Goldys Nuthouse Cookies Food

COPYCAT LOFTHOUSE COOKIES

Steps:

• For the cookie dough: Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment.
• Whisk the cake flour, baking powder, baking soda and salt in a medium bowl. Mix the granulated sugar, butter and sour cream in the bowl of an electric mixer on medium-high speed until smooth, light and fluffy, about 3 minutes. Add the vanilla and egg and mix until combined. Reduce the speed to low, add the flour mixture and mix until just combined, about 1 minute.
• Using a 2-tablespoon ice cream scoop, drop level scoopfuls of dough onto the prepared baking sheets, making sure to leave 2 inches between each cookie. Dip the bottom of a glass cup into some cake flour. Gently press the cup on top of each mound of dough and flatten until you get a 1 1/2-inch circle, flouring the bottom of the cup as needed. Use a wet finger to smooth out any rough sides.
• Bake until the cookies puff up and are pale yellow and barely starting to brown on the bottoms, about 20 minutes. Let cool on the baking sheets for 1 minute, then transfer to a wire rack to cool completely, about 1 hour.
• For the frosting: Meanwhile, mix the confectioners' sugar, butter, cream, vanilla and 2 drops of the pink food coloring in the bowl of an electric mixer. Mix until light, fluffy and almost doubled in size, about 3 minutes.
• Frost the cookies with the frosting and sprinkle with confetti sprinkles.

GOLDY'S NUTHOUSE COOKIES

Steps:

• Blend the almonds, baking soda, salt, cake flour and all purpose flour; set aside.
• In a large mixing bowl, beat the unsalted butter until creamy, about 5 minutes.
• Add the confectioners' sugar and beat on medium low until very creamy, about 5 minutes.
• Reduce the speed to low; add the egg and vanilla; continue to beat until well blended.
• Stir in the flour mixture just until well combined; do not overbeat.
• Divide the batter into 3 equal parts and equally distribute them in the bottom of zipper plastic freezer bags.
• Roll each section of the dough into logs.
• Zip the bags closed and place them in the freezer overnight.
• Preheat oven to 350 degrees Fahrenheit.
• Remove 1 log at a time from the freezer.
• While each log is still frozen, place it on a cutting board.
• Use a large sharp knife to divide each log into 24 equal pieces.
• Place 12 cookies on an ungreased Silpat, or parchment paper, on top of a cookie sheet.
• Flatten each cookie slightly with the palm of your hand.
• When the first 2 dozen cookies are baked and cooling, you may start on another roll.
• The cookies hold together better, cook more evenly, and develop a better texture if they are placed in the oven while still frozen.
• Bake one sheet at a time for 10 minutes or until golden brown on the edges.
• Rotate the cookie sheets from front to back after 5 minutes.
• Cool completely on racks.

GOLDY BEAR'S CEREAL KILLER COOKIES

Steps:

• Preheat the oven to 375.
• In a small bowl, mix the oats with the brickle chips.
• Sift the flour, baking soda, baking powder, and salt together.
• In a food processor, mix the sugars until blended, then gradually add the butter.
• Continue to process until creamy and smooth.
• Add the eggs and vanilla and process until blended.
• Add the flour mixture and process just until combined.
• Pour this mixture over the oats and brickle chips and stir until well combined.
• Using a 1/8 cup measure, scoop out dough and place 3" apart on ungreased cookied sheets.
• Bake 12 to 15 minutes, or until golden.
• Cool on wire racks.

GOLDIES

Steps:

• Preheat the oven to 350°F. Spray 2 éclair pans with organic cooking spray and dust them with cocoa powder; set aside. Fit a small pastry bag with a size-12 tip and set aside.
• Using a ladle, fill each prepared éclair mold two-thirds full with cake batter. Bake for exactly 18 minutes. A cake tester should come out clean.
• Let the cake sit in the pans for 5 to 10 minutes. Then hold each pan upside down and gently coax the Goldies out. Place them upside down on a wire rack and allow to cool completely.
• Once they have cooled, use a serrated knife to trim off the domed excess cake on the bottom of each Goldie. Eat the scraps as a reward for your hard work, but be careful: they're addictive!
• Fill the pastry bag with buttercream . One at a time, turn the cakes over and starting at one end, insert the piping tip almost an inch deep and insert a bit of cream. Do this every 1/2 inch. You should end up with 3 or 4 holes in the bottom of each Goldie where you've inserted the buttercream. (My motto is "A bite of cream in every bite!") When all the Goldies are filled, cover them with plastic wrap and chill in the refrigerator for at least 15 minutes.
• While the Goldies are chilling, prepare theMelted Chocolate Ganache . As it cools, set up a work area by covering a baking sheet with parchment paper.
• One at a time, with the rounded side facing down, dip the Goldies halfway into the ganache. Flip them over and place them upright on the parchment paper. Use a small spatula to spread the chocolate over all sides of the Goldies except the bottom. Once they are coated, return the Goldies to the refrigerator to allow the coating to set, about 20 minutes.
• Place the Goldies on a serving tray or in individual éclair wrappers. Using a 1-inch brush, lightly brush gold metallic powder on top of the Goldies, going back and forth to ensure they're covered completely in gold.
• to decorate
• Besides dusting the ganache with metallic powder, you can simply drizzle melted white chocolate on top of the dark ganache for contrast; or after coating the Goldies with the ganache, freeze them for 10 minutes and then dip them halfway in warm melted white chocolate-a twist on the black and white cookie.

GOLDY'S NUTHOUSE COOKIES

Steps:

• Blend the almonds, baking soda, salt, and flours; set aside. In a large mixing bowl, beat the butter until creamy, about 5 minutes. Add the sugar and beat on medium low until very creamy, about 5 minutes. Reduce the beater speed to low and add the egg and vanilla; continue to beat until well blended. Stir in the flour mixture just until well combined; do not overbeat. Divide the batter into 3 equal pieces and equally distribute them in the bottom of zipped plastic freezer bags. Roll each section of the dough into logs. Zip the bags closed and place them in the freezer overnight. Preheat the oven to 350°. Remove one log at a time from the freezer. While each log is still frozen, place it on a cutting board. Use a large, sharp knife to divide each log into 24 equal pieces. Place 12 of the cookies on an ungreased Silpat sheet on top of a cookie sheet. Flatten each cold cookie slightly with the palm of your hand. When the first two dozen cookies are baked and cooling, you may remove another roll from the freezer and start on it. (The cookies hold together better, cook more evenly, and develop a better texture if they are placed in the oven while they are still frozen.) Bake one sheet at a time for about 10 minutes, or until the cookies have turned golden brown at the edges. Rotate the cookie sheets from front to back after 5 minutes. Cool completely on racks.

SKIERS SWISS CEREAL (RAINY DAY BREAKFAST)

Steps:

• The night before, combine the oats, zest, cinnamon, and cherries in a glass bowl. Stir well, then stir in the milk. Cover with plastic wrap and refrigerate.
• In the morning, place the mixture in a medium-sized saucepan and bring it to a simmer.
• Lower the heat and cook, stirring frequently, for 4 to 6 minutes, or until the oats are tender and the mixture is thick.
• Serve immediately, either as it is or with brown sugar or granulated sugar, and cream, butter, or milk.

CANTERBURY JUMBLES

Steps:

• Preheat oven to 400 degrees.
• In large bowl beat the shortening, butter and brown sugar together until smooth.
• Beat in the eggs and then stir in the buttermilk and vanilla. Blend the flour, baking soda and salt together in a small bowl; stir flour mixture into the butter mixture until incorporated. Stir in the coconut, nuts, raisins and chocolate chips.
• Drop by level half tablespoons onto greased cookie sheets. Bake for 7-10 minutes, until the cookies are puffed and slightly brown.
• Cool an a rack. These cookies keep well in an airtight tin.

GOLDY BEAR'S RED-N-WHITES

Steps:

• Set over to 350°F
• In mixing bowl, beat the butter with cream cheese until well blended.
• Beat in the sugar and vanilla, then stir in the flour until well mixed.
• Using a 1/2-tablespoon measure, shape the mixture into small balls and place 2 inches apart on ungreased cookie sheets.
• Make a small indentation in the top of each cookie with your thumb.
• Carefully place a strawberry half, cut side down, in each indentation.
• Bake for 12 to 18 minutes, or until very lightly browned.
• Cool on racks.