How fun and colorful are these Key Lime Crackle Cookies? Every year Food Network Magazine shares plenty of holiday cookie recipes so a few years ago I dug through my binder collection and picked out a few to try.

Matt and I are both suckers for anything key lime flavored so these immediately made the list. Between the key lime zest and key lime juice, the punchy citrus flavor comes through while being balanced by the sugary coating on the outside of the cookies.

Have you ever made crackle cookies before? Typically what that entails is rolling the cookie dough ball in powdered sugar so that when it bakes the cookie puffs and crackles, leaving ridges of exposed, un-powdered cookie. We’ve added some green sanding sugar to the powdered sugar to give the Key Lime Crackle Cookies an extra bit of holiday sparkle.

Like most crackle cookies, this key lime version is soft and chewy on the inside with a very slightly crispy exterior. Although key lime seems like an odd flavoring around Christmastime, these Key Lime Crackle Cookies are on our family’s Christmas cookie must-bake rotation. It also helps that they look so festive!

If you’re still looking for something quick to lighten up the dessert table tomorrow then I highly recommend these cookies. I hope you all have a wonderful Thanksgiving with your family and friends!

Key Lime Crackle Cookies

 

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Yield: about 36 cookies

Ingredients

• 2½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 8 tablespoons unsalted butter (1 stick), room temperature
• 1¼ cups granulated sugar
• 2 large eggs
• 1 teaspoon key lime zest (or regular lime zest)
• 3 tablespoons key lime juice (or 1½ tablespoons lime juice and 1½ tablespoons lemon juice)
• 4 drops green food coloring (or 9-10 drops green gel food coloring)
• ¼ cup confectioners’ sugar
• 1 tablespoons green sanding sugar

Directions

1. In a medium bowl, sift together the flour, baking powder and salt.
2. In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the butter and sugar on medium speed for 3 minutes, until light and fluffy. Add 1 egg, then beat to combine, then repeat with the second egg. Add the lime zest, lime juice and food coloring. Beat until combined, scrapping down the sides as needed. Add the flour mixture then beat on low until just combined. Cover the bowl and refrigerate for about 45 minutes or until firm.
3. Preheat oven to 350 degrees, making sure oven racks are in the top and bottom third positions. Line 2 baking sheets with parchment paper and set aside.
4. Whisk together the confectioners’ sugar and green sanding sugar in a small bowl. Use a medium cookie scoop or a spoon to scoop 1½ tablespoon balls of cookie dough. Roll into a ball then toss in the sugar mixture to coat. Place on the prepared baking sheets about 2 inches apart.
5. Bake for 16-18 minutes, switching the baking pans halfway through. The cookies are done with they are puffed and cracked on top and are lightly golden on the edges. Cool on the pan set on a cooling rack for 5 minutes then move to the wire cooling rack to cool completely.

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 Recipe from December 2015 issue of Food Network Magazine.

Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!

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Today is a very special day for two reasons! The first reason November 25, 2019 is so incredibly awesome is because I’m sharing these epic Dark Chocolate Pecan Bars with you all. I promise after you try these bars life will soon be B.D.C.P.B. (Before Dark Chocolate Pecan Bars) and A.D.C.P.B. (After Dark Chocolate Pecan Bars).

Gooey, crunchy and loaded with pecans, these bars are really just that good. Plus, they have chocolate chunks in them, which always, always takes pecan pie to the next level. They are like your favorite pecan pie in an easy to eat bar form with a crust made from ground pecans, flour, sugar, salt and butter instead of a pie crust.

I’ve eaten these Dark Chocolate Pecan Bars at a variety of temperatures and they all taste delicious. By that I mean the temperature of the bars, by the way, not the temperature outside, although I’m sure I would enjoy these bars in all weathers as well! Room temperature, chilled in the fridge or straight from the freezer have all resulted in perfectly tasty pecan bars. Then there was this one day when I decided to defrost a pecan bar I had frozen a little in the microwave and it got a little warm and it was melty and extra gooey and I’m starting to feel a little faint just thinking about it.

I would talk about how you could add a little scoop of vanilla ice cream to it, but then I definitely might actually pass out from how amazing that sounds so I’m going to change gears and talk about the second reason today is special. It’s my stepmom’s, Diane, birthday! Yay! For those of you who have been following Lemon & Mocha for a while, you know that Diane loves chocolate and also pecan pie so it’s only fitting to post these bars on her birthday.

Oh, I almost forgot to mention that these are cookies #3 in our 12 Days of Cookies series we’re doing this holiday season on Lemon & Mocha and they also are the Food Network Magazine November cookies so thumbs up to Food Network Magazine for coming up with such an awesome recipe!

Dark Chocolate Pecan Bars

 

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Yield: 24 bars

Ingredients

for the crust

• ⅓ cup pecans
• 2 cups all-purpose flour
• ½ cup granulated sugar
• ½ teaspoon salt
• 12 tablespoons cold unsalted butter (1½ sticks), cut into cubes

for the topping

• ¾ cup dark corn syrup
• ½ cup granulated sugar
• ½ cup brown sugar
• 4 large eggs
• 4 tablespoons unsalted butter, melted
• 2 teaspoons vanilla extract
• ⅛ teaspoon salt
• 1½ cups pecans, roughly chopped
• ½ cup semisweet chocolate chunks

Directions

for the crust

1. Preheat the oven to 350 degrees F. Line a 9x13” baking pan with aluminum foil, being sure to leave a 2-inch overhang on 2 sides. If not using nonstick aluminum foil, coat the foil with cooking spray. Set aside.
2. In a food processor, pulse the pecans until they are finely ground. Add the flour, sugar and salt. Pulse to combine. Add the cold butter cubes and pulse until the dough starts to clump together. The dough will still be crumbly and sand-like. Pour the pecan mixture into the prepared baking sheet and use your fingers to press down into an even layer. Bake for 25-30 minutes, or until golden brown and set.

for the filling

1. While the crust is baking, make the filling. In a large mixing bowl, whisk together the corn syrup, granulated sugar, brown sugar, eggs, melted butter, vanilla and salt. Once smooth, stir in the pecans. Pour the filling over the warm crust as soon as it’s out of the oven. Sprinkle the chocolate chunks over top. Return to the oven and bake for 25-30 minutes, or until the top is set and doesn’t jiggle if you wiggle the pan. Place the baking pan on a wire cooling rack and let the bars cool completely in the pan. Once cool, remove from the pan and cut into squares.

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 Recipe from January/February 2019 issue of Food Network Magazine.

Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!

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Happy Friday! Here we are with day three of Lemon & Mocha’s 12 Days of Cookies! I’m a chocoholic so when I was coming up with the list for the twelve perfect cookies to share this holiday season I consciously tried to incorporate some balance so it wouldn’t simply be a weeks-long chocolate overload.

Good thing I’m also a cookie-aholic and don’t discriminate with what flavors make a cookie out-of-this-world delicious!

These Grapefruit Ricotta Cookies are light, soft, moist and cakey with grapefruit flavor throughout the cookie and the sweet glaze on top. If the fact that they’re called ricotta cookies freaks you out I promise there is no reason to be alarmed. The ricotta doesn’t flavor the cookie, it just provides that cake-like texture.

I actually first had ricotta cookies last Christmas. Matt’s mom had made some lemon ricotta cookies and I was instantly hooked on the pillowy texture and citrus flavor. They seemed like the perfect light cookie to cut through all the usual, rich heaviness around the holidays so I knew I wanted to incorporate a version into my holiday cookie schedule.

I followed Giada’s updated lemon ricotta cookie recipe and swapped in grapefruit zest and juice. The end result was citrus cookie perfection! Enjoy!

Grapefruit Ricotta Cookies

 

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Yield: about 45 cookies

Ingredients

for the cookies

• 2½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 8 tablespoons unsalted butter (1 stick), softened
• 2 cups granulated sugar
• 2 large eggs, room temperature
• 15 ounces whole milk ricotta
• 3 tablespoons grapefruit juice
• Zest from ½ grapefruit

for the glaze

• 1½ cups confectioners’ sugar
• 3 tablespoons grapefruit juice
• Zest from ½ grapefruit

Directions

for the cookies

1. Sift together the flour, baking powder and salt in a medium bowl. Set aside.
2. In the bowl of a stand mixer or in a large bowl with a hand mixer, beat together the butter and sugar on medium-high speed until fluffy, about 3 minutes. Add the eggs one at a time, beating on medium speed until combined after each addition. Add the ricotta, grapefruit juice and grapefruit zest. Beat until combined. Add the flour mixture and stir on low until just combined. Cover the bowl with plastic wrap and place in the fridge overnight.
3. Preheat the oven to 375 degrees F making sure oven racks are in the bottom and top third positions. Line 2 baking sheets with parchment paper. Remove the cookie dough from the fridge and use a medium cookie scoop or spoon to scoop scant 1½ tablespoons of dough onto the cookie sheets. Bake for 13-15 minutes, switching the cookie sheets from top to bottom halfway through. The cookies should still be pale. Let rest on the baking sheet set on a wire cooling rack for 15 minutes then move to the wire cooling rack to cool completely. Repeat for the remaining cookie dough.

for the glaze

1. In a small bowl, combine the confectioners’ sugar, grapefruit juice and grapefruit zest. Spoon about ½ teaspoon of glaze onto each cookie and use the back of the spoon to spread it around. Let the cookies sit at room temperature to harden for 2 hours.

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Welcome to day two of Lemon & Mocha’s 12 Days of Cookies! I’m sharing these Flourless Chocolate Walnut Cookies well in advance of the holiday cookie swap season because they freeze beautifully. However, if you are like me and have trouble “forgetting” that delicious cookies are sitting in your freezer then making them ahead won’t really help you out at all since they’ll all most definitely be gone by the time December is here.

The best way to describe these cookies is that they taste like fudgey chocolate walnut brownies in cookie form. Chewy and with a crackly top, these Flourless Chocolate Walnut Cookies are the brownie lover’s dream cookie. Also, the chocoholic’s dream cookie. Also, they’re just damn delicious cookies!

Making these cookies is very simple and only requires six ingredients. Woo hoo! Since they are flourless, they are quite different from your typical cookie batter. The base batter involves confectioners’ sugar, cocoa powder, salt, egg whites and vanilla extract. That’s it! No flour, butter or egg yolks.

To make sure you have a rich, chocolatey taste you’re going to want to use Dutch-processed cocoa powder. I typically use the Hershey’s Special Dark Cocoa Powder, which is a blend of regular and Dutch-processed cocoa powder, with excellent results.

I highly recommend these easy and fudgey cookies for your cookie platter this year or for anytime you’re feeling like you want a brownie-cookie treat. The only thing I’m going to try differently next time I make this, which I’m sure will be very soon, is to put in some chocolate chips because I’m a chocolate chips instead of walnuts kind of gal when it comes to brownies, not that you would know it from how many of these cookies I ate… oops! Enjoy!

Flourless Chocolate Walnut Cookies

 

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Yield: 12 cookies

Ingredients

• 2¾ cups walnut halves, roughly chopped
• 3 cups confectioners’ sugar
• ½ cup plus 3 tablespoons Dutch-processed cocoa powder
• ¼ teaspoon salt
• 4 large egg whites, at room temperature
• 1 tablespoon vanilla extract

Directions

1. Preheat oven to 350 degrees F, making sure oven racks are in the upper and lower thirds positions. Line 2 baking sheets with parchment paper and set aside.
2. Toast the walnuts. Spread the chopped walnuts onto a large baking sheet and toast in the oven for 5-7 minutes, or until golden and toasted, being sure not to let burn.
3. In the large bowl of a stand mixer, combine the confectioners’ sugar, cocoa powder, salt and toasted walnuts on low speed with the paddle attachment. Add the egg whites and then vanilla then beat on medium speed for 3 minutes, or until mixture thickens slightly.
4. Use a large cookie scoop to scoop the batter into 12 mounds, 6 on each baking sheet, about 3-inches apart. Put the cookies in the oven and immediately lower the temperature to 325 degrees F. Bake for 14-16 minutes, switching the baking sheets halfway through baking. They are done with the tops are glossy and lightly cracked. Carefully slide the parchment paper with the cookies onto wire cooling racks to let the cookies cool completely on the parchment on the wire racks. Store in an airtight container at room temperature.

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I’ve been sharing cookie recipes all year long, thanks to Food Network Magazine’s Calendar of Cookies. While those have been great, most of them were very seasonal specific so they aren’t exactly cookies you would bake up in November or December. With Thanksgiving less than two weeks away I’m going full holiday on you all from now until the rest of the year.

I love cookies around the holidays. That goes for both baking them and eating them. I (usually) find cookie baking to be relaxing and it’s hard to beat a few hours of baking in the kitchen with Christmas music playing while surrounded by Christmas decorations. Our kitchen is completely open into our living room so I get a great view during the holidays! I also love eating cookies, which I don’t need to explain; you all know about the deliciousness of cookies.

Last year I realized that I don’t have that many holiday cookie recipes on Lemon & Mocha so I decided to change that by planning 12 Days of Cookies during 2019! For my next twelve posts, I’ll be sharing exclusively cookie recipes worthy to be at your holiday celebrations. From chocolatey to citrusy, soft to crunchy, simple to more complex, there’s literally a cookie recipe for everyone on your list and I can’t wait to share them with you all!

We’re kicking it off with something in that citrusy, chewy and simple category: Orange Pistachio Macaroons. These are your classic coconut macaroons infused with fresh orange zest and crunchy pistachio nuts. As with most cookies, it’s hard to eat just one.

I didn’t chocolate-dip these since I have plenty of other chocolate-packed cookies I’ll be sharing, but if you were to dip the bottoms of these in dark chocolate it would probably be incredible since dark chocolate and orange pair really well together.

While you’re waiting for the rest of my holiday cookie posts to slowly go up one by one, below are a few recipes that I already have on my blog to get you started. Happy baking!

Perfect Chocolate Chip Cookies

Soft Gingersnap Cookies

Chocolate Cherry Crinkle Cookies

Game Day Cookies

Nutella Stuffed Browned Butter Chocolate Chip Cookies

Orange Pistachio Macaroons

 

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Yield: about 30 cookies

Ingredients

• ⅓ cup shelled unsalted pistachios
• 3 large egg whites
• ½ cup granulated sugar
• 1 tablespoon finely grated orange zest
• ¾ teaspoon vanilla extract
• ⅛ teaspoon salt
• 1 14-ounce package sweetened shredded coconut (about 3 cups)

Directions

1. Preheat oven to 325 degrees F, making sure oven racks are in the upper and lower thirds positions. Line 2 baking sheets with parchment paper and set aside.
2. Using a knife or food processor, finely chop the pistachios. Set aside.
3. In a large bowl, whisk the egg whites, sugar, orange zest, vanilla and salt until the mixture is frothy. Stir in the pistachios. Stir in the shredded coconut until combined. Spoon heaping tablespoons of the coconut mixture onto the prepared baking sheets. Bake the macaroons for 25-30 minutes, or until golden, switching the pans halfway through cooking. Let the macaroons cool for 10 minutes on the baking sheets set on wire cooling racks, then move the macaroons to the wire cooling racks to cool completely.

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 Recipe adapted from April 2017 issue of Food Network Magazine.

Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!

Lauren Uncategorized 2 Comments