COOKIE SPOONS RECIPE BY TASTY
Here's what you need: cookie dough, all-purpose flour, rainbow sprinkles, milk chocolate chips, coconut oil, ice cream
Provided by Betsy Carter
Categories Desserts
Yield 8 spoons
Number Of Ingredients 6
Steps:
- Preheat the oven to 325˚F (160˚C).
- Place the sugar cookie dough sheet on a lightly floured surface.
- Sprinkle the flour over the dough and knead together.
- Roll out the dough to a ¼-inch (6-mm) thick square.
- Top with sprinkles and lightly roll out the dough again so the sprinkles become submerged in the dough.
- Place a spoon on top of the dough and trace its shape with a paring knife. Reroll the dough as needed to cut out 8 spoons.
- Arrange spoons upside-down on a parchment-lined baking sheet. Lightly grease with nonstick cooking spray.
- Place each cookie spoon cutout on top of a spoon. Lightly press down to mold.
- Bake for 25-30 minutes, or until the cookie dough is light brown.
- Cool for 10 minutes before carefully removing the cookies from the spoons.
- Microwave the milk chocolate chips and coconut oil together in a glass measuring cup or bowl in 30-second intervals, until the chips are completely melted.
- Dip each cookie spoon in chocolate and let dry on a wire rack for about 10 minutes.
- Serve with ice cream, if desired.
- Enjoy!
Nutrition Facts : Calories 567 calories, Carbohydrate 70 grams, Fat 28 grams, Fiber 2 grams, Protein 6 grams, Sugar 44 grams
SPOON COOKIES
Provided by Celia Barbour
Categories Cookies Fruit Dessert Bake Kid-Friendly Jam or Jelly Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 30 sandwich cookies
Number Of Ingredients 9
Steps:
- Make dough:
- Fill kitchen sink with about 2 inches of cold water. Melt butter in a 2- to 3-quart heavy saucepan over moderate heat and cook, stirring occasionally, until butter turns golden with a nutlike fragrance and flecks on bottom of pan turn a rich caramel brown, 10 to 12 minutes. (Butter will initially foam, then dissipate. A thicker foam will appear and cover the surface just before butter begins to brown; stir more frequently toward end of cooking.) Place pan in sink to stop cooking, then cool, stirring frequently, until butter starts to look opaque, about 4 minutes. Remove pan from sink and stir in sugar and vanilla.
- Whisk together flour, baking soda, and salt in a small bowl and stir into butter mixture until a dough forms. Shape into a ball, wrap with plastic wrap, and let stand at cool room temperature 1 to 2 hours (to allow flavors to develop).
- Form and bake cookies:
- Put oven rack in middle position and preheat oven to 325°F.
- Press a piece of dough into bowl of teaspoon, flattening top, then slide out and place, flat side down, on an ungreased baking sheet. (Dough will feel crumbly, but will become cohesive when pressed.) Continue forming cookies and arranging on sheet. Bake cookies until just pale golden, 8 to 15 minutes. Cool cookies on sheet on a rack 5 minutes, then transfer cookies to rack and cool completely, about 30 minutes.
- Assemble cookies:
- While cookies cool, heat preserves in a small saucepan over low heat until just runny, then pour through a sieve into a small bowl, pressing hard on solids, and cool completely.
- Spread the flat side of a cookie with a thin layer of preserves. Sandwich with flat side of another cookie. Continue with remaining cookies and preserves, then let stand until set, about 45 minutes. Transfer cookies to an airtight container and wait 2 days before eating.
WOODEN SPOON COOKIES
These are very easy and impressive. They from a Good Housekeeping dated 1996...they are different and SO wonderful that you will probably have to make several batches as they are eaten as fast as they are made!
Provided by all4sweets
Categories Dessert
Time 32m
Yield 36 cookies approximately
Number Of Ingredients 5
Steps:
- Preheat oven to 350F.
- In 2-quart saucepan, combine ground almonds, butter, sugar, flour and cream.
- Heat over low flame until butter melts.
- keep mixture warm over very low flame.
- Drop batter by rounded teaspoons, about 3-inches apart on cookie sheet.
- (Do not place more than 6 on a cookie sheet, after they bake, they quickly have to be shaped before hardening) Bake cookies 5-7 minutes until edges are lightly brown and centers are just golden.
- Remove from oven, and let cookies stand on cookie sheet 30-60 seconds, until edges set.
- With metal spatula, quickly flip cookies over so the"lacy" side will show after being rolled.
- Working quickly, roll each cookie into a cylinder around the handle of a wooden spoon.
- If cookies become to hard to roll, return them briefly to often to soften.
- As each cookie is shaped, remove from spoon handle; cool on wire rack.
- Repeat until batter is used.
- Makes about 3 doz.
- cookies.
Nutrition Facts : Calories 53.1, Fat 4.2, SaturatedFat 1.8, Cholesterol 7.3, Sodium 19.2, Carbohydrate 3.5, Fiber 0.3, Sugar 2.9, Protein 0.7
SPOON COOKIES: LUSIKKALEIVAT (FINLAND)
A recipe I found online at FoodTV for Finland recipes. These sound delicious and I think I would make some with the fruited jam and some with chocolate filling. Posting for ZWT6.
Provided by diner524
Categories < 60 Mins
Time 55m
Yield 32 sandwich cookies, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
- Melt the butter in a small, heavy-bottomed saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter browns lightly and smells slightly nutty, about 15 minutes. Transfer the butter to a medium bowl -- be sure to get all the tasty brown bits -- and cool slightly.
- Meanwhile, whisk the flour, baking powder and salt in another medium bowl.
- Whisk the egg yolk, sugar and vanilla into the cooled browned butter.
- Stir the dry ingredients into the butter mixture to make a uniform but crumbly dough that looks like wet sand.
- Scoop out dough with a small teaspoon (the kind you set the table with, not the ones you measure with). Rock spoon gently back and forth against the side of the bowl, packing the dough into the spoon, then scrape/slide the spoon against the inside of the bowl to make spoon-shaped cookies. Trim excess dough with your fingers and slide out onto the prepared pans, preserving their shape. (Try to make sure you form an even number of cookies, since these sandwich together.).
- Bake cookies until just browned, about 12 to 15 minutes. Cool almost completely on the baking sheets, and then transfer cookies to a rack to cool.
- When cool, spread 1/2 teaspoon jam on the flat side of a cookie, and then sandwich together with a second cookie. Repeat until all cookies have met their match. Lightly dust the cookies with the confectioners' sugar. Serve.
- Busy baker's tips: The dough can be prepared several hours ahead and stored at room temperature. Freeze baked cookie halves wrapped tightly in plastic wrap, followed by aluminum foil for up to 2 weeks. When ready to serve, defrost at room temperature and assemble as desired. Store sandwiches in an airtight container for up to 3 days. Do not store with crisp cookies, as moisture from the jam will soften the texture of other crisp cookies.
SPOON COOKIES: LUSIKKALEIVAT (FINLAND)
Scandinavia is known for all kinds of cookies, mostly flavored with anise or lemon. The flavor we found most compelling in cookies from all over Scandinavia, however, was brown butter - it's nutty, rich and delicious, and pairs perfectly with a tart fruit jam. These cookies get their elegant shape from the teaspoons used to form them.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield about 32 sandwiched cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
- Melt the butter in a small, heavy-bottomed saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter browns lightly and smells slightly nutty, about 15 minutes. Transfer the butter to a medium bowl -- be sure to get all the tasty brown bits -- and cool slightly.
- Meanwhile, whisk the flour, baking powder and salt in another medium bowl.
- Whisk the egg yolk, sugar and vanilla into the cooled browned butter.
- Stir the dry ingredients into the butter mixture to make a uniform but crumbly dough that looks like wet sand.
- Scoop out dough with a small teaspoon (the kind you set the table with, not the ones you measure with). Rock spoon gently back and forth against the side of the bowl, packing the dough into the spoon, then scrape/slide the spoon against the inside of the bowl to make spoon-shaped cookies. Trim excess dough with your fingers and slide out onto the prepared pans, preserving their shape. (Try to make sure you form an even number of cookies, since these sandwich together.)
- Bake cookies until just browned, about 12 to 15 minutes. Cool almost completely on the baking sheets, and then transfer cookies to a rack to cool.
- When cool, spread 1/2 teaspoon jam on the flat side of a cookie, and then sandwich together with a second cookie. Repeat until all cookies have met their match. Lightly dust the cookies with the confectioners' sugar. Serve.
- Busy baker's tips: The dough can be prepared several hours ahead and stored at room temperature. Freeze baked cookie halves wrapped tightly in plastic wrap, followed by aluminum foil for up to 2 weeks. When ready to serve, defrost at room temperature and assemble as desired. Store sandwiches in an airtight container for up to 3 days. Do not store with crisp cookies, as moisture from the jam will soften the texture of other crisp cookies.
- Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved
More about "spoon cookies food"
SUGAR COOKIE SPOONS {UP YOUR COOKIES & MILK GAME
From princesspinkygirl.com
SHORTBREAD COOKIE SPOONS - FOODIE WITH FAMILY
From foodiewithfamily.com
SUGAR + SPOON | COOKIE DOUGH | SHOP NOW!
From sugarspoondough.com
WILTON SPOON COOKIE PAN - BAKING BITES
From bakingbites.com
LEMON CURD COOKIES ARE ZESTY SPIN ON A CLASSIC TREAT
From spoonuniversity.com
APPETIZER SPOON RECIPES: FOOD NETWORK | PLANNING A …
From foodnetwork.com
RECIPE FOR TRADITIONAL FINNISH SPOON COOKIES …
From saimaalife.com
THE FASTEST WAY TO SCOOP DROP COOKIES | KING ARTHUR BAKING
From kingarthurbaking.com
9 BEST COOKIE SCOOP 2022 (BUYER’S GUIDE) - KITCHENFEEDS
From kitchenfeeds.com
PSA: THIS COOKIE SPOON IS THE PERFECT GIFT FOR OREO LOVERS
From myrecipes.com
COVER 4 SPOONS WITH DOUGH. AFTER JUST 10 MINUTES, YOU WON'T
From youtube.com
KITCHEN SINK COOKIES - WOOD & SPOON
From thewoodandspoon.com
COOKING SPOONS | WALMART CANADA
From walmart.ca
COOKIES – WOODEN SPOON FOOD COMPANY
From woodenspoonfood.ca
"SPOON" COOKIES — THE REDHEAD BAKER
From theredheadbaker.com
28 MOST POPULAR TYPES OF COOKIES | ALLRECIPES
From allrecipes.com
311 RESULTS FOR COOKIE SPOON - EBAY
From ebay.ca
SPOON COOKIES - PRINTER FRIENDLY - ALLRECIPES.COM
FREQUENTLY ASKED QUESTIONS - WOODEN SPOON COOKIE DOUGH
From woodenspooncookies.com
COOKIES, CAKES & SWEET TREATS – AMERICAN SPOON
From spoon.com
SPOON COOKIES – FOODNIPRESENT
From foodnipresent.com
PRESS COOKIE DOUGH BETWEEN 2 SPOONS - YOUTUBE
From youtube.com
SPOON COOKIES - ANTIPASTI RECIPES
From fooddiez.com
12 DESSERTS THAT ARE SERVED, SIMPLY, ON A SPOON - HUFFPOST
From huffpost.com
WOODEN SPOON COOKIES - GOOD HOUSEKEEPING
From goodhousekeeping.com
STEVI'S COOKIES
From steviscookies.com
10 BEST APPETIZER SPOON RECIPES | YUMMLY
From yummly.com
SPOON COOKIES - PLAIN.RECIPES
From plain.recipes
HIGH PROTEIN, LOW CARB, HEALTHY, KETO CEREAL | MAGIC SPOON CEREAL
From magicspoon.com
SPOON COOKIES: GOOD TO PREPARE IN JUST A FEW STEPS! - YOUMEDIA
From video.cookist.com
COOKIE SPOON RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
COOKIE SCOOP SPOON: SEARCH RESULT | EBAY
THE BEST WOODEN SPOONS FOR COOKING, MIXING, AND SERVING FOOD
From bobvila.com
FEATURED RECIPES – AMERICAN SPOON
From spoon.com
WOODEN SPOON COOKIE DOUGH - MAKING SWEET THINGS HAPPEN
From woodenspooncookies.com
CHOCOLATE CHIP COOKIES RECIPE (SOFT AND CHEWY) - LITTLE SPOON FARM
From littlespoonfarm.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love