Bevelyn's Top Five Cookie Baking Secrets
1. Use only fresh and highest-quality ingredients.
2. Allow all ingredients to warm only to room temperature(70°F); butter should not be too soft.
3. Avoid overbeating after adding flour. This will cause the cookie dough to toughen. If cookie dough is sticky after mixing, don’t add more flour, just refrigerate until firm. Adding more flour will produce dry, hard cookies.
4. When baking a large quantity of cookies, use large 14 X 17-inch, rimless, heavy-gauge baking sheets. (Sheets with a rim or sides will keep heat from circulating properly.)
5. Place baking sheets on the middle rack of the oven.
Mocha Wafers
1 cup butter, softened
½ cup granulated sugar
1 tablespoon brewed coffee
2 teaspoons pure vanilla extract
1-3/4 cups all-purpose flour
¼ teaspoon salt
¼ cup unsweetened cocoa powder
2 cups finely chopped pecans
Sifted confectioners sugar, for dusting and rolling
Preheat oven to 350° F. Spray 2 cookie sheets with no-stick oil; set aside. Using an electric mixer, cream butter and sugar together until smooth; beat in coffee and vanilla extract. Slowly add combined flour, salt, and cocoa powder, beating just until mixed well. Using a rubber spatula, fold in pecans. Shape dough into 1-inch balls; place 1-1/2 inches apart on prepared sheets. Flatten slightly, crisscross style with the dampened tines of a fork. Bake 12-15 minutes or until lightly browned. Remove from oven to a flat, smooth surface. Sift confectioners sugar over tops of cookies while slightly warm, then roll in confectioners sugar when completely cooled. Store between sheets of wax paper in airtight container until ready to serve.
Yields 48 cookies
Apple Brandy Bars
Crust:
1 cup all-purpose flour
¼ cup granulated sugar
½ cup butter, slightly softened
Toppings:
2 eggs, lightly beaten
1 cup firmly packed light brown sugar
¼ cup brandy
½ teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
1/3 cup all-purpose flour
½ teaspoon baking powder
1/8 teaspoon salt
3 cups pared, sliced apples
½ cup chopped walnuts
To prepare crust: Preheat oven to 350° F. Lightly spray bottom and sides of a 9 x 9 x 2-inch baking pan with no-stick oil; set aside. In a large mixing bowl, combine flour and sugar; cut in butter until incorporated. Press evenly into prepared pan. Bake 20 minutes or until well browned all around edges and lightly browned in center. Remove from oven to a wire rack. Leave oven on.
To prepare topping: In a large mixing bowl, beat eggs and sugar together until mixed well; stir in brandy, lemon zest, and juice. Slowly add combined flour, baking powder, and salt, beating just until mixed well; fold in apples and walnuts. Spread evenly over warm crust; return to oven. Bake 30 minutes until browned and edges begin to pull away from sides of pan. Remove from oven to a wire rack. Cool completely, then cut into bars. Store between sheets of wax paper in airtight container until ready to serve.
Yields 24 bars
Cowboy Cookies
1 cup butter, softened
1 cup firmly packed light brown sugar
1 cup granulated sugar
2 eggs, lightly beaten
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups uncooked quick oats
1 cup chopped pecans
Preheat oven to 350° F. Line 2 cookie sheets with parchment paper or foil; set aside. Using an electric mixer, cream butter and sugars together until smooth; beat in eggs and vanilla extract. Slowly add combined flour, baking powder, baking soda, salt, and cinnamon, beating just until mixed well. Using a rubber spatula, fold in oats and pecans. Drop by rounded teaspoons 2 inches apart onto prepared sheets. Bake 15 minutes or until lightly brown. Remove from oven and slide paper or foil off pans to wire racks. Cool completely. Store between sheets of wax paper in airtight container until ready to serve.
Yields 60 cookies