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Melted butter sugar cookie valentine’s cutouts

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Another option to use my heart shaped cookie cutters on – melted butter sugar cookies.

  Another tweak after making some cookies with softened butter and another batch with crisco.  These come together quickly and are super soft.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  And, remember to preheat your oven before baking.

  • Ingredients list
  • 1/2 cup butter, melted
  • 1 cup sugar
  • 1 egg
  • 2 tsp vanilla
  • 2 tbs water
  • 2 1/2 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Directions – preheat oven to 350 degrees.  Line a cookie sheet with parchment paper. In a bowl, combine butter and sugar.  Add egg, water  and vanilla.  I added some red food color here to make the cookie dough pink.  (Totally optional step)

Mix in dry ingredients. If dough seems a little dry, add another tbs or two of water.  Sprinkle flour on a flat surface to desired thickness.  Cut out cookies.

Place on prepared sheet. Bake 7 to 10 minutes.

These look remarkably similar after baking!

Cool completely.  Frost with vanilla frosting. 

Store in covered container.  Thanks so much for stopping by

Brown butter brown sugar cinnamon sugar cutouts

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I am trying to find different cutout  recipes to use my heart shaped cookie cutters, so I thought “why not brown sugar cinnamon sugar?  And I was in a bit of a hurry, so I decided to use brown butter too. 

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also preheat your oven to 375 degrees before baking.

  • Ingredients list
  • 10 tbs butter
  • 1/2 cup brown sugar, firmly packed into measuring cup
  • 2 tbs egg beaters or egg whites (or one half of an egg
  • 2 tbs water
  • 1 3/4 cups flour
  • 1 tbs cornstarch
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon

Directions – preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.  Set aside.  In a pan, over medium low heart,  brown butter.    It takes 10 minutes or so and looks like this.

Pour in a bowl and let it sit at room temp for 10 minutes.  Blend in brown sugar.  Mix in water and egg beaters/egg whites/half egg.   Blend in dry ingredients.  If dough seems a little dry, add another tbs or 2 of water.   Sprinkle fllour a flat surface to whatever thickness you want.  cut out cookies.  

place on prepared sheet. 

Bake 7 to 9 minutes.  Cool completely. 

Frost or make sandwich cookies. I used a buttercream frosting and added cinnamon sugar.  

How good do these look?

Store in covered container.

Valentine’s Day Cutout cookies

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With Valentine’s day approaching, I am trying to make as many different varieties of cutout cookies using my heart cookie cutters.  These use crisco in the cookies and you can leave them plain, sprinkle sugar on top before baking or frost them, after they are completely cooled,with a simple vanilla frosting.

  • 1 1/3 cups crisco
  • 1 1/2 ,cups sugar
  • 1 egg
  • 1 1/2 tbs plus 1 tsp milk
  • 2 cups flour
  • 11/2 tsp baking powder
  • 1/4 tsp salt

Directions – preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Set aside.  in a bowl, cream crisco and sugar.  Add egg, milk and vanilla.  Blend in dry ingredients.  Sprinkle a clean, flat surface with flour. Cut out cookies and stagger  on prepared sheet. 

Bake 7 to 9 minutes, no longer.  Cool completely.  

 

Sugar cookie cake

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Here is the heart for valentines day!

  • Ingredients list
  • 1 cup butter crisco
  • 3/4 cup plus 2 tbs sugar
  • 2 tbs brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 3/4 cups flour.
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Line a pan with parchment paper.  Evenly press dough in psn.

Bake at 350.  16 to 17 min. Cool completely.

Frosting

6 tbs butter, melted

3 cups powdered sugar

2 to 3 tbs heavy cream

1 tsp vanilla

Doctored up brownie mix

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I wanted to make brownies quickly, so I grabbed a mix and added a few things to dress it up. 

I used the ingredients on the back of the brownie mix box and added the following.

2 tbs black cocoa

1 tbs vanilla

1 cup chocolate chips

I baked them, according to the directions  on back of the box.

Smores cookies

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Like so many other people, we have had a brutal stretch of cold weather…. making most of us dream of summer.  And what says summer more than smores!   So I made smores cookies.   I didn’t have mini marshmallow bits, so I chopped up the marshmallow pieces from Lucky Charms cereal. 

I put some crushed graham crackers in the cookies and some milk chocolate chips.  And I topped them with melted hershey kisses and more crushed graham crackers.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I chilled these individual doughs for an hour before baking, so you don’t have to.   And preheat your oven to 350 degrees before baking.

  • Ingredients list
  • 1/2 cup butter
  • 2/3 cup brown sugar
  • 1 egg
  • 1 tbs water
  • 1 tsp vanilla
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1 1/2 cups flour
  • 2/3 cup finely crushed graham cracker crumbs
  • 1 cup marshmallow bits
  • 1/2 cup milk chocolate chips

Directions- in a bowl, cream butter and brown sugar.  Add egg, water and vanilla. Mix in dry ingredients.   Stir in graham cracker crumbs, then mix in marshmallow bits, and chips.  Scoop out 1/4 cups of dough.  Chill an hour.  When ready to bake, preheat oven to 350 degrees.   Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 10 minutes, no longer.  Cool completely.   I topped these with melted hershey kisses and extra graham cracker crumbs.

  Store in covered container.

Turtle cookies

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Something a little different today – turtle cookies – a chocolate cookie with chocolate chips, chopped up pieces of caramel and finely ground pecans. 

Remember to scoop your flour from your flour bag into you measuring cup so you get the right amount (same goes for the baking cocoa).  I chilled these for about an hour before baking.  And preheat your oven just before baking.

  • Ingredients list
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1/2 tbs corn syrup
  • 1 tsp vanilla
  • 1/4 cup unsweetened baking cocoa
  • 1 1/4 cups flour
  • 1 tsp cornstarch
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup milk chocolate chips
  • 1/2 cup finely chopped caramel
  • 1/2 cup pecans, finely ground

Directions – in a bowl, cream butter, sugar and brown sugar.  Add egg, corn syrup, and vanilla.  Blend in dry ingredients.  Fold in chips, chopped caramel and nuts.   Scoop out 1/4 cups of dough.  Chill and hour. When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet (these don’t spread too much).  Bake 10 minutes, no longer.  Cool completely.  Store in covered container.

Thanks so much for stopping by. 

Milk chocolate chip bars

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A simple mid-week treat to help heat up the house on another frigid morning – milk chocolate chip bars. I used milk chocolate, but you can use whatever flavor chips you want. 

I also had some finely ground macadamia nuts i wanted to use up, so I threw them in as well. 

These come together quickly.   Bake in 20 to 22 minutes.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Firmly packed your brown sugar into your measuring cup, and preheat your oven before baking.

  • Ingredients list
  • 1 cup vegetable oil
  • 1 cup brown sugar, firmly packed into measuring cup
  • 1/2 cup sugar
  • 2 eggs
  • 1 tbs vanilla
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1 /2 cups milk chocolate chips
  • 1/2 cup macadamia nuts, finely ground (opt)

Directions- preheat oven to 350 degrees.   Line a 9×13 pan with parchment paper.  Set aside.  In a bowl, combine oil, sugar and brown sugar.  Add eggs and vanilla.  Mix in dry ingredients.   Stir in 1 cups chips.  Evenly press into prepared pan. 

Sprinkle remaining chips on top and gently press down into dough. 

Bake 18 to 22 minutes, no longer (edges will be lightly golden).  

Cool completely.   Cut.  Store in covered container.

Thanks for stopping by!  Go Sabres!

Chocolate peanut butter cookies

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While trapsing through the grocery store today, I stumbled up JIF chocolate peanut butter.   So I used it in one of my peanut butter cookie recipes and topped them with melted hershey kisses.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also, firmly packed your brown sugar into your measuring cup.  And preheat your oven before baking.

  • Ingredients list
  • 1 cup crisco
  • 1 1/2 cups chocolate peanut butter
  • 2/3 cup sugar
  • 2/3 cup brown sugar
  • 2 eggs
  • 4 tbs milk
  • 2 tsp vanilla
  • 2 cups all purpose flour
  • 1 cup bread flour
  • 2 tsp baking soda
  • 1 tsp salt

Directions- preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.   In a bowl, cream crisco, chocolate peanut butter, sugar and brown sugar.  Mix in eggs, milk and vanilla.  Blend in dry ingredients.  Scoop our 1/4 cups of dough and roll tops in extra granulated sugar.  Stagger cookies on sheet.  Bake 10 minutes, no longer.  Cool completely.  Top cookies with melted hersey kisses.

Store in covered container.

Frosted Snowball bars

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Another frigid day, so another baking day for me.  Instead of making snowball or mini chip snowball cookies, I opted for bar form.   One half contains mini chocolate chips, the other side is plain.  And I frosted them. 

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount (same goes for the powdered sugar).  Preheat your oven to 350 degrees before baking.

  • Ingredients list
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup powdered sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 1/4 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup mini chocolate chips

Directions – preheat oven to 350 degrees.  Line and 8×8 pan with tin foil and spray with baking spray.  In a bowl, cream butter, sugar and powdered sugar.  Add egg and vanilla.  Mix in dry ingredients.  Scoop out 1/2 of dough and evenly spread into one  side of the prepared pan.  Add mini chips to rest of dough.   Spread evenly into other side of pan.

Bake 25 minutes, no longer.  Remove from oven and sprinkle powdered sugar on top.  Cool completely.    I then frosted them with vanilla frosting.  

Store in covered container.