Lovin' From the Oven

Day 3: Macadamia Chocolate Chip Shortbread Cookies

by Leave a Comment

Day 3 of my 12 Days of Cookies: Macadamia Chocolate Chip Shortbread Cookies. I was never really a fan of shortbread until I had it in Hawaii. Then I became alllll about them, especially if they have macadamia nuts!

There’s just something about finely crush macadamia nuts that makes these cookies so darn irresistible. They might be falling apart at first, but once you bake them, they’ll hold together just fine. That’s what shortbread does!

There aren’t any eggs to hold it together, so you’ll have to rely on your hands to press the dough and form them into balls. 
They’re crunchy, break apart in your mouth (practically melt), and have a wonderful buttery flavor. Recipe from Crazy for Crust.

Print
Macadamia Chocolate Chip Shortbread Cookies

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/3 cup cane sugar (I used powdered sugar)
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup macadamia nuts, finely crushed (I used a food processor)
  • 1/2 cup mini chocolate chips

Directions

  1. Mix butter and sugar together.
  2. Add in vanilla, flour, and salt and mix until combined.
  3. Stir in nuts and chocolate chips.
  4. Scoop 1 tablespoon balls of cookie dough onto prepared baking sheets. Press dough balls down slightly with the palm of your hand. Chill cookies on cookie sheets for 15 minutes.
  5. Preheat oven to 350°F. Bake for about 12 minutes.
https://lovintheoven.com/day-3-macadamia-chocolate-chip-shortbread-cookies/

SaveSave

SaveSave

Day 2: Soft Glazed Pumpkin Cookies

by Leave a Comment

Day 2 of my 12 days of cookies: soft glazed pumpkin cookies. Don’t let that extra pumpkin from Thanksgiving go to waste! You can still use it to make cookies year round, ya know.

I loved that the glaze on the top actually hardened, so it wasn’t messy eating it. The cookies were nice and fluffy, kind of like a mini pumpkin cake. Pumpkin always gives cookies an extremely moist and light texture. 

I wouldn’t consider this a normal “cookie.” It’s more of an airy one, but delicious nonetheless. 

Recipe from Lauren’s Latest.

Print
Soft Glazed Pumpkin Cookies

Ingredients

  • 1/2 cup softened butter
  • 1/2 cup vegetable oil
  • 1/2 cup pumpkin puree {canned pumpkin}
  • 1 cup granulated sugar
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 2 large eggs
  • 4 cups all purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
    • For the glaze-
  • 3 cups powdered sugar
  • 4 tablespoons water
  • 1/4 teaspoon pumpkin pie spice

Directions

  1. Preheat oven to 350 degrees.
  2. Stir together the butter, oil, pumpkin, sugars, vanilla and eggs until smooth.
  3. Gradually stir in all dry ingredients until completely incorporated. Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop and flatten to 1/2 inch thick using the bottom of a glass.
  4. Bake 8-9 minutes.
  5. While cookies bake, stir all ingredients together for glaze until smooth.
  6. Once cookies are finished baking, cool 3 minutes on baking sheet before transferring to cooling rack. Spread 1 1/2 teaspoons glaze over each warm cookie. Let glaze harden 2-3 hours before serving.
https://lovintheoven.com/day-2-soft-glazed-pumpkin-cookies/

SaveSave

Perfect Snickerdoodles

by Leave a Comment

IMG_4763

Do you guys need more snickerdoodle recipes? I don’t, but I’m always curious about other ones. I loveeeeeee mine, but I’m not opposed to giving recipes a try.

IMG_4769

This one turned out beautifully, but I still prefer my snickerdoodle recipe. Compared to those ones, these were too soft, a little too sweet, and didn’t raise as much as I’d like them to. They weren’t bad by any means, but my other ones are better.

IMG_4771

I can seriously test snickerdoodles all day long. I want to eat them all up! Recipe from Cookies & Cups.

Print
Perfect Snickerdoodles

Ingredients

  • 1 cup butter, room temperature
  • ¾ cup granulated sugar
  • ½ cup light brown sugar
  • 1 egg, plus 1 yolk
  • 1 Tbsp vanilla
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • ½ tsp kosher salt
  • 1 tsp cinnamon
  • 2¾ cup flour
    • Cinnamon Sugar
  • ¼ cup granulated sugar
  • 1 Tbsp cinnamon

Directions

  1. Preheat oven to 325°
  2. Line a baking sheet with a silicone mat and set aside.
  3. Beat butter and both sugars together. Add in egg, yolk and vanilla and beat for another minute.
  4. Gradually mix in the flour, baking soda, cream of tartar, salt and 1 tsp cinnamon until just combined.
  5. In a separate small bowl make your Cinnamon Sugar by mixing together cinnamon and sugar.
  6. Roll the dough into 2 tbsp sized balls. Then roll each cookie dough ball into the cinnamon sugar mixture.
  7. Bake for 10-12 minutes, turning cookie sheet halfway through baking.
https://lovintheoven.com/perfect-snickerdoodles/

SaveSave

Categories