Cookie Fest!

A friend of mine just turned 21 and decided to host a soiree. She asked if I could bake cookies and of course I agreed. So I began to look for unique recipes online and in cookbooks. The following selections were chosen because of their presentation and taste. There were absolutely no leftover cookies from the party!

OREO STUFFED FUNFETTI COOKIES

adapted from Bakers Royale

Serving Size: 12

Ingredients:

• 1 1/2 cup flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup butter
• 1/4 cup cream cheese
• 1/2 cup sugar
• 1/4 cup powdered sugar
• 1 egg
• 1/2 tsp vanilla
• 2 1/2 tbsp nonpareils
• 12 oreo cookies

Directions:

1. Whisk flour, baking powder, and salt in a bowl. Set aside.

Mix butter, cream cheese, sugar, and powdered sugar until light and fluffy. 

In a separate bowl lightly mix eggs and vanilla together. 

While the mixer is running on medium low, slowly add egg mixture to creamed butter mixture and continue mixing until combined.

Turn off mixture and use a wooden spoon or sturdy spatula to fold dry mixture into wet mixture.

Divide dough into 2 flat discs and refrigerate for at least 1 hour and 30 minutes. Working with one disc at a time, roll out dough on a lightly floured surface at 1/8 inch in thickness. Sprinkle nonpareils on top and using a rolling pin give the dough one quick roll over to push the nonpareils into the dough. Stamp out 3.5 inch circles and place Oreo on one cookie circle and place a second cookie circle on top, pinch the two cookies edges together. Using your hand smooth out pinched seam until it is smooth and the sides are seamless.

Bake cookies for 10-12 minutes. Cool on a wire rack.

CHOCOLATE THUMBPRINTS

adapted from Taste of Home 

Serving size: 18-20

Ingredients:

• 1 cup all-purpose flour
• 1/3 cup unsweetened baking cocoa
• 1.4 tsp sea salt
• 8 tbsp (1 stick) unsalted butter, room temperature
• 2/3 cup raw sugar
• 1 egg
• 2 tbsp milk
• 1 tsp vanilla extract
• 3.4 cup finely chopped walnuts

Filling

• 1/2 cup confectioner;s sugar
• 1 tbsp unsalted butter, softened
• 2 tsp milk
• 1/4 tsp vanilla extract
• 10 Hershey Kisses and 10 Hershey Hugs

Directions

In a small bowl whisk together flour, cocoa, and salt. Set aside.

In a large mixing bowl cream butter and sugar on medium speed until light and fluffy. 

Beat in egg yolk. milk, and vanilla.

Gradually add the flour mixture to the creamed mixture and mix well. 

Cover and refrigerate for 1 hour.

Preheat oven to 350 degrees. Line baking sheets with parchment paper. In a small bowl whisk egg white until foamy. Shape dough into 1 inch balls; dip in egg white, then roll in walnuts. Place 2 inches apart on prepared baking sheets. 

Using a wooden spoon handle, make an indentation in the center of each cookie. Bake 10-12 minutes or until center is set.

For filling, combine the confectioners' sugar, butter, milk, and vanilla in a small bowl; stir until smooth. Spoon 1/4 teaspoon into each warm cookie; gently press a kiss or a hug in the center. Carefully remove from pans to wire rack to cool.

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BROWNIE PILLOW COOKIES

adapted from Bakerella

Serving Size: 10

Ingredients:

• 1 package brownie mix
• 1 cup butter, room temperature
• 1 1/2 cups packed light brown sugar
• 2 large eggs plus 1 egg yolk
• 1 tbsp vanilla
• 2 1/2 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp baking soda
• 12 oz bag miniature semi-sweet chocolate chips (I used white chocolate chips)

Directions

Make brownies according to package and let cool. Cut about ten 1 inch squares. Enjoy the remaining brownies.

For the chocolate chip cookie dough, beat butter with a mixer until creamy. Add brown sugar and beat until smooth. Add eggs, yolk, and vanilla. Beat until smooth.

Combine flour, baking powder, baking soda, and salt in a medium bowl and stir together with wire whisk.

Add flour to butter mixture and beat until combined. Stir in mini chips.

Let dough chill covered in the refrigerator for at least an hour. Preheat oven to 250 degrees.

Use a measuring cup to scoop batter by the 1/2 cup. Since it's chilled you may need to pack it with a spoon. Then use the spoon to remove the dough from the cup and place it on parchment paper. Make an indentation in the center of the dough and place the 1 inch square brownie in the center. Press the brownie down gently and work the remaining dough around the brownie.

Bake at 350 degrees for about 18 minutes.