- cinnamon
- chocolate chips
- shredded coconut
- pure vanilla extract
- baking powder
- flour
- vanilla
- milk
- egg
- sugar
- Icing
- flour
- sugar
- lard or butter
- eggs
- baking powder
- milk
- vanilla extract
- salt
- raisins
- water
- sugar
- eggs
- vanilla
- flour
- baking powder
- baking soda
- salt
- ground cinnamon
- ground cloves
First time made, they were awesome!
- granulated sugar
- peanut butter
- shortening
- baking powder
- salt
- vanilla
- egg
- white sugar
- butter
- eggs
- vanilla
- flour
- salt
- baking soda
- brown sugar
- semi-sweet chocolate chips
Makes 36 cookies.
- milk
- large egg
- ground nutmeg
- salt
- baking soda
- baking powder
- all-purpose flour
- packed light brown sugar
- confectioner's sugar
- cream of tartar
- egg white
- light corn syrup
- confectioners sugar
- For icings
- large egg
- granulated sugar
- vanilla
- well-shaken buttermilk
- salt
- baking soda
- all-purpose flour
- For cookies
- fresh lemon juice
- vanilla
- water
- unsweetened Dutch-process cocoa powder
Natural cocoa powder will work in this recipe, but we found that Dutch-processed yields the best chocolate flavor. Espresso powder provides complexity, but instant coffee can be substituted in a pinch. The dough can be wrapped tightly in plastic wrap and stored in the refrigerator for up to three days or in the freezer for up to two weeks. Defrost frozen dough in the refrigerator overnight, then let stand at room temperature until firm yet malleable, about 30 minutes. The cookies are refined enough to serve plain, but a dusting of sifted confectioners’ sugar or chocolate glaze is a nice touch. Baked cookies can be stored in an airtight container at room temperature for up to three days but should be dusted with sugar or glazed the day they are served.
- vanilla extract
- large egg yolks
- table salt
- espresso powder
- cayenne pepper
- ground cinnamon
- sliced almonds
- Optional Bittersweet Chocolate Glaze
- bittersweet chocolate
- unsalted butter
- corn syrup
- vanilla extract