Tag Archives: salt

NFL Sunday sunday week 16 – Traditional Christmas cut out cookies

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For my last Christmas cutout cookies recipe for this season, here are the traditional sugar cookies.  I made most of  them into cookie sandwiches so people can actually tell what they are. 

This is  a recipe from a family friend, one that brings back so many wonderful memories.   I used a traditional buttercream frosting recipe. 

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.   Make sure you flour your surface enough to roll out the dough and sprinkle flour in your cookie cutters too.  And preheat your oven before baking.

  • Ingredients list
  • 1 1/2 cups crisco
  • 1 1/3 cups sugar
  • 4 eggs
  • 1 tbs vanilla
  • 4 cups flour
  • 1 tsp salt
  • 1 tsp baking powder

Directions – in a bowl, cream crisco and sugar.  Blend in eggs well.  Add vanilla.  Mix in dry ingredients.  You can chill the door in a covered container for a few hours if you want.   Or bake them right away.  When ready to bake, preheat oven to 350 degrees, and line a cookie sheet with parchment paper.   Flour a flat surface with flour.  Roll dough to desired thickness and cut.   Place on cookie sheet.  Bake 7 to 8 minutes, no longer.  Cool completely.

  • Buttercream frosting/filling ingredients
  • 1/2 cup butter, softened
  • 1 tsp vanilla
  • 4 cups powdered sugar (scooped from container into your measuring cup so you get the right amount)
  • Milk

In a bowl, cream butter and vanilla.  Carefully blend in powdered sugar, a cup at a time.  Add enough milk to get consistency you want.  Frost or fill sandwich cookies. 

Store in covered container.

Go Bills!

Magic Middles take 2

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Last year, I tried to make the keebler magic middles cookies.  They were a shortbread cookies with mini chocolate chips, filled with a gushy fudge filling.  Last year, they were more like a stuffed chocolate chip cookie.   Today, I went for a more shortbread cookie, like a Mexican wedding cake.  I froze the fudge filling and cookies before baking.  Next time, I may just fill the cookies with a piece of chocolate baking bar. 

It is important to freeze the fudge filling if that is what you want to stuff the cookies with.  Then once you atuff them in the cookie dough, freeze the doughs before baking.  My goal is to not have the filling spill out of the cookie. 

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

  • Fudge filling ingredients list
  • 1/2 cup heavy cream
  • 1 cup chocolate chips

Directions – in a pan, heat cream to a boil.  Remove from heat and add chips.  Let sit for 5 minutes.  Stir smooth and put in fridge for an hour to firm up.  After an hour, scoop out teaspoons of dough, place on a paper plate in freezer for a few hours.

  • Cookies Ingredients list
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 1 3/4 to 2 cups flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup mini chocolate chips

Directions – in a bowl, cream butter and sugar.  Add vanilla.  Mix in salt, flour and baking powder.  Fold in chips.  Scoop out 1/4 cups of dough.  Divide in half and flatten each half.   Place a frozen scoop of filling on top. 

Place other flattened dough half on top and seal.  

Freeze for a few hours.  When ready to bake, preheat oven to 300 degrees. Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 25 to 30 minutes.  Edges will be golden.  Cool completely.   Place in fridge to keep filling firm

 

Thanks so much for stopping by! 

Milk chocolate chip cookies (with finely ground macadamia nuts mixed in)

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Instead of traditional chocolate chip cookies with semisweet chocolate chips, I opted for milk chocolate chips and I added some finely ground macadamia nuts for a unique, salty, flavor twist.  

I melted the butter to speed up the process.  I probably won’t do so next time and will use softened butter.  These cookies spread out a little more than I prefer.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.   After scooping out the dough, chill them at least a few hours at least a few hours.  And preheat your oven before baking.

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup brown sugar (firmly packed into measuring cup)
  • 2 eggs
  • 2 tsp vanilla
  • 3 cups flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbs cornstarch
  • 1 1/2 cups milk chocolate chips
  • 1 cup macadamia nuts, finely ground
Added a few mini m&ms to some. 
Go Bills!

Directions- in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Mix in dry ingredients.   If dough seems a little dry, add a tbs or two of water.   Mix in chips and ground nuts.  Scoop out 1/4 cups of dough.  Chill a few hours.  When ready to bake, preheat oven to 375 degrees. Line a cookie sheet with parchment paper.  Stagger cookies on sheet, like below, because these do spread a bit.  

Bake 10 to 14 minutes, no longer. 

Store in covered container.

XL brown buttter Peanut blossoms

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Today’s treat – brown butter peanut blossoms.  I know they are very popular this time of year, so I whipped up a batch this morning.   I added some finely ground peanuts, and rolled the doughs in sugar before baking. And of course, topped with  hershey kisses!  

These are also in honor of my college roommate, Christine, who’s birthday is today and loves peanut butter treats!

I recommend chilling the butter for a bit in fridge after browning, scoop your flour from your flour bag into your measuring cup so you get the right amount, preheat your team before baking and only bake 8 to 9 minutes.

  • Ingredients list
  • 1 cup butter
  • 1 cup peanut butter
  • 1 1/2 cups brown sugar, firmly packed into measuring cup
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 tbs water
  • 3 1/2 cups flour
  • 1 tbs cornstarch
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup peanuts, finely ground
  • Extra sugar
  • Hershey kisses

Directions – in a pan, heat butter in a pan over medium heat, stirring occasionally,  until brown specks form.  Pour into bowl and place in fridge at least an hour.   When you are ready to bake, preheat oven to 375 degreesm. In a combine butter, peanut butter, sugar and brown sugar.  Add eggs, water and vanilla. Blend in dry ingredients.   Scoop our 1/4 cups dough and roll tops in sugar.   Line a cookie sheet with parchment paper and stagger cookies in a row of 2, then a row of one. 

Bake 8 to 9 minutes, no longer.  Press an unwrapped hershey kisses. 

Cool completely.   Store in covered container.

Thanks for stopping by!  Go Bills!

Nfl Sunday week 10 – chocolate fudge cookies topped with edible peanut butter cookie dough and melted chocolate

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I wanted to do a treat with peanut butter, so I thought I would make a fudgy chocolate cookie, topped with edible peanut butter cookie dough and melted hershey kisses.  A nice combo, if there ever was one.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Chill tall mounds of dough for a few hours.  And preheat your oven before baking.

  • Ingredients list
  • 1/2 cup butter, softened
  • 2/3 cup brown sugar, firmly packed into your measuring cup
  • 1/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 tbs corn syrup
  • 1 3/4 cups flour
  • 1/2 cup unsweetened baking cocoa powder
  • 1 tsp cornstarch
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Directions – in a bowl, cream butter, brown sugar and sugar.  Add eggs, vanilla and corn syrup.  Mix in dry ingredients.   Scoop out 1/4 cups of dough and form tall mounds.  Chill a few hours.  When ready to bake, line a baking sheet with parchment paper.  Preheat oven to 350 degrees.  Stagger cookies on sheet.  Bake 10 to 12 minutes, no longer. Cool completely. 

  • Edible peanut butter cookie dough ingredients
  • 3 tbs butter, softened
  • 1 cup peanut butter
  • 1/4 cup brown sugar
  • 1/4 cup sugar
  • 1 cup flour (heated in a microwave safe container for 45 seconds)

Directions – in a bowl, combine ingredients.    Divide evenly, slightly flatten and place a piece on top of cookie.

Top with melted chocolate. 

Store in covered container.

Thanks for stopping by!

ESPN’s frozen Frenzy and Game 4 World Series treats – XL peanut Blossoms

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I thought treats were in order today – for our hard working MLB crew who worked that 18 inning world series game last night and is right back at it for game 4 tonight, plus, the Frozen frenzy on ESPN with all teams playing.  In addition to the fall classic, i will be focused  in on the Sabres game!

This dough does not need chilling.  Cookies stay puffy,  as you can see.  

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

  • Ingredients list
  • 1 cup crisco or butter flavor crisco
  • 1 cup peanut butter
  • 1 cup brown sugar, firmly packed into measuring cup
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • Hershey kisses

Directions – preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.   In a bowl, cream butter crisco, sugar, brown sugar and peanut butter.  Add eggs and vanilla.   Blend in dry ingredients.   Scoop out 1/4 cups of dough.  I used one of my cookie scoops. 

Roll tops in sugar, if you want. Stagger on prepared cookie sheets. 

Bake 9 to 11 minutes,  no longer.  Gently press unwrapped kisses on top.  Cool completely.  

Store in covered container.

Halloween Cutout Sugar cookies

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This is the sugar cookierecipe I use for all my holiday cutout cookies – halloween, Thanksgiving,  Christmas, Valentine’s Day, Easter, football ( i know football is not a holiday but if i have cookie cutters for something, it is a holiday for me)   This recipe  is from a friend of my family.  They bring back a lot of wonderful memories of baking with my mom when I was younger.  And these were my dad’s favorite cookies and he loved the dough 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 350 degrees before baking. 

  • Ingredients list
  • 1 1/2 cups crisco
  • 1 1/3 cups sugar
  • 4 eggs
  • 1 tbs vanilla
  • 4 cups flour
  • 1 tsp salt
  • 1 tsp baking powder
A plethora of pumpkins!

Directions – preheat oven to 350 degrees.  in a bowl, cream butter and sugar.  Add eggs and vanilla.  Slowly blend in dry ingredients.    Sprinkle flour on your countertop and roll out dough to desired thickness.   Cut out cookies.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 8 minutes, no longer.  Cool completely.

A gaggle of ghosts
  • Frosting ingredients
  • 1/2 cup butter, softened
  • 3 cups flour
  • 1 tsp vanilla
  • 1 to 3 tbs heavy cream (depending on consistency you want)
  • Food coloring or sprinkles

In a bowl, combine ingredients. Frost cookies and sprinkle with sprinkles.  Store in covered container.

Frosted funfetti cookies, Halloween style, and happy birthday Rachel!

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These are a request from my coworker friend Rachel for her birthday.  These are funfetti cookies, Halloween style.  I used these  Halloween sprinkles in the cookies.

And used these on top of the frosting.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I also recommend chilling the individual doughs for a few hours before baking.  And, preheat the oven before baking.

If you don’t have cake batter extract, you can substitute vanilla for it.

  • Ingredients list
  • 1 cup butter softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 tsp cake batter extract
  • 1 tsp vanilla extract
  • 3 cups flour
  • 2 tbs cornstarch
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 to 1/2 cup sprinkles

Directions – in a bowl, cream butter and sugar.  Add eggs and extracts.  Fold in dry ingredients.   Mix in sprinkles.  Scoop out 1/4 cups of dough.  Chill a few hours.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on it.  Bake 11 to 13 minutes.  They will likely be a little gushy on top.  Pop them in the fridge to firm them up.

For the frosting i added 1/4 cup homemade white chocolate powder (ground up chocolate chips, powdered milk, powdered sugar and granulated sugar).  Of course, you can leave it out.

  • Frosting ingredients
  • 1/2 cup butter softened
  • 2 cups powdered sugar
  • 2 tsp cake batter extract (or vanilla)
  • 2 tbs heavy cream or milk

Combine and frost cookies.  Sprinkle with sprinkles! 

Store in covered container.

Frosted lemon sugar cookies

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Changing things up with a non chocolate treat today – lemon sugar cookies with lemon frosting.   And I stepped it up by using lemon juice from actual lemons, as opposed to bottled lemon juice.

Remember to scoop your flour and powdered sugar from their respective bags into your measuring cups so you get the right amount. I also recommend chilling the individual doughs to keep them from spreading too much.  And, preheat your oven before baking.

  • Ingredients list
  • 1/2 cup butter, softened
  • 1/4 plus 2 tbs vegetable oil
  • 1/2 cup plus 2 tbs sugar
  • 1/4 cup plus 2 tbs powdered sugar
  • 1 tsp water
  • 1 tsp lemon juice
  • 1 tbs lemon zest
  • 1 egg
  • 2 3/4 cups flour
  • 1/4 tsp baking soda
  • 1/4 tsp cream of tartar
  • 1/2 tsp salt

Direction – in a bowl, cream butter, vegetable oil, sugar, and powdered sugar.   blend in  lemon juice, zest and eggs.  Fold in dry ingredients.  Scoop out 1/4 cups dough.  Spray the bottom of a drinking glass with pam and gently flatten cookies (not too flat).  Sprinkle with sugar.  

Chill a few hours. 

Preheat oven to 350 degrees.  Kine a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 9 to 11 minutes, no longer.  Cool completely.

  • Frosting ingredients
  • 2 tbs butter, melted
  • 2 cups powdered sugar
  • The juice of one lemon, squeezed

Combine ingredients.  Frost cookies. 

Store in covered container in fridge.

Week 2 victory Monday treats

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To celebrate the Bills week 2 win over the jets, I present carrot cake cookies.  The exception to these is that instead of grating carrots (which, is not fun), I used carrot baby food.  My mother in law gave me a carrot cake recipe, so it is based on that.

And the special ingredient- mini chocolate chips!!!!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Chill the individual doughs before baking.   preheat your oven before baking and only bake these 10 minutes. You can always pop them in the fridge after they are cooled and frosted to firm them up

  • Ingredients list
  • 10 tbs butter, softened
  • 1 cup sugar
  • 1/2 cup brown sugar, firmly packead into measuring cup
  • 1 egg
  • 1 tsp vanilla
  • 8 oz carrot baby food
  • 2 1/2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp allspice or nutmeg
  • 1 cup mini chocolate chips

Directions – in a bowl, cream butter, sugar and brown sugar.  Blend in egg, vanilla and carrot baby food.  Fold in dry ingredients.   Mix in chips.  Scoop out 1/4 cups of dough.  Freeze and hour or chill a few hours.  Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.  Stagger mounds of dough on sheet. 

Bake 10 minutes, no longer.  Cool completely.

  • Frosting ingredients
  • 1/2 cup butter, softened
  • 8 oz cream cheese, softened
  • 3 cups powdered sugar
  • 1 tbs milk
  • 1 tsp vanilla

Directions – in a bowl, blend butter and cream cheese.   Mix in powdered sugar, vanilla and milk.  Frost cooled cookies. 

Store in covered container.