Cookies For The Party!!!

Our granddaughters are having a party at their lake house this weekend and I wanted to do a little baking.  I don't know how many dozens I made, let's just say it was a lot.   

Starting from the top.  Triple chocolate fudge cookies, Giant chocolate chip cookies, Soft molasses cookies, and Chewy cherry, double chocolate and pecan cookies.

 Since we are at our vacation home I had to improvise on my containers. 

Stole a few for the neighbors.  Again, no cute packaging so I am a little bummed but I hope the cookies themselves make up for it.

I am tired now and have a little bit of sugar overload.  Think I will be eating salads for a few days.

And napping.

Diana

Bakery Style Chocolate Chip Cookies

I have been searching a long time for the best bakery style chocolate chip cookie recipe.  I think I have finally found it.  Even hubby (who is more of a oatmeal cookie kind of guy) said these were "really good cookies".

I found the recipe here at Sugar and Soul Co.  These cookies come out soft and chewy.  They had great flavor with tons of chocolate chips in each bite.  The recipe was easy to make, had no "secret ingredient" (that you have to order from Amazon cuz your Krogers doesn't carry weird stuff) and made 12 really huge cookies.  Only 12 cookies!  I am sure you are saying that will not last long at your house!  But take my word for it, these cookies are ginormous.  I couldn't even fit them all in my large cookie jar.  12 cookies will be enough.  Seriously, I refuse to believe you will be able eat more than one. 

Recipe

• 3/4 cup (1 1/2 sticks) unsalted butter, melted *Do not use soften butter!!!!  You must melt it!!!
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 large egg
• 1 additional egg yolk
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk chocolate chips
• 1 cup semisweet chocolate chips

Instructions

1. Cream together melted butter and sugars in a large bowl or stand mixer fitted with a paddle attachment. 
2. Add in the vanilla, egg, and egg yolk and beat until light and creamy. 
3. In a separate, medium bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the wet ingredients a little at a time, mixing between each addition. 
4. Fold in chocolate chips with a wooden spoon. 
5. Cover and chill in the fridge for 1 hour.

   
   
6. Preheat oven to 325­­°F and measure dough into 1/4 cup-sized balls (I used an ice cream scoop), place balls on an ungreased cookie sheet at least 3 inches apart  (I lined my pan with parchment paper). Bake for 15 to 17 minutes until the edges are golden brown. Let the cookies cool on the pan.

Here are some Recipe Notes that Sugar and Soul Co. shared on her site.

It is crucial that the cookie dough is chilled for at least 1 hour so that the cookies will be thick and chewy.

It's also very important that the cookies are allowed to cool on the pan for at least 15 minutes after coming out of the oven. 

***I followed the recipe very carefully.  Well almost.  I didn't have unsalted butter so I just reduced the additional salt from 1/2 to 1/4 teaspoon.  Seemed to be about right.  Cookies tasted great!!!!

Diana

Peanut Butter Dino Cookies

For last nights Young Single Adult activity (I'm an advisor, not a member!!!) we watched Jurassic Park.  I was in charge of the snacks so after browsing Pinterest, here is what I made.

  Earlier I made a dino footprint press out of polymer clay.  While polymer clay is not considered food safe (to eat off of) it is not because it is toxic.  In fact eating it causes no harmful effects.  Why one would eat it I can't figure out but that is beside the point.  The reason you can't use it to make food safe dishes is because polymer clay is porous so it can not be cleaned sufficiently to prevent icky stuff from growing on the clay.  But since I would be tossing the press (easy to make a new one if I ever needed one) after this project, there was no risk .   I could have used a toy dino to make the impressions but I couldn't find one just the right size.  You will see the press further down in the post.  Now on to the cookies.  I just used a basic peanut butter cookie recipe that I added a bit more flour to.  I wanted the footprint to really show up so I needed a drier dough, and the extra flour didn't make the cookies too dry once baked.

 After using an ice cream scoop to get a nice size mound, I sprayed the bottom of a pint jar with Pam.  I then dipped it in sugar and pressed down on the dough til it was the right size.  I only had to use the Pam the first squish, after that I just dipped the jar in sugar before every press.

The edges were real rough which looked great for the dino theme.  I then baked the cookies.  While they baked I prepared my foot print press.

Just like the jar, I sprayed the foot with Pam and then dipped it in sugar.  Notice the handle I added to the foot for ease in using.  I made the press out of leftover clay from other projects.

You want a good coating of sugar.

Once the cookies are baked, immediately, like the second you take them out of the oven, press the foot into the surface of the cookies.  I tried marking them before baking like you traditionally do with a fork but the impression isn't as sharp as if you do it after baking.  These cookies were a big hit with the group!  Hummm, you might want to try different shapes, the possibilities are limitless!

Diana

Potholders and Cookies---They Go Together Right?

Here is a cute way to package a treat!

I made a potholder from some bright and cheerful fabrics.  Then I tucked a few homemade cookies inside.  I love cookies but I really love new and pretty kitchen items like potholders and towels.  The ones I use are so old and ugly and *gasp* store bought!  Maybe I can pull out some of the pretty ones I have made and then tucked away "for when company comes".  Life is too short to not have pretty thing around you everyday!

Diana

  

Copycat Panera Chocolate Cookies

Pinterest Recipe Test Alert

ThePinningMama Copycat Panera Chocolate Chip Cookies sounded so good I had to give them a try.   They looked big, soft and thick with loads of chocolate.  What's not to love?   

 So I got my ingredients together and baked up a batch, well actually four cookies cuz I'm on a diet and the last thing I need in the house is a cookie jar full of giant cookies.....The rest are frozen in my freezer. 

 They are frozen as individual cookies so you can pop one (or more) in the oven ANYTIME YOU NEED ONE.  

 I thought they would spread a bit more though.  Hmmmm.  So the one little tip I would offer is to let them thaw just a little before you bake them so you can flatten them down a bit.  Looks prettier and not so biscuit like.  Oh, and I added a bit more chocolate chips, both regular and chunks.  Since I have never had a Panera CC cookie I can't speak as to how close these come to the original.  But as far as I am concerned these cookies are delicious. 

Diana   

Light As Air Cookies---Only 10 Calories!

I have been trying to eat healthier, exercise daily and lose weight for the last three months (27 pounds lost so far!).  I am finally seeing some results which has me excited.  One of the downsides of this new lifestyle though is not being able to eat some of my favorite desserts.....so sad.  But I have found a cookie recipe that let's me have a little (or, on a bad day, a lot of) sweet during the day without any worries.  These delicious cookies have only 10 calories a piece so you can eat quite a few!

The recipe is from Taste of Home and is very easy.  There is some wait time so start these a few hours before you need them and you will be fine!

Vanilla Meringue Cookies Recipe

Ingredients

• 3 egg whites
• 1-1/2 teaspoons clear or regular vanilla extract
• 1/4 teaspoon cream of tartar
• Dash salt
• 2/3 cup sugar

Directions

1. Place egg whites in a small bowl; let stand at room temperature 30 minutes.
2. Preheat oven to 250°. Add vanilla, cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form, about 7 minutes.
3. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #32 star tip. Transfer meringue to bag. Pipe 1-1/4-in. diameter cookies 2 in. apart onto parchment paper-lined baking sheets.
4. Bake 40-45 minutes or until firm to the touch. Turn off oven (do not open oven door); leave meringues in oven 1 hour. Remove from oven; cool completely on baking sheets. Remove meringues from paper; store in an airtight container at room temperature. Yield: about 5 dozen.

Yum Yum

Diana

Chocolate Chip Cookies Made With Honey

Why use honey in your cookie recipes?  Two reasons-it does make a difference in the taste, texture and shelf life of the cookie AND we have our own bees so we have an abundance of honey!  You may not have tons of the amber liquid but I promise you it is still worth switching over.  Your cookies will stay soft much longer and everyone will taste the difference.

I looked a long time for a recipe for chocolate chip cookies that used honey but couldn't find one I liked, I mean I still wanted it to look and taste similar to what I normally baked.  So I decided to try a little experiment with my trusted Williams Sonoma recipe by replacing the white sugar with honey.  Here is the adapted recipe below.  Note: when baking with honey you usually use equal amounts of honey for the sugar, reduce the liquid by 1/4 cup per 1 cup of honey used and reduce the temp of the oven by 25 to 30 degrees.  This recipe follows some of those guidelines but not all.

Williams Sonoma Chewy Chocolate Chip Cookies

 

2 1/2 cups of all-purpose flour

1 tsp. baking soda

3/4 tsp. salt

2 sticks of butter at room temperature

1 cup firmly packed brown sugar

1/2 cup honey

2 eggs

2 tsp. vanilla

12 oz. chocolate chips

 

Preheat oven to 345 (only 5 degrees change from the 350 in the recipe).  Line a cookie sheet with parchment paper.  Sift together the flour, baking soda and salt in a small bowl.  Set aside.  In the bowl of an electric mixer fitted with the flat beater, beat the butter on med-low speed until smooth, about 30 seconds.  Add the brown sugar and honey, increase the speed to medium and beat until slightly fluffy, about one minute.  Be sure and stop to scrape the sides once in a while.  Add the eggs one at a time, beating well after each addition, then beat in the vanilla.  Reduce the speed to low and gradually add the flour mixture and beat until just combined.  Fold in the chocolate chips.  Drop the dough by rounded tablespoonfuls onto the prepared pan, spacing the cookies about two inches apart.  Bake about 9 minutes then turn pan in oven and cook another minute.  The cookies should be a light golden color and the bottoms should not be dark brown.  Put the pan of cookies on a baking rack to cool for 3 minutes and then remove cookies to a rack to cool completely.  Makes about 36 cookies.

 

These cookies don't spread as much as the ones with sugar.  They stay nice and thick and moist.  Yum!

Diana

Best Ever Peanut Butter Cookies/Whoopie Pies

 Made with honey, these are not your ordinary peanut butter cookies.  Soft and chewy, they are soooo good!   And you can really taste the honey! 

I used My Baking Addiction's recipe.  Then I turned them into whoopie pies!  Here is her recipe with my tips added.

1/2 cup butter flavored shortening
1 cup creamy peanut butter
1 cup honey
2 large eggs, lightly beaten
2 teaspoons pure vanilla extract
3 cups Gold Medal all-purpose flour
1 cup sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup of sugar for rolling dough balls

 

1. Preheat oven to 350° F.  Line cookie sheet with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat shortening, peanut butter and honey on medium speed until well combined and fluffy - about 3 minutes.  Don't beat too long or the batter separates.
3. Add eggs and vanilla.  Mix well.
4. In a large bowl, whisk together flour, 1 cup of sugar, baking soda, baking powder and salt. Gradually add the dry ingredients into the peanut butter mixture and mix on low speed until combined.

I used a cookie scoop to make uniform size balls

 Roll in sugar, and place on prepared baking sheets.

I flatten the balls with my hand, or the bottom of a glass.  They measured about 2 1/2 inches across.  Leave plenty of space cuz these babies really expand!

Flatten with a fork.  Bake in preheated oven for 10-12 minutes.

They now are about 3 1/2 inches round.  Let set on cookie sheet about 5 minutes and then move to a rack.

I made up a batch of frosting and piped it onto half of the cookies.  Now place a cookie on top of each frosted cookie.  The frosting I made was delicious.  Take one egg white, 2 TBS milk and 2 tsp vanilla.  Beat well.  Add 1/4 cup of softened shortening, and 3 cups powdered sugar.  Beat until fluffy.  I used a few drops of white food coloring to brighten the frosting.  Then I added enough additional powdered sugar til the frosting held it shape.  I also added about 1/4 cup granulated sugar cuz I like that bit of texture.  I know some of you worry about raw eggs, so you might want to try meringue powder instead.  You will have to adjust it somehow to account for the missing moisture the egg white gives.  Call me crazy but I use raw eggs a lot and never have a problem. 

Diana

Circus Animal Cookies

I have made these before but have always given them away before  remembering to take a picture!

 Talk about easy!  Two colors of glace and some old fashion sprinkles and you are set to go!  Oh, and of course you need teeny tiny animal cookie cutters.  What's with the squirrel?  Never saw those in the classic animal cookie package! 

Just for a little bit of unexpected flavor, I added cherry candy flavor to the glace.  Don't go to far with that or you will end up with something similar to the taste of cough syrup.  Ugh! 

Diana

Foot Print Cookies

 Need a quick baby shower cookie?

Here is one that is soooo easy to decorate, only uses one color and doesn't require a new cookie cutter (at least for me).  I used a flip flop cookie cutter, I know you all have one, and a few hours to bake and decorate.  I am actually using these cookies in Primary on Sunday as a reward for the children for following in Christ's foot prints.  For a change of pace I used candy flavoring (cherry) instead of the lemon juice I normally use in the icing.  Really good! For the recipes for the cookies and icing go here.   Diana

Crackly Coconut Sugar Cookies

New Cookie!  Lately I have been on the hunt for bakery looking cookies.  I think this one is that pretty!   I adapted it  from Hiving Out's sugar cookie recipe.  I added way more sugar (duh) and some fine grounded coconut.

I also reduced the baking time cuz my oven is always quicker than what recipes call for. 

 

Crackly Coconut Sugar Cookies
INGREDIENTS
2 sticks (8 ounces) unsalted butter, softened
1 1/4 cups granulated sugar
3 large egg yolks
1 tablespoon vanilla extract
1/2 teaspoon kosher salt
1 cup super fine coconut (food processor)
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 cup sugar (sanding or granulated) for rolling cookies
INSTRUCTIONS
1. Heat the oven to 350*F and arrange a rack in the middle. Combine butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl sides and bottom. Add yolks, vanilla, and salt and beat until smooth, about 30 seconds.
2. Add coconut. flour, baking soda, and cream of tartar and mix on low speed until dough comes together. Scoop dough by rounded tablespoons and roll between your hands until smooth.
3. Roll dough in sanding or granulated sugar to coat and place on parchment-paper-lined baking sheets. Bake cookies until they are golden brown around the edges but still soft in the center, about 13 minutes. Immediately transfer to a rack to cool completely.

Makes about 3 dozen good size cookies.  Yum Yum.

 

Moody Cookies

Happy or sad, you decide......that was the message these cookies attempted to teach my husband's Sunday School class of 7 year olds!We all have seen the funny little face that when flipped one way shows a happy face but turned upside down shows a frowny one.  We thought it would make more of a impression on the children if that same face was done on a sugar cookie.  It made a great take home treat and hopefully taught a valuable lesson.  We are responsible for our own attitude, happy or grumpy......which is much easier when you are eating a cookie!  Diana

Genius!

One of my friends emailed me this video last week after I made my cherry cookies.  She found it on Dollar Store Crafts blog. Looks like a good excuse to whip up a new batch using this brilliant idea.  All in the name of education!

Cherry on Top

I was asked to provide cookies for a fun activity with 8-12 year old girls.  I settled on a cherry cookie cutter, but I needed some filler cookies to go along with them.  It has been a bit dreary (ok, so really we are only on day 3 of snow this year, but I am DYING to see the sun), so I needed something bright and cheery!

These fun polka dot cookies were the easiest ones I have made so far!  I made the scalloped edge by piping small dots around the edge.  Before the dots had time to harden, I ran a straight line across the inside 1/4 of the dots.  Then blended together creating this fun scallop.

These were so easy to make...In fact, they were so easy that it didn't matter that I had to make the cookies TWICE because I was feeling super cocky and just skimmed my recipe and used baking soda in the recipe instead of the baking powder that it called for.  Note to self: baking soda is not a good substitute for baking powder.  I had so much time left over that day that on top of having my children's friends (who think they are over to play with me instead) over I also painted my kitchen.  Yay, Me!  Now if only the sunshine would peek out.

~Jennifer

Paper Cookies

"Paper Cookies", that's what one sweet little girl called these cookies----cause they are decorated with edible paper circles.Ad they taste really good too!  Not like paper at all!

And how do I get the near perfect circle of frosting?I press a slightly smaller cookie cutter into the uncooked cookie before it goes into the oven.  Not too deep.  The mark stays on the cookie through the baking!  And now I have a pattern for my frosting!

Now I just follow the line with piping frosting, wait a bit for it to develope a crust and then fill with thinned icing.

Immediately apply the printed edible paper image.....And there you go.  Paper Cookies.  Yeah.  Diana

Even More Christmas Cookies

I used edible wafer paper for these sweet cookies.  My fav is the Shaun the Sheep cookie!  How funny is he!  I know the grandkids will LOVE him.  (We spent hours watching a Shaun video on vacations this year!)  You can't believe how wonderful edible paper is.  WONDERFUL....... It makes decorating cookies so easy and individual.   Diana

SomeMore Cookies Please

We have a family tradition involving cookies.  Each year we try different recipes for Christmas cookies but the one constant is that we always have a lamb sugar cookie!  It is symbolic of the Lamb of God, our Saviour.This year's cookie is so sweet.  And easy!

I also tried a new holly cookie cutter.  So festive.  Diana

Cookies For Me!

On the day I took these pictures, it was snowing, very appropriate for winter cookies but terrible for picture taking.  Remember when I did a Fabulous Friday on edible cookie transfers from King Arthur Flour?  Well, I became obsessed with them (so unlike me I know).

   Do you know you can make these with just a few purchases on line.......A new printer, edible ink cartridges and edible cookie wafers from Kopy Kake and I was ready to go!  I am going to have to make a bunch of these to make back the set up cost but the possibilities! 

 This snowman for instance.  I used clear piping gel and coarse sugar around the edge.

And how sweet are these little Victorian tots all bundled up for winter.  And wait til you see some of the other cookies I have dancing around in my head!  Diana

Hot Chili Pepper Cookies

Goofy, yes, but sometimes things just turn out that way.Why I decided to give these chili peppers silly faces, I couldn't say......but at least they taste good!  I added cinnamon favor to the frosting to give them a kick.  Diana

Wafer Paper Winter Cookies

Remember the cookie wafer papers I got from King Arthur's Flour?  Here ate the cookies I made using them.These were the easiest cookies ever to decorate and look how pretty they are!

After they dried my husband and I tasted one to see if the paper really dissolved into the frosting.  Not only did it dissolve but I couldn't tell any difference in the texture of the frosting.  It was totally gone.  I LOVE THIS STUFF!  My husband will be taking them to Africa to share with some of his co-workers.  These cookies are the closest thing they will see of winter weather!  Diana