Making Five OVER the TOP Delicious Valentine’s Day Cookies or Perfect for Any Holiday!!
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Recipes in this Video
4 recipes
Ingredients
- ●1 cup kataifi pastry
- ●1/2 cup unsalted butter, melted
- ●1/2 cup pistachios, finely chopped
- ●1/2 cup milk chocolate chips
- ●1/4 cup granulated sugar
- ●1/4 cup brown sugar
- ●1/2 tsp vanilla extract
- ●1/4 tsp salt
- ●1/2 tsp ground cinnamon
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a large bowl, combine the kataifi pastry and melted butter, mixing until the pastry is well coated.
- 3Add the granulated sugar, brown sugar, vanilla extract, salt, and ground cinnamon to the kataifi mixture and stir until combined.
- 4Fold in the chopped pistachios and milk chocolate chips until evenly distributed.
- 5Take small portions of the mixture and shape them into small cookies, placing them on a baking sheet lined with parchment paper.
- 6Bake in the preheated oven for 15-20 minutes, or until the cookies are golden brown.
- 7Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- 8Serve the cookies warm or at room temperature.
Equipment
baking sheetparchment papermixing bowlspatulawire rack
Ingredients
- ●1 cup unsalted butter, softened
- ●1 cup granulated sugar
- ●1 cup brown sugar, packed
- ●2 large eggs
- ●1 tsp vanilla extract
- ●3 cups all-purpose flour
- ●1 tsp baking soda
- ●1/2 tsp salt
- ●1 cup white chocolate chips
- ●1 cup fresh raspberries, halved
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- 3Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 4In a separate bowl, whisk together the flour, baking soda, and salt.
- 5Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 6Fold in the white chocolate chips and fresh raspberries gently to avoid breaking the raspberries.
- 7Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- 8Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- 9Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Equipment
mixing bowlbaking sheetwhiskspatulawire rack
Ingredients
- ●1 cup unsalted butter
- ●1 cup brown sugar
- ●1/2 cup granulated sugar
- ●1 large egg
- ●1 tsp vanilla extract
- ●2 cups all-purpose flour
- ●1/2 tsp baking soda
- ●1/2 tsp salt
- ●1 cup pecans, chopped
- ●1/2 cup chocolate chips (optional)
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a saucepan, melt the butter over medium heat until it turns golden brown and has a nutty aroma. Remove from heat and let it cool slightly.
- 3In a large mixing bowl, combine the brown butter, brown sugar, and granulated sugar. Mix until well combined.
- 4Add the egg and vanilla extract to the mixture and stir until smooth.
- 5In a separate bowl, whisk together the flour, baking soda, and salt.
- 6Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 7Fold in the chopped pecans and chocolate chips if using.
- 8Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- 9Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- 10Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Equipment
mixing bowlsaucepanwhiskbaking sheetparchment paperspatulawire rack
Ingredients
- ●1 cup unsalted butter
- ●1 cup granulated sugar
- ●1/2 cup brown sugar
- ●2 large eggs
- ●1 tsp vanilla extract
- ●3 cups all-purpose flour
- ●1 tsp baking powder
- ●1/2 tsp baking soda
- ●1/2 tsp salt
- ●1 tbsp ground cinnamon
- ●1/2 cup cream cheese
- ●1/4 cup powdered sugar
- ●1 tsp lemon juice
- ●1/4 cup granulated sugar (for rolling)
- ●1 tbsp ground cinnamon (for rolling)
Instructions
- 1Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2In a saucepan, melt the butter over medium heat until it turns golden brown and has a nutty aroma. Remove from heat and let it cool slightly.
- 3In a large mixing bowl, combine the browned butter, granulated sugar, and brown sugar. Mix until well combined.
- 4Add the eggs and vanilla extract to the butter mixture and mix until smooth.
- 5In another bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
- 6Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 7In a separate bowl, beat together the cream cheese, powdered sugar, and lemon juice until smooth to create the cheesecake filling.
- 8Scoop out a tablespoon of cookie dough, flatten it in your hand, and place a small dollop of cheesecake filling in the center. Fold the dough around the filling and roll it into a ball.
- 9In a small bowl, mix the granulated sugar and ground cinnamon for rolling. Roll each cookie ball in the cinnamon sugar mixture.
- 10Place the cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes or until the edges are lightly golden.
- 11Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Equipment
mixing bowlswhisksaucepanbaking sheetparchment paperspatulawire rack
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