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

Tuesday, December 16, 2014

Pfeffernuse Cookies and a Cookie Swap


The holidays are definitely the season of cookies! I have been seeing cookies EVERYWHERE! But I am not complaining. I am rejoicing! Because I love cookies!


 Today I made a pfeffernuse cookie as part of The 3rd Annual Christmas Cookies Recipe Swap.  This recipe was sent to me by Sara from Clever Pink Pirate.  Stop by and see her today. She is baking the cookie recipe I sent her,  Thumbprint Cookies! What is a pfeffernuse cookie? It is a cookie that is popular in Germany, Denmark, and The Netherlands. It is full of wonderful spices that are a treat for the nose and the taste buds. While it is similar to a gingerbread cookie, it has a stronger taste. It contains anise extract, a licorice tasting flavor. But enough talking about it!
Let's give it a taste!

Pfeffernuse Cookies

Monday, December 15, 2014

Gingerbread Man Cookies

It is time for The Great Food Blogger Cookie Swap reveal. I always have fun participating in this holiday group. I send a dozen cookies to three different bakers. Three bakers send a dozen cookies to me! It is always fun to see and taste what cookies represent the holidays to others. I also love the fact that this group donates to Cookies For Kids Cancer with help from our sponsors! Such a great cause.
This is the fourth year I have taken  part in the cookie swap, so it is kind of the becoming a tradition for me. Which is how I ended up making gingerbread man cookies. Traditions are every where at this time of year, so I decided to go traditional with my cookies.  So I mixed 'em up, rolled 'em out, gave them eyes and a mouth, and fancied them up a bit with a bow tie, because you should dress for the holidays!

Wednesday, November 26, 2014

Thanksgiving Monster Cookies

 As a child growing up Thanksgiving dessert was always for the adults. Pies, pies everywhere! Well, when I was little, I didn't like pies, and neither did anyone else at the kids table. So there was no dessert for us! That is where the Thanksgiving Monster Cookies idea came from. These cookies have most of the things that kids love like.........
chocolate chips, Reese's Pieces, raisins, and caramel.
Plus you can use sugar or a sugar substitute.
And, they can be made ahead of time!!!!!

Check out this yummy recipe at Bacon Time with the Hungry Hypo.
I brought these cookies and the recipe when I visited yesterday!
Thanks for stopping by and have a 
Happy and Joyous Thanksgiving!

Wednesday, October 8, 2014

Chocolate Caramel Apple Thumbprint Cookies


Here is a fall or Halloween cookie that you will love. These  Chocolate Caramel Apple Thumbprint Cookies are full of fall flavor with baked in apple chunks, topped with caramel and drizzled with chocolate, they say fall in every bite!

Chocolate Caramel Apple Thumbprint Cookies
 Chocolate Caramel Apple Thumbprint Cookies

Sunday, June 15, 2014

Dad's Cookies

I was thinking about what kind of cookie is a Dad Cookie. I mean, there is really no such thing as a manly cookie~is there? So I thought about all the types of cookies I have made in my life and which ones the two men in my life liked the most and I came up with Dad's Cookies. There is no scientific evidence that states that these cookies are only for dad's, but I think he will love them!
cookies for Dad
Dad's Cookies

Monday, June 9, 2014

Beach Cookies!

How about a Beach Cookie to start your week and ward off the Monday blahs! Last week I was making a bunch of beach themed cookies when I came across some beachy cookies on Cake Central. I love to look at all the cookie designs and I fell in love with the pretty simplicity of this beach cookie. This cookie was submitted by Sassyzan. Well, Sassyzan's post sent me to Montreal Confections where she gave step by step video directions on how to make this cookie. Trust me, it is easy and simple to follow. You can use your own sugar cookie recipe, or use my favorite "go to" cookie and frosting recipe!
Beach Cookie

Friday, May 23, 2014

Lime and White Chocolate Cookies



When I think of food and summertime, one of the first things that crosses my mind is citrus. Citrus gives  these Lime and White Chocolate Cookies a spark of flavor that tickles your tongue and lingers on your lips. It is the best in breads, salads, and marinades, and of course, it is perfection all by itself! Not only are these cookies baked with a bit of limeade concentrate, they are topped with a lime glaze and sprinkled with lime zest. You will remember these cookies long after they are gone. And they will disappear fast!
lime and white chocolate cookies
Lime White Chocolate Cookies 

Monday, March 24, 2014

Linzer Buttercream Spring Cookies

I am really ready for spring! So, in the hopes of nudging things along, hoping that it might arrive earlier, rather than later, I made some Linzer Buttercream Cookies in spring colors! I used the daisy cutout for the center because that was the only cutout that was "spring like". Then wouldn't you know that I was at HomeGoods yesterday, and I saw a Linzer cutout set made just for spring! Oh well! I hope these cookies make you smile!
 Linzer Buttercream Cookies for spring
Linzer Buttercream Spring Cookies

Monday, February 24, 2014

Mardi Gras Thumbprint Cookies!

 Mardi Gras is coming up on Tuesday, March 4, and since I love a party, and I assume you do too, I made some Mardi Gras Thumbprint Cookies to celebrate!!         
 Let the fun begin!!!

Mardi Gras Thumbprint Cookies

Thursday, February 6, 2014

Valentine Sugar Cookies



 It is almost Valentine's Day, and because I am always working to improve my cookie decorating skills, I thought some red and pink decorated sugar cookies would be perfect to celebrate! I love giving friends and neighbors little valentine gifts, like these cookies. It's something they don't expect, and it's something they wouldn't make for themselves. The recipe I used is an old "go to" favorite and so is the frosting.
No Fail Sugar Cookies

2 cups Butter
2 cups Sugar
2 Eggs
2 teaspoon Almond Extract
5 cups Flour
3 teaspoon Baking Powder
1 teaspoon Salt
Cream butter and sugar until light and fluffy.
Add eggs and almond extract, and mix well.
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 so you can 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 the 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.
 Here is the frosting recipe I use:
Antonia 74 Royal Icing
  6 ounces Warm Water
5 tablespoons Meringue
1 teaspoon Cream of Tartar
2.25 pounds Confectioner's Sugar
In a mixing bowl, pour in the warm water and the meringue powder.
Whisk together for 30 seconds.
Add the Cream of Tartar.
Whisk together for 30 seconds more.
Place all the icing sugar in the bowl and mix on low for a full
10 minutes. The icing fill get thick and creamy.
Keep bowl covered with a damp tea towel to prevent crusting.
Tint with food colorings and water to obtain desired
color and consistency.

I started by outlining the cookie with a Wilton #2 tip.
 Then I filled it in.
I outlined and filled in the pink one, put in on top of a dry red cookie
I added the white edible pearls to the red cookie before it dried.
For the small pink cookie with the hearts,
 I outlined and filled in with pink, using a #2 tip.
Then I placed 2 small dots, both the same size, right next to
each other on the cookie, while the pink icing was wet.
Then, I pulled each dot down to a center point to
make a heart.
You can see that on the large pink heart, I squiggled
lines and dots, making it pink on pink, and attached a small red heart.

Although I love my cookies to look perfect in my eyes, I am not there yet.
But, everyone loves a decorated sugar cookie, and the smile on a
friends face when they eat these, really is the best gift to me.
Have fun with these!

Thanks for joining me at The Freshman Cook.




Monday, February 3, 2014

Cranberry Orange Cookies

While I was cleaning and organizing my pantry the other day, I came across a can of sweetened condensed milk that was due to expire at the end of February. I set in on the counter, thinking I would figure out what to do with it, because I would be reminded of it each time I passed by, throughout the day. Well, that really didn't work out that great, but as I was inspecting the can, (looking for inspiration, I'm sure :)) I saw this recipe for Cranberry Orange cookies on the back of the can. It just so happened that I had everything I needed in the pantry, and so here they are. I made these in the evening, and they need to sit overnight after baking. That allows time for the flavors to meld together, and they are definitely worth the wait!
Cranberry Orange Cookies
(essentialeveryday.com)
2 cups Quick Oats
1 cup Dried Cranberries
1/2 cup Flour
2 teaspoons Ground Cinnamon
Pinch of Salt
1-14 ounce can Sweetened Condensed Milk
1 cup White Chocolate Chips
1 tablespoon Orange Zest
1 tablespoon Orange Juice

Preheat oven to 350 degrees.
There is no need for an electric mixer when you
 make these cookies. It's so easy to mix by hand, and
you won't break up your ingredients. Add the oats, cranberries, flour, 
cinnamon and salt to a bowl.
Mix everything really well. so all your ingredients 
are well distibuted.
Add your sweetened condensed milk, chocolate chips,
orange zest, and orange juice. Mix well.
Use a cookie scoop to place the cookies on a greased
or parchment cover cookie sheet. Once your cookies
are on the sheet, go through and flatten them just a little.
Bake for 10-12 minutes, or until lightly browned.
 Mine took 11 minutes every time.
Let cookies sit on the baking sheet for a minute,
 then place on a cooling rack to cool.
After they are cooled, cover to keep fresh, but try to 
wait a few hours or overnight to eat them.
Enjoy!

Thanks for joining The Freshman Cook today!

If you like these cookies, you might also enjoy these:
Oatmeal Caramel Cookies
Soft Chocolate Chip Cookies

We are sharing at these parties:
Mouthwatering Mondays
Made By You Monday 
                   

Wednesday, January 15, 2014

Snowball Cookies!


Here are some fun winter cookies I think you will like! I call them snowball cookies because they are dipped in white chocolate, and then dipped in edible crystal flakes that look like glistening snow. They also have a surprise ingredient in the center~a chocolate kiss! So you can throw them at someone you love!

SNOW BALL COOKIES
1 cup Butter
1 cup Confectioners Sugar
1 cup Granulated Sugar
2 large Eggs
1 teaspoon Vegetable Oil
2 teaspoons Vanilla
1 tablespoon Lemon Juice
5 1/4 cup Flour
1 teaspoon Cream of Tartar 
1 teaspoon Baking Soda
1/4 teaspoon Salt
White Chocolate or White Candy Melts
or White Chocolate Chips
Sparkly Clear Sprinkles


Preheat oven to 350 degrees
Beat your butter on medium until it is fluffy.
Add both sugars, and mix well.
Add your eggs, oil, vanilla and lemon juice.
Beat until blended.
In a separate bowl, mix together your flour, cream of tartar,
baking soda and salt.
Add the flour mix to your egg mix and beat until blended.
Using a small scoop, Scoop out the cookie mix.
Place it on your parchment paper.
Unwrap your chocolate kisses and......
place the chocolate kiss upside down into your dough.
Mold the dough around your chocolate 
and form into a ball.
Place on baking sheet and bake for 9-11 minutes.
Don't worry about browning the cookies.
They will get a little brown on the bottom only.
Let your cookies cool completely.
(They taste really good right now with the melty kiss inside!)
While your cookies are cooling, chop your white chocolate,
and melt it in a double boiler or microwave if you prefer.
Once the chocolate is melted, place the top of 
the cookie in the chocolate to coat the top.
Then dip the top of the chocolate covered cookie 
into the sparkly sprinkles.
Set them back on your cooling rack to dry. 
They look so pretty, .....
and here is your surprise inside!

I hope you enjoy these snowball cookies. This recipe is originally from
an adaption of the thumbprint cookies that I love to make from
a Southern Living recipe. I love when recipes are so good they
can be used as several different items, don't you?!

Thanks for stopping by!