Nothing makes a more comforting smell in the house as fresh baked homemade cookies. The smell wafting throughout the kitchen just as they come out of the oven…..nothing can compare, well….. maybe a homemade pie or fresh baked bread. For many of us, baking cookies is one of our fondest childhood memories. Helping mom in the kitchen then getting to lick the beaters was always a favorite of mine. But the best part, sitting down at the kitchen table with a big glass of icy cold milk (I always like ice cubes in my milk, still do) and a plate of warm homemade cookies! It didn't even matter what type they were; gooey chocolate chip, moist oatmeal raisin, creamy peanut butter, molasses….they're all good especially when right out of the oven.
Perfect cookies; crisp around the edges, chewy in the middle and full of wonderful things like, oats, chocolate chips, coconut, dried cranberries, butterscotch chips, lemon, raisins and then some of them are even frosted, that is a bonus. I don't know of anyone who doesn't like to bake cookies and create memories with your children, grandkids or family. Homemade cookies are sweet and delicious and are the perfect little hand held delicious delights! I bet you didn't know all the facts about cookies listed below, unless you have read my other cookie posts. My very favorite cookies are shortbread (plain, lemon and orange) molasses, ginger, chocolate chip with orange, and peanut butter. I really enjoy baking cookies, but when fall approaches and the air is cool and crisp for some reason baking cookies makes me happy.
Here are some interesting facts you might enjoy reading about cookies;
Did you know… The first commercial cookie in the U.S. was the Animal Cracker, introduced in 1902.
- The Oreo, the best-selling cookie of the 20th century, was developed and introduced by the American company Nabisco, in 1912.
- The U.S. leads the world as the biggest cookie bakers and eaters, spending more than $550 million annually on Oreos alone.
- In 1989, New Mexico named the 'bizcochito' its official state cookie. Bizcochito, derived from the Spanish word 'bizcocho' which means biscuit, is a delicious shortbread cookie flavored with anise and topped with cinnamon sugar.
- The U.S. has a National Cookie Cutter Historical Museum located within the Joplin Museum Complex in Joplin, Missouri.
- Early American tinsmiths began making cookie cutters by hand back in the 1700s.
- American cookie jars evolved from British biscuit jars and first appeared on the scene during the Depression in the 1930s when housewives began making more cookies at home, rather than buying them at the bakery, and needed containers for them.
- Christmas cookies date back to Medieval Europe.
- Dutch and German settlers first introduced cookie cutters to America.
- German gingerbread (lebkuchen) was the first cookie/cake associated with Christmas.
- The official state cookie of both Massachusetts and Pennsylvania is the chocolate chip cookie.
- The chocolate chip cookie was invented by Ruth Graves Wakefield in 1930 at the Toll House Inn Restaurant in Massachusetts.
- Mrs. Wakefield sold her chocolate chip cookie recipe to Nestle, who began manufacturing chocolate chips in 1939.
- Half of all home baked cookies are chocolate chip.
I hope you enjoy the recipes listed below and bake some wonderful cookies. If you start your Christmas/holiday baking early and freeze them it takes much of the stress off of you as the holiday's approach and you will enjoy your holiday's much better. Note; all eggs used are large unless otherwise listed. Also be sure to scrape down sides of bowl when beating with mixer to incorporate all the dough.
A woman was waiting at an airport one night, with several long hours before her flight, she hunted for a book in the airport shop, bought a bag of cookies and found a place to drop. She was engrossed in her book but happened to see that the man beside her as bold as could be grabbed a cookie or two from the bag between which she tried to ignore to avoid a scene. She munched cookies and watched the clock as this gutsy cookie thief diminished her stock. She was getting more irritated as the minutes ticked by thinking "If I wasn't so nice I'd blacken his eye." With each cookie she took he took one too and when only one was left she wondered what he'd do. With a smile on his face and a nervous laugh he took the last cookie and broke it in half. He offered her half as he ate the other, she snatched it from him and thought "oh brother this guy has some nerve and he's also rude why he didn't even show any gratitude." She had never known when she had been so galled and sighed with relief when her flight was called. She gathered her belongings and headed for the gate refusing to look back at the thieving ingrate. She boarded the plane and sank in her seat then sought her book which was almost complete. As she reached in her baggage she gasped with surprise there was her bag of cookies in front of her eyes. "If mine are here" she moaned with despair then the others were his and he tried to share." "Too late to apologize she realized with grief, that she was the rude one, the ingrate, the thief!
The Cookie Thief - by Valerie Cox (this is very funny!)
My Dad (Bob's) Favorite Chocolate Peanut Butter Cookies
1 cup creamy peanut butter
2 sticks butter, soft
1 cup sugar
3/4 brown sugar, packed
2 eggs
1 Tbl. pure vanilla extract
1 3/4 cup all purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 cups chocolate chunks (good quality)
1 cup cocoa powder (good quality)
Preheat oven to 350 degrees. Line baking sheet with parchment paper. Place the peanut butter into the freezer until firm, about 30 minutes. Into a bowl of electric mixer beat butter and sugars until combined. Add egg and vanilla beating well. Into another bowl add flour, cocoa powder, baking soda and salt, mixing to combine. Add this to wet ingredients. Drop dollops of frozen peanut butter into the dough and turn on mixer to to swirl throughout the dough. Stir in chocolate chunks. Spoon dough onto baking sheets about 1-inch apart. Bake about 14 to 16 minutes or until lightly browned and cooked through. Remove to cooling rack and let rest on baking sheets about 5 minutes before removing to cooing racks.
Buttery Frosted Orange Bar Cookies
2 1/2 cups all purpose flour
1/2 tsp. salt
1 tsp. baking powder
3/4 cup sugar
1/4 cup powdered sugar
1/2 cup butter, soft
1/4 cup sour cream
1 tsp. pure vanilla extract
1 egg white
1 egg
Orange Frosting
3 oz. cream cheese, soft
1/4 cup butter, soft
2 1/2 cups powdered sugar, sifted
2 tsp. orange zest
1/2 tsp. pure vanilla extract
2 to 3 Tbl. orange juice
pinch of salt
Orange food color - to achieve a delicate orange color
Preheat oven to 350 degrees. Combine flour, salt and baking powder into a bowl and whisk to combine. Into a bowl of electric mixer beat butter, sugar and powdered sugar to combine. Add vanilla, eggs and sour cream mixing to combine. Add dry ingredients and mix to combine, scraping down sides of bowl. Place this mixture into a buttered 13x9 baking pan and bake for about 20 minutes or until light brown. Do not overbake. Remove to cooling rack to cool completely. Frosting; into a bowl of electric mixer beat cream cheese and butter until fluffy, add orange zest, extract and powdered sugar mixing to combine. Add 1 Tbl. of orange juice at a time until a fluffy spreading consistency is achieved. Add food coloring and mix. Frost cooled bars and then cut into bars.
Buttery Frosted Orange Bar Cookies
2 1/2 cups all purpose flour
1/2 tsp. salt
1 tsp. baking powder
3/4 cup sugar
1/4 cup powdered sugar
1/2 cup butter, soft
1/4 cup sour cream
1 tsp. pure vanilla extract
1 egg white
1 egg
Orange Frosting
3 oz. cream cheese, soft
1/4 cup butter, soft
2 1/2 cups powdered sugar, sifted
2 tsp. orange zest
1/2 tsp. pure vanilla extract
2 to 3 Tbl. orange juice
pinch of salt
Orange food color - to achieve a delicate orange color
Preheat oven to 350 degrees. Combine flour, salt and baking powder into a bowl and whisk to combine. Into a bowl of electric mixer beat butter, sugar and powdered sugar to combine. Add vanilla, eggs and sour cream mixing to combine. Add dry ingredients and mix to combine, scraping down sides of bowl. Place this mixture into a buttered 13x9 baking pan and bake for about 20 minutes or until light brown. Do not overbake. Remove to cooling rack to cool completely. Frosting; into a bowl of electric mixer beat cream cheese and butter until fluffy, add orange zest, extract and powdered sugar mixing to combine. Add 1 Tbl. of orange juice at a time until a fluffy spreading consistency is achieved. Add food coloring and mix. Frost cooled bars and then cut into bars.
"Today me will live in the moment unless it's unpleasant, in which case
me will eat a cookie" - Cookie Monster
Spicy Rum Cookies
1 3/4 cups all purpose flour, plus 2 Tbl. flour
2 Tbl. cornstarch
2 tsp. cinnamon
2 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
1/2 tsp. salt
1 1/2 sticks butter
1 cup powdered sugar, sifted (retain 2/3 cup for baked cookies)
1/4 cup dark rum
1 tsp. pure vanilla extract
Into a small bowl whisk flour, cornstarch, spices and salt. Into a bowl of electric mixer add butter and 1/3 cup sugar beating to fluffy. Mix in vanilla and rum. Reduce speed and add flour mixing to incorporate. Divide dough in half and place onto a piece of parchment paper, shaping dough into logs. Fold parchment over dough and roll into logs. Chill in freezer about 30 minutes. Preheat oven to 350, unwrap logs and cut into 1/4-inch rounds. Place onto baking sheets and bake about 15 minutes or until lightly golden brown. Transfer to wire cooling racks and let cook 10 minutes. Remove cookies to a bowl of powdered sugar and toss.
Sugar Cookies - this is a great recipe because it makes a lot and when baking for Christmas you will appreciate this. Note; these are not cut out sugar cookies
3 2/3 cup all purpose flour
2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
2 sticks butter, soft
2 tsp. pure vanilla extract (or add lemon, lime or orange extract instead)
2 cups sugar
3 eggs
Into a bowl sift flour, baking powder and salt. Into a large bowl of electric mixer cream the butter until light and fluffy. Beat in sugar, then eggs one at a time to incorporate and scrap down sides of bowl. Add baking soda and vanilla, beating well. Add the dry ingredients to the butter mixture and stir to combine. Cover and refrigerate dough until it's firm. Form the dough into 3 logs about 3-inches in diameter. Wrap the logs well in plastic wrap then foil and refrigerate for up to a week, or you can freeze. Bake; preheat oven to 375 degrees. Using a sharp knife slice dough about 1/2-inch thick. Place 1-inch apart onto sprayed baking sheets (use Pam or something similar) and bake about 10 to 12 minutes. Let cool on wire rack. Note: if you want to add colorful sprinkles to the cookies do so before they go into the oven.
Double Chocolate Cookies (my daughter loves these)
8 oz. semisweet chocolate, roughly chopped
4 Tbl. butter
2/3 cup all purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
2 eggs
3/4 cup light brown sugar, packed
1 tsp. pure vanilla extract
1 1/2 cups semisweet chocolate, cut into chunks
Preheat oven to 350 degrees. Heat 8 oz. chocolate and butter over a double boiler stirring until melted. In a bowl whisk the flour, baking powder and salt. In a bowl of electric mixer beat eggs, brown sugar and vanilla on high until light and fluffy. Reduce to low and beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks. Drop by heaping tablespoonfuls about 2-inch's apart onto baking sheets. Bake about 12 to 15 minutes. The cookies will be shiny and a little cracked with soft centers. Cool on baking sheets 10 minutes and remove to cooling rack.
Fudge Pecan Thumbprint Cookies
1/4 cup butter
1 (14 oz.) can sweetened condensed milk
1 1/2 cups semisweet chocolate chips
1 tsp. pure vanilla extract
1 cup all purpose flour
1/2 cup pecans, chopped
60 pecan halves
Preheat oven to 350 degrees. Into a saucepan, over medium low heat add butter, condensed milk and chocolate chips stirring constantly until chocolate and butter are melted. Remove from heat and stir in vanilla, flour and chopped pecans. Drop by spoonfuls onto ungreased baking sheets. Press a pecan half into the center of each cookie and bake about 7 minutes. Do not overbake. Remove cookies to wire racks to cool completely.
Into a small bowl whisk flour, cornstarch, spices and salt. Into a bowl of electric mixer add butter and 1/3 cup sugar beating to fluffy. Mix in vanilla and rum. Reduce speed and add flour mixing to incorporate. Divide dough in half and place onto a piece of parchment paper, shaping dough into logs. Fold parchment over dough and roll into logs. Chill in freezer about 30 minutes. Preheat oven to 350, unwrap logs and cut into 1/4-inch rounds. Place onto baking sheets and bake about 15 minutes or until lightly golden brown. Transfer to wire cooling racks and let cook 10 minutes. Remove cookies to a bowl of powdered sugar and toss.
Sugar Cookies - this is a great recipe because it makes a lot and when baking for Christmas you will appreciate this. Note; these are not cut out sugar cookies
3 2/3 cup all purpose flour
2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
2 sticks butter, soft
2 tsp. pure vanilla extract (or add lemon, lime or orange extract instead)
2 cups sugar
3 eggs
Into a bowl sift flour, baking powder and salt. Into a large bowl of electric mixer cream the butter until light and fluffy. Beat in sugar, then eggs one at a time to incorporate and scrap down sides of bowl. Add baking soda and vanilla, beating well. Add the dry ingredients to the butter mixture and stir to combine. Cover and refrigerate dough until it's firm. Form the dough into 3 logs about 3-inches in diameter. Wrap the logs well in plastic wrap then foil and refrigerate for up to a week, or you can freeze. Bake; preheat oven to 375 degrees. Using a sharp knife slice dough about 1/2-inch thick. Place 1-inch apart onto sprayed baking sheets (use Pam or something similar) and bake about 10 to 12 minutes. Let cool on wire rack. Note: if you want to add colorful sprinkles to the cookies do so before they go into the oven.
Double Chocolate Cookies (my daughter loves these)
8 oz. semisweet chocolate, roughly chopped
4 Tbl. butter
2/3 cup all purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
2 eggs
3/4 cup light brown sugar, packed
1 tsp. pure vanilla extract
1 1/2 cups semisweet chocolate, cut into chunks
Preheat oven to 350 degrees. Heat 8 oz. chocolate and butter over a double boiler stirring until melted. In a bowl whisk the flour, baking powder and salt. In a bowl of electric mixer beat eggs, brown sugar and vanilla on high until light and fluffy. Reduce to low and beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks. Drop by heaping tablespoonfuls about 2-inch's apart onto baking sheets. Bake about 12 to 15 minutes. The cookies will be shiny and a little cracked with soft centers. Cool on baking sheets 10 minutes and remove to cooling rack.
Fudge Pecan Thumbprint Cookies
1/4 cup butter
1 (14 oz.) can sweetened condensed milk
1 1/2 cups semisweet chocolate chips
1 tsp. pure vanilla extract
1 cup all purpose flour
1/2 cup pecans, chopped
60 pecan halves
Preheat oven to 350 degrees. Into a saucepan, over medium low heat add butter, condensed milk and chocolate chips stirring constantly until chocolate and butter are melted. Remove from heat and stir in vanilla, flour and chopped pecans. Drop by spoonfuls onto ungreased baking sheets. Press a pecan half into the center of each cookie and bake about 7 minutes. Do not overbake. Remove cookies to wire racks to cool completely.
My Favorite Molasses Cookies - love these
2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1/4 tsp. salt
1 cup sugar
3/4 cup shortening
1 egg
1/4 cup molasses
Sugar for rolling cookies into
Into a bowl combine flour, baking powder, baking soda, spices and salt. Into a large bowl of electric mixer beat 1 cup sugar with shortening until combines. Beat in molasses, then egg then add flour mixture beating to combine and scraping down sides. Shape dough into 1-inch balls and roll in sugar, spacing 2-inches apart onto baking sheets. Bake in a 375 degree oven for 8 to 10 minutes. Cool on baking sheets for 1 minutes, then transfer to cooling racks.
Chocolate Cherry Biscotti
2/3 cup sugar
1/2 cup butter, soft
1/3 cup unsweetened cocoa powder, good quality
2 tsp. baking powder
2 eggs
2 cups all purpose flour
1/2 cup semisweet chocolate chips
2/3 cup dried cherries, rough chopped
Lightly grease a large baking sheet. In a bowl of electric mixer beat butter until fluffy. Add sugar, cocoa powder and baking powder. Beat to combine and then beat in eggs. Beat in as much flour as you can with mixer and stir in reaming flour. Stir in chocolate pieces and cranberries. Divide dough in half. Shape into 9-inch logs, place on baking sheet and flatten logs slightly until about 2-inches wide. Bake in 375 degree oven for about 20 minutes or until wooden pick comes out clean. Cook on baking sheet for 1 hour. Using a sharp serrated knife cut each roll diagonally into 1/2-inch slices. place slices, cut sides down onto baking sheet and bake in 325 degree oven for 8 minutes. Turn slices over and bake another 7 minutes until dry and crisp. Note: you can also dip a portion of the cooled biscotti into melted white or dark chocolate if desired.
2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1/4 tsp. salt
1 cup sugar
3/4 cup shortening
1 egg
1/4 cup molasses
Sugar for rolling cookies into
Into a bowl combine flour, baking powder, baking soda, spices and salt. Into a large bowl of electric mixer beat 1 cup sugar with shortening until combines. Beat in molasses, then egg then add flour mixture beating to combine and scraping down sides. Shape dough into 1-inch balls and roll in sugar, spacing 2-inches apart onto baking sheets. Bake in a 375 degree oven for 8 to 10 minutes. Cool on baking sheets for 1 minutes, then transfer to cooling racks.
Chocolate Cherry Biscotti
2/3 cup sugar
1/2 cup butter, soft
1/3 cup unsweetened cocoa powder, good quality
2 tsp. baking powder
2 eggs
2 cups all purpose flour
1/2 cup semisweet chocolate chips
2/3 cup dried cherries, rough chopped
Lightly grease a large baking sheet. In a bowl of electric mixer beat butter until fluffy. Add sugar, cocoa powder and baking powder. Beat to combine and then beat in eggs. Beat in as much flour as you can with mixer and stir in reaming flour. Stir in chocolate pieces and cranberries. Divide dough in half. Shape into 9-inch logs, place on baking sheet and flatten logs slightly until about 2-inches wide. Bake in 375 degree oven for about 20 minutes or until wooden pick comes out clean. Cook on baking sheet for 1 hour. Using a sharp serrated knife cut each roll diagonally into 1/2-inch slices. place slices, cut sides down onto baking sheet and bake in 325 degree oven for 8 minutes. Turn slices over and bake another 7 minutes until dry and crisp. Note: you can also dip a portion of the cooled biscotti into melted white or dark chocolate if desired.
Lemon Cookies - one of my very favorites
1/2 cup butter, soft
1 cup sugar
1/2 tsp. pure vanilla extract
1 egg
1 1/2 tsp. lemon zest
1 Tbl. fresh lemon zest
pinch of salt
1 1/2 cups all purpose flour
1/4 tsp. baking powder
1/8 tsp. baking soda
1 cup powdered sugar, sifted
Preheat oven to 350 degrees. Lightly grease baking sheets with cooking spray. Into a large bowl of electric mixer cream butter and sugar together until light and fluffy. Add egg, vanilla, zest and juice to combine. Into a small bowl add flour, baking powder, baking soda and stir to combine. Stir in dry ingredients until combined. Pour powdered sugar onto a large plate. Roll a teaspoonful full of dough into a ball, then roll in powdered sugar. Place on baking sheet and repeat with remaining dough. Bake for about 9-11 minutes or until just lightly brown. Remove and cool on baking sheets about 3 minutes before removing to cooling racks. Note; if desired you can make a powdered sugar lemon glaze to drizzle over tops of cookies.
Fruit Cookies - a friend sent me these cookies she tried from Ina Garten's site and she said they were really good. I made a batch and yes, they are delicious filled with all that wonderful dried fruit
1/2 lb. dried figs, stems snipped off and coarsely chopped
1/4 lb. raisins
1/4 cup candied cherries, coarsely chopped
1/4 cup dried apricots, coarsely chopped
1 Tbl. honey
Fruit Cookies - a friend sent me these cookies she tried from Ina Garten's site and she said they were really good. I made a batch and yes, they are delicious filled with all that wonderful dried fruit
1/2 lb. dried figs, stems snipped off and coarsely chopped
1/4 lb. raisins
1/4 cup candied cherries, coarsely chopped
1/4 cup dried apricots, coarsely chopped
1 Tbl. honey
2 Tbl. dry sherry
1 Tbl. fresh lemon juice
3/4 cup pecans, chopped
pinch of salt
2 sticks butter, soft
1/2 tsp. ground cloves
1/2 cup sugar
1/3 cup light brown sugar, packed
1 extra large egg
2 2/3 cup all purpose flour
Into a bowl combine figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans and pinch of salt. Cover with plastic wrap and allow to sit overnight at room temp. Into a bowl of electric mixer cream butter, cloves, sugar and brown sugar about 3 minutes. With mixer on low add egg and blend. With mixer on low add flour and salt to combine. Do not overmix. Add the fruits and nuts including any liquid that has accumulated. Divide dough in half and place each half on the long edge of a 12x18 piece of parchment or waxed paper. Roll each half into a log about 1 3/4-inch thick making an 18-inch long roll. Refrigerate over night until firm. Preheat oven to 350 degrees. With a sharp knife cut the logs into 1/2-inch slices and place 1/2 inch apart on ungreased baking sheets, baking for 15 to 20 minutes until lightly golden. Remove to cooling racks.
Orange Cranberry White Chocolate (a favorite I used to make for my mom)
1/2 cup sugar
1/2 cup brown sugar, packed
1/4 cup butter, soft
1 egg
3 Tbl. orange juice
1/2 tsp. orange extract
1 tsp. orange zest
1 1/2 cups all purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
2 cups white chocolate chips
1 cup dried cranberries
Preheat oven to 375 and lightly grease baking sheets. In a bowl of electric mixer cream butter and sugars. Stir in egg, orange juice, extract and zest. Sift the flour, baking powder, baking soda and salt and mix into the wet ingredients. Stir in dried cranberries and white chocolate chips. Drop by spoonfuls onto baking sheet 2-inches apart and bake 10 to 12 minutes. Cool on baking sheets 5 minutes before removing to cooling racks.
"Think what a better world it would be if we all, the whole world, had cookies and milk
about three o'clock every afternoon and then day down on our blankets for a nap." - Barbara Jordan
Gingersnaps - a favorite of mine
1 1/4 cups sugar
3/4 cup butter, soft
1/3 cup molasses
1 egg
2 1/4 cups all purpose flour
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
Into a large bowl of electric mixer beat butter and 1 cup of sugar until creamy scraping bowl. Add molasses and egg and beat to combine. Add flour, baking soda, cinnamon and ginger, beating on low to combine. Cover and refrigerate 30 minutes. Preheat oven to 350 degrees. Shape dough into 1-inch balls and roll in remaining sugar. Place 2-inches apart onto ungreased baking sheets. Bake 8-11 minutes or until lightly browned. Remove to cooling racks.
Surprise Cookies
1/2 cup butter
1/2 cup sugar
1/2 cup dark brown sugar, packed
1 egg
1 tsp. pure vanilla extract
1 1/4 cup all purpose flour
3/4 cup old fashioned rolled oats
1/4 tsp. salt
1/2 tsp. baking powder
12 caramels (unwrap)
12 tsp. peanut butter (don't use the natural type)
Preheat oven to 350 degrees. Into a small saucepan melt butter on medium low to a golden brown color, don't burn and then remove from heat. Into a large bowl mix sugar, egg and vanilla, then mix in browned butter. Mix in oats, flour, salt and baking powder. Refrigerate dough 20 minutes. Remove dough from refrigerator and roll into 12 balls. Place each cookie onto parchment lined baking sheet 2-inches apart. Push a caramel into the center of each cookie ball. You might need to form the sides of the cookies to comer the caramel. Dollop a tsp. of peanut butter on top of each caramel. See I told you there was a surprise! Bake about 12 to 14 minutes or until cookies are golden. Allow cookies to cool about 15 minutes and if you have any left store in air tight container. I would make a few batches of these, they go fast.
Delicious Pumpkin Cookies
1 cup butter
1/2 cup pumpkin puree (use the puree, not pie filling)
1 cup sugar
2/3 cup powdered sugar
1 tsp. pure vanilla extract
2 eggs
4 cups all purpose flour
1/4 tsp. baking soda
1/4 tsp. cream of tartar
1/2 tsp. salt
2 1/2 tsp. pumpkin pie spice
Frosting
1/4 cup butter, soft
1 package cream cheese, soft
6 Tbl. sour cream
5 cups powdered sugar
Into a large bowl of electric mixer beat butter, until fluffy, add sugar and beat, next add pumpkin, powdered sugar, vanilla and eggs beating until smooth. In another bowl whisk flour, baking soda, cream of tartar, salt and pumpkin pie spice. Mix dry ingredients into wet until well combined. Wrap dough in plastic wrap and chill for 30 minutes. Preheat oven to 350 degrees and lightly grease a baking sheet. Roll dough into 2-inch balls and place on baking sheets. With the bottom of a glass flatten the dough into 1/2 inch thickness. Bake for about 10 to 14 minutes, remove from oven and allow to cool on baking sheets. Frosting; into a bowl of electric mixer, beat butter and cream cheese until fluffy, add sour cream and then incorporate powdered sugar. Frost the cooled cookies.
Mocha Crescent Cookies
1 cup butter, soft
1 tsp. instant espresso
1 Tbl. warm water
2/3 cup powdered sugar
2 cups all purpose flour
1/4 tsp. salt
1/2 cup English toffee bits
1 cup semi-sweet chocolate chips (good quality)
Preheat oven to 325 degrees. Dissolve espresso into warm water in a small bowl. Combine into a large mixing bowl the dissolved espresso, butter and powdered sugar beating until creamy, scraping sides of bowl. Reduce speed to low and add flour and salt beating to combine. Stir in toffee bits. Shape teaspoonfuls into crescents and place 1-inch apart onto ungreased baking sheets. Bake 13 to 17 minutes. Let stand 1 minuet before removing to cooling racks. In a double boiler melt chocolate chips until smooth, then dip the end of each cookie into chocolate.
Butterscotch Refrigerator Cookies
1 cup butterscotch chips (good quality)
2 3/4 cups all purpose flour
1/2 tsp. baking soda
1 cup butter, soft
1/2 cup sugar
1/2 cup brown sugar, packed
1 egg
1/2 cup pecans, chopped
Over a double boiler melt chips stirring to melt. Place melted chips into a bowl and add all remaining ingredients beating to combine. Stir in pecans. Divide dough in half an shape into 1/2-inch logs, wrap in plastic wrap and refrigerate about 2 hours or until firm. Preheat oven to 400 degrees. With a sharp knife slice into 1/4-inch slices and place 1-inch apart onto ungreased baking sheets. Bake 5 to 7 minuets, cool on baking sheets 1 minute then remove to cooling racks.
Raspberry Cookies - my favorite cookie....love these
1/3 cup butter, soft
1 cup sugar
1/3 cup oil
1 Tbl. half and half
1 tsp. pure almond extract
1 1/2 cups all purpose flour
1 1/2 tsp. baking soda
1/4 tsp. salt
1 cup raspberry jam, good quality
1/4 cup slivered almonds, chopped
1/2 cup white chocolate, melted
Preheat oven to 375 degrees. Into a bowl combine flour, baking soda and salt. Into a large bowl of electric mixer cream butter and sugar. Mix in oil, half and half and almond extract. Drop by spoonfuls onto greased baking sheet and then with your thumb add indentation in middle of each cookie. Bake about 10 minutes or until they turn lightly brown. Remove and allow to cool before removing from baking sheets. Fill with some raspberry jam and sprinkle on some chopped almonds. Drizzle with a touch of melted white chocolate.
Apricot Cookie Bars (my husband loves these)
Filling
2 cups dried apricots (good quality)
1/2 cup sugar
2 1/2 cups water
Dough
2 cups all purpose flour
1/2 cup powdered sugar
1/4 tsp. salt
1/2 cup butter, cut into pieces
1/4 cup shortening
Topping
1 can (8 oz.) almond paste, crumbled
3/4 cup sugar
1/2 cup butter, soft
3 eggs
1/3 cup all purpose flour
1/4 tsp. salt
2 Tbl. powdered sugar
Filling; into a saucepan heat apricots, sugar and water to boiling. Reduce heat to cook uncovered 20 minutes or until tender. Remove from heat and with a potato masher mash apricots with liquid until mixture becomes a thick paste. Cool completely. Dough; preheat oven to 350 degrees, into a bowl combine flour, sugar and salt. With a pastry blender cut in butter and shortening until mixture resembles coarse crumbs. Sprinkle 3 to 4 Tbl. ice water, 1 Tbl. at a time into flour mixture mixing lightly with fork after each addition until dough is just moist enough to hold together. Press dough evenly into bottom of ungreased 151/2 x 101/2 jelly roll pan. Bake for 25 to 30 minutes or until lightly golden brown. Cool completely. Topping; into a food processor pulse almond paste, sugar and butter until crumbly. Add eggs and pulse until smooth scraping sides of bowl. Add flour, vanilla and salt and pulse to combine. Spread filling evenly over pastry. Pour topping evenly over filling and bake for 40 to 45 minutes or until golden brown. Cool completely in pan. Sprinkle top of squares with powdered sugar and cut into bars.
Old Fashioned Fruit Drops - my mom Dorothy's recipe
2 1/2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 sticks butter, soft
3/4 cup sugar
1/2 cup dark brown sugar, packed
1 tsp. pure vanilla extract
3 eggs
2 cups rice krispies cereal
1 cup pecans, lightly toasted and coarsely chopped
1/2 cup red candied cherries, coarsely chopped
1/2 cup green candied cherries, coarsely chopped
1/2 cup glazed candied pineapple, coarsely chopped
1 1/2 cups white chocolate chips, good quality
Preheat oven to 350 degrees. Grease large baking sheets. Into a bowl combine flour, baking soda and salt. Into a bowl of electric mixer beat butter and sugars until creamy, scraping bowl. Beat in vanilla and eggs and on low speed add flour mixture beating to combine. With a heavy wooden spoon mix in cereal, nuts, candied fruit and 1 cup white chocolate chips. Drop by spoonfuls 1-inch apart onto baking sheet. Bake 10 to 11 minutes then transfer to cooing racks to cool. Into a double boiler add remaining chips and melt until smooth, stirring occasionally. Drizzle chocolate over cookies.
Delicious Pumpkin Cookies
1 cup butter
1/2 cup pumpkin puree (use the puree, not pie filling)
1 cup sugar
2/3 cup powdered sugar
1 tsp. pure vanilla extract
2 eggs
4 cups all purpose flour
1/4 tsp. baking soda
1/4 tsp. cream of tartar
1/2 tsp. salt
2 1/2 tsp. pumpkin pie spice
Frosting
1/4 cup butter, soft
1 package cream cheese, soft
6 Tbl. sour cream
5 cups powdered sugar
Into a large bowl of electric mixer beat butter, until fluffy, add sugar and beat, next add pumpkin, powdered sugar, vanilla and eggs beating until smooth. In another bowl whisk flour, baking soda, cream of tartar, salt and pumpkin pie spice. Mix dry ingredients into wet until well combined. Wrap dough in plastic wrap and chill for 30 minutes. Preheat oven to 350 degrees and lightly grease a baking sheet. Roll dough into 2-inch balls and place on baking sheets. With the bottom of a glass flatten the dough into 1/2 inch thickness. Bake for about 10 to 14 minutes, remove from oven and allow to cool on baking sheets. Frosting; into a bowl of electric mixer, beat butter and cream cheese until fluffy, add sour cream and then incorporate powdered sugar. Frost the cooled cookies.
Mocha Crescent Cookies
1 cup butter, soft
1 tsp. instant espresso
1 Tbl. warm water
2/3 cup powdered sugar
2 cups all purpose flour
1/4 tsp. salt
1/2 cup English toffee bits
1 cup semi-sweet chocolate chips (good quality)
Preheat oven to 325 degrees. Dissolve espresso into warm water in a small bowl. Combine into a large mixing bowl the dissolved espresso, butter and powdered sugar beating until creamy, scraping sides of bowl. Reduce speed to low and add flour and salt beating to combine. Stir in toffee bits. Shape teaspoonfuls into crescents and place 1-inch apart onto ungreased baking sheets. Bake 13 to 17 minutes. Let stand 1 minuet before removing to cooling racks. In a double boiler melt chocolate chips until smooth, then dip the end of each cookie into chocolate.
Butterscotch Refrigerator Cookies
1 cup butterscotch chips (good quality)
2 3/4 cups all purpose flour
1/2 tsp. baking soda
1 cup butter, soft
1/2 cup sugar
1/2 cup brown sugar, packed
1 egg
1/2 cup pecans, chopped
Over a double boiler melt chips stirring to melt. Place melted chips into a bowl and add all remaining ingredients beating to combine. Stir in pecans. Divide dough in half an shape into 1/2-inch logs, wrap in plastic wrap and refrigerate about 2 hours or until firm. Preheat oven to 400 degrees. With a sharp knife slice into 1/4-inch slices and place 1-inch apart onto ungreased baking sheets. Bake 5 to 7 minuets, cool on baking sheets 1 minute then remove to cooling racks.
Raspberry Cookies - my favorite cookie....love these
1/3 cup butter, soft
1 cup sugar
1/3 cup oil
1 Tbl. half and half
1 tsp. pure almond extract
1 1/2 cups all purpose flour
1 1/2 tsp. baking soda
1/4 tsp. salt
1 cup raspberry jam, good quality
1/4 cup slivered almonds, chopped
1/2 cup white chocolate, melted
Preheat oven to 375 degrees. Into a bowl combine flour, baking soda and salt. Into a large bowl of electric mixer cream butter and sugar. Mix in oil, half and half and almond extract. Drop by spoonfuls onto greased baking sheet and then with your thumb add indentation in middle of each cookie. Bake about 10 minutes or until they turn lightly brown. Remove and allow to cool before removing from baking sheets. Fill with some raspberry jam and sprinkle on some chopped almonds. Drizzle with a touch of melted white chocolate.
Apricot Cookie Bars (my husband loves these)
Filling
2 cups dried apricots (good quality)
1/2 cup sugar
2 1/2 cups water
Dough
2 cups all purpose flour
1/2 cup powdered sugar
1/4 tsp. salt
1/2 cup butter, cut into pieces
1/4 cup shortening
Topping
1 can (8 oz.) almond paste, crumbled
3/4 cup sugar
1/2 cup butter, soft
3 eggs
1/3 cup all purpose flour
1/4 tsp. salt
2 Tbl. powdered sugar
Filling; into a saucepan heat apricots, sugar and water to boiling. Reduce heat to cook uncovered 20 minutes or until tender. Remove from heat and with a potato masher mash apricots with liquid until mixture becomes a thick paste. Cool completely. Dough; preheat oven to 350 degrees, into a bowl combine flour, sugar and salt. With a pastry blender cut in butter and shortening until mixture resembles coarse crumbs. Sprinkle 3 to 4 Tbl. ice water, 1 Tbl. at a time into flour mixture mixing lightly with fork after each addition until dough is just moist enough to hold together. Press dough evenly into bottom of ungreased 151/2 x 101/2 jelly roll pan. Bake for 25 to 30 minutes or until lightly golden brown. Cool completely. Topping; into a food processor pulse almond paste, sugar and butter until crumbly. Add eggs and pulse until smooth scraping sides of bowl. Add flour, vanilla and salt and pulse to combine. Spread filling evenly over pastry. Pour topping evenly over filling and bake for 40 to 45 minutes or until golden brown. Cool completely in pan. Sprinkle top of squares with powdered sugar and cut into bars.
Old Fashioned Fruit Drops - my mom Dorothy's recipe
2 1/2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 sticks butter, soft
3/4 cup sugar
1/2 cup dark brown sugar, packed
1 tsp. pure vanilla extract
3 eggs
2 cups rice krispies cereal
1 cup pecans, lightly toasted and coarsely chopped
1/2 cup red candied cherries, coarsely chopped
1/2 cup green candied cherries, coarsely chopped
1/2 cup glazed candied pineapple, coarsely chopped
1 1/2 cups white chocolate chips, good quality
Preheat oven to 350 degrees. Grease large baking sheets. Into a bowl combine flour, baking soda and salt. Into a bowl of electric mixer beat butter and sugars until creamy, scraping bowl. Beat in vanilla and eggs and on low speed add flour mixture beating to combine. With a heavy wooden spoon mix in cereal, nuts, candied fruit and 1 cup white chocolate chips. Drop by spoonfuls 1-inch apart onto baking sheet. Bake 10 to 11 minutes then transfer to cooing racks to cool. Into a double boiler add remaining chips and melt until smooth, stirring occasionally. Drizzle chocolate over cookies.
Old Fashioned Oatmeal Raisin
1 cup butter, soft
1 cup brown sugar, packed
3/4 cup sugar
1 tsp. baking soda
2 eggs
1 tsp. pure vanilla extract
2 cups all purpose flour
2 cups rolled oats
1 cup raisins
1 cup macadamia nuts, rough chopped (optional)
Preheat oven to 350 degrees. Into a bowl of electric mixer beat butter until fluffy, add sugars and baking soda; beating until combined. Beat in eggs and vanilla. Beat in flour and then stir in oats, raisins and nuts. Drop by rounded spoonfuls 2-inches apart onto ungreased baking sheets. Bake for about 12 minutes. Remove to cooling rack cool 1 minute then remove to rack to cool.
Marmalade and Almond Fruit Bars - so good
Crust
1 1/2 cups all purpose flour
1/2 cup butter, soft
1/4 cup sugar
Topping
1 (7 oz.) tube almond paste
1/2 cup all purpose flour
1/4 cup sugar
1/4 cup butter, cold and cut into pieces
1 (12 oz.) jar orange marmalade (good quality)
1/2 cup sliced almonds, lightly toasted
Glaze
1 cup powdered sugar
2 Tbl. milk
1 tsp. finely minced orange zest
Preheat oven to 350 degrees. Into a bowl of electric mixer combine all crust ingredients and beat on low until mixture resembles coarse crumbs. Press this mixture onto bottom of ungreased 13x9-inch baking pan. Bake 14 to 16 minutes. Remove to cooling rack. In the small bowl add almond paste and 1/2 cup flour and 1/4 cup sugar, cut in 1/4 cup butter with pastry blend until coarse crumbs; set aside. Spoon orange marmalade over hot baked crust and them sprinkle almond paste mixture over marmalade. Sprinkle on sliced almonds and bake 20 to 25 minutes or until lightly golden brown. Cool completely. Place powdered sugar and zest into a bowl and mix in enough milk for glazing consistency. Drizzle over cooled bars and cut into bars.
Marmalade and Almond Fruit Bars - so good
Crust
1 1/2 cups all purpose flour
1/2 cup butter, soft
1/4 cup sugar
Topping
1 (7 oz.) tube almond paste
1/2 cup all purpose flour
1/4 cup sugar
1/4 cup butter, cold and cut into pieces
1 (12 oz.) jar orange marmalade (good quality)
1/2 cup sliced almonds, lightly toasted
Glaze
1 cup powdered sugar
2 Tbl. milk
1 tsp. finely minced orange zest
Preheat oven to 350 degrees. Into a bowl of electric mixer combine all crust ingredients and beat on low until mixture resembles coarse crumbs. Press this mixture onto bottom of ungreased 13x9-inch baking pan. Bake 14 to 16 minutes. Remove to cooling rack. In the small bowl add almond paste and 1/2 cup flour and 1/4 cup sugar, cut in 1/4 cup butter with pastry blend until coarse crumbs; set aside. Spoon orange marmalade over hot baked crust and them sprinkle almond paste mixture over marmalade. Sprinkle on sliced almonds and bake 20 to 25 minutes or until lightly golden brown. Cool completely. Place powdered sugar and zest into a bowl and mix in enough milk for glazing consistency. Drizzle over cooled bars and cut into bars.
Snickerdoodles (who doesn't love these old fashioned cookies!)
1/2 cup butter, soft
1 cup sugar
1/4 tsp. baking soda
1/4 tsp. cream of tartar
1 egg
1 tsp. pure vanilla extract
1 1/2 cups all purpose flour
Topping
1/4 cup sugar
3 tsp. ground cinnamon
Into a bowl of electric mixer beat butter until fluffy, add sugar, baking soda and cream of tartar, beating to combine. Beat in egg and vanilla, the beat in flour. Cover and chill 1 hour in refrigerator. Topping; in a small bowl combine sugar and cinnamon. Shape dough into 1-inch balls and roll in topping mixture. Preheat oven to 375 degrees. Place 2-inches apart onto ungreased baking sheets and bake for 10 to 12 minutes. Transfer to cooling racks.
Pina Colada Bars - like a vacation in a cookie
Crust
1 cup all purpose flour
1/2 cup butter, soft
2 Tbl. sugar
Filling
1/2 cup brown sugar, packed
2 eggs
1/2 tsp. salt
1 tsp. rum extract
1 cup sweetened flaked coconut
1/2 cup macadamia nuts, chopped
1 (8 oz.) can crushed pineapple in juice, well drained and juice reserved
Glaze
1 cup powdered sugar, sifted
1 tsp. rum extract
4 to 6 tsp. of reserved pineapple juice
Heat oven to 350 degrees. Into a bowl combine flour, sugar and butter. Beat on low until mixture resembles coarse crumbs. Press onto bottom of ungreased 8-inch square baking pan. Bake about 12 to 17 minutes. Into a bowl of electric mixer combine brown sugar, eggs, salt and rum extract. Beat on medium until well combined. Stir in coconut, nuts and pineapple. Spread over hot baked crust. Bake for 25 to 30 minutes until filling is set, cool completely. Combine glaze mixture adding just enough pineapple juice for desired glazing consistency. Drizzle over cooled bars and cut into bars.
Pina Colada Bars - like a vacation in a cookie
Crust
1 cup all purpose flour
1/2 cup butter, soft
2 Tbl. sugar
Filling
1/2 cup brown sugar, packed
2 eggs
1/2 tsp. salt
1 tsp. rum extract
1 cup sweetened flaked coconut
1/2 cup macadamia nuts, chopped
1 (8 oz.) can crushed pineapple in juice, well drained and juice reserved
Glaze
1 cup powdered sugar, sifted
1 tsp. rum extract
4 to 6 tsp. of reserved pineapple juice
Heat oven to 350 degrees. Into a bowl combine flour, sugar and butter. Beat on low until mixture resembles coarse crumbs. Press onto bottom of ungreased 8-inch square baking pan. Bake about 12 to 17 minutes. Into a bowl of electric mixer combine brown sugar, eggs, salt and rum extract. Beat on medium until well combined. Stir in coconut, nuts and pineapple. Spread over hot baked crust. Bake for 25 to 30 minutes until filling is set, cool completely. Combine glaze mixture adding just enough pineapple juice for desired glazing consistency. Drizzle over cooled bars and cut into bars.
Fudge White and Dark Chocolate Cookies
3 cups semisweet chocolate chips
1 cup white chocolate chips
4 oz. unsweetened chocolate
1/4 cup butter
1/2 cup all purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
4 eggs
1 1/3 cups sugar
3 cups pecans, rough chopped and lightly toasted
White chocolate, melted
Preheat oven to 350 degrees. Lightly grease large baking sheets. Into a heavy saucepan heat 2 cups semisweet chocolate pieces, the unsweetened chocolate and the butter until melted stirring occasionally. Cool slightly. Mix in the flour, baking powder and salt. Add eggs, sugar and vanilla to chocolate mixture and beat with electric mixer. Add flour mixture and beat on low to combine, stir in remaining chocolate chips and nuts. Using 1/4 cup of the dough for each cookies drop the dough 3-inches apart on lightly greased baking sheets and flatten slightly. Bake for about 12 to 15 minutes or until edges are firm and surface is dull and cracked. Remove from oven and let stand 2 minutes on baking sheets, then remove to cooling racks. Drizzle cooked with melted white chocolate.
Someone once said, "A balanced diet is a cookie in each hand."
1 cup pecans
1 3/4 cup powdered sugar
2 sticks butter, cold and cut up into pieces
1 tsp. pure vanilla extract
1 3/4 cups all purpose flour
1/3 cup unsweetened cocoa (good quality)
1/3 cup semisweet chocolate chips
Preheat oven to 325 degrees. In food processor pulse pecans with 1/2 cup powdered sugar until pecans are finely ground. Add butter and vanilla and process until smooth, scraping down sides. Add flour and cocoa and pulse to combine. Add chips and pulse until combined. With floured hands shape dough into 1-inch balls and place 1-inch apart onto ungreased baking sheets. Bake for about 16 to 18 minutes. Transfer to wire racks to cool. Sift remaining powdered sugar and place into a large bowl. While cookies are still warm roll in powdered sugar and return to wire rack to cool. When cool roll cookies again in powdered sugar.
Regelach - for my friend Lisa E. who loves regelach, as much as I do and all our trips to DZ Akins. What is not to love they are so good! For anyone who has never been to DZ Akins in San Diego, you must, must go. Every time Jerry and I fly back to San Diego and rent our car it's the first place we stop....I'm serious! When I first moved to San Diego back in 1979 and met Lisa she got me hooked on DZ.
Pastry
2 cups all purpose flour
3 Tbl. sugar
1/4 tsp. salt
1 cup butter, cold
2 (3 oz.) packages cream cheese
1/3 cup sour cream (not light)
Filling
3/4 cup blanched almonds, finely chopped
1/3 cup sugar
1 Tbl. butter, soft
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Glaze
1 egg white, beaten
Freshly ground nutmeg
In a bowl combine flour, 3 Tbl. sugar and salt, cut in 1 cup butter with pastry blender to coarse crumbs. Cut in cream cheese until well mixed. Stir in sour cream until mixture forms soft dough. Form into a ball, cover and refrigerate 4 hours. Filling; combine all filling ingredients into a bowl and set aside. Remove dough from refrigerator and soften slightly at room temp. about 15 minutes. Preheat oven to 350 degrees. Divide dough into 4 pieces and form each into a ball. Place 1 ball on lightly floured work surface and flatten slightly. Roll into a 9-inch circle about 1/8-inch thick. Sprinkle with about 1/4 cup of filling over dough and gently press into dough. Cut circle into 12 wedges with large sharp knife. Roll up each wedge tightly from wide end to point, like a crescent. Repeat with remaining pastry balls. Place crescents point side down 1-inch apart onto greased baking sheets, curving slightly. Glaze; brush each crescent with beaten egg white and sprinkle lightly with nutmeg. Bake 22 to 25 minutes. Remove to cooling racks.
Cathedral Windows - even these aren't really a cookie they are so fun to make, especially during Christmas. I know I have posted this recipe before. My mom always made these at Christmas and I still continue too.
1/4 lb. butter
1 (12 oz.) package semi-sweet chocolate chips
1 cup walnuts, chopped
9 cups colored mini-marshmallows
4 cups sweetened flaked coconut
First; tear off some waxed paper into large pieces (2) and place onto work surface. Divide the coconut generously onto each sheet. Into a double boiler add butter and chocolate chips and cook over low stirring occasionally until melted and smooth. Cool slightly. Into a large bowl add marshmallows and nuts and stir in chocolate. Divide the melted chocolate mixture onto the sheets of paper and roll up into logs coating all the chocolate mixture with coconut and refrigerate overnight until firm. Remove from refrigerator and unwrap, with a very sharp serrated knife slice candy into 1/2-inch slices.
Pecan Cookies
2 cups all purpose flour
1/4 tsp. salt
2 sticks butter, soft
1/2 cup powdered sugar
1/2 cup sugar
1 tsp. pure vanilla extract
1 cup pecans, chopped and lightly toasted
Preheat oven to 350 degrees. Into a small bowl whisk flour and salt. Into a bowl of electric mixer beat butter until fluffy, add sugar and beat again. Beat in vanilla and lower speed and add flour mixture, dough will be crumbly. Mix in pecans. Roll dough into balls and place on parchment lined baking sheets 1-inches apart. Bake about 18 to 20 minutes. Cool slightly on baking sheets and transfer to wire racks to cool.
Chocolate Macaroons
5 cups sweetened shredded coconut
4 large egg whites
2/3 cups sugar
1/3 cup all purpose flour
1/4 tsp. salt
1/2 tsp. pure vanilla extract
6 oz. bittersweet chocolate, melted
Preheat oven to 325 degrees. Into a bowl combine coconut, egg whites, sugar, flour, salt and vanilla. Drop onto tablespoonfuls onto parchment lined baking sheets spacing 1-inch apart. Bake about 25 to 30 minutes. Cool slightly on baking sheets then transfer to cool racks to cool complete. When cooled, dip the bottom of each macaroon into the chocolate and place onto parchment lined baking sheets. Refrigerate until firm about 30 minutes. Store in airtight container.
Key Lime Shortbread - mmmmm
1 1/2 cups all purpose flour
1/2 cup powdered sugar
1/2 cup cornstarch
1 cup butter, soft
1 Tbl. fresh key lime juice (can't find use regular lime juice)
2 tsp. key lime zest
Glaze
1 1/4 cups powdered sugar, sifted
1 tsp. lime zest
2 to 3 Tbl. lime juice
Preheat oven to 350 degrees. Into a bowl combine flour, powdered sugar and cornstarch. Into a bowl of electric mixer beat butter until creamy. Add flour and all remaining cookie ingredients beating on low to combine. Shape into a 2 (10-inch logs) and wrap in plastic wrap refrigerating 2 hours. Remove from refrigerator and with a sharp knife slice into 1/4 to 1/2-inch slices. Place 1-inch apart onto ungreased baking sheets. Bake 9-11 minutes or until just lightly browned. Cool 1 minute on baking sheets and remove to cooling rack. Cool completely. Glaze; place powdered sugar and 1 tsp. lime zest into bowl. Gradually add enough lime juice to desired glazing consistency. Drizzle over cookies and let stand until glaze is hardened.
Chocolate Orange Balls - no bake
1 (9 oz.) box vanilla wafers
2 1/4 cups powdered sugar
1/4 cup unsweetened cocoa powder
1/3 cup orange juice concentrate
1/4 cup light corn syrup
1 1/2 cups pecans
1 1/4 cups sugar
1 1/2 cups butter, soft
1 Tbl. pure vanilla extract
2 cups all purpose flour
1 tsp. baking soda
1/4 tsp. salt
2 cups quick cooking oats
2 cups macadamia nuts, chopped
1 cup sweetened flaked coconut
Into a large bowl of electric mixer beat butter and sugar until fluffy. Stir in vanilla. Into another bowl whisk flour, baking soda and salt and stir into butter mixture. Stir in oats, macadamia nuts and coconut. Divide dough into 3 portions and roll each into a log 2 1/2 inches in diameter. Wrap each log in plastic wrap and place in refrigerator 2 hours. Preheat oven to 325 degrees. Grease baking sheets and remove dough from refrigerator slicing into 1/4-inch rounds, placing 1-inch apart on baking sheets. Bake for 12 to 15 minutes. Cool 1 minute on baking sheet and remove to cooking racks.
Peppermint Pinwheels - love these
2 cups all purpose flour, sifted
1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup butter, soft
3/4 cup sugar
1 egg yolk
1 tsp. pure vanilla extract
1/2 tsp. mint extract
red food coloring
15 peppermint candies, crushed
Into a large bowl of electric mixer beat butter and sugar until creamy. Beat in egg yolk and vanilla. In smaller bowl stir together flour, baking powder and salt. Blend flour mixture into butter mixture for a smooth dough. Divide dough into two equal portions and set aside one half of dough. To the other add the peppermint extract and some red food coloring to turn dough a dark pink. Roll out each color of dough between sheets of wax paper into a 16x10 rectangle. Remove top sheet of wax paper from pink dough and place white dough on top; peel off paper and roll up dough tightly jelly-roll fashion. Wrap in wax paper and chill several hours until very firm. Preheat oven to 350 degrees. Unwrap dough and cut with a very sharp knife into 1/4-inch thick slices. Place onto ungreased baking sheets ad sprinkle each cookie with some of the crushed peppermint candy. Bake about 10 minutes or until cookies are firm, but not browned. Remove to wire racks to cool completely.
Old Fashioned Apple Cookies
1/2 cup butter, soft
2/3 cup sugar
Key Lime Shortbread - mmmmm
1 1/2 cups all purpose flour
1/2 cup powdered sugar
1/2 cup cornstarch
1 cup butter, soft
1 Tbl. fresh key lime juice (can't find use regular lime juice)
2 tsp. key lime zest
Glaze
1 1/4 cups powdered sugar, sifted
1 tsp. lime zest
2 to 3 Tbl. lime juice
Preheat oven to 350 degrees. Into a bowl combine flour, powdered sugar and cornstarch. Into a bowl of electric mixer beat butter until creamy. Add flour and all remaining cookie ingredients beating on low to combine. Shape into a 2 (10-inch logs) and wrap in plastic wrap refrigerating 2 hours. Remove from refrigerator and with a sharp knife slice into 1/4 to 1/2-inch slices. Place 1-inch apart onto ungreased baking sheets. Bake 9-11 minutes or until just lightly browned. Cool 1 minute on baking sheets and remove to cooling rack. Cool completely. Glaze; place powdered sugar and 1 tsp. lime zest into bowl. Gradually add enough lime juice to desired glazing consistency. Drizzle over cookies and let stand until glaze is hardened.
Chocolate Orange Balls - no bake
1 (9 oz.) box vanilla wafers
2 1/4 cups powdered sugar
1/4 cup unsweetened cocoa powder
1/3 cup orange juice concentrate
1/4 cup light corn syrup
1 1/2 cups pecans
Into a food processor combine vanilla wafers, 2 cups powdered sugar, cocoa powder,orange juice concentrate and corn syrup. Process until the cookies are ground to crumbs and mixture in well blended. Add the pecans and pulse until finely chopped. Transfer to bowl and form into 1-inch balls. Roll balls in remaining powdered sugar to coat. Stir in airtight container in refrigerator for up to 1 month.
Macadamia Cookies
Oatmeal Butterscotch Cookies
1/2 cup vegetable oil
1/2 cup butter, soft
1 cup light brown sugar, packed
1 cup sugar
2 eggs
1 tsp. pure vanilla extract
2 tsp. pumpkin pie spice
1 tsp. baking soda
1 tsp. baking powder
2 cups all purpose flour
2 cups regular rolled oats
1 cup pecans, chopped
2 1/2 cups butterscotch chips, good quality
Preheat oven to 350 degrees. Into a bowl of eclectic mixer beat oil, butter and sugars on medium until light and fluffy. Add the eggs beating well after each addition. Beat in vanilla, pumpkin pie spice, baking soda and baking powder to combine. Add the flour and rolled oats, beating just to combine. Stir in the nuts and chips. Drop by spoonfuls on ungreased baking sheets. Bake for 8 to 12 minutes. Cool on baking sheets 5 minutes then transfer to wire racks to cool.
1 1/4 cups sugar
1 1/2 cups butter, soft
1 Tbl. pure vanilla extract
2 cups all purpose flour
1 tsp. baking soda
1/4 tsp. salt
2 cups quick cooking oats
2 cups macadamia nuts, chopped
1 cup sweetened flaked coconut
Into a large bowl of electric mixer beat butter and sugar until fluffy. Stir in vanilla. Into another bowl whisk flour, baking soda and salt and stir into butter mixture. Stir in oats, macadamia nuts and coconut. Divide dough into 3 portions and roll each into a log 2 1/2 inches in diameter. Wrap each log in plastic wrap and place in refrigerator 2 hours. Preheat oven to 325 degrees. Grease baking sheets and remove dough from refrigerator slicing into 1/4-inch rounds, placing 1-inch apart on baking sheets. Bake for 12 to 15 minutes. Cool 1 minute on baking sheet and remove to cooking racks.
Peppermint Pinwheels - love these
2 cups all purpose flour, sifted
1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup butter, soft
3/4 cup sugar
1 egg yolk
1 tsp. pure vanilla extract
1/2 tsp. mint extract
red food coloring
15 peppermint candies, crushed
Into a large bowl of electric mixer beat butter and sugar until creamy. Beat in egg yolk and vanilla. In smaller bowl stir together flour, baking powder and salt. Blend flour mixture into butter mixture for a smooth dough. Divide dough into two equal portions and set aside one half of dough. To the other add the peppermint extract and some red food coloring to turn dough a dark pink. Roll out each color of dough between sheets of wax paper into a 16x10 rectangle. Remove top sheet of wax paper from pink dough and place white dough on top; peel off paper and roll up dough tightly jelly-roll fashion. Wrap in wax paper and chill several hours until very firm. Preheat oven to 350 degrees. Unwrap dough and cut with a very sharp knife into 1/4-inch thick slices. Place onto ungreased baking sheets ad sprinkle each cookie with some of the crushed peppermint candy. Bake about 10 minutes or until cookies are firm, but not browned. Remove to wire racks to cool completely.
Old Fashioned Apple Cookies
1/2 cup butter, soft
2/3 cup sugar
2/3 cup brown sugar, packed
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. freshly ground nutmeg
1/4 tsp. ground cloves
1 egg
1/4 cup apple juice (good quality)
2 cups all purpose flour
1 cup crisp sweet apple, peeled, seeded and finely chopped
1 cup walnuts, chopped
Into a large bowl of electric mixer beat butter until fluffy. Add sugars, spices, baking soda and beat to combine. Beat in egg and apple juice. Beat in flour, apple and nuts. Drop dough by rounded spoonfuls 2-inches apart on baking sheets. Bake in 375 degree oven for 10 t o12 minutes. Cool on baking sheets for 1 minute then transfer to wire racks. Note; you can frost these cookies with cream cheese frosting sweetened with powdered sugar and apple juice. Frosting; 4 cups powdered sugar, sifted, 1/4 cup butter, soft, 1 tsp. pure vanilla extract and 3 to 4 Tbl. apple juice. Mix well and drizzle over cooled cookies.
Raspberry Cookies
2 cups fresh raspberries
1/2 cup sugar, plus 2 Tbl. sugar (for berries)
1/2 fresh lemon, juiced
2 cups all purpose flour
2 tsp. baking powder
8 Tbl. butter, cubed and chilled
2/3 cup heavy whipping cream
Glaze
1 cup powdered sugar, sifted
1 to 2 Tbl. milk
1/2 tsp. raspberry extract
Combine raspberries and 2 Tbl. sugar with lemon juice into a bowl. Into another bowl combine flour, baking powder and remaining sugar. Add small cubes of butter and mix together with pastry blender, or use your hands to make a crumbly mix. Stir in cream and mix to combine. Gently fold in raspberries. Line baking sheets with parchment paper and drop dough by spoonfuls onto baking sheets. Preheat oven to 350 degrees and bake about 12 to 15 minutes. Remove to cooling rack. Glaze; into a bowl combine powdered sugar, raspberry extract and enough milk to make desired glaze consistency. Drizzle over cooled cookies.
Raspberry Cookies
2 cups fresh raspberries
1/2 cup sugar, plus 2 Tbl. sugar (for berries)
1/2 fresh lemon, juiced
2 cups all purpose flour
2 tsp. baking powder
8 Tbl. butter, cubed and chilled
2/3 cup heavy whipping cream
Glaze
1 cup powdered sugar, sifted
1 to 2 Tbl. milk
1/2 tsp. raspberry extract
Combine raspberries and 2 Tbl. sugar with lemon juice into a bowl. Into another bowl combine flour, baking powder and remaining sugar. Add small cubes of butter and mix together with pastry blender, or use your hands to make a crumbly mix. Stir in cream and mix to combine. Gently fold in raspberries. Line baking sheets with parchment paper and drop dough by spoonfuls onto baking sheets. Preheat oven to 350 degrees and bake about 12 to 15 minutes. Remove to cooling rack. Glaze; into a bowl combine powdered sugar, raspberry extract and enough milk to make desired glaze consistency. Drizzle over cooled cookies.
Haystacks - kids love them and easy for them to make, my daughter loved these when she was a youngster
1/4 cup light corn syrup
1/4 cup honey
1/2 cup creamy peanut butter (do not use natural)
1 tsp. pure vanilla extract
2 cups cornflakes cereal
1/2 cup sweetened flaked coconut, lightly toasted
1/4 cup light corn syrup
1/4 cup honey
1/2 cup creamy peanut butter (do not use natural)
1 tsp. pure vanilla extract
2 cups cornflakes cereal
1/2 cup sweetened flaked coconut, lightly toasted
- Into a large saucepan stir together corn syrup, honey and peanut butter, Bring to a boil then remove from heat and stir in vanilla. Stir in cornflakes and coconut, stirring until cereal is well coated with mixture. Drop by heaping spoonfuls onto a foil or wax paper lined baking sheets. Transfer to refrigerator to cool until firm, about 20 minutes. Store in airtight container in refrigerator.
Bon Appetit
"Without faith it is impossible to please Him." - Hebrews 11:6
"This is the confidence which we have before Him, that, if we ask anything
according to His will, He hears us." - 1 John 5:14
"You are my hope; O Lord God, You are my confidence." - Psalm 71:5
"He who is faithful in a very little thing is faithful also in much." - Luke 16:10
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