Grasshopper pie reimagined as a minty holiday cookie
Grasshopper Pie Cookies
Start to finish: 2 hours 45 minutes (45 minutes active) Makes 3 dozen cookies.
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1-1/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
12 ounces bittersweet chocolate bits
1/2 cup (1 stick) unsalted butter
4 eggs
2/3 cup packed brown sugar
2/3 cup granulated sugar
2 teaspoons peppermint extract, divided
4.67-ounce box Andes Creme de Menthe Thins candies, broken into chunks
1 cup powdered sugar
1 tablespoon milk or cream
2 tablespoon green sugar or sprinkles
In a small bowl, whisk together the flour, baking powder and salt. Set aside.
In a large microwave-safe bowl, combine the chocolate and butter. Heat on high for 1 to 2 minutes, stirring every 20 seconds, until smooth and completely melted. Whisk in the eggs, one at a time, then the brown and granulated sugars. Add 1 teaspoon of the peppermint extract.
Stir in the flour mixture, then the chocolate mint candies. Refrigerate the dough until completely chilled, about 2 hours.
Heat the oven to 350 F. Line 2 large baking sheets with parchment paper or spray with cooking spray.
Scoop the cookie dough by the tablespoonful onto the prepared baking sheets, leaving 2 inches between for spreading. Bake for 10 to 12 minutes, or until set up. Allow to cool on the baking sheet for 5 minutes before using a spatula to transfer to a rack to cool completely.
In a small bowl, whisk together the powdered sugar, milk or cream, and the remaining 1 teaspoon peppermint extract. Additional milk or cream can be added if the mixture is too thick to drizzle. Drizzle the icing over the surface of the cookies and immediately sprinkle with green sugar or sprinkles.
Allow the icing to harden before storing in an airtight container between sheets of waxed paper.
Nutrition information per cookie (values are rounded to the nearest whole number): 150 calories; 60 calories from fat (40 percent of total calories); 7 g fat (5 g saturated; 0 g trans fats); 30 mg cholesterol; 22 g carbohydrate; 2 g protein;
1 g fiber; 55 mg sodium.
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A purely American invention, German chocolate cake starts with a sweet chocolate cake, then is filled with a caramel-coconut-pecan concoction.
We transformed this luscious cake into sandwich cookies. Starting with a sweet and soft chocolate cookie, we filled it with a gooey coconut filling and rolled the sides in toasted pecans. Be sure to use the coconut mixture while it is still slightly warm so that it is easier to spread.
German Chocolate Sandwich Cookies
Start to finish: 1 hour. Makes 2 dozen cookies
For the cookies:
1/2 cup cocoa powder
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter
2 cups packed brown sugar
2 eggs
2 teaspoons vanilla extract
3/4 cup milk
For the filling:
Two 14-ounce cans sweetened condensed milk
3 cups unsweetened shredded coconut
1 cup finely chopped toasted pecans
Heat the oven to 350 F. Line 2 large baking sheets with parchment paper.
In a large bowl, sift together the cocoa powder, flour, baking soda and salt. Set aside.
In a second large bowl, use an electric mixer on medium-high to beat together the butter and brown sugar until light and fluffy. Add the eggs, one at a time, scraping the bowl after each addition. Stir in the vanilla.
Add half of the flour mixture, stirring to combine. Add the milk, scraping the bowl to ensure even mixing. Add the second half of the flour mixture, again scraping the bowl.
Working in batches, drop the dough by the tablespoonful onto the prepared baking sheets, leaving 2 inches between each for spreading. Bake for 12 to 15 minutes, or until slightly firm to the touch. Allow to cool on the baking sheet. Repeat with the remaining dough.
Meanwhile, make the filling. In a large skillet over medium heat, combine the sweetened condensed milk and the coconut. Heat, stirring constantly, until the mixture starts to pull away from the pan and will hold a line when you drag your spoon through it, 8 to 10 minutes. Allow to cool slightly.
Place the pecans in a shallow bowl or pie pan. Spread a spoonful of the coconut mixture onto the flat side of 1 cooled cookie. Top with another cookie, flat side down, to form a sandwich. Roll the edges of the sandwich cookie in the chopped pecans.
Store in an airtight container between sheets of waxed paper.
Nutrition information per cookie (values are rounded to the nearest whole number): 410 calories; 190 calories from fat (44 percent of total calories); 21 g fat (13 g saturated; 0 g trans fats); 50 mg cholesterol; 52 g carbohydrate; 7 g protein; 3 g fiber; 190 mg sodium.
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Lemon Meringue Cookies
Start to finish: 2 hours (30 minutes active). Makes 3 dozen cookies
4 egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1 cup sugar
8 ounces lemon curd
Heat the oven to 200 F. Line 2 baking sheets with parchment paper.
In a large bowl, combine the egg whites, cream of tartar and vanilla. Use an electric mixer to beat until the whites are foamy. Very slowly, while continuing to beat, add the sugar. Beat until the mixture is thick and glossy.
Use a spoon to dollop the mixture in walnut-sized mounds onto the prepared baking sheets. Using a slightly dampened finger, press an indent into the center of each mound. Bake for 1 hours, or until the meringues are dried and crisp.
Store the meringues in an airtight container, at room temperature, between sheets of waxed paper.
For crisp cookies with a soft lemon filling, add a teaspoon of lemon curd to each indent just before serving.
For soft, marshmallow-like cookies, fill the cookies at least several hours (and up to 24 hours) before serving.
Nutrition information per cookie (values are rounded to the nearest whole number): 35 calories; 5 calories from fat (8 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 5 mg cholesterol; 8 g carbohydrate; 0 g protein; 0 g fiber; 10 mg sodium.
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Rocky Road Clusters
Start to finish: 30 minutes. Makes 3 dozen cookies
18 cream-filled chocolate sandwich cookies
2 cups regular marshmallows
1/2 cup toasted sliced almonds
1/2 cup (1 stick) unsalted butter
3 tablespoons corn syrup
12 ounces semisweet chocolate bits
Line a baking sheet with waxed or parchment paper.
Place the sandwich cookies in a large zip-close plastic bag. Use a rolling pin or a meat mallet to crush the cookies into small crumbs. Cut up the marshmallows into pieces the size of a pea. In a large bowl, combine the cookie crumbs, marshmallow pieces and almonds.
In a microwave-safe bowl, combine the butter, corn syrup and chocolate bits. Microwave on high for 1 to 2 minutes, stirring every 20 seconds, or until completely smooth and melted.
Stir the melted chocolate mixture into the cookies and marshmallows until everything is thoroughly coated. Using a spoon or small cookie scoop, drop balls of the mixture onto the prepared baking sheet. Allow to fully set up, then store in an airtight container at room temperature between sheets of waxed or parchment paper.
Nutrition information per cookie (values are rounded to the nearest whole number): 120 calories; 60 calories from fat (52 percent of total calories); 7 g fat (4 g saturated; 0 g trans fats); 5 mg cholesterol; 14 g carbohydrate; 1 g protein; 1 g fiber; 35 mg sodium.
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Spumoni Truffle Squares
Start to finish: 2 hours 15 minutes (15 minutes active). Makes 64 squares.
Two 12-ounce bags white chocolate bits
14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 cup lightly chopped pistachios
1 cup lightly chopped dried cherries
1/2 cup mini chocolate chips
Coat a 9-by-9-inch pan with cooking spray. Line with waxed or parchment paper, allowing excess to overhang the edges of the pan.
In a medium saucepan over medium-low, combine the white chocolate bits and sweetened condensed milk. Heat, stirring constantly, until the chocolate is melted and the mixture is smooth. Stir in the vanilla, pistachios and cherries. Transfer to the prepared pan. Sprinkle the mini chocolate chips over the top. Refrigerate until completely chilled, about 2 hours.
Using the overhanging edges of the waxed or parchment paper to help, lift the truffle square out of the pan. Trim any uneven edges, then cut into 1-inch squares. Store in an airtight container in the refrigerator.
Nutrition information per square (values are rounded to the nearest whole number): 100 calories; 50 calories from fat (45 percent of total calories); 5 g fat (3 g saturated; 0 g trans fats); 5 mg cholesterol; 13 g carbohydrate; 2 g protein; 1 g fiber; 20 mg sodium.
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Tiramisu as a cookie
Tiramisu is an Italian dessert made from espresso-soaked ladyfinger cookies, a mascarpone cream, a sprinkling of shaved chocolate and a dusting of cocoa powder. For our cookies we opted to make a crumbly espresso-flavored almond cookie. After baking, we topped the cookies with a mascarpone cream and sprinkled them with chocolate.
Tiramisu Drops
Start to finish: 45 minutes. Makes about 40 cookies.
1 cup slivered blanched almonds, lightly toasted
1/2 cup granulated sugar
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
1 teaspoon vanilla extract
2 teaspoons instant espresso or coffee powder
1/4 teaspoon salt
1-3/4 cups all-purpose flour
8-ounce tub mascarpone cheese
3 tablespoons powdered sugar, divided
1 tablespoon cocoa powder
Shaved chocolate, to decorate, if desired
Heat the oven to 350 F. Line 2 baking sheets with parchment paper.
In a food processor, pulse together the almonds and granulated sugar until finely ground but not reduced to a paste. Add the butter and vanilla, then pulse to incorporate. Add the espresso or coffee powder, salt and flour and pulse until a crumbly dough comes together.
Shape the dough into 1-inch balls and place on the prepared baking sheets. Using your finger, or the handle of a wooden spoon, press an indent into the top of each cookie. Bake for 10 to 12 minutes, or until golden and firm. Allow to cool on the baking sheet.
When the cookies are cool, in a medium bowl stir together the mascarpone and 2 tablespoons of the powdered sugar. Transfer the mixture to a pastry bag or a zip-close plastic bag with the corner snipped off. Pipe a dollop of the filling into the indent of each cookie.
Sift the remaining tablespoon of powdered sugar with the cocoa powder. Sift over the tops of the cookies. Decorate with shaved chocolate, if desired.
Nutrition information per cookie (values are rounded to the nearest whole number): 100 calories; 70 calories from fat (66 percent of total calories); 7 g fat (4 g saturated; 0 g trans fats); 15 mg cholesterol; 7 g carbohydrate; 2 g protein; 1 g fiber; 15 mg sodium.
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Try these tasty banana split bars
Banana Split Cheesecake Bars
Start to finish: 3-1/2 hours (1/2 hour active). Makes 24 bars.
For the brownie crust:
12 ounces semisweet chocolate bits
3/4 cup (1-1/2 sticks) unsalted butter
2/3 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
4 eggs
1 tablespoon vanilla extract
For the cheesecake layer:
Two 8-ounce packages cream cheese, room temperature
3 ripe bananas
1/2 cup sugar
2 tablespoons all-purpose flour
Pinch of salt
3 eggs
For the topping:
1 quart strawberries, hulled and sliced
1/4 cup pineapple jam
1 tablespoon water
Heat the oven to 350 F. Coat a 9-by-13-inch baking pan with cooking spray.
In a microwave-safe bowl, heat the chocolate bits and butter on high for 1 to 2 minutes, stirring every 20 seconds, or until melted. Set aside.
In a medium bowl, whisk together the sugar, flour and salt. Add the eggs and vanilla and whisk until smooth. Stir in the chocolate-butter mixture. Pour into the prepared pan and bake for 20 minutes. Remove the pan from the oven. If there are any bubbles in the crust, gently push them flat. Leave the oven on.
To make the cheesecake layer, in a food processor, combine the cream cheese, bananas, sugar, flour and salt. Process until completely smooth, scraping down the sides of the bowl. Add the eggs, one at a time, processing and scraping the bowl between additions. Pour the batter over the brownie crust and bake for 20 to 25 minutes, or until the center no longer jiggles. Cool, then refrigerate until completely chilled.
When the cheesecake is completely chilled, arrange the sliced strawberries over the top. In a small microwave-safe bowl, mix the pineapple jam and the 1 tablespoon of water. Microwave until bubbling. Spoon the jam over the strawberries. Allow to chill for 15 minutes for the jam to set up. Cut into squares. Store, well wrapped, in the refrigerator.
Nutrition information per cookie (values are rounded to the nearest whole number): 270 calories; 160 calories from fat (57 percent of total calories); 18 g fat (11 g saturated; 0 g trans fats); 100 mg cholesterol; 26g carbohydrate; 4 g protein; 2 g fiber; 120 mg sodium.
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Fruitcake cookies combine unique flavors
These cookies are everything a fruitcake should be. Studded with all manner of dried and candied fruit, these cookies are a chewy, spicy delight.
Fruitcake Cookies
Start to finish: 1 hour (15 minutes active). Makes about 40 cookies.
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/2 teaspoon baking soda
1 egg
Zest of 1 orange
1/4 cup orange juice
1-3/4 cups all-purpose flour
3/4 cup candied peel
3/4 cup chopped dates
3/4 cup candied cherries
3/4 cup chopped dried apricots
3/4 cup chopped toasted pecans
Colored sugars, if desired
Heat the oven to 350 F. Line a baking sheet with parchment paper.
In the bowl of an electric mixer, combine the sugar, butter, cinnamon, nutmeg, cloves, allspice, salt and baking soda. Beat until light and fluffy.
Add the egg and orange zest, then beat to combine. Add the orange juice and half of the flour, then mix, scraping down the bowl as needed to ensure even mixing. Add the remaining flour and mix to thoroughly incorporate. Stir in the candied peel, dates, cherries, apricots and pecans.
Working in batches, drop the dough by the tablespoon onto the prepared baking sheet. Sprinkle with colored sugars, if desired. Bake for 12 to 15 minutes. Allow to cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Store in an airtight container at room temperature.
Nutrition information per serving (values are rounded to the nearest whole number): 100 calories; 35 calories from fat (36 percent of total calories); 4 g fat (2 g saturated; 0 g trans fats); 10 mg cholesterol; 15 g carbohydrate; 1 g protein; 1 g fiber; 45 mg sodium.
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Making strawberry shortcake-inspired bars
Strawberry Shortcake Bars
Start to finish: 45 minutes (15 minutes active), plus cooling. Serves 16.
For the bars:
1/2 cup granulated sugar
1/2 cup (1 stick) butter, melted
2 eggs
1/2 teaspoon salt
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup strawberry jam
For the icing:
1 cup powdered sugar
2 teaspoons vanilla extract
2 tablespoons milk or cream
Heat the oven to 350 F. Line a 9-by-9-inch baking pan with foil, allowing a couple inches of excess to extend past the sides of the pan. This will help for removing the bars from the pan.
In a medium bowl, whisk together the granulated sugar and butter. Add the eggs, one at a time. Add the salt and vanilla and stir to combine.
Stir in the flour and baking soda until well mixed. Spread the mixture into the prepared pan. Spoon the strawberry jam over the dough. Drag a knife through the dough and jam, swirling the jam into the dough. Bake for 20 to 25 minutes, or until golden and a wooden pick comes out clean. Allow to cool in the pan.
To make the icing, in a small bowl whisk together the powdered sugar, vanilla and milk or cream. Drizzle the icing over the surface of the cooled bars. Allow the icing to set up. Using the foil as handles, lift the bars out of the pan. Peel off the foil and cut the bar into 16 pieces. Store in an airtight container at room temperature.
Nutrition information per serving (values are rounded to the nearest whole number): 170 calories; 60 calories from fat (32 percent of total calories); 6 g fat (4 g saturated; 0 g trans fats); 40 mg cholesterol; 28 g carbohydrate; 2 g protein; 0 g fiber; 110 mg sodium.