Posts Tagged ‘Cookies’

Nothing gets me in the holiday spirit more than making Christmas cookies. I love make tons of cookies and this year I decided to spread the joy and participate in Steph Chows’ cookie exchange. I was so excited to participate in the exchange I was partnered up with Jeanne , it was so nice to meet her.

The cookies I sent out to Jeanne and my family is:


and starting from the top: Double Chocolate Chunk Cranberry Cookies, Pistachio Cookies, Spritz, and some Milanos.

All these cookies have been such a hit with the families, hope you enjoy them to Jeanne.

Enjoy and Have a Very Merry Christmas!

Snowball Cookies
Source: Mom’s recipe box

1 ½ cups butter or margarine, softened
¾ cup powdered sugar, plus extra for sprinkling
1 tablespoon vanilla extract
½ teaspoon salt
3 cups all-purpose flour
2 cups semi-sweet chocolate chips
½ cup finely chopped nuts

Pre-heat oven 375F

Beat butter, sugar, vanilla extract and salt in large mixer bowl until creamy. Gradually beat in flour; stir in morsels and nuts. Shape level tablespoons of dough into balls. Place on ungreased baking sheets.

Bake for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven and sift powdered sugar over hot cookies on baking sheet. Cool. Sprinkle with additional powdered sugar if desired. Store in air tight container.

Double Chocolate Cranberry Chunkies
Source: Simple 1-2-3 Cookies & Treats

1 ¾ cups all-purpose flour
1/3 cup unsweetened coco powder
½ teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
1 cup granulated sugar
½ cup firmly pack light brown sugar
1 egg
1 teaspoon vanilla
2 cups semisweet chocolate chips
¾ cups dried cranberries
Additional granulated sugar

Pre heat oven to 350F

Combine flour, coco powder, baking powder, and salt in a small bowl; set aside. Beat butter, sugar, and brown sugar in a large bowl at medium speed until light and fluffy. Add egg and vanilla; beat until well blended. Gradually beat in flour at low-speed until blended. Stir in chocolate chips and cranberries.

Drop dough by level ¼ cupfuls onto ungreased cookie sheets, spacing 3 inches apart. Flatten dough until 2 inches in diameter with bottom of glass that has been dipped in additional granulated sugar. Bake 11 to 12 minutes or until cookies are set. Cool cookies 2 minutes in cookie sheets; transfer to wire racks. Cool completely.

Pistachio Logs
Source: Mom’s recipe box

3 2/3 cups all-purpose flour
1 large package (6oz) instant pistachio pudding
1 ½ teaspoon baking powder
½ teaspoon salt
1 ½ cups butter or margarine, softened
12 oz cream cheese, softened
1 ½ cups sugar
2 teaspoon almond extract
2 eggs
Green food coloring
6oz semi sweet chocolate chip or melting chips for coating

Sift together flour, pudding, baking powder, and salt; set aside. In large bowl beat shortening, cream cheese and sugar until light and fluffy. Add almond extract, eggs, and few drops of green food coloring; beat well. Add flour mixture; mix well. Place in a bowl, cover with plastic, and chill for at least two hours before shaping.

Preheat oven to 350 degrees. Shape teaspoonfuls of dough into 2 to 2 ½ inch logs. Place on parchment lined cookie sheets. Bake for about 10 minutes until set. Cool completely and dip one end in melted chocolate. Place on parchment or wax paper until chocolate sets. Store in airtight container.

I’ve also used maraschino cherries, which is a crowd pleaser. Before placing cookies in the oven place half a cherry on one end of the cookie. Bake according to the directions. Once cooled dip the end with the cherry in chocolate.

Source: Top Secret Recipes

1 cup salted butter
¾ cup light brown sugar
2 tsp vanilla
2 cup flour
1 tablespoon salted butter
1 cup semi-sweet chocolate chips

Pre-heat 350F

In large bowl cream butter and sugar. Add vanilla and flour, blend at low-speed.

Shape teaspoonfuls of dough in 1 inch balls then roll into log shape 2 inches long. (I ended up using a cookie press to make my flat log like shapes, the dough does spread.)

Bake 17-19 minutes.

Melt chocolate chips and butter. Spread on one side of semi-cooled cookie and press another cookie to make a sandwich.


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Oatmeal Scotchies


Have you ever gone in the grocery store to buy chocolate chips and you accidentally end up grabbing the butterscotch chips instead? No? I guess it just happens to me, what can I say the packaging is practically the same at a glance. This was  a blessing in disguise as I would have never thought to buy butterscotch chips, these cookies are a good alternative to the regular chocolate or peanut butter type cookies I normally resort to.


Oatmeal Scotchies

Source: Simple 1-2-3 Cookies and Treats


1 1/4 cups all purpose flour

1 tsp baking soda

1.2 tsp ground cinnamon

1.2 tsp salt

1 cup butter or margarine, softened

1/4 cup granulated sugar

3/4 cup packed brown sugar

2 eggs

1 tsp vanilla extract

3 cups quick or old-fashioned oats

11 oz package Butterscotch chips


Preheat oven to 375.

Combine flour, baking soda, cinnamon, and salt in a small bowl. Beat butter, granulated sugar, brown sugar, eggs, and vanilla extract in a large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crispy cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.


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Peanut Butter Cutouts


There’s been all this talk about my diet I decided to post something good and fatty! A while ago my youngest brother called me to tell me he’s been accepted to The University of Akron. That week my other younger brother was a life saver (literally) and helped me during the day while I was at work keep my little ewe lamb alive and nursing. I decided to surprise both of my brother with some peanut butter cutout cookies to say Congrats and Thank You.

I wanted to add some personalization to the cookies so I tried my hand at royal icing and the flooding technique. This is my first time ever doing this so I am very happy with the way these turned out.

The cookie itself wasn’t anything to write home about, it was a little dry but had the flavor. These weren’t my best cookies but everyone ate them so they weren’t THAT bad.



Source: Cooks.com

1 1/2 c. flour
3/4 tsp. baking soda
1/8 tsp. salt
1/2 c. butter
1/2 c. creamy peanut butter
1/2 c. sugar
1/2 c. firmly packed brown sugar
1 egg

In a large bowl, beat butter, brown sugar, peanut butter, egg and white sugar. Mix flour, baking soda and salt together. Blend all ingredients until well mixed. Divide dough into 3 balls, wrap in wax paper and refrigerate for 3 hours. On lightly floured surface roll dough – cut with cookie cutter. Place on ungreased cookie sheet. May sprinkle with colored sugar crystals. Bake at 350 degrees until lightly brown 8 to 10 minutes. Cool on wax paper. Store in tight container. Makes 4 dozen.

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Its winter and I’ve been in a comfort food kick. For me, my comfort food is sweets, as you can probably see by the amounts of baking recipes I’ve been posting about lately.  And I claim I’m trying to eat healthy…well I was until winter rolled around! Anyways, my husband disliked the last cookies I made probably because I made them to fit my tastes and not his. I figured he wouldn’t like them so this next batch of cookies I told him it was his choice. This was his pick and boy were these good. I don’t think they lasted 24 hours, hey they were very comforting and tasty!


Hershey’s Chocolate Peanut Butter Chip Cookies
Source: Back of REESE’S Peanut Butter Chip’s Bag
1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup packed light brown sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
2 eggs
2 cups all-purpose flour
1/2 cup HERSHEY’S Cocoa
1 teaspoon baking soda
1-2/3 cups (10-oz. pkg.) REESE’S Peanut Butter Chips to basic chocolate batter

1. Heat oven to 375°F.

2. Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until creamy. Add eggs; beat well.

3. Stir together flour, cocoa and baking soda; gradually add to butter mixture, beating until well blended. Stir in Peanut Butter chips.  Drop by rounded teaspoons onto ungreased cookie sheet.

4. Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.



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Sweet Treat, Blondies!


I had a killer sweet tooth and decided I had to make some sort of dessert. My husband is a huge peanut butter fan so I wanted to make something peanut buttery. I found this simple and delicious recipe in my handy dandy cookbook. These Blondies are so quick and simple to make. To incorporate the peanut butter I substituted the 1 cup of chocolate pieces for 1 cup of peanut butter chips. I highly recommend checking this recipe out.



Source: Better Homes and Gardens 75th Anniversary Cookbook

2 cups packed brown sugar
2/3 cup butter
2 eggs
2 tsp vanilla
2 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1 cup semisweet chocolate pieces (I used peanut butter chips)
1 cup chopped nuts

Preheat oven to 350 degrees and grease a 13×9 baking pan; set aside. In a medium saucepan heat brown sugar and butter over medium heat until butter melts and the mixture is smooth, stirring constantly. Cool slightly. Stir in eggs one at a time; stir in vanilla. Stir in flour, baking powder and baking soda.

Spread batter in prepared baking pan. Sprinkle with chocolate pieces and nuts. Bake in preheated oven for 25-30 minutes or until a wooden toothpick inserted near center comes out clean (avoid chocolate pieces). Cool slightly on wire rack. Cut into bars while warm.


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Cookie of Many Names….

I’ve seen this recipe around several times, and each time I tell myself I should try them out. I’ve seen them as Italian wedding cookies, Mexican wedding cookies, on Proud Italian Cook she calls them Puff cookies. Whatever you want to call them I call them good! My husband thinks they taste like cake doughnuts and his favorite doughts are the cinnamon sugar ones. So he asked if I could improve them by mixing the powder sugar with some cinamon. I did this litttle twist and he loved them. I still like the orginal powder sugar ones but the cinnamon add a some more flavor.
Wedding Cookie
adapted from Proud Italian Cook
1 lb of butter at room temp.
4 c flour
2 tsp vanilla
8 tsp sugar
3/4 c ground pecans, optional
bowl of powered sugar
Cinnamon, optional, to my bowl of sugar I probably added 2T about Cinnamon, I added enough to taste like the cinnamon sugar on doughnuts.
Pre-heat oven to 350 degrees.

Cream butter, vanilla, and sugar until fluffy. Add the flour and mix until incorporated, then mix in pecans. Roll in balls and place on an ungreased cookie sheet. Make an indentation with finger in each one.

Place in oven and cook for 20 minutes. Immediatley roll in powdered sugar and cinnamon mixture once out of the oven.


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Growing up there has always been those cookies that are tradition to make during the holidays. It never truly feels like Christmas time without making these cookies. For years my family and I would gather around the kitchen counter and make Spritz and Tumbprints. I had two brothers so when we were younger it was our job to decorate the cookies my parent would press out. I love these cookies. The Spritz cookies are so buttery and I just add a touch more almond than I should because I love that butter and almond flavor

I did try a new thumbprint recipe this year, I found it on the blog Delish, which used coconut and was a slightly different recipe than I’ve used. The new recipe was good but I still prefer my families recipe which is a tad more moist, chewy, and the nuts give it more flavor. I also thought the coconut flavor would pop out more but it didn’t.

Hope these cookies add some holiday cheer to your kitchen like they did to mine!!!!

1990 Spritz
from Mom’s Recipe Box

1 cup butter, softened

1/2 cup sugar

2 1/4 cups flour

1 teaspoon almond

1/2 teaspoon salt

1 egg

Pre-heat oven to 400 degrees. Mix butter and Sugar. Stir in remaining. Press on ungreased cookie sheet. Bake until set, not brown. 6-9 minutes.

Thumb Prints

from Ina Garten, Barefoot Contessa Family Style, 2002

3 sticks of butter, at room temp.

1 c sugar

1 tsp vanilla

3 1/2 c flour

1/4 tsp salt

1 egg, beaten, for egg wash

7 oz coconut flakes


Pre heat oven to 350 degrees. Cream together butter and sugar until just combined then add the vanilla. Separately sift together the flour and salt. With the mixer on low speed, add flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough into 1 1/4″ balls. Dip each ball into the egg wash and roll in coconut. Place balls on an ungreased cookie sheet and press indentation into the top of each ball. Drop 1/4 tsp of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is golden brown. Cool and serve.

Thumb Prints

from Mom’s Recipe Box

1/2 cup shortening

1/2 cup margarine

1/2 cup packed brown sugar

2 eggs

1 tsp vanilla

2 cups flour

1/2 tsp salt

1 cup chopped pecans (optional)

Preserves of your choice

Pre-heat oven to 375 degrees.

Mix all ingredients.

Form into balls.

Place on ungreased cookie sheet.

Bake for 5 minutes, remove from oven.

Make dents and fill with preserves.

Cook for additional 7 minutes.

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