Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts

Thursday, December 1, 2016

Candy Cane Cookies/ 12 Days Of Cookies!

I love everything about Christmas Cookies! The smells, the colors, the yumminess! But my favorite thing about them is all the emotions and memories that immediately come back. Memories of my mom and I making them every year, since I was 4 years old. The neighbor across the street that taught me how to make pizzelles when I was ten. The many plates full of cookies we would wrap up and deliver to friends at school, church, and the neighborhood. The tins I would carefully fill with special cookies for a boyfriend or two. The mailing boxes carefully filled with sturdy cookies and bubble wrap after my husband and I moved 2000 miles away and couldn't come home for the holidays. The trays full of cookies I brought for classroom parties over the years, and the many boxes of cookies I sent to my son and his room mates when he was away at college. All these memories flood my mind and make me smile when I think of Christmas Cookies.
So, yes, I do love everything about Christmas Cookies, and you probably do too! I hope you will create some memories with these Candy Cane Cookies, and I would love if you would share any of your Christmas Cookie memories with me in the comment section below. I would love to read about them!


Candy Cane Cookies 
(printable recipe at end of post)
(makes 1 dozen)
3/4 cup Butter
1 cup Sugar
1 large Egg
1 teaspoon Peppermint Extract
1/2 teaspoon Vanilla Extract
2 1/4 cups All Purpose Flour
Red Food Coloring



Preheat oven to 375 degrees
In a large bowl, cream the butter and sugar. Add the egg and mix together. Add the peppermint and vanilla extracts. Add the flour.
Divide dough in half. Leave one half plain.
Color the other half with red food coloring. 
Take a tablespoon of red dough and a tablespoon of white dough. Roll each piece out into a 6" long piece.
Twist them together into candy canes. Pinch the ends together.
Bake for 7-8 minutes until done. Cool on rack for 3-4 minutes, then remove cookies to rack to cool completely.
I hope you enjoyed these cookies, and thanks for joining me today!
For more cookie inspiration and recipes, scroll down and check out all the cookies baked especially for you during the 1st day of 12 Days of Cookies!



      Welcome to the 12 Days of Cookies, hosted by Family Around the Table and Cooking With Carlee.  We will be filling the season with all kinds of delicious cookies.  Be sure to check out some of the recipes below or you can follow along on Facebook or Twitter by searching #ChristmasCookies.  We also have a 12 Days of Cookies Pinterest board where you can see all of the goodness!  May your holidays be sweet!

Day 1

Anginetti from A Day in the Life on the Farm
Candy Cane Cookies from The Freshman Cook
Christmas Sprinkle Cookies from Family Around the Table
Chocolate Coconut Layer Bars from Making the Most of Naptime
Cookie Butter Crisps from Palatable Pastime
Crispy and Chewy Chocolate Chip Cookies from A Kitchen Hoor's Adventures
Cuppa Cookies from Cooking With Carlee
Gluten Free Gingerbread Cookies from Simple and Savory
Melting Snowmen from Cindy's Recipes and Writings 
Meyer Lemon Shortbread Cookies from Caroline's Cooking
Pizelles from Hezzi-D's Books and Cooks
Red Velvet Snowballs from The Chef Next Door
Rogaliki from A Day in the Life on the Farm
Snowday Cookies from Jolene's Recipe Journal








yield: 1 dozenprint recipe

Candy Cane Cookies

prep time: 30 MINScook time: 8 MINStotal time: 38 mins

INGREDIENTS:

  • 3/4 cup Butter
  • 1 cup Sugar
  • 1 large Egg
  • 1 teaspoon Peppermint Extract
  • 1/2 teaspoon Vanilla Extract
  • 2 1/4 cups All Purpose Flour
  • Red Food Coloring

INSTRUCTIONS:

  1. Preheat oven to 375 degrees
  2. In a large bowl, cream the butter and sugar. Add the egg and mix together. Add the peppermint and vanilla extracts. Add the flour.
  3. Divide dough in half. Leave one half plain.
  4. Color the other half with red food coloring.
  5. Take a tablespoon of red dough and a tablespoon of white dough. Roll each piece out into a 6" long piece.
  6. Twist them together into candy canes. Pinch the ends together.
  7. Bake for 7-8 minutes until done. Cool on rack for 3-4 minutes, then remove cookies to rack to cool completely. Enjoy!
Created using The Recipes Generator













Saturday, November 12, 2016

3 Simple Ways to Decorate an Acorn Sugar Cookie

I mentioned in my post from last week, Apple Pie Bites For The Dessert Bar, that I was putting together a Dessert Bar for my Thanksgiving dinner guests. I thought it would be fun to add some simple sugar cookies to the Dessert Bar, and these Acorn Sugar Cookies couldn't get much easier. Even if you have never made decorated sugar cookies, these will be no problem for you! The only thing to remember when making these cookies is to allow enough time. It takes time for the dough to chill, time to decorate them and time for the icing to dry after they are decorated. So, if you are serving these cookies on Thursday, you might want to make them the weekend before. 

Acorn Sugar Cookies 
(Makes 5 dozen cookies)
(printable recipe at end of post)

Cookie Dough
5 cups Flour 
3 teaspoon Baking Powder
Pinch of Salt
2 cups Butter
2 cups Sugar
2 Eggs
2 teaspoons Almond Extract

Icing 
6 ounces of Warm Water 
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds of Confectioner's Sugar
Brown Decorating Color
1 cup Chopped Cashews
1 cup Chocolate Sprinkles
1 cup Chocolate Heath Pieces 


Mix together the flour, baking soda, and salt in a large bowl. Set aside. In a large mixing bowl, cream butter and sugar.....
until light and fluffy. Mix in the eggs and almond extract. 
Mix dry ingredients a little at a time to butter mixture. Mix until flour is incorporated and the dough comes together.
The dough needs to be chilled. On the Kitchen Gifts web site they recommend this great idea to help you start cutting out your cookies sooner than later. Take a spatula full of dough, and put it in the middle of a piece of parchment paper. Cover the dough with the same size parchment paper. Roll out the dough to 1/4" thickness.


Place the dough on a baking sheet, cover with plastic, and let it chill in the refrigerator. Repeat the process until all the dough is used, and all the sheets of parchment are in the fridge. By the time you are done, the first sheet you put in should be done. If not, wait about 1/2 hour. They should be done by then. Take out the first batch, cut out, and start baking at 350 degrees for 8-10 minutes. The best thing is that you are not adding any additional flour to your cookies. If covered properly with plastic, these can stay in the fridge overnight. Many times I have made the recipe before I go to bed. and then I cut them out and bake them in the morning.
Frosting:
I have been using this recipe for a little over a year,and I really like it. It makes up quick, and I have had lots of comments of how good it tastes. I found this recipe on the Cake Central website. I love this site. I can truly spend hours browsing the cookies that bakers have
posted. It's a great site!
In the mixing bowl from the mixer, pour in the warm water and the meringue powder. Mix it with a whisk until it is frothy and has thickened a bit, about 30 seconds.
Add the cream of tartar and whisk for another 30 seconds.
Pour all of the confectioners sugar in the bowl, and place the bowl on the mixer.
Use your paddle attachment on low speed, and mix for 10 minutes. I usually stop the mixer at least one time during the 10 minutes to push down the icing that gathers on the wall of the bowl. Your icing will get smooth, thick and creamy.
Place in a sealed container until you are ready to use.

Mix some of the icing with brown color until it is your desired color. Add water to the icing, a little bit at a time, until it is the consistency that will allow you to outline the cookie and fill in the acorn. A good way to gauge this is to pull a spoon through the icing and count to ten. During the ten seconds the icing should go back together where it was pulled apart.
Place the icing in a decorating bag using a Wilton #2 tip. Outline the acorn. Fill in the bottom half of the acorn. Fill in the top part of the acorn.
 
Decorate the tops of the acorn with brown sprinkles, chopped cashews, and chocolate Heath pieces. Let dry and enjoy!

I think these cookies are the perfect addition to my Thanksgiving Dessert Bar! I hope you agree! 


print recipe

Acorn Sugar Cookie

INGREDIENTS:

Cookie Batter
  • 5 cups Flour
  • 3 teaspoons Baking Powder
  • Pinch of salt
  • 2 cups Butter
  • 2 cups Sugar
  • 2 Eggs
  • 2 teaspoons Almond Extract
Icing
  • 6 ounces Warm Water
  • 5 tablespoon Meringue Powder
  • 1 teaspoon Cream of Tartar
  • 2.25 pounds Confectioner's Sugar
  • Brown Decorating Color
  • 1 cup chopped Cashews
  • 1 cup Chocolate Sprinkles
  • 1 cup Chocolate Heath Sprinkles

INSTRUCTIONS:

Cookies
  1. Mix together the flour, baking soda, and salt in a large bowl. Set aside. In a large mixing bowl, cream butter and sugar until light and fluffy. Mix in the eggs and almond extract.
  2. Mix dry ingredients a little at a time to butter mixture. Mix until flour is incorporated and the dough comes together.
  3. The dough needs to be chilled. On the Kitchen Gifts web site they recommend this great idea to help you start cutting out your cookies sooner than later. Take a spatula full of dough, and put it in the middle of a piece of parchment paper. Cover the dough with the same size parchment paper. Roll out the dough to 1/4" thickness.
  4. Place the dough on a baking sheet, cover with plastic, and let it chill in the refrigerator. Repeat the process until all the dough is used, and all the sheets of parchment are in the fridge. By the time you are done, the first sheet you put in should be done. If not, wait about 1/2 hour. They should be done by then. Take out the first batch, cut out, and start baking at 350 degrees for 8-10 minutes. The best thing is that you are not adding any additional flour to your cookies. If covered properly with plastic, these can stay in the fridge overnight. Many times I have made the recipe before I go to bed. and then I cut them out and bake them in the morning.
Icing
  1. In the mixing bowl from the mixer, pour in the warm water and the meringue powder. Mix it with a whisk until it is frothy and has thickened a bit, about 30 seconds.
  2. Add the cream of tartar and whisk for another 30 seconds.
  3. Pour all of the confectioners sugar in the bowl, and place the bowl on the mixer.
  4. Use your paddle attachment on low speed, and mix for 10 minutes. I usually stop the mixer at least one time during the 10 minutes to push down the icing that gathers on the wall of the bowl. Your icing will get smooth, thick and creamy.
  5. Place in a sealed container until you are ready to use.
  6. Mix some of the icing with brown color until it is your desired color. Add water to the icing, a little bit at a time, until it is the consistency that will allow you to outline the cookie and fill in the acorn. A good way to gauge this is to pull a spoon through the icing and count to ten. During the ten seconds the icing should go back together where it was pulled apart.
  7. Place the icing in a decorating bag using a Wilton #2 tip. Outline the acorn. Fill in the bottom half of the acorn. Fill in the top part of the acorn.
  8. Decorate the tops of the acorn with brown sprinkles, chopped cashews, and chocolate Heath pieces. Let dry and enjoy!
Created using The Recipes Generator

Thursday, October 27, 2016

Halloween Sandwich Cookies

Today I thought I would rerun a post from a few years ago when I made these Chocolate Sandwich Cookies with a Halloween theme! These cookies were a popular post, and there is no question why. They are cute, colorful, and so good!!! You don't need anything special to make these except for 2 cookie cutters, which if you need to buy them, should cost about $2.00. These cookies can easily be changed up. You can use the same base, a ghost for the cutout on the top, and leave the frosting white!!

 Chocolate Orange Sandwich Cookies
(printable recipe at end of this post)
(makes 2 dozen cookies)
3 1/2 cups Flour

1/2 cup Cocoa Powder

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1 teaspoon Cinnamon

pinch Salt

1 cup Butter

1 cup Sugar

1/2 cup packed Brown Sugar

2 Eggs

1 tablespoon Vanilla
Frosting

6 ounces Warm Water

5 tablespoons Meringue Powder

1 teaspoon Cream of Tartar

2.25 pounds of Confectioners Sugar
Mix together your flour, cocoa powder, baking powder, baking soda, cinnamon, and salt. Set aside.
In a mixing bowl beat butter, sugar, and brown sugar, until light and fluffy.
Add eggs and vanilla. Beat until combined.
Add the flour mixture, and mix together. 
Take dough and divide into pieces. Roll out between wax paper.

Freeze pieces in the freezer overnight.
 Preheat oven to 325 degrees. Take 1 frozen piece of dough out of the freezer at a time. Cut out the outside circle with your cutter. Then cut out your inside design. Re roll scraps of dough, and refreeze for 30 minutes. 
 
Cut a back and a front for each cookie. Bake for 8 minutes. Let completely cool.
Make your frosting:
Pour warm water in a bowl and add the meringue powder. Mix with a whisk by hand until it is frothy~about 30 seconds. Add the cream of tartar and whisk for 30 seconds more.

Pour all the confectioner's sugar into the bowl. Mix together on low speed for 10 minutes.
Place some of the frosting in a small bowl and color it orange.
Put the remainder of the frosting into a bowl and cover to prevent drying. If the frosting is too thick, thin with water, a tiny amount at a time.
 
Using a small knife or an offset spatula spread the frosting onto the solid cookie base.
Place the top of the cookie gently over the frosting. If you make these cookies I would love to hear about them! I know you will enjoy them!
 Happy Halloween!!!

print recipe

Halloween Sandwich Cookies

INGREDIENTS:

COOKIE
  • 3 1/2 cups Flour
  • 1/2 cup Cocoa Powder
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cinnamon
  • pinch Salt
  • 1 cup Butter
  • 1 cup Sugar
  • 1/2 cup packed Brown Sugar
  • 2 Eggs
  • 1 tablespoon Vanilla
  • Orange Coloring
FROSTING
  • 6 ounces Warm Water
  • 5 tablespoons Meringue Powder
  • 1 teaspoon Cream of Tartar
  • 2.25 pounds of Confectioners Sugar

INSTRUCTIONS:

COOKIES
  1. Mix together your flour, cocoa powder, baking powder, baking soda, cinnamon, and salt. Set aside.
  2. In a mixing bowl beat butter, sugar, and brown sugar, until light and fluffy.
  3. Add eggs and vanilla. Beat until combined.
  4. Add the flour mixture, and mix together.
  5. Take dough and divide into pieces. Roll out between wax paper. Freeze pieces in the freezer overnight.
  6. Preheat oven to 325 degrees. Take 1 frozen piece of dough out of the freezer at a time. Cut out the outside circle with your cutter. Then cut out your inside design. Re roll scraps of dough, and refreeze for 30 minutes.
  7. Cut a back and a front for each cookie. Bake for 8 minutes. Let completely cool.
FROSTING
  1. Pour warm water in a bowl and add the meringue powder. Mix with a whisk by hand until it is frothy~about 30 seconds. Add the cream of tartar and whisk for 30 seconds more. Pour all the confectioner's sugar into the bowl. Mix together on low speed for 10 minutes.
  2. Place some of the frosting in a small bowl and color it orange. Put the remainder of the frosting into a bowl and cover to prevent drying. If the frosting is too thick, thin with water, a tiny amount at a time.
  3. Using a small knife or an offset spatula spread the frosting onto the solid cookie base.
  4. Place the top of the cookie gently over the frosting.
Created using The Recipes Generator

  

Wednesday, October 12, 2016

Pumpkin Sugar Cookies / #BB Color Our World Round Up-Orange

I love to make decorated cookies! As the holidays approach, I tend to get into it a little more. I am not the best at it, so I like to keep the designs simple. These Pumpkin Sugar Cookies  are the perfect design for easy and simple, but still gives you pretty, decorated cookies to give as a gift or serve at a party!  
 


Pumpkin Sugar Cookies

Cookie Dough
5 cups Flour

3 teaspoon Baking Powder

1 teaspoon Salt

2 cups Butter

2 cups Sugar

2 Eggs

2 teaspoon Almond Extract

5-6 large parchment sheets


Antonia74 Royal Icing

6 ounces Warm Water
5 tablespoons Meringue Powder

1 teaspoon Cream of Tartar

2.25 pounds Confectioner's Sugar

Orange and Green Frosting Color

Pastry bag

Wilton #2 decorating tip

Mix together the flour and baking powder and set aside. Cream the butter and sugar together until light and fluffy. Mix in the eggs and extract. Add dry ingredients and mix well.
Place dough on a parchment sheet. Cover dough with another sheet. Roll out the dough using a rolling pin to a 1/4" thickness. You will be rolling on top of the parchment.  

Place the dough on a baking sheet, cover tightly with saran wrap, and let it chill in the fridge.Repeat the process until all dough is used, and all the sheets of parchment are in the fridge.
By the time you are done, the first sheet you put in should be cold. If not, wait about 30 minutes.Take out the first sheet, cut out, and start baking at 350 degrees for 8-10 minutes. The best thing is that you are not adding any additional flour to your cookies. When you have used all of the dough from one sheet that you can, re-roll it and place on the same parchment paper again. Refrigerate like when you started.
I found this recipe on the Kitchen Gifts blog. I love the recipe, and I have used it for years, but I made one change that has made it a great recipe for me. The original recipe calls for 6 cups flour. I use only 5cups. For some reason it just makes a better cookie for me. Let the baked cookies cool completely.
 
Continue by clicking the link below to see step by step instructions on  how to decorate the cookies.
The cookie in the link is a shamrock cookie, but the directions are the same for both cookies!
If you ever have questions about what I have written, or you need some clarification, just leave a note in the comments. I will answer you.  

This post is part of the Blooming Bloggers Color Our World Round-Up! Here what everyone else made:



Our Good Life  Halloween Decor
The Freshman Cook Orange Cookies
GardenChick  Orange Zinnas
Day to Day Adventures Volunteer Pumpkins
Blooming Secrets  The Year in Color: Orange
Sensible Gardening and Living  Growing Pumpkins


Click on the link to see all of these fantastic posts!















Wednesday, October 5, 2016

Pumpkin Whoopie Pies / #PUMPKINWEEK

I love all things Whoopie Pie! It is probably one of my top 5 favorite things to bake. I love how versatile they are. You can create any filling you want, to go with any cookie you want. It's up to you and your imagination! And they are so soft and creamy! Mmm!
So I decided to look up some history on Whoopie Pies, and I found out that who originally came up with the Whoopie Pie is a controversial subject. Who knew?! Apparently Maine claims it as theirs and Pennsylvania says that it was first a product of the Amish kitchen. So I decided to look up Amish Whoopie Pies and the first thing that came up was a recipe for a Pumpkin Whoopie Pie! I knew I had to make it for #PumpkinWeek! This recipe for the cookie portion is directly from their web page, except for two changes. I used dark brown sugar for the brown sugar, and I changed the filling. I wanted something to compliment the taste of the pumpkin and not add additional sugar. I simply softened a block of cream cheese, whipped it in a bowl with a mixer, and piped it onto the cookie base. It is perfectly addicting, and I know you will love it! 
Pumpkin Whoopie Pies
(printable recipe at end of post)
 (Yields 2 dozen)
 
2 Cups Pumpkin
2 Egg Yolks
2 Cups Dark Brown Sugar
1 Cup Vegetable Oil
1 Teaspoon Cloves
1 Teaspoon Cinnamon
1 Teaspoon Ginger
Pinch Salt
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Vanilla
3 Cups Flour
8 ounce Cream Cheese, softened 

Preheat oven to 350 degrees.

Add pumpkin, egg yolks, dark brown sugar, vegetable oil, cloves, cinnamon, ginger, salt, baking powder, baking soda, vanilla and flour to a large mixing bowl. 
Using a 1 tablespoon scoop, place scoops of batter on a parchment covered cookie sheet. Bake for 7-9 minutes, checking pies to make sure they are done by using a toothpick.
Let cool completely on cooling rack.
Mix cream cheese in a bowl until there are no lumps. Using a #2A decorating tip, pipe whipped cream cheese over the flat portion of half of the Whoopie Pies. Top the whipped cream cheese with the other half of the flat portion of the Whoopie Pies.
Refrigerate and Enjoy!

Scroll down to see what other wonderful, tasty recipes were created today!
  
Bean Soup with Pumpkin and Zucchini from Feeding Big
Chocolate and Pumpkin Cheesecake Bars from A Day in the Life on the Farm
Gluten Free Pumpkin Pizza from Gluten Free Crumbley
Kadu Bouranee from Culinary Adventures with Camilla
Maple Pumpkin Butter from Cooking With Carlee
Pumpkin Biscotti from Love and Confections
Pumpkin Bread Rolls from Making Miracles
Pumpkin Cornbread from A Kitchen Hoor's Adventures
Pumpkin Cream Pasta with Bratwurst from Kudos Kitchen by Renee
Pumpkin Crepes from The Redhead Baker
Pumpkin Cupcakes with Maple Cream Cheese Frosting from The Chef Next Door
Pumpkin Milkshake from Cindy's Recipes and Writings
Pumpkin Waffles with Pumpkin Praline Topping from Grumpy's Honeybunch
Pumpkin Whoopie Pies from The Freshman Cook
Slow Cooker Pumpkin Chili from Palatable Pastime
Whipped Pumpkin Spice Honey Butter from Family Around The Table
yield: 2 dozenprint recipe

Pumpkin Whoopie Pies

INGREDIENTS:

  • 2 Cups Pumpkin
  • 2 Egg Yolks
  • 2 Cups Dark Brown Sugar
  • 1 Cup Vegetable Oil
  • 1 Teaspoon Cloves
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Ginger
  • Pinch Salt
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Vanilla
  • 3 Cups Flour
  • 8 ounce Cream Cheese, softened

INSTRUCTIONS:

  1. Preheat oven to 350 degrees.
  2. Add pumpkin, egg yolks, dark brown sugar, vegetable oil, cloves, cinnamon, ginger, salt, baking powder, baking soda, vanilla and flour to a large mixing bowl.
  3. Using a 1 tablespoon scoop, place scoops of batter on a parchment covered cookie sheet. Bake for 7-9 minutes, checking pies to make sure they are done by using a toothpick.
  4. Let cool completely on cooling rack.
  5. Mix cream cheese in a bowl until there are no lumps. Using a #2A decorating tip, pipe whipped cream cheese over the flat portion of half of the Whoopie Pies. Top the whipped cream cheese with the other half of the flat portion of the Whoopie Pies.
  6. Refrigerate and Enjoy!