Gourmet Cookie Recepies?

Question

does anyone have awesome gourmet cookie recepies?

Answer 1

This is a great one that I make for parties. Let me see if I can find you at least one more to choose from.

Kahlua Pecan Pie Cookies

"Tiny cookie cups filled with rich pecan- Kahlua filling. Mixtures require refrigeration before forming cookies."

1 c Butter softened
2/3 c Brown sugar packed
1/4 t Salt
1 Egg
1/3 c Dark corn syrup
2 1/2 tb Kahlua (coffee liqueur)
2 1/2 c All-purpose flour

Pecan filling-
1/4 c Butter
1/4 c Dark corn syrup
2/3 c Powdered sugar
3/4 c Pecans (toasted/finely chopped)
1 tb Kahlua

COOKIE CUPS: Beat together butter, brown sugar and salt until light and fluffy. Beat in egg, corn syrup and Kahlua. Stir in flour in 1/2 cup additions, blending well after each addition. Cover and refrigerate 4 hours.

PECAN FILLING: Combine butter, corn syrup and sugar in a small saucepan. Cook over medium heat, stirring occasionally, just until mixture comes to a full boil. Immediately remove from heat; stir in pecans and Kahlua. Refrigerate 1 hour, or until firm. Roll half-teaspoons of mixture into 72 balls. Place on a sheet, cover and freeze until ready to use.

ASSEMBLY: Preheat oven to 375 degrees. Roll heaping teaspoons of dough into balls, and arrange 1-1/2" apart, on prepared baking sheets. Use the tip of a wooden spoon handle to make 1/2" deep indentation in the center of each ball. (Dip handle in cold water between uses.) Bake cups 5 minutes, remove from oven. Press balls ofpecan filling firmly into center of each cookie cup. Return to oven, and continue baking 5 minutes, or until golden brown.

Makes 72
-----------------Here is the other one I use: ----------------

Cappuccino Cookies

1 cup Butter, softened
2 cups Firmly packed brown sugar
2 tablespoons Milk
2 tablespoons Instant coffee granules
2 large Eggs
1 teaspoon Rum extract
1/2 teaspoon Vanilla
4 cups All-purpose flour
1 teaspoon Baking powder
1/2 teaspoon Ground nutmeg
1/4 teaspoon Salt
Chocolate sprinkles - or- melted Chocolate (optional)

Beat butter in large bowl with electric mixer at medium speed until smooth. Add sugar; beat until well blended. Heat milk in small saucepan over low heat; add coffee granules, stirring to dissolve. Add milk mixture, eggs, rum extract and vanilla to butter mixture. Beat at medium speed until well blended. Combine flour, baking powder, nutmeg and salt in large bowl. Gradually add flour mixture to butter mixture, beating at low speed after each addition until blended.

Shape dough into 2 logs, about 8 inches long and 2 inches in diameter. (Dough will be soft; sprinkle lightly with flour if too sticky to handle.) Roll logs in chocolate sprinkles, if desired, coating evenly (1/3 cup sprinkles per roll). Or, leave rolls plain and dip cookies in melted chocolate after baking. Wrap each log in plastic wrap; refrigerate overnight.

Preheat oven to 350ºF. Grease cookie sheets. Cut rolls into 1/4-inch-thick slices; place 1 inch apart on cookie sheets. (Keep unbaked rolls and sliced cookies chilled until ready to bake.) Bake 10 to 12 minutes or until golden brown. Transfer to wire racks to cool. Dip plain cookies in melted semisweet or white chocolate, if desired. Store in airtight container.

Makes about 60 cookies *To dip 24 cookies, melt 1 cup chocolate chips in small saucepan over very low heat until smooth.

Answer 2

I love to bake and I actually have a business during the holidays for Christmas cookie packages. So I have hundreds of cookie recipes that I can tell you, but, depending on what you really want and how difficult the recipe you can handle, I don't know. Sooooo...
Try putting in "cookie recipes" in your google or yahoo search and you will get plent of sites to go to. I'm not sure if I can put web sites on here or not but...
I love the Martha Stewart web page. Email me if you want some that I have.

Answer 3

Take a regular chocolate chip cookie recipe and add between a 1/2 t. and 1 t. of espresso powder. Bake as directed. YUMMY!

Answer 4

Real gourmet recipes from a gifted cookbook:

BUTTER COOKIE WITH DULCE DE LECHE
ingredients:
3/4 stick (6 tablespoons) unsalted butter, softened 1/3 cup cornstarch 3/4 to 1 cup all-purpose flour 1/4 teaspoon baking powder 1/8 teaspoon salt 1/4 cup granulated sugar 2 large egg yolks 1 tablespoon Pisco or regular brandy 1/4 teaspoon vanilla About 1/4 cup dulce de leche* Confectioners sugar for dusting
Special equipment: a 1 1/2-inch round cookie cutter
preparation:
Put oven rack in middle position and preheat oven to 350°F. Butter a large baking sheet.
Whisk together cornstarch, 3/4 cup flour, baking powder, and salt in a small bowl.

Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy, then beat in egg yolks, Pisco, and vanilla. Stir in flour mixture until combined, adding 1 to 2 tablespoons flour if dough is sticky. (Dough should be soft.)

Form dough into a disk and roll out into an 11-inch round (1/8 inch thick) on a lightly floured surface with a lightly floured rolling pin. Cut out 32 rounds with cutter (reroll scraps if necessary) and transfer to sheet, arranging rounds 1/2 inch apart.

Bake until firm and pale golden around edges, 12 to 15 minutes. Transfer to a rack and cool 10 minutes.

Sandwich cookies with about 1/2 teaspoon dulce de leche. Dust with confectioners sugar.

Cooks' note:
Cookies can be made, but not filled, 3 days ahead and cooled completely, then kept in an airtight container at room temperature.

*Available at Latin markets and many supermarkets.

Makes 16 sandwich cookies.

DUTCH COOKIES:
ingredients:
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 cup sugar
1 large egg, separated
1 cup chopped pecans (about 1/4 lb)
preparation:
Put oven rack in middle position and preheat oven to 325°F. Butter a 15- by 10- by 1-inch baking pan, then line bottom with foil, leaving a 2-inch overhang on 2 ends, and butter foil. 3Whisk together flour, cinnamon, and salt in a bowl until combined.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Beat in yolk. Reduce speed to low, then mix in flour mixture until combined.

Spread batter evenly in pan with an offset spatula. Lightly beat egg white in a small bowl, then brush some of it over batter and sprinkle evenly with pecans. Bake until top is golden brown and edges begin to pull away from sides of pan, 35 to 40 minutes.

Cool in pan on a rack 10 minutes, then transfer with foil to a cutting board. Discard foil. Cut while still warm into 2-inch squares or, by halving squares diagonally, into triangles and cool completely on rack.

Cooks' note:
Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 2 weeks.

Makes about 4 dozen.

MINI CHOCOLATE SANDWICH COOKIES:
ingredients:
For cookies
2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
2/3 cup sugar
2 whole large eggs plus 2 large egg yolks
3 oz fine-quality semisweet chocolate, finely chopped, melted, and cooled
2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped, melted, and cooled
For filling
2 large eggs
1 cup confectioners sugar
1 1/2 sticks (3/4 cup) unsalted butter, cut into bits
4 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped

Special equipment: an instant-read thermometer
preparation:
Make cookies:
Whisk together flour and salt in a bowl until combined.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld. Add whole eggs, yolks, and chocolate, beating until combined. Reduce speed to low, then add flour mixture and mix until combined well.

Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.

Drop 1/2 teaspoons of batter 1 inch apart on 2 ungreased baking sheets. Bake, switching position of sheets halfway through baking, until cookies are puffed up, 7 to 8 minutes total, then transfer with a metal spatula to racks to cool completely. Cool baking sheets and make more cookies with remaining dough on cooled sheets.

Make filling:
Whisk together eggs, confectioners sugar, butter, and chocolate in top of a double boiler or a large metal bowl set over a pot of simmering water and cook, whisking, until a thermometer registers 170°F. Remove top of double boiler (or bowl) from pot and set in a larger bowl of ice and cold water, then stir occasionally until cold. Remove from ice water and beat with cleaned beaters at medium-high speed until pale and fluffy, about 3 minutes.

Fill cookies:
Spread 1/2 teaspoon filling on flat side of 1 cookie, then place flat side of a second cookie over filling to form a sandwich. Fill remaining cookies in same manner.

Cooks' note:
Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 4 days.

Makes about 200 sandwiches.

MOLASSES CRINKLES:
ingredients:
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup vegetable shortening at room temperature
1/2 stick (1/4 cup) unsalted butter, softened
1 cup packed dark brown sugar
1 large egg
1/2 cup molasses (not robust or blackstrap)
About 1/3 cup sanding or granulated sugar* for tops of cookies
preparation:
Whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, and salt in a bowl until combined.
Beat together shortening, butter, and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Add egg and molasses, beating until combined. Reduce speed to low, then mix in flour mixture until combined.

Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.

Roll 1 heaping teaspoon of dough into a 1-inch ball with wet hands, then dip 1 end of ball in sanding sugar. Make more cookies in same manner, arranging them, sugared side up, 2 inches apart on 2 ungreased baking sheets.

Bake cookies, switching position of sheets halfway through baking, until undersides are golden brown, 10 to 12 minutes total, then cool on sheets 1 minute. Transfer to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.

Cooks' note:
Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 2 weeks.

DARK CHOCOLATE OATMEAL COOKIES:
ingredients:
3/4 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/2 teaspoon vanilla extract
2 tablespoons steel-cut oats
1/4 cup semisweet chocolate chips
preparation:
Preheat oven to 350°F. Butter large rimmed baking sheet. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add sugar and vanilla; beat until blended. Add flour mixture and beat until moist clumps form. Mix in oats with spatula until evenly distributed (dough will be very firm). Add chocolate chips and knead gently to blend.
Using moistened palms, shape 1 generous tablespoon dough into ball. Place on prepared sheet; flatten to 2-inch round. Repeat with remaining dough, spacing rounds about 2 inches apart.

Bake cookies until center is slightly firm and top is cracked, about 14 minutes. Cool on sheet.

Market tip: Old-fashioned oats have been cut, steamed, and flattened with large rollers. Steel-cut oats are not as highly processed and look like tiny pellets. They produce a more al dente result.

Makes 12.

Enjoy!!!