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Tis the Season to Eat Cookies!

 

Although Christmas quickly came and went, there’s no shortage of holiday cookies here at the office! We have been scarfing these things down for weeks now and wanted to share the recipes so you can enjoy them at home.

Order Lunches Staff Favorite Cookie Recipes:

Chocolate Chunk Cookies

Makes 3 dozen

2 1/4 c. Organic All-Purpose Flour

3/4 t. Organic Salt (I always use Kosher)

3/4 t. Organic Baking Soda

1 c. Organic Unsalted Butter (2 sticks) – room temperature

1 c. Organic Granulated Sugar

1/3 c. Organic Dark Brown Sugar

1/3 c Organic Light Brown Sugar

2 Organic eggs

1 ½ t. Pure Vanilla Extract (not imitation)

3.5 oz. Organic Semi-sweet Chocolate Bar, chopped into chunks *

3.5 oz. Organic Dark Chocolate Bar, chopped into chunks *

3.5 oz. Organic Milk Chocolate Bar, chopped into chunks*

* Use really good quality chocolate like Valrhona, Lindt, Scharffen Bergen

 

Directions:

Preheat oven to 375.

Whisk together the flour, salt and baking soda in a bowl. With an electric mixer, beat the butter until smooth (2 minutes). Add sugars to butter and beat until light and fluffy (about 2 minutes) longer –don’t forget to scrape down the sides of the bowl. Add eggs, one at a time, and then the vanilla extract. Add half of the flour mixture and mix until just incorporated. Add the remaining flour mixture, again until just combined…over mixing will make the dough tough. Fold in the chocolate chunks.

Using a small ice cream scoop (#140 – 1.5 t.), spoon the dough onto baking sheets lined with parchment paper or Silpat, at least 2 inches apart. Bake until lightly golden brown and still soft in the middle, about 12 minutes. Let cookies rest for a few minutes on the baking sheet before moving them to a baking rack to cool.

 

Almond Crescents

Makes approximately 3.5 dozen

1 c. Organic Butter

3/4 c. Organic Sugar

1 t. Pure Vanilla Extract (not imitation)

1 1/2 t. Almond Extract

2 1/2 c. Organic All-Purpose Flour, unbleached

1 c. Organic Ground Almonds

Organic Confectioners’ Sugar (for coating the cookies)

 

Directions:

Preheat oven to 350.

Beat together butter and sugar until very light and fluffy with electric mixer. Add extracts. Mix in flour & almonds until dough forms. Do not over mix or cookies will be tough.

Using about 1 T of dough, roll in your hand to make a log (thicker in the center than the ends – slightly bend to make crescents. Place onto baking sheets lined with parchment paper or Silpat. Bake for 12-15 mins until light brown. Let cookies rest for a few minutes on the baking sheet. When cookies are still warm roll cookies in confectioners’ sugar. Cool on racks.

The Best Peanut Butter Cookies Ever – Flourless

Makes 30 cookies

1 c. Organic Peanut Butter

1 c. Organic granulated Sugar

1 Organic egg

1 t. Pure Vanilla Extract (not imitation)

 

Directions:

Preheat oven to 350.

Combine all ingredients. Using a small ice cream scoop (#140 – 1.5 t.), spoon the dough onto baking sheets lined with parchment paper or Silpat. Cookies will keep this same shape – I like the little “balls”, but if you like, use the bottom of a glass to lightly press down (can dip in sugar if you like) – or do the “traditional” crisscross forks. Bake until lightly golden brown – about 10 mins. Cool on racks.

**I must warn you that you may want to double or triple this recipe cause you will end up eating half of these cookies as soon as they come out of the oven– they are that good!

Cranberry & Pistachio Biscotti

Makes 3 dozen

2 1/2 c. Organic All-Purpose Flour

1 c. Organic Granulated Sugar

1/2 t. Organic Baking Soda

½ t. Organic Baking Powder

1 T. Pure Vanilla Extract (not imitation)

3 Organic eggs, lightly beaten

1 c. Organic Pistachios, Roasted & Unsalted

1 c. Organic Dried Cranberries

 

Directions:

Preheat oven to 350.

Mix flour, sugar, baking soda & baking powder. Add eggs & vanilla and mix until dough forms. Stir in cranberries & pistachios. Lightly oil your hands with a neutral oil (i.e. vegetable oil) and form the dough into 2 logs each – about 3” wide. Bake on a baking sheet lines with parchment pare or Silpat for 25-30 mins. until golden brown. Let cool for 15 mins.

Using a serrated knife, cut the cookies on the diagonal into 1/2” slices. Arrange the biscotti cut side down on the baking sheet. Bake again the biscotti until they are pale golden, about 10 minutes. Transfer the biscotti to a rack and cool completely.

These are very good drizzled – or dipped – in white chocolate!

Happy Baking!

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