Browsed by
Tag: Cookies

Heart Shaped Faces

Heart Shaped Faces

4oz slightly softened butter

2oz caster sugar

6oz plain flour

Pinch of salt

a few drops of vanilla essence

 

For the icing:

6oz icing sugar sifted

½ T. lemon juice or water

 

For the decoration:

Small tubes red, yellow, green and black writing icing (available in most supermarkets)

Mini colored sugar balls used for cake decoration for the eyes

 

Preheat the oven to 180C/350F/Gas 4. Beat the butter and sugar together either by hand with a wooden spoon or in an electric mixer at low speed until thoroughly mixed. Sift together the flour and salt and mix this into the butter mixture together with a few drops of vanilla essence to form a fairly stiff dough. If the dough is too dry add a little water. The beauty of this dough is that you don t need to leave it in the fridge to firm up but can use it straight away.  Form the dough into a ball using your hands, then roll out thinly on a floured work surface using a rolling pin dusted with flour. Cut into heart shapes using biscuit cutters. Collect all the trimmings together and roll these out again to make more biscuits. Arrange on greased or lined baking sheets and bake for about 12 to 15 minutes or until the biscuits are lightly golden.  To make the icing, put the icing sugar in a bowl with enough lemon juice or water to make a good spreading consistency. Spread the icing onto the cooled biscuits with a small palette knife. When set decorate each cookie to look like a face using the tubes of writing icing and sugar balls for eyes.

 

Yield:

Calories:

Fat:

Fiber:

Tawnya’s Pina Colada Cookies

Tawnya’s Pina Colada Cookies

4 C. all-purpose flour
1 C. firmly packed brown sugar
1/2 tsp. salt
2 eggs
1 1/2 tsp. baking soda
1 (20 oz.) crushed pineapple, drained
1/2 tsp. baking powder
1 C. vegetable shortening
1/2 C. flaked coconut
1 C. granulated sugar
1 1/2 tsp. vanilla or rum extract

Preheat oven to 350. In a medium sixed bowl, combine flour, salt, soda and powder. In a large bowl, cream together the sugar and shortening until smooth and fluffy. Add the eggs, pineapple and vanilla; beat thoroughly. Gradually add the flour mixture by teaspoonfuls onto greased cookie sheet. Sprinkle each cookie with a pinch of coconut. Bake 12 to 15 minutes.

Root Beer Cookies

Root Beer Cookies

1 cup packed brown sugar
1/2 cup butter or margarine
1 egg
1/4 cup buttermilk

1 teaspoon root beer extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups confectioners’ sugar
1/3 cup butter or margarine
1 1/2 teaspoons root beer extract
2 tablespoons hot water

Preheat oven to 350 degrees F (180 degrees).  Mix together brown sugar, 1/2 cup butter or margarine, egg, buttermilk and 1 teaspoon of root beer extract.  Add flour, baking soda and salt and mix well.  Drop teaspoon sized pieces of dough 2 inches apart on greased cookie sheets. Bake for 6 to 8 minutes.  To Make Root Beer Glaze: Mix together confectioner’s sugar, 1/3 cup butter or margarine, 1 1/2 teaspoons of root beer extract and hot water. Brush on top of hot cookies.  Makes 3 dozen

Oregon Snowball Cookies (PNW)

Oregon Snowball Cookies (PNW)

Oregon Snowball Cookies (PNW)

 

The classic Russian tea cake gets an Oregon twist with the addition of chopped fir needles and brandy. One of Portland’s first craft distilleries, Clear Creek Distillery, got its start back in 1985 and became famous for its pear-in-the-bottle eau de vie. Its Douglas Fir brandy, which I boil to reduce its alcohol content, adds a delicate, evocative evergreen note to these cookies. It’s almost more scent than taste, like a winter hike in cookie form. If you can’t get your hands on the brandy, see the Note below.

1/2 C. Clear Creek Distillery Douglas Fir Brandy or other brandy (see Note)

1 1/2 C. toasted hazelnuts

1/2 pound (2 sticks) unsalted butter

1 1/2 C. confectioners’ sugar, divided

2 tablespoons finely minced fresh fir tree needles (see Note)

1 teaspoon vanilla extract

1/2 teaspoon kosher salt

2 1/2 C. all-purpose flour (spooned and leveled)

 

Heat the oven to 400°F. Line 2 baking sheets with parchment paper. In a small saucepan over medium-high heat, bring the brandy to a boil. Reduce the heat to medium-low and simmer until reduced by half, to V4 cup. Remove from the heat and set aside to cool. In a food processor or by hand, finely chop the hazelnuts. Set aside. In a food processor or a stand mixer fitted with the paddle attachment, process or beat the butter, 1/2 C. confectioners’ sugar, and minced fir needles until light and fluffy. Add the cooled brandy, vanilla extract, and salt and pulse or mix to combine. Add the flour and nuts and pulse or mix until fully incorporated. Shape the dough into 1-inch balls and arrange on the baking sheets (place them about 1 inch apart; they don’t spread). Bake until just barely beginning to brown, 10 to 12 minutes. Allow cookies to cool slightly and then roll them in the remaining confectioners’ sugar. When completely cool, roll again. Serve or store in an airtight container. Note : I happen to have a true fir tree in my backyard, but if you don’t, look around the neighborhood or go for a walk. Just don’t use your Christmas tree, unless you know for certain it hasn’t been sprayed. If you use Douglas fir needles, keep in mind that they’re more potent. Note: For a brandv-free variation, in a food processor, process ¥2 C. granulated sugar with 2 tablespoons chopped fir needles until the needles are reduced to fine particles and blended into the sugar. Roll the baked cookies in the sugar while still slightly warm. When completely cool, roll in the confectioners’ sugar.

Soft Whole-Wheat Ginger Spice Cookies

Soft Whole-Wheat Ginger Spice Cookies

Soft Whole-Wheat Ginger Spice Cookies

1 1/4 C. all-purpose flour

1 C. whole-wheat flour

2 tsp. ground ginger

1 tsp. baking soda

3/4 tsp. ground cinnamon

1/2 tsp. ground cloves

1/4 tsp. freshly ground black pepper

1/4 tsp. salt

3/4-C. butter, softened

1 C. white sugar

1 egg

1 Tbs. water

1/4-C. molasses

2 T. white sugar

 

Preheat oven to 350F.  Stir together flours, ginger, baking soda, cinnamon, cloves, pepper and salt. Set aside.  In a large bowl, cream together butter and one C. sugar until light and fluffy.  Beat in egg and then stir in water and molasses.  Gradually stir dry ingredients into molasses mixture.  Shape dough into walnut-sized balls and roll them in remaining two T. sugar.  Place the cookies two inches apart onto an ungreased cookie sheet and flatten slightly.  Bake for 8-10 minutes in preheated oven.  Allow cookies to cool on baking sheet for five minutes before removing to a wire rack to cool completely. Store in an airtight container.

Christmas Flower Cookies

Christmas Flower Cookies

3/4 C. butter, softened

2/3 C. shortening

1-1/2 C. sugar

1 T. baking powder

1/4 tsp. salt

2 eggs

1 tsp. vanilla

4 C. all-purpose flour

Paste or liquid food coloring

 

In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour (dough should be stiff).  Cover and chill dough at least 2 hours or overnight until dough is easy to handle.  Divide dough into portions, one for each color that you want to use. Knead food coloring into each portion, adding it slowly until the desired color is reached (colors lighten slightly when dough is baked). If desired, lightly knead two colors together for dough with a marbled appearance.  Break off small pieces of different colors of dough and form into flower shapes. (As a guideline, use about 1/2 tsp. dough for each petal or leaf.)  Bake in a 300 degree F oven for 15 minutes or until edges are firm and cookies look set but bottoms are not brown. Transfer cookies to a wire rack; cool. Makes about 24 cookies.

 

Peppermint Cookies

Peppermint Cookies

Peppermint Sugar Candy Cane Cookies

 

1 cup unsalted butter; softened

1 1/2 cups powdered sugar

1 egg

2-3 teaspoons flavoring; pick what you like

2 1/2 – 2 3/4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

 

Edible Cookie Paint Color

Vanilla Peppermint Sugar

 

Cream together softened butter and confectioner’s sugar.  Crack the egg into a separate bowl and add the flavoring. I use emulsions but extract also works well.  Add that to the butter sugar mixture and mix until the egg is thoroughly incorporated.  In a separate bowl, sift together the flour, baking powder, and salt, then add little by little to the mixture. (I can tell the dough is ready when most of it sticks to the paddle. When I touch it, it has a little give, but does not stick to my fingers.)  Roll out on parchment to about 1/4 an inch thick, use flour for dusting as necessary.   Cut out.  (Decorate with Edible Paint and Peppermint Sugar) Then bake at 400 degrees for 7-8 minutes.

 

 

Peppermint Pinwheel Cookies

 

2 sticks Unsalted butter

1 1/4 cup Caster sugar

2 Eggs, medium

3 tsp Peppermint extract

3 cups Plain flour

½ tsp Baking powder

Red food coloring

Green food coloring

Red, Green and white sprinkles

 

Using a stand mixer with the paddle attachment, beat the butter until softened. Alternatively, you can make the cookie dough, in a large mixing bowl, by hand or with an electric hand whisk. Add the sugar to the softened butter and cream until light and fluffy. Add the eggs, one at a time, to the creamed mixture. Beat well between adding each egg. Add the peppermint to the mixture and mix until well combined. Sift the flour and baking powder together and add to the mixture. Gently mix until the dough comes together and is smooth. Turn the cookie dough out onto a lightly floured work surface and split into 3 equal portions. Shape one piece of cookie dough into a rectangle, about 2cm thick, and wrap in cling film. This will be the white part of your cookie. Place one portion of cookie dough into the stand mixer bowl and add green food coloring. Mix well until all the cookie dough is green in color. Add more coloring until you get the color you want. The color will fade when baked, so it is best to go stronger on the coloring, rather than pale. Turn the green cookie dough out onto a lightly floured work surface and shape into another rectangle, similar to the ‘white’ cookie dough. Wrap in cling film. Scrap down the mixer bowl and paddle to remove any remaining green dough. Place the final portion of cookie dough into the stand mixer bowl and add red food coloring. Mix well until all the cookie dough is red in color. Add more coloring until you get the color you want. Turn the red cookie dough out onto a lightly floured work surface and shape into another rectangle, similar to the ‘white’ cookie dough. Wrap in cling film. Chill all 3 portions of cookie dough in the fridge for 30 minutes.

 

Remove the chilled cookie dough from the fridge and unwrap. Place the white cookie dough onto a large piece of cling film and place another piece of cling film on top. Gently roll the dough out into a large rectangle, until about 4mm thickness. Every 5 rolls, peel back the top layer of cling film to release the dough, replace and continue to roll out the dough. Repeat for the green and red cookie dough, so you have 3 pieces of cookie dough of similar size. Remove the top sheet of cling film from the white and red cookie doughs. Place the uncovered side of the red dough on top of the uncovered side of the white dough. Flip over the dough so the white dough is on top and remove the cling film. Remove the top sheet of cling film from the green cookie dough, and place on top of the white dough. Gently roll over the cookie dough to seal the three layers together. Remove the cling film from the top of the green dough layer, and from the narrow end begin to roll the cookie dough into a sausage. Use the bottom layer of cling film to pull the dough into a tight roll. Pour the sprinkles into a baking tray, it stops them rolling everywhere, and place the cookie dough sausage on top. Roll the sausage in the sprinkles so that they coat the dough. Wrap the sprinkle dough in a clean piece of cling film and chill in the fridge for 2 hours, or overnight.

 

Preheat the oven to 355F and line two large baking sheets with baking parchment. Remove the chilled dough from the fridge and unwrap. Using a sharp knife, slice the cookie dough into equal rounds, approximately 1cm in width. Place the rounds onto the baking parchment, leaving space between them to allow them to spread when baking. Bake for 10-12 minutes or until a pale golden color. Slide the baked cookies and parchment off the baking tray and onto a wire rack to cool.

Flooded Christmas Light Cookies

Flooded Christmas Light Cookies

Flooded Christmas Light Cookies

Brown Sugar Roll-Out Cookies

 

3/4 c. unsalted butter

1 1/2 c. dark brown sugar

2 eggs

1 tbsp. milk, half and half, or orange juice

2 tsp. extract or emulsion {I used orange and vanilla}

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

3 c. all-purpose flour

2 tsp. cinnamon {spices optional}

1 tsp. nutmeg

dash ground cloves

 

Cream together butter and sugar. Add eggs, extract, and orange juice. Mix until fluffy. Sift together dry ingredients a cupful or so at a time until all of the dry mixture is incorporated. The dough should be soft but not sticky. If it’s sticky, add flour little by little until it isn’t. Divide dough into three parts, wrap in plastic wrap and chill for at least 30 minutes. Roll to 1/4 inch thickness and cut into shapes. Dusting lightly with flour as needed. Bake 375 for 8-10 minutes until tops are not shiny.

 

 

Royal Icing

 

2 pounds {one bag} confectioner’s sugar {907 grams}

5 tablespoons meringue powder {approximately 53 grams}

2-3 teaspoons oil-free extract or emulsion

1/2-3/4 cups warm water

Instructions

 

Begin by stirring the flavoring into half the water. Using a paddle attachment, gently mix the sugar and meringue powder. It’s not necessary to sift the sugar beforehand, but you can if you like. With the mixer on it’s lowest setting slowly add the water/flavoring mix to the dry ingredients. As the water is added, the icing will become thick and lumpy. Continue to add the remaining water {this may or may not be the entire amount} until the mixture reaches a thick, honey like consistency. At this point, turn the mixer to medium speed and whip 2-4 minutes until this icing is thick and fluffy. Mixing time can vary greatly so watch carefully and stop mixing when the icing is this enough to form a soft peak. Notes:  Don’t be afraid to experiment by adding corn syrup, glycerin, or cream of tartar to the mixture. Use a fan for a smooth shiny finish. Royal icing can be affected by many variables. With a little time and patience, you will find your perfect match.

 

https://www.sweetsugarbelle.com/2011/07/outlining-and-filling-cookies-with-royal-icing/

Adorable Pig Sugar Cookies

Adorable Pig Sugar Cookies

1 1/2 cups butter, softened

2 cups white sugar

4 eggs

1 teaspoon vanilla extract

5 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

Pink Powdered Sugar Frosting

Pink Fondant

Small Tube of Black Icing

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).  Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.  Bake 6 to 8 minutes in preheated oven. Cool completely.  Frost with pink icing; decorate with fondant snout and ears.  Finish by adding eyes, nostrils, and mouth with black tube icing.

 

Yield:

Calories:

Fat:

Fiber:

 

kid, dessert, sweets, cookies, baking

Peppermint Holiday Soft Sugar Cookies

Peppermint Holiday Soft Sugar Cookies

Peppermint Holiday Soft Sugar Cookies

6 C. all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 C. butter, at room temperature

2 C. granulated sugar

3 large eggs

2 tsp. peppermint extract

1 1/2 C. sour cream

 

1 C. butter, at room temperature

1 tsp. peppermint extract

4 C. powdered sugar

Pinch of salt

6 tsp. heavy cream

crushed candy canes, for decoration

 

Combine the flour, baking powder, baking sod and salt in a medium bowl and mix to combine. Set aside. In a large bowl (or the bowl of a stand mixer) beat the butter and sugar until it is fluffy. Add the eggs, one at a time, scraping down the sides of the bowl as needed.  Add the sour cream and the peppermint extract, mix well.  Gradually start adding the dry ingredients, beating just until combined. Divide the mixture in half and wrap each half in plastic wrap. Refrigerate 2 hours, or overnight. Preheat the oven to 425ºF. Line baking sheets with parchment paper or silicone mats. Lightly flour a workspace, then turn out one half of the dough onto the counter. Roll the dough to a 1/4-inch thickness. Dough will be a little bit sticky, so use flour as needed to avoid sticking. Use a 3-inch round cookie cutter to cut out circles and transfer to prepared baking sheets. Bake the cookies just until set, and still pale, about 7 minutes. Transfer to a cooling rack or to a piece of waxed paper on the counter to cool completely. To make the frosting, beat the butter in a large bowl until soft and fluffy. Add the peppermint extract. Start adding in the powdered sugar, 1/2 C. at a time, and beat until completely combined. Add the salt and the cream and beat until light and fluffy. Frost each cookie and top with crushed candy canes.

 

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

1 and 1/2 C. (190 grams) all-purpose flour, spooned & leveled

1 tsp. pumpkin pie spice

1/2 tsp. ground cinnamon

1/2 tsp. baking soda

1 tsp. cream of tartar

1/4 tsp. salt

1/2 C. (115 grams) unsalted butter, softened

1/2 C. (100 grams) granulated sugar

1/4 C. (50 grams) brown sugar

1 egg yolk room temperature

1 tsp. pure vanilla extract

1/4 C. (60 grams) pumpkin puree

For the cinnamon sugar coating:

2 T. (25 grams) granulated sugar

1 tsp. ground cinnamon

 

In a medium-sized mixing bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt until well combined. Set aside. In a large mixing bowl using an electric mixer, cream together the butter, granulated sugar, and brown sugar for about 1-2 minutes or until well combined. Mix in the egg yolk and vanilla extract, then mix in the pumpkin puree, stopping to scrape down the sides of the bowl as needed. Add the dry ingredients to the wet ingredients and mix until just combined. Cover tightly and refrigerate for 30 minutes.

Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside. Remove the cookie dough from the refrigerator. Using a 2 T. cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. In a small mixing bowl, whisk together the 2 T. of sugar and 1 tsp. ground cinnamon for the coating. Roll each ball of cookie dough in the cinnamon sugar coating and place back on the baking sheets. Bake in separate batches at 350°F for 10-13 minutes or until the cookies are set. Make sure to refrigerate the other batch of cookie dough while the first batch is baking. Remove from the oven and allow to cool on the baking sheet for 10 minutes, then transfer the cookies to a wire rack to cool completely.

Soft Pumpkin Cookies with Brown Butter Cream Cheese Frosting

Soft Pumpkin Cookies with Brown Butter Cream Cheese Frosting

Soft Pumpkin Cookies with Brown Butter Cream Cheese Frosting

 

3/4 C. butter room temperature

2/3 C. granulated sugar

2/3 C. brown sugar

1 tsp. pure vanilla extract

1/2 C. 100% pumpkin puree

2 large eggs

2 1/4 C. AP flour

1 tsp. baking soda

2 tsp. pumpkin pie spice

 

4 T. unsalted butter room temperature

6 oz. cream cheese room temperature

2 1/2 – 3 C. powdered sugar

1 tsp. pure vanilla extract

1/4 tsp. salt

 

Preheat oven to 375F. Line 2 or 3 baking sheets with parchment paper or silicon baking mat, set aside. This would also be a great time to brown the butter and place it in the fridge! See first step in frosting below.  In the bowl or a standing mixer fitted with the paddle attachment, beat butter, sugar, brown sugar and vanilla on medium speed until smooth and creamy, scraping down the sides and bottom of the bowl with a rubber spatula as needed. Add pumpkin and eggs and mix on medium speed until combined.  In a separate bowl, whisk together flour, baking soda and pumpkin pie spice. Gradually add to wet ingredients, mixing on low speed until fully incorporated.  Drop heaping T. of dough onto prepared baking sheets. Bake for 10 – 12 minutes, until the edges are set and the top springs back when touched. Transfer to cooling rack to cool completely.

 

Place the butter in a light-colored skillet or saucepan and melt over medium heat, stirring occasionally. The butter will start to foam and turn a golden brown color with a nutty aroma. You’ll notice brown specks after about 5 minutes. Remove from heat and pour into a heat-proof bowl. Place in refrigerator until solid. Remove butter and let it warm up slightly. Place in the bowl of a standing mixer (or a mixing bowl and use a hand mixer) and beat on medium-high speed until creamy. Add cream cheese and continue mixing on medium-high until combined. Add powdered sugar, vanilla extract and salt. Mix on low until powdered sugar is incorporated, then turn the speed up to high and beat for 1 – 2 minutes. Spread onto cooled cookies and enjoy!

Sugar Cookie Bars

Sugar Cookie Bars

Sugar Cookie Bars

 

1 1/2 C. butter, softened to room temperature

2 C. sugar

4 eggs

1 tsp. vanilla

1 tsp. almond extract

5 C. flour

1 1/2 tsp. salt

1/2 tsp. baking powder

 

8 oz cream cheese, softened to room temperature

1/2 C. butter, softened to room temperature

5 C. powdered sugar

1 tsp. vanilla

1/2 tsp. almond extract

dash of salt

Food coloring (optional)

2-3 tsp. milk if needed

 

Cream butter and sugar in a large mixing bowl. Add the eggs, vanilla, and almond extract. Beat till well blended. Whisk together the flour, salt, and baking powder in a small bowl. Add to the wet ingredients and stir till well combined. Press into a 17″ x 12″ rimmed baking sheet that has been sprayed with non-stick spray. Bake at 350° for 15-20 minutes or until barely light brown. Cool completely, then frost. Frosting: Beat cream cheese and butter in a large bowl till smooth. Add powdered sugar, extracts, salt, and food coloring. Beat till smooth and creamy, adding milk as needed. Top with sprinkles if desired.

Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies

½ C. cream cheese, soft

½ C. butter, soft

1 C. sugar

1 egg

¼ tsp. salt

¼ tsp. baking powder

1 C. flour

Strawberry Jam (or whatever flavor you fancy)

 

Preheat oven to 350F. Line a baking sheet with parchment paper. In a large bowl, beat together butter and cream cheese. Gradually beat in sugar at medium speed until light and fluffy. Beat in egg and salt. Whisk together baking powder and flour in a small bowl and, mixing by hand or at low speed, add to cream cheese mixture. Drop by rounded tablespoonfuls onto prepared baking sheet. Put a small dollop of jam on top of each dough mound and swirl it around with a toothpick. Bake at 350 for 12-14 minutes, until the bottom edge just barely turns brown. Makes about 3 dozen.

Best Ever Sugar Cookies

Best Ever Sugar Cookies

 

3 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

2 sticks (1 cup) unsalted butter (I use Irish butter which I think makes ALL the difference)

1 cup Caster sugar (super-fine sugar, also called baker’s sugar)

1 large egg

2 tbsp milk (I used some creamy almond milk)

sparkling sugar, for rolling (you could also use turbinado sugar if you didn’t want a color)

 

In a large bowl, combine the flour, baking powder, and salt. Set aside.  In the bowl of an electric mixer fitted with the paddle attachment,, cream together the butter and sugar until light an fluffy, 3-5 minutes. Add in the egg and milk and beat for another few minutes until fully combined. Turn the dough out onto a clean workspace (a silicone baking mat works great), knead it a few times until it comes together, and then divide it into two equal pieces. Wrap each half in plastic wrap and store in the fridge overnight (or at least 2 hours, but I think longer is better). When ready to bake, preheat oven to 375 degrees. Remove the dough from the fridge and form each ball into a log 1 1/2-2 inches in diameter. They dough will be quite firm so you will have to work with it a bit. Roll the logs in the sugar until the outside is completely coated. Put the dough logs back in the fridge for about 10 minutes so they can firm up a bit. Slice 1/3 inch thick rounds off of the logs and place on a cookie sheet lined with a silicone baking mat about 1 inch apart. Bake for 8-9 minutes until the edges just start to turn golden. Cool on the cookie sheet for 2 minutes before transferring to a wire rack to cook further.

Berry Raspberry Icebox Cookies

Berry Raspberry Icebox Cookies

2/3 cup butter, nearly melted and cooled slightly

2 eggs

2 pouches (1 lb 1.5 oz) Betty Crocker sugar cookie mix

Red food or icing dye

Blue food or icing dye

1 tablespoon raspberry Jell-O

1 tablespoon berry blue Jell-O

 

Line an 8×4-inch loaf pan with waxed paper, extending paper over sides of pan. In a stand mixer beat butter and eggs together. Add the sugar cookie mixes and beat until just combined. Divide the dough into three equal parts and place in bowls. Set one part aside. Add raspberry Jell-O and red dye for color (You’ll need quite a bit or they’ll be pink) to one part. Knead with your hands in the bowl until the Jell-O is mixed in then pick the dough up and finished kneading folding the dough over with your hands until combined. Repeat with berry blue Jell-O and blue dye. Divide the doughs in half again to make 6 layers. Pat a red dough into the wax paper lined pan. Press gently with the back of a dry measuring cup to even out the dough. Next, pat a plain dough between your hands to form nearly the size of the pan. Press the plain dough into the pan over the red layer. Repeat with blue, red, white and blue. Fold the wax paper over the cookie dough and cover with foil. Refrigerate for several hours until firm. Line cookie sheets with parchment paper. Preheat the oven to 375 degrees. Once chilled, dump the dough out into a cutting surface. Remove dough from pan and trim edges. Cut log into ¼” thick slices. Then cut slices in half to form squares. Place cookies on sheets 1 1/2 inches apart. Freeze sheets for 10 minutes to retain shapes if desired. Bake 8-10 minutes or until cookies are no longer wet looking and are very lightly golden on the sides. Let cookies firm up on the cookie sheets for a couple of minutes then move to a cooling rack.  Makes about 4 dozen cookies.

Chocolate Malted Whopper Drops

Chocolate Malted Whopper Drops

1 3/4 cup all-purpose flour

1 cup carnation malted milk powder (I used Ovaltine Chocolate Malt Mix)

1/4 cup unsweetened cocoa powder

1 1/2 tsp baking powder

1 stick plus 3 tbsp butter, at room temperature

2/3 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/4 cup whole milk (I used low-fat milk and it worked fine)

2 cups Whoppers, coarsely chopped

6 oz. bittersweet chocolate, coarsely chopped (I used semi-sweet chocolate chips)

 

Preheat your oven to 350 F.   Position the racks to divide the oven into thirds and line two baking sheets with parchment or silicone mats. Sift together the flour, malted milk powder, cocoa, baking powder, and salt. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed for about 3 minutes, until very smooth. Add the eggs one at a time, beating for about a minute after each addition. Beat in the vanilla; don’t be concerned in the mixture looks curdled – it will even out when the dry ingredients are added. Reduce the mixer speed to low and add half the dry ingredients, mixing just until they disappear in the the batter. Mix in the milk, then the remaining dry ingredients, mixing only until they are incorporated. The batter will look more like fudge frosting than cookie dough – and that’s fine. With the mixer on low, or by hand with a rubber spatula, mix in the malted milk balls and chopped chocolate. Drop the dough by rounded tablespoonfuls on to the sheets, leaving about 2 inches of space between spoonfuls. Bake for 11 to 13 minutes, rotating the sheets from top to bottom and front to back after 6 minutes. When done, the cookies will be puffed and set slightly but soft to the touch. Let the cookies rest for 2 minutes before using a wide metal spatula to transfer them to the racks to cool to room temperature. Repeat with the remaining dough, cooling the baking sheets between batches.

Watermelon Slice Cookies

Watermelon Slice Cookies

1/3 cup butter (no substitutes)

1/3 cup of shortening

3/4 C. sugar

1 1/2 tsp baking powder

1/2 tsp salt

1 egg

1 tablespoon orange juice or milk

1 tsp vanilla

2 cups of all purpose flour

red food coloring

1 egg white

1 tablespoon of water

Green coarse sugar

Miniature semisweet chocolate chips

 

Stir together flour, baking powder, and salt in a bowl and set aside. Beat butter and shortening in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar – beat till fluffy. Beat in egg, orange juice or milk, and vanilla until combined. Add in your food coloring (takes about 8 drops to get the red) Slowly mix in the flour mixture till combined. Divide dough in half. Cover and chill dough for 3 hours or until easy to handle.  Stir together egg white and water. Roll each half of dough on a floured surface until 1/4 inch thick. Cut with a floured 3-inch round cookie cutter. Cut cookies in half. place on an ungreased cookie sheet lined with parchment paper. Press a few chocolate pieces into each. Bake in a 375 degree F oven for 5 to 7 minutes or until bottoms begin to brown; do not allow to brown on top.  Transfer to wire racks and cool. In a small shallow bowl stir together egg white and water; brush the edge of each cookie. Sprinkle sugar on edges. dry

Homemade Thin Mints

Homemade Thin Mints

1/2 cup butter, softened

1/4 cup brown sugar

2 T. white sugar

1 egg

1 tsp. vanilla

2 T. cocoa powder

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 1/2 cup flour (plus a little more for rolling)

 

In a large bowl, cream butter and sugar. Add egg and mix until incorporated. Stir in vanilla and cocoa powder. Whisk baking powder, baking soda, salt and flour. Using a wooden spoon, incorporate flour mixture into wet ingredients- mix until blended. Transfer bowl to fridge and chill cookie dough for at least 15 minutes. After chilling, turn out cookie dough onto slightly floured surface and roll out about 1/4 inch thick. Cut out cookies using a small (2-inch) round cookie cutter. Place cookies on parchment paper lined baking sheets and bake at 350 for 10 minutes.

 

Chocolate Coating

 

2 cups Andes Chocolate Chips

1 cup semi-sweet chocolate chips

1/2 T. Crisco

 

In a double boiler, melt chocolates and stir in crisco until smooth and creamy.

 

Once cookies have cooled they’re ready to be dipped. Using tongs or a fork, dip cookies into chocolate until completely coated. Transfer dipped cookies to parchment paper lined baking sheet for chocolate to set. Allow cookies to set for at least a couple of hours before eating.

 

I like my Thin Mints cold, so as soon as the chocolate was set to the freezer they were sent until I was ready to indulge in these wonderful little minty cookies.

 

Almond Crescents

Almond Crescents

 

1 1/2 C. sliced blanched almonds

1 C. unsalted butter, softened

1/2 C. sugar

1 1/2 tsp. vanilla extract

1/2 tsp. almond extract

2 C. all-purpose soft wheat flour

Pinch of salt

Sifted powdered sugar

 

Process almonds in a food processor until ground. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add almonds and extracts; beat at low speed until blended. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Divide dough in half; wrap each portion in plastic wrap, and chill at least 1 hour. Roll level tsp.fuls of dough into ropes; place ropes 1 inch apart on lightly greased baking sheets. Bring ends of each rope toward center to form crescents. (Keep remaining dough chilled and ready for shaping.) Bake at 300° for 17 minutes; cool on baking sheets 2 minutes. Gently roll in powdered sugar, and cool completely on wire racks.

String-of-Lights Cookie Wreath Shop

String-of-Lights Cookie Wreath Shop

1 C. butter, softened

1 C. margarine, softened

1 C. sifted powdered sugar

4 C. all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

Plastic drinking straw

Frosting

20 to 25 chocolate-flavored candy coating drops, melted

Small pastry brush or paintbrush

Red or black licorice, cut into 8″ strips

Several 20″ x 30″ sheets of green tissue paper or Christmas fabric

 

Beat butter and margarine at low speed of an electric mixer until creamy; gradually add sugar, beating well. Combine flour, baking powder, and salt; add to butter mixture. Mix at low speed until blended. Roll dough to 3/8″ thickness on a lightly floured surface. Cut out cookies, using a 3″ spade-shaped cookie cutter. Place on ungreased baking sheets. Make a hole in “socket end” of each cookie, using a straw. Bake at 350° for 16 minutes. Let cookies cool on wire racks. Spread Frosting on the “bulb end” of each cookie, using the back of a small spoon. Place frosted cookies on wire racks to dry. When frosting is dry, brush “socket end” of each cookie with melted chocolate, using a small brush. Let dry. When cookies are completely dry, lace licorice strips through holes in cookies. Place tissue in a large flat box, if desired. Arrange cookies in a loose circle on tissue paper to resemble a string of Christmas lights. Note: Use these cookies as tree ornaments or as edible place cards at a children’s party. Write names on frosted cookies using tubes of decorating gel.

 

Frosting:

7 C. sifted powdered sugar

1 (5-ounce) can evaporated milk

1 tsp. vanilla extract

25 vanilla-flavored candy coating drops, melted

Paste food coloring

 

Combine first 3 ingredients in a large microwave-safe bowl; stir well. Gradually add melted vanilla-flavored drops, stirring slowly to avoid air bubbles. Microwave at HIGH 45 seconds or until thin enough to spread; stir well. Divide frosting equally among four shallow bowls. Tint frosting to desired colors, using paste food coloring.

Edible Tempura Color

Edible Tempura Color

 

(for painting sugar cookies)

 

2 Large Egg Yolks

Liquid Food Coloring

 

Beat yolks and divide into several small containers (5).  Add food coloring while mixing, drop by drop until desired color is achieved.  Paint cookies BEFORE baking.

Lemon Black Eyed Susans

Lemon Black Eyed Susans

1 C. butter, softened

1/2 C. white sugar

1/2 C. brown sugar

1 egg

1 T. lemon juice

1 T. finely grated lemon rind

2 1/2 C. all-purpose flour

1/4 tsp. baking soda

1 tsp. salt

8 ounces chocolate kisses

Preheat oven to 350 F. Cream butter and gradually beat in sugars until very smooth and whipped. Add egg, lemon juice and rind. Sift together flour, baking soda and salt. Add half the flour mixture, beat until smooth, and then add the rest.  Fill cookie press and use flower press (No. 10). Or, form cookies by dropping 1 T. dough onto ungreased cookie sheet. Place 1 chocolate kiss in center. Bake 9-10 minutes.

Valentine Cookie Pops

Valentine Cookie Pops

 

1 package (18 oz) Pillsbury® Ready To Bake!™ refrigerated sugar cookies

20 flat wooden sticks with round ends

1 1/4 C. vanilla creamy ready-to-spread frosting (from 1-lb container)

 Assorted small candies, or candy decors or nonpareils, if desired

10 yards red curling ribbon

 

Heat oven to 350°F. On ungreased cookie sheets, place cookie dough pieces 2 inches apart. Into side of each piece of dough, insert wooden stick 1 inch, overlapping wooden sticks as necessary.  Bake 12 to 16 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets. Cool completely, about 10 minutes.  Spread frosting on one side of each cookie; decorate with candies. Tie 18 inches of red ribbon into bow around each stick next to cookie.

 

Lemon Crinkle Cookies

Lemon Crinkle Cookies

Lemon Crinkle Cookies½ C. Butter, Softened
1 C. Granulated Sugar
½ tsp. Vanilla Extract
1 whole Egg
1 tsp. Lemon Zest
1 T. Fresh Lemon Juice
¼ tsp. Salt
¼ tsp. Baking Powder
â…› tsp. Baking Soda
1-½ C. All-purpose Flour
½ C. Powdered Sugar

Preheat oven to 350 degrees. Grease light colored baking sheets with non stick cooking spray and set aside. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping tsp. of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack. If using a non stick darker baking tray, reduce baking time by about 2 minutes.

Low Fat Peanut Butter Cookies

Low Fat Peanut Butter Cookies

1 C. Creamy peanut butter
1 C. Frozen concentrated Apple Juice, thawed
1 tsp. Vanilla extract
1 C. Whole wheat flour
1/2 tsp. Salt
1 1/2 tsp. Baking soda

Combine peanut butter, apple juice, and vanilla in a mixing bowl; mix well. Combine the flour, salt, and baking soda (dough will be sticky). Drop by rounded T. onto a nonstick cookie sheet. Dip a glass in flour and use it to press down the cookies; dip a fork in flour and make the traditional peanut-butter marks on the cookies using the fork. Bake cookies at 350 degrees for 10-15 minutes or until lightly browned.

Ginger Oatmeal Crisps

Ginger Oatmeal Crisps

2 eggs
3/4 C. sugar
1/4 tsp. ground ginger
1/2 tsp. vanilla
1/4 tsp. salt
1 T. butter, melted
2 tsp. baking powder
1 3/4 C quick cooking oats

Heat oven to 350. In large bowl beat eggs until frothy. Add sugar, ginger, vanilla and salt; mix until sugar is dissolved, about 2 minutes longer. Blend in butter and baking powder, then fold in the oats. Cover a large cookie sheet with ungreased foil. Drop the batter onto sheet in rounded tsp.fuls spaced 2″ apart. Bake in center of oven until the edges are golden brown, 10 to 12 minutes. Remove from pan while hot and cool on a rack. Repeat with remaining batter.

Lemon Pistachio Biscotti

Lemon Pistachio Biscotti

2 1/2 C. flour
1 C. sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. freshly ground black pepper
1 pinch salt
3 fresh lemons
3 large eggs
1 C. crushed pistachio nuts
powdered sugar, for rolling

Preheat the oven to 350°F and line 2 cookie sheets with parchment paper. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, pepper and salt. Finely grate 1 T. of zest from the lemons and set aside. Squeeze 4 T. of juice through a strainer and reserve. In a separate bowl, whisk the eggs, lemon zest and juice together. Add this to the flour mixture along with the pistachios and stir until a stiff dough forms. Scrape the dough onto a lightly sugared work surface and divide it into 4 pieces. Roll each piece with the palms of your hands into a log slightly shorter than the length of your cookie sheet. Place two logs on each cookie sheet, several inches apart (the logs will double in width). Bake for 15 minutes, until the logs feel set or firm to the touch. Set the cookie sheets on racks and let cool. Reset the oven to 300°F. When cool to the touch, place the logs on a cutting board. With a serrated knife, slice them into 1/2-inch diagonal slices. Lay the biscotti out on the prepared cookie sheets in a single layer and bake for an additional 10 to 15 minutes, until they are dry and lightly toasted. Cool completely. Store in an airtight tin or plastic container at room temperature for up to 2 weeks.

Yield: 72 Biscotti
Serving Size: 3 biscotti

Calories: 120
Fat: 3g
Fiber: 0g

Chorus Girls Cookies

Chorus Girls Cookies

The hair on these adorable cookies is refrigerated gingerbread cookie dough squeezed through a garlic press. What a great idea!

 

cookies1 roll (16.5 oz) Pillsbury® Create ‘n Bake® refrigerated sugar cookies

1/4 roll (16.5 oz size) Pillsbury® Create ‘n Bake® refrigerated gingerbread cookies

Round or flower-shaped candy sprinkles

40 miniature candy-coated chocolate baking bits

Drinking straw

Red sugar

Yellow and green decorating icing (or other colors as desired)

 

Heat oven to 350°F. Remove half of sugar cookie dough from wrapper; refrigerate remaining dough until needed. Cut half of dough into 15 (1/4 inch) slices. Leave 10 slices whole to resemble chorus girls’ heads. On ungreased large cookie sheet, place 2 inches apart. Cut remaining 5 slices in half crosswise to make hair bows. For bows, cut half slice into 2 pieces; do not attach at this point. Place small portions of gingerbread dough into garlic press. Press to make long, short and medium hair; attach to heads gently. Add bows to tops of heads as desired.  Place candy sprinkles on faces for noses and baking bits (blue or green) on faces for eyes. With drinking straw, poke holes for mouths. Sprinkle red sugar on cheeks to resemble blush. Repeat with remaining half of dough. Bake 11 to 13 minutes or until light golden brown. Cool 1 minute; carefully remove from cookie sheets to cooling racks. If necessary, re-poke holes for mouths. Cool completely, about 15 minutes. Decorate bows with decorating icing.

 

Yield:

Calories:

Fat:

Fiber:

Honey Cookies

Honey Cookies

1 quart Honey
2 C. sugar
1 lb. pecans

1/2 lb. citron
2 T. cinnamon
2 tsp. ground cloves
2 tsp. ground allspice
1 1/2 tsp. baking powder
1 C. brandy
Juice & peel of 1 lemon, coarsely grated
7 C. all purpose flour

 

In large pot, boil honey & sugar, until sugar is dissolved. Measure the rest of the ingredients and mix into the honey sugar mixture. Refrigerate for 3 days. Divide dough into thirds. With floured hands, press onto greased cookie sheet to 1/4″ thick. Press to within 1″ of edge of sheet. Bake on middle rack of preheated 350F oven for 20-22 minutes or until edges begin to brown and center springs back from light tough. Upon removing, invert onto a cutting board, and cut in 1″x 2″ strips. Drizzle glaze over cookies. For glaze, combine 2 C. powdered sugar with enough milk to make drizzling consistency (about 4-6 T.) and a dash of lemon, orange or almond extract, or all three.

 

Lemon Poppy Seed Cookies

Lemon Poppy Seed Cookies

2 C. Flour

½ tsp. Baking Soda

1 ½ tsp. Lemon Zest

1 tsp. ground coriander

2 T. Poppy Seeds

¾ C. salted Butter, softened

1 C. White Sugar

2 Large Egg Yolks

1 large Whole Egg

1 ½ tsp. pure Lemon Extract

 

Preheat oven to 300 degrees.  In medium bowl combine flour, baking soda, lemon zest, coriander and poppyseeds.  Mix well with wire whisk and set aside.  In a large bowl cream butter and sugar with electric mixer at medium speed until mixture forms a grainy paste.  Scrape down sides of bowl then add egg yolks, egg, and lemon extract.  Beat at medium speed until light and fluffy.  Add flour mixture and mix at low speed until just combined.  Do not overmix.  Drop by rounded T. onto ungreased cookie sheets, 2 inches apart.  Bake for 23-25 minutes until cookies are slightly brown along edges.  Immediately transfer cookies with a spatula to a cool surface.  Light and Crunchy Cookie.

 

Yield:

Calories:

Fat:

Fiber:

 

 

 

Chocolate Crinkle Cookies

Chocolate Crinkle Cookies

1/2 C. Vegetable oil

4 Chocolate squares, unsweetened, melted

2 C. Sugar

4 Eggs

2 tsp. Vanilla extract

2 C. Flour, sifted

2 tsp. Baking powder

1/2 tsp. Salt

1 C. Nuts, crushed

1 C. Confectioners’ sugar

 

Combine oil, chocolate, and sugar. Add eggs one at a time, beating well after each addition. Add vanilla. Stir flour, baking powder and salt into oil mixture. Add nuts. Chill for several hours or overnight. Roll dough into balls by the tsp.ful. Roll in confectioners’ sugar. Place 2 inches apart on greased baking sheet. Bake at 350F degrees for 10 – 12 minutes. Do not over-bake.

 chocolate-Crinkle-Cookies

 

Yield:

Calories:

Fat:

Fiber:

Rosemary Shortbread Rounds

Rosemary Shortbread Rounds

rosemaryshortbread1 cup (228g) unsalted butter, at room temperature
1/2 cup (110g) light brown sugar, packed
1 egg yolk
1 teaspoon fresh rosemary, finely chopped
1 teaspoon almond extract
1 teaspoon lemon zest or 1/2 teaspoon lemon extract
1+1/2 cup (210g) all-purpose flour
1/2 cup (65g) cornstarch
3/4 teaspoon kosher salt
1/2 teaspoon baking powder

In a large bowl, with a hand mixer, cream the butter until light and pale (about 3-4 minutes). Add the sugar and beat for another 3-4 minutes or until light and fluffy. Reduce speed to low and add the egg yolk, almond extract, lemon zest/extract, and rosemary and beat until thoroughly combined. In another bowl, sift together flour, cornstarch, salt, and baking powder. Add the flour mixture to the sugar mixture and mix until a uniform dough is formed. Scrape the dough on to a piece of plastic wrap and form it into a disk with an 8″ diameter that is 1″ thick. Refrigerate for 20 minutes or until it is firm enough to roll out. At this point, preheat the oven to 325 degrees. On a floured work surface, roll out the dough to be 1/4″ thick. A trick I use is buying 1/4″ wood dowels and lining them up on either side of the dough as bumpers for my rolling pin. Cut the dough into any shape you want using either a knife or cookie cutters! Arrange shortbread cut outs on a baking sheet about 2″ apart. Bake for 18-20 minutes or until the short breads are just golden brown. Let cool on a baking sheet for 15 minutes before transferring to a wire rack to cool completely.

 

Oatmeal Cranberry White Chocolate Chunk Cookies

Oatmeal Cranberry White Chocolate Chunk Cookies

2/3 C. butter or margarine, softened

2/3 C. brown sugar

2 eggs

1-1/2 C. old fashioned oats

1-1/2 C. flour

1 tsp. baking soda

1/2 tsp. salt

One 6 oz. package CRAISINSâ„¢ sweetened dried cranberries

2/3 C. white chocolate chunks or chips

cookies

Preheat oven to 375 degrees. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs; mix well.  Combine oats, flour baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in CRAISINS™ sweetened, dried cranberries and white chocolate chunks.  Drop by rounded tsp. onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Makes 2-1/2 dozen.

 

Yield:

Calories:

Fat:

Fiber:

 

Cake Mix Cookies

Cake Mix Cookies

cake mix cookie text

1 pkg Betty Crocker SuperMoist Cake Mix (any flavor except fudge marble or carrot)
1/2 C. shortening
1/3 C. margarine or butter, softened
1/2 tsp. vanilla
1 egg

Preheat oven to 375. Mix about half of cake mix with shortening, margarine, vanilla, and egg in large bowl until well mixed. Stir in remaining dry cake mix. Drop dough by rounded tsp.fuls about 2″ apart onto ungreased cookie sheet. Bake 9-11 minutes (centers will be soft). Cool 1 minute before removing from cookie sheet.

Scrabble Letter Tile Cookies

Scrabble Letter Tile Cookies

1/2 pound (2 sticks) butter, softenescrabbled
3/4 C. superfine sugar
1 egg yolk, lightly beaten
2 tsp. fresh Meyer Lemon juice
2 1/2 cups all-purpose flour
Finely grated rind of 1 Meyer Lemon
Salt

Put the butter and sugar and mix well with a rubber spatula or wooden spoon. Then add the egg yolk and juice and beat in. Sift the flour and salt into the bowl and stir until combined. Add the lemon rind and combine once more. Divide the dough into 2 disks and wrap in plastic wrap. Place in refrigerator to chill until firm, about 30 min to an hour. Preheat oven to 375F degrees. Line baking trays with parchment paper. Unwrap the dough, roll to 1/8 inch thick and use a chef’s knife to make straight cuts. (A pasty wheel dragged my dough to skewed it, find out what works best for you. If the dough becomes too warm or soft to be transferred to the baking tray, return dough in the refrigerator to chill, 5-10 minutes. Bake for 6-7 minutes, or until edges turn light brown. Transfer to wire racks to cool. To frost the cookies, I used royal icing thinned with a little water. Letters were written using edible markers.

Cranberry Orange Cookies

Cranberry Orange Cookies

932157ab4b89adf576b60aea0af1ee7d1/3 C. sugar
1 tsp. freshly grated orange peel

2 C. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 C. sugar
3/4 C. unsalted butter, at room temperature
1 egg
1/2 C. dried cranberries, chopped
1 T. freshly grated orange peel

Preheat oven to 350 degrees. Combine sugar mixture ingredients in a medium bowl and set aside. In a large bowl, combine flour, baking powder and baking soda; set aside. Combine sugar, butter and egg in a large bowl and beat, at medium speed, until creamy. Reduce speed to low and add flour mixture. Beat until well mixed. Add cranberries and orange peel and continue to beat until just mixed. Shape dough into 1″ balls and roll in the balls in the sugar mixture. Place 2″ apart on an ungreased cookie sheet. Flatten the balls with the bottom of a glass to 1 1/2″ circles. Bake for 7-11 minutes, until edges are very lightly browned, Do not over bake, the best part about these cookies is the soft, chewy texture. Cool for about 1 minute before removing from cookie sheet (they will be soft when they first come out of the oven).

Matcha Tea Leaf Shortbreads Recipe

Matcha Tea Leaf Shortbreads Recipe

matcha-tea-leaf-shortbreads12 1/4 cups all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter, at room temperature, cut into pieces
1 to 2 tablespoons matcha (powdered green tea), to taste
1/2 cup sugar
1 tablespoon coarse sanding sugar, optional

Line 2 jelly-roll pans with parchment paper; set aside. Whisk the flour and salt together in a small bowl to aerate and combine; set aside. In the bowl of a stand mixer, beat the butter on medium-high speed with the flat paddle attachment until creamy, about 3 minutes. Add the matcha and beat until the mixture is a uniform green color and very creamy. Add the sugar gradually and continue beating on high speed until very light and fluffy. Turn the machine off, add about one third of the flour, then turn the machine on to low speed. Gradually add the remaining flour, mixing just until blended, scraping down the bowl once or twice. The mixture will look crumbly; if you squeeze it between your fingers, it will come together. Gather it together into a ball with your hands while it is still in the bowl. Roll out the shortbread dough to a 1/4-inch thickness between two pieces of lightly floured parchment. Peel off the top parchment and cut the dough in half. Sprinkle the sanding sugar evenly over one half of the shortbread dough and gently, with hardly any pressure, roll over it with a rolling pin to help it adhere. Using a 2 x 1-inch leaf-shaped cookie cutter, cut out as many cookies as possible from both doughs and place on the prepared pans 1 inch apart. Use the back of a sharp paring knife to make vein patterns on each shortbread (see photo above). Refrigerate for 1 hour or up to overnight, if desired. Position racks in the upper and lower third of the oven. Preheat the oven to 325°F (160°C) . Bake the shortbreads for 17 to 22 minutes, or until the cookies are dry and firm to the touch; their color will not change. The shortbreads should retain their shape if you try to pick one up, and there should also be a fragrant butter and matcha scent emanating from the oven. Cool on the pans set on racks for a couple of minutes, and then carefully transfer the cookies to racks to cool completely. Store the shortbreads at room temperature for up to 2 weeks in an airtight container. Tip: I used a “rose leaf” cookie cutter that is just shy of 2 inches long and 1 inch wide, which you can find at Beryl’s. You can certainly use a larger cookie cutter, or even a different shape, but the yield and baking times might change.

Shortbread Cut Outs

Shortbread Cut Outs

1 1/2 C. all-purpose flour
1 T. baking powder
1/2 tsp. salt
3/4 margarine, softened
1 (14oz) can sweetened condensed milk
2 eggs
2 tsp. lemon extract

exps12476__THCA143191B01_07_4b

Mix flour, baking powder and salt; set aside. Cream margarine in large bowl. Gradually add condensed milk; beating well after each addition. Beat in eggs and lemon extract. Stir in flour mixture; mix well but do not beat. Divide dough into 3 balls. wrap in plastic wrap. Place in freezer 10 minutes or until firm enough to roll. Preheat oven to 350. Grease baking sheets. Roll one portion of dough at a time to 1/8″ thickness on lightly floured surface. Cut dough with cookie cutter. Place on prepared baking sheets, 1 inch apart. Bake until edges are light brown, about 7 minutes. Cool on baking sheets 1 minute. Remove to wire rack to cool completely.

Pine Nut Cookies with Rosemary

Pine Nut Cookies with Rosemary

mld102246_1106_rsmrypinem_vert3 1/2 teaspoons coarsely chopped fresh rosemary
1/4 cup pine nuts, toasted, plus more for topping cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon coarse salt
10 tablespoons (1 1/4 sticks) unsalted butter, softened
1 cup plus 2 tablespoons granulated sugar
2 tablespoons extra-virgin olive oil
3 tablespoons heavy cream
1 large egg
Fine sanding sugar, for sprinkling

Preheat oven to 325 degrees. Finely chop rosemary in a food processor. Add pine nuts; pulse until coarsely ground. Transfer to a large bowl. Whisk in 2 cups flour, the baking soda, ginger, and salt; set aside. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 5 minutes. Mix in oil. Reduce speed to low. Mix in flour mixture. Add cream; mix until well combined, about 2 minutes. Mix in egg, then remaining 1/4 cup flour. Shape dough into 3/4-inch balls, and space 2 inches apart on baking sheets lined with parchment paper. Flatten slightly with fingers, and top each with a pine nut. Sprinkle with sanding sugar. Bake cookies, rotating sheets halfway through, until edges are golden, about 13 minutes. Let cool 10 minutes on sheets on wire racks. Transfer cookies to racks to cool completely. Cookies can be stored in airtight containers up to 3 days.