Pistachio Cookies

Happy St. Patrick's Day!!!!

Although my pistachio cookies aren't as green as I had hoped they would be, they sure are super delicious. I've never made pistachio cookies, or pistachio anything before, and now I realize that is a crying shame. I actually LOVE pistachios. I don't know why I never thought they would be amazing in baked goods, but for some reason it just never seemed like a good idea. Was I wrong!!!! This is the start of what I am sure is going to be a very long and happy relationship. I think I've found my pot of gold.

Check out the recipe, and start your relationship today!

What You Will Need:
Stand Mixer with Paddle Attachment
Medium Bowl
Whisk
Spatula
Plastic Container
Cookie Sheets lined with Silicone Mats or Parchment Paper
Medium Scoop
Cooling Racks

Ingredients:
1 cup Unsalted Butter, room temperature
3/4 cup Brown Sugar, firmly packed
2 Large Eggs, room temperature
2 teaspoons Pure Vanilla Extract
1 cup Oat Flour
3/4 cup Potato Starch
3/4 cup Tapioca Starch
1/4 cup Corn Starch
1 small package Pistachio Flavored Pudding Mix
1 1/2 teaspoon Xanthum Gum
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 cup Pistachios (I used the dry roasted, salted and shelled ones. I threw them in whole. I didn't want to be bothered with all that shelling, and I like big chunks of nuts in my cookies. You can chop them if you like.)
1 cup White Chocolate Chips

Directions:

In stand mixer with paddle attachment, cream together the butter and brown sugar.

Add the eggs and mix well, scraping down the bowl when necessary.

Add the vanilla and mix well, scraping down the bowl when necessary.

In a medium bowl, whisk together the oat flour, tapioca starch, potato starch, corn starch, pudding mix, xanthum gum, baking soda and salt.

With the mixer on low, slowly add the dry ingredients to the wet ingredients and mix well.

Add the pistachios and white chocolate chips and mix until well combined.

Using medium scoop, scoop dough into a plastic container with wax paper between the layers and refrigerate for at least 2 hours.

Preheat the oven to 350° F.

Place the cookie balls on the lined baking sheets approximately 2 inches apart. If you want flatter cookies, flatten the balls a little with your fingers. Bake for 18 minutes. Let cool on pan for 2 minutes, then transfer to cooling racks to cool completely.

Serve with a nice tall glass of green milk!

They really are super delicious. It would be a nice gesture to share them with all of your little leprechaun friends and family.

"May the road rise to meet you, may the wind be always at your back, may the sun shine warm upon your face, may the rains fall soft upon your fields, and until we meet again, may God hold you in the palm of his hand!"

~Sheryl

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Lemon Poppy Seed Cookies

These cookies are light, airy and refreshing, with a little crunch from the poppy seeds. Although I don't drink tea very often, I think they would be perfect for tea time. They might possible go well with coffee as well, but I just don't do coffee at all. Try them for yourself and let me know what you think.

What You Will Need:
Medium Bowl
Whisk
Stand Mixer with Whisk Attachment
Lemon Zester
Medium Scoop
Plastic Container
Wax Paper
Cookie Sheet(s)
Silicone Mat(s) or Parchment Paper
Cooling Rack(s)

Ingredients:
1 1/2 cups Soy Flour
1/2 cup Tapioca Starch/Flour
1/2 cup Potato Starch
1/4 cup Corn Starch
1 teaspoon Xanthum Gum
1 teaspoon Baking Powder
1/2 teaspoon Salt
1 cup Unsalted Butter, room temperature
1 1/2 cup Sugar
2 Large Eggs, room temperature
4 Tablespoons Lemon Juice, freshly squeezed
2 Tablespoons Lemon Zest, chopped
2 Tablespoons Poppy Seeds

Directions:
In a medium bowl, whisk together soy flour, tapioca starch, potato starch, corn starch, xanthum gum, baking powder and salt.

In standmixer with whisk attachment, cream together the butter and sugar.

Zest and juice the lemon.

 Add eggs to the butter and sugar mixture.

Add poppy seeds.

Add lemon zest.

Add lemon juice.

With the mixer on low, slowly add the dry ingredients.

 Using medium scoop, scoop dough into a plastic container. Place wax paper between the layers of dough balls. Refrigerate for at least 2 hours.

Preheat oven to 350° F.

Place dough balls on silicone lined cookie sheets approximately 2 inches apart, and bake for 18 minutes.

Cool on cookie sheets for two minutes, then transfer to cooling racks until cooled completely.

Makes about 3 dozen.

I've always loved the way lemon and poppy seeds go together. Don't you?

"The difference between who you are and who you want to be is what you do."

So go out a do something!

~Sheryl

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Sprinkle Cookies

Looking for something fun and festive to brighten up a dull and dreary winter day? Try these sprinkle cookies. Nothing says fun like sprinkles! Or should I have called them Fairy Dust Cookies? After all, the fam and I are in Disney this week! And having a blast, I might add. Wish you were all here too. Well, maybe not ALL of you, the lines might be a little too long if you were. ;)

These cookies are moist and chewy, and the sprinkles add a tiny little crunch in every bite. They are a delightful treat on a cold, snowy day or any day for that matter.

What You Will Need:
Standmixer with Paddle Attachment
Medium Bowl
Whisk
Medium Scoop
Cookie Sheets lined with Silicone Mats or Parchment Paper
Cooling Racks

Ingredients:
1 cup Unsalted Butter, room temperature
3/4 cup Brown Sugar
3/4 cup Sugar
2 Large Eggs, room temperature
2 teaspoons Pure Vanilla Extract
1 cup Soy Flour
3/4 cup Potato Starch
3/4 cup Tapioca Starch
1/4 cup Corn Starch
1 1/2 teaspoon Xanthum Gum
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/4 cup Sprinkles

Directions:
Preheat oven to 350°F.

Line cookie sheets with silicone mats or parchment paper.

In stand mixer with paddle attachment, cream together butter, brown sugar and sugar.

Add eggs and mix until well combined.

Add vanilla and mix until combined.

In medium bowl, whisk together soy flour, potato starch, tapioca starch, corn starch, xanthum gum, baking soda and salt.

Slowly add dry ingredients to wet ingredients in stand mixer. Mix until well combined.

Add sprinkles and mix until well incorporated.

Using medium scoop, scoop cookie dough into a large plastic container with wax paper between the layers. Refrigerate at least one hour.

Place refrigerated cookie dough balls on lined cookie sheets at least 2 inches apart.

Bake for 16-18 minutes. Let cool on cookie sheets for 2 minutes then transfer to cooling racks.

Let cool completely. Serve in multiples for maximum enjoyment. I mean really - who wants to eat just one cookie?!

"In this world we have to take chances. Sometimes they're worth it and sometimes they're not, but you will never know until you try."

You gotta keep trying.

~Sheryl

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Chocolate Covered Raspberry Cookies

HAPPY VALENTINE'S DAY!!!!!

OK, this may sound bad, but I pretty much love anything chocolate covered! But, I especially love strawberries or raspberries covered in chocolate.

And what better way to celebrate Valentine's Day than with pink cookies that taste like chocolate covered raspberries? I couldn't think of a better way. Well, except for the fact that the family and I packed up and left this morning headed to sunny Florida and the happiest place on earth - Walt Disney World. As my kids would say, "Epic Valentine's Day!"

But, let's get back to the cookies - raspberry flavored cookies with milk chocolate chips. That sounds amazing enough, right? Yet, you know how I love to push the envelope of amazing, so I dipped some and drizzled some of them in even more chocolate. Holy cookie, batman! Trust me, you will be speechless. They are that good.

What You Will Need:
Stand Mixer with Paddle Attachment
Medium Bowl
Whisk
Spatula
Plastic Container
Cookie Sheets lined with Silicone Mats or Parchment Paper
Medium Scoop
Cooling Racks
Small Bowl
Wax Paper

Ingredients:
1 cup Unsalted Butter, room temperature
3/4 cup Brown Sugar, firmly packed
2 Large Eggs, room temperature
2 teaspoons Pure Vanilla Extract
1 cup Oat Flour
3/4 cup Potato Starch
3/4 cup Tapioca Starch
1/4 cup Corn Starch
1 small package Raspberry Flavored Gelatin
1 1/2 teaspoon Xanthum Gum
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 cup Milk Chocolate Chips
1 cup Milk Chocolate Chips (Optional for Dipping)
1 Tablespoon Canola Oil (Optional for Dipping)

Directions:
In stand mixer with paddle attachment, cream together butter and sugar - approximately 4 minutes.

In medium bowl, whisk together oat flour, potato starch, tapioca starch, corn starch, gelatin, xanthum gum, baking soda and salt.

Add eggs and vanilla to sugar mixture and mix well. Scrape down sides of bowl with a spatula.

Slowly add dry ingredients to stand mixer. Mix well.

Add milk chocolate chips and mix until combined.

Using medium scoop, scoop dough into plastic container, using wax paper between the layers of dough balls. Refrigerate at least one hour.

Preheat oven to 350° F.

Place dough balls on lined cookie sheets approximately 2 inches apart. I usually put 8 cookies on a sheet. (This dough is pretty soft even after being refrigerated. You may want to roll the dough balls back into balls before placing them on the cookie sheets. This will ensure that your cookies will be pretty circles, not odd shaped alien cookies.)

Bake for 16-18 minutes.

Let cool on cookie sheets for two minutes, then transfer to cooling racks to cool completely.

OPTIONAL: Melt milk chocolate chips and canola oil in a microwave safe bowl in the microwave in 30 second intervals, stirring between intervals, until completely melted. Let cool.

Dip cookies in melted chocolate and place on wax paper to set.

Put some of the melted chocolate in a zip-top bag, snip the corner, and drizzle the chocolate on the cookies.

Didn't I tell you they were amazing?

"Some people look for a beautiful place. Other people make a place beautiful."

Which kind of person do you choose to be? I want to make beauty!!! Will you join me?

~Sheryl

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