Chewy and slightly sophisticated, these cookies are sure to please who like their desserts to have "that little bit extra." We swapped out some of the butter with some fruity and delicious olive oil. We also substituted bread flour for a portion of the all-purpose flour. The result? Chewier cookies (although we attribute that more to the oil than the flour).
The addition of chopped dark bar chocolate gave us puddles of gooey chocolate when they came out of the oven. If you don't have bread flour, feel free to use all-purpose for all the flour. Just don't skip the salt!
We used our favorite grocery store brand, California Olive Ranch, for this recipe. It has a great flavor, is widely available, and is reasonably priced, to boot1
Our recipe, adapted from the Displaced Housewife blog, makes about 3 dozen cookies. They keep at room temperature for several days and can be frozen as dough balls or finished cookies for up to three months.
We will link up a video soon!
Perfect for a birthday or a rainy Tuesday, these soft, sprinkle-covered. almond flavored sugar cookies will brighten the day! They freeze well as dough balls or baked cookies, so go ahead and make a big batch so you can have some on hand for a quick treat or gift.
For the most uniform cookies, we recommend you use a 1-1/2 Tablespoon scoop. Makes 4 dozen 2-1/2 inch cookies. Recipe comes from King Arthur Flour and Smitten Kitchen.
This is a great recipe to bake with kids!
There's always room for a new chocolate chip cookie in your recipe collection. This version, with extra-large chocolate chips, toasted pecans and chunks of caramel is worth a spot! These cookies are soft with a slightly crispy exterior. Sprinkled with a pinch of sea salt - it's cookie perfection.
Our recipe is slightly adapted from one from one of our favorite recipe creators, Sally's Baking Addiction. You should try it. Please chill the dough before baking. It makes a difference in the flavor and the thickness of the cookies.
Makes about 2 dozen average size cookies.
Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 3. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
These cookies are soooooo good! We've made them several times since trying the recipe and plan to make them with dried strawberries next. They're not the prettiest cookies. You can dress them up a bit with a drizzle of a simple glaze if you like. These buttery, sweet-tart shortbread lovelies would be delicious for a brunch, tea party, book club, a bridal or baby shower, or any other fancy-ish event you have coming up. They freeze very well, so make a double batch and save some for a quick treat later on. Make sure you add the granulated sugar on top as they are pretty tart without it.
The recipe is adapted from one by blogger Wild Wild Whisk. Single recipe makes about 16, 2-inch cookies. Easy to double in your mixer.
We found freeze-dried raspberries at Trader Joe's. We've heard you can also find them at Target and online.
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