My sister Tracy brought these cookies to Christmas, and they were delicious! She didn’t use nuts or raisins but followed the rest of the recipe. Enjoy!
2 c. sugar
1 c. (2 sticks) butter
1 c. each of following dried fruit: Raisins, cranberries, blueberries, and cherries
2 c. oats
2 c. flour
1 tsp. baking soda
1 tsp. salt
1 Tbsp. vanilla
1 c. chopped walnuts
Combine flour, baking soda and salt. In large bowl, melt butter, add sugar, beaten eggs, and vanilla. Add dry ingredients, fruit and walnuts. Roll and flatten cookie dough (not all the way!) onto parchment paper. Bake at 350 for 10-12 minutes, or until done. Yum!!!
My great friend Kristin is one of my all-time favorite cooks, and last night, she went with me to see another one of my all-time favorite cooks, Deb Perelman of the Smitten Kitchen blog. When I need a recipe, you’ll often find me searching Smitten Kitchen, so when Deb released a new cookbook, I rushed over to Book People to hear her speak.
Continue reading “Kristin Cookies”
I saw the cutest recipe for Frankenstein Bars this weekend. We were on the way home from Six Flags (side note: you could not PAY me to go to their nighttime Fright Fest, where they pump in fog everywhere so their scary employees can jump out and get ya. No Thank You.).
But I digress.
I was reading the news (People magazine) and thought just maybe I could pull off these cute bars.
Continue reading “Frankenstein Bars”
When my friend Molly shows up to a youth baseball practice with cookies in a cellophane bag, tied with a ribbon…I knew it was going to be good!
These cookies are a perfect mix of sugar, lemon, and goodness. The texture is buttery and smooth. The frosting compliments the cookie better than most. Can you say hello Lemon Cream Cheese Frosting?
Thank you Molly, for sharing your mad baking skills and friendship with me! To our lemon loving friends, it’s not too late to bake these for a special teacher or friend. Follow the directions closely, leaving thicker than normal and also baking a short amount of time.
- 1 cup butter, softened
- ¾ cup vegetable oil
- 1¼ cup sugar (plus ¼ cup reserved)
- ¾ cup powdered sugar
- 2 Tablespoons water
- 1 t lemon juice
- 1 Tablespoon lemon zest
- 2 Eggs
- ½ t baking soda
- ½ t cream of tarter
- 1 t salt
- 5½ cups flour
- Lemon Cream Cheese Frosting:
- 1 (8 ounce) package cream cheese,
- ¼ cup butter
- 2 Tablespoons lemon juice
- 2 t lemon zest
- 1 t vanilla extract
- 5 cups confectioners’ sugar
- Get ready to enjoy these scrumptious cookies!
- Preheat oven to 350 degrees. In a medium sized mixing bowl, combine flour, baking soda, cream of tarter, and salt. Set aside.
- In a large mixing bowl, cream together butter, vegetable oil, sugar (1¼ C), powdered sugar, and water. Add in lemon juice and lemon zest.. Add in eggs.
- Slowly add in flour mixture until combined. Roll the dough into golf sized balls and place onto a non stick cookie sheet.
- To give the cookies their signature rough edge, dip the bottom of a glass into the reserved ¼ cup sugar and press onto the cookie ball to flatten the cookie. You still want the cookie to be thicker so don’t press them to thin.
- Bake for 8-10 minutes or until the bottom is lightly brown. The cookies stay soft so do not over bake.
To make the lemon cream cheese frosting: Beat cream cheese, butter, lemon juice, lemon zest, and vanilla together until smooth and fluffy. Add confectioners’ sugar. Beat until creamy.
This recipe is from Smitten Kitchen, a blog I love so much I bought her cookbook. Some people say Ina Garten’s recipes are fail proof; I guess you could say Deb Perlman is my Ina. I made these cookies for the first time for my cookie party, which is a commitment. But they worked great, and I frosted them the exact same way as my sugar cookies, and they were a nice change of pace!
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup lightly salted butter, softened
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa
Preheat oven at 350 degrees. Whisk dry flour, salt and baking powder in bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth. Wrap in plastic and chill for at least one hour.
Roll out cookie dough on floured counter. Cut into desired shapes, brushing extra deposits of flour off the top. (It does disappear once baked, though, so don’t overly fret if they go into the oven looking white.) Bake on a parchment-lined baking sheet for 8 to 11 minutes (the former for 1/8-inch thick cookies, the latter for 1/4-inch cookies) until the edges are firm and the centers are slightly soft and puffed.
Transfer to a wire rack to cool.
My friend Jen brought these to my cookie party, and it originally came from my friend Allison. Love a recipe that is good enough to get passed around! They were a hit at my cookie party and with my husband! I think the Rice Krispies are the secret ingredient that takes them over the top!
1 stick butter (slightly melted)
1 box powdered sugar
2 cups peanut butter
3 cups Rice Krispies
2 packages semi sweet or milk chocolate chips ( I use ghiradelli or guittard)
Mix butter,powdered sugar, peanut butter, and Rice Krispies together to form 1″ balls. Melt chocolate chips on low heat in double broiler. (I refrigerate the balls about 30 min. because it makes them easier to dip.) Dip and cool on wax paper. Place in individual mini muffin cups for display. They will stay in the fridge a up to 2 weeks.
The dangerous thing about being at Canyon Ranch is that everything is so light, you never want to skip dessert! But their cookies are really delicious, and I was fascinated to find that they have cream cheese. How bad can they be?
¼ cup unsalted butter
⅓ cup low-fat cream cheese
1 cup brown sugar
1 lge egg yolk
¾ tsp pure vanilla extract
¾ cup all-purpose flour
1½ cups rolled oats
¾ tsp aluminum-free baking powder
¾ tsp ground cinnamon
½ tsp sea salt
½ cup raisins
Preheat oven to 350F. Lightly coat a baking sheet with canola oil spray.
In a large bowl, cream butter, cream cheese and sugar. Add egg yolk and vanilla extract and mix briefly. Combine remaining ingredients in a large bowl. Add to creamed mixture and mix until all dry ingredients are moistened and a dough forms.
Portion heaping teaspoonfuls of dough (about ¾ ounce) onto baking sheet about 1½ inches apart. Bake for 7 minutes. Lightly flatten with finger. Rotate baking sheet and bake for 4 minutes.
I love these brownies, because they are quick and easy and can be made in one pan. I make them often and sometimes vary them up with marshmallows or caramel.
1 4-oz Ghirardelli Semi-Sweet Chocolate Baking Bar
1/2 cup (1 stick) unsalted butter
1 cup firmly packed light or dark brown sugar
1 teaspoon pure vanilla extract
2 large eggs
3/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
3/8 teaspoon salt
1/2 cup Ghirardelli Semi-Sweet Chocolate Baking Chips
Preheat the oven to 350°F. Butter and flour an 8-inch square baking pan. Break the chocolate bar into a few pieces, and put it in a pan with the butter on low, stirring occasionally until melted. Remove the pan from heat, and let cool to room temperature (you can speed it up in the fridge if needed). Stir in the brown sugar and vanilla. Add the eggs and mix well. Sift together flour, baking powder, and salt (I do this with a sifter on a paper plate), and slowly fold it into the chocolate mixture, mixing well until blended. Stir in the chocolate chips and pour the batter into the prepared pan. Bake for 25 to 30 minutes, until a tester comes out clean. Remove from the oven and cool for at least 10 minutes before cutting into 2-inch squares. Makes 16
I made this recipe for the first time on Thanksgiving 2013 – it’s a winner!
Makes about 24 sandwiches (48 cookies)
3/4 cup unsalted butter, softened
1 cup sugar
3/4 cup Dutch process cocoa powder (I used a mix of Dutch and non-Dutch, and it worked!)
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
1 can (13.4 ounces) dulce de leche, located in the grocery baking or ethnic aisle or World Market (or make yourself)
1. In the large bowl of an electric mixer, beat butter on high for 30 seconds. Add sugar, cocoa powder, cinnamon and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined, then beat in the flour.
2. Divide dough in half; cover and chill 1 hour or until dough is easy to handle. Shape each portion of dough into a cylinder about 2 inches in diameter. Wrap cylindrical rolls in plastic wrap and chill for 4 hours or until firm enough to slice.
3. Preheat oven to 325 degrees. Line baking sheets with parchment paper. Cut rolls into 1/4-inch slices. Place slices 1 inch apart on the prepared baking sheets. Bake for 12 to 14 minutes or until edges are firm. Cool on baking sheet for 2 minutes, then transfer to wire rack to finish cooling.
4. Spread dulce de leche on one side of half of the cookies, using a rounded tablespoon on each cookie. Top with the remaining cookies, pressing together lightly to make a sandwich.
Adapted from a recipe in Seattle Times
I haven’t made these as much as I should have, but I made them for my annual cookie exchange one year, and so they hold a special place in my heart.
1/2 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butte
1 3/4 cups (packed) brown sugar
4 large eggs
1 tablespoon vanilla extract
5 1.4-ounce chocolate-covered English toffee bars (such as Heath), coarsely chopped
1 cup walnuts, toasted, chopped
Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.
Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture, then toffee and nuts. Chill batter until firm, about 45 minutes.
Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper. Drop batter by 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes. Cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)