix on high speed until light and fluffy. 
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Cookie Monday ~ Old Fashioned Iced Oatmeal Cookies ~ Guest post from Prairie Gal Cookin’

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Today Ashley from Prairie Gal Cookin’ is joining us with her recipe Old Fashioned Oatmeal Cookies for cookie Monday. Ashley, we are so excited to have you; and even more excited to dive into this cookie recipe.

As Prudy always said, take it away my friend:

Before I can share this yuummy recipe with all of you, I just wanted to thank Emily for letting me be a part of her Cookie Mondays! It’s so much fun to meet new bloggers and stumble across fun recipes – Which is exactly whatis happening here on Cookie Mondays!

When Emily asked me if I would be a part of CM, I had one recipe pop into my head – These Old-Fashioned Iced Oatmeal Cookies. They are a breeze to make and the simple little icing you whip together to dip them in just pulls the whole cookie together and throws it over the top!

IMG_2464
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Old-Fashioned Iced Oatmeal Cookies

My favorite part about these cookies is that they aren’t your normal oatmeal cookie – These are “dipped-icing” cookies, and full of flavor thanks to the cinnamon and nutmeg in them. They won’t last long in any household! (So it might be necessary to stash several away for yourself after you make them!)

Cookies:

2 cups quick cooking oats (or old-fashioned)

2 cups flour

1 T. baking powder

1/2 t. baking soda

1/2 t. salt

2 t. cinnamon

1/2 t. ground nutmeg

1 cup butter, room temperature

1 cup brown sugar, packed

1/2 cup sugar

2 eggs, room temperature (or run under hot water for 30 seconds)

1 t. vanilla

Icing:

2 cups powdered sugar

3-5 T. milk

1 t. vanilla (or a little less, just depends on your preference!)
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college

1. Preheat oven to 350 degrees and line cookie sheets with waxed paper.

2. Start by pulsing the oats in a food processor several times.

3. In a large bowl, combine the pulsed oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

4. In the bowl of a stand-mixer, beat the butter on high 30 seconds.

5. Add the sugars and beat until fluffy.6. Add in the eggs, one at a time, beating until yolk just barely disappears into batter.

7. Adding 1/3 of the flour at a time to the batter, mix well.

8. Drop the balls of cookie dough onto the lined cookie sheets and bake for 10 – 12 minutes or until bottoms are just starting to brown.

9. Cool on cookie sheet for 2 – 3 minutes and then finish cooling on a cookie rack.

10. When cookies are cooled, mix together the powdered sugar, milk, and vanilla for icing.

11. Dip the cookies into the icing (face down). Let the icing set-up and then dip them all again.

12. Let icing set-up again and store in an air-tight container.

13. Enjoy!

* Catch Ashley on facebok! – Prairie Gal Cookin
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Cookie Monday ~ German Chocolate Cake Macaron ~ Guest post from A Kitchen Hoor

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Coconut chips are the basis for these delicious cookies. German Chocolate Cake Macaron have sweet coconut flavor and chocolate deliciousness of the cake in a cookie.

I’m an addict. I have a serious addiction. This addiction has no twelve step program. I don’t see any way to get help. I just have to live with it.

“Who am I?” you ask? Well, I’m Christie from A Kitchen Hoor’s Adventures. Emily asked me to contribute to Cookie Monday and I jumped at the chance! I love her blog, Burlap Kitchen! And, well, she’s just a super sweetheart so I was honored. I hope you enjoy my banter and my delicious recipe.

So, back to my addiction. I’m addicted to making these delectable little cookies. Yes. They’re totally finicky to make. Yes. You can easily mess up the macaronage. Yes. They take patience and can frustrate you easily.

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But. The first time you see those pied, or feet, you do a dance in your kitchen in your sweats. And not the YouTube viral kind of dance. Though maybe…

It’s that success that makes it all worthwhile. It’s the looks on my mother’s face when she tastes the pizza flavored cookies we made or the Derby Pie cookies we made. It’s the look on the faces of the co-workers who feel special when I share these little gems with them. AND the look on their face when I tell them there are cookies to be eaten.

 

That’s the main reason I take the time to process, measure, sift, sift, sift, pipe, rest, bake, and fill these little finicky gems. That and the pied. Or feet.

This flavor came about because I received from coconut chips in a subscription snack box I received. I wasn’t really planning on eating them, even though they were addictive. I immediately thought about processing them and putting them into the shells for a macaron. But filling. Hmm… What kind of filling? Curry? That would be interesting. Lime. Nah. Banana? No. Then it hit me! I was in the baking aisle getting the white chocolate for the matcha ones I made and saw the German chocolate bars there. Perfect!

 

Besides, what goes better with coconut than chocolate!! And one can never have too much chocolate. Or reasons to eat chocolate. Or reasons to eat those coconut chips. Or reasons to bake macaron!

I jumped in making these. With both feet. My first flavor? Bananas Foster-ita. It was a recipe challenge to bake with alcohol. I used to love those! I read. I researched. I wrote down recipes, evaluated, estimated, made a spreadsheet, and then jumped in with both feet and baked a batch. They didn’t have feet. They had some semblance of feet, but not pied officially. I was hooked.

 

I’ve made several batches since then. Some have been picture perfect and some have been completely failures. No matter how they turn out, I’ve never been afraid to make them and they’ve always tasted amazing! The crisp shells, the chewy centers, and the filling! They all make for an amazing culinary experience.

 

You shouldn’t be afraid to make them, either. Yes, they can seem a little intimidating. It’s the whole “lava” thing that I just couldn’t get. I would over mix, then under mix, then was just afraid to mix. The lava flow. It’s not a cake batter flow. It’s a slightly thick brownie batter flow. I think most people considering that making a meringue means you fold gently and try to keep the air. Nothing could be farther from the truth with this one. You do want to deflate the meringue, but gently. So you fold, then you usually wind up stirring gently to get the lava flow texture.

Once you master that and allow the shells to dry out on the counter, then you will always have feet. You will always have picture perfect macaron. Now, for them to taste perfect you have to take them out before you think they’re done. The wiggle test. Grab the top of the shell and shimmy it back and forth. If it moves a lot, they’re not done. If it doesn’t move, then you take them out and let them cool completely. COMPLETELY! Before you even try to take them off your parchment or silpat. I suggest a silpat. They’re even at WalMart now. And they make removing them oh so easy.

 

Now, fill them. Fill them with buttercream, ganache, caramel, whatever you want! DO NOT eat them just yet. Let them set. Rest. Marinate with the filling. NOW eat them! And enjoy!
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I hope I’ve taken some of the mystery and fear out of making these finicky little cookies. I hope you have enjoyed my story. I hope I have made a few new friends. And I hope you do try to make some macaron. You should never by afraid to try something new in the kitchen.

German Chocolate Cake Macaron

A Kitchen Hoor’s Adventures

Published 23/16/2015

Coconut chips are the basis for these delicious cookies. German Chocolate Cake Macaron have sweet coconut flavor and chocolate deliciousness of the cake in a cookie.

Ingredients

  • 4 ounces egg whites, room temperature
  • pinch cream of tartar
  • 30 grams granulated sugar
  • 7 ounces powdered sugar
  • 4 ounces almond meal
  • 2 ounces coconut chips
  • 4 ounces Bakers German chocolate
  • 1 tablespoon half and half
  • 1 tablespoon Ciroc coconut vodka

Instructions

  1. Place half the almond meal and the half powdered sugar in the bowl of a food processor and process until the mixture is finely ground. Sift into a large bowl and repeat process with remaining almond meal and powdered sugar along with the coconut chips. Sift the mixture two more times and set aside.
  2. Place the egg whites in the bowl of a stand mixer. Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer. Fasten the whisk attachment and beat the mixture on medium speed until foamy. Slowly add the granulated sugar and beat on medium speed until soft peaks form. Increase the speed to high and beat until stiff peaks form.
  3. Sift 1/3 of the almond mixture into the bowl with the meringue. Fold the ingredients together with a large spatula until incorporated. Continue sifting and folding until all the almond mixture is incorporated into the meringue and the mixture should drip slowly off the spatula; like lava flowing.  (I suggest search Youtube to get a good visual of this texture.  For me, it’s like pouring a really thick brownie batter or quick bread batter.)
  4. Transfer the batter to a large piping bag fitted with a 1/2 inch tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are several different templates out there. Two that I liked are here and here.
    Preheat oven to 325.
  5. You’re going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. This releases any remaining air bubbles in the meringue. Continue rapping the sheets, turning occasionally, until no more air bubbles surface. If there are a few that are being stubborn, take a toothpick and carefully pop them yourself.  Allow the macaron to rest on the counter at least 30 minutes.
  6. Once they’ve rested and the tops are no longer sticky to the touch, bake at 325 for 9 minutes. Rotate the pans front to back and top to bottom and bake an additional 9 minutes. Do the wiggle test to see if the meringue is cooked. If the tops move easily from side to side when wiggled, indicating the meringue isn’t completely cooked, then continue to cook in 4 to 5 minutes intervals until they no longer wiggle.
  7. Remove from heat and allow to cool completely before filling.
  8. While the macaron cool, make the ganache.
  9. Place the chocolate chips in a microwave safe bowl and microwave on high one minute. Stir with a spoon. If the chocolate is not completely melted, microwave at 15 to 20 second intervals, stirring in between, until the chocolate is completely melted. Add the cream and vodka.  Stir well to combine.
  10. Pour into a piping bag with a 1/2 inch tip and allow to cool to room temperature before piping a quarter sized dot of ganache in the center of the shell. Top with a matching shell. Repeat with remaining shells and ganache.

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Cookie Monday! French Macarons ~ Guest Post from Manysparrows.com

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Today I want to introduce you to my friend Christie. We have been friends since high school; which seems like forever ago. Her passion for Christ is mad clear in all that she does. She runs, cooks, blogs, and is a big supporter of anything beef. I actually think I still have a “Got Beef” sticker on my car window that she gave me shortly after we graduated! lol … Enough with the introduction; lets dive into this cookie recipe!

Take it away Christie:

Chris mo final

 

I wanted to break out of my cookie rut and try something different today.  The French Macaron has always intrigued me and while I’ve never tried one, I wanted to take a stab at making some.  Macarons in general are essentially made of almond, egg white, sugar and whatever you choose to fill them with.  They’re tiny little cookies with a crispy crust on the outside and a slightly chewy inside.  The creamy rich filling (whether that be a Swiss Meringue, ganache or jam) perfectly complements the pair of cookies.
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I decided to make the Classic French Macaron with Chocolate Ganache.  This recipe was adapted from Martha Stewart’s French Macaron Recipe: http://www.marthastewart.com/355759/french-almond-macaroons

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The first step is to mix your dry ingredients.  Mix 1 ¼ cups of 10 x sugar with 1 ½ cups of almond flour  together.  Both were rather clumpy so I put them through my flour sifter to not only get rid of the clumps but to also evenly blend them.

photo 1

You can see here that it was pretty beneficial to sift the two ingredients.  The Almond flour had quite a bit of extra ‘chaff’ and I removed it from the blend to ensure a smooth texture for the cookies.

photo 2

Much better!  The 10 x sugar and almond flour happily blended together in perfect harmony!

photo 3

In a separate bowl, I used my electric mixer to whip three egg whites.  I beat them together until they formed a fairly white foam.  I threw in a pinch of salt as well.  While still beating the egg whites, gradually add in ¼ cup of granulated sugar, about 1 teaspoon at a time.  When all the sugar has been added and you thoroughly beat the mixture, your egg whites should form soft peaks and hang off of the beaters like so.

photo 4

The final step on the cookies is to slowly fold the almond mixture into the egg whites.  Add half of the dry ingredients and slowly fold it in until the dry is fully incorporated with the wet.  Do this again for the second half of the almond mixture and when you do, add in ½ teaspoon of vanilla.Grab a disposable piping bag and fill it half full with the cookie batter.  In order to make perfectly circular and fairly even cookies, you’ll definitely want to use a piping bag.  Line your cookie sheets with either parchment paper or a thin film of olive oil.  Carefully pipe your cookie sheet with the cookie batter and place in a 350 degree oven.

photo 5

My cookies took 9 minutes to bake, I pulled them just as the edges were starting to brown.  Leave the cookies on the tray until they have cooled (about 5 minutes) and then carefully remove them from the tray.  Let them continue to cool on wax paper

photo 6

This batch made about 60 small cookies (30 filled macarons total), not counting the 4 or 5 I ate along the way.

The chocolate ganache is very simple.  Start by boiling ½ cup of heavy whipping cream in a small sauce pan.  In a separate heat-proof mixing bowl, add ¾ cups of dark chocolate chips (I used 60% cacao Ghirardelli chocolate chips) and 1 tablespoon of butter.  Once the cream starts to boil, remove it from the heat and pour it over the chocolate and butter. Let the cream rest on the chocolate for 2 minutes before mixing.

Once all your cute little macarons have cooled completely and the ganache is still fairly warm, cookie assembly can begin.  I just put a small dollop of ganache in the center of one cookie and carefully smashed the second on top until the ganache came to the edges.

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photo 8

Success!  French Macarons with Chocolate Ganache!  The family is gathering for dinner tonight and these will be a perfect treat after the meal.

French Macarons with Chocolate Ganache Cookies:

1 ¼ cup 10 x sugar

1 ½ cup almond flour

3 egg whites

Pinch of salt

½ teaspoon vanilla

Ganache:

½ cup heavy whipping cream

¾ cup 60% cacao chips

1 tablespoon butter

 

Recipe: http://www.marthastewart.com/355759/french-almond-macaroons

Ganache: http://www.marthastewart.com/343907/chocolate-ganache

History: http://www.mrmacaron.com/history/

 

 

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