Tag Archives: Cookie

Lemon Crinkle Cookies

15 Jan

I sent my sisters a text this week: “Help!” 🙂 I was pedal-to-the-metal for the first few months, making new recipes every day…but my steam is running out (it may or may not have something to do with the fact that my 7 month old and 2 year old have simultaneously decided they hate sleep) and I am finding that I am making less of a dent in all the recipes that I want to put on here. And then I had an epiphany. I have five sisters. I have five sisters that have families. I have five sisters who have families that they cook for. Jackpot. And now, I can even check my own blog for recipes that I want to try!

I love lemon and I love cookies…I’m going to have to make these soon! Thanks, Korri!!!

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Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

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Original recipe found here: http://ldsliving.com/story/64185-food-dish-cookie-recipe-contest-winner-recipe

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Ice Cream Cake

30 Dec

My brother-in-law turned 40 over the Christmas holidays, so we had to make him feel just a little bit old. 🙂 I had fun with this cake, but I felt like I cheated a little…ok, a lot! The only part I actually made was the cookie layer. But it turned out so good, I think I’d cheat again, regardless of my culinary conscience.

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Ingredients:

Cookie Layer:
8 Tbsp (1/2 cup) butter, melted
1 cup brown sugar
1 egg
2 tsp vanilla
1 cup flour
1/2 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1/2 cup chocolate chips

Preheat oven to 350 degrees, and lightly grease an 8″-round springform pan. In a mixing bowl, whisk together the melted butter and brown sugar.  Add the egg, then beat until pale and slightly fluffy. Whisk in the vanilla. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Fold the dry ingredient mixture into the wet ingredients, until everything is incorporated. Then, fold in the chocolate chips. Spread this dough into an even layer in the prepared pan. Bake the cookie layer at 350 degrees for 20-25 minutes. A toothpick inserted into the middle should come out clean. Once the cookie is done, allow it to cool completely while in the pan.

Top cookie layer with softened ice cream – flavor of choice (I used butter pecan). Place springform pan in freezer and let ice cream set. Once hardened (1-2 hours), unlatch springform edge and remove. Frost with whipped cream or whipped cream frosting.

(I used crushed chocolate filled Oreos for the ‘dirt’ and Buttercream Frosting for the lettering)

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Original recipe: http://www.mangoesandpalmtrees.com/2013/05/chocolate-chip-cookie-ice-cream-cake.html?m=1

Pumpkin Bread

28 Oct

I made pumpkin cookies a little while ago. They turned out ok, but they were just like regular chocolate chip cookies! Pumpkin cookies should be fluffy and soft, not flat with crispy edges. 😦 That recipe did not make the blog cut. Anyone have a really awesome pumpkin cookie recipe they’d like to share?

To make up for one pumpkin-fail, I had to redeem myself with a recipe that I knew would end up good. This is my grandma’s pumpkin bread and it is fabulous! It’s really unlike any other pumpkin bread I’ve ever had (secret ingredient being coconut!). Her recipe calls for raisins too but my family is anti-raisins unfortunately, so I typically leave them out.

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Ingredients:

5 cups flour

4 cups sugar

3 cups pumpkin

2 eggs

1 cup oil

1 tsp salt

1 tsp cinnamon

1 tsp cloves

1 tsp nutmeg

4 tsp baking soda

2 cups raisins

1 cup chopped nuts

1 cup grated coconut

Mix all dry ingredients and sift together. Add pumpkin, eggs, and oil and mix well. Stir in raisins, nuts, and coconut. Pour into 3 greased loaf pans. Bake at 350^F for 1 hour or until toothpick test comes out clean.

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Katie’s Sugar Cookies

20 Sep

I have no idea who ‘Katie’ is (that’s how they are listed in my mom’s recipe cards, and I have to give credit where credit is due!) – but she sure knew how to make sugar cookies! I prefer a little bit of ‘fluff’ to my sugar cookies. Soft and perfectly puffy. Try this recipe, and never again will you buy those pre-packaged cookies, with the inch of frosting and sprinkles, from the vending machine! You will be spoiled. And you will love it. I may or may not have eaten four in a row yesterday and called it lunch.

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Ingredients:

1 cup evaporated milk

1 Tbsp vinegar

1 cup butter

2 cups sugar

2 eggs

1 tsp vanilla

5 cups flour

1 tsp salt

1 tsp baking soda

1 tsp baking powder

In a separate, small bowl, add vinegar to evaporated milk and allow to sit. Blend butter, sugar, eggs, and vanilla together until smooth. Add milk mixture to butter mixture and blend well. Add dry ingredients until blended. Make 2-4 large balls of dough. Cover with plastic wrap and place balls of dough in the fridge for at least 1 hour to make it firm. On a lightly floured surface, roll out dough to 1/4″ thickness and use cookie cutters to make shapes. Bake at 425^F for 7-8 minutes. Cookies will not brown – if they start browning too much you will loose the airiness and they will instead be crunchy. Top with Buttercream Frosting.

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Strawberry-Lemon Butter Cookies

18 Sep

To me, these cookies scream bridal or baby shower – not sure why. They are pretty, they are small, and they are kind of fun to make. 🙂 And I can’t eat 37 of them. This is a good thing. I like them, but the buttery cookie is rich and so I am happy with just one or two.

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Ingredients:

Cookies-

1 cup butter, at room temperature

2/3 cup sugar

1 lemon, zested and juiced

2 cups flour

1/2 cup strawberry jam

Preheat oven to 350^F. Cream together butter and sugar. Add lemon zest (about 1 Tbsp) and mix to combine. Slowly add flour and mix to combine. Roll dough into 1 inch balls (about 1/2 tbsp of dough). Place about 2 inches apart on an un-greased baking sheet. Use your pinkie finger to make an indention in the center of each cookie and fill with about 1/4 tsp jam. Bake 9-11 minutes.

Glaze-

1 1/3 cups powdered sugar

5-6 tsp fresh lemon juice

1-2 drops yellow food coloring

When cookies are completely cook, whisk glaze ingredients together and place in a small, zip-lock bag. Snip off a very small corner of the bag and drizzle glaze over cookies.

S’more Cookies

9 Sep

So, we bought a new car a few weeks ago. Super excited!!…And then our other car died. This is a little thing I like to call, “Murphy’s Law.” We traded in our perfectly good car that ran fine but was getting a little squished for our growing family, and swapped it out for a new one that upped our monthly payments a bit, putting us on a tighter budget. Literally days later, the car my husband takes to work – the car I got when I turned 16 and have been driving for 15 years – the car that we have been struggling to keep alive for the last 2 years but thought we had gotten repaired enough to at least get a few more years our of it – the car that I love and wanted to pass on to my kids when they are old enough to drive but have been getting increasingly frustrated with as it continues to break down time and again…you get the gist – well, that car went kaput again. And we can’t really afford to replace it. We sat down, chatted about our options, and decided: one last fix. One last fix and then…I can’t even say it. So we did it…and then two days later, I get that dreaded call; “The car died again.” Sigh. Of course, this time it was at 10:00 at night. My kids were all asleep and I couldn’t go get my poor, stranded husband! Luckily, I live in the world’s greatest neighborhood. I gave one of my neighbors down the street a call, apologized profusely for calling so late, told her the conundrum I was in, and asked if she wouldn’t mind sitting with my kids while I went to rescue my husband. And instead of a, “Sure, I can come down,” I got a, “You stay right where you are. I’m sending my husband to go get yours. He has jumper cables and they can try to get it started.” Did I mention I live in the world’s greatest neighborhood? They got it started and almost made it home before the poor thing died again. So, while my husband made it home at last, the car spent the night on the roadside. Then, this morning, one of our other neighbors offered to go help us tow it. He not only towed it, but took it to a friend who was able to locate the problem (faulty part), and then towed it again to where we had had the part installed so that tomorrow we can have them replace it. All this on a Sunday – day of rest and all. I think I mentioned that I live in the world’s greatest neighborhood.

We shall see what news tomorrow brings on my little car…hopefully it really is just a bad part and they can take care of it. Sigh. In the meantime, I had some serious thank you’s to spread to the world’s greatest neighbors. I made these cookies that I have made way too many times this summer. I am smitten by them. I am in deep smite. Luckily, this time I gave away most of them and didn’t eat half the batch myself. I love finding new cookie recipes that are just a little outside of the box! And, in my opinion, these are way better than real s’mores. I have a tendency to dumb-down even the easy recipes, so for this one I don’t use unsalted butter (I just never have it on hand!), and I use regular table salt instead of kosher. The first time I made them I didn’t have chocolate bars either, and they still turned out great. Yay for recipes that you can fudge a little. 🙂

P.S. So, we delivered the cookies to our neighbors, and came home with a box of peaches…such nice people. I think a lot of the world’s problems would be solved if everyone could be so thoughtful.

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Ingredients:

  • 11 Tablespoons unsalted butter, softened
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • (optional) 1 teaspoon cinnamon
  • 2 ½ cups flour
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows
  • 3 regular sized Hershey’s bars, broken into pieces
  • 1-2 packages graham crackers, broken into squares

Instructions

  1. In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.
  2. In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.
  3. Add the flour mixture to the butter mixer and combine on low speed.
  4. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.)
  5. Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11×17 pan and one 9×13 pan but you can really use any sized pans you want.
  6. Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.
  7. Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.
  8. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.
  9. Bake for an additional 5 – 7 minutes or more if your cookies are thicker. They will be done when the edges begin to turn golden brown. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.photo-164Original recipe found here: http://www.the-girl-who-ate-everything.com/2011/06/smores-cookies.html

 

 

Sugar Cookie Bars

28 Jun

We had some sweet neighbors bring our family dinner after the baby was born, so I had to (had to) make treats to thank them. Unfortunately, I didn’t give them all away and decided to eat half the pan myself. I have a deep and abiding love for sugar cookies, but I kind of hate to make them – they are a pain. Mix the dough, chill the dough, roll the dough, hurry up and cut out your shapes and re-roll and re-cut…all before the dough gets too warm to work with. And if you aren’t fast enough, you have to re-chill and then start all over again. A lot of work! No good. So I only make them on real special occasions (I will have to do it eventually because I do have a killer recipe – super soft and fluffy…but I’m getting way ahead of myself! you’ll get those on one of those special occasion posts :)). So! Imagine my delight, stumbling upon this awesome recipe that gives you some smashing sugar cookies in super simple bar form. Hopefully I didn’t find it so easy that I make them all the time. Remember that baby bulge I still have to get rid of?

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Cookies:

1 cup butter, room temperature

2 cups sugar

4 eggs

2 tsp vanilla

5 cups flour

1 tsp salt

1/2 tsp baking soda

1 tsp lemon zest (optional)

Frosting:
1/2 cup butter, room temperature
4 ounces cream cheese (1/2 of an 8 oz block) softened
1 tsp vanilla (I used almond extract for half of the frosting)
¼ tsp salt
4 cups powdered sugar
5 Tbsp milk
food coloring (if desired)
Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla and mix well. In a separate bowl combine flour, salt, baking soda and stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan). Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean (they won’t look done so do the toothpick test). Cool completely and frost.
For the frosting: Combine butter and cream cheese until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk a little at a time and mix until smooth and spreading consistency. You may not need all the milk! Spread over cooled cookie bars.