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SNICKERDOODLE COOKIES FOR THE HOLIDAYS

PERFECT
WITH EGG NOG, TEA, COFFEE, OR CIDER

Yield: 16/20 cookies

Prep Time: 20 min

Rest time: 30 min in refrigerator

Bake time: 10-12 min 350°F

Ingredients

  • 2¾ cups
    all-purpose flour
  • 2 teaspoons
    baking powder
  • ½ teaspoon
    coarse salt (I used ¼ teaspoon table salt)
  • 1 cup (2 sticks)
    unsalted butter, room temp
  • 1½ cups, plus 2
    tablespoons sugar
  • 2 large eggs
  • 2 teaspoons
    ground cinnamon

Instructions

  1. Preheat oven to
    350 degrees. Sift together flour, baking powder and salt into a bowl. Put
    butter and 1½ cups sugar in the bowl of an electric mixer fitted with the
    paddle attachment. Mix on medium speed until pale and fluffy, about 3
    minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.
  2. Stir together
    cinnamon and remaining 2 tablespoons sugar in a small bowl.
  3. Place in
    refrigerator to rest for 30 minutes.
  4. Shape dough into twenty 1¾-inch balls;
    roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with
    parchment paper.
  5. Bake cookies,
    rotating sheets halfway through, until edges are golden brown, 12-15
    minutes. Let cool on sheets on wire racks. Cookies can be stored between
    layers of parchment paper in airtight containers at room temperature up to
    3 days.

WHITE CHOCOLATE CRANBERRY COOKIES

PERFECT TART AND SWEET DESERT


Yield: 12/15 cookies

Prep Time: 20 min

Rest time: 2h in refrigerator

Bake time: 10-12 min 350°F

Ingredients

  • 280g plain flour
  • 1 teaspoon
    baking soda
  • 1.5 teaspoons
    cornstarch
  • 2 teaspoons
    vanilla powder
  • 0.5 teaspoon
    salt
  • 170g unsalted
    butter, melted
  • 200g light brown
    sugar
  • 60g castor sugar
  • 1 large egg + 1
    egg yolk, room temperature (important)
  • 150g white
    chocolate chips
  • 100g dried
    cranberries

Instructions

  1. Sift the flour and baking soda in a large
    bowl. Add cornstarch, vanilla powder and salt.
  2. In a separate
    bowl, mix the melted butter, brown sugar and white sugar together until no
    brown sugar lumps remain. Whisk in the egg, then the extra egg yolk.
  3. Pour the wet
    ingredients into the dry ingredients in three portions, mixing with a
    wooden spoon or rubber spatula between each portion. Stop once evenly
    blended, do not over mix.
  4. Fold in the
    chocolate chips and dried cranberries (leave a small handful aside for step
    8), try to spread them evenly through the dough.
  5. Chill Cover the
    dough and chill for 2 hours, or up to 3 days. This is a mandatory step!
  6. Take the dough
    out of the fridge and allow to slightly soften at room temperature for 10
    minutes.
  7. Preheat the oven
    to 350 degrees. Line baking trays with baking paper. Set aside.
  8. Roll the dough
    into balls, about 3 tablespoons each. Mold the cookie dough balls into
    mini cylinders and push a few more choc chip and dried cranberries into
    the dough for aesthetics in the final product. Cookie dough will spread as
    they bake.
  9. Put 6 balls of
    dough onto each baking sheet. Bake for 11 minutes. The cookies will look
    very soft and underbaked but they will continue to bake on the cookie
    sheet after they are out of the oven.
  10. Let the cookies
    cool for 10 minutes on the tray before transferring to a wire rack.

CHOCOLATE CHIP PECAN COOKIES WITH BROWN BUTTER

Yield: 8/12 cookies

Prep Time: 20 min

Brown butter prep: 20 min

Rest time: 2h in refrigerator

Bake time: 10-12 min 350°F

Ingredients

  • 1-1/2 cups whole
    pecans
  • 2-1/2 cups
    all-purpose flour
  • ¾ teaspoon
    baking soda
  • 1 cup brown
    butter
  • 1 cup granulated
    sugar
  • ¾ cup packed
    golden brown sugar
  • 1 teaspoon sea
    salt
  • 1 tablespoon
    vanilla extract
  • 2 large eggs
  • 2 cups semisweet
    chocolate chips

Instructions

  1. Place a rack in
    the center and upper third of the oven and preheat to 350 degrees F.
  2. Line two baking
    sheets with parchment paper, and spread an even layer of the pecans on one
    of them. When the oven is preheated, toast the pecans until they are
    becoming a bit browned and are very aromatic. Remove from the oven, place
    in a small bowl and set aside to cool.
  3. In a
    medium-sized mixing bowl, combine the flour and baking soda. Set
    aside.
  4. In a large
    mixing bowl, combine the brown butter with the sugars, salt and vanilla.
    Mix for about 2 minutes with a large wooden spoon, an electric hand mixer
    or in a stand mixer, fitted with a paddle attachment.
  5. Add the eggs and
    mix until it’s a smooth batter.
  6. Now add the dry
    ingredients and mix just until it’s incorporated. Set aside.
  7. Add the cooled,
    toasted pecans to a food processor fitted with the blade attachment and
    blend until they are finely ground.
  8. Fold the ground pecans and chocolate
    chips into the batter.
  9. Cool dough for
    2H in refrigerator for better results
  10. Use a small
    cookie scoop or spoon to shape balls of dough onto the prepared baking
    sheets — they should be about a tablespoon each.
  • 11.Bake
    at 350° F just until they are becoming golden along the edges, about 10
    minutes. They should still appear doughy and will be soft. Remove from
    the oven, and allow the cookies to cool on the pan for a few minutes, then
    carefully transfer them to a to a cooling rack.