Category:Cookies’

Chocolate-dipped Valentine Cookie

 - by Elizabeth

Chocolate-dipped Valentine Cookies

I had planned to make biscotti for the church ladies this week, then remembered that they all sort of nibbled around the corners of that cookie, not wanting to make it sound crunchy, even though outside of their happy mouths no one can hear the crunching, so thought I’d try and find a Valentine Cookie that was quieter.  I found this while searching and proceeded to make them up as directed.  Except I tripled them–Kids, Don’t Try This At Home!  Just make them in a single batch and you and your mixer will be much happier.

I also noticed in the comments that many substituted out the peppermint extract for almond extract.  I think that would be a better choice, as I found the peppermint in full strength to impart an almost bitter taste to the cookie.

I also have an ancient sugar cookie recipe that mixes the ingredients a little differently: cut the butter/cream cheese into the flour, add the eggs/liquids, and go from there.  I am thinking that would have been a lot easier than the mess I made in the kitchen today.

Ingredients:
1 cup butter, softened
1 (3-ounce) package cream cheese, softened
3/4 cup sugar
1 egg
1 teaspoon peppermint extract
3 cups all-purpose flour

Glaze
1 (12-ounce) package (2 cups) real semi-sweet chocolate chips
2 tablespoons shortening

Directions

Combine all cookie ingredients except flour in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until well mixed. Divide dough in half; wrap each half in plastic food wrap. Refrigerate 2 hours or overnight until chilled.

Heat oven to 375°F. Roll out dough, one-half at a time (keeping remaining dough refrigerated), on lightly floured surface to 1/4-inch thickness. Cut out cookies with 2 1/2-inch heart-shaped cutter. Place 1 inch apart onto ungreased cookie sheets. Bake 7-10 minutes or until edges are very lightly browned. Remove from cookie sheets to wire cooling rack; cool completely.

Melt chocolate and shortening in 1-quart saucepan over low heat, stirring occasionally, 4-6 minutes or until melted. Dip half of each heart into chocolate. Place onto waxed paper-lined cookie sheets; refrigerate until chocolate is firm. Store refrigerated.

Mom’s Mint Surprise Cookies

 - by Elizabeth

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I don’t know where my mother got this recipe, or if she invented it herself, but it’s a cookie I always associate with her and with holiday baking. When I baked up a batch and brought them as a gift to each child at her 75th birthday party, all of us children nodding a knowing smile.

As a child I loved them warm, right out of the oven, or set in the sun on cooler day to warm the mint chocolate surprise waiting inside the spiced cookie.  I liked nibbling the edges of the cookie, freeing me to separate the two halves like those sandwich cookies, and lick off the chocolatey goodness before finishing up the cookie.  However you choose to eat them, they are a winner.

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You’ll need these: Trader Joe’s UFO’s Mint Chocolate Wafers.  Better get two bags because the wafers seem to disappear quickly.

UPDATE: I went in to Trader Joe’s yesterday (December 2013), and they no longer make, nor carry these.  I’m leaving this post up anyway, as it is a good childhood recipe, and maybe someone, somewhere, will make these again!

UPDATE, APRIL 2014: I found some Dark Chocolate Mint Wafers at Kitchen Krafts.  I’ll try them out and see if they work okay.

Barbara Sessions’ Mint Surprise Cookies

2/3 cup shortening
2/3 cup butter
1 cup brown sugar
1 cup white sugar
1/4 cup honey
2 eggs
1/2 cup whole wheat flour
3  1/2 to 4 cups white flour
2 tsp. each: salt, soda, cinnamon, cloves, ginger
12 oz. bag Trader Joe’s UFO’s Mint Chocolate Wafers

Cream shortening, butter, sugars and honey.  Add eggs, beating well after addition.  Mix together whole wheat flour, 1/2 cup white flour and spices.  Blend and add to creamy mixture.  Add the rest of the flour, depening on the size of eggs you used. Chill.

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Wrap one Tablspoon dough around one chocolate mint wafer.

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Bake 375 degrees F for 10-12 minutes.  Let cool on rack, if you can stand to wait.  They freeze well.

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Sugar Cookies

 - by Elizabeth

Sugar Cookies

This recipe is for plain old sugar cookies.  The kind that you roll out and cut with shapes, while your granddaughters (and you) try to sneak the dough.  I first made this recipe about 40 years ago while in high school, when we had to bake giant football-shaped cookies for the football players, a fund-raiser hosted by Girls for Gunn.  I was in leadership that year, so took over my mother’s kitchen making 8″ cookie footballs, decorating them with icing, cutting cardboard to fit and stretching plastic wrap over them to deliver on the morning of Homecoming. I have made it multiples of times since, first with my own children and now with my grandchildren.

You can make it ahead and store it in the refridgerator; it may need a few minutes to warm up a bit before you can roll and shape them.  These cookies are good with a shake of sugar over them just before putting them into the oven, or, if you leave them plain, decorated with frosting and sparkles/candycorn/M&Ms, or what have you.  These granddaughters were fascinated by the physics of placing candy corn on the uncooked cookies, then watching the corn melt into strange and unusual formations while in the oven.

Elizabeth Eastmond’s Sugar Cookies           

3 cups sifted (or stirred) flour
1 cup sugar
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup soft butter (don’t use margarine)
1 egg, slightly beaten
3 Tablespoons cream
1 teaspoon vanilla extract

400° F oven  Yield: approximately 72 cookies

Sift flour, sugar baking powder, salt into mixing bowl.  Using electric mixer (or pastry blender) cut in butter until particles are fine.  Add egg, cream and vanilla extract.  Blend thoroughly.  Gather dough into ball.  Chill, if desired, for easier handling.

Roll out on floured surface 1/2 at a time to a thickness of 1/8 to 1/4 inch.  (The thinner the cookie, the crispier.  The thicker the cookies, the softer they will be.)  Cut into desired shapes; place on ungreased cookie sheet. {If you don’t plan to frost them, sprinkle them with granulated sugar before baking.} Bake 400°F for 5-8 minutes or until golden.

Lime Sugar Cookies

 - by Elizabeth

Lime Sugar Cookies

It’s been unbearably hot here this past couple of weeks, and it came time to make a treat for the ladies at church and all I could think about was cool things: icy drinks, ice cream, and lime, because for some reason I associate lime with cool summery things.  And I usually make the ladies a cookie, so I went hunting for a recipe.  What I present below is a variation of a recipe found on Epicurious (first published in Gourmet Magazine in July of 2000), incorporating a few of the reviews.

Lime Sugar Cookies_1

While I don’t usually like cookies that take too many steps (I believe you’re just supposed to throw stuff into a mixing bowl, then onto the cookie sheet, then pop the resulting warm baked treat into your mouth), this extra step of making lime sugar is a good step to add, for these cookies are pretty tender, and getting the lime-infused sweetness into them and onto them adds to their appeal.

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If you don’t have a food processor, I suppose you could use a rasp to grate the lime peel, then blend into the sugar WELL, and it will probably work.  This batch made about 55 cookies.  Last caveat: the dough is really soft and must be chilled for easier handling, so while these are easy to whip up, be sure to chill them at least four hours.  As far as shaping goes, I used a small cookie dough scoop to get them uniform; alternatively you could roll the dough into the size of a golf ball with your hands.

First make your Lime Sugar
9 limes
2  1/2 cups sugar

Preparation
Remove zest from limes in strips with a vegetable peeler being careful not to strip off the white pith along with the zest (a little won’t matter, but pith imparts a bitter flavor). Unchopped, the zest measures a healthy one cup (see photos above).  Place sugar in the food processor, add lime peels and grind until mixture is pale green with bits of zest still visible. Lime sugar may be made 3 days ahead and kept, chilled, in an airtight container, but could also be frozen for longer storage.  NOTE: The sugar becomes aerated in the food processor; do not pack when measuring.

Now make the Cookies
2 and 1/4 sticks (18 tablespoons) butter, softened
6 tablespoons cold vegetable shortening
3 cups lime sugar
3 large eggs
3 teaspoons vanilla
3 3/4 cups all-purpose flour
3 teaspoons baking powder
1 and 1/2 teaspoons salt

Preparation

Beat together butter, shortening, and lime sugar with an electric mixer until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, and salt together then add gradually to the egg mixture; beat on low speed until just combined.

Cover and chill dough until firm, at least 4 hours.

Preheat oven to 375°F.

Mix 1 cup granulated sugar with 1/2 cup lime sugar in a bowl.  Using a small cookie scoop about the size of a golf ball, scoop balls of dough into the sugar mixture, then roll to cover well. (At our house, we put the sugar mixture in a ziploc bag, add the dough balls to that and shake gently to cover them in sugar.)

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PROPERLY PLACED COOKIES

Shake off excess, then place 2-3 inches apart on parchment-lined cookie sheet.  Press lightly with bottom of a drinking glass to flatten slightly.

Bake cookies in batches in middle of oven 11 to 12 minutes, or until pale golden with slightly dark golden edges. (Don’t overbake.)  Immediately transfer with a metal spatula to a rack set. Cool cookies.  Dough can be made 2 days ahead and chilled, wrapped well in plastic wrap.  Cookies keep in an airtight container at cool room temperature 2 days.

 Lime Sugar Cookies_4

FAIL.

This is why you shouldn’t crowd the cookies.  They were still good, but required 13 minutes to cook and were slightly square. Confession: I still packaged them up and gave them out, but put the prettier ones on top.

Reindeer Christmas Cookies

 - by Elizabeth

My daughter informed me that these are all over Pinterest, but I found them by following a series of links to *this* page, where I swear this cook has photoshopped her cookies to look that good.  Or maybe she’s just a better baker than I am, or maybe it’s because I substituted a cube of butter for some of that shortening — thinking it would taste better — but forgot how soft it makes cookies.  So note to self: don’t swap out the shortening.  Now, prep your stuff.

I couldn’t find baby chocolate-dipped pretzels, so if you think I was going to dip them all, you don’t know me very well.  Spend your time where it counts, and improvise the rest.  So I cut all my sort-of-mini pretzels in half.  Antlers are kind of hoary looking, aren’t they?

I purchased minty white chocolate M&Ms for the nose.  They come in a package with red and white.  We ate all the white ones, while saving the red ones for this project.  I had also purchased mini M&Ms for the eyes.  We decided we liked brown and blue, and that the reindeer with the green eyes looked like Zombie Reindeer (so that would be for a different holiday).

Make up a double batch of the dough in the Christmas Kiss cookies. Roll them into 1-inch balls, but I have to admit that I used my cookie scooper, which I think is 1 and 1/2 inches. Place a couple of scoops of sugar in a large plastic baggie, drop in the balls of cookie dough, and shake lightly to coat them with sugar (so much easier than rolling them around in a dish).

Flatten them slightly with the bottom of a glass, then pinch their “nose” slightly, to get that elongated shape.  Bake for 8 to 10 minutes, then remove from the oven.  QUICKLY set in a matching pair of antlers, then do the nose, then the eyes last.  Or get someone to help you: my husband did all the antlers while I was throwing on noses and eyeballs.

Let cool on the cookie sheet.  When mostly cool, transfer to a rack.

NOTE: you can see I used parchment paper on this batch.  You can buy it in rolls from the grocery store or (now) from Costco.  If you don’t use parchment paper, the world won’t end.  However, you may want to transfer your cookies to the cooling rack when they are still sort of warm, instead waiting until they are really cool.

Christmas Kiss Cookies

 - by Elizabeth

Cream together:

1/2 cup peanut butter
1/2 cup shortening
1/2 cup white sugar
1/2 cup brown sugar.

Add:

1 egg
2 Tablespoons milk
1 teaspoon vanilla extract (not flavoring, use extract!).

Mix together then add to creamed mixture:

1 3/4 cup flour  (I use 3/4 cup whole wheat flour, and 1 cup white flour)
1 teaspoon baking soda
1/2 teaspoon salt

Form into balls about 1 inch in diameter, roll in granulated (white) sugar.  Bake in 350 oven for about 8-10 minutes or until set.  Take out of oven and immediately press a chocolate kiss into center.  Remove to wire rack  to cool.  Kisses will get soft as they take on the heat of the cookies, but will firm up again as the cookies cool.

Cranberry, White Chocolate Chip and Oatmeal Cookies

 - by Elizabeth

I found this on the web, and decided to try it out for my monthly treat for the ladies at church.  That’s usually never a good idea, but it turned out fine.  I do think, though, that these could benefit from a little something or other to make them pop: maybe a touch of cinnamon?  nutmeg?  If you figure it out, leave a comment and let me know.

I had just purchased a huge bag of fresh cranberries and wanted to bake something using them.  I found scads of recipes on the web using dried cranberries, but few with fresh cranberries.  I adapted one to make these cookies.

I think these bake up best when the dough is cold, so if you are going to have everything at room temperature, please leave time to chill the dough before baking.

1 cup cold butter, or barely softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
rind of one orange, grated (about 1 Tablespoon)
1 1/2 cups old-fashioned oatmeal
1/2 cup whole wheat flour
1 1/2 cups white flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup coarsely chopped walnuts
1 bag (12 oz) white (or vanilla) chocolate chips
1 1/2 cups fresh cranberries, washed & picked over, then coarsely chopped

Preheat oven to 375 degree F.

Measure out cranberries, then place in a wire mesh strainer and rinse, picking out the wrinkled or barely ripe berries.  Place in a food processor and pulse one or two times, or until coarsely chopped.  If you don’t have a food processor, it can be done by using a heavy knife, but it is tricky.  Be of good courage.

In a mixing bowl, cream butter and sugar until it is light, about 5 minutes.  Add eggs, one at a time, beating well after each addition.  Add in vanilla extract and orange rind.  Mix well, then add in oatmeal.  In a separate bowl, stir together the flours, baking powder, salt and baking soda.  Add to the butter mixture until blended, but don’t overbeat.  Add chopped fresh cranberries, walnuts, and white chocolate chips, stirring well to incorporate throughout.

Drop by large tablespoonfuls onto parchment-covered cookie sheet about 2 inches apart; cookies will be about the size of a small plum.  (I put the cookie sheet in the refrigerator at this point to chill before baking, but if you chilled the dough after mixing, you should be fine.)

Bake for 19 minutes, or until edges are lightly brown.  Let set 1 minute outside of the oven, then drag the parchment sheet with cookies on it, onto a rack to let them cool.  Yield: about 24 large (3″) cookies.

Cook’s Note:  Parchment paper can be purchased at any grocery store. I noticed that Costco carried it last time I was there.  One recipe said you could just grease the pan, but be vigilant during baking so the cookies don’t burn.

Lemon-Poppyseed Sugar Cookies

 - by Elizabeth

It’s baking time again, not only because I’m completely thrashed from grading papers and need a break, but also because this Sunday I teach the women in my church.  The lesson is on Faith and we have a saying that Faith is like a seed (that needs to be nourished and fed).  And there’s also that connection between faith and mustard seed which we all know about, but I wasn’t going to make mustard.  So poppyseed it had to be.  I got the base recipe from a Cooks Illustrated book, but sometimes they can over-analyze a recipe, so I tried to be easy with this one, and just enjoy the making of it. My changes are incorporated into the recipe below.

How much flour you use may be a bit of a guesstimate.  The dough should be soft, but not sticky. The overall yield was about 54 cookies, but those first warm ones go fast.  This is a light, delicately flavored cookie.

1 pound butter, or 4 sticks, softened by sitting them out on the counter (resist the temptation to use margarine!) If you microwave the butter, it may get too runny, so be careful.
2 cups white sugar
2 Tablespoons light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 teaspoon freshly squeezed lemon juice
1 Tablespoon lemon rind (one medium lemon)
4-5 cups flour (I used all five)
1 teaspoon baking powder
1/2 teaspoon salt
1 Tablespoon poppy seeds

1/2 cup sugar for outside of cookies

Prepare your oven by adjusting the oven racks to the upper- and lower-middle positions, then preheating your oven to 375 degrees.  Prepare the sheets by lining them with parchment paper (now sold at Costco!).

Cream the butter and sugars together on medium speed, scraping as needed, until light and fluffy, about 3 minutes.

Add the eggs, extract, lemon juice, lemon rind.  Beat at medium speed until well combined, less than a minute.

Stir together the 4 cups flour, salt, baking powder and poppyseeds.  Add to creamed mixture and mix until just blended together.  A light hand will yield a tender cookie. Test for stickiness.  I ended up adding about another 3/4-1 cup flour.  You don’t want them so stiff they turn out to be cardboard, but you do have to shape them for baking.

Place the 1/2 cup sugar in a large bag.  Using a 1 1/2″ cookie scoop, scrape them out of the bowl and dump into the bag of sugar.  Shake gently, then reach in and with your hand, shake the extra sugar off and put the rounded mounds onto the parchment-covered cookie sheet.  (They say that if you don’t have parchment, you can use a nonstick cooking spray, but be aware that the bottoms of your cookies will be darker.)

Using one of those papers from your butter cube, butter up the bottom of a drinking glass that’s about 2″ across, then dip the glass into the sugar.

Flatten the cookies just until they reach the edge of the glass. (They will be about 5/8″ thick.)

Bake for 16 minutes, switching the cookie sheets mid-way through baking, as well as turning them around, so the cookies bake evenly.

Bake until the edges are golden brown and the middles are just set and very lightly colored.  The range the book gave was 15-18 minutes, but 16 was about right for us.

If you are using parchment paper, slide the entire sheet — cookies and all — onto a wire rack for cooking.  If you are not using parchment paper, let them cool on the sheets for about 3 minutes, then move them to the wire rack.

Note: the original recipe called for 2 Tablespoons poppyseed, so if you really like it, you can add some more.  I was happy with the amount we had.

Snickerdoodles

 - by Elizabeth

These are best made if a couple of grandchildren can be around to help you douse the balls of dough with some cinnamon-sugar and put them on the cookie sheet.  Barring that, you can always place the cinnamon-sugar mixture in a bag, drop the balls of dough in that way, then put them on the cookie sheet.  Shown here is a cookie sheet covered with parchment paper.  If you don’t have that, just lightly grease the pan for the first batch, then keep cooking along.

Snickerdoodles!

from the King Arthur Flour Cookie Companion book

1/2 cup shortening
1/2 cup butter (1 stick)
1 1/2 cups sugar
scant 1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
2 teaspoons baking powder
1 large egg
3/4 teaspoon salt
2 3/4 cups flour

Coating:
1/2 to 1 cup sugar
1-2 teaspoons cinnamon

Preheat oven to 400 degrees F. Lightly grease cookie sheets or line with parchment paper.

In a mixer bowl cream together the shortening, butter, sugar, vanilla and baking powder, beating until smooth. Add the eggs, again beating until smooth. Add the nutmeg, salt and flour (mixed together), scraping the bowl occasionally.

Mix together the sugar and cinnamon in a separate bowl (or a large plastic bag).

Roll the dough (about 1 Tbls each cookie for regular size, double that for larger cookies) into balls, then roll it in the cinnamon-sugar (or toss it lightly in the bag, very gently). Place on prepared cookie sheets and bake for 8 minutes (10 minutes for the large), or until golden brown around the edges. Cool on rack and store in air-tight containers.

Yield: about 7 dozen cookies.

Cranberry-Cherry Pinwheels

 - by Elizabeth

A few years ago I bought this sliver of a book, Joy of Cooking Christmas Cookies, and thumbed through it to find a cookie or two to try.  I placed little pieces of torn paper as bookmarks–which the book still has.  But I don’t need one for this page, as I’ve made it so much, it opens by itself exactly here.  I like these cookies because you can make them ahead of time and store them in the freezer.  Some slicing and a quick bake and they’re ready to go.  They are also one of the few things on the holiday table that is lower in fat, but they still have a delicious flavor with the sweet-tangy cherry-cranberry filling and the dough with its grated orange zest. There are a few steps to this recipe, but it’s not difficult.

Filling
Combine in a medium saucepan:
1 and 1/2 cups dried cranberries ( 6 ounces)
1 jar (10 ounces) cherry preserves
1/4 cup water
1/2 teaspoon ground cinnamon

Simmer, stirring frequently, for 5-8 minutes, or until the mixture is soft and most liquid is absorbed.  Transfer to a food processor and process until smooth.  Cover and refrigerate until cool.  Filling may be stored up to 48 hours.  Let return to room temperature and stire well before using.

Dough
Using a wire whisk, thoroughly stir together and set aside:
3 and 1/3 cups all-purpose flour (16.75 ounces)
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon ground cinnamon

Using an electric mixer, beat together until very well blended:
1/4 cup butter, softened (2 oz.)
3 tablespoons corn or canola oil
1 and 1/4 cups sugar (8.75 oz.)
3 large egg whites
2 tablespoons milk
2 teaspoons vanilla extract
1-1/2 teaspoons grated orange peel (about 1 small orange)

Beat in half of the dry ingredients until just incorporated, then stir in the remainder until well blended.

Divide the dough in half.  Form each half into a rough oblong shape about 6 inches long.  Center each log on a 12-inch-long sheet of wax paper.  Cover with a second 12-inch-long sheet of wax paper.  Press, then roll each log into an even 11-inch square, occasionally checking the underside of the dough and smooth out any creases.  Patch the dough as necessary to make the sides relatively straight.

Working with one square of dough at a time, peel away and discard the top sheet of wax paper.  Spread half of the filling evening over the entire surface of the dough; the filling layer will be thin.

Using the second sheet of wax paper, roll up the pinwheel, by easing the dough onto itself; use the paper to assist you.

Wrap the roll in wax paper (I use the existing sheet), and twist the ends to prevent unrolling.  Place on a tray or cookie sheet.  Repeat with the remaining dough.  Freeze for at least 2 and 1/2 hours or until the rolls are firm enough to be cut neatly.  (If you wish to bake them much later, place the rolls in a plastic bag for up to a month.)

Preheat the oven to 375 degrees F.  Line a cookie sheet with a sheet of parchment paper.  Cut the rolls crosswise into scant 1/4″ slices.  Place them on the prepared cookie sheets, spacing them about 1 1/2 inches apart.  Try as I might, my cookies are always misshapen, so I kind of squeeze them into shape at this point.   Bake in the upper third of the oven for 10-12 minutes, or until the edges are browned and the tops are VERY lightly colored.  One of the attractions for this cookie is that they are pale with that brilliantly colored red filling.

Drag the entire sheet of parchment paper from your baking sheet to a cooling rack, and let them cool.  Store, airtight, for 10 days, or freeze for up to one month.  I promise you no one will complain that yours are as lopsided as mine.

I made them up into favors for my lesson to the church ladies at Christmastime.  Here’s the front, and then the back.

Some time ago I had purchased 8 1/2 by 11- inch sheets of “sticker” paper.  I print out what I want to say, cut them into shape then peel and stick them on the treat bags.  The filling is kind of sticky sometimes, so I sandwiched a piece of fancy wax paper between the two cookies.