Award Winning- “Best Cookie”
- lemon zest
- whole egg
- ⅛ teaspoons baking soda
- scoop=2-2.5 dozen
- scoop= 3.5-4 dozen
FOR MARKET: ice with lemon cream cheese icing.
Makes about 4 dozen cookies
If the dough becomes soft when slicing the cookies, return it to the refrigerator until firm.
- VANILLA ICEBOX COOKIES:
- PISTACHIO-RAISIN ICEBOX COOKIES: We like the flavor of salted pistachio nuts in these cookies and they have the added benefit of being already toasted. If using unsalted pistachios
- Ingredients
haven’t made these yet, but look like fun.
- sugar cookie dough
- heavy whipping cream
- mini pretzels
- Jet- Puffed Mallow bits
Makes about 3 1/2 dozen cookies
Nutella is a chocolate-hazelnut spread that can be found near the peanut butter in most grocery stores; you will need one 13-ounce jar for this recipe. These cookies can be stored in an airtight container at room temperature for 3 days.
WHY THIS RECIPE WORKS:
Instant espresso powder in this recipe for Hazelnut Chewies deepened the chocolate flavor without calling attention to itself. We used the creaming method to mix the dough—beating the fats and sugar together until light and fluffy before adding the liquid ingredients, and finally, the dry ingredients. Creaming ensured the best spread and rise. When we used cold butter, it didn’t mix nearly as well with the sugar as softened butter and, consequently, the cookies turned out flat.
- hazelnuts
- 1cup sifted cake flour
- chopped raisins