PRETZEL COOKIES
Use our All-in-One Cookie Dough when making these twisty cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 28
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees. On a lightly floured work surface, drop All-in-One Cookie Dough by heaping tablespoons. Using hands, gently roll each mound into an 8-inch rope.
- Gently bend one end of each rope into a loop.
- Bring other end of rope over first loop, forming pretzel.
- In a small bowl, whisk 1 large egg white with 1 teaspoon water. Brush cookies with egg wash. Sprinkle with desired topping.
- After forming cookies, place on parchment-lined baking sheets, 1 inch apart. Bake until pale golden, 13 to 15 minutes, rotating sheets halfway through.
TWISTY COOKIES
Scrumptious cookies with a tangy twist!!
Provided by Kristy
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Yield 30
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
- Combine white and brown sugar, butter and eggs. Stir in flour, baking soda and salt. The dough will be stiff.
- Stir in nuts, chocolate chips, rum and whiskey. Drop dough by tablespoonful onto cookie sheet. Bake 8 to 10 minutes.
Nutrition Facts : Calories 207.1 calories, Carbohydrate 28.5 g, Cholesterol 20.5 mg, Fat 9.9 g, Fiber 1.8 g, Protein 3.2 g, SaturatedFat 5.2 g, Sodium 109.4 mg, Sugar 20.4 g
GREEK HOLIDAY COOKIES
Koulourakia are a traditional treat in Greece, where they are usually made for Easter and other celebrations. I enjoy making these buttery, golden Greek cookies to keep me in touch with my heritage. -Nicole Moskou, New York, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add 2 eggs; beat well. Beat in orange juice and vanilla. Combine the flour, baking powder and baking soda; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle., Roll dough into 1-1/4-in. balls. Shape each into a 6-in. rope; fold in half and twist twice. Place 2 in. apart on ungreased baking sheets. , In a small bowl, beat the remaining 2 eggs; brush over dough. Bake at 350° for 7-12 minutes or until edges are golden brown. Remove to wire racks.
Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 53mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY
There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!
Provided by Alvin Zhou
Categories Desserts
Time 1h5m
Yield 12 cookies
Number Of Ingredients 10
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!
Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams
More about "twisty cookies recipes"
CRUNCHY TWISTED COOKIES RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
5/5 (7)Total Time 22 minsCategory Cookies, DessertCalories 103 per serving
- In a large bowl add the flour, sugar, butter, zest yolk and salt, beat on low just until mixed. Then beat on medium speed for 3-4 minutes.
- Roll pieces of dough into small 6 inch (15cm) ropes , cross the ends over and place on the prepared cookie sheet.Brush the ropes with egg white and sprinkle with sugar. Add some shopped candied fruit or even nuts or chocolate chips as decorations.
- Bake for approximately 10-12 minutes or until lightly golden. Cool the twists on the cookie sheets, then move to a wire rack or plate. Enjoy!
ITALIAN TWIST COOKIES RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
4.8/5 (6)Total Time 3 hrs 10 minsCategory Breakfast, Cookies, SnackCalories 76 per serving
- In a small bowl add the lukewarm water and sprinkle the yeast on top, let sit for 5 minutes then mix to combine.
- In the bowl of a stand up mixer whisk together the flour and sugar, make a well in the middle and add the yeast mixture.
- Start to knead with the dough hook (on speed 1 or 2) then add the salt and increase to speed #4 (no higher) and knead for about 3-4 minutes or until smooth.
- Cover the bowl with plastic and a clean kitchen towel and let rise in a warm, draft free area for 1 - 1 1/2 hours or until doubled in bulk.
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