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Margaux's Cookie Cookbook

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S: Margaux Stickney's Cookie Cookbook

BC: This is my cookbook for Eighth Grade Advanced Academics Class. We had to do an independent project in which we chose a topic, learned a new skill, and presented it creatively. My topic was cookie baking, and I present it to you in this cookbook. I baked cookies for nine weeks, and worked on my cookbook for five. On the weeks that I baked cookies, I brought them into class and gave them out to my classmates. When I stopped bringing in my cookies, they all suggested I make pies for my next project. | Margaux Stickney is 13 years old. She lives, bakes, and eats cookies in St. Petersburg, FL.

FC: Margaux Stickney's Cookie Cookbook

1: Margaux's Cookie Cookbook Christmas 2011 2130 Blossom Way South St. Petersburg, FL 33712

2: Almond Cookies | Makes 36 Ingredients 1 cup butter 1 cup sugar 2 eggs 3 cups sifted all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon almond extract 1/8 cup sliced, unsalted almonds cup bittersweet chocolate 1/3 cup heavy cream Instructions Cream butter, add sugar, almond extract, and almonds and mix well. Add eggs. Gradually, add flour, salt, and baking soda. Roll into 1-inch balls. Bake at 360 F for 8-10 minutes. While the cookies are baking, chop the bittersweet chocolate finely. Melt the chocolate into the cream. After the cookies have cooled, pour the melted chocolate onto the cookies. Wait for them to harden.

4: Spice Cookies | Makes 36 Ingredients 1 cup butter 1 1/3 sugar 2 eggs 3 cups sifted all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1/4 teaspoon clove 2 teaspoon cinnamon 2 teaspoon ground ginger 1 teaspoon molasses 1 teaspoon vanilla extract 1/2 teaspoon nutmeg 1/2 teaspoon allspice Instructions Cream butter and add 1 cup sugar, molasses, and vanilla extract and mix well. Add eggs. Gradually, add flour, salt, baking soda, clove, cinnamon, ground ginger, nutmeg, and allspice. Roll into 1-inch balls, then roll in to 1/3 cup sugar. Bake at 360 F for 8-10 minutes.

6: Carrot Cake Cookies | Makes 36 Ingredients 1 cup butter 1 cup sugar 2 eggs 3 cups sifted all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 2 cups grated raw carrots 1 teaspoons ground cinnamon 2 ounces finely chopped walnuts 2/3 cup vegetable oil Instructions Cream butter and add sugar, carrots, walnuts, vegetable oil and mix well. Add eggs. Gradually, add flour, salt, baking soda, and cinnamon. Roll into 1-inch balls. Bake at 360 F for 15 minutes.

8: Key Lime Macarons | Makes 60 Ingredients 3 cup confectioners’ sugar 1 cup almond flour (sifted) 9 large egg whites, at room temperature (do not combine) 1 cup granulated sugar 6 tablespoons water 2 teaspoons clarified key lime juice (boiled for 5 minutes) Food coloring (your choice) 1/4 cup heavy cream 1 teaspoon corn syrup 1 ounce coarsely chopped white chocolate 3 teaspoons clarified key lime juice (plain) Instructions 1.Preheat oven to 400 C and position racks to upper and lower thirds. Line 2 baking sheets with parchment paper. 2.In a large bowl, mix confectioners’ sugar, almond flour, three egg whites, and plain clarified key lime juice until evenly moistened. 3.In a small saucepan, combine the granulated sugar and water and bring to a boil. Using a moistened pastry brush, brush down any crystals on the side of the pan. Cook over high heat until the syrup reaches 240 on a candy thermometer. 4.In another large bowl, using clean, dry beaters, beat 6 egg whites at medium-high speed until soft peaks form. With the mixer at high speed, carefully drizzle the hot sugar syrup over the whites and beat until firm and glossy. Beat in the food coloring. 5.Stir one-fourth of the meringue into the almond mixture. Using a rubber spatula, fold in the remaining meringue. 6.Put the meringue into a resealable sturdy plastic bag and snip off a corner. Pipe onto the baking sheets in 1 1/2-inch mounds, 1 inch apart. Tap the sheets and let dry for 15 minutes.

9: 7.Transfer the meringues to the oven and immediately turn off the heat. Bake the meringues for 5 minutes. Turn the oven on to 400 again and bake the meringues for 8 minutes, until they are puffed and the tops are firm and glossy.* 8.Meanwhile, in another small saucepan, combine the cream with the corn syrup and bring to a boil. Remove from the heat. 9.Add the while chocolate and boiled clarified key lime juice. Let it stand until it’s melted, then whisk until its smooth. 10.Transfer the ganache to a bowl and let it cool to room temperature. Whisk it occasionally. It will become very thick.* 11.Transfer the baking sheets to racks and let cool completely. Carefully peel the meringues off of the parchment paper. 12.Spoon the ganache into a small pastry bag fitted with a 1/4-inch tip. Alternatively, use a resealable sturdy plastic bag and snip off a corner. Pipe the ganache onto the flat sides of half of the meringues. Top with the remaining meringues and serve. *This did not work for me

10: Chocolate Pistachio Cookies | Makes 36 Ingredients 1 cup butter 1 cup sugar 2 eggs 3 cups sifted all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup chopped pistachios cup coarsely chopped bittersweet chocolate Instructions Cream butter and add sugar and mix well. Add eggs. Gradually, add flour, salt, and baking soda. Add pistachios and chocolate. Roll into 1-inch balls. Bake at 360 F for 15 minutes.

12: Chocolate Dipped Hazelnuts | Makes 36 Ingredients 1 cup + 1 tablespoon butter 1 cup sugar 2 eggs 3 cups sifted all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup blanched hazelnuts 10 ounces 60% cacao bittersweet chocolate chips Instructions Cream 1 cup butter, add sugar and mix well. Add eggs. Gradually, add flour, salt, baking soda, and hazelnuts. Roll into 1-inch balls. Bake at 360 F for 15 minutes. Meanwhile, in a double boiler, melt chocolate chips and 1 tablespoon butter. Wait for cookies to cool, keep chocolate mixture warm. Dip the cooled cookie into the warm chocolate mixture and wait until dry.

14: Cranberry Pumpkin Seed Cookies | Makes 36 Ingredients 1 cup butter 1 cup sugar + cup sugar 2 eggs 3 cups sifted all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup dried cranberries 1 cup roasted, shelled pumpkin seeds 1 teaspoon cinnamon Instructions Cream butter and add 1 cup sugar and mix well. Add eggs. Gradually, add flour, salt, baking soda, and cinnamon. Add cranberries and pumpkin seeds. Roll into 1-inch balls. Roll in cup sugar. Bake at 360 F for 15 minutes.

16: Coffee Cacao Cookies | Makes 36 Ingredients 1 cup butter 1 cup sugar 2 eggs 3 cups sifted all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup confectioners’ sugar cup heavy cream 3 teaspoons ground cacao* 3 teaspoons ground coffee beans Instructions Cream butter, add sugar, and mix well. Add eggs and heavy cream. Gradually, add flour, salt, baking soda, coffee beans, and cacao. Roll into 1-inch balls. Bake at 360 F for 15 minutes. While they are baking, sift the confectioners’ sugar, and while they are still warm sprinkle the confectioners’ sugar on the cookies.

17: *I purchased my cacao in the Dominican Republic. I also ground the cacao in a coffee grinder. Be careful not to grind it for to long, because the cacao will start to melt.

18: Oatmeal Cookies | Makes 30 Ingredients 1 cup butter 1 cup white sugar 1 teaspoon vanilla extract 1 teaspoon salt 2 cups oats 1 cup granola cereal 1 cup light brown sugar 2 eggs, well beaten 1 cups sifted all-purpose flour 1 teaspoon baking soda Instructions Cream butter, add the white sugar, and mix well. Add brown sugar, vanilla extract, and eggs. Gradually, add flour, salt, and baking soda. Add oatmeal. Roll into 1-inch balls. Bake at 375 F for 15 minutes.

Sizes: mini|medium|large|colossal
Margaux Stickney
  • By: Margaux S.
  • Joined: about 5 years ago
  • Published Mixbooks: 0
No contributors

About This Mixbook

  • Title: Margaux's Cookie Cookbook
  • For School: Mr. Fudge's 1st Independant Project
  • Tags: None
  • Started: about 5 years ago
  • Updated: almost 5 years ago

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