High Octane Cookies Recipes

DAD'S MELT-IN-YOUR-MOUTH COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In the bowl of a large mixer cream the butter until fluffy, then add vanilla and the espresso.
• In a large bowl sift the confectioners' sugar then add to it the butter mixture in the mixer and mix well.
• In the same bowl used to sift the sugar, add flour and salt and sift. Add them to the mixer that contains the cream, butter mixture. Turn the mixture out on a floured board and sprinkle the pine nuts on the mixture and mix nuts in well with your hands (if dough gets too sticky add a bit more flour to the board and to your hands). When nuts are mixed in, place mixture in a large glass bowl and put in refrigerator for 1/2 hour to make it easier to roll. Take bowl out of the refrigerator and with your hands pick up walnut sized balls of dough, roll them in your hands and place them in an ungreased cookie sheet.
• Bake for 20 minutes or until cookies turn a light golden brown. When all of the cookies have been baked place them on a cooling rack overnight. If you are pressed for time 5 hours will do.
• In a large resealable plastic bag place the pound of confectioners' sugar (this is a bit of overkill but I wanted to have enough powdered sugar for the cookies). Add 6 to 12 cookies at a time and gently toss them in the powdered sugar and then place them on a cooling rack trying not to disturb the sugar coating. Continue until all cookies are coated. Let cookies rest so that the coating really adheres. Now - when you eat one - you will want another and another and another!
• My Dad used to also coat these cookies with raw sugar (that he had family ship from Italy), and I have made them that way also. However, people seem to like the powdered sugar more.

SWEET 'N' SALTY OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Mix together the oats, coconut and cashews in a large bowl, then drizzle with the honey. Mix to combine, then spread on one of the prepared cookie sheets.
• Toast the mixture in the oven until the coconut begins to brown and the mixture becomes fragrant, about 8 minutes. Allow to cool about 10 minutes.
• Combine the flour, baking soda, salt and cinnamon in a medium bowl, then whisk in the toasted oat mixture. Set aside.
• Cream the butter, sugars and vanilla together in the bowl of a stand mixer fitted with the paddle attachment until sandy and smooth. Beat in the egg, then scrape the bowl and beater. Add the flour mixture and white chocolate chips and blend on low speed to combine. Scoop 2-tablespoon portions of dough on 2 lined cookie sheets, spacing them about 2 inches apart. Flatten the cookies just slightly, then sprinkle each cookie with a touch of coarse salt. Bake until the edges are golden and the cookies are puffed, 12 to 15 minutes. Cool slightly on the baking sheets, then enjoy!

KITCHEN SINK COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Combine butter, oil and brown sugar in the bowl of a stand mixer and mix on high speed, stopping occasionally to scrape down bowl, until mixture is light and fluffy, about 2 minutes. Add applesauce, egg white and vanilla and mix to combine. Add flour, oatmeal, salt and cinnamon and mix just until just combined. Add cherries, apricots, walnuts and chocolate and mix to combine.
• Spray 1 baking sheet with cooking spray. Using 1 tablespoon cookie dough at a time, roll into balls and place 2-inches apart on baking sheet. Press cookies down with the palm of your hand to flatten slightly, as cookies will not spread as much as cookies with more butter. Bake for 12 to 14 minutes, or until lightly browned but still soft. Remove from oven and cool on racks.

NEOPOLITAN COOKIES

Steps:

• In an electric mixer add flour, sugar, butter, egg, baking powder, vanilla, salt, beat 3 minutes. Line bottom of loaf pan with waxed paper. Divide in 3 equal parts and mix in: Part 1: almond extract and 5 drops red food coloring Part 2: cocoa Part 3: chopped walnuts
• Preheat oven to 350 degrees. Spread each part in loaf pan one on top of the other, pink, white, and chocolate. Cover pan and refrigerate for at least 4 hours. Remove from pan and cut lengthwise in half then crosswise then cut 15 cookies from each piece. Bake for 8 to 10 minutes.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.