Dougherty Family Recipe Box

Category: Cookies

  • Oatmeal Raisin Cookies

    Ingredients

    • 1 cup unsalted butter
    • 1 cup packed brown sugar
    • 1/2 cup white sugar
    • 2 eggs
    • 2 teaspoons vanilla extract
    • 1 1/4 cups all-purpose flour
    • 1/2 teaspoon baking soda
    • 1 teaspoon salt
    • 1 teaspoon cinnamon
    • 1/4 teaspoon cardamom
    • 3 cups quick-cooking oats
    • 2 cups raisins

    Method

    1. Preheat the oven to 325°F.
    2. Line cookie sheets with parchment paper.
    3. Cream together butter and sugars in a stand mixer with paddle attachment.
    4. Beat in eggs and vanilla.
    5. In a separate bowl, mix together the dry ingredients.
    6. Add the dry ingredients to the butter mixture and stir until just combined.
    7. Mix in the raisins.
    8. Drop cookies onto pans.
    9. Bake until bottoms of cookies turn golden brown (about 12-15 minutes).
    10. Remove from oven, allow to cool for a few minutes, then move cookies to a wire rack to cool completely.

    Source

  • Lactation Cookies

    Ingredients

    • 1 cup unsalted butter
    • 1 cup packed brown sugar
    • 1/2 cup white sugar
    • 2 eggs
    • 2 teaspoons vanilla extract
    • 1 1/2 cups all-purpose flour
    • 3/4 teaspoon salt
    • 1/2 teaspoon baking powder
    • 3 tablespoons ground flaxseed
    • 1/3 cup brewers yeast
    • 2 tablespoons peanut butter
    • 3 cups quick-cooking oats
    • 1 1/2 cups chocolate chips

    Method

    1. Preheat the oven to 350°F.
    2. Line cookie sheets with parchment paper.
    3. Cream together butter and sugars in a stand mixer with paddle attachment.
    4. Beat in eggs and vanilla.
    5. In a separate bowl, mix together the dry ingredients.
    6. Add the dry ingredients to the butter mixture and stir until just combined.
    7. Mix in the chocolate chips.
    8. Drop cookies onto pans.
    9. Bake until bottoms of cookies turn golden brown (about 12-15 minutes).
    10. Remove from oven, allow to cool for a few minutes, then move cookies to a wire rack to cool completely.

    Source

  • Chocolate Mint Sandwich Cookies

    Ingredients

    Cookies

    • 1 cup butter
    • 2 cups all purpose flour
    • 1/2 cup finely chopped dark baking chocolate
    • 1/2 cup icing sugar
    • 2 tablespoons espresso powder

    Filling

    • 1/2 cup unsalted butter
    • 1/2 cup cream cheese
    • 3/4 teaspoons vanilla extract
    • 1/2 teaspoon mint extract
    • green food colouring
    • 2 1/4 cups powdered sugar

    Frosting

    • 1/4 cup butter
    • 2 1/2 tablespoons cocoa
    • 1 cup white sugar
    • 1/4 cup milk
    • 1 teaspoon vanilla

    Garnish

    • Fresh mint leaves cut into fingernail sized pieces, 1 per cookie
    • Chocolate covered espresso beans, 1 per cookie

    Method

    Cookies

    1. Preheat oven to 350°F.
    2. Knead cookie ingredients together well.
    3. Roll 1/4 inch thick on well floured surface.
    4. Line baking sheets with parchment paper.
    5. Cut into cookies using 1 3/4″ round cookie cutter, put on baking sheet.
    6. Bake cookies until edges turn golden brown (about 10-12 minutes).
    7. Remove from oven and cool on wire rack.

    Filling

    1. Using a stand mixer with a paddle attachment, cream together butter and cream cheese.
    2. Add extracts and continue to beat.
    3. While beating, add food colouring one drop at a time until desired colour.
    4. On low speed, stir in the powdered sugar until combined.
    5. Scrape sides of the bowl.
    6. Increase speed and beat for 2 minutes.
    7. Refrigerate until ready to use.

    Frosting

    1. In a small saucepan, melt butter and chocolate together over medium low heat.
    2. Mix in sugar.
    3. Mix in milk and vanilla.
    4. While mixing, increase temperature and bring to a rolling boil.
    5. While mixing, boil for 1 minute.
    6. Remove from heat.
    7. Beat until spreading consistency.
    8. While hot, drizzle over top of one half of the cooled cookies.

    Assembly and Garnish

    1. Assemble cookies by:
      1. Turning an unfrosted cookie upside down.
      2. Piping filling onto the cookie.
      3. Topping with a frosted cookie.
      4. Piping a marble sized piece of filling on to the centre of the top cookie.
      5. Sticking a piece of fresh mint into the frosting.
      6. Sticking a chocolate covered espresso bean on top of the mint and frosting.
    2. Keep cookies chilled until ready to serve.

    Source

    Cookies adapted from Toone family recipe
    Filling adapted from https://wickedgoodkitchen.com/mint-cream-cheese-buttercream/
    Frosting Barkley family recipe

  • Double Chocolate Chip Cookies

    Ingredients

    • 1 cup butter
    • 1 cup packed brown sugar
    • 1/2 cup white sugar
    • 2 eggs
    • 1 1/2 teaspoons vanilla
    • 2 1/4 cups all purpose flour
    • 1/4 cup cocoa powder
    • 1 teaspoon baking soda
    • 1 teaspoon instant espresso powder
    • 1/2 teaspoon salt
    • 2 1/2 cups semisweet chocolate chips

    Method

    1. Preheat oven to 375°F.
    2. Cream together the butter, brown sugar, and white sugar.
    3. Beat in the eggs and vanilla.
    4. In a separate bowl, mix the flour, cocoa powder, baking soda, instant espresso powder, and salt.
    5. Add the flour to the butter mixture and mix until just blended.
    6. Add the chocolate chips and mix just a little bit more.
    7. Line baking sheets with parchment paper.
    8. Drop cookies onto baking sheet about 2 inches apart.
    9. Bake until done (about 10 minutes).
    10. Remove from oven and cool on wire rack.

    Source

    Adapted from Chocolate Chip Cookies recipe in Complete Step-by-Step Cookbook (out of print).

  • Lemon Mascarpone Layer Cake

    Ingredients

    Sheet-style Ladyfingers

    • 4 eggs
    • 2/3 cup white sugar
    • 1 teaspoon vanilla extract
    • 1/3 teaspoon salt
    • 3/4 cup all purpose flour

    Lemon Curd

    • 1/4 cup cornstarch
    • 2 tablespoons all purpose flour
    • 1 cup white sugar
    • 1/4 teaspoon salt
    • 2 cups boiling water
    • 3 egg yolks
    • 2 tablespoons butter
    • 2 tablespoons lemon peel finely grated
    • 1/3 cup lemon juice

    Filling

    • 3/4 cup white sugar
    • 3 8-ounce containers mascarpone cheese
    • 2 cups heavy 35% whipping cream
    • Portion of lemon curd (see directions below)

    Syrup

    • 1/2 cup white sugar
    • 1/2 cup boiling water
    • 1/4 cup lemon juice

    Method

    Sheet-style Ladyfingers

    1. Preheat oven to 375°F.
    2. Line a jelly roll baking sheet with parchment paper.
    3. Separate the eggs.
    4. Whisk the egg yolks with half (1/3 cup) of the sugar and all of the vanilla until lightly coloured (about 5 minutes).
    5. In a separate, clean, metal bowl beat the egg whites until soft peaks.
    6. Slowly add the salt and the remainder (1/3 cup) of the sugar to the egg whites until they hold firm peaks.
    7. Gently fold the egg white mixture into the egg yolk mixture.
    8. Gently sift the flour over the egg mixture and fold it in.
    9. Pour the batter into the baking sheet and gently even it out with a spatula.
    10. Bake until firm to the touch and the edges are golden brown (about 15 minutes).
    11. Remove from oven and allow to cool until warm.
    12. While still warm, remove from pan and cut or trim to fit the dish that the cake will be served in (best if cut so that there will be two full layers of ladyfinger in each dish).

    Lemon Curd

    1. Mix cornstarch, flour, 2 cup sugar, and salt together in a small saucepan.
    2. Gradually stir in boiling water.
    3. Beat egg yolks and add to cornstarch mixture.
    4. Cook 5-7 minutes over medium-low heat stirring constantly.
    5. Cook 5 more minutes stirring occasionally.
    6. Remove from heat, add butter, peel, and juice.
    7. Cover and cool.
    8. Split curd into two parts: one cup for spreading on the cake, and reserve the rest for mixing in to the filling.

    Filling

    1. Beat whipping cream and sugar together until peaks form.
    2. In a separate bowl, mix together mascarpone and reserved lemon curd.
    3. Fold whipped cream and mascarpone mixture together.

    Syrup

    1. Add boiling water to sugar and stir until sugar is dissolved.
    2. Stir in lemon juice.

    Assembly

    1. Assemble the cake in a dish or cake pan with high sides as it can not stand up on its own – this recipe works well in a very high sided 9×13 dish or pan.
    2. Put the first layer of lady finger in the bottom of the dish.
    3. Brush the lady finger with 1/2 of the syrup.
    4. Spread 1/2 of the lemon curd on top.
    5. Spoon 1/2 of the filling in and even it out with a spatula.
    6. Put the second layer of lady finger in.
    7. Brush with remaining syrup.
    8. Spread the rest of the lemon curd on.
    9. Spoon the remainder of the filling in and even it out.
    10. Cover and refrigerate for at least 4 hours.

    Source