Ingredients:
Method:
Beat eggs and sugar until light and fluffy. Gradually add oil. Then add rest of ingredients. Bake at 350 degrees F. for half an hour in a 9 inch spare pan.
Popularity: 1% [?]
Ingredients:
Method:
Beat butter, shortening, sugar, eggs and vanilla well. Combine dry ingredients and add to butter mixture. Stir in white chocolate and nuts. Drop by teaspoonfuls 2 inches apart on greased cookie sheets. Bake at 350 for 8-10 minutes.
Makes 5 dozen cookies.
Popularity: 1% [?]
Ingredients:
Method:
Melt butter in saucepan. Stir in brown sugar. Bring to a boil; turn off heat. Cool for 5-10 minutes. Rapidly stir in eggs, being careful not to cook them. Add vanilla. In bowl, combine flour and baking powder. Stir into sugar-egg mix. Pour into a greased 8″ square pan. Sprinkle with almonds and chocolate chips. Bake at 375 degrees F for 20 minutes.
Popularity: 1% [?]
Ingredients:
Method:
Preheat oven to 350 degrees F.
Spray 1 large or 2 small cookie sheets with nonstick cooking spray. Lightly spoon flour into measuring cup; level off. In med bowl, combine flour, cocoa and baking powder; mix well. In a seperate large bowl, combine sugar, brown sugar and margarine; beat well. Add flour mixture; mix well. Stir in white vanilla chips.
With spray coated hands, firmly shape dough into 3 rolls, about 7 inches long. Place rolls at least 3 inches apart on sprayed cookie sheet; flatten each to form 3/4 inch thick rectangle, about 3 inches wide and 7 inches long. Bake at 350 degrees F for 22-28 min or until rectangles are light golden brown and centers are firm to the touch. Place rectangles on wire racks; cool 5 min.
Wipe cookie sheet clean. With serrated knife, cut each rectangle into 1/2 inch slices; place, cut side up, on cookie sheet. Bake at 350 degrees F for 6-8 min or until top surface is slightly dry. Turn cookies over; bake an additional 6-8 min or until top surface is slightly dry. Remove cookies from cookie sheets; cool completely on wire racks. Store tightly covered.
Popularity: 1% [?]
Christmas is for cookies and brownies and other luscious sweets. In my house this has traditionally meant all different kinds of cookies, but none were ever really a true Christmas tradition. None were seasonal, none were specific to the holidays and I suppose most of all, none were mine.
This year I set out to remedy that and to do something that I absolutely never do. I stepped out of my comfort zone completely and modified a cookie recipe to reflect what my kids love to eat and to enhance the flavors that I like.
I was terrified. I was uneasy. I was sure it wouldn’t work, because I’m a cook, not a baker and i was sure to screw this up.
I didn’t. It was wonderful! The cookies were perfect, tasty, sweet, tangy and speckled with tiny glimpses of cranberry and white chocolate.
This is a modified version of my wife’s famous Cowboy Cookie recipe, but with a few twists however, a cowboy cookie has a traditional set of ingredients. This recipe is no longer a cowboy cookie by definition, so I decided in the spirit of the season to dub these “Reindeer Wranglers”, both because the tiny speckles of cranberry reminded me of Rudolph’s nose and because I figured that Santa’s reindeer crew would probably enjoy these a great deal.
Now our family has its very own Christmas cookie tradition, invented in our own kitchen and made with love. It makes me happier than it should, I think.
What are your Christmas cookie traditions? Is there anything that jut HAS to be baked every year? We’d love to hear about it.
Popularity: 5% [?]
‘Tis the season once again. with that comes the call for cookies, candies and other sweets to thrill and delight both young and old. (And not-so-old, as well.) This year I’m trying to focus on the flavors of the season with a highlight on seasonal fruits, berries nuts and whatever else I can find that fits well with winter fare. These cookies fit the bill for all of these things.
Cranberries are everywhere at this time of year, both in their plump and tart ripe state and in their dried form. It was the latter that inspired me to make this recipe, which is adapted from one I found at Baking Bites and yet another I found somewhere else, but can’t remember at the moment.
These may not be traditional Christmas cookies for most people, but I think for my family they have just found a permanent place on my “must bake for the Holidays” list, along with my Aunt Thelma’s Tea cookies and my mothers peanut butter cookies. they are crisp, light, pack a ton of flavor into every bite and were adored by my kids (and the neighbor’s kids). Anything that gets the whole family rummaging at the cookie jar is a surefire winner for me, especially when the batch makes 48, so there is no need to double the recipe.
C’mon, put a little seasonal love in your holiday baking. make these cookies. Do it now! I’ll continue when you get back…
Popularity: 4% [?]
Summer is here and as much as I love chocolate in all its many incarnations, warm weather calls for treats that are a bit lighter and brighter than my favorite winter fare. The higher temperatures also mean we’re less likely to gravitate towards large treats, preferring instead to savor smaller bites and brighter flavors. This dessert fits that bill in all ways and more.
These may be mix based, but I guarantee that you’ll overlook that once you’ve gotten a taste of these little explosions of flavor. There is simply nothing here not to love. Every bite is an immersion in all that is wonderful about lemon. Tart, sweet and tangy with just a hint of saltiness in the glaze. Eating one of these bars is sort of like drinking lemonade mixed with rocket fuel. It’s an unforgettable experience.
Simple, wonderful and light. Perfect for the summer no matter where you are. Please give this recipe a try. And if you make something like it, feel free to leave a link in the comments.
Popularity: 3% [?]
Ingredients:
Method:
Heat oven to 375 degrees F. In large bowl, combine brown sugar, sugar, margarine and shortening; beat until light and fluffy. Add vanilla and egg; blend well. Stir in flour, baking soda, and salt; mix well. Stir in chocolate chips and nuts.
Spread in ungreased 13 x 9-inch pan. Bake for 15 to 25 minutes or until light golden brown.
Cool completely. Cut into bars.
Popularity: 1% [?]
What could be better than chocolate and peanut butter? Chocolate CHUNKS and peanut butter! This cookie isn’t satisfied with any wimpy ol’ chocolate chip. this Time it’s go big or go home!
Ingredients:
Method:
Beat butter and peanut butter in a large mixing bowl with an electric
mixer on medium to high speed for 30 seconds. Add granulated sugar, brown
sugar, baking powder, and baking soda; beat until combined, scraping sides
of bowl occasionally. Beat in eggs and vanilla until combined. Beat in
flour. Stir in rolled oats with a wooden spoon. Stir in chocolate kisses.
Drop dough from a #50 or #60 scoop, or from a tablespoon, 3 inches apart
onto an ungreased cookie sheet. Slightly flatten dough with your hand, if desired. Bake in a 375 degree F oven about 8 to 10 minutes or until edges are lightly browned. Transfer to wire racks and cool. Store in an airtight container or plastic bag at room temperature up to 3 days.
Makes 60 to 72 cookies.
Make-Ahead Tip: Cool cookies completely. In an airtight or freezer
container, arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Freeze up to 1 month.
Popularity: 1% [?]
O.K. I know I’m late with this one, but I swear it’s for a good reason, which I’ll get to at the end of the intro…
This round of the 12 Days of Cookies takes us back to 1977. The radio and 8 tracks all over the country were playing Barracuda by Heart and Back in the Saddle by Aerosmith. The top draw in theaters was Close Encounters, Disney’s The Rescuers and a movie that broke all the rules without breaking any at all, a little number called Star Wars. We all crowded around the Television at night to watch such wondrous entertainment as Laverne and Shirly, Happy Days and M*A*S*H. Gourmet Magazine proclaims the Irish Coffee Crunchie it’s top pick cookie from all the recipes printed that year, they have good reason to do so.
These little bites are absolutely fabulous. They are über crunchy, slightly sweet and have just the slightest hint of the whiskey that went into their making. They’re sure to satisfy both young and old, but I think an adult palate will appreciate them more.
(Yes I said young and old. With a total of 4 tsp. whiskey used in the recipe and 1/2 of that baked, you aren’t looking at enough in the way of content in 18 cookies to bother with. Worry about the sugar, not alcohol.)
Will I make them again. Oh, yes! Often.
Now, as for why this post is a day out of sync… Last night as I was waiting for the icing to dry I got word from my wife. We’ve got orders. She’s going on a 15 month tour in Turkey by August of next year. The kiddo and I will be heading for California for at least the time she’s gone. (Hopefully we’ll have a follow-on there so that we only have to do the move once, but we’ll see.) It’s bittersweet news, but it’s definitely time for us to leave this place, so even with the imminent separtation, we’re both very happy.
I promise that I’ll get caught up this weekend.
Now go make these cookies… And don’t nip on the Jameson until you’re done with the bakin’!
Popularity: 2% [?]
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