FIRST SNOW CHERRY PIE WITH SNOWFLAKE SUGAR COOKIES
Every year on the day of the first snow fall, I make a cherry pie for my children to enjoy after school. This, like my children, is the grown-up version.
Provided by Food Network
Categories dessert
Time 1h40m
Yield 1 pie plus extra cookies
Number Of Ingredients 20
Steps:
- For the crust: Preheat the oven to 375 degrees F. Combine the flour, salt, baking powder and butter in a food processor. Pulse until the consistency of fine meal. Add 4 tablespoons water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add a tablespoon of water at a time, pulsing between additions, until it does.
- Turn the dough onto a floured surface and work it until it just comes together.
- Form the dough into a disc, wrap it in plastic and place it in the refrigerator to chill at least 20 minutes.
- Roll out the dough on a floured surface to 1/8 inch thick. Transfer it to a 9-inch pie plate. Roll or trim the edges as you like.
- Line the dough with parchment and fill with pie weights. Bake until set, 10 to 15 minutes. Remove the parchment and weights from the crust.
- For the filling: In a large saucepan, combine the cranberries, cherries, apples, sugar, orange juice and zest and cinnamon. Bring to a simmer and cook until the cranberries pop and the cherries and apples are soft. Be careful to not cook the apple to mush. If using frozen cranberries and cherries, hold the apples until the last 5 minutes and then add them. Thicken by stirring in the cornstarch mixture. Stir for 1 minute. Stir in the brandy and remove from the heat.
- To make the pie: Fill the pie crust with the pie filling. Bake until bubbling, 35 to 40 minutes. Cool to just warm or room temperature. Top with the Sugar Cookies.
- For the cookies: Preheat the oven to 375 degrees F. In a stand mixer fitted with a paddle attachment, mix together the butter, flour, sugar, vanilla and eggs on medium speed until well combined. Flatten the dough into a disc and wrap in plastic. Chill in the refrigerator, at least 20 minutes.
- Roll out the dough to desired thickness. Cut out cookies with your favorite cookie cutter.
- Place the cookies on a parchment-lined baking sheet and bake until slightly crisp on the edges, 9 to 11 minutes; adjust for thickness.
- Let cool, then decorate as desired.
WHOOPIE PIES - SOFT SANDWHICH COOKIE
Cake-like choc. cookies with a creamy filling. I've used another recipe a couple of times and have changed it a little to make it better. These cookies are so yummy! 2 cookies per person is plenty...very filling:-) Optional: Try this with one cookie first to see if you like it. Freeze a whoopie pie. Melt some dipping chocolate. Coat entire cookie quickly, place on parchment paper then place in fridge or freezer until it sets....a yummy alternative.
Provided by MrsScarlettOhara
Categories Drop Cookies
Time 34m
Yield 3 dozen cookies, 13 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven 400f.
- >Cream shortening and sugar.
- >Add eggs one at a time till each is blended well.
- >Add buttermilk and vanilla and blend.
- >Place flour, soda, salt and cocoa powder together in a separate bowl, stir then add to batter.
- >Last of all add warm water.
- If you don't have a thick pan use the upper levels of the oven. Use parchment paper or grease pan. Drop by spoonfuls (about the size of a 50cent piece). Bake for 7 minutes.
- Filling: Combine filling ingredients starting with butter, shortening and sugar. Add cream and vanilla and blend until smooth. Add to COOLED COOKIE and sandwich them.
Nutrition Facts : Calories 788.8, Fat 41.7, SaturatedFat 16.9, Cholesterol 73.2, Sodium 533.5, Carbohydrate 102, Fiber 3.2, Sugar 68.1, Protein 7.1
WOOKIE COOKIES
Who wouldn't want a Chewie cookie? These adorable cutouts will be a fan favorite at any kind of Star Wars party. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 55m
Yield About 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, beat butter and brown sugar until light and fluffy, 5-7 minutes. Beat in molasses, egg and vanilla. In another bowl, whisk flour, ginger, baking powder, cinnamon, baking soda, salt and cloves; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk. Cover and refrigerate until easy to handle, about 1 hour., Preheat oven to 350°. On a lightly floured surface, roll each portion to 1/4-in. thickness. Cut with a floured 3-in. gingerbread man cookie cutter. , Place 2 in. apart on greased baking sheets. Create lines in each cutout with tines of a fork to look like fur. Bake until edges are firm, 7-9 minutes. Remove from pans to wire racks to cool completely. , To decorate, pipe melted semisweet chocolate for eyes, nose and utility belt, then pipe melted white chocolate for mouth and bullets. Let stand until set.
Nutrition Facts : Calories 202 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 154mg sodium, Carbohydrate 34g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
AWESOME APPLE PIE COOKIES
These mini-apple pies are a sure hit and a perfect use for apples in the fall. They look great on a cookie plate and taste great! If any apple mixture remains, it can be served warm over vanilla ice cream!
Provided by SunnyDaysNora
Categories Desserts Pies Apple Pie Recipes
Time 1h55m
Yield 24
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a saucepan over medium heat. Add apples; toss until coated with butter. Stir in brown sugar, white sugar, lemon juice, 1 1/2 teaspoons cinnamon, 1/2 teaspoon vanilla extract, salt, nutmeg, allspice, and cloves; cook and stir until apples have softened and sugars have melted, about 5 minutes. Bring to a boil.
- Combine water and cornstarch in a bowl. Stir cornstarch mixture into the apple mixture; cook and stir until apple mixture is thickened, about 5 minutes. Remove from heat; cool completely, about 20 minutes.
- Roll out 1 sheet of pie crust on a work surface with a rolling pin; cover with half of the cooled apple mixture. Roll out a second sheet of pie crust with a rolling pin; slice into 1/2-inch wide strips with a sharp knife. Weave pie crust strips together over apple mixture to create a lattice top.
- Flour a round cookie cutter or drinking glass. Press cookie cutter through dough to create 12 round pies. Transfer to a baking sheet.
- Bake in the preheated oven until crust is cooked through a golden brown, about 20 minutes. Transfer to a wire rack to cool, about 10 minutes.
- Repeat with remaining pie crusts and apple mixture; place on a second baking sheet. Bake in the oven until crust is cooked through a golden brown, about 20 minutes.
- Combine confectioners' sugar and 1 teaspoon cinnamon in a mixing bowl; add 1 teaspoon vanilla extract. Stir in milk slowly until desired consistency is reached; drizzle over cooled pies.
Nutrition Facts : Calories 233.5 calories, Carbohydrate 27.8 g, Cholesterol 5.2 mg, Fat 12.9 g, Fiber 1.9 g, Protein 2.2 g, SaturatedFat 4 g, Sodium 209.8 mg, Sugar 11.4 g
CHOCOLATE CHIP COOKIE PIE
This yummy pie is like a great big yummy chocolate chip cookie. Garnish with whipped topping or ice cream.
Provided by Bethany
Categories Desserts Pies Chocolate Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In large mixing bowl, beat eggs until light and foamy. Add flour, sugar and brown sugar and beat until well blended. Blend in melted butter. Stir in chocolate chips and nuts. Pour into pie shell.
- Bake at 325 degrees F (165 degrees C) for 1 hour. Remove from oven. Serve warm with whipped topping or ice cream.
Nutrition Facts : Calories 626.2 calories, Carbohydrate 55 g, Cholesterol 107.5 mg, Fat 45.6 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 20.3 g, Sodium 289.5 mg, Sugar 38.6 g
*S.W.O.C.* PIE COOKIES
This recipe is dedicated to Andi of Longmeadow Farm (Chef #428885) and her beloved cows (see that backwards is SWOC). A friend made these for a fun afternoon treat and I fell in love. When I asked what they were called she said Cow Pie Cookies. I immediately thought of Andi and her love of all things SWOC. So I'm posting this since I could not find a recipe just like it and especially in honor of sweet Andi. The amount of cookies is a complete guess at this point.
Provided by HokiesMom
Categories Drop Cookies
Time 12m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 4
Steps:
- Using a double boiler, melt chocolate chips and shortening together.
- Stir until smooth then remove from heat.
- Stir in raisins and almonds.
- Drop by tablespoonfuls onto waxed paper lined sheets.
- Chill until ready to serve.
Nutrition Facts : Calories 105.8, Fat 6.2, SaturatedFat 2.8, Cholesterol 3.2, Sodium 21.1, Carbohydrate 11.3, Fiber 0.9, Sugar 9.1, Protein 1.8
CHOCOLATE-STRAWBERRY SHORTCAKE WHOOPIE PIES
Fresh strawberries are sandwiched with a sweet cream cheese filling in these luscious chocolate shortcake whoopie pies.
Provided by My Food and Family
Categories Shortcake
Time 1h
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Beat first 4 ingredients with mixer until blended. Drop 2 Tbsp. batter, 2 inches apart, into 32 mounds on baking sheets sprayed with cooking spray. Bake 10 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
- Beat cream cheese and marshmallow creme in large bowl with mixer until blended. Add COOL WHIP; beat on low speed just until blended.
- Spread about 2 Tbsp. COOL WHIP mixture onto bottom side of each of 16 cookies. Top with strawberries and remaining cookies.
Nutrition Facts : Calories 350, Fat 20 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 60 mg, Sodium 340 mg, Carbohydrate 40 g, Fiber 1 g, Sugar 27 g, Protein 4 g
WHOOPIE COOKIES
I don't always have time to make whoopie pies from scratch, so I tweaked a cake mix recipe to create these. Try a bit of peanut butter in the filling, too. Whoopee for saving time! -Nundi Harris, Las Vegas, Nevada
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, beat cake mix and butter until well combined. Beat in eggs. Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. , Bake at 350° for 7-9 minutes or until tops are cracked. Cool for 2 minutes before removing to wire racks to cool completely., In a large bowl, beat marshmallow creme and cream cheese until blended (do not overbeat). Spread filling on the bottoms of half of the cookies. Top with remaining cookies. Chill for 1-2 hours or until filling is set.
Nutrition Facts : Calories 152 calories, Fat 5g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 206mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
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- Beat shortening and sugar in large bowl until well blended. Add egg and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; add alternately with buttermilk to shortening mixture. Drop by teaspoons onto prepared cookie sheet.
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- Preheat oven to 350°F (177°C). Grease a deep-dish pie pan or use nonstick cooking spray. Set aside.
- whisk the flour, cornstarch, baking soda, and salt together until combined. Set aside. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for 2 minutes on high speed until completely smooth and creamy. Add the brown sugar and granulated sugar, then beat on medium high speed until fluffy and light in color. Beat in the egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed. On low speed, slowly mix the dry ingredients into the wet ingredients until combined then beat in the chocolate chips. The cookie dough will be thick. Press evenly into the prepared pie pan.
- Melt the butter and chopped chocolate together in a heat-proof bowl in the microwave for 1 and 1/2 minutes. Remove and stir until all the chocolate is melted. Reheat for 20 more seconds if needed. Allow to cool for 5 minutes before adding the eggs (don’t want them to scramble!). Whisk in both sugars, the eggs, and vanilla extract. Then whisk in the flour, cocoa powder, and salt. Spread over the cookie layer.
- Bake the pie for 45-60 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist (not wet!) brownie crumbs. This could take a little longer than an hour. All ovens are different, but begin checking at 45 minutes. Loosely tent the top of the pie with aluminum foil if the edges are browning too quickly.
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