cookie recipe central

White Chocolate-Macadamia Nut Cookies

Fri, 05 Jul 2024 15:36:02 GMT

Ingredients

2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
1 teaspoon vanilla
2 eggs
1 (12 oz.) pkg. white chocolate morsels
1 cup chopped macadamia nuts

Preparation

1) Preheat oven to 375 degrees.

2) Combine flour, baking soda and salt. Set aside.

3) Combine butter, sugar, brown sugar and vanilla.

4) Beatuntil creamy. Beat in eggs. Gradually add flour mixture; mix well.

5) Stir in the white chocolate morsels and the macadamia nuts.

6) Drop by rounded teaspoonfuls onto ungreased cookie sheets.

7) Bake 8-10 minutes.

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White Chocolate Walnut Cookies

Fri, 05 Jul 2024 15:29:12 GMT

Makes 30 cookies

Ingredients

1 egg
½ cup (1 stick) butter, softened
1 teaspoon vanilla extract
½ cup cane sugar
½ cup brown sugar
1 teaspoon salt
1 – ¼ cup all-purpose flour
½ teaspoon baking soda
1 cup walnuts, chopped
½ bag Ghirardelli white chocolate chips

Preparation

1) Preheat to 375.

2) In a mixing bowl (or a mixer), combine the egg, butter, vanilla extract, and sugars. Mix until creamy.

3) Add the flour, baking soda, salt and mix until combined. Finally, add the white chocolate chips and chopped walnut and fold into the dough.

4) Roll small spoonfuls of the cookie dough into balls and place a few inches apart on a lightly oiled cookie sheet.

5) Bake for 11 minutes or until the cookies are just beginning to turn golden brown.

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White Chocolate Mocha Cookies

Fri, 05 Jul 2024 15:24:19 GMT

Makes 48 cookies

Ingredients

1 cup (2 sticks) butter, at room temperature
1 1/2 cups sugar
2 eggs, room temperature
1 teaspoon vanilla extract
2 cups AP flour
1/2 cup cocoa powder
2 tablespoons instant coffee or espresso powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup white chocolate chips
1/2 cup semi-sweet chocolate chips
1/4 sugar for dredging (optional)

Preparation

1) Preheat oven to 350.

2) Cream butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, coffee powder, baking soda, and salt and mix until combined. Fold in chocolate chips.

3) Roll dough into balls; coat with sugar (optional), and set on baking sheet or Silpat. Bake at 350 for 8-10 minutes. If your cookies are too rounded, immediately after taking the cookies out of the oven, press down on the cookies lightly with a measuring cup or the bottom of a cup.

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White Chocolate Chip Pumpkin Cookies

Fri, 05 Jul 2024 15:14:14 GMT

Ingredients

3/4 C Sugar
3/4 C Brown sugar, packed
2 Tbsp Smart Balance (or butter)
1 C Pumpkin puree
1 Tsp Vanilla extract
1 Large egg
2 1/4 C All-purpose flour
1 Tsp Baking soda
1/4 Tsp Salt
1 1/2 Tsp Cinnamon
1 C White Chocolate Chips

Preparation

1) Cream the sugars, smart balance (or butter) and pumpkin puree together.

2) Add the egg and vanilla extract.

3) Sift together the flour, baking soda, salt and cinnamon.

4) Incorporate the dry to the wet ingredients. Do NOT over mix. Stir in the chocolate chips.

5) Drop rounded tablespoon portions of dough onto a non-stick cookie sheet. Bake at 375ºF for 10-12 minutes or until the bottoms of the cookies are slightly browned.

6) Cool on a wire rack before serving.

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Walnut Cookie Balls

Fri, 05 Jul 2024 15:04:53 GMT

Ingredients

1/2 cup butter
cup honey
1 egg, separated
1 navel orange
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 cup finely chopped walnuts
red candied cherries, halved

Preparation

1) In large bowl, beat butter and honey.

2) Beat in egg yolk.

3) Grate orange rind and add to the batter.

4) Squeeze 2 tablespoons of orange juice and add to batter.

5) Sift together flour, baking soda, salt, nutmeg and cinnamon. Add flour mixture to the batter, 1/2 cup at a time and blend.

6) Cover bowl; refrigerate overnight.

7) Preheat oven to 325 degrees.

8) In bowl beat egg white until foamy.

9) Spread walnuts on a plate.

10) Shape dough into 36 balls. Dip balls into the egg white, then roll into nuts.

11) Place cookies 2 inches apart on ungreased cookie sheets. Press cherry on each cookie.

12) Bake for 15 minutes.

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Vegan Lemon Cookies

Fri, 05 Jul 2024 14:45:54 GMT

Ingredients

1 1/2 cups flour
1/2 cup turbinado sugar (also called raw sugar)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup oil
1/2 Zest of half a large lemon (more if you prefer)
1/2 Juice from half a large lemon
1 tablespoon maple syrup
1/4 cup applesauce mixed with ½ teaspoon baking powder (used as egg replacement)
Extra sugar to coat cookies prior to baking

Preparation

1) Preheat oven to 375 degrees F.

2) In a large bowl, mix the dry ingredients together and sift.

3) In a small bowl, mix the applesauce and baking powder together.

4) Mix the remaining wet ingredients together in a medium-sized bowl and add the applesauce mixture to it. Stir well.

5) Stir the wet ingredients into the dry ingredients, a little at a time until combined.

6) Form the dough into a large ball.

7) Add about 1/4 cup sugar (add more as needed) into a shallow bowl.

8) Form small balls from the dough, about 1-1/2-inch in diameter. Roll the cookies in the sugar to coat.

9) Place cookies on an ungreased cookie sheet and flatten them a little with your fingers.

10) Bake for 7-9 minutes.

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Vanilla Bean Ricotta Cookie

Fri, 05 Jul 2024 14:25:51 GMT

Ingredients

Cookies:

2½ cups all-purpose flour
1½ teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened to room temp
1¾ cups granulated sugar
2 whole eggs, plus one egg white
1 (15-ounce) container whole milk ricotta cheese, drained preferably overnight
2 tsp vanilla paste

Glaze:

1½ cups powdered sugar, more or less to get ideal icing consistency
4 teaspoons half and half
1 tsp vanilla paste
lemon for zesting on top, optional

Preparation

1) Place the ricotta cheese in a strainer over a bowl and place in the fridge overnight (or a couple hours) to drain out all the excess liquid. You can skip this if you have high quality ricotta at your store.

2) Place oven racks in the upper portions of your oven. Preheat the oven to 375 degrees F. (You will reduce heat to 350 when you put the cookies in)

Cookies:

3) In a medium bowl combine the flour, baking powder, and salt. Set aside.

4) In the bowl of a standing mixer, add butter and beat on medium for 10 seconds.

5) With the mixer running on medium, slowly pour in the sugar. Beat the butter and sugar for 2 minutes, stopping once to scrap down the sides of the bowl. You should get a nice and fluffy result. Add the eggs, 1 at a time, beating until incorporated.

6) Add the ricotta cheese and the vanilla paste. Beat to combine.

7) Stir in the dry ingredients.

8) Line 2 baking sheets with parchment paper. Spoon the dough (about 1 heaping tablespoon for each cookie) onto the baking sheets. To get a more uniform shape and even baking, I like to roll them into balls and chill the sheets for about 45 minutes before I put them in the oven.

9) Turn down the oven to 350 and bake for 15 minutes, until bottom edges have color and tops are starting to get a little color. Rotating them halfway through and keeping an eye on them around minute 12.

10) Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

11) Combine the powdered sugar, half and half and vanilla paste in a small bowl and stir until smooth. You want the glaze to be fairly thick, but still loose enough that it naturally spreads to coat the cookie.

12) Spoon about ½ teaspoon onto each cookie and use the back of the spoon to gently spread.

13) Add a little lemon zest to the tops of each.

14) Let the glaze harden for about 2 hours before storing.

NOTES

These cookies are best eaten within a couple days.

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Vanilla and Walnut Crescent Cookies

Fri, 05 Jul 2024 14:18:48 GMT

Makes 40 cookies

Ingredients

350g Plain Flour
250g Unsalted Butter (or Margarine)
100g Icing Sugar
120g Ground Walnuts
2 Table spoons Vanilla Flavoured Sugar and/or 2 Table spoons Icing Sugar for coating

Preparation

1) Sift plain flour & icing sugar in a large bowl. Add ground walnuts. Grate in the soften butter (it will be easier to form the dough) and using your hand form a dough.

2) Put the dough in a plastic bag and place it in a fridge for 30 – 45 minutes.

3) Meanwhile: Mix the extra icing sugar with vanilla flavoured sugar and set aside for later.

4) 30-45 minutes later: Take only a small amount of the dough out from the fridge. Roll it into a sausage (not too thick or too thin – max 1.5cm in diameter). Cut the sausage into 10-12 cm long pieces.

5) Take one piece using both hands and form a U shape. Place on a baking tray lined with baking paper.

6) Make sure there is enough space between them (about 1.5 cm) so they won’t stick to each other while baking.

7) Bake at 200 °C for 8 -10 minutes.

8) Take out from the oven and let them cool completely before removing them from the tray.

9) TIP: To save time, energy and most importantly to make sure your crescent cookies won’t break, it is best to use 2 or more baking trays (depending on the type of your oven – some ovens bake evenly if more trays put in, other ones don’t. If yours doesn’t bake evenly, then wait until your cookies are ready and put another tray in. Do not try to move the hot cookies from the tray. At that point they tend to break easily!)

10) Once the cookies are cooled off, coat them in the vanilla/icing sugar mix.

Enjoy with a cup of your favourite tea or coffee!

Storage: These cookies will last up to 2 weeks if stored in an airtight container.

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Unbaked Chocolate Oatmeal Cookies

Fri, 05 Jul 2024 14:11:11 GMT

Ingredients

3 1 ounces squares of unsweetened chocolate
1/2 cup of milk
1 3/4 cups of sugars
1/2 cup of butter
3/4 teaspoon of salt
3 cups of oatmeal
1/2 cup of peanut butter (chunky is better)
1 teaspoon of vanilla
3/4 cup of chopped pecans

Preparation

1) Combine the chocolate, milk, sugar, butter and salt in a large saucepan.

2) Bring to a boil and boil for 1 minute.

3) Remove from the heat and the peanut butter.

4) Stir to combine, add the vanilla and oats.

5) Stir well to combine.

6) Drop by teaspoons onto wax paper and cool.

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Trail Mix Cookies

Wed, 19 Jun 2024 00:35:10 GMT

Photo: Julie

Makes 16 cookies

Ingredients

1/2 cup applesauce (I used cinnamon)
1 banana, smashed
1/2 cup white sugar
1/2 cup (heaping) brown sugar
2 teaspoons vanilla extract
2 egg whites
1 1/2 cups whole wheat flour
2 tablespoons wheat germ
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 1/4 cups quick cooking oats
3/4 cup semisweet chocolate chips
3/4 cup chopped pecans (or any chopped nut)
3/4 cup dried mixed berries (or any dried fruit)

Preparation

1) Beat applesauce, banana, both sugars, and vanilla until creamy.

2) In another bowl, use an electric mixer to beat egg whites until they are frothy and begin to firm up.

3) Fold egg whites into applesauce mixture.

4) Combine the flour, wheat germ, baking soda, salt, and pumpkin pie spice, gently mix into the egg mixture.

5) Stir in the oats and mix lightly.

6) Add the chocolate chips, nuts, and dried fruit, mix gently but well.

7) Drop by heaping tablespoons on baking sheets prepared with parchment paper and non-stick spray.

8) Bake cookies in preheated 350 degree oven until set and lightly browned, about 10 minutes.

9) Remove immediately to wire racks to cool.

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Thin Crisp Chocolate Chip Cookies

Wed, 19 Jun 2024 00:12:03 GMT

Ingredients

1¼ cup all-purpose flour
½ teaspoon baking soda
3 tablespoons butter, softened
3 tablespoons canola oil
¼ cup brown sugar
¾ cup white sugar
1 egg
½ teaspoon vanilla extract
½ cup dark chocolate chips

Preparation

1) Preheat oven to 350 degrees.

2) Line two cookies sheets with parchment and set aside.

3) In a large bowl, sift together flour and baking soda.

4) In the bowl of your stand mixer whip butter and oil together until butter is broken down. Add the sugars and mix again. Add 1 egg and the vanilla extract.

5) Slowly add in the dry ingredients until a sticky and wet dough comes together. Fold in chocolate chips (If more chocolate chips are desired, add more).

6) Drop teaspoon amounts of cookie dough on each cookie sheet leaving about 1-inch of space between each.

7) Bake for 8 minutes or until golden. Transfer the cookies onto a wire cooling rack by sliding them off the tray with the parchment and leaving them until they have completely cooled.

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The Chocolate Chip Cookie

Wed, 19 Jun 2024 00:06:06 GMT

Makes 35 cookies

Ingredients

200 grams unsalted butter
1/2 cup white sugar
1/2 cup brown sugar
2 eggs
1/2 teaspoon vanilla essence
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups chocolate chips
1/4 teaspoon salt

Preparation

1) Position the rack n the middle of the oven; Preheat oven to 375 F/ 180 C . Whisk flour, baking soda, baking powder, salt in a medium-sized bowl until uniform; set aside.

2) Whip the butter in a large bowl , using electric mixer at medium speed, about 2-3 minutes until the butter is light and pale. Add in both the sugars and continue beating until light and fluffy. Beat in the eggs one at a time (make sure eggs are at room temperature or the mixture will split), thoroughly beating in after each addition, scrape down the sides of the bowl, then add in vanilla mix for 30 seconds.

3) Using a spatula or a wooden spoon, fold in the prepared flour mixture, just until moistened. Fold in the chocolate chip just until evenly mixed.

4) Using an ice cream scope or a 1/4 cup measure the cookie dough onto a lightly greased baking sheets. Place the cookie about 1 inch apart.

5) Bake for 6-8 minutes them rotate the sheet so the color is even on each side. Bake again for 6-8 minutes ; the total baking time should not be more than 15 minutes.

6) Cool on the baking sheet for 2 minutes then transfer onto a wire rack to cool.

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The Best Oatmeal Raisin Cookies

Tue, 18 Jun 2024 23:59:28 GMT

Ingredients

2 sticks unsalted butter, room temp
1/2 cup granulated sugar
3/4 cups light brown sugar
3 eggs
1 Tbsp vanilla
1 cup all purpose flour
1 cup whole wheat flour
3 cups old fashioned oats
2 Tbsp cinnamon
1 Tbsp baking powder
1/2 tsp salt
1 1/4 cups raisins

Preparation

1) Preheat oven to 350 degrees.

2) In a large bowl, using a hand mixer, cream the butter until smooth. Add in the sugar and brown sugar and mix until well combined.

3) Add in the eggs and vanilla. Continue to mix for a couple minutes until the mixture is light, fluffy and smooth.

4) In a small bowl stir together the flours, oats, cinnamon, baking powder and salt.

5) Again using the hand mixer, slowly add the dry ingredients to the wet ingredients. Mix until just combined, do not over mix. Using a spoon stir in the raisins.

6) Using a small cookie scoop, scoop out the cookie dough onto a parchment lined cookie sheet. Bake for approx 12-13 minutes until the cookies are just lightly golden. They will be wonderfully soft and chewy on the inside and a slightly crisp exterior!!!

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Sweet Potato Chocolate Chip Cookies

Fri, 31 May 2024 01:38:16 GMT

Photo: Marla Meridith

Ingredients

1/2 cup (1 stick) Softened Unsalted Butter
1 large Egg
1/2 cup Pure Maple Syrup
1/2 cup Brown Sugar
1 tablespoon Vanilla Extract or Vanilla Bean Paste
2 cups Unbleached All Purpose Flour -or- 2 cups cups Pastry Flour (or 1 of each) (I used 100% pastry flour and ended up with a cookie with a very delicate, cakey
1/4 teaspoon Salt
1/2 teaspoon Baking Soda
1 teaspoon Pumpkin Pie Spice, or Cinnamon
1 cup Mashed Sweet Potatoes - inch (I baked 2 large sweet potatoes at 400˚F for one hour, until soft. Let them cool a bit and the skin pee
12 ounces High Quality Semi-Sweet Chocolate Chips
Optional: Powdered Sugar for dusting

Preparation

1) Combine Butter, Egg, Maple Syrup, Brown Sugar, Vanilla, in medium bowl. I mixed the ingredients with a spatula, you can also mix with electric mixer until well blended.

2) In a separate bowl mix together dry ingredients: Flour, Salt, Baking Soda, Pumpkin Pie Spice.

3) Stir 1/2 the flour mixture into the wet ingredients, stir in remaining flour mix until well combined.

4) Stir in Sweet Potatoes and Chocolate Chips.

5) Preheat oven to 350˚F, lightly grease baking sheets.

6) Heap large tablespoons of batter onto cookie sheets about 1 1/2 inches apart.

7) Bake for about 15 minutes, until cooked thorough and tops of cookies are golden. (At 10,000 feet in Telluride these cookies took quite a bit longer to cook through, about 19-20 minutes. Use your judgement and taste preference to determine baking time.)

8) Let cool about 5 minutes and place on cooling racks.

9) Dust with powdered sugar.

10) Munch Away!!!

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Sweet and Savory Cornbread Cookies

Fri, 31 May 2024 01:27:04 GMT

Makes 12 cookies

Ingredients

One 8.5-ounce box corn muffin mix, plus ingredients called for on the box (usually 1 egg and ⅓ cup milk)
3 tablespoons unsalted butter, melted
3 tablespoons chopped pickled jalapenos
2 tablespoons all-purpose flour
¼ teaspoon onion powder
1 tablespoon honey
About 1 teaspoon Mexican chile lime seasoning, (I got mine at Trader Joe’s)

Preparation

1) Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or silpat liner.

2) Prepare the corn muffin mix as directed on the box, and then stir in the butter, jalapenos, flour, onion powder and honey. Use a medium cookie scoop to scoop the batter onto the prepared baking sheet, leaving about 1½ inches between each scoop. Sprinkle with the chile lime seasoning.

3) Bake the cookies until puffed, light golden on top and golden brown on the underside, about 10 to 12 minutes. Serve warm.

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Super Simple Oatmeal Raisin Cookies

Fri, 31 May 2024 01:22:21 GMT

Ingredients

2 cups vanilla cake mix
1/2 teaspoon ground cinnamon
3/4 cup rolled oats
3/4 cup raisins
1/2 cup shredded coconut
2 eggs
1/2 teaspoon pure vanilla
1/2 cup vegetable oil
3 tablespoons whole milk

Preparation

1) Preheat oven to 350 degrees F.

2) In a large bowl, whisk together all the dry ingredients. Then add all the wet ingredients.

3) Stir until a thick, sticky cookie dough forms.

4) On an ungreased cookie sheet, drop a tablespoonful of dough leaving about an inch of space between each.

5) Bake for about 12 minutes or until the edges are slightly golden. Transfer immediately to a cooling rack.

6) Try to let cool completely and enjoy with some warm milk or tea!

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Sugar Cookies

Fri, 31 May 2024 01:15:55 GMT

Photo: Debby aka ¨Foodiewife¨

Makes 16 cookies

Ingredients

4 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup unsalted butter
2 cups sugar
2 large eggs
2 teaspoons pure vanilla extract or fresh lemon juice
2 lemons, zest of

Preparation

1) In a large bowl, sift together flour, salt, and baking powder.

2) Set aside.

3) Use an electric mixer to cream the butter, and sugar until fluffy.

4) Beat in eggs.

5) Add flour mixture, and mix on low speed until thoroughly combined.

6) Stir in vanilla or lemon juice and zest.

7) Wrap dough in plastic; chill for about 30 minutes.

8) Preheat oven to 350 degrees F.

9) On a floured surface, roll dough to 1/4 inch thick.

10) Cut into desired shapes.

11) Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes.

12) Bake until edges just start to brown, 8-10 minutes .

13) Cool on wire racks; decorate as desired.

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Sugar and Spice Cookies

Fri, 31 May 2024 01:03:54 GMT

Photo: Chef Lana

Ingredients

3 tablespoons shortening
3 tablespoons butter, softened
3/4 cup sugar, plus additional sugar for pressing cookies
2 tablespoons half and half
1 egg
1/2 teaspoon vanilla
2 cups flour
1 teaspoon ground cardamon
3/4 teaspoon nutmeg (I used freshly grated nutmeg.)
1/8 teaspoon salt
1 1/2 teaspoons baking powder
sliced almonds for garnish

Preparation

1) Cream shortening, butter, and sugar. Add egg, half and half, and vanilla.

2) Sift flour, cardamon, nutmeg, salt, and baking powder together and add to creamed mixture. Mix well.

3) Roll into balls, using a tablespoon for measurement. Place on a cookie sheet lined with a Silpat or parchment paper. Wet the bottom of a flat bottomed glass, dip bottom in sugar, and press cookie dough ball to the size of a silver dollar. Press sliced almonds into top of cookie dough.

4) Bake in a 350 F preheated oven for 10 minutes. Let cookies cook for 2 to 3 minutes on cookie sheet and them transfer to cooling rack to finish cooling.

5) Store in a cookie jar or other air tight container. Freezes well.

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Strawberry Lemon Sugar Cookie Cups

Fri, 17 May 2024 22:43:07 GMT

Makes 24 cookies

Ingredients

1 cup granulated sugar
2 T. cornstarch
pinch of salt
3/4 cup fresh strawberry puree
1/4 cup fresh lemon juice
3 egg yolks
2 T. butter, cold
1/2 tsp. strawberry extract
3/4 cup butter, room temperature
1/4 cup shortening
1+1/2 cups granulated sugar
2 eggs
2 tsp. vanilla extract
2 +1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cornstarch

Preparation

1) In a medium saucepan, add in the sugar, cornstarch, and salt. Stir to combine. This will incorporate the cornstarch and prevent lumps.

2) Add in the strawberry puree and lemon juice. Stir until combined.

3) Place saucepan over medium heat and let come up to a boil. You'll want to let it boil for two minutes.

4) Add your egg yolks to a small bowl. Whisk together.

5) Add about 1/2 cup of the boiling strawberry mixture into the eggs and immediately whisk. This will temper the eggs so they won't cook when you pour them into the boiling mixture.

6) Pour the tempered yolks into the saucepan while whisking constantly.

7) Let the curd come back up to a boil and let boil for five minutes until thickened. Stir often/if not constantly to avoid burning.

8) Place a fine mesh strainer over a bowl. Remove the saucepan from the heat and pour the curd into the strainer. Strain out any cooked pieces of egg.

9) Cover the curd with plastic wrap. Be sure to have the plastic wrap sitting on the top of the curd to avoid a skin forming and immediately place into the fridge to chill.

10) Preheat oven to 350 degrees. Spray cupcake tin with non-stick cooking spray.

11) In a large mixing bowl, add in the butter, shortening, and sugar. Beat on medium until incorporated.

12) Add in the eggs and vanilla extract. Beat on medium until the eggs are thoroughly incorporated.

13) Add in the flour, baking powder, salt, and cornstarch. Beat on low until most of the flour is worked into the dough. Turn mixer on medium and finish beating the cookie dough until all of the flour is incorporated.

14) Using a medium cookie scoop, scoop the dough into each cavity.

15) Place into the oven and let bake for 22 - 24 minutes or until done.

16) Remove from the oven. Using a medicine cup or spoon, press the center of each cookie down while it's hot out of the oven.

17) Let the cookies cool completely. Turn the pan over and give it a few gentle taps to remove the cookie cups.

18) Add the curd into a sandwich bag. Cut the corner out of the sandwich bag.

19) Fill each cookie with the curd. Serve them up or store them in the fridge.

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Spring M&M Cookies

Fri, 17 May 2024 22:34:17 GMT

Makes 24 cookies

Ingredients

¾ cup (1½ sticks) unsalted butter, softened
¾ cup light brown sugar, packed
¼ cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
½ teaspoon salt
1 cup Easter milk chocolate M&Ms
⅛ cup pastel sprinkles
M&M’s Eggs, if desired

Preparation

1) In a large bowl, combine the butter, sugars, egg, and vanilla. Beat with a hand mixer for 7 minutes (or 5 minutes with a stand mixer and paddle attachment).

2) Add the flour, cornstarch, baking soda, salt and mix until just combined, about 1 minute.

3) Fold in the milk chocolate M&Ms. Grab a large plate and using a medium 2” cookie scoop, form mounds onto the plate. Flatten the mounds slightly with your palm. Sprinkle the pastel sprinkles on top and if you are also using the M&M eggs, place a couple on each cookie top.

4) Cover the cookie sheet with plastic wrap. Refrigerate for 2 hours (or up to 5 days). If you don’t refrigerate them, the warm dough will spread out like crazy.

5) When you are ready to bake, take the cookies out of the refrigerator for 15 minutes while you preheat the oven to 350°F and line a cookie sheet with a Silpat non-stick baking mat or spray with non-stick cooking spray. Place the cookies 2 inches apart (8 cookies per sheet) and bake for 8 minutes or until the edges have set and the tops are just beginning to set (they may still look pale and glossy in the center). Do not over bake. Allow cookies to cool on the cookie sheet for 5 minutes before transferring to a cooling rack. Enjoy!

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Sour Cream Oatmeal Cookies

Fri, 17 May 2024 22:25:19 GMT

Photo: dizznbonn

Ingredients

3/4 cup butter
2 cups brown sugar
2 eggs, well beaten
3/4 cup sour cream
1 teaspoon baking soda
2 cups flour
2 cups oatmeal
Pinch salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla
1 cup raisins
1 cup coconut
1 cup nuts

Preparation

1) Cream butter and sugar.

2) Add eggs, sour cream and soda.

3) Beat well. Stir in remaining ingredients.

4) Drop by spoonful onto lightly greased cookie sheets.

5) Bake approximately 15 minutes at 350 degrees.

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Soft Chewy Chocolate Chip Cookies

Fri, 17 May 2024 22:11:20 GMT

Ingredients

1 cup sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla
3/4 cup canola oil
3 tablespoons margarine
Pinch of salt
2 cups self-rising flour
1 cup chocolate ch ips

Preparation

1) Preheat oven to 350 degrees F.

2) Line two cookie sheets with parchment paper.

3) In the bowl of your mix master, blend sugars and eggs.

4) Add vanilla, oil, margarine, and salt. Beat until a thick batter forms.

5) Add flour one 1/2 cup at a time.

6) Add chocolate chips.

7) Scoop about a teaspoon amount of cookie dough and flatten slightly onto prepared cookie sheets.

8) Bake for approximately 10 minutes or until just the edges are slightly golden.

9) Transfer immediately to a wire cooling rack. Enjoy!

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Soft and Chewy Cranberry Walnut Cookies

Fri, 17 May 2024 22:06:58 GMT

Ingredients

½ cup butter
¾ cup sugar
zest of 1 medium to large tangerine
1 teaspoon vanilla extract
¼ teaspoon baking powder
½ teaspoon salt
1 large egg
1½ cups AP flour
Approximately ½ cup cranberries
¼ cup walnuts

Preparation

1) Preheat oven to 350 degrees F. and line two baking sheets with parchment paper.

2) Using a stand mixer, beat together the butter, sugar, tangerine zest, vanilla, baking powder, and salt.

3) Beat in the egg. The mixture may look slightly curdled which is fine. Add the flour and dried cranberries and nuts, stirring until well combined.

4) Drop the dough by heaping teaspoons onto the baking sheets. Using the flat bottom of a glass dipped in sugar or a spoon, flatten each cookie slightly.

5) Bake the cookies for 7-10 minutes, or until they’re barely set and a light golden brown around the edges. Make sure not to over bake your cookies or they will not be soft and chewy once they are cool.

6) Remove cookies from the oven and transfer to a wire rack to cool completely.

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Soft and Chewy Chocolate Chip Cookies

Fri, 17 May 2024 22:02:38 GMT

Ingredients

1½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup stick margarine
½ cup granulated sugar
¼ cup light brown sugar – (packed)
¼ cup no-sugar-added applesauce
2 tablespoons low-fat (1%) milk
2 teaspoons vanilla extract
1/2 cup chocolate chips

Preparation

1) Preheat the oven to 350 degrees. Spray 2 baking sheets with nonstick cooking spray.

2) In a small bowl, whisk together the flour, baking soda, in addition to salt.

3) In a large bowl, with an electric mixer at medium speed, beat the margarine until fluffy. Add the sugars, applesauce, milk, and vanilla and beat 1 minute.

4) Slowly add the flour mixture and beat until combined, about 1 minute. Stir in the chocolate chips.

5) Drop the dough by teaspoonfuls onto the prepared baking sheet. Bake until lightly browned, 14 to 16 minutes.

6) Remove and cool on a baking rack.

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Shortbread Lemon Cookies

Fri, 10 May 2024 19:03:49 GMT

Makes 36 cookies

Ingredients

1 1/2 sticks butter, softened
2 eggs, divided
1 tablespoon lemon zest
2 cups finely ground almonds or almond flour
1/2 cup superfine sugar or caster sugar
1 1/4 cups of all-purpose flour
1 tablespoon lemon juice
4 whole small lemons, with peel, washed, dried, and cut into very thin slices
powdered sugar for sprinkling

Preparation

1) Beat butter with one egg.

2) Add almond flour, sugar, all-purpose flour, and lemon juice, and mix with the mixer on the lowest setting.

3) Shape the dough into two rolls, about 2 inches each in diameter, and put in the refrigerator for 3 hours.

4) Preheat oven to 350.

5) Slice each log into cookies, about 1/8 inch thick, and place on a lightly greased baking sheet.

6) Beat the second egg and brush the top of each cookie with it.

7) Place one lemon slice on top of each cookie.

8) Sprinkle with sugar and bake for 12-15 minutes.

9) If you like the tops of the cookies browned, put them under the broiler the last 5 minutes of baking.

10) Cool and optionally sprinkle with powdered sugar (optional).

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Salted Chocolate Chunk Cookies

Fri, 10 May 2024 18:32:18 GMT

Ingredients

1 3/4 cups Self-Raising flour
1/4 tsp baking soda
113g butter, softened
1 1/2 cups dark brown sugar
2 large egg yolks
1 large egg
3 tbs full cream milk
1 tsp vanilla extract
300g dark chocolate, cut into rough chunks
Sea salt, for sprinkling

Preparation

1) Preheat oven to 200 degrees C and place baking paper on two baking trays

2) Beat butter and sugar and essence till light and fluffy.

3) Add in the egg and egg yolks, beating after each one.

4) Sift the SRF and baking soda together. On low speed, beat into the butter mixture, alternating with the milk till just combined.

5) Stir through the chocolate using a spatula.

6) Spoon rounded tablespoons of the dough onto the baking trays, ensuring there is a good 4-5cm separation between cookies (cause these babies spread!)

7) Sprinkle cookies with sea salt

8) Bake cookies for 8-10 minutes or till golden brown (they will be uber soft, as hard as it is, wait for them to cool!)

9) Let sit on wire racks to cool to room temperature and store in airtight containers.

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Red Velvet Sandwich Cookies

Fri, 10 May 2024 18:09:00 GMT

Photo: S arah R

Ingredients

1 cup unsalted butter, room temperature
¾ cup light brown sugar, packed
¾ cup granulated sugar
1 egg
1 tsp. vanilla extract
1 T. red velvet bakery emulsion or red gel food color
1 tsp. baking soda
¼ tsp. salt
¼ cup cocoa powder
2 cups all-purpose flour
1 + ¼ cups milk chocolate chips, divided

Frosting

4 oz. cream cheese, room temperature
½ cup butter, room temperature
2 tsp. vanilla extract
2 + ½ cups powdered sugar
2 T. milk

Preparation

1) Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

2) In a large mixing bowl, add in the butter, brown sugar and granulated sugar. Mix with a hand mixer on medium speed until light and fluffy. It will take about two minutes.

3) Add in the egg, vanilla extract, and red velvet bakery emulsion. Mix until incorporated.

4) Add in the baking soda, salt, cocoa powder, and flour and mix on low until almost all the flour is incorporated. Turn the mixer on high and beat for 20 seconds until the dough forms a ball.

5) Add in 1 cup of chocolate chips. I saved out the ¼ of a cup to add to the tops of my cookies.

6) Using a medium sized cookie scoop, scoop out the cookie dough. I did 6 at a time to give them room to fill out.

7) I pressed 3-4 chips into the tops of the cookie dough.

8) Place into the oven and bake for 12 minutes. Remove from the oven and let cool about 10 - 15 minutes until cool. They will cook a little more on the baking sheet.

9) Place onto a cooling rack and let cool completely.

10) Frosting

11) In a mixing bowl, add in the cream cheese and butter. Mix until light and fluffy. This will take about 2 minutes.

12) Add in the vanilla extract, powdered sugar and milk. Mix until incorporated. Turn the mixer on high and beat for another 2 minutes until the frosting is fluffy.

13) Add the frosting into a piping bag with a 1M tip and pipe swirls on the cooled cookies. Add the top cookie and give it a gentle squeeze.

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Quinoa Breakfast Cookies

Fri, 10 May 2024 14:41:03 GMT

Photo: S arah R

Ingredients

1 cup red quinoa (regular works as well)
1/2 banana
4 pitted dates
1/4 cup goji berries
1/4 cup shredded coconut
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup Brazil nuts or walnuts
1 tablespoon extra virgin coconut oil
2 tablespoons almond butter
Cinnamon and cardamon, to taste
1 teaspoon Himalayan or sea salt

Preparation

1) Rise 1 dry cup of quinoa in water.

2) Add 1.5 cups of water to quinoa in a medium pot.

3) Bring quinoa to a boil, and then simmer for about 12 minutes.

4) Preheat your oven to 350 degrees.

5) Transfer the quinoa to a large mixing bowl.

6) Add coconut oil and mix it into the quinoa.

7) Add chopped banana, almond butter, and then dates and gojis, and mix. Mush up the banana.

8) Add sunflower seeds, pumpkin seeds, nuts, and shredded coconut, and mix thoroughly.

9) Sprinkle cinnamon, cardamom, and salt into the dough and mix everything together.

10) Grease a baking sheet with coconut oil.

11) Use a large spoon to pick up a heaping tablespoon of the dough and form it into a ball with your hands.

12) Place the ball onto the greased cookie sheet and press the middle of the ball down gently to form a circle a bit more than 1/2 an inch thick.

13) Repeat until all of the dough has been made into circles on the baking sheet.

14) Bake for 50 minutes at 350 degrees.

15) Turn off the oven and allow the cookies to cool for 15 minutes on the baking sheet. Then transfer the cookies into a sealed airtight container.

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Quad-Chocolate Cookies

Fri, 10 May 2024 14:24:20 GMT

Ingredients

1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 cup sugar
1/2 cup softened butter (I used margarine)
1/4 teaspoon baking soda
1/4 teaspoon powder
1/4 teaspoon salt
1 egg
1 1/2 teaspoons vanilla
1/4 cup semi-sweet mini chocolate chips
Frosting
1/2 cup sweet and condensed milk
1 cup semi-sweet chocolate chips

Preparation

1) Preheat the oven to 350 degrees. I actually set mine to 325 degrees because I think it tends to run a bit warmer than it should.

2) In a mixing bowl, mix butter eggs, sugar.

3) Add baking soda, powder and salt and vanilla.

4) Add cocoa, and then add flour. Mix well, and fold in mini chocolate chips.

5) Drop onto slightly greased cookie sheets and bake for 10 minutes. Be careful not to over bake. The edges should be firm, but not dark

6) Cool on the cookie sheet for 1 minute and remove onto baking rack.

7) For the fudgy frosting add 1/2 c. of sweetened condensed milk and 1 cup of semi sweet chocolate chips into saucepan. Heat until chips are melted and remove from heat.

8) Frost immediately.

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Peanut Drop Cookies

Fri, 03 May 2024 16:31:50 GMT

Photo: Crystl

Makes 24 cookies

Ingredients

1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons butter
1/2 cup sugar
1 Egg, well beaten
Grated rind, 1 lemon
1 cup peanuts, coarsely chopped
1/4 cup milk

Preparation

1) Sift flour once, measure, add baking powder and salt, and sift together three times.

2) Cream butter thoroughly, add sugar gradually, and cream together well.

3) Add egg, lemon rind, and peanuts, and mix well. Add flour, alternately with milk. Beat after each addition until smooth.

4) Drop by teaspoons on greased baking sheet and bake in hot oven (475 degrees) 8 minutes or until done.

5) Makes 2 dozen cookies.

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Peanut Butter-Oatmeal Chocolate Chip Cookies

Fri, 03 May 2024 16:22:57 GMT

Photo: Valerie

Ingredients

1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt+ extra for sprinkling
1/4 teaspoon of ground cinnamon
1 stick (½ cup) unsalted butter, at room temperature
1/2 cup creamy peanut butter
1/2 cup granulated sugar
cup light brown sugar
1/2 teaspoon vanilla extract
1 egg, at room temperature
1/2 cup rolled oats
1 cup bittersweet or dark chocolate chips (I used Ghiradelli's 60%% cacao chips)

Preparation

1) Whisk together the flour, baking soda, salt and cinnamon.

2) Set aside.

3) On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes.

4) Add the egg and beat to combine.

5) On low speed, gradually add the flour mixture until just combined.

6) Using a large spatula or wooden spoon, stir in the oats, and then the chocolate chips.

7) Cover and chill for at least 3 hours.

8) Preheat the oven to 350 F. Line baking sheets with parchment paper.

9) Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart.

10) Lightly sprinkle each cookie with salt.

11) Bake for 10 minutes, or until the cookies are lightly golden.

12) Cool completely on the baking sheet and then store in an airtight container at room temperature.

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Peanut Butter White Chocolate Chip Cookies (Gluten-free)

Fri, 03 May 2024 15:36:51 GMT

Ingredients

1 cup unsalted organic peanut butter
¾ cup raw sugar or you can replace for brown sugar
1 egg
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. kosher salt
½ cup white chocolate chips

Preparation

1) Pre-heat the oven to 350F.

2) In a medium bowl, whisk all the ingredients together, except the white chocolate chips.

3) When all the ingredients are combined, add the white chocolate chips and mix well.

4) Scoop out 1 tablespoon of the batter onto the tray with silicone mat or parchment paper.

5) Bake for 9 minutes. Let them cool completely to remove from the baking sheet, otherwise the cookies may break apart. Makes 22 cookies.

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Peanut Butter Cookies with Flax Seeds and Chocolate

Sat, 30 Mar 2024 00:02:12 GMT

Makes 24 cookies

Ingredients

1 cup peanut butter (I used Skippy)
2/3 cup granulated sugar
1 egg
½ tsp salt
1 tsp vanilla
¼ cup flax seeds
½ cup dark chocolate, roughly chopped

Preparation

1) Preheat oven to 325°

2) Grease two baking sheets.

3) Set your stand mixer on medium speed and combine sugar, egg and peanut butter.

4) Add vanilla, flaxseeds and chocolate.

5) Mix until smooth.

6) Roll the dough into 24 small balls and place them on baking sheets.

7) Using a fork flatten the balls into cookie sized formations.

8) Bake for 12-15 minutes or until golden brown.

9) Remove from oven and leave to rest for ten minutes before transferring the cookies onto a cooling rack.

10) Serve with a tall cool glass of milk.

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Peanut Butter Chocolate and Banana Chip Cookies

Fri, 29 Mar 2024 23:52:40 GMT

Makes 36 cookies

Ingredients

1 C whole wheat flour
1 1/2 C all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 fat-free, sugar-free box vanilla pudding, about 1.4oz
1/2 C butter, softened
2/3 C no-stir natural peanut butter
1/2 C sugar substitute
1/2 C brown sugar
2 eggs
1 tbsp honey
1 1/2 tsp vanilla extract
1/2 C banana chips, crushed
1/2 C chocolate chips

Preparation

1) Preheat oven to 350.

2) In a bowl, combine flours, baking soda, salt, and pudding mix. Set aside.

3) In a large mixing bowl, cream together butter, peanut butter, and sugars until fluffy. Add the eggs, honey, and vanilla. Beat again.

4) Slowly add dry ingredients. Be careful not to over mix.

5) Stir in banana chips and chocolate chips.

6) Drop by tablespoonfuls onto baking sheet. Space about two inches apart. Bake for 8-10 minutes or until edges start to turn golden brown. Cool on pan for 3-4 minutes. Remove to wire rack. Store in airtight container.

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Peanut Butter Blossom Cookies

Fri, 29 Mar 2024 23:18:25 GMT

Photo: Dan4th

Ingredients

1 3/4 cups flour
1 teaspoon soda
1/2 cup butter
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 teaspoon vanilla
1 egg
Chocolate kisses

Preparation

1) Sift together the flour and soda.

2) Cream together the butter and peanut butter.

3) Gradually add the sugars to the creamed mixture.

4) Cream well. Add 1 egg and the vanilla.

5) Combine with the flour mixture and beat well.

6) Roll into small balls and place on a cookie sheet.

7) Bake at 275 degrees for 9-10 minutes.

8) Remove from the oven and push a chocolate kiss into the middle of each cookie.

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Peanut Butter and M&M Cookies

Tue, 26 Mar 2024 21:59:14 GMT

Photo: Valerie

Ingredients

2 1/2 cups of flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of salt ( I used 2 tsp. of sea salt )
1/2 cup of room temp. butter
1/2 cup of vegetable shortening
1 cup of peanut butter ( I used Peanut Butter & Co's Bee's Knees )
1 cup of granulated sugar
1 cup of packed light brown sugar
2 eggs beaten
1 teaspoon of vanilla extract ( I used almond )
1 cup of M&M's ( I used an entire large bag of the dark )

Preparation

1) In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

2) In a large bowl, cream the butter and shortening together.

3) Add the peanut butter and beat until smooth.

4) Add both sugars and continue to beat until everything is well incorporated.

5) Add the eggs one at a time, beating well after each addition.

6) Add the vanilla extract and beat to blend. Using a large wooden spoon or your hands, add the flour a little bit at a time until there are no white streaks.

7) Stir in the M&M's until they are evenly dispersed through out the batter.

8) Cover and refrigerate for an hour.

9) Preheat the oven to 350F. And line baking sheets with parchment paper. Scoop out rounded tablespoonfuls of the dough and place each cookie about 2 inches apart.

10) If you want, you can make a criss cross pattern with a lightly floured fork.

11) Bake for about 8-10 minutes.

12) If you prefer crispy cookies, increase the time to 11-12 minutes.

13) Allow the sheets to cool for 5 minutes before removing the cookies.

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Paleo Almond Chocolate Chip Cookies

Tue, 26 Mar 2024 21:49:23 GMT

Makes 15 cookies

Ingredients

1 cup all natural almond butter
½ cup chocolate chips (I used Enjoy Life mini chips - paleo approved)
½ cup coconut sugar
1 egg
1 tsp baking soda
¼ tsp almond extract (optional)

Preparation

1) Preheat oven to 350º F.

2) Mix all ingredients in a large bowl.

3) Scoop with a mini ice cream scooper onto a parchment lined cookie sheet.

4) Bake for about 9-11 minutes.

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Oat Cookies

Thu, 01 Feb 2024 22:07:09 GMT

Photo: Cooking Gluten Free

Makes 20 cookies

Ingredients

115 grams unsalted grass fed cow butter (you can use reduced fat version for lower fat content)
100 grams of stevia or other sweetener of your choice (sucralose or liquid sweetener)
1/2 teaspoon vanilla extract
1 whole fresh egg
100 grams whole wheat flour (or any type of flour like oat,almond or plain)
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 pinch of Himalayan, table or sea salt
120 grams rolled quick oats
50 grams raisins
50 grams roasted walnuts or pecans (chopped)

Preparation

1) Beat the butter with stevia in large bowl with hand mixer or by hand.

2) Add the egg and vanilla extract and continue beating.

3) In other bowl, combine the flour, rolled oats, baking soda, sea salt and ground cinnamon.Mix everything well.

4) Pour the dry ingredients into the bowl with wet ingredients and stir everything together very well.

5) At the end, add the chopped walnuts or pecans and raisins to the mixture and stir.

6) Cove the bowl with towel or foil and put in the refrigerator for about 30-40 minutes to chill.

7) You can bake them immediately but they will not be so good.

8) Preheat the oven to 180C degrees.

9) Cover a baking dish with baking or parchment paper and spray some non-stick cooking spray over it.

10) With a spoon, scoop out some of the mixture and place it on the baking dish.Form a cookie.

11) Bake them for about 10-12 minutes until they are golden brown.

12) After that, remove them from the oven and set aside to cool down for about 5-10 minutes before serving.

13) That's it.You just made your own healthy and sweet oatmeal cookies at home.

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Oat Breakfast Cookies

Thu, 01 Feb 2024 21:51:51 GMT

Ingredients

190g/6.5oz gluten free rolled oats
130g/4.5oz almond butter
110g/4oz maple syrup (or honey)
1 tsp. cinnamon
15g/0.5oz pumpkin seeds
30g/1oz dried cranberries, sweetened
30g/1oz pistachios

Preparation

1) Add the oats and cinnamon to a large bowl and mix until combined.

2) Add the almond butter and maple syrup to a saucepan and heat over a medium heat until melted and fully combined, stirring regularly.

3) Place the almond butter/maple syrup mixture in the bowl with the oats and cinnamon, then add in the pumpkin seeds, cranberries and pistachios. Mix until everything is well combined.

4) Divide the mixture into small balls (it should make around 20), then flatten and place in the refrigerator to set (about 30 minutes) before serving.

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Nutella Peanut Butter Cookies

Thu, 01 Feb 2024 21:46:43 GMT

Ingredients

Cookie Ingredients:

1 cup of all-purpose flour
cup of cake flour
1/2 teaspoon of baking Soda
1 teaspoon of sea salt
1/2 cup ( 1 stick ) butter. At room temp
1/2 cup of granulated sugar
1/2 cup of packed light brown sugar
1 egg
1 teaspoon almond extract
1/2 cup of smooth peanut butter

Nutella Filling Ingredients:

1/4 cup of smooth peanut butter
1/4 cup of Nutella
1/2 teaspoon of sea salt
1 tablespoon of cocoa powder
3 tablespoons of granulated sugar
3 tablespoons of confectioners sugar
Topping/Rolling Ingredients:
1/4 cup of finely ground, roasted peanuts ( run through the food processor )
1/4 cup of granulated sugar
1/2 teaspoon of ground cinnamon
1/2 teaspoon of sea salt

Preparation

1) In a small bowl, Sift the flours and baking soda together. Whisk in the sea salt and set aside.

2) In a large bowl, Cream the butter.

3) Add the sugars and beat at medium speed for about 2-3 minutes.

4) Add the egg and beat until well combined.

5) Scrape down the sides of the bowl and beat in the almond extract and peanut butter.

6) Add the flour mixture a little bit at a time. Be careful not to over mix. Stop beating when all the flour streaks are gone. Cover and refrigerate for an hour while you make the filling and topping.

7) To make the Nutella filling, Combine all the ingredients and mix well. You should be able to easily roll the filling into ball forms. If it is too sticky add more confectioners sugar.

8) Set aside until ready to use.

9) To make the topping, Simply mix all the ingredients into a shallow bowl and set aside.

10) Preheat the oven to 375F.

11) Line cookie sheets with parchment paper.

12) Measure out about 2 level tablespoons of the chilled cookie dough. Roll into a ball and flatten out onto the parchment paper.

13) Roll some of the Nutella dough into a smaller ball and place on top of the cookie dough, Press in slightly.

14) Gently fold the cookie dough over the Nutella so it is completely covered.

15) Carefully roll into a ball and roll the ball into the topping so it has a nice coating.

16) Place ball back onto the parchment paper and lightly press down with the bottom of a glass.

17) Place cookies about 2 inches apart.

18) Bake for 8-10 minutes or until the edges are a light gold.

19) You can adjust the size of your cookies and use as little or as much filling as you want. Just be sure to adjust the baking time accordingly

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No Bake Chocolate Cookies with Coconut Oil

Thu, 25 Jan 2024 17:29:25 GMT

Ingredients

2 cups Coco Treasure Organic Coconut Sugar
½ cup coconut milk (you can also use dairy, almond, rice or soy milk if you prefer)
½ cup Coco Treasure Unrefined Organic Extra Virgin Coconut Oil
½ cup unsweetened cocoa powder
3 cups quick cooking rolled oats
1 cup sweetened flaked coconut

Preparation

1) Line a cookie sheet with waxed paper.

2) Place the sugar, milk, coconut oil and cocoa powder in a heavy saucepan over medium heat. Bring the mixture to a boil while stirring constantly. Boil for about 2 minutes, continue stirring.

3) Remove mixture from heat. Stir in the oatmeal and coconut flakes. Mix well.

4) Drop the mixture by tablespoon onto the waxed paper. Cool for approximately 30 minutes.

5) Store in an airtight container. If the room temperature is unusually warm, keep cookies refrigerated as the coconut oil will become liquid in high temperatures.

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Molasses Pepper Cookies

Thu, 25 Jan 2024 17:19:40 GMT

Photo: The Duo Dishes

Ingredients

1/2 cup butter flavored shortening
1 cup brown sugar
1/2 cup molasses
1 egg
1 teaspoon vanilla
Zest of 1 orange
1/4 teaspoon orange extract
1 1/2 teaspoons Grand Marnier
2 1/4 cups flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
teaspoon black pepper, plus more for sprinkling
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
3/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
White sugar

Preparation

1) Using an electric mixer, beat the shortening, zest and sugar until fluffy, approximately 3-5 minutes. Add the molasses followed by the egg, vanilla, orange extract and Grand Marnier and combine well.

2) In a separate bowl, whisk the remaining dry ingredients (except the white sugar) together, then slowly pour into the wet ingredients. Mix until just combined. Cover and chill for at least 2 hours or overnight.

3) When ready to bake, shape dough into 1 tablespoon balls, roll in white sugar and set on baking sheet. Sprinkle with extra black pepper. Bake in a preheated oven at 350 degrees for 8-10 minutes.

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Molasses Cookies

Thu, 25 Jan 2024 16:42:12 GMT

Photo: H FB

Makes 18 cookies

Ingredients

1 cup sugar
1/2 teaspoon ginger
1 cup molasses
5 teaspoons soda
1/4 teaspoon allspice
1 teaspoon cinnamon
1 cup lard
1 cup buttermilk or sour milk
2 pieces eggs
1/4 teaspoon cloves
2 1/2 cups all purpose flour

Preparation

1) Mix well all ingredients, and flour to thicken.

2) May be rolled out in balls or dropped on greased cookie sheet.

3) Bake at 375 degrees for 10 minutes.

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Meringue Cookies

Thu, 25 Jan 2024 16:28:05 GMT

Photo: Angela Potticary

Makes 24 cookies

Ingredients

3 mediums Egg whites
2 teaspoons Vanilla extract
1 cup Granulated sugar
1/4 teaspoon Cream of Tartar
1/4 teaspoon salt

Preparation

1) Spray parchment paper on cookie sheet with cooking spray. Preheat oven at 325.

2) Beat egg whites, salt and cream of tartar until foamy, add sugar gradually until mixture is satiny, then add vanilla. Beat for about 15-20 minutes until stiff peaks form. It takes a little while, but once you've reached the consistency of marshmallow creme, you're good to go.

3) Drop tablespoonfuls onto cookie sheet and bake about 30-35 minutes or till light brown. Allow puffs to cool before removing from cookie sheet, otherwise the bottoms will break off (they're very fragile cookies since they're basically full of air).

4) To flavor puffs: for chocolate: omit vanilla sugar, add 1 tsp. chocolate syrup or other extracts instead, or add 1/4 cup of the following: chocolate chips, dried fruit, walnuts, or whatever you please. We enjoyed these, and they are easy to make and tasty all year round (and not too fattening)!

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Maple-Glazed Apple Cookies

Thu, 18 Jan 2024 21:53:52 GMT

Photo: Natalie (Perrys' Plate)

Ingredients

1/2 cup butter, softened (4 oz or one stick)
1 cup brown sugar
1/4 cup milk
2 cups flour
1 egg
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 teaspoon baking soda
2 cups chopped apple

Glaze:

1 tablespoon melted butter
1 cup powdered sugar
1/4 teaspoon maple flavoring
3 tablespoons milk

Preparation

1) Preheat oven to 400 degrees F.

2) Cream butter and sugar together in a large mixing bowl until light in color, about 1-2 minutes. Add egg and milk; stir to combine. Add remaining dry ingredients (except apple) and stir just until combined. Gently fold in the apples. Drop by heaping tablespoons onto a greased baking sheet.

3) Bake at 400 for about 10-12 min or until tops don't look wet anymore.

4) To make the glaze, whisk together all glaze ingredients in a small bowl. When the cookies have cooled for a few minutes, drizzle each cookie with glaze.

5) Makes about 1 1/2 dozen.

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Maple Cream Cookies

Thu, 18 Jan 2024 21:09:55 GMT

Photo: dizznbonn

Ingredients

1 cup shortening
1 teaspoon vanilla
1/2 teaspoon maple flavoring
2 cups brown sugar
2 eggs
3 3/4 cups flour
2 teaspoons baking soda
1 cup sour cream

Preparation

1) Cream together the shortening, vanilla, maple flavoring, brown sugar and eggs. In a separate bowl, stir flour and soda together; add to creamed mixture, alternately with sour cream. Drop onto greased cookie sheets and bake at 350* until brown; do not underbake.

Icing:

1) 6 Tbsp. butter, 1 tsp. maple flavoring, 1/2 cup evaporated milk, Confectioners' sugar

2) Melt butter and cool to room temperature; stir in maple flavoring and milk. Stir in confectioners' until icing is thick enough. Frost cooled cookies with a thick layer of icing.

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Low Fat Cocoa Cookies

Thu, 18 Jan 2024 20:54:36 GMT

Makes 40 cookies

Ingredients

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup reduced fat margarine
1 cup white sugar
2 egg whites
1 teaspoon vanilla extract
3 cups chocolate flavored cereal puffs

Preparation

1) Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.

2) In a bowl stir together the flour, baking soda and salt.

3) In a large bowl beat the margarine and the sugar until light and fluffy. Mix in the eggs and vanilla and beat well.

4) Stir in the flour mixture and mix thoroughly. Stir in the cereal.

5) Drop dough by rounded teaspoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes or until lightly browned. Let cookies cool on a wire rack.

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Lemon Brown Edge Cookies

Thu, 18 Jan 2024 20:10:25 GMT

Photo: tonydolor

Ingredients

3/4 pound butter (could substitute 2 cups sugar)
2 eggs
2 1/4 cups flour
1/2 teaspoon vanilla
Grated rind of 1 lemon

Preparation

1) Cream butter and sugar.

2) Add eggs and vanilla.

3) Add grated rind and flour.

4) Heat oven to 350 degrees.

5) Drop 1 teaspoon of dough onto lightly greased cookie sheets.

6) Bake 10 minutes or until browned lightly around edges. Should be quite crisp when cool.

7) Remove from sheets in about 5 minutes.

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Lemon Bar Cookies

Thu, 18 Jan 2024 20:02:49 GMT

Ingredients

2 cups flour
1 cup confectioners sugar
1 cup oleo
1/2 teaspoon salt
4 Eggs, well beaten
1 3/4 cups sugar
1/2 cup lemon juice
1/4 teaspoon salt
1 teaspoon baking powder
2 tablespoons flour
1 cup coconut

Preparation

1) Mix 2 cups flour, confectioners sugar, oleo, and 1/2 Tsp. salt with pastry blender.

2) Pat mixture into a 9 x 13 pan.

3) Bake at 350 degrees for 20 minutes.

4) Mix eggs, sugar, lemon juice, salt, baking powder, 2 Tbsp. flour and coconut well.

5) Pour over crust.

6) Bake 15 to 20 minutes.

7) Cut while warm.

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Keto Ginger Coconut Cookies

Thu, 18 Jan 2024 19:53:05 GMT

Ingredients

2/3 cup (79 g) almond meal
1/4 cup (28 g) coconut flour
2 Tablespoons (10 g) coconut flakes
1 large egg, whisked
3 Tablespoons (45 ml) ghee, melted
Stevia, to taste
1 teaspoon (5 ml) vanilla extract
2 teaspoons (4 g) ginger powder
Pinch of (1 g) baking soda

Preparation

1) Preheat oven to 350 F (175 C).

2) Combine all the ingredients in a mixing bowl to form a dough.

3) If you have time, place the dough in the fridge for 15-20 minutes to chill.

4) Then using a cookie cutter, form small cookies.

5) Place on a baking tray and bake for 15-20 minutes until they are just slightly browned on top.

6) Remove from oven and place on a cooling rack. They get harder after cooling.

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Keto Chocolate Chip Cookies

Thu, 18 Jan 2024 19:48:50 GMT

Ingredients

Coconut oil spray
¼ cup salted butter, softened
¼ cup stevia powder
1 large egg
½ tablespoon vanilla extract
1 cup almond flour
¼ teaspoon baking soda
⅓ cup sugar-free chocolate chips

Preparation

1) Preheat oven to 350°F and spray a 6-slot muffin pan with coconut oil. Set aside.

2) Using a hand mixer on medium to low speed, beat together butter and stevia in a medium size bowl.

3) Crack 1 egg over the bowl and mix well with a fork for one minute. Beat in vanilla extract.

4) Add almond flour and baking soda and blend with the hand mixer on slow speed until there are no longer dry clumps.

5) Fold in chocolate chips with a fork.

6) Spoon in 1 ½ tablespoons of cookie dough into each muffin pan slot and repeat with the remaining of dough, creating 6 cookies.

7) Bake cookies in oven for 18 minutes or until golden brown. Let cool in muffin tray for 10 minutes before serving.

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Keto Almond Flour Cookies with Lemon Zest

Thu, 18 Jan 2024 19:44:26 GMT

Ingredients

1 cup (120 g) almond meal
1 small egg, whisked
3 Tablespoons (45 ml) ghee, melted
Stevia, or erythritol, to taste
1 teaspoon (5 ml) vanilla extract
1 Tablespoon lemon zest
1/2 teaspoon (2 ml) lemon extract
Pinch of (1 g) baking soda

Preparation

1) Preheat oven to 350 F (175 C).

2) Mix all the ingredients together in a mixing bowl to form a dough.

3) Chill the dough for 20 minutes in the fridge.

4) Using a stencil or cookie cutter, or just your hands, form the dough into 8 small round cookies.

5) Place on a parchment paper lined baking tray.

6) Bake for 15-20 minutes until the cookies are slightly browned.

7) Remove from oven and place on a cooling rack. They’ll crisp up after cooling.

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Italian Waffle Cookies

Thu, 18 Jan 2024 19:06:49 GMT

Ingredients

1/2 cup Crisco
1 cup sugar
3 eggs
2 1/2 cups flour, sifted
1/2 teaspoon baking powder
Pinch of salt
1/2 teaspoon vanilla (or anise)
1 teaspoon orange flavoring (or lemon)
Rind of 2 lg. oranges grated (or lemon)
Pizzelle cookie baker (can be found in kitchen gourmet stores and resembles a

Preparation

1) Beat eggs; add sugar and cooled melted Crisco. Add flavorings and grated rinds. Sift flour, baking powder, and salt together. Add flour mixture to egg mixture and blend thoroughly.

2) To make cookies, about 1 1/2 teaspoon of cookie dough is needed for each cookie. Follow directions for baking according to those included in the cookie baker. It helps when handling the dough if it has been refrigerated for awhile to make the consistency more like pie dough.

3) The easy way to handle this is to put your mixed cookie dough in refrigerator (or freezer) until it has the consistency of pie dough (about 1/2 hour). Flour sheet of waxed paper (about 10-inches long), put cookie dough down center like a sausage and roll in waxed paper. Will probably need 2 or 3 sheets of floured waxed paper.

4) Put these rolls in freezer (about 1 hour) and when hard, unwrap the dough from the waxed paper and slice. Make slices equal to about 1 1/2 teaspoons and lay on floured waxed paper. Use these slices to make cookies in the baker according to baker directions.

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Italian Rainbow Cookies

Thu, 18 Jan 2024 18:59:07 GMT

Photo: Leah Rodrigez

Makes 96 cookies

Ingredients

2 cups unsalted butter, cubed, at room temperature + 2 Tablespoons for greasing pans
6 large eggs, separated
1 1/3 cups sugar, divided
12 ounces almond paste (not marzipan), chopped
2 3/4 cups all-purpose flour + 1 Tablespoon
1 teaspoon red food coloring
1 teaspoon salt (fine)
3/4 cup apricot jam, heated, strained
4 ounces bittersweet chocolate (70% cocoa) chopped, melted
1 teaspoon green food coloring

Preparation

1) To Bake the Cakes:

Preheat oven to 350° Line three 13x9x2" metal baking pans with foil, leaving overhang; grease with 2 tablespoon butter; set aside. Put egg whites in bowl of a stand mixer fitted with a whisk; beat until soft peaks form. Slowly add 1/3 cup sugar, beating until stiff peaks form. Transfer to a large bowl; cover; chill. Using the paddle attachment, beat almond paste and remaining sugar on medium-low until incorporated, 4-5 minutes. Increase speed to medium-high; gradually add remaining butter. Beat until fluffy. Beat in yolks, then flour and salt. Fold in whites in 2 additions. Divide batter evenly among 3 bowls. Mix red coloring into 1 bowl and green coloring into second bowl; leave third bowl plain. Spread 1 bowl of batter into each prepared pan; smooth tops. Bake, rotating pans halfway through, until just set, 9-11 minutes. Let cool in pans.

2) To Layer the Cakes:

With a pastry brush, spread half of marmalade over green cake. Using foil overhang, lift plain layer out of pan. Invert onto green layer; discard foil. Brush remaining marmalade over plain layer. Lift red layer out of pan; invert onto plain layer and cover cake with foil.

3) Compress the Cake Layers:

Top with a 13x9x2" pan. Weigh down pan with several heavy canned goods to compress cake layers. Refrigerate at least 4 hours and up to 1 day.

4) To Unmold the Cakes:

Remove cans, top pan, and foil. Transfer cake to a waxed paper-lined baking sheet.

5) To Glaze the Cakes:

Spread half of chocolate over cake in a thin layer. Freeze for 10 minutes. Cover with waxed paper, invert the baking sheet on top, and flip cake. Uncover and glaze with remaining chocolate. Freeze 10 additional minutes.

6) To Slice the Cakes:

Trim cake to 12x8". Cut crosswise into six 2"-wide strips. Cut each strip crosswise into 96"-wide cookies. Store in an airtight container.

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Italian Iced Cookies

Thu, 18 Jan 2024 18:51:16 GMT

Makes 24 cookies

Ingredients

2 cups flour
1/2 cup sugar
1/4 cup oil
3 tablespoons baking powder
2 eggs
1/4 cup milk
1 teaspoon vanilla or lemon
Speck of salt
1/2 teaspoon vanilla
1 cup confectioners' sugar
Milk (to desired consistency)

Preparation

1) Mix all ingredients and refrigerate 1/2 hour.

2) Make size of walnut and bake at 375 degrees for 10 minutes.

3) Ice with icing and sprinkle with jimmies.

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Italian Coffee Cookies

Thu, 18 Jan 2024 18:44:42 GMT

Ingredients

4 tablespoons canola oil
3 eggs
1 cup sugar
1 teaspoon vanilla
2 cups self-rising flour

Preparation

1) In the bowl of your stand-mixer, beat oil, eggs, sugar and vanilla until smooth.

2) Add flour 1/2 cup at a time until a nice smooth dough forms.

3) If the dough is still sticky, pat with extra flour and form into an 10-inch log. Wrap in parchment paper and then a towel or plastic wrap.

4) Freeze for approximately 15-20 minutes.

5) Preheat oven to 350 degrees F.

6) Cut dough into 1/2-inch thick slices.

7) Place on a parchment lined cookie sheet.

8) Bake for 12-15 minutes or until cookies and golden.

9) Transfer to a wire rack and let cool.

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Honey-walnut cookies

Thu, 18 Jan 2024 18:34:52 GMT

Makes 36 cookies

Ingredients

230g butter, softened
¼ cup honey
2 tsp vanilla extract
2 cups all-purpose flour
2 cups walnuts, chopped
½ tsp salt

Preparation

1) In large bowl, with mixer at high speed, beat butter until creamy.

2) Add honey and vanilla; beat until well blended.

3) With mixer at low speed beat in flour, walnuts and salt until dough forms. Cover bowl with plastic wrap and refrigerate for at least 1 hour.

4) Preheat oven to 160˚C. With lightly floured hands, shape dough by heaping teaspoons into balls. Place balls, about 5 cm apart, on ungreased large cooking sheet. Press floured fork across top of the each ball.

5) Bake at 160˚C for 18-20 minutes, until golden. Remove to cool. Repeat with remaining dough

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Holiday Sugar Cookies

Thu, 18 Jan 2024 18:24:02 GMT

Makes 36 cookies

Ingredients

For the Sugar Cookies:
2 1/4 cups all-purpose flour, sifted
1 teaspoon baking powder, sifted
dash of salt
1 cup confectioners' sugar, sifted
2 teaspoons vanilla extract
1/2 teaspoon almond extract
3/4 cup unsalted butter, slightly softened
1 egg
For the Royal Icing:
4 cups confectioners' sugar, sifted
3 tablespoons meringue powder
7-8 tablespoons water

Preparation

1) For the Sugar Cookies: In a medium mixing bowl add the sifted flour, baking powder and dash of salt. Mix well and set aside.

2) Using a kitchen mixer, fitted with a paddle attachment, add the sifted confectioners’ sugar, vanilla extract, almond extract, butter and egg. Turn the mixer on low to blend. With the mixture on low, add the flour-mixture and mix to incorporate.

3) Remove the cookie dough from the mixer and divide into two equal pieces. Shape each into a flat round disc. Wrap in plastic wrap and refrigerate for 1 hour.

4) Once the dough has rested, remove from the refrigerator and allow to warm up slightly.

5) Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

6) On a well floured work surface, use a rolling pin to roll out the dough to 1/4″ thickness. Use a cookie cutter to cut into desired shapes. Place on the prepared baking sheet and re-roll any remaining dough until all is used. Place in the oven and bake for about 7-8 minutes. Allow the cookies to cool completely before frosting.

7) For the Royal Icing: In the bowl of an electric mixer, fitted with the paddle attachment, add the sugar and meringue powder. Turn the mixer on low and add the water. Mix until the icing holds a ribbon-like trail on the surface when you lift the paddle above the icing. Note: Getting the right consistency is tricky, if the icing is too thick, add a little more water. If it is too thin, add some additional confectioners’ sugar. Add a small amount of gel food coloring to tint frosting to desired color(s) and decorate your holiday cookies as desired.

8) Decorated cookies should be stored in an airtight container to maintain freshness, they do not need to be refrigerated.

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Holiday Cranberry Cookies

Thu, 18 Jan 2024 18:18:02 GMT

Photo: CCharmon

Ingredients

3/4 cup unsalted butter
1 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla
cup whole milk
1 large egg
1 cup flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
3 cups steel cut oats
1 1/2 cups toasted hazelnuts
2 1/2 cups coarsely chopped cranberries
Zest of one orange

Preparation

1) Preheat the oven to 375°

2) Toast the nuts for 4 to 6 minutes on a baking sheet. The skins can be removed when they’ve cooled slightly by putting them in towel and rubbing them. Cut the nuts in half or coarsely chop them.

3) Using a mixer, cream together the butter, the sugars and the vanilla.

4) Beat in the milk and egg.

5) Stir in the flour, salt, baking soda and baking powder.

6) Add the oats.

7) Gently stir in the nuts, chopped cranberries and orange zest.

8) Cover baking sheets with parchment paper. Use a small ice cream scoop or a measuring tablespoon – 2 tablespoons of dough for each cookie.

Bake for 15 to 18 minutes – ovens vary.

9) Let cool on the pan for 5 minutes and then put them on racks until they are completely cooled.

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Healthy Oatmeal Peanut Butter Cookies

Thu, 18 Jan 2024 16:23:42 GMT

Ingredients

2 cups old fashioned rolled oats
1/4 natural peanut butter
1/4 cup organic vanilla yogurt
1 egg
1 ripe banana
1 Tbsp chia seeds
drizzle of honey to finish

Preparation

1) Preheat your oven to 375 degrees.

2) In a large bowl mash together the banana, yogurt, egg, chia seed and peanut butter until smooth and well combined.

3) Stir in the oats until combined.

4) Spoon out the mixture onto a parchment lined baking sheet. Will make 12 cookies.

5) Bake for about 15 minutes until lightly golden. Cool on a rack.

6) Drizzle with a little bit of honey once slightly cooled.

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Healthy Hazelnut Cookies

Thu, 18 Jan 2024 16:19:11 GMT

Makes 20 cookies

Ingredients

130 g hazlenut meal (if you do not have hazelnut meal, ground 130 g hazlenuts in a blender)
¼ tsp salt
½ tsp baking powder
½ tsp vanilla powder/extract
1 tbsp coconut oil, melted
2 tbsp honey/maple syrup
⅛ cup cacao butter, melted (substitute: nut butter/sunflower butter), (15 g)
3 tbs water

Preparation

1) If using hazlenuts, ground the nuts into flour before combining all of the dry ingredients together.

2) Mix the wet ingredients – honey/maple syrup, coconut oil, cacao butter and water – in another bowl before mixing them with the dry ingredients.

3) Place the dough in the fridge for around 30 minutes. This will make it easier to form the cookies and it’ll improve the texture of them. This step can be skipped if you're in a hurry, just know that the texture might be slightly different.

4) Preheat oven to 170 degress Celcius (app. 345 Fahrenheit)

5) Align a baking tray with parchment paper and scoop out one tablespoon of dough for each cookie. Form the dough into a cookie. Use your fingers or the back of a fork to press the cookie slightly flatter.

6) Bake the cookies for 18 minutes. The cookies should be slightly golden. They will still be soft while they are in the oven, but they will harden up slightly once cooled.

7) Cool the cookies on a wire and store in airtight container.

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Healthy Chocolate and Nut Chunk Cookies

Fri, 05 Jan 2024 17:57:02 GMT

Photo: ChocolateCentral

Ingredients

1/2 cup rolled oats
1/4 cup rolled oats, ground in a food processor or blender until fine
2 cups whole-wheat flour
1 1/2 teaspoons baking soda
3/4 teaspoon sea salt
1/4 teaspoon cinnamon
2 cups sticks or 1 unsalted butter, softened
1 cup brown sugar, packed
1/2 cup evaporated cane juice
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon lemon juice
2 eggs
3/4 cup chopped pecans
3/4 cup chopped walnuts
1/4 cup chopped dates
1/4 cup unsweetened coconut flakes
20 inches oz. premium dark or semi-sweet chocolate, chopped into about ¾ chunks

Preparation

1) Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, rolled oats, baking soda, sea salt and cinnamon in a medium bowl.

2) Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate, nuts, dates and coconut to the dough and mix by hand until ingredients are well blended.

3) For the best results, chill the dough overnight in the refrigerator before baking the cookies.

4) Spoon rounded 1/4 cup portions onto an un greased cookie sheet. Place the scoops about 2 inches apart. Bake in a 350°F oven for 16-18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft.

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Hazelnut-Cherry Linzer Cookies

Fri, 05 Jan 2024 17:46:36 GMT

Ingredients

3/4 cup unsalted butter, slightly softened
1/2 cup sugar
1/4 teaspoon cinnamon
1 egg yolk
1 1/2 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup hazelnut flour
dash of salt
1/2-3/4 cup good quality cherry preserves confectioners sugar for dusting

Preparation

1) In the bowl of a kitchen mixer, such as a Cuisinart, fitted with a paddle attachment, add the butter and sugar and beat on high, scraping down the sides as needed, until pale yellow and fluffy, about 1 minute. Add the cinnamon, egg yolk and vanilla and mix well to incorporate.

2) With the mixer on low, add the flour, hazelnut flour and salt. Mix to incorporate but be careful not to over mix.

3) Divide the dough in two equal pieces and form each into a flat disk. Wrap in plastic wrap and refrigerate for 1 hour.

4) Once the dough has rested, remove from the refrigerator and allow to warm up for a few minutes. Line two baking sheets with parchment paper and set aside.

5) On a well floured work surface, roll out one portion of the dough until it is about 1/4-inch thick. Using a fluted 2 1/2-inch round cookie cutter, cut out as many cookies as possible. Carefully place on one of the prepared baking sheets. Repeat until you have about 18-20 cookie cutouts. Place this sheet pan in the refrigerator to rest while you work with the second piece of dough.

6) Roll out the second piece of dough as you did the first. Use the same 2 1/2-inch cookie cutter, but also use a second smaller 1 1/2 cutter in the center. These will be used as the tops and will allow for the jam to be visible once assembled. Carefully transfer these to the second prepared baking sheet. Place in the refrigerator and allow to rest for 30 minutes.

7) Preheat the oven to 350 degrees F.

8) Remove both trays from the refrigerator, place in the oven and bake for approximately 8 minutes until you begin to see just a touch of coloration around the edges, rotating once halfway through. Remove from the oven and allow to cool completely.

9) Once cool, use a dusting wand or sifter to dust the cookie tops generously with confectioners sugar. Set aside.

10) Carefully turn the bottom cookies over so the flatter side is now on top. Place about 1/3-1/2 a teaspoon of cherry preserves on the cookie and smooth out evenly. Gently place a sugar-dusted cookie on top of the jam-layered cookie, making a jam sandwich. Repeat with the remaining cookies.

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Gluten Free Chocolate Chip Cookies

Fri, 05 Jan 2024 17:24:36 GMT

Photo: Cooking Gluten Free

Makes 20 cookies

Ingredients

2 cups blanched almond flour
1/2 cup tapioca flour or arrowroot flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/2 cup Soy Free Earth Balance butter, room temperature
1/2 cup agave nectar
1 tablespoon vanilla extract
1 egg
1 cup dairy free chocolate chips

Preparation

1) Preheat oven to 350 degrees.

2) Set out butter to bring to room temperature.

3) In a large bowl, whisk together the blanched almond flour, tapioca flour, salt, and soda.

4) Beat butter on medium-high until light and fluffy.

5) Add in the egg, vanilla, and agave. Beat until well combined.

6) Pour the wet ingredients into the dry ingredients and stir well.

7) Fold in the chocolate chips.

8) Line a baking sheet with parchment paper and grease with gluten free nonstick spray.

9) Using no more that 1 Tbsp. of batter, form cookies on parchment paper and space at least 2 inches apart.

10) Bake for 7 to 10 minutes.

11) Cool completely.

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Gingerbread Raindeer Cookies

Fri, 05 Jan 2024 17:13:24 GMT

Makes 24 cookies

Ingredients

For the Gingerbread:

2/3 cup unsalted butter, room temperature
3/4 cup packed brown sugar
2/3 cup unsulphured molasses
1 egg
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground ginger
2 teaspoons cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves

For the Royal Icing:

4 cups confectioners’ sugar, sifted
3 Tablespoons meringue powder
9 Tablespoons room temperature water
King Arthur Pearl Sugar (optional) for decorating hoofs

Preparation

1) For the Gingerbread: In the bowl kitchen mixer, fitted with a paddle attachment, add the butter and beat until smooth and creamy. Add the sugar and molasses and beat on medium high speed until creamy, scraping down the sides with a spatula as needed.

2) Add the egg and vanilla and mix on medium-high about 1 minute.

3) In a separate medium-size mixing bowl, add the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves, whisk to blend. With the mixer on low, slowly add the flour mixture and beat until all ingredients are incorporated.

4) Divide the dough in half and, using your hands, shape into two flat disks. Wrap each in plastic wrap, place in the refrigerator and allow to chill for at least 2 hours.

5) Preheat oven to 350°F. Line 2-3 large baking sheets with parchment paper. Place near your work station.

6) Remove 1 disc of chilled dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Roll out the dough until 1/4-inch thick. Cut into shapes. Place shapes about 1-inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disk of dough.

7) Place the cookies in the oven and bake for about 8-9 minutes. Allow the cookies to cool slightly before transferring to a cooling rack. Do not decorate the cookies until completely cool.

8) For the Royal Icing: In the bowl of a kitchen mixer, fitted with a whisk attachment, add the confectioner’s sugar, meringue powder and water, mix on high for 1– 2 minutes.

9) When lifting the whisk up, the icing should drizzle down and smooth out within a sew seconds. Note: There is some variation when making royal icing. If it’s too thick, add a little more water. If it’s too thin, add a little more sifted confectioners’ sugar.

10) Frost the cookies as desired. Note: Royal icing takes about 2 hours at room temperature to dry completely.

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Ginger Snap Cookies

Fri, 05 Jan 2024 17:07:38 GMT

Photo: Heather Griffin

Makes 72 cookies

Ingredients

3/4 cup Spry (substitute Crisco)
1 cup Packed Brown Sugar
1 Egg
4 tablespoons Molassas
1 teaspoon Salt
2 1/2 cups Flour
2 teaspoons Baking Soda
1/2 teaspoon Ground Cloves
1 teaspoon Ground Cinnamon
1 teaspoon Ginger
Shallow bowl of granualted sugar for dipping*

Preparation

1) Preheat oven to 350 degrees.

2) Mix together shortening, brown sugar, egg and molassas in large bowl, set aside.

3) Sift remaining ingredients together in seperate bowl.

4) Add sifted flour mixture to molassas mixture slowly.

5) Chill 1 hour or more.

6) Take a piece of dough and shape it into a ball roughly the size of a walnut.

7) Dip ball into shallow dish of granulated sugar and press down flat with two fingers.

8) Place on a greased cookie sheet about 3 inches apart, sugar side up.

9) Sprinkle with cold water.

10) Bake at 350 degrees for 12 minutes

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Ginger Molasses Rye Cookies

Fri, 05 Jan 2024 16:56:31 GMT

Photo: spi516

Ingredients

1/2 cup vegan butter
3/4 cup packed light brown sugar
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon vanilla extract
1 1/2 teaspoons egg replacer mixed with 2 tablespoons warm water
1/8 cup of molasses
1 cup spelt flour
2/3 cup white rye flour or plain rye flour
1/4 cup diced crytallized ginger

Preparation

1) Prep your egg replacer and set aside. Line two cookie trays with parchment paper.

2) Cream the vegan butter with sugar, molasses and spices, be sure to blend well. In another bowl, mix the dry ingredients. Add about a cup of the dry ingredients to a food processor and then, add the diced crystallized ginger and pulse several times to the ginger into smaller pieces.

3) Add the dry ingredients to the wet and with a hand beater mix until the dough is somewhat smooth. Put the mixture in the fridge for about an hour.

4) Preheat oven to 350. Remove the dough from fridge and drop by teaspoon full to cookie sheets about an inch apart. Bake for about 13-14 minutes. Be sure not to overbake.

5) Store in a closed container and they will keep for several days.

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Ginger Ball Cookies

Fri, 05 Jan 2024 16:47:07 GMT

Photo: nathanborror

Ingredients

3/4 cup shortening
1 cup sugar
1 egg
4 tablespoons light molasses
2 cups flour
2 teaspoons soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon ginger

Preparation

1) Cream shortening and sugar; beat in egg and molasses.

2) Add spices and mix in flour.

3) Roll into 1-inch balls and then roll in granulated sugar.

4) Place 2 inches apart on cookie sheet.

5) Bake at 350 degrees for 8-12 minutes.

6) Then longer you bake, the harder and drier the cookie.

7) Makes 5-6 dozen.

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Ginger Molasses Cookies

Thu, 04 Jan 2024 22:28:19 GMT

Makes 14 cookies

Ingredients

2 1/4 cups flour
2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
6 oz (1 1/2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
1 egg
1/4 cup molasses
About 1/4 cup sugar

Preparation

1) Preheat the oven to 350, rack in the middle position. Line two baking sheets with parchment paper or non-stick mats.

2) In a bowl, sift the flour, baking soda, salt, cinnamon, ginger and cloves and set aside.

3) Using a mixer or by hand, blend butter and brown sugar until well combined, about 1 minute (if using a mixer, scrape the sides of the bowl). Add the egg and molasses and mix until blended and light brown in color, about 1 minute. Add the flour mixture, mixing just to incorporate it.

4) Pour sugar on a large piece of wax paper or a plate. Roll 3 tablespoons of the dough between your palms into a 2-inch ball. Roll each ball in the sugar and place it on the prepared baking sheets, spaced 2 inches apart.

5) Bake for 12-14 minutes or until the tops of the cookies feel firm and have several large cracks but the insides are still soft.

6) Remove from the oven and cool for 5 minutes, then use a wide spatula to transfer cookies to a wire rack to cool completely. May be stored in airtight container at room temperature for up to 4 days.

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Giant Brown Butter Chocolate Chip Cookies

Thu, 04 Jan 2024 22:21:43 GMT

Makes 10 cookies

Ingredients

16 tablespoons unsalted butter
2 cups all-purpose flour
1 teaspoons baking soda
1/4 teaspoon salt
1 cup brown sugar
1/4 cup sugar
2 eggs
1 1/2 teaspoons vanilla extract
1/2 cup semisweet baking disks
1 cup Velrhona milk chocolate, roughly chopped
flaky sea salt

Preparation

1) Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.

2) In a small saucepan add the butter and place over medium heat and cook, while stirring, until it foams and than browns, about 6-7 minutes. Remove from the the heat and allow to cool slightly.

3) In a small mixing bowl add the flour, baking soda and salt, mix well to blend.

4) In the bowl of an electric mixer, such as a KitchenAid, fitted with a paddle attachment, add the brown sugar, regular sugar and cooled browned butter. Beat on medium until well mixed.

5) Add the eggs, one at a time, and the vanilla.

6) Reduce the speed to low and slowly add the flour-mixture and mix until blended.

7) Using a rubber spatula, fold in the chocolate disks and the chopped chocolate. Allow the dough to rest at room temperature for about 20 minutes. Note: the dough will thicken as it sits.

8) Since these are giant cookies, use a big generous scoop of cookie dough and place on the prepared baking sheets. (For this recipe I make about 10 large cookies.) Sprinkle with flaky sea salt. Place in the oven and bake till beginning to brown and the edges are looking a slightly crispy, about 9-10 minutes.

9) Allow the cookies to cool slightly before serving.

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Frosted Pumpkin Cookies

Thu, 04 Jan 2024 22:10:33 GMT

Photo: Meg B

Makes 24 cookies

Ingredients

Cookie Ingredients (makes 24-26 cookies):

1/4 cup vegetable shortening
1 cup sugar
1 1/4 teaspoons blackstrap molasses
1 teaspoon plus 3 drops vanilla extract
3/4 cup plus 1 TB pumpkin puree
2 1/4 cups unbleached all-purpose flour
1 tablespoon Ener-G egg replacer
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 teaspoon ground cinnamon
2 1/2 tablespoons vanilla soy milk

Frosting Ingredients:

4 tablespoons Earth Balance Margarine, room temperature
2 ounces reduced fat cream cheese (¼ of an 8 oz. package), room temperature
2 cups to 2 & ½ powdered sugar
1 teaspoon plus 4 drops vanilla extract

Preparation

Cookie Method:

1) Preheat oven to 375 degrees F. Line 2 cookie sheets with parchment paper (or just cook one sheet at a time).

2) Cream together shortening and sugar in stand mixer.

3) Beat in molasses and vanilla until well combined.

4) Blend in the pumpkin puree. The shortening will likely still leave tiny chunks and that is okay.

5) Mix the rest of the ingredients together in a bowl, then slowly add it to the pumpkin mixture. Beat until well combined and pretty stiff.

6) Scoop out onto cookie sheets at least an inch or so apart. Wet your fingers with a little water, then press the cookies down to about 1/2 inch thickness. This helps keep them from getting too tall.

7) Bake on middle rack about 12 minutes, but possibly longer. Use a toothpick to check the doneness. As soon as you remove them from the oven, slide the cookies onto a cooling rack to stop them from cooking more or getting crunchy on the bottom.

Frosting Method:

1) Blend all ingredients together until nice and smooth. If it isn't thick enough, add more powdered sugar a few TB at a time until you reach a thick, yet smooth consistency.

2) Wait until the cookies are nice and cooled before frosting otherwise the frosting will melt and drip off the cookies. Let frosted cookies sit uncovered for about 30 minutes to help the frosting set. Then cover with plastic wrap to keep the cookies moist.

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Flourless Apple Macadamia Cookies

Thu, 04 Jan 2024 21:56:34 GMT

Makes 16 cookies

Ingredients

2 cups raw macadamia nuts
½ cup white chocolate chips
1 whole apple (skin peeled and finely chopped)
1 tsp baking powder
1/8 tsp salt
2 large eggs (whipped)
1 tsp vanilla extract

Preparation

1) Preheat oven at 370 degree Fahrenheit. Prepare a cookie sheet with a liner and grease it with cooking spray.

2) Grind the macadamia nuts until fine powder texture.

3) In a microwave bowl melt the white chocolate chips. This will take 2-3 minutes stirring in every 1 minute. Make sure to not to overdue as it may burn. Keep it aside.

4) Peel the apple, remove the idle part and finely chop.

5) In a mixing bowl combine all the ingredients (except eggs and vanilla extract and white chocolate chips.) and mix well.

6) In another bowl combine eggs, vanilla extract and mix well.

7) Pour the wet ingredients (except white chocolate chips) into the dry ingredients and until well coated.

8) Lastly, add the melted white chocolate chips into the batter and mix well with a spoon.

9) Pour spoonful of batter onto the cookie sheet for 15-16 cookies.

10) Put it in the middle rack of the oven and bake for 15 minutes or until light golden brown.

11) Serve hot, or at room temperature or cold.

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Filled Peanut Butter Cookies

Thu, 04 Jan 2024 21:47:47 GMT

Makes 36 cookies

Ingredients

1 1/2 cups flour
1/2 cup sugar
1/2 teaspoon soda
1/2 teaspoon salt
1/2 cup shortening
1/2 cup creamy peanut butter
1/4 cup light corn syrup

Preparation

1) Combine flour, sugar, soda and salt in a small mixing bowl.

2) Cut in shortening and peanut butter until particles are fine, using a low speed on mixer.

3) Blend in corn syrup.

4) Shape into a 2-inch roll.

5) Wrap in waxed paper; chill.

6) Slice 1/8 to 1/4-inch thick, using thin, sharp knife.

7) Place half the slices on ungreased cookie sheet.

8) Place 1/2 tsp peanut butter in center of each.

9) Top with remaining slices: seal edges with fork, if desired.

10) Bake at 350 degrees for 12-15 minutes or until lightly browned on edges.

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Double Chocolate Mint Cookies

Thu, 04 Jan 2024 21:14:48 GMT

Makes 22-24 cookies

Ingredients

1/2 cup cocoa powder
1 1/2 cup flour
1/2 teaspoon sea salt
1/2 teaspoon baking powder
3/4 cup sugar
1 stick softened unsalted butter
2 eggs
1 tablespoon honey
1 tablespoon coffee
1/4 cup whole milk
1/4 cup fresh chopped mint
1/2 cup semi sweet chocolate chips
Your favorite vanilla ice cream

Preparation

1) Pre-heat oven to 350 degrees.

2) In a large mixing bowl pour in all dry ingredients, add butter, eggs, milk, coffee and honey. Mix with hand blender until completely incorporated.

3) Fold in mint and chocolate chips with spatula.

4) On a silpat lined baking sheet, drop a dollop of cookie batter leaving at least 2 inches apart on all sides.

5) Bake for 10-12 minutes.

6) Remove from heat and cool on wire racks. Once cooled, add one scoop of ice cream and smoosh between two cookies.

7) *Cookies can be enjoyed on their own of course but are so much tastier with ice cream.

8) If you don’t want to make all of the cookies at once, feel free to bake as many as you need and tightly wrap the remaining cooking dough in the shape of a log in parchment paper, then in a layer of plastic wrap. These will keep in the fridge for a couple of days wrapped properly*

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Double Chocolate Cherry Cookies

Thu, 04 Jan 2024 21:08:50 GMT

Makes 24 cookies

Ingredients

1 1/2 cups all-purpose flour
3/4 cup dutch-processed cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 stick butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup dry red wine, such as cabernet sauvignon
1 2/3 cup (10 oz) chocolate, bars or chips
1 cup dried cherries

Preparation

1) Take a stick of butter out to soften.

2) Preheat the oven to 375 F.

3) In a medium bowl whisk together all your dry ingredients (flour, cocoa powder, salt, baking powder).

4) In a larger bowl, cream together your sugars and the butter that has now softened.

5) Beat it until it resembled fluffy snow.

6) Then add an egg and your vanilla extract. Beat it until smooth.

7) Add 1/2 of the dry mixture and beat until smooth.

8) Add the wine, beat until smooth.

9) Add the rest of the flour, along with the cherries and chocolate chips.

10) Switch to a spoounla and gently fold through until everything is incorporated. Careful of overmixing.

11) Grease a cookie sheet lined with parchment.

12) Using an ice cream scoop, you can get about 8 cookies on a 9X13 inch sheet.

13) These will expand in the oven so lay an inch apart. Bake for 8-10 minutes, or until the tops look dry, but soft, and the edges are firm.

14) Let these cool completely before serving.

15) Serve with a tall glass of milk, or better yet, chocolate milk. And as always, Chow!

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Cut Out Sugar Cookies w/ Cream Cheese Frosting

Fri, 29 Dec 2023 17:46:11 GMT

Ingredients

Sugar cookies:

3 cups flour
1 and ½ teaspoon baking powder
¼ tsp salt
1 cup butter, softened to room temperature
1 cup granulated sugar
1 egg, room temperature
¼ cup milk, room temperature (I used skim)
1 teaspoon vanilla
¼ teaspoon almond extract

Cream Cheese Frosting:

4 oz cream cheese, softened to room temperature
2 cups + 2 tablespoons powdered sugar
a pinch of salt
1 and ½ tablespoons milk, room temperature (I used skim)
1 teaspoon vanilla

Preparation

Sugar cookies:

1) Preheat oven to 350 degrees F and prepare baking sheet with a silicone mat.

2) Mix together flour, baking powder, and salt in a medium sized bowl and set aside.

3) Cream together butter and sugar using your stand mixer.

4) After the butter and sugar mixture is fluffy, add in an egg, milk, vanilla, and almond extract.

5) Once all of these ingredients have been fully incorporated, add in the dry ingredients. Mix until fully combined.

6) The dough will probably be extremely sticky, but that's ok. Form it into a ball, the best you can, and place it back into the bowl. Cover with saran wrap and let chill for at least an hour. I let the dough chill overnight.

7) If you do chill it overnight, you may need to let it rest at room temperature for 30 minutes, or it'll be too hard to roll out.

8) Once the dough is ready, roll it out using a rolling pin. Make sure your surface and rolling pin are both well floured.

9) Roll out the dough until it's about ⅛ in - ¼ in thick.

10) Cut the dough with whatever shape you like.

11) Bake these on a silicone mat in a preheated oven for 8 - 12 minutes.

12) Mine were perfect at 10 minutes: a slightly golden, crunchy exterior with a soft middle. If you want a crunchier cookie, roll these out to about ⅛ in thick and bake for a little longer.

13) Cool completely on a wire cooling rack.

Cream cheese frosting:

1) In your stand mixer, place cream cheese and beat until fluffy, about 1 minute.

2) Slowly add in powdered sugar and a pinch of salt. I like using just a pinch of salt to cut the sweetness of the sugar! You may need to stop and scrape down the bottom and sides of the bowl.

3) Now add in the milk and vanilla and mix until combined.

4) Frost and enjoy!

Let the frosting completely harden before storing these at room temperature in an airtight container.

NOTES

* If you want crunchier cookies, roll the dough to ⅛ inch thick and bake about 10 - 12 minutes. My cookies were rolled to ¼ inch thick and baked for 10 and they were the perfect amount of crunchy on the edges and soft in the middle.

* Prep time includes chilling time!

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Cream Cheese Cookies

Fri, 29 Dec 2023 17:29:31 GMT

Photo: Angie's Recipes

Makes 40 cookies

Ingredients

20 grams Raisins, finely chopped (optional)
60 grams Cake flour
1/4 teaspoon Baking powder
50 grams Butter, softened
50 grams Cream cheese
30 grams Icing sugar
15 grams Egg white
Extra icing sugar for coating

Preparation

1) Preheat the oven to 150C/300F. Line two baking trays with paper. Finely chop the raisins. Sift together the flour and baking powder.

2) Cream the butter, cream cheese and icing sugar until well blended. Add in egg white and beat until combined. Add in chopped raisins. Mix in the flour mixture.

3) Shape teaspoonfuls of the dough into balls and place them 2cm apart on the prepared trays. Bake for 30 minutes. Then turn the oven off and leave the cookies in for 20 minutes. Remove and cool on a wire rack. Coat the cookies with extra icing sugar.

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Coffee Cookies

Sat, 23 Dec 2023 02:45:43 GMT

Makes 16 cookies

Ingredients

100 grams cake flour
35 grams sugar
1 tablespoon instant coffee granules
50 grams toasted walnuts
pinch of salt
3 tablespoon canola oil
1 tablespoon water
20 grams raisins
powdered sugar, to dust

Preparation

1) Preheat oven to 350 degrees F and line a cookie sheet with parchment paper.

2) Put the cake flour, sugar, coffee, walnuts, and salt in a food processor and process for about 10 seconds (or until the walnuts are well grounded).

3) Now put the mixture into a mixing bowl and add canola oil. Form a pasty dough, then separate the dough with your hands to form small crumbs. Add the water and form into a clean dough. If you like raisins, you can combine it with the dough now.

4) Divide the dough into 16 pieces and roll each piece into a ball. Put each ball on a cookie sheet and bake at 350 degrees F for 25 minutes.

5) Let the cookies cool for about 20 minutes. Dust with powdered sugar before serving.

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Coconut Oatmeal Cookies

Sat, 23 Dec 2023 02:11:33 GMT

Makes 20 cookies

Ingredients

1 1/2 sticks unsalted Butter, room temperature
1 cup packed Brown Sugar
1/2 cup Granulated Sugar
2 eggs
2 teaspoons pure Vanilla extract
1 tablespoon amber Molasses
1/4 cup Milk
1 1/2 cups All-purpose Flour
1 teaspoon Baking Soda
1 teaspoon Salt
1 teaspoon ground Cinnamon
2 cups Old-fashioned Oats
1 cup shredded, unsweetened Coconut
1 1/2 cups White Chocolate Chips
1 cup dried Cranberries
1/2 cup chopped Walnuts and Pecans

Preparation

1) In a large bowl, cream butter and sugars until fluffy. Add the eggs and beat well. Stir in the vanilla, molasses and milk. In a medium bowl stir together flour, baking soda, salt and cinnamon, add to the wet ingredients and mix well. Add the oats and coconut, mix well. Add the chocolate chips, cranberries and chopped nuts, mix well.

2) Preheat oven to 350 degrees. Drop dough onto ungreased baking sheets by tablespoons, bake for 13-16 minutes.

3) Remove and cool on pans and then transfer to wire racks. Store in covered container.

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Classic Peanut Butter Cookies

Thu, 21 Dec 2023 22:03:33 GMT

Photo: Denise Romeo

Makes 36 cookies

Ingredients

1 1/2 cups peanut butter
1 cup packed light-brown sugar
1 stick (½ cup) softened unsalted butter
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder

Preparation

1) Preheat oven to 350oF.

2) In a large bowl, beat together peanut butter, sugar, and butter until smooth.

3) Beat in egg and vanilla.

4) Slowly add flour and baking powder and mix to combine.

5) Scoop out dough with a tablespoon and roll into balls.

6) Place balls 2 inches apart on a parchment-lined baking sheet.

7) Using a fork, press balls with a crisscross pattern and flatten balls to ½-inch thickness.

8) Bake cookies until lightly golden for about 10 to 14 minutes.

9) Cool the cookies on a wire rack and then store in an airtight container for up to 1 week.

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Classic Raspberry Linzer Cookies

Sat, 02 Dec 2023 00:01:54 GMT

Makes 24 cookies

Ingredients

3/4 cup unsalted butter
1/2 cup sugar
The grated zest of one lemon
Pinch of cinnamon
1 large egg yolk
1 teaspoon pure vanilla extract
1 cup All-Purpose Flour
3/4 cup almond flour
1/4 teaspoon salt
Raspberry jam for filling
Confectioners' sugar for dusting

Preparation

1) To make the dough: In a large bowl, beat the butter, sugar, zest and cinnamon until fluffy, about 3 minutes, then beat in the egg yolk and vanilla until combined.

2) In a separate bowl, whisk together the flour, almond flour, and salt. Add the flour mixture to the egg mixture and mix until just combined. Be careful to not overwork the dough.

3) Divide the dough in half, and form each half into a disc. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.

4) To assemble: On a lightly floured surface, roll one disc of dough out to about 1/4"-thick. Using a 2 1/2" round cookie cutter, cut out cookies. Transfer rounds to a Silpat or parchment-lined baking sheet. Gather the scrap dough, roll, and repeat. Place the cut cookies in the refrigerator for 30 minutes.

5) Preheat the oven to 350°F.

6) While the first half of cookies is chilling, cut rounds from the remaining dough. Once cookies are transferred to a baking sheet, use your smallest cookie cutter or the end of a round piping tip to make a window cutout in the center of each. Place cookies in the refrigerator for 30 mnutes to chill.

7) To bake: Bake all of the cookies for 8 to 10 minutes, or until the edges are just beginning to turn brown.

8) Let them cool for 5 minutes on the baking sheets, then transfer to a rack to cool completely.

9) To fill the cookies: Place the cookies with the holes in them on a cookie sheet and sift confectioners' sugar over the top. Turn the remaining cookies flat side up and spoon 1/2 teaspoon of jam into the center, spreading it slightly. Top with the sugar-dusted cookies.

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Cinnamon Toffee Praline Oatmeal Cookies

Fri, 01 Dec 2023 23:49:05 GMT

Photo: Roz

Makes 24 cookies

Ingredients

1/2 cup unsalted butter, room temperature
1/2 cup salted butter, room temperature
3/4 brown sugar, packed
1/2 cup sugar
2 jumbo eggs
1 teaspoon vanilla
1 tablespoon spiced apple butter (or regular)
1 1/2 cups cup flour
1 teaspoon baking soda
1 pinch big fine sea salt
1 1/2 cups rolled oats
2 packets instant brown sugar and cinnamon oatmeal
1 cup toffee chips (or cinnamon chips)

Preparation

1) Preheat oven to 350° F.

2) Beat butter and sugars in a large bowl until light and creamy.

3) Beat in eggs, vanilla, and apple butter.

4) Gradually beat in the flour and salt.

5) Fold in the oats and toffee chips.

6) Drop by rounded tablespoons onto a lined cookie sheet.

7) Bake for 12-14 minutes, or until golden.

8) Cool on tray for a minute or so, then remove to a wire rack to finish cooling.

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Chunky Oatmeal Cookies

Fri, 01 Dec 2023 23:35:44 GMT

Ingredients

½ cup raisins
½ cup chocolate chips
2 ½ cups flour
2 cups oats
1 tsp. baking soda
1 tsp. Salt
1 tsp. vanilla
1 tsp. cinnamon
1 egg
¾ cup milk
½ cup white sugar
½ cup brown sugar
5 tbs. butter

Preparation

1) Preheat Oven 350 degrees:

2) Combine butter and sugars in a food processor and process until creamy. Add the egg, vanilla, chips and raisins and process.

3) Combine all of the dry ingredients in a bowl. Alternate; the dry ingredients and the milk to the food processor while processing.

4) Place on a non-stick cookie sheet and bake 10 - 12 minutes or until golden on the edges.

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Christmas Cream Cheese Cookies

Fri, 01 Dec 2023 23:30:52 GMT

Ingredients

1 stick unsalted butter, room temp
1- 8oz pkg light cream cheese
1 1/4 cup sugar
2 eggs
2 tsp vanilla
3 cups flour
2 tsp baking powder
1/4 tsp salt
Red & Green sugar sprinkles

Preparation

1) Preheat your oven to 350 degrees.

2) Using a hand mixer, cream the butter, cream cheese and sugar together until well combined and smooth.

3) Add the eggs and vanilla and again mix until combined, 30-45 seconds.

4) In a small bowl mix together the flour, baking powder and salt.

5) With the mixer on low, slowly combine the dry mix into the wet mix until just incorporated (do not over mix).

6) Using a small cookie scoop, scoop out the dough and roll into balls. Roll into the mixed sugar sprinkles, slightly press down on the cookie and place onto a parchment lined baking sheet. Repeat with all the dough.

7) Bake for 12-14 minutes. Cool on a cooling rack. Makes approx 46 cookies.

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Chocolate-Peppermint Thumbprint Cookies

Thu, 30 Nov 2023 22:20:15 GMT

Makes 48 cookies

Ingredients

For the cookie dough:

2 1/4 c. all-purpose flour
1/2 t. salt
1/2 t. baking soda
1/4 t. baking powder
12 T. (1 1/2 sticks) unsalted butter, softened
2/3 c. sugar
3 oz. cream cheese, softened
1 large egg
1 t. vanilla extract
1/2 t. peppermint extract

For the chocolate-peppermint filling:

3/4 c. semi-sweet chocolate chips
3 T. heavy cream
1 1/2 T. unsalted butter
1 1/2 t. light corn syrup
1/4 t. peppermint extract
holiday sprinkles, optional

Preparation

1) Adjust oven rack to the middle position and preheat oven to 350 degrees f. Line 2 large baking sheets with parchment, set aside.

2) In a medium bowl, combine flour, salt, baking soda and baking powder. Add 12 T. butter and sugar to the work bowl of a stand mixer. Using the mixer's paddle attachment, cream the butter and sugar together until light and fluffy, anywhere from 3-6 minutes (alternately you can mix the dough by hand too.) Beat in the cream cheese, then the egg, vanilla and peppermint extracts. Add the dry ingredients and mix until combined.

3) Measure dough out into 1 1/2 teaspoon portions, rolling into little balls between your palms. Place 1 1/2 inches apart on the baking sheet, dividing the cookies between the two baking sheets. Dipping your thumb in a little water, press your thumb into the dough balls to make the thumbprint. Bake the cookies - one sheet at a time. For 10 minutes, until the cookies are just set and barely beginning to brown at the edges. Remove cookie sheet from the oven, using a metal teaspoon, re-indent the cookies. Continue baking the cookies until they're light golden-brown, about 10 minutes longer. Cool the cookies on the baking sheet for about 3 minutes then transfer the cookies to a wire rack to cool completely before filling. Repeat baking steps with the second cookie sheet.

4) To fill the cookies: Add chocolate chips, cream and butter to a small bowl. Microwave for 40 seconds until the chocolate chips are just melted, stir (continue to microwave in 10 second increments if needed). Add the corn syrup and peppermint extract, mix well. Spoon a generous 1/2 t. of chocolate into each cookie. Immediately add the sprinkles (if using).

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Chocolate Peppermint Cookies

Thu, 23 Nov 2023 21:13:02 GMT

Photo: Caroline N Sleeper

Ingredients

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light brown sugar
3/4 cup sugar
2 eggs
2 teaspoons vanilla extract
2 cups semi sweet chocolate chips (regular or mini’s)

Glaze

3/4 cup confectioners sugar
2 drops mint extract, or more to taste
3 1/2 teaspoons half and half or milk

Preparation

For the cookies:

1) Preheat oven to 350 degrees F.

2) In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.

3) On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 minutes, rotating the pan halfway through the cooking time. Flatten the cookies slightly with a spatula after removing from oven. Cool completely.

For the glaze:

In a small bowl mix together the sugar; mint extract and milk until smooth. Transfer mixture to a medium resealable plastic bag and snip off a tiny bit of the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10-20 minutes.

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Chocolate Dipped Ginger Snap Cookies

Thu, 23 Nov 2023 21:00:07 GMT

Makes 30 cookies

Ingredients

2 cups sugar, plus additional for dusting
1 1/3 cup grapeseed oil
2 eggs
1/2 cup molasses
4 cups all-purpose flour
3 teaspoons baking soda
2 teaspoons cinnamon
2 1/2 teaspoons ground ginger
1/4 teaspoon salt
For the Chocolate Topping:
1 cup semi-sweet chocolate chips (optional)
1 tablespoon unsalted butter
1/2 cup white chocolate chips, melted (optional)

Preparation

1) Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

2) In the bowl of a kitchen mixer, such as a KitchenAid fitted with a paddle attachment, add the sugar and oil. Mix on low until well incorporated. Add the eggs and molasses.

3) Slowly add the flour, followed by the baking soda, cinnamon, ginger and salt. Mix well.

4) Place a generous amount of sugar in a shallow bowl and place by your work station.

5) Using your hands, gently roll the dough into 1-inch balls. Roll the balls in the sugar-coating evenly. Place on the prepared baking sheet and repeat with the remaining cookie dough. Be sure to leave about 2 inches between the cookies to allow for spreading. Bake for about 9-10 minutes until just set. Note: If you plan on dipping or drizzling the cookies with chocolate, allow them to cool completely before doing so.

6) For dipped ginger snaps, place the chocolate chips and butter in a small microwave safe bowl. Heat slowly in 30 second intervals until melted. Mix well to incorporate. Dip half of the ginger snap into the melted chocolate and place back on the baking sheet. Repeat with the remaining cookies.

7) For drizzled ginger snaps, place the white chocolate chips in a small microwave safe bowl and heat slowly in 30 second intervals until melted. For best results, make a small parchment paper pastry bag (see link above) to help drizzle the melted chocolate in a criss-cross pattern over the cookie.

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Chocolate Crinkle Cookies

Thu, 23 Nov 2023 20:53:51 GMT

Makes 30 cookies

Ingredients

2 1/3 cup all-purpose flour,
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups sugar
1/4 cup brown sugar
3/4 cup vegetable oil
4 eggs
2 1/2 teaspoons vanilla extract
1 cup good quality cocoa powder, sifted
1/2 cup confectioners sugar, for dusting

Preparation

1) Preheat the oven to 350 degrees F. Like two baking sheets with parchment paper and set aside.

2) In a small mixing bowl add the flour, baking powder and salt. Mix well and set aside.

3) In the bowl of a kitchen mixer, such as a KitchenAid, fitted with a paddle attachment, add the sugar and oil and mix well.

4) Add the eggs and vanilla extract and blend until well incorporated.

5) Add the cocoa and the flour mixture and blend well.

6) Place the confectioners’ sugar in a small shallow bowl and place by your work station.

7) Using your hands, scoop out some dough and roll into a ball about an inch or so in diameter. (Feel free to make these are smaller or larger depending on your preference but note, the cooking time will change slightly). Roll the dough in the confectioners’ sugar and place on the prepared baking sheet. Bake for about 10 minutes and cookies are slightly puffed. Cool slightly and serve. Note: Because this is an oil-based cookie, the dough can get soft quickly, so be sure to refrigerate any dough you are not using right away.

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Chocolate Cookies

Thu, 23 Nov 2023 19:03:43 GMT

Photo: thebittenword.com

Makes 24 cookies

Ingredients

8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter
2/3 cup all-purpose flour, spooned and leveled
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon vanilla extract
1 package (12 ounces) semisweet chocolate chunks

Preparation

1) Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.

2) In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.

3) Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.

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Chocolate Chip Coconut Cookies

Thu, 23 Nov 2023 16:23:46 GMT

Ingredients

155g/5.5oz dessicated coconut
2 tbsp. coconut flour
95g/3oz cashew nuts
60ml/2fl oz coconut oil, melted
2 medium eggs
1-2 tbsp. cacao nibs
2 tbsp. honey
1 tbsp. vanilla extract

Preparation

1) Preheat the oven to 160C/320F.

2) Add all the ingredients, except the cacao nibs, to a food processor and pulse until the mixture forms a dough ball.

3) Add the dough to a mixing bowl and slowly stir in the cacao nibs.

4) Divide the mixture into 20 equal parts and form small balls with it.

5) Place the balls onto a baking try lined with grease proof paper and flatten them out into circles. Leave approx 1 cm of space between each cookie.

6) Bake for 20 minutes until turning golden on the edges.

7) Enjoy!

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Chocolate Caramel Pudding Cookies

Thu, 23 Nov 2023 16:05:06 GMT

Photo: Marybeth

Makes 20 cookies

Ingredients

1 1/2 cups - Bisquick Mix
1 Large Box of Chocolate Caramel Pudding (you can use any flavor)
2 Eggs
1/2 cup - Cooking Oil

Preparation

In a bowl mix all of the ingredients together, shape into a ball about the size of a walnut. Place the cookie ball down onto a baking sheet lined with parchment paper and slightly flatten with the palm of your hand. Bake in a 350 degree oven for 8-10 minutes, when cool you can place onto a platter and serve or layer with wax paper into a Tupperware container and freeze for at least 2 months.

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Chewy Oatmeal 'Cranwal' Cookies (Cranberry & Walnut)

Thu, 23 Nov 2023 15:52:18 GMT

Photo: The Collage Kitchen

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 1/2 cups oats
1 cup unsalted butter (slightly softened)
1 cup packed light brown sugar (or brown Splenda)
1/2 cup granulated sugar (or white Splenda)
2 large eggs
1 tablespoon honey
2 teaspoons pure vanilla extract
cups dried cranberries
1 cup chopped walnuts

Preparation

1) Preheat the oven to 350 F.

2) In a medium bowl, mix the flour, baking soda, salt and cinnamon; stir in the oats, and set aside.

3) With an electric mixer, beat the butter and both sugars until light and fluffy. Beat in the eggs, one at a time, then scrape the sides of the bowl.

4) Add the honey and vanilla and beat until blended. Add the flour mixture in two additions, beating until well combined.

5) Stir in the cranberries and walnuts.

6) Drop the dough by heaped teaspoons about 1 inch apart onto cookie sheets.

7) Bake for 9-11 minutes or until the centers of the cookies are soft and no longer look wet.

8) Let cool on the sheets for 5 minutes, then transfer to a rack to cool completely.

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Chewy White Chocolate Pumpkin Oatmeal Cookies

Thu, 23 Nov 2023 15:42:59 GMT

Makes 48 cookies

Ingredients

2 cup flour
1 1/2 cup old-fashioned oats
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
3/8 teaspoon grated nutmeg
3/8 teaspoon ground allspice
3/4 teaspoon ground ginger
1/2 teaspoon salt
1 cup butter
1 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup pumpkin puree
1/2 cup white chocolate chips

Preparation

1) Preheat oven to 350F.

2) Line a cookie sheet with parchment paper.

3) In a large bowl cream the butter and sugar on medium-high until light and fluffy.

4) Add an egg and vanilla extract and mix until well-combined and smooth. Stir in the pumpkin puree.

5) In a medium bowl, whisk together the flour, oatmeal, baking soda, spices and salt.

6) Add the dry ingredients,

7) Mix until just incorporated.

8) Right before you cannot see any more flour add the white chocolate chips.

9) Dollop cookie dough onto your prepared sheets with a cookie scoop.

10) Bake for 13-16 minutes, or until the cookies look dry on the top and the edges are golden.

11) Cool on cookie sheet for 15 minutes before transferring to a wire rack to cool.

12) I cut squares of parchment paper and place the cookies in between them to prevent the cookies from sticking.

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Chewy Chocolate Chip Cookies

Thu, 23 Nov 2023 15:35:42 GMT

Makes 30 to 36 cookies

Ingredients

1 1/4 sticks unsalted butter, room temperature
1 cup brown sugar
1/4 cup granulated sugar
2 eggs
1 Tbsp vanilla
1/4 tsp salt
1 Tbsp baking powder
2 tsp baking soda
2 3/4 cups flour
2 cups chocolate chips

Preparation

1) Preheat your oven to 375 degrees.

2) In a small bowl mix together the flour, salt, baking powder and baking soda. set aside.

3) In a large bowl add the butter, brown sugar and granulated sugar. Using a hand mixer, mix until well combined, about 3 minutes.

4) Add the eggs and vanilla, mix again until well combined and the mixture is a pale yellow color, about 2-3 more minutes.

5) Add half the dry ingredients to the butter mixture and mix with the hand mixer until mostly combined. Add the remaining dry ingredients and mix again just to combine.

6) Pour in the chocolate chips and stir with a spoon or rubber spatula until well distributed.

7) Scoop using a small cookie scoop onto a parchment lined baking sheet about an inch apart.

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Cherry Drop Cookies

Thu, 16 Nov 2023 19:13:29 GMT

Photo: bugeaters

Makes 60 cookies

Ingredients

3/4 cup butter
1 cup sugar
2 eggs
2 tablespoons milk
1 teaspoon vanilla
2 1/4 cups sifted flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup chopped nuts
1 cup chopped dates
cup finely chopped maraschino cherries

Preparation

Beat together butter, sugar, and eggs; stir in milk and vanilla. Add flour, salt, and baking powder. Fold in nuts, dates, and cherries. Shape in balls. Roll in 2 2/3 cup corn flakes crushed to 1 1/3 cups. Top each cookie with cherry quarter. Bake at 350 degrees for about 8 minutes. Makes 5 dozen cookies.

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Cherry & Chocolate Oatmeal Cookies

Thu, 16 Nov 2023 19:07:28 GMT

Photo: Anna C

Makes 36 cookies

Ingredients

1 1/2 cups all purpose flour
1/2 cup dark Dutch cocoa powder
1 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup coarsely chopped macadamia nuts
3/4 cup coarsely chopped dried cherries
1 cup white chocolate chips
1 cup white chocolate chip cookies
3 cups rolled oats
3/4 cup oil
2 eggs
3/4 cup milk

Preparation

1) In a large mixing bowl sift in the flour, baking soda, Dutch cocoa powder. baking powder, sugar and salt.

2) Toss in the dried cherries, the macadamia nuts and white chocolate chips.

3) In a separate bowl beat the eggs.

4) Pour in the oil, milk and beat to combine.

5) Pour the egg mixture into the dry ingredients and stir with a wooden spoon to blend.

6) Drop by spoonfuls onto a parchment lined cookie tray and pat down gently. Bake at 400º F oven for 12 minutes. Makes 36 large cookies

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Cheddar Pecan Cocktail Biscotti

Thu, 16 Nov 2023 18:45:14 GMT

Makes 36 to 38 biscottis

Ingredients

1 3/4 cups all-purpose flour
1/2 cup cornmeal
1 1/4 teaspoons baking powder
1/4 teaspoon cayenne pepper
1 1/2 teaspoons coarse salt
4 ounces sharp cheddar cheese, grated
1 cup pecans, lightly toasted
3 eggs
2 tablespoons whole grain mustard
2 tablespoons honey or maple syrup
1-2 tablespoons milk

Preparation

Preheat oven to 350 degrees F.

1) Preheat the oven to 350°F.

2) Line a baking sheet with parchment paper.

3) In a large bowl whisk together flour, cornmeal, baking powder, cayenne pepper, and salt. Stir in the grated cheese and pecans.

4) In another bowl, combine the eggs, mustard, honey, and 1 tablespoon of milk. Beat until thoroughly blended.

5) Add the wet ingredients to the dry. Mix until the dough is too stiff to stir. Use your hands to bring it together in the bowl. Add the second tablespoon of milk if it’s too dry.

6) Form the dough into two 3-inch-wide loaves. Place about 3 inches apart on the lined baking sheet. Smooth the loaves with damp hands.

7) Bake for 25-30 minutes, until lightly golden. Cool for 20 minutes.

8) Reduce the oven temperature to 300°F.

9) Cut the cooled loaves into 1/2-inch-thick slices. Place on baking sheet. Bake for 10 minutes. Turn the cookies over. Return to oven and bake for another 10 minutes, or until golden brown.

10) Cool on a wire rack. Store in an airtight container.

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Cereal Agave Cookies

Thu, 16 Nov 2023 18:38:49 GMT

Ingredients

2 cups cereal ground, (Honey Bunches or Cheerios are best)
1/2 cup rolled oats
1/4 cup agave nectar
2 tablespoons canola oil
1/2 teaspoon vanilla extract
1 egg
1/2 cup dark chocolate chips

Preparation

Preheat oven to 350 degrees F.

1) Line cookie sheet with parchment paper.

2) In a medium bowl, combine ground cereal and oats. Toss.

3) Add agave, oil, vanilla and egg. Mix until a thick sticky batter forms.

4) Fold in chocolate chips.

5) Using 1 round tablespoon, scoop cookie dough onto baking sheets. You should get about 1 dozen or so.

6) Bake for approximately 8 minutes until golden around the edges. Transfer to a cooling rack immediately. Enjoy!

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Carob Chips Cookies

Thu, 16 Nov 2023 18:31:04 GMT

Makes 24 to 36 cookies

Ingredients

1/4 cup butter
1/2 cup raw honey
2 tablespoons brown sugar
2 organic eggs
2 tsp. vanilla extract
1 cup White Spelt Flour (or Whole Wheat Flour)
1 cup Wheat Germ
1 cup SunSpire Unsweetened Carob Chips
1/4 tsp. ginger powder

Preparation

1) Preheat oven to 350 degrees F. In a large mixing bowl beat butter, honey, sugar, eggs, vanilla, flour, wheat germ and ginger powder in a mixer at medium speed for 30 seconds. Add Carob Chips and combine well.

2) Drop 2 teaspoons full of dough onto an ungreased cookie sheet with parchment paper on top or a baking sheet on top. Bake at 350 degrees F for 10 minutes or until slightly brown. Transfer to a wire rack and let cool.

* When they are done they may look "white and undone" but if you tap them they are solid. When they cool their color will change.

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Caramel Apple Cookies

Thu, 16 Nov 2023 18:08:08 GMT

Photo: Marybeth

Makes 34 cookies

Ingredients

20 Rolo's Candies (cut into 4th’s)
1 (18.25 oz) - Butter Yellow Cake Mix
1/2 cup - Vegetable Oil
1/4 cup - Packed Brown Sugar
2 Large Eggs
1 teaspoon - Vanilla
1 package (6oz) - Dried Apples (chopped)

Preparation

In a small bowl toss the chopped candies with 2 Tbs. of the cake mix (to prevent sticking). Place half of the remaining cake mix into a large mixing bowl along with the oil, eggs, vanilla and brown sugar. Blend with electric mixer until for 1-2 minutes or until smooth. Stir in the remaining cake mix, apples and candies with a wooden spoon until all dry ingredients are moist. Drop onto baking sheet lined with parchment paper using a 1 Tbs. Sized cookie scoop, place the cookies about 2 inches apart. Bake in a 350 degree oven for 10-13 minutes or until just barely set in the center when lightly touched. Let cool on the baking sheet for about 2 minutes before

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Brown Sugar Cookies

Thu, 16 Nov 2023 17:53:06 GMT

Makes 24 cookies

Ingredients

1 cup unsalted butter, softened
1 1/2 cup firmly packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
3 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
decorator sugar crystals

Preparation

1) Beat butter at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating well. Add egg and vanilla and continue beating.

2) Combine flour, soda, and salt. Add to butter mixture little at the time and beating until well blended.

3) Preheat oven to 350F.

4) Roll dough to ¼ inch thickened between 2 sheets of wax or parchment paper. Cut into favorite shape, stars for me. Place 1 inch apart on ungreased baking sheets. Sprinkle cookies with decorator crystals.

5) Bake for 10 to 12 minutes or until golden. Let cookies cool on b aking sheet for a minute. Transfer carefully to a wire rack to cool completely.

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Brown Sugar Butter Cookies

Thu, 16 Nov 2023 17:48:37 GMT

Photo: Planet Love

Makes 10 cookies

Ingredients

1 cup brown sugar, packed
2 cups flour
1 cup butter
1 egg yolk
1 teaspoon cinnamon

Preparation

1) Mix butter, egg yolk, cinnamon and add brown sugar and flour. Mix with fork. Don't grease cookie sheet.

2) Place batter on sheet. Place wax paper over it and roll out with rolling pin. Take off sheet and drop egg white on batter and spread with hand. Tilt cookie sheet and let excess white drop off. Sprinkle 3/4 cup of slivered walnuts over batter. Return wax paper to batter and roll gently with rolling pin. Bake at 350 degrees for 12 to 15

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Blueberry Sugar Cookie Crescents

Thu, 16 Nov 2023 17:37:49 GMT

Use fresh blueberries to make this delicious treat. They are sweet and tart all at the same time.

Ingredients

Dough

3 cups flour
2 tsp baking powder
pinch of salt
2 eggs
2/3 cups sugar
1/2 cup vegetable oil
2 tsp vanilla
powdered sugar for garnish

Blueberry filling

2 cups fresh blueberries
juice of 1 lemon
1/4 cup sugar

Preparation

Filling

Combine all ingredients in small saucepan. Cook over medium heat until mixture is thick and the consistency of jam, about five minutes. Set aside and cool.

Dough

1) Stir flour, baking powder and salt together in a large bowl.

2) In a separate bowl mix eggs, sugar, oil and vanilla.

3) Combine the egg mixture with the flour mix and form into a ball.

4) On a floured surface, using a rolling pin, roll out the dough to about 1/4 inch thick.

5) Take a glass with a wide mouth to use as a cookie-cutter and press firmly into dough to make discs. Continue once all dough is used up.

6) Place discs onto baking sheet, drop a teaspoon of blueberry filling onto each disc.

7) To help seal the crescent, put a little water on your finger and slide it on half the disc's edge. Then fold disc in half. Using a fork, firmly press the folded edge until it is sealed.

8) Bake at 350 degrees for 20-25 minutes until crescents are golden.

9) Cool on wire rack and sprinkle with powdered sugar.

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Blueberry Cookies

Thu, 16 Nov 2023 17:30:41 GMT

Photo: roland

Makes 70 cookies

Ingredients

1 1/4 cups Unbleached flour
1/2 cup Brown sugar packed
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Cinnamon
1/8 teaspoon Salt
cup Margarine cold
1 Egg white whipped
cup Skim milk at room temperature
1 teaspoon Lemon or orange peel grated
3/4 cup Blueberries
1 cup Powdered sugar sifted
1 tablespoon Margarine softened
1/4 teaspoon Lemon or orange peel grated
Water

Preparation

1) Preparation Time:0:15Preheat oven at 375. Prepare a baking sheet with cooking spray. To prepare batter, combine flour, brown sugar, baking powder, baking soda, cinnamon, and salt in a mixing bowl. Using a pastry blender, cut in margarine till pieces are the size of small peas. In another mixing bowl, combine egg white, milk, peel. and blueberries. Mix dry ingredients with wet ingredients just until moistened. Drop dough from rounded tablespoon 2" apart on prepared baking

2) Meanwhile, to prepare frosting, combine powdered sugar, 1 tablespoon margarine, peel and enough water to make of spreading consistency.

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Best Soft Ginger Cookies

Wed, 15 Nov 2023 16:49:06 GMT

Photo: BJ Graham

Makes 70 cookies

Ingredients

3/4 cup of margarine
2 cups of white sugar
2 eggs
1/2 cup of “fancy” molasses
4 cups of flour
3 teaspoons baking powder
2 teaspoons cinnamon
3 teaspoons cloves
1/2 teaspoon nutmeg
2 teaspoons ginger

Preparation

Cream together butter and sugar. Add egg and beat until light and fluffy. Next mix in the molasses. Sift together the dry ingredients. Blend into the creamed mixture. Roll into balls of equal size, and arrange them on a cookie sheet (I can fit 15 per sheet). Press each ball with a fork and then sprinkle it with sugar. Bake at 375 on a greased cookie sheet or parchment paper for 12-15 min (less if you want them more chewy). Cool. Eat. Make a nice cup of tea and enjoy the flavor sensation.

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Banana, Oatmeal, Chocolate Chip Cookies

Wed, 15 Nov 2023 16:36:09 GMT

Photo: Gudlyf

Makes 6 servings

Ingredients

1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon nutmeg
1/4 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
1 cup sugar
2/3 cup Crisco
2 eggs
1 cup mashed bananas
1 1/2 cups dry quick oats
1 (6 oz.) pkg. chocolate chips

Preparation

Beat sugar, eggs, Crisco. Add banana, chocolate chips. Then the flour mixture and oatmeal. Mix well. Drop by spoon on greased cookie sheet. Bake at 375 degrees for 12-13 minutes.

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Banana Cookies

Mon, 13 Nov 2023 21:47:04 GMT

Photo: stu_spivack

Makes 60 cookies

Ingredients

3/4 cup Soft margarine low fat, plu s
1 tablespoon Soft margarine low fat, div ided
3/4 cup Granulated sugar
2 Egg whites slightly beaten
2 teaspoons Vanilla extract divided
1 cup Mashed bananas
2 cups All-purpose flour or unbleached
1 teaspoon Baking soda
1/4 cup Skim dry milk
1/2 cup Brown sugar, packed
2 cups Powdered sugar sifted

Preparation

1) Preheat oven to 350 degrees; lightly coat cookie sheets with vegetable cooking spray. In a large bowl, cream 3/4 cup margarine and sugar; add the egg whites, 1 teaspoon vanilla extract and mashed bananas. In a small bowl, combine the flour and baking soda; add the the banana mixture, 1/2-cup at a time, mixing well.

2) Drop by teaspoonfuls onto the cookie sheets. Bake for 8 minutes, or until just browned around the edges; remove to wire racks to cool. For the frosting, in a small saucepan, combine 1 tablespoon margarine, milk and brown sugar. Bring to a boil over medium-high heat. Reduce heat to medium and continue to boil for 2 minutes. Remove from the heat; add the powdered sugar and 1 teaspoon vanilla extract, beating until smooth. It may be necessary to adjust the milk or sugar.

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Bacon Chocolate Chip Cookies

Mon, 13 Nov 2023 21:30:17 GMT

Photo: Marybeth

Makes 18 cookies

Ingredients

2 1/4 cups - Flour
1 teaspoon - Baking Soda
1/2 teaspoon - Salt
2 Sticks - Butter ( soft )
3/4 cup - Sugar
3/4 cup - Brown Sugar
2 teaspoons - Vanilla
2 Eggs
1 cup - Ghirardelli Milk Chocolate Chips
1 cup - Ghirardelli Dark Chocolate Chips
8 Thick - Slices Of Bacon ( cooked)

Preparation

Cook the bacon until golden and crispy ( my husband does it on the BBQ ) set aside in the fridge to cool. Mix the flour and baking soda in a bowl and set aside. Beat the butter, sugar, and brown sugar at medium speed until creamy and light in color ( about 4 minutes ). Add the vanilla and one egg at a time on low speed until well combined. Gradually add in the flour mixture into the creamed mixture, stir in the chips and cut the bacon into pieces about the same size as the chips and mix well. Drop onto a parchment, lined baking sheet and cook in a 375 degree oven for 10-13 minutes. Let cool on baking sheet for about 1 minutes then transfer to waxed paper.

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Apple Pie Biscuits

Mon, 13 Nov 2023 21:15:09 GMT

Ingredients

For the apples:

1 crisp apple, peeled, cored and sliced very thin
2 tablespoons unsalted butter
1 teaspoon ground cinnamon
2 tablespoons packed brown sugar

For the biscuits:

3 cups all purpose flour
6 tablespoons sugar
5 teaspoons baking powder
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup plus 2 tablespoons chilled heavy whipping cream
2 large eggs
1/4 cup chilled buttermilk
for the topping:
1 large egg, beaten with 1 tablespoon water
2 tablespoons granulated or raw sugar
½ teaspoon ground cinnamon
pinch of salt

Preparation

1) Make the apple filling:

2) Place the butter in a medium skilled over medium heat to melt. Add the apples, cinnamon, and brown sugar. Toss with a wooden spoon until all of the apples are coated and the sugar is melted over the apples, about 2 to 4 minutes. The mixture will be warm and glossy, but the apples won't be cooked through, because you're just making a sauce for them. Remove from the heat and set aside.

3) Make the biscuits:

4) Preheat oven to 425°F. Line baking sheet with parchment paper. Whisk first 4 ingredients in large bowl. Add butter. Cut in until coarse meal forms. Whisk ½ cup cream, 1 egg, and extracts in small bowl; mix into dry ingredients. Gradually add buttermilk; toss until moist clumps form. Gather dough into ball; flatten into disk.

5) Use all-purpose flour to generously dust a clear work surface. Spoon the dough onto the floured surface and use your hands to gather it into a ball and gently pat it into a small rectangle. Use a rolling pin to gently roll the dough into a rectangle ½-inch thick, about 7-inches x 10-inches. Arrange cooled apples in a single layer over half of the rolled out biscuit dough. Fold the bare side of the dough over the apples and gently press the edges to seal in the apples. Use the palms of your hand to pat the dough into a 6 x 8-inch rectangle if the edges are looking a bit rounded.

6) Use a sharp knife to slice the dough into 12 squares. Use a spatula to place each biscuit onto the prepared baking sheet, about 2-inches apart.

7) In a small bowl, whisk together sugar for topping, cinnamon, and salt. Brush each biscuit top with beaten egg and sprinkle generously with the cinnamon sugar mixture. Bake for 12 to 14 minutes until the biscuits are risen and golden brown and the cheese is bubbling. Remove from the oven and serve warm, or cool completely before storing in an airtight container. Biscuits are best enjoyed within two days of baking.

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Amazing Blueberry Cookies

Mon, 13 Nov 2023 21:03:39 GMT

Ingredients

2 cups flour
1 1/2 tsp baking soda
1 tsp salt
3/4 cup packed light brown sugar
3/4 cup sugar
2 sticks unsalted butter, melted
1 tsp vanilla extract
2 eggs
1 cup fresh blueberries

Preparation

1) In medium bowl, mix flour, baking soda, and salt. Set aside.

2) In a large bowl, combine brown sugar, sugar, and melted butter until smooth. Mix in the vanilla and eggs until combined.

3) Add the flour mixture and whisk together until just incorporated. Gently stir in blueberries with a rubber spatula.

4) Cover dough with plastic wrap and chill in the refrigerator for at least two hours and up to overnight.

5) Preheat oven at 375 degrees. Line baking sheets with parchment paper. Drop dough by rounded tablespoons. Place on middle and upper racks of oven.

6) Bake until golden, 13-15 minutes. Let cool a few minutes then transfer to a wire rack to finish cooling.

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Almond Tea Cookies

Mon, 13 Nov 2023 20:57:58 GMT

Photo: avlxyz

Makes 48 cookies

Ingredients

1 cup Butter, room temperature
1 cup Almond paste
1/4 teaspoon Salt
1 2/3 cups Unbleached all-purpose flour
1 cup Powdered sugar
Ground cinnamon, to taste

Preparation

1) Cream the butter thoroughly in a large bowl, then add the almond paste and incorporate well. Stir the salt into the flour and add gradually to the butter mixture, mixing well after each addition.

2) Chill the dough until firm, at least 3 hours or overnight.

3) Preheat the oven to 325 . Cut of thin slices of the dough, and, using your hands, roll out on a floured surface into rolls about the size and thickness of a pencil.

4) Bake on an ungreased baking sheet for 15 minutes. Let cool slightly before removing from the baking sheet, then remove while still warm and carefully roll in the mixture of powdered sugar and cinnamon. (These cookies break easily, especially if removed from the pan too soon.) Cool on a wire rack and store in an airtight tin.

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3-ingredient almond butter cookies

Sun, 23 Jul 2023 12:58:06 GMT

Gluten-free, dairy-free, melt-in-your-mouth cookies, ready in 15 minutes and with only 3 ingredients.

Makes 20 cookies

Ingredients

1 cup (2 sticks) unsalted butter
1 cup peanut butter
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda
28 Oreos (1 package)

Preparation

1) In the large work bowl of a mixer, cream together the butter, peanut butter, and both sugars until smooth. Add eggs, one at a time, making sure each is fully mixed in.

2) In a medium bowl, stir together the flour, baking powder, salt, and baking soda. Slowly stir in flour mixture, 1/3 at a time until completely incorporated. Refrigerate dough for 1 hour.

3) Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.

4) Place 1 tablespoon of cooking dough on top of an Oreo cookie. Place a second tablespoon underneath. Gently press the dough down around the Oreo, sealing the cookie dough edges together so that no Oreo shows through. Transfer the cookie to a prepared baking sheet and repeat, leaving about 1 1/2 inches between each cookie. Bake for 10-12 minutes, or until cookies have just started to brown around the edges. Cool on baking sheet for 5 minutes, then transfer to a cooling rack.

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"Stuff It" Peanut Butter Oreo Cookies

Sun, 23 Jul 2023 12:57:35 GMT

Photo: Jo Ann

Makes 28 cookies

Ingredients

1 cup (2 sticks) unsalted butter
1 cup peanut butter
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda
28 Oreos (1 package)

Preparation

1) In the large work bowl of a mixer, cream together the butter, peanut butter, and both sugars until smooth. Add eggs, one at a time, making sure each is fully mixed in.

2) In a medium bowl, stir together the flour, baking powder, salt, and baking soda. Slowly stir in flour mixture, 1/3 at a time until completely incorporated. Refrigerate dough for 1 hour.

3) Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.

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"Bad Boy" Giant Double Chocolate Cookies

Sun, 23 Jul 2023 12:57:06 GMT

Photo: Jo Ann

Makes 12 cookies

Ingredients

1 cup (2 sticks) cold, unsalted butter, cubed
1 cup sugar
2 large eggs
1/2 cup dark cocoa powder
2 cups all-purpose flour
1/4 teaspoon coarse salt
1 teaspoon baking powder
2 cups semi-sweet chocolate chips

Preparation

1) Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats.

2) In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed.

3) Mix in the cocoa powder until well blended. Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Fold in the chocolate chips with a spatula. Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined.

4) Divide the dough into 4 ounce portions (or divide into 12 equal pieces). Roll each portion of dough into a ball and flatten just slightly into a disc. Place on the prepared baking sheets, a few inches apart. Bake 16-20 minutes. Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely .

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Almond Butter Cookies

Sat, 22 Jul 2023 00:48:43 GMT

Makes 30 to 40 cookies

Ingredients

Ingredients A

180g butter
90g castor sugar
1/8 tsp salt
½ tsp Vanilla essence

Ingredients B (sifted together)

135g plain flour, sifted
90g rice flour, sifted
90g ground almond

Ingredients B (sifted together)

50g almond flakes on top as decoration

Preparation

1) Cream butter and castor sugar till light and fluffy, add salt, vanilla and mix well.

2) Fold in B: plain flour, rice flour and mix into soft dough.

3) Roll dough between 2 sheets of plastic into 3mm thick.

4) Using cookies cutter cut into desired shape

5) Arrange cookies onto a greased baking tray.

6) Decorate top with almond flake. (I skipped this)

7) Bake in a pre-heated oven at 180 degrees C for 15-20 minutes, till lightly brown.

8) Remove and cool before storing into air-tight container.

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Almond Paste Sugar Cookies

Fri, 21 Jul 2023 22:03:54 GMT

Photo: tgkohn

Makes 12 cookies

Ingredients

1 cup (2 sticks) cold, unsalted butter, cubed
1 cup sugar
2 large eggs
1/2 cup dark cocoa powder
2 cups all-purpose flour
1/4 teaspoon coarse salt
1 teaspoon baking powder
2 cups semi-sweet chocolate chips

Preparation

1) Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats.

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Almond Sandwich Cookies

Fri, 21 Jul 2023 21:47:32 GMT

Photo: Sommer

A wonderful and unique holiday cookie recipe!

Makes 20 cookies

Ingredients

1 cup sliced almonds
7 ounces tube of almond paste
1 cup sugar
1/2 teaspoon cinnamon
1/4 cup egg whites (MEASURE!)
Jam or frosting for filling
Powdered sugar for dusting

Preparation

1) Preheat the oven to 350 degrees F. Line to large baking sheets with parchment paper.

2) Break the almond paste into chunks and place it in a food processor. Add the sugar and cinnamon and grind until fine.

3) Add the egg whites and pulse until smooth.

4) Scoop the mixture into a large zip bag and snip a hole in one corner.

5) Here’s where the recipe varies…If the almond mixture in thick, pour the sliced almonds on to a plate. Then squeeze circle onto the almonds. Flip them over so the are covered with almonds on both sides, then lay them on the cookie sheets.

6) If the almond mixture is loose, place little mounds of sliced almonds on the cookies sheets where the cookies will be. Squeeze the mixture into circles on top of the little almond piles. Then sprinkle with a few more almonds.

7) Bake for 9-12 minutes. Keep an eye on them at the end because they turn dark quickly.

8) Allow the cookies to cool completely on the parchment paper. Then turn half of them over and top with jam or frosting. Give each cookie a top and sprinkle with powdered sugar.

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Almond Shortbread Cookies

Fri, 21 Jul 2023 21:29:07 GMT

Ingredients

2 cups butter
½ cup ground almonds
1 cup powdered or granulated sugar
4 cups sifted all-purpose flour

Preparation

1) Cream the butter until almost like whipped cream. Gradually cream in the sugar and continue beating until very light. Stir in the flour, then turn onto a lightly floured board or counter. Knead the mixture until it is very smooth. Traditionally this is pressed into shallow pie pans, the dough being about ½ inch thick. The edges are fluted as on a pie crust, and serving portions are stippled across the dough with a fork so that the shortbread can be broken easily into small pieces.

2) Preheat the Oven 350 degrees.

3) The length of time will depend upon the thickness of the dough and the size of the pan used. Allow to become golden on the edges and slightly golden in the middle.

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