Halloween Macaroon Cookies w/ Chocolate Filling

This is the first time I've made macaroons and these were really really good.  I loved the taste and texture that the ground almonds gave to the cookie.  We turned them orange for Halloween.  My daughter had a lot of fun spooning the mixture onto the baking sheets, making the filling and spreading it over the cookies by herself.  I will definitely be making these again and probably really soon.   This is a Giada DeLaurentiis recipe that I saw on Food Network recently. 

Macaroon Cookies with Chocolate Filing:

Plex the Robot & Captain America

1 cup blanched slivered almonds
2 large egg whites, at room temperature
2 tablespoons granulated sugar
1/4 teaspoon pure almond extract
Zest of 1 medium orange
Orange food coloring, as needed, optional
1 cup powdered sugar

Filling:

3/4 cup semisweet chocolate chips, such as Ghirardelli
1/4 cup heavy cream, at room temperature

I'm a Gypsy!

For the macarons: Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper.  In a food processor, blend the almonds until finely ground.  In a large bowl, using a hand mixer on high speed, beat the egg whites until they form soft peaks, about 1 minute. Gradually add the granulated sugar, beating constantly, until the mixture holds stiff peaks, about 2 minutes. Beat in the almond extract, orange zest and food coloring, 1 drop at a time, if using. Using a spatula, fold in the ground almonds and powdered sugar until combined. Using a small cookie scoop, scoop eight to twelve 2-inch-diameter circles of batter onto each baking sheet. Bake for 15 minutes until slightly puffed. Cool completely on the baking sheets, about 30 minutes.

The spoils.

For the filling: Place the chocolate and cream in a medium bowl. Place the bowl over a pan of barely simmering water. Stir until the chocolate is melted and the mixture is smooth, about 2 minutes. Refrigerate until thick enough to spread, about 25 minutes.


To assemble: Spoon the filling onto the flat side of half of the cookies and gently press the remaining cookie on top. Allow the filling to set at room temperature, about 1 hour. 

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Sweet as Sugar Cookies

Candy Corn Cookies

Well Halloween is right around the corner so I've been seeing candy corn in, on and around everything lately.  So I threw some into a batch of cookies just for fun.  My daughter loves candy corn but I'm pretty sure all kids do.  She loved the idea of the candy corn in her cookie.  The candy corn kinda melts into the cookie and forms a crunchy sugary thing on the outer edges that was really tasty. 






Candy Corn Cookies

1 stick room temp. butter
1/2 c. shortening
1 c. brown sugar
1/2 c. white sugar
2 eggs, room temp.
1 tsp. vanilla
1/2 tsp. baking soda
1 tsp. baking powder
2 1/4 c. all-purpose flour
pinch of salt
2 c. chocolate chips
1 c. chopped candy corns

Preheat oven to 375 degrees.  Combine butter, shortening and sugars in a mixer and beat until creamy and well combined.  In a separate bowl combine flour, salt, baking powder and baking soda.  In butter mixture add in eggs, one at a time making sure each is combined before adding the next.  Add in vanilla.  Add in flour mixture and mix until combined.  Then add in your chocolate and candy corns.  On a baking sheet lined with parchment paper place tablespoon size balls of cookie dough.  Bake 10-12 minutes or until golden around the edges.