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

Tuesday, March 26, 2019

Bird's Nest Thumbprint Cookies / #SpringSweetsWeek



This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Welcome to #SpringSweetsWeek, day 2! I hope you are having fun checking out all the tasty recipes so far! Have you entered the giveaway yet? Don't forget! You can enter towards the end of this page! Today I made these Bird's Nest Thumbprint Cookies. They are fun to make, and if you have any helpers, this is the cookie recipe for them. There are chocolate eggs to go on the tops of the cookies, and if your helpers are not too young, they might want to try piping the grass and the birds nest. These cookies are good practice and this recipe is very versatile. I have used it several times for different types of thumbprint fillings. This is also one of those recipes I just love because not everything has to be done at one time, or the same time. You can make this recipe a day or two ahead of the decorating. Then finish the frosting closer to the day you want the cookies ready! Plus, this recipe is really yummy!

Bird's Nest Thumbprint Cookies
(Makes 7 dozen)
(printable recipe at end of page)

1 cup Butter
1 cup Dixie Crystals Powdered Sugar
1 cup Dixie Crystals Granulated Sugar
2 large Eggs
1 teaspoon Vegetable Oil
2 teaspoons Vanilla
2 tablespoons Lemon Juice
5 1/4 cup Flour
1 teaspoon Cream of Tartar
1 teaspoon Baking Soda
1/4 teaspoon Salt
Frosting
Wilton Color Kelly Green 
Americolor Chocolate Brown
Wilton Tip #233
Mini Chocolate Eggs

Frosting Recipe:
3/4 cup Warm Water
5 tablespoons Meringue Powder
1 teaspoons Cream of Tartar
2.25 pounds Dixie Crystals Powdered Sugar




Mix the butter on medium until fluffy. Add powdered sugar and granulated sugar and mix again. 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. Then add that to the mixing bowl with the sugar ingredients.
Use a small scoop and place scoops of batter on to a cookie sheet.
Roll each ball around in your hand making them smooth. Bake for 9-11 minutes. Remove from oven.
Immediately use something that will compress the middle of the cookie, giving it an edge. I used a pestle. I sprayed the pestle with cooking spray so it would not stick to the cookies.
I like making the cookie indentation immediately after the cookies have baked. It gives a cleaner look, with less cracked cookie sides. These cookies will not brown, but they may become slightly brown on the bottom. When they do, they are done. Place on cooling rack to cool. 
Make the frosting by mixing together the warm water and meringue powder. Whisk it by hand for 30 seconds. Add the cream of tartar and whisk 30 seconds more. Use a mixer with a paddle attachment, add the sugar and mix for 15 minutes on low speed. The icing will become creamy and thick. Mix 1/2 cup of the frosting green and another 1/2 cup colored brown. You will have a lot of frosting left for future recipes.
Use a Wilton tip 233 to place green tufts of grass around the inside edges of the cookies.
Use the same tip again, only with a decorating bag filled with brown frosting. Pipe a circle around the top of the cookie, making it look similar to a birds nest.

Place the eggs on the tops of the cookies. Enjoy!


Don't forget about entering the raffle! 
You can do it right here!
Read about all the great prizes you can win, 
see here!







    #SpringSweetsWeek



Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Swiss Diamond, Nancy’s Yogurt, Barlean’s, Sprinkle Pop, PEEPS, Melissa’s Produce, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight (8)  winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

cookies, treats, desserts, gifts
dessert, bakery, cookies
Yield: 7 dozenPin it

Bird's Nest Thumbprint Cookies

ingredients:

Cookies
  • 1 cup Butter
  • 1 cup Dixie Crystals Powdered Sugar
  • 1 cup Dixie Crystals Granulated Sugar
  • 2 large Eggs
  • 1 teaspoon Vegetable Oil
  • 2 teaspoons Vanilla
  • 2 tablespoons Lemon Juice
  • 5 1/4 cup Flour
  • 1 teaspoon Cream of Tartar
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • Frosting
  • Mini Chocolate Eggs
Frosting
  • 3/4 cup Warm Water
  • 5 tablespoons Meringue Powder
  • 1 teaspoons Cream of Tartar
  • 2.25 pounds Powdered Sugar
  • Wilton Color Kelly Green
  • Americolor Chocolate Brown
  • Wilton Tip #233

instructions:

Cookies
  1. Mix the butter on medium until fluffy. Add powdered sugar and granulated sugar and mix again. Add your eggs, oil, vanilla, and lemon juice. Beat until blended.
  2. In a separate bowl, mix together your flour, cream of tartar, baking soda and salt. Then add that to the mixing bowl with the sugar ingredients.
  3. Use a small scoop and place scoops of batter on to a cookie sheet.
  4. Roll each ball around in your hand making them smooth. Bake for 9-11 minutes. Remove from oven.
  5. Immediately use something that will compress the middle of the cookie, giving it an edge. I used a pestle. I sprayed the pestle with cooking spray so it would not stick to the cookies.
  6. I like making the cookie indentation immediately after the cookies have baked. It gives a cleaner look, with less cracked cookie sides. These cookies will not brown, but they may become slightly brown on the bottom. When they do, they are done. Place on cooling rack to cool.
  7. Make the frosting by mixing together the warm water and meringue powder. Whisk it by hand for 30 seconds. Add the cream of tartar and whisk 30 seconds more. Use a mixer with a paddle attachment, add the sugar and mix for 15 minutes on low speed. The icing will become creamy and thick. Mix 1/2 cup of the frosting green and another 1/2 cup colored brown. You will have a lot of frosting left for future recipes.
  8. Use a Wilton tip 233 to place green tufts of grass around the inside edges of the cookies.
  9. Use the same tip again, only with a decorating bag filled with brown frosting. Pipe a circle around the top of the cookie, making it look similar to a birds nest.
  10. Place the eggs on the tops of the cookies. Enjoy!
Created using The Recipes Generator

Sunday, January 27, 2019

Double Chocolate Caramel Cookies / #OurFamilyTable

Valentine's Day is the day I became engaged to my husband, which makes it one of my favorite days of the year. I would love to say that every year we go all out and celebrate like crazy, and although we have done that a lot of years, most of the time life gets in the way and it becomes just another busy day. 
So this year, as part of my plan to make Valentine's Day, extra special, I thought it was time to make these Double Chocolate Caramel Cookies. These cookies taste amazing! The caramel flows from the chocolate heart, and mixes with the chocolate cookie for an awesome, creamy chocolatey taste that you will love, and won't be able to forget. Plus, they make a great gift for your special someone!


Double Chocolate Caramel Cookies
(printable recipe at end of post)

6 ounces Semi Sweet Baking Chocolate 
3/4 cup Butter
1 cup Sugar
2 Eggs
1 3/4 cup Flour
1/2 teaspoon Baking Powder
Caramel Baking Chips (3 per cookie)
Creamy Caramel Chocolate Hearts


Microwave the chocolate and butter in a large microwaveable bowl on high for 2 min, or until butter is completely melted. Stir butter and chocolate together until chocolate is completely melted. 
  Stir in sugar.
Add eggs, one at a time. Mix until completely blended.
Combine the flour and baking powder together, and add it to the bowl. Mix well. The dough will be very soft. Cover and refrigerate for at least 2 hours, or overnight.
Use a 1 ounce scoop to make balls of dough on a baking sheet lined with parchment paper.
Add 3 caramel chips to each ball of dough.
Reroll the dough to incorporate the chips. Bake at 350 degrees for 10-12 minutes. 
While the cookies are baking, remove the appropriate number of caramel candies from their foil. 
Place a caramel heart on each cookie immediately upon removing them from the oven. Enjoy warm, or place in a tin for gift giving!





Check out these fun and tasty recipes from my blogger friends! 


Valentine's Day Recipes


Join our group and share your recipes, too! 
While you're at it, join our Pinterest board, too!



Double Caramel Chocolate Cookies

ingredients:

  • 6 ounces Semi Sweet Baking Chocolate
  • 3/4 cup Butter
  • 1 cup Sugar
  • 2 Eggs
  • 1 3/4 cup Flour
  • 1/2 teaspoon Baking Powder
  • Caramel Baking Chips (3 per cookie)
  • Creamy Caramel Chocolate Hearts

instructions:

  1. Microwave the chocolate and butter in a large microwaveable bowl on high for 2 min, or until butter is completely melted. Stir butter and chocolate together until chocolate is completely melted.
  2. Stir in sugar.
  3. Add eggs, one at a time. Mix until completely blended.
  4. Combine the flour and baking powder together, and add it to the bowl. Mix well. The dough will be very soft. Cover and refrigerate for at least 2 hours, or overnight.
  5. Use a 1 ounce scoop to make balls of dough on a baking sheet lined with parchment paper.
  6. Add 3 caramel chips to each ball of dough.
  7. Reroll the dough to incorporate the chips. Bake at 350 degrees for 10-12 minutes.
  8. While the cookies are baking, remove the appropriate number of caramel candies from their foil.
  9. Place a caramel heart on each cookie immediately upon removing them from the oven. Enjoy warm, or place in a tin for gift giving!
Created using The Recipes Generator








Monday, December 3, 2018

Sour Cream Decorated Cookies / #ChristmasCookies

This post is sponsored in conjunction with Christmas Cookies Week. I received product samples from sponsor companies to aid in the creation of the Christmas Cookies Week recipes. All opinions are mine alone.

Welcome to #ChristmasCookiesWeek2018! I am so happy that you stopped by. All this week, a group of blogging friends and I will be sharing #ChristmasCookies that you will love! Make sure to come back by everyday through Friday to find a new recipe!
 
So....let's talk cookies!

Every year I make dozens of cookies for friends. I give them out during the holidays so they know that my family and I are thinking of them and wishing them the best of the season! It's my favorite thing to do, at my favorite time of year!

So I thought it would be fun to make the cookies for my tins this week, with you! While we are baking I will be talking about why I chose a certain cookie, how I decide which cookies to include, the importance of choosing variety, fillers to make the cookie tin full, and make ahead pointers to make everything less stressful and more fun!

Plus, as part of the party, we are having a giveaway! You can enter at the bottom of this page! Good Luck!

Today we are making Sour Cream Decorated Cookies with sprinkles courtesy of Sprinkle Pop! Thank you, and I love your sprinkles! These cookies are easy to make, and they are quite different from the cookies we are making later this week. These cookies are made with sour cream, which makes them softer, and they also have nutmeg which is definitely a different flavor than most traditional sugar cookies. They are differently delicious! 


Sour Cream Decorated Cookies
(printable recipe at end of page)

1 cup Butter (softened)
1 cup Sugar
1/2 cup Sour Cream
1 Egg
1 teaspoon Vanilla
3 1/2 cups Flour
1 teaspoon Baking Soda
2 pinches Nutmeg

Royal Frosting
6 ounces Warm Water
5 tablespoon Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Powdered Icing Sugar


Cream together the butter and sugar. Stir in the sour cream and egg.
Add vanilla and mix. In a separate bowl stir together the flour, nutmeg, and salt. 
Add a little at a time to the wet ingredients, until fully incorporated.
Take a large spoonful of dough and set it between 2 pieces of parchment paper. If you use large parchment, fold it in half, placing dough on one side of paper.
Fold the paper over the dough, and use a rolling pin to roll dough flat, about 1/4" thick. Refrigerate for several hours or overnight.
Once dough is chilled, cut out the pieces with a round cookie cutter.
Place dough on cookie sheet. Bake dough for 6-8 minutes at 350 degrees. 
Take your cookies from the oven and using a small cookie cutter, press it into the center of the cookie. It will make an indentation like above. Let cool. Make the frosting. You can find directions to the frosting where I made Place Setting Cookies last year. 
Take about 1 cup of frosting out of the white frosting and tint it green. Set it aside. Use a #2 tip and fill your frosting bag with white frosting. Make a circle of frosting, not too far from the edge, around the cookie. Use your Sprinkle Pop sprinkles to go around the circle. You can go on to the next step, or wait for the circle of sprinkles to dry first.
Use the green frosting and a #2 tip to outline the Christmas Tree. Top it with a star sprinkle! Let dry!
So now we have the first cookie for our cookie tins. One of the reasons I love these cookies is because they are simple, yet very creative. You can make this cookie your own by filling in the tree, and maybe adding sprinkles to it, or making the circle of frosting wider, which would use more sprinkles, and give it a different look. Either way, it's going to fit in the cookie tin perfectly. 

I hope you will stop by tomorrow to see my Christmas Tree Whoopie Pies! They will make a great addition to our cookie tins because they take a little extra time to make, but they are not difficult, and they are always a favorite around this time of year!

So what did all my blogging friends bake today? Check it out below!:

#ChristmasCookiesWeek Monday Recipes



Make sure you enter the #ChristmasWeek giveaway!! So many great prizes! Keep reading to find out more!!

This post is sponsored on behalf of #ChristmasCookiesWeek. The generous sponsors, YumGoggle, Sprinkle Pop, Silpat and Adams Extracts have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.   Thank you to Ellen at Family Around the Table and Christie at A Kitchen Hoor’s Adventures for hosting #ChristmasCookiesWeek. 

Prize Package #1:

  From Adams Extracts comes a selection of baking delights including their prize-winning pound cake mix, pure vanilla extract, pure peppermint extract, double strength pure vanilla extract, pound cake flavor extract and vanilla cinnamon sugar.   Adams traces its beginnings back to Battle Creek, Michigan, when John A. Adams began making and selling his Green Plant Sarsaparilla extract, Adamur, in 1888. In 1905, he moved his family to Beeville, TX. At the time, most vanilla was sold to pharmacies and was often labeled “Do not bake or freeze.” John A. Adams, whose imagination was stirred by his wife’s yearning for a flavoring that wouldn’t bake or freeze out, announced that he could produce a better vanilla than the one his wife was currently using. Working with just $6.71 worth of materials on top of an old icebox, John A. Adams discovered the formula he wanted.  

Prize Package #2:

  YumGoggle is giving away a variety of holiday and Christmas cookie cutters. The winner of this prize package will receive a sleigh, large ornament and two cookie cutter sets. The first is a mug/ sweater set called Ugly Sweater Specialty Cookie Cutter Set and the second is a Santa/ reindeer set called North Pole Specialty Cookie Cutter Set. Each set includes 2 cookie cutters, 2 templates, 2 instruction cars and 4 bonus templates.   The YumGoggle gallery features food photography from contributors around the world. If you’re looking for a recipe, chances are you’ll find it on YumGoggle. The photos not only whet your appetite but you can easily find the recipes by clicking the photo.  

Prize Package #3:

  The winner of this Sprinkle Pop prize package will get their choice of 3 sprinkle varieties, at $35.00 value. Winner will be contacted by or need to contact Sprinkle Pop for fulfillment.   Sprinkle Pop offers trendy sprinkle mixes that you won’t find anywhere else. Fun fact: Over 50% of their sprinkle mixes are dyed in house, making each experience one of a kind. Sprinkle Pop also creates one of a kind confetti shapes that are unique to their mixes. Make every occasion a festive one with these fun sprinkle creations.  

Prize Package #4:

  One winner will receive an 11 5/8 inch x 16 1/2 inch Silpat® baking mat which is perfect for all of your cookie baking throughout the year. Reduces the need for parchment and is reusable.   The original silicone baking mat made from a dedicated silicone with reinforced fiberglass mesh. Nothing sticks to Silpat® which means you’ll spend less time cleaning and more time enjoying your baking creations. Silpat® replaces the need for butter, grease, oils, and sprays.
  • Multi-purpose non-stick silicone baking and pastry mat.
  • No cooking sprays, oils or parchment paper needed.
  • Not to be used as a cutting surface.
  • Can be used in the oven, microwave and freezer.
  a Rafflecopter giveaway Disclaimer: Thank you #ChristmasCookiesWeek sponsors: Adams Extract, Sprinkle Pop, YumGoggle and Silpat for providing the prizes free of charge. The #ChristmasCookiesWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected at random from entries received. The prize packages will be fulfilled by and sent directly from the giveaway sponsors. #ChristmasCookiesWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household are not eligible to enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookiesWeek posts or entry.

Sour Cream Decorated Cookies

prep time: cook time: total time:

ingredients:

Sour Cream Decorated Cookies
1 cup Butter (softened)
1 cup Sugar
1/2 cup Sour Cream
1 Egg
1 teaspoon Vanilla
3 1/2 cups Flour
1 teaspoon Baking Soda
2 pinches Nutmeg

Royal Frosting
6 ounces Warm Water
5 tablespoon Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Powdered Icing Sugar

instructions:


  1. Cream together the butter and sugar. Stir in the sour cream and egg.
    Add vanilla and mix. In a separate bowl stir together the flour, nutmeg, and salt. 
  2. Add a little at a time to the wet ingredients, until fully incorporated.
  3. Take a large spoonful of dough and set it between 2 pieces of parchment paper. If you use large parchment, fold it in half, placing dough on one side of paper.
  4. Fold the paper over the dough, and use a rolling pin to roll dough flat, about 1/4" thick. Refrigerate for several hours or overnight.
  5. Once dough is chilled, cut out the pieces with a round cookie cutter.
    Place dough on cookie sheet. Bake dough for 6-8 minutes at 350 degrees. 
  6. Take your cookies from the oven and using a small cookie cutter, press it into the center of the cookie. It will make an indentation like above. Let cool. Make the frosting. You can find directions to the frosting where I made Place Setting Cookies last year.
  7. Take about 1 cup of frosting out of the white frosting and tint it green. Set it aside. Use a #2 tip and fill your frosting bag with white frosting. Make a circle of frosting, not too far from the edge, around the cookie. Use your Sprinkle Pop sprinkles to go around the circle. You can go on to the next step, or wait for the circle of sprinkles to dry first.
  8. Use the green frosting and a #2 tip to outline the Christmas Tree. Top it with a star sprinkle! Let dry!
Created using The Recipes Generator

Thursday, December 7, 2017

Place Setting Sugar Cookies / #ChristmasCookiesWeek

I love setting a nice table, especially during the holidays! I often decorate the table formal and traditional, and sometimes I go with fun and cute, like these Place Setting Sugar Cookies. The cookies are basic sugar cookies with the recipients name on them and they are simply placed on top of the napkin at each table setting!
 Place Setting Sugar Cookies 
(printable recipe at end of page)

5 cups Flour
3 teaspoon Baking Powder
1 teaspoon Salt
2 cups Butter
2 cups Sugar
2 Eggs
2 teaspoon Almond Extract


Royal Icing  
3/4 cup Warm Water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioner's Sugar 
Red Hot Candies


  Mix the dry ingredients together. Set aside.
 Cream the butter and sugar until light and fluffy. Add the eggs and almond extract and mix well. Add the dry ingredients a little at a time, to the butter mixture. Mix until the flour is incorporated and the dough comes together.
Place a spatula full of dough on a large piece of parchment paper. Fold the parchment paper in half, covering the dough. Roll out the dough to 1/4" thickness. Place all the sheets of dough on a baking sheet and cover with plastic. Let refrigerate for 30-60 minutes.
Take a sheet of dough from the fridge and cut out the holly leaves. 
Place on parchment covered baking sheet and bake for 7-8 minutes at 350 degrees. Place cookies on a wire rack and let them cool completely.
Pour the warm water and meringue powder into the bowl of a large mixer. Mix together with a whisk for 30 seconds. It will become frothy and thicker. Add the cream of tartar and mix again for 30 seconds more. Pour in all the confectioner's sugar at once. Use the paddle attachment and start mixing on the lowest speed. Mix on that low speed for 10 minutes. Place frosting into a sealed container to keep fresh. 
Add some green decorating color to white icing. Outline the color and then start filling in the color. Add 3 red hot candies to the pointy end. Let cookie dry.
Use white icing to write the guests name on the cookie. Place on the napkin as a place setting.

Thank you for stopping by today!
Scroll down and find more cute and delicious Christmas Cookies you will want to make!