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Secret Ingredient Chocolate Chip Cookies

Secret Ingredient Chocolate Chip Cookies

Secret Ingredient Chocolate Chip Cookies

 

2 1/4 C. all-purpose flour

1 tsp. baking soda

1 tsp. salt

3/4 C. (1 ½ sticks) unsalted butter, at room temp

1/4 C. cream cheese, at room temp

1/2 C. sugar

1 C. packed light brown sugar

1 1/4 tsp. vanilla extract

2 large eggs

2 C. semi-sweet chocolate chips

 

In a medium bowl, whisk together the flour, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese, sugar, light brown sugar and vanilla extract until light and fluffy, about 2 minutes, scraping down the sides as needed. Add the eggs, one at a time, beating well after each addition. Add the flour mixture, beating to combine, then stir in the chocolate chips. Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 2 hours and up to 3 days. When ready to bake, preheat the oven to 375°F and line two baking sheets with parchment paper or Silpats. Drop 2- to 3-T. mounds of dough onto the baking sheets, spacing the mounds at least 2 inches apart. Bake the cookies for 9 to 11 minutes, or until golden brown. Cool the cookies on the baking sheets for 2 minutes then transfer them to a wire rack to cool completely.

Salted Margarita Bites Cookies

Salted Margarita Bites Cookies

Salted Margarita Bites Cookies

1 pouch Betty Crocker sugar cookie mix

1 T. slightly packed grated fresh lime peel

1/3 C. butter or margarine, softened

1 egg

2 teaspoons fresh lime juice

1/2 teaspoon coarse (kosher or sea) salt

 

In large bowl, stir together cookie mix and lime peel until blended. Add butter, egg and lime juice. Beat with electric mixer on medium-low speed until blended and soft dough forms. On 17-inch piece plastic wrap, shape dough into 12-inch log. Wrap tightly; freeze at least 30 minutes or until firm enough to slice. Heat oven to 375°F. Unwrap dough; cut into %-inch slices. On ungreased cookie sheets, place slices 2 inches apart, reshaping if necessary; lightly sprinkle with salt. Bake 8 to 10 minutes or until pale brown on bottom. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container. If desired, garnish cookies with freshly grated lime peel just before serving.

Candy Cane Cookies

Candy Cane Cookies

Candy Cane Cookies

 

2 ½ C. flour

Dash salt

2 sticks butter, softened

½ C. sugar

2 large egg yolks

1 ½ tsp. vanilla extract

12 mini-candy canes

 

Sift flour and salt into a bowl. In a large bowl, cream butter with an electric mixer. Slowly add sugar; beat until fluffy, about 4 minutes. Add yolks and vanilla; beat until smooth. Slowly add flour mixture; beat until dough comes together. Wrap in foil; chill 1 hour. Meanwhile, put candy canes in a zip-close bag and crush them. Preheat oven to 350 degrees. Roll out dough 1-inch thick, press out shapes, and place on cookie sheets. Press candy pieces on top. Bake 10 minutes, or until just golden. Remove from sheet; cool.

 

Yield:  48 servings

Calories:  73

Fat:  4g

Fiber: 0g

Cinnamon Cardinal Cookies

Cinnamon Cardinal Cookies

Cinnamon Cardinal Cookies

½ C. butter, softened

½ C. packed light brown sugar

1 teaspoon vanilla

2 C.  all-purpose flour

¼ teaspoon baking soda

1 ½ teaspoons ground cinnamon or cardamom

1/3 C. whipping cream

48 miniature chocolate chips

Red, black and yellow decorator sugar crystals

 

In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy; stir in vanilla. In small bowl, stir together flour, soda and cinnamon. On low speed, beat flour mixture into butter mixture alternately with cream. Divide dough in half. Wrap halves in plastic wrap. Refrigerate until firm, about 30 minutes. Heat oven to 350°F. Lightly spray or grease 2 large cookie sheets. On lightly floured surface, roll half of dough at a time about 1/8 inch thick. Using 3-inch lightly floured cardinal-shaped cookie cutter, cut out cookies and place on cookie sheets. Place miniature chocolate chip on each for eye. Sprinkle top of back, crown, tail and wing of each bird with red sugar crystals, neck and eye with black sugar crystals, and beak with yellow sugar crystals. Leave bottom breast of bird without sugar. Bake 6 to 8 minutes or until light brown and set.

Ombre Sugar Cookie Bars

Ombre Sugar Cookie Bars

Ombre Sugar Cookie Bars

 

1/2 C. Butter, softened

1/2 C. sugar

1 large Egg

1 T. milk

2 tsp. vanilla extract

1 1/4 C. all-purpose flour

1/2 tsp. baking powder

 

2 1/4 C. powdered sugar

3/4 C. Butter, softened

1/8 tsp. salt

1 to 2 T. Heavy Whipping Cream

2 tsp. vanilla extract

Green food color

 

Heat oven to 350°F. Combine 1/2 C. butter, sugar, and egg in bowl. Beat at medium speed, until creamy. Add milk and 2 tsp. vanilla. Continue beating, scraping bowl often, until well mixed. Add flour and baking powder; beat at low speed, scraping bowl often, until well mixed.  Spread into bottom of ungreased 9-inch springform pan. Bake 23-26 minutes or until light golden brown. Cool completely. Combine powdered sugar, 3/4 C. butter, and 1/8 tsp. salt in bowl; beat at medium speed until creamy. Add whipping cream and 2 tsp. vanilla; continue beating until smooth. Divide frosting in half. Tint one-half with 30 drops green food color. Divide remaining white frosting in half again. Tint one-half with 6 drops green food color. Leave remaining frosting white. Dollop white frosting into center of cookie. Dollop light green frosting around white. Dollop dark green frosting around light green. Using offset spatula, carefully spread frosting in a circular motion to create ombre pattern, wiping off spatula every time it’s lifted off cookie.  Cut cookie into 12 wedges to create Christmas trees.

Baby Polar Bear Shortbread Cookies

Baby Polar Bear Shortbread Cookies

Baby Polar Bear Shortbread Cookies

1 C. butter, softened

¾ C. granulated sugar

½ teaspoon vanilla

½ teaspoon salt

2 ¼ C. Gold Medal™ all-purpose flour

 

1 C. powdered sugar

3 to 5 teaspoons milk

¼ teaspoon vanilla

 

¾ C. grated white chocolate baking bar (about 1 oz from 4-oz package)

76 white vanilla baking chips, tips cut off (about 1/4 cup)

76 mini semisweet chocolate chips (about 2 teaspoons)

19 small round chocolate-covered creamy mints, cut in half

1 pouch (7 oz) Betty Crocker™ Cookie Icing chocolate icing

 

Heat oven to 350°F. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Add vanilla and salt; beat until blended. Beat in flour gradually on low speed until soft dough forms. Shape dough into ball. On lightly floured surface, roll out dough to 1/4-inch thickness. Using 2-inch round cookie cutter, cut out 38 circles, gently pressing together and rerolling scraps as necessary. Onto ungreased cookie sheets, place circles 2 inches apart. Bake 10 to 12 minutes until edges are just beginning to brown. Immediately remove from cookie sheets to cooling racks. Cool completely before decorating. In small bowl, stir together powdered sugar, 3 teaspoons milk and the vanilla until blended. If necessary, stir in additional milk, 1 teaspoon at a time, until smooth and desired consistency. To Decorate Cookies: Using knife, spread icing over cookies in thin layer. For each cookie, immediately sprinkle about 3/4 teaspoon white chocolate evenly over icing. Press into icing 2 vanilla baking chips, cut side down, for ears, 2 chocolate chips for eyes and 1 mint, cut side down, for nose. Using chocolate icing, pipe mouth.

Welsh Cranberry Skillet Cookies

Welsh Cranberry Skillet Cookies

Welsh Cranberry Skillet Cookies

2 C. all-purpose flour, plus more for dusting

1 3/4 C. sugar, plus more for sprinkling

2 1/2 tsp. baking powder

1 tsp. finely grated lime zest

1/2 tsp. ground cardamom

1/2 tsp. salt

1 stick unsalted butter, diced, plus 4 T. melted

3/4 C. dried cranberries

2 large eggs

2 T. heavy cream

 

Whisk the flour, 3/4 C. sugar, the baking powder, lime zest, cardamom and salt in a medium bowl. Work in the diced butter with your fingertips until the mixture looks sandy. Stir in the dried cranberries. Lightly beat the eggs and heavy cream in a small bowl, then stir into the flour mixture to make a shaggy dough. Transfer to a sheet of plastic wrap; shape into a disk. Wrap and refrigerate until firm, about 1 hour.

Roll out the dough on a generously floured surface until about 1/4 inch thick. Cut out circles with a 1 1/2- to 2-inch round cookie cutter; arrange in a single layer on a baking sheet. Refrigerate until ready to cook, at least 30 minutes and up to 1 hour. Heat a large skillet or griddle over medium-low heat. Put the remaining 1 C. sugar in a medium bowl. Working in batches, brush the skillet with melted butter, then add the dough rounds. Cook until lightly browned and cooked through, 4 to 5 minutes per side. (Brush the skillet with more butter between batches.) Toss the warm cookies in the sugar, then transfer to racks to cool completely. Store in an airtight container for 3 to 5 days; the texture actually improves after a day.

PB & J Sandwich Cookies

PB & J Sandwich Cookies

PB & J Sandwich Cookies

1 pouch (1 lb. 1.5 oz) Betty Crocker™ peanut butter cookie mix

Vegetable oil and egg called for on cookie mix pouch

1/3 C. Betty Crocker™ Rich & Creamy vanilla frosting (from 1-lb container)

2 T. peanut butter SAVE $

1/3 C. favorite jelly, jam or preserves

 

Heat oven to 375°F. Make cookies as directed on pouch, using oil and egg. Cool completely, about 30 minutes. In small bowl, stir frosting and peanut butter until smooth. For each sandwich cookie, spread generous teaspoon frosting mixture on bottom of 1 cookie; spread scant teaspoon jelly over peanut butter mixture. Top with another cookie, bottom side down.

Giant Witch Cookies

Giant Witch Cookies

Giant Witch Cookies

1 C. sugar

1 C. butter or margarine, softened

1 egg

1 teaspoon vanilla

3 C. Gold Medal™ flour

½ teaspoon baking powder

½ teaspoon salt

1 container Betty Crocker™ Rich & Creamy vanilla frosting

3 or 4 drops green food color

3 or 4 drops yellow food color

1 container Betty Crocker™ Rich & Creamy chocolate frosting

Assorted candies for decorating, as desired

 

In large bowl, beat sugar and butter with electric mixer on medium speed until creamy. Beat in egg and vanilla. Stir in flour, baking powder and salt. Divide dough in half; wrap in plastic wrap. Refrigerate 1 hour for easier handling. Heat oven to 375°F. Line cookie sheets with cooking parchment paper. Shape half of dough into 10 (1 1/2-inch) balls. On parchment-lined cookie sheets, pat each ball of dough into 4-inch circle, using floured fingers if necessary. Place 2 or 3 circles on each cookie sheet, about 9 inches apart. On floured surface, divide remaining half of dough into 2 portions. Roll each portion into 9×6-inch rectangle. Cut each rectangle into 4 whole triangles and 2 half triangles (see diagram).

Press 2 half triangles together to form fifth whole triangle. Cut 1/2-inch strip from top edge of each dough circle on cookie sheet; set aside. Place triangle over each cut edge of circle, covering 1/4 inch of cut edge; press to seal, aligning edge of triangle with edge of circle. Slightly bend point of “hat” if desired. Roll each 1/2-inch strip into 2 (1-inch) ropes; attach to either side of “hat” for brim. Bake 7 to 11 minutes or until edges of cookies are golden and surfaces look dry. With broad metal pancake turner, remove cookies from cookie sheets to cooling racks. Cool completely, about 30 minutes. Tint vanilla frosting green with green and yellow food colors. Spread on circles for witches’ faces. Spread chocolate frosting on hats. Make faces using candies.

Lemon Verbena Sugar Cookies

Lemon Verbena Sugar Cookies

Lemon Verbena Sugar Cookies

2 1/2 C. flour

2 tsp. baking powder

1/4 tsp. salt

2 T. fresh lemon verbena, chopped (I take out the mid-rib of each leaf before chopping it.)

1 1/2 tsp. lemon zest

1 C. softened butter

1 1/2 C. sugar

2 eggs

1 tsp. vanilla

Extra sugar for rolling

 

Combine dry ingredients, leaves and zest. Set aside. Beat butter; add sugar, eggs and vanilla; beat until combined. Add half flour mixture, beat. Stir in remaining flour mixture with wooden spoon. Make rounded tsp. full of dough into rounded shapes, roll in extra sugar. Place on ungreased cookie sheet, bake at 350 degrees for 8 to 10 minutes until edges lightly browned. Cool.

Sprinkle Cookies

Sprinkle Cookies

Sprinkle Cookies

2 1/2 C. flour

1 tsp. baking powder

1/2 tsp. salt

1 C. unsalted butter, room temperature

1 C. sugar

2 eggs

1 1/2 tsp. vanilla extract

Sprinkles

 

Preheat oven to 375 degrees. In a medium bowl, whisk the flour, baking powder, and salt.  In a large bowl, beat the butter and sugar at medium speed, about 2 minutes or until fluffy. Beat in the eggs, then the vanilla extract. Gradually add the flour mixture and beat just until combined.  Using a heaping T. for each cookie, roll dough into balls. Put the sprinkles in pie plates so they won’t scatter. Roll the top half of each ball into the sprinkles and place balls on ungreased baking sheets, 3 inches apart. If the dough is too sticky, chill it for 5 minutes.  Bake the cookies for 8 minutes, just until they start to turn golden but are still soft. Remove from the oven and cool 5 minutes, then transfer to wire racks to finish cooling.

Root Beer Cookies

Root Beer Cookies

Root Beer Cookies

1 C. butter, softened

2 C. brown sugar, packed

2 eggs

1 C. buttermilk

3/4 tsp. root beer concentrate or extract

4 C. all-purpose flour

1 tsp. baking soda

1 tsp. salt

1 1/2 C. chopped pecans, optional

3 1/2 C. powdered sugar

3/4 C. butter, softened

2 T. water

1 1/2 tsp. root beer concentrate or extract

 

Cream butter and brown sugar together until fluffy. Add eggs, one at a time, beating well after each. Beat in buttermilk & root beer concentrate. Combine flour, baking soda and salt; gradually add to creamed mixture, stir in nuts. Drop by rounded T. 3″ apart on ungreased cookie sheet. Bake at 375 degrees f. for 10-12 minutes or until lightly browned. Remove to wire racks to cool. In a mixing bowl, combine frosting ingredients together, beat until smooth. Frost cooled cookies. Enjoy!

Valentine Sandwich Cookies

Valentine Sandwich Cookies

Valentine Sandwich Cookies

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1 egg

1 teaspoon pure vanilla extract

2 cups all-purpose flour

¾ cup Dutch process cocoa powder

1 ½ teaspoons baking powder

1 teaspoon salt

 

½ cup (1 stick) unsalted butter, softened

2 tablespoons half and half (or milk)

1 teaspoon pure vanilla extract

pinch of salt

3-3 ½ cups powdered sugar

 

Combine the butter and sugar in a large mixing bowl and beat on medium speed until light and fluffy. Add the egg and vanilla and beat until well incorporated. Whisk together the flour, cocoa, baking powder, and salt. Gradually add the dry mixture to the creamed mixture, beating on the lowest speed. Continue to mix on the lowest setting until the dry ingredients are just incorporated. Divide the dough in half, and shape into two discs. Wrap in plastic wrap and refrigerate for 1 hour. When the dough is chilled, preheat the oven to 350 F. Line a baking sheet with parchment paper or a baking mat. Set aside. Taking only one portion of dough out of the refrigerator at a time, turn the dough out onto a lightly floured surface. Roll the dough to 1/8-1/4-inch thickness. Use a heart shaped cookie cutter to cut out cookies and transfer them to the prepared baking sheet. Bake the cookies for 12 minutes, then transfer to a wire rack to cool completely. Once the cookies are cooled, prepare the filling. Combine the softened butter, half and half, vanilla, and salt and beat until combined. Add the powdered sugar slowly until the filling is smooth. It should be slightly stiffer than cupcake frosting. Add pink or red food coloring until desired color is reached. Transfer the filling to a piping bag fitted with a large round tip (or a freezer zip-lock bag with the corner snipped off.) Pipe the filling onto half of the cookies, and top with the remaining cookies to form a cookie sandwich.

Berry-Almond Sandwich Cookies

Berry-Almond Sandwich Cookies

Berry-Almond Sandwich Cookies

1-1/2 C. butter, softened

1 C. sugar

1 tsp. vanilla extract

2-3/4 C. all-purpose flour

1/2 tsp. salt

2 C. ground almonds

3/4 C. raspberry filling

Edible glitter or confectioners’ sugar

 

In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour and salt; gradually add to creamed mixture and mix well. Stir in almonds. On a heavily floured surface, roll out dough to 1/8-in. thickness. With floured 2-1/2-in. cookie cutters, cut into desired shapes . Place 1 in. apart on ungreased baking sheets. Bake at 325° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool. Spread 1 tsp. raspberry filling over the bottom of half of the cookies; top with remaining cookies. Sprinkle with edible glitter or confectioners’ sugar. Store in an airtight container. Yield: 3 dozen.

Chewy Gingerbread Hugging Cookies

Chewy Gingerbread Hugging Cookies

Chewy Gingerbread Hugging Cookies

3 cups all-purpose flour

3/4 cup firmly packed dark brown sugar

1 T. ground cinnamon

1 T. ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

3/4 teaspoon baking soda

12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened slightly

3/4 cup unsulphured molasses

2 tablespoons milk

 

Candied Nuts or Candies for the hugs

 

In bowl of standing mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt, and baking soda at low speed until combined, about 30 seconds. Stop mixer and add butter pieces; mix at medium-low speed until mixture is sandy and resembles fine meal, about 1 1/2 minutes. Reduce speed to low and, with mixer running, gradually add molasses and milk; mix until dough is evenly moistened, about 20 seconds. Increase speed to medium and mix until thoroughly combined, about 10 seconds. Scrape dough onto work surface and divide in half. Working with one portion of dough at a time, roll 1/4-inch to 1/2-inch thick between two large sheets of parchment paper. Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 20-25 minutes. (You could also refrigerate the dough 2 hours or overnight.) Adjust oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line two cookie sheets with parchment paper. Remove one dough sheet from freezer; place on work surface. Peel off top parchment sheet and gently lay it back in place. Flip dough over; peel off and discard second parchment layer. Cut dough into desired shapes and transfer the shapes to your parchment-lined cookie sheets. Space them at least an inch apart. Repeat with remaining dough until cookie sheets are full. Bake cookies until set in centers and dough barely retains imprint when touched very gently with fingertip, 8 to 11 minutes, rotating cookie sheets front to back and switching positions top to bottom halfway through baking time. Do not overbake or they won’t be chewy. Cool cookies on sheets 2 minutes, then remove with wide metal spatula to wire rack; cool to room temperature. Gather scraps; repeat rolling, cutting, and baking with remaining dough until all dough is used.

Pumpkin Spice Sugar Cookies

Pumpkin Spice Sugar Cookies

Pumpkin Spice Sugar Cookies

3 C. all-purpose flour

½ tsp. salt

2 tsp. baking powder

2 T. plus one tsp. of pumpkin pie spice

2 sticks softened butter (8 ounces)

1 C. white sugar

1/3 C. dark molasses

1 large egg

1 C. canned pumpkin puree

1½ to 2 C. Demerara or Turbinado sugar

 

In a medium bowl, sift flour, salt, baking powder and pumpkin spice and set aside. In the bowl of a stand mixer with the paddle attachment, cream butter, white sugar and molasses until fluffy, about 3-4 minutes. Add egg and beat for 30 seconds. Scrape sides of bowl and mix again. Add pumpkin puree and beat until mixed. Add dry ingredients on low speed until thoroughly mixed. The dough will be sticky but easier to manage once they firm up under refrigeration. Divide dough into four logs, eight inches long. Seal each one in plastic wrap and refrigerate for 60 minutes or longer. Preheat oven to 325 degrees. On a cutting board, unwrap one log, then cut it into quarters. Then cut each quarter into thirds, yielding 12 cookies per log. Repeat for other three logs – you will have 48 pieces. The dough will still be a bit sticky but easier to handle once rolled in the Demerara sugar. Pour the Demerara sugar into a pie plate. Line four cookie sheets with parchment paper or if nonstick, no parchment needed. Roll each slice in the sugar on the edges and both sides, pressing down slightly and then place on the pans; 12 per pan. Bake one pan 12 to 13 minutes until cookies start to dry out around the edges but are still soft in the middle. Ours took exactly 12 minutes but ovens differ, and cookie sheets differ. Repeat for the other three pans. When they come out, let them sit on the pan for five minutes then transfer to cooling racks using a spatula to remove them. Cool completely. Once they are cooled, they will be firmer and easier to handle but they are a delicate cookie so be gentle.

Chewy Brown Sugar Cookies

Chewy Brown Sugar Cookies

Chewy Brown Sugar Cookies

14 T. unsalted butter 1 3/4 sticks

1/4 C. sugar

2 C. packed dark brown sugar

2 C. flour plus 2 T.

1/2 tsp. baking soda

1/4 tsp. baking powder

1/2 tsp. salt

1 large egg

1 large egg yolk

1 T. vanilla extract

 

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a skillet melt 10 T. butter over medium-high heat. Whisk constantly until butter starts to brown, about 3-4 minutes. Pour into bowl, add remaining butter to same bowl and set aside. In a separate bowl whisk together sugar, 1/4 C. brown sugar, flour, baking soda, and baking powder. Add remaining brown sugar and salt to butter and whisk until smooth. Whisk in egg, egg yolk, and vanilla. Combine butter mixture with dry ingredients, stirring until a dough forms. Either roll dough out to 1/2-inch thick and use a cookie cutter or roll into a ball and place on cookie sheet. Sprinkle with sugar. Bake for 12-14 minutes, or until cookies begin to set.

Chewy Café Style Chocolate Chip Cookies

Chewy Café Style Chocolate Chip Cookies

Chewy Café Style Chocolate Chip Cookies

2 C. + 2 T. all purpose flour

1 tsp. baking soda

2 tsp. cornstarch

1 tsp. salt

1 ½ sticks (6 oz) butter, melted and cooled

1 C. dark brown sugar, lightly packed

½ C. granulated sugar

2 large eggs

2 tsp. vanilla extract

1 1/2 C. dark chocolate chips, plus more for topping

 

In a medium-sized bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside. In a large bowl, beat together the cooled melted butter and the sugars with a hand-mixer for about one minute. Then, add in the eggs and vanilla extract. Beat until just combined. Slowly add in the dry ingredients and mix briefly, just until there are no flour clumps left. Fold in the chocolate chips. Cover and refrigerate the dough for 30 minutes to an hour. Remove the dough from the refrigerator and preheat the oven to 350°F, making sure you have the racks in the middle of the oven. Line two baking sheets with parchment paper. Scoop 1/4 C. of cookie dough at a time and roll into balls. Then, tear the balls in half by pulling gently on both sides. Smush the two halves together again, but this time have the lumpy, torn sides face upward. Place on the prepared baking sheet, making sure the cookies have plenty of space to spread. You should be able to fit 6-8 cookies on each tray. Bake for about 10-14 minutes, rotating half-way through, or until the cookies have spread out and the edges are golden, but the centers of the cookies still look soft and undercooked. Every oven is different, so I recommend starting with just one or two cookies on the tray to see what baking time works best for you! Let the cookies cool on the baking sheets until the cookies are firm enough to remove, about 15 minutes. As the cookies are cooling, press additional chocolate chips into the tops for a more bakery-style look. Repeat with remaining batches, until all cookies are baked. Enjoy with a cold glass of milk!

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

1/2 C. butter (1 stick), softened to room temperature

1-1/2 C. smooth peanut butter

1 C. packed brown sugar

1/2 C. white sugar

2 eggs

2 T. light corn syrup

4 T. water

1 T. vanilla extract

2 1/2 C. all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

2 C. (12 oz) semisweet chocolate chips

 

Preheat oven to 375 degrees F (190 degrees C).  In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chips. Chill dough for 15 minutes in the refrigerator (this will prevent spreading during cooking), then drop by large spoonfuls (about 1-1/2 T. each) 3 inches apart onto ungreased baking sheets. Bake for 10 to 12 in the preheated oven, or until edges are golden (they will seem super soft). Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

WIW: Waffled Oatmeal Chocolate Chip Cookies

WIW: Waffled Oatmeal Chocolate Chip Cookies

WIW: Waffled Oatmeal Chocolate Chip Cookies

1/2 C. unsalted butter, softened

1/2 C. light brown sugar, firmly packed

2 large eggs

1 tsp. pure vanilla extract

1/2 C. all-purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

3/4 C. old-fashioned rolled oats

3/4 C. semisweet mini chocolate chips

nonstick cooking spray

Preheat the waffle iron on medium. In a large bowl, beat the butter and brown sugar with an electric hand mixer until mostly smooth. Add the eggs and vanilla, then continue beating until they are fully incorporated. In a medium-size bowl, combine the flour, baking soda and salt. Add the dry ingredients to the wet ingredients and mix until few streaks of flour remain. Add the oats and chocolate chips and stir to combine. Coat both sides of the waffle iron grid with nonstick spray. Place a heaping T. of dough onto each waffle section, allowing room for the cookies to spread. Close the lid and cook until the cookies are set and beginning to brown, 2 or 3 minutes. The cookies should be soft when you remove them and will firm up as they cool. Transfer cookies to a wire rack to cool. Repeat cooking with the remaining batter

Tasty 101 Best Brownies

Tasty 101 Best Brownies

Tasty 101 Best Brownies

2½ sticks (1¼ cups) unsalted butter, plus more, softened, for greasing

8 ounces good-quality semisweet or bittersweet chocolate (60-70% cacao), roughly chopped

¾ cup unsweetened Dutch process cocoa powder, divided

1 tablespoon espresso powder

2 cups granulated sugar

½ cup dark brown sugar, packed

2 teaspoons vanilla extract

2 teaspoons kosher salt

6 large eggs

1 cup all-purpose flour

Flaky sea salt, for sprinkling

 

Position a rack in the middle of the oven and preheat to 350°F (180°C). Grease a 9×13-inch dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter.  Combine the chopped chocolate, ¼ cup of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside. Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside. Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter. With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.  Sift in the flour and remaining ½ cup of cocoa powder and use a rubber spatula to gently fold until just combined. Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes. Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with flaky sea salt.  Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.  Set the brownies on a cooling rack and cool completely in the pan.  Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24 bars and serve immediately.

Caramel Apple Lattice Cookies

Caramel Apple Lattice Cookies

Caramel Apple Lattice Cookies

2 refrigerated pie crust

3 medium granny smith apples

4 T. butter

¼ C. packed dark brown sugar

½ tsp. salt

2 tsp. ground cinnamon – divided

2 tsp. ground nutmeg- divided

¼ C. granulated sugar

¼ C. caramel ice cream topping

½ C. chopped pecans or walnuts-optional

 

Peel, core and dice apples, place in saucepan with butter, brown sugar, salt and 1 tsp. of each spice. On medium heat, cook apples until soft and thickened. Remove from heat and cool. Unroll one crust, using a 2 ½” round cookie cutter, cut out 12 cookie rounds. Place rounds on a parchment lined baking sheet. Brush tops of pie crust cookies with caramel topping. Add a ½ tsp. apple filling over top of cookie round. Sprinkle with chopped nuts if desired. Unroll remaining crust and cut long strips of dough ¼ “ wide. Weave dough strips to create a lattice design. Cut cookie lattice with round cookie cutter to create clean edges. Mix ¼ C. sugar and 1 tsp. ground cinnamon and nutmeg. Brush tops with egg wash and sprinkle with cinnamon and sugar mixture. Bake cookies for 30 minutes at 350. Drizzle cookies with caramel sauce if desired. Best served warm. Yield: 12-13 cookies

Snowman Cookies

Snowman Cookies

Snowman Cookies

Nutter Butter cookies
Vanilla Almond Bark (half a package made 13 cookies for me)
M&Ms
Orange Tic Tacs
Black Decorator Icing

After melting the Almond Bark for 90 seconds, I used a spoon to help cover the cookies when I dipped them. The spoon helped to get them on the foil too, since I didn’t want fingerprints. I didn’t put the Tic Tacs or the M&Ms on until I finished dipping all of them – I wanted the Almond Bark to set a little bit. As for the icing, I just squirted some in a ziploc bag and cut the tip just a tiny, tiny bit.

Jam Sweetheart Cookies

Jam Sweetheart Cookies

Jam Sweetheart Cookies

For the dough:

2 1/2 cups flour, plus extra for sprinkling

3/4 superfine sugar

2 sticks (8 oz) soft butter, diced

1 large egg yolk

2 tsp vanilla extract

1/2 tsp. salt

 

For the filling:

4 T. softened butter, plus extra for greasing

1 cup powdered sugar, sifted

Jelly or jam

A few drops of vanilla extract

1 tsp. water

 

Making the dough: Beat the butter and sugar together in a bowl. Add the egg yolk and vanilla extract and beat the mixture until it is smooth. Next, add the flour and salt and mix everything together to form a smooth dough. Mold the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.  Preheat the oven to 350˚F. Roll out dough to 1/4 inch thick on a lightly floured surface and cut out circles with a 2 1/2 inch fluted round cookie cutter. Re-roll the trimmings until you get approx 40. Place half the circles onto prepared baking sheets and cut out the centers using a small 3/4 inch heart-shaped cutter. Place the remaining circles onto baking sheets and leave these whole. Bake the cookies for about 12 minutes or until golden. Leave for a few minutes then transfer to a wire rack to cool completely. Make the butter frosting by beating the butter until smooth, then gradually beating in the powdered sugar, water, and vanilla extract. Spread frosting over the whole (not heart) cookies. Now spoon on the jam. Drop a small spoonful of jam on top of the butter frosting. Put the heart cookies on top.

 

Caramel Apple Cookies

Caramel Apple Cookies

Caramel Apple Cookies

1 C. butter, softened
1/2 C. firmly packed brown sugar
1/2 C. sugar
2 eggs
1-1/2 tsp. vanilla
3 C. flour
1 T. apple-pie spice
1/2 tsp. each baking soda and salt
Red and Green food coloring pastes
Green wooden craft sticks
1 pkg. (14 oz.) caramels
3 T. water
1/3 C. chopped nuts

In large mixer bowl, cream butter and sugars until fluffy. Beat in eggs and vanilla. Stir in flour, spice, baking soda and salt. Tint 1/3C. dough green. Tint remaining dough red. On floured surface roll red dough to 1/2-inch thickness. Using cookie cutter, cut apple shapes and place on ungreased baking sheets 3 inches apart. Press craft stick lightly into dough. Cut or shape green leaves and place on cookie. Bake at 375º for 8-10 minutes. Cool on racks. Meanwhile, melt caramels with water. Dip cookies in caramel and then in nuts. Let set at least 1 hour. Makes about 2 dozen.

Lemon-Lime Basil Shortbread Cookies

Lemon-Lime Basil Shortbread Cookies

1 C. all-purpose flour
1/2 C. powdered sugar plus more for pressing cookies
1/2 C. (1stick) chilled unsalted butter, cut into 1/2″ cubes
2 tsp. sliced fresh basil leaves
1 tsp. finely grated lemon zest plus 1 tsp. fresh lemon juice
1/2 tsp. finely grated lime zest
1/4 tsp. kosher salt
Sanding sugar (optional)

Decorative sanding sugar has large, crunchy crystals; available at specialty foods stores and
Preheat oven to 375°. Place flour, 1/2 C. powdered sugar, butter, basil, both zests, lemon juice, and salt in a food processor. Pulse until large, moist clumps form. Measure level T.fuls of dough; roll between your palms to form balls. Place on a large baking sheet, spacing 2″ apart. Lightly dust the bottom of a flat measuring C. with powdered sugar and press cookies into 2″ rounds, dusting C. bottom with powdered sugar as needed to prevent sticking. Sprinkle tops of cookies with sanding sugar, if using. Bake until edges are brown, about 14-15 minutes. Transfer to a wire rack; let cool.

Mango Chile Sugar Cookies

Mango Chile Sugar Cookies

1 C. unsalted butter, room temperature
2/3 C. granulated sugar
1 egg
1 tsp. Tahitian vanilla extract
1/2 tsp fine sea salt
2 1/2 C. sifted flour

1 tsp. unsalted butter, melted
1 tsp. whole milk
4 tsp. Mango Hot Sauce
1 3/4 C. sifted confectioners’ sugar
food coloring optional

1/4 C. Vanilla Bean Sugar
1 tsp. crushed Aleppo chiles
1 tsp. sea salt
1 tsp. makrut lime powder

For cookies: Cream butter and sugar with an electric mixer until well blended. Add egg, vanilla, and salt; mix until combined. Add flour and continue to mix until well blended. Place dough in plastic wrap and chill a minimum of 3 hours. Preheat oven to 300 degrees. Line a cookie sheet with parchment paper. Roll dough out to about 1/8 inch thick. Cut shapes with your favorite cookie cutter then place cookies on prepared sheet. Bake 15 to 20 min., or until edges begin to turn light brown. Transfer cookies to a cooling rack and cool completely before frosting.

For frosting: Beat together butter, milk, hot sauce, and confectioners’ sugar until smooth. (Add a few drops of food coloring if desired.) Chill at least 10 min. Spread or pipe the frosting onto the cookies.

For optional sprinkles: Sprinkle frosted cookies with any one of the optional sprinkle suggestions, or mix together to make your own unique sprinkle, such as Vanilla Bean Sugar with makrut lime powder or Vanilla Bean Sugar with Aleppo chiles.

Serve right away or let the cookies sit out for 2 to 3 hours and the frosting will firm up.

Graham Cracker Swirls

Graham Cracker Swirls

1 C. whole wheat flour
1 1/2 C. all purpose flour
1/2 C. dark brown sugar, packed
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. baking soda
1/2 C. butter, chilled & cubed
1/4 C. honey
1/4 C. water
1/2 C. Nutella, peanut butter or preserves

Preheat oven to 350 F. Place the flours, sugar, salt, cinnamon and baking soda in the bowl of your KitchenAid® Stand Mixer fitted with the paddle attachment and mix to combine. Add the cubed and chilled butter and mix until it resembles coarse meal, about 2 minutes. Add the honey and water and continue to mix until it combines and forms a dough. Divide the dough into 2 equal pieces and roll each piece into a 9 x 13 inch rectangle until 1/4 inch thick. If the dough is soft it can be refrigerated 30-60 minutes. Spread 1/4 C. of the Nutella or other filling in a thin layer over each sheet of dough. Starting at the 13 inch side, use your fingertips to roll the dough tightly into a spiral like a cinnamon roll, and pinch the seams to seal. Slice the dough into 1/2 inch pieces, place on a silpat or parchment lined cookie sheet, and bake for 12-15 minutes, or until golden brown and set. Tip: Cookies can be frozen before or after baking. Place cookies on a baking sheet in the freezer for about 30 minutes, until frozen solid, then transfer to a zip top bag or other freezer-safe container and freeze for up to 4 months.

Kourabiedes (κουραμπιές) (Greek Celebration Cookies)

Kourabiedes (κουραμπιές) (Greek Celebration Cookies)

1 1/3 C. sifted plain/all-purpose flour
2/3 C. almond flour/almond meal
1/2 tsp. baking powder
1 C. butter
1/3 C. icing confectioners’ sugar
1 egg yolk
2 tsp. brandy
1 tsp. vanilla extract
1/2 C. finely chopped blanched almonds
1/2 C. icing/confectioners’ sugar for decoration

Sift flour and almond meal with baking powder and set aside. Cream butter and gradually add sugar and beat until fluffy. Add egg yolk, brandy and vanilla. Beat again until very light and stir in finely chopped almonds. Blend in flour mixture, mix to form a soft, smooth dough. Chill 60 minutes or until it can be handled easily. Preheat oven to 325f/170c. Shape level Tablespoonfuls of dough into crescent-shapes. Place 1 inch apart on ungreased cookie sheet. Bake for 20 – 25 minutes or until light…do not brown. Cool on rack and dust very generously with confectioners’ sugar. Ensure you dust the whole cookie not just the top. Notes: Don’t skimp on the icing sugar that you dust these little beauties with – the final dusting is equally as important an ingredient as any.

Pumpkin Spice Roll-Out Sugar Cookies

Pumpkin Spice Roll-Out Sugar Cookies

1 C. unsalted butter
3/4 C. light brown sugar, packed
1/2 C. turbinado sugar
3/4 tsp. baking powder
3/4 tsp. salt
2-1/2 tsp. pumpkin pie spice
1 egg
1 T. milk
3 1/4 All Purpose Flour (or 2-3/4 C. whole wheat flour)

Cream together the butter and brown sugar until light & fluffy (about 3-4 minutes on medium speed). Add in the turbinado sugar, and cream for an extra minute or so. Add the baking powder, salt, and pumpkin pie spice; mix well. Add the egg & milk; beat well. Add the flour, mixing until well-combined. The dough should be soft & not sticky. Turn out onto sheets of waxed paper & roll. Cut out shapes, and transfer to baking sheets lined with parchment paper or Silpat liners. Freeze sheets for 10 minutes. Meanwhile, preheat oven to 365°. Remove cookies from freezer and bake for 8-10 minutes, or until the edges begin to have a hint of brown. Cool cookies on baking sheet for 2-3 minutes, and then remove to a wire rack to cool completely.

Polvorones de Canele (Mexican Cinnamon Cookies)

Polvorones de Canele (Mexican Cinnamon Cookies)

Polvorones de Canele (Mexican Cinnamon Cookies)1 cup butter
½ cup confectioners’ sugar (powdered sugar)
½ teaspoon ground cinnamon
¼ teaspoon salt
1 teaspoon vanilla extract
1½ cups bread flour
Coating
1 cup confectioners’ sugar
1 teaspoon ground cinnamon

Preheat oven to 350° F. Cream together confectioners’ sugar and butter. Stir in the vanilla. Combine flour, salt, and cinnamon in a separate bowl. Mix into the butter/sugar mixture to form a stiff dough. In a third bowl, combine sugar and cinnamon. Shape dough into 1 inch balls and roll in cinnamon mixture. Bake for 15 to 20 minutes, until lightly browned. Cool cookies on wire racks.

Christmas Cookies – From Simple to Spectacular

Christmas Cookies – From Simple to Spectacular

Everyone is pressed for time during the holidays, but that shouldn’t stop you from making a lovely batch of Christmas cookies. Our treats look great whether unadorned or dressed to the nines, so you can tailor them to suit your interest (and schedule). They’re all made with the same sugar cookie dough and frosting, so you can mix and match. And even the most basic versions are pretty enough to decorate a tree or window. You’ll find sources for the special equipment and decorations, plus packaging ideas. Or try different cookie cutters and add your favorite colors and decorations. Just get baking!

Christmas Cookies – From Simple to Spectacular

Favorite Sugar Cookie Dough

1 cup (1/2 lb.) butter
1/2 cup sugar
2 large egg yolks
1 teaspoon vanilla
2 1/2 cups all-purpose flour

In a bowl, with an electric mixer set on medium speed, beat room-temperature butter and sugar until smooth. Beat in egg yolks and vanilla. Stir or beat in flour until well blended. Flatten dough into a 1-inch-thick disk. On a lightly floured board, roll dough about 1/8 inch thick. Follow directions below to make cookies.

Royal Icing

4 cups (1 lb.) powdered sugar
3 tablespoons meringue powder
food coloring
Preparation

In a large bowl, combine 4 cups (1 lb.) powdered sugar, 6 tablespoons water, and 3 tablespoons meringue powder (or omit water and meringue powder and use 6 tablespoons pasteurized egg whites). With an electric mixer on low speed, beat until evenly moistened, then beat on high speed until stiff, glossy peaks form. Controlling consistency of icing is simple: If icing is too thick, add a few drops of water; if it’s too thin, gradually add more powdered sugar.

Tint icing with food coloring as desired; to make all three cookie designs with Favorite Sugar Cookie Dough, divide icing into four portions and tint three blue, green, or red, leaving one white.

Ornaments
1. With a floured cookie cutter, cut ornament shapes from cookie dough.
2. Make an imprint in the center of each cookie by lightly pressing a star-shape cookie cutter into dough, making sure not to cut all the way through.
3. Use a drinking straw to poke a hole in each cookie. Transfer to baking sheets lined with cooking parchment.
4. Bake in a 300° oven until golden, about 15 minutes. Transfer cookies to racks to cool.
5. Serve when cool, or thread a ribbon through each hole, tie, and hang from a tree or in a window.
To make them special: Prepare cookies as above, but skip step 2. With a small offset spatula, spread a thin layer of tinted icing on each ornament.
To make them spectacular: Follow directions above for special version; let icing dry. With a pastry bag fitted with a #2 plain tip and filled with icing, create raised accents. Sprinkle sanding sugar over the still-wet piping, then tilt and tap cookie to remove excess. Add dragées.

Wreaths
1. With a floured 3- to 4-inch fluted-edge cookie cutter, cut out large circles from cookie dough. With a floured 1- to 2-inch cutter, cut out a circle in each cookie. Transfer cookies to baking sheets lined with cooking parchment. Gather scraps, reroll, and cut out more wreaths.
2. Bake in a 300° oven until golden, about 15 minutes. Transfer cookies to racks to cool.
3. Serve when cool, or thread a ribbon through each wreath and hang from a tree or in a window.
To make them special: With a pastry bag fitted with a #2 plain tip and filled with green icing, pipe “branches” onto the wreath. Or with a small offset spatula, spread a thin layer of tinted icing on each wreath.
To make them spectacular: Follow directions for special version; with a pastry bag fitted with a #2 plain tip and filled with red icing, apply “berries” to each wreath. Sprinkle sanding sugar over the still-wet icing, then tilt and tap cookie to remove excess.

Cutout Cookies
1. With a floured square cookie cutter with a fluted edge, cut out 20 cookies from cookie dough. Transfer to baking sheets lined with cooking parchment.
2. With smaller floured cookie cutters (we used a pear shape), cut out 20 top pieces from dough. If necessary, gather scraps, reroll, and cut out more top pieces.
3. Brush the back of each top piece with a little water and press gently onto squares.
4. Bake in a 300° oven until golden, about 15 minutes. Transfer cookies to racks to cool.
To make them special: With a small offset spatula, spread a thin layer of tinted icing on each top piece.
To make them spectacular: Follow directions for special version; use a pastry bag fitted with a #2 plain tip and filled with icing to create dots and leaves. If desired, apply a bit of gold leaf while icing is still moist.

Everything you need to make holiday treats: You don’t need many tools to make our Christmas cookies―just cookie cutters, a pastry bag, a straw, a small spatula, and some ribbon. You’ll find the following decorative sugars and candies at gourmet specialty markets, but you can also make substitutions: Use granulated sugar instead of sanding sugar, and swap in cinnamon Red Hots or nonpareils for the dragées.
Assorted cookie cutters. We used a piece of cardboard as a template for the ornament, but the fluted-edge round and square cutters for the wreath and cutout cookies can be found on Amazon.com. A similar mini pear cookie cutter is available from the Cookie Cutter Factory (866/255-9194). Pinocchio Productions sells an eight-point star cookie cutter. CopperGifts.com (620/421-0654) has a vast selection, including many star shapes, as do Michaels craft stores (800/642-4235 for store locations).
Decorative sparkle. We used a combination of dragées (dra-zhays), edible gold, matte red decoratifs, and sanding sugar. (Silver dragées are for decoration only; avoid eating them.) Look for nonmetallic dragées and sanding sugar in gourmet supermarkets, kitchen stores, Michaels, at ChefShop.com (877/337-2491), or on Amazon.com. Fancy Flours (406/522-8887) sells decoratifs, sanding sugar, and dragées. Edible gold is available at Sur La Table ($35 for 150 mg; 800/243-0852).
A pastry bag fitted with a #2 plain tip. Fill it with icing to create fine lines for making branches on the wreath cookies and adding stripes and dots to the ornament and cutout cookies. You’ll find bags and tips at kitchen stores such as Sur La Table as well as at craft stores like Michaels.

Mocha-Caramel Tree Cookies

Mocha-Caramel Tree Cookies

Mocha-Caramel Tree Cookies1 C. butter, softened
1/3 C. sifted powdered sugar
3 T. granulated sugar
1 tsp. instant espresso coffee powder or 2 tsp. instant coffee crystals
1 T. vanilla
3 T. unsweetened cocoa powder
1-2/3 C. all-purpose flour
1/2 C. semisweet chocolate pieces
1 tsp. shortening
1/2 of a 14-ounce package vanilla caramels (about 24)
2 T. milk 1/4 C. butter

In a large mixing bowl beat first 3 ingredients with an electric mixer on medium speed until fluffy. Dissolve instant coffee powder or crystals in vanilla; add to butter mixture. Beat in cocoa powder. Beat in as much of the flour as you can with the mixer. By hand, stir in any remaining flour. Divide dough in half. Cover; chill about 1 hour or until firm. On a floured surface, roll one half of dough at a time to 1/4-inch to 3/8-inch thickness. Cut into 3-inch trees, reindeers, or other shapes. Place cookies 1-1/2 inches apart on greased cookie sheets. Bake in a 325 degree oven for 12 to 15 minutes or until set but not over browned. Cool 1 minute on cookie sheet; transfer to wire racks. Cool completely. Heat and stir chocolate pieces and shortening over low heat until chocolate begins to melt. Remove from heat; stir until smooth. Drizzle over cookies. Let stand until set. Heat and stir the caramels, 1/4 C. butter, and milk over very low heat until smooth. Cool slightly. Drizzle over cookies.

The real, the original, the authentic Nestle Toll House Cookies

The real, the original, the authentic Nestle Toll House Cookies

cookies2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened (butter flavored Crisco or oleo margarine)
¾ cup granulated [white] sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts (optional)

Ccombine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. If possible, refrigerate the dough up to 36 hours at this time. The longer it is refrigerated, the better the result. Drop by rounded tablespoon onto ungreased baking sheets. Bake in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

Lacy Cookies

Lacy Cookies

lacy cookies1/2 C. brown sugar
2 T. butter
1 tsp. vanilla extract
2 T. milk (I used 1 percent, but I think you could use any kind of milk you have in your fridge, including cream)
1/4 C. date honey (or regular honey)
1/3 C. all-purpose flour
1/2 C. almonds; coarsely ground
1/2 tsp. cinnamon
1 heaping tsp orange; zested
1/2 C. dark chocolate (for dipping)

Tips: 1) You must follow the order here. I have accidentally added the almond mixture at the wrong stage and the cookies will not spread. 2) Cool your tray with water each time you remove it from the oven (it will not warp your tray) or get three trays handy because if you drop your batter onto a heated tray the cookies will start to spread instantly and will be oddly-shaped. 3) If you end up with any oddly shaped ones, just take some scissors and cut the edges before the cookies have completely cooled down.

Let’s begin! Preheat your oven to 350 F and line two baking trays with parchment paper; set aside. Bring the butter, sugar, milk, vanilla, and honey to a boil, stirring continuously. Once it reaches a rolling boil, wait one minute and then remove from the heat. Now, grab a bowl and mix the flour, almonds, cinnamon and orange zest together, slowly adding them to the wet mixture and making sure everything is incorporated well. Let sit for about 20 minutes or until the mixture is cool enough to be handled, even though you won’t be handling it. If the mixture is stiff when you return to it, warm it up over a low flame for a minute or two. Drop teaspoon-sized balls onto your parchment paper, leaving about three inches space between each of the cookies because they will spread a lot. Create a double-boiler to melt the chocolate or melt it in the microwave. Leave them to cook for 6-8 minutes. If you want them more like toffee brittle leave them in on the longer end. I like mine slightly chewy in the center and crispy on the outside. Once the centers are bubbling and they are a goldeny-brown color, remove them from the oven. Immediately remove the parchment paper from the tray and let them cool on the counter. After about three-five more minutes, you’ll be able to remove them from the parchment paper without a problem. Any sooner and they’ll still be soft and likely tear. Once you’re able to remove them from the parchment, you can wrap however many you want around the stick of a wooden spoon and create a flute. You can also fold them to create a bowl for ice cream, which I would have done if I hadn’t eaten the rest of the ice cream a few days ago…OR you can teaspoon chocolate onto the flat side of a cookie and sandwich it with another, which is my preference. Place them in the fridge for about 15 minutes to get the chocolate hard. Enjoy!

Lemon Butter Cookies

Lemon Butter Cookies

1 1/4 sticks sofLemonButterCookiestened unsalted butter
1/2 cup sugar
1 large egg at room temperature
1 1/2 tsp. lemon zest
1/2 tsp. vanilla extract
2 cups sifted all-purpose flour
2 T. toasted almond flour
1 cup confectioners’ sugar
3 T. ground freeze-dried raspberries (optional)

In a large bowl and using an electric mixer at medium-high speed, beat butter and sugar together until light and fluffy, about 5 minutes. Beat in egg, lemon zest, and vanilla extract; scrape down sides of bowl. In a small bowl, combine all-purpose flour and almond flour. Slowly add flours to butter mixture, beating until dough just comes together. Remove dough from bowl, shape into a disk, wrap tightly with plastic wrap, and refrigerate for 2 hours. Preheat oven to 350°. Line 2 baking sheets with parchment paper; set aside. On a lightly floured surface, roll dough to just thinner than 1/4 inch. Using various sizes of heart-shaped cutters, cut about 3 dozen cookies, rerolling dough only once, if necessary. Carefully transfer cookies to baking sheets; bake for 7 to 10 minutes, or until edges just turn golden. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. In a small bowl, sift together confectioners’ sugar and ground raspberries, if desired. Dust cookies lightly with sugar.

Orange, Lemon and Lime Citrus Cookies

Orange, Lemon and Lime Citrus Cookies

Chewy, sugar coated cookies with orange, lemon and lime zest!

Cookiestack-1024x6853/4 cup unsalted butter, softened
1 1/2 cup granulated sugar, divided
1 egg
2 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 orange, zested
1 lemon, zested
1 lime, zested

In a small bowl, zest all the citrus. Remove about 2 tsp of zest and place in a separate bowl. Add 1/2 cup granulated sugar to the 2 tsp of zest. Combine with a fork and set aside. In a mixing bowl, add butter and remaining 1 cup sugar. Beat for 1-2 minutes. Add egg and beat until combined. Add flour, baking powder and baking soda. Beat until combined. Slowly add in zest. Line a baking sheet with parchment paper. Roll cookies into 3/4-1inch balls. Then roll them in the sugar/zest mixture, coating generously. Place ball on cookie sheet and repeat. Using a flat bottom of a cup, press the ball slightly to form a disc. Repeat for all balls. I then pressed a little extra sugar on the tops of the cookies at this point (totally optional). Bake in a 350 degree oven for 10-12 minutes. Remove and cool on wire rack. Store in a covered container for up to a week. ENJOY.

Easy Lemon Burst Cookies

Easy Lemon Burst Cookies

lemoncookies1 box lemon cake mix
1 egg
1-8 oz container of cool whip
1/2 c. powdered sugar for coating

Mix together cake mix, egg, and cool whip until well combined. Put the powdered sugar in a separate bowl. With a cookie scoop, or spoon, spoon your batter into the powdered sugar and roll it around to coat. Put it on a parchment paper lined baking sheet and bake on 350 for 10-12 minutes.

Vanilla Sugar Palmiers

Vanilla Sugar Palmiers

vanillapalmiers1/2 cup vanilla sugar
1/8 teaspoon kosher salt
1 sheet puff pastry
Preheat the oven to 425 degrees F.

Combine the sugar and kosher salt. Evenly sprinkle 1/4 cup of the sugar/salt mixture on a clean working surface. Unfold a puff pastry onto the sugar and sprinkle the remaining 1/4 cup of the sugar mixture on top, spreading it evenly on the puff pastry. With a rolling pin, roll the dough until it’s 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half, like closing a book. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Bake for around 6 minutes, or until the bottom is caramelized and brown; then turn with a spatula and bake another 3 to 5 minutes, until both sides are caramelized. Cool on a wiring rack. Note: You probably will have some sugar left on the board after rolling the puff pastry and that’s okay.

An Even Better Snickerdoodle!

An Even Better Snickerdoodle!

6ba526a281fb7e66308097a4949dbb3a1/2 cup butter (1 stick), softened
1/2 cup granulated sugar
1/3 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar

For rolling:
2 tablespoons granulated sugar
1 teaspoon cinnamon

In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth. In another bowl, combine the flour, salt, baking soda, and cream of tartar. Pour the dry ingredients into the wet ingredients and mix well. Preheat oven to 300 degrees while you let the dough rest for 30 to 60 minutes in the refrigerator. In a small bowl, combine the sugar with the cinnamon for the topping. Take about 2 1/2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press it onto an ungreased cookie sheet. Repeat for the remaining cookies. Bake the cookies for 12 to 14 minutes and no more. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle.