Category: Cookies

Pfeffernüsse

Pfeffernüsse

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Ingredients
  

Cookies

  • 6 Tbsp unsalted butter softened
  • 3/4 cup granulated sugar
  • 1/4 cup molasses
  • 1 tsp freshly grated ginger
  • Zest of 1 orange
  • 1 Tbsp rum
  • 1 large egg
  • 1 cup almond flour
  • 1¾ cups all-purpose flour
  • ¾ tsp baking soda
  • ½ tsp kosher salt
  • 1 tsp ground cardamom
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground cloves
  • ¼ tsp ground anise seed
  • ¼ tsp ground nutmeg
  • ¼ tsp ground allspice
  • ¼ tsp freshly ground black pepper
  • ½ tsp ground white pepper

Glaze

  • 1½ cups powdered sugar
  • ½ tsp ground cardamom
  • 3 Tbsp heavy cream

Instructions
 

  • In a large bowl using a whisk, beat butter, sugar, and molasses just until smooth. Add grated ginger, orange zest, rum, and egg and beat until combined.
  • In a medium bowl, whisk flours, baking soda, salt, and spices until combined. Gradually fold dry ingredients into wet ingredients, until dough just comes together.
  • Preheat oven to 350° and line 2 large baking sheets with parchment paper. Using a tablespoon and dampened hands, portion dough into 1” balls and place 2” apart on prepared sheets.
  • Bake until puffed and set, 12 to 14 minutes.
  • Meanwhile, make glaze: In a medium bowl, whisk powdered sugar, cardamom, and cream until smooth, adding more cream to loosen, if necessary.
  • Let cookies cool for 10 minutes then dip the tops of each cookie in the glaze. Let glaze harden before eating.

Refrigerator Cookies

Mom’s Refrigerator Cookies

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Course Dessert

Ingredients
  

  • 1 c sugar
  • ½ c butter
  • 1 egg beaten
  • 1 tsp vanilla
  • 1½ c flour
  • ¼ tsp salt
  • 1½ tsp baking powder

Instructions
 

  • Beat butter until soft. Gradually add sugar, blending until light and creamy.
  • Mix in beaten egg, then add vanilla.
  • Soft together flour, salt, and baking powder, then stir into the batter mixture.
  • When smooth, form into a 2" diameter roll on wax or parchment paper, then wrap securely.
  • Chill the roll for 12 to 24 hours in refrigerator, or keep in freezer.
  • To bake, slice ¼" disks off the end and place on a greased cookie sheet. Bake ar 400° for 8-10 minutes.

Notes

Variations:
  • add 1/2 tsp grated lemon zest or cinnamon when adding vanilla
  • when mixing final ingredients, add 1/2 c chopped nuts
  • sprinkle discs with sugar or chopped nuts before baking
  • Butterscotch: Substitute white sugar with 1 1/2c packed brown sugar
  • Chocolate: before rolling dough, melt – then cool – 2oz chocolate and mix into dough.  – add 1Tbsp brandy or rum
 

Scottish Oat Cakes

Scottish Oat Cakes

a recipe from Grandma Gifford
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Course Dessert
Cuisine Scottish

Ingredients
  

  • 3 c rolled oats
  • 3 c flour
  • 1 c sugar
  • 2 tsp salt
  • 2 tsp baking soda
  • 1 1/2 c shortening or lard
  • 1/2 c cold water

Instructions
 

  • Preheat oven to 375°.
  • Cut shortening into the mixture of dry ingredients. Moisten with water – just enough to make the dough adhere.
  • Roll thin – about 1/4", and cut into squares. (Or use round cookie cutter.)
  • Bake in 375° oven for 15 minutes, or until just barely browned.

Low Carb Thin mints

Low Carb Thin mints

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Ingredients
  

Cookies

  • 1 3/4 c Almond Flour
  • 1/3 c cocoa
  • 1/3 c low-carb sweetener monkfruit, erythritol, etc
  • 1 tsp Baking powder
  • 1/4 tsp salt
  • 1 egg beaten
  • 2 Tbsp butter melted
  • 1/2 tsp vanilla extract

Chocolate coating

  • 1 Tbsp coconut oil
  • 7 oz dark chocolate about 200g
  • 1 tsp peppermint extract

Instructions
 

Cookies

  • Pre-heat oven to 300F
  • Combine dry ingredients, and mix well
  • In a separate bowl, combine wet ingredients, then add to dry ingredients
  • Mix well until dough forms. Pour onto parchment paper, and kneed slightly to form a stiff ball. Roll flat, to about 1/16" thick.
  • Cut into 2" circles, place on a cookie sheet, and back for 20-30 minutes, depending on the thickness.
  • Remove from oven, and let cool.

Chocolate coating

  • Melt the three coating ingredients over a double boiler (or carefully in the microwave). Dip each cookie in the chocolate and leave to cool completely.

Keto Pecan Shortbread

Keto Pecan Shortbread

Oh. My. Dog.
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Ingredients
  

  • 3/4 c Almond Flour
  • 1/4 c Coconut flour
  • 1 large Egg
  • 4 Tbsp butter melted
  • 1/2 c erythritol
  • 1 tsp vanilla extract
  • 1/2 tsp Baking powder
  • 1/4 tsp xanthan Gum
  • 1/3 c raw pecans crushed

Instructions
 

  • In a small bowl combine all the dry ingredients using a fork. Set aside.
  • In a large bowl combine the melted butter, vanilla extract and half the dry ingredient mixture. Combine using a hand mixer.
  • Add the egg and combine. Add the rest of the dry mixture and mix one last time.
  • In a zip top bag crush the pecans to desired size and fold them into the shortbread batter, dispersing evenly.
  • Place the entire mixture onto a piece of parchment paper and form a rectangular log using your hands. Roll the log up in the parchment paper and freeze for 30 minutes.
  • Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  • After 30 minutes have passed, cut the log into 1/4 inch thick cookies – we were able to make 24.
  • Bake for 15 minutes, until golden brown on the edges. Allow them to cool for 20 minutes prior to handeling or they will fall apart. Enjoy!
  • Store in a zip top bag in the fridge up to 10 days or in the freezer up to 1 month.

Low Carb Peanut Butter Cookies

Low Carb Peanut Butter Cookies

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Ingredients
  

  • 1 c natural peanut butter crunchy works really well for these
  • 1/4 c erythritol
  • 1 egg
  • 1 tsp vanilla extract

Instructions
 

  • Preheat over to 350 deg F. Line a baking sheet with parchement.
  • Combine peanut butter, erythritol, egg, and vanilla in a bowl; mix well until a dough is formed.
  • Roll dough into 1 inch balls. Place on prepared baking sheet, and press down with a fork.
  • Bake at 350 until edges are golden, 12 - 15 minutes. Cool on the backing sheet for a minute, then remove to a wire rack and let cool completely.

Notes

Be careful removing them from the rack; while they're still warm they're quite fragile.
Chocolate Peanut Butter:  Asd 2 Tbsp cocoa powder.

Keto Gingerbread Cookies

Keto Gingerbread Cookies

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Ingredients
  

  • 2 c almond flour
  • 1/2 tsp xanthan gum
  • 1/2 tsp baking soda
  • 1 1/4 tsp ground cinnamon
  • 1 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp kosher salt
  • 1/8 tsp freshly ground black pepper
  • 5 1/2 Tbsp butter room temperature
  • 1/3-2/3 c golden erythritol
  • 1-2 tsp blackstrap molasses optional, but improves browning and taste
  • 1 egg

Instructions
 

  • Combine almond flour, xanthan gum, salt, baking soda, and spices to a medium bowl. Whisk until thoroughly combined and set aside.
  • Cream butter in a large bowl with an electric mixer. Add in sweetener and molasses (optional), and continue to cream until light and fluffy.
  • Add in egg, mixing until just incorporated.
  • Mixing on low, add in half of your flour mixture, mixing until just incorporated. Mix in the rest. Wrap cookie dough with plastic wrap and refrigerate 4-5 hours, or preferably overnight
  • Preheat oven to 350°F/180°C and line a baking tray with parchment paper or a baking mat.
  • Roll out the dough between two pieces of parchment paper and cutout the shapes. Note that the thickness will determine much of the texture: thinner cookies will be much crispier, while a thick dough will yield a softer one. Place shaped cookies on the prepared baking tray and place in the freezer for 10 minutes prior to baking.
  • Bake for 10-20 minutes, until fully golden. Note that I found baking time varies a lot here, depending on thickness and size of the cookies. So just keep an eye out for them, and note that if you like them crisp you'll want to push the baking time as much as possible (until deep golden).
  • Allow to cool for ten minutes before transferring to a cooling rack. Allow to cool completely, as they'll continue to crunch up (can take a few hours). Store in an airtight container for up to 5 days.

Keto Mounds / Bounty Bars

Keto Mounds / Bounty Bars

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Ingredients
  

Filling

  • 3 c shredded, unsweetened coconut
  • 1/4 c erythritol or erythritol / monkfruit blend
  • 1/2 Tbsp vanilla
  • 1 c coconut cream
  • 1/4 c coconut oil

Coating

  • 5 oz 90% cocoa chocolate
  • 1 1/2 oz cocoa butter or coconut oil

Instructions
 

  • Toast coconut in a 350 deg. oven for 5-6 minutes. Let cool 10 minutes.
  • Mix together the first five ingredients, and place in the fridge for 10-15 minutes.
  • Remove from fridge, and form the mixture into 12 bars. Put them back in the fridge for 30-60 minutes.
  • Melt chocolate and cocoa butter or coconut oil. You can substitute the 90% cocoa chocolate for unsweetened baker's chocolate, but include a little erythritol as well. Let it cool.
  • Using wooden skewers, dip each bar into the chocolate mixture, then place back in the fridge for another 30-60 minutes.

Keto Brownies

Keto Brownies

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Ingredients
  

  • 1/4 cup Unsweetened Cocoa Powder
  • 2 tbsp Coconut flour
  • 3 large eggs room temperature
  • 12 tbsp Butter
  • 1/2 cup erythritol
  • 1/2 tsp vanilla extract
  • Pink Himalayan Salt
  • 2 oz Unsweetened Bakers Chocolate

Instructions
 

  • Preheat oven to 325 degrees
  • Combine cocoa powder, coconut flour, and salt, and set aside
  • Add eyrthritol, eggs, vanilla and mix with a hand mixer. Mix until the volume of the mixture has tripled in size. This should take about 3-5 minutes on high.
  • In a 3rd bowl, melt together butter and bakers chocolate. This can be done using a double boiler method, or by repeatedly microwaving for 20s and mixing. If using the microwave be careful not to burn the chocolate.
  • Add egg mixture to the butter/chocolate mixture in 3 parts, folding in each time. Most of the erythritol will be at the bottom of the egg mixture, thats ok!
  • Once the wet ingredients are all combined, begin adding the dry ingredients. Add 1/3 of the dry mixture and fold into the wet. Repeat this process 3 times until all of the dry mixture is used and a homogeneous brownie batter is formed.
  • Pour into a greased 8x4 loaf pan.
  • Place into a 325 degree oven for 50-55 minutes.

Baron Uilliam’s Infamous Chocolate Bacon Fudge

This one’s got me into trouble, out of trouble, one SCA food award, into a recipe book, and has paid for troops in a war.

Mark's Infamous Chocolate Bacon Fudge

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Ingredients
  

  • 3 c semi-sweet chocolate chips
  • 1 can sweetened condensed milk
  • 1/4 c butter softened
  • 1/4 c heavy cream
  • 1 1/2 tsp vanilla
  • 1 lb bacon cooked until crisp

glaze

  • 1/2 c semi-sweet chocolate chips
  • 1/2 Tbsp butter

Instructions
 

  • Line an 8x8" pan with foil or plastic wrap. If foil, grease with butter, oil, or bacon fat.
  • In medium saucepan, combine chocolate, milk, butter and cream. Cook over low heat until chocolate melts and is smooth. Remove from heat.
  • Crumble bacon, and reserve about 1/4 c. Stir bacon into chocolate mixture. Spoon into prepared pan, smooth with spatula.
  • Sprinkle reserved bacon over top of chocolate, and press down slightly.
  • Melt 1/2 c chocolate chips and 1/2 Tbsp butter. When smooth, drizzle overall. If desired, sprinkle lightly with course salt.
  • Cover, and chill for 4 hours. Cut into squares to serve.

Notes

You will need two 300g bags of chips for this.
I have added one variation on this: Chocolate Chili Bacon Fudge.
In a small bowl, mix together 4 Tbsp brown sugar and 4 tsp crushed chili flakes. When bacon is about half done, sprinkle sugar/chili mixture on the bacon, and let it finish cooking.