Preheat oven to 350°F. Mix all ingredients except chocolate chips. When blended, mix in the chocolate chips.
Using your hands, form 1 1/2-inch balls (dough will be very wet and sticky) and place onto an ungreased parchment lined cookie sheet. Don't make them too big because they do spread. You should have about 12 balls when finished.
Bake for 9 minutes. Let the cookies sit on the cookie sheet for aobut 30 seconds to 1 minute before removing them to cool on a wire rack.
A churro is a type of fried dough from Spanish and Portuguese cuisine, made with choux pastry dough piped into hot oil with a piping bag and large closed star tip or similar shape. They are also found in Latin American cuisine, Philippine cuisine, and in other areas that have received immigration from Spanish and Portuguese-speaking countries, especially in the Southwestern United States and France.
Combine water, butter, salt, and ¼ teaspoon cinnamon in 1 ½-quart saucepan over medium heat. Bring pot to rolling boil.
Reduce heat to low
Add flour and stir vigorously until mix forms a ball.Remove from heat and let rest for 5-7 min
Add eggs, one at a time, and stir until combined. Set aside.
Heat oil in medium skillet or 1-quart saucepan over medium-high heat or until temperature reaches 350˚.
Spoon dough into piping bag fitted with large star tip. Pipe 1-inch strip of dough over saucepan,cut with knife, and drop into hot oil. Repeat until churro bites fill saucepan with room to fry.
Fry churro bites until golden brown. Remove with slotted spoon or mesh spider strainer.
Drain churro bites on paper towel.
Mix sugar and ½ teaspoon cinnamon in medium bowl. Toss in churro bites until coated. Place on serving plate and serve with favorite dipping sauce.
Pecan pie is an American invention. Its history can be traced back thousands of years, to Native Americans who used the nut’s meat as a filling for their medicine pouches and in recipes like wampum belts. The colonists began using pecans as a food source, though they didn’t begin to bake with them until the mid-1800s.
For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes.
Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined.
Press the dough evenly into an ungreased 8 by 8 by 2-inch baking sheet, making an edge around the edge like you would a pie crust . It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
Topping
For the topping, combine the butter, corn syrup, and brown sugar in a large, heavy-bottomed saucepan.
Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans.
Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set.
Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.
Tender, buttery shortbread cookies flecked with peppermint baking chips and dipped in chocolate. These peppermint shortbread cookies are a holiday favorite!
Originating in Scotland, the first printed shortbread recipe appeared in 1736, from a Scotswoman named Mrs. McLintock. But even before that, shortbread biscuits were widely associated with Christmas and Hogmanay (New Year’s Eve).
Curious person that I am, I have often wondered about the name shortbread? What’s short about it? And why is it associated with Scotland? Friends, I’m here to answer those burning questions for you!
Tender, buttery shortbread cookies flecked with peppermint baking chips and dipped in chocolate. These peppermint shortbread cookies are a holiday favorite!
2cupswhite or dark chocolate melting wafersor both
Instructions
In the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl with a hand mixer), cream butter for 1 minute. Add powdered sugar and beat for 4 minutes on medium speed until pale and fluffy. Add extracts, mix until combined.
With mixing speed on low, add flour and salt. Mix until a few streaks of flour are left, then add baking chips and mix until combined.
Divide dough into two even portions. Place each portion of dough onto a large sheet of plastic wrap. Form a log 2 inches in diameter. Roll in plastic wrap and place in the refrigerator to chill for 2 hours or more.
Preheat oven to 375 degrees. Line a baking sheet with parchment paper or silicone baking mat.
Cut the logs into 1/4-inch thick slices. Place onto the prepared baking sheet. Bake for 12-14 minutes or until crisp on the edges. Remove from the oven and cool on the baking sheets for 3 minutes before transferring to a wire rack to cool completely.
Melt wafers in a double boiler or in a microwave-safe glass bowl. Dip or drizzle the cookies, sprinkle with additional baking chips, if desired. Allow chocolate to set before storing.
Butterscotch is claimed to have been first named in 1817 in Doncaster, England by Samuel Parkinson. He had begun making the candy earlier under the name of buttery brittle toffee. The company that produced the candy received the Royal Seal of Approval for their highly demanded export.
In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch and salt; gradually add to creamed mixture and mix well. Fold in butterscotch chips and toffee bits. Cover and refrigerate 1 hour or until easy to handle.
Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. fluted round cookie cutter. Place 1 in. apart on ungreased baking sheet.
Bake 10-12 minutes or until lightly browned. Remove to wire racks.
It all started in Latin America. Chocolate’s 4,000-year history began in ancient Mesoamerica, present day Mexico. It’s here that the first cacao plants were found. The Olmec, one of the earliest civilizations in Latin America, were the first to turn the cacao plant into chocolate.
In a large bowl, add the butter and sugar and cream together with a hand mixer. Add the eggs and vanilla extract to the creamed mixture and mix until combined. In a medium bowl, mix the cocoa powder, flour, baking soda, and salt. Slowly add the dry ingredients and continue mixing until incorporated.
Roll the dough into 2 logs that are about 2-inches high and 1-foot long. Wrap them in waxed paper and place in the refrigerator for 2 hours.
Preheat oven to 350 degrees F.
Once thoroughly chilled, slice the cookies into 1/2-inch thick rounds and cover with sanding sugar. Place on a parchment paper lined cookie sheet and bake for 10 minutes.
