Chocolate Chocolate Chip Pecan Cookies (Cookie Corner)

I have be to honest, this Cookie Corner almost didn't happen.  I started out wanting to make a cookie that resembled a pecan pie.  I tried several different recipes, and none of them worked.  Most of them came out more like a candy bar (while delicious, but not a pecan pie).  So at the last minute, I tweaked a chocolate chip cookie recipe. 

The result is a cakey brownie like cookie.  I have received excellent reviews on them, so I termed the final outcome a success, despite all the issues I had.

Then I forgot to take the picture for the blog before handing out my samples.  So I have a sad little picture of three remaining cookies in my Lock & Lock container.  Please forgive me.  Oh I also included a picture of my checkerboard birthday cake from last week, just for fun :)



recipe

2 sticks of butter, softened
2 eggs
1 tsp. vanilla
3/4 c. granulated sugar
1 box chocolate pudding mix, I used sugar-free
1 tsp. baking soda
2 1/2 c. flour
1 c. mini chocolate chips
1 c. chopped pecans

Cream together, butter and sugar.  Add eggs and vanilla until well blended.  Add pudding and mix. Sift flour and baking soda, add to butter mixture slowly.  Once combined add chocolate chips and pecans, fold until well combined.

Drop cookies by teaspoons onto a lightly sprayed cookie sheet.  Bake in a preheated 375 degree oven for 12 minutes.  Allow to cool on a rack.  Store in an airtight container for several days.

Lemon Sugar Cookies (cookie corner)

April is a special month for me.  Not only is it my birth month, but it conjures up real signs of spring.  When I think of spring, I'm reminded of rain showers, warmer temperatures and fresh flavors.  One of my most favorite flavors is lemon. 

This month's cookie is a simple lemon sugar cookie with lemon butter cream frosting.  I gave samples of these cookies out, and the response was so positive.  I packaged them up in a fun spring treat bag, and was like the cookie fairy of Oneonta.  It was fun and very satisfying, the bonus was the recipients really really liked them :)

cookie dough (yields about 3 dozen)

2 Sticks of butter
1 C. Sugar
2 Eggs
3 Egg Yolks
1 Tbsp. Vanilla
zest of 1 lemon
1/4 tsp. salt
1 1/2 tsp. baking powder
3 1/2 C. Flour
Cream butter & sugar until fluffy, then add eggs. Blend well, add vanilla, lemon zest, and dry ingredients. Divide dough into two discs, wrap in plastic & refrigerate at least 2 hours. On a well floured counter, roll out dough to 1/2 inch thickness. Cut desired shape and place on greased cookie sheet 2 inches apart. Bake at 375 degrees for 10 to 12 minutes. The cookie will be pale (do not overcook), let rest on cookie sheet for 5 minutes, then move to a cooling rack.

butter cream frosting

1 stick butter, softened
3 c. powder sugar
juice of 1 lemon, plus the zest
1 tsp. vanilla
water to thin if necessary

In a large bowl, cream butter with sugar until smooth.  Add the vanilla, lemon juice, and zest.  Continue to mix until smooth.  If necessary, thin the frosting with water, one teaspoon at a time.  Frost the cooled cookies, and store in an airtight container.

Pot O' Gold Blondies (March Cookie Corner)

Is it a cookie, a brownie, a bar?  Well it's a blondie.  I decided to post a blondie for cookie corner because it's a bar cookie, kinda.  Oh well, it's delicious, so easy to make, and a bit festive with rainbow candies.

My original plan for this month's cookie was a chocolate chip cookie with mini M&M's.  Here's what happened:

In my gorgeous Raspberry Ice Kitchen Aid mixer, that is 2 sticks of butter, sugar, 1 egg, and 1 EGG SHELL!  Not to mention I dropped the shell in the mixer while it was running, so the other half of the shell is already crunched up :)

OK, that went into the trash.  However, some accidents are happy accidents because I changed my game plan, and came up with an even easier recipe.  When I say easy, I mean super duper easy!  One bowl to mix it in, bake it for 25 minutes, and slice your way to these chewy moist bars.

Linking to these parties.

recipe (yields 16 bars)

1 stick of butter, melted

1 c. brown sugar

1 egg

1 tsp. vanilla

pinch of salt

1 c. flour

1/2 c. mini M&M's

1/4 c. milk chocolate chips

In a large bowl, blend sugar and butter until smooth.  Add the egg, vanilla, salt, and flour.  Mix until smooth.  With a large spatula or wooden spoon, fold in chips and candies.  Pour into a greased 8 x 8 pan.

So festive with all those colors

Bake in a preheated 350 degree oven for 23 to 25 minutes.  The top will be a light golden, but don't over bake these.   Who wants a crumbly blondie? 

Let cool completely, and cut into 16 squares.  These little bites are rich and decadent, and a huge hit with the kids :)

Cookie Corner: Chocolate Chip Cloud Cookies

It's February 1st, which means an updated version of Cookie Corner.  I thought about doing a heart shaped cookie, or something that screamed Valentine's.  Then I started thinking about what cookies my kids "LOVE".  One particular cookie came to mind immediately.  The boys refer to them as cloud cookies or chocolate chip kiss cookies.  Simply they are a meringue cookie with mini chocolate chips.

When these cookies bake, they are so light and almost melt in your mouth as you eat them.  The only warning I am giving is, they are highly addicting.  I have to hide them from myself or I will eat the whole batch.

recipe

2 egg whites
1/2 c. granulated sugar
1/8 tsp. cream of tartar
pinch of salt
1 tsp. vanilla
1/2 c. mini chocolate chips

In a large, very clean mixing bowl, beat egg whites until foamy.  Then add cream of tartar and salt.  Beat until soft peaks start to form, and slowly add sugar.   Beat the eggs until you get stiff peaks.  You should be able to turn the beater upside and the peak will hold.

Then add in vanilla, and fold in chocolate chips.

Next Preheat your oven to 325 degrees.  On a lightly greased cookie sheet, drop the cookies by scant teaspoons, about an inch apart.

Don't make the cookies too big, or they will never dry out in the oven, and become gooey.  Bake for 30 to 35 minutes.  Shut the oven off and allow them to cool in the oven for an hour.  Then pull the sheet out and finish cooling. 

The meringue will "dry out"  once completely cooled.  The cookies will sound hollow when tapped.

Store in an airtight container for a couple of days, if they last that long :)

Cookie Corner: Holiday Cut Outs!!!

This isn't really a new recipe to the blog.  I have done these cookies several times....however, I feel it's the perfect month to do a refresher.  So December's Cookie Corner cookie is a classic sugar cookie with royal icing.  The possibilities are endless, and doesn't have to be complicated.

sugar cookie recipe

3 sticks of unsalted butter at room temperature
2 eggs
1/2 cup powder sugar
1/2 cup sugar
1 tsp vanilla
1/2 tsp salt
3 3/4 cups of flour

Cream together sugar and butter until fluffy. Add eggs, vanilla, salt and flour. Mix until forms soft dough. (do not over mix or the cookies will spread during baking). Divide into two discs, wrap in plastic and refrigerate at least two hours.

Preheat oven to 375 degrees. Roll out dough on a floured surface to 1/4 inch thickness. Cut out desired shape, place on greased cookie sheet (or sheet lined with parchment), and bake 13 to 15 minutes, depending on size. Don't over bake, the top of the cookie will be pale, but golden on the bottom. Allow to cool completely on a cooling rack.

If you are cutting all the cookies at once, keep the sheets refrigerated until ready to bake. If the dough is too warm, it will spread and not hold its shape.

recipe for royal icing

6 tbsp. pasteurized egg whites
4 c. powder sugar
1 tsp. lemon juice

In a glass or metal bowl using a hand mixer fitted with dough hooks, or by hand with a whisk, blend ingredients until smooth.  This consistency is stiff and peaks should be held when lifted. 

Add a teaspoon of water and fold in with a spatula to loosen the consistency a bit.  It should be about the thickness of toothpaste.  Using a piping bag fitted with a #2 tip, outline your cookie.  Cover remaining frosting with plastic wrap.

Allow the outline to dry for about an hour.  Then with the remaining frosting, add a few teaspoons of water at a time until the icing is the consistency of pancake batter.  You want the icing to be able to drizzle but not too runny.  Add food coloring at this time and cover with plastic wrap.  Allow to sit for 20 minutes.  Air bubbles will rise to the top and then can be gently stirred in.  This prevents the air bubbles from forming on your finished cookie.

Either using a piping bag fitted with a #3 tip or a kitchen squeeze bottle (you can find them in the candy making section of your craft store), fill icing and begin to flood the cookie with each color.  I start at the edges and allow the icing to flow to the outline, gently filling in the center of the cookie.  Be careful not to "overflow" the cookie or the icing will run over the outline. 

Add colored sanding sugars or sprinkles to wet icing.  Allow to dry overnight on a cookie sheet.  Store in an airtight container for several weeks or freeze for several months.  If freezing layer cookies between parchment paper.

As always if you have any questions please feel free to ask :)  Happy Holidays!!!

Spiced Pumpkin Cookie

I have a very diverse group of friends.  With that diverse group, comes creativity and talent.  One particular friend has an immense amount of creativity, talent, craftiness.....and her name is Amy.   Amy and I have been friends since our days in the accounting office at Wegmans, a long long time ago.  She was in college and I was finishing high school.  We shared a lot of laughs, a little bit of trouble, and the friendship has been blossoming ever since.  Amy is My Little Blogspot's featured cookie maker for November. Oh and the plate to cookies are on were a wedding gift from Amy.

One night on the phone, she mentioned she made a batch of pumpkin cookies.  The next several days that started working on me. I love pumpkin!!!  I knew I wanted to do a pumpkin cookie for November, so I asked my dear friend to part with her recipe.

I made a batch for pure research and quality control measures ;)  They came out great. I shared them with friends in Oneonta and the reaction was all positive.  Make them big or small, they are delicious in any size.  Oh, the best part in my opinion is the frosting, do not skip that step :)

Thank you Amy!!!

recipe for cookies

1/2 c. butter
1 1/2 c. firmly packed brown sugar
3/4 c. canned pumpkin
1 egg
1 tbsp. grated orange zest (Amy and I both used orange juice)
1 1/4 c. all purpose flour
1 1/4 c. wheat flour
1 tsp. pumpkin pie spice
1 tsp. baking soda
1/4 tsp. salt
2 c. chopped walnuts

Icing

1/2 c. butter
1 c. firmly packed brown sugar
1/4 c. whipping cream
1 tbsp. light corn syrup
1 c. powder sugar

For cookies, cream butter and brown sugar in your mixer until fluffy.  Add pumpkin, egg and orange zest, beat until smooth.  Combine flours, pumpkin pie spice, baking soda, and salt.  Add dry ingredients to creamed mixture, stir until soft dough forms. Stir in walnuts. Wrap in plastic wrap and chill for 4 hours.  ( I chilled it overnight right in the mixing bowl, covered in plastic wrap.)

Drop tablespoons of dough 2 inches apart onto a greased cookie sheet. Bake at 375 degrees for 10 to 12 minutes or until bottoms are lightly browned. Transfer to a wire rack to cool.

For icing, melt butter in a heavy saucepan over medium heat.  Stirring constantly, add brown sugar, whipping cream, and corn syrup. Cook until mixture comes to a boil. Boil 1 minute. Remove from heat; pour into heat resistant medium bowl. Add powder sugar and beat until smooth. Ice cookies, allow icing to harden. ** Hardens fast, work quickly!! **

Tips:

Substitute 1 tbsp orange juice for orange zest
Finely grind nuts in a food processor for people who don't like large pieces of nuts in their cookies

Bake Sale Sugar Cookies

It's fall.  Schools and churches are having bake sales.  This cookie is a perfect addition to any bake sale table.  The cookie takes longer to bake then it does to prepare.  This sugar cookie is simple in flavor and just as easy to make. 

You can make two dozen average size cookies or one dozen "giant" cookies.  The giant cookies are the size you will find in a bakery, fetching a price of $1.50 each and up.

recipe

1/2 c. butter, room temperature
1/2 c. oil
1/2 c. sugar
1/2 c. powder sugar
1 large egg
2 tsp. vanilla
2 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
granulated sugar for sprinkling

In a large bowl, cream together butter and sugars.  Add oil, egg, and vanilla; mix well.  Slowly add flour, salt, and baking soda.  Put the bowl in the freezer for 15 minutes.  Meanwhile, preheat the oven to 350 degrees.  Scoop cookies onto a well sprayed cookie sheet.  Flatten the dough with palm to 1/4 inch thickness and sprinkle with a little granulated sugar.  Bake standard cookies (using average cookie scoop) for 10 to 13 minutes; bake "giant" cookies (using an ice cream scoop) for 18 to 20 minutes.  Let cookies cool on baking sheet for 5 to 7 minutes then transfer to a wire rack to finish cooling.  Store in an airtight container.

giant palm size cookies

October Cookie Corner (Chocolate Chip Oatmeal Raisin)

I promised an oatmeal cookie for fall.  Here it is.  It's my grandmother's recipe, so I didn't substitute a thing.  Well except for the chocolate chips ;)  My grandmother used walnuts in her recipe, I substituted those for chocolate, can't go wrong, right?

This cookie has a soft texture, not thin and crispy.  If you prefer your oatmeal cookie to be flat and crisp, do not make this one.  I used golden raisins as well, but you can use regular raisins or even cran-raisins. This also yields about 4 dozen.  I baked half of the batch, and then scooped and froze the rest.  Now I can have cookies in a pinch.  Just add a few more minutes when baking from frozen.

recipe

2/3 c. shortening
2 1/2 c. flour
2 c. brown sugar
2 eggs
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
1/2 c. milk
2 c. oats
1 c. raisins
1 c. chocolate chips or 1/2 c. chopped nuts

Preheat oven to 375 degrees.  In a large bowl, combine all ingredients with a mixer.  Drop by teaspoon or standard cookie scoop onto an ungreased cookie sheet.  Slightly flatten tops (these don't really spread).  Bake for 13 to 15 minutes or until bottoms are golden brown.  Allow to cool on sheet for one minute then transfer to wire rack.

This cookie is also delicious without the raisins, as a chocolate chip oatmeal cookie.  That's how my boys prefer it :)

Cinnamon Sugar Melting Moments

Let's take a moment......aaahhhh...didn't that feel good?  It would be even more enjoyable if you had a cinnamon sugar melting moment to eat. 

While I was home, I had the chance to look through one of my mom's older cookbooks.  Many of the recipes are quite strange, but this one stuck out.  It's a cookie called melting moments.  The original recipe didn't include cinnamon in the batter, or the cinnamon sugar to roll the cookie in.  Those additions were my little experiment. 

My alterations were a success.  I made them and left one out for each boy, and a few for my parents.  I didn't say much, just that I made cookies.  I knew I had a hit, when my dad, asked if the rest on the cookie sheet were going anyplace special.  I responded with a no, and he immediately had three more!

This recipe is super simple.  It produces a soft cookie with a nice hint of cinnamon.  I also liked that it has no egg, for those who have allergies.  The recipe can also be double quite simply, but I liked that it only made 18.  Sometimes making a whole batch is just a little too much.  Give it a try and enjoy your own moment :)

Linking to these parties.

recipe (yields 18 standard cookies)

1/2 c. butter

5 tbsp. powder sugar

1 tsp. vanilla

1/4 tsp. salt

1/2 tsp. cinnamon

1 c. flour

1 tsp. baking powder

1/2 tsp. cinnamon & 3 tbsp. sugar (for cinnamon sugar to roll the cookies in)

Preheat oven to 350 degrees.

In a small bowl combine cinnamon and granulated sugar to make the topping; set aside. In a large bowl, cream together butter and powder sugar. Add vanilla, salt, cinnamon, baking powder, and flour. Stir until just combined. Form 1 inch balls of batter and roll into cinnamon sugar. Place onto an ungreased cookie sheet. Either with a fork or your palm, push lightly to flatten the cookies. Bake for 10 minutes or until golden brown. Cool completely on the cookie sheet. Store in an airtight container.

Cookie Sandwiches

I have received an overwhelming response to Cookie Corner.  People are very pleased with the switch up from cupcakes to cookies.  Last month I chose a scratch cookie, but this month the cookie idea is for all my non-bakers.  It's simply assembly and a little freezer time.

The actual recipe is merely a suggestion.  You can change the flavors of the cookies or ice cream to anything you prefer.  Also get creative with the toppings; use crushed nuts, crushed cookie pieces, or sprinkles as I did.

I made these treats for the kids one night when we had friends over.  When I pulled them out, the adults wanted them as much as the kids.  So make extra!

recipe (serves 6)

1 dozen prepared sandwich size cookies (I used Pepperidge Farms)
1 half gallon of ice cream
Sprinkles, chocolate chips, nuts, etc. (to roll the cookie in)

On a cookie sheet lined with wax paper lay out six cookies.  Taking a standard ice cream scoop (about 1/2 cup), scoop a ball of ice cream onto each cookie.  Top with the remaining cookies to form a sandwich.  Push the cookie down gently, but firmly enough to squeeze the ice cream to the edges.  Roll the edges of the cookie in sprinkles.  Place the cookie sheet in the freezer for several hours.  Once the sandwiches are firm, wrap each cookie in parchment paper. 

This can be made several days in advance.

Classic Madeleines

Madeleines are a classic French pastry.  Technically it is a cake batter, but once they are baked it becomes a cross between cake and cookie.  Originally, I was going to post this recipe as the cookie for Cookie Corner for August.  Then I started thinking, it really is a cake. Besides a have a "cool" idea for August's cookie.

It is an easy treat to make.  It can be modified with different extracts and fruit zests. Also think about adding cocoa powder or mini chocolate chips to the batter.  All very delicious.

To make Madeleines you need a Madeleine pan.  It is a metal mold with a scallop shape.  You can find them at any bakeware supply store, and they are inexpensive.  My pan was $10.00 and can make 12 standard size cakes. You can find mini scallop shape pans which make 24 at a time.  The recipe for today is for the standard size.

recipe (adapted from Epicurious) makes about 20

2 large eggs
2/3 c. sugar
2 tsp. vanilla extract
1/2 tsp. lemon zest (or orange zest)
pinch of salt
1 c. flour
10 T. butter, melted and cooled

Preheat oven to 375 degrees.  Butter and flour pan; set aside.  In a large bowl combine sugar and eggs.  Add vanilla and lemon zest. Slowly add flour and salt until just combined.  With a mixer on low speed, gradually add the cooled butter in a steady stream.  Mix until just blended.  Fill mold with a scant tablespoon of batter.  Bake for 13 to 16 minutes, until the edges are just turning golden brown.   Allow to cool for a minute in the pan, and them transfer to a wire rack.  Once completely cooled, dust with powder sugar.

Chocolate Cherry Cookies

I have decided that after a year of writing the Cupcake Spotlight, to change things up a bit.  I will still post delicious recipes for the tiny cake treats, but I would like to feature cookies for the next chapter of my blog. 

I am debuting Cookie Corner!! I will feature a special cookie each month.  The cookies will vary in degree of difficulty, and once again I hope to coordinate them with the seasons.  I will post the recipe on the Cookie Corner tab of My Little Blogspot.  Also, unlike Cupcake Spotlight, I will post the recipe on the Recipes at a Glance page.  This way, you can build your cookie arsenal and have an easy way to look back at recipes for the holidays.

The first Cookie Corner is in honor of a fellow blogger.  Her blog was a huge inspiration for me to start my own blog.  The Gourmand Mom produces a stellar blog with fresh ideas and true gourmet dishes.  Among these recipes, she posted a recipe for Vanilla Cherry Drops.  I made it at the holidays and they were delicious.  When I was making them, I thought I should try them sometime with a chocolate dough.  Chocolate and cherries are  a classic combination, and now they can be enjoyed in this cookie.

The only real difference between the original recipe and the chocolate version, is a substitution of cocoa powder for a portion of the flour.  I also refrigerate the dough before forming the cookies to help to cookie hold it's shape and to keep from spreading too much.

recipe

3 sticks Butter, softened
1 cup Sugar
1 Egg
2 teaspoons Vanilla
3 cups Flour
1/4 cup cocoa powder
4 dozen Marashino Cherries

Preheat oven to 350 degrees.  Cream butter and sugar until light and fluffy.  Add egg and vanilla.  Slowly add flour and cocoa powder.  Refrigerate dough for about 10 minutes.  Using a small cookie scoop, portion out cookies into balls, approximately 1 inch in diameter.  Press a cherry into the middle of each cookie.  Bake on a parchment lined cookie sheet for 15 to 17 minutes.  The cookie dough will no longer have a sheen when they are done.  Allow to cool on the pan for a couple of minutes, then move to a cooling rack. Store in an airtight container.

Cupcake Spotlight (June 2011)

Is it a cookie? Is it a cupcake? It's a mix between the two.  I started making these about 15 years ago.  I loved a store at our local mall called Original Cookie (who since has been taken over by Mrs. Field's).  They had these little delectable cookies filled with frosting.  Every time I would go the mall, I would buy one.  The only thing was, they were super expensive.

This began my quest to making my own version.  After several attempts, I came up with the process.  It's not hard, but does involve a few steps.  Also, I discovered using Pillsbury refrigerated cookie dough does work best.  Homemade doughs tend to be too soft, and wind up burning the edges before the center gets cooked. 

I thought these would be perfect to make for 4th of July.  They travel well to parties and picnics, and are always a crowd pleaser. Decorate them with festive sprinkles and you are guaranteed to be a hit.

Enjoy!

Click here for recipe.
Linking to these parties.

Patriotic Cookies

It's not too late to make a sweet treat for this weekend.  Are you invited to a picnic or having guests over?  This is a perfect end to a day of festivities.  I have shared this recipe before, but wanted to give a few extra tips for making them even easier.

Recipe for cake like cookies.

Here are a few tips:

• If you are in a rush and can't make your own frosting, go ahead and cheat with store bought frosting.  I feel if part of the dessert is homemade (like the cookie) you can get by with a canned frosting.
• Make sure to use a generous amount of frosting. The one thing that is so delicious about these cookies is the thick layer of frosting.
• If you are freezing the cookies, go ahead and flash freeze them on the cookie sheet before stacking them in a container.  Use parchment paper in between layers to prevent sticking upon thawing.
• If making them for a crowd use a small circle cutter (about 2 inches).  The smaller size is easier to eat at a picnic and allows people to try several flavors.
• Want to change up the  flavor combination?  Try adding 1 tsp of lemon extract or almond extract to the dough instead of vanilla.

Another great benefit of making these cookies yourself is you can control the quality of ingredients.  Also, the store bought version has a disclaimer for nut allergies, make them yourself and you can be nut free!

I didn't really need to show how to cream sugar and butter. This picture is just a ploy to show my new hot pink mixer ;o)

I used a biscuit cutter to make perfect circles.

Sunday Pot Roast

Last night we had an amazing family over for dinner.  I gave them their choice of dinner, and they chose pot roast.  I was actually very pleased with the choice because I don't make it often for just Jay and myself.  It's the kind of meal you need to share.

The recipe is quite simple and requires very few things.  To accompany the roast, I made classic mashed potatoes, cheesy garlic bread and salad.  For dessert we had a very creamy cheesecake and cookies for the kids.  The evening was filled with laughter and children playing; what else can you ask for on a Saturday night?

recipe for pot roast

4 to 5 lb. shoulder roast of beef
6 oz pearl onions
2 to 3 ribs of celery
2 to 3 carrots, chopped
1 small container of crimini mushrooms
2 to 3 tbsp of oil
1 tsp pepper
1 1/2 tsp salt
1 c. beef stock

In a large roaster or skillet, preheat the oil until smoking.  Sprinkle the roast liberally with salt and pepper.  Sear the roast on all sides to lock in the juices.

Set the roasting pan aside and move the beef to a slow cooker. Add the vegetables and beef stock.  Cover and turn on high for 4 to 6 hours, and then turn onto low for 2 more hours.

When the roast is done, remove to a platter and rest for 10 minutes.  Then with a knife and fork shred the beef.  Serve with gravy.



gravy recipe

2 tbsp butter
3 tbsp flour
2 to 3 c. beef stock
1/2 tsp. onion powder
salt and pepper to taste

In the same pan you seared the beef, combine the flour and butter over medium heat.  Be sure to let the flour cook for 2 to 3 minutes and whisk up the pan drippings.  Add the beef stock and let it come to a boil.  This will allow the gravy to thicken.  Add onion powder and salt and pepper to taste. 

You can make the gravy ahead of time and store in the refrigerator.  I then reheated the gravy in a small little dipper slow cooker and was hot for serving.

Flower and butterfly sugar cookies were a fun end to the evening for the kids.

A Little Experiment

I have been struggling with the question, "Can you freeze cookies frosted in royal icing??" Well, the answer is, Yes you can!! 

I like to decorate my cutouts with royal icing.  I pipe the borders and flood the inside.  They have a smooth, shiny finish and look great.  The only downside is, they are time consuming.  It seems I am always making the cookies a day or two before the event I need them for, and I get stressed.  So when I made the valentine hearts, I decided to freeze some to see if it would change the cookie.

I read a lot of different reviews on line, but the general opinion was, as long as you freeze them carefully they are fine.  One reviewer who works for Cookies By Design, even gave a few tips.  Basically, you need to freeze the cookies after the royal icing has completely hardened (about a day after decorating).  Also, lay wax paper between the layers.  Finally when defrosting, leave them set at room temperature undisturbed for several hours. 

If you follow these simple steps, your cookies will be perfect and very tasty.  The general guidelines also said you can freeze them for up to two months like this.  So the next time you have a special cookie to make, go ahead and do it early at take some of the stress away.

Valentine Hearts

I actually wasn't planning on making cookies for Valentine's Day.  I am on a weight loss journey, and to date have lost 18 pounds, with another 12 to 15 to go.  So being on this journey, I was abstaining from sweets this Valentine's.  Then I was asked to make unfrosted heart shaped sugar cookies for Brandon's preschool. 

So, I made his couple dozen unfrosted cookies and had a few dozen left.  I could easily just freeze them for a later date, but Adam asked who those other cookies are for.  Being the softy that I am when it comes to my kids, I decided to whip up a batch of royal icing and frost them for the boys, Jay included.  Now I won't lie, I will sample just one, probably the biggest one.  The rest are for the boys and a few other lucky friends.

The recipe is the same one I used on Halloween for the ghosts, and for the cupcake cookies on Brandon's birthday.  Click here for the recipe.  I colored the royal icing with red gel food color (I also use pasteurized egg whites in a carton to make the royal icing).  A few drops for the light pink border, add a few more drops for hot pink icing, and even more for red.

Linking to these parties.

World's Easiest Peanut Butter Cookies

I love making cookies.  Sometimes I get very complicated with cutouts piped and filled with royal icing. But sometimes you just want a yummy cookie that takes about 20 minutes from start to finish.  Enter the world's easiest peanut butter cookie. 

I was given this recipe about 15 years ago, from a dear family friend.  I believe it was a recipe from her mother, who liked them because of the simplicity of the recipe.  The ingredients are right in your pantry and can be whipped up in no time.  I never even wrote the recipe down, it's so easy.

These cookies are a perfect addition to your holiday treat platter. You can make them big or small. I made them small and yielded four dozen.  If you make them slightly bigger you'll get about two dozen.  Oh, and just a bonus......they are gluten free!

recipe

1 c. creamy peanut butter
1 c. sugar
1 egg

Preheat the oven to 350 degrees.  Mix all the ingredients in a large bowl.  Drop by teaspoons (or use a small cookies scoop) onto a greased cookies sheet.

Using a fork, press lightly on the top of the cookie to make ridges.

Bake for 8 minutes.  If you are making larger cookies, bake about 10 to 12 minutes.



Allow to cool on the sheet for about two minutes, then move to a cooling rack.  Store in an airtight container for several weeks.

Linking to these parties.

Snow Ball Cookies

I love getting food gifts.  Unfortunately, I don't get many. I think a lot of times because I cook and bake, people don't think I want their food gifts.  I relish getting food gifts, especially home made ones.  So to my surprise the other day at preschool, my friend gave me a little baggie with snow ball cookies.

I was in seventh heaven.  Not only were they delicious, it's a cookie that I never make.  It was so thoughtful.  I ate them all in one day. I asked her for the recipe and she let me know she got it off the internet.  The next day at preschool she gave me the printout.

The recipe is super easy and I decide to post the link for it.  It would be a marvelous addition to your cookie platter this season.  Check back in a couple days for ideas on how to gift vanilla sugar.

To get the recipe for snowball cookies, a.k.a. Russian Tea Cakes, click here.