Cowboy Cookies!

Are you cowboy enough for these cookies?! Bigger than sky country and chock full of chocolate, these cookies will satisfy buckaroos of all ages! ~Amy

Cowboy Cookies!

14 tbsp butter, at room temperature
3/4 cup sugar
1/4 cup brown sugar
2 eggs
2 tbsp vanilla

1 tsp coarse salt
1/2 tsp baking soda
2 1/4 cups flour

1 cup semi sweet chocolate chips
3/4 cup milk chocolate discs, Guitard or Callebaut
1/2-3/4 cup white chocolate discs, Guitard, or Callebaut

Heat oven to 350

Line 2 baking sheets with parchment.

Beat butter and sugar together for 3-5 minutes. Add eggs one at a time, and best until light and fluffy. Add vanilla and salt and beat on high.
Add soda and flour slowly, and mix on low until just mixed.
Add chocolate, and either mix in, or stir in by hand.

Using a 4oz scoop, place about 2 inches apart and bake 12-15 minutes.

Recipe by Amy and Madeline Richardson

Pineapple White Chocolate Macarons


With pineapples in season, let’s celebrate pineapples!! French macarons, white chocolate, and pineapple?! Let the party start!~Amy

Pineapple White Chocolate Macarons

Macaron Base:

3 egg whites, at room temperature
5 tbsp granulated sugar
2/3 cup almond flour
1 1/2 cups confectioners sugar
1/2 tsp vanilla extract

1/2 tsp pineapple extract

6-7 drops yellow food coloring

In a food processor, process almond flour and confectioners sugar until well mixed. Sift the mixture through sieve, and divide in half.

In a medium sized mixing bowl, whip egg whites until foamy.

While beating on high, slowly add sugar. When soft peaks form, add extracts and food coloring if desired.

Beat until stiff peaks,has a glossy texture, and mixture doesn’t drip from the beaters.

Into the whipped merengue, fold in the first half of the almond mixture. When just blended, add additional dry mixture, folding until mixture is blended, and looks like lava when dropped from the spatula.

Place mixture in a piping bag fitted with round tip.

On to a parchment lined baking sheet, pipe in small circles, about the size of a quarter; leaving room for the batter to spread.

Rap sheet firmly against the counter, or flat surface. This helps the macaron to get it’s pied shape.

Before baking, let batter dry, uncovered for 30 minutes.

Heat oven to 300. Bake for 15-17 minutes. Cool completely.

Pipe a small amount of ganache on the flat side of macaron, top with other half making a sandwich. Refrigerate until ready to serve.

Makes about 2 1/2 dozen filled macarons.

Coconut White Chocolate Ganache

1/2 heavy whipping cream
1 1/2 cups chopped white chocolate
1/2 tsp pineapple extract

Place chopped chocolate into a small bowl.
In a saucepan bring cream to an almost boil. Pour over chocolate, and let set for about 5 minutes. Slowly stir until smooth. Add extract and whip to desired consistency.

Recipe by Amy and Madeline Richardson

Sunshine Milk Chocolate Orange Cookies


Two of my most favorite cookies in the world come from Ben’s Cookies and Levain Bakery in New York City. I have tried to combine the best qualities of both into this cookie. My family says these are the best cookies yet! I hope you give them a try! ~Amy

Sunshine Milk Chocolate Orange Cookies

1 1/2 cups + 1 tbsp flour
1/2 tsp baking powder
1/2 tsp coarse salt
1/4 tsp baking soda
Stir together and set aside.

1/2 cup cold butter, cut into pieces
1/3 cup +1 tbsp brown sugar
1/4 cup sugar
1 egg, cold
1 tsp vanilla
Zest of 1 orange
1 1/4 cups milk chocolate pieces

With an electric mixer beat. Utter until it comes together, 1-2 minutes.
Add sugars, beat for 3-4 minutes.
Add egg and vanilla, beat until light and fluffy.
Add orange zest.
Add flour mixture and mix until just mixed.
Stir in chocolate pieces.
Scoop and refrigerate covered for 30 minutes on parchment lined sheet.

Heat oven to 375

Bake 1-2inches apart for 12-15 minutes or until lightly browned. Don’t over bake, they will continue to cook as they cool.

Makes 10-12 cookies

Recipe by Amy Richardson

Milk Chocolate Swirled Coconut Cookie Bars


One of my favorite combinations is coconut and milk chocolate, seriously I LOVE it! Swirled and topping a delicious blonde based cookie bar, a must try!~Amy

Milk Chocolate Swirled Coconut Cookie Bars

1 cup butter
3/4 cup sugar
3/4 cup brown sugar
2 eggs
3/4 tsp coconut extract
1/2 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp coarse salt

1 cup milk chocolate pieces

1/2 cup sweetened coconut

Preheat oven to 350 degrees

With an electric mixer, beat butter and sugars together until light and fluffy, about 2 minutes.
Add eggs and vanilla. Mix until well blended. Add dry ingredients, and mix until just incorporated. Spread evenly into a 13×9 baking pan. Sprinkle with chocolate chips and place in heated oven for 3 minutes. With knife, move through the chocolate pieces and dough to create a marbled effect. Sprinkle with coconut. Bake for an additional 15-20 minutes or until golden brown.

Makes 18-24 servings

Recipe by Amy Richardson

Double Dark Chocolate Cookies


Lately I have been obsessed with black cocoa, or also known as dark French cocoa. It is amazing! Deep and rich, this full flavor cocoa, for all you chocolate lovers, is a must try!!~Amy

Double Dark Chocolate Cookies

2/3 cup butter, at room temperature
1 1/2 cups brown sugar
1 tbsp warm water
2 tsp vanilla
2 eggs
1/4 unsweetened cocoa
1/4 cup black cocoa
1/2 tsp baking soda
1/2 tsp coarse salt
2 cups flour

2 cups milk chocolate chips

Heat oven to 375 degrees

Line a baking sheet with parchment. Set aside.

With an electric mixer, beat butter until smooth. Add sugar and beat on high for about 3 minutes. Add water, vanilla, and eggs, and beat until smooth and light, scraping down the sides as necessary. Add dry ingredients and beat until well blended. Stir in chocolate chips. Refrigerate dough for about 15 minutes. Scoop into 1 1/2 inch balls and bake for about 10-12 minutes. Be careful not to over bake.

Makes 20 cookies

Recipe by Amy Richardson

Meyer Lemon and White Chocolate Cookies


This tasty cookie takes a little bit more effort, but it is worth it. Creamy Lindt White Chocolate paired with glacé lemons, they are sure to please your palette! ~Amy

Meyer Lemon and White Chocolate Cookies

3/4 cup self rising flour*
3/4 cup flour
1/2 tsp coarse salt

Whisk together and set aside.

6 tbsp butter, melted
1/2 cup super fine sugar
3/4 cup + 2 tbsp brown sugar
1 egg
1 egg yolk
1 tsp vanilla
4 oz Lindt White Chocolate, broken into large pieces
6-8 glacé Meyer Lemon, or regular lemon slices*, snipped into smaller pieces
Zest from 1 large lemon

Heat oven to 400 degrees

With an electric mixer, beat melted butter, sugars, and zest together until well blended. When cool enough, mix in egg and egg yolk and vanilla until light, scraping down sides as necessary.
Add flour mixture, and mix well. Stir in candied lemon pieces. Should form into a stiff dough.

Shape dough into balls, place on a lightly buttered baking sheet, press with palm to flatten slightly, arrange white chocolate on to the top and press lightly onto dough.

Bake for about 8-10 minutes or until lightly browned. Remove from oven and let cool for a few minutes on baking sheet, then remove to cooling racks.
Be careful not to over bake, as cookies will continue to bake while cooling.

Makes 12 large cookies or 18-24 standard size

*Glacé Lemon
1 lemon thinly sliced as possible
1 cup sugar
1 cup water

In a medium sized saucepan, stir together sugar and water. Bring to a boil, add lemon slices and lower temperature to a simmer. Cook stirring occasionally until rinds are transparent. Remove to parchment paper to cool completely.

* To make self rising flour, whisk together:
1 cup flour
1 1/2tsp baking powder
1/4 tsp salt

Recipe by Amy Richardson

Feliz Navidad! Dulce de Leche Caramel Coconut Layer Bars


Feliz Navidad! The flavors of Mexico are a Christmas tradition at our house, from Christmas Eve dinner to holiday parties. Here is my Mexican twist on a favorite classic cookie! ~Amy

Dulce de Leche Caramel Coconut Bars

1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 14oz can Dulce de leche
Sea salt
1/2 cup Cinnamon Honey Almonds, chopped *Blue Diamond
1 cup, good quality white chocolate pieces
1 1/3 cups sweetened flaked coconut

Heat 350

Spray an 8×8 square pan, with cooking spray.

In a small bowl, toss together graham cracker crumbs and melted butter. Press firmly into prepared pan.
Heat Dulce de leche in microwave until warm and pourable. Stir until smooth. Pour over crust. Sprinkle lightly with sea salt. Top evenly with white chocolate, nuts, and end with the coconut.
Place in oven and bake 25-30 minutes or until lightly browned and bubbly.
Cool completely, and cut into even pieces.

Recipe by Amy Richardson