French Toast Mochi Cookies Recipes

FRENCH TOAST COOKIES

Steps:

• In a large bowl, cream butter, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg, corn syrup, vanilla and flavoring. In another bowl, whisk remaining ingredients; gradually beat into creamed mixture. Refrigerate, covered, until firm enough to shape, about 1 hour., Preheat oven to 375°. Place remaining sugar in a shallow bowl. Shape dough into 1-3/4-in. balls; roll in sugar. Place 2 in. apart on parchment-lined baking sheets., Bake until edges are golden brown, 11-13 minutes. Remove from pans to wire racks to cool.

FRENCH TOAST COOKIES

Steps:

• Preheat the oven to 350 degrees and prepare 2 baking sheets with parchment paper or nonstick silicone baking pads.
• Cream together the butter and sugars. Add the egg yolk, corn syrup, vanilla, and maple extracts and mix well, scraping down the sides of the bowl as needed.
• Next add the flour, cinnamon, nutmeg, baking soda, and salt. Blend thoroughly. Roll the cookie dough into 1.5 inch balls and then roll each ball in the remaining 1/4 cup sugar. Place the cookies 2 inches apart on the prepared baking sheets.
• Bake the cookies at 350 degrees for 10-12 minutes. Remove from the oven and allow the cookies to rest for 2 minutes before removing to wire racks to cool completely.
• Store in an airtight container.

LINZER COOKIES

Steps:

• Position racks in the lower and upper third of the oven and preheat to 350 degrees. Place the almonds and pecans on a baking sheet; toast on the upper oven rack until lightly browned and fragrant, about 8 minutes. Let cool, then pulse in a food processor with 1/4 cup granulated sugar until finely ground. (Don't overprocess or the mixture will turn into a paste.) Turn off the oven.
• Whisk the flour, cinnamon, cardamom and salt in a medium bowl. Set aside.
• Using a mixer, beat the butter and the remaining 1 1/4 cups granulated sugar in a large bowl until light and fluffy. Beat in the vanilla extract, egg yolks, and the lemon and orange zest; add the ground nuts. Add the flour mixture, mixing just until incorporated (do not over mix). Divide the dough into 2 pieces; place 1 piece between 2 lightly floured sheets of parchment paper and roll into a 14-inch square, about 1/4-inch thick. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour.
• Preheat the oven to 350 degrees. Cut the dough into hearts with a 2 1/4- to 2 1/2-inch heart-shaped cookie cutter. Using a smaller heart-shaped cutter (about 1 1/2 inches), cut out the centers from half of the cookies (you can reroll the centers and scraps). Place the cookies, about 1 inch apart, on baking sheets and bake 2 sheets at a time until the edges are golden, 12 to 15 minutes, rotating the sheets halfway through. Cool on wire racks.
• Sift confectioners' sugar over the cookies. Spread 1 teaspoon raspberry preserves evenly over each whole heart cookie, leaving a slight border around the edge; top with the cut-out heart cookies.

CONFETTI MOCHI COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• For the mochi: Whisk the mochiko and confectioners' sugar in a medium microwave-safe bowl. Add the milk and whisk until smooth. Microwave for 1 minute (at this point the mixture will have thickened), whisk slightly, then continue to microwave until the mixture is thick and sticky, 1 minute more. Fold in the sprinkles. Let the mochi cool to room temperature, about 20 minutes.
• For the cookie dough: Meanwhile, whisk the flour, baking powder and kosher salt in a medium bowl; set aside.
• Mix the butter and granulated sugar in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, mixing well after each addition, until combined. Add the vanilla and mix until just combined. Decrease the speed to low, add the flour mixture and mix until a dough forms, about 1 minute. Add the sprinkles and mix until just combined.
• Once the mochi is cool, lightly oil your hands with vegetable oil and roll the mochi into 12 balls (each about 1 heaping teaspoon); set aside.
• Divide the cookie dough into 12 large portions (each about 1/4 cup), then roll each into a ball. Use your palm to gently flatten each ball into a 3 1/2-inch round. Place 1 mochi ball in the center of each round and fold the cookie dough around the mochi until completely covered; transfer to a baking sheet, spacing the cookies about 1 inch apart. Sprinkle the tops with more sprinkles and the flaky sea salt. Refrigerate until chilled, about 30 minutes.
• Bake the cookies until the edges are just slightly golden brown, 18 to 20 minutes. Let cool completely on the baking sheet, about 1 hour. The cookies can be stored in an airtight container for up to 1 week.

BUTTER MOCHI

Steps:

• Preheat oven to 325 degrees F. Melt the butter and chocolate. Beat the eggs and vanilla (do not over beat). Sift and fold in the flour, mochi flour, baking powder, and salt to the butter mixture followed by the sugar. Fold in the egg mixture until incorporated. Then fold in coconut flakes. Pour into an oven proof dish or pan and bake in the oven for 15 minutes.

BUTTER MOCHI

Steps:

• Make the mochi: Heat the oven to 350 degrees. Lightly butter a 9-by-13-inch cake pan, then line the bottom and sides with parchment paper.
• Whisk the mochiko, baking powder and salt in a medium bowl. Prepare the batter in a stand mixer or in a large bowl with an electric hand mixer or whisk: Whisk the eggs and sugar until pale yellow and thick. Continue whisking while pouring in the coconut milk, then the butter and vanilla. Continue whisking while gradually adding the mochiko mixture. Whisk until the batter is completely smooth. Pour into the prepared pan, then tap it against the counter to get rid of any air bubbles.
• Bake until golden brown and crackly, 1 hour 15 minutes to 1 1/2 hours. When you press the center, it should bounce back but not indent at all. Cool completely in the pan on a wire rack. Use the parchment paper to slide the cooled mochi out of the pan.
• The mochi is delicious plain, but you can add a glaze if you'd like: Mix the confectioners' sugar with 2 tablespoons passion fruit pulp until smooth. It should be thick but drippy. If needed, add another 1 to 2 tablespoons pulp. If you'd like to create an ombré or sunset effect, scrape some into another bowl or multiple bowls and tint with food coloring. Spread the glaze evenly over the mochi, in stripes if you'd like, and let stand until set.
• Cut the mochi into squares or bars. Serve immediately, or keep in an airtight container at room temperature for up to 3 days.