Cookie Dough: Modern Baking

By Sylvia Van't Foort

Life is too short not to embrace and enjoy the simple pleasures—cookies and cookie dough! In this book, you’ll find fun, delicious, and inspiring recipes that will tempt you to break out your apron and whip up a batch, impressing friends and family.

• Language: English
• Publisher: Xlibris US
• Release date: May 10, 2018
• ISBN: 9781543473445

Book preview

Copyright © 2018 by sylvia van’t foort. 771825

Library of Congress Control Number:   2017919341

ISBN:   Softcover     978-1-5434-7345-2

             Hardcover   978-1-5434-7346-9

             EBook         978-1-5434-7344-5

All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the copyright owner.

Rev. date: 05/09/2018

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www.Xlibris.com

Contents

Foreword

About the author:

Nutella n’ Salted Caramel Cookies

Gingerbread Cookies

Espresso + Toffee Cookie Dough

Buckwheat Cranberry Pecan

Vanilla Confetti Sugar Cookie

Fudgy Brownie Cookies

Oatmeal Raisin Cookies n Dough

Chocolate Chip and Mint Cookie Dough

Classic Chocolate Chip

Almond Pistachio Sea Salt Cookie Dough

Vanilla Bean Sugar Cookie

Candied Orange Cranberry Pistachio Cookies

Salted Caramel Popcorn Cookies

Chai Sugar Cookie

Almond Raspberry Cookies

Peppermint Bark Cookie Dough

Salted Caramel Chocolate Chunk

Pecan Pie Cookie Bits

Caramel Praline Cookie Dough

Cookie Monster

Brown Butter Snickerdoodle

Lime White Chocolate Party Dough

S’more Cookie Dough

Red Velvet Crème Cookies n’ Dough

Peanut Butter Cup Cookies

Pretzel Chocolate Chip Cookies

Biscoff

New Year’s Eve Cookie n Dough

Twix Cookies

Oreo Cookie Dough

Autumn Candied Orange Cookie Dough

Snickerbox Cookie Dough

Peanut Butter Chocolate Chip Biscotti Cookie Dough

Peanut Butter Toffee

Cornmeal Jalapeno Cheddar Cookies

Acknowledgments

messes made

spoons licked

cookies baked

memories created

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Foreword

Dedicated to my fellow cookie dough lovers.

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About the author:

You may be wondering who I am.

This is me -Sylvia, business owner, lover of all things coffee and cookie dough. Wife to the most amazing supportive husband you could ever dream of, and mama to a darling chubby cheeked blonde haired baby boy who loves peanut butter cookie dough. Oh, and chocolate. He’s kind of like a walking Reese’s Pieces!! Passionate for messy kitchens (as they tell a story of magical memories being created), dish washers, tiny hand prints on windows and sunshine!

My love for baking was cultivated in mud pies. No joke. Seriously –I couldn’t always bake with my mother (she may have also needed a break from my help!). Creativity was wild outside -using mud, water and occasionally grass as my substitutes I continued my baking expertizes outside. Probably much to the amusement of our multiple cats. Nobody ever ate them, but still I was obsessed with baking!! Thankfully, I have graduated to making more edible creations that involve flour and not dirt!

After attending a local community college for 2 years, I graduated and went on to study the science and art behind baking at The San Francisco Baking Institute. Since then I’ve been enjoying researching and developing different food production formulas as a food consulate, serving up delicious lattes, French pastries and sourdough breads for my customers at our little shop in Hull Iowa.

Cheers to Cookie Dough!

Happy Baking!

Xoxo

Yours truly,

Sylvia Van’t Foort

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Nutella n’ Salted Caramel Cookies

Traditional

• 1 ½ c. flour

• ½ tsp. salt

• ½ tsp. baking soda

• ½ c. brown sugar

• ½ c. granulated sugar

• 1c. Nutella spread

• 1 c. caramel Kraft dots (or caramel topping –makes it run a little more)

• 1 tbsp. vanilla extract

• ¾ c. softened butter

• 1 egg

In a mixing bowl cream together butter, sugars and egg until fluffy. Stir in vanilla. In another bowl combine flour, salt, and baking soda. By hand fold in Nutella and caramel –serve immediately or chill and save for later. To bake: preheat oven to 325. Place spoonfuls of cookie dough on a baking sheet tray and bake 10-12 minutes.

Gluten free +less sugar

• 1 ½ c. 1 to 1 ratio gluten free flour baking mix

• ½ tsp. salt

• ½ tsp. baking soda

• 2/3 c. brown sugar

• 1c. Nutella spread

• 1 c. vegan caramel recipe

• 1 tbsp. vanilla extract

• 1 ¼ stick softened butter

• 1 egg

In a mixing bowl cream together butter, sugars and egg until fluffy. Stir in vanilla. In another bowl combine flour, salt, and baking soda. By hand fold in hazelnut spread and caramel –serve immediately or chill and save for later. To bake: preheat oven to 325. Place by