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Springerle Cookies

December 12, 2015 By Patti 2 Comments
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

Springerle Cookies

These Springerle Cookies were inspired by my German grandmother’s family recipe. My grandmother’s Springerle Cookie recipe calls for baker’s ammonia as a rising agent, which is not easily found locally. Because of this, I chose to substitute baking powder for the baker’s ammonia making this recipe more accessible to everyone.

This recipe is unusual in one other way. You will need to leave these cookies out to dry 8 hours or overnight. While you may be tempted to skip this step, I wouldn’t recommend this and it is really well worth the time. By drying the tops of the cookies it keeps the integrity of the molded design. When you later cook them, they will only rise from the bottom and keep your beautiful molded design intact. I have used a Springerle Cookie rolling pin that was passed down to me from my mother and provides a very traditional look. Very intricate molds and rolling pin designs are also available, providing a look for all occasions and desired looks.

This year I participated in the annual Great Food Blogger Cookie Swap. Each of the participants in the swap makes a dozen cookies and sends them to 3 other food bloggers. In turn, we receive a dozen cookies from 3 other food bloggers. It was quite inspiring to be included in such a great group of food bloggers and exciting to receive my packages of goodies in the mail. I chose this Springerle Cookie recipe as my submission since they store and ship so well. I’m already looking forward to participating in next year’s swap. Not only does the Great Food Blogger Cookie Swap a great experience, but it also raises money for children’s cancer research.

Springerle Cookies
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Springerle Cookies

Springerle Cookies inspired by my German Grandmother's family recipe.
Prep Time8 hrs 30 mins
Cook Time20 mins
Total Time8 hrs 50 mins
Course: Cookies
Cuisine: German
Servings: 8 dozen
Author: Patti from CooksRecipeCollection.com

Ingredients

  • 2 tablespoons anise seeds
  • 3 1/2 cups flour
  • 1 teaspoon baking powder
  • 4 eggs
  • 1/2 teaspoon anise extract
  • 1 pound powdered sugar

Instructions

  • Line 4 cookie sheets with parchment paper and sprinkle anise seeds on each sheet.
  • Combine dry ingredients in bowl and set aside.
  • Beat eggs, powdered sugar and extract to large bowl and beat until light and fluffy, about 8-10 minutes.
  • Slowly add the flower mixture to the eggs and mix until combined. This will create a thick and heavy dough.
  • Work with small amounts of dough on a floured surface, while keeping remaining dough covered with a damp dish towel.
  • Kneed dough on lightly floured surface until less sticky and can be rolled out.
  • Roll to about 1/4 inches and then use Springerle Rolling Pin or molds to shape cookies.
  • Cut cookies with rotary cutter or small knife. I use a pizza cutter.
  • Place cookies on cookie sheet and cover with dish towel. Allow to dry 8 hours or overnight. The cookies will be dry on top, but damp on the bottom.
  • Bake in an oven preheated to 250 degrees for about 20 minutes. The baking time will depend on the size of your mold. The cookies will be done when the tops are still pale and the bottoms are lightly browned.
  • Cool completely and store in an airtight container.

Filed Under: Christmas Cookies, Cookies, German Tagged With: christmas cookies, cookies, German, springerle cookies

Double Chocolate Brownies with Praline Topping

September 10, 2015 By Patti Leave a Comment
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

Double Chocolate Brownies with Praline Topping

 

Is chocolate your weakness? Maybe you need an easy and delicious desert to take to a get together with family or friends. These chocolate brownies are the definition of extra chocolaty goodness, containing both cocoa powder and chocolate chips (I prefer to use dark chocolate chips). They are then taken to the next level with the addition of a melt in your mouth praline topping.

I’ve been making chocolate brownies with praline topping for over 30 years and they are still my favorite. They bring back memories of making them for my family as a young teenager. It still surprises me how a recipe from your youth can bring back so many good memories and comfort!

 

Double Chocolate Brownies with Praline Topping
Print Recipe

Double Chocolate Brownies with Praline Topping

These double chocolate brownies are taken to the even the next level of goodness, by adding a melt in your mouth praline topping.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 24
Author: Patti from CooksRecipeCollection.com

Ingredients

Brownies

  • 3/4 cup butter softened
  • 1 1/2 cups sugar
  • 3 eggs lightly beaten
  • 3/4 cup cocoa powder
  • 3/4 cup flour
  • 3/4 cup chocolate chips (I prefer dark chocolate chips)
  • 3/4 cup pecans chopped

Praline Topping

  • 1/2 cup brown sugar
  • 3/4 cup pecans chopped
  • 2 tablespoons butter melted

Instructions

  • Preheat oven to 325 degrees.
  • Lightly prepare a 9" x 12" baking dish with cooking spray or butter, set aside.
  • In a large bowl, beat butter and sugar, then add eggs and stir until well combined.
  • Add cocoa powder and flour and mix to combine well.
  • Fold in chocolate tips and pecans.
  • Spread batter evenly into prepared baking dish.
  • To make praline topping, combine brown sugar, pecans and melted butter in a small bowl.
  • Stir ingredients until well combined.
  • Sprinkle praline topping evenly over brownie batter.
  • Bake for 30 minutes.
  • Allow to cool in baking dish.
  • Cut into 2 inch bars.

Double Chocolate Brownies with Praline Topping: These double chocolate brownies are taken to the even the next level of goodness, by adding a melt in your mouth praline topping.

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Filed Under: American, Cookies, Vegetarian Tagged With: brownie, chocolate, pecan, praline

Classic Shortbread

June 27, 2015 By Patti 16 Comments
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

Classic Shortbread Recipe

 

My husband and I love to have afternoon tea and this classic shortbread is my favorite tea time recipe. It’s the perfect accent to your favorite cup of tea, or even glass of iced tea during those hot summer days. While I’ve been known to enjoy a wide variety of teas, my current favorite tea is ToLife White Tea from Teavana.

I hope you enjoy this classic shortbread recipe that is rich, buttery and melts in your mouth.

Decoration alternatives: I like Wilton Sparkling Sugar, since it has a larger granule than regular granulated table sugar. Regular granulated sugar can also be used, but has a finer texture than shown in the photo. I also have used colored sugar for a holiday decorating alternative.

 

Classic Shortbread Recipe
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5 from 2 votes

Classic Shortbread

Classic shortbread recipe that is rich, buttery and melts in your mouth
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Cookies
Cuisine: British
Servings: 25
Author: Patti from CooksRecipeCollection.com

Ingredients

  • 1 cup butter softened
  • 3/4 cup powdered sugar
  • 2 cups all purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons granulated sugar I prefer Wilton Sparkling Sugar

Instructions

  • Preheat oven to 350 degrees.
  • Beat butter and powered sugar until well combined and fluffy, with electric mixer.
  • Add flour, baking powder and salt to butter and sugar mixture; beat until combined.
  • Press dough into an 8 x 8 inch ungreased baking dish.
  • Prick the top of the dough with a fork and sprinkle with the granulated sugar.
  • Bake in 350 degree preheated over for 25 minutes, or until lightly browned.
  • Cut in 25 even pieces (this will be a 5 by 5 grid) and enjoy with your favorite tea.

Classic Shortbread

Filed Under: Cookies, Tea Party Tagged With: afternoon tea, cookie, shortbread, tea party

Homemade Brownie Mix

March 26, 2009 By Patti Leave a Comment
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

Brownie

Homemade Brownie

There is no reason to buy expensive pre-made brownie mix when you can mix up your own. By making your own you can monitor the ingredients that you and your family eat, and save some money along the way.

Ingredients:

1 1/2 cup sugar
3/4 cup cocoa powder
3/4 cup all-purpose flour
3/4 cup chocolate chips
1/2 cup chopped nuts (pecans or walnuts), optional
3/4 cup butter, softened
3 eggs, slightly beaten

Directions:

  1. Combine all dry ingredients (sugar, cocoa powder, all-purpose flour, chocolate chips, and nuts) in a bowl and mix to combine.
  2. Store ingredients in a heavy duty zip top bag, glass or plastic container.
  3. Print or write recipe on large mailing labels and attach to containers:
    1 batch Brownie Mix
    3/4 cup butter, softened
    3 eggs, slightly beaten
    Preheat oven to 325 degrees. In large mixing bowl, mix butter and eggs. Add the Brownie Mix and mix until all ingredients are combined. Turn mixture into a lightly greased 9×122 inch pan. Bake for 30-40 minutes. Cool then cut into squares.

Filed Under: Cookies Tagged With: brownie, brownies, dessert, recipe, recipes

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