Tag Archives: sugar

Frosted Sugar cookies

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Part 3 of my hat trick of cookies for work tomorrow.  Frosted sugar cookies.  Easy to make and the frosting is simple too. 

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I also slightly flattened the individual doughs and recommend freezing them for a half hour or chilling them for a few hours before baking.  And, as always,  preheat your oven before baking

  • Ingredients list
  • 1 cup butter crisco
  • 1 cup sugar
  • 2 eggs
  • 3 tsp vanilla
  • 3 cups flour
  • 2 tsp baking powder

Directions – in a bowl, cream butter crisco and sugar.  Add eggs and vanilla.  Fold in dry ingredients.  Scoop our 1/4 cups of dough, slightly flatten and sprinkle with sugar.  Freeze a half hour or chill a few hours.  Preheat oven to 350 degrees.  Line cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 9 to 11 minutes.  They will be a little gushy on top.   You can chill them in the fridge to firm them up.

  • Frosting
  • 1/4 cup butter, softened
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla
  • 1 to 2 tbs milk

In a bowl, combine ingredients.  You may need to add more powdered sugar/milk to get the consistency you want.  Frost cookies.  Store in covered container.

Thanks for stopping by today!

Black cocoa oreo cookies stuffed with chocolate chip cookies

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I made some chocolate chip cookies that did not turn out acceptable (the_ were very gooey, yet browned on the bottoms), so I decided to stuff them in another treat.  I whipped up some black cocoa cookies with crushed oreos, cut the chocolate chip cookies in half, formed them into a square and stuffed them in the black cocoa cookies.  You don’t have to stuff them with anything, or could use candy.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount (same goes for the black cocoa)

After the cookie dough is stuffed. I recommend chilling them for a few hours.  Remember to preheat your oven before baking

  • Ingredients list
  • 1 1/2 cups butter, softened
  • 1 1/2 cups brown sugar
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 3 cups flour
  • 1 cup black cocoa (if you don’t have any, use unsweetened cocoa)
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 25 finely crushed oreos
  • Candy, brownies or whatever you are stuffing the cookies with

Directions – in a bowl, cream butter, brown sugar and sugar.  Add eggs and vanilla.  Blend in dry ingredients.   Mix in crushed oreos.  Scoop out 1/4 cups dough.  Divide in half and flattened each half.   Place a smushed up piece of cookie. 

Top with other flattened half. 

Seal edges.  

Chill individual stuff doughs for a few hours.  Line a cookie sheet with parchment paper.  Preheat oven to 350 degrees.  Stagger cookies on sheet.  Bake 10 to 14 minutes.  Cool completely.

Thanks so much for stopping by!

Lemon squares

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A request for these were from a friend from work- lemon squares.  They were super easy to make and are topped with a lemon frosting.  

I used fresh lemon juice and lemon zest.  You can use bottled lemon juice if you prefer.  Honestly, zesting a lemon seems like unnecessary work!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also preheat the oven before baking.. and, take these out after 16 or 17 minutes, even if they don’t look completely done.

  • Bars ingredients
  • 1/2 cup butter, melted and cooled for 10 minutes
  • 1/2 cup sugar
  • 1/4 cup powdered sugar
  • 2 eggs
  • 2 tsp lemon zest (opt)
  • 1 tbs lemon juice
  • 1 cup flour
  • 1/2 tsp salt

Directions – preheat oven to 350 degrees.  Line and 8×8 pan with parchment paper.  Set aside.   In a bowl, combine butter, sugar and powdered sugar.  Add eggs, juice and zest.  Blend in flour and salt.  Spread evenly into tapered pants.  Bake 16 to 17 minutes, no longer.  Cool completely.

  • Frosting ingredients
  • 1 cup powdered sugar
  • 2 tbs lemon juice

Directions – combine and evenly spread over bars.  

Let frosting set before cutting.  Store in covered container.

Thanks for stopping by today!

Milk Chocolate Chip cookies with finely ground macadamia nuts

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I thought it was time for another batch of  chocolate chip cookies.  These are made with milk chocolate chips and finely ground macadamia nuts (I actually ground them in the food processor a little too long, so they were more like a nut butter 😀)

I recommend chilling the individual mounds of dough.  for a few hours or freeze them for 30 to 60 minutes to keep them from spreading. 

I used butter flavor crisco.  You can use regular crisco or butter if you prefer.

Also, you can use a different type of nuts or none at all.

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

  • Ingredients list
  • 1 cup butter flavor crisco
  • 1/2 cup sugar
  • 1 1/4 cups brown sugar (firmly packed into measuring cups)
  • 2 eggs
  • 1 tbs vanilla
  • 3 cups flour
  • 1 tsp baking soda
  • 1 tbs cornstarch
  • 1 tsp salt
  • 2 cups milk chocolate chips
  • 1 cup macadamia nuts (finely ground)

Directions – in a bowl, cream butter crisco, brown sugar and sugar.  Add eggs and vanilla.  Fold in dry ingredients.  Blend in chips and nuts.  Scoop out 1/4 cups dough.  Chill a few hours. (I froze mine for an hour to speed up the process).  Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper or nonstick baking liners.  Stagger cookies on sheet. 

Bake 12 to 13 minutes, no longer.  Cookies will be gushy, but bottoms will be golden brown.  gentlt press extra chips on top of cookies.

  Pop cookies in fridge to firm them up.  Store in covered container.

Thanks so much for stopping by today!

Magical mermaid graffiti sprinkle cookies

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What the what?  I know, a weird name for a cookie.  I saw these sprinkles at price rite and thought “how magical for a cookie.”  So I made a funfetti like cookie dough with cake batter extract and vanilla extracts and poured in a container of magical mermaid graffiti.  Perfectamundo, to paraphrase Arthur Fonzarelli. 🙂

Of course, if you don’t have cake batter extract, you can use vanilla or almond extract. 

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also chill the dough for a few hours.  And, preheat the oven before baking.

  • Ingredients list
  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 tsp cake batter extract
  • 1 tsp vanilla
  • 3 cups flour
  • 4 tsp cornstarch
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2.5 Oz container of 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 dough. 

Chill a few hours. Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or nonstick baking liners.  Stagger cookies on sheet. 

Bake 11 to 13 minutes.  (Bottoms will be lightly browned).  Cookies may be a little gushy.. but let them cool down and pop them in the fridge to firm them up. 

  • Frosting ingredients
  • 1/2 cup butter, softened
  • 1 1/2 to 2 cups powdered sugar
  • 1 tsp cake batter extract
  • 2 tbs milk.

Directions – in a bowl, combine ingredients and mix well.  Frost cooled cookies. 

Store in covered container. 

Sugar coated puffy peanut butter cookies

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We have a busy day at ESPN Radio tomorrow with an NBA game 7 (Nuggets-Clippers) and and MLB game (Mets Cardinals) so I thought I would bring in large puffy, peanut butter cookies coated in sugar.  I thought of adding melted chocolate on top, but decided to skip it this time.  

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also, chill the individual mounds of dough and few hours to help keep them puffy.

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 1 cup sugar
  • 1 cup peanut butter
  • 2 eggs
  • 2 tsp vanilla
  • 2 3/4 cups flour (scooped from flour bag into your measuring cup)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 cup peanuts, finely ground in a food processor

Directions – in a bowl, cream butter, sugar, brown sugar and peanut butter.   Add eggs and vanilla.  Blend in flour, baking soda and baking powder.  Stir in peanuts.  Scoop out 1/4 cups of dough and form into mounds.  Chill a few hours or overnight.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or nonstick baking liners.  Dip tops of cookie mounds into sugar.  Stagger on cookie sheet, like below.  

Bake 11 to 13 minutes (no longer).  Cool completely.   Store in covered container. 

Thanks so much for stopping by today!  Wishing you a day of peace, joy and love!

Blondies with Chocolate Chips

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I do not know whether these are called blondies, toll house bars or chocolate chip bars.  They are basically a chocolate chip cookie in bar form.  Always a  big hit and super easy to make. 

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

And wait until these are cooled before cutting them.  This is on either Rob or Gracie.

  • Ingredients list
  • 1 cup butter, melted
  • 1 cup brown sugar
  • 3/4 cup sugar
  • 2 eggs
  • 1 yolk
  • 2 tsp vanilla
  • 2 1/2 cups flour
  • 2 tsp cornstarch
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 1/2 cups chocolate chips

Directions – preheat oven to 350 degrees.  Line a 9×9 pan with tin foil and spray with baking spray.  Set aside.  In a bowl, combine butter, brown sugar, and sugar.  Add eggs, yolk and vanilla.  Blend in dry ingredients.  Fold in 1 cup chocolate chips and spread evenly in pan.  Sprinkle  remaining 1/2 cup chips on top and gently press into dough.  In preheated oven, bake 25 to 30 minutes .  No longer.  Cool completely.  Cut and store in covered container.

Thanks so much for stopping by today!

Browned Butter Chocolate Chip Cookies

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For part one of tomorrow’s treat for ESPN Radio – browned butter chocolate chip cookies.  Browned butter adds a slightly different flavor to the cookies.  It is pretty easy to “make.”  You place the butter in a saucepan pan, cook over low-medium heat, stirring occasionally,  until brown specks appear at the bottom.  Immediately turn off stove burner and remove from heat.

These also used bread flour, which makes the cookies a little thicker and more dense.  I would not sub all purpose flour in this recipe.  If you don’t have bread flour, I have plenty of other chocolate chip cookie recipes that use AP flour.  remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Pouring flour directly into your measuring cup can result in packing in the flour, making for a dry cookie.

I recommend chilling the individual doughs overnight, so they stay puffy while baking.   Also preheat your oven before baking.

  • Ingredients list
  • 1 cup butter, browned, then cool for 5 to 10 minutes
  • 1 1/4 cups brown sugar (packed into measuring cup)
  • 1/4 cup sugar
  • 2 tsp vanilla
  • 1 tbs heavy cream
  • 1 egg
  • 1 yolk
  • 2 1/4 cups bread flour (scooped from flour bag into your measuring cup)
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups chocolate chips

Directions – in a bowl, mix browned butter, sugar and brown sugar.  Add eggs, yolk, vanilla and heavy cream. Blend in dry ingredients.   If dough seems a little dry, add another tbs of heavy cream.  Mix in chocolate chips.  Scoop out 1/4 cups dough.  Chill individual fridge overnight.  Preheat oven to 350 degrees.  Line baking sheet with parchment paper or nonstick baking liners.  Stagger cookies doughs on prepared sheets.  Bake 10 to 14 minutes, no longer.  Cool completely.  If cookies seem too gushy, pop them in the fridge a bit to firm them up.  Store in covered container.

Thanks so much for stopping by today.

Frosted Heath Bar Blondies

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Rob bought some mini heath bars and asked me to bake something with them,  so I opted for blondies with vanilla frosting.  There are crushed heath bars in the blondies and in the frosting.  Really, these use one of my many chocolate chip cookies recipes, but instead of chips, I put in heath bars. 

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.

  • Blondies ingredients
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 tsp vanilla
  • 2 eggs
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup crushed heath bars

Directions – preheat oven to 350 degrees.  Line a 9×13 pan with parchment paper and spray with baking spray.  Set aside.  In a bowl, cream butter, sugar and brown sugar.  Blend in eggs and vanilla.  Stir in dry ingredients.   Fold in heath bars.  Evenly spread into prepared pan.

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.  Cool completely

  • Frosting ingredients
  • 1 cup butter, softened
  • 3 cups powdered sugar
  • 1 tbs milk
  • 1 tsp vanilla
  • Crushed heath bars

Directions – in a bowl, cream butter and powdered sugar.  Add milk and vanilla.  Frost bars.  Sprinkle with crushed heath bars. 

Store in covered container.

Thanks so much for stopping by today!

Brownies with chocolate chip cookies baked in

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I did not have time to make for the first round of the NFL draft, so I made up for it for rounds 2 and 3 – brownies with chocolate chip cookies baked in.

BTW, I loved the Bills pick of Maxwell Hairston last night.  Filled a need… and, ow cool was it to see him congratulate everyone who was drafted before him?  He will fit right in with Bills Mafia. 

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.

  • Chocolate chip cookie ingredients list
  • 1/3 cup butter softened
  • 1/3 cup brown sugar
  • 2 tbs sugar
  • Egg yolk
  • 1 tsp vanilla
  • 3/4 cup flour (scooped from your flour bag into your measuring cup)
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup chocolate chips

Directions – in a bowl, cream butter, brown sugar and sugar.  Add yolk and vanilla.  Blend in dry ingredients.  Fold in chips.  Scoop out tbs of dough and roll into balls.  Freeze them as you make the brownie batter.

  • Brownies ingredients
  • 2 cups chocolate chips
  • 1/2 cup butter
  • 1 cup sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 1/4 cups flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt

Directions – preheat oven to 350 degrees.  Line a 9×13 pan with tin foil and spray with baking spray.  Set aside. in a microwave safe bowl, heat butter and chips in 45 second increments until you cam stir them melted.   Blend in sugar, eggs and vanilla. Mix in dry ingredients. Evenly spread into prepared pan.  Gently press cookie dough mounds into top of brownie dough.  Bake 15 to 20 minutes, until toothpick inserted in brownie batter comes out with a few mois crumbs.  Cool completely.   Store in covered container.

Thanks so much for stopping by today!