The Black Teapot

December 17, 2011

White Chocolate Cranberry Chunk Cookies

Filed under: Chocolate, Cookies — blackteapot @ 4:14 am

1/2 cup butter, softened
1 cup packed brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons milk
1 cup roughly chopped macadamia nuts
1/2 cup dried cranberries
1 cup white chocolate chunks

Preheat oven to 375*F.

In a medium bowl, with electric mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla and beat until just combined. Set aside.

Sift together flour, soda, and salt. Add milk to the butter mixture and then add the flour mixture. Mix until just combined. Batter should be stiff.

Add nuts, cranberries, and white chocolate, stirring just to combine. Drop by heaping tablespoons onto a greased cookie sheet, 2 inches apart. Bake until edges are golden, and cool on wire rack.


Sweet and Salty Cookies

Filed under: Cookies — blackteapot @ 4:08 am
  • 1 3/4 cup unbleached all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups old-fashioned oats
  • 2 cups unsalted butter, cold
  • 3/4 cup white sugar
  • 1 cup firmly packed dark brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp instant espresso powder, dissolved in 1/4 cup hot water
  • 2 cups semisweet chocolate chips
  • 3/4 cup thin salty pretzels, crushed into small pieces but not powder

In a medium bowl, whisk together the flours, baking soda, baking powder, and salt. Add in the oats and stir to combine.
In the bowl of a stand mixer, beat the butter and sugars together until smooth and creamy. Add in the eggs, beating until the mixture looks light and fluffy. Scrape down the sides and bottom of the bowl, add in the vanilla, and beat for a couple seconds. Add in your coffee, and mix until combined.

Add half the dry ingredients into the wet, and mix until just combined. Add the remaining dry ingredients and beat until just incorporated. Scrape the sides and bottom of the bowl, and stir in chocolate chips and about 1/2 cup of the crushed pretzels.
Cover the bowl and refrigerate for at least 4 hours.

Preheat the oven to 350*F and prepare some cookie sheets by lining them with parchment.

Using a tablespoon cookie scoop, scoop out dough and place about an inch apart, at 12 per pan. Sprinkle the remaining pretzel pieces on top of the cookie dough and use your hands to press lightly so they stick.

Bake for 10-12 minutes, rotating pans halfway through baking. Once ready, let cool on the pan for 10 minutes, then transfer to a wire rack.

Mint Whoopie Pies

Filed under: Cookies, Desserts — blackteapot @ 3:34 am


  • 2 cups unsifted flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup cocoa
  • 1 cup sugar
  • 1 egg
  • 1/3 cup oil
  • 1 tsp vanilla
  • 3/4 cup milk


  • 1 cup butter
  • 2 cups powdered sugar
  • 1/2 cup Marshmallow Creme
  • 2 tsp peppermint extract

Preheat oven to 350*F

In a large bowl mix flour, baking soda, salt, cocoa and sugar. Add egg, oil, vanilla and milk and combine well. Drop about 2 inches apart on a greased cookie sheet.

Bake for 10-12 minutes until cookies are firm. Watch them carefully as they will harden or burn quickly.

Transfer to a wire rack to cool completely.

In a medium bowl combine butter, marshmallow cream, and mint. Stir in icing sugar until smooth and fluffy. When making filling I recommend using 1 tsp of mint and trying it first before adding the other 1 tsp.

Put filling into a piping bag. Turn one cookie upside down, and cover with as much filling as you want. Top with another cookie and serve.

Fruit Cake Cookies

Filed under: Cookies, Desserts — blackteapot @ 3:09 am
  • 3/4 cup butter
  • 2 cups flour
  • 3/4 cup sugar
  • 1 tablespoon milk
  • 1 tbsp dark rum, or 1 tsp rum flavouring
  • 3/4 cup finely chopped candied red and green cherries
  • 1/3 cup finely chopped pecans
  • 3/4 cup coconut

Cream butter and sugar until fluffy. Mix in milk and rum. Add half of the flour and mix well, slowly adding remaining flour.

Using a wooden spoon or spatula, mix in cherries and pecans.

Roll into a log shape and roll in coconut. Wrap in plastic wrap or wax paper, and refrigerate for at least 2 hours, overnight if possible.

Preheat oven to 350*F.

Slice cookies so they are about 1/4 of an inch thick. Place on an ungreased cookie sheet about an inch apart, and bake for 10-12 minutes, until edges are golden.

Transfer to wire cooling rack.


Mint Mocha Cookies

Filed under: Cookies — blackteapot @ 3:01 am
  •  1 3/4 cup flour
  • 1/2 cup butter, softened
  •  1/3 cup espresso coffee or very strong coffee
  • 1/3 cup white sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 tbsp cocoa powder
  • granulated sugar
  • 24 Candy Cane Hershey Kisses

Stir together flour, baking soda, cocoa powder and salt in a medium bowl.

In a large bowl mix butter and sugar until fluffy. Add vanilla and egg until well combined. Slowly stir in coffee until well combined. Add dry ingredients, and stir until well mixed. Refrigerate mixture for at least 30 minutes.

During this time, preheat oven to 350*F.

Roll dough into 1 inch balls, and roll into granulated sugar.

Bake in preheated oven for 10-12 minutes. Remove from oven and transfer to a cooling rack. Immediately push a Hershey’s Kiss into the middle of each cookie, and be careful not to move the rack until the cookies completely cool, or the Hershey’s Kisses could melt into a mess.

Makes 2 dozen

October 25, 2010

Chewy Oatmeal Cookies

Filed under: Cookies, Desserts — blackteapot @ 2:30 am


  • 3/4 cup golden raisins
  • 1/2 cup coconut or spiced rum
  • 3 eggs, beaten
  • 1 cup of butter, softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • 2 cups quick oats
  • 1 tsp salt
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3/4 cup chopped pecans

In a small bowl, combine raisins and rum. Marinate for at least an hour, overnight if possible.

In a large bowl, cream together butter and sugars. Add eggs and vanilla extract. In another bowl, combine flour, salt, cinnamon, nutmeg, baking soda, and oats. Mix in to the butter mixture. Dough will be stiff. Stir in raisin and rum mixture, as well as the pecans.

Drop by a teaspoon onto a cookie sheet, leaving room for cookies to spread out.

Bake for 12-15 minutes, until edges of cookies are golden. Remove from oven, and leave to cook on cookie sheet for 3-5 minutes before transferring to a wire cooling rack to finish cooling down.

Makes about 4 dozen cookies

April 11, 2010

Triple Chocolate Almond Cookies

Filed under: Cookies, Desserts — blackteapot @ 12:21 am
  • 1 cup softened butter or margarine
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 2 tsp almond extract
  • 6oz white chocolate, chopped
  • 2 cups all purpose flour
  • 1/4 cup cocoa
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/3 cups unsweetened chocolate chips
  • 1 cup slivered almonds

Cream butter and both sugars in a medium bowl until fluffy. Beat in eggs and almond extract.

Heat white chocolate in a double boiler until almost melted. Remove from heat and stir to finish melting. Cool to room temperature and stir into sugar mixture. Add flour, cocoa, baking powder and salt. Stir until just moistened.

Stir in almonds and chocolate chips. Divide dough in half and wrap in plastic wrap to form a log. Refrigerate for at least an hour.

Cut each log into 10 portions. Place 2 inches apart on a greased cookie sheet. Bake for ten minutes, or until edges are darkened. Do not over bake.

Cool on cookie sheet for 5 minutes before transferring to wire racks to cool.

May 20, 2009

Cream Cheese Sugar Cookie

Filed under: Cookies, Desserts — blackteapot @ 4:57 am

Cream Cheese Sugar Cookies

Prep Time: 1 hour 30 minutes

Makes: 2-3 dozen cookies



  • 4 cups flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp nutmeg
  • 1 cup butter
  • 1- 8oz package cream cheese
  • 1 1/3 cups sugar
  • 1 egg
  • 1/2 tsp vanilla extract or 1 vanilla bean


Combine flour, baking powder, salt, and nutmeg. Set aside.

Cream together butter and cream cheese. Add sugar, beating until fluffy. Add egg and vanilla, combining well. Slowly stir in flour.

Divide dough in half and chill for an hour. Roll dough out and cut into desired shapes with cookie cutters.

Bake in a 350* oven until lightly browned, about 8 minutes.

Cool and decorate.

August 21, 2008

Almond Chocolate Chip Biscotti – Vegan

Filed under: Cookies, Vegan — blackteapot @ 2:57 am




Makes 24

Prep time: 15 minutes

Cooking time: 25 minutes

2 cups whole wheat flour

1/2 cup toasted almonds, sliced

1/2 cup sugar

1 tsp. baking powder

1/3 cup semi-sweet chocolate chips

1 1/2 tablespoons Ener-G Egg Replacer

6 tablespoons water

1 tsp. vanilla extract


Preheat oven at 350º.

In a large bowl, mix whole wheat flour, sugar and baking powder. In a small bowl, combine the Ener-G Egg Replacer with the water until well blended.

Add to flour mixture along with vanilla extract.

Fold in almonds and chocolate chips and knead dough until it comes together. Add more water if necessary. About a tablespoon or two.

Divide into two balls. Roll each ball into a log and flatten.

Bake for 10 minutes. Remove from oven and slice each log into 12 even pieces. Put pieces back on cookie sheet. Bake 10 minutes on one side and 5 on the other, until golden brown.

Do not be tempted to overbake, they will become too hard.

Cool for 10 minutes.

Alternative: Melt 3 cups of semi-sweet chocolate chips, and dip half of the biscotti. Let harden before serving.

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