Cookie Spoons Recipe By Tasty Recipes

SPOON COOKIES: LUSIKKALEIVAT (FINLAND)

Steps:

• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
• Melt the butter in a small, heavy-bottomed saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter browns lightly and smells slightly nutty, about 15 minutes. Transfer the butter to a medium bowl -- be sure to get all the tasty brown bits -- and cool slightly.
• Meanwhile, whisk the flour, baking powder and salt in another medium bowl.
• Whisk the egg yolk, sugar and vanilla into the cooled browned butter.
• Stir the dry ingredients into the butter mixture to make a uniform but crumbly dough that looks like wet sand.
• Scoop out dough with a small teaspoon (the kind you set the table with, not the ones you measure with). Rock spoon gently back and forth against the side of the bowl, packing the dough into the spoon, then scrape/slide the spoon against the inside of the bowl to make spoon-shaped cookies. Trim excess dough with your fingers and slide out onto the prepared pans, preserving their shape. (Try to make sure you form an even number of cookies, since these sandwich together.)
• Bake cookies until just browned, about 12 to 15 minutes. Cool almost completely on the baking sheets, and then transfer cookies to a rack to cool.
• When cool, spread 1/2 teaspoon jam on the flat side of a cookie, and then sandwich together with a second cookie. Repeat until all cookies have met their match. Lightly dust the cookies with the confectioners' sugar. Serve.
• Busy baker's tips: The dough can be prepared several hours ahead and stored at room temperature. Freeze baked cookie halves wrapped tightly in plastic wrap, followed by aluminum foil for up to 2 weeks. When ready to serve, defrost at room temperature and assemble as desired. Store sandwiches in an airtight container for up to 3 days. Do not store with crisp cookies, as moisture from the jam will soften the texture of other crisp cookies.
• Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
• Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
• Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown.
• Cool completely before serving.
• Enjoy!

AQUARIUM COOKIES RECIPE BY TASTY

Steps:

• In a medium bowl, mix softened butter and sugar until smooth. Add the egg and stir well to combine. Sift in the flour and fold until fully incorporated.
• Cover the dough with plastic and rest in a fridge for at least 30 minutes.
• Preheat the oven to 350˚F (180˚C).
• Sprinkle flour on the work surface and rolling pin so the dough won't stick. Roll out the dough to ¼- to ⅛-inch (6- to 3-mm) thickness. Using a 3-inch (7-cm) round cookie cutter, cut out the dough.
• Cut out center of each cookie with using a 2-inch (5-cm) round cookie cutter.
• Place the cookie on a parchment-lined baking sheet and bake for 10 minutes.
• Take out the sheet from the oven and place hard candies in the center of each cookies. Bake for 3-5 minutes or until the hard candy melts and spreads out.
• Let the cookies cool completely.
• In a microwave-safe bowl, melt the white chocolate, about 10-15 seconds.
• For the bottom cookies, add your favorite sprinkles onto the hard candy. Take the top cookies and drizzle melted chocolate around the rims. Immediately sandwich the 2 cookies and set in fridge for 15 minutes.
• Enjoy!

CARAMEL SNICKERS COOKIE CUPS RECIPE BY TASTY

Steps:

• Get a muffin tin and coat with vegetable oil spray.
• Place a cookie's worth of dough into each section of a muffin tin. Press the dough down to make a cup shape.
• Bake for 10-12 minutes.
• As soon as the cookies are removed from the oven, place one snickers bar in each cookie cup.
• Let cool and cover with caramel just before serving.
• Enjoy!

COOKIE SPOONS RECIPE BY TASTY

Steps:

• Preheat the oven to 325˚F (160˚C).
• Place the sugar cookie dough sheet on a lightly floured surface.
• Sprinkle the flour over the dough and knead together.
• Roll out the dough to a ¼-inch (6-mm) thick square.
• Top with sprinkles and lightly roll out the dough again so the sprinkles become submerged in the dough.
• Place a spoon on top of the dough and trace its shape with a paring knife. Reroll the dough as needed to cut out 8 spoons.
• Arrange spoons upside-down on a parchment-lined baking sheet. Lightly grease with nonstick cooking spray.
• Place each cookie spoon cutout on top of a spoon. Lightly press down to mold.
• Bake for 25-30 minutes, or until the cookie dough is light brown.
• Cool for 10 minutes before carefully removing the cookies from the spoons.
• Microwave the milk chocolate chips and coconut oil together in a glass measuring cup or bowl in 30-second intervals, until the chips are completely melted.
• Dip each cookie spoon in chocolate and let dry on a wire rack for about 10 minutes.
• Serve with ice cream, if desired.
• Enjoy!

SPOON COOKIES

Steps:

• Make dough:
• Fill kitchen sink with about 2 inches of cold water. Melt butter in a 2- to 3-quart heavy saucepan over moderate heat and cook, stirring occasionally, until butter turns golden with a nutlike fragrance and flecks on bottom of pan turn a rich caramel brown, 10 to 12 minutes. (Butter will initially foam, then dissipate. A thicker foam will appear and cover the surface just before butter begins to brown; stir more frequently toward end of cooking.) Place pan in sink to stop cooking, then cool, stirring frequently, until butter starts to look opaque, about 4 minutes. Remove pan from sink and stir in sugar and vanilla.
• Whisk together flour, baking soda, and salt in a small bowl and stir into butter mixture until a dough forms. Shape into a ball, wrap with plastic wrap, and let stand at cool room temperature 1 to 2 hours (to allow flavors to develop).
• Form and bake cookies:
• Put oven rack in middle position and preheat oven to 325°F.
• Press a piece of dough into bowl of teaspoon, flattening top, then slide out and place, flat side down, on an ungreased baking sheet. (Dough will feel crumbly, but will become cohesive when pressed.) Continue forming cookies and arranging on sheet. Bake cookies until just pale golden, 8 to 15 minutes. Cool cookies on sheet on a rack 5 minutes, then transfer cookies to rack and cool completely, about 30 minutes.
• Assemble cookies:
• While cookies cool, heat preserves in a small saucepan over low heat until just runny, then pour through a sieve into a small bowl, pressing hard on solids, and cool completely.
• Spread the flat side of a cookie with a thin layer of preserves. Sandwich with flat side of another cookie. Continue with remaining cookies and preserves, then let stand until set, about 45 minutes. Transfer cookies to an airtight container and wait 2 days before eating.