Swoc Pie Cookies Food

SWEET POTATO PIE COOKIES

Steps:

• For the filling: Preheat the oven to 350 degrees F. Prick the sweet potato in several places and place it on a baking sheet. Bake until very tender, 45 to 50 minutes. Let cool. Scrape the flesh into a bowl and mash until smooth. Measure out 1 cup purée; reserve the remaining purée for another use.
• Place the 1 cup sweet potato purée in a medium bowl. Add the brown sugar, granulated sugar, egg, cream, vanilla, cinnamon and nutmeg and whisk until smooth. Set aside.
• Meanwhile, for the crust: Spray a 24-cup mini-muffin tin with cooking spray. Stir together the flour, baking powder, cinnamon, nutmeg and salt in a medium bowl. Combine the granulated sugar and butter in a mixer fitted with the paddle attachment. Beat on high until light and fluffy, 1 to 2 minutes. Scrape down the sides of the bowl and add the egg and vanilla. Beat until smooth. Add the dry ingredients and beat on low just until combined to form a smooth dough.
• Roll the dough into 24 (1-tablespoon size) balls. Press a ball into each muffin cup, covering the sides and bottoms to make cookie crusts. Refrigerate to firm up the crusts, about 30 minutes.
• While the crusts chill, make the crumble topping: Toss the flour, pecans, brown sugar, granulated sugar, cinnamon, salt and nutmeg together in a bowl. Drizzle with the melted butter and toss well with a fork until the mixture clumps together with some crumbs and some larger clumps. Spread on a parchment-lined baking sheet and bake at 350 degrees F until golden and crisp, 15 to 20 minutes. Let cool.
• Pour the filling into the chilled cookie crusts and bake at 350 degrees F until the crusts are golden and the filling is set, 25 to 30 minutes.
• Let the cookies sit in the pan until cool enough to handle, 5 to 10 minutes. Remove from the pan and place on a wire rack. Press the cooled crumble topping onto the cookies and let cool before serving.

WOOKIE COOKIES

Steps:

• Preheat the oven to 375°F.
• Put the flour, baking soda, salt, and cinnamon in a mixing bowl. Stir with the wooden spoon until well mixed. Set aside.
• Put the butter, brown sugar, and granulated sugar in another mixing bowl. Using the electric mixer set on high speed, beat together until well blended and creamy, about 3 minutes. (You can do this with a wooden spoon, but it will take longer.) Beat in the eggs and vanilla extract. Add the flour mixture and stir with the wooden spoon until blended. Stir in the chocolate chips.
• Scoop up a rounded tablespoonful of the dough and drop onto a baking sheet. Repeat until you have used up all the dough. Be sure to leave about 1 inch between the cookies because they spread as they bake.
• Using pot holders, put the baking sheets in the oven. Bake until golden brown, about 10 minutes.
• Again, using pot holders, remove the baking sheets from the oven. Lift the cookies from the baking sheets with a spatula, and place on cooling racks. Let cool completely.

CHOCOLATE-STRAWBERRY SHORTCAKE WHOOPIE PIES

Steps:

• Heat oven to 350ºF.
• Beat first 4 ingredients with mixer until blended. Drop 2 Tbsp. batter, 2 inches apart, into 32 mounds on baking sheets sprayed with cooking spray. Bake 10 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
• Beat cream cheese and marshmallow creme in large bowl with mixer until blended. Add COOL WHIP; beat on low speed just until blended.
• Spread about 2 Tbsp. COOL WHIP mixture onto bottom side of each of 16 cookies. Top with strawberries and remaining cookies.

GIANT HOT COOKIE PIE

Steps:

• First, make the cookie dough by beating the sugar and butter in a stand mixer until light and fluffy. Add the vanilla paste and beat again until well combined. Tip in the flour and beat slowly until coming together. Once a dough has formed, tip in the chocolate chips and beat again until all the flour is incorporated, then add the milk and mix until combined. Turn out into a disc, wrap in cling film and leave to chill in the fridge while you make the brownie. If you're getting ahead, leave in the fridge overnight (maturing it will make the cookie even tastier).
• Next, make the brownie. Fill a saucepan a quarter full with hot water and sit a bowl on top so it doesn't touch the water. Add the chocolate and softened butter and put over a low heat. Stir every now and again until melted evenly.
• Remove the bowl from the pan and leave to cool a little. Meanwhile, heat oven to 180C/160C fan/gas 4 and remove the cookie dough from the fridge. Cut off and set aside 150g of the cookie dough.
• Line the base of your pan with the slightly chilled cookie dough (if making in advance, bring it up to temperature a little before doing this, so it is easier to handle). Press the cookie dough into the base and up the sides of the pan, lining it like a pastry tart case. There's no need to do this neatly, as once it bakes it will all spread and puff up slightly. Bake in the oven for 15 mins.
• While the cookie dough is baking, whisk the eggs and sugar together for the brownie until pale and foamy. Pour the cooled melted chocolate and butter mix over and fold together until well mixed. Finally, fold in the flour until well incorporated.
• Remove the cookie base from the oven. Use the back of a spatula or spoon to push it down and back up the sides. Pour over the brownie mixture and return to the oven for 30 mins.
• Meanwhile, roll the 150g reserved cookie dough into cherry-tomato-sized balls. You should get about 24. Place, finger-width apart, on one or more large baking sheets lined with baking parchment. In the final 10 mins of the pie baking, bake the cookie balls for 5-8 mins or until golden and cooked through. Set aside to cool.
• Remove the pie from the oven and leave to cool in the pan for a few mins before serving. The middle should have a molten, slightly runny centre and the edges should be chewy and crispy. Pile balls of vanilla ice cream in the middle of the pie and top with the mini cookies and a dusting of cocoa powder. Take to the table and dig in.

WHOOPIE PIES - SOFT SANDWHICH COOKIE

Steps:

• Preheat oven 400f.
• >Cream shortening and sugar.
• >Add eggs one at a time till each is blended well.
• >Add buttermilk and vanilla and blend.
• >Place flour, soda, salt and cocoa powder together in a separate bowl, stir then add to batter.
• >Last of all add warm water.
• If you don't have a thick pan use the upper levels of the oven. Use parchment paper or grease pan. Drop by spoonfuls (about the size of a 50cent piece). Bake for 7 minutes.
• Filling: Combine filling ingredients starting with butter, shortening and sugar. Add cream and vanilla and blend until smooth. Add to COOLED COOKIE and sandwich them.