SPOON COOKIES
Provided by Celia Barbour
Categories Cookies Fruit Dessert Bake Kid-Friendly Jam or Jelly Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 30 sandwich cookies
Number Of Ingredients 9
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.
WOODEN SPOON COOKIES
These are very easy and impressive. They from a Good Housekeeping dated 1996...they are different and SO wonderful that you will probably have to make several batches as they are eaten as fast as they are made!
Provided by all4sweets
Categories Dessert
Time 32m
Yield 36 cookies approximately
Number Of Ingredients 5
Steps:
- Preheat oven to 350F.
- In 2-quart saucepan, combine ground almonds, butter, sugar, flour and cream.
- Heat over low flame until butter melts.
- keep mixture warm over very low flame.
- Drop batter by rounded teaspoons, about 3-inches apart on cookie sheet.
- (Do not place more than 6 on a cookie sheet, after they bake, they quickly have to be shaped before hardening) Bake cookies 5-7 minutes until edges are lightly brown and centers are just golden.
- Remove from oven, and let cookies stand on cookie sheet 30-60 seconds, until edges set.
- With metal spatula, quickly flip cookies over so the"lacy" side will show after being rolled.
- Working quickly, roll each cookie into a cylinder around the handle of a wooden spoon.
- If cookies become to hard to roll, return them briefly to often to soften.
- As each cookie is shaped, remove from spoon handle; cool on wire rack.
- Repeat until batter is used.
- Makes about 3 doz.
- cookies.
Nutrition Facts : Calories 53.1, Fat 4.2, SaturatedFat 1.8, Cholesterol 7.3, Sodium 19.2, Carbohydrate 3.5, Fiber 0.3, Sugar 2.9, Protein 0.7
WOODEN SPOON COOKIES
Cindie David Lawrenceville, GA. "These are literally eaten as fast as I can make them," says David. She got the recipe from her mother-in-law, who got it from her mother. After baking, each hot cookie is rolled around the handle of a woode
Categories whipping cream recipe dessert good housekeeping Cookies almonds
Time 7m
Yield 3 dozen
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F. Grease and flour 2 large cookie sheets. In 2-quart saucepan, combine ground almonds, margarine or butter, sugar, flour, and cream. Heat over low heat, stirring occasionally, until margarine or butter melts. Keep mixture warm over very low heat.
- Drop batter by rounded teaspoons, about 3 inches apart, onto cookie sheet. (Do not place more than 6 on cookie sheet because, after baking, cookies must be shaped quickly before hardening.)
- Bake cookies 5 to 7 minutes, until edges are lightly browned and centers are just golden. Let cookies remain on cookie sheet 30 to 60 seconds, until edges are just set. With pancake turner or long, flexible metal spatula, flip cookies over quickly so lacy texture will be on outside after rolling. Working as quickly as possible, roll each cookie into a cylinder around handle of wooden spoon; remove to wire rack. If cookies become too hard to roll, return to oven briefly to soften. As each cookie is shaped, remove from spoon handle; cool on wire rack. Repeat until all batter is used.
Nutrition Facts : Calories 50 calories
EASIEST EVER PB COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 45m
Yield 12 cookies
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment or a silicone mat.
- With an electric mixer, beat together the peanut butter, brown sugar and egg until well combined. Stir in the chocolate chips with a wooden spoon.
- Lightly wet your hands and form the mixture into 12 balls. Place the balls about 1 inch apart on the baking sheet. Lightly wet the tines of a fork and press a criss-cross pattern into the top of each cookie. Lightly sprinkle them with flaky sea salt.
- Bake until just starting to brown, 12 to 15 minutes. Let sit for 5 minutes on the baking sheet, then remove to a rack to cool completely before eating.
CHOCOLATE CHIP COOKIES V
Moist chocolate chip cookies!!
Provided by JEANNE5
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Stir together the flour, baking soda, salt and instant pudding powder; set aside.
- In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Blend in the eggs and vanilla. Gradually mix in the dry ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Scoop cookies using an ice cream scoop or by heaping tablespoons. Place cookies at least 2 inches apart onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until lightly golden. Cool on baking sheets for a few minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 188.8 calories, Carbohydrate 24.8 g, Cholesterol 28.8 mg, Fat 9.9 g, Fiber 0.9 g, Protein 2 g, SaturatedFat 6 g, Sodium 179.6 mg, Sugar 16.5 g
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