Connect with us

Vegetarian Recipes

30+ Best Cookie Recipes

Blueberry Rye Cookie Recipe

Included here are classic cookie recipes like chocolate chip cookies, shortbread, skillet cookies, and snickerdoodles. Also, check out the crowd-pleasing wildcards here, like Nikki’s Healthy Cookies (really!), No Bake Energy Bites, and Limoncello Macaroons.

  1. Simple Whole Wheat Sugar Cookies

    This is the recipe I use anytime I want perfect sugar cookies. Great flavor, and the dough is a dream to work with.

  2. Rosewater Shortbread Cookies

    Classic, buttery, whole wheat shortbread cookies fragrant with rosewater, flecked with toasted nuts, and dried rose petals.

  3. Triple Ginger Cookies

    A special triple ginger cookie made with three kinds of ginger and a hint of lemon zest. Cracked and sugar-crusted on the outside, dense and moist within.

  4. Saffron Vanilla Snickerdoodles

    Saffron Vanilla Snickerdoodles with a slight buckle in the middle, kiss of saffron, and thin golden crust with a fudge-textured center, from Blue Bottle Coffee.

  5. Toasted Almond Sable Cookies

    Toasty, nutty sable cookies made with whole wheat flour, sliced almonds, currents and salted butter.

  6. Swedish Rye Cookies

    Powder-kissed and pretty, these Swedish Rye cookies are perfect for holiday cookie enthusiasts who are after a not-too-sweet, shortbread-style butter cookie.

  7. Itsy Bitsy Chocolate Chip Cookies

    The perfect bite-sized chocolate chip cookie. Tiny, thin, golden, crisp, a bit nutty with plenty of shaved chocolate.

  8. Chocolate Puddle Cookies

    A crackle-edged puddle of chocolate with a texture that made me think of the collision between a soft meringue and a fudgy brownie.

  9. Middle Eastern Millionaire’s Shortbread

    This is the shortbread from Yotam Ottolenghi and Helen Goh’s Sweet, and it’s incredible.

  10. Chocolate Dipped Biscotti

    Sesame studded and heavily scented with crushed fennel seeds and chamomile.

  11. Healthful Double Chocolate Cookies

    A nut-free (school-friendly), double chocolate version of one of the most popular cookies on my site. Made with a banana-batter, shredded coconut, dark chocolate chunks, and oats.

  12. Whole Wheat Chocolate Chip Skillet Cookie

    Made using 100% whole wheat flour and hand-chopped chocolate chips, this is a skillet-baked twist on chocolate chip cookies.

  13. 4 o’clock No-bake Energy Bites

    My favorite alternative to energy bars – these are a favorite late afternoon snack.

  14. Anzac Cookies

    Anzacs are made from oats, coconut, and flour coming together in a butter-kissed dough.

  15. Limoncello Macaroons

    A limoncello macaroon recipe that are golden-crusted, powder-coated, almond-citrus gems spiked with limoncello liqueur.

  16. Thinnest Oatmeal Cookies

    One of the easiest cookies I know how to make – made from rolled oats, they’re razor thin and lacy, golden, freckled with poppy seeds, with and anise accent from crushed fennel seeds.

  17. Whole Bean Vanilla Cookies

    Snappy, small, fragrant, vanilla wafer cookies made with a whole vanilla pod.

  18. Gingerbread Cookies

    Everything you want in a gingerbread cookie. These are classic, spice-flecked, and delicious.

  19. Quinoa Hemp Snack Balls

    A quick way to get quinoa, hemp seeds, chia, and coconut into one naturally sweetened, no-bake snack.

  20. Biscotti al Pistacchio

    Charming little bite-sized, powder-coated pistachio biscotti cookies.

  21. Whole Wheat Oatmeal Chocolate Chip Cookies

    These are the best oatmeal chocolate chip cookies ever of all time.

  22. Quinoa Cloud Cookies

    Cookies made from toasted quinoa and wheat flours, flecked with chocolate shavings, rolled and stamped into cloud shapes.

  23. Marathon Cookies

    The batter is made with pureed white beans, lots of oats, and whole wheat flour. The resulting cookies are sesame coated and flavored with aniseed, lemon zest, olive oil and chopped dates.

  24. Sparkling Ginger Chip Cookies

    Tiny, bite-sized holiday cookies made with two kinds of ginger and lots of shaved chocolate.

  25. Nikki’s Healthy Cookies

    A remarkable healthy cookie recipe. And SO popular! Banana-batter, shredded coconut, dark chocolate chunks, and oats.

  26. Nut and Seed Biscotti

    Thin, biscotti-style crackers densely pebbled with all manner of nuts and seeds – green pistachios, rust-toned hazelnuts, and off-black poppy seeds.

  27. Madeleines

    Perfect, golden, scalloped madeleines. From a favorite recipe shared with me by a friend and long-time Madeleine baker.

  28. Great Chocolate Chip Cookies from David Lebovitz

    If you like a serious chocolate chip cookie, this is the recipe. A high chip to dough ratio guarantees lots of chocolate in every bite, and the walnuts add crunch, density, and a delicious flavor to the overall mix.

  29. Super Swiss Meringues

    Beautiful, billowy Swiss meringue, punctuate with a range of nuts, seeds, and spices.

  30. Blueberry Rye Cookies

    I’m going to include the recipe for these below. It is hands-down my absolute favorite cookie recipe right now. I included a raspberry version of it in my last book, Super Natural Simple. Made with 100% rye flour and lots of freeze-dried blueberries.

    Cookies are often a favorite punctuation to everyday moments, or the best kind of homemade gift for a friend. Everyone can (and should) bake delicious cookies on occasion! Have fun!

 

Blueberry Rye Cookie Recipe

The flour here is 100% rye, and my wildcard ingredient is an entire bag of crushed, freeze-dried blueberries. The cookies are extra-large, perfect for cutting into quarters to serve on a cookie plate. If baking from frozen, increase baking time by 4-6 minutes.

INGREDIENTS
  • 14 tablespoons unsalted butter, room temperature, sliced
  • 1 ½ cups granulated sugar
  • ¼ cup brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 1/4 cup rye flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine grain sea salt
  • 1.2 oz bag (1 cup) freeze-dried blueberries, crushed
INSTRUCTIONS
  1. Preheat the oven to 350F, with a rack in the middle. Line two baking pans with parchment paper.
  2. Beat the butter, by hand or mixer, in a large bowl until light and fluffy. Add the sugars, then beat until uniform. Stir in the egg and vanilla extract until well combined. Add the rye flour, and then sprinkle with baking soda, salt, and raspberries. Stir just until the dough is combined.
  3. Form the dough into twelve 70g balls, approximately 1/4 cup each. Place 6 on each baking sheet. Put in the freezer for 15 minutes prior to baking, or chill, refrigerated, overnight. Bake, one sheet at a time, until the cookie edges are deeply golden, 15-18 minutes or so. Transfer to a baking rack to cool completely.
NOTES

Makes 12 cookies.

 

The post 30+ Best Cookie Recipes appeared first on 101 Cookbooks

Related Topics:
Continue Reading
Advertisement

Cheesy Vegetarian

Homity Pie (Cheesy Potato and Leek Pie)

If you’re not familiar with homity pie, let me introduce you:

Homity pie is a traditional British recipe, which is essentially a cheesy potato and leek pie. It’s just the sort of thing we Brits do perfectly – simple ingredients, combined to make incredible comfort food. Say what you like about British food, but it’s hard to argue with buttery sautéed leeks, cheesy crushed potatoes, and a flaky shortcrust pastry case.

A slice of homity pie (cheesy potato and leek pie).

I’m not going to lie, this homity pie is a bit of a labour of love. It’s not a quick weeknight meal like most of my recipes – this cheesy pie is definitely one to save for a special occasion (it would be perfect for a vegetarian Christmas dinner!).

Since cooking this pie takes a bit of time and patience, don’t try to cook it against the clock. Give yourself plenty of leeway – perhaps an afternoon where you’ve not got much else on. That way, it doesn’t matter if the potatoes have to sit for a little while so you can finish cooking the leeks, or if the pastry case is ready to fill before the filling is actually cooked – you can just potter away at your own pace, and it can all be assembled when you’re ready.

Overhead shot of a cheesy pie with a slice pulled away.

⭐ What’s in Homity Pie?

There are three parts to this recipe:

  • garlicky sautéed leeks and onion
  • buttery crushed potatoes (with a cheesy topping)
  • a crispy pastry case

These 3 elements can all be prepared simultaneously, or one at a time, depending on how good you are at multitasking. I’ve written the recipe in 3 separate parts, but if the timings work out (or if you have someone else helping you in the kitchen), you can prepare them all at the same time.

Once all three parts of the recipe are ready, they can be assembled, and baked one last time to complete your cheesy homity pie.

And by the way, I am 100% not a pastry expert. You may think my homity pie looks decidedly… rustic. But I like it that way 😆 If I wanted it to look perfect, I’d have saved myself a couple of hours, and bought one in a shop.

Becca’s Top Tip

Any extra scraps of pastry can be baked on their own, and eaten spread with strawberry jam – my kids love it when I cook with pastry as they always get little jam tarts!

Cheesy Vegetarian Bakes ebook on an ipad screen.

Sign up to get recipes by email, and get a FREE e-cookbook!

(1-2 emails per week, no spam)

🥗 Ingredients

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

Ingredients for homity pie laid out with text overlay.
  • leek – It’s hard to get the scale from the picture, but the leek I used was absolutely enormous – a proper monster (probably as big as my forearm!). If your leeks are a more normal size, you’ll probably need at least two.
  • potatoes
  • shortcrust pastry – I used a ready-rolled sheet of shop-bought pastry, as making pastry is not my forte. Feel free to use homemade pastry if you prefer!
  • cheddar cheese – If possible, use freshly grated mature cheddar cheese rather than the pre-grated stuff, as it melts more nicely.
  • onion – I used red onion, but regular onions would also be good.
  • fresh parsley
  • egg
  • garlic – I used pre-minced garlic from a jar because I hate chopping large amounts of fresh garlic.
  • curry powder (optional, but it does add a lovely hint of warmth)

Becca’s Top Tip

If you’re using shop-bought pastry, take it out of the fridge an hour or so before you need to use it. This helps it to soften a little, and means it’s less likely to crack as you unroll it.

📹 Recipe Video





🔪 Equipment

I like to use a loose bottomed springform cake tin for homemade pies. It works really well because:

  • The clip on the side and the loose bottom make it so easy to remove the pie from the tin once it’s finished baking.
  • It gives a nice tall pie, which looks great, and also gives a wonderfully thick layer of filling.
  • The metal heats up nicely and helps to crisp up the pastry.

You can use a shallower pie tin to make homity pie if that’s what you have, but I would always recommend a cake tin if you have one.

Here’s a similar one on Amazon, with great reviews:

8-Inch Springform Cake Tin

8-Inch Springform Cake Tin

I love using a loose-bottomed springform cake tin to make homemade pie. If you’re in the UK or Australia, click ‘Buy on Amazon’ to view a local product.

$14.99

Buy on Amazon

A slice of homity pie with sautéed leeks, potatoes and cheese.

🖨 Printable Instructions

A slice of homity pie.

Print

Homity Pie (Cheesy Potato and Leek Pie)

How to make the classic British recipe homity pie (cheesy potato and leek pie!) – a tasty vegetarian pie made with shortcrust pastry.
Course Main Course
Cuisine British, English
Diet Vegetarian
Prep Time 50 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Servings 6 people
Calories 427kcal
Author Becca Heyes

Ingredients

  • 250 g (~ 9 oz) shortcrust pastry
  • 2 Tbsp flour (for dusting only)
  • 2 Tbsp butter, divided
  • 450 g (~ 1 lb) leeks, halved lengthwise then sliced
  • 1 onion (I used red onion), thinly sliced or diced
  • 1 tsp minced garlic
  • 1/2 teaspoon mild curry powder
  • 450 g (~ 1 lb) potatoes
  • 1/2 tsp salt
  • Few sprigs fresh parsley, chopped
  • 1 egg
  • 150 g (~ 5 oz) mature cheddar cheese, grated (~ 1 1/2 cups when grated)

Instructions

Part 1: The pastry case

  • Preheat the oven to 190°C (Gas Mark 5 / 375°F). Lightly grease an 8 inch springform cake tin. Dust the pastry and work surface with flour, and roll out the pastry until it measures around 12 x 12 inches (even if you’re using pre-rolled pastry, I find it helps to roll it a little thinner).

    Lay the pastry over the cake tin, and gently ease it into the corners, pressing gently (see the video below if you need more guidance). If you end up with any tears, just press the pastry back together. Trim off any extreme excess, but leave an inch or two extra around the edge of the tin, to allow it to shrink a little during baking. Prick the pastry a few times with a fork. Place the pastry case in the oven to blind bake for around 15 minutes.

    Uncooked shortcrust pastry draped over a cake tin.
  • When the pastry case is lightly golden brown, remove it from the oven. If the pastry has puffed up at all, just press it back down gently. When it is cool enough to touch, trim off any excess pastry by running a knife around the top edge of the cake tin.
    A cake tin lined with trimmed, cooked pastry.

Part 2: The garlicky leeks

  • To make the leek mixture, melt 1 Tbsp butter in a large frying pan, and add the sliced leeks and red onion. Cook over a medium heat, stirring regularly, until softened and just starting to brown. Add the minced garlic and curry powder, and cook for a couple more minutes. Set aside to cool for at least 5-10 minutes.
    Sautéed leeks and red onion in a frying pan.
  • When the leek mixture has cooled a little, add the chopped parsley and the egg, and thoroughly mix it in.
    Sautéed leeks and red onion in a frying pan.

Part 3: The buttery potato topping

  • To make the potato topping, cut the potatoes into chunks, and boil them for around 10-15 minutes, until just softened.
    Pieces of potato cooking in a pan of water.
  • Drain the potatoes, and add a Tbsp butter and a little salt. Use a fork to coarsely crush them – don’t make mashed potato, just break down any large chunks.
    Roughly crushed boiled potatoes in a saucepan.

Part 4: Assemble

  • Transfer the leek mixture to the blind baked pastry case, and spread it around into an even layer.
    A pastry case filled with sautéed leeks and red onion.
  • Add the smashed potatoes on top, and distribute them evenly.
    A pastry case topped with crushed potatoes.
  • Finish the pie with a generous amount of grated cheddar cheese.
    A pastry case topped with grated cheese.
  • Bake in the oven for around 30-40 more minutes, until the cheese is golden. Allow to stand for 5 minutes.
    A cheesy pie in a cake tin.
  • Run a knife around the edge of the pastry to ensure it is loosened from the tin, then undo the clip. I like to take the pie out of the cake tin by placing it onto an upturned mug or bowl – the tin will slide downwards and the pie will rise out of the top. Alternatively, you can tip the pie out upside down onto your hand or a plate, then turn it the right way up again.

    Slice to serve.

    A cheesy potato and leek pie with a slice removed.

Video





Notes

The three parts of this recipe can be prepared one at a time. Or, if you’re good at multitasking, they can all be prepared simultaneously to save time.

Nutrition

Serving: 1slice | Calories: 427kcal | Carbohydrates: 42.9g | Protein: 12g | Fat: 23.9g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 408mg | Potassium: 520mg | Fiber: 4.1g | Sugar: 4.8g | Calcium: 245mg | Iron: 3mg

💭 Recipe FAQs

Can I prepare this pie in advance?

Yes! The pie is best eaten fresh from the oven. However, if you need to prepare it in advance, it’s best to assemble everything, then keep it in the fridge until you’re ready to do the final bake just before serving.

How should I reheat any leftovers?

The most convenient method is to reheat any leftovers in the microwave – however, this does cause the pastry to lose its crispiness. Alternatively, you can reheat in the oven at about 180°C (Gas Mark 4 / 350°F), but it may dry out a little (make sure you’ve got some gravy to hand!).

How should I serve homity pie?

Homity pie is pretty versatile. It’s great simply served for lunch with some salad. Alternatively, it also makes a great vegetarian main course for a special occasion, e.g. Christmas or Thanksgiving.

🥧 Other Veggie Pie Recipes

Vegetarian Christmas Recipes
A slice of homity pie.

Homity Pie (Cheesy Potato and Leek Pie)

Mushroom pie with chestnuts and a suet crust.

Creamy Mushroom Pie with Chestnuts (and Easy Suet Crust)

A slice of smoked cheese and broccoli tart being cut on a board.

Smoked Cheese and Broccoli Tart

Vegetarian Lentil Sausage Rolls

Vegetarian Lentil Sausage Rolls

The post Homity Pie (Cheesy Potato and Leek Pie) appeared first on Easy Cheesy Vegetarian.

Continue Reading

Trending