Cookies

Homemade Girl Scout Cookies: Samoas

96
24
For the cookies:
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar
2 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
2 Tablespoons milk
1/2 teaspoon vanilla extract

For the coconut topping:
3 cups shredded sweetened coconut
15 ounces store-bought or homemade caramels
3 Tablespoons milk
1/4 teaspoon salt
1 cup semi sweet chocolate chips
The cookies: Preheat the oven to 350ºF. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. In a separate bowl, whisk together the flour, baking powder and salt. In three increments, add the flour mixture to the creamed butter, mixing between each addition and scraping down the sides of the bowl as necessary. Add the milk and vanilla extract, blending until combined and the dough begins to come together in large pieces. Use your hands to divide the dough in half, pressing it together to compact it into two disks. Wrap the disks securely in plastic wrap and refrigerate them until firm, about 1 hour. Once the dough has chilled, roll each disk out onto a lightly floured surface until it is 1/8-inch thick. Cut out as many cookies as possible with a doughnut-shaped cookie cutter. Place the cut-out cookies on a Silpat or parchment paper-lined baking sheet and repeat with remaining dough. Bake the cookies for 10 to 12 minutes, rotating the baking sheet half-way through, until the cookies are pale golden brown. Transfer the cookies to a wire wrack to cool completely. The coconut topping: Spread the coconut flakes onto a baking sheet lined with parchment paper. Bake the coconut for about 10 minutes in a 350ºF oven until toasted, stirring frequently to ensure even browning and so that it does not burn. Remove the toasted coconut from the oven and set it aside. Melt the caramels, milk and salt in a double-boiler by placing the caramels in a medium saucepot set over a large saucepot of simmering water. Cook, stirring, until the caramels are fully melted. Remove the saucepot from the heat and combine 3/4 of the caramel with the toasted coconut in a large bowl. Carefully spread the remaining 1/4 cup of caramel atop the cooled cookies then press on a portion of the coconut mixture. Let the cookies cool for 30 minutes. If the caramel-coconut mixture thickens too much at any point while pressing it onto the cookies, return it to the double-boiler and warm it until it's spreadable again. Melt the chocolate chips in a double-boiler or in the microwave. Dip the bottoms of the cookies in the chocolate and place them on a wax paper-lined baking sheet. Use a fork to drizzle the tops with chocolate. Let the cookies sit until the chocolate hardens fully.
Nutritions

Calories
261

Sodium
81mg
3% DV

Fat
19g
30% DV

Protein
2g
4% DV

Carbs
18g
6% DV

Fiber
1g
7% DV

This Homemade Ricotta Cheese Recipe is deeply creamy, mild-tasting, and milky-soft. It's the perfect cheese for sweet and savory dishes. Learn how to make cheese at home and you'll never go back to store-bought again!

Ingredients:
1/2 gallons whole milk
3/4 teaspoon citric acid powder
1/4 cup cool water
1/4 cup heavy cream
1/4 cup heavy cream
1/2 teaspoon sea salt
15 ounces

Instructions

Nutritions

Calories
1613

Sodium
2064mg
86% DV

Fat
98g
150% DV

Protein
64g
128% DV

Carbs
100g
34% DV

Fiber
21g
84% DV

This Easy Salmon Patties Recipe is so fast and delicious, it's hard to believe that it's also keto, gluten-free, paleo, and Whole30. Also known as fresh salmon cakes, this satisfying and healthy dinner recipe is a win all around!

Ingredients:
2 lb. fresh salmon filets
2 tsp oil ( plus more for frying or cooking oil spray for baking )
1/2 tsp. sea salt
1/4 tsp. black pepper
1 medium onion ( finely diced )
2 garlic cloves ( minced )
1 red chili ( seeded and finely chopped )
1/2 cup almond flour
3 tbsp. coconut flour
2 large eggs ( lightly beaten )
2 tbsp. yellow mustard
1/4 cup parsley ( finely chopped )
2 tbsp chives ( chopped )
4

Instructions

Nutritions

Calories
150

Sodium
466mg
19% DV

Fat
6g
10% DV

Protein
6g
13% DV

Carbs
13g
4% DV

Fiber
6g
27% DV

Keto Artichoke Chicken Recipe

121

This Keto Artichoke Chicken Recipe is decadently creamy with tender pieces of chicken breast in sauce, flavor-packed artichoke hearts and sun-dried tomatoes. It's a perfect low-carb, 25-minute dinner recipe to make this week.

Ingredients:
2 lb. chicken breasts
to taste sea salt and ground pepper ( to taste )
1/2 tbsp. olive oil
2-3 pieces garlic cloves ( minced )
1 fl oz sun-dried tomatoes ( chopped )
1 1/4 cups chicken broth
8 oz cream cheese ( softened )
15 fl oz artichoke hearts in brine ( drained and roughly chopped )
1/4 cup fresh parsley ( chopped )
6

Instructions

Nutritions

Calories
158

Sodium
294mg
12% DV

Fat
12g
19% DV

Protein
3g
7% DV

Carbs
3g
1% DV

Fiber
1g
6% DV

The best cheese grits recipe ever! These rich and creamy grits are an easy Southern classic with just 5 simple ingredients. Add eggs and bacon for breakfast, offer them as a side dish with dinner, or serve them as an entree in Shrimp and Grits.

2 c chicken broth
2 c milk
1 c stone-ground grits
4 oz grated cheddar cheese
2 T butter
kosher salt and pepper
4
  • In a large saucepan, bring broth and milk to a boil over medium-high heat. Whisk in the grits; season with salt and pepper to taste.
  • Reduce heat to low, cover, and cook (whisking often)...
    See the full directions on my site
Nutritions

Calories
330

Sodium
1152mg
48% DV

Fat
16g
25% DV

Protein
19g
38% DV

Carbs
23g
8% DV

Fiber
4g
18% DV
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