Cranberry Walnut Oatmeal Cookies

This is my favorite way to make Oatmeal Cookies.  Hope you like them.  Enjoy!

Ingredients

No-Stick Cooking Spray

3/4 cup Crisco® Butter Shortening Sticks

3/4 cup sugar

3/4 cup firmly packed brown sugar

2 large eggs

2 teaspoons vanilla extract

1 cup All Purpose Flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

2 3/4 cups old-fashioned rolled oats

1 cup dried cranberries

1 cup chopped walnuts

Directions

Preheat oven to 350° F.

Coat baking sheets with no-stick cooking spray.

BEAT shortening, sugar and brown sugar in large bowl at medium speed of electric mixer until blended. Beat in eggs and vanilla. Combine flour, baking soda, cinnamon and salt in small bowl. Beat into shortening mixture until smooth. Stir in oats, dried cranberries and walnuts. Drop by rounded tablespoonfuls about 2-inches apart on prepared baking sheets. BAKE 10 to 12 minutes or until light brown. Cool on baking sheets 2 minutes. Place on cooling rack to cool completely.

Cocoa Almond Biscotti

Biscotti are elegantly sliced, intensely crunchy Italian cookies, perfect for dunking into a cup of hot coffee. The crunch comes from baking these little delights twice.  Biscotti is one of my favorite treats, perfect for breakfast or dessert.

Enjoy!

Ingredients

1/2 cup butter or margarine, softened 

1 cup sugar 

2 large eggs 

1 1/2 tablespoons chocolate syrup

2 1/4 cups all-purpose flour 

1 1/2 teaspoons baking powder 

1/4 teaspoon salt 

1 1/2 tablespoons cocoa

1 (6-ounce) can whole almonds (1 cup) 

Directions

Preheat oven to 350° F.

Combine butter and sugar in a large bowl; beat at medium speed with an electric mixer until light and fluffy. Add eggs, beating well. Mix in chocolate syrup. Combine flour and next 3 ingredients; add to butter mixture, beating well. Stir in almonds. Divide dough in half; shape each portion into a 9x2 inch log on a greased baking sheet. Bake at 350° for 30 minutes or until firm. Cool on baking sheet 5 minutes. Remove to wire racks to cool completely. Cut each log diagonally into 1/2-inch-thick slices with a serrated knife using a gentle sawing motion. Place on ungreased baking sheets. Bake at 350° for 5 to 7 minutes. Turn cookies over, and bake 5 to 7 additional minutes. Remove to wire racks to cool.

Gingerbread Snowflake Cookies

Ginger people aren't the only cute ways to use gingerbread.  What about making some snow.  Here is an excellent little cookie to go with your morning coffee and your other gingerbread creations.  Enjoy!

Ingredients

 

6 cups all-purpose flour, plus more for work surface

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup (2 sticks) unsalted butter

1 cup packed dark-brown sugar

4 teaspoons ground ginger

4 teaspoons ground cinnamon

1 1/2 teaspoons ground cloves

1 teaspoon finely ground pepper

1 1/2 teaspoons coarse salt

2 large eggs

1 cup unsulfured molasses

Royal Icing (Recipe Below)

Fine sanding sugar, for sprinkling

Directions

Preheat oven to 350° F.

Sift together flour, baking soda, and baking powder into a large bowl. Set aside.  Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour.  Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut into snowflakes with a 7- inch snowflake-shape cookie cutter. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes.  Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks.  Put icing in a pastry bag fitted with a small plain round tip (such as Ateco #7). Pipe designs on snowflakes; immediately sprinkle with sanding sugar. Let stand 5 minutes; tap off excess sugar. Let icing set completely at room temperature, about 1 hour

Royal Icing Ingredients

Yield Makes about 2 1/2 cups

2 large egg whites, or more to thin icing

4 cups sifted confectioners' sugar, or more to thicken icing

1 lemon, juiced

Royal Icing Directions

Beat the whites until stiff but not dry. Add sugar and lemon juice; beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days.

Cranberry Pecan Rugalach



Hope you try this version of this European Jewish Pastry, Rugalach.  I've always planned to try it.  I think this recipe ensured that it will be part of my Christmas baking this year.  Looks so yummy.  Enjoy!



Ingredients

1 cup butter, softened 

1 (8-ounce) package cream cheese, softened 

1/2 cup granulated sugar 

2 3/4 cups all-purpose flour 

1/2 teaspoon salt 

Cranberry-Pecan Filling (See Separate Recipe Below)

1 large egg, lightly beaten 

1/2 cup sparkling sugar

Directions
Preheat oven to 350° F. Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating until fluffy. Stir in flour and salt. Divide dough into 8 equal portions; flatten each portion into a disk; wrap each disk separately in plastic wrap. Chill 8 hours.  Roll 1 portion of dough at a time into an 8-inch circle on a lightly floured surface. Spread with 3 tablespoons Cranberry-Pecan Filling, leaving a 1/2-inch border around edge. Cut circle into 8 wedges; roll up wedges, starting at wide end, to form a crescent shape. Place, point side down, on a lightly greased baking sheet. Brush gently with egg; sprinkle evenly with sparkling sugar. Repeat procedure with remaining dough and filling.  Bake at 350° on a lightly greased baking sheet for 20 minutes or until golden brown. Remove to wire racks to cool completely.

Note: Sparkling sugar is available at stores that sell cake-decorating supplies.

Cranberry Pecan Filling Recipe

3/4 cup sugar 

2/3 cup chopped pecans, toasted 

2/3 cup finely chopped sweetened dried cranberries* 

1/2 cup butter, melted 

1 1/2 teaspoons ground cinnamon 

3/4 teaspoon ground allspice

Preparation for Cranberry Pecan Filling

Stir together all ingredients until blended.

*2/3 cup finely chopped dried cherries or apricots can be substituted for cranberries.

Southern Living's Brownie Cookies

Brownie Cookies

Ingredients
1/2 cup butter

4 (1-oz.) unsweetened chocolate baking squares, chopped 

3 cups chocolate chips, divided 

1 1/2 cups all-purpose flour 

1/2 teaspoon baking powder 

1/2 teaspoon salt 

4 large eggs 

1 1/2 cups sugar 

2 teaspoons vanilla extract 

2 cups chopped pecans

Directions
Preheat oven to 350 F.  

1. Combine butter, unsweetened chocolate, and 1 1/2 cups chocolate chips in a large heavy saucepan. Cook over low heat, stirring constantly, until butter and chocolate melt; cool.

2. Combine flour, baking powder, and salt; set aside.

3. Beat eggs, sugar, and vanilla at medium speed with an electric mixer. Gradually add flour mixture to egg mixture, beating well. Add chocolate mixture; beat well. Stir in remaining 1 1/2 cups chocolate chips and pecans.

4. Drop dough by 2 tablespoonfuls 1 inch apart onto parchment paper-lined baking sheets.

5. Bake at 350° for 10 minutes. Cool slightly on baking sheets; remove to wire racks to cool completely.

Double Chocolate Brownie Cookie

Double Chocolate Brownie Cookies

Double Chocolate Brownie Cookies


Ingredients
1 1/2 cups all-purpose flour

1/4 cup Dutch-process cocoa powder

3/4 teaspoon baking soda

1/2 teaspoon coarse salt

1 stick unsalted butter, room temperature

1/2 cup packed dark-brown sugar

1/2 cup honey

7 ounces semisweet chocolate, coarsely chopped (1 1/2 cups)

1/4 cup granulated sugar

Directions
Preheat oven to 325 F. Whisk together flour, cocoa powder, baking soda, and salt. Beat butter and brown sugar with a mixer on medium speed until pale and fluffy. Add honey, and beat until fluffy. Reduce speed to low. Gradually add flour mixture, and beat until well combined. Mix in chocolate. Refrigerate for 30 minutes.  Drop heaping teaspoons of dough into granulated sugar. Roll to coat, shaping into balls. Transfer to parchment-lined baking sheets, spacing about 1 inch apart. Bake until tops are cracking and cookies are just set, about 9 minutes.  Transfer sheets to wire racks, and let cool.

Snickerdoodle Cookies

Here is another variation of a classic.  I've got some great elementary school memories of these little cookies, and some friends of mine mentioned that these are their favorites.  Enjoy!





Ingredients
2 3/4 cup(s) all-purpose flour
2 teaspoon(s) cream of tartar
1 teaspoon(s) baking soda
1/4 teaspoon(s) salt
8 tablespoon(s) (1 stick) unsalted butter
1/2 cup(s) pure vegetable shortening
1 3/4 cup(s) sugar, plus more if needed
2 tablespoon(s) ground cinnamon, plus more if needed
2 large eggs

Directions

Preheat oven to 400F.  

1. With one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.
2. Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
3. In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.

Sweet Potato Muffins

Sweet Potato Muffins
Morning Girl Blog Post

Ingredients

• 1 1/2 cups white sugar
• 1/2 cup vegetable oil
• 2 eggs
• 1 3/4 cups sifted all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/3 cup water
• 1 cup cooked and mashed sweet potatoes
• 1/2 cup chopped pecans

Directions

1. Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts.
2. Pour batter into greased 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F (175 degrees C) for about one hour.

Nutritional Information 

Amount Per Serving  Calories: 303 | Total Fat: 13.5g | Cholesterol: 35mg

Chai Tea Eggnog Cookies

This recipe sounds like it would be a wonderful pairing to a cup of coffee.  I have not tried it, but it sounds uniquely wonderful.  When I try them I will give you a review.  Let me know what you think.


Ingredients

Directions

Preheat oven to 350F.  

1.  Remove tea leaves from tea bag; discard bag.

2. Stir together tea leaves, cookie mix, butter, egg, and 2 Tbsp. eggnog until well blended.

3. Drop dough by tablespoonfuls onto parchment paper-lined baking sheets. Flatten dough slightly with bottom of a glass dipped in cinnamon sugar.

4. Bake at 350° for 8 to 10 minutes or until lightly browned. Remove from baking sheet to a wire rack, and cool completely (about 10 minutes).

5. Whisk together powdered sugar, nutmeg, and remaining 2 Tbsp. eggnog until smooth. Spoon over cooled cookies.

Note:  Recipe was tested with Tazo Chai Organic Black Tea.

Ultimate Chocolate Chip Cookies

For me, nothing says Christmas Cookie like a classic Chocolate Chip Cookie recipe.  Chocolate Chip Cookies have always been a favorite of mine.  Enjoy!


Psst... Here's a hint:
Using Crisco Butter Flavored Baking sticks in your cookies help them stay crispy and hold that beautiful thick cookie form.  It is a tip an aunt taught me that I've used with all my cookies regardless of the recipe for several years now, and they always turn out picture perfect and taste great.

Ingredients

 

3/4 cup Butter or Crisco® Butter Flavored Baking Sticks (In the baking aisle near Cookingspray)

1 1/4 cups firmly packed light brown sugar

2 tbsps. milk

1 tbsp. vanilla extract

1 large egg

1 3/4 cups All Purpose Flour

1 tsp. salt

3/4 tsp. baking soda

1 cup  semi-sweet chocolate chips

1 cup coarsely chopped pecans (optional)

If you omit nuts, add ½ cup more chocolate chips

Directions

Preheat oven to 375 F.

COMBINE  butter or shortening with brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.

DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.

BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.

Seven Layer Cookies

This is a recipe I borrowed from my Momma.  She makes these every year, and they are so good.  They are also, uber easy.  You just layer everything and bake for a total of 30 minutes.

Ingredients

1 stick of butter
1 cup Graham Cracker Crumbs
1 - 3 1/2 oz bag of flaked Coconut 
1 pkg Butterscotch Chips
1 pkg Chocolate Chips
1 can Sweetened Condensed Milk
1/2 cup Chopped Nuts

Directions

Preheat oven to 350 F. Melt Butter.  Pour into a 10x13" pan.  Press Graham Cracker Crumbs into bottom of the pan.  Layer the Chocolate chips, Butterscotch chips, and Coconut.  Pour Sweetened Condensed Milk evenly over the layers.  Bake for first 15 minutes, sprinkle nuts on top then bake for the remaining 15 minutes.

Paula's Peanut Butter Cookies

Day 3: Paula's Peanut Butter Cookies


Peanut Butter Cookies are a favorite of some of my friends; I turned to the queen of anything with the word "butter" in it for this recipe.


Ingredients

1 large egg

1 cup peanut butter (creamy or crunchy)

1 cup sugar 1 1/3 cup sugar replacement (recommended: Splenda)

1 teaspoon vanilla extract

Directions

Preheat oven to 350 F. Grease a large baking sheet or line the baking sheet with parchment paper and set aside.  In a mixing bowl, beat together the egg, peanut butter, vanilla, and sugar until a dough forms.  Roll the dough into balls the size of walnuts.  Place the balls on the prepared baking sheet.  With a fork, dipped in sugar or splenda to prevent sticking, press a crisscross design on each cookie.  Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar or Splenda.

Cool slightly before removing from pan.  A thin metal spatula will work best.

Banana Walnut Chocolate Chunk Cookies

Banana Walnut Chocolate Chunk Cookies

Combine the deliciousness of Banana Bread with Chocolate Chip Cookies and this hearty little cookie is what you get. 



Ingredients

1 cup all-purpose flour

1/2 cup whole-wheat flour

1 teaspoon coarse salt

1/2 teaspoon baking soda

3/4 cup (1 1/2 sticks) unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed light-brown sugar

1 large egg

1 1/2 teaspoons pure vanilla extract

1/2 cup mashed ripe banana (about 1 large)

1 cup old-fashioned rolled oats

8 ounces semisweet chocolate, coarsely chopped into 1/4-inch chunks

1/2 cup coarsely chopped walnuts (about 2 ounces), toasted

Directions

Preheat oven to 375 degrees. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and walnuts.

Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.  Yield Makes about 3 dozen

Cook's Note

Use a ripe banana, which has more concentrated flavor than an unripe one.

Mudslide Cookies

Mudslide Cookies

Mud Slide Cookies

These are now on my To-Bake List.  If you decide to give these a try, let me know how they turn out.  Enjoy!

Ingredients:

• 2/3 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 6 ounces unsweetened chocolate, coarsely chopped
• 1 pound semisweet chocolate, coarsely chopped
• 6 tablespoons unsalted butter
• 5 large eggs
• 1 3/4 cups sugar
• 1 1/2 teaspoons pure vanilla extract
• 1 pound milk chocolate, coarsely chopped

 

Directions

1. Preheat the oven to 400 degrees. Line baking sheets with Silpats or parchment paper; set aside. In a small bowl, sift together flour, baking powder, and salt; set aside.
2. In a heatproof bowl, or in the top of a double boiler, set over a pot of simmering water, melt together unsweetened and semisweet chocolates and butter; set aside to cool.
3. In the bowl of an electric mixer fitted with the whisk attachment, beat eggs, sugar, and vanilla on medium speed until light and fluffy, about 3 minutes. Add cooled, melted chocolate mixture, and combine on low speed. Add flour mixture, and continue to beat on low speed until almost combined, about 1 minute. Remove bowl from mixer; stir in milk chocolate by hand.
4. Using a 1/2-ounce ice-cream scoop, drop dough onto prepared baking sheets about 3 inches apart. Bake until set, 12 to 15 minutes. Let cookies cool completely on baking sheets.