Hi all, Dena from Muncie, Indiana here. I have not tried any of these recipes yet. But I thought I'd look them up for the person who requested the Cinnamon Roll cookies and I found a Tiramisu cookie recipe which also sounded good. Here goes. From: tasteofhome.com Mini Cinnamon Roll Cookies Recipe Prep: 1 hour Bake: 10 min./batch + cooling Yield: 30 Servings
Ingredients 1 cupbutter, softened 1-3/4 cups sugar,divided 3 egg yolks 1 tablespoon plus 1 teaspoon honey,divided 1 teaspoonvanilla extract 2-1/2 cupsall-purpose flour 1 teaspoonbaking powder 1/2 teaspoonsalt 1/2 teaspooncream of tartar 1 tablespoonground cinnamon 8 ounceswhite baking chocolate, chopped Directions In a large bowl, cream butter and 1-1/4 cups sugar until light and fluffy. Beat in egg yolks, 1 tablespoon honey and vanilla. Combine the flour, baking powder, salt and cream of tartar; gradually add to creamed mixture and mix well. Shape a heaping tablespoonful of dough into a 6-in. log. In a shallow bowl, combine cinnamon and remaining sugar; roll log in cinnamon-sugar. Loosely coil log into a spiral shape; place on a greased baking sheet. Repeat, placing cookies 1 in. apart. Sprinkle with remaining cinnamon-sugar. Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool completely. In a small bowl, melt baking chocolate with remaining honey; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container. Yield: about 2-1/2 dozen. Nutritional Facts 1 cookie equals189 calories, 9 g fat (6 g saturated fat), 38 mg cholesterol, 105 mg sodium, 25 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges:1-1/2 starch, 1-1/2 fat. Originally published as Mini Cinnamon Roll Cookies in Taste of Home October/November 2010, p75 From: www.bakersroyale.com Cinnamon Roll Cookies Alright all story telling aside, the cookies have a crisp edge with chewy crumb and a soft crackle from the glaze. I traded in the soft dough of a traditional cinnamon roll for a cookie crumb and the only thing I think youll miss are a few calories. Cinnamon Roll Cookies Close up Bakers Royale Cinnamon Roll Cookies Cinnamon Roll Cookies Finishing Bakers Royale Cinnamon Roll Cookies A few notes: Keep in mind the dough will be sticky, so I used wax paper to guide the dough into a roll. If the dough does not peel away from the wax paper while rolling place dough back in refrigerator to chill, this will make it easier to roll. The dough will not be a tight roll as the dry cinnamon mixture will keep the dough from completely sticking together. Dont worry the cookies will form just fine once baked. Alternately, once the cinnamon and sugar is pressed into the dough you can fold the dough onto itself into a large mass and pinch off 1 ½ tablespoon of dough and roll it into a ball for a traditional cookie form (see picture above). Instructional Cinnamon Roll Cookies Bakers Royale Cinnamon Roll Cookies Cinnamon Roll Cookies Makes approximately 4 dozen two inch cookies | Preparation: Line bake sheet with parchment paper and heat oven to 350 degrees F. Ingredients: 2 cups of flour, plus 2 tablespoons flour 1 teaspoon cinnamon, plus 1 tablespoon for divided use 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter, softened, plus 3 tablespoon for divided use 1/4 cup granulated sugar 1/4 cup light brown sugar, plus ½ cup for divided use 1 egg yolk 1/4 cup applesauce 1 tablespoon of light corn syrup 1 teaspoon vanilla For the glaze 1/2 cup powdered sugar 2-3 tablespoon of milk Instructions: Sift together flour, cinnamon, baking soda and salt. Set aside. Place ½ cup butter, granulated sugar and ¼ cup of brown sugar in a stand mixer bowl fitted with a paddle attachment and beat until light in color. Add in egg yolk, applesauce, light corn syrup and vanilla and beat to combine. Turn off mixer. Using a sturdy spatula or wooden spoon, fold in flour mixture until just combined. Dough may have some flour streaking. Do not over mix. Divide dough in half and wrap in waxed paper and refrigerate for 30 minutes. Place remaining 1 tablespoon of cinnamon and ½ cup of brown sugar in a bowl and whisk to combine. Now divide cinnamon and brown sugar mixture in two; one for each portion of halved dough. Set aside. Remove one wrapped dough. Dough will sticky so place it between two large pieces of wax paper and roll out dough to 1/4inch thickness. Using a pastry brush spread 1 1/2 tablespoon of softened butter on dough. Then sprinkle half of the cinnamon and sugar mixture on top and gently press it into dough. Roll up dough, beginning with long side. Place roll seam side down on plastic wrap and cover tightly. Repeat this once more with reamining dough and 11/2 tablespoon of butter, along with remaining cinnamon and brown sugar mixture. Place both rolled doughs back in refrigerator for 30-45 minutes. Remove chilled roll and cut into ½ inch slices. (*Alternately pinch off 1 ½ tablespoons size dough and roll into a ball for a cookie shape. See above picture.) Bake at 350 degrees F for about 10 minutes or until lightly browned. Let cool for 2 minutes on baking sheet. Remove to wire racks to cool completely. To make glaze: Sift powdered sugar and add in 1 tablespoon of milk at a time until drizzling consistency is achieved. Assembly: Drizzle tops of cookies with glaze and let stand at room temperature until glaze dries completely. Store cookies in an airtight container Culinary SOS: The Cravory's cinnamon roll cookies June 09, 2012 By Noelle Carter|Los Angeles Times Dear SOS:The San Diego bakery the Cravory (formerly 410 Degrees) makes the most amazing cinnamon roll cookies. Any chance of getting the recipe? Many thanks! Brian Boroff San Francisco Dear Brian: These little creations, which look and taste like a cinnamon roll but are neatly compact with a cookie crumb, combine the best of both worlds. The Cravory was happy to share its recipe for cinnamon roll cookies, which we've adapted below. Total time:1 hour, 10 minutes, plus chilling and cooling times Servings:Makes 20 to 24 cookies Note:Adapted from the Cravory in San Diego. Cookie dough 1 cup (2 sticks) butter 1/2 cup (3½ ounces) sugar 1 cup (8 ounces) brown sugar 1/4 cup (1 ounce) powdered sugar 3 eggs 2 teaspoons vanilla extract 3 cups plus 1 teaspoon (13 ounces) unbleached flour 1 teaspoon ground cinnamon 1/4 cup (1 ounce) cornstarch 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer, cream together the butter, sugar, brown sugar and powdered sugar. Beat in the eggs, one at a time, until thoroughly combined, then beat in the vanilla extract. 2. In a separate large bowl, whisk together the flour, cinnamon, cornstarch, baking powder, baking soda and salt. 3. With the mixer running, slowly beat in the flour mixture just until combined, being careful not to overmix. Remove the dough and cover with plastic wrap. Refrigerate the dough until well-chilled, at least 1 hour. Filling 1 cup (4 ounces) chopped toasted pecans 1/2 cup (4 ounces) light brown sugar 1/4 cup (1/2 stick) butter, melted 1 tablespoon cinnamon Shortly before assembling the cookies, prepare the filling: In a medium bowl, combine the pecans, brown sugar, butter and cinnamon, mixing until well-combined. Glaze: 2 ounces cream cheese, softened 2 tablespoons butter, softened 1 cup (4 ounces) powdered sugar, sifted 1 vanilla bean, scraped Zest of ½ orange, optional 3 tablespoons milk 1. Flour a cutting board or work surface. Turn the dough out on to the work surface and, using a rolling pin, roll out the dough to a 10-by-10-inch square. 2. Spread the filling gently but evenly over the dough. 3. Gently roll the dough into a tight log. Wrap the log in plastic wrap and refrigerate until well chilled, at least one hour, preferably overnight. 4. Heat the oven to 350 degrees. 5. Prepare the glaze: In the bowl of a stand mixer using the whisk attachment, or in a large bowl using a hand mixer, whisk together the cream cheese and butter. Slowly beat in the powdered sugar, then the vanilla bean and orange zest (if using). Finally, whisk in the milk until the glaze is smooth and thick. 6. Grease 2 (12-cup) muffin tins. Remove the dough log from the refrigerator and cut the log into half-inch-thick slices. Place each slice in a greased muffin cup. 7. Bake the cookies until the tops are slightly browned, about 15 minutes, rotating halfway for even baking. 8. Remove the cookies and cool, still in the muffin tins, on a rack. Using a fork, generously drizzle the glaze over the baked cookies before serving. Each of 24 cookies: 311 calories; 3 grams protein; 41 grams carbohydrates; 1 gram fiber; 15 grams fat; 8 grams saturated fat; 54 mg cholesterol; 27 grams sugar; 119 mg sodium. http://aspicyperspective.com/2011/12/tiramisu-cookies.html Cinnamon Roll Cookies ! Lets pause and relish the idea. Why? you may ask. Why not leave things be and let a spice cookie be a spice cookie and a cinnamon roll be a cinnamon roll? Well for starters, Im an overachiever. (Havent you noticed?) Second, cinnamon cookies and spice cookies are generally not that visually appealing. Third, cinnamon rolls take all day to make. Fourth, cinnamon rolls do not fit in your pocket. I knew youd see it my way sooner or later. Cinnamon Swirl Cookies Beautiful Cellini dishes from Villeroy & Boch . Cinnamon Roll Cookies, however, are perfect for lunchbox treats and your holiday cookie exchange. They look as good and they smell, and taste EVEN BETTER. There are two secret ingredients that takes these little beauties to the next level. First,cream cheesebecause: The cream cheese gives the cookies a light and tangy flavor with a tender texture. It makes the chilled dough easier to roll out. It helps the cookies to stand up a littlelike cinnamon rolls! Second,dry active yeast because it gives the cookies that underlying flavor that makes cinnamon rolls so irresistible. The goal here is to include the yeasty essence without activating it. So mix the yeast with cool vanilla prior to adding it to the dough. As long as its not warm, it will infuse with the vanilla, but shouldnt foam and cause the cookie dough to rise more than needed. Cinnamon Spice Cookies Make a batch and bake half the cookies now and wrap the other roll for later. You can slice and bake homemade Cinnamon Roll Cookies in minutes whenever you need them! Ingredients 2 ½ sticks unsalted butter, softened (1 ¼ cups) 4 oz softened cream cheese 3 tsp. vanilla extract, divided 1 tsp. dry active yeast 1 cup granulated sugar 3 ¾ cups all-purpose flour 1/2 tsp. salt 1/2 cup brown sugar 1 ½ Tb. cinnamon 3 Tb. whole milk 1 cup powdered sugar Instructions Mix 2 tsp. vanilla extract with 1 tsp. of dry active yeast. Cream the butter, cream cheese, vanilla with yeast, and granulated sugar with an electric mixer until light and fluffy2-3 minutes. Turn the mixer on low. Add the salt, then slowly add the flour. Scrape the bowl and mix until well combined. Press the dough into a flat disk. Wrap and refrigerate the dough for (at least) 30 minutes. Preheat the oven to 375 degrees F. Mix the brown sugar and cinnamon together in a small bowl. Cut the dough in half and leave one half in the fridge while working with the first half. Flour a piece of wax paper and roll the dough into a 7 X 18 inch rectangle that is approximately 1/4 inch thick. Sprinkle half the cinnamon sugar over the dough leaving 1 1/2 inches bare along the long edge. Starting on the cinnamon covered side, carefully roll the dough tightly toward the bare edge. You may want to cut the dough into two sections to make the rolling easier. *At this point, you can place the rolls back in the fridge and save for weeks if needed. Press the seam firmly, then cut the roll into 1/3-1/2 inch slices and lay on parchment paper lined cookie sheets. Repeat with the remaining dough and cinnamon sugar. Bake for 9-12 minutes. Cool completely. Then whisk the powdered sugar, milk and remaining vanilla extract together in a small bowl. Dip the face of each cookie into the glaze and set on a rack to dry. Preparation time:1 hour(s) Cooking time:10 minute(s) Number of servings (yield):64 72 cookies Tiramisu Sandwich Cookies Cooks Notes: In the past, Ive had an aversion to boozy extracts. I figure if you want something to taste like brandy, why not just add brandy. In this case, you simply cant get a strong enough rum flavor without using an extract. Youd have to add so much rum that it would effect the texture of cookie dough. To make the cookies uniform, I like to roll them into equally portioned balls, then flatten them with the bottom of a glass. Pipe the mascarpone filling onto the bottom of each sandwich cookie and top. Allow the cookie to sit out for a while so the filling will set. Ingredients For the Cookies: 2 cups AP flour 1 tsp. baking powder 1/2 tsp. salt 2 sticks softened butter 1 cup granulated sugar + extra for rolling 1 egg 1 tsp. vanilla extract 1 tsp. rum extract For the Mascarpone Espresso Filling: 8 oz. mascarpone cheese 3 Tb. softened butter 1/2 tsp. vanilla extract 1/2 tsp. instant espresso (1 tsp. instant coffee) 2 cup powdered sugar Unsweetened cocoa for dusting Instructions Preheat the oven to 375 degrees F. Line baking sheets with parchment paper. For the rum cookies: Using an electric mixer, cream the butter, sugar, vanilla, and rum extract together until light and fluffy3-5 minutes. Add the egg and beat until combined. Add the baking powder and salt, then slowly add the flour to the mixture until well combined. Scoop small 1 1 1/2 tsp. portions of dough and roll into balls. Place a little extra sugar in a small bowl and roll each ball in sugar before placing on a baking sheet. Use the bottom of a glass to press the dough balls flat. Bake for 9-10 minutes. For the mascarpone espresso filling: Wash the mixer bowl and dry well. Then place the mascarpone and butter in the bowl and beat to combine. Pour the vanilla extract into a small bowl. Add the instant espresso powder and mix to disolve. Beat into the cheese mixture. Slowly add the powdered sugar until light and fluffy. Place the filling in a large zip bag and cut a tiny hole off the corner. Turn half of the cooled cookies over and pipe 1 tsp. of filling onto the bottom cookies. Top each cookie sandwich and sprinkle with cocoa powder. Preparation time:30 minute(s) Cooking time:10 minute(s) Number of servings (yield):30 40 sandwich cookies -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Becky Sent: Sunday, November 04, 2012 1:40 AM To: [email protected] Cc: [email protected] Subject: Re: [CnD] Roasting Vegetables Hello, I don't have any recipes for u but I have heard that roasting vegetables will definitely bring out the flavor in them. I usually chop up squash and cook it on the skillet with olive oil and seasonings, but i decided to try something different for a change. So i took my mother's advice and cut the squash length wise, greased a cookie sheet with olive oil, salt, and pepper and placed the squash on the sheet seam side up and baked it in the oven at 350 degrees for 25 minutes and i can honestly say that i was plesed with the results. Happy holidays, Rebeca and family et Sent from my iPhone On Oct 21, 2012, at 3:04 PM, Desi Noller <[email protected]> wrote: > Hi Everyone, > > I'm looking for recipes for roasting vegetables. I would appreciate any that you all have to offer and I'd love to know about your experiences using this method. > > Thanks so much! > > Happy cooking! > > Desi > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
